Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Across the country bakers are putting in extra hours to meet the demand for hot cross buns this Easter and there are many types and varieties, including gluten free, chocolate chip, cranberry, apple, and cinnamon.

It seems New Zealanders adopted the tradition from England where the traditional buns originated. In 1592, in London the clerk of the markets declared that buns marked with a cross and spiced breads were only to be sold at funerals, on Good Friday or at Christmas. The Ancient Greeks marked cakes with a cross possibly in connection to the goddess Eostra.

However, this got me thinking about traditional Easter baking from the Middle East, and one of my favourite Middle Eastern recipe information resources: Middle Eastern Cookery by Arto der Haroutunian.

Seems the Syrians have their own version of a hot cross bun which isn't really a bun, it's more of a filled cookie.

It's called ma-moul which was traditionally prepared during Easter week. Today it is sold all year round throughout Syria and Lebanon.

After a test bake I found them fairly easy to make and something different for the cookie jar or lunch box – a true Middle Eastern Easter treat.

Ma-Moul Easter pastries: 25-30

Filling

225g pitted dates

150ml orange juice

200g chopped walnuts

120g chopped pistachio nuts

100g brown sugar

1 heaped tsp ground cinnamon

Dough

225g plain flour

225g fine semolina flour

1 Tbsp of ground cardamom

2 heaped Tbsp raw sugar

225g melted unsalted butter

2 Tbsp rosewater(delicatessen)

4-5 Tbsp milk

Garnish of icing sugar

Method:

First prepare the filling by chopping the dates and placing them in a saucepan with orange juice, nuts and cinnamon. Cook over a low heat until the liquid has been absorbed and the dates are soft, then allow to cool while preparing the dough.

Sift both flours and cardamom into a large bowl, then add the melted butter (with the raw sugar dissolved in it).

Mixing by hand, add rosewater and milk and knead to make soft, pliable dough.

Take a lump about the size of a walnut and roll it into a ball and then hollow it out with your thumb, pinching up the side to make a pot shape.

Fill with some date mix then enclose completely with the dough and flatten slightly on a prepared baking tray lined with baking paper.

Repeat until you have used up all the filling and dough. Mark each pastry with the mark of the cross using the back of a knife and bake in a moderate oven 150 degrees Celsius for 25 minutes. Bake without colour as they will become too hard. Remove from oven and allow to cool before dusting liberally with icing sugar. Store in an airtight container.