Honey bee Quince

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My mother told me a lot about how they were happy when they had a chance to get a quince from the tree; they were putting it in their wardrobes between their clothes to give nice smell to their clothes at that times when they did not have perfumes. I can imagine quince scented wardrobes it was very nice, safe and healthy way to smell good…. and she adds those time the quinces and all fruits were smelling really good but now days unfortunately and sadly they didn’t…  and after it begins to getting ripe in the wardrobe they took it and made it into a dessert like this — during those days nothing was to throw but to use it use it reuse it! When she prepare this dessert always as I use to ask her what were they doing that times it’s always nice to hear old quality stories especially during long winter nights.

Favorite winter dessert!

I’m always getting very exited when doing this veryyy simple but amazing dessert. The smell, the taste, the look Oh my GOD it’s terrific!

This is why honey bees like it :)))

First you need fire if you have fire place or stove like me you are very lucky you just have to wait until the log is turn to a nice fire it’s relaxing to sit in front and watch for a while.

Come on get up it’s time to take one nice smelled organic quince wash it well.

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I wish I had a tree.

Wrap it with aluminium foil like this

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Put it on top of the fire-coals. I remember my mom was covering it with fire-coals as well you can do the same or turn it every 10 min. to cook every part of it.

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I check it out. It wasn’t cooked yet it wasn’t soft and the skin should be burned. Cover the foil again put on fire-coals to wait more.

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It should be burned more than the picture more than half of it should be burned. This takes 40 min. with me because I didn’t have enough coals and the quince was big.  If you have enough coal and to cover it with them maybe this will take 15 or 20 min. I think.

Remove it from foil cut it in half first.

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Peel the burned skin. Remove the seeds from the pits. It smells amazing.

Put 1 tsp of honey in each half of quince cut nice slices. If you like more honey drizzle over more honey or you can serve it with scoop of ice cream.

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This is for 2 person but I ate all of it veryyummmmyyyy.

The end…. happily!

Nothing left behind sorry.

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Halka ‘Open Sesame’ Cookies

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Wanted to introduce this simple cookie to you. I had it for the first time when I was visiting family in Istanbul last week.

The origin of the cookie is from Syria and this maybe an adaptation, since I never had the original I cannot tell. It is light and delicious with coffee or tea. Very used to seeing sesame used in savory cooking and baking, and this is great use of sesame in baking sweets.

Ingredients:

  • 3 organic eggs
  • 1 cup sugar
  • 1 cup roasted sesame
  • 1 cup fine semolina
  • 1 packet of vanilla powder (dr.oetker)
  • 1 packet of baking powder (dr.oetker)
  • flour – use as much as it takes to attain earlobe firm dough

Step 1:
Dry roasting the unshelled sesame: you can also use shelled ones if you like, but process stays the same. Roast till you smell the sesame (barely 2 minutes or more depending on your stove) – then set aside to cool.
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Step 2:
Mix the egg and sugar – whisk well.
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Step 3:
Add the semolina, vanilla, the baking powder, and mix well.
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Next add the sesame and mix it well. Then start adding the flour slowly and keep checking for firmness. It should not be firmer than your earlobe; stop adding flour when you reach that point.
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This is what the dough looks like when everything is done:
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Step 4:
Heat the oven to 400 degrees. Line the baking sheets. Start forming little circles ‘halka’ and place then on the baking sheets. You can make them large small or any size you like. Optional: brush the tops with eggwash. We did for most but tried a few without and they were just as good. Bake until golden in color; take out and let cool before serving.
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Hope you enjoy this delicious sesame cookie as much as we do!
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