A taste of the Middle East: part three

By | Category: Travel destinations

It’s a been a year since the Arab Spring, but tourists have been slow to return to Tunisia, Egypt et al. For those of you who consider the Middle East off limits, it’s still possible to have a taste of the region. Here Greg and Lucy Malouf, share their recipe for Turkish Delight florentines, with CD-Traveller readers

Turkish Delight Florentines


Ingredients (makes about 15)
50g unsalted butter
125ml cream ( 45 % fat )
125g caster sugar
440g flaked almonds
60g plain flour
300g best-quality dark chocolate
8 pieces rosewater Turkish delight, finely chopped

Method
Preheat the oven to 160°C ( GAS 3 ). Grease baking trays and line with baking paper. In a small, heavy-based saucepan, bring the butter, cream and sugar to the boil. Remove from the heat. Allow to cool slightly then stir in the almonds and flour. Drop teaspoonfuls onto the baking trays, leaving plenty of room between each one for spreading. Flatten slightly with a wet fingertip. Bake for 8–10 minutes, until the biscuits are a light golden brown.

If you like, at this stage you can cut the biscuits into neat circles with a pastry cutter, before returning them to the oven to finish cooking. Bake biscuits for a further 8 minutes until they are a deep golden brown.

Remove from the oven and, while they are still warm, scatter with the pieces of Turkish delight. Alternatively, scatter the Turkish delight onto the melted chocolate before it sets.) Once the biscuits are cool and fi rm, transfer them to a wire rack. Melt the chocolate and brush a thick coat onto the flat sides of the biscuits. Use a fork to create the traditional wavy pattern.

Bon appetite!

Malouf: New Middle Eastern by Greg and Lucy Malouf is published by Hardie Grant, £30, Hardback

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