Nuts, Raisins and Shredded Coconut Pastry

This sweet and very easy to make pastry is filled with raisins, chopped nuts, and shredded coconuts, a mixture laced with orange blossom or rose water. The folded triangles are then baked to a crispy gold in the oven and then dipped in sugar syrup. They are crisp, crunchy and the perfect accompaniment to the essential post-iftaar cup of Arabic coffee.

 Ingredients 

Filling

1/2 cup walnuts, roughly chopped
1/2 cup roasted almonds, roughly chopped
1/2  cup sultanas and raisins
1/2 cup shredded coconut
2 tbsp orange blossom water/ rose water
1 tbsp cinnamon
1 tbsp sugar

Sugar Syrup 

2 cups sugar
2 cups water
1 tbspoon lemon juice
1 tablespoon rose or orange blossom water

Ready-made phyllo pastry (found at any Greek or Middle Eastern shop)
1/2 cup vegetable oil, mix with a couple tablespoons of melted butter

Place the sugar, water and lemon in a saucepan and simmer for about 20 minutes. Add the rose or orange blossom water at the end. Set aside. 

Mix the ingredients of the filling - you can add more cinnamon, raisin, coconut or add other nuts, according to taste.

 Cut the phyllo pastry into three finger wide strips. Keep them covered with a towel so they don't dry out. Brush with the oil and butter mixture onto each strip before you add the filling.

 Put a spoonful of filling in one of the strips.

 Fold the strip over the filling, folding towards the opposite corner as you go.

 Continue folding until the end of the strip, cut away any excess.

Place the triangles on a greased baking tray or baking sheet. Put in the oven at 250 C until crisp and golden brown.

Allow to cool before dipping in the warm syrup. They should be dipped in syrup just before eating. Place in cupcake liners. 

Serve with coffee and other Ramadan sweets, such as Qatayef,  Fritters or, as here, Knafa fingers. 

Knafa Fingers

An alternative way of making knafa, the Ramadan pastry eaten throughout the Arab world. When making a large quantity it is perhaps easiest to make it in the oven as in the recipe I have linked to above, however these rolls with the filling in individual forms can be easier in terms of presentation. The method is almost the same.

Ingredients: 

500g knafa pastry 

 200g butter, melted 

 Syrup: 

1 1⁄2 cups Sugar 

2 cup water 

2 tbsp orange blossom water/ rose water 

1 tbsp lemon juice 

1 lemon slice 

Filling: 

1 cups walnuts, roughly chopped 

1 cup sultanas or raisins 

1cup shredded coconut 

2 tbsp orange blossom water/ rose water 

2 tbsp cinnamon 

2 tbsp sugar

Prepare the syrup by combining the water and sugar and lemon. Simmer for 15-20 min until it reaches a syrupy consistency. Add orange blossom or rosewater and set aside to cool.

Loosen the stands of kunafa pastry with your hands, then pour melted butter over it and work it in.

Mix all the ingredients for the filling, add rose water and mix well.

Place about three fingers width of strands of knafa in a line, place a teaspoon of filling at one end and roll.

Place in the oven until golden, and when cool dip into the warm syrup.

Serve with Turkish/Arabic coffee.

Qatayef - قطايف - Dumpling Stuffed with Nuts and Raisins

Qatayif are made throughout the Arab world in Ramadan, and at no other time. The origins of these  stuffed and fried pancakes, like the traditional  Ramadan lantern go back to medieval Cairo. The filling can be either sweet cheese or nuts and raisins. This is the nut filling version flavored with orange blossom water and cinnamon. 

Ingredients (makes about 12)

400ml water

200g flour

1 tablespoon dried yeast

1 tbs sugar

1/2 teaspoon baking powder

pinch of salt

Filling

2 cups mixed nuts (almonds, walnuts, peanuts, hazlenuts)

1 cup shredded coconut

1 cup sugar

1 cup raisins

2 tablespoons orange blossom water

1 tablespoon cinnamon

Preheated a frying pan, dip a cotton pad in oil and wipe the pan then pour the batter into small pancakes about 8 cm diameter. Four small pancakes fit in a medium sized frying pan. A pancake skillet is perfect for this if you have one.

Cook the pancakes on one side only, remove from the pan when the top sets.

Pulse the nuts in the mixer until roughly chopped. Mix with the rest of the ingredients for the filling. Place a teaspoonful of filling in the center of each pancake on the uncooked side (the side with lots of small holes)

Pinch the pancake edges aroung the fillling forming a half circle or moon shape

Fry the filled pancakes, the qatayif should be crunchy but not hard so don't let the oil get too hot

Dip the pancakes in warm syrup before serving 

Baklava with Sweet Cheese Filling - Bakalawa bil Jibna بقلاوة بالجبنة

This makes a lovely change from the usual  Baklawa with nuts, with a much lighter taste making it perfect for Ramadan.

The filling of the Levantine recipe is an Arabic dessert cheese called Jibn Akawi, but in Libya we use a rosewater flavored muhallabia with some cream cheese mixed in.

The syrup poured over the cheese baklawa adds a taste of honey and more rosewater, making this a delicate dessert that does not lack in flavor.

Makes around 25 pieces

Ingredients

1 pack phyllo pastry (about 20 sheets)

2 tablespoon clarified butter 

1 cup corn oil

Filling

2 packages Philadelphia cream cheese 

100g cornflour

50g sugar

800 ml milk

1 cup double cream or qashta

1 tablespoon rosewater

Syrup

3 cups water

2 cups sugar

1 slice lemon (optional)

1 tbspoon thick honey (optional)

1 tbspoon rosewater

Pour 600 ml milk in a heavy-bottomed pan and bring to the boil with the sugar, meanwhile dissolve the cornflour in the remaining 200 ml milk. Pour the cornflour into the hot milk and whisk briskly, when a thick custard forms cook for a further 5 minutes then turn off the heat and mix in the cheese, rosewater and cream. 

Divide the phyllo in half, cover with a slightly damp kitchen towel. Melt the clarified and then mix it with sunflower oil for brushing.

Use a pastry brush to grease an ovenproof dish (around 20 x 30 cm) with the butter and oil mixture. Raise the phyllo over the edges of the dish like the sides of a pie (you may need to use 2 sheets per layer and trim the excess). Brush just a little oil and clarified between each layer phyllo pastry.

Once you have used half the phyllo or about 10 sheets, pour the cooled cheese filling onto the last layer of phyllo. Wait for the filling to set, then place a phyllo sheet on top, brush with butter and oil then add another sheet of phyllo and continue until the top layer of around 10 sheets is complete. 

Trim of the excess phyllo around the edges of the ovenproof dish

Carefully cut the uncooked balklawa into diamond shapes by scoring diagonal lines. Don't press down to the bottom layer or the filling will be squeezed out.

Cook the baklawa in the middle of the oven at 200°C until golden brown

Boil the sugar, water and lemon slice together when they reach a syrupy consistency cook for a  further 5 minutes. Add rosewater and a spoonful of honey then turn off the heat. 

Once the baklawa has cooled pour the syrup along the lines you scored, just as much as the phyllo absorbs. Too much syrup is overpowering and spoils the texture.

 Ideally wait for 6 hours before cutting and serving the cheese baklava. 

Remove the baklawa pieces from the dish, the sprinkle some finely chopped or grated pistachio in the center of each diamond.

Libyan Potato Fritters with Cumin and Coriander: Aqras Batata Mabshura أقراص بطاطا مبشورة

These fritters are easy to make and virtually fail-proof, unlike the more finicky hash browns. They are also very versatile: as a side dish, as part of a selection of finger-foods, or with a salad as the main meal. Harissa or yogurt dips (mild or spicy) are great sauces to serve alongside the fritters. This is the sort of recipe that is easily adapted to taste, or what you have in your store cupboard: vary the seasonings and herbs, add vegetables (e.g peas, paprika, leek, cauliflower) or use up leftovers (e.g chopped cooked chicken, cheese).

Makes about 30 fritters
Ingredients
3 medium potatoes, grated
1 large onion finely chopped
2 red chili peppers, finely chopped (optional)
1 cup finely chopped parsley
1 cup finely chopped fresh coriander
2 large garlic cloves grated

3 eggs beaten
3 heaped tablespoons flour
3 teaspoons cumin
salt and pepper to taste

Vegeable oil for frying

            

 Grate the potatoes using the largest holes of your grater, then combine with the rest of the ingredients in a large bowl.

Mix well.

Each fritter should use one heaped tablespoon of the mixture.

Heat the oil in a frying pan. Fit in as many fritters as you can at a time. Fry on medium heat until golden on each side.

Remove from oil and put on kitchen towel to remove excess oil.

The fritters should be crisp on the outside and soft on the inside and must be served warm. If you have not used the optional chilies in the recipe, or if you like extra-spicy food, serve with harissa. Otherwise, serve with yogurt dips: either mild cucumber and mint yogurt sauce or spicy garlic, chili and coriander yogurt sauce.

Tuna, Harissa and Olive Stuffed Bread: Khbeiza bil Tonn فطاير تونة و هريسة

This recipe was chosen as FoodBuzz Featured of the day on 11th October!

Khbeizat are individual stuffed breads often served with tea to afternoon guests. They also make great dinner rolls, turning a bowl of soup into a substantial meal.  The dough  is easy to make and is shaped into mini-loaves, mini-buns, ping-pong sized balls or as crescents as in this recipe. Typical stuffings include white cheese and dried mint, or cheese and olives. Tuna and harissa however is by far the most popular sandwich filling in Libya, so the combination is just made for a stuffed breads like Khbeiza.

Makes 32 pieces

Ingredients

25 grams fresh yeast / 2 tablespoon dry yeast

75 gram melted butter or margarine

1 1/2 cups milk

3 1/2 cups flour (210 grams)

1 tablespoon salt

Filling

400g tuna (2 cans), well drained

Harissa (homemade or commercial) to taste

1 cup olives (pitted and chopped)

Decoration

1 egg, beaten

Habet Baraka (Black cumin seeds/ Nigella seeds) or Sesame seed 

Crumble the yeast into a little warmed up milk and set aside, melt the butter and mix with the rest of the milk then leave to reach room temperature.

Place the flour and salt in your mixing bowl, add the milk and yeast mixture.

Pour in the butter and milk.

Knead to a dough with a soft and smooth consistency, cover and leave to rise (around half an hour).

Meanwhile drain the tuna, mash it with a fork and add harissa to taste.

 Pit and chop the olives and combine with the tuna and harissa.

Divide the dough into four equal balls

Roll each ball into a circle, then cut into 8 triangles.

Place a tablespoon of filling at the base of each triangle, rolling into a crescent shape as below.

Place the Khbeiza on a tray lined with baking paper, brush them with the beaten egg and sprinkle a pinch of Habet albaraka on each then leave to rest in a warm place for about 30 minutes.  

Bake in the middle of the oven at 225°C until golden, usually about 15 minutes

While Khbeizat are best served hot, this stuffed bread is also delicious at room temperature and more reminiscent of every Libyans favourite sandwich eaten that way.