There is a special something about tradition and the traditional food that accompanies an occasion. The sheer variety of date-filled cookies in the Arabian region has exponentially multiplied into the unknown due to creativity of recipe developers, and modernizing ancient recipes.
These Palestinian date rings are as traditional as you can get. Olive oil is used in the dough, and a delectable mix of whole and powdered spices in the date paste.
Ingredients:
For the dough:
1 kg flour (mix whole/white)
2 Tbsp toasted sesame
1 Tbsp black seed
1 1/2 cups olive oil
1 1/2 cups water
2 tsp yeast
1/2 cup milk
For the date stuffing:
1 kg date paste
1 tsp fennel powder
1 tsp anise powder
1 tsp cinnamon powder
1/2 nutmeg, grated
1 Tbsp toasted sesame
2 Tbsp butter
Method:
Cook the date paste and the flavoring powders in the butter until warmed through, slightly cooked, and a firm but pliable paste is formed. Set aside.
To make the dough, mix together all the dry ingredients. Dissolve the yeast in the water. Add the yeast, olive oil, and milk to the dough and knead well.
To shape the rings, take a ball of dough and flatten it into a long oval. Take a piece of date paste and roll into a snake the length of the dough. Encompass the date with the dough, and roll them together into a longer rod, sealing the seams as you go. Slightly overlap the ends to shape a ring, then press firmly at the intersection to seal.
Bake in a preheated 400F oven for 10-12 minutes, broiling for a minute or so to brown the top.
صحة و عافية
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