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Fun & Festive Eid Recipes

August 4th, 2013 4 comments

Date-Filled Ma'amoul for Eid

Can you believe Eid al-Fitr is almost here? It seems only last week we were starting the month of Ramadan. No worries. There’s still time to gather ingredients and prepare some festive treats for Eid. For detailed step-by-step recipes, click on the links below.

Ma’amoul

For me, it’s not Eid without beautiful little ma’amoul pastry dusted with powdered sugar. I’ve been making the same Date-filled Ma’amoul every Eid for years. My husband’s family has finally embraced my all-flour version and has stopped pressing me to add semolina (smeed).  After all, there’s more than one way to make ma’amoul!

Date-filled Ma'amoul

I’ve also started making Pistachio and Walnut-filled Ma’amoul, which I love just as much—especially the pistachio ma’amoul which I’m a bit obsessed with. Before I made this, I had assumed (wrongly) that the nut-filled ma’amoul would be somehow trickier than the date kind. Actually, chopped nuts are faster & easier, partly because there are no dates to pit. 

Ma'amoul filled with Walnuts

Ma'amoul filled with Pistachios

I use the same dough in both ma’amoul, regardless of the filling, so it’s easy to make some of each kind—date, pistachio & walnut.

Arabic Coffee 

But what to serve with the ma’amoul? Arabic Coffee, of course! In the Gulf, this is the standard beverage served alongside pastries at Eid (along with a helping of gossip).

Arabic Coffee for Eid

I’m not talking about dark Turkish coffee, but the pale coffee served in tiny handle-less cups, made from greenish coffee beans and scented with cardamom, rose water and saffron. This is the standard welcoming beverage served in Dubai and the Arabian Gulf (with some regional variations). It’s the classic Eid beverage, elegantly served in a della or Arabian-style thermal flask.

Date Truffles

If you’d like to avoid the richness of ma’amoul pastry, I have a (somewhat) healthier alternative: Date Truffles. This is a terrific Eid sweet because it’s delicious and looks festive, but without the fattening pastry.

Date Truffles

Rose Lemonade

In case you’d like to offer your guests a cool beverage, here’s something fun: Rose Lemonade. You can adjust the taste to make it as sweet or as tart as you like.

Rose Lemonade

Meanwhile, enjoy these last special days of Ramadan. Before you know it, we’ll be celebrating Eid and deciding which pastry to eat next. Wishing you a beautiful & blessed Eid!

Question: What are you serving up this Eid?

Visit to the Baklava Factory ~ Al Samadi Sweets

June 1st, 2013 22 comments

Al Samadi Sweets  Baklava_

Who can resist baklava?

Not me. Nor could I resist this “Baklava Factory Tour” put on by Arva Ahmed of Frying Pan Adventures and the American Women’s Association of Dubai.

We visited Al Samadi Sweets, a bakery from Lebanon which dates back to 1872. Their Dubai factory (located in Qusais) didn’t actually feel like a factory. All the individual pastries are made by hand (with a little industrial help as you shall see).

Al Samadi Sweets

These pastries supply Dubai’s hotels and restaurants. So, if you live in Dubai, you may have eaten pastries from Al Samadi.

The Baklava Room

The Baklava Room is the heart of Al Samadi factory.

In case you have yet to experience this Middle Eastern/Mediterranean pastry, baklava is a delicate pastry made from layers of filo dough, a filling of nuts, lots of clarified butter and a generous dousing of scented simple syrup. It’s a flaky, nutty, lick-your-fingers type of sweet.  

Al Samadi Sweets  Baklava

The pastry has a long, complicated history. Long story, short (and some will disagree): the Topkapi Palace in Istanbul is credited for creating the original baklava, handmade with its distinctive countless layers.

Al Samadi Sweets  Baklava_

The Baklava at Al Samadi is baked in enormous trays. This should give you an idea of the size of the trays and the size of the operation.

Al Samadi Sweets trays

In case you’re wondering, the baklava at Al Samadi is baked with 18 layers of filo dough. This machine flattens the filo pastry dough into very thin layers, and it rolls many layers at once.

Filo Dough

Al Samadi Sweets  Filo dough machine_

When the baklava comes out of the oven, it’s drenched with scented simple syrup from this enormous watering can.

Al Samadi Sweets  Simple Syrup can_

The Ma’amoul Room

Ma’amoul is a festive little pastry stuffed with either dates or nuts and served on Easter and Eid throughout the Middle East. In the Ma’amoul Room, men were busy stuffing and shaping little pastries with dates.

Al Samadi Sweets  Ma'amoul makers

These tiny ma’amoul were formed by hand. Here they are after after baking.

Al Samadi Sweets Mini Ma'amoul

Naturally, we got to sample these pastries along the way.

Al Samadi Sweets  Ma'amoul samples_

However, usually ma’amoul is made with various wooden molds. The type of filling—either walnuts, pistachios, or dates—will determine the shape of the mold. These ma’amoul are ready to go in the oven.

Al Samadi Sweets Tray of Ma'amoul_

The ma’amoul makers at Al Samadi use the same type of hand-carved wooden molds that I use at home.

Ma'amoul Molds_

The Kunafe Room

Truth be told, my favorite room was the kunafe room. This is because Kunafe Nabulsia is my favorite of Arab sweets. I can’t resist the gooey sweet cheese between the shredded soft-yet-crispy pastry, all saturated in scented simple syrup. Here’s a photo of my own homemade Kunafe Nabulsia.

A slice of kunafe nablusia

We got to see the kunafe pastry being made in very long very thin threads. First, the batter is poured down a funnel.

Al Samadi Sweets Konafe dough funnel_

Then the batter comes out in threads and cooked on a large hot surface.

Al Samadi Sweets Konafe dough machine_

Then it’s gathered and folded and ready for assembly into various kunafe pastries.

Al Samadi Sweets Konafe dough wheel_Al Samadi Sweets  Kunafe dough maker_

Al Samadi Sweets  Kunafe dough making_

There are little “bird nests” filled with pistachios and made with kunafe pastry.

Al Samadi Sweets Konafe birdnests_

We watched as one of the kunafe chefs assembled kunafe with the crumbled akkawi cheese, the sweet cheese used in many Arab sweets.

Al Samadi Sweets Konafe assembly_

Lebanese Breakfast

As a final touch, Salim, the factory manager, offered us a special Lebanese breakfast—something I’ve never had before. It was a slab of kunafe pastry shoved into an Arab bread and doused with simple syrup. What a way to start your day!

Al Samadi Sweets Lebanese breakfast_

Last Stop: Al Samadi Sweet Shop

Our final stop on our tour was the actual Al Samadi Sweet Shop, located on Muraqqabat Street, where all the pastries are beautifully arranged and presented.

Al Samadi Sweets shop_

Al Samadi Sweets Yum_

Bake it yourself!

Rest assured, it is possible to bake these sweets in your own home kitchen. Please check out my step-by-step recipes for some of the pastries presented here.

Recipe: Kunafe Nabulsia ~ The Queen of Arab Sweets

Recipe: Ma’amoul ~ Date-filled Eid Pastries

Recipe: Nut-filled Ma’amoul ~ Easier than you think

Take a Tour

If you live in Dubai or are visiting, consider taking your own food tour with Frying Pan Adventures. I can’t say enough good things about Arva’s “food walks” featuring foods from the Middle East, North Africa and India. She is planning evening iftar tours in Dubai during the month of Ramadan. Meanwhile, read about my last tour with Frying Pan Adventures: Dubai Food Tour ~ North African Food Safari!

Questions: What is your favorite Arab Pastry? Have you taken a Frying Pan Tour?

Happy Eid!

November 7th, 2011 2 comments

My favorite Eid moment …