An Edible Mosaic. Faith Gorsky
saucepan over medium heat; cook until it comes to a boil, stirring occasionally. Whisk the cornstarch mixture into the boiling milk and cook 1 minute, whisking constantly.
3 turn off the heat and stir in the rose water and orange blossom water, if using. Pour into individual serving dishes. Cool to room temperature, stir if you want a clotted cream look (don’t stir if you want to unmold it), and then refrigerate until chilled, about 1 hour.
Sesame Sauce
TARATOOR
This sauce is a flavorful condiment for fried vegetables, falafel, shawarma, or fish. Both variations keep very well for up to 5 days if refrigerated.
Preparation Time: 5 minutes
Yields about 1 cup (250 ml)
½ cup (120 g) tahini
2 tablespoons fresh lemon juice
½ cup (125 ml) plus 2 tablespoons water
2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
1 whisk together the tahini and lemon juice in a medium bowl (the sauce will thicken).
2 whisk in the water drop-by-drop at first, and then in a thin drizzle (the sauce will thicken even more at first and then thin out).
3 Stir in the garlic and refrigerate until serving.
VARIATION
Sesame-Parsley Dip
BAQDOUNISIYEH
This version is a bit thicker; it’s commonly scooped up with flatbread and eaten as a dip, but it also makes a fantastic dressing for salads or fried vegetables.
½ cup (120 g) tahini
2 tablespoons fresh lemon juice
½ cup (125 ml) water
2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
½ of a bunch of fresh parsley leaves, minced
1 whisk together the tahini and lemon juice in a medium bowl (the sauce will thicken).
2 whisk in the water drop-by-drop at first, and then in a thin drizzle (the sauce will thicken even more at first and then thin out).
3 Stir in the garlic and parsley and refrigerate until serving (it will thicken more as it sits).
Apple Vinegar KHUL TOOFAH
When you’re making something with apples that requires peeling them, like Apple Preserves (page 126), this recipe is the perfect use for the leftover peels. Similar to commercial raw, unfiltered apple cider vinegar, this vinegar is murky and brownish with sediment at the bottom. However, its flavor is sweeter and much more palatable than commercial vinegar and it is a real treat in salad dressings.
Yields 3 to 4 pints (1.5 to 2 liters)
Preparation Time: 30 minutes, plus 2 to 6 months to ferment
4 cups (1 liter) warm water
1 cup (250 g) sugar
Apple skins and cores from 2 lb (1 kg) apples (about 3 cups, slightly pressed down)
1 apple, grated (including skin and core)
Two thin pieces fresh ginger, (optional)
1 teaspoon oil
1 Sterilize a 2-liter (2.11 qts) canning jar.
2 Combine the water and sugar in a large measuring cup with a pour spout; stir until the sugar is completely dissolved and then cool to room temperature.
3 Add the apple skins, cores, and grated apple to the sterile jar along with the ginger, if using. Pour in the sugar water.
4 Cover the jar and leave it to form vinegar, opening it to stir once every day and make sure the apple skins are completely submerged; you can add more apple skins/cores during this time if you want. (this process can take anywhere from 2 to 6 months, depending on the weather. The vinegar is done fermenting when a white skin forms on top).
5 Strain the vinegar through a cheesecloth-lined sieve, wringing out the cheesecloth to extract as much liquid as possible.
6 to store, pour the vinegar into a glass bottle along with the oil; store at room temperature.
VARIATION
Grape Vinegar KHUL AINAB
use 3 cups (450 to 500 g) of de-stemmed grapes (any kind you like) instead of apple skins, cores, and the grated apple; proceed with the rest of the recipe.
Basic Savory Flat Pie Dough
AJEEN FATAYER
Ajeen Fatayer, the basic dough used to make a variety of savory pies, is a true Middle Eastern staple. To this day there are communal ovens in Damascus, a tradition that dates back to a time when very few homes had ovens of their own. Each family brought the filling of their choice to the baker at the communal oven, who used his own dough to make pies out of the filling provided. The family paid for the dough that the baker used and went home with the finished pies. This tradition has endured despite the fact that most Damascene homes now have their own oven.
Yields This recipe makes enough dough to make one of the following recipes: Spiced Meat Flat Pies (page 35) Spinach Turnovers (page 36), or Thyme-Spiced Flat Pies (page 37).
Preparation Time: 15 minutes, plus 1½ hours to let the dough rise
Cooking Time: See individual recipes
3½ tablespoons olive oil, divided
2 teaspoons instant yeast
1½ teaspoons sugar
4 tablespoons warm water
3 cups (375 g) all-purpose flour, plus more for kneading
1¼ teaspoons fine salt
¾ cup (185 ml) milk, at room temperature
1 Brush ½ tablespoon of oil on the inside of a large bowl and set aside.
2 Mix together the yeast, sugar, and warm water in a small bowl until the sugar is dissolved.
3 whisk together the flour and salt in a large bowl. Use a wooden spoon to stir the yeast mixture into the dry ingredients, and then stir in the remaining 3 tablespoons of oil. Gradually stir in enough milk to form “shaggy” dough (you may not need all the milk).
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного