Bir Al Walidayn is an old fashioned Saudi desert. This dessert can be described as a custard like recipe. Many Saudi desserts tend to have a custard or pudding like base. The sugar top is made just like that of crème caramel giving it a nice sweet finish. I would really recommend silicone baking ware. I used my pan for this dessert and it made the entire process so simple. You do have to be careful when putting your dishes into the oven but since I have had the pleasure of using them I do not think I could ever go back to regular pans.
5 tablespoons + 7 tablespoons sugar
2 cups milk
1 tablespoon orange blossom water
1. Pre-heat oven to 350F. In a small saucepan on high heat add 5 tablespoons of sugar allow cooking until melts and turns golden like caramel.
2. In a large mixing bowl add eggs, milk, 7 tablespoons of sugar, cardamom, saffron and orange blossom water. Mix well with a hand mixer.
3. When caramel is ready pour into an 8×8 non-stick round pan, brush the sugar all over the bottom of the pan. Carefully pour milk mixture on top.
4. In a larger pan place round pan with mixture. Carefully add water into larger pan making a water bath for dessert. Cover the top of pans with aluminum foil and place into oven for 1 hour.
5. When finished allow to cool then carefully flip onto a serving plate. Cover and sit in fridge overnight.
I love camels milk it taste creamy and fresh just like a glass of whole milk yet with a slight salty aftertaste. It has been used medicinally for centuries by nomadic people, is the closest to human mother’s milk and contains 10 times more iron and three times more vitamin C than cow’s milk. As Muslims we have always known about the benefits of drinking Camels milk and eating dates.
These scones have been made with fresh camel’s milk and plump sukary dates straight from the tree. The process of making these are about the same as biscuits. You do not want to overwork the dough. They are so amazing straight from the oven with a cold cup of milk or hot cup of chai. I plan to make some at night during Ramadan placing the cut dough in the fridge then popping in the oven for a quicksahoor.
By the way Braun Arabia introduced me today did you all check it out?
2-1/2 cups all-purpose flour
1/2 cup softened butter
2-1/2 teaspoons baking soda
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup chopped dates
2 eggs, beaten
1/3 cup camel’s milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to 425F.
2. In a large mixing bowl add flour, baking soda, salt and sugar, mix. Cut in butter until mixture is coarse. Add dates, milk and eggs, mixing but not over mixing.
3. Turn mixture onto a lightly floured surface kneading for a few minutes until a thick dough is made. Pat into a 10×6 inch rectangle. With a knife cut the slab into six 3 inch squares. Then cut each square diagonally in half.
4. Place a non-stick baking mat or parchment paper on a baking sheet. Then carefully place scones onto sheet. Sprinkle tops with sugar and cinnamon mixture then place into the oven baking for 12-14 minutes.
Arabesq Sweets is the most divine Arabic
sweet shop you will come across and is placed inside The Dubai Mall, my
favorite mall. What I love about this sweet shop compared to others is that
they focus on all of the regions throughout the Middle East. They have even
have sections throughout the store where you can buy products (like serving
trays, plates and such) from countries such as Oman. I love how they do this
and you see people from all regions happy to find products are recipes they
have not enjoyed since being back in their home country. If you find yourself in Dubai please do stop by you will not be disappointed.
*Sorry for the picture quality they were taken with the IPhone.
Arabian Gulf Pudding is a tantalizing dessert served throughout the Gulf Countries. Plump sukary dates, freshly ground cardamom and fragrant rosewater make this little dish burst with traditional flavors.
4 cups water
1 can (397 grams) sweetened condensed milk
1/4 cup sugar
1 teaspoon ground cardamom
1-1/2 cups rolled oats
1/2 cup diced dates
1 tablespoon rose water
Whole dates for topping
1.Add water, condensed milk, sugar and cardamom in a 1-quart saucepan on full heat. Bring to a full boil.
2.Add oats and stir. Simmer on low continuously stirring for 5 minutes. Add dates, stir for 1 minute add rose water and stir.
3.Add pudding into serving dishes, add a date then cover and place into refrigerator until serving time.