Majida Rashid
I said to the almond tree, 'Sister, speak to me of God.' And the almond tree blossomed.
— Greek writer and philosopher Nikos Kazantzakis.
“Chughlu, Chughlu,” were the hawkers’ chants that pierced the busy atmosphere around Chahrah-e-Farooshgah, the main street in downtown Shiraz, Iran. The road had a covered mall on one side. During spring a row of greyish wooden carts would line up by the mall front. Hawkers standing behind them allured passersby with their chants.
A heap of fresh young green almonds with soft fuzzy green hulls secretly hiding white translucent kernels adorned each cart. The sellers would ask approaching customers how much chughlu they wanted. Then they would scoop them up, weigh them, and put them in a paper bag and sprinkle a pinch of salt over the top before handing the bag over to customers. Salt balances the bitter-sour flavor of the hull.
Even though this was the first time I saw chughlu, almonds were nothing new to me. Growing up in Abbottabad, Pakistan, I snacked on almonds and long green sultanas. We also had what we called paper-almonds because of their delicate skin. Even I, as a child, could crack a paper-almond open by pressing one in my hands.
Now I occasionally soak almonds for two days. Then I peel and blend them with a little water and freeze the liquid in ice-cube trays. These cubes are handy for fruit smoothies and cereal. Fresh almond milk can also be made from this.
While it’s thought that almonds grew wild in western and southern Asia prior to their domestication in 4,000 BC, I’m certain they must have grown elsewhere as well. Rumor has it that Middle Eastern and mediterranean travelers introduced them across Europe.
In addition to phosphorus, copper and riboflavin, this nature’s gift of powerhouse nutrients also contains fiber, protein, fat, Vitamin E, magnesium and manganese.
Almonds were introduced in America in the 1700s. For the past few decades, the demand for almonds has increased tremendously in America due to the awareness of the necessity of nutritious food. Now we have almonds with skin, without skin, almond flour, slivered almonds, almond milk and butter, and flavored almond snacks. California grows numerous edible varieties of almonds and boasts about 80% of the world’s production.
Almonds also have a bitter variety that grows on a different type of almond tree and they contain toxic chemicals. But people use their oil for spasms, pain, cough, and itch.
Now let’s whip up some muffins with this gift of nature. The ingredients should be at room temperature. Coating dried fruit ensures their even distribution and prevents settling in the bottom. Sifting flour aerates and results in lighter texture.
Nutty Muffins
Servings: 6
Ingredients
15 dried apricots
3 dates, pitted
1-2 tablespoons flour
3/4 cup slivered or finely chopped almonds
2 cups sifted self-rising flour
1 teaspoon baking powder
2 eggs, whites and yolks separated
3/4 teaspoon salt
1/2-3/4 cup sugar
1/4 cup olive oil
3/4 cup milk
12-cup muffin tray
Directions
Oil and flour muffin tray.
Preheat oven to 350 degrees.
Spread 2 tablespoons of flour on a dish.
Hold each piece of dried fruit in one hand over the dish with flour.
Using scissors cut each one into thin strips.
Then cut into small cubes and let them drop on the flour.
Gently rub them with the flour and leave aside.
Sift the flour and the baking powder five times.
Using an electric beater whisk together the whites and salt until soft peaks are formed.
Add the yolks and beat until pale in color.
Gradually add the oil and milk and whisk well.
Using a spatula fold in the flour. Lumps may form but they will disappear.
Leave aside 1/4 cup of almonds and mix them along with the fruit pieces.
Using an ice-cream scoop pour the batter in muffin cups.
Sprinkle with almonds.
Bake for 20-25 minutes.
Remove and cool down for ten minutes.
Take out and serve with coffee or tea.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www.youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food@Frontiers_Of_Flavor
Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com.
— Greek writer and philosopher Nikos Kazantzakis.
“Chughlu, Chughlu,” were the hawkers’ chants that pierced the busy atmosphere around Chahrah-e-Farooshgah, the main street in downtown Shiraz, Iran. The road had a covered mall on one side. During spring a row of greyish wooden carts would line up by the mall front. Hawkers standing behind them allured passersby with their chants.
A heap of fresh young green almonds with soft fuzzy green hulls secretly hiding white translucent kernels adorned each cart. The sellers would ask approaching customers how much chughlu they wanted. Then they would scoop them up, weigh them, and put them in a paper bag and sprinkle a pinch of salt over the top before handing the bag over to customers. Salt balances the bitter-sour flavor of the hull.
Even though this was the first time I saw chughlu, almonds were nothing new to me. Growing up in Abbottabad, Pakistan, I snacked on almonds and long green sultanas. We also had what we called paper-almonds because of their delicate skin. Even I, as a child, could crack a paper-almond open by pressing one in my hands.
Now I occasionally soak almonds for two days. Then I peel and blend them with a little water and freeze the liquid in ice-cube trays. These cubes are handy for fruit smoothies and cereal. Fresh almond milk can also be made from this.
While it’s thought that almonds grew wild in western and southern Asia prior to their domestication in 4,000 BC, I’m certain they must have grown elsewhere as well. Rumor has it that Middle Eastern and mediterranean travelers introduced them across Europe.
In addition to phosphorus, copper and riboflavin, this nature’s gift of powerhouse nutrients also contains fiber, protein, fat, Vitamin E, magnesium and manganese.
Almonds were introduced in America in the 1700s. For the past few decades, the demand for almonds has increased tremendously in America due to the awareness of the necessity of nutritious food. Now we have almonds with skin, without skin, almond flour, slivered almonds, almond milk and butter, and flavored almond snacks. California grows numerous edible varieties of almonds and boasts about 80% of the world’s production.
Almonds also have a bitter variety that grows on a different type of almond tree and they contain toxic chemicals. But people use their oil for spasms, pain, cough, and itch.
Now let’s whip up some muffins with this gift of nature. The ingredients should be at room temperature. Coating dried fruit ensures their even distribution and prevents settling in the bottom. Sifting flour aerates and results in lighter texture.
Nutty Muffins
Servings: 6
Ingredients
15 dried apricots
3 dates, pitted
1-2 tablespoons flour
3/4 cup slivered or finely chopped almonds
2 cups sifted self-rising flour
1 teaspoon baking powder
2 eggs, whites and yolks separated
3/4 teaspoon salt
1/2-3/4 cup sugar
1/4 cup olive oil
3/4 cup milk
12-cup muffin tray
Directions
Oil and flour muffin tray.
Preheat oven to 350 degrees.
Spread 2 tablespoons of flour on a dish.
Hold each piece of dried fruit in one hand over the dish with flour.
Using scissors cut each one into thin strips.
Then cut into small cubes and let them drop on the flour.
Gently rub them with the flour and leave aside.
Sift the flour and the baking powder five times.
Using an electric beater whisk together the whites and salt until soft peaks are formed.
Add the yolks and beat until pale in color.
Gradually add the oil and milk and whisk well.
Using a spatula fold in the flour. Lumps may form but they will disappear.
Leave aside 1/4 cup of almonds and mix them along with the fruit pieces.
Using an ice-cream scoop pour the batter in muffin cups.
Sprinkle with almonds.
Bake for 20-25 minutes.
Remove and cool down for ten minutes.
Take out and serve with coffee or tea.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www.youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food@Frontiers_Of_Flavor
Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com.
