284. Dulce de Leche Sandwich Cookies (Alfajore)

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Seeing how dulce de leche is of Latino origins, it’s only natural that these alfajor gems of cookies stem from the same place.
Fun fact of the day? These typical Latino cookies are of Arab origin; that’s right: Arab  🙂
The proof is in the name: alfajor comes from (الفاخر) which literally translates to “the luxurious one.”
It’s not far-fetched at all, the Muslims conquered modern day Spain and settled there for quite a bit, so it’s only natural that we have created our own mark in its culture. Continue reading “284. Dulce de Leche Sandwich Cookies (Alfajore)”

283. Dulce de Leche

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Dulce de leche translates literally from Spanish to “candy of milk.”
There is a difference between caramel and dulce de leche, in that a traditional caramel is strictly burnt sugar (maybe with some water), whereas dulce de leche is, well, candied milk.
I briefly outlined the making of dulce de leche way back in my Banoffee recipe, but seeing how diverse its uses are, I decided to post a how-to specially dedicated to it. Continue reading “283. Dulce de Leche”

282. Smoked Salmon & Spinach Quiche

1It’s about time for another quiche recipe.
This quiche is a vamped-up version of the humble spinach quiche: it has slices of the cured salmon I’ve made earlier.
The original recipe, from Bernard, uses smoked salmon, so by all means use that if you don’t have home-made cured salmon on hand.
The quiche is meant to be a deep one, and the recipe outlined below is sufficient for a 20cm (8 inch) round tin. Continue reading “282. Smoked Salmon & Spinach Quiche”

281. Gravlax: Beetroot Cured Salmon

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Gravlax (aka gravad laks) is a Swedish (or generally Scandinavian) way to cure salmon.
If you like smoked salmon, then you will love the cured version.
The salmon fillet is somewhat “cooked” while buried in a flavored mixture of salt and sugar for 72 hours (3 days). Continue reading “281. Gravlax: Beetroot Cured Salmon”

278. Zarshk Barberry Pilaf

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Zarsk pilaf, of barberry rice, is seriously good, accompanied by some form of meat, or even by itself with some salad.
This barberry rice is the equivalent of perfume for your taste buds.
It is so simple yet the result is fantastical.
I have eaten this in a restaurant, so this is my adaptation of what I tasted: basically rice, zarshk, and rosewater. Continue reading “278. Zarshk Barberry Pilaf”

277. Gingerbread Cookies

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The spice flavor in these cookies is so cosy and warm, and accompanied with a tall glass of milk it will make the tummy sing with happiness!
I thought they originated from Medieval Europe, but it turns out it was Armenian monks that brought it there.
The spices, oh the spices! It’s like delicious medicine! It tastes and feels so right and wholesome for the body. Continue reading “277. Gingerbread Cookies”

276. Mushroom Grilled Cheese Sandwich

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There is this Arab food channel I like to watch from time to time.
My favorite part is when they have these mini-recipe advertising a certain food product, and suggestions of how to cook using them.
The whole recipe-advert lasts maybe 60 seconds or less, but I really like them.
Life is in the details, so I’ve heard. Continue reading “276. Mushroom Grilled Cheese Sandwich”

275. Mixed Pickles

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What do you do when you have an abundance of vegetable crop?
Thank God for your blessings.
And then? Make pickles of course!
This is a pickle recipe (طرشي مشكل) I picked up from my dear brother-in-law, who is a fantastic cook.
You can really use anything you happened to have an had: the recipe is very forgiving. Continue reading “275. Mixed Pickles”