ZA'ATAR SPINACH PUFFS

I tried this recipe sometime ago with ingredients on hand as I was craving to eat something salty and baked. These puffs are super delicious and so easy to make that you just can’t go wrong even if you are a beginner in baking. I just love these puffs so much that I always keep a batch ready in my freezer, all you need to do is just take them out from freezer, brush with some egg wash and bake it. It’s a great starter or an appetizer to serve during tea, as an evening snack or during Ramadan iftar. You can also serve it as a late weekend breakfast too.

I made these with feta cheese but I also sometimes make it with ricotta cheese instead and then I omit adding egg in the filling as ricotta cheese is wet enough to keep the filling moist. And if you are using ricotta cheese then do add seasoning to it as feta cheese and za’atar are already salty enough and you don’t need any extra seasoning in the filling.

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YIELDS: 8-12 pieces

PREP TIME: 10-15 minutes

COOKING TIME: 20 minutes

TOTAL TIME: 30-35 minutes

INGREDIENTS

• 200g/12 frozen spinach briquettes

• 3 tbsp za’atar mix

• 200g feta cheese, creamy and crumbled

• 1 egg, lightly beaten

• 1 tbsp milk

• 12 frozen puff pastry squares, 4”x 4”

METHOD

1. Defrost and thaw spinach briquettes, put them in a strainer and squeeze out all excess water pressing down with the back of a spoon. Remove spinach in a bowl.

2. Add, za’atar mix, feta cheese and half egg to the spinach, mix well; add milk to rest of the half egg to brush later.

3. Thaw pastry squares but make sure they are still cold and not loose and saggy.

4. Divide spinach mixture in 15 equal portions, place one on each pastry square; brush pastry squares with egg milk mixture about 1cm on each side; bring all 4 corners of pastry to the center and join all 4 open sides by pinching them gently with fingers to secure filling.

5. Place the puffs on baking tray lined with parchment paper, brush the top with remaining egg milk mixture; bake in preheated oven at 210°C for 18 to 20 minutes.

6. Serve it with sweet chilli sauce or any sauce of your choice.

COOK'S NOTES:

• You can also use ricotta cheese instead and you can prepare them days ahead and freeze it. If you are vegetarian or allergic to eggs, replace it with little cream in the filling and whole milk to brush the pastry.

#vegetarian #arabicfood #snacks #starters #breakfast

SPICED GINGER COOKIES

Spiced ginger cookies were made for tea the other day... I bought the candied ginger from winter bazaar few weeks back which I picked up thinking it would be a nice soother to clear up my throat, but realized it was way too strong on my pallet and thought I need to change its avatar...I had to create a recipe for my magazine column and quickly thought of making ginger spiced cookies... well, what other way would be best to utilize my candied ginger which was sitting in my pantry unused. Here's the recipe for you all below, give it a try!

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YIELDS: 20-22 pieces

PREP TIME: 15 minutes

REFRIGERATION TIME: 2 hours

BAKING TIME: 10 minutes

INGREDIENTS

• 3/4 cup unsalted butter

• 1 cup light brown sugar

• 1 egg

• 1/2 cup molasses

• 2 1/4 cup plain flour

• 1 tbsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp nutmeg, freshly grated

• 2 tsp ginger powder

• 3 tablespoons candied ginger, chopped

• 1/4 cup caster sugar

METHOD

1. In an electric mixer, cream butter and sugar until light and fluffy, add egg and molasses, blend to combine well.

2. In a bowl, sift flour, add baking soda, salt, cinnamon, nutmeg, ginger powder and candied ginger, mix them all together. Now, gradually add the flour mix to butter mixture and blend until just combined. Chill in refrigerator for 2 hours.

3. Now preheat oven to 180°C/350°F.

4. After 2 hours, make dough balls about 1 ½” big, roll them into caster sugar, place on baking sheet 2” apart and bake for 9-10 minutes.

5. Leave it on tray for 15 minutes before transferring on cooling rack. Store in airtight container.

COOK'S NOTES:

• Add some chocolate chips to the dough for an indulgent treat. Can be stored in an airtight container for 2 weeks. Pairs really well with Earl Grey tea.

#vegetarian #bakesandbites #kids #children #tea #afternoontea #snack #cookie

SHEER KHURMA

I was so tempted to make Sheer Khurma this afternoon as there was a beautiful vibe of Eid celebrations all around the country where we are living at present. With the festive energy in the air, I was drawn to the lavish spices and richness of this sweet treat. It’s a popular dessert traditionally made in Indian, Pakistani, Persian or Arabic households during Ramadan and Eid celebrations, which is typically made with milk, vermicelli and lots of dry fruits. I learnt this dessert from the mum of one of my Muslim friends back in India and I was just 18 when I first attempted to make it, and perfected it over a period of time. Give it a try when you have friends coming over or any festive occasion.

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YIELDS: 20-25 portions

COOKING AND PREP TIME: 45 minutes

INGREDIENTS

• 135g thin vermicelli

• 3 ltrs full cream milk

• 1 1/4 cup sugar

• 75g slivered almonds, sliced

• 75g slivered pistachios, sliced

• 75g pitted dates, sliced

• 50g green raisins/saugi/kishmish

• Saffron threads, a good pinch

• 1 1/2 tsp cardamom powder

• 1/2 cup ghee

For Tempering:

• 2 tbsp ghee

• 6-8 cardamom pods, bruised

METHOD

1. In a large pan, heat ghee, add sliced almonds and pistachios, fry for few seconds until slightly toasted and fragrant, take care not to burn them; remove from ghee on a plate and set aside.

2. Now add dates in same pan and fry for few seconds, remove and set aside.

3. In the same pan, now add raisins, fry for few seconds and remove.

4. Break vermicelli into small strands about an inch and a half long; add it to the remaining ghee and fry for few seconds tossing constantly until it picks up golden color and aromatic, be careful not to burn it as vermicelli has tendency to burn quickly; remove from ghee and set aside.

5. Pour milk in a heavy bottom cooking pot, bring it to boil, add cardamom powder and simmer for 10 minutes. Now add saffron, sugar, dry fruits and vermicelli, simmer it for 15-20 minutes. Until milk is little thick in consistency.

6. For tampering, warm ghee in a pan, add cardamom pods, let the flavor gets released from pods. Pour the infused ghee along with pods to the milk and vermicelli mix.

7. Serve it hot or cold.

COOK'S NOTES:

• Serve it hot or cold as desired and can also freeze for couple of months to savour later. Bring it to room temperature after removing from freezer before you heat it up to serve warm or stick it to fridge overnight straight from freezer to serve it cold.

#vegetarian #dessert #partyfood #dinnerfood #dinner #sweet #indian