Monday, July 27, 2015

Yafawi Sfeeha the Daring Bakers Challenge for July 2015الصفيحة اليافاوية الملفوفة

It has been a pleasure to be part of the daring kitchen...I truly enjoy every month challenge in both groups...the cooks and the bakers. This month, I was very fortunate to host my first Daring Bakers challenge where I challenged the members to make Yafawi Sfeeha

This dish brings back great memories from my childhood. My mom comes from a big family of 8 sisters and 3 brothers. I remember my Grandmother having all of us over for lunch (the main meal in this part of the world) and making these with all her daughter helping while the grand children are running around and waiting for the fresh pies to come out of the oven. I hope you will try these and will enjoy them as much as I did and still do.

So here it goes...

Yafawi Sfeeha

To make the dough:
3 cups all-purpose flour
1 tsp salt
1 Tbsp sugar
3 Tbsp powdered milk(you can substitute this with a warm milk for kneading and omit water)
3 Tbsp vegetable oil
1 cup of warm water for kneading (you might need more depending on where you live and the kind of flour you are using).
½ cup Melted Ghee to stretch the dough or olive oil (ghee gives a great texture and flavor).

Mix flour, salt, sugar, powdered milk and vegetable oil then start adding warm water until you get a tender and a bit of a sticky dough. Kneading will take about 8 min on a standup mixture or 12 min by hand.
Cut the dough into circles (the size of a small golf ball). Put on a baking sheet that is very well greased with ghee or olive oil and pour some more over dough. Cover and let rest at room temp for few hours. Prepare fillings in the meantime.

After you have your filling ready, use some of the ghee to brush a round tray (the surface that you will be working one). Take one piece of dough and using your hands, gently start spreading it as thinly and evenly as possible.

 Once that is done fold the upper side to the middle (see pictures) then fold the opposite side to the middle too. Spread your filling in a long line across the dough. Roll like a long tight rope making sure that it is tight enough to ensure not filling escapes. Then taking one end start rolling the rope towards the inside in a spiral shape (see photo). Put some more ghee in your baking sheet and place the done Sfeeha. Continue making the rest of your Sfeeha using ghee to keep it nice and moist.

Heat oven to 200 C  or around 400 F and bake Sfeeha for around 15-20 minutes till golden brown. Serve hot or room temp with a bowl of soup during winter or a salad and Greek yogurt in summer time.

Meat filling
1 pound (500 grams) ground beef, lamb or a mix of both
1 med size onion, minced
½ tsp salt
½ tsp pepper
1 tsp Middle Easter 7 spice blend (this was covered in the daring cooks challenge). If you don’t have this blend on hand just use ½ tsp all spice and ½ tsp ground cinnamon.
1 tsp sumaq (A Middle Eastern deep red colored and sour flavored spice)
1 Tbsp pomegranate molasses
½ cup toasted pine nuts (optional)

In a skillet over medium heat, cook meat until no longer pink and water has evaporated, add onion and cook till it becomes tender (around 3 minutes). Season the mixture and add spices; it will be very fragrant now. Remove off heat and add sumaq and pomegranate molasses. Add toasted pine nuts if using. Let the filling cool completely before stuffing Sfeeha.

Cheese filling
3-4 cups Nabulsi cheese, crumbled (You can use feta or Halloumi if you like but you need a reasonably hard and salty white cheese)
½ cup Italian parsley, minced (you can use fresh mint or fresh za’tar
1 egg, beaten
Black pepper
You can use fresh mint if you like

Mix all and your cheese filling is ready

Walnuts sweet filling
Note: You can use any kind of nuts you like

2 cups walnuts, coarsely chopped
1 tsp cinnamon
3 Tbsp powdered sugar
1/8 tsp ground nutmeg
½ Tbsp orange blossom water
½ Tbsp rose water

For serving: Powdered sugar or sugar syrup

Mix all ingredients together and your filling is done.

Sugar Syrup:
2 cups sugar
1 ½ cup water
Juice of half a lemon
½ Tbsp orange blossom water (optional)

Mix sugar and water over high heat in a stainless steel pot. Don’t stir. Once it comes to a boil stir with a wooden spoon to ensure all sugar is dissolved. Add lemon juice and let it cook for a couple of minutes. Remove off heat and add orange blossom water if using.

Note: Once you have the sweet ones baked and hot pour some cold sugar syrup over them or let them cool off and dust with powdered sugar. I decided to make mine into pouches instead of spirals.

كان من دواعي سروري اني اكون المضيفة لنادي الخبز بمطبخ التحديات واتحديت الستات يعملوا طبق فلسطيني قح من يافا وهو الصفيحة الملفوفة او الملوية زي ما بيحب البعض يسميها. ستي الله يرحمها ام امي كان عندها 8 بنات وكانت تقعد هي واياهم ويعملوا الكل اشكال والوان ومنها هالصفيحة اللي كن ناكلها مع لين وسلطة وشوربة كاحلى غدا ولمة للعيلة...الله يرحمك يا ستي...

العجينة سهلة ونفسها ممكن تستعملوها لتعملوا المطبق بالجوز...

الصفيحة الملفوفة
3 كوب طحين
ملعقو صغيرة ملح
ملعقو كبيرة سكر
3 ملاعق طعام حليب بودرة
3 ملعقة طعام زيت
كوب ماء دافئ للعجن
1/2 كوب سمنة مذابة


تخلط المواد الجافة ويضاف الزيت ثم الماء الدافئ بالتدريج لتتكون عجينة طرية وتلصق قليلا.
تعجن حوالي 8 دقائق على العجانة او 12 دقيقة باليد
تقطع لدوائر من 14-16 واحدة بحجم طابة الجولف
توضع في صينية مدهونة بالسمنة ويدهن وجهها بالسمنة المذابة وتغطى وتررك لترتاح عدة ساعات بحرارة الغرفة

في صينية مدهونة نبدأ برق العجينة وفردها بالاصابع لتصبح شفافة...تحشى مثل الصور اعلاه وتلف
تخبز في فرن حامي لتصبح ذهبية

لحشوة اللحمة

هلا لانه الستات اللي معي بالنادي في منهم نباتيين فقررت اني احط خيار الجبنة البيضاء كحشوة وكمان الجوز كنوع حلو

1/2 كيلو لحمة مفرومة
بصلة متوسطة مفرومة
ملح، فلفل اسود
ملعقة صغيرة بهارات مشكلة
ملعقة صغيرة سماق
ملعقة طعام دبس رمان
1/2 كوب صنوبر اختياري

تقلب اللحمة لتنضج
تضاف البصلة وتقلب لتصبح طرية
تضاف البهارات والملح
يضاف الصنوبر ودبس الرمان
تترك لتبرد قبل الحشو

لحشوة الجبنة

3-4 اكواب جبنة نابلسية مبشورة وممكن حلوم وممكن فتة
1/2 كوب بقدونس مفروم
فلفل اسود

تخلط معا وتحشى حسب الصور

لحشوة الجوز
2 كوب جوز مفروم خشن
ملعقة صغيرة قرفة
3 ملعقة طعام سكر
رشة جوزة الطيب
1/2 ملعقة طعام ماء زهر
1/2 ملعقة طعام ماء ورد

تخلط مكونات الحشو معا

2 كوب سكر
1/2 1 كوب ماء
عصير 1/2 ليمونة
1/2 ملعقة طعام ماء زهر

يخلط السكر والماء ليغلي ويذوب وتضاف بقية المواد ويرفع

بعد خبز مطبق الجوز يسقى بالقطر

بالمناسبة هدول الايدين الحلوين اللي فوق ايدين ست الحبايب....كان لازم اصور انا وحد يعمل...الله يسعدها ام علي :)

Saturday, July 25, 2015

Shushbarak (Step by step recipe)

This summer is officially the wedding season in this family....everybody is getting married...hehehehe...I am glad I am getting invited but boy this is getting to be overwhelming especially that you end up seeing the same people in each wedding....hehehe...Don't get me wrong, that is a good thing to keep seeing family members but how much can you stretch a few outfits in so many weddings!!!! hehehe..I mean I needed a special budget this summer just for wedding dresses and I was lucky I took advantage of sales season and bought some dresses with the justification of "Hey, you never know when you will be invited to a wedding!" And boy was I right!!!! So this is my advice to you in general...

"Buy it when its on sale, don't go over board but do stock up if you have a big family" :) This rule of thumb for me applies on food (I did 5 huge family dinners in one month) and I am so thankful for my well stalked pantry and freezer. And as mentioned, I did buy few dresses on sale in case of need in wedding season, and yesterday was the fourth wedding this summer....4 more to come :) from my stand here I congratulate all you brides and grooms out there and wish you happiness ever after...

Speaking of weddings...I did this cake for a customer for her SIL shower was chocolate filled with Nutella...mmmmm

Today's recipe is one of my recipes in Darna Magazine which is Shushbarak ...a classic Palestinian dumpling dish filled with minced meat and cooked in a tangy yogurt, garlic and coriander sauce.

So here is the recipe with step by step instructions

For the dough:
2 cups all-purpose flour
2 Tbsp powdered milk
1/4 tsp salt
Warm water for kneading
Extra flour to roll the dough

For the filling:

1/2 kg ( one pound)of ground beef or lamb or a mixture of both

2 small onions, minced

3 Tbsp ghee or butter, divided

1 tsp cinnamon
1 tsp all spice
Salt an pepper to taste
3/4 cup Pine nuts (optional)
2 Tbsp fresh parsley, minced

For sauce:
2 kilo Greek tangy yogurt
3-4 Tbsp corn starch
1/4 cup cold water
2 tsp salt
6 cloves of garlic
3/4 cup cilantro, minced 
2 Tbsp ghee


To make the dough: Mix dry ingredient then add warm water gradually an knead well to get a nice dough that is not sticky; it should be elastic and hard a bit.
Leave the dough to rest in a warm dry area covered in a damp towel or plastic wrap for an hour or two. 

In the mean time prepare the filling . Sauté onion with two table spoon of ghee or butter till tender, add meat and cook till cooked through. Season with salt and pepper and add spices. Take off heat.

In another small pan fry pine nuts if using and drain. Add 1/2 the amount to meat mixture. The rest will be used as garnish.

Let the meat mixture cool off completely before adding parsley and stuffing the dough.

To make the dumplings, cut the dough into 4 pieces. Start working with one while keeping the rest covered. You can roll the dough the traditional way using a rolling pin on a well floured surface till you have a very thin dough.

The non-traditional way in rolling the dough is using a pasta machine.

 Using a rebound cutter (the size you like bit it is nice to have small circles).

 Put about tsp of filling in the center.

 Fold circle in half and close well by pressing the edge together. Take one end of the half circle and fold it to attach to the other end. (See pictures).

 Have a floured baking sheet on the side and arrange pieces of shushbarak to bake later.Continue till you are done. 

Heat oven to 150 c (300 F) and bake shushbarak for 5 min only. You don't want to brown it, you only want to sort of dry the dough so it won't stick together and to prevent a doughy taste when cooking.
At this stage you can freeze shushbarak in freezer bags or containers separating the layers with wax or parchment paper to prevent sticking. 

To make the sauce, place yogurt in a large pot.
Make a slurry of corn starch and water. Add to yogurt and start cooking over med high heat while stirring non-stop. Once it comes to a boil add salt and start dropping shushbarak. Stir gingerly and let it cook for 5 min while you prepare the last step.

In a small frying pan sauté ghee and garlic till fragrant, add cilantro and add immediately to the shushbarak pot. Turn the heat off and pour shushbarak into a big serving platter or individual ones. Garnish with fried pine nuts. You can serve white rice in the side.

للنسخة العربية من الوصفة...زوروا مدونة دارنا للوصفة والتفاصيل

Wednesday, July 22, 2015

Peach& Feta salad with Balsamic reductionسلطة الدراق والفتة بصوص البلسامك

This is going to be a very quick post because I am running around literally like a chicken with her head cut off trying to juggle all duties and summer social responsibilities without dropping off my work responsibilities...its crazy time people...this is the busiest summer I can ever recall...I thank Allah every day that it is all in happy mode .... now that is a relief...

Yesterday our beautiful bride with her groom head to Canada, where they will be living...I wish her all the best in the new phase of her life...the wedding was absolutely beautiful Luma; in case you read this :)
And since food is served in weddings, and I am all into anything related to food, the food was wonderful...great variety and soooo tasty...

So after all of the food we had in Ramadan and still are having in dinners, weddings and family lunches, I just love this Peach Feta salad which is summary and unusual yet soooo good; trust me even if you are not very familiar with the is delicious...

Peach  Feta salad with balsamic reduction
1/2 cup balsamic vinegar
2-3 ripe and sweet peaches
2-3 red firm tomatoes
1/2 cup basil leaves chopped roughly
1/2 cup firm feta cheese, cubed or crumbled.

In a small sauce pan, pour vinegar and bring to a boil over high heat. Lower the heat and let it simmer to reduce for 20 min. Remove off heat and let it cool.
Chop peaches, tomatoes and sprinkle with basil and top with feta.
Drizzle balsamic vinegar reduction..
Enjoy...soooo good

Note: Feel free to add toasted walnuts or pecans for a crunch

الحمد لله على العجقة بالمناسبات الحلوة....عم بقول اني زي الجاجة المقطوع راسها عم بفطفط وين مكان وبحاول اني الحق على كل اشي من غير ما اوقع ولا بطيخة بالطريق على الاقل هالفترة...الله بيعين...

المهم عروستنا الحلوة كانت بتجنن وعرسها بياخد العقل وعريسها امور ومحترم جدا..الله يوفقهم ويسعدهم وامبارح سافروا على كندا وين بدهم يستقروا ان شاء الله...

ومع ميمعة الصيف وطالعين من رمضان وعزايم الواحد بده شوية اكل خفيف خاصة بهالشوب...
سلطة اليوم لزيزة وسهلة وصيفية وخفيفة وغريبة بس كتير زاكية

سلطة الدراق والفتة بصوص البلسامك
1/2 كوب خل بلسامك
2-3 حبات دراق حلو ويابس
2-3 حبات بندورة حمراء ويابسة
1/2 كوب اوراق بيزل او ريحان مفروم خشن
1/2 كوب جبنة فتة مقطعة

يوضع الخل بطنجرة على النار ويغلى ثم تخفض الحرارة ويترك على نار منخفضة حوالي 20 دقيقة ليصبح اسمك ويترك ليبرد
تقطع بقية المواد وينزل عليها الصوص

منعشة جدا جدا

ملاحظة: ممكن تضيفوا جوز او جوز اميريكي محمص اذا بدكم

Thursday, July 16, 2015

Ka'ek Hal'a... Eid date cookies كعك الحلق او الكعك المصري

Eid is a couple of days away, so is my nieces wedding ...exciting times indeed with all family members from around the world, US, Canada, KSA, UAE here in Amman. Lots of family gatherings and Iftar meals...a true spirit of will be missed. Not that I am complaining...hahaha...a little peace and quite is highly missed as well and I am so looking forward to going back to work again. I miss this blog, we are preparing for the next issue of DARNA magazine so a lot is going on and I need to gather my focus and well...FOCUS!!!

So did you make Ma'moul or Ka'ek (Eid date and nuts cookies)? These very special cookies are made from either Semolina, or flour, or a mix of both. They are filled with either dates, pistachios, walnuts or even chocolate, apricots or Turkish delight as a new twist.  If you still haven't done your batch yet, you can try out my recipes here on the blog for Semoline Ka'ek 

These lovely date goodies are usually made with special molds usually and originally wooden ones, now a days you can find plastic ones with different designs.
For me, Eid is about these memories making these specialties with my mom and late grand mother. The smell of the baking is phenomenal and usually you can smell it as you walk into a building..then you know that some Ka'ek is prepared.

If you prefer making this with flour is my recipe on for my flour ka'ek.

This post, I will be sharing another form of Ka'ek which is called "Ka'ek Masri or Hala'a" it looks like this

I recall my grandmother making only these for Eid...they where made off of Semolina and olive oil. They where good but now I don't think they where the best....hehehe..Sorry grandma but I think Ghee or butter do a much better job when it comes to the texture and taste; this is my personal experience and I am not judging but this is how I think of the old recipe. So here is my twist on it as I added flour and some semolina to get a chewy and tender Ka'ek Hala'a compared to the older version.

Ka'ek Hala'a (Masri Ka'ek)
2 1/2 cups flour
1/2 cup semolina
1/2 cup butter or ghee, melted
3/4 cup vegetable oil
2 Tbsp Ka'ek spice (you can substitute with ground fennel and anise)
1 tsp ground Mehlab (a Middle Eastern special spice that is used in many Arabic desserts)
3 Tbsp powdered milk
2 tsp baking powder
1 cup warm water (you might need more or less depending on the weather and the kind of flour and semolina you are using)
750 grams of pitted and ground dates
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 Tbsp butter, room temp to knead the dates.

To knead the dates, you need to mix all ingredients together until you have a nice smooth paste. Start making it into strands or ropes as it will be the filling of the ka'ek.
To make the dough, mix flour and semolina. Add butter and oil while warm and mix well with your hands. Add the rest of your ingredients except for the water. Start adding the water gradually until you have a nice smooth dough. Cover and start working in batches.

To make the shaped cookie, take a small amount of dough and roll into a small rope. Using the tips of your fingers, make a channel in the middle of the rope. Add a dates rope. Roll the dough around the dates so they won't be visible. Roll again into rope and make a circle over lapping one side on top of the other and press the ends together with an indentation with your pinkie.
Here are some photos to explain

Bake Ka'ek in a preheated oven at 200 c till golden in color. Let them cool in the pan till warm before moving them out.
These keep very well for a long time in an air tight container.
This beautiful dish is from lovely!!

قرب العيد وكل سنة وانتو سالمين وبالرغم من رغبتي باني اشارككم الوصفات قبل بوقت الا انه الوقت سرقني فعذرا بس وصفة الكعك المصري او الحلق زي ما تعودنا نسميها سهلة وسريعة وبتنعمل بنفس اللحظة...لا فيها بس ولا غيره لانه اغلبها طحين؟؟؟ فاذا شاطرين بتعملوها ...ههههه لسة في وقت...طبعا ستي الله يرحمها كانت تعمله بزيت الزيتون والسميد صافي بس بكذب اذا بقول اني كنت احبه كثير....الكل كان يمدح فيه بس انا ما كنت شايفة هاد الجانب عشان هيك حسيت بانه الافضل انه ينعمل بزبدة او سمنة وفعلا الطعم بيفرق مع كل احترامي لستي ولزيت الزيتون وانه اغلبه طحين ساعد باختصار الوقت وكمان الطعم فيه قرشة لانه في شوية سميد

كعك الحلق (المصري)
1/2 2 كوب طحين
1/2 كوب سميد ناعم
1/2 كوب زبدة مذابة او سمنة ويفضل نوع سمنة حيوانية
3/4 كوب زيت نباتي
2 ملعقة طعام مسطحة كلفة كعك وممكن استبدالها بشومر ويانسون مطحون 
ملعقة صغيرة محلب
2 ملعقة صغيرة بيكنج باودر
كوب ماء فاتر للعجن

لحشوة التمر:
750 غم تمر معجون
1/2 1 ملعقة صغيرة قرفة
1/2 ملعقة صغيرة هيل مطحون
2 ملعقة طعام زبدة

خطوات تشكيل الكعك بالاعلى بالصور
تحضر الحشوة بعجن المواد معا وتشكيل حبال من التمر
تحضر العجينة بخلط المواد معا ما عدا الماء وفرك السمن والزيت بالمواد الجافة ثم يضاف الماء الدافئ بالتدريج لنحصل على عجينة طرية ومتماسكة (في حال البدء بالتشكيل ووجدت انها لا تتشكل وتتقطع اضيفي القليل من الماء 
رتبي الكعك بالصينية واخبزيه على حرارة عالية بفرن حامي ليصبح ذهبي واشوي الوجه قليلا> اتركيه يبرد على الصينية ويرتب باوعية محكمة الاغلاق بعد ان يبرد.
وكل عام وانتم بخير

Friday, July 10, 2015

Baklava Two ways

A while back I saw a video showing a very skilled Turkish baklava maker making, of course, a huge tray of baklava...unrolling the phyllo dough so professionally in the tray, layering a heavy ..and I mean a heavy amount of ground nuts, mainly pistachios as I could tell from the video then topping it with more layers of dough. Using a sharp knife he made the diamond cuts, then poured the melted ghee on top and in the oven it went. Once golden brown, he took it out of the oven and poured honey simple syrup on top or what we call "Ater" here in this part of the world. Now that was a something to feast my eyes on.

So since I couldn't take that view off of my head, and since its Ramadan, I decided to make my baklava...I wanted to do two versions...a classic diamond shaped one and a funky cup like ones...

Here is my adventure making these..

2 packs phyllo dough, thawed in the fridge over night. (of course in the video they used fresh dough but it is not the easiest dough to make so store bought will do.
Note: I also decided to use 2 packs because I frankly wanted many layers of flaky crust.
2 cups ground pistachios (you can use any nuts you like but I wanted to be like this baklava man :)
1 cup of butter, melted (get rid of the white residue left at the bottom and only use the clarified part). If you have access to ghee then the better. I actually ended up mixing butter and ghee.

Honey simple syrup
3 cups sugar
1 1/2 cups water
1 Tbsp lemon juice
2 Tbsp honey

Prepare Honey simple syrup by mixing sugar, honey and water on high heat. Do not stir and it is better if you use a stainless steel pot as it is a heat conductor kind of pot. Once it comes to a boil stir with a wooden spoon to ensure that there are no sugar crystals in the mix. Add lemon juice and let it boil for few minutes. Take off heat and let it cool completely.
In a rectangular pan (to make it easier to cut), lay one piece of dough after the other (How many layers you put will affect the size of your baklava. Once done with half the amount of dough, spread the pistachios generously. (Some recipes call for sugar and cinnamon mixed with the nuts, I don't like using cinnamon as it is not a traditional taste we are used to in baklava in Amman and I also decided not to add sugar as there is sugar syrup.

Add the other layer of dough. Now using a very sharp knife cut the dough into squares or diamonds by making crossing line diagonally in the pan. Pour the melted cooled ghee and bake in the oven at  200 c until golden brown. Once it is out of the oven, pour cold syrup gently and enjoy.

To make the mini baklava cups, just cut the dough into small squares, spread some ghee or butter on each sheet and line your cups (you might need around 5 layers) put a 3/4 Tbsp of filling, bake till golden brown and drizzle with cold syrup while hot.

The beautiful plate is from SDH

من فترة حد عمل شير لفيديو واحد بيعمل بقلاوة (حلونجي تركي) اشي خرافي من الاخر.....ههههه يعني صرت بدي امد ايدي من خلال شاشة الكومبيوتر واطول شقفة ومن وقتها صممت بدي اعمل بقلاوة بنفس الطريقة...زمان كنت ادهن العجينة واحدة واحدة واحطها بالصينية بس طريقته اسهل والنتيجة كانت اشي دسم وزااااكي ههههه

وكمان حبيت اعمل شكل تاني بالميني مفن

نبدأ بالطريقة:

البقلاوة بالفستق
2 علبة عجينة كلاج او فيلو او رقائق مذابة بالثلاجة قبل بيوم من العمل (طبعا ممكن تستخدمي واحدة بس انا حبيت يكون في كتير طبقات عجينة
2 كوب فستق حلبي مفروم خشن
 1 كوب سمنة مذابة  او زبدة واستخدمي الجزء الاصفر بس والابيض تخلصي منه
قطر بالعسل
3 كوب سكر
1/2 1 كوب ماء
2 ملعقة طعام عسل
ملعقة طعام عصير ليمون

اعملي القطر وذلك بخلط السكر والماء والعسل في طنجرة ستانلس ستيل وبدون تحريك فوق حرارة عالية ليذوب السكروتغلي
يضاف الليمون وتترك لتغلي عدة دقائق ويبرد
تفرد 1/2 كمية العجينة بصينية مستطيلة
يوزع الفتسق
تفرد نصف الكمية الثانية من العجينة
باستخدام سكين حادة قومي بعمل خطوط متقاطعة بالورب
وزعي السمن المذاب والبارد 
ادخليها فرن حار على 200 مئوي
تحرك اتدور اثناء الخبز لتحمر من كل الجهات
ننزل عليها كمية من القطرالبارد لتشربه
تترك لتبرد قبل التقطيع مرة ثانية وترتب

لعمل الاكواب بالميني مفن
تقص مربعات من العجينة وتبطن بعد دهنها بالزبدة داخل قوالب الميني مفن  (حوالي 5 ورقات بكل كب)
توضع الحشوة وتشوى لتحمر ويصب عليها القطر البارد وهي ساخنة بخفة

Thursday, July 9, 2015

Charlotte Royale...the daring bakers challenge for the month of June كعكة الشارلوت رويال

For the June daring bakers challenge Rebecca from challenged us to make Charlotte Royale and Charlotte Russe from scratch. Savory or sweet Charlottes were definitely tasty showstopper

One of the greatest advantages of being part of the Daring kitchen is the opportunities it provides to encourage members to try new dishes. For June, the daring bakers group challenged us to make Charlottes...amazingly enough she provided us with fantastic options savory and sweet for charlotte russe and royale...I was blown away of how delicious these looked and decided to do the charolotte royal from scratch this time as it was a mandatory thing for the challenge. I have done this dish before cheating I might as well add by using store bought Swiss roll...

In the past I have tried charlotte Russe and it is superb as well using store bought lady fingers...Rebecca shared with us how to make these from scratch as well not to mention the savory charlotte royale which i am determined on trying soon in a is a fantastic party dish...

Rebecca mentioned in her intro about the dish that (and I quote) " Charlotte actually refers to two different types of dish one cold and one hot" Who knew...I know I thought it was a sweet dish for a starter..and aparently there is a savory version...and I thought it was a cold dish but apparently there is a hot version as well according to Rebecca

 Rebecca continues "   Chilled Charlottes are composed of a lined bowl or mold, which is then filled with a Bavarian cream or mousse which is firm enough to slice when chilled.  The sweet Charlotte molds are typically lined with bread, cake or ladyfingers and the savory ones are lined with vegetables or bread.
The two classic types of chilled Charlottes are the Charlotte Royale and the Charlotte Russe.  The French Chef Marie-Antoine Carême supposedly invented the Charlotte Russe in the 1800s, naming it partly for the daughter of his former employer (George IV), as well as his current Russian employer (Czar Alexander I ).  The Charlotte Royale is a variation on the Charlotte Russe.
The Charlotte Russe is made in a loose bottomed cake pan lined with ladyfingers and is filled with one or more layers of Bavarian Cream or mousse.
The Charlotte Royale is typically made in a round bowl lined with slices of Swiss roll cake for a spiral effect."
So thank you once again Rebecca for a wonderful was my son's third birthday cake... I made it for the family and my little boy (the birthday boy) was asleep....hehehehe so we ended up devouring the cake by ourselves.

Charlotte Royale

To make the biscuit roulade: 
1/3 cup sifted cake flour
3 tablespoon unsifted cornstarch
4 large eggs, room temperature
1 large egg yolk, room temperature
½ cup plus 1 tablespoon sugar, divided
¾ teaspoon vanilla (I put 2 tsp as eggs are very eggy here in this part of the world)
¼ teaspoon cream of tartar
Position the oven rack in the lower third of the oven and preheat oven to hot 450°F/230°C/gas mark 8.  Grease the jellyroll/sheet pan and line it with parchment and then grease it again and flour it. You may use baking spray with flour included if desired.
In a small bowl, whisk together the cake flour and cornstarch.
Separate 2 of the eggs, placing the yolks in one large mixing bowl and the whites in another.
To the yolks, add the additional yolk, the 2 remaining eggs, and ½ cup of the sugar.
Beat the yolk mixture with the paddle attachment on high speed for 5 minutes or until thick, fluffy and tripled in volume.  Beat in the vanilla.
Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large balloon whisk (see notes), slotted skimmer spoon or rubber spatula until the flour has disappeared.  Repeat with the remaining flour mixture.
Beat the egg whites with the whisk attachment until foamy, add the cream of tartar and beat until soft peaks form when the beater is raised.  Beat in the remaining 1 tablespoon of sugar and beat until stiff peaks form when the beater is raised slowly.  Fold the whites into the batter and pour into the prepared pan, using an angled/offset metal spatula to level it.
Bake for 7 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
As soon as the cake has finished baking, slide it out of the pan onto a flat surface using the parchment to help move it.  Flip the cake onto a clean dishtowel and carefully remove the parchment paper.
While the cake is still hot, you will need to set aside a piece for the base and roll the remainder in a towel as described below.
Cut off a piece from one of the ends just wide enough to cut the top from later as shown in the photo below.   Set this piece aside to cool.  After this piece has cooled, cut it with shears or a sharp knife into the circle for the Charlotte base.
While the cake is still hot, roll the remaining piece of cake up tightly in the dishtowel.  Roll from the longest side with the darkest side of the cake on the inside.  Cool the rolled cake/towel on a rack.
To make the charlotte Royal
3/4 cup seedless raspberry jam, divided 
1 recipe Biscuit Roulade (below)
Filling: 1 recipe Bavarian Cream, (I confess I made a very light mixture of whipping cream and folded some strawberry jam in in it instead) 
Apricot jam, thinned and strained for glazing (optional)
Whipped cream, fresh fruit or sauce as desired for decoration
Lightly oil a 6-cup (1½ litre) round bowl or mold (the smaller the diameter at the top the better) and line it as smoothly as possible with plastic wrap, leaving a small overhang.  Measure the diameter of the bowl and make note of it.  You will need a round cake base of this size for the bottom of the Charlotte.   Note:  If the diameter of the top of your 6 cup bowl is very wide, you may want to make an additional 1/2 recipe of the cake in a smaller pan to make sure there is enough for the roll as well as the base.  Alternately, you can use a smaller bowl.
When ready to fill, gently unroll the cake and leave it on top of the towel.  Spread up to ½ cup of raspberry jam in a thin layer on top of the cooled cake, leaving it on the towel.
Roll up the cake as tightly as you can as you do not want gaps in the spirals. Wrap the roll tightly in plastic wrap and then foil and freeze until firm enough to slice, at least a couple of hours.  If desired, the roll and the base can be frozen for a few weeks before you make the rest of the Charlotte.
When the roll is firm, cut it into ¼ inch (5 mm) slices with a small, serrated knife.  You want to get as many spirals as possible, so be careful to evenly cut the slices as close to ¼ inch (5 mm) as you can.  Work quickly so the cake roll doesn’t thaw and soften too much.
To line the bowl, place 1 slice in the center and place other slices around it as tightly as possible to try to avoid gaps.
The spirals did not go all the way up, so I used strawberries to cover the gapes as you can tell int he picture. 
Make the Bavarian cream or filling (you can use ice cream as well) and spoon it into the lined bowl until it comes up to the top of the bowl or just to the place the top spirals last touch each other.  Trim the top spirals even above the cream if necessary.
Place the cake round on top of the cream and touching the edge of the spirals.   Press down gently on the edges of the cake circle so it makes contact with the edge of the spirals.
To unmold, invert onto a plate and lift away the bowl, tugging gently on the plastic wrap to release it.  To prevent drying out, leave the plastic wrap in place until serving or glaze the cake with some apricot jam that has been heated, strained and thinned with a bit of water until it is thin enough to brush over the cake.   If desired, decorate with whipped cream or fresh fruit.  The cake may also be served with raspberry sauce.

من اروع الاشياء اللي اشتركت فيها هي مطبخ التحديات واللي عرفني على مجموعة رائعة من المدونات وكمان الاكلات المختلفة من كل دول العالم...تحدي شهر 6 بنادي الخبز كان شوي بده شغل...كعكة الشارلوت من الاساس...هلأ انا كنت اعملها بس بغش شوي باختصار خطوة باني اجيب كيك سويسرول جاهز واستخدمه بس اكيد الطعم والشعور مختلف تماما لما ينعمل الاشي من الاساس...الحلو بالموضوع انه السويسرول بحد ذاته وصفة ممكن تتقدم لحالها اذا ما بدك تعملي كعكة الشارلوت....الكعكة فيها جمالية ورقي وبيبين اديه انتي تعبانة فيها...والطعم رائع وبيستاهل اكيد.

ربيكا من مدونة تحدتنا نعمل كعكة الشارلوت واللي اتفاجئت انه في منه نوع ساخن مش بارد بس وفي منها نوع مالح مش حلو بس. انا قررت اجرب نوع الشارلوت رويال واللي هو عبارة عن سويسرول بينحشى مربى وبيتجمد وبيتقطع وبنبطن فيه وعاء غميق وبنعمل حشوة من الكاسترد او الكريما والفواكه وبنجشيه وبعدين بنعمل قاعدة من نفس الكيك وبنبردها وبنقلبها لنحصل على هالكيكة الرائعة

لعمل الكعكة بدنا نشتغل عدة خطوات...

اولا عمل السويسرول
1/3 كوب طحين كيك
3 ملاعق طعام نشا
1/2 كوب سكر + ملعقة طعام
4 بيضات
صفار بيضة
1/4 ملعقة صغيرة كريم الطرطير
2 ملعقة صغيرة فانيلا


يفصل الصفار عن البياض في بيضتين فقط
نترك البياض على جنب ونخلط صفار البيضتين وصفار البيضة من المقادير والبيضتين الكاملتين معا ونخفق مع 1/2 كوب السكر  والفانيلا لمدة 5 دقائق لترتفع وتصبح خفيفة مثل الكريما ولونها اصفر فاتح
نخلط الطحين والنشا ونضيفهما بخفة للمزيج ونخلط بملعقة مطاطية بدون ان نخسر الهواء
في وعاء اخر نخفق بياض البيضتين لتتكون رغوة ثم نضيف كريم الطرطير ونخفق ليصبح المزيج ابيض مثل الكريما ثم ملعقة طعام السكر ونخفق ليشتد القوام
يضاف البياض لخليط الكيك وتحرك بملعقة مطاطية بخفة لتختلط

تدهن صينية مستطيلة بالسمنة والطحين وتبطن بورق الخبز ويدهن ورق الخبز بالسمنة والطحين ايضا لكي لا تلتصق به الكعكة
تفرد العجينة بشكل متساوي في الصينية وتخبز على حرارة 230 مئوي حوالي 7 دقائق لتصبح ذهبية.
اثناء الخبز نحضر بشكير نظيف ونضع عليه ورقة من ورق الخبز اكبر من الصينية.
تخرج من الفرن وتقلب فوق الورقة

تقسم الكعكة من النصف وهي ساخنة، قومي بلف نصف منها بشكل جيد مثل السويسرول ولفيه بقطعة القماش واحتفظي بالنصف الثاني ليكون القاعدة لكعكة الشارلوت. فبعد ان يبرد هذا النصف قومي وبواسطة السكين ب قطع دائرة بنفس حجم فوهة الوعاء الذي ستشكل فيه الشارلوت.

لتشكيل الشارلوت سنحتاج الى

3/4 كوب مربى فراولة او توت 
السويسرول الملفوف
2 باكيت كريما بودرة
كوب كريمة خفق
1/4 كوب مربى فراولة

يفك السوسرول بحذر ويحشى بالمربى
تحضر الحشوة بخفق الكريما مع الكريما البودرو لتشتد ويضاف المربى بالملعقة المطاطية
يبطن وعاء التشكيل بورق النايلون بحيث يفيض من الجوانب 
يقطع السويسرول بحذر الة دوائر ونبدا بترتيبها بقاع الوعاء والجوانب
تضاف الحشوة وتوضع القاعدة

تغطى بورق النايلون المتدلي من الجوانب وتبرد بالثلاجة وممكن بالفريزر (6 ساعات بالثلاجة على الاقل)
تقلب ويزال النايلون وتقدم

ملاحظة: لم تكفني كمية السوسرول لتغطية الجوانب فزينتها بانصاف الفراولة

Tuesday, July 7, 2015

الكشكية...اكلة من التراث الاردني الاصيل Kishkiyeah...An authentic dish from Jordan

I have decided a while back to commit a certain chunk of my blog posts to document Arabic cuisine. It is a very rich one with a variety of recipes which are going to vanish if not documented. To do so, I have engaged in so many endeavors including Arabic flavor (the group focusing on documenting Arabic recipes) and of course my beloved Magazine DARNA; which I co-founded along with two of my wonderful friends and of course this blog.

Today I will be sharing a very classic dish from Jordan which my friend Rawan Al Otoom of Rawan's Kitchen who shared with many of us the recipe "Kishkiyeah" a very authentic dish from northern Jordan that is usually cooked during spring time. It is a very tasty dish if you are the kind of person that likes dairy products of all its forms...I know I if you want to make it you have to acquire few things for a specialty Middle Eastern store near you.

(I am posting the original recipe in black and putting my changes or substitutions in red)
1 ball kishik soaked in water a night before or 1 cup soft kishek. 1/2 cup kishik powder (this is found in Middle Eastern store)
1 cup wheat berries (I frankly didn't have any so I used barely and it worked just perfect)
1/2 ball of Jameed (dried yogurt or what is known as Mansaf) broken and soaked in water over night. I used a brand that is callled "Kaseeh" which is basically Jammed diluted in water.
1 or 2 kilos yogurt
2 cups cooked chickpeas
1 cup brown lentils, cooked
5-6 cloves of garlic, minced
1/2 cup extra virgin olive oil

In a large pan, boil wheat or barely in water (it should be 1 cm above berries) and let it cook until cooked through. You might need to add more water if needed.
Mix Jameed and yogurt in a blender and add on top of the cooked wheat and add kishik. Bring to a boil over med heat. It will begin to thicken quite fast. Add lentils and chick peas and let them cook for few minutes. In a frying pan, heat olive oil and add garlic. Cook till its golden brown then add to the kishkiyeah.
Pour into plates and let it cool a bit.
Serve with spring onions, arugula, fresh bread and radishes.

من فترة فوق السنة تقريبا كتير حبيت فكرة اني لازم ابدا اساهم واوثق اكلنا العربي وتراثنا ومن هون اجت مقالات قديمة على المدونة زي مقال حبة الرمانة والرز والعدس والبصارة كاكلات قديمة اذا ما اتوثقت رح تروح وتندثر ومن بعدها احت مشاركتي بجروب نكهة عربية ومن بعدها مجلة دارنا الحبيبة مع تنتين من اعز صديقاتي...

اليوم الوصفة من المطبخ الاردني الشمالي تجديدا من المبدعة روان العتوم صديقتي اللي ما التقيت فيها :)
شاركتنا بوصفة الكشكية واللي هي اكلة تقليدية تراثية بتعتمد على اللبن والكشك والجميد وحسب ما بينت روان فاسمها مسمار الجسم لانه فيها مكونات غنية جدا...

وصفة روان كالتالي وانا من زمان عملتها بس بسبب الانشغال ما قدرت اني احطها على المدونة 
التغييرات البسيطة اللي عملتها كانت بسبب اني بدي استخدم الاسهل والمتوفر عندي اصلا

  (راس كشك ناشف منقوع قبل بليلة او ١ كوب كشك طري (انا استعملت كوب كشك مطحون 
     كوب جريشة (سميدة) قمح .... انا استعملت شعير
 .. نصف راس جميد منقوع و ممروس ....انا استعملت جميد الكسيح علبة
   ١-٢ كيلو لبن رايب مخضوض
٢ كوب حُمُّص مسلوق
١ كوب عدس حب مسلوق
١\٢ ١ راس ثوم مدقوق ناعم جدا
١\٢ كوب زيت زيتون

تغسل الجريشة مرة واحدة فقط و ذلك للمحافظة على النشا الموجود داخل القمح ، ثم تسلق بالماء في قدر على النار مع الكشك ( كمية الماء تغمر الجريشة بمعدل ١سم) حتى تنضج، ممكن اضافة ماء اذا تتطلب الامر.
نخلط الجميد الممروس مع اللبن بالخلاط حتى يمتزج جيدا ثم يوضع الخليط فوق الجريشة و الكشك في القدر و يترك ليغلي على نار متوسطة و يبدأ بالاشتداد مع التحريك المستمر.
تضاف الحبوب ( العدس و الحمص) و يترك المزيج حتى يتجانس و يصبح كثيف القوام مع التحريك المستمر.
يقدح الثوم مع زيت الزيتون في مقلاة جانبية ثم يضاف فوق الخليط و نحرك لمدة ٥-١٠ دقائق.
تسكب الكشكية في سدر واسع حسب العادة او في صحون منفصلة و تترك لتبرد
تقدم مع زيت الزيتون على الوجه و الخبز المشروح او خبز الطابون، و مع البصل و ما هو متوفر من الأعشاب الخضراء الموسمية