Eid Eats 2017: Baklava Biscotti

You guys, my favorite day of the blogging year is here- Eid Eats 2017 is officially live! Ramadan is rounding out, and I love that us food bloggers band together to celebrate the blessed month! I, along with my cohost, Asiya of Chocolate and Chillies, are excited to see the yummies that are being brought to the party 😉

The party is live from now until June 24, so you’ve got some time to get in on the fun (the guidelines can be found here).

By the Grace of God, Eid Eats is in its 4th installment (2014, 2015, and 2016), and this year we have some fun in store for you all, but more on that later 😉

Click on this graphic to submit your entry for #EidEats2017. You can also click on it to check out all of the delicious bites our participants are sharing.

This year I’ve decided to attend this party in my finest attire, bearing Baklava Biscotti! I was inspired by a recipe shared by the genius blogger behind Brewing Bliss. I used a mish-mash of recipes, including the topping from Brewing Bliss, and the base of the recipe from Sally’s Baking Addiction. The resulting biscotti is a treat for the senses! It’s nutty, chocolatey, not tooth-breaking-hard, and downright irresistible! The end product results in a decent-sized batch (and is a great make-ahead item!), perfect for your Eid entertaining needs 🙂

(Check out what my co-host Asiya has contributed here! Looks amazing!)

Baklava Biscotti

Yield: 15 – 20 Pieces

Ingredients:

For Biscotti:

  • 1 cup whole almonds
  • 2 cups + 1 tablespoon all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  •  ¼ cup unsalted butter, cold and cut into cubes
  • 3 eggs
  • 1 tablespoon oil
  • 1 teaspoon vanilla
  • Egg wash: 1 egg whisked with 1 tablespoon milk

For Topping:

  • 4 ounces semi-sweet chocolate
  • ¼ cup pistachios, roughly chopped
  • ¼ cup walnuts, roughly chopped
  • ¼ cup almonds, roughly chopped
  • ¼ cup pecans, roughly chopped
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter

Directions:

Make Biscotti:

Preheat oven to 300°F and set aside two parchment paper lined baking sheets.

Spread almonds evenly over one baking sheet, and bake for 15 minutes, stirring twice during that time. Remove from oven and pulse the almonds in a food processor or blender until coarsely chopped.

Preheat oven to 350°F.

In a large bowl, mix together all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Cut in the butter using a pastry cutter or two knives, until the mixture is crumbly. Fold in the almonds and set aside.

In a small bowl, whisk together eggs, oil, and vanilla. Pour the egg mixture into the flour mixture and mix together until moistened.

Turn the dough out onto a lightly floured surface. Knead the dough gently until soft and slightly sticky.   If the dough is too sticky to handle, knead 1 or 2 more tablespoons all-purpose flour into the dough.

Divide the dough in two. Place each half on a baking sheet. Using floured hands, gently shape each piece into a 8 or 9-inch log, patting down to ½-inch thickness. Lightly brush the slabs of dough with prepared egg wash.

Bake until the top and sides are lightly browned, about 25 minutes. Remove from oven and cool for 10 minutes.

Cut each slab into 1-inch slices. Set the slices cut-side upwards, ¼-inch apart, on the baking sheets. Return to oven and bake for 9 minutes. Flip each biscotti over and bake for an additional 9 minutes. The centers of each biscotti will be slightly soft, but will crisp up after cooling. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make Topping:

Preheat oven to 350°F.

Place nuts on a baking sheet and toast for 10 minutes. Remove from oven and place in a small bowl. Add honey and butter and mix until thoroughly combined. Set aside.

Melt the chocolate in a separate bowl in the microwave or double broiler until smooth.

Dip the top of each slice of biscotti in melted chocolate, and then top with nuts. Place on a parchment lined baking sheet or cooling rack to allow the topping to set.

***

This biscotti pairs very well with a cup of piping hot tea- which brings me to the question: How does tea play a roll in you and your family’s Eid festivities? For my family, tea is a must! No celebration, especially Eid, is complete without trays of piping hot chai being passed around and enjoyed. Chai is the icing on the cake, so to speak, after a day of celebrating.

Speaking of chai, Tea India teabags are an excellent choice to quench your tea needs. They use only top notch ingredients and recognize the importance of quality packaging. Also, did you know that Tea India teabags come in four unique flavors, so there’s something to suit everyones taste? They include: orange pekoe black tea, masala chai, cardamom chai, and ginger chai.

Now, the fun part that I mentioned a little bit earlier- Tea India has graciously offered to sponsor a giveaway in honor of Eid! The winner of the giveaway will be sent a Tea India prize pack which includes a box of Cardamom Chai, Ginger Chai, and Masala Chai. Also included in the price pack is a set of coasters made from recycled Tea India teabags handcrafted by a group of South African women from a local township.

Here are the terms and conditions:

Giveaway runs from 12:00 a.m., June 20, 2017 through 12:00 a.m., June 25, 2017.

Open to Residents of the United States and Canada (excluding Quebec) aged 18+ only. Winner will be randomly picked and emailed and will have 48 hours to respond. If they fail to do so another winner will be picked. Entrants can enter on multiple blogs but can only win one prize. Blogger is not responsible for delivery of prize. This giveaway is not associated with Facebook or Twitter.

Be sure to enter through the link below (you can enter through Chocolate & Chillies too!)

ENTER GIVEAWAY HERE

*This post is sponsored by Tea India and I have been compensated for it.*

Cardamom Almond Spiced Milk / Badam Harira

Another month, another Muslim Food Bloggers Challenge! Although I’ve passed on the last few months of challenges because of one reason or another, I’m excited to be participating today. The theme for this month is befittingly Ramadan Memories. We were asked to share a recipe for anything that reminds us of Ramadan. I jumped at the chance because I’ve been dying to make my mom’s version of a Badam Harira (a cardamom and almond spiced milk).

This drink takes me back to my childhood. My mom would make this delicious and homey beverage multiple times every Ramadan (not sure why not throughout the year, though). I still remember the small black saucepan she would cook it in and allow it to cool in. Sometimes when she would be running low on time she would serve it warm, and other times she would let it cool in the refrigerator. It’s delicious and comforting either way!

To see what lovely Ramadan memories the other bloggers are sharing, be sure to check out their submissions here:

 

 

Badam Harira

Yield: 4 Servings

Ingredients:

  • 4 cups milk
  • ½ cup sugar
  • ¼ cup almonds, coarsely ground
  • 3 cardamoms

Directions:

Combine all ingredients in a medium saucepan, and warm over medium heat. Cook, while stirring, until the sugar has dissolved, about 5 to 10 minutes. Remove from heat and serve either warm or cold.

Chicken Tikka Box Patties

Ramadan Mubarak!

How blessed are we to have gotten another chance to experience the greatness of this month! I pray that the peace and blessings of this month are felt throughout the world ❤

***

With Ramadan comes an array of fried goodies for iftar (break-fast time)! My family has a no-fried-food rule during the week, but we do indulge during the weekends. These crispy treats, Chicken Tikka Box Patties, are a direct result of inspiration from our trip to Pakistan this past March. The filling is my version of a samosa I had eaten at someone’s house, and the wrap is inspired by a Box Pattie I had tried at a wedding. By the way, I had never heard of Box Patties until this recent trip. In all honesty, it’s just a fancy name for a square samosa 😉

Enjoy!

(I’ll include written instructions on how to fold the Box Patties, however here is a good link with photos for those of us who are visual learners.)

 

 

Chicken Tikka Box Patties

Yield: Varies

Ingredients:

  • 1 pound ground chicken
  • 2 tablespoons oil
  • 2 tablespoons tikka masala (any brand)
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon ground black pepper
  • ½ cup water
  • ½ cup chopped cilantro
  • Green chilies, minced finely, to taste, optional
  • Samosa or spring roll wrappers, thawed, as needed
  • ¼ cup all-purpose flour
  • Water, as needed
  • Oil, as needed, to deep fry

Directions:

Prepare Filling:

Heat oil in a large vessel over medium-high heat. Add chicken, tikka masala, ginger-garlic paste, and black pepper. Stir and cook until the ground chicken is no longer raw and large chunks have broken up, about 10 minutes (if mixture is dry and sticking to the pan, add a few splashes of water). Add water, stir, cover, and reduce heat to medium-low. Cover and cook until the water has dried up, stirring as needed, about 15 minutes. Remove from heat and cool completely.

When completely cooled, add cilantro and green chilies (if using) and mix well. Set aside.

Prepare Flour Slurry:

In a small bowl, mix together all-purpose flour and enough water to create a thick yet spreadable paste. Set aside. This will be the binding paste for the patties.

Assemble Box Patties:

If using square spring roll wrappers, cut into 3 equal strips. Wrap wrappers in a damp paper towel to prevent drying out.

Place one strip vertically, and then another strip horizontally on top of it to create a plus sign. Brush a bit of the flour slurry where the two strips meet, so as to bind them together.

Place a tablespoon of the chicken filling in the center, making sure not to get too close to the edge.

Fold one of the strips over the center. Then in clockwise fashion, fold the remaining strips over the center. On the last strip, brush the slurry on over its entirety and seal the pastry.

Continue assembling the pastries with the remaining filling and set aside. Pastries can be frozen at this point.

Heat a large vessel with oil over medium heat. Add a few box patties at a time and fry until both sides are golden brown, a few minutes on each side. Drain on paper towels.

Mango Lassi and Eid Eats 2017!

Year in and year out, I find myself saying the same thing over and over again- I cannot believe Ramadan is almost here! We are less than two weeks away from the Islamic month of fasting, and it’s an exciting time of year for those taking part. Like years past (see 2015 and 2016), I, along with Asiya of Chocolate and Chillies, will be hosting Eid Eats 2017!

So this here is my official invitation- I cordially invite you to participate in Eid Eats 2017! Consider Eid Eats a virtual Eid potluck. We all “bring” one dish to share the day of our virtual party. The recipe you choose to share can be anything- go with tradition or take a modern spin on things, Eastern or Western cuisine, anything really!

Here is a list of the official rules:

  • Prepare and blog about the dish you’ll be sharing on June 20, 2017. You can prepare your blog post from beforehand; just make sure that it goes live by the aforementioned date. The link party will be up and running, accepting admissions until June 24, 2017.
  • Use the hashtag #EidEats2017 on your post and social media.
  • New recipes and posts will only be accepted. Unfortunately links to past blog posts will not be accepted.
  • Link your post to the party hosts blog (Chocolate and Chillies and My Ninja Naan), and make sure to include the party button/graphic (the graphic displayed above) in your post.
  • Visit the host blogs on June 24, and be sure to submit your post via the link party (the link will be set up that day).
  • Check out what our fellow bloggers (aka party goers 😉 ) have submitted, and be sure to make your way over their space and leave them some love on the comments section of their post.

 

In the spirit of festivities, I am going to share a recipe of Asiya’smango lassi! Everyone, and I mean EVERYONE, loves mango lassi! It’s become a staple in the West when it comes to South Asian cuisine. Also, today happens to be my son’s 6th birthday, and he is a lover of mango beverages! Whenever we go to a desi restaurant, he always orders a mango lassi or shake. He loves them!

(Also, if you head over to Asiya’s space, you’ll read that when she was younger, her mother would wrap ice in a towel and bang on it until the ice was crushed. The ice in my photo is a dedication to her, as I also crushed mine the same way 😉 )

 

Mango Lassi

Yield: 2 Large or 4 Small

Servings

Ingredients:

  • 1 cup yogurt
  • ¾ cup canned mango pulp
  • ½ cup milk
  • ¼ – ½ cup sugar, to taste

Directions:

Combine all ingredients in the jar of a blender (start with ¼ cup sugar) and blitz until smooth. Taste, adding more sugar if needed.

Ground Beef Taco Filling

Growing up in California, my family and I were fond lovers of Mexican and Tex-Mex food. Homemade tacos and burritos were common dinner staples, and going out to Mexican restaurants was routine. My Ohio born-and-bred-son seems to have inherited his momma’s California genes, as he’s a complete taco lover! He looks forward to Taco Nights, and loves to customize his plate with his favorite fillings and toppings.

This recipe is a basic one for a ground beef taco or burrito. Use it as you please. I picked it up from Mel’s Kitchen Café.

 

 

Ground Beef Taco Filling

Yield: 4 Servings

Ingredients:

  • 1 pound ground beef
  • ½ large onion, diced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup (or one 8-ounce can) tomato sauce
  • 1 jalapeno, seeded and minced, optional

Directions:

Heat a large vessel over medium heat. Add the ground beef and onion. Cook, stirring often, until the meat is cooked through and most of the liquid has evaporated, 5 to 10 minutes.

Add chili powder, cumin powder, coriander powder, garlic powder, salt, and pepper. Cook for a minute, then add the tomato sauce and jalapeno (if using). Reduce heat to medium-low and simmer until most of the liquid has dried up, 5 to 10 minutes. Serve as desired.