Today’s chef, Robert Ghostin … Upscale home dessert recipes for Eid

A feast without sweets does not count, for this brings together children and a large part of the adults. Sweets have always accompanied the Eid and happy occasions. Some buy it and others bake it at home for many reasons, including hygiene, making sure of the materials used, and savings as well.

So, as we approach Eid al-Fitr, Chef Robert Ghostin brings home dessert recipes that he shares with the ladies. Chef Ghostin studied hotel and hotel management, and he has 26 years of experience spent between hotels and restaurants, and he owns a sweet shop, and loves making sweets in particular and innovates in them. He has also taught for 15 years at the Hotel School and University. Read also For mothers .. special activities for children during the month of Ramadan and in preparation for Eid al-Fitr Mothers innovate … the best ways to make our children happy with Eid Al Fitr in light of the Corona crisis Despite Corona and simple decor ideas … Bring the joy of Eid al-Fitr into your home The “Little Eid” and the big tables … dishes that are not absent from the tables of Moroccan mothers on Eid Al-Fitr

He tells Al-Jazeera that the most requested sweets during Eid Al-Fitr are the maamoul with walnuts, pistachios, dates, petit fours, baklava and ghariba.

As for the desserts that he proposes to serve on the Eid, they are maamoul made with cream and pistachios, and the almond biscuit (Tulle d’amande), which is a very delicious French dessert and suitable for high-end guests. It is the home four with its distinctive fillings.

Maamoul made with cream and pistachio

It can also be made without pistachios.

Dough ingredients: 1 kilogram of chicken semolina, 300 grams of coarse semolina, 400 grams of animal ghee, 450 grams of sugar, 20 grams of baking powder, half a liter of milk, 7 grams of rose water, 7 grams of flower water, half a liter of fresh cream.

Cooked cream ingredients: a liter of milk, two cans of canned cream, 100 grams of fine starch, a spoonful of rose water, a spoonful of flower water.

Pistachio layer ingredients: 1 kilogram of pistachios, a little rose water, 300 grams of sugar.

Method of preparation: Bring the cooked cream by placing the milk on the fire until it boils, then the canned cream is added, and it is taken from it by half a cup to dissolve the starch, and it is added again to the pot that boils and stirred until it thickens. Then set aside to cool down, and put in the fridge for the next day.

Preparing the dough: Knead the amounts of the dough and leave the semolina to soak well about three quarters of an hour. Then divide two parts, spread the tray with a little milk, and place the first section and stack it with nylon paper, then put a layer of ground pistachios with sugar and rose water on top, then put the cooked cream by three quarters of a liter and mix with a quarter of a liter of fresh cream, and place the second part of the dough on top It is stacked with nylon and seals well on the edges so that the air does not enter.

Go to an oven at 220 ° C from the top and bottom until the color becomes golden for about 35 to 40 minutes. Then paint with a thicker diameter. Leave to cool and cut, and sprinkle with pistachios for decoration.

Crunchy Almond Biscuits (Tulle d’amande)

Ingredients: 500 grams of almond flakes, 450 grams of sugar, 6 egg whites (egg white), 100 grams of melted butter, 100 grams of flour.

Preparation method: Mix all the ingredients with the palm of the hand without cracking the almond slices. Roll it very thinly and place it in a silicone mold in a hot air oven at 180 ° C for 40 minutes until golden. Leave to cool well before serving.

Mabrouma fried cream

Chef Ghostine considers it one of the most delicious desserts, despite its simplicity and ease of preparation.

Ingredients: A kilogram of Othmanly dough, homemade cream as in maamoul made with cream mixed with fresh cream at a rate of three quarters of the cooked one and one quarter of fresh cream. Ghee for frying, ground pistachios, and syrup.

Preparation: Roll out the Othmalia dough with a width of 8 cm, put the cream in it, and a line of pistachios, and roll it in a morph, like spring rolls.

Put obesity on the fire, and fry the rolls with it until it is slightly reddened on all sides, drain, add the syrup to it, and leave to cool.

Petit Four

Ingredients: 850 grams of white flour for sweets, 600 grams of butter, 450 grams of powdered sugar, an egg with lemon zest and vanilla.

How to prepare: Mix the ingredients by hand or with the machine, leave in the fridge until the next day, and spread like dough using flour. And cut into required shapes or molds. Put in the oven at 180 degrees Celsius and remove it when it’s cooked, before it turns golden.

Leave to cool. It can be filled with any kind of jam, such as: apricot, strawberry, chocolate or coconut.

Anise seed can be added to the dough and it becomes like anise cake.

The dough can also be made with cocoa after substituting 100 grams of flour with the same amount of dark powdered cocoa.