|1 pack||Roqaq (note 1) -or-|
|½ kilograms||Gullash (note 2)|
|1 cup||Mixed nuts (below)|
|1 tablespoon||Grated coconut|
|1 tablespoon||Unsalted butter or fresh cream|
|2 cups||Rich; well-sweetened milk|
|Mixture of 2 or more almonds; hazelnuts; pecans, and peanuts; roasted and peeled, crushed|
|Rose water or vanilla essence (optional)|
MUKASSARAT (MIXED NUTS
From: westher@... (Esther Westerveld) Date: Tue, 29 Aug 1995 03:39:28 GMT Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. Crush with fingers and place in a lightly greased oven dish. Mix the nuts and coconut and scatter on top.
Warm the sweetened milk and pour over the dessert. Dab with butter or cream and place in moderately hot oven till top is browned.
NOTE 1: Type of cracker-bread sold in round packets of 300 g. at grocers.
NOTE 2: Fresh soft paper-thin pastry sheets, sold in bakeries.
NOTE 3: I guess either could be replaced by fyllo dough.
MUKASSARAT (Mixed Nuts): Depending on availability, the nuts used as filling for sweet dishes are almonds, hazelnuts, pecans, and peanuts, roasted and peeled. A mixture of two or more are used. These are crushed very fine and mixed with sugar at the ratio of ⅔ nuts to ⅓ sugar. Rose water or vanilla essence is sometimes added.
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