Tagged: Cooking

Travel | Middle Eastern Shortbread

Middle Eastern Shortbread

Walking into great big Arabic Patisseries as a child was akin to walking into a toys ‘r’ us store. I would run down the long isle of pastries with a selfish grin on my face, wondering what I would choose. But it was the humble short-bread that never failed to please. The firm sugary biscuit would melt as it touched my lips. It was a family fave! But what was even better was when Mum made a batch of her own at home. Eating searing hot shortbread still to this day has to be one of life’s greatest pleasures!

Mum’s Middle Eastern Shortbread:

1 cup Samneh (margarine and butter boiled, with the foam skimmed off the top; basically clarified butter but normal butter will work too)
1 cup Pure Icing Sugar
2 cup plain flour
Pine nuts or Pistachio nuts to garnish

Mix all ingredients in a bowl and shape into round crescents.
Refrigerate for 30 minutes and then bake in a 170 degree oven for 10 minutes. Leave to cool before serving (But I never do, its better searing hot!)

Travel | Mezza


Lugging our colossal luggage bags down the cracked and jagged streets of The Old City has to be one of the most exhausting arrivals that I have yet experienced. But once checked into our hotel food was on my mind. Gushing into the first half-descent restaurant found, we demanded the most popular item on the menu. And out it came. Or should I say out they came; mountains of flat bread, freshly pickled olives, chillies and gherkins, shredded red and green cabbage, tomato and chilli salsa, tahini salad. And that was just the starter.