IN THE OCCASION OF THE 5TH ANNIVERSARY OF OUR TWO GROUPS INSPIRED BY THE 1001 NIGHTS TALES, I DEDICATED TO ALL MY FRIENDS, IN THE ADMINISTRATIVE TEAM AND AS MEMBERS OF THESE GROUPS, THIS DELICIOUS ARABIAN TRADITIONAL CAKE MADE BY MYSELF...
SPECIAL THNAKS ARE FROM ME TO OUR FOUNDER SAAD S. FAYOUMI (S.S.F.HAPPINESS) WHO FOUNDED THEM AND FOUND THE WAY TO MAKE THEM THE FINEST GROUPS ON FLICKR....
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I THANK YOU ALL FOR YOUR PRECIOUS COLLABORATION AND FRIENDSHIP INTO OUR TWO GREAT GROUPS AND I WISH WE ALL AND OUR GROUPS A VERY LONG LIFE OF HEALTH , JOY AND PROSPERITY...
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THANKS AGAIN TO YOU ALL, MY BEST GREETINGS,
ELISABETTA
PLEASE, NOTE THAT EVERYTHING IN THIS DIGITAL WORK IS TAKEN FORM MY OWN PHOTOS, THE OBJECTS ARE MY OWN AND THE CAKE IS HOME-HAND MADE BY ME
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INGREDIENTS FRO BASBOUSA (THE TYPICAL LEBANON CAKE)
2½ cups coarse semolina
90 g (1 cup) desiccated coconut
220 g (1 cup) caster sugar
75 g (½ cup) self-raising flour
200 g thick yoghurt
200 g unsalted butter, melted
1 tsp vanilla extract
25–30 g blanched pistachios
milk, if needed
Syrup
330 g (1½ cups) sugar
250 ml (1 cup) water
1 tsp lemon juice
1 tsp rosewater
TRY,AND....
♨ Buon appetito!! ♨
♨ bon appétit!! ♨
♨Enjoy!! ♨
AND
Arak
or araq (Arabic: عرق) is a Levantine alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) in the anis drinks family. It is a clear, colorless, unsweetened anise-flavored distilled alcoholic drink. Arak is the traditional alcoholic beverage in Lebanon, Iraq, Syria, Jordan,Palestine, Israel, and Iran.
Preparation
Aniseed
Distillation begins with the vineyards, and quality grapevines are the key to making good arak. The vines should be very mature and usually of a golden color. Instead of being irrigated, the vineyards are left to the care of the Mediterranean climate and make use of the natural rain and sun. The grapes, which are harvested in late September and October, are crushed and put in barrels together with the juice (in Arabic El romeli) and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2.
Numerous stills exist including stainless steel or copper, pot and column stills that will affect the final taste and specificity of the arak. The authentic copper with a Moorish shape are the most sought after.
The finished product is made during the second distillation. The alcohol collected in the first distillation is distilled again but this time it is mixed with aniseed. The ratio of alcohol to aniseed may vary and it is one of the major factors in the quality of the final product. Another distillation takes place, usually on the lowest possible temperature.
For a quality arak, the finished spirit is aged in clay amphoras to allow the angel's share to evaporate and thus the remaining liquid is the most suitable for consumption.
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they are made with the eye, heart and head.”
[Henry Cartier Bresson]
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