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Makroudh (Arabic: مقروض, romanized: maqrūḍ), also spelled Makrout, is a cookie from the cuisine of the Maghreb.It is filled with dates and nuts or almond paste, that has a diamond shape – the name derives from this characteristic shape.
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
The cookies can be filled with nuts (commonly used nuts are pistachios, almonds or walnuts) or dried fruits, most commonly orange-scented date paste. [ 6 ] In Turkey, maamouls are referred to as Kombe and the filling usually consists of crushed walnuts, ginger and cinnamon.
Filled Cookies. In Egypt, kahk — a crumbly butter cookie stuffed with a date paste ball and sprinkled with icing sugar — is a family favorite for Eid al-Fitr. In other countries, such as ...
Get the recipe: 140-Year-Old Date-Filled Oatmeal Cookies. ... Whisk that all up, then stir the mixture over medium to low heat until it comes together into a thick paste. Set the filling aside and ...
The doenjang, or fermented soybean paste, meets sesame oil and black pepper for a salty, sweet and tangy kick. Choe suggests using the dip for blanched vegetables, or using it as a glaze for ...
Sephardi charoset is a paste made of raisins, figs and dates. [8] Egyptian Jews make it from dates, raisins, walnuts, cinnamon, and sweet wine. [9] Greek and Turkish Jews use apples, dates, chopped almonds, and wine. Italian Jews add chestnuts. Suriname Jews add coconut. [6] Iraqi Jews make it from a mixture of dates and nuts.
Huff paste was a cooking technique that involved making a stiff pie shell [38] or "coffin" using a mixture of flour, suet (raw beef or mutton fat), and boiling water. When cooked, a tough protective layer was created around the food inside.