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flower on stone“We have come into this exquisite world to experience ever and ever more deeply our divine courage, freedom and light!” — Hafiz

What a perfect quote to embody New Year. Persian New Year, that is, aka  Nowruz!

To me, it just feels right and natural to have a new year start with the promise, rebirth, and blossoming of spring.

Spring is a reminder of the inner light within each and every one of us. That’s worth celebrating!

Persian Card_New_YearsScroll down below for a roundup of highly celebratory (and symbolic) recipes from fellow Persian food bloggers. 

Thanks to the fabulous Sanam, of My Persian Kitchen, for putting this together!

Oh, technically the big day of the Persian New Year is always the spring equinox, which falls on Thursday, March 20, this year. Now’s as good a time as any to spread the happiness and to prepare for a fresh new season.

At the moment, I’m in a bit of Spring Cleaning Mode. (Oooof, those closets needed every ounce of attention I gave them last weekend. Ha!) I’m also prepping to host another yoga retreat, in upstate New York/in the Hudson Valley area.  March 14-16—perfect timing to get us ready for spring.

Looks like 2014 is a year of new beginnings for me in many ways. I’m headed to India at the end of the month. This trip has been a dream of mine for many years. At just the right time,  the stars aligned, the Universe and those I love are shining their support and approval on me, and I’m flying off on the night of the new moon. It’s happening!

As for Spring Cooking:

This is a classic clip for my (somewhat limited) TV archives. Here I am cooking kuku sabzi on live TV for Nowruz. This was on Good Day New York a.k.a Fox 5 a few years back:

More blogger Persian New Year goodness:

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Minty green gazpacho.

Happy Summer, everyone. Having at least a little fun? Eaten anything amazing lately? Hope so.

Honestly, my eating habits have been a real snoozefest these days, and all of these heat waves have done a number on my appetite and motivation to create new recipes. Do we really need another quinoa salad blueprint? It’s just a hunch, but I’m pretty sure you can rig up your own romaine salad with sliced strawberries and toasted pine nuts. Right? Right.

Spotted so many varieties of mint at the NYC Union Square Greenmarket the other day.

However, a flash of inspiration and a tad of laziness actually inspired a recipe worth sharing:  Minty Green Gazpacho. This all happened because my Ayurvedic doc, Pratima, recommended that I limit my consumption of tomatoes. This is the amazing woman whose regimen and advice got my skin from painfully and constantly breaking out to totally clear, calm,  and makeup-free. So when she gives me dietary advice, I tend to follow it (for the most part; I’m not perfect).

Another farmer’s market shot.

I do LOVE a good gazpacho, but she’s right…it’s a bit heating for me, especially in the summer. Plus, I was looking for something soupy, cooling and velvety to enjoy for lunch one day. Something green that would nourish but not weigh me down or sap my energy. Fresh mint, zucchini, and cucumbers at the farmers inspired me.

This soup comes together quickly in a blender or food processor, and can be served hot, cold, or at room temp.

Minty Green Summer Gazpacho

Yield: 8 cups (64 ounces). Recipe can easily be halved.

  • 3 large zucchini, or 6 medium
  • 4 kirby cucumbers (kirbies are best because they are crisp, but use what you can easily get. Peel if you wish.)
  • 4-6 cups Water (amount can vary a lot due to how watery your zucchini and cucumbers are)
  • Seasoning packet or bouillon cube of choice (I used this stuff by Goya. So sue me).
  • 1 avocado
  • 1 small onion
  • Fresh mint: start with 2 Tablespoons, add up to a cup (but add in stages, as it can be strong. If you don’t have fresh mint, use another herb you like, such as basil, or a tiny amount of mint extract. Like not even 1/8 of a teaspoon of extract to start. Whether using extract or herbs, start with a small amount, blend, taste, and adjust)

1. Chop half of the zucchini and half of the cucumbers into chunks your blender can handle. Add chunks to your blender, along with liquid, seasoning packet, and garlic.  Add more liquid as needed. Blend until smooth. I used my Vitamix, and with the lid securely attached, was able to let the soup lightly cook/blend as I worked on step 2. . . .

2. As the soup blends, dice your remaining zucchini and cucumbers. Dice the onion as well. Prepare the avocado (removing pit and scooping out flesh).

3.  Now blend in the mint (or extract) and avocado. In the Vita-mix, I added these final 2 ingredients in after blending for 5-6 minutes. I blended for one more minute.

4. Test for seasoning and adjust and re-blend as needed. Pour soup into a serving bowl, and gently mix in diced zucchini, onions, and cucumbers. Garnish with fresh mint and serve, or allow to cool in fridge and serve cold.

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A kale stalk grows in Brooklyn. No, seriously. I snapped this pic at the Brooklyn Botanic Garden recently.

Some people have a way with words. I, apparently, have a way with kale.

Three very unexpected individuals went slightly crazy over this kale recipe:

  • A friend who isn’t much of a veggie eater at all. To the point that I always bring a green salad or a side to contribute to dinner at her place, because otherwise, we’re green-free; to her credit, she’s gracious about this habit of mine, and she loves this kale).
  • Another friend who isn’t a big food person at all, much less a fan of greens. The friend who says, “I don’t eat sides.”  Ha!
  • And my cat.

Yes, you read right. My cat loves this kale. At first I thought he was simply licking the chicken sausage juice off of the plate. But no, the little boy started eating the tiny leftover pieces of greens. With gusto. We’re talking purring and coming back to look for seconds gusto. I trust my cat’s taste in food. He’s quite the foodie, actually. He enjoys hanging out in the kitchen with me, likes chicken only when it’s prepped a certain way, and loves coconut yogurt by So Delicious. He’s got great taste, that one.

Grainy Blackberry picture of my cat :-), whose name is Bise. (Rhymes with the last syllable of resume).

The recipe is so simple. And good!

Simple Skillet Kale Saute with Chicken Sausage

Note: Feel free to leave out the chicken. The kale still tastes fabulous without it.

Ingredients to serve 2:

  • 2 or 3 links chicken sausage, cut into ovals
  • 1 bunch of kale
  • cooking oil of choice, up to 2 tablespoons
  • Seasoning blend of your choice (I’ve been using Trader Joe’s “Everyday Seasoning” for my kale lately)
  • Salt (ONLY if seasoning blend is unsalted)
  • Nutritional yeast or grated cheese of choice (optiona)
  • 2 Tablespoons sundried tomatoes, slivered (optional)
  • Splash of pomegranate molasses (optional)
  • Splash of water or broth of choice (might not need)

1. In a roomy skillet or Dutch oven, heat the oil over low heat. Once the oil is warm, add chicken sausage and allow to brown on one side (check after about a minute).

2. Meanwhile, prep kale (rinse, cut or tear into pieces)

3. Flip chicken sausage. Now add kale to skillet and on one side for a minute or two. Then turn it to coat with oil and sausage juices, then add spices, plus sundried tomato slivers. Turn and cook the kale on for another minute or so. Taste kale for texture (I like mine tender-crisp), and adjust spices, including salt, if desired. Add a drizzle of pomegranate molasses, if using. (If at any point the kale becomes too dry in the pan, add a bit or water or broth of choice)

4. Remove from skillet, sprinkle with nutritional yeast or grated cheese (if using), and serve warm. It can also travel well and makes a tasty cold salad or side dish.

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Pistachio Nut Butter with a touch of honey. It's actually very easy to make your own pistachio butter.

Lately I’ve been “shopping” in my own pantry and fridge to use up goodies already on hand and keep some money in my pocket. There is so much upheaval and need in the world on any given day, but lately it seems like so much is going on. It gets a bit overwhelming sometimes. So I’m focusing on having an attitude of gratitude and creating more with less.

It just so happens that I am lucky enough to have a surplus of pistachios at the moment, so I decided to make a nut butter with them. It took all of five minutes, turned out great, and I already have some easy recipes ideas in mind to use it in. Anything that’s good, I’ll share with you.

Of course, it’s quite delicious on its own. Or melted a bit on top of ice cream, in a sandwich, or mixed into oatmeal. Those are just a few ideas; as you can see, there are tons of uses for this stuff, as with any nut butter. Leave your ideas in the comments.

Stay tuned for some upgrades to West of Persia. I’m working on an Amazon store for the site, and also have a cool giveaway coming up.  Have a great day!

NOTE: Take a look at your blender or food processor’s instructions for making nut butters, and adjust your use of your machine as needed when making this, or any,  nut butter. I made mine with my Vita-Mix, and just used the wet blade (I don’t own the dry blade).

Homemade Pistachio-Honey Nut Butter

For approx 2/3 cup of nut butter:

  • 1 cup pistachios, shells removed
  • 2-3 Tablespoons oil (I used grapeseed oil)
  • 1 Tablespoon honey
  • 1-2 Tablespoons water

1. Grind the nuts in your machine until they’re broken down into chunks, but NOT pulverized.

2. Now add in oil, a Tablespoon at a time. Also add in honey and about half a tablespoon of water. Grind on low as a paste begins to form.

3. Stop blender, scrape down sides, and re-blend, adding water IF NEEDED little by little to get (or keep) things moving. Repeat this step as needed. Stop blending when the desired consistency is reached. I like my nut butters chunky sometimes, so I left this pistachio butter on the chunky side this time.

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Stressing over making a homemade dessert for Valentine’s Day? Don’t worry, my loves, I gotcha covered with a few simple, quick options:

Chocolate Almond and Apricot Truffles

Chocolate almond apricot truffles are an easy cookie to make. Gluten-free flour works in this recipe, by the way (I used Bob's Red Mill).

Or you could salvage a broken cake with my Chocolate Cherry Trifle:

This trifle is any easy way to salvage a broken cake, or use up leftover chunks of chocolate cake or brownies. The layers make it look pretty and deliberate ;-)

Another fun and easy option: Molten Chocolate Cakes with a Middle Eastern Flair

This cake is really molten, to the point of oozing apart like lava. Ha! If you'd rather keep it together, just bake in ramekins to serve.

If chocolate’s not your bag, but jewels are, consider:

Bejeweled Biscotti with a Persian Twist:

Persianized biscotti. Yes, these cookies could be dipped in melted chocolate, if you're so inclined.

Dunk your biscotti in some Persian Hot Chocolate:

!

Hot chocolate infused with the finest Persian saffron and cardamom? Win!

Portion Control a Concern? Try:

Frozen Hot Chocolate “Shots” With a Goat Yogurt Topping

Petite shots of chocolately goodness!

I hope these options help. I’m working on one more chocolatey goody, which tastes amazing, and is gluten and dairy free. I’ll post it soon.

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Spicy Winter Tea with cookies.Yes, tea served in a coffee mug. I have so much tea, I don't have space for actual tea sets. ;-) Plus a student gave me these mugs, and I happen to really like them.

Nothing warms my heart quite like a cup of hot tea and a plate of cookies on a cold winter’s afternoon.

Have I ever told you guys about my tea collection? No joke, I have about fifty, as in 5-0, different types of tea. taking up a fair amount of precious real estate in my kitchen. This is even more ridiculous when you consider that I’m rockin’ a cramped New York City Prewar galley kitchen that, outside of the appliances,  hasn’t seen an update since the Nixon administration.

Quality tea deserves quality cookies. I didn't make these. I let the experts at my fave Middle Eastern pastry shop, Laziza in Astoria, NY, do that.

Percentage wise, tea takes up a huge amount of my storage space, but I’ve no regrets. That’s because I’m the type of person who sometimes looks forward to the post-meal cup of tea more than to the meal itself.

Yes, Persians love their tea, and I’m no exception, as my dedication to my collection shows. My fam might consider my stash of all sorts of teas–from green jasmine, to chocolate mint, to Tiramisu–a bit weird. In Iran, the teas I remember were always black teas brewed to a beautiful dark amber, served with cubes of sugar and savored often.

The way the cookie crumbles. . .when it crumbles in my tea, I love it. Love to drink up those little cookie bits. Ha!

A quality black tea, maybe an Earl Grey, is where it’s at when we’re chatting about Persian tea. P.G. Tipps brand works for me, but even good ol’ Lipton will do the trick.

About the only bad memory I have about tea is the time in Iran when I knocked over my uncle’s tea cup and got a blister on my foot. Whoops! That taught me a valuable lesson: awareness of hot beverages!

Today’s tea is super simple. You just brew the black tea of your choice, and add in a few chunks of fresh peeled ginger, a cinnamon stick or two, cardamom pods, and a shake of rose or orange blossom water. That’s it.

Afternoon delight!

If you’re hot where you are now and want a cool tea option, try my Persian Iced tea with a Rose Water and Cardamom Infusion, which was featured on Saveur Magazine’s “Best of the Web” a few months back. For now, the hot pot:

Warming Winter Spiced Tea

Brew black tea of your choice according to package instructions. For each cup of tea, add in the following:

  • A chunk of fresh, peeled ginger
  • A cinnamon stick
  • Up to 3 cardamom pods
  • A splash of either rose water or orange blossom water

Serve with cookies (or “biscuits”) of your choice, and enjoy.

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Hot cocoa with some chai spices thrown in . . .a joyful morning delight.


In my world, few things make a morning more tolerable, maybe even a tad joyful, than a steaming cup of homemade hot cocoa. I actually somewhat look forward to the cold winter mornings for this very reason. Perhaps this means I need to investigate the possibility of getting a life, but hey, there’s nothing wrong with being amused by the smaller, simpler pleasures, right?

Community garden in Harlem that I spotted on a recent walk. Sadly, this sliver of property, sandwiched in between brownstones, is for sale. I wish it could stay as it is–a wonderful seasonal space.

It’s fun to play around with the flavorings of hot chocolate. Like my Persian Hot Chocolate–dark chocolate infused with cardamom and saffron. Here are my tips on how to make the perfect cup:

  • Always use the highest quality cocoa powder (or nibs, or whatever) you can find. Droste’s is a good brand that costs a bit more, but I find worth it.
  • Go with unsweetened if possible. Just try it! Dark and unsweetened is my personal favorite. You can always add sweetness to your taste. Who knows, you may come to love, as I sometimes do, a cup of unsweetened hot cocoa.
  • Use milk for a rich and creamy taste, but definitely consider dairy alternatives. Some of my favorite hot chocolate “base” milks are coconut milk, hazelnut milk, almond milk, and rice milk.
  • Have fun and get creative flavoring your drink. Take a hint from coffeehouses. Mint mocha? Mint hot chocolate!  Hazelnut flavoring? Hazelnut hot choc. Chai Latte? How about a Chocolate Chai Latte? In fact, let’s do that now:

Hot Chocolate Chai Latte

For one serving:

  • 8 ounces milk of choice
  • 2 generous Tablespoons cocoa powder
  • 1 Chai tea teabag OR a quarter-sized chunk of fresh ginger, a few black peppercorns, and a cinnamon stick (or a teaspoon of cinnamon powder)
  • 1/2 teaspoon of vanilla extract (optional)
  • Sweetener of choice (stevia, sugar, etc)

Directions:
1. Warm a non-reactive sauce pan under low heat. Add in chocolate and lightly “toast” for 20-30 seconds over low heat to bring out the flavors.

2. Add in one-third of the milk and whisk until chocolate is lump-free and well-dissolved into the milk.

3. Add in the rest of the milk and whisk again. If using the teabag, add it in now. Or, add in the fresh ginger, peppercorns, and cinnamon. This allows the spicy flavors to infuse.

4. Do not boil, but cook on low heat until the edges of the milk start to bubble.

5.  Stir in vanilla (if using) and remove from heat. Pour into serving cup of choice.

6.  If using sweetener, sweeten to taste and enjoy!

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There wasn't much of this Persian Eggplant Dip left to photograph, but I did my best.

Sometimes the best recipes are the simplest. Here’s a recipe my dad shared with me verbally on a recent visit. It was inspired, in part, by the eggplants then growing in the family garden.

Our conversation went something  like this:

Dad: “You know what you can do with this eggplant? Take a whole eggplant and roast it in  the oven.”

Me: “Do you have to poke holes in it? You know, to let the steam escape?”

Dad: “No, just let it roast really well until it starts to cave in on itself. You might have to turn it over once.

Then cook some onions in a pan on the stove for a few minutes. Then you add in some garlic. . .”

Me: “Do you add any spices to the onions and garlic?”

This is the type of eggplant growing in the family garden, and this is the type I used back in New York to make the Persian Eggplant Dip recipe my dad had shared with me on a visit this summer. Photo courtesy of Stock.xchng

Dad: “No, just salt and pepper. Anyways, you cook the onions and garlic until they’re soft. Then you can add in a little bit tomato and cook that for a minute.

Then you cut the eggplant, take out everything, and mix it in with the onion and garlic. Cook it until. . .let it get warm.

You can eat this like a dip with some cheese and bread [My dad loves cheese and bread. To the point that they make their own].

Or you can even have this as dinner. You can eat it cold, too. “

Me: “Wow, that sounds really easy and healthy. But like it would be really satisfying too. “

Dad nods in agreement, and I’m thinking, “New blog post. Score!”

So yes, that’s the recipe. I suspect that second to leaning recipes by doing, the verbal passing down of recipes is historically the second most common way recipes are passed down through the generations.

More specs:

Oven roasting temp? 400-425 F worked well for me.

Length of roasting time? For 2 medium eggplants, start with half an hour. Turn them over at 15 minutes.

Goats on the farm. There's only one goat who my dad milks, because she is no longer nursing but still producing milk. That one goat yields about a gallon of milk a day. Udderly ridiculous. They use the milk to make yogurt and goat cheese.

How long to cook the onions? 10 to 15 minutes. Add the garlic in the last few minutes so that it doesn’t get bitter or burn. Alternately, you can smash is pre-roasted garlic at the last minute if you have some on hand.

Optional Extras? Garnish with fresh herbs of your choice. I mixed in a few dollops of goat cheese in a fromage homage to the goats my fam keeps. They make their own goat cheese from their milk.  I avoid dairy for the most part, but definitely enjoy a few smidges of goat cheese when I visit the fam. It’s sooooo good and fresh!

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Baby eggplants stuffed with lean ground chicken, pine nuts, scallions, and walnuts. Topped with a warm sour-cherry pomegranate sauce.

Maybe I”m too easily amused, but a trip to the farmer’s market is one of the highlights of my week. I’m quite obsessed with farmer’s markets, really. To the point that I’ll always try to hit up the local markets when I travel. It’s a cool way to get a feel for a city or town. The vibe, the people, the types of food that grow there. It’s informative, fresh, and chill.

Mini eggplants at my neighborhood farmer's market. A steal at $1.50 per pound.

Right now, eggplant is in season in my corner of the world. In particular, those precious baby aubergines, with hues ranging from lavender to deep purple. They were just begging me to buy them and stuff them silly.

Full disclosure moment: Today’s recipe is a total riff on something Joumana of Taste of Beirut did recently.  Her Eggplant in Walnut and Pomegranate sauce was too tempting to pass up. The first time around, I honored her recipe and it was fabulous. Then I decided to experiment and make a meat-stuffed eggplant with a sour cherry pomegranate sauce.

Fairytale eggplant, to the left. Yes, they're really called that. These petite beauties are delicious stuffed.

The eggplants are left unpeeled, then baked, and finally stuffed with a mixture of ground chicken, ground walnuts, scallions, and pine nuts. Then they’re sauced with a simple mixture of sour cherry preserves (or juice), pomegranate paste, and chili pepper. It’s a meal that’s satisfying without being heavy, and it’s pretty darn good for you too.

So thank you, Joumana and to my local farmers market for providing the inspiration for today’s dish.

So delicious, so healthy!

Stuffed Baby Eggplant with Sour Cherry Pomegranate Sauce

If you can’t find small eggplants, you can use bigger eggplants instead. Adjust cooking time accordingly. Sour (tart) cherry or pomegranate juices/jams can be used interchangeably for the sauce. Good to know in case you don’t have easy access to one or the other.

Ingredients:

  • 24 baby eggplants
  • 1 Tablespoon olive oil
  • 2/3 pound of ground chicken (can use turkey, lamb, beef if you prefer)
  • 1 Tablespoon Arabic spice blend
  • 1 Tablespoon sage
  • 2 Tablespoons za’atar (optional)
  • 1/2 bunch of scallions, thinly sliced
  • 2 cloves garlic, finely chopped or even grated
  • 1/2 cup ground walnuts (optional)
  • 1/4 cup of pine nuts
  • 1 Tablespoon tomato paste
  • Salt and pepper to taste

Sour Cherry Pomegranate Sauce

  • 2 Tablespoons sour cherry preserves OR 1/2 cup tart cherry juice
  • 2/3 cup pomegranate juice
  • 1/2 dried chili pepper
  • 1/2 teaspoon cardamom
  • pinch turmeric

Directions

1. Preheat oven to 425. As oven preheats, wash and pat dry baby eggplants. Line your baking pans or dishes with foil. Place baby eggplants on baking sheet or dish. Do not overcrowd. Bake for 30 minutes on the middle oven rack, testing for doneness at 25 minutes.

2. As eggplants roast, make filling. Warm olive oil in a skillet. Once it’s shimmery, add chicken, breaking up the ground chicken as you move it around the pan. When chicken is approximately half cooked (you’ll be able to tell parts of it are still raw), add in spices, including za’atar, if using,  plus scallions and garlic. Cook chicken until done. Next, add in scallions, pine nuts, ground walnuts, and stir. Add in tomato paste and splash of water if mixture is getting dry. Stir again, taste, and adjust seasoning to taste. Cook another minute or two more, then turn off heat.

3. Remove eggplants from the oven. With a fork or knife, test for doneness (fork or knife should slide easily through the eggplants). Place eggplants in a safe place and allow to cool.

4. As the eggplants cool, make the sour cherry pomegranate sauce. Simply mix all of the ingredients together, and cook over a LOW heat for 5-10 minutes, until desired consistency is reached. (If you want the sauce syrupy, feel free to cook for more than 10 minutes).

5. Now split each baby eggplant down the middle. Stuff each with a spoonful of the chicken mixture. If you have leftover scallions, use them for garnish. Or garnish with fresh chopped parsley. Spoon sauce over eggplants, plate, and enjoy!

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Sweet, simple, no-bake version of Gazelle's Horns cookies. Two cups of tea served in coffee cups I found cute. Yes, I enjoy drinking tea from coffee mugs. Go figure.

A heart filled with desire for

sweetness and tender souls

must not waste itself with unsavory matters

—-Rumi

The above is quoted from a ghazal poem by Rumi (the famous Persian poet).

The words above speak to me especially now, in light of recent events and changes in my life. More and more I’m learning to stand up for myself, to listen to that inner voice of wisdom and peace. To feel more comfortable and at ease in my own skin, and in this world. To set boundaries and let go of relationships, situations and thought patterns that no longer serve me or the greater good.

You can play around with the shape of these cookies. They're quite malleable. Kinda like Play-Doh.

After all, Yoga  and many religious faiths teach us about non-violence and forgiveness, but we sometimes forget that we can be violent and unforgiving to ourselves, even if only mentally or in our own hearts. So in my desire for only sweetness and tender souls, I’m letting go of unsavory matters whenever possible. I’m giving mental violence the boot and allowing my heart to open a bit more to love and forgiveness.

With spiritual reflection and sweetness on my mind, some cookies sounded about right. Ha, I’m easily pleased! Today’s cookies are Gazelle’s Horns, popular especially during Ramadan.

Ramadam kareem!

Speaking of Ramadan, a belated Ramadan Kareem to  everyone who is observing the fast.  I admire you so very much.  I’ve so been meaning to do a Ramadan shout-out since the holiday started, but kept waiting for that perfect moment. Then I realized that there is no perfect moment, at least not always. So a big, respectful acknowledgment to all of you out there who are fasting.Your mental and physical strength are simply amazing.

Try this simple cookie recipe some evening. You’re sure to enjoy its ease of prep. This is based on a recipe posted by Nisrine of Dinners and Dreams who in turn based her on a recipe presented by this site, which is in French.  I’ve had these cookies before during travels in Syria, and also here in NYC. They’re quiet satisfying and delicious. Imagine my delight when I learned they’re also gluten-free, and easily veganizable as well.

Did I mention they’re also no bake? Yes, indeed they are. There is another version that is baked–I’ll probably try that after the August heat has gone away, and report back then.

Isn't she lovely? A gazelle! One of my favorite animals, and super popular creature of myth and imagination in the Middle East. Poems and cookies are named after this animal. An exceedingly beautiful woman is sometimes nicknames a gazelle. How sweet! Photo courtesy of stock.xchng.com.

And in case I got a bit too deep for you earlier with my musings, let’s not forget my sly sense of humor lives on, no matter what changes are afoot in my life. I have fun, maybe too much fun,  with the name of these cookies. Like I said, they’re known as Gazelle’s Horns. Sometimes I make a really lame, junior high joke and call these Horny Gazelle Cookies. Because I’m sophisticated like that, yanno.

No Bake Gazelle’s Horns Cookies

I used Bob’s Red Mill Finely Ground Almond Meal/Flour in this recipe. Coconut oil was courtesy of Tropical Traditions.

Ingredients:

  • 2 cups almond meal (ground, blanched almonds)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon mahlab (optional)
  • Pinch salt
  • 2 tablespoons coconut oil or unsalted butter or non-dairy “butter” (like Earth Balance)
  • 5 Tablespoons of honey (or agave for vegan option)
  • 2 teaspoons orange blossom water (or rose water, if you prefer that taste)

1. In a large bowl, combine the almond meal, mahlab, cinnamon and salt. Mix. Get rid of any lumps in the almond meal by using a fork to break lumps up.

2. Stir in the wet ingredients: coconut oil, honey and orange blossom or rose water.

3. If the mixture is too wet to shape with your bare hands, add a bit more almond flour and/or chill the mixture for up to half an hour.

4. Shape into half moon-shaped cookies. From here, you can leave the shape as is, or make it into more of an elongated “S” shape to simulate a different gazelle’s horn shape.

5. Enjoy immediately with tea or coffee, or refrigerate.

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