Middle Eastern Pastries in Melbourne

 

Kangaroo Chillin

When it comes to an end of 2014 year, I realize that everything has moved so fast that I remember very little of everything that passed. I do remember well the support and love of my family, my doggies, and the people who to this day are still here with me on this journey. 

2015 must begin with new hope for all. Hope of a less hectic year, the re-beginning of taking better care of ourselves, spending more time with people we love, and continue to explore new possibilities to enrich our life’s. 

Good food starts with good basics. This year I will take more time to make my blogs more personal.  Select recipes that are still easy to make, with simple explanations, handy tips, and more photos.  I will show basic techniques to make superlative cuisine.  

My Trip to Melbourne, Australia

I had a magnificent time on our visit to see my in-laws in Melbourne, Australia during 2014 Thanksgiving season. I visited beaches, the animal sanctuary, water falls, vineries, and much more.  I savored incredible new Greek, Lebanese, and Turkish foods. I had delicious and remarkable saganaki, spanakopita, moussaka, and other delicious Greek favorites. The entire trip was magical. I visited lots of grocery stores and markets in search of new spices, salts and new recipes. While having many cappuccinos, I indulged in many pastries which were impossible to resist.  

Here are some photos of pastries I enjoyed during my trip which I would like to share with you.I will write the recipes, probably teach them in my cooking classes this year, and share them on my blog.

Basma Pastry

BASMA: Pronounced [bas-mah], it comes from the Lebanese word for “a smile”. Well, when you take your first bite, it will put a smile on your face.

Basma is made from Knafeh dough, then multiple layers of dough and nuts are stacked and baked. Basma is served as a dessert. It is usually served as part of Baklava assortments. Basma is mostly popular in Lebanon.

 

Namoura Pastry

Namoura is a traditional dessert, easy and yummy. Dense cake with Middle Eastern flavors like rose water and orange blossom water, and soaked with simple syrup. It's sweet, sticky, and delicious. Good for every occasion, great after a meal, or with tea or coffee.

 

Almond Birdnest Pastry

These “ birdnest” are pastry sweets, filled with almonds, usually given on holidays such as Eid and Ramadan and at other celebrations.

These Pyramid pastries can be made with many types of nut fillings. They are all in the baklava family. Each have their individual look and special flavor.  

Hazelnut Pyramid Pastry

 

Walnut Pyramid Pastry

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Festive Pavlova

 

Pavlova Cake (Meringue)

3 egg whites, at room temperature

Pinch of salt

3 tablespoons cold water

1 cup sugar

1 teaspoon white vinegar

1 teaspoon vanilla extract

3 teaspoons corn flour 

Preheat oven at 350F. Place parchment paper on a baking sheet. 

In a medium size bowl, add the egg whites and a pinch of salt. With a hand mixer on high speed beat about 5 minutes, until soft peaks form. Add cold water, beat again. Add sugar gradually while beating. Add vinegar, vanilla, and corn flour, while still beating. Beat the mixture until you have thick stiff peaks. 

Trace around the bottom of a 9-inch cake pan or a plate to draw a circle on the parchment paper. With a large spoon add the meringue mixture in the circle, leaving the outer edges a little higher than the middle. Pavlova should be round with a little shallow middle for the cream and topping.

Place the pavlova into the oven right away and lower the heat to 250F. Let it bake about 1- 1 ¼ hours. When the pavlova is crisp on the outside and barely golden, turn off the heat and let the it cool completely before removing it from the oven. It will take at least 3 hours to cool.Transfer to a serving plate. Before serving, add whip cream in the center and top with fresh berries.  

 

stiff peaks

This Pavlova recipe is a very festive desert that is perfect for large celebrations like birthdays, Christmas, and other holidays. This elegant dessert was created in honor of the Russian ballerina named Anna Pavlova during her visit to New Zealand and Australia in 1920.

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Dried Figs with Gorgonzola and Pine Nuts

Dried Figs with Gorgonzola cheese and Pine nuts

12 or more moist whole dried black mission figs

3 or more ounces creamy Gorgonzola cheese

Freshly ground black pepper

12 or more toasted pine nuts

With your thumb, press down on the middle of the fig.  Make an indentation large enough to fit the cheese.  You can stuff as much cheese in the indentation as you wish. With a teaspoon add the cheese, black pepper, and top with a toasted pine nut.

Dried Black Mission Figs

 An afternoon,  I was searching for a snack and couldn’t decide what I wanted. Did I want something sweet? Did I want something savory? Dried figs are always in the pantry, and I had some leftover Gorgonzola from a class, so I put them together and decided that I could have both, the sweet and savory. There it was a new recipe for me to try at parties. I've made them since many times for my clients and cooking classes, and everyone seems to absolutely LOVE them!

It’s an easy dish to prepare that will delight and impress your guest. Each bite is memorable. I can’t explain memorable because you have to taste it to understand what I mean.

If you cannot find moist figs, place the dried figs in a small pan with warm water on low heat for a few minutes, add a little bit of sugar, and cook until they moisten. Strain and pat dry. 

honey

By the way, I also serve these as a dessert with a little drizzle of honey on top. Stickily delicious!

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