Iraqi DESSERTS

hayat_yahya

hayat_yahya

Junior Member
Desserts:

Um Ali

10oz cooked puff pastry
1/4-1/2 cup pistachio nuts, chopped
1/4-1/2 cup flaked almonds, toasted
2 tablespoons lemon juice
1 cup milk
3/4 cup sugar
a pinch of cinnamon
1 egg, beaten
2 teaspoons rose water
1 cup light cream

Method:

Grease a round, glass baking dish, and preheat the oven to 375° F. Crumble the pastry into the dish and mix with the nuts and lemon juice.

Heat the milk, sugar and cinnamon to just below the boiling point, then slowly add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle with rose water. Top with the cream and bake for about 30 minutes, until golden.
Serves 6

Ma’mounia, dating from the 9th century
3 cups water
1 cup sugar
1 tsp lemon juice
½ cup sweet butter
1 cup semolina
whipped cream
1 tsp ground cinnamon

Method:

Put sugar and water in a large saucepan over low heat, and stir constantly until sugar dissolves.

Bring mixture to a boil while adding lemon juice. After syrup boils, reduce heat and let simmer until syrup thickens slightly (about 10 minutes)

In another saucepan, melt butter and add semolina. Stir until semolina is lightly fried, then add the syrup from the other pan, and let the mixture simmer another 10 minutes, stirring constantly.

Remove from heat and let cool 20 minutes. Spoon ma’mounia into individual serving bowls, top with whipped cream, and sprinkle with cinnamon.
Serves 4

Iraqi Cardamom Cookies (Hadgi Badah)

2 cup All-purpose flour
1 tsp Ground cardamom
½ tsp Salt
¼ tsp baking powder
1 1/3 cup Sugar
4 large eggs
2 cup ground blanched almonds,
around 10 oz. rose water (optional)
6 dozens whole almonds (approximately)

Method:

· Preheat the oven to 350 degrees F. Grease several large baking sheets.

· Sift together the flour, cardamom, salt, and baking powder. Beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds.

· Form the dough into 1-inch balls, moistening your hands with rose water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie.

· Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool. Store in an airtight container at room temperature.

· Makes about 72 cookies.

http://fooddownunder.com/cgi-bin/search.cgi?q=iraqi

For an excellent resource of Iraqi food, check out "Delights From the Garden of Eden",
A cookbook and a history of the Iraqi cuisine, and its website www.iraqicookbook.com

3al-3afiya!!
 
hayat_yahya

hayat_yahya

Junior Member
Date Truffles(Madgooga)

Ingredients

# 2 cups pitted dates , hard type
# 1/2 cup sesame paste
# 1/2 teaspoon ground cardamom

Coating

* plain cocoa powder
* icing sugar
* ground coffee , not espresso
* sesame seeds
* shredded coconuts
* ground nuts (pistashio, walnuts, hazelnuts, cashewnut, peanuts and almonds)

Directions

1. put all ingredients in a bowl.
2. grind the mixture with meat grinder finely
3. shape the dates into small balls 2 cm in diameter with slightly oiled hand with vegetable oil(i like to shape them roughly so they are not so perfect balls).
4. roll the truffles in your selected coating and place on parchment paper or tray.
5. put the truffles in small decorative paper cups and arrange them in the serving plate.
6. if you bought date that is already ground and pitted, you don't need to grind it in the meat grinder, simply knead ingredients together by hand or you can grind it again by the meat grinder.


Iraqi Apple Preserve

Ingredients

# 2 lbs apples
# 1 lemon, juice of
# 3 1/3 cups sugar
# 1 cup water
# 2 tablespoons rose water

Directions

1. Peel, cut in half and core the apples and drop them in a bowl of water with 3/4 of the lemon juice to prevent them from browning.
2. Make a syrup by boiling the sugar and water with the remaining lemon juice, uncovered, for 10-15 minutes, or until very thick.
3. Drain the apples and drop them into the syrup.
4. Simmer for 20-30 minutes, or until tender and the syrup has become thick again.
5. Add the rose water and cook, stirring, for a moment more.
6. Lift out the apples and place them in a serving bowl or in jars. Pour the syrup over the apples.


Date & Nut Cake (Gilacgi)

Ingredients

# 1 1/2 cups chopped dates
# 6 tablespoons water
# 2 tablespoons honey
# 1 tablespoon lemon juice
# 1/2 teaspoon ground cinnamon
# 3/4 cup chopped walnuts
# 1 tablespoon dry breadcrumbs
# 1 1/4 cups semolina (can use farina or regular Cream of Wheat)
# 1 1/4 cups all-purpose flour
# 1 teaspoon baking powder
# 1/4 cup granulated sugar
# 1/2 teaspoon vanilla
# 1/2 cup butter , plus
# 1 tablespoon butter , melted

Directions

1. Combine dates and water in a small saucepan. Bring water to a boil; simmer 5 minutes, stirring constantly. Stir in honey, lemon juice, cinnamon, and nuts. Remove from heat.
2. Preheat oven to 400ºF. Butter a round 8-1/2" cake pan; sprinkle with breadcrumbs. In a large bowl, combine semolina (or farina, or Cream of Wheat), flour, baking powder and sugar. Sprinkle vanilla over the mixture. Stir in butter.
4. Spoon half of the mixture into the buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over the top. Sprinkle the remaining flour mixture over the date mixture.
5. Bake in center of the oven for 35 to 40 minutes, or until golden brown. Cool, then slice.


Fruit & Nut Chocolate Fudge

Ingredients

# 250 g dark chocolate
# 2 tablespoons butter
# 4 tablespoons evaporated milk
# 450 g icing sugar (sifted)
# 50 g golden raisins (golden raisins) or
# 1/2 cup sultanas (golden raisins)
# 1/2 cup hazelnuts , roughly chopped

Directions

1. Lightly grease a 20cm/8inch square cake tin.
2. Break the chocolate into pieces and place it in a bowl with the butter and evaporated milk.
3. Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted, and the ingredients are well combined.
4. Cook's tip:.
5. Vary the nuts used in this recipe; try making the fudge with almonds, brazil nuts, walnuts or pecans.


Simple yet Elegant Babylonian Apricot Jewels

Ingredients

# 32 dried apricots
# 4 ounces finely ground cashews
# 2 ounces raisins
# 1/4 cup white wine
# 1 lemon, zest of
# 8 ounces cream cheese
# 1/2 cup powdered sugar (optional)
# powdered sugar (for dredging)

Directions

1. Mix the cashews, raisins, white wine, lemon zest and cream cheese and powdered sugar until it forms a paste.
2. You can do this in the food processor to really mix everything together.
3. Take one apricot, and spread some of the cheese on it, nice and thick.
4. Cover with a second apricot.
5. Do this to make a total of 16 "sandwiches".
6. Sprinkle or roll in powdered sugar.


Iraqi Vanilla Cake With Pomegranate Sauce

Ingredients

# 4 free range eggs , separated
# 1 teaspoon vanilla extract
# 1 1/2 cups powdered sugar
# 1 1/2 cups flour
# 1 tablespoon baking powder
# 1/4 cup butter
# 1 liter sugar , plus
# 2 tablespoons sugar
# 1 teaspoon cornstarch
# 1/2 cup sweet pomegranate juice
# 1/4 teaspoon rose water

Directions

1. Preheat oven to 180°C Grease and flour a large loaf pan.
2. Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
3. Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
4. Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.
5. To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.


Iraqi Halawa Halib (Milk Sweet)

Ingredients

# 1 cup cake flour
# 1 cup cornstarch
# 1 cup powdered milk
# 1 cup corn oil or sunflower oil (I prefer corn oil)
sugar syrup

* 1 1/2 cups sugar
* 2 cups water

Directions

1. Sugar syrup: Put sugar and water in a small saucepan on medium heat.
2. Stir mixture until sugar dissolves.
3. Bring the mixture to a boil and let it boil for about 2 minutes; set aside.
4. Halawa: Put all the halawa ingredient in a medium saucepan and put it on medium heat.
5. Stir the mix non-stop with a wooden spoon (be careful that the mix is easily burned if not stirred continuously) until it becomes light brown in color (like color of caramels).
6. (When the mix color begins to darken, lower the heat as you continue stirring).
7. When the mix is light brown in color, remove from heat, pour the sugar syrup over the halawa mix (the mix will bubble).
8. Wait for about 2-3 seconds and stir the halawa with the spoon to blend well.
9. Pour in individual flat plates or one big plate.
10. Set aside to cool and then serve.
 
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