This technique may be very old, but it became popular in the seventies, when many French chefs began serving dishes that combined traditional French food with Asian cuisine. Mixing two or more culinary techniques or flavors from cuisines around the world has become a popular trend, which is what we call Fusion Food. In this report, meet 3 food bloggers who have combined several cultures, flavors and techniques in their desserts to elevate classic dishes to more creative and delicious levels.
1- Food blogger Mido Barsoum
– Sufle in the style of Mido Barsoum
A classic French soufflé with the aroma of sobia, an Arabic drink made by soaking oats, rice or barley and sometimes bread with water. It is sometimes left to ripen sufficiently and is considered a drink of the lower social strata. Therefore, Sobya Soufflé is not only a fusion of cultures and tastes, but it is also a fusion of social and economic classes.
While the traditional sobia does not include coconut, the domed top of the souffle inspired Meadow to cover it with coconut flakes. Mido really grew this dish when he turned the stove from drink to food. In this dish, a classic French technique of making cakes is combined with ingredients and flavors from Egypt and the Middle East. Instead of making the usual mixture of butter and wheat flour, use a mixture of coconut, oats and rice to thicken the cream. Milk was also replaced with coconut milk. For more sweetness, add raisins.
– White chocolate eggs in the style of Mido Barsoum
It is a white chocolate egg, colored with a few pieces of cinnamon chocolate. The chocolate crust is filled with a little sweetened cream and covered with mango and carrot jelly on a kunafa nest. It is a mix of cultures, techniques and tastes all at once.
Mido made several attempts in several ways to get the outer shape of the egg, and the most successful solution was to fill the egg shell with chocolate and peel it carefully after it cools. After that, he put the cream inside the chocolate egg and added mango and carrot gel to get a sweeter taste and a more beautiful look!
2- Food blogger Joyce Mrad
Pineapple cake with Joyce Mrad
These pineapple cakes, called Kue Nenas or Kue Nastar in Indonesian, are one of the most popular traditional cakes to celebrate the holiday seasons in Indonesia. Nastar is a fresh pastry, rich in sweet pineapple jam for filling. The melting in this dish appears through its filling with Arabic ingredients. The Indonesian-Arabic cuisine I created combines dates and rose water with an Indonesian dessert. It looks like a sack that encloses with a drawstring.
– Turkish flavored cheesecake on the streetJoyce Mrad
Cheesecake was popular in ancient Greece, served to athletes during the first Olympics. It was recognized in New York in 1900 and then spread to its current form. Joyce has combined with Turkish Bulls, the famous Turkish dessert, and this dish was rich in flavor, where East meets West in the most delicious way possible. The dessert consists of three layers, starting with the pistachio and ending with a refreshing jelly with rose water, and in the middle, there is a layer of delicious cream mousse.
3- Food blogger Dina Allam
Madeleine Cake is one of the richest and most delicious French cakes. It has a wonderful, rich taste and a fresh and soft texture. Ground cardamom, added a wonderful Arabic flavor, added flavor and made it suitable to be served with Arabic or Turkish coffee.This was the fusion of two cultures, French and Arabic, to get a dessert with an imaginary taste !
French Madeleine cake with Arabic flavor by Dina Allam
- 100 grams of unsalted butter.
- ½ cup of sugar.
- 2 eggs (room temperature)
- 1 teaspoon vanilla.
- . Teaspoon ground cardamom.
- 100 grams of flour.
- . Teaspoon baking powder.
- A grain of salt.
How to prepare:
- Heat the butter over medium heat until its color takes on a golden brown color.
- In a separate bowl, whisk together the flour, baking powder, cardamom, and salt.
- Beat eggs and sugar with electric beater for 8-10 minutes.
- Add the vanilla and beat again.
- Add the flour mixture and mix carefully from the bottom up.
- Pour the butter over the mass and mix until all the ingredients are completely mixed.
- Cover the dough with a clean plastic layer and place in the fridge for an hour.
- Coat the madelen forms well with butter and place them in the fridge for an hour as well.
- Pour a tablespoon of dough into each cavity of the mold.
- Bake for 8-10 minutes, in the oven at 180 degrees.
- Serve with a light sprinkling of powdered sugar.