The Brass shares some interesting recipes sure to add a delicious spread to your Iftar meals
The Brass – Walnut Sahlab Recipe
100 – 150ml milk
2 to 2 ½ teaspoons of orchid flour
1 teaspoon of roasted/crushed walnuts
½ tsp of rose water
Simmer gently until it thickens
Top it with a sprinkle of cinnamon powder and coarsely ground/roasted walnuts
(Guests add sugar to taste)
Rosewater Cheese Cake with Praline of Pistachio and Fig Cheese Cake
250 g cream cheese
12 g cornstarch
75 g sour cream
100 g icing sugar
20 g pomegranate molasses
35 g rose water
Mix all the ingredients together and put in the fridge.
30 g ground pistachios
150 g butter
250 g flour
1 pinch salt
100 g icing sugar
Cream butter and sugar.
Add eggs and continue to beat. Add salt.
Add flour, ground pistachios all at once and blend just until flour has been incorporated.
Shaped and Refrigerate until ready to use.
This dough must be used CHILLED
Preheat the oven 160 Celsius.
Cut the chilled dough into a few pieces (to make the cooking process faster) and bake it for 25 min.
Cool after cooking and blend it with the melted butter.
Put the mixed dough in a ring of 24cm diameter and 4cm high.
250 g fresh figs
75 g sugar
1 lemon juiced
In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy. Add the lemon juice and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
100g crushed pistachios
Roast and crush the pistachios. Make the caramel with the water and sugar until light brown then add the crushed pistachios. Mix all together then allow to cool completely and crushed coarsely.
Pour the fig jam over top of the pistachio base, then add the cheesecake mix and cook in oven at 100C for 45 min.
Remove the ring once the cheesecake is cooked and cooled down
Garnish with the crushed pistachio praline on the top, and fresh figs