IMG_1118Every new year and at around this time, I like to prepare Muhallabiya.     I don’t know if it has become a tradition as such but it is possibly the easiest and most delicious of ‘white’ deserts to make. Cooking and eating something white is meant to bring good luck to the start of a year. The only challenge of presenting Muhallabiya, repetitively, yearly is how to present it differently? There’s a brilliant blogger account that I follow on instagram; when sheikha cooks who uses this same mould for cake. So when I saw this five finger (Khamsa) hand symbol in the shops, I had to get it and try to mould my milk pudding inside it.  After many attempts and half a dozen eaten bowls of pudding that didn’t exactly set, it worked.IMG_1120Hamsa is the hand of Prophet Muhammad’s daughter Fatima. It is the symbol of patience, loyalty, faith and resistance against difficulties. According to common belief, it tells of the Fatima’s struggle for dignity and her tough life. Thereby, purity, goodness and truth are blessed. For centuries, Fatima’s Hand has been a powerful talisman for good luck and one of the most popular amulets in the world of Islam for protection. It is hung on the walls of the house as engraving in silver or gold or it is painted in red. It is believed that a house protected by the Hand of Fatima will not catch fire.

This time round, I doubled the recipe to fill up this very large mould. I also added some honey and crushed pistachio to the top of the pudding, once it set.

IMG_1111Lentil soup is nourishing for both the soul and the body. It is a favourite at winter time in the Middle East. And what gives it its wonderful flavour is the tiqlaye at the end of the souping. What I mean by that is the final step of frying the garlic and coriander in butter or olive oil and adding to the soup, sizzling hot. It is really the piece de resistance of this soup. This final touch gives a lot of Arabic dishes like Molokhia and many stews that distinctive salty, earthy flavour. IMG_1109Method

Fry the onion in half and half rape seed oil/olive oil. I always add some salt at this point so the onions don’t brown. Once soft (5-10 minutes) Add the chopped carrot and potato. Saute another 10 minutes.  Add the lentils and water and veg cube and boil for 20 minutes (this is when I add the cumin seed powder and leave some till the end too) until all is cooked and tender. Liquidate in food processor or hand-held piece. On the side, fry the garlic and chopped coriander in 1 tsp butter and dash of olive oil until cooked- coriander becomes dark and garlic cooked but not burn. Add to the soup with the fat it’s cooked in. Bon Apetit

P.S if you want to increase amount just double everything. Although I always like to not add too big a quantity of lentils to vegetable ratio- in roder to taste the other vegetables- keep ratio of lentils to 1.5 cup if  you are to double everything.

Ingredients

1 cup orange lentils

1 large onion finely chopped

1 large carrot cubed

1 large potato cubed

1/2 cup coriander leaves chopped

3 cloves garlic mashed with tsp sea salt

1.3 litre water

1/2 tsp ground cumin

1/2  organic vegetable cube stock

table-spoon half/half rape seed oil +olive oil (for the actual soup)

tsp butter +tsp olive oil for the coriander garlic.

Salt/Pepper to taste

 

IMG_5684Every year and at around Christmas time my friend’s friend Kri arranges a wonderful get together for children and parents around her neighbourhood area. The kids build and decorate ginger bread houses. The pictures she would post look so wonderful and the activity immensely fun for children and adults alike.  I decided that this year would be the year to try it out for children. With a little bit of research, pre baking and buying lots of sweets-the activity took place smoothly at our home. IMG_5670IMG_5686IMG_5688My favourite part to all this is seeing the kids’ uninterrupted focus, developing new skills in piping icing and thinking carefully of how they wanted to decorate those houses. I had to try it out myself few days before the invite, which of course was tremendous help-  This is what I found out:The biscuit parts to the house need to be baked at least 4/5 days before. I knew that the icing had to be thicker than the one I initially tried- thicker icing meant the biscuits would hold together easier- so do stick to the measurements listed in the recipe. I also found out that after sticking together few walls, the pieces needed to dry completely before adding on the roof bits as they were the heaviest. The biscuits really need to be baked straight in order to hold up the houses properly.IMG_5654

the recipe

IMG_1105IMG_1106My grandmother belonged to the ‘waste not want not’ generation. Quite interestingly NOW we are trying to return to that knowledge and instinct people had about recycling and wasting very little. She, like many grand parents at the time never had to worry about how much fat they’re consuming. They knew very well that their bodies needed it, that it was utilized while doing a lot of physical work or walking to places. They ate everything in season and simply found fruits and vegetables out of season to be a no go zone.

IMG_1084     I am mentioning all this because I find it interesting that we are re learning the past and secondly because I miss my grand mother a lot. And when you miss someone, you tend to remember their simple wisdoms and the little small things that at the time went unnoticed. Those fritters I am cooking today were a snack she would usually have stacked up in the middle of her kitchen. They looked very ordinary but tasted agonisingly good.  Salty, slightly caramalised and burnt around the edges-waiting to be sandwiched and devoured.IMG_1089These fritters are the result of coring middle eastern marrow and using the pulp the day after for frying.  Marrows are from the same family of zucchini and squash but a lot milder in taste and therefore taste really good stuffed with rice, meat and spices.

Method

Once the pulp is ready- all the water should be squeezed out using your hands. Cut them into small pieces and place aside. Grate the onion and squeeze the water out and place on tea towel to dry. Then Simply place all the ingredients in bowl including the chopped parsley, flour, eggs spices and mix with a fork ever so lightly to keep batter light. Heat vegetable oil (I use grape seed oil) and with a table spoon place a spoonful and fry on both side and drain on kitchen towel. Bon Apetit.

Ingredients

400g Kousa around 5 pieces (zuchini) core the pulp out.

2 table spoons parsley chopped

one large white onion grated

heaped table spoon plain flour

2 organic eggs

a pinch of all the spices (black pepper, ground cumin, ground sweet pepper, white pepper) you can add ground chili powder if you’re not giving to children

2 teaspoons salt

 

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‘How can I blog about food when hundreds of children have been killed next door in Gaza’ has been my thought in the last few weeks. Do I acknowledge what is going on in the post and then blog about a recipe?. This is after all a food blog and I have been criticised in the past for mentioning politics in a food blog- Even though I always say this is not politics, it is Life in the Middle East. The politics we drink with our morning coffee and discuss with taxi drivers- I grew up in a home where my dad watched political analysis on TV 24/7. My dad, whom since the gulf war in 1990 till now tells me that the area is on the brink of something very big and he is very concerned. This concern has been going on for twenty four years and possibly longer. I remember how they stopped sending my younger brother to his percussian classes during the gulf war because ‘there is a war next door’. So basically there has always been a war going on next door. But to make this clear what is going on in Gaza is more of a massacre than a war.

So all this has been playing around in my head until I came across this blog ‘Life as it happens’- the author mentions that she decided to cook a dumpling of stew from the Gaza Cook book and  instead of talking about death that night, she decided to talk about life; “a small reminder that the Gaza of the mainstream media is not the only Gaza; that it is a place by the sea with people who work, dream, write, cook and love”. Her blog posts all the ways one can get involved from boycotting Israeli products to sending financial aid. Here is also a link to a reliable organization that I know personally and that delivers medical assistance to children; PCRF . The idea is we act in as many ways as possible and it does not mean we don’t celebrate life or in life we comomerate the dead.

I decided to use Za’tar in my recipe today. Za’tar is a commonly used herb in the our part of the world. It is very much associated with the notion of land in Palestine. Even Palestinian Za’tar has been a source of conflict between the Israelis and Palestinians. Israel issued a law in 1977, making it illegal to pick this herb in the wild. The Za’tar herb grows in abundance in Palestine and school children in Palestine, Lebanon, Syria and Jordan always have it for breakfast mixed with oil or mixed with strained yogurt sandwiches. So Mana’ish was the choice of breakfast for my little daughter. I took the dough recipe from Anissa Helou and adjusted it by adding whole wheat flour to it. Then I simply added grated haloumi cheese along with the zatar paste. If I were to repeat this recipe again I would reduce the amount of whole wheat flour and increase the white, simply because I wanted it to be more fluffy and soft in texture although the former makes it into a more wholsome meal.IMG_3950IMG_3951IMG_3955IMG_3956IMG_3968

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