Cooking a pot of Biryani can be deer-in-the-headlights overwhelming – so much so, most people wouldn’t consider getting the spiced rice dish anywhere but a restaurant. But – ah! I recently learned a few tricks that make cooking this party dish less like facing an oncoming semi-truck, and more like conducting a well-orchestrated fireworks show. A lesson in perseverance Real talk: The first time I made biryani I crashed, burned, and vowed to never make it again. Though you can also find the recipe in India and other nearby countries, I first got the idea of tackling biryani while reading Rickshaw Girl with my daughter. This empowering Bangladeshi chapter book features a young artist who wants to help her struggling family. Though the little girl can’t make money with her Alpana drawings, she hatches a plan to drive her sick father’s rickshaw to supplement the family’s income. Though men traditionally earn the money in her community, she perseveres, proving that girls contribute as much as boys. When the girl’s family shares a platter of biryani on International Mother Language Day (February 21 – “to promote the …
Read More
Love’s every whimsy can be found in the tender, fragile curve of a rose. Arab cooks must know this in their hearts, as they imbue many of their desserts with the essence of this great flower. Rose water is made from hundreds (thousands!) of rose petals and I’m convinced there is magic in every drop. Today’s cake, called Basboosa (also called Basbousa), is heavy with such magic. This sweet cake is conjured up with durum semolina, then soaked in a pool of syrup made with sweetened rose water and fresh lemon juice. Some versions are dense while others are fluffy – I’ve provided options for both below. No matter how you slice it, each bite is like a garden at sunrise. The dreamy perfume of roses and lemons unite, overflowing the senses like King Fahd’s Fountain in Saudi Arabia (the tallest fountain in the world… “The water it ejects can reach a speed of 233 miles per hour and its airborne mass can exceed 18 tons.” Wiki). This magic is glorious with a cup of strong tea (I’m talking …
Read More
For some, the season of flip flops is over, now replaced by the steady clickety-clack of school shoes on polished linoleum. For others, school is nothing more than a faint memory, farther yet than the setting sun’s shimmering rays upon which our dreams cling. Either way, Rosewater Lemonade will put a smile where you need it most. For the back-to-schoolers, this drink represents everything easy-breezy; a way to go global, even in the midst of lost backpacks, homework, and forgotten lunches. Each sip will take you to the middle east and Oman, where Rosewater Lemonade is a cherished treat. For those who cling to the distant memory of schoolyard days, this is your ticket to the lost joys of youth. Each sip tastes like a thousand roses bathing in fresh squeezed sunlight. Literally. Now, here’s the deal. This time of year I have too many paper cuts to squeeze my own lemonade. If you find yourself in the same position, I have a sneaky trick for you. Add several slices of fresh lemon to each cup of store-bought lemonade …
Read More
Makes 4.5 cups The sweet, rich flavor of kulfi will transport you (and any toddlers you know) to India quicker than quick. No need for fancy equipment, either. Freeze the kulfi in any mold you have – I used plastic shot glasses from a party supply store. The two year-olds I polled had no problem with this. Ingredients: 1 12 oz can evaporated milk 1 14 oz can sweetened condensed milk 2 slices bread 1 cup cream, whipped 2 Tbsp pistachios 1 tsp rose water 1/4 tsp cardamom red food coloring, optional Method: Pack your bags. We’re headed to beautiful Vagator beach in India. Once there, we’ll sit down with a few kulfi pops. You’ll need whipped cream, evaporated milk, sweetened condensed milk, bread, rose water, cardamom… … and pistachios. Add everything *except* the rose water and cardamom to a blender. Once smooth, divide the mixture in two. Season one bowl with rose water and the other with cardamom. If you’d like, you can make the rose water pops pink with a drop of food …
Read More
Makes 1 cup Want to drink a rose? White Coffee is the fabulous way to be romantic. Just boil a pot of water and 15 seconds later you’ll be sipping on a hot cup of romance, relaxation and restful enjoyment. Although called white coffee, this popular Middle Eastern drink is really a caffeine-free blend of hot water with floral essences, spices, herbs, or aromatics. Our version is made especially for Valentine’s Day with one of the most popular variations, rose water. Psst, it helps to serve this drink with a bundle of pretty, pink roses. Ingredients: 8 oz hot water 1-2 tsp rose water sugar cubes Method: Get out one of your favorite tea cups. It should be delicate, old, and – even when empty – full of memories. This tea set came from two places. I purchased some of them at an antique mall right after college, in Connecticut (oh, about 9 years ago). The rest once belonged to Keith’s grandmother in Oklahoma. She had the same exact set. Is that fate or what? …
Read More
Serves 4 Mulhammar is a slightly sweet rice pilaf is wonderful with spicy food. You’ll love the taunting aroma of rosewater, saffron, and cardamom. Everything is very subtle and mild. Ingredients: 1/2 tsp saffron threads 3 cardamom pods, cracked 2 Tbsp rosewater 6 cups water 1 Tbsp salt 2 cups basmati rice 1/4 cup sugar 1/4 cup ghee or melted butter Method: 1. Combine saffron, cardamom and rosewater in a small bowl. I then used a spoon to mash the saffron mixture into the sugar. 2. In a medium pot, bring water and salt to a boil. Meanwhile, rinse rice under cool water until water runs clear. 3. Add rice to boiling water and cook 8 minutes uncovered. Stir every few minutes. Drain. 4. Put rice back in pot and add saffron mixture over the top along with the melted ghee or butter. With the handle of a wooden spoon, poke a few holes in rice. Cover with lid and let steam over very low heat for about 20 minutes, or until tender. Serve hot. …
Read More
Serves 4 This dessert combines crunchy almond pieces with creamy custard. I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea. Ingredients: 3/4 cup slivered almonds 2.5 cups milk 1/4 cup sugar 1 Tbsp butter 1/8 cup semolina 1/4 tsp ground cinnamon 1 tsp rose water pinch saffron, crushed slivered almonds & cinnamon – garnish Method: 1. Finely grind the almonds in the bowl of a food processor. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond flavor into the milk. Remove from heat and let cool slightly. 2. Meanwhile, in a medium saucepan, toast semolina in butter, stirring for a few minutes. 3. Add milk mixture to semolina in a smooth, steady stream. Simmer, uncovered for about 15-20 minutes or until thickened like pudding. Add saffron and cinnamon. NOTE: If you let this boil by accident, the bubbles are like volcanos. The lava pudding can give quite a burn. Don’t ask me how I know… 4. Stir in …
Read More
Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful. (Makes approximately 50 pieces) Ingredients: For the candy: 4 cups granulated sugar 1 Tbsp real lemon juice 1 1/2 cup water, plus an additional 2 3/4 cups 1 cup cornstarch 1 tsp cream of tartar 1 Tbsp vegetable oil 1 tsp rose water 1 tsp orange extract yellow food coloring red food coloring For the coating: 2-3 lbs confectioners sugar 1- 1 1/2 cups cornstarch Method: SPECIAL NOTE: Be careful when cooking with boiling hot sugars. Only use glass or metal bowls/containers. No plastic. Day One: 1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Remove from heat. NOTE: …
Read More
