Month: March 2021

First of all, we need to prepare the almond croquettes. Mix almond flour and sugar in a bowl.

Add rose water and the egg yolks, a little at the time (depending on your eggs, you may not need to use all the egg yolks).

Mix by hands to make sure that the sugar dissolves and stop adding egg yolks once the mixture gets together.

Gather in a ball and cover with plastic wrap.

Refrigerate for at least 1 hour. You can prepare the almond croquettes ahead of time.

Place the almond paste between 2 sheets of parchment paper.

Use a rolling pin to roll out the almond paste to about 1/2 inch or less thickness.

Use small cookie cutters to cut out the almond croquettes.

Dip the almond croquettes in egg whites (slightly beaten).

Place them on paper towel to drain from excess egg whites.

Deep fry them in hot oil on medium low heat until slightly golden in both sides.

Drain on paper towel and use another paper towel to clean the croquettes from any excess cooked egg whites.

Strain the frying oil and clean the frying pan.

Pour back the strained oil in the frying pan and heat over medium heat.

Place the almond croquettes in egg whites again, repeat the operation and fry them in hot oil for the second time on low heat until golden in both sides.

Drain on paper towel again and clean them from any excess cooked egg whites. Set aside.

In meantime, prepare the sauce.

Stick the whole cloves to the onion.

In a saucepan over medium heat, put ghee, meat pieces, onion with cloves and cinnamon stick.

Season with salt and pepper.

Let cook for 2 to 3 minutes stirring constantly.

Add boiled water to cover the meat.

Let cook covered on medium heat until the meat is tender. Depending on your meat, it may take 30 to 1 hour for it to cook. You may need to add boiled water as we need the liquid for later on.

In meantime, soak the dried prunes in hot water for at least 30 minutes. Set aside

Toast the whole almonds in 1 tsp ghee in a frying pan over medium low heat until golden. Set aside.

Once the meat is cooked, strain the meat sauce in a fine strainer.

Take the meat and put it in a bowl, immediately pour rose water on it( about 1/4 cup). Set aside.

Put about 3 cups of the strained liquid back in the saucepan.

Add sugar and honey.

Mix well then place the saucepan over medium heat. Bring to a boil.

Reduce the heat to low and let cook for about 10 minutes or until the sauce is bubbly. The sauce should start to thicken and looks like a light syrup.

Add the meat with the rose water in it (you don’t have to add all that rose water).

Add the drained prunes.

Let cook for 5 minutes or less.

Add almond croquettes and let cook for 2 minutes.

Add at last lemon juice.

Turn off the heat.

Serve garnished with toasted almonds.

First, prepare the sugar syrup. Mix water, sugar and lemon juice in a saucepan over medium heat.

Bring to a boil then let it continue boiling for about 10 minutes or until it starts to thicken.

Remove from heat and add orange blossom water.

Let cool completely (It’s preferable to make the syrup ahead of time).

Place about 1 tablespoon or less Ashta cream on the pancake, a little further from the center.

Fold the pancake in half.

Start closing the half pancake by pinching the sides together but don’t pinch all the way.

Leave a little opening showing the filling(Ashta).

Dip the open side into crushed pistachios.

Serve as is or with the syrup. I personally prefer serving them with honey or maple syrup.