I have to share this with you. Last night, I checked out A Cup of Jo, one of my daily blog reads and she posted about the best lemonade! The recipe was shared by Ashley of Not Without Salt
It being summer and Ramadan, I knew this would be the best thirst quencher for after futour.
I followed the recipe exactly but added 1 tablespoon of culinary lavender to the sugar syrup in the pan. Look how pink it is! And it smells wonderfully too.
You should definitely try it! like now!
A ‘love at first taste’ dish. I promise you!
You will need:
So I know I haven’t been posting about too many Ramadan-esque recipes but it’s only because I’m experimenting with different fillings and crusts.
Last Friday for my uncle’s futoor gathering, I created a kanafa with a creamy semolina filling.
This is the easiest kanafa with the shortest prep time.
All you need is: Continue reading
I have always been the type of person that would give every type of food a chance, except for figs.
I always thought they looked weird and very unappetizing. The first time I tried figs was this summer in the cutest bakery in Toronto. We had a savory fig tart and it was amazing. I fell in love and gave myself such a hard time for not giving them a chance earlier in my life!
When I returned to Kuwait, I grabbed a container of fresh figs and had no idea what to do with. They stayed in the fridge for two weeks until they rotted and had to be thrown away. I was determined the other day to make something with figs so I bought another container.
And this is what I came up with:
a maple fig tart Continue reading
So I was syncing my phone with my computer and what do I see?
A picture of a piece of namoura and coffee.. Perfect!
I think I was supposed to post about it back in Ramadan but of course I got lazy and forgot.
I’ll post the recipe later tonight, tomorrow maximum!
So you must be wondering why the radio silence in Ramadan nonetheless!
Well I’m experimenting with a new kanafa recipe and haven’t perfected it yet so I diverged and made many kanafas!
Also work has been crazy busy!
Kanafa with khashkawan cheese – perfect texture but still on the salty side
Pistachio kanafa bil smeed (my experiment) with ricotta cheese – strange after taste
Pistachio kanafa bil smeed with akawi cheese – something happened to the cheese! I need to rework something there.
Kanafa with creamy ricotta filling (adapted from a book) with honey sugar syrup – loved it and will post its recipe.
So here’s a slideshow of some of the kanafas I made
I wanted to write this post when I got back from my Italy trip but decided to wait because this dish is the perfect Ramadan dish. Pappa la pomodoro is a traditional Tuscan bread and tomato soup.
The first time I saw it was on a food TV show a couple of years ago and I was intrigued. I took my copy of The Silver Spoon and searched for the recipe but I didn’t quite like the method. I kind of remembered how they made it on the show so I picked and chose what ingredients and method of cooking I was more comfortable with and created this recipe.
I have made this dish numerous times and every time it’s a little bit different because I never follow a recipe so it was always a couple of this , a pinch of this, a handful of this but yesterday I measured everything to have a recipe people can actually follow!
Of course when I was in Florence, I had this wonderful soup so let’s make a comparison.
Florence's pappa la pomdoro
Budour's pappa la pomodoro
My first kanafa of the season!
This time with nabulsi cheese. I used the same recipe as here but instead of the akawi cheese, I used nabulsi.
As with akawi cheese, you need to soak the cheese 3-4 hours, changing the water every 30 minutes.
I personally prefer it with akawi or even ricotta cheese but it wasn’t bad. Actually most people liked it.