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NOVEMBER 2009

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in the KITCHEN with

in the KITCHEN with Louai and Linda Essak: How sweet it is photo by DAVID REED By Mark Kassa For Louai and Linda Essak, Sweet and Sweeter may actually have duel meanings. Not only do they put out a vast array of sugary pastries and cakes, but the Chaldean couple takes much pride in exuding their friendly nature onto their cherished clientele. Linda affirms that while making the short commute to the two-plus-year-old bakery in Sterling Heights, “it doesn’t feel like we are going to work.” That seems to be a grand factor in keeping everything fresh physically and mentally while enduring hefty sevenday workweeks. Out of pride, the Essaks prefer to keep a hand in every facet of the business at almost all times. The married couple of 13 years embraces the help of Linda’s father Fouad Juka, who works part-time in the front of the bakery. Even the oldest of their five children is still preadolescent and not quite ready to help out, so they appreciate having family relief from the entire workload. Before marrying, Linda had taken some cake decorating classes. However, Louai had the more extensive baking resume before they were married and in their own baking business specializing in cakes at a warehouse in Warren. Louai’s level of experience dates back to the old country where he made pastries and baked in Iraq following his stint as a chef in the military. He also worked at a bakery in Greece for six months. Even though Linda was born in Greece, her family migrated to the United States while she was just a baby so Louai was not able to meet his future wife in Europe. It was not until many years later that the couple met under more traditional family methods. Linda prides her husband for his creative side, claiming he is the one who comes up with the majority of their extensive wedding cake designs. Not having been formally schooled, it seems to be chalked up mostly as a God-given artistic talent. Even the attention to detail in the placement of each Zlabia Iraqi on the plated display is a testi Zlabia Iraqi Ingredients 1 Cup Corn Starch 1 Teaspoon Dry Yeast 2 Tablespoons Sifted All-Purpose Flour 2 Cups Warm (not hot) Water 2 Tablespoons Minced Pistachio (optional for garnish) Simple Syrup Compound 4 Cups Water 2 Cups Sugar 3 Tablespoons Fresh Lemon Juice Instructions mony to Louai’s creative integrity. In addition to Chaldean pastries, Sweet and Sweeter, located off Ryan just north of 17 Mile Road, specializes in weddings and has the capacity to even provide all wedding services extending from flowers to the limo. Visit sweetandsweetercakes.com. In the words of Louai, “I am selling quality and service before the cost. When they try our pastries and cakes, they send people.” With much hesitancy — as any good baker typically refuses to give up coveted recipes — Louai was gracious enough to share his recipe for Zlabia Iraqi, Sweet and Sweeter’s most popular dessert. Mix dry ingredients together in electric mixing bowl. Add water gradually while mixing. Continue mixing on medium to high speed (roughly 3-4 minutes) while watching for proper consistency — smooth, not thick but also not watery. Do not over or under mix. Using spoon or lined pastry bag make a pretzel-like design for each Zlabia on a wax paper-lined sheet pan. Allow to chill while Above: Linda and Louai Essak give Mark Kassa a tasty treat making the simple syrup. For syrup: While simmering water in saucepan, stir in sugar until dissolved and compound has thickened. After desired consistency or slightly thicker than desired consistency has been reached, turn the stove off and stir in the lemon juice. To cook Zlabia, heat peanut oil or desired oil with a high smoke point in a frying pan. Place Zlabia in hot oil for about 30 seconds, flipping once. Toss Zlabia in simple syrup compound. 32 CHALDEAN NEWS NOVEMBER 2009

NOVEMBER 2009 CHALDEAN NEWS 33

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