Recipes from Nazareth
GHAIBE (Pistachio or Turkish Delight Filled Arab Cookies)
- Melt 600 grams butter-flavored margarine and let solidify. Drain off liquid that accumulates underneath the solid layer.
- Put in food processor and process till soft – about 4 minutes.
- Add 300 grams powdered sugar and 1/2 tsp Neroli (orange blossom) flavoring.
- Continue mixing until it takes on the consistency of thick cream.
- In a separate bowl add 1 kg. white flour and a pinch of baking powder.
- Reserve a few cups of this flour mixture on the side.
- Add butter mixture to flour mixture and mix by hand, adding from the reserved flour mixture to achieve a firm consistency.
- Pinch off marble-sized pieces of dough and form little cups. Fill with 1/2 tsp ground pistachio nuts, or a small lump of Turkish delight. Close up the cup over the filling, shape it into a rounded cylinder and gently push the tips in opposite directions.
- Let the cookies rest for 30 minutes – then cook in a preheated 350 degree oven – watching carefully so they don’t burn.
Ftayir with Zaatar and Cheese Filling
- Sift 1 kg flour (can be half white, half whole wheat) with 1 package (10 gr) baking powder
- Add 1 cup sesame seeds, 3 large handfuls of fresh zaatar leaves, washed and removed from the stems, 100 ml (1/2 cup) corn oil, 1 Tbsp salt, 1/2 cup yoghurt and 2 cups warm water. (Note: zaatar leaves are local to Israel and are sort of a cross between sage and oregano. I think you could play around with any fresh leafy spice, depending on what you like.)
- Mix into a sticky dough and seal with 1 Tbsp. oil. Set aside to rest for 30 minutes.
- In the meantime, crumble 500 gr salty white cheese (i.e. jibney, feta, zfatit) into a bowl.
- After it has rested, pull off tennis-ball sized pieces from the dough. Roll out into a circle, and then cut the circle into 8 triangles. Place a little of the crumbled cheese at the broad end of each triangle, then roll the dough up into a crescent shape. Place on an oiled baking dish.
- Bake at 350 till golden brown
Kaake ma Ahjway – Date filled Cookie Rings
- In a meat grinder, combine 1 kilo Medjoul dates (pits removed), 2 Tbsp corn oil, 1 1/2 Tbsp. cinnamon, and 1/2 tsp ground cloves (if you don’t have a meat grinder, you can use packaged ground dates). Set aside.
- Mix 1 kg flour, 1 pkg. (10 gr) baking powder, 4 heaping Tbsp. sugar, 1 1/2 Tbsp. ground Makhlab (sifted) and a pinch of salt.
- Melt together 400 gr margarine and 200 gr butter and let cool.
- Add 1 1/2 cups warm water, or as necessary to attain a soft, tacky dough. Don’t overmix!
- Squeeze out 1″ balls of dough and form into little canoes.
- From the date mixture, form small, pinky-sized rolls.
- Put a date roll on top of the dough canoe – pinch the dough over the date to cover it, then roll it out to make a long piece of dough. Pinch the two edges together to form a ring.
- Decorate with a special pincher tool or a fork (not mandatory).
Ftayir Sabanech – Spinach Turnovers
- Finely chop 2 large bunches of fresh spinach, including the stems.
- In a large bowl, crush the spinach with your hands until it aggregates and releases liquid.
- Squeeze out and drain the liquid.
- Add one grated onion, salt to taste, 1/2 cup Harissa (red pepper concentrate), a little olive oil and the juice of 1 lemon or lime.
- Mix 500 gr. Whole wheat flour, 500 gr. White flour, 1 heaping Tbsp salt, 2 heaping Tbsp dry powdered yeast, 3 Tbsp sugar, 2 Tbsp vinegar, 1/2 cup olive oil, about 4 cups warm water.
- Mix to get a moist dough, turn onto surface and knead. Add a little oil so the dough won’t be too sticky – then cover and let rise for at least 30 minutes.
- Once it has risen, squeeze off ping-pong ball sized balls of dough, moistening hands with oil if necessary. Roll each ball out into a circle. Put a Tablespoon of the spinach filling in the middle, then cover it on three sides to make a triangle and pinch the edges closed. Place on an oiled baking sheet and bake at 350 until brown.