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33 recipes

Qamar al-din

Damascus is famous for its apricots, and much of the summer harvest is pressed into thin orange sheets of apricot leather called qamar al-din. In Ramadan, almost every Syrian home soaks a sheet overnight and blends it into a thick, velvety drink to break the fast — it is sweet, slightly tart and full of energy after a long day. Serve it chilled, sometimes with a few soaked pine nuts on top. Common mistake: blending without soaking long enough; the leather needs time to soften or the drink is gritty. Chef's tip: add a splash of orange blossom water and a squeeze of lemon to wake up the apricot flavour.

10 min

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Pan dulce

No Argentine Christmas Eve table is complete without a pan dulce, set out at midnight with turrón, nuts and a cold cider for the adults. The bread is the River Plate take on Genoese pandolce and Milanese panettone: a tall, buttery yeast dough scented with orange blossom and lemon, packed with candied fruit, raisins and walnuts. The crumb is closer and moister than panettone, and it keeps for a week wrapped in a cloth. Allow a long day, as the dough has a sponge and two rises. Some bakers soak the fruit in rum or sweet wine; here it is soaked in orange juice, so the bread is alcohol-free. People often add the fruit at the start of kneading, which shreds the gluten and gives a heavy, sunken loaf; work it in only once the dough is silky. Chef's tip: bake it in a tall paper mould or a 16 cm tin lined with a collar of baking paper, and turn it upside down onto a rack for the first 20 minutes of cooling so the top does not sink.

295 min

Argentinian Baking

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Rosca de Pascua

Argentine Easter Sunday breakfast centres on the rosca de Pascua, a ring of soft, orange-scented brioche-like dough laid with stripes of pastry cream, candied cherries and pearl sugar, with whole boiled eggs pressed into the dough as a symbol of new life. Bakeries in every barrio stack them in the window from Holy Thursday, and families share it with coffee or mate after the Easter egg hunt. The crumb is fluffy and pale yellow, and the custard bakes into soft, golden ridges. Because the eggs bake for 30 minutes on top of their boiling, they are fully cooked; many people keep them for decoration and peel them later. The mistake to avoid is piping the pastry cream too thick, which slides off as the ring rises; thin lines give neat ridges. Chef's tip: cook the custard until it is very thick and chill it before piping, and brush the ring with egg before (not after) the cream goes on.

210 min

Argentinian Baking

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Torta rogel

Birthdays in Buenos Aires are where the rogel shows off: eight or more wafer-thin, crackling discs of egg-yolk pastry, each spread with thick dulce de leche, stacked high and finished with a cloud of glossy Italian meringue browned with a blowtorch. Confiterías sell it by the slice, and it is a cake of contrasts, crisp and chewy, very sweet against the faintly salty pastry. It is laborious rather than difficult, and it slices best after a few hours' rest, when the dulce de leche has softened the layers just slightly. Use thick dulce de leche repostero (bakers' style); the runny kind for spreading on toast makes the tower slide. Rolling the discs too thick is the classic mistake: they should be so thin you can almost see the worktop through them, or the cake becomes heavy and hard to cut. Chef's tip: prick every disc all over with a fork before baking, or it puffs into a dome and won't stack flat.

150 min

Argentinian Baking

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Licuado de banana

Order a licuado in any Argentine café or bar and you will get a tall glass of fruit blended with milk (con leche) or water (con agua), and banana with milk is the one nearly everyone grows up on. It is breakfast for teenagers in a hurry, a merienda with tostados, and the drink parents in Buenos Aires make when the fruit bowl has spotty bananas. It should be thick, cold and smooth, with a light froth, sweet mainly from ripe fruit. Using under-ripe bananas is the mistake: they taste chalky and need lots of sugar, so wait for brown freckles. Chef's tip: slice and freeze the bananas the night before and you can skip the ice; the shake comes out colder and thicker without being watered down.

5 min

Argentinian Drinks

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Ma'arouk

As soon as Ramadan begins, bakeries in Damascus and Aleppo stack up golden loaves of ma'arouk, a soft, slightly sweet brioche-like bread that people buy on the way home to break the fast. The dough is perfumed with mahlab (ground cherry stones), topped with nigella and sesame seeds, and is often braided or filled with date paste. Eat it warm with tea, or toasted the next morning with white cheese. Common mistake: adding too much flour while kneading; the dough should stay soft and a little tacky for a tender crumb. Chef's tip: brush with sugar syrup as soon as the loaves leave the oven — it gives the classic shine and keeps the crust soft.

55 min

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Barazek

Barazek are the cookies Damascene families bring out for Eid and to go with an afternoon glass of tea: thin, crisp and buttery, with a glassy crust of sesame seeds held on with honey on top and a scattering of chopped pistachios pressed into the bottom. They are made by the tin-load in Damascus sweet shops and keep for weeks. Common mistake: using untoasted sesame — they should be lightly toasted before going on, or the cookies taste raw. Chef's tip: dip the sesame side into the honey syrup and then the seeds, not the other way round; you get an even, shiny layer that bakes to amber.

50 min

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Erk sous

In the lanes of old Damascus and Aleppo, the erk sous seller is heard before he is seen, clacking brass cups as he walks with a great curved jug strapped to his back. His drink is liquorice root, slowly dripped through with cold water, dark, earthy, faintly bitter and naturally sweet, poured with a flourish over the shoulder during Ramadan iftars and hot afternoons. At home a sieve and a cloth do the job. The mistake people make is pouring boiling water over the root, which pulls out harsh bitterness; cold water and patience give a smooth, foamy drink. Liquorice root raises blood pressure if you drink a lot of it, so keep to a glass or two a day and skip it if you are pregnant or have high blood pressure. Chef's tip: a pinch of bicarbonate of soda in the damp root gives the drink its traditional thick, frothy head.

15 min

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Ghraybeh

Across Syria, Lebanon and Palestine, trays of ghraybeh appear for Eid and weddings next to ma'amoul; in Aleppo they are often shaped into little bracelets with a pistachio at the join. Made from just ghee, icing sugar and flour, they are so tender they crumble as soon as you bite, and they should stay ivory-white, never brown. Serve with strong coffee or mint tea. Common mistake: baking until golden — they should come out pale and still soft, and firm up as they cool. Chef's tip: whip the ghee and sugar for a full 10 minutes until white and fluffy; that is what gives the melting texture.

40 min

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Tamar hindi

During Ramadan in Damascus, street sellers in bright waistcoats pour tamar hindi from tall brass jugs on their backs, clinking cups to call buyers before iftar. The drink is a deep brown infusion of tamarind, sweetened and sharpened with lemon and a touch of rose or orange blossom, served ice cold to quench a day's thirst. It is fruity, tangy and refreshing, and made in a big batch to keep in the fridge. Common mistake: boiling the tamarind hard — gentle soaking gives a clean taste, while boiling makes it muddy. Chef's tip: strain twice, the second time through a cloth, for a clear, glossy drink.

15 min

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Bizcochitos de grasa

A paper bag of bizcochitos de grasa sits next to the mate gourd in kitchens, offices and roadside service stations across Argentina, from Buenos Aires to the Andes. These little rounds, a couple of bites each, are layered with beef fat, so they flake and crumble, salty and plain enough to eat by the dozen with bitter mate in the afternoon. The fat is rendered beef fat (grasa vacuna), so they are not vegetarian; ask your butcher for dripping or render suet yourself. A dough worked too warm is the mistake that robs them of their layers; the fat melts into it instead of staying in sheets. Chef's tip: chill the dough for 10 minutes between folds whenever it starts to feel greasy, and prick each round right through so it puffs in flakes rather than domes.

60 min

Argentinian Baking

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Tortitas negras

Black cakes, the name means, though only their tops are dark: tortitas negras are flat, round, flaky buns covered with a thick crust of dark brown sugar that melts in the oven and sets crunchy and toffee-like. They are among the cheapest and most popular facturas in Buenos Aires bakeries, eaten from a paper bag at breakfast or as a merienda with mate, and everyone fights over the sugary edges. The dough is a lightly laminated yeast dough, between bread and puff pastry. Bakeries often use lard or margarine; this version uses butter and stays vegetarian. Being stingy with the sugar is the classic misstep: a thin layer just melts into the dough and disappears, so pile it on thickly and press it down. Chef's tip: brush the rounds with water, not egg, before adding the sugar; the water melts the sugar into a crisp, crackling shell.

88 min

Argentinian Baking

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Patay

Long before sugar reached the dry northwest, the pods of the algarrobo tree were the region's sweetness, and patay is the oldest way of keeping them: the pods are ground, the flour is moistened and pressed into a cake that dries into something dense, fudgy and naturally sweet, with notes of cocoa, coffee and caramel. In Santiago del Estero you still buy it in round slabs at markets and roadside stalls, to eat with mate or to crumble into milk. Harina de algarroba comes from the South American Prosopis tree; look for it in health-food shops or online, and mesquite flour is the same family and works well. Mediterranean carob flour is different and tastes more bitter. Too much water is the way most first attempts go wrong: the cake should be pressed from a damp, crumbly mix, not a batter, or it bakes up gummy. Chef's tip: sieve the flour twice; algarroba flour clumps, and lumps stay as hard grains.

40 min

Argentinian Baking

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Submarino

Café tables in Buenos Aires have their own way with hot chocolate: the waiter brings a tall glass of frothy, steaming milk on a saucer with a slim bar of dark chocolate, and you drop the bar in yourself and watch it sink like a submarine. Stirred with a long spoon, it melts into a rich, not-too-sweet drink, and it is the classic order with medialunas on a cold winter afternoon or after school. At home it takes five minutes, and children love the moment of dropping the bar in. The common letdown is milk that is only warm: the chocolate sits in a lump at the bottom. Heat it until it is steaming and just starting to rise, but not boiling. Chef's tip: froth the hot milk with a whisk or milk frother before pouring; the foam on top is part of the café ritual and keeps the drink hot while the chocolate melts.

5 min

Argentinian Drinks

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Tortitas mendocinas

Every panadería in Mendoza fills a tray with tortitas in the early morning, and they go out in paper bags to be eaten warm with mate, split and spread with butter, quince paste or a slice of cheese. They are flat, round, slightly salty breads, soft and layered in the middle and crisp at the edges, with the fork marks that give them away. The traditional fat is beef lard (grasa), which makes them very short; here butter or vegetable shortening takes its place to keep them vegetarian, and both give a good flaky result. The mistake to avoid is rolling them thin like crackers: they should be a generous centimetre thick, or they bake hard and dry. Chef's tip: fold the dough in three twice before the final roll, like a quick puff pastry; those folds give tortitas their layers.

75 min

Argentinian Baking

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Alfajor santafesino

Santa Fe's alfajor is a different animal from the soft cornflour kind sold everywhere else: three wafer-thin, crackly discs of yolk-rich pastry, stacked with dulce de leche, then dipped in a cooked sugar glaze that sets hard, white and shiny. Bakeries in Santa Fe city and along the Paraná river ship them all over the country in boxes, and travellers bring them home as the regional present. Bite through and the glaze shatters, the pastry flakes and the dulce de leche holds it all together. Thick pastry is the mistake that ruins the texture; it has to be rolled until you can almost see the worktop through it, or the alfajor turns bready. Some old recipes add a splash of cane spirit to the dough; this version uses only water and is alcohol-free. Use a thick, pastry-chef's dulce de leche (repostero) so it doesn't ooze. Chef's tip: bake the discs in batches and keep the rest of the dough covered; it dries out fast and then cracks when rolled.

120 min

Argentinian Baking

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Torta galesa

Welsh settlers arrived in the Chubut valley in 1865 and their descendants still serve afternoon tea in Gaiman and Trelew, where the casas de té bring out pots of tea, scones, cream cakes and, always, a slice of torta galesa. It is a dense, almost black fruit cake made with brown sugar and black treacle, studded with raisins, candied peel and walnuts, and it was built to last through long Patagonian winters and journeys across the steppe. The crumb is moist and sticky, rich with spice and caramel. An oven that is too hot is the classic error: the outside chars before the middle is set, so it bakes low and slow under a sheet of paper. There's no alcohol in this version; many cooks brush it with rum after baking, so leave that out or use strong tea. Chef's tip: wrap the cooled cake tightly and wait two or three days before cutting; it turns moister and the flavours deepen.

140 min

Argentinian Baking

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Alfajor cordobés

Córdoba's version of the alfajor is the soft one: two tender, slightly spongy honey-scented rounds sandwiched with fruit jam, usually quince or mixed fruit, and coated in a thin sugar glaze that dries to a crackly white shell. They are sold by the dozen in the sierras towns of Villa General Belgrano, La Falda and Capilla del Monte, where tourists buy boxes on the way home from holidays. Expect a gentle crunch, a cakey bite and a tart-sweet centre, best with a cup of coffee or mate. Overworking the dough is where they usually go wrong: knead it like bread and the rounds bake tough and flat, so mix only until it comes together. Quince paste (dulce de membrillo) loosened with water works well if you can't find a soft quince jam. Chef's tip: dry the glazed alfajores for 5 minutes in a barely warm oven; the glaze sets glassy and crackles when you bite.

70 min

Argentinian Baking

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Colaciones

Small enough to eat in two bites, colaciones have been Córdoba's sweet gift since colonial times, when they were made in the city's convents; today confiterías in the old centre still sell them stacked in paper trays, and visitors carry them home with the alfajores. A crumbly short pastry encloses a spoon of dulce de leche, shaped into a little dome, baked pale and then dipped in a glossy white glaze that hardens into a crisp sugary shell. They are lovely with coffee or mate after lunch. The usual problem is leaking: too much filling, or edges that aren't sealed, and the dulce de leche boils out in the oven, so use a level teaspoon and press the rims firmly. The glaze is a light Italian meringue, where hot syrup cooks the egg white. Chef's tip: chill the filled colaciones for 15 minutes before baking; cold pastry keeps its shape and seals better.

85 min

Argentinian Baking

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Cañoncitos de dulce de leche

Look at the tray of facturas in any Argentine panadería and the little cannons are easy to spot: flaky tubes of puff pastry, baked around metal moulds and filled from both ends with dulce de leche, then finished with a snowfall of icing sugar. They come from the Italian cannoncini, but here the filling is almost always dulce de leche. Each bite is crisp, buttery and shattering on the outside with a dense, caramel middle, and they sit on the Sunday table next to medialunas and bolas de fraile. Undercooking is the problem to avoid: pale pastry goes soft as soon as the filling goes in, so bake until it is a deep gold all over. Use all-butter puff pastry, and metal cannoli or cream-horn tubes (or rolls of foil). Chef's tip: wrap the strips without stretching them, overlapping each turn by a third; stretched pastry shrinks in the oven and the tubes split.

55 min

Argentinian Baking

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Pastelitos criollos

Every 25 May, when Argentina marks the 1810 revolution, bakeries and school kitchens from Buenos Aires to Tucumán turn out trays of pastelitos: two squares of flaky dough stacked into a star, filled with dulce de membrillo or dulce de batata, fried until the layers fan open and then dipped in syrup. They are eaten warm with mate or hot chocolate, shattering crisp outside and sticky in the middle. Lard is the traditional fat in both the dough and the frying pan; this version uses butter or vegetable shortening for laminating and sunflower oil for frying, so it stays vegetarian. Expect a hard but rewarding job: the dough is folded like a quick puff pastry. Oil that is too hot is the classic error, browning the outside before the inner layers have opened, so keep it around 160 °C. Chef's tip: pinch the four corners of the top square down onto the gaps of the bottom one and press with a wet fingertip, or the star unfolds in the oil and the filling leaks.

90 min

Argentinian Baking

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Pasta frola

Pasta frola came to the River Plate with Italian immigrants (it is a cousin of the crostata), and it is now the tart every Argentine kitchen keeps on the counter for afternoon mate. The crust is short and cakey rather than crisp, scented with lemon zest and vanilla, and the filling is dulce de membrillo melted down into a spreadable jam; dulce de batata is the other classic. Bakeries in Buenos Aires sell it by the square and it keeps for days in a tin, getting better on the second day. The lattice strips should be thin and slightly wider apart than you think, so the dark filling shows through. A common slip is to spread the quince paste straight from the block: it will not spread, it tears the base and it turns leathery in the oven, so loosen it first with a little hot water. Chef's tip: chill the lined tin and the cut strips for 15 minutes before baking, so the lattice keeps its shape instead of slumping into the filling.

70 min

Argentinian Baking

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Pepas de membrillo

Pepas are the little round cookies with a jewel of quince jam in the middle that Argentine kiosks sell by the bag and grandmothers keep in a tin for the mate round. They are tender and crumbly, not crisp, with just enough sugar that the tart, dark membrillo stands out. Children love pressing the thumbprint and filling it, which makes them a good first baking job, and they keep for a week in an airtight jar. Kiosk versions are often made with margarine; butter tastes far better. Overbaking is the usual problem: take them out while the tops are still pale and only the bottoms are golden, because they firm up as they cool. Chef's tip: use quince paste softened with a spoonful of hot water and pipe it from a small bag; a spoon leaves smears on the dough that burn.

35 min

Argentinian Baking

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Bolas de fraile

Friars' balls, to translate them literally, are a fixture of the Buenos Aires panadería counter among the facturas that porteños buy by the dozen on Sunday morning: soft, round yeast doughnuts, fried golden, rolled in sugar and split or piped with dulce de leche or crema pastelera. Children dive for them first. Inside they are light and fluffy, outside slightly crisp and sweet, and they are at their best within a few hours, with mate or coffee with milk. Oil that is too hot is the mistake: the outsides brown in seconds and the centres stay raw and doughy, so keep it at 170 °C and fry slowly. A thermometer helps a lot. Pastry cream is the other classic filling if you prefer it. Chef's tip: let the shaped balls rise on individual squares of baking paper and slide them into the oil on the paper; they keep their round shape and the paper peels off after a few seconds.

125 min

Argentinian Baking

by KrazyBadal 0 views

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