The desert dishes derive their names from the Middle Eastern sweet dishes from where they traveled to the whole world. Ice-creams might have been invented elsewhere but the actual deserts that we enjoy so much today are really a part of the meals of the desert countries.

Some are Persian while a handful of them have traveled to us from India. While the Middle Eastern countries had their deserts loaded with the dry fruits and eggs, Indian deserts typically have milk in them. Kulfi being the Indian version of the ice cream – harder, sweeter and tastier!

Turkish Baklava

From what originated in the Middle Eastern countries which were a part of erstwhile Persia, Turkey was one of them which had a tryst with the best deserts in the world. Go to any hotel serving you the best of Middle Eastern deserts and there is a high chance that they have a variety of Baklavas in their menu. This particular recipe is made from eggs though there are purists who claim the dish to be purely vegetarian and free from eggs.

Making the Sherbet

Sugar – 5 cups
Water – 3½ cups
Lemon Juice – ½ of the lemon taken

The Baklava
Eggs – 3
Flour – 1 kgStarch – 1 cup
Salt – 2 tsp.
Water – ½ cup
Crushed Pistachio – 1 cup
Melted white butter – 2 cups

The sherbet is prepared as it is known to be. The sugar and water mixture is boiled till the sugar dissolves but does not acquire a thick/sticky consistency, followed by the addition of the lemon juice and kept aside to cool at normal temperature.

The baklava is actually the dough which is prepared by mixing the eggs, flour and salt and kneaded. The dough should not be too soft for it may affect the final product nature. The dough is allowed to mature for 15 minutes (no leavening agent is added). It is divided into equal portions (by weight) and rolled out with continual dusting of starch. 10 of such sheets are arranged on top of each other on a baking tray with the melted butter in between and on the top.

They are then cut into squares of desired size or even desired shapes. They are baked in a preheated oven for 45 mins until golden brown. They are then cooled and the hot sherbet is then poured over them till completely absorbed by the baked sheets. They are then dressed with crushed pistachios and served.

Italian Sub Dip

Ingredients:

Imported ham (sliced thick) – ¼ pound
Genoa Salami (slicked thick) – ¼ pound
Pepperoni (sliced thick) – ¼ pound
Provolone cheese (sliced thick) – ½ pound
Medium tomatoes – 2
Onion (diced) – ½
Iceberg lettuce (shredded) – ½ cup
Red wine vinegar – 1 tbsp
Hot pepper spread – 4 tbsp
Salt
Pepper
Oregano – 1 tbsp

Method:

Cut the meats as well as the cheese into small little cubes. Then put this in a bowl and add to it chopped tomatoes and also onions. Along with this you will have to add the hot pepper spread and also the oregano. To this you need to season really well using salt and pepper. Combine this well and then put it in the freezer to chill. You need an hour or even overnight for the flavour to combine together. After this you toss the lecture in and you serve it with toasted bread.

Spinach and Bacon Wraps

Ingredients:

Olive oil – 1 tsp
Small red onion diced – half
Spinach – 1 bag
Cream cheese – 1 brick
Minced cilantro – 3 tbsp
Minced jalapeno – 1 tbsp
Pepper – ½ tsp
Salt – ¼ tsp
Small flour tortillas – 10
Monterey Jack cheese – 1 cup
Thick cut out bacon cooked and crumbled – 8 slices

Method:

In a small bowl you will have to mix the cream cheese, cilantro, pepper, salt and jalapeno. Then sauté the red onions using the olive oil till it becomes soft. Then set it aside. After this cook the spinach till you see that it has welted. Drain out the water. Then you need to spread the cream cheese on the tortillas. Then sprinkle the red onions.

To this add the spinach and the bacon and sprinkle the cheese. Then roll them up and keep them in the fridge before you start to cut them. When you want to cook it, you will have to trim off the ends and make sure that you cut it into 6 slices.

Broil this for around 3 minutes or till you see that the cheese has melted and has become golden brown. You just garnish it off with a bit more cilantro and you can serve it as the perfect little snack for having during the super bowl week. But be warned. These little wraps are very addictive.