Ashourah PDF Print E-mail

Ashourah

This is a common dessert for Near Eastern Jews.

1 cup seeded raisins, chopped fine
1 1/2 pounds granulated sugar
1/4 cup water
1/4 cup chopped toasted almonds
1/4 cup chopped walnuts
1/4 cup chopped hazelnuts
1 pound borgoul or brown rice
Salt
1 teaspoon rose water or almond extract
1 teaspoon cinnamon or nutmeg

Boil sugar and raisins in the water until the bubble stage is reached. Remove from heat; add nuts. Cook borgoul or brown rice in slightly salted cold water to cover; drain when tender. Stir into the raisins and nuts mixture; cook about 5 minutes. Fold in the rose water or almond extract. Serve a heaping spoonful of this mixture over more nuts and top with an almond. Add a sprinkling of cinnamon or nutmeg if desired.

Serves 6 to 8.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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