Neki sastojci iz moje kuhinje nadahnuli su me da osmislim recept za ovaj kolač, i mogu neskromno reći da je rezultat božanski. Sam ukus je spoj istoka i zapada, a začini kojima obiluje ostaju u ustima i podižu raspoloženje dugo nakon što je kolač pojeden. A ne, ne radi se o opojnim drogama!
Some ingredients from my kitchen inspired me to put together the recipe for this biscuit, and I can say quite boastfully that the result is divine. The taste itself is a mixture of East and West, and the spices keep lingering in the mouth and creating good mood long after the biscuit is eaten. And no, there are no drugs in it!
Sastojci:
Ingredients:
(mera je šolja od 200 ml)2 šolje brašna
1 šolja sitno mlevenog badema
1/2 šolje meda
1/3 šolje ulja od lešnika
50 gr putera
prstohvat soli
2 kašičice začina Quatre epices (ako nema u prodavnici, lako ga je napraviti, mešanjem sušenog mlevenog đumbira, muskatnog oraščeta, karanfilića i crnog bibera)
1 kašičica mlevenog cimeta
1 kašičica praška za pecivo
Za fil: 14 velikih urmi i 14 sirovih badema
prah šećer za posipanje
(1 cup =200 ml)
2 cups plain flour
1 cup finely ground almonds
1/2 cup honey
1/3 cup hazelnut oil
50 g butter
a pinch of salt
2 teaspoons Quatre epices (mix of ground ginger, nutmeg, clove and black pepper)
1 teaspoon ground cinnamon
1 teaspoon baking powder
For the filling: 14 large dried dates and 14 raw almonds
Powdered sugar for the dusting
Urme moraju biti meke, u slučaju da su tvrde potopiti ih na kratko u toplu vodu i ocediti. Svaku urmu zaseći i izvaditi koščicu pa umesto nje umetnuti badem i zatvoriti.
Dates should be soft, in case they are not, soak them briefly in hot water and drain. Make a small incision on each date, remove the pit, insert an almond and close.
U činiji za mešenje pomešati sve suve sastojke, ostaviti samo pola šolje brašna za kasnije. Dodati puter i utrljati ga u brašno. Potom dodati ulje od lešnika i dobro izmešati.
Mix all dry ingredients in a mixing bowl, except for half a cup flour which you should save for later. Add butter and rub it in. Add the hazelnut oil and mix well.
Na kraju dodati med, izmešati, pa dodajući preostalo brašno rukom umesiti testo u činiji. Uključiti rernu na 200 stepeni i staviti peki-papir na veći pleh.
Finally add the honey, and adding the remaining flour, knead the dough in the bowl. Turn the oven on at 200 degrees C and line a large tin with baking paper.
Otkinuti komad testa, dovoljno velik da se obavije oko urme. Oblikovati ga u ruci i napraviti udubljenje.
Take a piece of dough, large enough to wrap it around the date. Shape it in hand and press in the middle.
Obaviti celu urmu testom, oblikovati u glatku veknicu i staviti na pleh.
Envelop the entire date with the dough, shape it into a smooth little loaf and place on the baking tray.
Svaki urmenjak probušiti čačkalicom, staviti u zagrejanu rernu i peći petnaestak minuta na 200 stepeni, dok blago ne porumene.
Use a toothpick to create small vents in each biscuit, place in a pre-heated oven and bake for approximately 15 minutes at 200 degrees C, until they turn slightly golden brown.
Urmenjake složiti na tanjir pa obilno posuti prah-šećerom. Sjajni su i topli, kada se urma u sredini topi a badem svojom hruskavošću razbija monotoniju, a i hladni, ako opstanu.
Place the honey dates on a large plate and dust lavishly with powdered sugar. They are fantastic when warm, with the melting date in the middle and crunchy almond braking the monotony, as well as cold, if they survive the temptation.
