Middle Eastern Cold Cereal Recipes Almonds S

GLUTEN-FREE COCONUT ALMOND FLOUR CAKE (INSPIRED BY MIDDLE EASTERN CAKE HARISSA)

Steps:

• Prepare the Scented Sugar Syrup first. To do so, add the sugar, water, and lemon juice to a medium, thick-bottomed saucepan, and bring to a boil over medium heat, giving the pan an occasional swirl and skimming off any foam on the surface. Turn the heat down slightly and boil 2 minutes. Turn off the heat and stir in the rose water or orange blossom water; let it cool to room temperature while you make the cake.
• For the cake, preheat oven to 375F; brush the tahini on the inside of a 6-inch (15.25 cm) round baking pan.
• Whisk together the almond flour, arrowroot starch, tapioca starch, baking powder, salt, and sugar in a large bowl. Stir in the butter and then the milk until combined, and then fold in the coconut.
• Transfer the batter to the prepared pan and spread it out evenly; let it sit for 10 minutes.
• Score the batter into 1-inch (2.5 cm) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.
• Bake until the sides and top are golden brown, about 30 minutes. (If the sides are brown but the top isn't, you can broil the cake for a couple minutes to brown the top.)
• Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving.

ASHURE CEREAL

Steps:

• Adjust oven racks to lower-middle and upper-middle positions. Heat to 350. Line two baking sheets with parchment paper, and set aside.
• Combine oil, honey and sugar in a medium saucepan, and set over medium-high heat. Whisk well, and bring to a boil, stirring occasionally to prevent scorching.
• In a large bowl, combine remaining ingredients, and mix well. Once the honey mixture comes to a boil, carefully pour it over the dry ingredients. Working quickly, use a large silicone spatula to stir, turning the contents of the bowl over until everything is coated evenly with the syrup. Transfer mixture to baking sheets, and use spatula to flatten out cereal into an even layer.
• Place baking sheets on prepared oven racks, and bake for 10 minutes. Carefully remove 1 tray at a time, and use spatula to stir cereal around. Rotate trays 180 degrees, and switch oven positions to ensure even baking. Bake for 4 to 6 minutes longer, until golden brown and well caramelized. Remove from oven, and allow to cool entirely on the trays before breaking cereal into large clusters.
• Store in an airtight container for up to 2 weeks.

CRUNCHY MIDDLE EASTERN CHICKEN SALAD RECIPE

Steps:

• Make the tahini sauce by combining the garlic, sesame paste, lemon juice, Greek yogurt and water in the bowl of a small food processor. Puree until fully combined and season with salt and pepper.
• Remove the skin from the chicken and shred or dice the meat.
• Add the chicken to a large bowl along with the shredded carrots and toss with the tahini sauce.
• Stir in the sliced almonds, chopped cilantro and za'atar.
• Season with additional salt and pepper as desired.
• Serve on pita or naan bread with greens such as baby spinach.