Wheat, Fruits, and Nuts (Qamhyieh)
Food for Thought
You will need a durable plastic bag as an essential tool. Region: Chouf
- 2 ¾ cups whole-wheat flour
- 2 cups walnuts
- 1 ½ cups grape molasses
- ½ tbsp powdered anise
- 2 tbsp orange blossom water
- Malek Batal PhD
Method of Preparation
- Heat the whole-wheat flour in a frying pan on low heat and stir frequently until lightly browned.
- Chop coarsely 1 ½ cups of walnuts.
- In a bowl, mix the browned whole-wheat flour with the powdered anise and chopped walnuts. Gradually add the grape molasses while mixing with a wooden spoon.
- Mix thoroughly with hands and add the orange blossom water. Knead the mixture until it becomes smooth and elastic.
- On a durable plastic bag, spread the pastry evenly, then fold the plastic over it. Roll out the pastry with a rolling pin through the plastic bag to get a medium thickness.
- Unfold the top plastic and cut the pastry into small rectangles. Garnish the top of each cookie with the remaining walnuts.
- Leave the pastry to rest 30 minutes so that it cools down, hardens, and becomes easier to transfer to a tray.