Loz Almond Sweetmeats Food

LOZ (ALMOND SWEETMEATS)

Steps:

• Combine the finely chopped pistachio nuts and caster sugar, and set aside.
• Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
• Knead until smooth and allow to rest for about 10 minutes.
• Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
• Roll the balls in icing sugar and place in small paper cups or on a serving plate. Decorate the top of each ball with a peeled pistachio nut.
• Serve with coffee.
• Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.

MA'AMOUL (LEBANESE DATE STUFFED PASTRIES)

Steps:

• Combine the dates and 1/4 cup water in a jsmall pan over a gentle heat and cook until softened, then set aside to cool.
• Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.
• Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.
• Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.
• Continue until the dough runs out.
• Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated moderate oven (180°C; 350°F) for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.
• Remove and cool on wire racks until firm.
• When thoroughly cooled, roll in sifted icing sugar.

NON-FAT MIDDLE EASTERN GREENS AND LENTIL SOUP

Steps:

• Wash the lentils and drain them in a colander. Put them into a soup pot with the chopped onion, garlic and salt and two quarts of water or broth, bring to a boil, skim any foam off, and cook for fifteen or twenty minutes.
• While the lentils are cooking, wash the greens and remove the stems from the chard or kale if you are using them. Slice the greens in narrow shreds. You should have about four cups.
• Spray a non-stick frying pan or seasoned cast iron skillet with canola spray, place it on the burner and add 1/4 cup broth from the cooking lentils to the pan. Add the cilantro and the greens, cover the pan and allow them to wilt for about five minutes. Scrape the contents of the skillet into the pan with the cooking lentils. Cook another twenty minutes or so, until the soup is thick.
• Stir the lemon juice into the soup and serve.

FESTIVE SUGAR PLUMS - OLD FASHIONED SWEETMEATS

Steps:

• Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
• Mix the sugar and mixed spice together.
• Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
• Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
• Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
• You may be able to perform the Nutcracker ballet now - or not!

MIDDLE EASTERN THYME BREADS

Steps:

• For topping, dry roast sesame seeds in a small frying pan for 3 minutes until golden.
• Cool and grind seeds in a mortar and pestle or a spice grinder.
• Add thyme leaves, sumac and salt and combine.
• Combine honey and water in a large bowl.
• Sprinkle with the yeast and stand in a warm place for 5 minutes until foamy.
• Stir in plain flour, salt, oil and 1 cup of the wholemeal flour until combined, then add remaining flour and knead until a stiff dough forms.
• Turn out onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic.
• Place dough in a large lightly oiled bowl, and turn dough to coat in oil.
• Cover and stand in a warm spot for 2 hours.
• Dough will double in volumne.
• Knock dough down, tip onto lightly floured surface and knead lightly til smooth.
• Divide into 16 portions.
• Roll each portion into a 5cm x 12 cm oval.
• Place them on a baking paper lined tray covered with a tea towel as you work.
• Heat a heavy based frypan over medium heat.
• Brush or spray pan lightly with oil.
• Cook breads, in batches, for 1 minute each side, then place on oven trays.
• Brush breads with a little olive oil and sprinkle with sesame-herb topping.
• Bake in a 200 degree C oven for 5 minutes, or until golden and cooked through.
• Serve warm with Lebanese foods.