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Coffee Arabic Style
Originally the coffee beans were roasted on an open fire and prepared in a coffee pot (dallah), also over an open fire. Sugar and milk are never added. However, Arabic coffee is typically served with...
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Roasted Apricot & Pistachio Creams
Ingredients: 2.5cm (1in) piece stem ginger in syrup 700g (1½ lb) ripe apricots, halved and stoned 4 tbsp (60ml) maple syrup 25g (1oz) ground rice 1 tbsp (15g) caster sugar 568ml (1 pint) milk 1 tbsp...
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Gulabi Phirni
Milk pudding scented with rose jelly and fragrant rice Ingredients 50 g basmati rice 1 litres full-fat milk 50 g sugar 2 tbsp rose water 100 ml double cream 60 g confit de roses (rose jelly) Optional...
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Spanish Pesto
The addition of rose water to this traditional Spanish picada gives it a heady almost intoxicating quality which I love, and the combination of cinnamon, saffron, and parsley gives it a glorious glow....
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Kanafeh or Kunafa or Kanafi
This variant is popular across the Levant and Turkey, where it can be eaten for breakfast or even for dinner as a main meal; but it is primarily considered a dessert Ingredients: For the Kanafi: 1 (16...
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Badam (Almond) Sherbet
A traditional Eastern drink/dessert. Surprisingly refreshing but rich, this is a memorable taste. It can be served warm in winter, or over ice in summer. Ingredients: 2 cups milk 2 tablespoons heavy...
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