Tuesday, August 26, 2008


A recipe left behind by a customer who died in Spring, in the prime of her life.

Originally published here:


6 cups whole oats
2 cups all-purpose flour
4 eggs
1/3 cup honey
1/4 cup molasses
1 1/2 cups canned pumpkin
2 1/2 cups yogurt
1 - 2 teaspoons ground cinnamon (she left cinnamon out of the recipe, but it really should be included).

Mix all ingredients. Decant into an oiled 9 x 13 baking dish. Bake at 350 degrees for 45 minutes. Let cool for 10 minutes and cut into squares. Keep refrigerated in a closed container. They will keep for about 6 weeks.

Wednesday, August 6, 2008


The correct name for the sweet is rahat lukum. Lukum means morsel, rahat means peace or contentment, so the translation is a 'morsel of contentment'.
The Turkish name may derive from Arabic: راحة الحلقم rahat al-hulkum: contentment of the gullet.

Originally published here:


2 cups sugar.
4 tablespoons cornstarch.
1 cup water.
1/2 teaspoon cream of tartar.
2 tablespoon rosewater (available at Middle Eastern stores).
1/2 cup chopped pistachios, walnuts, or almonds.
Confectioner's sugar for dusting.

Mix sugar, cornstarch and cream of tartar with the water and boil for five minutes, stirring the while. Remove from heat and add rosewater and chopped nuts. Apply a little cooking oil to a rectangular pyrex dish (or use non-stick cooking spray) and pour in mixture to a depth of an inch. When cool, cut into rectangles and roll each piece in powdered sugar.

Store at room temperature in airtight container.


Fruit juice may be used in lieu of plain water - strained orange juice or clear apple juice is excellent, and a lemon may be squeezed in for tanginess. Food colouring as deemed appropriate can be added, and some people roll it in coconut shreds or crushed nuts.

Note that it can also be made with orange essence, or even orange blossom water (moit ez zaher), in lieu of the rosewater (moit el ward). Rosewater is traditional, but not essential.