rice pudding, a great start to 2011

First post of 2011. Here it goes:

On the first day of the new year my aunt and I were invited to her brother’s house for a traditional Aleppan New Years lunch, Kibbeh b’Labaniyeh (كبة بلبنية): kibbeh balls slowly cooked in a creamy yogurt sauce finished with a saute of minced garlic; the garnish: fragrant flecks of dried mint and a sprinkle of spicy paprika; the taste: heavenly. This is the mac-and-cheese of Middle Eastern food — comfort snuggled in a bowl. Its character is similar to that of a stew, hearty and satisfying. Kibbeh b’Labaniyeh is popular across Syria and Lebanon in the cold winter months, however, Christian families across Aleppo serve this dish as a traditional lunch on New Years to symbolize a clean, pure start to the year ahead. I blogged about it before and included a recipe. You must try it while the weather is still cold.

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Ma’moul Cookies

It’s been a while since I’ve written anything here. My grandfather passed away last month and that took a lot of my blogging energy away from me. I knew I wanted to dedicate a post to him as he was as much a foodie as I am, but my words escaped me. In my failed attempts to write, I would stare blankly at my computer screen as memories of him streamed through my thoughts.

When I slept over my grandparent’s house as a kid, I would often hear my grandfather poke around in the kitchen, usually around dawn, well aware that my grandmother could sleep through anything. I, of course, would get up from bed to find him alone in the kitchen, happily stirring a hefty pot of homemade jam (his specialty) or preparing some sort of sweet treat without my grandmother there to convince him against it. When he noticed me watching he would let out big a smile, and allow me to stay and help so long as I didn’t wake up anyone else.

mise en place

Since I haven’t yet perfected my grandfather’s rose petal jam (مربة الورد), his claim to fame, I decided to make one of my favorite cookies I grew up eating called ma’moul (معمول). If you’re Arabic, these cookies need no introduction as they’re popular all around the Middle East, where they’re stuffed with either walnuts, pistachios, or pureed dates.

a stream of butter

The cookie itself tastes a lot like butter cookies, but these also have more of a crumbly, shortbread texture because of their semolina base.

the secret is in the mahlab: محلب

The secret ingredient that makes these cookies so special is called mahlab, which is an aromatic spice obtained by extracting the seed kernels from inside the cherry stone of the St. Lucie Cherry. It’s very popular in countries like Greece, Turkey and all around the Middle East.

note: Since I won’t be able to host this month’s A Taste of the Mediterranean, I want to give away some mahlab to three randomly chosen commenters on this post (by May 1st). If you’d like to share, I’d love to know how family plays a roll in your cooking since it is something I have given a lot of thought to this month. Thank you for your support and understanding.

finely ground mahlab

The mahlab gives these cookies a subtle nutty flavor that you won’t pick up on immediately, but you’ll certainly notice if it’s missing. Mahlab is also very popular in Turkey and Greece for flavoring egg-rich breads similar to challah in Jewish cuisine.

ma’moul in four steps

As with most Middle Eastern dishes, these cookies take some patience. If you don’t have Middle Eastern cookie molds laying around, you could use any circular molds, or you could even free-hand them like Kate from Aaplemint did. Anyway you form them, they’ll look beautiful and taste amazing.

miniature ma’moul (معمول)

Funnily enough, I wish I had a pair of pantyhose when I ventured to make these cookies. While visiting the Middle East last winter I learned that some women have a pair of clean pantyhose set aside that they use especially for removing these cookies from their mold. That way you don’t spray the mold with anti-stick spray or bruise your hand in the process, like I did.

ma’moul

yields approx 50-60 small cookies

Components

  • 300 g fine semolina
  • 100 g fine semolina
  • 350 g pitted dates
  • 175 g unsalted butter + 1 tsp
  • 2 tbsp sugar
  • 1 tbsp + 3 tsp orange blossom water
  • 1 tbsp mahlab, ground
  • 1/2 tsp baking powder
  • powdered sugar, for garnish

Putting them all together

  1. Combine the semolina, ground mahlab, and sugar. Melt the butter in a small saucepan and pour over the semolina mixture while hot. Rub the grains of semolina against your hands so that each grain is well coated with butter. Repeat this for 5-7 minutes. Cover and let sit over night.
  2. To make the filling, process the pitted dates with the remaining tbsp of melted butter and 1 tsp of orange blossom water in your food processor until it becomes a smooth paste.
  3. Mix the remaining orange blossom water with the semolina mixture and knead until it becomes a dough.
  4. Form each cookie with a mold or freehand as shown in the photo above (by hiding a ball of the date filling inside the dough).
  5. Place on a parchment-lined baking sheet and bake in a 325 degree F oven for 25-30 minutes or until the bottom is golden brown.
  6. Cool the cookies on a cookie sheet and sprinkle with powdered sugar for garnish.

notes: Cream of Wheat (aka Farina) should be available at all major supermarkets. For these cookies I use the red box that says 2 1/2 minutes.

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dedicated to my grandfather

For the Love of Pudding

A few days ago I promised you a Turkish post, but I’ve got something better. Ever since I wrote about Peter’s Greek Christmas Cookies I’ve been thinking, rather remembering, more about what this blog means to me. Blog existentialism, if you will; Olive Juice was born out of necessity. I needed a place to jot down and compile my recipes, experiences and, most importantly, the memories that would inextricably become a part of those experiences.

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Habibi, I’m home!

definition for habibi

Ever since graduation a couple of weeks ago it seems as if all my time and energy has been consumed by the process of unpacking. Seriously though, where did all these boxes come from? I see now that two jars of whole nutmeg are unnecessary and a third bottle of balsamic vinegar is overkill. Meanwhile, my room is still in shambles, hidden somewhere underneath piles of unopened boxes that have constructed a fort around my bed. The kitchen, however, was the first space to be thoroughly unpacked. To commemorate this occasion I decided to blog about one of my all-time favorite Middle Eastern desserts, haytaliyye.

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