To all my Chinese friends, I wish you a happy New Year.
A Kurdish subculture exists in Lebanon made up of folks who for reasons of persecution or poverty have had to leave their land and seek employment here.
I befriended many Kurds while in Lebanon. One of them, Asma, is a Kurdish woman originally from Turkey that I consider a role model.
So imagine my excitement when I discovered a blog on Kurdish cuisine, edited by Gula Welat.
This recipe is adapted from her blog. These cookies are from a rice-producing region from the town of Kermanshah; hence the use of rice flour (used in Lebanese cuisine as well to thicken puddings) and rose water and cardamom. Rice flour is sold in Middle-Eastern and Asian grocery stores and online.
The cookies are delicious, faintly sweet, delicate and fragrant. Their texture resembles shortbread cookies. Their color is eggshell.
- 300 g. Rice flour (8 ounces)
- 1/2 teaspoon of baking powder
- 130 g. white granulated sugar (4 ounces plus one half tablespoon)
- 1 large egg
- 125 g. melted butter (1 stick of unsalted butter or 4 ounces)
- 1 to 2 tablespoons of rose water
- 1 teaspoon of ground cardamom
- Melt the butter in the microwave for one minute. Place in a mixer bowl the egg and the sugar. Beat until the mixture is fluffy, add the melted butter and rose water. Add the rice flour slowly (mixed with the baking powder) and finally add the cardamom powder.
- Place the dough (which should be moist but firm) in the fridge, wrapped in wax paper, overnight.
- The next day, remove the dough from the fridge and let it sit at room temperature 30 minutes to soften a little. Either use a greased and floured cookie mold or roll out and cut with a cutter of your choice. Place on a cookie sheet lined with baking or parchment paper. Bake in a preheated 325F oven for about 15 minutes until baked thoroughly but still white. Serve.