Taste Testing .....

Coconut Besboosa
Coconut Cookies
Rahash
Corn Fritters frying ...
The end result was more of a corn pancake then fritter

BASBOOSA (makes a 9" x 13" pan)

Ingredients:
1 1/2 cups semolina

1/2 cup desiccated coconut

2 Tbsp. baking powder

1/2 cup liquid butter or margarine

2 eggs

1/2 cup sugar

1/2 cup plain yogurt (or canned thickened cream)

1 tsp. pineapple flavoring or vanilla flavoring (optional)

almonds, pistachios or cashew nuts (optional)

In a large bowl mix the semolina, coconut and baking powder. Knead in the liquid butter until it is well blended.

In a blender (or with a mixer or hand beater) blend the eggs, sugar, yogurt and flavoring. Add the wet mixture to the dry mixture. Stir with a spoon until combined and pour immediately into a 9" by 13" ungreased cake pan.

If desired, decorate the top of the batter with the nuts so that there will be one nut in the middle of each piece (which is cut when removed from the oven) or sprinkle a little coconut on top instead.

Bake in a 350 degree oven until done and nicely browned. Over the hot cake pour cool syrup (recipe follows). Allow to sit to absorb the syrup (a half an hour is good). Cut, eat and enjoy!

Syrup- In a small saucepan combine and boil for about 5 minutes: 1/2 cup water, 3/4 cup sugar and (optional) the juice of half a lemon.

Coconut Macaroons

4 large (120 grams) egg whites
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup cake flour
2 1/2 cups (220 grams) sweetened coconut

In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate (about one hour) or until the dough until firm.

Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.

Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes about 2 dozen Macaroons.

An improvised recipe: 

RAHASH is the Gulf version of Al Halawah Altehiniyah,

made from sesame seeds paste, sugar and flavouring. Kuwait is very famous for its Rahash specially the variety sweetened with debs (date syrup), hence Rahash is a traditional gift from Kuwait. Al Halawah Alteheniyah is also ideal to substitute Rahash in this recipe.

Ingredients:

1/3 cup butter or margarine

2/3 Rahash (125g)

1/2 cup sugar,

1 egg

1 1/4 cups all-purpose flour

1 teaspoon cardamom powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

For Decoration:

1/4 cup chopped pistachios

2 tablespoons sesame seeds

Method: Cream the butter, sugar, rahash, eggs and cardamom. Add the rest of the ingredients and mix well. Cover and cool for one hour. Heat the oven to 190 degree C or 375 degree F. Form the dough into small balls (2cm in diameter). Arrange in a lightly greased tray allowing 5cm between the balls.Press the top of each ball with a fork dipped in flour.

Decorate with pistachios and sesame seeds.Bake until set and its bottom is golden.

Variations:

Rahash Lover’s Biscuits :Stick each biscuit with the other using date syrup or jam. Roll the side in roasted sesame seeds and serve.

Rahash Biscuits with Jam: Reduce sugar to 1/3 cup. In step 5, roll each ball in chopped pistachios. Press your thumb or a small spoon in the centre. Bake and cool, then fill the centre with strawberry or apricot jam.

Marble Rahash Biscuit: After step 3, divide the dough into two equal portion. Add two tablespoons of date syrup or one tablespoon cocoa powder plus one tablespoon of icing sugar to one portion. Mix cover and cool.Take a small piece of each portion, form each into a small rope. Twist the two ropes forming a spiral, arrange in the tray and bake. Alternatively, roll between your palms the two small pieces into a small ball to obtain a marble effect. Decorate with sesame seeds.