Ramadan 101: Day 21

Last night's 40th annual celebration of Libya's National Day at the Willard Hotel in Washington, DC was amazing! HE Ali Suleiman Aujali, Ambassador of Libya to the US, and his wife, Mrs. Naima Bseikri (see photo, above) did everything in their power to make a large amount of guests feel as if they were right at home (assuming, of course, that their home were in Libya). Having attended an elaborate mock Libyan wedding ceremony at the Ambassador and Mrs. Bseikri's residence last year, my expectations for this event were high.

What amazed me the most was how the ballroom at the Willard seemed to shrink for this event. Buffets were set along the side walls, while traditional henna tattooing stations in the back. Various tents dotted the entire parameter of the room. Many of the attendees came dressed in their national costumes, which made the atmosphere even more special. Members of the American, Egyptian, Yemeni, and many other diplomatic communties were present as well.

Since Ramadan coincided with Libyan National Day this year, there was a room set up next to the ballroom where people could break their fast and pray. The break-fast buffet included plump mejdool dates, homemade lentil soup, an assortment of buttermilk (a Libyan specialty), apricot, and other juices. Ma'moul (date dome) cookies, Anise ring cookies, and baklava were also brought offered.The main ballroom buffet consisted of various pastas (a result of Italian influence in Libya), roasted meats, breads, fruit salads, chocolate covered strawberries, and more. I hope that you enjoy the video and pictures. If time permits, try my version of the Libyan Anise cookies.

RECIPE:

Anise Ring Cookies (Kahk bil Yansoon) These cookies are simple to make. Their crunchy exterior and buttery filling are what make them popular. They’re always one of the first kinds of cookie to disappear from my cookie trays. Ingredients: 1/2 cup unsalted butter, at room temperature, plus extra

• 1/2 cup canola oil
• 1 cup confectioners’ sugar
• 3 1/2 cups unbleached, all-purpose flour
• 1 tablespoon anise extract

1 tablespoon anise seeds

• 1/2 cup whole milk

Preparation:

1. Preheat oven to 350°F. Grease 2 baking sheets with butter.
2. Cream butter, canola oil, and confectioners’ sugar in a large bowl.
3. Stir in the flour, anise extract, anise seeds, and milk.
4. Mix well to combine and form a dough ball.
5. Shape spoonfuls of dough into 1-inch balls.
6. Roll the balls into ropes 3- to 4-inches long.
7. Form a ring with the rope and press the ends to seal.
8. Place rings 1 inch apart on cookie sheets.
9. Bake on center rack for 15 to 20 minutes, or until cookies are golden.
10. Cool on racks and serve. Makes about 2 1/2 dozen.