Christmas Special: Middle Eastern Flavour Trail

Celebrating Christmas is different for every family. Ultimately, the holiday season is about sharing love, gratitude and good food. Here, we take your tastebuds on a journey to the Middle East and share a melting pot of exotic flavours and smells. Bring a slice of Middle Eastern delight to your Christmas Day feast.

FRIDA DEGUISE

Frida Deguise is a force to be reckoned with. Relentlessly talented, she’s a chef by day and a comedian by night. Smashing any stereotypes people may have about Muslim women, Frida is a self proclaimed “wogan” (wog bogan) who refuses to adhere to the restrictions of religious or societal expectations. Armed with a prolific arsenal of content from a well-lived life, Frida is a beacon of light and offers a fresh, uncompromised and funny viewpoint amidst a sea of beige political correctness and fear of offending. But she doesn’t only shine on stage. L.A. Donuts, her popular donut shop based in southwest Sydney, offers the community tasty, decadent donuts that are worth the detour.

Semolina Cake (Namoura)

“When I sit down with my family, food just seems to taste better. It’s also one way my kids can experience the full Lebanese culture,” comedian and chef Frida Deguise shares. Enjoy Frida’s beautiful Namoura cake and bring a touch of Lebanon to your Christmas celebrations.

Serves: 20 slices

Sugar Syrup

• 2 cups sugar
• 1 cup water
• Juice ¼ lemon
• 1 tbsp orange blossom water or rose water

• 2 tbsp tahini
• 3 cups coarse semolina
• 1 cup caster sugar
• ½ cup desiccated coconut 
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 250g unsalted butter, melted
• 1 cup full-fat Greek-style yoghurt
• 1 cup milk
• ½ cup thickened or pure cream
• Slivered pistachios & edible rose petals for serving

Method:

1. Preheat oven to 180°C (160°C fan-forced). Line a 25cm x 30cm rectangular baking tin or dish with baking paper and grease with tahini.
2. To make the syrup, put the sugar, water and lemon juice in a saucepan over high heat, stir and bring to the boil. Reduce the heat to medium heat and simmer for about 5 mins until the mixture is slightly thickened. Add the orange blossom water or rose water and leave to cool to room temperature.
3. Put the semolina, sugar, coconut, baking powder and bicarbonate of soda in a large bowl and mix well.
4. Add the melted butter, yoghurt, milk and cream and mix well. Feel free to use your hands to ensure everything is well incorporated. Allow the batter to rest for 20 mins.
5. Spoon the mixture into the prepared pan and smooth the surface with a spoon. Score the top in diamond shapes to make cutting it easier after baking. Place a sprinkle of pistachios in the centre of each piece.
6. Bake for 30-35 mins or until golden brown and firm to touch. 
7. Remove from the oven and pour sugar syrup on top right away and leave it 30 mins to soak in.
8. Cut the cake using a sharp knife and serve warm or cold.
9. Store in an airtight container for up to 7 days.

Cardamom Rice Pudding with Orange Curd

This easy dessert transforms the humble rice pudding into an elegant dessert that will impress your guests. They will love the saucy, comforting goodness of rice pudding with a fresh pop of orange curd. Here, hy orange curd is thickened with cornflour (not eggs and butter) which makes it super quick and easy to prepare. Simply pop your ingredients into a Crumble Dutch Oven and pour yourself a cup of tea. You can even try this recipe using your favourite fruit juice, making it all your own.

EMMA’S TOP TIPS
for making a mouth-watering Cardamom Rice Pudding with Orange Curd

Do not soak your Tilda Pure Basmati Rice. Simply wash it to retain as much starch as possible because the starch in the rice acts as a thickening agent.

The heavy-enamelled Crumble Dutch Oven is perfect for cooking this dish as the heat spreads evenly over the base of the pan, which helps the mixture cook consistently.

If the rice is cooked through but the milk has not thickened, add 1-2 tbsp of starch dissolved in ½ cup of water to the pudding, then stir on medium heat until the pudding comes back to a boil and thickens.

The amount of panela sugar can be adjusted according to your preference.

For the milk layer, there is a secret ingredient that sets this dessert apart from any other pudding: the orange blossom water. It is optional, but it does elevate the recipe to the next level.

Makes: 4

Ingredients:

• ¾ cup Tilda Pure Basmati Rice, washed (not soaked)
• 1.5L full cream milk
• ½ cup water
• ½ cup panela sugar
• 1 tbsp orange blossom water (optional)
• 1 tsp vanilla extract
• ¼-½ tsp ground cardamom, to taste 
• Slivered pistachios & edible flowers, to serve

Orange Curd:

• 3 tsp cornflour
• 2 tsp panela sugar
• 1 cup freshly squeezed orange juice (2-3 oranges)

Method:

1. Place Tilda Pure Basmati Rice, milk and water in a
2. Crumble Dutch Oven and bring to a boil over medium heat. 
3. When the milk comes to the boil, lower the heat and cook, stirring regularly for 20-25 mins or until the rice is cooked through and the mixture thickens to the consistency of porridge.
4. Add the sugar, orange blossom water (if using), vanilla and cardamom. Stir until the sugar dissolves, remove from heat and allow to cool slightly. Pour into four 250mL-capacity serving dishes/glasses. Remember to leave some space for the orange layer. 
5. To make the Orange Curd, mix the cornflour, panela and a splash of the orange juice to a slurry and set aside. Pour the remaining orange juice into a small saucepan and bring it to the boil over medium heat. Pour in the cornflour mixture and stir until thickened, about 1 min.
6. Gently pour the orange pudding over the rice pudding and enjoy warm or allow it to cool before placing it in the fridge to set. Serve topped with pistachios and edible flowers.

All I want for Christmas…
Crumble Dutch Oven and Skillet

Every Crumble Dutch Oven and Skillet has been handcrafted in its own sand mould that is used once and then destroyed, making each Crumble item unique and timeless. The Crumble cookware range is multifunctional, easy to care for and available in many stunning colours. Made of premium, non-toxic enamel, the Dutch Oven and Skillet are beautiful from hob to tabletop and are large enough to cook up to 4-6 standard-sized meals. Impress your Christmas dinner guests with Crumble! For more visit crumble.co