Monthly Archives: August 2009

Scottish Raisin Scones

When making scones you use the same rules that apply to making biscuits. Be sure not to mix or knead to much. You have to be very quick if not you will ruin the recipe. This recipe is very light and fluffy the way a good scone should be. You can use a scone cutter when cutting them out but I prefer to just make them round with a glass usually.

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup raisins
1/2-3/4 cup laban (or buttermilk)
1 egg
1 tablespoon cream

1. Preheat the oven to 400 degrees F. In a large mixing bowl add flour, baking powder, sugar and salt. Add butter by using a pastry blender or cut into small pieces with a butter knife. Add raisins and work mixture quickly with hands until mix is course. Add 1/2 cup laban you may need more to form dough but you will not need more then 3/4 cup. DO NOT over mix.

2. On a non stick baking mat add dough and carefully place dough and pat until it is the thickness you desire.
Cut scones with a floured glass bottom and place on greased baking sheet. Bake for15 minutes are until tops are golden .

Yields: 11

Atayef Bil Jaws

This are little Arabic pancakes filled with a sweet nut mixture. I also usually stuff some with qashta as well. These store very well and you can even make all of it ahead of time and throw them together when you have more time. This is a popular sweet served in Ramadan in Saudi.

Batter:
1 teaspoon active dry yeast
1 teaspoon sugar
1-1/2 cups warm water
1-1/3 cups all purpose flour
sunflower oil for frying

Syrup:
2-1/2 cups syrup
2 cups water
1 tablespoon lemon juice
1 tablespoons rose water

Filling:
1-3/4 cups walnuts, chopped finely
½ cup sugar
1-1/2 teaspoons rose water

1.In a bowl dissolve yeast and sugar in 1/2 cup water. Allow to stand for 10 minutes until it froths. In a large mixing bowl add flour, yeast mixture and remaining water. Mix until batter is smooth. Cover with plastic wrap and store in a warm place for 2 hours until batter has rises and becomes bubbly and elastic.

2.To make the syrup, bring the sugar and water to a boil in a small saucepan with lemon juice. Allow to simmer for 5-8 minutes, until it is thick. Add rose water, stir then cool. Place cooled syrup in the refrigerator.

3.For the filling mix walnuts, rose water and sugar. When the batter is ready mix vigorously. Using a paper towel coat a non stick pan with oil ensuring it is greased with a very fine film. Heat pan until hot then reduce heat to medium.

4.IN batches of 3, pour one third of a ladle (2 tablespoons) of batter into the pan. Spread the batter a little with the back of a fork so that it becomes round (it will not spread itself). 3-1/2-4 inches in diameter or an oval. Cook one side only. The other side needs to be moist so they will stick together. When the pancake looses its whiteness and tiny holes appear, and the detach from pan lift them out and place on a plate. Continue.

5.Put 1 tablespoon of filling in the middle of each pancake, on uncooked side. Fold in half to make a half moon shape and close by pinching sides together very firmly. Working in batches, deep fry them very briefly, make sure the oil is not to hot. Lift them once they begin to color. Drain on paper towels. Dip in syrup while still hot. Serve warm or cold.

Yields: 40 pancakes

Adapted from Arabesque

Lahma Bi Ajeen

Lahma Bi Ajeen means little meat pizzas. This is the Arabic way to make pizza. My family loves to have these during Ramadan. These also taste just as good heated up so have some for sahoor as well.

Dough:
1 cup warm yogurt
2 teaspoons dried yeast
pinch of sugar
1/4 cup warm water
3-1/3 cups bread flour or all-purpose flour
1 teaspoon salt
1/4 cup olive oil

Topping:
1 medium onion
1-1/4 pound lean ground lamb or beef
3 garlic cloves, crushed
½ teaspoon allspice
salt and black pepper
2 tablespoons pomegranate molasses
1 (240 gram) can diced tomatoes, juice drained
¼ cup pine nuts

1. To warm yogurt place in a cup then sit it in a pan of hot (not boiling) water for 1 hour. After yogurt has warmed in a small bowl add yeast, sugar and ¼ cup warm (not cold and not hot) water for 10 minutes, until it froths. In a large mixing bowl add flour, salt and oil. Then add yeast and yogurt mixture. If dough is not wet enough you can add a few drops of water until it holds together. Knead for 10 minutes until dough is smooth. In a large mixing bowl add a drop of oil and place dough into bowl coating dough all over with oil. Cover with a towel in a warm place and allow to rise for 1-1/2 hours.

2. In a food processor add onion until finely chopped, drain juices. In a large mixing bowl add meat, onion, garlic, allspice, salt and pepper, molasses, tomatoes and pine nuts. Mix well with hands.

3. Punch down dough and knead for 1 minute. Make dough into balls the size of walnuts. On a non floured surface such as a baking mat roll dough with a pin until 1/8 inch thick and round. Pre-heat oven to 400 F.

4. On a baking sheet line with foil then spray with cooking oil. Place 6-8 dough rounds at a time on baking sheet. Fill dough with meat all the way to the edge as the dough will rise and the meat will shrink. Bake 1 sheet at a time for 15 minutes each.

Yields: 30

Adapted from Arabesque

Samboosa bil Fawakeh

I love preserves they are so fresh and you can do so much with them. For this recipe I used blackberries imported from France. They were whole small berries and they are found in the jam section. I also used apricot preserves. You can use any preserves that you may have on hand any will taste just as good.

1 package samboosa leaves
fruit preserves of your choice
Sugar syrup click here for the recipe

paste:
1 tablespoon flour
water to make a smooth paste

Sunflower oil for frying

1.Place 1 tablespoon of fruit on the bottom of the leave and fold. Seal with paste. In a saute pan on medium heat allow oil to get warm then fry samboosas until golden on each side. Drain on paper towel and drizzle with sugar syrup.

Yields: 10 servings