Feast in the MIddle East

The Fancy Food show is like the food sampling Olympics, and with almost 2000 booths to choose from–how does one stand out from the pack? Well in a sea of prepackaged mostly processed carbs and snacks, freshly prepared and baked food is always going to win (not to mention my loud voice over the mic telling them what’s coming out of the oven.) So at the Sadaf booth we decided we were going to churn out at least two meals a day, with a snack or two in between. To start the day we began with fresh berries and pomegranate molasses in puff pastry. I love how puff pastry is so easy to work with so that you can make your own fresh pastries at home with seasonal fruit. Store bought danish doesn’t come close! The pastries came out buttery and flaky, with a burst of sweet berry flavor and a hint of tang from the pomegranate.

As Sadaf we also introduced new Persian style kabobs, we wanted to present them as a complete meal. So we served the kabobs with cooked basmati rice, sprinkled the rice with SUMAC and SAFFRON SPRAY, added some cherry tomatoes baked with olive oil, salt and basil, and added a touch of shallot dip.  As you can imagine, a line formed around the booth for hours, our hands in a flurry of constant activity trying to keep up. To get an inside look, check out my latest video below. I have also provided the recipe for the berry danish below for you as well.

• Here is a quick and easy recipe below:

• FRESH BERRIES WITH POMEGRANATE ESSENCE AND PUFF PASTRY

• 1 package  Puff Pastry Squares
• 1/2 cup SADAF MIXED BERRY JAM
• 1 tbsp Sadaf Pomegranate Molasses SADAF POMEGRANATE CONCENTRATE
• 2 tbsp honey
• 1/2 cup each fresh blueberries and raspberries
• Preheat oven to 400 Degrees. Combine the honey and berries in a bowl and set aside.  Cut each pastry square into four squares, and prick the center of each one several times with a fork. Add a tsp of the jam mixture to the center of each square, then add a few berries on top. Bake in the oven for 10-12 minutes or until browned on top.