Mn Zman! (Meaning long time in Emirati) Its been a while, I know, but you guys must be following @thooqmag on Instagram so know that we have been a bit busy with things over there.
On my free time, I've gone back to light experiments, which means overdosing on stone baked pizza, popcorn milk, and having ghureiba's for breakfast, my favorite! I always love it when they bake a fresh batch of Ghureiba, but decided to ditch the cardamom this time and resulted to using fresh vanilla beans, and let me just say that it is B E A U T I F U L.
Opening the box: B E A U T I F U L
Smelling them: B E A U T I F U L
Eating them: B E A U T I F U L
Maybe I'm overdoing it, but I just love love love using fresh vanilla beans in anything and everything, it really makes a difference and I respect the dish so much more.
so go on, make these tonight, and eat them tomorrow for breakfast with a cup of buttermilk (did I say buttermilk? yes I did.) This comes to the other subject I wanted to talk about, I don't know if its a saudi thing, but we tend to eat dessert with yoghurt, yes with yoghurt. Things like:
Halwat Al Tammur bil taheen + Yoghurt
Or basically any baked biscuit with a cup of buttermilk/Laban. I have no clue where it comes from, but man it tastes good, it brings down the sweetness of the dessert, and makes it utter perfection. So the next time your about to have some baked goodies like maamool, ghuraiba..etc pour yourself a cup of laban, and have it with it.
Its the middle eastern version of Cookies and milk.
And heres the recipe:
(Makes 2 big trays of Ghuraiba)
5 cup flour whole wheat flour, sifted
-1 cup icing sugar, sifted
-A Little less than 2 cups of ghee
2 vanilla beans
1 cap of vanilla extract
-1 1/2 teaspoon Baking Powder
-Halved Almonds for Garnish
Simply mix all the dry ingredients together then begin spooning in the ghee, start mixing with your hands until you achieve a dough that can be shaped in a sphere shape. Begin forming the balls and placing them on a baking tray (no need for parchment paper) when you have used all the dough, place half an almond on each one while pressing slightly. Bake in a 150 C oven until they are slightly golden from the bottom. Remove and DO NOT TOUCH until the next day (0r after 4 hours or so) they are very soft, your mere hands will crush and imprint them so what I do is leave them overnight covered and put them in the box the next day. Bam!
These can stay for up to a week if kept in an air tight container.