Being half American and half Palestinian I have all my life seen two sides of different worlds, with an understanding of both.
When I was younger I always felt I wasn’t fully one or the other and it wasn’t until I grew up that I realized I was actually both.
Seeing different sides of things allows me to be able to combine those two things in a way that may not have been combined before.
It’s great fun to do with food.
This was one of my favorite desserts when I was a kid.
I just love gharaibeh!
I will be making this dessert soon, and I will be putting it up online.
I’m looking forward to hearing back from everyone who tries it.
Of course the American chocolate chip cookie goes all the way back to 1938 and traces its history to Whitman, Massachusetts.
Invented by chef Ruth Graves Wakefield who owned and operated the Toll House Inn at the time.
I’m not sure my pistachio cookies version will be as world renowned as her chocolate chip cookie has been, but I’m still very happy having combined tastes from two different worlds.
I’m imagining that this cookie would go very well with a scoop of Arab pistachio ice cream, or booza as it’s known in Arabic.
Don’t you ever wonder who came up with such an ingredient?
Who first realized that there was a use for ground up orchid roots?!
This ice cream is different in that it is a bit stretchy, and gummy in its texture.
But it’s really a tasty treat!
All this writing about booza has made me want to make some.
If and when I do, I’ll be sure to film it and put it up online.
The other thing about this cookie dough is that you can easily refrigerate it for baking in batches when you feel like having some cookies.
It also freezes well allowing you to keep the dough around even longer.
Double the recipe and you will have a source of fresh cookies in your freezer for whenever you choose.
Bake a batch and let me know your thoughts!