2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Arabic cuisine, best known for its specialties such as hummus, lamb shish kebab, kafta, falafel, tabouleh and many other traditional dishes, is also proud of its pastries.
Especially popular are the various types of cookies stuffed with nuts or dried fruits, which are consumed with pleasure as soon as the fast during Ramadan ends and the festivities begin. Here are 2 of the most popular recipes for Arabic cookieswhich you can also enjoy:
Egyptian cookies
Necessary products: 3 teaspoons flour, 3/4 teaspoon melted butter, 1 tsp. hours of rose water, 20 g of almonds, hazelnuts, roasted peanuts and pistachios, 7- 8 dates, 1 pinch of cinnamon, 3 tablespoons sugar, powdered sugar for sprinkling.
Method of preparation: The flour is sifted, placed in a bowl and a well is formed in the middle. Pour almost all the butter (leave 1 tbsp for the filling of the cookies) and the rose water into it.
From this mixture, a smooth dough is kneaded, from which apricot-sized balls are made, which are pressed in the middle so as to form indentations in which the filling will be placed.
Separately, with the help of a chopper or a simple mortar, grind the peeled nuts and dates, which have been previously pitted. To this mixture add 1 tablespoon of butter, sugar and cinnamon and mix everything well.
Fill the cookies with the stuffing prepared in this way and arrange them in a greased pan. Bake in a preheated 200 degree oven until pink. Once they are ready, sprinkle with powdered sugar and are ready to serve.
Kurabii Mamul
Necessary products: 500 g flour, 200 g butter, 80 g powdered sugar, 2 tablespoons orange water, 2 tablespoons rose water, 200 g walnuts, 80 g sugar.
Preparation: The walnuts are ground with a chopper or pounded in a mortar, but not in very small pieces. Add sugar and rose water to them and mix everything well. Separately, heat the butter and after it is semi-liquid, mix it with the flour.
Powdered sugar and orange water are added to them. Knead the dough from this mixture, and if necessary you can add a little water. Leave the dough for about 2 hours in a cool place, after which it is formed into balls as described above.
The walnut filling is placed in the shaped recess, the dough is pressed so that the mixture does not run out and the cookies prepared in this way are baked in a preheated oven at 200 degrees until pink. Serve warm, sprinkled with a little powdered sugar.
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