When I posted the batheeth recipe, I promised you more recipes from the UAE and the Arabic peninsula and this is the first in a series coming your way over the next few weeks.
I have to admit that the popular Emirati recipes are growing on me, be it batheeth, Masoub, karrak tea or the long list of rice and spice dishes that are so popular here.
Today’s recipe is one that my kids got me to try. After a cultural day at school they came home super excited about masoub, logaimat and khameer bread (I know this sounds like gibberish now but I promise to dedicate a post to each and every one of these recipes)
Knafeh has got to be the recipe I get the most questions about and requests for! and that’s no wonder because it is one of the most addictive Arabic and middle eastern desserts.
What I try to explain to most people when they ask me is that knafeh is not a single dessert. It is actually a broad category of desserts. There is knafeh naameh (which means smooth knafeh and that refers to the texture of the dough used to make the crust), knafeh khisneh (rough knafeh)-both the naameh and khisneh are filled with cheese-, knafeh othmanieh (Ottomali Knafeh) which is filled with ashta or cream, knafeh asabe3: rough knafeh dough formed into mini logs filled with cheese or cream ,and last but not least,today’s recipe: Arabic knafeh or Gazan knafeh which is filled with walnuts and spices.
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For the July daring cooks challenge, Kouky from “Cuisine à 4 mains“,challenged us to make Griwech, a popular Algerian dessert that is a full flavoured delicacy that has both a melt-in-the-mouth and a crispy texture
“Griwech” in Algerian Arabic means” crunchy”. These beautifully shaped pastries are made from a yeasted dough that is shaped, fried and then sweetened with orange blossom water flavored honey. The golden exterior is crunchy but the center is soft and chewy. .They are kind of similar to awameh if you have ever tried it.You bite into them, the crunchy outside crackles and you get a little burst of orange blossom honey perfectly balanced by the light and fluffy cooked dough. Simply addictive!
For the past 4 months I have been keeping a secret from you but now is finally the time to share it. If you follow me on facebook you probably already know 🙂 Two of my dear friends and I have been working on an e-magazine: Darna magazine. The first issue was published on June 10th and you can read it on issuu.com
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