بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
One of my favourte spices is caradmom. Caradamom has a wonderful one-of-a-kind flavor and you don't need to use much.Cardamom is a seed with a lovely sweet, warm aroma and flavor with a lemony layer and a eucalyptus-like kick. Used extensively in both Scandinavian and Indian cuisine, cardamom plays a starring role in both sweet and savory dishes. Indian cooking features cardamom in curries, garam masala, kulfi (Indian ice cream) and milk puddings. In Scandinavian cuisine, you'll find cardamom in everything from pickles and herring to sweet cakes and Aquavit. Cardamom is thought to have aphrodisiac effects, and, like caraway and aniseed, it's a wonderful breath sweetener and helps eradicate garlic or onion breath.
I was watching last week, which is rare I know, a show the other on the Fatafeat channel Samar bel Khaleeji where she presented a traditional breakfast sweet dish from the Emirates. I'm not that familiar with the cuisine from that region, but the dessert reminded me of tamina in a way. Intrigued, I continued to watch her prepare this aromatic and sweet delight.
As the semolina was browning, Ialready knew this dish was somthing that all the family would be in love ... in fact as the scent of caradmom and cashews hit the noses of my family they came to investigate what the lovely smell was! This dish is easy ... unique ...
delightfully magically light yet rich in taste and very filling. A real taste of Arabia that is now apart of my Ramadan suhour.