Bedouintea Recipes

BEDOUIN AFFOGATO

Steps:

• In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you're ready to serve.
• If you're using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids.
• To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses. Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate. Serve immediately.

BEDOUIN TEA

Steps:

• Heat 4 1/2 cups water with the thyme, cardamon pods, cinnamon stick and black tea.
• Simmer for five minutes.
• Turn off heat and steep for five minutes.
• Strain tea and serve with honey, if desired.

BEDOUIN FRESH DATE SWEET (RANGINA) (GLUTEN FREE)

Steps:

• Remove pits from the dates and arrange on small plate.
• Melt the butter in a saucepan and stir in the flour.
• Cook over medium heat stirring constantly, until the flour turns a light- medium golden brown.
• Remove from heat and stir in the cardamom.
• Allow to cool slightly, stirring occasionally.
• While still pretty warm pour over the dates and allow to cool to room temperature before serving.
• Serve with coffee, or tea if preferred.
• Enjoy!

BEATEN BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed.
• Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.
• Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets.
• Bake for 15 minutes, or until golden.