The close interest in the Middle Eastern cuisine is partly the merit of serious gastronomic authors who not only explored the region for many years and collected recipes, but lived in the world of oriental tastes. These authors become known in our country. Claudia Roden, who grew up in Egypt in a family of Syrian emigrants and living in London, is considered the most serious authority in the kitchen of Sephardic Jews, Maghribes and Middle Eastern countries. Tamimi themselves – two chefs themselves, managing successful institutions in London – by origin of a Jew and the Palestinian from Jerusalem themselves. A few years ago, they returned here in order to record their memories and nostalgia for the city of childhood in an understandable whole language of recipes. The Lebanese chef Greg Maluf, living in Australia, published several books with modern interpretations of Moorish, Syrian, Jordanian and Lebanese dishes.
Preparation: 20 min.
What you need:
200 g of large soft dried apricots
200 g of soft cheese type ricotta
50 g of walnuts
1 h. l. Cardamon boxes
0.5 hours. l. cinnamon
Liquid honey
What to do:
1. Put the cardamon boxes in a paper towel, gently wrap and teach a heavy knife handle on them or a pestle. Remove the shell, rub the seeds in a pile into dust, mix with ricotta, add a little honey and cinnamon.
2. Fry slightly in a dry pan and chop the nuts finely.
3. Cut the dried apricots and prunes on the side so that they can be stuffed. Start dried fruits with ricotta and put on a dish with a cut up.
4. Sprinkle the filling with walnuts and, if desired, still be pouring on honey.
Bon appetit!