Moroccan Matslava (Matsah Baklava)

This version incorporates the use of orange flower water and rose water, which are common in Moroccan cuisine. You can find these at Middle Eastern markets or order them online.

Ingredients
2 ½ cups granulated sugar
1 ¼ cups water
1 orange rind (no white pith)
1 lemon rind (no white pith)
1 cinnamon stick
5 whole cloves
½ cup orange blossom honey
1 teaspoon orange flower water
¾ cup walnuts
¾ cup unsalted pistachios
½ cup blanched almonds, lightly toasted and cooled
½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon rose water
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
2 mixing spoons
food processor fitted with bottom chopping blade
measuring spoons
medium bowl
9" × 13" glass baking dish
pastry brush
chef's knife

Directions
1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, combine the 2 ½ cups sugar, water, orange rind, lemon rind, cinnamon stick and whole cloves. DO NOT MIX.
3. Heat until slightly syrupy, about 5 minutes.
4. Remove rinds, cinnamon and cloves. Set aside to cool.
5. Place walnuts, pistachios, almonds and ½ cup sugar in the food processor. Pulse until nuts are very finely chopped.
6. In a bowl, combine nut mixture with ground cinnamon and rose water.
7. Soak the matsah in water until easy to cut, but not mushy.
8. Brush oil around the inside of the baking dish.
9. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
10. Spread half of the nut mixture over matsah.
11. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
12. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
13. Bake for 20 minutes.
14. Reduce heat to 300ºF and bake an additional 15 minutes.
15. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
16. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

Matslava (Matsah Baklava)

This is such an easy and great Passover dessert. A sure crowd-pleaser!

Ingredients
1 cup granulated sugar
1 cups orange blossom honey
1 ½ cups water
2 tablespoons lemon juice
2 cinnamon sticks
5 whole cloves
2 cups blanched chopped almonds
2 cups chopped walnuts
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
measuring spoons
medium bowl
mixing spoon
9" × 13" glass baking dish
pastry brush
chef's knife

Directions
1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, place the 1 cup sugar, honey, water, lemon juice, cinnamon sticks and whole cloves. DO NOT MIX.
3. Cook the mixture until slightly syrupy, about 5 minutes. Remove the cloves and cinnamon sticks. Set aside to cool.
4. In the medium bowl, combine the almonds, walnuts, ¼ cup sugar, ground cinnamon and ground cloves.
5. Soak the matsah in water until easy to cut, but not mushy.
6. Brush oil around the inside of the baking dish.
7. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
8. Spread half of the nut mixture over matsah.
9. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
10. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
11. Bake for 20 minutes.
12. Reduce heat to 300ºF and bake an additional 15 minutes.
13. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
14. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

Persian Haroset

Persian haroset is defined by the use of heavy spices along with the sweet fruit and varity of nuts.

Ingredients
25 dates, pitted and diced
1 ½ pink lady or fuji apples, peeled, cored and diced
1 pomegranate, seeds only
1 orange, peeled and diced
1 banana, peeled and sliced
½ cup golden raisins
½ cup unsalted pistachios
½ cup almonds
½ cup sweet red wine
¼ cup unfiltered apple cider vinegar
½ tablespoon ground cayenne pepper
1 tablespoon ground cloves
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
1 tablespoon fresh ground black pepper

Equipment
chef's knife
cutting board
vegetable peeler
dry measuring cups
liquid measuring cup
measuring spoons
food processor fitted with bottom chopping blade

Directions
1. In the food processor, combine all fruits and nuts. Pulse until chopped well.
2. Add the wine and vinegar and process until a pasty consistency is achieved
3. Add the spices and blend well.

Yields 5 cups

© 2009 by Allison Lattman

Moroccan Haroset

Moroccan haroset is made with dates, raisins, nuts and date syurp. Feel free to substitute honey for the date syrup if you can't find it. Try this at your seder this year!

Ingredients
2 cups pitted dates
½ cup golden raisins
½ cup dark rasins
½ cup walnuts
¼ cup date syrup or orange blossom honey
2 tablespoons sweet red Kosher wine

Equipment
dry measuring cups
liquid measuring cup
liquid measure shot glass
food processor fitted with bottom chopping blade

Directions
1. Put all ingredients in food processor and pulse until desired consistency is reached.

Yields about 4 cups

© 2009 by Allison Lattman

Traditional Ashkenazi Haroset

Haroset is eaten during the Jewish holiday of Passover. It is a thick paste reminiscent of the mortar we used as slaves in Egypt. It is sweet to remind us that, even in times of despair, there is hope. Each tradition has it's own haroset. Ashkenazi (Eastern European) Jews typically make haroset with apples, nuts, honey, sweet red wine and cinnamon. The amounts below are just a guideline. In truth, I never measure for this. Feel free to adjust to your liking.

Ingredients
4 pink lady or fuji apples, cored and quartered
½ cup chopped walnuts
¼ cup orange blossom honey
¼ sweet red Kosher wine
1 teaspoon ground cinnamon

Equipment
chef's knife
cutting board
dry measuring cups
liquid measuring cup
measuring spoons
food processor fitted with bottom chopping blade
large bowl
mixing spoon

Directions
1. Place apples in food processor. Pulse until finely chopped.
2. Place chopped apples, chopped walnuts, honey, wine and cinnamon in a bowl and mix until all ingredients are evenly distributed.

Yields enough to feed a small army

© 2009 by Allison Lattman

Perfect Hard Boiled Eggs

Eggs that won't peel? Yucky grey film around the yolk? You won't find those here!

Ingredients
eggs (store eggs in the refrigerator narrow side down to center the yolks before cooking)
water
ice

Equipment
cooking pot with lid (large enough to fit your eggs on the bottom)
slotted spoon
large bowl

Directions
1. Place eggs in the bottom of the cooking pot.
2. Fill pot with water until eggs are covered by at least 2 inches.
3. Place pot on high heat. Allow to boil uncovered.
4. As soon as the water boils, cover the pot with the lid and turn the burner off. (If using an electric range, move the pot off the burner.)
5. Let eggs cook for 10 minutes.
6. Fill a large bowl with ice water.
7. When the eggs have cooked for 10 minutes, immediately remove eggs from pot with a slotted spoon to the ice bath.
8. Let sit until cooled. Peel and serve or remove from water and store in the refrigerator.

© 2009 by Allison Lattman