Adding a layer of date paste infused with spices between the layers of batter lends a unique taste and texture to the baked cake making it extra moist. Add the nutty crunch of the walnut topping ,and the result is an irresistible blend of cake meets maamoul that you just have to try!
The Palestinian cuisine’s answer to brownies! They are soft, rich and moist yet at the same time they pack an intense flavor punch. There is no chocolate here. The black colour is entirely from the nigella seeds paste but the texture, the intensity and the color are indeed reminiscent of brownies .
Nutty, crunchy, slightly floral and not overly sweet. An irresistible combination that makes stopping at just one of these Babouches or blighate nearly impossible!
For the July Muslim food bloggers challenge, we were asked to make a recipe in which honey is one of the key players in terms of flavor. I have already missed the past 2 MFB challenges and was determined not to miss this one!
At first I was going to make a kale salad with a honey mustard dressing (my go to lunch lately in our 44 C summer) but the bag of sesame seeds that my mum sent me a few months ago to make karakeesh was never put to good use and we’re leaving for a vacation in three weeks, so I thought this was the perfect opportunity to use it up.
Our Arabic flavor recipe for the Month of April took us to Nablus! Rania Al Wazani invited us to make Tamriyeh, the popular Nabulsi dessert from scratch.
Last year, in my Romanieh recipe post I took you on a little trip to the old markets of Nablus.
Nablus (sometimes called Nābulus) is a Palestinian city in the northern West-Bank, approximately 63 kilometers (39 mi) north of Jerusalem. Located between Mount Ebal and Mount Gerizim
When it comes to food, Nablus is a gastronomic heaven,famous for its signiture cheese “the Nabulsi cheese” and its wide array of sweets, ranging from kunafeh, a stringy, cheesy, crispy, sweet, gooey, delicious dessert which defies definition.
If you were expecting a baby and you lived in the middle east. Your shopping list for the last few days before the baby arrives would probably include caraway seeds, rice flour and spices. Why on earth would you buy all that stuff with a baby on the way?
A tres leches cake, or torta de tres leches (from Spanish, “three milks cake”), is basically a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.The tres leches cake is very popular in many parts of Central and South America.It is sometimes featured in cinco de Mayo celebrations. For this month it was our daring bakers challenge to make one.
The tres leches cake is super moist and decadent -as you might expect- but what is surprising is that it is not soggy. When you make the cake and pour the three milk mixture on it you will think “this is going to end in a disaster, there is no way that this little cake will absorb all this liquid” but it will!The cake’s ability to absorb all that liquid is due to the fact that the tres leches cake is made of a sponge cake base, sponge cakes as the name implies are full of bubbles. This distinct texture is why the tres leches is moist but not soggy
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