This is a Welsh recipe that I haven't tried yet. I'm trying to collect as many Welsh recipes as I can and where better than to share them here! My Mamgu (Grandmother) was a great baker but she kept all of her recipes in her head and didn't write anything down! She didn't own a scales either but managed to get the proportions just right!! I vaguely remember this one, but the weights may not be spot on!
These little darlings are not going to last long!! So be prepared to make more than one batch! The cooking time is the time for allowing the sweets to set in the fridge. Variations can be made by adding your own essences to the chocolate and water mix. Enjoy....!!
Take care!! These Middle Eastern sesame cookies are addictive, especially if you make them really small, about 1-2 inch round, so easy to pop into your mouth!! They are served with sweet Turkish coffee or hot tea.
A superb sauce with that Middle Eastern flavour from the Tahini. My six sisters-in-law tried to decide what was in the sauce! Hence the name...me being the seventh sister! Delicious in chicken sandwiches, over grilled meats and also as a dip.
Eggahs-Arab omelettes- are rather similar to the Spanish tortilla. Whether the Moors took them to Spain, or brought them home again, nobody quite knows but almost every country has their own variation. In Tunisia they add a highly spiced sausage and dried chillies and stir the eggs until it is rather like firm scrambled eggs. You can use a spicy chorizo in this very successfully.
This originated from The Complete Meze Table.
Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book The Complete Meze Table.
This is a fiery Morrocan salad. Add the flavourings gradually to taste. The colour is beautiful. You can also add honey and cinnamon to this. Serve as a dip with bread or bits of raw vegetables. From my favourite book A New Book of Middle Eastern Food.
A famous Turkish dish, its name means literally 'the Immam fainted' - some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used! I prefer the first theory!
This is a great meal eaten the same day ,but even better the next day , if you can wait! Add your favourite spices, but try it first as it is and I think that you will enjoy the 'vegetable' taste. Good for freezing.
Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food.