So, one of the reasons why I love baking so much is that there is so much opportunity to create amazing flavors. I hear so often from people that they love to cook but can’t get down with baking because there is less room for error. If there is anything I’ve learned from these last many, many months, it’s that baking has PLENTY of room for error, and it is in the grey area that you discover some pretty tasty flavor combinations.
Once I finally felt comfortable enough with the traditional versions of some of the sweets I was learning, I decided to start dreaming up other flavor ideas to try out. I tried dipping my ghraybeh cookies in dark chocolate and sprinkling chopped pistachios on top. I’ve added chopped up cinnamon sugar candied pecans to my ghraybeh batter in the past and I highly recommend doing that with pretty much any cookie you make.
At the moment, I’m working on trying to merge traditional Middle Eastern flavors with flavors and textures I enjoy in other types of sweets. If you haven’t guessed by now, I have a massive sweet tooth. I LOVE sugar, but as I get older, I’m not able to eat it all the time the way I wish I could. What that means for me, and ultimately you guys, is that I have to work extra hard to create desserts that are worthy of the extra sugar intake. Palestinian desserts weren’t my favorite thing ever growing up because I wanted chocolate and hydrogenated oils in my sweets. Nuts and syrups and pastries and doughs were just not on my radar when I was a kiddo. Don’t get me wrong; I ate them anyway. And I ate them often. I just dreamt about eating an Oreo while I shoved a dozen pieces of Burma in my face hole.
These days, Namoura is proving to be my favorite thing ever. Even more than cookies and cake. And that’s saying something. Since the batter for namoura is pretty bland pre-baking and syrup pouring, there is a lot of room to work with new flavors. This past week, I experimented by adding shredded, unsweetened coconut to part of the batter. With the other half, I decided to make a batch of cinnamon-sugar walnuts (the same you find in desserts such as katayef, baklava, and kaak) and throw them on top of the namoura before baking. Both tasted great, but need tweaking in terms of texture and amount. I’m very excited to try the other ideas I have floating around in my head. I just need more taste testers!
I also tried out a recipe I found that married pistachios and chocolate together in cookie form. I threw in some brewed coffee and cardomom to up the flavor factor. Not a bad pairing of flavors, but the cookies themselves were just a bit too flat and heavy for me liking. I enjoyed the flavors though, so I just need to find a better medium to bring them together.
Overall, I’m having a lot of fun working with different flavors. I got a small bottle of lemon-infused sea salt flakes and can’t wait to find a reason to use them. If you know anyone in the Houston area who is willing to taste test in exchange for feedback, send ’em my way!