"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Qaghaq Tal-Ghasel (Treacle Rings) Recipe

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This recipe for Qaghaq Tal-Ghasel (Treacle Rings), by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

mary Vella
Added: Saturday, January 31, 2009


For the Filling:

2lb treacle
An equal amount of water
7oz sugar
Zest of tangarine, orange and lemon
A small amount of candied peel
A pinch of ground cloves
2tbsp jam
14oz semolina

For the Pastry:

1 3/4 lb flour
2 egg yolks
1tbsp butter
Water to bind

Place the filling ingredients, except the semolina into a saucepan. Bring to the boil and thicken with semolina, adding only half of this at a time. Cook for a few minutes.

Make the pastry. Sieve the flour, rub in the butter and bind with egg yolks and water. The pastry will keep for a few days, wrapped in a plastic bag in the refrigerator. Divide the pastry into six pieces, and roll out one piece at a time. Shape into a rectangle and out of this cut individual rectangles 4" wide and 7" long.

Take a dessertspoonful of the stuffing and shape it into a sausage form, as thick as an outsize finger and as long as the pastry rectangle. Use semolina, sprinkled on the board to help you to shape it. Put the treacle "sausage" in the centre of one of the rectangles and fold the pastry over it. There is no need to damp the edges.

Now bring the two ends of pastry together to form a ring. Sprinkle the baking trays with semolina. Put each ring as it is ready on the baking tray. Now take a sharp knife and slash the pastry in about six different places. Lift the pastry with the point of the knife so that the stuffing shows through.

Bake in a moderate oven for about 20 minutes or until pastry is abrely coloured. The almost white pastry makes a striking contrast with the dark pockets of treacle.

Personal Notes:
Personal Notes:
This is a typical Maltese Christmas recipe.




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