Wednesday, April 22, 2015

Saffron zoolbia (deep-fried pastry with saffron sugar syrup) recipe

Saffron zoolbia

This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance.

Serves 10
Preparation 10min
Cooking 20min
Skill level Mid

By
Shane Delia

Ingredients

300 g cornflour
100 g labna (see note)
170 ml water
vegetable oil, to deep-fry

Saffron sugar syrup

3 generous pinches of saffron
500 ml (2 cups) water
1 kg caster sugar


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You will need to begin this recipe 1 day ahead.

To make the saffron sugar syrup, combine the saffron and water in a saucepan and bring to a simmer. Slowly add the sugar and stir until dissolved. Increase the heat and bring to the boil. Remove from the heat, transfer the syrup to a sterilised jar and steep for 24 hours before using. The syrup will keep for at least 6 months at room temperature.

Using an electric mixer on medium speed, beat the cornflour and labna until combined. Gradually add the water and continue to mix until it is a creamy and slightly thick batter with the consistency of thickened cream. Transfer to a squeeze bottle. Cut the tip off the bottle so the opening is about 5 mm in diameter.

Heat the oil in a deep fryer or large wok to 170°C. Squeeze the batter directly into the hot oil in a rough circular motion, about 10 cm round, crossing over the circle a few times to ensure the zoolbia holds together. Cook for 1 minute on each side or until light golden. Cook as many as will fit in the wok at one time.

Once cooked, transfer the zoolbia to a wire rack to drain off the excess oil. Pour the saffron syrup into a large shallow bowl and soak the zoolbia for 1-2 minutes or until they absorb the syrup and take on some of the saffron colour. (The zoolbia can be cooked ahead of time then soaked once ready to serve.) Drain again to remove the excess syrup and arrange on a plate. Serve immediately.

Note
• Labna is thick yoghurt cheese made by adding salt to yoghurt, then hanging the yoghurt to remove the excess whey. Labna can be purchased from European delicatessens and cheese stores.

Recipe related to Saffron zoolbia (deep-fried pastry with saffron sugar syrup):

Star anise yoghurt mousse with fig compote | Sesame kaak | Pistachio Maamoul | Date stuffed semolina cookies (Ma'amoul) | Ghraibeh with Pistachio


Tuesday, April 7, 2015

Blackeyed peas and chard stew recipe


Blackeyed peas and chard stew

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Blackeyed peas and chard stew Recipe. Enjoy delicious Lebanese food and learn how to make Blackeyed peas and chard stew.

INGREDIENTS:

1 1/2 cups of blackeyed peas, soaked overnight, drained and cooked in plenty of water or 2 cans drained and rinsed under tap water.
1/3 cup olive oil
1 large onion, chopped
1 bunch Swiss chard, cut into thin ribbons (the traditional way is to separate stalks from the leaves and cut each separately then boil the stalks till tender and add back to the stew)
1 bunch cilantro, washed, drained and chopped (leaves only)
1 tablespoon mashed garlic
salt, to taste
1/2 teaspoon allspice or pepper
1 lemon, cut into quarters

1. Heat the oil in a large pot and fry the onion till translucent (cover the pot to speed-up this process). Add the garlic and cilantro and fry for 5 seconds, stirring with a wooden spoon. Add the chard and beans and about 1 cup of water and simmer gently until the chard has wilted and softened, keeping the pot half covered.

2. Serve with the lemon quarters to squeeze over the stew.


Recipes related to Blackeyed peas and chard stew:

Ghormeh Sabzi (Veal and Kidney Bean Stew) | Green bean stew (loubyeh b'zeit) | Toasted Pita and Bean Salad | Green Bean Stew (YAKHNIT LOUBIEH) | Lebanese Bean Stew | Lamb & broad bean tagine

Sunday, April 5, 2015

Baklava tarts with berries recipe



The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baklava tarts with berries Recipe. Enjoy delicious Lebanese desserts and learn how to make Baklava tarts with berries.

Get the best of both worlds with the sweet combination of sweet tarts and baklava.

To Prep 0:50   
To Cook 0:15
INGREDIENTS 13
DIFFICULTY ADVANCED
MAKES 6

delicious. - December 2008 , Page 90
Recipe by Valli Little
Photography by Brett Stevens

Ingredients

80g walnuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 loosely packed cup (80g) brown sugar
12 sheets frozen filo pastry, thawed
100g unsalted butter, melted
1 cup (280g) thick Greek-style yoghurt
1 cup (240g) sour cream
2 x 125g punnets raspberries
Icing sugar, to dust
Honey, to drizzle

Method

Step 1
Preheat the oven to 180°C. Grease six 12cm loose-bottomed tart pans.

Step 2
Pulse nuts, spices and brown sugar in a food processor to finely chop.

Step 3
Lay 1 filo sheet on the bench (keep the remaining filo covered with a damp tea towel as you work). Brush with a little butter and sprinkle with 2 teaspoons nut mixture. Lay another filo sheet on top, repeat with butter and nut mixture. Fold in half to form a 24cm square, trimming edges if needed. Brush top with butter. Push pastry into a tart pan, then fold edges, crimping and folding to form a 1.5cm-wide rim. Brush with more butter, then cover with a damp tea towel while you repeat with remaining filo, butter and nuts to make 6 tarts. Place on a baking tray and bake for 15 minutes or until crisp and golden. Cool in pans.

Step 4
Turn out tart cases and place on plates. Combine yoghurt and cream, then spoon into the tarts. Top with berries, dust with icing sugar, drizzle with honey and serve.

Recipes related to Baklava tarts with berries:

Pistachio baklava | Turkish coffee and kaymak “baklava” | Baklava with honey syrup | Middle-Eastern baklava | Lebanese Knafeh Recipe | Knafeh

Monday, March 30, 2015

Spicy Dahlia chips recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy Dahlia chips Recipe. Enjoy delicious Lebanese food and learn how to make Spicy Dahlia chips.

Frozen French fries never tasted so good. Fried then finished with Lebanese spices with an added kick from Aleppo pepper, you’ll never look at tomato sauce the same way again.

Serves 4
Preparation 5min
Cooking 5min
Skill level Mid

By
Shane Delia

Ingredients

vegetable oil, for deep-frying
500 g store-bought French fries
1 tbsp olive oil
2 cloves garlic, crushed
50 g flaked almonds, toasted
pinch of red Aleppo pepper
pinch of sumac
pinch of ground coriander
1 lemon, juiced
15 sprigs coriander, torn
salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the oil in a deep fryer or deep saucepan to 180˚C. Cook the fries for 3–5 minutes or until golden.

Meanwhile, place a large frying pan over medium—high heat. Add the oil and garlic and cook for 2 minutes until aromatic. Add the flaked almonds and cook for 1 minute, then, using a slotted spoon, transfer the fries directly from the hot oil into the frying pan. Add the remaining ingredients and toss really well to ensure all the seasonings are well dispersed.

Transfer the fries to a serving dish and serve immediately.

Source: sbs.com.au

Recipes related to Spicy Dahlia chips:

Lamb Sfeeha (Meat Pie with Puff Pastry)Fattet Hummus | Spinach Pie | Spicy prawn cocktails | Green Bean Stew (YAKHNIT LOUBIEH) | Lebanese Grilled Eggplant Dip Recipe

Tuesday, March 24, 2015

Sweet cheese pastry (knafeh) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sweet cheese pastry (knafeh) Recipe. Enjoy delicious Lebanese desserts and learn how to make Sweet cheese pastry (knafeh).

Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead. The golden crust, topped with rose petals and pistachios, barely contains the molten cheese centre.

Serves 20
Preparation 30min
Cooking 1hr
Skill level Mid

By
Charles Fisher

Ingredients

160 g unsalted butter, melted
440 g Corn Flakes, finely crushed
4¼ cups milk
110 g (½ cup) caster sugar
90 g (¾ cup) fine semolina
600 ml thickened cream
1 tbsp cornflour
1 tsp rosewater (see Note)
500 g mozzarella, coarsely grated
rose petals (dried) (see Note) and pistachios, to serve

Ater (sugar syrup)

440 g (2 cups) caster sugar
½ tsp lemon juice
½ tsp rosewater (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time overnight

You will need a 24 cm x 34 cm x 4 cm tray for this recipe.

Place melted butter and Corn Flakes in a bowl, mixing with your hands to combine and completely coat cereal. Press half the mixture evenly onto the base of a 24 cm x 34 cm x 4 cm tray. Refrigerate until needed.

Place milk, sugar, semolina and cream in a large saucepan. Dissolve cornflour in 1 tablespoon of warm water and add to saucepan. Place over medium-low heat and cook, stirring constantly, for 12 minutes or until very thick. Remove from heat and stir through rosewater. Allow to cool slightly.

Preheat oven to 180ºC. Spoon half of the semolina mixture over Corn Flake base, then scatter over mozzarella. Cover with remaining semolina mixture, then scatter over remaining Corn Flake mixture.

Bake for 25 minutes or until mixture is just starting to bubble around the edges. Remove from oven and allow to cool completely, then refrigerate overnight.

To make syrup, place sugar in a saucepan with 250 ml (1 cup) water over medium heat, stirring to dissolve sugar. Bring to a simmer and cook for 8 minutes or until thickened. Remove from heat and allow to cool completely.

Preheat oven to 200ºC. Cut knafeh into 20 slices in pan, remove pieces with a palette knife and place on large oven trays. Bake for 10 minutes or until cheese just starts to ooze from the sides. Drizzle with syrup and scatter with rose petals and pistachios. Serve immediately.

Notes

• Rosewater, from Middle Eastern food shops, delis and select supermarkets, is a musky flavouring that is made by distilling rose petals.

• Rose petals (dried) are from specialist and Middle Eastern food shops.

Photography by Chris Chen. Food preparation by Phoebe Wood. Food styling by Justine Poole.

Source: sbs.com.au

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How to Make Knafeh | Lebanese Knafeh Recipe | Lebanese Sweets Recipes | Lebanese Knafe Na'ama Recipe | Mafroukeh | Fried Kunafa Fingers

Sunday, March 22, 2015

Easy Tomato Cucumber Hummus Snack Recipe


Yield 1-2 servings

Prep Time: 15 minutes

Start to finish: 15 minutes

Ingredients

hummus (about 1-2 tablespoons per piece of toast)
cucumbers, thinly sliced
tomatoes, thinly sliced
basil, roughly chopped
salt and pepper to taste
optional: a few pinches of dill

Directions
  1. Spread hummus on toasted bread, top with sliced cucumbers and/or tomatoes, and chopped basil.
  2. Salt and pepper to taste.
  3. If desired, sprinkled with dill.
  4. Enjoy!

Recipes related to Easy Tomato Cucumber Hummus Snack:

Authentic Middle Eastern Hummus | Classic Lebanese Hummus Dip | Hummus and Grilled Vegetable Wrap | Hummus with spiced lamb (hummus b'lahmeh) | Roasted Garlic Hummus | Griddled wholemeal pitta with homemade hummus

Friday, March 20, 2015

Daoud Basha Recipe

Daoud Basha

Dawood Basha are Lebanese meatballs which are prepared in practically all local restaurants, houses, snack bars and which is considered to be a very comfortable food, as the meatballs can be cooked with a day in advance of the event, leaving the chefs to concentrate on other things.
 

Ingredients

Meatballs:

½ kg beef meat, minced
1 tsp salt
½ tsp pepper
½ tsp ground cinnamon
2 tbsp bread crumbs
2 tbsp vegetable oil

Sauce

2 onions, chopped
2 garlic cloves, crushed
400g 1 can Al Wadi Al Akhdar diced tomatoes
1 cup water
1 tsp salt
½ tsp pepper
1 tbsp dried mint

Preparation
  1. Combine together meat, salt, pepper, cinnamon and breadcrumbs. Make small balls.
  2. Heat the oil in a large pot. Add the meat balls and cook until well browned on all sides. Remove meatballs from the pot and set aside.
  3. Put in the same pot the onions. Cook, over medium heat, stirring frequently. Add the garlic and cook for a few minutes.
  4. Add the meatballs and diced tomatoes and mix gently.
  5. Add the water, salt, pepper and mint. Continue to cook about 20mn.
  6. Serve with cooked rice.

Recipes related to Daoud Basha:

Meatball Stew (Dawood Basha) | Lamb meatballs in fresh tomato sauce (kefta) | Frike with Meatballs | Lamb Meatballs in Tomato Sauce | Turkish meatballs | Meatballs with couscous salad

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