Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Friday, April 7, 2017

Abir Zain's Baklava for #FoodwaysFriday

Finished product!
Abir Zain leading the baklava workshop.
Today on the blog we feature Abir Zain's baklava recipe and share the results of last month's baklava workshop. This workshop, which sold out overnight, was led recent immigrant Abir Zain, who is new to province and has recently started making baklava. Abir explained that when she lived in Syria she never learned how to make baklava as she was easily able to purchase the sweet pastry in many local shops. Since her move to Newfoundland Abir has been unable to find the dessert and has created her own recipe based on family recipes from her mother and mother-in-law. Abir's baklava uses homemade cream cheese in addition to chopped pistachios and syrup.
Heritage Foundation Executive Director, Jerry Dick, measures and cuts the phyllo pastry for baklava.
In early March the Heritage Foundation worked with Abir to offer a baklava workshop to showcase this traditional pastry which is being baked and shared in the province today. Twelve participants came out to learn how to make their own baklava and were joined by a video crew from CBC.
Phyllo pastry with homemade cream cheese - ready to be folded!
Abir started the workshop by explaining how to prepare the phyllo pastry with melted ghee and how to properly cut the squares necessary to create the traditional triangle shaped dessert. Abir then went through the process of making homemade cream cheese and whipped up a batch to cool in the freezer. While the cream cheese was cooling Abir demonstrated how to make the syrup which is spread over the pastries as a finishing touch. The participants then placed a dollop of cream cheese in their pasties and shaped the baklava into triangles.
Abir showing two participants how to shape the pastry.
Michael Philpott and Dale Jarvis of the Heritage Foundation trying to lit the propane oven.
While there were a couple of technical difficulties lighting the propane oven once these were taken care of the baklava was placed in the oven at 350' F for 20 minutes. During this time folklorist Dale Jarvis sat down with Abir to discuss traditional Syrian food, what food she remembers from her childhood, and the types of food she cooks and bakes for her family of seven.
Abir Zain talking food with folklorist, Dale Jarvis.
Once the baklava had baked for 20 minutes it was broiled for a short time to colour the top of the pastry. Then the syrup was spread over the pastries and crushed pistachios were sprinkled on top! The finished product looks beautiful and tastes amazing! Abir has been taking orders for her baklava and is hoping to soon sell the pastry at the local St. John's Farmer's Market.
Abir Zain with several baklava workshop participants.
If you would like to see the full recipe please click here to download the recipe!

Or if you want to see CBC's video clip from the event and watch Abir in action see below!

Be sure to let us know in the comments what other traditional workshops you would like to see in the future.
A huge thank you goes out to CBC for coming out to the workshop and filming this video of Abir! ~Terra Barrett

Tuesday, May 12, 2009

Looking for information on "paderah"?

I had an interesting question from Kathleen Tucker, who is the researcher on SABRI's oral history project in and around St. Anthony. She asked if I'd ever heard of anything called "paderah" pronounced PA’-de-ra (rhymes with ‘ha’). I said it was a bit of a mystery to me, and she has written to the local paper asking for help. Here is her letter:

"Years ago when the fishery was in full swing, fishermen set aside their nets at dinnertime to cook a simple meal. Often the meal was cooked in a bake pot, either on board the vessel or on the beach. A fire was lit and salt pork was diced into the pot. When it was sizzling, the fishermen might have added onions, fresh cod, and fresh bread. The older fishermen often cooked up this marvelous meal while the younger fellows looked for driftwood along the shore to use as spoons. Once the meal was cooked, they’d all sit around the bake pot and eat their meal.

Would anyone be able to tell me if they cooked this meal, how they cooked it, and what they called it? The name for the meal might differ from community to community, but I’m sure many of you have enjoyed this simple dinner while fishing. And, perhaps many of you still do."

The dish sounds similar to fish and brewis, but made with fresh cod and fresh bread. If you have a memory to share, you can email me, or leave a comment on this post.

For info on fish and brewis, you can check out:
http://www.billcasselman.com/cwod_archive/brewis.htm
and
http://en.wikipedia.org/wiki/Fish_and_brewis



UPDATE: May 13, 2009.

William Lee of Petty Harbour writes, "when my dad cooked in the boat when fishing it was simply called a fish feed, and consisted of fresh cod, salt beef and salt pork,potatoes, the cod's tongue and roe sack (britchant), and hard bread. Some times they would add a mackerel or small salmon. The cooking was done aboard the boat, and the time would vary but mostly it would be around nine or ten AM ,as they were on the go from 3:30AM.
PS. the fire was contained in what we called a galley, which is simply an old metal wash tub with a sod covering the bottom."