Recipes

Burgers - This recipe requires pre-planning. It can be hard to find ripe mangoes at the market, and the clotted cream needs to be made the night before you want to use it, then chilled for a few hours. But the spectacular flavor of the orange blossom perfumed pancakes and the wonderful texture of the mango against the fluffy pancakes makes the extra work more than worth it.

-- China Millman

* 3 eggs, divided

* 6 tablespoons sugar, divided

* 2 cups flour

* 1 tablespoon baking powder

* 1 teaspoon salt

* Zest of 1 orange, finely chopped

* 1/2 teaspoon vanilla extract

* 2 cups milk

* 2 mangoes, cheeks sliced off, peeled and cut into thick slices

Resep - Whisk the egg yolks with 3 tablespoons of sugar. Mix in the flour, baking powder, salt, orange zest and vanilla, and then add the milk slowly, ensuring there are no lumps. Whip the egg whites with the remaining sugar until they form stiff peaks, and carefully fold them into the batter. Heat a nonstick pan over medium heat, and lightly coat with butter or olive oil. Pour batter into the pan by the scant 1/4 cup. Moderate the heat so that the pancakes reach the desired level of browning when small bubbles have started to form over the uncooked surface of the pancake. Flip pancakes once and continue cooking until the bottom reaches desired doneness and the pancake looks fluffy.

Makes about 12 pancakes.

Orange Blossom Clotted Cream

PG tested

* 1 cup cream

* 1/4 cup sour cream

* 2 tablespoons mild-flavored honey

* Zest of one orange, finely grated

* 1 teaspoon orange blossom water

Combine all the ingredients in a saucepan and very slowly bring them to the boil. As soon as the cream boils, lower the heat and keep it at a low simmer for 5 minutes. Tip it into a glass bowl and leave it overnight, outside the fridge, wrapped in a clean kitchen towel. Then place in fridge and chill before using. Don't worry if the mixture doesn't seem terribly thick when you unwrap it, it will thicken up more in the fridge.

Makes about 11/2 cups cream.

-- Adapted from "Artichoke to Za'atar: Modern Middle Eastern Food" by Greg and Lucy Malouf (University of California Press, 2008)