While many Muslim people are observing Ramadan throughout March, this period of fasting and self-restraint from sunrise to sundown ends in early April, with the festival of Eid al-Fitr. Like Ramadan, Eid al-Fitr starts with the first sighting of the new moon and goes for three days. Celebrations include feasting together and sharing special dishes that reflect the part of the world your traditions come from. This delicious recipe is from resident Naheed Darwish.
Afghan Eid Especial Sweet Cookies
From Naheed Darwish
Ingredients
2 eggs at room temperature
Sugar ½ cup
1 ½ tsp baking powder
Butter 130g
Cardamom powder 1 tsp
Flour 2½ cup (all-purpose flour 375g)
Honey and pistachio
Turn on oven at 350 F / 180 C.
Method
First, in a bowl, mix egg and sugar. Whisk for 1-2 minutes (electrical mixer or wooden spoon).
Add 130 g butter and baking powder and mix well.
Add flour little by little and use your hand to make a dough (making sure the dough doesn’t stick to your hand).
Make a medium ball and shape it as shown in the photo or any shape you wish.
Put some honey and crushed pistachios over the cookies and place them on a baking tray, lined with parchment paper.
Bake for 30-35 minutes or until cooked.
Susan’s citrus salad
By Susan Lucock, Editorial Committee, TAG member
Cook’s note: This salad can be a chameleon. Robert also includes whatever he finds still in the fruitbowl. I do not recommend lemons being added. Diced apple is very nice and crunchy.
Ingredients
A Grapefruit
2 Mandarins
3 Oranges
Some mint
Some honey
Some Pomegranate seeds.
Method
Peel rind and pith from fruit and dice. Add to a bowl, include Pomegranate seeds, drizzle over honey and mint and whatever else. Stir, and eat.
Send your recipes to communications@linkwentworth.org.au
Link Wentworth wishes to acknowledge the Traditional Custodians of the Land on which we work and pay our respect to the Elders past, present and emerging, and extend that respect to all Aboriginal and Torres Strait Islander people.