KA’AK Servings: 20-30 Time: 3hr 30mins Difficulty: moderate Print Our friend Cynthia Aziz shared this Lebanese “street food” recipe, which originated from her great aunt. It has a wonderful undertone from the subtle addition of spices, including mahlab (mah-lab), which is actually ground cherry pits. Mahlab can be found in Mediterranean markets.
We got hooked on these in California. If you throw in a little pancetta or chopped bacon before roasting, it suddenly becomes a light main.
After making pastry cream for years, I found a forgotten box of Jello vanilla pudding in the back of the pantry. It brought up fond memories from my childhood, and so I pulled it out and mixed it up.
My mom used to make this every Thanksgiving for my dad. As a child, I peeled the crusts from store-bought bread, buttered each slice, sprinkled seasonings over top, and then helped tear up the pieces. When Dane and Jessi were little I had them do the same.
Fall of 1996 was the year of pumpkin pies. After each test, Mark asked for more spices and a deeper dish. After this version…there were no more requests, except that it should be made more often!
There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.
This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.
