Easy recipe for Umm Ali also called om Ali. Umm Ali is a delicious
traditional Egyptian dessert equivalent to North America's bread
pudding.
Preparation time : 15 minutes
Cooking time : 20 minutes
Ingredients
8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped
Preparation
- Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.
- Place
NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large
saucepan and bring to boil then remove from heat and pour immediately
over the croissant mixture in the baking dish and set them aside for 5
minutes or until croissants absorb the maximum of the liquid.
- Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.
- Place
the baking dish in a preheated oven at 200°C using the grill part of
the oven and grill for 5 minutes or until the cream topping is golden
color. Serve it immediately.
Easy Lebanese recipe for stuffed chicken. The chicken is stuffed with
rice, pine nuts, pistachio nuts, blanched almonds, and minced meat.
Enjoy middle eastern cooking and smile when your guests shower you with
compliments.
Ingredients
1 kg (32 oz) chicken, cleaned
¼ cup pine nuts, fried
¼ cup blanched almonds, fried
¼ cup blanched pistachio nuts, fried
200 g (7 oz) minced meat
¼ cup shortening or butter butter
¼ tspn of: ground allspice, ground cinnamon and ground cardamom
1 tbls salt
¾ cup long grain rice, washed
1 bay leaf
Preparation
1.
Put the minced meat with shortening in the cooking pot, add ¼ tspn of
salt and ½ the quantity of the spices. Stir mixture for 5 minutes, add 1
cup of water.
2. Add rice to the meat and stir once. Leave it over
moderate heat for 15 minutes. Rub chicken with remaining spices inside
and out.
3. Filling: Mix cooked rice with pine nuts, almonds and pistachio nuts. Stuff chicken with the mixture and stitch opening.
4.
Put chicken on its back in a pot, add the bay leaf and cover with
water. Leave over moderate heat, bring to a boil and add a dash of salt.
Cover the pot and simmer for 40 minutes (remove scum as it appears).
Rub chicken with butter, put in an oven tray on high heat for 15 minutes, till brown and cooked.
5. Serve the chicken with bread and garnished with parsley.
Easy Recipe for Lebanese Baklava. Learn how to make best homemade
Lebanese Baklava. Baklava is a Middle Eastern/Mediterranean dessert made
with Phyllo dough (pastry), nuts, butter, and sugar. After baking, a
sweet syrup is immediately poured over the pieces allowing the syrup to
be absorbed into the layers.
Some baklava contains walnuts. Other
variations include pistachios, pine nuts, almonds, or other nuts common
to the Mediterranean and the Middle East.
Ingredients
- Phyllo or Filo pastry
- 500 g (18 oz.) finely ground Walnuts
- 125 ml (1/2 cup) granulated sugar
- 30 ml (2 tbsp.) Rosewater
- 30 ml (2 tbsp.) Orange flower water
- 125 ml (1/2 cup) butter
- 125 ml (1/2 cup) oil
Syrup
- 500 ml (2 cups) sugar
- 250 ml (1 cup) water
- A drop of rose water
- A drop of orange flower water
- 1 slice of lemon
Method
- In a bowl, combine the walnuts, sugar, rose and orange flower waters;
- Spread out a sheet of phyllo pastry with the narrow edge facing you;
- Spread some of the mixture over the phyllo, leaving a 2-3 cm (1") border;
- Roll up; cut into 6 pieces; place in a baking dish; continue until the mixture is used up;
- Melt the butter in a saucepan or microwave; brush the baklavas until evenly coated;
- Place in a preheated 125° C (250° F) oven for an hour; increase the temperature to 180° C (350° F) and bake 15 minutes longer.
Finishing
- During the last stage of baking, combine all the ingredients for the syrup in a saucepan;
- simmer until the sugar has melted and formed a syrup;
- Remove the baklava from the oven, pour the syrup over top and let cool to room temperature.
Ingredients
For the filling:
½ Cup corn oil
½ Cup ghee
4 Cinnamon sticks
2 Tbs fennel seeds
1 Lime, sliced
1 Cup pine nuts
2 Cups cranberries (soaked in warm water) or raisins
2 Tbs lemon juice
1 Cup water (or orange juice)
2 Cups coconut, grated
2 Cups grated coconut
2 Cups fresh mint leaves, chopped
3 Cups pre-cooked basmati rice
For the turkey:
1 Whole turkey (5 - 6 Kilos)
2 Yogurts
2 Tbs Masala spices:
(Cinnamon, Cloves, Cumin/coriander, Cardamon, Nutmeg)
1 Tbs fresh ginger, chopped
2 Tbs red pepper powder
1 tsp crushed chili
3 Tbs corn oil
1 Onion, diced
¼ Cup Celery, diced
¼ Cup of carrots, diced
4 Garlic cloves
1 Tbs butter
Method
For the filling:
- Heat oil and butter in a saucepan over medium heat, then add the cinnamon, fennel, slices of lime and the pine nuts, stir.
- Add Cranberries, lemon juice, water (or orange juice), then stir in grated coconut.
- Reduce heat, leave the mixture for 10 minutes, then add fresh mint and stir for 1 minute.
- Finally, add the pre-cooked rice while stirring well, season the
filling with salt and pepper, leave aside to cool (tip: do not overcook
so the color of the mint won’t be dark)
For the Turkey:
- Wash the turkey thoroughly, dissolve 1 ½ cup of salt in enough water to cover the turkey for 2 hours, then rinse and dry.
- Blend yogurt with the Masala spices, red pepper, chili and oil until the mixture is well combined.
- Lift up the skin of the turkey from the neck side so that half of the mixture is between the skin and the meat.
- Season the inside of the turkey with 1/4 of the mixture.
- Stuff the turkey with the cooled rice mixture and tie the legs so the filling remains inside.
- Spread onion, celery, carrots and garlic in a roasting pan, put the turkey on top of the vegetables.
- Brush the turkey with butter; add a little amount of water on one side of the pan.
- Bake in preheated oven (180 degrees) or according to weight (40 minutes for each kilo)
- Brush turkey with dripping from time to time; cover with aluminum foil for the first half of the cooking time.
- Remove turkey from pan; cool for 10 minutes.
- Serve it with the stuffed rice.
Ingredients
4 whole wheat pita pockets, cut in half
2 cups prepared hummus (chickpea spread) $
12 ounces sliced roasted turkey $
1 medium cucumber, peeled and thinly sliced $
2 ripe plum tomatoes, thinly sliced $
1 1/2 cups alfalfa sprouts
Preparation
Heat pita halves in toaster oven or a warm oven until warmed through and pliable.
Spread inside of each half evenly with 1/4 cup hummus. Layer on a few
slices of turkey, some cucumber slices, a couple of tomato slices and
some sprouts. Press lightly to close up a little bit. Serve with carrot
sticks or your favorite chips on the side.
Ingredients (serves 10)
6kg (size 60) fresh or thawed frozen turkey
1 lemon, cut into 5mm-thick slices
100g butter, melted
3 large sprigs fresh rosemary
Cranberry & Rosemary Chutney (see related recipe), to serve
Hazelnut & fig stuffing
50g butter
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
90g (1/3 cup) coarsely chopped dried figs
1/3 cup chopped fresh continental parsley
45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
1 tbs finely grated lemon rind
Method
1.To make the hazelnut & fig stuffing, melt the butter in a large
frying pan over medium heat. Add the onion and cook, stirring, for 5
minutes or until soft. Add the garlic and cook for 1 minute. Transfer to
a large heatproof bowl. Heat the oil in the pan over medium-high heat.
Add the breadcrumbs and stir to combine. Cook, stirring often, for 5
minutes or until the breadcrumbs are light golden. Transfer to the bowl.
Add the fig, parsley, hazelnuts and lemon rind and stir to combine.
2. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.
3. Remove excess fat, giblets and neck from the turkey cavity. Wipe
inside and out with paper towel. Loosely fill with stuffing. Use unwaxed
white kitchen string to tie the legs together. Run your fingers under
the skin of the breast to loosen and create a large pocket. Arrange the
lemon slices, in a single layer, inside the pocket. Tuck the wings
under.
4. Add 250ml (1 cup) of water to a large roasting pan. Place the turkey,
breast-side up, on a wire rack in the pan. Brush with butter. Tuck the
rosemary sprigs under the string. Cover with non-stick baking paper,
then cover the pan with foil. Roast, basting with remaining butter,
every 30 minutes, for 2 1/2 hours.
5. Remove baking paper and foil. Roast for a further 45 minutes or until
golden and the juices run clear when the thickest part of the thigh is
pierced with a skewer. Transfer to a carving tray and cover loosely
with foil. Set aside for 15 minutes to rest before carving. Serve with
the chutney.
Notes
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Cover
with plastic wrap and store in the fridge. Continue from step 2, 3 1/2
hours ahead.
How to make fresh breadcrumbs: Remove the crusts from about 5 large
slices pane di casa (Italian crusty bread). Coarsely tear the bread.
Place in the bowl of a food processor and process until coarsely
chopped.
Ingredients:
- Chicken pieces 4
- Egg 1
- Green chili paste 2 tbsp
- Fresh coriander ½ bunch
- Mint leaves ½ bunch
- Black pepper ½ tsp
- Salt to taste
- Lemon juice 4 tbsp
- Chaat Masala 1 tsp
- Cumin 2 tsp (roasted)
- Mustard paste 1 tsp
- Oil (for frying)
- Ingredients for Coating:
- Eggs 2
- Fresh bread crumbs 1 cup
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chivesBlend together green chili paste, fresh coriander and mint leaves.
- Marinate chicken pieces with egg, black pepper, lemon juice, salt, chaat masala, roasted cumin, mustard paste and blended green mixture.
- Leave the marinade for 2 hours.
- Cook the chicken in steamer till tender.
- Now take out from steamer, dip in beaten eggs, and roll in fresh bread crumbs.
- Now deep fry in hot oil till its color turn to light golden.
