Rhubarb Cream Scones

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A wonderful seasonal recipe that results in tender yet flaky scones. The addition of heavy cream and egg to the mixture increases the amount of fat in the dough making them richer and softer on the inside than their British counterpart. Always remember to handle the dough as little as possible to avoid a tough or cakey scone!

Scones:
160g rhubarb
2 Tbsp granulated sugar

300g (2½ cups) all-purpose flour, cold
65g (5 Tbsp) granulated sugar
15g (3 tsp) baking powder
¼ tsp fine grain sea salt
½ lemon zest
85g cold butter, cut into 1/2″ cubes
240ml (1 cup) cold heavy cream
1 large egg, cold
½ tsp pure vanilla extract

Topping:
1 small egg
½ tsp granulated sugar
pinch of fine grain sea salt
Demerara sugar for sprinkling

1. Mix the rhubarb and sugar in a small bowl and let it sit for at least an hour (you can do this overnight too).

2. Preheat the oven to 425ºF (220ºC). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and rub into the flour mixture with your fingertips until the mixture resembles a coarse meal (alternatively, you can use a food processor to cut the butter). Strain the rhubarb from any liquid and toss in the flour butter mixture.

2. In another bowl, beat the cold heavy cream, egg, vanilla. Add this to the flour and butter mixture and fold gently just until all of the flour has been moistened. Do not overwork the dough. Dump the dough out on to a large piece of parchment paper and gently pat the dough out until it’s about 1″ thick rectangle.

4. Transfer to a large baking sheet and let it rest for 15 minutes in the fridge. Cut the dough into 9 squares using a knife and space them out on the baking sheet. You can freeze the dough at this point before baking if you are planning to make these a few days in advance.

5. For the topping, beat together the egg, granulated sugar and salt. Lightly brush the tops of the dough with the mixture being careful not to drip on the sides (this will prevent the scones from rising). Wait for one minute to set then sprinkle with Demerara sugar. Bake for 15 minutes rotating halfway until the scones are golden brown.

6. Rest the scone for 2 minutes then transfer to wire rack to cool for another 10 minutes, Serve warm the same day.

Za’atar Honey Butter Rolls

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There are countless ways I use za’atar while snacking or cooking, and if you love it as much as I do then you would totally understand why I want use it in almost everything including these soft honey bread rolls.

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I’ve baked these bread rolls a couple of times especially at dinner gatherings because not only are they easy to make but also every person who tastes them says that they’re light, fluffy, and airy. I just love a good home made bread recipe that always gives consistent and reliable results. So after mastering the basic recipe I decided to add za’atar in the dough (that always seems to be a great idea to me). The result is incredibly delicious – the combination of the sweet honey and earthy thyme flavor makes it so hard to eat just one roll!

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Recipe adapted from Sally’s Baking Addiction

240ml (1 cup) whole milk, 110°F
21g (2¼ tsp) instant dry yeast
½ teaspoon granulated sugar
85g (¼ cup) honey
1 large egg + 1 egg yolk
60g (¼ cup) unsalted butter, melted and slightly cooled
½ teaspoon salt
450g (3½ cups) bread flour
45g (½ cup) za’atar

30g (2 Tablespoons) unsalted butter, room temperature very soft
15g (1 Tablespoon) honey
Extra za’atar for sprinkling

1. Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture will be frothy.

2. Turn on the stand mixer running on low speed, gradually add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat for 1 min and add remaining ½ cup of flour. Beat for another minute on low speed. The dough should be thick, slightly sticky and pulling away from the sides of the bowl as it mixes. If the dough is too sticky add more flour 1 Tablespoon at a time.

3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a large bowl greased with olive oil and coat all sides of the dough. Cover the bowl with plastic wrap and place it in a slightly warm oven to rise until doubled, about 2 hours. For this, I turn on the oven to 200°F (93°C) for a minute only then turn it off. I also place a bowl for boiling water to increase the level of humidity and keep the oven lights on (helps create a warm environment),

4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Using a dough scraper, cut the dough in half. Cut each half into 8 evenly sized pieces for a total of 16 pieces (the balls have to be equal in size to bake uniformly). Shape into balls and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.

5. 30min before baking, preheat oven to 350°F (177°C). Bake the rolls for 20min until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients. Remove the rolls from the oven when they are done and brush a generous amount of honey butter onto each warm roll and sprinkle with za’atar.

6. Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

Make ahead tip/overnight: After dough has risen two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4.

Rhubarb Financier Tart with Rose Water

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This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this again since I never got around posting the recipe last year.

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I absolutely love the bright colors of the rhubarb stalks that add a wonderful gradient of colors on the cake ranging from crimson red, pink, to light green. Serve the tart anytime of the day, as a breakfast treat, afternoon snack, or a light dessert with vanilla whipped cream.

Recipe adapted from Hint of Vanilla

Roasted Rhubarb
450g rhubarb, split lengthwise
20g granulated sugar

Financier Batter
250g unsalted butter
120g almond flour
120g all-purpose flour
280g icing sugar
288g egg whites
2 tsp rose water
Extra sugar for sprinkling before baking
Icing sugar for finishing

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper (one for roasting the rhubarb and another for the cake). Spray a 9-inch tart ring with non-stick spray.

Trim the rhubarb ends and cut into strips. Place on one of the baking sheets sprinkle the granulated sugar over. Roast the rhubarb until it is tender, but still has a bite and some structure to it – about 15 minutes. Remove from the oven and let cool completely.

For the financier, lower the oven temperature to 325°F (165°C).

To start, place the butter in a heavy-bottomed saucepan over medium heat. Let the butter cook until the liquid becomes a light brown color and the milk solids on the bottom of the pan are a dark brown. Remove from the heat and pour the brown butter in a clean bowl to cool slightly. This should yield about 206 g of brown butter. If you have more than that, reserve the excess for other uses.

Meanwhile, sift the almond flour, all-purpose flour, and icing sugar into the bowl of a stand mixer. Add the egg whites and rose water, then beat with paddle attachment just until everything is incorporated. Scrape the bottom and sides of the bowl to make sure there are no pockets of dry ingredients. Once the brown butter is no longer hot (warm is okay), slowly pour it into the almond and egg white mixture with the mixer on low speed.

Pour the financier batter into the tart ring. Arrange the rhubarb on the financier trimming the ends to fit the tart ring. Sprinkle the vanilla sugar over top the rhubarb. Bake until the batter is golden brown underneath the rhubarb and a toothpick inserted into the middle comes out with a few crumbs sticking to it – about 1 hour and 10 minutes. Remove from the oven and let cool completely.

To finish, dust the tart with sifted icing sugar and serve.

Ma’amoul Mad bil Tamer

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Ma’amoul mad literally means ma’amoul spread in Arabic. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. I changed the ratio of the fine to coarse semolina for the dough to hold its shape when sliced. You’ll also notice that I used clarified butter called samneh in Arabic instead of regular unsalted butter for a couple of reasons that I listed below.

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Unlike most types of oils and fats that are composed of 100% fat, butter is an emulsion of roughly 80% butterfat, 15% water and 5% milk proteins. Butter has a low smoking point when melted because the proteins burn quickly, and it’s also prone to turn rancid fast from the high water content (Source: Serious Eats). When butter is clarified (i.e. milk proteins removed and water evaporated to get pure butterfat) the resulting samneh has a high smoking point and a longer shelf life. That’s why it’s so commonly used in Arabic sweets.

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This version of ma’amoul is way faster and easier to make than the individual ones, and it tastes just as good with a crumbly semolina crust filled with melt-in-your-mouth date paste spiced with mahleb and scented with orange blossom and rose water. It goes without saying that the higher the quality the dates the better the end result.

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Clarified butter – Instructions from Serious Eats
You can clarify any quantity of butter for future use. For this recipe, I used 300g of unsalted butter (roughly 2.5 sticks). Store any leftovers in the fridge.

Cut the butter into pieces and melt in a heavy-duty saucepan over medium-high heat and bring to a boil (the milk protein will foam the surface). Once boiling, turn the heat to medium and let the butter simmer for roughly 10 minutes: first, the white foamy surface will break apart then the milk proteins will sink to the bottom and the boiling will begin to slowly cease.

Once the butter stops boiling, remove from the heat and pour through a cheesecloth-lined strainer or a coffee filter into a heatproof container to remove the browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.

Date Filling
600g high quality soft medjool dates, pitted, peeled and white interior skin removed
1 tsp rose water
1 tsp orange blossom water
½ tsp ground mahleb
50g (2 Tbsp) clarified butter samneh, room temperature

Semolina Dough
340g (2 cups) coarse semolina flour (Smeed)
160g (1 cup) fine semolina flour (Farkha)
30g (2 Tbsp) granulated sugar
½ tsp instant dry yeast
½ tsp ground mahleb
210g (1 cup) clarified butter samneh, room temperature
2 Tbsp rose water
2 Tbsp orange blossom water (1/4 cup and 1 tablespoon)
Icing sugar (optional)

Make the date filling:
Mix the cleaned dates, rose water, orange blossom water, ground mahleb and clarified butter with your hands until a homogeneous paste is formed. Cover date paste with plastic wrap and set aside until later use.

Make the semolina dough:
In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. Add the clarified butter and rub mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (about 5 minutes). Cover in plastic wrap and let it sit on the kitchen counter overnight or at least 2 hours.

After resting the dough, add the rose and orange blossom water, mix again and cover with plastic wrap leaving it to rest for another hour.

Preheat oven to 360°F (180°C). Brush a 9″x13″ rectangular baking pan or glass pyrex dish with clarified butter. Divide the semolina dough in half and cover the other half to prevent it from drying out. Roll out the first dough to roughly 9″x13″ inch and transfer to the baking dish (I find it easier to roll it between two sheets of wax paper). Use a bench scraper to smooth the dough and make sure that it’s evenly leveled. Repeat the same process with the date paste and the second half of the semolina dough.

Using a sharp knife, carefully slice the unbaked ma’amoul into 1.5″ vertical strips, making sure to slice all the way to the bottom of the baking dish. Then, slice diagonally in a crossways pattern, to create diamond shapes (alternatively, cut crosswise to make rectangles). Bake for 35 minutes, or until the top is golden and the edges are a light brown.

Take out the pan from the oven and let cool completely (preferably overnight). Dust the pieces of ma’amoul with icing sugar only before serving. Store in an air tight container up to a month or freeze up to 3 months.

Sfouf bi Debes (Carob Molasses Cake)

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Sfouf is the most popular recipe on my blog: it’s a semolina anise seed tea cake that’s fluffy, moist, incredibly flavorful and vegan. The baking time is actually longer than the time it takes to mix all the ingredients together; it’s no wonder why it is the most viewed page on this site!

This version of sfouf is made with carob molasses (also known as debes el kharrub in Arabic) instead of refined white sugar. It’s a healthy and popular alternative to regular turmeric sfouf especially during Easter lent.

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Since the carob tree is native to the Mediterranean region, carob molasses is widely consumed in Lebanon. The pods of the carob fruit are mashed with water to release their sugar, then strained and boiled down until a dark thick syrup is formed. In fact it is very common in these regions to make syrups from fruits and there’s an incredible variety ranging from pomegranates, dates, grapes, to mulberry, prickly pears, and figs.

Carob molasses has a very distinctive earthy flavor that’s almost reminiscent of cocoa. That’s why it’s a great alternative to chocolate in many recipes, especially when you taste it in its raw form (I think it looses the rich cocoa taste when baked). So there you have it: an even healthier vegan sfouf cake that’s naturally sweetened. Feel free to experiment with other types of molasses if you can’t find carob at your local food market.

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Ingredients:

1 tbsp tahini paste
1 cup boiling water
2 tsp anise seed
2 cups fine semolina flour
2 cups all-purpose flour, sifted
3 tsp baking powder
1 tsp ground anise seed
1 cup carob molasses
1 cup vegetable oil
1/4 cup toasted white sesame seeds for decoration (you can also substitute with pine nuts or halved blanched almonds)

Directions:
1. Preheat oven to 180ºC (355ºF) and grease a 11″ (28cm) round tin pan with the tbsp of tahini.
2. Seep anise seeds in the boiling water for 5 minutes, then strain and set aside to cool.
3. Meanwhile, toast the white sesame seeds in a non stick pan on medium high heat until fragrant and barely golden. Set aside to cool.
4. In a large bowl, mix the fine semolina, flour, baking powder, and ground anise seeds until homogeneous.
5. Slowly add the anise tea, carob molasses, and vegetable oil to the dry ingredients and mix until no lumps remain. The batter will be slightly thick.
6. Pour batter into the prepared pan and sprinkle the top with sesame seeds.

7. Bake for 30-35 min, or until a toothpick inserted in the center of the cake comes out clean.

9. Let cool in the pan completely before inverting onto a wire rack.
10. Cut into square or diamond shapes, and store in an airtight container (cake can be frozen up to 3 months).

Ma’amoul Bil Tamer (Semolina Date Cookies)

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For as long as I can remember, all the women in my family have made these Ma’amoul cookies for the Christmas and Easter holidays. They would all gather together at my grandma or mom’s home to bake the cookies while drinking fenjan ahweh (Arabic Coffee), gossiping about family members, and passionately discussing current events. It literally took them all day to make roughly roughly 3-4 kg (7-8 pounds) of Ma’amoul which are then distributed among different families.

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Ma’amoul are extremely popular in Lebanon, and they’re typically filled with date paste, ground pistachios, walnuts, or almonds. Each flavor has its own shape and geometric design: Dates (Tamer) are typically round, pistachios (Festok) or walnuts (Joz) are domed, almonds (Loz) are crescent. The dough is incredibly soft and crumbly with a toothy semolina crunch that’s flavored with mahleb (more about this spice here), orange blossom water, and rose water.

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There are a lot of good recipes of Ma’amoul in cookbooks and online that call for other ingredients or techniques, but that’s my family’s version and it’s the most valuable one. This recipe produces more than a sweet snack or a delicious treat, it connects me to my roots, brings up memories, offers comfort and nourishes me way beyond its nutritional value. It’s been passed on and tweaked across generations of women in my family who spent countless of hours in the kitchen together working on their skills and creating experiences. Knowing that – not only instills a gratifying sense of wonder and excitement – but also drives me to keep our tradition alive by baking.

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Recipe: – Yields roughly 40 cookies

Dough:
• 400g farina (smeed – coarse flour)
• 200g semolina flour (farkha – fine flour)
• 300g unsalted butter, melted and warm
• 1 tablespoon vegetable oil
• 1¼ tsp mahleb powder
• 60ml (1/4 cup) orange blossom water, warm
• 60ml (1/4 cup) rose water, warm
• 3 tsp orange blossom water, warm
• 3 tsp rose water, warm

Date Filling:
• 800g high quality, soft medjool dates pitted and white interior skin removed
• 100g unsalted butter
• 1 tsp orange blossom water
• 1 tsp rose water

Day 1: Prepare the dough
In a large bowl mix the farina flour, semolina flour, and mahleb powder. Gradually add the warm butter and vegetable oil and mix with your hands. Gently rub the mixture with the palm of your hands for about 5 minutes until it’s no longer lumpy. Cover in plastic wrap and let it sit in a warm place overnight.

Day 2: Make the date filling and bake the cookies
1. After removing the pits of the dates and cleaning them, place them in a medium saucepan with the butter over medium heat. Stir for 20 minutes until a date paste is formed.
2. Let it cool down for a few minutes then transfer to a food processor and add the rose and orange blossom water. Pulse a few times until homogeneous.
3. Using a tablespoon, form roughly 40 balls, place on a large plate or baking sheet and cover with a damp kitchen towel to prevent them from drying out.
4. Uncover the dough from Day 1, add the 1/4 cup of each rose and orange blossom water, and knead with your hands for about 2 minutes until it comes together – Don’t worry if it’s still crumbly at this point.
5. Divide the dough into three even portions and cover with a damp towel. Take out one portion and add 1 teaspoon of each rose and orange blossom water and knead on a clean surface until it becomes a smooth and silky dough.
6. To make the cookies: Prepare 2-3 large baking sheets and line with parchment paper. Scoop 1 tablespoon of the semolina dough, roll into a ball and flatten with the palms of your hands. Place a date ball in the middle, bring the edges of the dough together and roll again into a ball then flatten to form a short cylinder. Using a wooden spoon, poke a hole in the middle of the cookie. Smooth the edges and use a decorative pinch or fork to create a design. Place the cookie on the baking sheet. Repeat this step until all the cookies are molded then repeat step five with the rest 2/3 of the dough.
7. Pre-heat oven to 350°F (180°C). Place the baking sheets in the oven and bake for 30 minutes, rotating halfway, until lightly golden around the edges. Let cool completely before serving.

Notes:
• Serving suggestion: dust the ma’amoul with powdered sugar before serving.
• Ma’amoul cookies will keep unrefrigerated in an airtight container for one month or frozen up to 4 months.

Olive Oil Ricotta Semolina Cake with Roasted Quince

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I’ve been playing around with this recipe for quite some time now and made several versions of it with different winter fruits. The addition of the semolina and high quality olive oil in the batter makes a tender and light cake that’s complex in flavor. It’s studded with quince, that’s slightly roasted in orange blossom water to keep it firm to the bite, and crunchy blanched almonds – adding yet another contrast of textures and flavors. In the cold long winter days, this fruit dessert is guaranteed to brighten and uplift your mood.

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Recipe extensively adapted from Food52

Roasted Quince:
2 large quince (450g)
80g sugar
25g water
Zest of a small lemon
1½ tablespoon orange blossom water

1. Preheat your oven to 400°F (200°C).
2. Peel quince and cut each into 8 thick slices (roughly 450g total). Place the slices in a baking pan. Cover with sugar, water, zest and orange blossom water.
3. Cover the tray with aluminum foil and cook for 35-40 minutes or until the quince is starting to soften.

Cake:
2 large eggs, room temperature
200g granulated sugar
245g ricotta cheese
80ml (1/3 cup) olive oil
1 tablespoon lemon zest
180g flour
80g fine semolina flour
1½ tsp baking powder
¼ tsp baking soda
– Confectioner’s sugar and a handful of blanched almonds for decoration
1. Lower the oven temperature to 350°F (180°C). Butter and flour a 9″ (23cm) springform cake pan and line with parchment paper.
2. In a stand mixer fitted with a whisk, beat the eggs and sugar until thick and pale about 5 minutes. In another bowl, combine the ricotta cheese, oil and lemon zest. Pour the cheese mixture into the whipped eggs and mix until combined.
3. Sift all of the dry ingredients directly over the wet ingredients. Mix with a large spatula gently until just combined, using a folding motion.
4. Pour the batter into the cake pan and spreading it out evenly. Arrange the roasted quince slices in slightly overlapping concentric circles until the top of the cake batter is covered. Sprinkle with blanched almonds.
5. Bake for 40-45 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a cake tester or toothpick comes out of the cake cleanly. Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack.
6. Dust with confectioner’s sugar, and serve slightly warm or at room temperature.