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Aug 31, 2010 09:18 PM

*September 2010 COTM: tNBoEF - Bread & Desserts, Pastries and Sweetmeats

Our cookbooks for September 2010 are THE NEW BOOK OF MIDDLE EASTERN FOOD
ARABESQUE: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden.

Please use this thread to discuss recipes from the chapters Bread & Desserts, Pastries and Sweetmeats from THE NEW BOOK OF MIDDLE EASTERN FOOD.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. I've made the baklava countless times from TNBoMEF and it is absolute perfection! Her muhallabia is also excellent. I'll have to take a look through whatever else I've made, but those two are winners!

    1. Orange and almond cake, p486

      I'd overlooked this recipe, but then read an article about Claudia Roden mentioned on here which said it was one of her famous dishes. So I made it for dessert yesterday for a small lunch party I gave.

      It's pretty simple, but time-consuming, because you have to boil two large oranges in water for almost two hours, until very soft Then you cut up the oranges and remove the pips, before pureeing in a blender. Beat six eggs, and add the orange puree, 250g of ground almonds (I used hazlenuts, because that's what I had), the same amount of sugar, and a tsp of baking powder. Put into a buttered and floured loose bottomed tin - she doesn't say what size, so I used a 20cm square tin, which seemed to be fine. Bake in moderately hot oven for about an hour. Mine is fan assisted, so it didn't take as long as this before a skewer came out clean, maybe a few minutes less.

      This is a very moist cake, as she says, and it's really delicious. It's possibly even better the next day, when it seems as though it's been soaked in syrup, perhaps because of the lack of flour. It's also a great cake for someone who can't eat wheat - coincidentally we had a jam making session at my house today and one of my friends is cuttting out wheat for a month for health reasons and she was delighted to find she could eat this cake. I will definitely make it again, using almonds rather than hazlenuts.

      6 Replies
      1. re: greedygirl

        Here is another example of differences between the editions - this cake is not in the 2000 Knopf, and I don't know why it was removed, because it is a very famous recipe, which I believe is also in her Book of Jewish Food. It was truly popularized by Nigella Lawson, who makes it with clementines. If you either google or search on CH "Nigella clementine cake," you will get hundreds of hits. (I do believe Nigella credits Roden.)

        Anyway, I am also one of the many fans o this cake, and I haven't made it in a while. I have made it with Meyer lemons (which are sweeter than standard lemons), with success, as well.

        1. re: Caitlin McGrath

          Why would she remove one of her "most famous" recipes? So strange!


        2. re: greedygirl

          how does it stack up vs the Ottolenghi orange-almond cake which we dearly love?

          1. re: jen kalb

            I'm afraid I haven't tried the Ottolenghi one.

            1. re: greedygirl

              I know you have the book, but this is the one I am talking about

              1. re: jen kalb

                Butting in: That's a quite different animal, the other one is the boiled fruit one popularized by Nigella. The Ottolenghi one is better to my taste.

        3. I'm so very disappointed that there is no recipe for Turkish Delight aka lokum in either book. :(. Have I just overlooked it? Or is Turkish Delight just for the tourists?


          2 Replies
          1. re: The Dairy Queen

            Not just for tourists - it's often served with Turkish coffee in lieu of dessert. I love it.

            1. re: The Dairy Queen

              I work with Turks and have put myself around more of it than I really care to admit. It's one of the things usually brought back to the States from Turkey. I have a feeling it's a bit tricky to make.

            2. Egyptian Bread and Butter Pudding (Om Ali)

              I made this with some scraps of phyllo dough leftover after trimming from baklava, and thought this was delicious. More akin to a rice pudding than a bread pudding.

              I panfried the phyllo scraps with butter until crisp and light brown (Roden suggests to toast in the oven). When cool, combine with nuts and raisins. You combine milk, cream and sugar and bring to a boil. Then pour overtop phyllo mixture. Bake for 20 minutes.

              When I post it to my blog, I'll include a link to the photos and my adapted recipe.