Sohan Asali

Ingredients

3 1/2 tablespoons thick honey
150 g sugar (about 3/4 cup)
150 g unsalted almonds, slivered
1/2 teaspoon ground saffron
4 1/2 tablespoons canola oil
3 tablespoons boiling water
slivered pistachios for garnish

Preparation

Dissolve ground saffron in 3 tablespoons of boiling water, cover and set aside.

Place the sugar, honey and oil in a saucepan; cook over medium-high heat, stirring occasionally until sugar melts and turns golden (avoid too much stirring).

Add almonds, stir gently and continue cooking while stirring occasionally until almonds also turn golden (do not let it darken too much).

Add solved saffron and stir gently (be careful not to burn it). If it quickly solidifies, turn the heat to low.

Using a teaspoon, drop a small portion of the mixture on a greased aluminum foil or on a parchment paper, make sure to leave enough space between them. Garnish with slivered pistachios.

Allow to cool. Separate Sohan Asali from the aluminum foil using a knife. Store them covered in the fridge.

Makes 4 to 5 servings.

(cookingandcooking.com)

Toot - Persian Marzipan Mulberry

Zoolbia & Baamieh

4 Servings

Zoolbia

500 grams starch

150 grams yogurt (non-skim)

200 grams sugar

2 cups cooking oil

3 tablespoons rose-water

Mix starch, 2 tablespoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth.

Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve.

Baamieh

125 grams flour

3 large eggs

200 grams sugar

5 tablespoons cooking oil

3 tablespoons rose-water

Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil. Pour in flour and mix well. When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan, creating flattened balls about 3 cm in diameter. Fry on both sides.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak baamieh in the syrup for about 5 minutes, then serve.

Alcohol Substitutions in Halal Cooking

www.chefyusuf.com

Iced melon with rose water / Geeiste Melone mit Rosenwasser

Quantities for two servings

Ingredients

1 sweet melon (Galia melon, honeydew melon or cantaloupe)
2 tablespoons rose water
1 teaspoon sugar
dried rose petals

Preparation

Cut the melon in halves and remove the seeds, collect the juice escaping. Remove the flesh carefully without damaging the shells. Cut into small cubes or thin slices.

Mix the flesh with the juice, the rose water and sugar. Let it rest one hour.

Then fill it in the melon halves and place it in the freezer for about an hour.

Crush the rose petals and sprinkle them over the iced food.

Mengenangaben für zwei Portionen

Zutaten

1 süße Melone (Galiamelone, Honigmelone oder Kantalupe)
2 EL Rosenwasser
1 TL Zucker
etwas getrocknete Rosenblätter

Zubereitung

Die Melone halbieren und die Kerne entfernen. Dabei den austretenden Saft auffangen. Das Fruchtfleisch vorsichtig herauslösen ohne die Schalen zu beschädigen. In kleine Würfel oder dünne Scheibchen schneiden.

Diese Masse mit den ausgetretenen Fruchtsaft, dem Rosenwasser und dem Zucker verrühren.

Eine Stunde ziehen lassen. Danach in die Melonenhälften füllen und etwa eine Stunde in die Kühltruhe bzw. das Eisfach des Kühlschranks stellen.

Die Rosenblüten mit einem Mörser zerkleinern und über die geeiste Speise streuen.

Bastani-e gol-o bolbol (Saffron Ice Cream)

Ingredients

4 cups (about 600 g) vanilla ice cream
3/4 cup (177 ml) whipping cream (35%)
1/4 teaspoon ground saffron dissolved in 3 tablespoons rose water
2 tablespoons slivered pistachios for decoration (optional)

Preparation

Cover a small flat tray with aluminum foil and pour a layer of whipping cream on the foil (not too thick and not too thin layer). Place it in the freezer until it hardens, at least 3 hours.

Remove the vanilla ice cream from freezer and let it stand at room temperature for 30 minutes or until softened, add the saffron-rose water.

Remove the whipping cream from freezer and break it into small pieces.

Add whipping cream pieces to ice cream mixture and stir.

Return to the freezer and let stand overnight.

Best served with Faloodeh.

Makes 5 to 6 servings.

Faloodeh

Ingredients

1 cup (236,58 ml) water
1 cup (225 g) sugar
1/4 cup (59 ml) rose water
Saffron (optional)
Rice Noodles
fresh lemon juice

Preparation

Combine sugar and water in a small pot. Simmer over medium-high heat until sugar is dissolved (about 3-5 minutes).

Remove from the heat, add saffron and rose water and stir. Set syrup aside until it is cooled down.

Cook the rice noodles (about 10-14 minutes). Drain and rinse under cold running water until cool. Drain again and cut noodles into two-inch (5 cm) pieces, using scissors.

Add the noodles to the sirup and stir well, then place it in the freezer until frozen (about 4-5 hours).

To serve, place into individual dessert dishes and add lemon juice.

Serve immediately.

Makes 3 to 4 servings.