Friday - - FOOD -

Prep time overnight Cook­ing time 2 hours 30 mins Serves 4


10g (1 tbsp) dried yeast 125g but­ter, diced 450ml milk

450g (3 cups) plain flour 80g caster su­gar

Finely grated rind of 1 orange, 1 le­mon and ½ ruby grape­fruit 50ml orange juice

2 eggs, lightly beaten

1 tsp bak­ing pow­der


250g caster su­gar

125ml (½ cup) orange juice Thinly peeled rind of 2 or­anges 2 tbsp le­mon juice

2 tsp orange-blos­som wa­ter, or to taste 2 or­anges, seg­mented

1 ruby grape­fruit, seg­mented 2 man­darins, pith re­moved, thickly sliced

500g thick nat­u­ral yo­gurt 100g honey


Mint leaves and pis­ta­chios

Stir yo­gurt and honey in a bowl to com­bine, trans­fer to a muslin-lined sieve, place over a bowl and re­frig­er­ate to drain overnight. Dis­card liq­uid. (It will keep re­frig­er­ated in an air­tight con­tainer for 3 days.)

For yeasted citrus waf­fles, stir yeast and 125ml luke­warm wa­ter in a bowl un­til yeast dis­solves. Melt but­ter in a saucepan over low heat, add milk and warm gen­tly un­til luke­warm, then re­move from heat and add to yeast mix­ture. Com­bine flour, su­gar, rinds and a pinch of salt in a sep­a­rate bowl, make a well in the cen­tre, add milk mix­ture, then orange juice and mix to form a rough dough. Cover with plastic wrap and stand un­til dou­bled in size (1½-2 hours). Beat in eggs and bak­ing pow­der un­til well in­cor­po­rated, then cook waf­fles in a heated waf­fle iron un­til golden and crisp, 4-5 mins. (You’ll need to spread the bat­ter in the iron and it will puff up as it cooks.) Keep warm in a low oven if nec­es­sary.

For citrus salad, stir su­gar, orange juice, rind and 200ml wa­ter in a saucepan over medium-high heat un­til su­gar dis­solves, bring to the sim­mer and cook un­til lightly syrupy and rinds are translu­cent, 10-15 mins). Re­move from heat, stir in le­mon juice and orange-blos­som wa­ter and cool to room temperature. Just be­fore serv­ing, pour syrup onto citrus seg­ments and man­darin slices. Serve waf­fles topped with salad and honey labneh.

Be­gin this recipe a day ahead to drain the yo­gurt for the labneh.

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