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Baklava

8/22/2010

 
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As if I'm not getting enough of a sugar high this Ramadan, I've decided to bake one of my all time favourite desserts: traditional Egyptian baklava. When I used to live in Cairo, I cherished a little patisserie called Napoli located in a quiet neighbourhood in the Heliopolis suburbs. They served baklava and mille feuille that's to die for. However, I had long given up on all those lovely desserts I ate as a little kid because much of the Middle Eastern dessert pastries include or mainly constitute nuts. With my little girl's severe nut allergies, those desserts became a distant memory. 

Last week I got thinking (I know, sometimes I surprise myself), that as an allergy mom I have overcome many challenges. Surely it's not going to be a measly nut that will stump me. No, sir! Into the kitchen I went and out came a crazy concoction that turned out fabulous. Since my brother was visiting that night, I decided that he was going to be my unsuspecting victim. He's a connoisseur of such treats and baklava is near and dear to his heart, so I figured if he couldn't tell the difference, no one else will. Yes, people, he thought it was the real thing until I announced that it was dairy, egg AND nut free. Do not be turned off by the filling. It may sound unusual to put those things in with pastry but trust me, the finished product will taste just like the real thing, and no one will be the wiser. 

The key here is to make this in a 9x13 inch tray because if you double the recipe and make it in a big tray (like my mother used to do and quadruple it) you will inevitably (and I'm really warning you here) eat the whole thing. If there was such a thing as a heart attack on a plate, this would qualify. While writing this post I even thought of removing the nutritional info because it's not really nutritional, more like a warning (the same kind you see on cigarette packages) to exercise a high degree of caution around those treats. They are addictive, sinful and down right evil. But they are soooo good. The photo shows an 8x8 inch tray because I used two trays, but the original recipe fits in a 9x13 inch cake pan. Like I said, keeping them around is insane so I kept one tray and divided the other among friends and family because that stuff goes straight to my love handles, and people, it's not a pretty sight. Enjoy! (the baklava that is, not my love handles)

Dairy, Egg, and Nut Free Egyptian Baklava
Yields 24 pieces

1 (454 grams) package dairy free phyllo dough
1 cup dairy free margarine, melted

Filling:
1 cup quick oats
1 cup rice crispies
1 tablespoon ground cinnamon
2 tablespoons granulated sugar
2 tablespoons sesame seeds

Syrup:
1 cup water
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Start by making the syrup. In a medium size sauce pan, combine 2 cups sugar and water. Bring to a boil on medium high. Let it boil for about 30 seconds then remove from heat. Immediately add the lemon juice and vanilla extract. Stir and let it sit uncovered.

Meanwhile, make the filling. In a medium sized bowl, combine oats, rice crispies, cinnamon, sugar and sesame seeds. Set aside.

Preheat oven to 375 degrees. Brush the bottoms and sides of a 9x13 inch pan with dairy free margarine. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Using the first half, place two sheets of dough in pan, thoroughly brush with margarine. Repeat until the first stack is layered. Evenly spread the filling, leaving 1/4 inch of space around the edges. Top with two sheets of dough, brush with margarine, and continue to layer using the second stack until it is all used.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. I usually cut into 4 long rows then make diagonal cuts starting with the other side. Bake for 20 to 30  minutes or until baklava is golden and crisp on top. Careful not to burn the edges.

Remove baklava from oven and immediately spoon syrup over it, evenly. Let cool for 15 minutes and try very hard not to eat the whole thing by yourself.  

Note: To store, you must leave it uncovered until it totally cools as it gets soggy if it is wrapped up while still warms. When it cools it can be stored in a sealed plastic container on the kitchen counter. You can also leave it in the tray and cover it with foil or saran wrap if you can make it last that long.


Nutritional Info (per piece)
Calories 215.81, Total Fat 9.35g, Cholesterol 0mg, Sodium 204.64mg, Potassium 36.99mg, Total Carbohydrates 31.47g, Fiber 0.97g, Sugar 17.92g, Protein 2.09g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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Half Moons

8/10/2010

 
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Tomorrow marks the beginning of Ramadan, a holy month for Muslims, which involves fasting from sunrise to sunset. It's a time of celebration and family feasts. One of my best memories as a child was the smell emanating from the kitchen especially on days when family members were invited to break the fast at a large dinner. My mother would always disappear into the kitchen and come out at the end of the day with fabulous meals and to-die-for treats. 

My favourite Ramadan dessert is the traditional Middle Eastern half moons. Typically after breaking our fast with a big and hearty meal, delicious pastries are served with tea for a dessert to round out the evening. Half moons (pronounced Katayef or Atayef in Arabic) are often the choice of pastry during Ramadan. They consist of a pancake like dough that is filled with a combination of tree nuts and raisins, fried and drenched in sweet syrup - a cure for any sweet tooth. Those babies do not apologize for what they are - pure sugar and fat, but you have to try one if only to experience food heaven. I am totally addicted to atayef (which means I'll be jogging for the next 100 years) and cannot stop at just one. My version is dairy, egg and nut free. They are just as delicious as the original; so delicious, in fact, that my family inhaled them right away, before they even got a chance to cool. 

I hope you enjoy them as much as we do and Happy Ramadan!

Dairy, Egg and Nut Free Half Moons (Atayef)
Yields approximately 40 pieces

1 tsp active dry yeast
1 1/2 tsp granulated sugar
1/2 cup soy milk or rice milk, warm
2 cups all purpose flour
1/2 cup wheatlets or semolina flour
1/4 tsp salt
1 tsp baking powder
2 1/2 to 3 1/2 cups water
1/8 tsp baking soda
1/4 to 1/2 cup canola oil for frying

Filling
1/2 cup quick cooking oats
1 cup Rice Krispies
1/2 cup raisins
2 Tbsp granulated sugar
1/4 cup finely shredded coconut, unsweetened
2 Tbsp sesame seeds (optional)

Syrup
1 cup water
2 cups granulated sugar
1 tsp vanilla extract
1 tsp lemon juice

Start by making the syrup first. In a medium size sauce pan, combine 2 cups sugar and water. Bring to a boil on medium high. Let it boil for about 30 seconds then remove from heat. Immediately add the lemon juice and vanilla extract. Stir and let it sit uncovered to cool completely. The syrup must be at room temperature before using. If you soak the half moons while the syrup is still hot, they will become very soggy.

In a separate bowl, combine all the filling ingredients and set aside.

In a small bowl, add sugar, yeast, and milk. Cover and set aside for ten minutes or until foamy.

In another bowl, add flour, semolina, salt and baking powder. Add the yeast mixture and mix gently. Add 2 cups of water, and mix until smooth. Keep adding water until the mixture is smooth and reaches the consistency of heavy cream. Cover and set aside for 30 minutes. Just before cooking add baking soda and stir.

Put a small shallow pan on medium heat. With a ladle pour mixture in pan creating a small round circle, about 3 inches in diameter. Watch closely as it forms into a pancake. When the middle of each pancake changes from liquid to solid, it is cooked. Do not flip! Gently remove with spatula and place on a clean towel and cover with another clean towel. Keep repeating until all dough is used. The bottoms will be crispy when they first come off the pan (it's okay, do not panic), but as they cool they will soften. They need to cool completely before filling.

When cooled, fill each pancake with about a tablespoon of nut-free filling and close by gently pinching the edges together to form a half moon shape. Fry in oil in a deep pot on medium to high heat. Make sure the oil is fairly hot. It should bubble as soon as you place the halfmoons in there. When brown on both sides, remove and quickly dump in syrup. Flip gently for no longer than ten seconds and remove to drain. Serve immediately.

Note
Halfmoons freeze very well. After you put the filling and close them, they can be frozen in a tightly sealed container or ziploc bag for 3 months. To cook them, do not thaw. Take them out directly from freezer to hot oil. Do not refrigerate/freeze once they've been fried. Store leftovers covered loosely at room temperature.


Nutritional Info (per 2 pieces)
Calories 203.59, Total Fat 3.45g, Cholesterol 0mg, Sodium 82.17mg, Potassium 78.31mg, Total Carbohydrates 41.07g, Fiber 1.03g, Sugar 24.88g, Protein 2.58g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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