Thursday, April 21, 2016

Lamb and Sausage Tagine Recipe

Lamb and Sausage Tagine
Lamb and Sausage Tagine

If you see yourself as a meat lover, then you won’t find better than preparing lamb and sausage with oats. Gather your family and friends to enjoy this delicious tagine!

Preparation Time: 30 minutes approximately
Cooking Time: 50 minutes approximately
Serves: 7-9 persons

All you need

1 kg lamb shanks boneless
1/2 Kg fresh sausages
1/2 cup al alali White Oats
1 tbsp. extra virgin olive oil
1 tbsp. butter
3 cups celery sliced
2 cups onions sliced
1 cup carrots sliced
1 can al alali Whole Mushrooms drained
1/2 cup al alali Pizza Sauce Traditional Recipe
3 tomatoes finely chopped
2 tbsps. al alali Tomato Paste
1 tbsp. al alali Natural White Vinegar
1 cube al alali Chicken Stock
2 cups meat broth
1 tsp. al alali Oregano
1 tsp. al alali Ground Cinnamon
1 tsp. al alali Ground White Pepper

Directions

  1. Mix al alali White Oats with spices, cover the meat with oat mix
  2. In a pan, heat the oil, fry sausages on low heat until golden color
  3. Place the meat and sausages in a medium pot
  4. Add celery, onions, carrots, garlic, al alali Whole Mushrooms, al alali Pizza Sauce and al alali Chicken Stock
  5. Dissolve al alali Tomato Paste in the broth, add al alali Natural White Vinegar, al alali Oregano, and add to the pot
  6. Cook until boil, place content in a clay pot, and bake for 1 hour or until meat is cooked
  7. Serve with toasted bread and enjoy!
Source: alalali

Saturday, April 16, 2016

"Znoud El Sett" Crunchy Phyllo with Cream Dessert Recipe

"Znoud El Sett" Crunchy Phyllo with Cream Dessert
"Znoud El Sett" Crunchy Phyllo with Cream Dessert

Those are phyllo rolls that are filled with ashta cream then fried and sweetened with sugar syrup. They are best eaten right out of the fryer when they are still crunchy and delicious!

Preparation Time: 20 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 10 - 12 persons

All you need

1 pack phyllo pastry
3 cup fresh cream
al alali Arabic Dessert Syrup Orange Blossom Flavor
grounded pistachio for garnishing
Vegetable oil for frying

Directions
  1. Leave phyllo pastry outside the refrigerator until defrost, cut the sheets to strips of 10cm then cut to 5cm
  2. Place the sheets across each other to form "plus" shape. Fill it with 1 tsp. of fresh cream, close from both sides and roll to form a finger shape
  3. Repeat the same for rest of the phyllo sheets until all the cream is used
  4. In deep frying pan, heat the cooking oil and fry the filled phyllo until golden brown
  5. Place the fried phyllo on a paper sheet to get rid of the extra oil
  6. Place in a large platter and serve with al alali Arabic Dessert Syrup Orange Blossom Flavor
  7. Serve and enjoy!
Source: alalali

Mamoul With Walnuts Recipe

Mamoul With Walnuts
Mamoul With Walnuts

Mamoul is a Levant dessert served especially in Eid. They are semolina-based cookies that are stuffed with a mixture of crushed walnuts, then shaped and decorated either by hand or using a special wooden mold. Try it and you will love it!

Preparation Time: 2 hours approximately
Cooking Time: 20 minutes approximately
Serves: 10 - 12 persons

All you need

For the dough
4 cups semolina
1 cup fine semolina
400 g butter and ghee mixed at room temperature
1/2 tsp. al alali Instant Yeast
1/2 tsp. mahlab powder
rose water
orange blossom water

Walnut filling:
2 cups ground walnuts
1/4 cup sugar
1 tsp. al alali Ground Cinnamon

Directions
  1. In a bowl, mix and rub with hands semolina, fine semolina, mahlab, and al alali Instant Yeast with butter and ghee. Cover with a kitchen cloth. Set aside overnight to absorb the butter
  2. Wet your hands with 1/4 rose water and 1/4 orange blossom water and start mixing the flour and butter mixture until soft dough
  3. Cover the dough. Set aside to rest for 2 hours. Before starting, if the dough is dry add rose water and mix again until you have non sticky dough easy to shape
  4. To prepare the stuffing: mix all the ingredients together
  5. Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole. Fill with 1 to 2 tsp. of the stuffing, close the dough and roll into a ball
  6. Place the ball into the mamoul mold to take the shape of the mold. Flip the mold and tap it on the table, the mamoul will fall out
  7. Place the mamoul in an oven tray and bake at high temperature 190°C - 200°C (375° - 390°F) for about 15 to 20 minutes or until the edges golden brown. Set aside to cool
  8. Sprinkle with al alali Icing Sugar
  9. Serve and enjoy!
Source: alalali

Oat Mamool With Almond Recipe

Oat Mamool With Almond
Oat Mamool With Almond

Mamool Cookies are the best sweet pastries. They are commonly served during the holidays like Eid but nowadays all year long. Find our unique oatmeal maamoul with almond. Perfect for a diabetic!

Preparation Time: 40 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 8 -10 persons

All you need

For the mamool dough
2 cups fine semolina
1 cup al alali White Oat
2 tbsps. flour
3/4 cup butter
1/4 cup ghee
1/4 tsp. mahlab powder
1/2 tsp. al alali Vanilla Powder
1/4 cup milk prepared of al alali Full Cream Milk Powder
Rose water

For almond filling
3 cups toasted and grounded almonds
1 cup al alali Icing Sugar
Rose water
1 tbsp. toasted sesame

Directions
  1. Mix all filling ingredients together, set aside
  2. In a large bowl, mix all dough ingredients, knead for 2 minutes, set aside for 15 minutes
  3. Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole in it. Fill with 1 tsp. of the almond mixture, close the dough and roll into a ball
  4. Place the ball into the mamoul mold to take the shape of the mold. Flip the mold and tap it on the table. The mamoul will fall out
  5. Put each mamoul in a non-greased baking pan, bake for 15 minutes at 175°C (350°F) or until they become light brown. Set aside to cool
  6. Dust with al alali Icing Sugar
  7. Serve cold for welcoming guest with black tea or coffee
  8. Serve and enjoy!
Source: alalali

Thursday, April 14, 2016

Meat Kebbah Recipe

Meat Kebbah
Meat Kebbah

Try this easy Meat Kebbeh recipe to prepare for all occasions. You can serve as either part of the main course, or as appetizers.

Preparation Time: 40 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 5 persons

All you need

1kg minced lamb meat, lean, divided
250 gm burgul
11/2 tsps salt
1 1/2 tsps al alali Ground Black Pepper
1 tsp al alali Ground allspice
1/4 tsp cumin
2 medium onions, 1 finely chopped, & 1 coarsely chopped, divided
1/2 cup toasted pineseeds (optional)
2 tbsps olive oil
vegetable oil for frying

Directions
  1. In a medium bowl, soak burgul for 30 minutes in cold water, remove excess water by squeezing through thick paper towel or cheese cloth
  2. In a medium bowl, mix meat, coarsely chopped onion, 1 tsp salt & 1 tsp al alali Ground Black Pepper. Mix well until dough becomes firm
Prepare Kebbah Stuffing
  1. In a medium frying pan, saute finely chopped onion in olive oil, add pineseeds
  2. Add minced lamb meat and mix.
  3. Add al alali Ground Allspice, salt, al alalai Ground Black Pepper and cumin
  4. Cook until meat is light brown, set aside and allow to cool for 10 minutes
Form Kebbah & Fry
  1. Form a hollow ball from the burgul dough. Add the meat mixture and seal the ball
  2. In a pan, fry Kebbah for 10 minutes or until golden brown. Drain on paper towels
  3. Serve hot and enjoy!

Wednesday, April 6, 2016

Bamyeah (okra stew with Sunwhite vermicelli rice) Recipe

Bamyeah (okra stew with Sunwhite vermicelli rice)
Bamyeah (okra stew with Sunwhite vermicelli rice)


INGREDIENTS 

2 cups Sunwhite Jasmine/aromatic rice, rinsed and drained
150 g vermicelli pasta
2 tablespoons butter/ghee
1 litre water
1 teaspoon salt

For the okra stew:


500 g okra, rinsed and drained
500 g beef, minced
2 cubes beef stock
1 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup lemon juice
1 teaspoon mint, dried
½ teaspoon coriander, ground
Salt and pepper

METHOD

For the vermicelli rice:
In a saucepan, melt the butter or ghee over medium heat and add the vermicelli pasta stirring it for 3 to 4 minutes till it becomes golden brown. Add 2 to 3 cups of water along with the rice and a teaspoon of salt and stir the mix gently to combine it with pasta.

Cover the saucepan, turn up the heat, and bring the mix to a boil. When the water starts boiling, reduce the heat and simmer for 10 to 15 minutes till the water runs dry and the rice is cooked.

For the okra stew:
Add half of the oil in a large saucepan over medium heat and fry the okra for 5 to 10 minutes until it becomes soft then turn off the heat.

In a different pan, add the rest of the oil and fry the onions over medium heat for 3 to 4 minutes until they are soft and golden.

Stir in the garlic, beef, mint, coriander, salt and pepper and keep stirring the mix for 5 to 10 minutes till the meat turns brown. Reduce the heat and mix in the tomato, tomato paste, and one cube of the beef stock.

Simmer for 10 to 12 minutes till the liquids run dry then pour the meat mixture in the pan containing the fried okra.

Add the lemon juice and the second cube of the beef stock and cover the pan. Simmer over low heat for 40 to 45 minutes (you can also bake it in the oven at 160 Celsius degrees).

Serve hot with the vermicelli rice.

Source: Sunwhite

Poached Chicken & Rice Salad Recipe

Poached Chicken & Rice Salad
Poached Chicken & Rice Salad

INGREDIENTS

1 ½ cups Sunwhite Calrose/medium grain rice
2 chicken breast fillets
2 cups chicken stock
2 tablespoons lemon juice
¼ cup olive oil
1 tablespoon mustard
2 bunches asparagus, woody ends trimmed
100 g snow peas, shredded
3 green onions, chopped
¼ cup parsley, coarsely chopped
¼ cup pine nuts, toasted

METHOD

Put the chicken stock and fillets in a large saucepan. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

Remove from heat and set aside to cool in liquid for 15 minutes or until cool enough to handle. Strain and then shred the chicken fillets coarsely.

Cook the rice following absorption instructions on the packet, remove from the heat and spoon into a colander. Refresh rice in cold water and set aside in the colander to drain well.

Halve asparagus lengthways and cut into 6cm lengths. Cook in a saucepan of boiling salted water for 1 minute or until almost tender. Drain and refresh under cold water. Drain again and pat dry with paper towels.

Whisk lemon juice, oil and mustard in a large bowl. Season with salt and pepper. Add the rice, chicken, asparagus, snow peas, green onions and parsley. Toss gently to coat. Sprinkle with pine nuts and serve.

You can replace the poached chicken with shredded meat of roasted chicken.

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