Iraqi-inspired Merienda

Ingredients

In this Iraqi-inspired version of the Filipino merienda, we incorporate traditional Iraqi spices and flavors to create a unique twist. The original Filipino merienda typically consists of sweet snacks like bibingka (rice cake) or turon (banana spring rolls), while this Iraqi adaptation infuses the dish with saffron, cardamom, and rosewater, giving it a distinct Middle Eastern flair. We alse have the original recipe for Merienda, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (150g) semolina 1 cup (150g) semolina
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1 tablespoon rosewater 1 tablespoon rosewater
• Chopped pistachios, for garnish (optional) Chopped pistachios, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 75g, 40g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a small bowl, soak the saffron threads in 1 tablespoon of warm water for 10 minutes.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, semolina, ground cardamom, ground cinnamon, and salt.
3. 3.
   Add the vegetable oil and saffron mixture to the dry ingredients. Mix well until the dough comes together.
4. 4.
   Gradually add the warm water, a little at a time, and knead the dough until it becomes smooth and elastic.
5. 5.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Divide the dough into small portions and shape them into balls or desired shapes.
8. 8.
   Fry the dough balls in batches until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
9. 9.
   In a separate saucepan, heat the honey and rosewater over low heat until well combined.
10. 10.
    Dip the fried dough balls into the honey mixture, ensuring they are fully coated.
11. 11.
    Place the coated merienda on a serving platter and garnish with chopped pistachios, if desired.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Saffron — Soaking saffron threads in warm water helps release their vibrant color and flavor. Make sure to use warm water, not boiling water, to preserve the delicate properties of saffron.

Tips & Tricks

• For added texture, you can roll the dough balls in sesame seeds before frying.
• If you prefer a less sweet version, reduce the amount of honey in the syrup.
• To enhance the aroma, sprinkle a pinch of ground cardamom over the finished merienda before serving.
• Serve the merienda with a cup of Iraqi tea for an authentic experience.
• Store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Iraqi-inspired merienda warm as a delightful afternoon snack or dessert. Arrange the golden-fried dough balls on a platter and drizzle any remaining honey syrup over them. Garnish with chopped pistachios for an extra touch of elegance.

Presentation advice

To present the Iraqi-inspired merienda beautifully, place the golden-fried dough balls on a decorative plate or tray. Drizzle the honey syrup over them, allowing it to cascade down the sides. Sprinkle chopped pistachios on top for a pop of color and serve with a side of Iraqi tea.