Moosbeernocken with a Middle Eastern Twist

Ingredients

In this adaptation, we infuse the traditional German Moosbeernocken with the flavors of Iraqi cuisine. The original recipe is typically made with lingonberries, but we substitute them with blueberries to give it a Middle Eastern twist. Additionally, we enhance the flavors by adding a touch of honey and crushed pistachios, which are commonly used in Iraqi desserts. We alse have the original recipe for Moosbeernocken, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (150g) blueberries 1 cup (150g) blueberries
• 2 tablespoons (30g) granulated sugar 2 tablespoons (30g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Honey, for drizzling Honey, for drizzling
• Crushed pistachios, for garnish Crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 57g, 20g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, melted butter, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for a few minutes until smooth.
5. 5.
   In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens slightly.
6. 6.
   Roll out the dough into a thin rectangle and cut it into small squares.
7. 7.
   Place a spoonful of the blueberry mixture onto each square and fold the dough over to form a dumpling. Pinch the edges to seal.
8. 8.
   Bring a large pot of water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5 minutes, or until they float to the surface.
9. 9.
   Remove the dumplings from the water using a slotted spoon and transfer them to a serving dish.
10. 10.
    Drizzle the dumplings with honey and sprinkle with crushed pistachios.
11. 11.
    Serve the Middle Eastern Blueberry Dumplings warm and enjoy!

Treat your ingredients with care...

• Blueberries — If fresh blueberries are not available, you can use frozen blueberries. Thaw them before cooking and adjust the cooking time accordingly.
• Crushed pistachios — To easily crush pistachios, place them in a zip-top bag and gently pound them with a rolling pin or use a food processor to pulse them a few times until coarsely chopped.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground cardamom or cinnamon to the blueberry mixture.
• Serve the dumplings with a dollop of Greek yogurt or a scoop of vanilla ice cream for a creamy contrast.
• If you prefer a sweeter dessert, you can dust the dumplings with powdered sugar before serving.
• Experiment with different fruit fillings such as raspberries or cherries for variety.
• Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave or steam them briefly before serving.

Serving advice

Middle Eastern Blueberry Dumplings are best served warm. Arrange them on a dessert plate and drizzle with honey. Sprinkle crushed pistachios on top for an added crunch. Serve as a delightful dessert after a Middle Eastern-inspired meal.

Presentation advice

To enhance the presentation, you can dust the dumplings with a light sprinkle of powdered sugar. Serve them on individual dessert plates, garnished with a few fresh blueberries and a sprig of mint for a pop of color.