In Lebanon, the term bouza is used loosely to indicate either sorbet or ice-cream. In my days, sorbet wasn’t very common but ice lollies were very popular.  

My mother used to make rose water ice cubes which she then served in glasses of home made lemonade. Often, I used to sneak into the fridge and grab 1 or 2 rose water cubes to cool my throat on a hot summer day. It tasted so refreshing that I thought it will make a refreshing dessert after a barbecue or even after a rich meal. It is quick and easy especially if you use an ice cream maker. 

Serves 8 or more

Ingredients

• 200 g / 7 oz  granulated sugar
• 300 ml / 10 fl oz   water
• 1 tsp lemon juice
• 300 ml / 10 fl oz   rose water
• To decorate: Few sprigs of fresh mint

Method

1.      Put sugar and water in a small pan. Heat gently, stirring occasionally until the sugar has completely dissolved. Bring to the boil, then add lemon juice and simmer for 3-4 minutes after which the mixture should have reached the consistency of a thin syrup.  Let it cool, then stir in the rose water.

2.      Once the rose water mixture has cooled completely, pour it into an ice cream maker. Following the manufacturer’s instructions, churn it to a sorbet consistency; it usually takes about 20 minutes. If you haven’t got an ice cream maker, proceed as follows: pour the rose water mixture into a shallow freezer container and freeze for an hour or two until mushy. Remove from the freezer, tip it in a bowl and beat with an electric mixer until smooth, then return to the freezer. Repeat this process twice at hourly intervals, then leave to freeze until firm.

3.      Before you serve, leave it at room temperature until it is soft enough to scoop out. Decorate with the mint leaves and enjoy.

As I mentioned previously, Whipped Marshmallow can be used as a substitute for Natef which is traditionally served with Ma’moul Madd (Walnut or pistachio Pastry). In fact you can hardly notice the difference.

This recipe uses raw egg white. You do need a mixer to achieve a good homogenised texture. I also noticed that because the sugar syrup is thick, I find it easier to use it when it is slightly warm.

Ingredients

• 200 g / 7 oz caster sugar
• 85 ml /  3 fl oz water
• 2 tsp each of orange blossom & rose water 
• 1 egg white preferably organic

Method

1. Put the sugar and water into a small pan. Using medium to low heat, stir the mixture until the sugar has completely dissolved then increase the heat to bring to the boil. Now, reduce the heat and let it simmer for 3 minutes. Just before switching off, add the orange blossom and rose water, give it a good stir and leave it to cool slightly.
2. Tip the egg white into the mixer and beat until stiff. With the beaters running at a low speed, trickle, very slowly, the sugar syrup onto the beaten egg white. After you’ve finished all of the syrup, leave the mixer running for about 3 minutes, until the mixture turns really thick but not stiff, it should be still spreadable, a shiny mousse like consistency.
3.   You could serve it immediately, or chill until ready to use. Better consumed within 24 hrs.

Traditionally, individual walnut or pistachio pastries are eaten when celebrating Easter. In the past, it used to be an opportunity for women to get together and make these delightful round-shaped pastries, it took hours but they enjoyed that occasional experience. I vividly remember the moulded chicks specially made by the grown ups for us who were then the children. To simplify matters, I am opting for baking the pastry as one piece in a tray and then slicing it. This is called Ma’moul Madd meaning a one piece pastry where the filling is sandwiched between two layers of pastry. Ma’moul Madd can be eaten at any time of the year and is not necessarily associated with Easter. The only difference is that Ma’moul Madd is served with Natef which is similar to marshmallow whip. Given that it is difficult to find the main ingredient for Natef: Bois de Panama, I substituted icing sugar which complements it nicely.

Traditionally also, the Ma’moul pastry is made with clarified butter (samneh) which I think gives it a crispier texture than butter.

There are different recipes for making Ma’moul. Some mix fine semolina with flour to help bind the dough. Others prefer combining coarse semolina with fine semolina, while the third category sticks to using only fine semolina because it gives a crispy crumbly texture that melts in the mouth, for that reason, I opted for the latter.

Makes about 18 squares

Ingredients

Pastry

• 400 g / 14 oz fine semolina
• 175 g / 6 oz clarified butter softened or unsalted butter softened. For a better result, I normally use half of each
• ½ tsp ground mahlab (see glossary), if not available use ¼ tsp ground nutmeg
• ¼  tsp easy blend yeast
• 1½ tbsp of each orange blossom and rose water, preferably lukewarm
• 1 tbsp lukewarm water to sprinkle, or just enough to bind the dough

Filling

• 200 g / 7 oz walnuts or pistachio nuts
• 75 g / 3 oz caster sugar
• 1 tbsp of each orange blossom water and rose water

To decorate

• 1 tbsp of icing sugar

You also need a baking tray measuring 15 x 24 x 4 cms (6 x 9½ x 1½ inches)

Method

1. Tip semolina, mahlab (or nutmeg) and yeast into a bowl and mix well. Next, add the very softened butter or clarified butter (or mixture of both) and mix with your hands until semolina is fully incorporated into the fat. To start off, knead with your hands, you may find that you need to sprinkle a little water to soften the pastry, adding at the same time the orange blossom and rose water. Kneading is important when making this pastry because the mixture should become malleable so it can be shaped. That is why I rely on my hands as well as the electric mixer to do the kneading, usually in 2 batches.  Cover with cling film and let it rest for several hours or preferably overnight.
2. Knead again using your hands as well as the electric mixer until you obtain a soft smooth pliable pastry.
3. Prepare the filling. Using the food processor or a small freezer bag well sealed, crush the nuts (rolling pin if by hand) until fine but not powdery. Transfer to a mixing bowl and mix in the remaining filling ingredients.
4. Preheat the oven to 200 ºC / 400 ºF.
5. Lightly grease the baking tray. Divide the dough in two. Take the first half and put it in the middle of the tray, then using you knuckles, spread it across evenly, adjusting where necessary until you have a uniform bottom layer that covers the tray. Now spread over the filling, pressing slightly with the back of a spoon. Spreading the top layer is slightly trickier because of the filling. The best way is to divide the dough into 4 equal pieces, take one piece at a time and flatten it between your palms to an even thickness, then lay it on top of the filling starting with one corner. Repeat the same process with the next one and lay it next to the first one so it overlaps with the first one and covers the opposite corner. Do likewise with the 2 remaining pieces, smooth down with your palm to ensure a uniform even layer. Cut into the desired sizes and pop it into the oven.
6. Bake for 15-20minutes until cooked, it should be lightly golden brown.
7. Cool in the tray and serve dusted with icing sugar or whipped marshmallow.

Note. Walnuts pastries store for up to a week in an airtight container, but you do not need in this case to dust them with icing sugar.

Like Ma’moul, Date Pastries called Rass bi Tammer are associated with Easter and other festivities. They are also made into individual ones (they tend to be more rounded in shape than the walnut Ma’moul) which is delightful but time consuming. This is why I tend to bake one large piece and slice it into individual squares. Again, the instructions given for Ma’moul apply for the Date Pastries except of course for the filling.

Makes 18 large squares, or more if you go for smaller pieces.

Ingredients

• 1 quantity of Ma’moul dough mixture (see recipe)

For the filling

• 350 g / 12 oz stoned dates or date paste (available in some supermarkets)
• 25 g / 1 oz  butter

You also need a baking tray measuring 15 x 24 x 4 cms (6 x 9½ x 1½ inches)

Method

1. Prepare the dough as for Ma’moul and proceed in the same way.
2. When you are ready to assemble prepare the filling. Melt the butter over a low heat then add the dates, mix thoroughly until you obtain a soft uniform paste that you could easily spread. Let it cool slightly.
3. Pre-heat the oven to 200 ºC / 400 ºF.
4. Divide the semolina mixture into two equal parts and proceed as described in the Ma’moul recipe, spreading between the two layers the date filling. Press down gently the top and cut into the desired sizes. Bake for 15-20 minutes until lightly golden brown. Cool in the baking tray before serving. Otherwise store it in an airtight container: keeps for a week to 10 days stored in a cool place.

Facts about Dates

Did you know that, apart from being mentioned in many ancient texts and are now considered a healthy high energy dried fruit they are delicious fresh (when in season) stuffed with a little cream cheese.   Here are a few links if you want to know more: 

http://findmeacure.com/2006/10/07/eating-date-fruit-is-good-for-health/

http://www.ayushveda.com/dietfitness/benefits-of-dates/

http://www.suite101.com/blog/yavrom/date_palms

http://www.al-qiyamah.org/pdf_files/tree_of_life-nephi’s_(highfiber.com).pdf

This cake is easy to make, is very light and has no eggs, the combination of flour and semolina gives it a crumbly taste. The traditional way consists of using olive oil and water which makes ideal for vegans, vegetarians and non-vegetarians. However, you can also substitute water for milk, and it works very well. Another tradition is that we usually grease the baking tray with tahini paste.

The advantage of this cake is that it keeps well and it is ideal for outdoor eating like picnics because it is not messy or sticky.  

Makes about 12 to 15 medium/ 20 squares.

Ingredients

·         125 ml / 4 fl oz warm water or milk

·         200 g / 7 oz caster sugar (preferably golden caster sugar)

·         200 g / 7 oz plain flour

·         100 g /  4 oz fine semolina

·         1 tbsp turmeric

·         ½ tsp ground anis

·         ½ tsp baking powder

·         65 ml / 2½ fl oz extra virgin olive oil

·         25g / 1 oz pine nuts or blanched almonds

·         1 tbsp tahini paste to grease the baking tray

You also need a non-stick baking tray measuring about 15cm x 24cm, 5cm deep (6 inch x 9½ inch, 2 inch deep). Grease using only the tahini paste.

Method

1. Pre-heat the oven to 180 °C /  350 °F
2. Put the sugar in a jug and pour over the warm milk or water, stir with the spoon until the sugar is diluted. Keep it on one side.
3. You can do the mixing by hand or simply use an electric mixer or food processor, either way, follow the same order. Mix all the dry ingredients, then add the oil gradually, making sure that it is all incorporated. Now, add the sweetened milk or water and mix well together, use an electric mixer if you have one, it is much quicker and less arduous. The mixture should be paste-like with a wonderful yellow colour.
4. Pour the mixture into the baking tray, smooth the surface with the spoon then scatter the nuts on top and gently push them down with a fork so that they stick to the surface of the mixture.
5. Bake for about 30 minutes or until when you insert a wooden skewer    it comes out dry. Remove the cake from the oven, let it cool in the baking tray, then cut into squares or diamonds shapes. Stack on the serving plate and put it in the middle of the table, so people can help themselves while sipping their coffee or tea. Otherwise, once it is completely cold, put it in airtight container and leave in a cool place. It keeps well for up to 5 days, if it lasts!

In Lebanon, atar or sugar syrup is a frequently used component in most sweets and pastries, the good thing about it is that you can alter the quantity according to your own taste. The basic rule for making atar or sugar syrup is whatever quantity of sugar you want, use less than half of the same amount of water.  However, if you want to make it thicker, you can reduce the amount of water and vice versa, if you want it thinner, you increase the amount of water. Also, another thing to remember is that the more you boil it, the more it thickens. Another good news is that atar or sugar syrup can be prepared well ahead of time, and stored in a cool place for a couple of weeks. Here is the recipe for atar or sugar syrup that is most likely to be used.

Makes 200ml / 7 fl oz

Ingredients.

• 200gms / 7oz granulated sugar
• water 75ml / 2¾ fl oz
• 1 tsp lemon juice
• 1 tbsp orange blossom water
• 1 tbsp rose water

 Method.

• Using a medium heat setting, mix the first three ingredients together and bring them to the boil stirring occasionally. Let the mixture simmer for about 3 – 4 minutes, until it reaches a stage where the syrup coats the back of a spoon. Just before you switch off, stir in rose and orange blossom water.

• Leave it to cool before using.   

It sounds like muhallabiyeh which is partly true, except we use in this recipe sugar syrup instead of sugar. It is light and the taste of rose and orange blossom water gives it that bit of extra freshness which feels agreeable after the main course. Serves: 4 – 6

Ingredients

• 1 quantity of atar sugar syrup (see recipe)

For ashtaliyyeh:

• 1 litre / 1¾  pints milk
• 75 grms / 3oz cornflour
• 1 tbsp of each rose water & orange blossom water
• 75 grms / 3oz  pistachio nuts coarsely ground

Method.

• Dilute the cornflour with some of the milk before stirring it into the saucepan containing the remaining milk.

• Using a medium to high heat setting, bring everything to the boil stirring constantly until the mixture has thickened. Reduce the heat to its lowest and let it simmer for 3 – 4 minutes while continuing stirring.

• Just before the finishing time add the rose and orange blossom water. Give it a final stir and switch off the heat.

• Pour into individual bowls and let it cool then transfer to the fridge and chill for a couple of hours.

• When you are ready to serve, drizzle sugar syrup on top of each bowl, just enough to sweeten the taste then sprinkle a generous quantity of pistachio nuts. Pass round the sugar syrup so people can add more if they want.

Variations.

• You can substitute pistachio nuts for blanched almonds or pine nuts. If you are allergic to nuts then you can omit them completely.

• In summertime, my mother used to crush iced cubes really finely and sprinkle these on top. What would happen is that as you tuck the spoon in, the ice will mix with the ashtaliyyeh and syrup thus giving a melting cooling taste which is quite refreshing. In this instance, you can omit the nuts.