Friday, August 30, 2013

Anna Sultana's Qaghaq tal-ghasel #2 - Treacle Rings, Maltese Style

I once heard that if you asked ten Jewish philosophers about a point in the Bible, you would get ten different interpretations.

Maltese cooks are like Jewish theologians.
There isn't one definite recipe for anything.
And they - the recipes - are all good.

Even Ma had a few variations on her old favourites.
I recently posted a variation Ma had on bread pudding or Pudina.
Back in 2010 I posted her recipe for Qagħaq tal-għasel. 
But there was another recipe Ma also used.

As with the Pudina, try both recipes.
Honey, jam, treacle…
Suit yourself.

                        Qagħaq tal-għasel 

Grease a baking pan
Preheat oven to 400º 
Bake 20 minutes

Combine in a large bowl
400 grams flour
100 grams semolina
Rub in
200 grams margarine
Mix in 
100 grams sugar
1 egg yolk
Knead, adding enough 
milk to form a smooth dough.

Combine in a large saucepan
400 grams treacle (molasses)
400 grams sugar
2 tablespoons cocoa
grated rind of an orange
grated rind of a lemon
4 cloves
3 teaspoons anisette
1 teaspoon allspice
142 ml water
Simmer until it thickens.

Add, stirring constantly
2 teaspoons semolina
Simmer until the mixture thickens,
Remove from heat and cool.

Roll out dough into 6 long strips (8 cm x 30 cm long).
Place a portion of the filling down the centre of each.
Roll pastry over the filling and join each end of the roll to form a ring.
Put rings on baking sheets.
At intervals of 6 cm cut small slits.

Bake 20 minutes, or until golden brown.

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