SWEET PUFFS
MAKES: ABOUT 40
2 teaspoons active dried yeast
80 g (3 oz/¾ cup) chickpea flour
75 g (2½ oz/½ cup) plain (all-purpose) flour
3 teaspoons ground rice
5 large eggs, at room temperature
½ teaspoon ground cardamom
¼ teaspoon saffron threads, pounded
60 g (2 oz/¼ cup) ghee, melted and cooled
oil, for deep-frying
Syrup
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ARABIC COFFEE
SERVES: 8
6 cardamom pods
20 g (¼ oz/¼ cup) coarsely pulverised dark roast coffee
Bruise the cardamom pods by hitting them with a mallet, or pounding them briefly using a mortar and pestle.
Pour 250 ml (8½ fl oz/1 cup) cold water into a long-handled coffee pot and add the cardamom pods and coffee. Bring to the boil, then reduce the heat to low. Leave to simmer over low heat for 20 minutes, so that the coffee grounds settle.
Pour the coffee into Arabic coffee cups, only half-filling the cups. It is traditionally served without sugar.
Recipe posted by Corne Liebenberg
SWEET ARABIC COFFEE
SERVES: 6
Although called a coffee, there is no coffee in this exotic brew. It is actually a spice infusion!
3 whole cardamoms
3 teaspoons saffron threads
sugar, to taste
Pound the saffron using a mortar and pestle. Add the cardamom pods and briefly pound them to bruise them.
Transfer the mixture to a small saucepan or large longhandled coffee pot. Add 375 ml (12½ fl oz/1½ cups) water, and sugar to taste. Stir to dissolve the sugar, then leave over low heat for 30 minutes, or until reduced and thickened.
Serve in Arabic coffee cups, filling them to the top
Recipe posted by Corne Liebenberg
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