By Christiane Dabdoub Nasser
Vintage Palestinian delicacies is a set of over 100 mouh-watering dishes, akin to ful m’dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), attribute of the culinary tradition of the Mediterranean. Christiane Dabdoub Nasser’s pleasant suggestions and anecdotes, from coring marrows to purchasing definitely the right cabbage for stuffing, vividly carry to existence the smells and flavours of Palestinian cookery, as practiced in kitchens around the quarter for generations.
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Extra info for Classic Palestinian Cuisine
Combine the egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat the mixture at medium-low speed until it is foamy, about 2 minutes, then turn the speed up to medium-high and whip until it is shiny and forms soft peaks, 5 to 7 minutes (see Whipping Egg Whites, page 132). Lower the mixer speed to medium and slowly add the hot syrup, pouring in a thin stream and taking care not to let the stream of syrup hit the side of the bowl on its way in (this will cause it to harden instantly).
MAKES 1 (9-inch / 23-cm) PIE ½ recipe Magpie Dough for Flaky Piecrust (page 17), chilled overnight Oatmeal Crumb (page 57) 2½ pounds / 1132 g firm, ripe, unpeeled Bartlett pears, cored and sliced ⅛ inch thick 1 tablespoon freshly squeezed lemon juice 2 teaspoons vanilla extract ⅓ cup / 63 g granulated sugar 2 tablespoons cornstarch 2 tablespoons minced candied ginger ⅛ teaspoon fine salt Ginger Ice Cream (page 123), for serving Roll and pan the dough as directed for a Single-Crust Pie Shell (page 20–23).
Fold the circle in half, carefully transfer it to the parchment-lined baking sheet, then unfold, cover with plastic wrap, and chill at least 30 minutes before panning. indd 38 4/23/15 12:39 PM FLAKY PIECRUST Set your 9-inch (23-cm) springform pan alongside the 15-inch dough circle. Carefully fold the circle in half, transfer it to the pan, and unfold. Gently shift the dough around to settle it into the pan, then lightly press the dough further into place so that it is flush against the sides and bottom of the pan, including the outer edge.