Tuesday, July 1, 2014

By the figs and the olives”: Ramadan Bread & Pink Sweet Hummus - (Guest Post) : Ramadan Weekly Special Series

As promised,  this Wednesday I'll kick start the Ramadan special weekly series. This is my first time hosting guest bloggers and I am so excited about it.

I have asked four different Muslim bloggers from around the world and from different nationalities and backgrounds to share their own unique experience with Ramadan.

Ramadan is a very dear holy month to all Muslims and one that associates with many different traditions and customs. It's so owing to see how these traditions are very different and unique to each ethnic and nationally yet they are all similar in that they share the same spirit of sharing, generosity and family gathering.

So our special guest this week is Nisreen from mosnterscallmemama.com. She is a Palestinian living in the U.A.E. I first got aquantinced with Nisreen through Instagram. Nisreen is a former interior designer and the mom of three little "misters". I love her gorgeous food photography, simple recipes and her bold high spirit personally. Read her beautiful post then head over to her wonderful space to see more of her food photography and delicious recipes.

So, without any further a do let's warmly welcome Nisreen to the blog.




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It’s amazing how food has its impact upon us! A simple bite can take you back in time! Senses are memories… Ramadan is here, and I bet every single woman I know is now at the kitchen preparing good tasty food :) as a Palestinian living in the UAE, I pamper my family the way my mom pampered us during the holy month. Living the expat life takes away the magical time of the whole family gathering around the table and waiting for the Maghreb prayer… when I was little I remember having iftar with the big family members, grandparents, uncle, aunts, and friends who became family! 







Dates, soup, fattoush salad, hummus, sambousik, tamarind juice, hibiscus iced tea, special Ramadan bread, are the basic of everyday Iftar, no matter what the main course is, those are always waiting and welcoming:) of course after that there is the Arabic coffee, Arabic sweets, qatayef, tamrieh… in short it’s gaining the extra pounds month :)




There is a verse in Quran that I love: “by the fig and the olive” which is the inspiration of today’s recipes:) “Ramadan bread” turned out to be a traditional Turkish bread (after research) called: pide!!In Amman, It only appears in bakeries during Ramadan(that’s where the name came from!)  This is what I like about food… melting different cultures in one pot :) 


To prepare the Turkish pide, we’ll need:
3 cups plain flour, sifted
1 teaspoon dried yeast
2 teaspoons sugar
1 teaspoon salt
1 cup warm milk
½ cup warm water
1 tablespoon olive oil
2 teaspoons sesame seeds
1 teaspoon Nigella seeds
½ cup Calamata olives, pitted and chopped(my addition to the recipe)
1 egg yolk for egg wash
  • Combine flour, yeast, sugar and salt in a bowl. Add water & milk in the middle and stir until combined, then use your hands to bring the dough together. Add olives.
  • Place the dough on a lightly floured surface and knead for 15 minutes till it’s elastic. Place dough in a greased bowl and lightly coat with oil. Cover with a damp towel. Set aside in a warm place, for 1 1/2 hours.
  • Place a baking tray on the middle shelf of the oven. Preheat oven to 230°C. Divide dough to two, flatten slightly with hands. Place each half on separate pieces of baking paper. Cover with a damp towel and set aside in a warm place, for 15 minutes. With floured hands, stretch each piece of dough into rectangles, 1.5 cm thick. Make slight lines using a sharp knife.
  • Whisk egg yolk and oil in a bowl. Brush the top of each pide with the mixture. Sprinkle with seeds. Remove tray from oven and slide 1 pide onto tray. Cook for 8-10 minutes or until golden. Cool on a wire rack. Repeat with second pide.


As for the hummus recipe, it’s just the traditional one but with a sweet colorful addition… 
To prepare the pink sweet hummus we’ll need:
2 cups chickpeas, boiled 
3 cloves of garlic
3 tbsp tahini sauce
1 tsp salt
2tbsp water
Juice of 1 lemon
1 small beetroot, boiled & peeled
½ cup dry figs, cubed
Drizzle of olive oil 

In a food processor, combine all ingredients, leaving the figs and the olive oil, and process well till smooth.

Stir in figs, place the mixture in your serving plate, drizzle some oil and enjoy dipping with our Turkish pide:)




5 comments:

  1. Replies
    1. Thanks Raghad. I know! Nisreen is so talented.

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    2. Thank you ladies...Ramadan kareem:)

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  2. Fatemah thank you for the beautiful opportunity, that's what I love about Ramadan... bringing us together:)

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  3. Amazing ladies!! wonderful pictures and awesome recipe Nisreen. Good to know about a new cuisine

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