Majida Rashid
…Be patient if you can, and from sour grapes will come something sweet.
Rumi
While no one knows exactly when humans started drying grapes, raisins were consumed in Persia and Egypt around 2,000 BC. Perhaps even prior to that because these cultures had the tradition of drying all sorts of fruits and herbs. In 1,000 BC, Phoenicians cultivated vineyards in Greece and Spain. Spanish missionaries brought grapes to California in the 18th century. Now California is one of the bigger suppliers of raisins.
Dried grapes are called raisins, sultanas and currants. Each one depends on the variety of grapes. Their sweet or tangy flavor and texture depends on the soil grapes are grown in. In America we usually see shades of brown or golden raisins. But raisins of other colors like jet black, hazel, green, light brown and even red raisins can be found in Middle Eastern stores.
I grew up eating a snack of almonds and long green raisins that were imported from Afghanistan. Most of Afghani vineyards dry their grapes in the sun and some use the traditional method of drying grapes in narrow mud rooms with holes in the walls. Bunches of grapes are strung on branches and they are placed in the holes until the grapes turn into raisins. This method protects grapes from the weather and sun. Herbs like rue and sometimes wood fire and the resultant smoke is used to get rid of insects, though care is taken so that the grapes do not get a smokey flavor. I sometimes sauté the green raisins, known as kishmish, in a little butter and eat as a snack or sprinkle over a rice dish before serving.
Another type of raisin popular in Pakistan have their seeds intact. Munakka are either black or brown. My father used to eat them for health benefits but I never liked them because of the seeds.
Middle Eastern stores usually have more variety of raisins than a regular supermarket.
Raisins, like other dried fruits, modify taste and improve the texture of baked goods. They are used in jams, chutneys, preserves, sauces and stuffing. In the Arabian Gulf cuisines, raisins are mixed with yoghurt, used in dulmas and pilafs, and sometimes in deserts like knafeh. Here I used jet black raisins because their texture is denser than the common raisins.
Now let’s invite friends for coffee and make these raisin muffins. They are easy to make and liven up the day. As O Henry suggested: “Inject a few raisins of conversation into the tasteless dough of existence.”
Raisin Muffins
(Serves 4 - 6)
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
6 tablespoons sugar
½ to 1 cup seedless raisins
3 egg yolks
1 cup milk
4 tablespoons salad oil
Directions
Preheat oven to 350° F.
Butter 12 muffin tray and leave aside.
Sift the flour.
Add the salt and baking powder in the sifted flour and sift again in a bowl.
Mix in the sugar and half of the raisins.
Using a hand whisk beat the yolks into a smooth paste.
Gradually mix in the milk, beating continuously.
Slowly mix in the salad oil.
Quickly pour into the flour and sugar mixture until the dry ingredients are moistened and thoroughly incorporated.
Pour into the muffin tin.
Bake for 25-30 minutes or until the top is golden brown.
Remove the muffin tin and let stand for 10 minutes.
Use a plastic knife to loosen the sides of the muffins.
Transfer onto a serving dish.
Serve with tea or coffee.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www.youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food @Frontiers_Of_ Flavor Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com.
Rumi
While no one knows exactly when humans started drying grapes, raisins were consumed in Persia and Egypt around 2,000 BC. Perhaps even prior to that because these cultures had the tradition of drying all sorts of fruits and herbs. In 1,000 BC, Phoenicians cultivated vineyards in Greece and Spain. Spanish missionaries brought grapes to California in the 18th century. Now California is one of the bigger suppliers of raisins.
Dried grapes are called raisins, sultanas and currants. Each one depends on the variety of grapes. Their sweet or tangy flavor and texture depends on the soil grapes are grown in. In America we usually see shades of brown or golden raisins. But raisins of other colors like jet black, hazel, green, light brown and even red raisins can be found in Middle Eastern stores.
I grew up eating a snack of almonds and long green raisins that were imported from Afghanistan. Most of Afghani vineyards dry their grapes in the sun and some use the traditional method of drying grapes in narrow mud rooms with holes in the walls. Bunches of grapes are strung on branches and they are placed in the holes until the grapes turn into raisins. This method protects grapes from the weather and sun. Herbs like rue and sometimes wood fire and the resultant smoke is used to get rid of insects, though care is taken so that the grapes do not get a smokey flavor. I sometimes sauté the green raisins, known as kishmish, in a little butter and eat as a snack or sprinkle over a rice dish before serving.
Another type of raisin popular in Pakistan have their seeds intact. Munakka are either black or brown. My father used to eat them for health benefits but I never liked them because of the seeds.
Middle Eastern stores usually have more variety of raisins than a regular supermarket.
Raisins, like other dried fruits, modify taste and improve the texture of baked goods. They are used in jams, chutneys, preserves, sauces and stuffing. In the Arabian Gulf cuisines, raisins are mixed with yoghurt, used in dulmas and pilafs, and sometimes in deserts like knafeh. Here I used jet black raisins because their texture is denser than the common raisins.
Now let’s invite friends for coffee and make these raisin muffins. They are easy to make and liven up the day. As O Henry suggested: “Inject a few raisins of conversation into the tasteless dough of existence.”
Raisin Muffins
(Serves 4 - 6)
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
6 tablespoons sugar
½ to 1 cup seedless raisins
3 egg yolks
1 cup milk
4 tablespoons salad oil
Directions
Preheat oven to 350° F.
Butter 12 muffin tray and leave aside.
Sift the flour.
Add the salt and baking powder in the sifted flour and sift again in a bowl.
Mix in the sugar and half of the raisins.
Using a hand whisk beat the yolks into a smooth paste.
Gradually mix in the milk, beating continuously.
Slowly mix in the salad oil.
Quickly pour into the flour and sugar mixture until the dry ingredients are moistened and thoroughly incorporated.
Pour into the muffin tin.
Bake for 25-30 minutes or until the top is golden brown.
Remove the muffin tin and let stand for 10 minutes.
Use a plastic knife to loosen the sides of the muffins.
Transfer onto a serving dish.
Serve with tea or coffee.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www.youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food @Frontiers_Of_ Flavor Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com.
