quince preserve (murabba safarjal)

Photo courtesy of Najmieh's Kitchen


Native to the Caucasus, the quince is much beloved for providing tartness and a delicate fragrance to dishes.It is commonly used in dishes from Iran, Turkey, Armenia and the Levant.Quince resembles a large pear and its taste is a cross between an apple and a pear.It cannot be consumed raw.It must first be cooked to remove its astringent taste.Once it has been prepared, it emits a floral fragrance and a delicate sweet and sour taste which lends a lovely flavor to a wide range of dishes from stews, braises, stuffings to syrups, desserts and preserves.Quince preserves being one of the first preserves to be enjoyed in the Arab world.

Yield:48 oz.

Ingredients:
2 lbs. quinces
juice of 1/2 lemon
4 1/2c sugar

Equipment:
2-(24oz) clean glass jars


1. Cut the quinces in half and remove the seeds and black stem and discard.
2. Put quinces in a pot and cover them with water and add the lemon juice.
3.Bring quinces to a boil then simmer for 45 minutes until they are tender.Remove them from
the pot with a slotted spoon and set them aside to cool.
4.Meanwhile, bring water in pot to a boil and add the sugar and stir till evenly dissolved.Bring
down the heat and continue simmering till the water becomes syrupy.
5.Cut the cooled quinces into bite-sized pieces and add to the pot and stir.Cook for an additional
30 minutes.
6.Remove pot from heat and allow to cool completely.Pour preserves into 2 (24oz.) clean glass
jars and refrigerate.

Salata Naranj bi Fistuk Halibi(Orange Salad with Pistachios)

I've been wanting to try this recipe for days unfortunately the weather here has not been in my favor.It would be nice if you can use Jaffa oranges ( also known as shamouti or khalili in the Middle East) but if they are not available just use any you have on hand.This recipe is perfect as a simple, light dessert after a heavy meal and requires minimal preparation.

Yield:4 Servings
Ingredients:
4 large Jaffa oranges or other kind of orange
1 1/2 Tbsp. rose water
1/4 c shelled pistachios
2 tbsp. whole mint leaves, for garnish
1/4 c fresh raspberries, for garnish (optional)

1. Using a paring knife, slice of the top and bottom of the oranges, then peel.Then slice each orange into equal slices (about 1/4"thick).
2. Place the orange slices on a nice serving platter and drizzle rosewater over them.Scatter the pistachios and raspberries(if using) over the orange slices ,then garnish with the mint leaves.Serve immediately.

Rosewater and Watermelon Ice

Like all fruits in the Middle East, watermelons are most often enjoyed fresh as a snack or as part of a dessert fruit plate.The best watermelons are reputed to be grown in Iran although, they have have also been known to be cultivated in Egypt before 2000 B.C. The following recipe is often served during the summer months in Iran as a chilled dessert.It is quick to make and doesn't require any special equipment but you can use a food processor if you prefer.

Servings:2-4

Ingredients:

1-5lb. watermelon

2 tbsp. rosewater

1-2 tbsp. sugar

2 pinches fresh rose petals, to garnish

1. Halve and seed the watermelon and cut the flesh into small cubes, reserving the juice.



2. Crush the watermelon pieces with back of a fork or process in a food processor with the reserved juice in batches till it turns into a granita-like consistency.



3. Put in a bowl and then stir in the rosewater and sugar



4. Chill in the refrigerator and serve ice-cold garnished with rose petals.

Rose-Scented Dessert Fruit Salad

Fresh and dried fruits are part of the conclusion of a typical Middle-Eastern meal.Typical Middle-Eastern desert salads usually contain a combination of 5-6 different kinds of fresh fruits or a mix of 50-50 fresh/dried. They are commonly flavored with either a rose or orange-blossom scented infused water, a common ingredient of the Arab pantry and garnished with nuts or pomegranate seeds. Some cooks make a simple rose water syrup to coat the fruits, but I prefer not to add any additional sugar as luscious, ripe fruits don't need any further flavor enhancement.In the recipe, are some of the common fruits that make up a traditional Middle-Eastern desert fruit salad but feel free to substitute any with your favorites.

4 Servings

Ingredienys;

1/2 medium cantaloupe, peeled & cut into 1/2"cubes

2 large oranges, peeled & sectioned;sections cut in half

2 bananas, sliced diagaonally

1/2 grapefruit, peeled & cut into 1/2"cubes

seeds from 1/2 pomegranate

1 c fresh or dried pitted dates, chopped (optional)

1 c fresh or dried figs, chopped in half (optional)

juice of 1 lime

2 oz. rose water essence

6 Tbsp. unsalted pistacios, to garnish

1. Put all the peices of fruit into a large bowl.In anaother bowl, mix together the lime juice and rosewater together.Pour limejuice and rosewater mixture over fruits and turn gently until well combined.
2. Refrigerate for at least 2 hours, until ready to serve.Garnish on top with pistacios.