Mana’eesh (plural of man’oushe) are Lebanese street food at its best and come in a number of classic varieties you can order from tiny bakeries at every street corner. This one is a lighter version of the cheese type, which is normally made with fatty akkawi cheese (not easily found abroad anyway but mozzarella is close enough, though much less salty). I often fall back on this super easy recipe when I need to make food for a lot of people, or to take food with me, and it is always really well received. You can make a highly transportable version by spreading 4 circles thinly, spreading cheese on half and closing the other half over, calzone style (pinch the edges to seal). Then you can hike, climb and tumble all you like and the topping will stay put.
This recipe works particularly well with the Basic Pizza Dough, although you could use whatever dough you prefer, with or without yeast.
These cinnamon starts are allegedly THE German Christmas cookie. The vanilla sugar that is required is simply a way of adding a vanilla flavour without using liquid. You can make your own (well in advance) by simply placing a vanilla pod in a jar and filling it with sugar, which after a few weeks will be infused with the spice.
Also known as finikia, these cookies are closely related to Lebanese maakaroun, though the latter are far less elaborate. They are an essential part of a Greek Christmas, but leftovers will comfortably last for a few weeks after, thanks to being soaked in syrup! Do not refrigerate, as that makes them harden.
These Scandinavian treats used to contain a lot of pepper, hence the name; the spices were toned down with time. While heart and star shapes are popular, the traditional shapes comes straight from the pagan past: pigs, goats, horses and people.
This is a very rich dessert that involves no added sugar at all. Other fruits can be used, for instance raspberries go equally well with dark chocolate. The heavy cream can actually be replaced with coconut cream, which whips equally well, if you like the additional coconut taste. You can also replace the butter with coconut oil to really minimize the dairy/animal fat (you’ll only be left with what the chocolate contains). Either way, pour into small cups as you won’t need a big portion to feel satisfied.
One of the promises I made regarding this blog is there would NOT be paragraphs of Proustian moments (or dozens of photos) before you can get to the recipe. Instead I give you the root of all Proustian moments — the madeleine itself! Such a lovely little cake, not overly sweet, and very, well, French. It does dry out after the first day, and that makes a big difference, so I only make them for gatherings. Madeleine are usually made in specialized baking tins to give them their scallop shape, but mini cupcake tins work just as well, or use regular-size cupcake tins and underfill them.
This can be a bit tricky to get right. Too hot and it’ll be hard, not hot enough and it won’t caramelize. If you’re familiar with candymaking, the idea here is to reach a “firm-ball” stage (118-121ºC/245-250ºF on a thermometer).
This is a great side dish, though personally, spread over good bread, it makes my breakfast!
You can use these homemade crackers anyway you like, of course– the labneh is a wink at my fellow Levantines. Labneh is strained yogurt (moreso than Greek yogurt) which we have with bread, drizzled with olive oil, for breakfast or in a mezze.
These can make great party food as you really can customize the flavours in myriad creative ways. For instance, using grated cheese as a topping will result in cheese crackers. Why not also try finely chopped sundried tomato, or rubbing the dough with crushed garlic, etc — the important thing is to lightly top the dough, and not cover it (we’re not making a pizza), so the crackers still bake to a crisp.
Careful, if you underbake them, they will be soft. Still good, but not “cracking”.