Bayd Maslooq Ma Kamoon Recipes

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BAYD MASLOOQ MA'KAMOON



Bayd Maslooq Ma'Kamoon image

Printed in the cookbook 'From the Land of Figs and Olives'. I also introduced a little bit of US Pacific Northwest to this recipe with the use of a very small amount of Salish smoked salt however the smoked salt is optional. Also, I dry roasted cumin seeds in a cast iron skillet and ground the seeds to a fine powder. A typical Moroccan street vendor food. Super easy!

Provided by COOKGIRl

Categories     Moroccan

Time 15m

Yield 12 hardboiled eggs

Number Of Ingredients 3

1 teaspoon salt (read *Note below)
2 teaspoons cumin (read intro above^^)
12 hard-boiled eggs, peeled

Steps:

  • I replaced one pinch of regular salt with Salish smoked salt.
  • In a serving bowl mix together the salt and cumin powder.
  • To Serve (2 ways): the hard boiled eggs whole accompanied by the bowl of salt and cumin or as we did the eggs were sliced in half and garnished with the cumin salt.

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

This recipe is from the King Arthur Flour Cookie Cookbook except for the filling. I had copied the recipe out of the cookbook from the library and did not write out the filling recipe. I used cream cheese frosting when I made them and they were very good.

Provided by Cookie16

Categories     Dessert

Time 40m

Yield 12 pies

Number Of Ingredients 12

1 (15 ounce) can pumpkin
2 large eggs
2 cups brown sugar
1/2 cup vegetable oil
2 tablespoons molasses
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
3 cups all-purpose flour
2 -3 cups cream cheese frosting

Steps:

  • Preheat oven to 375 degrees and lightly grease 2 large baking sheets.
  • Beat together pumpkin, eggs, sugar, oil and molasses.
  • Scrape down sides of bowl then beat in the salt, spices and baking soda.
  • Scrape down sides then beat in the flour.
  • Scrape down sides and beat another minute to make sure everything is incorporated.
  • Use a 1/4 cup measure to scoop batter onto baking sheets. I got 6 per baking sheet.
  • Bake 10 to 12 minutes.
  • Cool completely then sandwich with frosting.
  • Wrap each individually in plastic wrap.

Nutrition Facts : Calories 730.2, Fat 25.5, SaturatedFat 5.5, Cholesterol 35.2, Sodium 495.5, Carbohydrate 124, Fiber 1.2, Sugar 93.7, Protein 4.8

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