{"id":1252,"date":"2011-01-29T01:33:47","date_gmt":"2011-01-29T07:33:47","guid":{"rendered":"http:\/\/www.criplomats.com\/?page_id=1252"},"modified":"2011-01-29T01:33:47","modified_gmt":"2011-01-29T07:33:47","slug":"recipes-from-nazareth","status":"publish","type":"page","link":"http:\/\/www.criplomats.com\/?page_id=1252","title":{"rendered":"Recipes from Nazareth"},"content":{"rendered":"
GHAIBE (Pistachio or Turkish Delight Filled Arab Cookies)<\/strong><\/div>\n

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  1. Melt 600 grams butter-flavored margarine and let solidify. Drain off liquid that accumulates\u00a0underneath the solid layer.<\/li>\n
  2. Put in food processor and process till soft \u2013 about 4 minutes.<\/li>\n
  3. Add 300 grams powdered sugar and 1\/2 tsp Neroli (orange blossom) flavoring.<\/li>\n
  4. Continue mixing until it takes on the consistency of thick cream.<\/li>\n
  5. In a separate bowl add 1 kg. white flour and a pinch of baking powder.<\/li>\n
  6. Reserve a few cups of this flour mixture on the side.<\/li>\n
  7. Add butter mixture to flour mixture and mix by hand, adding from the reserved flour mixture\u00a0to achieve a firm consistency.<\/li>\n
  8. Pinch off marble-sized pieces of dough and form little cups. Fill with 1\/2 tsp ground\u00a0pistachio nuts, or a small lump of Turkish delight. Close up the cup over the filling, shape it\u00a0into a rounded cylinder and gently push the tips in opposite directions.<\/li>\n
  9. Let the cookies rest for 30 minutes \u2013 then cook in a preheated 350 degree oven \u2013 watching\u00a0carefully so they don’t burn.<\/li>\n<\/ol>\n<\/div>\n
    <\/div>\n
    Ftayir with Zaatar and Cheese Filling<\/strong><\/div>\n
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    1. Sift 1 kg flour (can be half white, half whole wheat) with 1 package (10 gr) baking powder<\/li>\n
    2. Add 1 cup sesame seeds, 3 large handfuls of fresh zaatar leaves, washed and removed from\u00a0the 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.)<\/li>\n
    3. Mix into a sticky dough and seal with 1 Tbsp. oil. Set aside to rest for 30 minutes.<\/li>\n
    4. In the meantime, crumble 500 gr salty white cheese (i.e. jibney, feta, zfatit) into a bowl.<\/li>\n
    5. After it has rested, pull off tennis-ball sized pieces from the dough. Roll out into a circle, and\u00a0then cut the circle into 8 triangles. Place a little of the crumbled cheese at the broad end of\u00a0each triangle, then roll the dough up into a crescent shape. Place on an oiled baking dish.<\/li>\n
    6. Bake at 350 till golden brown<\/li>\n<\/ol>\n<\/div>\n
      <\/div>\n
      Kaake ma Ahjway \u2013 Date filled Cookie Rings<\/strong><\/div>\n
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      1. In a meat grinder, combine 1 kilo Medjoul dates (pits removed), 2 Tbsp corn oil, 1 1\/2\u00a0Tbsp. cinnamon, and 1\/2 tsp ground cloves (if you don’t have a meat grinder, you can use\u00a0packaged ground dates).\u00a0Set aside.<\/li>\n
      2. Mix 1 kg flour, 1 pkg. (10 gr) baking powder, 4 heaping Tbsp. sugar, 1 1\/2 Tbsp. ground\u00a0Makhlab (sifted) and a pinch of salt.<\/li>\n
      3. Melt together 400 gr margarine and 200 gr butter and let cool.<\/li>\n
      4. Add 1 1\/2 cups warm water, or as necessary to attain a soft, tacky dough. Don’t overmix!<\/li>\n
      5. Squeeze out 1″ balls of dough and form into little canoes.<\/li>\n
      6. From the date mixture, form small, pinky-sized rolls.<\/li>\n
      7. Put a date roll on top of the dough canoe \u2013 pinch the dough over the date to cover it, then\u00a0roll it out to make a long piece of dough. Pinch the two edges together to form a ring.<\/li>\n
      8. Decorate with a special pincher tool or a fork (not mandatory).<\/li>\n<\/ol>\n
        <\/div>\n
        Ftayir Sabanech \u2013 Spinach Turnovers<\/strong><\/div>\n
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        1. Finely chop 2 large bunches of fresh spinach, including the stems.<\/li>\n
        2. In a large bowl, crush the spinach with your hands until it aggregates and releases liquid.<\/li>\n
        3. Squeeze out and drain the liquid.<\/li>\n
        4. Add one grated onion, salt to taste, 1\/2 cup Harissa (red pepper concentrate), a little olive\u00a0oil and the juice of 1 lemon or lime.<\/li>\n
        5. Mix 500 gr. Whole wheat flour, 500 gr. White flour, 1 heaping Tbsp salt, 2 heaping Tbsp dry\u00a0powdered yeast, 3 Tbsp sugar, 2 Tbsp vinegar, 1\/2 cup olive oil, about 4 cups warm water.<\/li>\n
        6. Mix to get a moist dough, turn onto surface and knead. Add a little oil so the dough won’t\u00a0be too sticky \u2013 then cover and let rise for at least 30 minutes.<\/li>\n
        7. Once it has risen, squeeze off ping-pong ball sized balls of dough, moistening hands with oil\u00a0if necessary. Roll each ball out into a circle. Put a Tablespoon of the spinach filling in the\u00a0middle, then cover it on three sides to make a triangle and pinch the edges closed. Place on\u00a0an oiled baking sheet and bake at 350 until brown.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          GHAIBE (Pistachio or Turkish Delight Filled Arab Cookies) Melt 600 grams butter-flavored margarine and let solidify. Drain off liquid that accumulates\u00a0underneath the solid layer. Put in food processor and process till soft \u2013 about 4 minutes. Add 300 grams powdered sugar and 1\/2 tsp Neroli (orange blossom) flavoring. Continue mixing until it takes on the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.criplomats.com\/index.php?rest_route=\/wp\/v2\/pages\/1252"}],"collection":[{"href":"http:\/\/www.criplomats.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.criplomats.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.criplomats.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.criplomats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1252"}],"version-history":[{"count":2,"href":"http:\/\/www.criplomats.com\/index.php?rest_route=\/wp\/v2\/pages\/1252\/revisions"}],"predecessor-version":[{"id":1254,"href":"http:\/\/www.criplomats.com\/index.php?rest_route=\/wp\/v2\/pages\/1252\/revisions\/1254"}],"wp:attachment":[{"href":"http:\/\/www.criplomats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}