Iraqi Halwa Of Toasted Rice Flour Halawat Timman Gluten Free Recipes

IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)

Steps:

• Dissolve white sugar and water in a pot and boil for 5 minutes.
• In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
• Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
• Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
• Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
• Enjoy!

LEBANESE RICE WITH SHARIA (VERMICELLI) (GLUTEN FREE)

Steps:

• Rinse rice in a sieve gently until water runs clear, set aside.
• Put butter in a large pot and melt over medium heat.
• Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly.
• Add rice and cinnamon and toss to coat.
• Add the amount of water according to the normal way you cook rice and add sea salt to taste.
• Bring to a boil uncovered.
• Once boiling turn heat to almost low and cook until done.
• Fluff rice with a fork and serve.

HONEY JOYS -GLUTEN FREE

Steps:

• Preheat oven to 150°C ( 300°F ) Prepare patty/cupcake pans with paper cases.
• Heat buter, sugar and the honey until frothy. You can use a saucepan or the microwave for this step. This will form a soft toffee.
• Add cornflakes and mix until well combined.
• Spoon into patty cases and bake for 5-10 minutes. Be careful not to burn them.
• The Honey Joys will set as they cool. The amount you make will depend on the size of the patty cases used. For children it is better to make smaller sized in preference to large.
• Store in an airtight container.

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat.
• Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
• Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
• Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

IRAQI DATE SWEETMEAT (HOLWAH TAMAR) (GLUTEN FREE)

Steps:

• Chop dates roughly and place in a heavy pan with the ghee.
• Cook over medium heat, stirring often, until dates soften, and are combined with the ghee.
• spread half the date mixture in a 9 in (23 cm) square pan.
• Sprinkle walnut pieces over the dates, pressing them in lightly. Place remaining date mixture on top, spreading it evenly.
• Sprinkle evenly with toasted sesame seeds, pressing them on lightly.
• Leave until cool and cut into small squares or diamond shapes.
• Store in a sealed container and serve as a sweetmeat.

IRAQI TAGHRIB (TASHREEB )

Steps:

• Fry the chicken pieces in some oil, or deep fry, and set aside.
• Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
• Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
• Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
• Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
• P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
• The Iraqi people put in whatever they have leftover; be creative and add what you like.

OVEN TOASTED RICE

Steps:

• Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
• Carefully pour in heated stock and wine, stir through.
• Cover & cook in the oven for 25 minutes.
• Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
• Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.