Finally we have strawberries in Germany and this summer pudding with labneh and orange blossom water, is packed to the top with them. Ok, the orange blossom labneh is not typically British yet, but I think it goes perfectly with it. Summer pudding is really easy peasy to prepare, you just need fresh strawberries, some raspberries and blackberries, chopped pistachios, some powdered sugar and brioche. The dessert should be refrigerated for at least 8 hours, preferably overnight. The next day, when the summer pudding is cut, it reveals its inner beauty. In the best case, the fuchsia colored filling from red summer fruits will run on your plate. We, at least, loved the combination of fruity cold dessert with the creamy orange blossom labneh. It’s so easy to prepare and tastes really delicious. A wonderful way to enjoy a nicely sized portion of ripe fresh fruit.
Each region of the world has its own take on the best way to make Cheesecake. Germans use quark, while the Americans bake it with cream cheese, the Swiss with hard cheese, the Italians with ricotta and the French with goat cheese. We in the Middle East, on the other hand, bake it with Labneh or what we call in Persia Mast-e Chekideh. Have you ever made a creamy cheesecake with Labneh – Mast-e Chekideh? Give my Labneh Cheese Cake with rhubarb and strawberry compote a try and you will be addicted.
Ghalieh Meygoo is a traditional dish from Chuzestan in southern Persia on the Persian Gulf and a kind of curry with shrimps, tamarind, tomato paste, fresh cilantro, fenugreek leaves, garlic and lots of aromatic spices. Sometimes persian cooks add also curry and chili powder to the dish.
Shirini Keshmeshi are crinkled raisin cookies and taste buttery, are chewy on the inside and crispy on the outside and absolutely my favorite for persian Norouz. For me Shirini Keshmeshi must have crinckles on top and golden edges. Therefore I made them with butter, flour, powdered sugar (creates their cracked appearance), a little bit oil, an egg, vanilla extract and they are loaded with raisins for a fine texture, sweetness and an irresistible chewing experience.
2016 is the year of pulses as they play a major role to sustainablitiy. That`s why I choosed the chickpeas for this post. And what ist the most favorite recipe with chickpeas? Of course HUMMUS.