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About the food of Lithuania

Lithuanian town. Photo by E.Giedraitis

Every country is special. And I don’t mean that in a trite way. Time and time again, this Adventure has shown me how every country has it’s bragging rights. Well, it turns out lil’ ol’ Lithuania is literally the center of Europe.

Not too shabby.

Some French researchers figured it out (read more about how they determined this).

The geographical center of Europe, Lithuania. Photo by Wojsyl.

So, this week, while we dive into the food of Lithuania, let’s imagine ourselves perched atop a picnic blanket on that grey compass which marks this nexus of all things Europe. Since the winters can get very chilly (think sub zero), we’re better off having our picnic in the summer, when it temperatures generally bob around in the 60’s.

The food is definitely Baltic, stuffed to the brim with those cold weather comforts like pickled herring, hearty rye everything (bread/ale/kvass/you-name-it), warming soups, and dumplings. But what stood out to me are Lithuania’s wild mushrooms, grown in the shade of her cool forests. The intense flavor of freshly foraged mushrooms makes even the simplest egg dish divine  [Recipe] , and takes soup from ordinary to epic.

Glūkas forest. Photo by Tomas Čekanavičius

Meals often include some form of pork, whether a roast [Recipe] , bacon, or some sort of smoked goodie. Beet and horseradish slaw makes for an unusual and spicy condiment for this and other entrees [Recipe] . And, of course, everything goes well with potatoes in this part of the world.

To wrap our picnic up? I’d say gingerbread is about the best way to finish off a Lithuanian meal [recipe].

Of course, it would be difficult to get through the long winters there without something to warm the spirit. After all, I read it can snow 8 months of the year. Lithuanians solve this by making boozy honey spirits flavored with an armful of spices, sweet enough to please a honeybee and strong enough to take down a burly bear (Krupnikas) [Recipe] . (Non-drinkers can simply enjoy a strawberry kissel [recipe], which we made a variation of when we cooked Belarus – back when I was still learning how to take a photo… eek!)

Maps and flag courtesy of CIA World Factbook. Dancers by Gareth Saunders. Vilnius, Lithuania by Jan Mehlich.

So that’s about it! What’s your favorite food from this region?

Monday Meal Review: Liechtenstein

THE SCENE:

The timer’s high pitched chirp let’s me know; time to serve the King’s Cake. While I’d rather curl up in bed and wait for the fever to subside, the bright scent of orange zest and warm, sweet raisins lure me onward.

I pull the hot rolls from the oven and brush them with three coats of apricot glaze. They take on a glossy shine and begin to smell like a fruit orchard in autumn. Then comes the sugar – a snowfall of crunchy, sparkly turbinado goodness. It sticks easily to the glaze.

Instantly, my mood lifts. Proudly, I carry the King’s Cake into the living room and offer everyone a slice.

As the first hand reaches to take a piece, I dive forward.

“Wait!” I cry, swipe the tray away, and rush back into the kitchen.

I rummage through the cabinets and emerge a moment later with a single almond.

“Noone look,” I laugh slyly, and slip the almond into one of the small rolls, mentally taking note of the location.

“Ava,” I say, “would you like a piece?” offering her the soft roll which hides the almond. “Who ever finds it will be King or Queen for the day.”

She looks at me and shakes her head, disinterested. “No.”

I pause for a moment, stumped.

In a final attempt to entice Ava, I break the winning roll in half, offering her a smaller piece.

“Just a bite,” I say, quickly tucking the almond back into the crumb as I hand it to her.

She runs off to play. I’m not sure whether to laugh or sigh.

I do neither.

Instead, I nonchalantly pass the roll to my mom.

“You better eat this one.” I say. “Can’t put it to waste.”

It’s good to be queen.

Or so mom tells me.

THE FOOD

Triple Cheesy & Sweet Onion Käsknöpfle [Recipe]

What I liked most about this dish:

Everything.  In fact, I’ve already made this dish twice, that’s how much I love it. Using three cheeses really makes for a nice, complex flavor. And eating it with applesauce, as they do in Liechtenstein, goes together as well as “cheddar and apple pie.” One bite in and Mr Picky immediately said to add it to his favorites.

What I liked least about this dish:

Just be sure to salt your water, so the pasta gets adequately seasoned. Also, Ava wasn’t sure what to think of the squiggles so it may be a challenge for toddlers. But, as any parent knows, that can change from moment to moment, so be sure to keep trying! She eventually liked it.

Wooden Spoon Applesauce [Recipe]

What I liked most about this dish:

This applesauce recipe is ridiculously easy – all you need is a wooden spoon. I think it would be fun to play around with the seasonings (did you know that, in the region, they sometimes like to add horseradish?). Yup. Count me in. Plus, it’s a no brainer for Miss Ava – I think it’s part of a two year-old’s job description: eat applesauce!

What I liked least about this dish:

Not much. I will say that Mr. Picky isn’t really into applesauce, apparently. I even tried to entice him to try it with pork chops, but no dice. Maybe if I added extra cinnamon…

A Cake for 3 Kings (Dreikönigskuchen) [Recipe]

What I liked most about this dish:

Everything. The dough cooks like a dream… the crunchy sugar on the outside is fantastic, and the crown makes everyone’s smiles sparkle in anticipation. Win, win.

What I liked least about this dish:

I. could. not. stop. eating. it. Seriously.

Ava’s Corner:

Triple Cheese Pasta with Sweet Onion |Käsknöpfle

When I told Keith, a.k.a. Mr Picky, what was for dinner this week, he said “Bless you.” You try saying it – Käsknöpfle – and see if you get the same response. Some words just sound like a sneeze, I guess.

But don’t let that fool you.

This week’s Käsknöpfle is … ahem… nothing to sneeze at. This wonderful, cheesy pasta dish enjoyed in Liechtenstein is like mac and cheese, but all grown up … a meal that has had a few years to explore the world and came back refreshed and refreshing – a great, big bowl of alpine comfort…

A free spirit, if you will.

This recipe is for the days when you don’t want everything all wrapped up in a neat little bow. When  you want things to be squiggly. And cheesy. And oniony.

Trust me, it’s not too much to ask for. Just ask Liechtenstein.

The fine folks of Liechtenstein recommend three cheeses… Fontina is creamy and has a bit of tang, Gruyere is salty and a bit drier (a bit reminiscent of Parmesan), and Emmenthalier is like a mild swiss cheese. All three have excellent melting qualities. In a pinch, you can substitute any cheese that melts well.

Serves 4-6

Ingredients:

4 eggs
1 cup milk
1 tsp salt
1 tsp pepper
3 cups flour

2 Tbsp butter
2 onions, sliced thinly

1/3 cup (heaping) shredded Gruyere
1/3 cup (heaping) shredded Emmenthaler
1/3 cup (heaping) shredded Fontina

Garnish with extra cheese, as desired
Serve with apple sauce [recipe]

Method:

Take a moment to admire the beautiful, yet totally freezing winters of Liechtenstein, high up in the Alps.  Now, get ready, because we’re about to build comfort via stovetop travel…

Malbun, Liechtenstein in winter. Photo by Friedrich Böhringer.

Whisk together the eggs, milk, salt, pepper, and flour. Pretend it’s a flurry of snow. Eventually a thick, somewhat pasty batter will form. In this case, pasty is a good thing. It’ll make the noodles perfectly… noodly… in texture. Set it aside for about 30 minutes to rest and let the bumps even out.

Meanwhile, cut and caramelize the two onions. I stopped when they were deep golden, but in Liechtenstein they sometimes fry them until crispy… it’s up to you!

Now, shred up the cheeses. You can easily add more cheese to this recipe if you want to take a walk on the wild side. I almost recommend it. After all, what is the world without extra cheese?
Next, bring a large pot of water to boil. Add plenty of salt to the water and reduce to a simmer, then begin the process of making the Käsknöpfle. In the past I pushed the batter through the holes of a colander (please don’t laugh at my early photography… much). They also sell special spaetzel boards – you can use one of those, too.

This time, I decided to push it through the dull side of a flat cheese grater with the back of a ladle. It worked very well.

Once the squiggly pasta is cooked  (it should only take a couple of minutes – they’ll float when ready), add it to the pan of caramelized onion with all the cheeses. You can cook and scoop (and cook and scoop some more), in batches,until the batter is all gone.

Serve at once… ooey, gooey and melted…

and be sure to do it up right, with plenty of homemade apple sauce…

Because that’s what they do in Liechtenstein.

And they definitely know what they’re talking about when it comes to Käsknöpfle.

Enjoy with a friend, an outrageous view, and a smile.

The castle Gutenberg in Balzers, Liechtenstein. Photo by St9191.

PS Here’s a bit of the process to make it:


Triple Cheese Pasta with Sweet Onion |Käsknöpfle
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This wonderful, cheesy pasta dish enjoyed in Liechtenstein is like mac and cheese, but all grown up.
Servings
4-6 people
Servings
4-6 people
Triple Cheese Pasta with Sweet Onion |Käsknöpfle
Votes: 1
Rating: 4
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Print Recipe
This wonderful, cheesy pasta dish enjoyed in Liechtenstein is like mac and cheese, but all grown up.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 4 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups all-purpose flour
  • 2 Tbsp butter
  • 2 onions , thinly sliced
  • 1/3 cup Gruyère cheese , shredded, heaping
  • 1/3 cup Emmanthaler cheese , shredded, heaping
  • 1/3 cup Fontina cheese , shredded, heaping
Servings: people
Units:
Instructions
  1. Whisk together the eggs, milk, salt, pepper, and flour. Eventually a thick, somewhat pasty batter will form.
  2. Set it aside for about 30 minutes to rest and let the bumps even out.
  3. In a large pan caramelize the two onions.
  4. Bring a large pot of water to boil. Add plenty of salt to the water.
  5. Reduce to a simmer.
  6. Add cheeses to the large pan with the onions.
  7. Push the batter through the dull side of a flat cheese grater with the back of a ladle into the simmering water.
  8. Once the squiggly pasta is cooked (it should only take a couple of minutes - they'll float when ready), add it to the pan of caramelized onion with all the cheeses.

Wooden Spoon Applesauce

Sometimes I buy fruit and it just… sits there. Life takes over. I go for hikes, I play catch with my daughter, I eat the candy from my stocking, and… before I know it, I just forget to eat them. I do this a lot with apples because they last so long and are so forgiving. Eventually, the time comes when they lose a bit of shine and a few bruises pop up.

If this should happen to you, applesauce is the way to go.

I didn’t realize how easy it would be to make until I did it this week. Trust me, you can do this. 

In countries like Liechtenstein applesauce is the go-to side dish for all sorts of meals, like Schnitzel [recipe] and Käsknöpfle (recipe will be up this weekend). The fresh flavor will totally make you forget that you left your apples just …. sitting there… for so … long.

Best part? No fancy equipment required. Just a plain ol’ wooden spoon. That’s love right there.

Here’s the easy, peasy recipe:

Makes 2 cups

Ingredients:

2 lbs apples (I used 5 Pink Lady), peeled, cored & cut into large chunks
1/2 a lemon
1 cinnamon stick
1/2 cup apple juice
Sugar, as needed

Method:

Say hello to the quickest way to Lichtenstein: apples. In less than 40 minutes they’ll be apple sauce. Just peel ’em and core ’em. Then toss in a pot with a bit of apple juice (or water), half a lemon and a cinnamon stick (tuck the lemon and cinnamon down into the juices).Cover and simmer until soft enough to mash with a wooden spoon. About 30-40 minutes (time varies by variety of apple). 

While you wait, hang out in a beautiful field, with a fantastic view…. perhaps while listening to the ringing bells.

Triesen, Liechtenstein. Photo by Presse- und Informationsamt, Vaduz.

When done cooking, remove cinnamon stick and lemon half. Mash around with your spoon and add sugar to taste.

That’s it! Serve warm or chilled, but always with a smile.


Wooden Spoon Applesauce
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No fancy equipment required. Just a plain ol' wooden spoon. That's love right there.
Wooden Spoon Applesauce
Votes: 0
Rating: 0
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Rate this recipe!
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No fancy equipment required. Just a plain ol' wooden spoon. That's love right there.
Ingredients
  • 2 lbs apples , pink lady or other
  • 1/2 lemon
  • 1 cinnamon stick
  • 1/2 cup apple juice
  • sugar , as needed
Servings:
Units:
Instructions
  1. Peel and core the apples
  2. Place in a medium pot with the apple juice, lemon and cinnamon sticks.
  3. Cover and simmer until soft enough to mash with a wooden spoon. About 30-40 minutes (time varies by variety of apple)

A Cake for 3 Kings | Dreikönigskuchen

Epiphany. People use the word to say they had a great idea. Like the proverbial lightbulb going off over one’s head. But we’re not going to eat lighbulbs today. Nope. Epiphany is the time of year that Liechtenstein, as well as many other countries around the world, celebrate “little Christmas.” This national holiday is celebrated on January 6 and is a nod to the late arrival of the 3 kings to the very first Christmas party… afterall, they did hike quite a ways to get to Bethlehem.

Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it’s a fantastic treat on a cold winter’s day.

The best part?

A single almond is hidden inside one of the rolls. Whoever finds it gets to be King (or Queen) for the day.

It’s a beautiful and fun game for kids. Once the winner is crowned, they spend the rest of the day in a royal daydream which, most assuredly, looks exactly like this:

Burg Gutenberg in Balzers, Liechtenstein. Photo by Adrian Michael.

NOTE: You can bake the almond in the roll, but I prefer to slip it into the bottom of the bread after baking and slightly cooling… that way I can remember what roll I put it in (a good idea if less than 8 people are eating on the cake… or if you have a little one you either want to win or you don’t want to choke).

Serves 8

Ingredients:

4- 4 1/4 cups flour
2 tsp instant dry yeast
1/4 cup sugar
1 tsp salt
1 cup warm milk, preferably whole
1 egg
1 stick butter, softened (1/2 cup)
1 1/2 tsp orange thinly stripped zest
1 1/2 tsp lemon thinly stripped zest
1/2 cup raisins

1 almond

egg wash:

1 egg, beaten with 1 Tbsp water

Coating:

1/8 cup apricot jam
1 Tbsp hot water
demura sugar, for sprinkling

Method:

In the bowl of a standing mixer, beat together all ingredients except for the almond, egg wash, and coating. Make sure to add some love.

Once a soft, smooth ball forms, set it aside to rise until doubled in bulk. Mine took about 2 1/2 hours. Be sure to cover it and place in a warm spot. 

Meanwhile, take a walk through a vinyard in Liechtenstein… to see where your raisins might have come from. This place is just… sparkling with goodness. Isn’t it?

Vineyard in Liechtenstein. Photo by Andrew Bossi.

When you get home, divide the dough into 8 Pieces, one a little larger than the rest.

Roll each piece into a ball and arrange the 7 smaller balls around the slightly larger one on a sheet pan, forming a flower. Let rise another 3o minutes, then brush with the egg wash.

Meanwhile, preheat the oven to 375F. Prepare the glaze by mixing the apricot jelly with a tablespoon of hot water.

Bake the rolls for 30-40 minutes, or until deep golden brown. Brush with several coats of apricot glaze and sprinkle with the coarse sugar. It’ll sparkle in the sunlight, like a beautiful jewel…

Just. like. a. crown.

Next, add a real crown. You can make one out of a brown paper bag or, if you happen to have one of these laying around…

… go for it! Once the bread is cool enough to handle, poke an almond into the bottom of one of the rolls. (Blanched is traditional, but this is all I had)

Then, let a lucky someone find the almond and be royalty for the day.

I have to admit that, while I love, adore, and want-to-marry whoever invented French King Cakes, this version (popular all over the Germanic countries of Europe) is delicious and I’ll definitely be making it again and again.

And again.

And I’ll serve it with a big cup of tea or coffee and … an epiphany or two.

Here’s my epiphany for you:

May you always make it to the party, no matter how long it takes you to get there. And may you have friends good enough to celebrate with you, even when you’re late.

Love you guys!

A Cake for 3 Kings | Dreikönigskuchen
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Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it's a fantastic treat on a cold winter's day.
Servings
8 people
Servings
8 people
A Cake for 3 Kings | Dreikönigskuchen
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it's a fantastic treat on a cold winter's day.
Servings
8 people
Servings
8 people
Ingredients
  • 4-4 1/4 cups all-purpose flour
  • 2 tsp instant dry yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 cup milk , warmed
  • 1 egg
  • 1 stick butter , softened
  • 1 1/2 tsp orange zest , thinly stripped
  • 1 1/2 tsp lemon zest , thinly stripped
  • 1/2 cup raisins
  • 1 whole almond
Egg wash
  • 1 egg , beaten with 1Tbsp water
Coating
  • 1/8 cup apricot jam
  • 1 Tbsp hot water
  • demura sugar , for sprinkling
Servings: people
Units:
Instructions
  1. In the bowl of a standing mixer, beat together all ingredients except for the almond, egg wash, and coating.
  2. Once a soft, smooth ball forms, set it aside to rise until doubled in bulk. About 2 1/2 hours. Be sure to cover it and place in a warm spot.
  3. Divide the dough into 8 Pieces, one a little larger than the rest.
  4. Roll each piece into a ball and arrange the 7 smaller balls around the slightly larger one on a sheet pan, forming a flower.
  5. Let rise another 30 minutes, then brush with the egg wash.
  6. Preheat the oven to 375F.
  7. Prepare the glaze by mixing the apricot jelly with a tablespoon of hot water.
  8. Bake the rolls for 30-40 minutes, or until deep golden brown.
  9. Brush with several coats of apricot glaze and sprinkle with the coarse sugar
  10. Once the bread is cool enough to handle, poke an almond into the bottom of one of the rolls.

Menu: Liechtenstein

Let’s make the best of this thing called “winter.” Let’s wear our favorite slippers, snuggle up to a cheesy bowl of pasta, homemade applesauce and the most epic King’s Cake around. With a menu like this, there’s really no reason to get out of bed, let alone leave the house. Especially if you get to be Queen for the day. Congratulations, mom!

So go ahead, bite into this vegetarian meal from Lichtenstein… (and if you’re looking to make the King’s Cake for Epiphany, the recipe will be up tomorrow). Now, if you’ll excuse me, I’m off to play dress-up with Ava. Morning is an especially good time to play royalty. Or so I’ve heard.

*What sounds good to you?

Triple Cheesy Pasta with Sweet Onion (Käsknöpfle) [Recipe]
Yes, yes, yes. You heard me right. Three cheeses on spaetzel-like pasta. With caramelized onions. That’s Liechtenstein in a nutshell and I want to go there… right now.

Wooden Spoon Applesauce [Recipe]
The name says it all: so easy to make, all you’ll need is a spoon. PS. You may need to keep the spoon around afterwards, you know.. to gently shoo off grazers.

A Cake for 3 Kings (Dreikönigskuchen) [Recipe]
Not so much cake, as magical rolls sweetened with raisins, orange and lemon zest and crunchy bits of sugar. Find the hidden almond and you’ll be King (or Queen!) for the day. Huzzah!

*All recipes and the meal review will be posted by Monday morning.

About the food of Liechtenstein

Steg, by Clemens v. Vogelsang

What’s 16 miles away from you right now? The grocery store? Your favorite museum? Perhaps the beach you like to splash around in during the summer? What about your mother’s house? Or the mountains? Now imagine this: Liechtenstein is exactly 16 miles long (and 4 miles wide). No more, no less. You could cross the entire country in the time it takes you to go to that special place.

She’s teeny weeny and, yet, there are still five other countries in the world smaller than her.

Awesome.

Crazy mountain road in Lietchenstein. Photo by Friedrich Böhringer

It almost goes without saying that she’s not easy to find. Tucked away in the Alps, between Switzerland and Austria, very few maps write out her name (there usually isn’t room). I had to zoom in 3 times to even see her on google. This, of course, led to a small panic attack when I thought that perhaps I’d dreamed Liechtenstein really existed.

Take it from me, she’s real. You just have to zoom in a little.

Epic elevation changes in Vaduz, Lietchenstein. Photo by Friedrich Böhringer

Once you take a closer look, you’ll also find her 30,000 people have amazing food. It’s hearty, stick-to-your-ribs mountain food, very similar to neighboring Switzerland and Austria. Cheesy Käsknöpfle, their answer to spaetzle is practically the national dish. Served with caramelized onion and a side of applesauce [Recipe], any skier would be content chomping on a bowl of these noodles [recipe].

For meat, you might enjoy Schnitzel, the pounded, breaded cutlet so popular in the region. We made some when we cooked Austria [recipe], although I have to admit my version wasn’t nearly as delicate as the original – I could have hammered the meat much, much thinner. It’s an art, it would seem. They might serve it with Ribel, a semolina porridge made with plenty of rich butter and creamy milk.

Then there’s all the pastries, streudels, and breads. The most interesting is the King’s Cake [Recipe], served about this time of year for epiphany, or little Christmas… despite the name, there’s nothing cakey about it. While simply a ring of rich rolls seasoned with raisins and citrus zest – the real fun comes in seeing who finds the hidden almond. The lucky winner gets to be King for the day, complete with the honorary crown.

Vaduz Castle, Photo by Michael Gredenberg. Maps and flag courtesy of CIA World Factbook.

So that’s it – this week we’re in the luscious mountains of Liechtenstein – a place where, paradoxically, there’s more registered businesses than people – eating their hearty food. I’m totally into it.

P.S. Are you a good speller? Liechtenstein will give you a run for a money. I misspelled it approximately 5,000 times before I (finally) got it right. Yikes.

Monday Meal Review: Libya

THE SCENE:

I take off Ava’s fuzzy hat and coat, give her a kiss and off she goes – into her classroom. As I turn to leave, her teacher calls after me.

“What are you cooking today?”

“Libya!” I exclaim, perhaps a bit to excitedly, “I’m trying their version of shortbread. They put a whole clove in them!”

“Sounds great!” she smiles, and gets right back to work, helping the kids with the day’s craft project. I pause for a moment to watch them work, admiring how carefully their little hands stamp stars and hearts onto the paper.

Thirty minutes later, I am home, ready to work. The Libyan cookies whip up easily and, while they aren’t very sweet, the whole clove makes them taste like the holidays. Once cool enough to handle, I pack them up in tissue-lined tins; red, green, and white. In the afternoon I pick up Ava from school and hand one to each of her teachers as a thank you for their hard work so far this year.

Over the next several days I am surrounded by family, festivity, and friends. Ava has two weeks off school and the classroom slips into the shadows of my thoughts. Christmas morning arrives and we begin the work of opening presents.

My hand falls on a small white paper bag decorated with stars and hearts. It crinkles as I pull it from under the tree.

“Is this from you?” I ask Ava, remembering her project days earlier.

I look inside to find a glittering star filled with a photo of Ava in her angel costume. My eyes float up to Ava, only to see her beaming with pride. She is so happy to be a part of the giving.

Tears well up in my eyes. I am crying from happiness (which is, to quote Doctor Who, “so humany woomany”). My heart bursts in a million tiny pieces.

I wish in the moment, for her teachers, and teachers everywhere, the world around, to feel the love in their hearts they create with these simple projects. They make memories. They change lives.

So this is a thank you. A thank you for her teachers and your teachers and my teachers.

Thank you so much, today and every day.

THE FOOD:

Libyan Shortbread Cookies (Ghraiba) [Recipe]

What I liked most about this dish:

When I saw Ava’s teacher the next time, she ran over to tell me how much she adored the cookies, especially the plain, white ones. Interestingly, she said they reminded her of some Italian cookies she ate growing up. After I heard this, I was thrilled. It no longer mattered what I thought of the cookies – seeing her happy was the best part of it all.

What I liked least about this dish:

They weren’t very sweet but that can be a good thing if you’re tired of going overboard on sugar – like we did with the gingerbread you can see below (even Mr. Not As Picky did, exclaiming yesterday that we should throw out all our candy – which about made me ask him to do a fingerprint test).

Stuffed and Fried Potato Wedges (Mbatan Batata) [Recipe]

What I liked most about this dish:

Everything. Crispy, crunchy, full of great flavor… and hard to stop eating. We actually enjoyed these while building a gingerbread house with friends. Every once in a while I’d drop a batch of frozen ones in my hot oil and we kept munching away. Fantastic, especially the hints of ginger and cinnamon with the lamb.

What I liked least about this dish:

Nothing. Yes, they take time to make, but they can be made ahead and are so delicious and creative. Keith adored these. As for Miss Ava, she was rather hesitant to try them. Once she got 2 bites in, however, she kept going.

Ava’s Corner:

Whipped Ghee Shortbread Cookies | Ghraiba

Every day should be special. A day to use fancy napkins. A day to nibble cookies with tea. A day to smile more than you did the entire year before. This cookie is for such a day. Say hello to the ghraiba, or Libya’s answer to crispy, buttery shortbread. They aren’t super sweet, but they have a tender crumb, perfect for teatime.

Two things make these cookies unique. First, they are made with ghee, a.k.a. cooked, clarified butter. Second, they are studded with whole cloves, which can be eaten in their entirety. The quick bake in the oven mellows the flavor enough to make the experience bearable.

I made half of the cookies plain and half of them with a hit of cocoa. Decorated with whole cloves (yes, eat the whole thing!) and pine nuts, they make for a delightful giftbox for a hostess gift. The funny thing about these cookies is that they do not spread. At all. And they cook very quickly, so plan accordingly

Makes several dozen 1 inch balls.

Ingredients:

7.5 ounces ghee, room temperature (about a cup)
1/2 cup powdered sugar, sifted
pinch salt
2 1/2 cups flour, or as needed
1 Tbsp cocoa powder

Method:

First, let’s talk briefly about ghee. Ghee is butter that’s been cooked on the stove until the oily-looking bits separate from the milk solids. The solids are then skimmed off and, voila, ghee!

Ghee gives the cookies fancy flavor – a bit like cooked butter. And they love it all over the Middle East and parts of Central Asia, mostly because it can be stored at room temperature for a long time without spoiling.

So there you are. Happy information for your brain.

Now, let’s get started.

Cream the ghee and powdered sugar together. Ghee is available at the supermarket, usually near the regular butter.

The mixture will look white and fluffy. Very similar to creamed butter. If you’d prefer a sweeter cookie, you could add more sugar and just use less flour.

Next, add the salt and flour, 1 cup at a time, until a soft dough forms. You’ll end up with a slightly sticky dough.

Remove half the dough for the plain cookies and add a happy sprinkling of cocoa to the remaining half.

Once beaten in, the cocoa turns the dough light brown and adds delicate dark cocoa flavor. To me, it looks like chocolate ice cream. Yum.

Place each dough in saran wrap  and pat into square discs. Refrigerate for 30 minutes before shaping.

Meanwhile, for inspiration, take a walk around Tripoli harbor in Libya and enjoy the sunshine.

Park and Harbor of Tripoli, Libya. Photo by Duimdog.

When you get home, preheat the oven to 375F.

Working with one disc at a time, slice into even squares. Then roll each square in your hand until a ball forms. Press a clove or a pine nut into the center.

When they’re all done, pop the cookie sheet into the oven…

… and bake for a few minutes (3-6). They should not turn color at all. They’ll be soft when removed from the oven, but harden when cooled.

I highly recommend doing a small test batch as I always burn my first tray of shortbread. Everyone does.

It’s a scientific fact. These make great nibbles for cookie swaps, potlucks, and tea parties.

P.S. Don’t be afraid to eat that whole clove. They do in Libya.

It tastes like winter and happiness all balled up into a tiny cookie.

Enjoy!

Whipped Ghee Shortbread Cookies | Ghraiba
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Libya's answer to crispy, buttery shortbread. They aren't super sweet, but they have a tender crumb, perfect for teatime.
Whipped Ghee Shortbread Cookies | Ghraiba
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Libya's answer to crispy, buttery shortbread. They aren't super sweet, but they have a tender crumb, perfect for teatime.
Ingredients
  • 7 1/2 ounces ghee , room temperature, about 1 cup
  • 1/2 cup powdered sugar , sifted
  • 1 pinch salt
  • 2 1/2 cups all-purpose flour , or as needed
  • 1 Tbsp unsweetened cocoa powder
Servings:
Units:
Instructions
  1. In stand mixer cream the ghee and powdered sugar together. The mixture will look white and fluffy. Very similar to creamed butter.
  2. Add the salt and flour, 1 cup at a time, until a soft dough forms. You'll end up with a slightly sticky dough.
  3. Remove half the dough for the plain cookies and add a happy sprinkling of cocoa to the remaining half.
  4. Place each dough in saran wrap and pat into square discs. Refrigerate for 30 minutes before shaping.
  5. Preheat the oven to 375F.
  6. Working with one disc at a time, slice into even squares. Then roll each square in your hand until a ~1" ball forms.
  7. Press a clove or a pine nut into the center.
  8. Place on a lined cookie sheet and back for 3-6 minutes
Recipe Notes

Ghee is available at the supermarket, usually near the regular butter.

If you'd prefer a sweeter cookie, you could add more sugar and just use less flour.

Globally inspired New Year’s Drinks for your every mood

New Year's greeting from 1900. Fireworks in Istanbul, Turkey. Photo by Nightstallion03

When it comes to New Year’s Eve, I’m moody. Some years I want to stay up all night, partying with all the time zones, the whole world over. Some years I am so tired I can’t even stay up to watch the ball drop on TV.  More often than not, I’m snoring by 10 p.m.

The nice thing about cooking the world is learning that there is most definitely a drink for every mood, no matter what time you drink it – no matter if you’re in a crowd or totally (and happily) alone.

So, come along, no matter how you feel, or how you celebrate – let’s get moody this New Year’s … with a global drink from the far corners of the world, just right for where you are right now.

Mood #1: The Homebody

Feeling sick? Tired? Needing to curl up in a comforter and watch the ball drop from your living room?

Try Hot Honey Lemon Vodka from Kyrgyzstan.

You’ll be cozy as a clam and happy to boot. Plus the warm drink will kill any bugs in your system and it just might help you fall asleep faster.

Mood #2: The Penny Pincher

You want to feel bubbly but – after splurging on one too many presents this holiday – you’re feeling thrifty. Time to clean out your wine stash before midnight with Bambus, a drink from Croatia that uses cheap red wine mixed with cola.  Get ready for fizzy wowzer goodness.

You’ll save money and, one sip in, you’ll forget all about how “affordable” the bambus is.

Mood #3: Romantic Dreamer

Has 2011 been a little too real? Wish you could sneak away on a tropical vacation this New Year’s with a special someone? Imagine your way there with this favorite drink of Jimmy Buffet…

It’s clean, bright, and perfect for masculine and feminine tastes (whatever that means). So, go ahead, invite your crush over for a cocktail and take him to the Caribbean via stovetop travel.

Mood #4: Pretty in Pink

Feeling elegant, fancy and in-season? Go for a Sparkling Grapefruit Breeze – bubbly, refreshing and sweet-tart. Just like you. Grapefruits are at their best this time of year, so it’s the perfect way to bring in 2012.

The rose colored drink looks great in a champagne glass and – don’t tell my mom – is great for a New Year’s brunch sipper.

Not that I would ever drink booze at brunch.

Shhhh….

Whatever you do, have a safe and happy New Year!

Thanks for making 2011 wonderful.

See you in 2012!

Stuffed and Fried Potato Wedges | Mbatan Batata

The New Year is all about possibility, hope, health, and doing things better. That’s why I’ll be deep frying as the ball drops. But I’m not deep-frying just anything. This isn’t the state fair (where everything from butter to kool-aid makes it into the bubbling oil).

I’m in the real world.

This is a Libyan dish – one that combines the best of everything – delicate potato wedges, stuffed with wonderfully spiced meat loaded up with fresh parsley, crunchy breadcrumbs and a whole lot of yum. I can count on one hand the number times I’ve deep fried in the last couple of years, so this is a big deal. And, while it isn’t steamed veggies, it’s pretty well rounded as far as fried food goes.

Eh. Who am I kidding. This isn’t the healthiest dish in the world.

But it is a nod to mixing things up, having little Adventures, getting out of my comfort zone.

And that’s what I hope for all of us in 2012.

Note: Some Libyans like to serve these swimming in a simple tomato sauce, but I prefer to leave them crisp and dip them in the sauce instead. You can prepare this recipe days ahead and freeze them before frying, if desired.

Makes 4 dozen

Ingredients:

3-4 large russet potatoes
2 cups breadcrumbs
3 eggs

Filling:

olive oil
1 lb ground lamb or beef
1 onion, minced
3 cloves garlic, crushed
3/4 tsp ginger
3/4 tsp cinnamon
1 tsp black pepper
1 tsp salt, or to taste
1/2 cup water
1 cup parsley, minced
1 egg
breadcrumbs, as needed to make it pasty, not wet (about 3 Tbsp)

Tomato sauce, as desired [recipe]

Method:

This New Year I wish you a new perspective in life.

“The ancient desert town of Ghadames, Libya, is designed to fight the dramatic extremities of Saharan climate. Houses are made out of mud, lime, and palm tree trunks with covered alleyways between them to offer good shelter against summer heat.” Luca Galuzzi

Today I’ll get there with a bit of stovetop travel.

First, make the stuffing. Brown the lamb in oil, breaking up the clumps as you go. Smaller pieces fit better in the potato wedges.

 

Then toss on the onion and garlic and cook until softened and beginning to color.

Next, add some happy mounds of ginger, cinnamon, and black pepper. Season with salt to taste.

The bottom of the pan will have a bunch of yummy browned bits – deglaze with a splash of water and set aside to cool.

Write a thank you note while you wait. Or perhaps a letter to an older family member who could use a smile.

Once lukewarm, stir in the parsley, egg, and about 3 Tbsp of breadcrumbs.

The mixture should thicken up enough to clump together.

You can refrigerate the stuffing for later or use it right away.

Peel and halve the potatoes lengthwise. Then cut half moons, about 1/4 inch thick. Slice each half moon down the middle, almost to the end. It’ll make it open up like a book.

Use your fingers to press in the filling and smooth flat. Do this to all the potatoes until the filling is gone.

You’ll have a tray full of smiles!

When done, beat the 3 eggs in a shallow bowl and add some of the breadcrumbs to another. Dip the wedges in the egg and then in the breadcrumbs. Do them all, setting on a cookie sheet as you go.

You can now freeze them on the cookie sheet for a couple of hours until set, then place in plastic baggies and freeze until needed. OR you can deep fry them right away.

Use 375F vegetable oil in a pot and cook in batches. Don’t crowd ’em… When they are done, they’ll be golden brown, the potato will be tender and the filling hot. If they brown too fast before the potato can cook, drop the oil temperature.

And they’ll be ridiculously good.
Dip in tomato sauce. Eat with friends, or with an incredible view…

Dunes near Fezzan, Libya. Photo by Luca Galuzzi (www.galuzzi.it)

Ahhhhhhh….

Happy days to you.

Stuffed and Fried Potato Wedges | Mbatan Batata
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Print Recipe
Some Libyans like to serve these swimming in a simple tomato sauce, but I prefer to leave them crisp and dip them in the sauce instead. You can prepare this recipe days ahead and freeze them before frying, if desired.
Servings
4 dozen
Servings
4 dozen
Stuffed and Fried Potato Wedges | Mbatan Batata
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Some Libyans like to serve these swimming in a simple tomato sauce, but I prefer to leave them crisp and dip them in the sauce instead. You can prepare this recipe days ahead and freeze them before frying, if desired.
Servings
4 dozen
Servings
4 dozen
Ingredients
Potatoes
  • 3-4 large russet potatoes
  • 2 cups bread crumbs
  • 3 eggs
Filling
  • olive oil
  • 1 lb ground lamb -OR-
  • 1 lb ground beef
  • 3 cloves garlic , crushed
  • 3/4 tsp ground ginger
  • 1 tsp pepper
  • 1 tsp salt , or to taste
  • 1/2 cup water
  • 1 cup parsley (fresh), minced
  • 1 egg
  • 3 Tbsp bread crumbs , as needed
  • tomato sauce , as needed
Servings: dozen
Units:
Instructions
Filling
  1. Brown the lamb in oil, breaking up the clumps as you go. Smaller pieces fit better in the potato wedges.
  2. Toss on the onion and garlic and cook until softened and beginning to color.
  3. Add ginger, cinnamon, and black pepper. Season with salt to taste.
  4. Deglaze with a splash of water and set aside to cool.
  5. Once lukewarm, stir in the parsley, egg, and about 3 Tbsp of breadcrumbs.
  6. You can refrigerate the stuffing for later or use it right away.
Potatoes
  1. Peel and halve the potatoes lengthwise. Then cut half moons, about 1/4 inch thick. Slice each half moon down the middle, almost to the end. It'll make it open up like a book.
  2. Use your fingers to press in the filling and smooth flat. Do this to all the potatoes until the filling is gone.
  3. Beat the 3 eggs in a shallow bowl and add some of the breadcrumbs to another.
  4. Dip the wedges in the egg and then in the breadcrumbs. Do them all, setting on a cookie sheet as you go.
  5. freeze them on the cookie sheet for a couple of hours until set, then place in plastic baggies and freeze until needed.
Frying
  1. Use 375F vegetable oil in a pot and cook in batches.
  2. Don't crowd 'em... When they are done, they'll be golden brown, the potato will be tender and the filling hot. If they brown too fast before the potato can cook, drop the oil temperature.
Recipe Notes

Dip in tomato sauce.

Menu: Libya

If I can pick food up with my fingers, I will. It just… tastes better. And forget double dipping… everyone needs their own dipping bowls in my house because theirs is not safe with me. I’m a triple dipper. Heck, I’m a quadruple dipper.

This week, because holiday entertaining is still going strong, and because I’m in the mood for a good dippable snack, I chose finger foods. I found that Libya has some of the best around and – as you can see by Ava’s expression – she definitely agrees.

What sounds good to you?

Stuffed and Fried Potato Wedges (M’batan Batata) [Recipe]
This is the best munchie food in the world. Deep-fried potato wedges stuffed with spiced lamb and parsley. Yep. That about says it all. Oh, except that you can triple dip it all you like in tomato sauce. Yum and awesome.

Shortbread Cookies (Ghraiba) [Recipe]
Two different cookies made with ghee, one plain and one with a bit of rich cocoa powder. The little balls are topped with cloves and pine nuts for a bit of festive flavor and dandy decoration.

Middle Eastern PB&J [Recipe]
We made this dip for Kuwait a few months ago. I read that they’re much loved in Libya as well… so give it a shot. All you need are a bit of tahini, date syrup, and flatbread.

*All recipes and the review will be posted by Monday morning.