As Ramadan draws near…
As Ramadan draws near, with it arrives an invitation to reflect more intentionally on our social responsibility, our acts of charity, our compassion, and our unity. During the years I lived in Palestine and especially during the months of Ramadan, I found my thoughts and intentions re-focused on the most essential elements of life… breath, water, human connection, food.
What then could be more important this Ramadan than for UPA to reach out to Palestinian communities at their points of greatest need by addressing food insecurity? In the coming days, we will share more about UPA’s Ramadan campaign, “United in Our Compassion.”
Until then, I am delighted to offer a preview of another way UPA will be building human connection through food. Throughout the month, we will be partnering with Palestinian-Canadian food blogger, Nida Khalaf. Nida will share her beloved family recipes with us. Each week, a new recipe collection will be emailed and throughout the week video demonstrations and individual recipes will be posted on UPA’s Facebook and Instagram.
I would like to introduce you to Nida and share a preview recipe for Warbat, also known as Mutabak Eshta, a traditional Ramadan dessert.
Marla R. Schrader
Senior Director of Development and Communications
Warbat Bil Eshta or Mutabak Eshta (Cream-filled pastries with orange blossom syrup)
Nothing beats this crumbly, buttery, creamy, and sweet Middle Eastern pastry. Warabat or Mutabak is phyllo pastry stuffed with Eshta (heavy cream) and topped with a touch of ground pistachios. They are served at room temperature with a trickle of orange blossom infused syrup. Warbat is a traditional Ramadan dessert that pairs well after a hearty iftar dinner. It’s the food we remember eating as children that gives us a unique sense of appreciation for our childhood homes and the people that made them. Warabat or Mutabak is undoubtedly one of those foods.
Ingredients:
3 cups full-fat milk
1 can Eshta (I used a can of Puck thickened creamy product)
5 Tbsp corn starch
1 Tbsp orange blossom
1 Tbsp vanilla extract
6 sheets of phyllo pastry
1.5 cups butter or (1 cup butter + 0.5 cup ghee)
¼ cup ground pistachio
The syrup: 1 cup sugar, ½ cup water, 2 lemon drops, ½ tsp orange blossom water
Prep – 20 minsCook – Eshta (~10 mins), Syrup (20-25 mins), Warabat (20 mins) Makes around 24 pieces.
The Eshta:
– In a medium-sized pot, pour 3 cups of milk, and the corn starch. Thoroughly whisk until all the corn starch dissolves.
– Place on medium-low heat, and constantly stir until the mixture thickens and comes to a boil this should take 5 to 10 mins.
– Add 1 can of Eshta and the flavorings (vanilla extract and the orange blossom) whisk for another 2 mins on medium-low heat until the mixture is smooth, and thick.
– Place in a bowl and tightly cover with a plastic wrap to prevent Eshta surface from hardening,
– Set it aside to cool to room temperature before placing it in the refrigerator.
The Syrup:
– In a small pot, combine the sugar and water and place on medium heat, constantly stir until all the sugar dissolves.
– Add a couple of drops of lemon, and let the syrup slightly thicken (This will take around 30 mins).
– Add ¼ tsp orange blossom, turn off the heat, and let the syrup cool down completely.
Now let’s assemble the Warbat:
– Take 3 sheets of phyllo and thoroughly brush them with the butter and ghee (around 1/3 of the amount) and cut them into equal portions squares (10cm2 ).
– Place a tablespoon of Estha in each square’s center and gently fold the square’s side to form a triangle. The Eshta will be exposed on the sides, and that’s OK! Don’t worry, it won’t leak out while cooking. Repeat the same process for the second set of phyllo pastry.
– Generously brush a baking tray with the butter/ghee (1/3 of the amount) and place the Warabt on the tray, leave some space between them to allow the sides to brown.
– Pour the remainder of the butter/ghee on the Warbat and bake for 20 mins at 375F.
– Let it completely cool to room temperature, pour a bit of syrup, sprinkle a touch of pistachio and enjoy with a nice cup of coffee!
Notes:
– Prep the Eshta and the syrup a day in advance, store the Estha in the fridge.
– Warbat is best served when it’s at room temp, or a bit cold.
– Don’t worry about using too much butter! This is a buttery pastry.
ABOUT NIDA KHALAF
Nida Khalaf was born and raised in Ramallah, Palestine. She later moved to North America to pursue higher education. Nida settled in Toronto in 2010 and has called it home ever since.
For Nida, food, family, and culture are intimately tied up; food serves as a memory and a human connection.
Nida’s love for food came from her family. Food was an integral part of her upbringing, as her family owned several restaurants. Nida’s passion for food inspired her to create her own Instagram blog, where she collects and shares her favorite recipes with her own unique twist. Preserving and passing down these recipes from Nida’s loved ones gives her a wonderful sense of nostalgia for her childhood home and the people with whom she shared the cooking and dining experience.
Nida launched her page as the start of food project that she hopes to evolve. Follow her Instagram!