Here are a few Arabian snacks to rustle up on the happy occasion of Eid
Try out these eggless delicious Arabian snacks that can be rustled up in a trice this Eid.
Ma'amoul is a sweet date-filled shortbread, buttery, delicious and crumbly.
Makes 6 large ma'amouls
Flour , ‘maida' - 525 gm
Unsalted butter - 190 gm, melted
Hot water – One third cup
Granulated sugar – One third cup
Yeast - Three- fourth tsp
Refined oil – One and a half tbsp
Salt - 2 pinches
Dates - 28, deseeded
Water for dates paste – half cup
In a tumbler, combine yeast, sugar and tepid water. Wait until it starts to froth, about 5 minutes. Take flour in a bowl. Make a well in the centre. Add the salt, melted butter, oil and the yeast solution. Gather into a soft dough. Knead for a minute until well-combined. Cover the bowl with a moist towel. In a saucepan, place the dates and water. Cook, stirring until the dates melt into a paste. Take off the heat.
Take a ball of dough. Pat it into a flat circle and create a cup-shape. Spoon the date filling inside. Enclose with a similar circle. Seal all the ends by patting firmly into shape. Else, take a ma'amoul mould. Press the dough circle in the mould. Add the dates paste. Enclose with a flat sheet of dough. Seal all the ends by pressing firmly in shape. You can also do this with a small bowl/ ‘katori'.
Preheat the oven to 200 degree Centigrade for 10 minutes. Bake at 160 degrees for 30 minutes, until the ma'amoul turns nice and golden. Serve hot with a beverage. Ideal with tea.
Note - For a healthy alternative option, ma'amoul can also be based on whole wheat flour , baking at 180 degrees for 25-30 minutes. Without pre-heating.
Felafel is a West Asian snack. These are surprisingly quick to make.
The recipe makes a dozen small felafels.
White chickpeas - 200 gm / 1 cup
Big onion - half, cubed
Garlic - 1 clove
Coriander leaves - A handful, minced
Cumin, crushed and roasted – half tsp
Coriander seeds, crushed and roasted- 1 tsp
Cayenne pepper – half tsp
Salt, pepper - To taste
Wash the chickpeas in hot water. Soak (in hot water) for 5 minutes. Process all ingredients together with 2 tbsp of the hot water into a coarse granular-textured paste. Shape into round balls using a milk ladle or ice cream scoop and flatten into thin, flat discs. Refrigerate the tray for 10 minutes. Meanwhile, heat oil in a wok. Place the pieces in the oil and fry over low-medium flame for 5 minutes until light golden brown and crisp. Serve immediately crumbled with coleslaw in a pita bread / 'kuboos' with fries.
Onion Rings, the most ubiquitous snack in the Arabian Gulf , can be eggless too. Delicious and crunchy, these rings make the best short eat. The recipe makes a dozen pieces.
Big onion - 1
Flour - 2 tbsp
Buttermilk , cold - 4 tbsp
Hot corn or refined oil - 1 tbsp
Salt - a pinch
Baking soda - 2 pinches
Refined oil – half cup, to deep fry
Slice the big onion horizontally in thick pieces. Separate each of the rings. Fill a bowl three- fourths with icy water. Add 2-3 ice cubes. Drop the rings in. Refrigerate for 2-3 hours. Drain the water and place each ring carefully on a towel. Pat dry taking care lest the rings are broken.
Peel off the slim filament that appears. In a bowl, combine flour, baking soda, salt (and pepper, optional) and sizzling oil. Add buttermilk and whisk to a smooth batter. Take each ring. Using a fork, carefully coat with the batter all over, into a uniform layer. Heat refined oil to medium heat. Place each ring and deep fry till light golden.
The onion rings will puff up and turn crisp in a few seconds. Flip over and cook both sides evenly. Scoop into a tissue-lined colander. Serve immediately, sizzling hot .
Note - Add 1 tsp fine rice flour to the batter for extra crispiness.
Keywords: Arabian snacks