SINGLE SERVE MIDDLE EAST INSPIRED ROSE YOGURT
I love rose water and all its applications! So I came up with this, it's sweet yet tart and has a distinctive rose flavor. It's perfect with strawberries and finely chopped almonds and/or pistachios on top.
Provided by the80srule
Categories Southwest Asia (middle East)
Time 5m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together and let sit for about 5 minutes to let the rose flavor really permeate. I prefer to leave it un-dyed but dying it pink makes for nice presentation.
Nutrition Facts : Calories 128.3, Fat 6, SaturatedFat 3.9, Cholesterol 23.9, Sodium 84.5, Carbohydrate 12.8, Sugar 12.8, Protein 6.4
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT
This is a wonderful way to eat your spinach. You find variations of the dish from Turkey through the Middle East. I love the subtle spices and the cool yogurt spooned over the hot spinach.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
- In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
- Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
CARDAMOM YOGURT PUDDING WITH ORANGE AND CINNAMON HONEY SYRUP
Categories Dessert Kid-Friendly Quick & Easy Yogurt Orange Chill Healthy Honey Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 1 serving
Number Of Ingredients 11
Steps:
- Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
- While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
- Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
- Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.
MIDDLE EASTERN STYLE YOGURT
_Lebneh with Sesame and Herbs_
Yield Makes about 1 2/3 cups
Number Of Ingredients 7
Steps:
- Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24.
- Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours.
- Bring sesame mixture to room temperature, then drizzle it over lebneh (thickened yogurt).
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- Cool the milk and add the starter: Let the milk cool down to 110-115 degrees, stirring occasionally. If you are not using a thermometer, the equivalent is when your pinkie can just withstand being swirled in the milk for ten seconds. Arriving at this temperature can take an hour. If the milk cools below 110 degrees, gently warm it up to 110-115 degrees. If in this process of reheating, the temperature goes above 115 degrees, wait again until it comes back down to 110-115. Spoon a few tablespoons of the milk at this temperature into the yogurt (rawbi) starter, then stir that starter yogurt into the milk. You will notice a skin forms on the surface of the milk; that can be stirred right in with the starter, or spooned out.
- Rest the milk: Remove the thermometer if you've used one, and cover the pan. Set the pan aside, undisturbed, in a warm spot for anywhere from 6 to 10 hours, or overnight. An ideal incubator is the oven, turned off (the oven can be heated on the lowest setting for a minute before placing the pan in, just to encourage warmth, but be sure to turn it off immediately).
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