GRANDMA’S KITCHEN

San­iora’s Egyp­tian Palace Bread has a spe­cial place in the heart of one Egyp­tian fam­ily.

Super Food Ideas - - CONTENTS -

‘San­iora, my gor­geous teta (grand­mother in Ara­bic) grew up in Egypt in a fam­ily of nine chil­dren. Her love af­fair with food started at a very young age as she helped her mother cook the meals to feed her large fam­ily. As a mother her­self, San­iora had five chil­dren yet some­how man­aged to bake bread weekly for the fam­ily, make her own pre­served lemons, pickle olives and pro­duce amaz­ing fam­ily meals and treats. Some of those I re­mem­ber well are molokheya (a tra­di­tional Egyp­tian soup), mac­arona béchamel (creamy pasta bake), and this di­vine palace bread. In all my years watch­ing her cook – she’s now 91 – I’ve never seen her fol­low a recipe. The food she creates comes from the heart and that doesn’t need any ref­er­ence books.’

Amira Ge­orgy, San­iora’s grand­daugh­ter

FROM TOP LEFT: MY MUM, LAILA, AND DAD, KAMAHL; MY GRAND­FA­THER, AS­SAD, AND GRAND­MOTHER, SAN­IORA; SAN­IORA’S DAUGH­TERS, HUS­BAND AND SON; SAN­IORA WITH DAUGH­TER AMAAL; SAN­IORA WITH GRAND­DAUGH­TER JAC­QUE­LINE.

SAN­IORA’S PALACE BREAD (AISH EL SARAYA)

SERVESPREP 10 12 MIN­UTES (PLUS 30 MIN­UTES COOL­ING AND OVERNIGHT RE­FRIG­ER­A­TION) COOK 15 MIN­UTES YOU’LL NEED TO START THIS RECIPE 1 DAY AHEAD.

10 slices white bread, crusts re­moved, toasted 2½ cups milk ¹⁄³ cup caster sugar 600ml thick­ened cream ¹⁄³ cup corn­flour 2 tea­spoons rose­wa­ter (see notes) 1 cup chopped pis­ta­chio ker­nels (see notes) Rose­wa­ter Syrup ²⁄³ cup caster sugar 3 tea­spoons lemon juice 3 tea­spoons rose­wa­ter

1 Make Rose­wa­ter Syrup Place sugar, juice and ²⁄³ cup wa­ter in a medium saucepan. Stir over low heat for 3 to 4 min­utes or un­til sugar dis­solves. In­crease heat to high. Bring to a sim­mer. Re­move from heat. Stir in rose­wa­ter. Cool for 10 min­utes. 2 Place ½ the bread in a 5cm-deep, 17cm x 26cm (6-cup-ca­pac­ity) bak­ing dish, cut­ting to fit. Pour ½ of the syrup over the bread in the dish. Top with re­main­ing bread, cut­ting to fit. Driz­zle with re­main­ing syrup. 3 Place milk, sugar, cream and corn­flour in a medium saucepan over medium-high heat. Cook, stir­ring con­stantly, for 6 to 8 min­utes or un­til mix­ture boils and thick­ens. Stir in rose­wa­ter. Pour over the bread in the dish. Sprin­kle with pis­ta­chio. Set aside to cool for 20 min­utes. Re­frig­er­ate overnight or un­til set. Serve. NUTRI­TION: (per serve) 1694kj; 26.1g fat; 13.9g sat fat; 6.6g pro­tein; 36.8g carbs; 1.5g fi­bre; 58mg chol; 120mg sodium.

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