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What Muslims Around the World Are Making for Eid

Billions of Muslims around the world are getting ready to observe Eid al-Fitr in a few days. The festival marks the end of the Islamic holy month of Ramadan, and celebrations focus on community, family, friends, and a spirit of generosity. Everyone gathers early morning for a communal prayer, to show gratitude to God, and the feasting begins right after. Gifts and Eid mubarak greetings are exchanged; alms are given; family, friends and neighbors visit each other’s homes.

Since Muslims live all over the world, with the highest concentration of the community in Southeast Asia, the food served on Eid vastly varies from region to region, from Indonesian nastar (pineapple jam cookies) to “butter chicken lasagna” to macarons filled with sticky date paste. Eid al-Fitr particularly is very heavy on sweets, cookies, and dessert, and no matter where you are in the world, spices like cardamom, cinnamon, saffron; floral waters like rose and orange blossom; and nuts like pistachios and almonds will make cameos.

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“Problem Solving Nuts” for Shab-e-Yalda, the Longest, Darkest Night
by Felicia Campbell

With Islamophobia rising by the day in our nation and across the globe, it’s more important than ever to forge bonds and create conversations over food. As the founder of With A Spin, one of my goals is to spread the beauty of Islam by showcasing the rich and diverse, contemporary Muslim lifestyle, be it through food, art, or culture. So this year, I reached out to my network of Muslim food bloggers and collected Eid recipes to share with you. Some of the recipe recommendations also came from my friend Leyla of OneThirdFood. I hope that this potluck would be an icebreaker for many conversations about Muslim food and culture, unfiltered by bias.

1. Chef In Disguise | Nastar
In Indonesia and Singapore, Eid doesn’t feel complete without nastar, an immensely popular pineapple jam cookie.

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Left: Nastar; Right: Samperit
Photos by Chef In Disguise, Lisa’s Lemony Kitchen

2. Lisa’s Lemony Kitchen | Samperit
These gorgeous melt-in-the-mouth custard cookies, shaped like flowers, can be seen in many Malaysian households during Eid.

3. With A Spin | Spice Eid Cookie
These fabulous Eid cookies riff on American molasses spice cookies, and add warmth (and eye candy) to any Eid celebration.

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Spice Eid Cookies
Photos by Lail Hossain

4. Amanda’s Plate | Maamoul
Maamoul is a pastry-like cookie traditionally filled with date paste and chopped walnuts and/or pistachios, topped off with a dusting of powdered sugar. Eid in the Levantine region of the Middle East is incomplete without these shortbreads.

5. On My Table | Baid al Qata
Baid al Qata is a Kuwaiti cookie filled with a creamy mixture of walnut, cinnamon, rosewater, and cardamom. It’s a deep fried cookie tossed in icing sugar. The word baid means eggs, and al qata is a name of rare bird (the crowned sandgrouse). The name is derived from the shape of the cookies.

6. Kitchen Maestro | Baklava nest
How can you improve on baklava goodness? Add pistachios and ashta (a thick table cream popular in Middle Eastern desserts). It’s the perfect marriage of crunchy and smooth.

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Photo by Kitchen Maestro

7. Modest Munchies | Sticky Date Brown Sugar Macarons
Dates are very significant during Ramadan, so don’t be surprised to see this non-traditional take on the French classic, filled with sticky date paste and butterscotch sauce.

8. My Tamarind Kitchen | Seviyan
Sweet vermicelli in cardamom-infused milk with pistachios and raisins is a very popular Eid breakfast or dessert in Pakistan, Bangladesh, and India.

9. My Moroccan Food | Almond Mhencha
This cute pastry consists of a delicious almond paste tucked in a filo sheet (warqa for Moroccans), then rolled to form a swirling snake and finally dipped in simmering honey. In Moroccan Arabic, mhencha comes from the word hench which means serpent, so in a way, mhencha means serpentined.

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Photo by My Moroccan Food

10. Fil Mishmish | Pidesi – Turkish Bread
This traditional, soft-leavened Turkish bread is round and flat in form, with a weave-like crust. The bread is topped with sesame and nigella seeds.

11. Cooking Simple Chinese Food At Home | You Xiang
The most symbolic food in China for Eid is You Xiang. It literally means “oil fragrance.” These fried, flour-based breads can be eaten as snack, or with congee.

12. Ghezaeshiriin | Saffron Flavored Pistachios
These are perfect to nibble on in between heavy Eid meals.

13. Queen Of Sheba Yemeni Recipes | Lahma Mahshoosha
You have to cook the meat and then broil it in this Yemeni delicacy.

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Photo by The Lebanese Plate

15. Cooking with Alia | Boulfaf
Boulfaf, in Moroccan, means “wrapped.” In this recipe, pieces of grilled liver are wrapped in sheep fat, put into skewers, and barbecued over hot coals. It is a popular Eid dish for Moroccan families.

16. Kitchen Art-ist | Middle Eastern Kofta and Potatoes in Tahini sauce
Who doesn’t love meatballs and potatoes? Add a sauce prepared with tahini, yoghurt, and lemon to it and you have flavors that dance.

17. Fa’s Kitchen | Haleem
This wholesome, hearty stew prepared with goat meat or beef, wheat, lentils and spices is a very popular dish for Eid in the Indian subcontinent.

18. My Mouth is Full | Butter Chicken Lasagna
If you don’t see regular pasta or pasta salad on an Eid spread, you might come across this innovative lasagna.

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Left: Kofta and potatoes; Right: Butter chicken lasagna
Photos by Kitchen Art-ist, My Mouth is Full

19. Wandering Spice | Eggplant & Cauliflower Maqloubeh
In this dish, rice is layered with broiled eggplant and cauliflower, then inverted onto a plate (maqloubeh means “upside down”) and garnished with toasted nuts and fresh mint to crown the top.

20. Chocolate and Chillies | Baklava Cheesecake
Love cheesecake? Fancy Baklava? Well, you are in luck! Baklava + Cheesecake = Divine! This rich fusion dessert is becoming very popular during Eid around the world.

21. All Floured Up | Mango Panna Cotta
When Eid falls during the hot summer months—because of the lunar calendar, the holiday moves about 11 days every year—a light, fruity, and cold dessert at the end of a big meal is the perfect finish.

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Photo by Savory and Sweet Food

22. Gulab Jamun Cheesecake | Savory and Sweet Food
This is a no-bake cheesecake made by combining paneer, yogurt, and sweetened condensed milk, and garnishing the finished product with pistachios and rose buds.

23. Table For Five | Rose Lassi
This is a cooling and refreshing lassi made with rose syrup, pistachios, and a pinch of cardamom. Add fresh rose petals, and it’s perfect for a summer Eid.

24. BitesMind | Qahweh Arabiyya
Qahweh Arabiyya or Arabic Coffee is the sumptuously flavored, unfiltered version of coffee brewed from Arabica beans. It is prepared in a traditional pot called a dallah or bakraj and then served black in an espresso-sized cup called fanajin.

Any Ramadan or Eid favorites that regularly make it on your table? Let us know in the comments!

It’s Officially Summer—and Our Baking Club Is Ready

With summer now fully arrived, our intrepid Baking Club is taking advantage of the season. This month, we’re cooking from Luisa Weiss’ encyclopedic Classic German Baking. The tome covers everything from cookies to tortes and cakes to bread, and our group has been filled with talk of streusel, quark, and baker’s ammonia—all staples of the German baker’s kitchen.

Luckily for us, however, the book also has a generous reliance on fresh, seasonal fruit—in recent weeks, we’ve enjoyed the last bit of spring rhubarb with Weiss’s Rhubarbkuchen (Simple Rhubarb Cake), while expanding our horizons to peaches, sour cherries, blueberries, and more. Here are a few of our favorites from the week:

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Schwäbischer Prasselkuchen; Lottchen's Kirschkuchen
Photos by Tara Hardy-Laverty‎, Katie Schmitz Scott‎

Tara Hardy-Laverty took advantage of homemade peach jam to make the Schwäbischer Prasselkuchen (above left), a short-crust pastry topped with jam and almonds. The recipe for these Swabian Streusel-Jam Slices calls for apricot, another summer stone-fruit staple, but Weiss notes that any jam will work as long as it’s a bit tart.

Katie Schmitz Scott made Lottchen’s Kirschkuchen (above right), a classic sour cherry cake, and recommended it as both a tasty brunch dessert and a great breakfast that wasn’t too sweet.

Anna Hashizume riffed on the same cake (below), opting for blueberries, noting that the lemon peel complimented the berries’ flavor perfectly. (This beautiful cake is also adaptable, as she notes it baked up just fine in a square pan versus the recommended springform.)

Of course, with winter-stored apples still readily available, the Apfel-Marzipan-Kuchen (Apple-Almond Cake) has been a recurring favorite. And why not, with its stunning good looks? Joy Huang’s version (below) received rave reviews at a party, and other bakers have achieved equally show-stopping results throughout the month. Don’t own the book? You can find the recipe (and the cake’s unique backstory) here.

Ready to join in the fun? Click below to find out what’s ahead for the Baking Club in the months ahead:

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What’s Ahead for Our Baking Club This Summer
by Lindsay-Jean Hard

Chopped Salad Pizza

Chopped Salad Pizza 5 Chopped Salad Pizza

Another summer favorite, comin atcha!

If you asked me if I’ve made this 1500 times in the last two weeks, I’d say yes. Yes, emphatically yes.

It’s the kind of recipe where everything stays good for a long time in your fridge or freezer, so I just keep all the ingredients on hand at all times, and this becomes my we-don’t-have-any-groceries-but-I-can-still-make-magic meal. Crust = freezer. Pepperoncini, salami, cheese, lettuce, tomatoes, sauce = fridge. Chickpeas, olives = pantry. Gang’s all there and ready to party, no matter how many days (fine, weeks) I’ve been neglecting the grocery store.

This chopped salad pizza situation is what summer tastes like to me. We’ve got a crispy, crackery crust baked with just a super thin layer of tomato sauce and mozz, and topped off with a complete bomb-overload of Italian-y chopped salad – the type that is in no way a “salad” but more like heavy with salami, cheese, pepperoncini, olives, tomatoes, and homemade Italian dressing.

Ohmygoodness. I cannot get enough. Take a little look:

Chopped Salad Pizza 1 Chopped Salad Pizza

I could actually dive into a bowl of this and be happy living there until the end of summer.

It is my warm-weather food bliss.

Chopped Salad Pizza 2 Chopped Salad Pizza

Once you’ve got the salad chopped (it’s a little bit of a pain so just pour yourself something to drink and put some good music on), the rest is so easy. You just bake a crust with sauce and cheese, and put that salad right on top.

Also notable is that in case you don’t have sauce/cheese or maybe don’t like sauce/cheese (please no, I hope not), it actually does well on top of a naked crust, too, as long as the crust has a good crispy crackle to it. We’re looking for the kind of crust that just sort of crackles into little shattered pieces when you cut into it. Thin crust, flatbread, that sort of thing.

Or you know what? Try it on just crackers. You can be that basic. This is a safe zone for all your crispy chopped salad delivering vehicles.

Chopped Salad Pizza 3 Chopped Salad Pizza

K, let’s just make sure to be clear about how easy it is to eat.

Which is NOT VERY EASY. It is a big ol’ mess – I mean, it’s a salad on a pizza. Stuff is going to be falling off all over the place, especially if your crust gets a little soft in the middle. It also doesn’t keep well (again, SALAD ON PIZZA) and kind of requires you to eat the whole thing in one sitting, or do some prep work while keeping everything stored separately. So please be advised – chopped salad pizza is ideal for the following situations:

  • Solo hungry moment with a glass of Rose
  • Dinner with friends who love to shove food in their faces equally as much as you do
  • Lunch where you can start with a fork and knife and finish with your hands
  • A time and place where you’ve got one hundred napkins at the ready

Please don’t let that stop you. Pretty please. This could be our summer 2017 food fling.

Chopped Salad Pizza 6 Chopped Salad Pizza

This is one of those no-recipe recipes where I just tell you what to put in it and you decide on the amounts of everything. You cool wit dat? The only thing I’d recommend measuring out specifically is the Italian dressing, if you want to make your own, and I included the amounts for that in the notes section. 1f618 Chopped Salad Pizza

Get after it!

Chopped Salad Pizza 5 185x185 Chopped Salad Pizza

Chopped Salad Pizza


  • Author:
  • e289icon alarm light purple Chopped Salad PizzaPrep Time: 20 minutes
  • e289icon alarm light purple Chopped Salad PizzaCook Time: 15 minutes
  • e289icon alarm light purple Chopped Salad PizzaTotal Time: 35 minutes

Description

A tangy Italian chopped salad on a crispy flatbread pizza with tomato and mozzarella, aka Chopped Salad Pizza. My favorite food this summer!


Ingredients

For the Chopped Salad:

  • romaine lettuce
  • cherry tomatoes
  • chickpeas
  • salami
  • cheesefeta, parmesan, or mozzarella are all nice
  • pepperoncini
  • olives
  • parsleyor any other herbs you like
  • Italian dressing see notes 

Pizza: 

  • pizza crust, such as Flatout Flatbread Crust
  • tomato sauce
  • mozzarella cheese

Instructions

  1. Salad: Chop all your salad ingredients and toss with some dressing. I like when it has a little time to sit and marinate together in the dressing.
  2. Pizza: Bake your crust for about 5-7 minutes at 375 degrees  to get it crispy. If it needs more time, give it up to 10 minutes. Top with a light layer of sauce and cheese and return to the oven until the cheese is melted.
  3. Assembly: Top the pizza with the salad. Cut and serve. Yummy!

Notes

This recipe makes quite a bit of dressing so you’ll probably have some leftover – which is fine by me because it goes well with just about everything.

For DELICIOUS homemade Italian dressing, blend these ingredients until smooth and creamy:

  • 3/4 cup olive oil, 2 tablespoons white vinegar, 2 tablespoons water, 1 tablespoon coarse salt (less if using table salt), 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 clove garlic
Recipe Card powered by tasty recipes Chopped Salad Pizza

The post Chopped Salad Pizza appeared first on Pinch of Yum.

Gravity-Defying "Basic" Buttermilk Pancakes

This recipe has been in our family since I can remember, but it was my sister’s adept handling of the ingredients that brought these babies, quite literally, to new heights. Every time she made the batter, the pancakes came out so tall they would not have looked out of place at an NBA draft. Every time I tried, things didn’t go as well, and my pancakes ended up looking more like pancrêpes. Forced to admit that not all pan-fried carbohydrates are created equal, I handed over my spatula. 



However, once we siblings scattered across the globe, my cravings for perfectly thick and fluffy pancakes did not wane. I was a French Canadian in France, a country where the only thing more amusing to the locals than my French accent was me saying “pancake” in the said same accent. (Québécois people saying pancake even spawned a viral video that was quoted back to me many, many times.) So when my sister came to visit me here in Paris, I told her she could stay with me as long as she arrived with baking powder and maple syrup in tow.

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Photo by Bobbi Lin

She agreed, but we still had to do some research to find equivalent ingredients. We needed flour with enough gluten to make the pancakes puff up, not spread out and flop over with a crêpe-like shrug. French flour (more akin to North American cake flour) was out, replaced by some mighty “bio” flour—type 65 to be precise (thanks David Lebovitz!). We also used lait ribot, a fermented milk, as a substitute for the buttermilk. This was back in 2011, before probiotics were cool, so we didn’t mention that substitution to anybody. It worked out so well though that sometimes we now make these with kefir.

I thoroughly documented my sister’s pancake-making process for both my future self and my brother in Australia. Her genius lies in room temperature ingredients, a careful hand when mixing, and time. These are lazy-weekend, home-reminiscing pancakes.

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Gravity-Defying Basic Buttermilk Pancakes

By charticus

  • 2 1/4
    cups flour (all-purpose in North America, type 65 in France)

  • 1 1/2
    teaspoons baking powder

  • 1/2
    teaspoon baking soda

  • 1/2
    teaspoon salt

  • 1 1/2
    tablespoons sugar

  • 2
    tablespoons melted butter (at room temperature)

  • 2
    large eggs

  • 2 1/2
    cups buttermilk (or lait ribot in France, or your own homemade version using vinegar)

  • 4
    cups very hot coffee

  • Lots
    of good maple syrup

View Full Recipe

For more on French food (sans white tablecloth), head here.

19 Très Inspiring, Très Dreamy French Interiors (+ Design Tips)

It’s France Week here at Food52 and there’s no shortage of French culinary delights to keep you sated in the coming days. But how about all of you Francophiles whose appetite for Gallic anything extends beyond the plate—more specifically, to the floors, the walls, and any objets d’art found within those parameters? Well, we’re here for you, too.

From the telltale Haussmannian flats of Paris to the warm hearths of the French countryside, there always seems to be an effortless blend of traditional and modern design elements that simultaneously feel livable, yet aspirational.

In the spirit of France Week, we’ve rounded up a range of interiors for your eye candy enjoyment, as well as easy ways to incorporate some of these details into your own living space. Of course, we also recognize that—as with much of French style—attitude and a certain je ne sais quoi can carry just as much weight as the material things. But that won’t stop us from trying.

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Come Explore the Relaxed, Unfussy Side of French Cuisine With Us
by Nikkitha Bakshani

If there were ever a time to indulge in the millennial pink trend

Our home for the next few days 💕 #Paris #gmgtravels #parisapartment #newyears #pink

A post shared by Julia Engel (Gal Meets Glam) (@juliahengel) on

When more is more: high ceilings, gilded mirrors, and casually puddled drapes.

Wood paneling has never looked so chic.

Long weekend light in the dining room at rue Bonaparte #boiserie #moody 📷 by @idhalindhag

A post shared by L'Art du Pied-à-Terre (@abkasha) on

We might not all be privy to this majestic view of la tour Eiffel, but wrought-iron balcony details and fresh flowers are definitely within reach.

For those who eschew the streamlined, minimal look so prevalent in contemporary design, may we suggest adding a tassel and trim to wherever your mood strikes?

Not even a rustic country manor’s fireplace will escape treatment from the color-loving French.

Accessorize with the bounty of the season (and any copper cookware you may have lying around).

If you’re a fan of moldings and casings, you’re going to LOVE the gilded variety.

Even greenhouses get bathed in color at a Normandy chateau.

Bring elements of jardin living indoors with free-swinging doors that let in plenty of natural light.

What would Napoleon do? Surely, he’d go bold with teal and gold accents, and ruffles galore!

Quintessential French details are showcased in elegant tones of white and cream. Plus, always say yes to herringbone floors.

Affordable indulgences like flowers can turn any room into a veritable still life.

Grey Sunday calls for home cocooning. And it's even better with beautiful flowers 🌺 from @pampa.paris

A post shared by Bénédicte Mesny (@theparisiankitchen) on

Don’t be afraid of a white sofa (and with molding detailing like that, you won’t want to steal its thunder).

Mirrors not only give the illusion of expansive spaces, but an ornate one can serve as a focal point as well.

Childhood memories. In love with Parisian ceilings.

A post shared by Bénédicte Mesny (@theparisiankitchen) on

This stately sitting room proves over-the-top design doesn’t mean cluttered living.

A minty fresh home office gets an unexpected mod vibe with its rust carpeting.

When in doubt, decorate with classic blue and white dinnerware and the cutest dog you can find.

Waiting patiently for lunch to be served ✨🍽

A post shared by Frank Adrian Barron (@cakeboyparis) on

Okay, we’ve been focusing on non-kitchen spaces, but we had to stop here—a black kitchen? The stop-dead-in-your-tracks drama is simply too chic for words.

For more on our France Week coverage, head here.