Mother Earth Living

Eat Globally: Majoun

This breakfast treat, snack or dessert showcases Mediterranean figs, dates, nuts, honey and spices.
By Elaine Gavalas
May/June 2008
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Traditional, sweet and exotic majoun will take your taste buds to the Mediterranean.
Photo By Joe Lavine


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Majoun
Serves 4

This breakfast treat, snack or dessert showcases Mediterranean figs, dates, nuts, honey and spices. Try it with an anise-flavored liqueur such as ouzo or a demitasse of espresso.

1 cup chopped dried dates
1 cup chopped dried figs
1/2 cup walnuts, ground fine (use a food processor or blender)
1 cup water
1/2 cup honey
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
1/2 teaspoon culinary rosewater (optional)
1/4 cup pistachio nuts (shelled)

1. Combine all ingredients in a heavy, medium-size saucepan. Cook over very low heat, stirring occasionally, for 20 minutes. Add more water if needed and cook, stirring frequently, for 15 minutes more or until thick.

2. Spoon into dishes and serve.

You can store majoun in the refrigerator in an airtight container for up to 2 weeks. (It may be served warm or cold.)

Enticed? Try this for a Mediterranean diet:

• Eat less meat. Have it every few days or with every other meal.

• Choose fresh fish. Eat salmon and sardines, which are rich in omega-3 fatty acids, several times a week.

• Chooe fruits and nuts. Put more of them in meals, snacks and desserts.

• Consume more olive oil. It should be your primary fat, instead of butter.

• Go veggie. Beans, lentils and whole grains make great main dishes.

• Use cheese to flavor. Small amounts of low-fat cheese such as feta or Parmesan enhance other foods’ flavors.








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