Nutty delights
slightly chewy, slightly crunchy...these biscuits have a lovely earthy,nutty texture and flavor.
These are classic Arabic style cookies loaded with pistachios, which gives them that distinct flavor that can be found in almost every bakery in the gulf.
i knnow i know, i'm reminiscing about the gulf again (i'm sorry but i can't help it), although the first time i actually tried these cookies was after i shifted back to India. Someone had brought us tray of these sesame crusted cookies from Abu Dhabi, and after my first bite into the cookie, i knew i had to try making it.
so as usual and googled various recipes until i found one which looked easily doable. although i still made a few changes to fit my liking better. this recipe doesn't exactly recreate the same flavours that you get from a traditional labanese bakery, but it was still pretty good, and everyone at home enjoyed them.
These are classic Arabic style cookies loaded with pistachios, which gives them that distinct flavor that can be found in almost every bakery in the gulf.
i knnow i know, i'm reminiscing about the gulf again (i'm sorry but i can't help it), although the first time i actually tried these cookies was after i shifted back to India. Someone had brought us tray of these sesame crusted cookies from Abu Dhabi, and after my first bite into the cookie, i knew i had to try making it.
so as usual and googled various recipes until i found one which looked easily doable. although i still made a few changes to fit my liking better. this recipe doesn't exactly recreate the same flavours that you get from a traditional labanese bakery, but it was still pretty good, and everyone at home enjoyed them.
200g sesame seeds
120 g pistachio
120 g plain flour
160 g semolina flour
1/2 tsp baking powder
65 g ghee
1 medium sized egg
70 gm castor sugar
a pinch of salt
Method:
mix ghee, egg sugar and salt together until smooth and creamy.
combine, flour, semolina and baking powder together. sift this into the ghee mixture, combine to form a soft dough. set aside.
coarsly chop pistachios an keep in a plate. keep sesame seeds in a seperate bowl
take some dough (1/2 tbsp) and shape into a ball. drop the ball into the pistachios and coat half the ball in pistachios, then transfer into the sesame seeds. gently press so that the sesame seeds will adhere.
place onto a lined baking tray, sesame side up. gently press it flat with a fork
repeat with the rest of the dough.
bake in a preheated oven at 170 degrees C for 15 minutes or until done, cool on a wire rack ad store in an airtight container.
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| Rustic goodness !!! |
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