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Gress
Emirian fried crushed bread
4-1/2 C whole wheat flour
1-1/2 tsp. salt
4 TBS clarified butter (ghee)
1-1/2 C water
1/4 C sugar
1 tsp. saffron
2 tsp. ground cardamom
1 TBS rosewater
Vegetable oil (for frying)
Combine all ingredients in a bowl; mix well. Cover bowl with a damp kitchen towel and set aside for about ten minutes. One at a time, form a large handful of dough into the shape and size of a small apple. On a floured flat surface, roll balls into 8"x10" circles. Make six 1" holes in each piece. Shake gently to remove excess flour. Heat vegetable oil in a large skillet or deep-fat dryer; cook each piece of dough until golden and then drain on paper towels. Cut fried bread into 4" pieces; pound into crumbs with using a mortar and pestle. The mixture should resemble biscuit crumbs. Divide the crumbs in half and place in separate bowls.
Suggestion: Serve as an appetizer.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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