oznei haman — the sefardi way

the holiday of purim is probably one of the best of the jewish holidays in that it is filled with loads of sweets and pastries. people will spend hours baking and prepare elaborate gift baskets for family, friends and neighbours which we call mishlo'ach man'ot. it is a considered a very happy occasion, one which children remember fondly once they are grown.

one vivid memory i have is related to this recipe and the one i posted for hamantaschen. first off, one needs to know that many of the pastries and breads (especially sefardi ones) have something in particular to do with the evil haman, the archenemy of the jews in the purim story which took place in ancient persia. to keep this in memory throughout the generations, these foods have been likened to certain body parts (hair, ears & eyes usually) and clothing (pockets & hat) of this evil character.

as we all know, some foods go by different names in different locales and much depends upon what you've grown up with or your community adopts. such is the case with one of the most well known items eaten on this holiday and the beginning of my small, somewhat amusing story/memory .....

first off, a short language lesson:

in hebrew -

[one] ear = o'zen
[two] ears = oze'nigh'eem
the ears of = oze'nay ..... (e.g. oznei haman - the ears of haman)

in spanish -

hojuelas = small leaves (leaflets)
[one] ear = oreja; [2 or more] ears = orejas

in my house, the pastries you see below were called by two names - oznei haman or hojuelas d'haman. hojuelas, or small leaves, seemed to be the more formal spanish name. they often were just called orejas (literally ears). they really looked like ears and always amused us as children .... ears never tasted so good, especially when covered with icing sugar! little leaves just didn't seem to have the same intrigue.

back to the story:

purim = holiday where people dress up in costumes, listen to story of purim (at synagogues & schools), make noise, eat tons of food, adults drink, kids get "high" on candy (LOL) at costume/masquerade parties. festival type atmosphere where kids play carnival type games, win prizes ..... complete frenzy and madness.

*****

setting: grade one - 1st year at hebrew school several days before the holiday
the characters: BB (me), classmates, my parents and morah malka (the hebrew teacher)

act I: waiting for teacher to arrive

classmates - yay, it's almost purim!!
BB - can't wait! (thinking of big party and lots of candy :)) )
classmates - BB, what are you wearing?!?
BB - not telling! it's a surprise :)

act II: (our teacher Malka arrives)

morah malka - ok, children settle down!
(classmates) - laughing, playing .... not listening (typical)
morah malka - yeladim, bevakasha - sheket akhshav (children, please, quiet now!)
(classmates) - still laughing, chasing eachother
morah malka - (face is red) -- YELADIM!!! AMARTI SHEKET!! (children, i said QUIET!)
(classmates) - freeze on the spot and sit down ....

act III: the lesson

morah malka - blah, blah, blah -- explaining about purim story again
classmates - listening intently amused by story (BB not listening, looking at ceiling has heard story 5 million times)
morah malka - mah okhlim b'hag hazeh, yeladim?? (what do we eat on this holiday children?)
classmates - candy!!!
morah malka - mah od? (what else?) BB? ma od okhlim? (BB what else do we eat?)
BB - uhhhh ..... oznei haman!!
morah malka - metzuyan, BB! (excellent, BB) - go and draw oznei haman on the blackboard.
BB - goes to draw oznei haman on the board
morah malka - BB, mah zeh?!? (BB, what is that?)
BB - oznei haman!
morah malka - zeh lo oznei haman - atah lo makshiv l'shiurim! (that's not oznei haman, you don't listen to the lessons, do you?)
BB - yes, it is!
morah malka - NO, it's not. shev! (sit down)
BB - NO!
morah malka - {evil teacher eyes looking at BB} i SAID, sit down, now!
BB - (sits down, crosses his arms and stares back at teacher thinking teacher has flipped out and is crazy)
morah malka - (picks another student to draw oznei haman)
BB - stares at kid drawing oznei haman on board
morah malka - yaff'eh me'od! (beautiful). you see, BB, THAT IS oznei haman!
BB - no, it's NOT! it's hamantaschen!!
morah malka - b'deey'uk - oznei haman, hamantaschen, otoh ha'dvar (right! exactly the same thing!)
BB - NO! not the same (mutters to himself - esa morah no sabe nada! that teacher doesn't know anything).
morah malka - mah amarta? (what did you say?)
BB - i said you don't know anything.
morah malka - {BIG evil eyes giving 'you're SO in trouble' stares} ok, we'll see.
BB - (gulp)

act IV: the parents at home later that evening

parents - so, BB, what happened at hebrew school?
BB - huh? what do you mean? umm..... nothing.
parents - really? {they don't tell me she called home to tell them i was rude}
BB - (smiles) she's crazy! she doesn't know what haman's ears look like - she thinks they're triangles.
parents - (both burst out laughing)
BB- what's so funny??!!! (nearly crying)
parents - nothing
BB - esa mora es una loca (that teacher is a nut). i'm NOT going back.
parents - no, she's just ashkenazi ..... AND you ARE going back.

***parents explain how she never heard about what OUR sefardi oznei haman looked like and that what i know as hamantaschen are also oznei haman amongst the ashkenazi - funny, i didn't find it as amusing as my parents did at the time (LOL) ***

act V: back at hebrew school on party day

parents (to morah malka) - BB has something special for you
morah malka - oh, really? what is it??
BB - (dressed in his pirate's outfit opens up a box) oznei haman!! OUR oznei haman!

the end!

morah malka enjoyed haman's ears tremendously and has probably never forgotten about me either (hehehe).

* * * * * * * * *

hojuelas (orejas/oznei) d'haman
haman's ears

irresistibly good, these deep-fried ear-shaped pastries are the sefardi version of the ashkenazi hamanataschen (both called oznei haman!). this recipe is always prepared in abundant amounts as they are eaten up very quickly; once you try them, you'll see why.

the following recipe is just a sample amount. it has been scaled down to try for those who have never made them before. i suggest doubling the recipe which will yield enough for about 5 to 6 people.


ingredients:

(double the amounts to make a 'standard' sized recipe) **you don't need to double oil for frying if increasing recipe**

1 egg
1 - 1 1/2 tsp orange flower water or 1 tsp lemon juice
2 tsp olive oil (NOT extra virgin!)

1 c all purpose flour
2 tsp cornstarch (maizena)
1/8 tsp salt
2 1/2 tsp sugar
1/2 tsp baking powder, slightly heaped

oil for frying — we use regular olive oil; you can use vegetable oil also (~ 3 1/2 -4 c)

method:

in a bowl, place the egg, oil and orange flower water (or vanilla) and stir well.

in another bowl, mix together the dry ingredients. add this mixture to the wet one and make a soft dough.

knead this dough for a few minutes and let it sit, covered, for about 1 - 2 hours. it is much like a pasta dough and must sit, well covered, for it to soften up. this will make it easier to roll out.

if you are doing this by hand, cut the dough in half and roll out the dough on a very well floured surface as thinly as you can get it. it will take you a while to do this as it is a more difficult dough to roll thinly.

i use a pasta machine which is the best way to do this. pass the dough through the machine on the widest setting 3 times and then repeat with increasingly smaller settings until you get a very thin sheet of dough.

place the dough on a flat surface and cut out circles (we use a 3 inch cutter). important: do not try to re-roll the scraps — keep them aside and cut them up if they are large and fry them after you have done all the hojuelas (keep them covered so they don't dry out). these are usually given to the kids or eaten as snacks and not served or given to guests.

cut the circles in half with a sharp knife.

take one half and, just a bit lower than the midpoint, pinch the pastry together.

it should look like an ear shape. place these on a plate and heat your oil over medium-low heat while you are doing this. KEEP AN EYE ON YOUR OIL and judge accordingly (as to your timing of heating the oil).

it is very important that your oil be at the right temperature —> if it is too low the hojuelas will not puff up properly and if it is too high, they will burn. you will need to fry one or two first to see and adjust the temperature if needed. remember also, the temperature will initially drop as you fry them and then rise again.

once they are a medium golden brown, carefully remove them and drain the pastries on paper towel.

once cool, dust them with powdered sugar. these keep well for a good 2 weeks (i doubt you'll have any left to keep around!!).

enjoy!

hooray for hamantaschen!

hamantaschen, or ohz'ney ha'man, as they are called in hebrew, are the typical ashkenazi cookie (pastries) eaten during the celebration of purim. as with almost all recipes, there are many variations on the same theme however the one thing which remains the same for this cookie is its shape — it is always triangular. this shape is supposedly reminiscent of the the hat the evil character haman wore. the other meaning, from yiddish, directly translates as haman's pockets (not hat).

there are basically 3 types of doughs used to make these much loved pastries: a yeasted type, a cookie version and a more delicate pastry one. all are good. much is based on personal taste for texture.

the fillings for hamantaschen are traditionally a poppy seed one or a fruit based one — most often of dried plums (prunes) sometimes mixed with raisins. there are a variety of different fillings these days based on the inventiveness of the cook and availability of ingredients. i typically stick with the basic ones and, if rushed for time, will use store-bought preserves as do many people.

most usually, the doughs are made parve (no animal or dairy products) so that they can be eaten at the se'udot — or festive meals — where meat is often on the menu.

the following are standard recipes i use. they are simple to make and yield excellent results. hamantaschen can be made ahead of schedule and frozen to save on time or to keep some aside for later.

i prepare the fillings and doughs the night/day before and then just roll out the dough and bake the cookies the next day. it is a great time saver.



the three doughs

yeasted dough

this is a more complicated dough only insomuch that it requires time for the dough to proof due to the inclusion of yeast. not everyone is comfortable with yeasted doughs. no worries, it's quite easy to work. this is a dairy version.

ingredients:

2 1/2 tsp dry yeast
1 tsp sugar
1/2 c milk or water OR 1/4 c milk + 1/4 c water

2 large eggs
1/2 c oil (or melted butter or margarine)
1/2 c sugar
1/2 tsp salt
2/3 c yogurt(not low fat kind) or sour cream
1/2 tsp vanilla extract

enough flour to make a nice dough ~ 4 to 4 1/2 c all purpose flour

method:

heat the liquid until quite warm (you should be able to keep your finger it in without it burning).

add the 1 tsp sugar and stir to dissolve. add the yeast and stir and let proof for 15 minutes.

once proved, stir the yeast mixture. place this in a large bowl and add the oil or melted butter/margarine & the rest of the ingredients EXCEPT the flour.

mix the ingredients well and add the flour. work the mixture either in a heavy duty type mixer or by hand (kneading). it should have a consistency like that of a soft (bread) dough.

place the dough in a very lightly greased bowl and cover with plastic wrap and let it prove for about 3 hours. you can put it in the fridge and let it prove overnight (easier way!) also.

roll out the dough to 1/8 - 1/4 inch thick and cut circles. fill the circles as usual and form the hamantaschen the usual way (see below).

place the filled hamantaschen on a baking sheet and loosely cover the tray and let the pastries double in size - remember, it is a yeasted dough. this will take about 1 to 1.5 hrs but it will depend upon the temperature of your kitchen.

after 1 hr, heat your oven to 375F. bake them for approximately 25 to 30 minutes. they should be golden brown.


cookie type dough

this is a great recipe which gives an irresistable cookie dough in the raw state! try not to eat it all up before you make your hamantaschen :)) the only thing to remember about this dough is that it will be very soft once you finish making it. it requires FULL CHILLING (overnight or at least 8 hrs) but is instantly ready to roll out from the fridge. i suggest rolling half and keeping the remainder in the fridge until needed. make sure to use a well floured surface and to flour (and keep flouring) the top of the dough well as you roll it out.

ingredients:

1/2 c margarine
1 c sugar
1 egg
2 c flour
2 tsp baking powder
pinch of salt
2 tbsp orange juice
1 tsp vanilla extract or pkg vanilla sugar

method:

in a separate bowl, blend the dry ingredients together and set aside.

in another bowl, cream butter with sugar for several minutes until light.

add egg and blend well.

add vanilla and orange juice and mix again.

add the flour mixture and blend until you get a dough.

cover and chill overnight until ready to bake. (see below for rest of recipe).

this cookie dough bakes at 375F for approx. 12-15 min. depending on the pastry size. adjust accordingly.


pastry type dough

a "dairy" type dough based on cream cheese, this yields a more pastry like product. it has few ingredients and is quick to make.

ingredients:

1/2 lb (appr 250 g) cream cheese
1/2 lb (appr 250 g) butter
1/4 - 1/3 c icing sugar
1/2 tsp vanilla
2 c all purpose flour (a little more if necessary)

method:

cream the butter and cream cheese once at room temperature. add the vanilla and icing sugar and mix well. blend in the flour until you get a dough. don't overwork it.

let the dough chill overnight or all day long in the fridge. roll the dough out on a floured surface to about 1/4 inch thick. cut circles and fill as usual. these bake about 12 minutes at 400 F.

the two classic fillings

poppy seed filling

ingredients:

1 1/4 c poppy seeds
1/2 c milk or soymilk or water
1/2 c honey
1 tbsp margarine or butter
2 tsp lemon juice
1/2 tsp vanilla

method:

in a coffee grinder or similar appliance, grind the poppy seeds to a powder. transfer to a bowl. they MUST be ground

in a small pot, place the rest of the ingredients along with the poppy seeds and cook on medium heat for about 10 minutes until thickened.

place in a bowl and let cool.


prune & walnut filling

a classic and simple filling to make, this tart one compliments the sweet dough which envelops it. note that some prune fillings are not (briefly) cooked. this one is and MUST be to achieve the proper texture and flavour.

if you don't want to, or cannot, use nuts then substitute with about 1/2 c of golden raisins and soak them along with the prunes.

ingredients:

1 pkg pitted prunes (375 g)
boiling water, to cover fruit

2 to 3 tbsp sugar
1 - 2 tbsp honey
1/2 lemon, juiced

1 c coarsely chopped walnuts

method:

the night before, or in the early morning, place the prunes in a bowl. add boiling water to cover. let sit overnight so the fruit will rehydrate.


the next day or later that evening, drain the liquid (you can keep this to drink or for another purpose - or you can discard it).

place the well drained fruit in a food processor and grind it until pureed. add the sugar, honey and lemon juice. taste and adjust.

transfer to a bowl.

in a wide pan (non stick fry pan is best), toast the walnuts over medium heat for a few minutes. set aside.

turn up the heat to medium high and add the prune paste. cook this for about 4 to 5 minutes until it had reduced a bit and the colour changes to almost black. don't do it for too long and keep stirring as you cook it. you don't want the bottom to scorch.

place this mixture back in your bowl and add the toasted walnuts. mix well and let cool.

how to form your hamantaschen:

roll out the dough to 1/8 to 1/4 inch thick on a well floured surface. the thickness will depend on the type of dough you are using and how thick you like your finished pastry. you'll have to experiment with one or two to see what works best for you.

take a round cutter or empty tin and cut circles. they can be the size you like however remember the cooking times will change; the smaller the circle, the quicker it will cook.

i find it easiest to roll out the dough and cut all the circles and transfer them to the baking surface and fill and form them directly on that surface. again, do what works best for you.


the basic procedure is as follows:

place a teaspoon or more of filling in the center of the pastry circle. it will depend on the size of circle you cut. do not OVERFILL.


bring two edges up to meet and gently pinch them together. if you are using a yeasted type dough, you may need some liquid to help seal them. usually, it is not necessary with other types of doughs, like the cookie or pastry ones.


bring up the last edge to make a tri-cornered shape leaving the center open. you must be able to see the filling.

bake according to the directions of your dough recipe. each dough takes different temperatures and times. usually, the standard is 350 - 375 F for 12 to 15 minutes.

once they are lightly golden brown, remove from the oven and let cool.

enjoy!

wishes for 2009

first off,

Happy New Year!

A year of prosperity, good health and happiness —

May 2009 be a year of new beginnings
& more peaceful times worldwide.

(thankful i don't have to deal with this <בעברית>as do some of my friends (b'ivrit kahn))


as for myself, i hope my blog will be more productive this coming year than it has for 2008. looking at the number of posts, one would think i've been slacking off! unfortunately, life has gotten in the way and kept me far too busy in other areas. i promise to do better this year (famous last words!). for those of you who do follow my blog, many thanks for checking back and apologies for the [recent] lack of content.

i do have lots to add so keep checking back or add my blog to an aggregate reader for updates.

in the mean time, here are a few links to check out .....

1. often i get questions from people who don't live in north america. our measures for ingredients are different and it is not always easy to convert amounts. for staple items, i like to use a particular site - it has converters for items like butter, flours and sugar. it also has converters for things like semolina & rice flour. check the righthand side bar. it will also convert volume and weight for anything in general.
   
   
2. if you like to keep your recipes in order on your computer and are somewhat familiar with DOS, you can download (for free) the mealmaster program. it does take a bit of playing around with in order to familiarize yourself with it but there is also a PDF user's manual to help. it's a good program. apart from adding your own recipes, you can check here for a TON of recipes you can import into the program. if you do a search there are other sites too that have things in the MM format.
   
   
3. for people who like fun sites and enjoy making things 'n learning , check out instructables. hours of entertainment :)
   
   
4. great recipes for baked good here. you can also order a catalogue from them or order online — they have the best quality flours, etc.
   
   
5. since it's winter, try this or this!
   

enjoy!

..... and on the first night

with hanukkah now upon us, tonight being the first of the 8 nights of the celebration, there is no better way to start things than with something sweet.

this is one holiday where counting your calories will have to be put on the backburner — most foods traditionally eaten for this celebration are fried in oil or prepared with it. while it doesn't have to make up the bulk of what you are eating during the week, you can't fully enjoy this festival of lights without partaking in some of 'the good stuff'.

one of the best things which are enjoyed at this time of the year — from the sefardic side — are golden billowy fritters, called bimuelos. crisp on the outside and soft on the inside, these delicious and addictive fried irregular shapes of dough are glazed with a honey (or sugar) syrup and, as we do it, sprinkled with powdered sugar and cinnamon.

the following recipe comes from my family and is very simple to make. like many sefardi recipes, it is based on the measurements of a drinking glass, wine glass or teacup, in this case a turkish teacup called 'la kupa' which equals 1/2 c or 4 oz. the recipe makes enough for three to four people (approx. 10 to 12 fritters) and is easily doubled or tripled. people tend to eat many of these so you will have to decide based on your crowd.

these bimuelos can also be made two ways: the first is the fritter (free form) way that is dropped from a spoon into the hot oil or as a type of 'doughnut' in which case the amount of flour in the recipe needs to be increased. first time makers of these fritters may want to start off with the dropped version as it is easiest.

note: this recipe is vegetarian/vegan - no eggs involved. if you are vegan, then make a sugar syrup instead of using honey (see lokma lessons).

happy hanukkah!
חג שמח
joyeuse fête des lumières!

bimuelos de hanuka

makes 10 to 12 fritters

ingredients:

1/2 c (+ 1 heaped tbsp) AP flour
1/2 tsp INSTANT yeast*
1/2 - 1 tsp sugar (i recommend 1 tsp)
good pinch of salt
1/2 c warm water
2 tsp light olive oil
grated orange zest, optional

1/3 c honey
1 - 2 tbsp water
1/4 tsp orange flower water (optional)

powdered sugar
cinnamon


*i use SAF INSTANT yeast which can be mixed directly with the flour. if you don't have it, use regular or rapid rise —> proof these types of yeast in the warm water with the sugar first and THEN add the salt, oil and the flour.

TO MAKE DONUT SHAPED ONES: increase flour to 2/3 c (you may need a little more ~ 1 to 2 tbsp). the final mixture should be slightly thicker than the above fritter one. remember the mixture will be kind of 'gloppy' once proved which is what you want but still hold a shape. see below for how to form donut shapes.

method:

make your syrup first:

in a bowl for microwave, or small pan, place the honey and water in it. stir to mix. heat it until it is hot and then add the orange flower water, if using. set this aside for later.

now make your bimuelos:

in a bowl, place flour, sugar, instant yeast and salt and mix it together. otherwise proof regular yeast first in warm water with sugar and then add the flour. if using orange zest add it also.

add the warm water to the mixture and stir well with a whisk. add the olive oil. make sure there are no lumps. the mixture will be loose and somewhat watery (unless you are making donut type bimuelos).

place plastic wrap over the bowl and put in the oven with the pilot light on. you may want to warm your oven at 150F first for 1 minute.

let the mixture proof for about 60 minutes. it should be very bubbly and have risen.


take a spoon and mix the batter. you will notice the texture is somewhat like wallpaper paste! that is what you want.

heat your oil over medium heat for about 10 minutes. make sure it is hot but NOT smoking hot. if the oil is too hot or too cold, the bimuelos will be either burned or greasy and uncooked in the centers. drop a small amount of batter in the oil and see if it immediately floats and sizzles with bubbles around the dough. if it does, then proceed.

always only test one bimuelo first to check your oil.

drop the batter by tablespoon into the hot oil. it will immediately puff up. bubbles will form on the top.

wait until the top looks cooked and is not raw before turning it. if the heat is too high, remove the pan to another burner and lower your heat a little and continue frying.

turn the bimuelos over and fry both sides til golden brown.

IF MAKING DONUT shaped bimuelos, either oil your hands well or wet them with water but shake off the water. you want moist, not wet, hands. place a tablespoon or two of batter in the center of your palm and then press a hole in the middle of the dough and open it up a bit. carefully place the bimuelo in the oil. DO NOT DROP IT or you will be splattered with oil.

with a slotted spoon, remove them to a platter or cookie sheet which is well lined with paper towel. let them drain while you continue to fry the rest of the fritters.

when serving, either dip the bimuelos in the honey syrup or drizzle it over them on a platter.

optional: sprinkle powdered sugar and cinnamon over them before eating. they're really best this way! :))

ADVANCE PREPARATION TIP: while i don't recommend it, you can make these earlier in the day, frying them and storing for serving later. place them in a 350F oven on a cookie sheet. glaze them before serving. i don't recommend it simply because these are at their best served just after you make them; it is, however, still possible to do. if you are making them ahead of time, underfry them a little and finish them off when reheating in the oven.

enjoy!

madeleine, je t'aime!

some things in life are just worth the calories and these classic little shell shaped cakes from france are definitely one of them. ummm, let me restate that — this recipe definitely makes them worth it.

as we all know, not all recipes are created equally. having tried/tested quite a few versions over the years, this one (from baker florence edelmann), is really one of the best. madeleines can be of a very light and spongy (génoise) variety or a slightly heavier, almost poundcake type, one. these fit the latter description however there are purists who will say they should be of the former texture. that is up for debate.

as génoise recipes are fussy and can be difficult for the average baker, this is a good alternative. note that a génoise does not use baking powder but only the eggs itself as a leavener. this recipe includes a leavening agent in addition to the eggs. there are, however, many variations of madeleine recipes. you should also plan ahead for this recipe as you need to chill the dough overnight. trust me though, it's all well worth your effort .... after trying these, you won't say no to them — in fact, you won't be able to stop with just a single one.

these small cakes, best eaten the same day they are made, should be sweet, light and buttery (not to mention memorable). these ones are all that and more. the only drawback is that you must use a madeleine pan which come in two sizes: the regular size (large) and the mini (about the size of half your thumb). i recommend buying the standard sized pan. you may want to invest in a non-stick one. i have the regular kind which must be well buttered and floured (an essential step).

whichever type of pan you end up buying, fill them up with this cake batter and watch some really wonderful french pâtisserie come out of your oven :)


madeleines classiques

it is best to make the mixture the night before and let it chill in the refrigerator until the next day. you can, in a pinch, use it right away. the dough can also be kept until the day after, if not baking all the madeleines that same day.

makes ~ 24 +

ingredients:

2 eggs
3/4 c - 1 tbsp (150g) sugar
1 pkg (2 tsp) vanilla sugar
8 tbsp butter (1/2 c) = 125 g, at room temperature
1 c + 2 tbsp (150 g) AP flour
2 tsp baking powder
1/8 tsp salt
1 - 2 tsp finely grated lemon zest (optional)

1 tbsp dark processed cocoa (for 1/2 the dough; double it for all chocolate)

method:

place the eggs, sugar and vanilla sugar in a medium sized bowl.

in another bowl, mix the flour, salt and baking powder together. set this aside.

divide the butter into 3 equal portions and set aside. make sure it is at room temperature before blending it in (see following).

with an electric beater, beat the eggs and sugars for about 4 to 5 minutes until it is pale yellow and very thick. this is very important (1 to 2 minutes of beating will not suffice); the idea is to have the sugar melt completely & incorporate enough air so as to form a very thick mixture.

once the eggs and sugar have been mixed, add the butter and flour in 3 separate additions, beating well each time.

after the butter and flour has been added, decide how you want to flavour the batter.

you can have it all vanilla (add the lemon zest, if wanted) or make a half batch of chocolate or all chocolate.

if making a chocolate batter, you'll need to sift the cocoa very well first into another bowl. either take half the batter (or all of it - double the amount of cocoa (2 tbsp) here) and blend it with the cocoa.

take note: the chocolate madeleines do not release as well as the plain vanilla so take extra care to flour your pan very well.

at this point, refrigerate the dough overnight or for several hours (overnight is best).

before baking, set your oven to 375 F (170C).

remove the cake batter from the refrigerator; it will have solidified. this is correct. well butter your madeleine pan(s) and flour them.

using a tablespoon, measure out enough batter for each and place it in the center of the madeleines.

you may need about 1 tbsp and 1/4 tbsp more for the chocolate batter. it seems to require a little more than the plain vanilla.

bake for about 10 minutes or until the edges start to brown.

remove and LET COOL COMPLETELY. with a butterknife, carefully pluck each madeleine out. the chocolate ones tend to be fussy so proceed carefully in extracting them.

enjoy with a nice espresso or cup of strong tea!

recipe revisited — quick black bean soup

the following recipe is perhaps one of the tastiest, not to mention quickest and easiest, soups you'll ever make. i posted the recipe for it here, along with two others, quite some time ago but never posted any pictures to go with it. i was prompted to revisit the recipe when i saw it published yet again recently in our daily newspaper. the best part about the recipe is that it uses canned ingredients in order to make it a 'no fuss' recipe — all you need are cans of diced tomatoes, black beans and corn.

with winter well on its way - soups are probably on the minds of many people. this one is full of flavour and healthy, not to mention having almost no bad things (fat!) in it. it is also vegetarian and vegan. of course, you could always throw in some ground turkey at the beginning of the recipe to give it some more protein.

as a note to the recipe, the chili powder used in this recipe is the kind which is sold here in the supermarkets. in other words, it is on the milder side and is a mixture of cumin, coriander, paprika, red chilis, salt & pepper. it is more of a mexican / southwestern type of mixture and NOT an indian one. i add some red pepper flakes to make it a bit hotter but much depends on how hot your mixture is and how picant you like your food.

served with some fresh corn tortillas and guacamole, it makes for a nice and easy lunch or dinner.


quick black bean soup

makes 8 to 10 servings

recipe by anne lindsay

ingredients:

2 tsp olive oil
2 onions, chopped
2 tsp mild chilli powder, or to taste
pinch hot red pepper flakes
1 28 oz can diced tomatoes (or use whole tomatoes & pulse in food processor)
2 c vegetable [or chicken] stock or (2 tbsp stock powder + 2 c water)
1 19 oz can black beans, drained & rinsed
1 1/2 c corn, canned, frozen or fresh
3 tbsp packed, coarsely chopped coriander

salt and sugar, to taste

method:

in a large pot, heat oil over med. heat and cook onions chilli powder and red pepper flakes for 5 to 8 minutes.

add the rest of the ingredients, bring to a boil and lower heat to med-low and cook, covered, for 20 to 30 minutes.

you can puree 2 cups and return it to soup if you want a thicker soup.

stir in the coriander. add salt and sugar to taste & serve.

enjoy!

counterparts — sweet roskitas (ka'ak)

the following sweet little rounds, roskitas dulses [or just biskotchos] as i know them, are a common sight in many sefardi homes, served at many an occasion or kept in a cookie tin just to have on hand for everyday eating. also known as sweet ka'ak or bracelets (in arabic), they are commonly found in middle eastern countries. they are also the counterpart to their savoury version which is also very popular.

while terribly easy to make, this recipe takes a little planning in terms of timing and you NEED to read through the whole recipe before starting. i also say that because you have to decide which flavouring you want (to see if you have the ingredients on hand!). these roskitas are very commonly made with anise which is a favoured taste by many people.

the dough for these particular cookies is different from standard cookie doughs in that it needs a full (8 to 10 hour) chilling in order to be workable and will seem a little strange at first in that it will feel a little loose compared to a regular dough. no worries, it works perfectly :) just follow the instructions below and you'll have great cookies. also, don't overcrowd them as they expand while they bake.

happy baking!

roskitas dulses (sweet ka'ak)
sweet sesame rings

makes approx 24 cookies

ingredients:

wet —

2 eggs
1/2 c sugar
1 pkg vanilla sugar (2 - 3 tsp)

1/2 c oil (light olive or vegetable)

dry —

2 c flour (AP)
1/8 tsp salt, heaped
2 1/2 tsp cornstarch ("maizena")
1 1/2 tsp baking powder
1/4 tsp baking soda

flavourings —

2 - 3 tsp mazaher (orange flower water) or raki*
1/2 tsp vanilla extract IF you didn't add vanilla sugar

*if using raki, add 1 1/2 - 2 tsp anise (seeds) & omit vanilla

3 - 4 tbsp medium coarsely chopped pistachio nuts (green part only) - optional - this was added if they were made with orange flower water & not anise.

coating —

~ 1/2 c sesame seeds (you can also add 1/4 c coarse crystal sugar)

method:

in one bowl, mix the dry ingredients together and set aside.

in another medium sized bowl, mix the eggs & regular and vanilla sugar together. it is best to do this with a electric beater.

add the oil and beat again for a minute or two. it will take on a consistency of lemon pudding.

now add the flour in two or three portions and mix it until it is like a thick paste.

put it (covered) in the fridge overnight or in the early morning and make the cookies in the evening. you cannot skip this step or speed it up. remember: it won't look like a regular cookie dough you are used to seeing.

the next day or later that evening:

preheat oven to 325 F.

take 1/2 c sesame seeds and put them on a plate.

take 1 level tablespoon of dough and roll it out into a "finger" about 4 inches long. put the ends together (they will fuse when they bake) but make sure they are closed (i.e. sticking together). now dip one side into the sesame seeds and place it on your baking tray. i always use parchment paper.

make sure to leave space in between because they will expand!! the best way to do this is measure out 12 pieces and put the other half of the dough back in the fridge. also, if you oil your hands, it is easier but i never do it. as long as the dough is cold, it works well.

bake the cookies for only 18 to 20 minutes. they should only be very lightly browned. remove them and bake the next batch.

now put the oven to its lowest temperature (~ 150F) and bake them for another 20 minutes.

remove from the oven and let cool completely. they should be "duro" (crisp) - but light and crunchy!! these store well for several weeks in a tightly covered cookie jar or in a ziploc.

enjoy!

partners in crime

the following "staple" dish was served at home, always usually on a sunday night, to go with bulgur pilav .... and for good reason: they go together excellently. of course, it can be partnered with rice or orzo pilav just as nicely, and alongside a salad, it makes for a nice light meal.

the recipe, written on a very old yellowed card by some relative, was like many (sephardic) recipes — totally unclear about the measurements. much of the time you'd see just the name of the ingredient(s) and it was kind of assumed you knew what to do unless, of course, there was something specific or special about what you were making. over the years, however, this one was deciphered and resulted in the following.

hope you like it — simple, uncomplicated and always good!

berenjena kon kyma (karne)
eggplant with ground beef

serves 3 - 4 people, easily doubled or tripled if wanted

ingredients:

1 medium eggplant
150 g (a little more than 1/4 lb) ground beef
1 medium onion, diced
2 cloves garlic, minced
1 medium tomato, diced
6 tbsp olive oil

1/2 tsp (approx) salt
1/8 tsp black pepper (or more) - hot red pepper flakes, too, if you like spicy
1/4 tsp allspice
1/4 tsp cinnamon
1 tsp pomegranate syrup*
1 tsp red pepper paste, if wanted
3 tbsp fresh chopped parsley

1 "kupa"/turkish tea cup = 1/2 c water

3 tbsp fried pinenuts & extra chopped parsley for garnish, if wanted

*if desperate or you can't get it, substitute 1/2 tsp molasses + 1/2 tsp lemon juice; it's not the same thing but close enough. try to use pomegranate syrup!

method:

prepare the eggplant —

wash and dry your eggplant. then take a sharp paring knife and, beginning from the bottom end to the stem end, remove a 1/2 inch strip of skin. don't cut too deeply. repeat this every inch or so until you have a striped pattern.

cut the eggplant in approximately 1 inch slices (rounds).

place the eggplants in a wide bowl and sprinkle a lot of salt on them, on each side. cover with cool water and let sit for about 45 minutes.

after 45 minutes, rinse under water and squeeze them dry. repeat and place on a plate with paper towel.


fry the eggplant —

heat a [cast iron] fry pan (if you have one, it's the best way) over medium heat for about 5 minutes. add 2 tbsp oil and fry the eggplant on one side until it is browned. don't burn it. turn them over and add another 2 tbsp oil (or brush the oil on top of the eggplant rounds) and fry until the other side is browned.

place these on a plate and set aside to cool.


make the meat layer —

in the same pan, over medium heat, add another 2 tbsp oil and fry the onion until it is almost browned. add the garlic and fry for another 2 to 3 minutes.

add the meat and fry it for about 10 minutes or until it is cooked.

add the diced tomato and fry the mixture for 5 minutes.

add the spices and parsley and cook it for about 1 minute.

remove from the heat and let it cool a bit while you put the dish together.

assembling your layers —

in a pot with a lid that can accommodate ONE LAYER of the cooked eggplant, place the slices side by side.

add the meat layer on top of the eggplant layer and deglaze your pan.

take 1/2 c of water and place it in the fry pan you cooked the meat in. heat it up and stir it to release the flavours of what you just fried. important: if you burned anything, then just add the water straight to the finished layered dish; don't deglaze your pan or the final dish will not taste good.

add the deglazed liquid to the eggplant and meat layers.


cover the pot with its lid and cook the mixture for 30 minutes over medium low heat or until all the liquid has been absorbed. if you have a little liquid, that is okay.

once cooked, the top of it won't look so nice but once you serve it out, it will look fine :)


serve the finished dish with bulgur pilav or rice or orzo pilav. garnish with fried pine nuts and finely chopped parsley, if wanted.

enjoy!

more about bulgur (wheat)

.....forgot to add a link to my last posting.

to see the (comparative) differences in sizes and colours — and types— of bulgur wheat, look here.

the other side of rice

unless you have grown up with it as part of the food your family ate, bulgur — not "cracked wheat" with which it is often confused — is most probably one of those food items you are not too familiar with. these days, however, it is becoming as popular as other commonly consumed grains like rice.

bulgur wheat can be used in a myriad of ways to produce many delicious recipes and has a very long history with those peoples who have originally used it as a staple. it is a healthy grain and is great for vegetarians and vegans as it can be used for innumerable meatless dishes.

before using bulgur wheat it is important to realize that it comes in different degrees of fineness, from coarse to medium to fine. often, they will be marked with only numbers such as "no#1", continuing with 2, 3 & sometimes 4. ideally, each is used in a specific way for the particular recipe you are making. not all supermarkets carry all the different grinds so you may need to make a trip to a store which specializes in selling items like this. note also that there is a dark kind of bulgur [most common] and a golden one. for the following recipe, you will need the coarse grind (brown or golden).

rice-like once cooked, coarse bulgur wheat is almost always exclusively used to make dolma (stuffed vegetables) and pilavs. here, i am using it the way we ate it at home; an excellent side dish and alternative for rice and couscous, bulgur pilav is very popular and goes well with fish and meat. it is really one of my favourite ways to enjoy bulgur wheat.

if you can make rice, you can make this pilav. you'll also make it again and again!


bulgur pilav

ingredients:

1 c coarse grind bulgur (medium is ok but coarse is best)
1 large onion, finely chopped
2 cloves garlic, chopped (optional)
2 tbsp margarine + 2 tbsp olive oil
1 medium sized tomato, chopped OR,
1 tbsp red pepper paste or tomato paste
1 1/2 c stock or water*
salt & pepper as need/wanted

*usually it is a 1:2 ratio of bulgur to water but here you want only 1 1/2 cups so the finished dish will be al dente.

method:

melt the 2 tbsp of margarine in a fry pan or casserole which has a tight fitting lid.

add the chopped onion and fry it over medium heat until it starts to brown. at this point, add the garlic if using.

add the tomato and fry it with the onion (and garlic) for about 5 minutes. stir it every minute or two.

add the stock or water and salt and pepper. if the stock is not salted, or if you are using water, you will need more salt. it is usually around 1/2 tsp salt + 1/8 tsp black pepper. bring this to a boil.

add the 2 tbsp of olive oil and the bulgur wheat and stir. bring it up to a boil again.


turn down the heat to minimum and place the lid on the pan. cook it for about 20/25 minutes as you would for rice.

at the end of the cooking time, remove the lid and check to see all the water has been absorbed. stir the mixture and place the lid back on.

remove the pan from the heat and let it sit for about 15 minutes before serving. it should be al dente and not mushy.

you can either place the bulgur in molds and press it in firmly, unmolding it on your serving plates or just serve as you would for rice.

enjoy!