Monday, August 24, 2015

Musakhan Pie Recipe

Palestinian Musakhan Pie
Musakhan Pie

Delicious and easy to make recipe for Musakhan. This pie can be served hot, warm or cold.

Cooking time: 25 minutes

Ingredients

Dough:
2 1/4 cup flour
2 tsp instant yeast
1 tsp salt
1 tbsp sugar
3 tbsp corn oil
1 cup warm milk

Stuffing:
2 pieces chicken fillet, boiled and cut into medium pieces
1/2 cup olive oil
3 large onion sliced
1 tsp salt
1/2 tsp black pepper
3 tbsp sumac
 1/4 cup pine nuts sauteed

Directions

1. Dough: In an electric mixer bowl, add flour, yeast, salt and sugar. Mix for some seconds. Add corn oil and milk. Process on low speed until dough forms.

2. Place dough in a bowl greased with oil. Rub the dough with oil. Cover the dough with a piece of plastic. Place it in a warm place until doubled in size.

3. Stuffing: In a large frying pan, heat olive oil then add onion and stir. Before the onion takes the golden color add chicken pieces and sumac. Stir to mix. Add pine nuts. Let it cool.

4. Bring a baking tray and put it aside.

5. Sprinkle flour on a flat service and put the dough. Using a rolling pin, spread the dough into a rectangle shape with a thickness of 1/2cm.

6. Using a sharp knife or pizza cutter, cut the sides of the rectangle into diagonal stripes with a width of 1 inch. In order to place the stuffing, don't make any cuts on the middle part of the rectangle . The middle part represent 1/3 of the rectangle size.

7. Srpead the stuffing in the middle of the rectangle. Turn the stripes over the stuffing to get a pie shape.

8. Place the tart in the tray. Using a brush, rub the service of the dough with egg yolk. Let it rest for 10 minutes.

9. Put the musakhan pie in the oven at 200°C for 25-30 minutes until golden brown.

10. Place the pie in a serving dish. Sprinkle with sauteed pine nuts. Garnish with some lemon wedges on the sides of the serving dish. Serve hot, warm or cold.

Saturday, August 22, 2015

Basbousa with Chocolate Recipe

Basbousa with Chocolate
Basbousa with Chocolate

Preparation time: 10 minutes | Serves: 12 persons| Level: Medium

Ingredients

2 cups caster sugar
1/4 cup honey
1 cup water
1 stick cinnamon
2 pods cardamom
1/2 orange peel
1/2 cup butter
8 bars soft dark chocolate
1 cup yogurt
1/2 cup caster sugar
1 cup semolina
2 tsp baking powder
2 tsp vanilla

To garnish
boiled almonds

Directions

- Preheat oven to 180°C.

- Place sugar, honey, water, cardamom and orange peel in a sauce pan. Let it cook for five minutes. Let mixture cools.

- Melt butter and chocolate in a hot water bath.

- Mix remaining ingredients together and add to the chocolate mixture and Mix well.

- Pour mixture in a baking ban greased with butter. Cut it into desired shapes using a knife. Place an almond over each piece. Bake in the oven for 30 minutes.

- Remove from oven and power sugar syrup over it.

- Place basbousa again in over for another 5 minutes.

Basbousa Cheesecake Recipe

Basbousa Cheesecake
Basbousa Cheesecake

Preparation time: 60 minutes | Serves: 6 | Level: Easy

Ingredients

First layer:
2 tbsp cream
3 packs biscuit small size, crushed
1/2 cup butter, soft

Second layer:
1 cup milk powder
1 carton of yogurt
1/4 cup caster sugar
3 pieces cream cheese

Third layer:
1 pack cream
1/4 cup caster sugar
1/4 cup sunflower oil
1 egg
1 tsp baking powder
1 tsp vanilla essence
1/2 cup semolina

To garnish:
sugar syrup
minced pistachios

Directions

- Preheat oven to 180°C.

- Mix first layer ingredients (cream, biscuit and butter). Pour into a cheese cak pan. Place it in the oven until thickens.

- Using the electric mixer, mix the ingredients of the second layer at medium speed (milk powder, yogurt, sugar and cream cheese). Pour mixture over first layer. Place it again in the over until thickens.

- Mix the ingredients of the third layer (cream, sugar, oil, egg, baking powder, vanilla, and semolina). Pour mixture over the second layer, Place in the oven until golden brown.

- Remove pan from oven.

- Directly, pour sugar syrup over basbousa cheesecake while it is hot.

- Garnish with minced pistachios. Let it cool. Serve

Thursday, August 20, 2015

Middle Eastern burgers recipe

Middle Eastern burgers
Middle Eastern burgers

Preparation time: 20 minutes | Servings: 4 | Level: Easy

Ingredients

300 grams minced meat (lamb and beef)
50 grams onions, chopped
10 grams sumac
50 grams sausage
40 grams Egyptian roumy cheese
40 grams cabbage, grated
2 pita bread
40 grams green onions
tomatoes, slices
20 ml grenadine sauce

Tomato sauce

100 grams tomatoes
20 grams butter
30 ml Ketchup
40 grams sugar
30 grams onions

Directions

Sauce

-    Heat butter, onion, and tomato in a sauce pan for a short time.

-   Add sugar and ketchup and leave the mixture to boil slowly until becomes thick.

Burgers

- In a bowl, mix minced meat, onion, grenadine sauce and sumac.

- Place mixture on the grill until cooked.

- Place sausage in a frying pan until cooked.

 - Open the pita bread. Put inside it a layer of grated cabbage, slices of tomatoes and green onions.

- Cut sausage lengthwise and place it over green onions.

- Then pour the sauce.

- Place burger over the sausage then put some slices of the Egyptian roumy cheese.
 
- Garnish with parsley and serve.
  

Middle Eastern omelet with herbs recipe

Middle Eastern omelet with herbs
Middle Eastern omelet with herbs

This tasty Middle Eastern omelet is a great breakfast or light lunch option.

Ingredients

8 eggs
25 grams onions, chopped
20 grams parsley,chopped
20 grams rosemary, chopped
Green onions, chopped
15 grams butter
20 grams coriander
20 grams thyme
60 grams cheddar cheese
40 ml cream

Directions

- Wash and chop herbs then mix together.

- In a bowl, beat eggs and cream until the mixture increases in size.

- Place Herbs, onions, green onions, salt, and pepper in another bowl, then add the eggs.

- Heat the butter and olive oil in non-stick frying pan over high heat until sizzling. Reduce heat to medium-low.

- Pour the mixture into the pan, until bubbles appear on the service.

- Place pan in the oven until omelet is done.

- Remove from oven then add the cheddar cheese. Serve
   

Chicken thighs with potatoes and carrots recipe

Chicken thighs with potatoes and carrots
Chicken thighs with potatoes and carrots

Ingredients

Chicken thighs
margarine
Potato
Carrots
Onion slices
Tablespoon minced ginger
Garlic
grated lemon
1 tbsp Oil
salt
pepper
Cherry tomatoes
Thyme
Paprika
Stock cube
Black seed

Directions

- Bring a saucepan. Heat oil and margarine. Add chicken thighs and fry until light brown.

- Add salt and pepper. Stir well then remove from saucepan and put it aside.

- Suate onion, carrots and potatos in the same saucepan for 2 minute then add ginger, garlic and stir.

- Add grated lemon, stock cube, thyme and paprika then stir.

- Add chicken thighs with salt and pepper again to the vegetables in the saucepan.

- Add water and let it cook until done. Before serving add the cherry tomatoes then garnish with grated lemon and black seed. Serve

Wednesday, August 19, 2015

Knafeh with cream and nuts recipe

Knafeh with cream and nuts
Knafeh with cream and nuts

Cooking time: 15 minutes | servings: 8 persons

Ingredients

500 grams Knafeh (shredded filo dough)
1 1/2 cup melted margarine

Cream
2 cups milk
2 tbsp flour
3 tbsp starch
2 tbsp sugar
1 tsp orange blossom water
1 cup hazelnut, halves
1 cup cashew

To serve
ater (Sugar syrup)
minced pistachio

Directions

1. Preheat oven to 200°C.

2. Bring 10 inch size pan.

3. Put knafeh in a deep bowl. Using kitchen scissors or your fingertips cut knafeh into small strings.

 4. Add the margarine to knafeh and Mix with your fingertips until the knafeh is covered well with margarine.

5. Cream: In a medium sauce pan add milk, flour, starch, sugar, and orange blossom water. Using a manual beater, mix milk until starch dissolves.

6. Place the sauce pan over medium heat. Using a wooden spoon stir milk until it begins to boil and becomes thick. Let cream cool completely.

7. To form Knafeh: Put the cashew on the sides of the pan in a decorative and attractive way. Put the hazelnut in a circle in the center of the pan in order to get an attractive form when serving knafeh.

8. Spread two-thirds of the knafeh over the nuts to cover the base and edges.

9. Spread the cream over knafeh taking into consideration not to reach the edge of the pan. Spread remaining knafeh over cream to cover it completely. Press hard with you hand on knafeh to stick with the cream and the lower layer.

10. Place knafeh in oven for 15 minutes until golden brown.

11. Remove knafeh from oven. Flip it directly on a wide serving dish.

12. Directly, pour sugar syrup over knafeh while it is hot.

13. Put the knafeh on the kitchen table and let it cool completely.

14. To serve: Garnish knafeh with minced pistachio.

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