This recipe is a cultural staple in the Bahamas and throughout the Caribbean and is a family favorite(one which I have tweaked a bit over the years to suit various tastebuds) but its a wonderful bread/cake-like dish thats commonly served with soups and souses of all kinds (for breakfast, lunch or dinner)and can also be wonderful after dinner supper topped with jam and served with tea or cocoa. My family especially loves to eat it like a sandwich with cheese or peanut butter in the middle.Yum…the choices are endless. Hope you enjoy!!!!
Recipe from the Intourist Hotel in Baku, Azerbaijan. Found in my grandmother’s old recipe box. Dates from the ’60’s.
From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. In the list of ingredients is also 1 Tbsp angelica powder but the recipe editor would not let me add it. This is untried by me so far, but I plan on making it this winter while pomegranites are in season. It took me quite some time to find angelica powder. I found it in a magic speciality shop.
Make and share this Apricot Vienna Tarts recipe from Food.com.
Make and share this Kaiserschmarrn recipe from Food.com.
