Delicious Date Molasses & Cardamom Moist Cake

Recipe by:zainab

7cups all-purpose flour (you can use 3 1\2 cups whole wheat flour +3 1\2 cups all-purpose flour).

1 cup oil.

1 cup low fat milk or soy milk.

2 Tablespoons baking powder.

2 Tablespoons ground cardamom.

1\2 Tablespoon baking soda.

2 cups Date molasses.

*Walnuts Filling:

1cup chopped walnuts.

1\4 cup raw sugar.

4 Tablespoons rosewater.

Pinch of ground cardamom.

Pinch Saffron.

* Mix all filling ingredients and keep a side.

1)Mix Date molasses with milk and than mix it with oil.

2)Combine flour with cardamom, baking powder, and baking soda in large mixing bowl.
3) Mix step 1 and step 2 together and now you have the dough.

4) Divide the dough into 2 equal portions (use water or oil when you divide the dough)
5) Flatten dough into 22cm x 30cm pan, fill with walnuts filling, then but the second portion and flatten.

6) Bake at 350F for 30-33 minutes or until done.
7) Keep it in the pan and cool it for 2-3 hours.

8) Cut and serve with cardamom & saffron milk or cardamom tea or Arabic Gulf Coffee.

I am sending this to BBD#22 (sweet bread) event started by Zorra , & hosted this month by Stefanie.

Enjoy

khobiz mohala (sweet round bread)

Recipe by:meedo


Makes 16.


A traditional bread recipe in Arabic gulf area, bakes in a special tanor build in the ground.

Serve in weddings, special occasions (Eid al adha), or the religion occasions, with coffee and dates.

This recipe is so healthy and full of nutrition.

For the dough:
5 1/2 cups all purpose flour.
1 1/2 cup wheat bran.
1 tablespoon yeast.
1/2 teaspoon baking soda.
1/4 cup sugar.
1/3 cup date molasses.
A pinch of saffron soaked in 2 tablespoon of rose water.
1 cup pitted dates soaked in 1 cup of boiling water (let it cool before use it).
3/4 cup water.


In a small bowel mix together:
2 tablespoons boiling water.
2 teaspoons sugar.
1/2 teaspoon baking soda.

Toasted sesame seeds.

(dates)

(date molasses )

1)To make the dough mix the entire ingredient, knead the dough for 10 minutes. Place it in a bowl, cover, let rest for 1 hour.




2)Divide dough into 16 pieces,Shape each into a smooth ball.

3)Flat each to make a flat round square, then brush each with the (sugar and baking soda mixture), make indents with fingertips.

4)sprinkle with sesame seeds, Place on baking sheet, Cover let rise 30 minutes.

5)Bake at 350 for 20 minutes.or until it golden brown.

Multigrain Bread , Brilliant Weblog Prize & Arte Y Pico Award

Recipe by:zainab

This is my entry for BreadBakingDay #13, Whole Grain Breads, hosted by Jude (Apple Pie, Patis, and Paté) .

Deadline: September 1st, 2008

Makes 1 loaf or 12 rolls .

1/2 cup Oat bran (I used Bob’s Red Mill brand)
1/4 cup Ground Golden Flaxseed (I used Bob’s Red Mill brand)
2/3 cup Oats.
1/4 cup Rye flour (I used Doves Farm brand)
1 1/4 cups Whole Wheat Graham FLOUR (I used Hodgson Mill brand).
3 cups Country Grain Bread flour ( I used Allinson brand)
1/4 cup date molasses or honey
1/4 cup oil.
2 cup water or as needed.
2 teaspoons salt.
2 1/2 teaspoons yeast.

1) Put the oats, oat bran & water together in a saucepan and set the heat to medium high , continue to stir until the liquid is absorbed, about 5 minutes or so. When the mixture thickens, remove from heat, stir in date molasses & oil, and let it cool to room temperature.

2) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.

3) Cover dough and let rise in warm place until doubled in size, about 60-90 minutes.

For Bread:

Shape into loaf, cover; let it rise in warm place until doubled in size, about 40-60 minutes.
Bake at 350 F for 30-40 minutes.

For Rolls:

Divide dough into 12 pieces. Shape each piece into a ball, take one piece of dough and shape it into your favorites shape.

Place the rolls on a baking sheet, brush the top with milk, and sprinkle with sesame seeds.

Cover and let rise for 30-40 minutes.

Bake at 350 F, for 20-25 minutes or until browned.

For Feta Cheese & Zaatar breakfast Rolls:

Roll the dough into rectangle. Fill with 1/2 cup Feta Cheese or more, sprinkle with Zaatar & a drizzle of olive oil.

Roll up from the long side and seal well. Cut into 12 even slices.

Place the slices on a baking sheet.

Cover and let rise for 30-40 minutes.

Bake at 350 F, for 20-25 minutes or until browned.

********************************************

During the last few weeks Haley @ Appoggiatura & George @ Culinary Travels Of A Kitchen Goddess were kind enough to pass the “Brilliant Weblog Prize” to us .
Thank you so much Haley & George

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow:

1. When you recieve the prize you must write a post showing it, together with the name of who has given it to you, and link them back.
   
   


2. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.

We pass this award to :

Cynthia @ Tastes Like Home.

Deeba @ Passionate About Baking .

Mallugirl @ Malabar Spices.

Susan @ wild yeast.

Kevin @ Closet Cooking .

Gretchen Noelle @ Canela & Comino.

Jai and Bee @ Jugalbandi.

We also recieved the Arte Y Pico Award from Rajani @ vegetarian in me.
Thank you Rajani

The rules of Arte Y Pico award are:

Pick five blogs who deserve this award because the content of their blog is creative, interesting, and they inspire the blogging community. Each recipient has to have their name and link back to their blog. The recipient must display the award and link back to the blog that awarded them the award. The recipient must also show the link back to Arte y Pico blog so everyone knows the origin of the award.

& we pass on this award to :

Manuela @ Baking History.

jeena @ jeena's kitchen.

Yasmeen @ Health Nut.

Mona @ Zaiqa .

Mandira & Aswin @ Ahaar.

Congratulations to all .... Enjoy your Award

Thank you again Haley,George & Rajani

Sab Al Qafshah

Recipe by:meedo

1 cup all purpose flour.
1/2 cup whole wheat flour.
1/2 cup besan (chickpea flour).
2 Tablespoons sugar.
2 Tablespoons corn oil .
2 Eggs.
3/4 cup fat free milk.
1 teaspoon ground cardamom.
1 teaspoon Vanilla.
1 1/2 teaspoon yeast .
1/4 teaspoon salt.
1/4 teaspoon saffron.


1)Mix all ingredients in a bowel cover let it rise for 1 hour.

2)Grese a heated griddle, Pour 1 tablespoon batter onto hot griddle.
Cook until puffed and dry around edges (tiny bubbles will begin to form).

3)Turn and cook other sides until golden brown. Flipping once should be enough.
serve with date molasses and sprinkled with ground cardamom.

Elqaimat

Recipe by:zainab

Traditional sweet in arabic gulf area especially in Ramadan.

Elqaimat mean in English (small bites).

Everyone in my family makes Elqaimat , but with a difference in taste and shape.
My mother and I make it the same way, we form it into medium ball.
and my sister "meedo" make it like my aunt into large ball,
but my grandmother make it like a disk shape.

2 cups white flour.
1/2 teaspoon sugar.
1/2 teaspoon salt
1/2 teaspoon vanilla powder.
1/2 teaspoon baking powder.
1 Tablespoon low-fat dry milk.
1 Tablespoon yeast.
1 1/2 cups warm water.
Pinch of ground cardamom
Pinch of saffron.

*Flavor options:you can use coconut extract instead of vanilla extract,or ground cinnamon instead of cardamom.

1)Mix all ingredients in a bowel ,cover let it rise for 1 hour up to 4 hours.

2)Deep fry it in hot oil using tablespoon to drop the dough,or by your hand, until browned ,drain on absorbent paper.

3)drizzle with date molasses and sprinkle with coconut.

Khanfarosh

Recipe by:meedo

Traditional sweet in arabic gulf area especially in Ramadan.


3/4 cups semolina.
1 cup white flour.
1/4 cups whole wheat flour.
1/2 cup sugar.
1 teaspoon baking powder.
1/2 teaspoon ground cardamom.
2 Tablespoons rose water.
2 Eggs.
1 1/4 cup fat free milk.
1 teaspoon Vanilla .
2 teaspoons yeast.
Pinch of salt.
Pinch of saffron.

1)Mix all ingredients in a bowel ,cover let it rise for 1 hour up to 5 hours.

2)Deep fry it in hot oil using tablespoon to drop the dough, until browned ,drain on absorbent paper.

3)serve with date molasses and coffee.