Qaghaq tal-Ghasel (Treacle Rings)
Pastry
16
oz (1LB) flour
4
oz butter
4
oz semolina
8
oz margerine
4
oz sugar
1
egg yolk
Milk
as needed
Filling
16
oz (1LB) treacle
2
tablespoons cocoa
8
oz sugar
Grated
rind of lemon
Grated
rind or orange
4
cloves (whole)
3
tablespoons anisette
2
tablespoons semolina
1
teaspoon mixed spice
1/3
Pint water
Method
Mix
the semolina, flour, margerine and sugar. Add the milk and yolk.
Knead the dough well until smooth. Mix the treacle with the
cocoa,sugar,lemon and orange rind, cloves, anisette,spice and water.
Put in a pan and simmer until it thickens. Gradually add the
semolina. Remove from heat and let the mixture cool. Roll out the
pastry into long thin strips, put some of the mixture in the middle,
roll pastry to form long tubes. Form each tube into a ring, cut
slits with a sharp knife and bake until golden brown.
Imbuljuta
(Hot Chestnut Soup)
This
is a winter dish, traditional for early on Christmas morning, after
midnight mass.
Ingredients
1
lb (400g - 500g) dried chestnuts
1
heaped tbsp cocoa powder
6
oz (150g) caster sugar
A
large piece of tangerine peel finely chopped
Method
Wash
the chestnuts thoroughly. Place them in a large bowl and cover them
with water. Leave to soak overnight. Next
day remove any loose pieces of skin. Preserve water for boiling the
chestnuts. A pressure cooker will save much of the cooking time.
Follow instructions given with pressure cooker. in any case allow to
boil until tender. Add
the other ingredients and continue cooking for about half an hour.
If the stew is still watery at this stage reduce it by further
cooking. Finally taste for sweetness and add more cocoa, if
necessary. Serve hot.
Serves
4 - 5
