In the summer when we trade the noise of Beirut for mountain noise, here is what we get:
A rooster announcing his activity several times during the day starting at 5 AM; coyotes howling plaintively in the valley at 11 PM nightly; daily fireworks for reasons ranging from the latest soccer game to a feast celebrating a religious figure (plug-in the religion of your choice); the muted roar of enemy drones circling the skies; cars honking for a wedding procession; a cackle of hens laying eggs (sold the next day at the grocer); at 9:30AM the rolling grind of steel blinds being raised to signal the beginning of a business day.
This cookie is normally filled with date paste; I made it with store-bought fig jam, the kind of jam that contains walnuts and sesame seeds and anise seeds and mastic.
The cookie itself is a shortbread-type, very crumbly with a melt-in-the mouth quality.
For an easy fig jam recipe, using above ingredients, clickhere.
INGREDIENTS: This quantity will yield about 45 cookies
- 2 cups of all-purpose flour (add a bit more if needed)
- 1/2 cup of cornstarch
- 1/2 cup of powdered sugar
- 1 heaping teaspoon of vanilla sugar or a teaspoon of vanilla extract
- 1/4 cup of milk (or more as needed)
- 8 ounces of unsalted butter
- 1 egg yolk (optional)
- 1 cup of fig jam
- Place the flour, cornstarch, powdered sugar and vanilla sugar in a food processor. Mix a few seconds to blend all the ingredients well; add the butter cut in chunks and mix until the mixture begins to form a mass; add a few tablespoons of milk gradually until the dough holds together and is moist and compact.
- Remove the dough and place on a counter; chop off small walnut-sized lumps of dough and place side-by-side on a piece of foil; do the same for the fig jam, making the pieces a teaspoon-size.
- Flatten the balls of dough; place a ball of fig jam on each; fold over from all sides to enclose; roll between the palms of both hands to shape into a smooth ball. Place on a parchment-lined cookie sheet.
- Beat the egg yolk slightly; brush on the balls and with a fork, press on each ball lightly to form an imprint in the glaze.
- Bake in a preheated 350F (180C) oven till slightly golden and dry to the touch.
Recipe is from Anahid’s Gourmet cookbook. (adapted)
19 Comments • Comments Feed
An excellent idea…there’s always an abundance of over ripe figs, just screaming to be used up.
On July 24, 2010 at 1:00 pm
I love this! Anything with a date or a fig filling is up my alley… I’m bookmarking them for the winter…
On July 24, 2010 at 3:15 pm
A lot of noises, it must be tiring somehow in the morning…here, it is quite calm actually, except for flying rats meaning pigeons making a lot of noise in the morning!
The rolls look easy to prepare; the only problem I could have it to “close” the roll – is it difficult?
Very nice recipe for summer breakfast, or for 5 o’clock.
On July 24, 2010 at 4:01 pm
@Magdalena: the dough is very malleable; soft and on the moist side; just enclose the fig ball from all sides and roll around until the shape turn into a ball.
On July 25, 2010 at 9:55 am
These look so easy to eat and would be an ideal snack while wandering around those gorgeous mountain villages
On July 24, 2010 at 4:48 pm
Oui, Chef says:
YUM…these look fabulous. Like taking “fig newtons” to a whole new level, and I’m quite sure the kids will love them! – S
On July 24, 2010 at 6:17 pm
I love this fig jam, it has a phenomenal taste, whoever invented this jam I thank you now, figs are high in fiber, beta- carotene, and excellent for digestive health, sometimes the simple recipes are the best ones.
Joumana, is it difficult to walk up and down on that steep street? I am greatly admiring the vistas full of vegetation, and fruits that are popping up everywhere.
On July 24, 2010 at 7:00 pm
Did anyone just mention figs? Now, you must know by now how much I adore those fruits. As a matter of fact…the fig jam I buy is actually imported from Lebanon!
Roosters are a nice addition to you overall vacation feeling…however, they kind of give me the creepies. Must be a bad childhood memory. Now, the hens…are slightly cuter ;o)
Ciao for now and flavourful wishes,
On July 24, 2010 at 7:14 pm
oum mouncifrayan says:
elle est excellente cette recette!!! bravo
On July 25, 2010 at 1:34 am
T.W. Barritt says:
Ha! So much for the peace and quiet of the country! I live in a relatively quiet area, but even on weekends, I seem to be up at the crack of dawn. I would love a taste of these fig balls to start the day!
On July 25, 2010 at 5:16 am
reminds me of the cucidati from Sicily…very similar, probably share the same origins
On July 25, 2010 at 7:15 am
you are an utter star, Joumana. x shayma
On July 25, 2010 at 12:18 pm
Thanks for answering !
And I share your opinion about uprooting of Palestinians. Have a nice evening!
On July 25, 2010 at 1:21 pm
Robyn Kalajian says:
Joumana, Every recipe you post looks amazing! I admire your skill and talent, and urge you to keep up the wonderful work you are doing.
On July 25, 2010 at 1:34 pm
Amber @Almost Vegan says:
I love fig jam SO much! These look amazing!
On July 25, 2010 at 2:57 pm
Bria @ WestofPersia says:
Love figs, love these cookies–seriously, this style of cookie is one of my favorites. I have to say, your colorful description of the sounds of summer made me feel like I was there. Well done!
On July 26, 2010 at 7:13 am
I saw this when you first posted it but couldn’t comment for some, odd reason. They look delightful! Anything with the word shortbread used in the description has my immediate attention 🙂
On July 26, 2010 at 12:51 pm
Dates of figs, this cookie sounds amazing. Figs are in season here, so this version sounds about perfect. What a delicious idea.
On July 27, 2010 at 6:10 am
Tall Clover says:
I love fig jam, so how perfect is this cookie recipe. I look forward to trying it with apricot jam, or peach jam too.
On October 6, 2010 at 11:15 pm