the heart of it an exploration of cultural balance through food
Dedicated to my kind, selfless, and talented mom.
04 during
01 intro
05 after
02 background
06 conclusion
03 before
A celebration following my baptism. Early 1997.
They say it only takes three generations for a culture to assimilate, it actually only took me one. My parents are both Iraqi born immigrants, but I've never felt very connected to that aspect of myself. However, one part I’ve always been the most comfortable with is food. Food, at least in my opinion, is the center of all culture and it's easily the most important aspect of Chaldean culture. This one single thing has the ability to provide nourishment, security, relationships, and history. This purpose of this project is to act as a piece of self exploration to reflect on the concept of cultural balance and the guilt that comes with losing it. In addition to the indescribable pressure that comes with being responsible for keeping something alive which will someday slip away.
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INTRO
And hey, maybe I’ll learn to cook along the way?
“Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.�
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INTRO
My grandfather and some pals enjoying a market. Istanbul, Turkey circa 2008.
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INTRO
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INTRO
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INTRO
My mom, her siblings, and my grandmother outside of their home in Baghdad, Iraq. 1970's.
The Chaldean people trace their roots to the first millennium B.C in ancient Babylon, Mesopotamia; a region that dominated the landscape of early civilization in the Middle East. The word Mesopotamia, now modern day Iraq, translates to “the land between the rivers,” referring to the Tigres and Euphrates rivers. Recognized as some of the best farmland in the Fertile Crescent, the vast plains of Mesopotamia were nourished by a network of canals and water-courses, which spread over the surface of the country leading people to live nearby the rivers. The many scientific, political, and social advances brought about by the people of Mesopotamia have earned it the designation the “Cradle of Civilization.” Chaldeans ruled over Babylon from 626-539 B.C. under the reign of a Chaldean king called Nebuchadnezzar II, Chaldeans built Babylon (which was also referred to as Chaldea) into a city of unprecedented size and grandeur. Babylon became one of the most magnificent cities in the area of the Middle East and Mediterranean. The City’s beauty was attributed to its limestone pavings, canals, an exotic royal palace surrounded by immense city walls that were eleven miles long and monumental gateways that surrounded the area. One of the city walls, Tower of Babel (Tower of Babylon) was on the original list of the Seven Wonders of the World.
Mesopotamia Assyria, Babylonia Chaldea Map No. V
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The Mesopotamians were the first to actually write down their recipes, as they had the means to do so. Food historians trace the earliest know recipes to the second millennium B.C. recipe collections were found in three ancient cuneiform tablets in Iraq containing about forty recipes originating from southern Mesopotamia in the seventeenth century B.C. Finders believe these to be the oldest known recipes anywhere in the world and the first documented cookbooks in human history. The tablets help to gain some knowledge of the secrets of Mesopotamian cuisine at the time. These original recipes show versions of a meat and vegetable diet prepared with sauces, accompanied by bread and date cakes, all of which are very similar to modern Chaldean dishes.
BACKGROUND
FOOD OF MESOPOTAMIA
a glossary of sorts baharat
Similar to allspice, a mixed spice made from blending a variety of spices including pepper, cinnamon, nutmeg and cardamom.
biryani
Blend of spices that usually includes cloves, cardamom, and cinnamon. Often used in everything from rice dishes to fish.
black caraway seeds
A smaller variant of the traditional caraway seed, with a more intense flavor. It has a warm, pungent, and slightly bitter flavor. Often used in spice blends, bread, and some vegetable dishes.
cardamom
A spice which comes from the seeds of a ginger like plant. It has a warm and aromatic flavor and is used in pastries, spices, and teas. Most commonly found as a powder.
coriander
The seed of the coriandrum sativum, a plant in the parsley family. It is likely to be one of the first spices used by mankind, having been known as early as 5000 BC. Coriander has a mild taste similar to a blend of lemon and sage.
saffron
The deep orange, dried stigmas of a purple flowered crotus. It takes anywhere from 70,000 to 250,000 flowers to make one pound of saffron. Adds a earthy, yet floral flavor, color, and aroma.
sumac
A dark maroon colored spice obtained by crushing the dried fruit of the sumac plant. A traditional middle eastern spice which has a salty lemony taste and gives a refreshing tartness to food.
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BACKGROUND
the staples rice riza
curry
eggplant
kary
benjani
meat
chick peas
dates
pusra
leblebee
tumra
bread
barley
tea
samoon
pakota
chai
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BACKGROUND
how to translate your grandma’s recipes pinch
dust
dash
hint
⅛ of a teaspoon
½ of a drop
drop
juice of a lemon
1/16 of a teaspoon
1/64 of a teaspoon
light coating
3 tablespoons
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“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
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BEFORE
before
hummus chickpea dip
+ + + + + + + +
1 can chickpeas 1 garlic clove ¼ cup tahini ¼ cup lemon juice ¼ tsp salt 2 tbsp olive oil paprika olive oil for garnish
DIRECTIONS 1. In a food processor, add all ingredients except paprika. Blend until paste is completely smooth. 2. Spread hummus onto a plate and make trenches with back of a spoon. 3. Sprinkle on paprika. Garnish with olive oil and chill.
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BEFORE
baba ganoush eggplant dip
+ + + + + + + + + +
1 large eggplant 1 Âź cups tahini 1 tsp salt 5 garlic cloves 3 juiced lemons 2-5 tbsp water 1 can chickpeas dry hot pepper olive oil for garnish parsley for garnish
DIRECTIONS 1. Preheat oven to 500 degrees 2. Pierce eggplant with a fork and bake in oven for 20-30 minutes until soft. Cut off the stem and peel. Throw away the peel and seeds then blend eggplant and tahini in a food processor. 3. Crush garlic with salt until consistency is pasty. 4. Add garlic and lemon juice to food processor and blend until smooth. Continue to add water until smooth. 5. Garnish with olive oil, parsley, and red pepper.
shorba 'd pakota oo silka barley + lentil soup DIRECTIONS 1. Sauté onion in olive oil until browned. Add cumin 2. Add all other ingredients (except lemon) and bring to a boil and simmer for about 45 minutes until lentils and barley are soft. 3. Add lemon juice to taste.
BEFORE
1 large onion ¼ cup olive oil 1 tbsp cumin ½ cup barley ½ cup lentils ½ cup chickpeas 2 tsp salt ½ cup water juice of 1 lemon
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+ + + + + + + + +
falafel chickpea + fava bean balls
+ + + + + + + + +
1 cup dried chickpeas 2 cups dried fava beans 2 tsp onion powder 2 tsp garlic powder 3 tsp ground cumin 3 tsp sumac 2 tsp ground coriander 1 ½ tsp baking soda salt, black pepper, + cayenne pepper
DIRECTIONS 1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak over night. Soak fava beans in a separate bowl in cold water overnight. 2. The next day, drain water from the peas and beans. Peal the fava beans. Place chickpeas and fava beans in a food processor and add the remaining ingredients (excepts baking soda and sumac). Blend, adding 1-2 tbsp water to form a thick dough. 3. Cover and let rest for 3-4 hours. Before frying add baking soda. 4. Form the mixture into balls. Slightly flatten to shape into a small patty. 5. Add oil to frying pan and fry at medium-high heat until nicely browned on both sides 6. Layer on paper towel and sprinkle with sumac while still hot.
tahini Dip:
+ ¼ cup tahini + ¼ cup lemon juice + ¼ tsp salt
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BEFORE
Mix together until smooth.
zalata 'd lahana cabbage salad
+ 1 small green cabbage, chopped or finely shredded + 2 bunches green onion, finely chopped + 1 bunch parsley, chopped + 10 oz shredded carrots + juice of 6 lemons
DIRECTIONS Toss all ingredients in a large bowl. Refrigerate, then serve.
+ + + + + +
½ cup red wine vinegar 1 tsp salt 1 tbsp sugar juice of 1 lemon 1 tbsp dry mint 3 tbsp olive oil
tabbouleh bulgur + parsley salad
For the salad:
+ + + + +
¼ cup fine bulgur 3 bunches parsley, finely chopped 1 bunch fresh mint, finely chopped 2 large tomatoes, diced 1 bunch green onions, finely chopped
For the dressing:
+ + + + + + +
½ tsp salt ¼ cup olive oil ½ cup lemon juice dash black pepper dash red hot pepper dash cinnamon ½ tsp sumac
DIRECTIONS
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BEFORE
1. Preheat oven to 500 degrees 2. Pierce eggplant with a fork and bake in oven for 20-30 minutes until soft. Cut off the stem and peel. Throw away the peel and seeds then blend eggplant and tahini in a food processor. 3. Crush garlic with salt until consistency is pasty. 4. Add garlic and lemon juice to blender and blend until smooth. Continue to add water until smooth. 5. Garnish with olive oil, parsley, and red pepper.
fattoush toasted pita salad
For the salad:
+ + + + + + + +
1 head romaine lettuce, chopped 6 cucumbers, sliced 1 large tomato, cubed 2 tbsp purple onion, chopped 1 green pepper, chopped ½ bunch parsley, chopped ¼ bunch mint, chopped 2-3 pieces of pita bread, cut into small squares and toasted
For the dressing:
+ + + + + + + +
DIRECTIONS 1. 2. 3. 4.
Combine dressing ingredients and mix well. Combine all salad ingredients except for toasted pita. Then toss salad with dressing and refrigerate until ready to serve. Add toasted pita just before serving.
1 tsp za'atar 1 tsp sumac ½ tsp cinnamon dash red hot pepper dash black pepper 1 tsp salt juice of 1 lemon ¼ cup olive oil
zalata 'd amba mango salad
For the salad: + 1 mango, cut into cubes + 1 avocado, cut into cubes + 1 tomato, cut into cubes + 1 green onion, finely chopped + Âź cup cilantro, finely chopped
For the dressing: + juice of 2 limes + Âź tsp salt + 2 tbsp olive oil
DIRECTIONS
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BEFORE
1. Combine salad ingredients in a bowl. 2. Then, combine dressing ingredients and gently toss with salad.
zalata 'd iraqia iraqi salad Sometime during high school I was at my friend Eden’s house and was offered what she called “Israeli Salad”. Naturally I was both appalled and humored when she brought me the exact mixture of what I had grown up knowing as Iraqi salad.
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BEFORE
Iraqi, Israeli, and Iranian salad are all essentially the exact same food. This may not be the most important conflict in the Middle East, but there is no clear origin of where this salad originated.
INGREDIENTS
zalata 'd iraqia For the salad:
+ 3 pounds curly cucumber of taroozi (curly or Japanese Cucumber), chopped + 2 pounds Roma tomatoes, chopped + ¼ cup flat-leaf parsley, chopped + 1 tsp dry spearmint + 5 green onions, chopped + 1 can chickpeas For the dressing:
+ + + + +
½ tsp lemon salt 2 tsp salt 2 juiced lemons 4 ounces extra virgin olive oil ¼ cup red wine vinegar
DIRECTIONS 1. Mix together cucumbers, tomatoes, parsley, mint, and onions in a large bowl. 2. Mix salad dressing ingredients together in a bottle. Shake well. Pour over vegetables and mix. Add chick peas and beats then toss together. 3. Chill before serving.
BEFORE
11:05 a.m.
difficulty: easy
end ..........
11:50 a.m.
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start ..........
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DURING
during
kary 'd pusra curried beef + potato stew
+ + + + + + + + + + +
2 lbs chuck roast 1 tbsp oil 1 onion, chopped 5 garlic cloves, chopped 5 potatoes, peeled and quartered 1 tbsp curry powder 2 tbsp tomato paste 1 tsp coriander 1 tbsp vinegar salt to taste white rice to serve
DIRECTIONS 1. In a saucepan, add meat and 3-4 cups water and bring to a boil. Let meat simmer on low heat until cooked and tender about 40 minutes. Discard Broth. 2. In a larger saucepan, add oil and sautĂŠ onions and garlic. Then add cooked meat and all remaining ingredients. Fill the pot halfway with water, just covering the meat and potatoes. 3. Bring mixture to a boil. Cook over medium heat for about 25 minutes until potatoes are cooked and sauce thickens. Serve with white rice.
maraka 'd bamia okra stew
DIRECTIONS 1. Rinse the roast and cut into 2-inch square chunks. Bring 4 cups water to a boil. Simmer the roast pieces in water for 45 minutes until meat is tender and moisture evaporates. 2. While meat is cooking, chop the onion. Cut the stems off each piece of okra and rinse. 3. When the meat is cooked, add onions, tomato paste and oil. Stir, keeping the stove on medium heat while ingredients fry. Then add the remaining water and bring to a boil. Add salt, garlic, lemon, and okra. 4. Cook for 10 minutes or until sauce is thickened, and okra is tender. Serve with white rice.
DURING
1 lb chuck roast 8 cups water, divided ½ small yellow onion 1 lb fresh okra 9 oz tomato paste 2 tbsp vegetable oil 4 garlic cloves, whole 1 tsp salt 2 tbsp lemon juice white rice to serve
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+ + + + + + + + + +
hareesa barley stew
+ + + + +
1 lb chuck roast, cut 3 cups barley 1 can chickpeas, drained 1 tbsp salt broth
DIRECTIONS 1. Preheat oven to 350 degrees. 2. Rinse the meat in an oven-safe saucepan and drain water. Cook roast on stove top on medium-high without adding water. Just before meat starts to sizzle, add broth until pot is about ž full. Add salt. Bring to a boil and then add barley. 3. Cover pot with foil and place the pot in the oven to cook for 6 to 8 hours. Stir every hour until thickened. Add water as needed for desired thickness. 4. About 1 hour before turning off heat, drain chickpeas and pour into pot and stir.
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DURING
dolma stuffed grape leaves
+ + + + + + + + + + + + +
3 cups rice 3 lb coarse meat 1 whole head garlic, minced 2 tomatoes, chopped 1 can tomato paste 1 tbsp salt 2 tbsp baharat 1 tsp sugar 6 onions 1 lb grape leaves 1 tbsp citric acid 1 tbsp tamarind 2-3 cups water
Rinse the rice. In a large bowl, combine the rice, meat, garlic, and tomatoes. Add tomato paste, salt, baharat, and sugar
TO STUFF THE GRAPE LEAVES
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DURING
1. Blanch or boil leaves until soft. Take a grape leaf (shiny side down) and stuff 1 tablespoon of the rice and meat mixture and fold and roll into tube shape closing each end. 2. Layer a large pot with layers of stuffed leaves. Leave a little room at the top of the pot. 3. Mix the citric acid and tamarind with 2-3 cups of water and pour into the pot. Add water to just cover the top layer. Cover with inverted dish directly on top of the dolma as weight. 4. Cover and bring to a boil for about 10 minutes on high heat. Reduce heat to medium-low and simmer about 40 minutes until most of the liquid is absorbed. 5. Remove from heat. Let stand 10 minutes. 6. Placing a large serving platter on top of pot, flip dolma pot onto platter.
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DURING
poteta chop stuffed potato patties
For the stuffing:
+ + + +
2 lb potatoes 1 egg, beaten 1 tbsp cornstarch salt
1. Boil potatoes until tender, drain, peel, and set aside to cool. 2. Mash potatoes. 3. Add beaten egg, cornstarch, and salt. Mix until it forms a smooth paste.
For the stuffing:
+ + + + + +
1 small onion, finely chopped 1 lbs ground beef 1 tsp baharat 2 tbsp parsley, finely chopped vegetable oil salt
1. Heat 1 tbsp vegetable oil, add chopped onion, and sautĂŠ until soft. 2. Add ground meat and cook until brown. Add salt and baharat. 3. Cook on low heat until all liquid evaporates. Add chopped parsley and mix. 4. Set aside to cool completely.
TO MAKE CHOPS 1. Take a tbsp of potato paste and flatten in palm of hand. Place a tsp of meat stuffing in the center and close paste around the stuffing. Use oil on hands to prevent sticking. 2. Shape into a ball, flatten, and place on a tray in a single layer. Repeat with remaining ingredients and refrigerate for 1 hour. 3. Place vegetable oil in a deep frying pan. Heat and fry balls until golden brown on each side. 4. Drain on paper towel and serve.
arook iraqi meat patties
+ + + + + +
1 cup fine bulgur 2 cups cream of wheat 4 cups beef, ground 2 cups onions, diced 2 cups tomatoes, diced 1 cup parsley, diced
+ + + + + +
1 ½ tbsp baharat 1 ½ tbsp curry 1 ½ tbsp black pepper 1 ½ tbsp salt 1 cup water oil for frying
DIRECTIONS
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DURING
1. Mix all ingredients together and knead into paste. Form into patties. 2. Heat oil in a skillet and fry patties until golden brown. Place patties on paper towel to absorb excess oil.
burek meat egg rolls
For the stuffing:
+ + + + + +
2 lbs ground meat 1 tsp salt 1 tsp baharat 1 cups chopped onion Âź cup chopped parsley oil for frying
1. Place meat in a saucepan and brown on the stove, add salt and baharat. Add onion and mix well. Stir in parsley. 2. Remove meat from stove and set aside to cool.
For the pastry:
+ + + +
2 Âź cups all-purpose flour 3 cups milk 6 eggs 1 tsp salt
1. In a blender add half of each of the ingredients for the pastry and blend well. Then repeat for the other half of the ingredients. 2. Heat a frying pan coated in nonstick spray. Pour a small amount of batter, spreading around until it covers the base of the pan. When it becomes firm, remove from pan and stack until ready to use.
DIRECTIONS 1. Place around 2 tbsp of meat stuffing in the center of each wrap, then fold sides over the stuffing and roll lightly into a cylinder shape. 2. Brush the edges with water to seal the role. 3. In a pan, fry each roll in hot oil, until brown on all sides. Remove and place on a paper towel to absorb excess oil.
kufta beef kabobs
+ + + + + +
3 lbs ground chuck 2 onions, finely chopped Âź bunch parsley 1 tbsp salt 1 tbsp black pepper skewers
DIRECTIONS
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DURING
1. Mix all ingredients in a bowl kneading them together with your hands until mixture is a smooth paste. 2. Take a large spoon to scoop out the mixture from the bowl, use the spoon as a measure for each kabob. Form a circle with the meat from the spoon, then take your skewer and shape the meat firmly onto the skewer. Keep hands moistened with water during shaping. 3. Grill over barbecue. Turn frequently until meat is cooked tender.
takhratha cheese pies
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DURING
These are basically middle eastern pizza, minus the sauce, so just cheese and bread I suppose? The pies are typically made in large quantities (like most of the items in this book!) and the process of baking them becomes an all day event. They are then usually divided into gallon sized plastic bags and distributed among the family. These also make an excellent lunch or quick meal on the go.
INGREDIENTS
takhratha 1 package dry rapid rise yeast 2 tbsp sugar 5 lbs all-purpose flour 1 ž cups oil 1 stick butter, melted 1 tbsp caraway spice 5-6 cups warm water 4 eggs, slightly beaten an assortment of cheeses (mozzarella, feta, cheddar) + parsley for finishing + + + + + + + + +
PREPARING THE DOUGH 1.
Mix action dry yeast, sugar, and Âź cup warm water. Let stand for about 5 minutes to become frothy. 2. In a separate bowl, combine flour, oil, butter, spices, prepared yeast, and 5 cups of water. Knead dough to make soft and smooth. Cover with plastic wrap and towel and let rise for 3-4 hours
MAKING THE PIES 1.
Divide the dough to form smooth 2-inch balls. Set aside and cover with plastic wrap. Let stand 5 minutes. With a rolling pin, roll our 2-inch balls to form 4-inch circles. Sprinkle flour on work surface to keep dough from sticking. 2. Add 2 tablespoons of the assorted cheeses to the center of each circle. Fold sides inward to enclose cheese. Press and pinch edges together. 3. Brush each pie with beaten eggs and add additional cheese to the top of each. 4. Place on a greased cookie sheet and bake for 35-40 minutes or until golden.
9:04 a.m.
difficulty: moderate
2:30 p.m.
5.26
DURING
end ..........
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start ..........
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AFTER
after
cake ‘d purtikal orange cake
+ + + + + + + +
7 eggs 1 ½ cups sugar 2 ½ cups flour 1 cup vegetable oil 1 cup orange juice 1 ½ tbsp baking powder 1 tbsp cardamom 2 cups walnuts
DIRECTIONS 1. Preheat oven to 350 degrees. 2. Mix flour, baking powder, and cardamom in a bowl. Set aside. 3. In a separate bowl, beat eggs. Gradually stir in sugar and oil, beat together until smooth. Then gradually add the orange juice to the flour mixture. Mix well. Fold in walnuts. 4. Pour the batter into a greased bundt pan and bake for 50-55 minutes until golden brown. Cool cake in pan for 15 minutes. Then turn onto rack, top side up.
cake 'd coco marbled cake
+ + + + + +
2 sticks butter 1 tbsp vegetable shortening 6 large eggs 2 ½ cups sugar 4 cups all-purpose flour 1 cup milk
+ + + + +
1 ½ tsp baking powder 1 ½ tsp vanilla extract ½ tsp ground cardamom 2 tbsp cocoa powder 2 cups walnuts
DIRECTIONS
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AFTER
1. Preheat oven to 375 degrees. 2. Melt butter and vegetable shortening together, let cool for 5 minutes. Add the eggs and beat at high speed until smooth. Add the sugar and continue beating adding the flour 1 cup at a time. Mix in milk followed by baking powder, vanilla, and cardamom, and continue beating until ingredients are well combined. 3. Reserve 4 to 5 tablespoons of the batter in a separate bowl. Stir in cocoa powder to make the chocolate batter. Set aside. 4. Add walnuts to the original mix and hand stir into the mix. 5. In a well greased cake pan, pour half the batter and drop spoonfuls of the chocolate mix on top. Using a fork, gently swirl the chocolate mix into the white batter to create a marbled effect. Then pour the other half of the batter on top. 6. Bake for 1 hour. Then let cool and turn onto cooling rack.
cake 'd tumra date cake
For the dates:
+ + + +
1 pound dates, chopped dash salt ¼ tsp baking soda ¼ cup boiling water
1. Sprinkle dates with salt and baking soda. 2. Add boiling water and set aside to cool.
For the batter:
+ + + + + + +
½ cup butter 1 cup sugar 2 eggs, unbeaten dash cinnamon dash nutmeg 1 cup all-purpose flour ½ cup walnuts, chopped
1. Beat butter and sugar until creamy, and eggs and mix well. Beat in cinnamon and nutmeg 2. Gradually add flour and beat until smooth. 3. Stir in walnuts
TO BAKE 1. 2. 3. 4.
Preheat oven to 350 degrees. Combine batter and dates mixing well. Pour into a greased and floured pan. Bake in the oven for 40-45 minutes or until toothpick comes out clean.
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AFTER
buxom 'd sem sem sesame cookies
+ + + + + + + +
7 cups all-purpose flour 3 tsp baking powder 2 tsp ground fennel 2 cups sugar 2 cups vegetable oil 7 eggs 1 ½ cups milk 2 cups roasted sesame seeds
DIRECTIONS 1. Preheat oven to 350 degrees. 2. In bowl mix flour, baking powder, and fennel. Set aside. 3. In a separate large bowl, mix sugar and oil well using a mixer. Add eggs and beat until fluffy. Then gradually beat in flour mixture. When dough becomes too thick for mixer, knead by hand to form a well combined dough 4. To make individual pieces, take a small ball of dough and shape it as a short stick. Dip into milk and then dip into sesame seeds. 5. Place on a greased baking tray. Bake for 15-20 minutes.
sem sem lya sesame squares
+ + + + +
6 cups raw sesame seeds 3 cups walnuts, chopped 2 tsp cardamom, grounded 1 ½ cups honey 1 Ÿ cups sugar
DIRECTIONS
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AFTER
1. Put sesame seeds in a saucepan over medium heat and brown until golden, constantly stirring the seeds to prevent burning. Then remove from heat. 2. Add chopped walnuts and cardamom to sesame mixture 3. In a separate saucepan, heat honey and sugar over medium-high heat for about 5 minutes until mixture boils and all sugar is dissolved. 4. Add the honey and sugar mixture to the sesame and walnut mixture and mix well. 5. Coat a 11 by 17 baking sheet with nonstick cooking spray. Put the mixture in the pan. Using a rolling pin, flatten out the mixture and push into tray. After fully cooled, cut into squares.
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AFTER
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Nuts, tea, and an assortment of dried fruits are typically served to guests accompanied by dessert.
shekar bureghi sugar cookies
+ + + +
3 cups all-purpose flour 1 cup sugar 1 cup melted butter 1 tsp ground cardamom
DIRECTIONS 1. Preheat oven to 350 degrees. 2. Mix all ingredients by hand to form a smooth paste. 3. Take small amounts of dough, the size of a walnut and form into various shapes. 4. Place on a greased baking pan and bake for about 25 minutes or until lightly brown.
lozina 'd loz almond cookies
+ + + + +
1 egg white Âź cup sugar 1 tsp ground cardamom 1 cup ground almonds 1 tbsp rose water
DIRECTIONS
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AFTER
1. Preheat oven to 350 degrees. 2. Beat egg white until stiff peaks form. Add sugar and mix well. Add cardamom and rose water. Add ground almonds and mix by hand until mixture is well blended . 3. Scoop out a teaspoon of dough and form the cookies into small circles. 4. Place the cookies on a pan, do not grease. 5. Bake for 20 minutes or until just slightly colored.
halawa d’ min ‘d semma taffy delight
+ + + + +
8 bars vanilla French chew taffy 1 tsp ground cardamom 2 tsp orange blossom water 2 cups walnuts 2 cups flour (dipping)
DIRECTIONS 1. Place taffy, cardamom, and orange blossom water in microwavable safe dish. Microwave on high for 2 minutes until taffy is melted and bubbly. Stir well to mix in the cardamom and orange blossom water. 2. Put flour in a bowl. Take a serving spoon size of taffy and dip into flour. 3. Remove from flour and place walnut pieces inside the taffy and close it up into a ball and flatten to form a disc, making sure the nuts are enclosed inside. 4. Dip both sides of the disc into flour to prevent sticking before serving or storing.
baklawa phyllo pastry
For the filling:
+ + + +
3 cups chopped walnuts ½ cup sugar 1 tsp ground cardamom 3 tbsp rose water
For the phyllo:
+ + + +
2 sticks unsalted butter 1 stick margarine 1 package phyllo dough 1 cup sheera syrup
Mix filling ingredients by hand until slightly soggy. Set aside.
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1. Preheat oven to 350 degrees. 2. In a saucepan clarify butter the butter and margarine together over medium high heat. 3. Brush the bottom and sides of a baking pan with about 3 tablespoons of butter. Take the phyllo dough an unroll on the counter. Cut the stack in half to fit baking pan. Place half of the stack onto the bottom of the greased pan. Fold in the edges of the dough on the sides and corner. Add the nut mixture and spread evenly over phyllo dough. 4. Take the remaining half of the phyllo dough and place over the nut mixture. Again, tuck inside or crimp any phyllo dough sticking out at the edges or corners. 5. Use a knife to cut through all layers of dough to make diamond shapes. 6. Using a large serving spoon, evenly pour the clarified butter mixture over the top of the baklawa. Making sure it reaches all the sides and edges. 7. Bake on the middle rack for 35-45 minutes or until golden brown. Remove from oven and let cool. After cooled, with a large spoon evenly poor 1 cup sheera syrup over baklawa. Cut through and let cool before serving.
AFTER
DIRECTIONS
jouz al hind coconut cookies Let me start this by saying, these are the easiest cookies to make that aren’t from a tube. Like so easy that it's kind of silly to even document this. Seriously, there's only 6 ingredients, one of which is water.
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AFTER
If I'm being completely honest, I fully intended to help my grandma make these... but she didn't let me do anything. So I instead took an excessive amount of photos until she told me to leave her alone.
INGREDIENTS
jouz al hind + + + + + +
3 cups shredded coconut 1 cup sugar 3 eggs 1 tsp ground cardamom rose water water
DIRECTIONS 1. Preheat oven to 375 degrees. 2. Mix all ingredients except for rose water until mixture is pasty and easy to shape. 3. Then take about a tablespoon of the mixture and mold into triangular or moon shapes. Use water to avoid sticking. 4. Bake for about 20 minutes or until slightly brown. Remove from the oven and immediately sprinkle with rose water.
difficulty: easy
end ..........
2:03 p.m.
00.32
AFTER
1:31 p.m.
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AFTER
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AFTER
A collection of items usually seen on my grandma's kitchen counter. She has been consistently writing in this journal my entire life, yet it somehow doesn't run out of pages.
Through this process of documentation, I did not become better at cooking. But, I was able to become closer to my family and find a sort of balance between my two cultural identities. Even the simple act of going through my family's notes and photos allowed me to learn so much.
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CONCLUSION
Most of the history of my ancestors has been destroyed by either war, politics or religious persecution, so being able to do things like cooking is a way to return to how it was "back home". It's a strange feeling to feel connected to a place that I've never been to and doesn't really exist anymore, at least in the way I know of it, but I like that I can still constantly learn more and more about myself and where I come from.