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Samaa El Sadat

: Photos By Samaa El Sadat : 010 62 07 11 00 : samaaelsadat@hotmail.com

portraits & events www.flicker.com/photos/samaaelsadat/


Drinks House


WISHINGYOUAholly ramadan

Ingredients: ( Yields 8 ) sLITERSKIMMEDMILK sRIPEAVOCADOS sÃ’CUPSUGAR sTBSPLEMONJUICE

Method : 0EELOFFTHEAVOCADOS THENREMOVEALLITS MEATAND TRANSFERINTHEMIXERCUP!DDMILK LEMON JUICEAND SUGAR Give a grrrrrrrrrrrrrrrrr… grrrrrrrrrrrrrrrrrrrrrrr… that’s all. Must be served immediately.


Ingredients: ( Yields 8 ) sGMREADYDRYAPRICOTPASTE sCUPSUGAR sLITERCOLDWATER

Method : 3OAKTHEAPRICOTPASTEINCOLDWATER INALARGEBOWL#OVER ANDSETASIDEFORATLEASTHOURS3TIRFROMTIMETOTIMEUNTIL PASTEMELTINTHEWATER9OUCANGIVEASMALLBLENDINTHEEND TOBECERTAINTHATAPRICOTANDWATERBECOMESHOMOGENEOUS $ISSOLVETHESUGARINANDCHILL 3ERVEITCOLD

OrientalÊApricotÊDrink

AmarÊEdeen $ONT-ISSRamadanBEVERAGES


Ingredients: ( Yields 6 ) sLITERSKIMMEDMILK sÒCUPHAZELNUTS sÒCUPALMONDS sÒCUPWALNUTSORPECANS sCUPDATES CUTINSMALLCUBES sšCUPSUGAR

Method : )N YOUR SPICE GRINDER BLEND THE HAZELNUTS ALMONDSANDWALNUTSUNTILOBTAININGAPOWDER 0OUR MILK IN THE MIXER CUP ADD IN THE NUTS POWDER SUGARANDDATES "LEND MANY TIMES TO OBTAIN A SMOOTH MILK SHAKE 3ERVEITCOLD


Ingredients: ( Yields 10 ) • • • •

1 cup fresh mint leaves 1 tbsp green tea seeds 5 to 7 tbsp of sugar ( depending to your taste ) 4 cups boiled water ( enough to full your tea pot)

Method :

In a tea pot, pour green tea seeds, add ¼ cup of boiled water, cover the pot and shake well. Pour the first run into a cup and keep aside; it will be used in the end. Now add ½ cup of boiled water to the tea pot, shake well then throw the output. Add 2 tbs of sugar to the tea pot, all mint leaves, and then full the tea pot by boiled water. Add now the first run that you poured in the beginning. Put on low heat till boiling, remove and add the rest of sugar. Shake well, and pour in small cups. Serve it hot. Treat yourself A LA MAROCAINE!


Ingredients: sKILOSLEMON Method : sGMTOKILOSUGAR DEPENDINGON how sweet you like it s)CECUBES s#OLDWATER

Method : 4HEMAINSTEPISMAKINGTHELEMONSYRUP THISWILLHELPUS MAKETHELEMONADE&IRSTOFALL ZESTALLTHELEMONSMAKING SUREYOUTAKEONLYTHEYELLOWSKINANDNOTOFTHEBITTER WHITEPART3QUEEZETHELEMONSANDGETALLTHEIRJUICEOUT .OW BLENDZESTANDJUICESTOGETHERTILLYOUOBTAINASOFT MIXTURE0ASSITINASIEVETOREMOVETHEUNBLENDEDZEST 0OURINAFREEZERBOXORJAR ADDSUGARANDSTIRCONTINUOUSLY 3UGAR MUST BE DISSOLVED IN COMPLETELY .OW FREEZE THE SYRUP OVERNIGHT -IXTURE WILL BE LIKE GHEE OR SAMNAH TEXTUREAFTERFREEZING7HENYOUWANTTOSERVEACUPOF LEMONADE ALL WHAT YOU NEED IS TO ADD  TBS OF FROZEN SYRUPTOONECUPOFWATER STIRANDADDSOMEICECUBES 4HATSALL4HISSYRUPISPERFECTWITHSTRAWBERRIES RASPBER RIESANDCITRUSSMOOTHIEANDCANBEFROZENFORMONTHS


Heba Hassan

For orders or inquiries please call us

0106-9587085 from 10 am till 10 pm

www.facebook.com/groups/yummybitesegy


Ingredients: ( Yields 8 ) • • • • •

3 ripe bananas 1 liter skimmed milk 4 tbsp unsweetened cocoa powder 1 cup sugar ½ tsp vanilla extract

Method : In a bowl, pour 1 cup of milk and add in cocoa powder. Stir well and keep aside. Slice bananas and mix with sugar. Put the sweet bananas in mixer cup, and then add the cocoa mixture and vanilla. Blend for 4 minutes. Add the rest of milk and blend again. Serve it cold.


have a nice ramadan


Ingredients: sEGGS sREDPEPPER sYELLOWPEPPER s3ALT0EPPER s"UTTER

Method : 3LICEYOURPEPPERSINTORINGS4HEYWILLLOOKLIKEmOWERSFROMTHESHAPEOF THEPEPPER3ETASIDE)NANON STICKPANMELTSOMEBUTTERANDADDINFOUR PEPPERRINGS/NCETHEBUTTERISHOTCRACKEACHEGGINTOAPEPPERRING&RY YOUREGGSUNNYSIDEUPANDSEASONWITHSOMESALTPEPPER9OULLNOTICEIT REALLYLOOKSLIKEAmOWERINTHEEGG VERYAPPETIZING 3ERVEHOTWITHSOME BREAD CHEESEPICKLES


Ingredients: sEGGS sHOTDOGS SLICED sTOMATOES SKINLESSlNELYCHOPPED sLARGEONION lNELYCHOPPED sLARGEGREENPEPPER CHOPPED sGARLICCLOVES CHOPPED sšCUPCORIANDER CHOPPED sÒTSPPAPRIKA s!PINCHOFNUTMEG s3ALTPEPPER s-ARGARINE SAMNABALADY (you can use butter or olive oil)

Method : )NALARGENON STICKCOOKINGPANMELTSOMEMARGARINEANDSAUTØYOURONIONS!DDINTHE HOTDOGANDLETCOOK!DDTHEGARLIC PEPPERANDALLTHESPICES3EASONFORACOUPLEMORE MINUTESANDTHENDROPINTHEDICEDTOMATOES-IXWELLANDALLOWTOMATOESTORELEASEALLITS LIQUIDS!DDTHECORIANDERANDBRINGTOAHARDBOIL7ITHASPOONMAKEROUNDHOTSPOTSIN THEMIXTURE)NTHESEHOTSPOTSCRACKINYOUREGGSANDMIXVERYLIGHTLYTOGETTHEEGGSINCOR PORATEDYETMAINTAINTHEIRSHAPE#OOKONLOWHEATTILLEGGSAREDONE YOUCANCOVERIF NEEDED 'ARNISH THE SURFACE WITH SOME MORE CORIANDER AND SERVE HOT WITH BREAD


Ingredients: • • • • • • •

3 cups flour, sifted 3 tbsp olive oil 1 tbsp dry oregano (optional) 2 tsp instant dry yeast 1 tsp sugar 1 tbsp salt 1 ½ cups warm water

For Cheese Filling : • • • • • • • • •

1 cup yellow cheddar 1 cup orange cheddar ½ cup parmesan cheese or roomy cheese ½ cup green pepper ½ cup red pepper ¼ cup red hot sweet chili pepper (optional) 1 tbsp oregano ½ tsp paprika A pinch of black pepper

Method : To make the dough add the olive oil to the flour and mix well with both your hands. Add the rest of the dry ingredients and then start adding the water a little at a time while kneading. You may need a little less than or more than a cup and a half of water depending on your flour. You need your dough to be very soft and a little sticky, not all dry. Kneed very well for at least 10 minutes, the more you kneed the better your dough will come out at the end! Once you’re done with kneading dust your hands with flour and get the dough into a wide ball dusted with flour. Cover with a wet warm towel and leave your dough to rest for 2 hours in a warm place.You dough should be very soft and doubled in size. To prepare the cheese filling, mix all ingredients and set aside. Now, dust a clean surface with flour and start rolling out the dough. Cut wide strips, fill with some cheese mixture and start rolling and making sure the dough is well sealed. You can reach up until this stage and freeze your rolls to be baked later. Right before baking brush the surface with some egg wash if you like and bake in a very hot oven until the rolls are buffed and golden in color.


“Heya Muslimah” is where you can find “Love, care, friendship and good deeds”…. Together we can do everything… Together we can get closer to Allah everyday Insha’Allah. We’re a family of unlimited number of Sisters and you’re welcome to be part of it https://www.facebook.com/Heya.Muslimah


Ingredients: sCUPSPLAINYOGURT sšCUPHONEY sTSPVANILLAPASTE

Ingredients for Fruit Mixture : sORANGE SECTIONED sPEACHsAPRICOTS sPEARsPLUM sÒCUPGRAPES sÒCUPCHERRY sšCUPHONEY s!SQUEEZEOFORANGEJUICE

Method : For the yogurt, mix all ingredients and set in the fridge. #UTALLYOURFRUITSANDMIXWITHHONEYANDORANGEJUICE5SE GLASSCUPSFORSERVING!DDSOMEFRUITSINTHEBOTTOMAND COVERWITHYOGURT4OPTHECUPSWITHMOREFRUITSANDCHILLFOR A SHORT WHILE BEFORE SERVING ! VERY HEALTHY AND FULlLLING SOHOUR


Ingredients:

sEGGS sSMALLZUCCHINIS THINLYSLICED sSPRINGONIONS SLICED sGARLICCLOVES CHOPPED sREDPEPPER CHOPPED sCUPFETACHEESE sšCUPCREAM sTBSPMILK sTBSPmOUR sÒTBSPOREGANOFRESHORDRY sÒTSPGARLICPOWDER s3ALTPEPPERs/LIVEOIL

Method : )NABOWLBEATEGGSANDCREAM3EASONWITHALSPICESANDGIVEITANOTHERMIX3ETASIDE)NASMALLCUP ADDmOURANDMILK-IXWELLTILLITSDISSOLVEDCOMPLETELY0OURINTHEmOURMIXTUREINTOTHEEGGS MIXTUREANDMIXWELL#RUMBLETHEFETACHEESEINTOTHEEGGS)NANONSTICKPANADDSOMEOLIVEOIL 3AUTØYOURSPRINGONIONS!DDTHEZUCCHINIANDREDPEPPER!DDTHEGARLICANDSAUTØFORACOUPLEOF MINUTESMORE0OOROVERTHEEGGMIXTUREANDLETITSET#OOKONLOWHEATTILLTHEBOTTOMISALLSET %NTERTHEOVENTOBROWNTHESURFACEUNDERTHEGRILL)TSHOULDTAKEABOUTMINUTESMAXIMUMTO COOKTHOROUGHLYANDHAVEANICEGOLDENCOLOR3ERVEHOTORINROOMTEMPERATUREWITHSOMEBREAD


Stress-free Ramadan Banquet:

Is It Possbile?

Ramadan is the time to enjoy your blessings with your family and friends. That's why Muslims throw banquets so that they would gain ajer (blessing) from Allah. Usually, the woman stays the whole day in the kitchen and worries herself days before the banquet to impress her guests. However, this is very tiresome physically, materially, and psychologically. Why don’t we just avoid all of this and save some time and effort for worshipping Allah as well as preparing a classy feast? I will give you some tips that will help you enjoy a successful feast and spend unforgettable time with your guests; yet, impress them and whet their appetite with lavish, mouthwatering dishes. If you follow the following tips, I guarantee you that you will be ready at least 2 hour before the Maghreb prayer. This will make you avoid the troubles of dealing with surprises and emergencies on the big day. Instead, you can take your time dressing yourself up and taking care of how you look.

How to prepare for a successful feast?

1. Plan Carefully : At the beginning of the blessed month, make a schedule of the feasts you have to give. Usually, family members and relatives are invited in the first week. During the second week, take a rest and prepare for the coming week. The best time to invite friends is in the third week of Ramadan. Most probably, in the last week people would be busy in intensive praying and worshipping, so they don’t have time for visiting and inviting people. A couple of days before the banquet, sit back and speculate on the number of people to be invited as well as the types of meals to prepare The smaller the number, the fewer types of meals to prepare. Think of different tastes of the guests and their medical status in case they need special diet food. Guests : Count the people invited so that you can provide a number of chairs enough for everyone. If you cannot provide the exact number of chairs, put the dishes and the cutlery at a corner and design the table in the form of open buffet where the guests can take their plates and serve themselves. If a large number of people are invited, divide the dining table into two identical halves that have the same types of meals. Dessert can be served at the end of the feast. Menu : The next step is to write the menu. Keep it simple. Ramadan is the time to think of the poor who lack food. Don’t prepare a large amount of food that would be thrown after the feast. Serve foods that are symbolic of Ramadan. Also, make sure to prepare a healthy menu that satisfies different tastes.

A good menu should include the following:

Salads: Prepare 2 types of salads. Choose them to be different from each other; for example, you can prepare yoghurt or Tahini salad, and green salad. Soup: Make only one type of soup. Serve traditional soups such as Moroccan Harira or western ones such as cream of mushroom or corn chowder. Main Course (Protein): Serve 2 types of meat such as chicken and beef or lamb. Carbs: Let it be either rice, pasta, or pastries. Some people prefer to serve stuffed grape leaves and zucchini instead. Vegetables: Serve only one dish of vegetables along with the other dishes. Desserts: You will spend most of your time preparing the main dishes, so you won't have time to prepare desserts on the big day. The best thing to do is to prepare desserts on the previous day of the banquet. The most suitable choices would be Basboosa, trifle, icecream, or cheesecake since they can be prepared in advance. The best advice that could be given is to choose the dishes that need to be put in the oven rather than frying. Also, don’t follow the voice in you that tells you that the menu will not be enough to fulfill the hungry stomachs of the fasting guests. It is usually a lying voice! If the number of guests is very big, you can go for the option of throwing a one-dish banquet. It saves time, money, and effort. Choose one kind of carbs such as rice or pasta, along with one type


of protein (chicken or meat) with vegetables. Be creative in the method of cooking and they way the dish is served. Also, provide a type of salad that can fit the main course meal. Examples of onedish meals are: Mansaf, Kabsa in its different variations, or Msakhan. Don’t forget the cold water, juices, and dates so that the guests can break their fasting on them. 2. Get Things Done : The keyword is Advanced Preparation. You can start some preparations days before the feast day so that you don’t overload yourself on the big day. Don’t worry, the food will not be ruined or spoiled, and the taste will be even better.Here are some tips for the things you can prepare in advance: a:Clean the house and rearrange the furniture to make space for the banquet if needed. b:Prepare the kitchen utensils and cutlery. Make sure they are clean and ready to use. c:Stuff zucchini or grape leaves if they are on the menu. d:Clean vegetables, greens, and fruits and keep them fresh in the fridge. e:In case you are serving roasted meat or chicken, marinate them one day ahead. They will taste better and will be more tender. Keep them in a tightly-lid container in the fridge. f:Prepare pastries, samboosa, kebbeh, or kofta. (It is better to do this before Ramadan and store in the freezer) g:If you are going to use stir-fried ground meat for pasta or phyllo dishes, prepare it in advance. h:Prepare the sauces and salad dressings one day before the banquet. i:You can prepare desserts on the previous day and cover them well so that they will be ready to serve at the end of the feast. j:Choose what you are going to wear. Usually, it is preferred to wear a traditional jallabia or abaya that fits the Ramadan atmosphere. k: SLEEP WELL. Having prepared all of the above, you will be calm and stress-free of the big day. You will have much time, and you will have only a few things to do. a:The first thing to do is to recheck the house again. Add the final touches and cleaning if necessary. b:Prepare the juices and keep them in the fridge. Some people find it easier to buy bottled juice from the supermarket. c:Chop the vegetables for stew and salads. Remember, don’t add dressing to the salad until immediately before serving so that the salad will stay fresh and crispy. d:Remove the dishes to be cooked according to the time needed for cooking. e :When the food is cooked, keep it in thermal pots and dishes to remain warm. f: Prepare the soup and heat it 5 minutes before Maghreb prayer. (Time depends on amount of food) g: By the afternoon, you will be done already. You will only need to prepare the rice or pasta. After you make them, cover them with a blanket while still in the cooking pot so that they will not get cold. h: Set the dining table and cutlery. i: Get your kids and yourself dressed one hour before the Maghreb prayer. j:Half an hour before the Maghreb prayer, start frying the samboosa or kebbeh if on the menu and heat the food. Having done the previous points, you will be done 2 hours before the prayer You will be able to welcome your guests cheerfully and comfortably. 4. During the Reception :Simplicity is the key to impress people. Speak to everyone in a simple, lighthearted manner. Make sure everyone is happy at your dining table, eating at ease, and enjoying the meal. What to do with your children? Older children, who fast, should be provided with chairs on the dining table with the guests. If there is no space, you can set another table for the fasting kids, next to the main table. As for younger children, who don’t fast yet, busy them with TV programs or provide a playing area for them. Make sure they are watched by an adult or one of the older children. 5. Add Your Personal Touches: Create a comfortable, spiritual Ramadan atmosphere by adding your personal touches to the dining place and the way the food is served. a: Set the ambiance for the sunset feast by preparing some candles, low lighting, and Quran or Duaa' recited in the background. b: Decorate the entrance of your house by placing a lighting crescent or some Ramadan decoration. c:Instead of using flowers as a centerpiece, place a fanoos, which reflects Ramadan spirit. d:Use your best cutlery, dishes, and stemware. e:Give praying mats and outfit for the guests to perform the Maghreb prayer. Also, you can provide enough copies of Quran for reading after the meal. Enjoy your time with your guests. Say goodbye to the worries, stress, and fatigue that you always relate to Ramadan banquets. From now on, you will just LOVE inviting people over at your house for a special, unforgettable Iftar meal!


Tips 1. Never throw away leftover food. You can do one of the following: a Contribute to charity by giving the food to families that may use the food for the next day's Iftar or Suhoor. b: Pack in the fridge to be used during the next days. c: Reuse the food to create new dishes. You can use the leftover chicken or meat for shawerma, pastas, fatta, etc. Leftover bread can be toasted and used with dip for Suhoor or used in salads and fatta. 2. Try not to gather at your mom's house for Iftar feast, especially if she is sick or old. A good option would be to go to her house to help her and do all of the work, or make the gathering at one of her sons'/ daughters' houses. If you want to gather at her house, every son/daughter can prepare a dish. 3. As you work in the house or in the kitchen, listen to or recite some Quran and Thekr. 4. The best time to invite people for Iftar is during your monthly period (menstruation). You will be able to taste the food that is going to be served. Also, uou won't be engaged in some acts of worship so you'll have more time for cooking. 5. Volunteer in helping with the Iftar meal to get extra blessing. Your service will be rewarded. Believe me, it is a joyful duty.

BY:

SHOROUQ AL KUKHUN

ramadan karim


Betty Cakes 011 43327566

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APPETIZERS HOUSE


Ingredients: sCUPSmOUR sCUPlNELYGRATEDYELLOWCHEDDAR sTBSPDRYTHYME sCUPOLIVEOIL sCUPWATER sEGGYOLK sTSPPAPRIKA sTSPGARLICPOWDER sTSPONIONPOWDER s!PINCHOFSALTPEPPER

For Milk Topping:

sCUPFETACHEESE sšCUPCAPERS s3MOKEDSALMON s!NYHERBFORGARNISHING

Method : -IXALLDRYINGREDIENTSANDSPICESWITHCHEDDARCHEESEANDSETASIDE -IXALLWETINGREDIENTS-AKEAWHOLEINTHEMIDDLEOFYOURDRYINGREDI ENTSANDSTARTPOURINGINTHEWETINGREDIENTSANDMIXINGWITHTHETIPSOF YOURlNGERSTILLEVERYTHINGGETSINCORPORATED9OUWILLFEELATlRSTTHAT YOURDRYINGREDIENTSARETOOMUCHFORTHEAMOUNTOFLIQUIDYOUPUTIN BUTDONTBETEMPTEDTOADDMORELIQUID*USTKNEEDANDITWILLCOME TOGETHERVERYSMOOTHLY$USTACLEANSURFACEWITHSOMEmOURANDROLL OUTYOURDOUGH#UTANYSHAPESYOULIKEANDBAKEINLOWTEMPERATURE UNTILTHEEDGESSTARTTOTURNGOLDEN3ETASIDETOCOOLCOMPLETELY4O MAKEYOUCHEESETOPPINGCHOPTHECAPERSVERYlNELYANDMIXWITHTHE CHEESE5SINGAPASTRYBAGTOPEACHCRACKERWITHSOMECHEESEANDTOP WITH A PIECE OF SMOKED SALMON 'ARNISH WITH ANY HERB YOU LIKE


Ingredients: sKGlLOPASTRY sGMPEELEDSHRIMPS sGMCLEANEDCALAMARIRINGS sGMWHITElSHlLLET CUTINSMALLPIECES sGM#HINESEVERMICELLI BOILED sONION MINCED sGARLICCLOVES DICED sTBSPCORIANDERLEAVES CHOPPED sTBSPPARSLEYLEAVES CHOPPED sCUPMUSHROOMS SLICED sPICKLEDLEMONSKIN CUTINSMALLCUBES sTSPGROUNDGINGER sÃ’TSPTURMERIC sÃ’TSPPEPPER s3ALT sTBSPHARISSAPASTEORCHILIPOWDER s-ELTEDBUTTERFORBRUSHING

Method : )NADEEPPAN HEATSOMEVEGETABLEOIL!DD INTHEONION GARLIC SHRIMPSANDCALAMARI 3TIR WELL AND COOK FOR  MINUTES !DD IN PARSLEY CORIANDER MUSHROOMSANDLEMON SKIN3EASONINGWITHTHEABOVESPICES0OUR INCUPOFWATER COVERANDLETCOOKFOR MINUTES!DDHARISSAPASTEANDlSHCUBES #OOK FOR  MINUTES AND THEN REMOVE FROMHEAT4HEMIXTURESHOULDBETHICKAND WITHOUT ANY LIQUIDS -IX THE SEA FOOD MIXTURE WITH BOILED VERMICELLI ,ET COOL COMPLETELY .OW CUT THE lLO PASTRY INTO MEDIUMSQUARESXCM BRUSHWITH SOMEMELTEDBUTTERANDTHENSTUFFWITH TO  TBSP OF MIXTURE #AREFULLY WRAP IT AS MINI BOWLS 0LACE ON A BUTTER SHEET THEN BRUSHWITHADDITIONALMELTEDBUTTER"AKE INPRE HEATEDOVEN ON#UNTILGOLDEN BROWN 'ARNISH WITH SOME GRATED CHEESE ANDSLICEDLEMONS


Ingredients: • • • • • • •

400 gm beetroots, boiled and peeled 1 small onion, finely minced ½ cup crushed walnuts 2 tbsp parsley leaves, chopped 3 tbsp olive oil Salt and pepper Mayonnaise (optional)

Method : In a large bowl, mix the beetroots with onion, parsley and walnuts. Seasoning with olive oil, salt and pepper . Chill before serving. The salad can be dressed with mayo depending to your choice.

with Honey Drizzl

Ingredients: • • • • • • •

½ cup blue cheese 1/3 cup walnuts Half a head of lettuce roughly chopped Some cherry tomatoes, halved 2 tbsp of honey ½ tsp coarse salt ½ tsp freshly ground black pepper

Method : Lay lettuce on a serving plate. Crumble the blue cheese on top. Sprinkle the walnuts, cherry tomatoes, salt & pepper randomly. Drizzle the honey on top of your salad and serve with some pears.


Ingredients: sGMSAMOOSAlLOPASTRYSHEETS sGMPOTATOES BOILEDANDSKINREMOVED sÃ’CUPCHEDDARCHEESE GRATED sÃ’CUPEDAMCHEESE GRATED sPIECESCREAMCHEESECUBES sÃ’TSPNUTMEG s3ALTANDPEPPER s&RYINGOIL

Method : )NADEEPBOWL MASHTHEPOTATOESWELLUNTILOBTAININGA052%% !DDINTHECHEDDAR %DAMANDCREAMYCHEESE3EASONWITHSALT PEPPERANDNUTMEG/NACLEANDRYSURFACE ROLLOUTTHESAMOOSA SHEET 0LACE ON  TBSP OF THE POTATOES MIXTURE 7RAP CAREFULLY ALTERNATIVELY UNTIL OBTAINING CUTE SAMOOSA TRIANGLES IN THE END 3EALWITHSOMEmOURMIXEDWITHWATER&RYINHOTOILUNTILGOLDEN 3ERVETHEMHOTIMMEDIATELY


Ingredients: • • • • • • • • • • •

1 ready short crust dough 250 gm minced meat 1 cup green peas, boiled 1 small onion, minced 2 tbsp curry powder 1 ½ cups cooking cream 2 eggs ½ cup emmental cheese, grated ½ tsp nutmeg Salt and pepper 1 tbsp olive oil

Method : In a frying pan, heat the oil and add in the minced meat. Cook for some minutes, stirring continuously, and then add the minced onion. Seasoning with curry, nutmeg, salt and pepper. Then add the peas and stir. Remove from the heat and set aside. In a large bowl, whisk the eggs with cream. Add in the grated cheese. Seasoning with salt and pepper . Roll out the crust dough and mold a buttered quiche pan with. Place on the top the meat and peas mixture. Pour on top the egg and cream mixture. Bake in pre-heated oven, on 190C , for 55 minutes.


MushroomÊQuiche Ingredients For Quiche Crust: sšCUPSmOUR PLUSSOMEFORROLLING sÒTSPSALT sÒTSPSUGAR sGMCOLDBUTTERCUTINTOSMALLCUBES sTBSPICEWATER PLUSMOREONLYIFNEEDED

For Filling: sGMFRESHMUSHROOMSLICED sCUPCHOPPEDCHIVESORANYOTHERHERBYOUPREFER sGMFETACHEESE sEGGS sÒCUPCREAM s!PINCHOFNUTMEG s3ALTPEPPER

Method :

)NAFOODPROCESSOR PULSEmOUR SALT ANDSUGARSEVERALTIMESTO COMBINE !DD BUTTER 0ULSE UNTIL MIXTURE RESEMBLES COARSE MEAL WITHJUSTAFEWPEA SIZEPIECESREMAINING3PRINKLEWITH ICEWATERANDPULSEUNTILDOUGHISCRUMBLYBUTHOLDSTOGETHER WHENSQUEEZEDWITHlNGERS )FYOURDOUGHISSTILLOVERLYDRY ANDNOTCOMINGTOGETHERADDUPTOTBSPMOREICEWATER  TBSPATATIME $ONOTOVERPROCESSTOENSURETHATTHECRUST STAYSmAKY4URNDOUGHOUTONTOACLEANWORKSURFACEANDFORM AROUNDDISK7RAPTIGHTLYINPLASTIC ANDREFRIGERATEUNTILlRM AT LEASTMINUTES!FTERYOUDOUGHHASCHILLEDLIGHTLYmOURYOUR WORKING SURFACE AND START ROLLING THE DOUGH INTO A ROUND SHAPESUITABLEFORTHESIZEOFYOURBAKINGPAN'ENTLYlTINTO THEBOTTOMOFTHEPANANDUPTHESIDES0RESSWITHYOURlNGERS TOMAKESUREITlTSWELL4RIMANYACCESSDOUGHOFFEDGES2EFRIG ERATETHEPANFORABOUTMINUTESANDTHENWITHYOURFORK POKETHEBOTTOMOFTHEPAN THISWILLALLOWTHESTEAMTOEXIT WHILEBAKING"LINDBAKEYOURQUICHECRUSTFORMINUTESAND THEN REMOVE FROM THE OVEN4O PREPARE THE lLLING MIX THE CREAM AND EGGS 3EASON WITH SALT PEPPER AND NUTMEG 3ET ASIDE ,AYYOURMUSHROOMSANDCHIVESINTHEBOTTOMOFTHE QUICHECRUST0OORTHECREAMANDEGGSOVERANDCRUMBLETHE FETACHEESEONTOP2ETURNTHEQUICHEPIETOTHEOVENANDLETIT BAKE TILL THE lLLING IS GOLDEN BROWN 3ERVE WARM WITH ANY GREENSALADONTHESIDE


Ingredients: sLARGEONIONSTHINLYSLICES sGARLICCLOVES lNELYCHOPPED sÒCUPCHICKENSTOCK sBAYLEAVES sšTSPNUTMEG s&RESHLYGROUNDBLACKPEPPER s3ALT "UTTER s/LIVEOIL

Method : -ELTBUTTERWITHSOMEOLIVEOIL3AUTEETHEONIONSSEASONINGWITHALLSPICES ANDADDINGBAYLEAVES/NCEONIONSAREGOLDENBROWNADDTHEGARLICAND SAUTØFORACOUPLEOFMINUTES!DDSOMECHICKENSTOCKANDONCECHICKEN STOCKISEVAPORATEDLOWERTHEHEATLETTINGONIONSCOOKFORMINUTESAND THENADDSOMEMORESTOCK+EEPDOINGTHESAMESTEPSTILLALLCHICKENSTOCK ISUSED,EAVEYOURONIONSONLOWHEARTODRYCOMPLETELYFROMANYSTOCKAND YOULLNOTICEBYTHENITWILLBEGOLDENBROWNANDTOTALLYCARAMELIZED 3ERVEWITHANYCRUSTYBREADSORUSETOlLLANYSAVORYPIE TARTORQUICHE


Ingredients for Mosaka’s Dip: sBIGEGGPLANTSPEALEDANDCUTINTOSMALLCUBES sGREENPEPPERSCUTINTOSMALLCUBES sREDCHILIPEPPERS lNELYCHOPPED sSKINLESSRIPETOMATOESCUTINTOVERYSMALLCUBES sTBSPWHITEVINEGAR sTBSPSLICEDGARLIC s6EGETABLEOIL s/LIVEOIL s3ALTPEPPER

Ingredients for Aged Cheese Dip (Gebna Adema): sCUPAGEDWHITECHEESEGEBNAADEMA sTBSPOLIVEOIL sTOMATOESCUTINTOSMALLCUBES sGREENPEPPERlNELYCHOPPED s3OMECHOPPEDPARSLEY

Mosaka’a & Aged White Cheese

Method : 4OMAKEMOSAKAADIP SHALLOWFRYTHEEGGPLANTSINSOMEOILTILL SOFTENANDGOLDENBROWN3HALLOWFRYTHEGREENPEPPERAND THEREDCHILIPEPPERS,EAVETHEMASIDETODRAINALLTHEACCESS OIL)NADEEPCOOKINGPANADDSOMEOLIVEOILANDSTARTSAUTØING YOUR GARLIC AND ONCE IT START GETTING GOLDEN ADD THE VINEGAR ANDLETTHEMCOOKFORACOUPLEOFMINUTES!DDYOURTOMATOES ANDONCEITSTARTSBOILINGDROPINTHEEGGPLANTS GREENPEPPERS REDCHILIPEPPERS3EASONWITHSOMESALTANDPEPPER#OVER ANDLEAVETOSIMMERSLOWLYONVERYLOWHEATUNTILTENDERAND TOMATOSAUCEHASTHICKENED,EAVETOSETINTHEFRIDGE4OMAKE CHEESEDIP CREAMCHEESEWITHOLIVEOILTILLSOFT!DDALLINGREDI ENTSANDMIX0REPAREATRAYWITHBOTHDIPSANDSOMETOASTED %GYPTIANBALADYBREAD


Ingredients: sGMWHITEBEANS sGMRAWSAUSAGES sONION lNELYCHOPPED sTOMATO PEELEDANDDICED sTBSPCILANTROLEAVES CHOPPED sTBSPPARSLEYLEAVES CHOPPED sTBSPOFTOMATOPASTE sCUPTOMATOJUICE sCUPSBOILEDWATER sGARLICCLOVE DICED sTSPTURMERIC sÃ’TSPCUMIN sÃ’TSPGINGERGROUND sTBSPOLIVEOIL s3ALTANDPEPPER

Method : 3OAK THE BEANS IN A LARGE BOWL FULL OF WATEROVERNIGHT/NMEDIUMHEAT DRIZZLE THE OLIVE OIL IN YOUR PAN !DD THE ONION AND LET THEM COOK FOR  MINUTES WHILE STIRRING!DDTHETOMATOTOTHEONIONAND LETTHEMCOOKFORANOTHERMINUTESWHILE STIRRING !DD THE PARSLEY CILANTRO GARLIC TOMATOPASTE SPICES TOMATOJUICEANDTHE SOAKEDBEANSTOTHEPAN'IVEASTIRAND THENADDTHEBOILEDWATER#OVERANDLET COOK ON LOW HEAT UNTIL THE BEANS BECOMES SOFT YOU CAN COOK THEM IN A PRESSUREPAN .OW ADDTHESAUSAGESAND LETITCOOKFORADDITIONALMINUTES 3ERVEITHOTORWARMWITHBREAD


Ingredients: sGMCHICKENLIVERS WELLCLEANED sTBSPWHITEVINEGAR sTBSPLEMONJUICE sÃ’CUPPARSLEYLEAVES CHOPPED sÃ’CUPCORIANDERLEAVES CHOPPED sTBSPPAPRIKA sÃ’TSPCUMIN sÃ’TSPGINGERGROUND s3ALTANDPEPPER sSMALLONION MINCED sGARLICCLOVES DICED sTBSPOLIVEOIL s0ICKLEDLEMONANDOLIVESFORGARNISH

Method : )NADEEPBOWL MIXTHEPARSLEY CORIANDER ANDGARLICTOGETHER0OURINTHEVINEGAR AND LEMON JUICE 3EASONING WITH SALT PEPPER PAPRIKA GINGERANDCUMIN!DD INTHECHICKENLIVERSTHENMIX#OVERAND KEEPINTHISMARINADEFORATLEASTHOURS INTHEFRIDGE (EATTHEOLIVEOILINAPAN ADD THE MINCED ONION 3TIR FOR FEW MINUTES!DDINTHECHICKENLIVERMIXTURE THENSTIRFORMINUTES0OURINCUPOF WATER COVERANDLETCOOKONLOWHEATFOR MINUTES'ARNISHWITHPICKLEDLEMON SLICES AND OLIVES BEFORE SERVING


ZaÕalook -OROCCAN:UCCHINI$IP

Ingredients: sGMZUCCHINI PEELEDANDCHOPPED sLARGETOMATOES PEELED SEEDEDANDCHOPPED sCLOVESOFGARLIC lNELYCHOPPEDORDICED sCUPFRESHCILANTROANDPARSLEYLEAVES CHOPPED sTBSPPAPRIKA sÒTSPCUMIN s3ALTANDPEPPER sÒTSPCHILIPOWDEROPTIONAL sšCUPOLIVEOIL sCUPWATER sTBSPTOMATOPASTE s3MALLWEDGEOFLEMONOPTIONAL

Method : "OILTHEZUCCHINISUNTILSOFT DRAINTHENMASHUSINGA FORK(EATOLIVEOILINAPAN ADDINTHEGARLIC TOMA TOESANDSTIR!DDNOWTHEMASHEDZUCCHINI TOMATO PASTE AND CHOPPED HERBS 3EASON WITH THE ABOVE SPICES POURWATER COVERANDLETCOOKONLOWHEATFOR MINUTESSTIRRINGOCCASIONALLY 3ERVEITWARMWITH CRUSTYBREAD


Ingredients: sGMSHRIMPS sSMALLHEADOFROMAINELETTUCE s4HEMEATOFTWOORANGES s4HEMEATOFONELEMON sšCUPGREENONIONSSLICED sšCUPCHIVES sšCUPCAPERS s4HEJUICEANDZESTOFORANGE s4HEJUICEOFLEMON sTBSPOLIVEOIL sÒTSPGARLIC sTSPMUSTARD 3ALTPEPPER

Method : -IXCAPERS LEMONMEATANDORANGEMEAT SETASIDE#UTTHEHEADOFLETTUCE ROUGHLYINLARGEPIECESANDLAYONYOURSERVINGLATE-IXALLREMAININGINGRE DIENTSTOMAKETHESALADDRESSING'RILLTHESHRIMPSANDONCETHEYAREDONE DROPHOTINTOYOURSALADDRESSING,EAVETOMARINATEFORMINUTES.OWTO lNISHTHESALADTOPTHELETTUCEWITHTHEORANGE LEMONANDCAPERS3PRINKLE THE SHRIMPS OVER AND RIGHT BEFORE SERVING POUR THE SALAD DRESSING OVER 'ARNISHWITHSOMECHIVESANDSERVE


-AIN$ISHES


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7ISHIN9OUA4ASTY2AMADAN


& Ingredients: sGSMALLOKRA CLEANED (frozen one can be used) sGLAMBMEAT CUTINMEDIUMCUBES sONION MINCED sGARLICCLOVES DICED sTBSOLIVEOIL sRIPETOMATOES PEELEDANDDICED sCUPTOMATOJUICE sTBSTOMATOPASTE sšTSPCORIANDERGROUND sÒTSPNUTMEG s3ALTANDPEPPER sWATER

Method : )N A LARGE PAN HEAT THE OIL ON MEDIUMHEAT !DDINTHEMEATAND STIR!DDTHEONIONWITHDICEDTOMA TOES AND CONTINUE STIRRING 0OUR IN THETOMATOJUICE TOMATOPASTEAND SIMMER !DD THE OKRA AND GARLIC 3EASONINGWITHNUTMEGANDCORIAN DER GROUND !DD ENOUGH WATER TO COVERTHEMEATANDOKRA#OVERAND LETCOOKFORMINUTES 3EASONING WITHSALTANDPEPPER0OURTHEMEAL IN AN OVEN POT PUT IN PREHEATED OVEN AND LET COOK SLOWLY FOR  TO HOURANDHALF 3ERVEITHOTWITHWHITERICEORBREAD


Aakawy Se3eedyÊOxtailsÊStewÊ Ingredients: sKGRAWOXTAILSCUTINTOPIECES sCUPSWATER sCARDAMOMSEEDS sSMALLSHALLOT sBAYLEAVES sÒTSPNUTMEG sONIONS lNELYCHOPPED sTOMATOES PEELEDANDDICED sCARROTCUTINSMALLCUBES sCHILIS DICED sTSPCELERYLEAVES CHOPPED sGARLICCLOVES DICED s3ALTANDPEPPER

Method : )NANUNDERPRESSUREPAN PUTTHEOXTAILS WITHWATER!DDINTHESHALLOT CARDAMOM SEEDS AND BAY LEAVES 4HEN SEASONING WITHNUTMEG SALTANDPEPPER#LOSETHE PANANDLETCOOKONMEDIUMHEATFOR MINUTES UNTIL THE OXTAILS BECOMES SOFT 2EMOVE THE OXTAILS FROM THE STOCK AND KEEPTHESTOCKASIDE7ILLNEEDITINTHE RECIPE  )N A LARGE PAN COOK THE ONIONS WITHTOMATOESANDCARROTFORMINUTES UNTILVEGETABLESBECOMESOFT!DDINTHE COOKED OXTAILS CELERY LEAVES CHILIS AND DICED GARLIC 0OUR IN  TO  CUPS OF THE STOCK 3EASONING WITH SALT AND PEPPER AND BAKE IN VERY LOW OVEN FOR  TO  HOURS 3ERVEITWITHBREAD


Ingredients: • 1 large fish (the gender you prefer and about 2-3 kgs)

• • • • • • • • • • • •

2 tbs coriander leaves, chopped 2 tbs parsley leaves, chopped 4 garlic cloves, diced 1 pickled lemon skin , diced 2 ripe tomatoes, sliced 1 onion , sliced 1 tbs paprika ½ tsp cumin ½ tsp ginger ½ tsp chili powder Salt and pepper ¼ cup olive oil

Method : In a deep bowl, mix the coriander with parsley, lemon skin and garlic. Add olive oil, then seasoning with paprika, cumin, ginger, chili powder, salt and pepper. Wash and clean the fish, make some strips from the both sides of the fish using the knife. Fill the fish from the inside with the marinade, and stuff the strips also. Place some slices of tomatoes and onions into the fish. Place the rest of slices in a deep oven pan, place on the stuffed fish and bake for 35 minutes in pre-heated medium oven. Serve it hot i m m e d i a t e l y .


Khaltet Mahshy Smoked vegetable stuffing Ingredients: • • • • • • • • • • • • • • •

300g minced meat 3 cups Egyptian rice 1 bunch parsley , chopped 1 bunch cilantro, chopped 1 bunch dill, chopped 1 big onion, finely minced 1 ripe tomato, diced 5 tbs tomato paste 1 garlic clove, diced ½ tsp nutmeg ½ tsp cardamom powder 1 tbs dry mint ½ tsp paprika Salt and pepper 3 tbs olive oil

Method : In a deep bowl, mix all the ingredients together until obtaining a homogenous mixture. Make a hole in the middle of the mixture, put on a rectangle of aluminum foil. Burn a piece of coal on the fire until glowing red . Place it on the foil, and sprinkle with some oil. Quickly cover the bowl with foil and let the mixture stand for 2 hours (like that the mixture will get the smoky taste). This stuffing can be used for grape leaves, bell peppers, cabbage leaves, tomatoes, eggplants or zucchinis.


AssiaÕsÊGrilled

Chicken

Ingredients: sWHOLECHICKEN sšCUPSOYSAUCE sTBSHONEY sTSPGARLIC DICED sTSPGRATEDFRESHGINGER sšCUPMINCEDSCALLION sLEMON s3ALTANDPEPPER

Method : 7ASHTHECHICKENANDCLEANITASTHENORMALWAYBEFOREROASTING)NADEEPBOWL MIXTHESOY SAUCEWITHHONEY GARLIC FRESHGINGERANDSCALLION3EASONINGWITHSALTANDPEPPER"RUSHTHE CHICKENWITHTHISMIXTUREFROMINSIDEANDOUTSIDE+EEPTHERESTOFMIXTUREFORCOOKINGTIME 0LACETHEWHOLELEMONINSIDETHECHICKEN#LOSEUSINGATOOTHPICK2OASTTHECHICKENINA PRE HEATED OVEN FOR  MINUTES UNTIL GOLDEN BROWN $ONT FORGET TO BRUSH IT WITH THE BELLOWEDMIXTUREFROMTIMETOTIMEDURINGROASTING7HENTHECHICKENISGOLDEN REMOVETHE ROASTED LEMON FROM INSIDE OPEN IT AND SQUEEZE IT DIRECTLY ON THE TOP OF THE CHICKEN


Moroccan Caramelized LambTajine Ingredients: • • • • • • • • • • • • • • •

1.2 kg lamb shoulder, cut into pieces 250 g dried plums 250g dried figs ½ cup walnuts cut in halfs 3 white onions, chopped 4 cloves garlic, diced 2 tsp cinnamon 4 sticks cinnamon 1 tsp ginger ground 1/2 tsp saffron 2 tbs fresh cilantro, chopped 2 tbs fresh parsley, chopped 4 tbs olive oil 1 tbs sugar Salt and pepper , to taste

Method : Heat the oil on med/high heat in the tajine or your cooking pan. When hot, add the lamb pieces and fry a bit, add the onions, garlic, half the powdered cinnamon, ginger, saffron, salt and pepper. When the meat is golden, add 1 cup of water, cover and cook on med/high for 45 minutes. Add more water if required, stir often. After the lamb has been cooking about 30 minutes, take a little bit from the sauce and put in a saucepan with 1 cup of water, add the dried plums with figs, the remaining powdered cinnamon, cinnamon sticks, sugar and a pinch of salt. Cover and cook over med heat for 15 minutes. Drain the dried plums and figs and remove the cinnamon sticks.When the meat is cooked and the sauce reduced, add the cooked dried plums and figs, stir then sprinkle with some cinnamon. Serve with hot bread.


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AssiaÕsÊGrilled

Chicken

Ingredients: sWHOLECHICKEN sšCUPSOYSAUCE sTBSHONEY sTSPGARLIC DICED sTSPGRATEDFRESHGINGER sšCUPMINCEDSCALLION sLEMON s3ALTANDPEPPER

Method : 7ASHTHECHICKENANDCLEANITASTHENORMALWAYBEFOREROASTING)NADEEPBOWL MIXTHESOY SAUCEWITHHONEY GARLIC FRESHGINGERANDSCALLION3EASONINGWITHSALTANDPEPPER"RUSHTHE CHICKENWITHTHISMIXTUREFROMINSIDEANDOUTSIDE+EEPTHERESTOFMIXTUREFORCOOKINGTIME 0LACETHEWHOLELEMONINSIDETHECHICKEN#LOSEUSINGATOOTHPICK2OASTTHECHICKENINA PRE HEATED OVEN FOR  MINUTES UNTIL GOLDEN BROWN $ONT FORGET TO BRUSH IT WITH THE BELLOWEDMIXTUREFROMTIMETOTIMEDURINGROASTING7HENTHECHICKENISGOLDEN REMOVETHE ROASTED LEMON FROM INSIDE OPEN IT AND SQUEEZE IT DIRECTLY ON THE TOP OF THE CHICKEN


Moroccan Caramelized LambTajine Ingredients: • • • • • • • • • • • • • • •

1.2 kg lamb shoulder, cut into pieces 250 g dried plums 250g dried figs ½ cup walnuts cut in halfs 3 white onions, chopped 4 cloves garlic, diced 2 tsp cinnamon 4 sticks cinnamon 1 tsp ginger ground 1/2 tsp saffron 2 tbs fresh cilantro, chopped 2 tbs fresh parsley, chopped 4 tbs olive oil 1 tbs sugar Salt and pepper , to taste

Method : Heat the oil on med/high heat in the tajine or your cooking pan. When hot, add the lamb pieces and fry a bit, add the onions, garlic, half the powdered cinnamon, ginger, saffron, salt and pepper. When the meat is golden, add 1 cup of water, cover and cook on med/high for 45 minutes. Add more water if required, stir often. After the lamb has been cooking about 30 minutes, take a little bit from the sauce and put in a saucepan with 1 cup of water, add the dried plums with figs, the remaining powdered cinnamon, cinnamon sticks, sugar and a pinch of salt. Cover and cook over med heat for 15 minutes. Drain the dried plums and figs and remove the cinnamon sticks.When the meat is cooked and the sauce reduced, add the cooked dried plums and figs, stir then sprinkle with some cinnamon. Serve with hot bread.


Ingredients: sGCHICKENBREASTS MINCED sONION MINCED sGARLICCLOVESDICED sTSPGINGERGROUND sÃ’TSPNUTMEG sTBSCORIANDERLEAVES CHOPPED sTBSCORIANDERLEAVES CHOPPED s3ALTANDPEPPER TOTASTE sTBSBREADCRUMBS sTBSCORNmOURsTBSOLIVEOIL

Method : )NADEEPBOWL MIXTHEMINCEDCHICKENWITHONION GARLIC CORIANDERANDPARSLEY'IVEA GRRRRRRRRRR!NOTHERGRRRRRRRRRR USINGYOURFOODPROCESSOR3EASONINGWITHSALT PEPPER NUTMEGANDGINGER!DDOLIVEOIL BREADCRUMBSANDCORNmOUR4HENMIXWELLUNTIL OBTAININGASMOOTHMIXTURE#OVERANDCHILLFORATLEASTHOURS2UBYOURHANDSINSOME OIL ANDTHENFORMSMALLBALLSFROMTHEMIXTURE0LACEINSKEWERS#OVERANDCHILLUNTIL GRILLING 'RILL ON MEDIUM HEAT NORMAL GRILL OR OVEN AND SERVE IMMEDIATELY


Ingredients: • • • • • • • • • • • • • • • • • • • •

200g raw sausages 250g shrimps, peeled 250g calamari or squids , cut into rings 250g fish fillet cubes A handful of mussels 2 1/2 cups paella long rice 1 green bell pepper, chopped 1 red bell pepper ,chopped ½ cup Cherry tomatoes 1 tsp turmeric Pinch of saffron 1 tsp ginger ground 1 onion, minced 2 garlic cloves, diced Salt and pepper 2 bay leaves 3 tbs olive oil 1 cup green peas 1 carrot, chopped Parsley and lemon wedges for garnish

Method : Soak the rice in water for 30 minutes. Drain and set aside. In a large pan, fry the sausages in 2 tablespoons of vegetable oil until golden brown. Keep aside.In a sauce pan, boil 4 cups of water with shrimps, calamari rings, mussels and bay leaves for 20 minutes. Meanwhile, heat the olive oil in a large paella wok. Add in the onion, garlic, bell peppers and give a stir. Seasoning with ginger, saffron, turmeric, salt and pepper . Add the drained rice and simmer. Now, add the whole stock where you cooked the seafood to the rice. Let boil for some minutes before adding fish fillet, peas and carrot.Cover and let cook on low heat for 15 minutes. Add now, the boiled sea food. And then place on the top the fried sausages. Garnish with bell pepper slices,cherry tomatoes and lemon wedges. Cover and bake in medium oven for 20 minutes until all liquids evaporates. Serve it hot!


Stuffed Pigeons

Ingredients: • • • • • • • • • • • • •

6 pigeons cleaned and ready to cook 2 cups short grain rice, washed 1 cup chicken stock 1 medium onion, grated 1 whole onion ½ tsp cinnamon ¼ tsp nutmeg 2 bay leaves 1 cinnamon stick 2 cardamoms ¼ tsp mesteka Margarine (samna balady) Salt & Pepper

Method : Mix rice with grated onions and season with cinnamon, nutmeg, pepper and salt. Set aside to marinate. In a cooking pan melt and heat some margarine. Drop in marinated rice and sauté rice for 5 minutes. Add the chicken stock. Let cook while covered with led. Once the rice has absorbed liquid open the le and add in 1 tbsp margarine. Mix rice with a fork and let it cool completely.Stuff pigeons with the cool rice every in the cavity and under the skin. Cross the pigeons legs closed and set aside. In a large deep pan heat up some margarine and melt your mesteka in it. Add in the cinnamon stick, bay leaves and cardamoms and whole onion. Pour over 3 liters of water and bring to a hard boil. Drop in your stuffed pigeons and let it cook for 10-15 minutes depending on the size of the pigeons. Take out from soup and let cool completely. Shallow fry in some more samna (margarine) and serve hot.Most people don’t use pigeon’s soup but I think it’s very delicious and can be used just like chicken stock so, save the stock for other recipes.


Ingredients: sCUPSSHORTGRAINRICE sONION GRATED sCUPSCHICKENSTOCK sÒCUPWHOLEFATMILK sÒCUPDOUBLECREAMORCRÕMEFRESH sÒTSPCINNAMON sšTSPNUTMEG s3ALT0EPPER s-ARGARINESAMNABALADY For the Stuffing : sGMCHICKENKIDNEYS

(you can also use shredded chicken or minced meat)

sSMALLONION CHOPPED sšTSPCINNAMON sšTSPNUTMEG s-ARGARINESAMNABALADY

Method : 7ASHYOURRICEWELLANDMIXWELLWITHGRATEDONION!DDALLSPICES ANDLETTHERICESETINTHEFRIDGEFORATLEASTACOUPLEOFHOURSAND PREFERABLYOVERNIGHT4OPREPARETHESTUFlNGSAUTØONIONSSEASON INGWITHALLSPICES!DDINTHECHICKENLIVERSANDCOOKTILLDONE3ET ASIDETOCOOL(EATUPSOMESAMNAMARGARINE INACOOKINGPAN ANDSAUTØRICEFORABOUTMINUTES!DDINCUPOFSTOCKANDALL THE MILK ,ET IT COOK SLOWLY ON ,OWE HEAT /NCE ALL LIQUID IS ABSORBEDREMOVEFROMHEATANDTRANSFERRICETOABAKINGDISHOR %GYPTIANRATIONALBERAM0OUROVERTHEREMAININGSTOCKANDCOVER THESURFACEWITHCREAM%NTERAVERYHOTOVERANDBAKETILLGOLDEN BROWNONTOP


Ingredients: • • • • • • • • • • • • •

350 gm orzo pasta 250 gm meat cubes Chicken or meat stock 1 onion 2 tsp chopped garlic 1 green pepper, chopped 2 tbsp tomato paste Cinnamon ½ tsp meat spices Nutmeg 1 bay leave Salt & pepper Margarine (samna balady)

Method : In your cooking pan heat some margarine. Add in the orzo pasta and sauté very well till golden seasoning with a pinch of cinnamon, nutmeg & pepper. Set aside.In the same pan sauté your meat cubes seasoning with cinnamon, nutmeg, meat spices and pepper. Cook till brown and remove from pan. In the same pan sauté onions seasoning with the bay leave, some nutmeg & pepper. Add garlic & green pepper. Drop in the meat cubes and then add the tomato paste. Let the paste cook for a couple of minutes and then add some stock. Bring to a hard boil and then drop in the pasta. Add some more stock enough to cook and let it cook but not fully. Remove from heat and transfer to your traditional Egyptian beram. Add some more chicken stock and enter a very hot over to bake.Remove from over and serve hot.


Children & the Spirit of the Holy Month . . . Ramadan is the month awaited year after year for the entire family. The Muslim homes during this month get closer to Allah and to their bond as a family. The high spiritual feelings associated with this month create a loving and happy atmosphere among all the different members. Even though fasting this holy month of Ramadan is only obligatory by the age of maturity, yet it is always best to train your child as early as you possibly could and as early as he/she would positively respond. And because it is usually difficult to explain the purpose of this month and actually be able to commit to its laws, it is usually best to take matters step by step. We will now create a checklist of all my ideas of how to get your child prepared before Ramadan, what to do during Ramadan and how to reward after the month is over.

Pre-Ramadan Stage:

• Have an open conversation with your child by explaining the purpose of fasting. Children usually need to understand and have everything clarified in order to be supportive of any idea. It is your role as a parent to explain that the purpose of fasting is not only a matter of quitting food for a few hours, rather a way to feel those in need around us. Let them understand each according to their age that this is an act to obey Allah (SWAT) and not yourself. Let them understand that this is a spiritual way of cleansing ones soul from all sins and also another way of physical rejuvenation • Engage them in joyful matters of feeling the happy moments of this month and wait in anticipation for it to come. Go out with them and buy all the decorative ornaments available nowadays in any stores at affordable prices, such as Ramadan lanterns (I would personally buy the traditional ones; they look nice and would support Egyptian craftsmen). Kheyameh cloth is now available as well and you could pick with your children table cloth, pillow cases and buffs made out of this beautiful authentic cloth. • Have them decorate the house with you, by either handcrafted decoration or even small light bulbs that make your house look happy and welcoming during this special month. It will make your children understand that there is a special event we are looking up to and waiting for year after the other. Have them surprise you with their own room decoration and praise them for it, even if you do not like it much. • Write with them all your favorite recipes as a family and organize how you will prepare them during the whole month. Also make them list their favorite desserts so you could have them as a reward after their fast. • Have a chart prepared for each child to list in the 30 days of Ramadan with a column for comments in front of each child, and tell them this will be their bonus chart where they can write how they are developing day after day during the holy month. • Have a chart prepared for each child to list in the 30 days of Ramadan with a column for comments in front of each child, and tell them this will be their bonus chart where they can write how they are developing day after day during the holy month. • Two to three days prior to Ramadan have them train by fasting a few hours, this will get them prepared and in the mood for what to expect once the month starts. • Let them listen to Ramadan songs (even though they are not part of religious scripts, yet they get the child connected and loving to this holy month)


During Ramadan Stage:

• I have many friends who actually started training their children as early as three years old, but I believe the best age group would be 4-7 years. A child by then is more understanding and could develop better across the years; you could start out lightly by a few hours to maybe a full day by the end of the month • Listen to your child's complains of being hungry and thirsty attentively and kindly, do not shout or make them feel unworthy. On the contrary make them feel loved and appreciated. Explain to them that you were there, and across the years such feelings fade. • Do not feed non fasting kids in front of those fasting and at this young age keep them away from food cravings or attractive dishes. • Quit taking your children to hard working activities during their fasting hours, especially that now Ramadan is during the summer and children tend to get thirsty faster. So avoiding such hardworking activities helps them keep hydrated. • Children appreciate ideas and stick to them by being rewarded and encouraged to commence with them, try to be innovative with your daily rewards and quit materialistic rewards such as monthly gifts. Make your rewards either homemade desserts (you could check our amazing dessert section for ideas�) or even simple stickers or balloons. But make sure you express how happy and proud you are of them day after the other. • Keep your child company during the day, you could do that by letting them join you read the Quran, pray the 5 prayers together, help you make simple dishes such as salads, Katayef or even miss your juices in the blender. What matters are that try to leave your child bored or alone because this is usually when they will start to complain. • When you go out for Iftar at friends or family's homes, praise your child's achievement in front of them and even make a crown saying I am Fasting on top of their head, this will make your child feel special and will motivate them to continue. • It is very important that your child eats well during Sohoor, so put them to bed after Esha prayers and wake them up for Sohoor and have them drink water as much as they can. Also have a healthy and nutrient Iftar prepared for them, this will charge and fuel them trough out the day. Make sure you have quality and not quantity given to your child, and after they break their fast make sure to give them natural sugars such as fresh juices and dates (My personal favorite is warmed milk with dates).

After Ramadan is over : • If your child has been able to fast for a full day either for the entire month or for a part of it, then name them a hero and be really proud of them, they have accomplished a major achievement. • A few days before Ramadan is over, let them feel the Eid spirit by making Eid sweets with you, let them shape their favorite cookies or sprinkle powdered sugar on their kahk. It will make them overwhelmed to be part of this joyful celebration. • Buy their Eid clothes as happy and colorful as you possibly could and tell them that this is a specially picked outfit for a hero who has been able to fast Ramadan and endure all the hardship during the month. • Print out a certificate for them to keep with this special achievement especially if this is their first month, and make them show it to their aunts, uncles and grandparents happily. • Surprise them by special balloon decoration to their room close to Eid, let them open their room to find as many balloons as possible. Kids never grow old for ballons and they always make them ecstatically happy. • And for an added bonus buy each a gift of their choice and name it Ramadan achievement gift. After all has been said, it is very important to mention that each home has their own rules and each child has their own rules as well. Whatever advice is given must be tailored to your family needs, and after all this is a learning process that must be taken lightly and with no stress. I wish you a very happy month filled with love, prosperity and good deeds.. May Allah guide your family with all the blessings and guide you to help educate your children and make them grow to be bette Muslims Inshaa Allah.

Reham Meky


baking wit love

Choose your favorit

Style ... &RQWDFW1XPEHU &RQWDFW(PDLOFXSFDNHSUR#JPDLOFRP )DFHERRN3DJHKWWSVZZZIDFHERRNFRPEDNLQJZRUOGHJ\SW


Experiencethe Sugar Rush

Desserts House


MintyÊ MintyÊPanacottaÊ Ingredients: ( Yields 6 )

sLITERWHIPPINGCREAM CUPSUGAR TSPVANILLAPOWDER TBSGELATINPOWDER šCUPWATER

For Minty Jelly: sPACKETGREENJELLY šCUPFRESHMINTLEAVES CUPSHOTWATER TSPLEMONJUICE

In a sauce pan MIXTHECREAMWITHSUGARANDVANILLA "RINGTOBOILFORMINUTES$ISSOLVETHEGELATININ WATER THEN ADD IT TO THE CREAM MIXTURE 0OUR INTO CUPSANDLAYERTHEMINADEEPPANTOGIVETHEMA NICESHAPE#HILLFORHOURSNow mixTHEJELLYWITH HOT WATER !DD IN LEMON JUICE AND MINT LEAVES ,ET COOLMINUTES"LENDTHEMIXTUREUNTILOBTAININGA SMOOTHJUICE0OURONTHETOPOFPANACOTTABUTKEEP INMINDTHATJELLYMIXTURESHOULDBECOMPLETELYCOOL #HILLFORHOURSBEFORESERVING

StrawberryÊRiceÊPudding Ingredients: ( Yields 6 )

LemonÊCurdÊYogurtÊParfaitÊ

sCUPS%GYPTIANRICEOR2IZZORICE CUPSFULLFATMILK CUPSUGAR TSPVANILLAESSENCE 3OMESTRAWBERRYSLICES TBSPISTACHIO CRUSHED

For the strawberry sauce:

Ingredients: ( Yields 6 )

sGMFROZENSTRAWBERRIES CUPSWATER CUPSUGAR ORMOREIFYOUWANTITSWEETER TBSLEMONJUICE TBSCORNmOUR

WHOLEEGGS CUPFRESHLEMONJUICE ÒCUPSUGAR GMPLAINNOFATYOGURT ÒTBSPHONEY VANILLABEANORÒTSPVANILLAESSENCE LOWFATDIGESTIVEBISCUITSCRUSHED

Method :

SoakTHERICEINSOMECOLDWATERFORMINUTESATLEAST DrainANDKEEPASIDE)NASAUCEPAN HEATTHESTRAWBERRIES WITHWATERUNTILBOILINGAdd sugar and lemonJUICECover ANDLETCOOKONLOWHEATFORMINUTESUNTILSTRAWBERRIES BECOMESOFTNow dissolve the corn flourINSOMEWATER ANDADDITTOTHESAUCESimmerUNTILTHEMIXTUREBECOMES THICKRemoveFROMHEATANDLETCOOLMeanwhile MIXTHE MILKWITHSUGARANDVANILLA THENBRINGTOABOILONLOWHEAT 3TIRINTHERICE COVERANDLETCOOKONVERYLOWHEATUNTILRICE BECOMES SOFT 0OUR INTO SERVING CUPS AND LET IT COOL COMPLETELY Garnish WITH STRAWBERRY SAUCE SLICED STRAWBERRIES AND SPRINKLEWITHPISTACHIOS#HILLBEFORESERVING

Method :

4OMAKETHELEMONCURDMIXTHEEGGS LEMONJUICEANDSUGAR TOGETHERINAGLASSBOWLANDCOOKOVERAWATERBATHWHISKING CONSTANTLY UNTIL THE MIXTURE THICKENS AND GETS CREAMY 4RANSFERTOANOTHERBOWLANDSETASIDETOCOOLANDTHENKEEP INTHEFRIDGEFORATLEASTANHOUR4OMAKETHEYOGURTMIXTURE MIXTHEYOGURTWITHTHEVANILLAANDHONEYANDKEEPINTHE FRIDGE WITH THE LEMON CURD $IVIDE THE CRUSHED BISCUITS BETWEENMEDIUMSIZESERVINGGLASSES/NTOP DIVIDETHE YOGURTMIXTUREANDTHENlNISHLAYERINGWITHTHELEMONCURD ,EAVEITTOSETINTHEFRIDGEFORABOUTANHOURANDSERVECOLD GARNISHINGWITHSOMEFRESHMINDANDLEMONSLICES


Ingredients: ( Yields 12 ) sCUPSUGAR Ă’CUPWATER TBSPHONEY GMBUTTER Ă’CUPCREAM TSPVANILLAESSENCER

For Milk Budding: GMWHOLEFATMILK MLCREAM TBSPCORNSTARCH GMSUGAR 3CRAPEDBEANSOFVANILLABEAN

Method : For the caramel sauce, add the sugar, honey and water in a sauce pan and mix it a bet before transferring to heat. Now put the sauce pan on medium heat and let the sugar come to a golden brown color. Add the cold butter and then the cream. Mix well using a whisk to get it smooth and then remove from heat. Once off heat add the vanilla essence and set aside to cool completely in room temperature.Mix all ingredients and stir very well to resolve the sugar and starch before heating. Add the vanilla beans along with the skin. Once resolved move to heat and whisk constantly. It will start thickening up bit by bit until it reaches a boil. Turn to a very low heat and cook for two more minutes. Remove from heat and immediately add half the amount of caramel sauce you have. Pour through a fine strainer and let it cool just a bit. Start pouring the mixture into your serving dishes and leave them aside to cool completely. Leave it in the fridge for about 2 hours and then divide the remaining amount of caramel sauce between the cups to cover the top with a thick layer of caramel sauce.


Pots de Crème a l’Orange Ingredients:

( Yields 12 )

• 340 gm semi sweet chocolate chips • 4 whole Eggs • The juice and zest of one orange • 1 cup coffee, very hot • A pinch of salt • Fresh whipped Cream, for Serving

Method :

Place the chocolate chips into a blender along with the eggs the eggs, orange juice, orange zest and salt. Blend for a few seconds, or until combined. Pour the coffee in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth. Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set. Make sure your serving is very small because the crème is very rich. Top with plenty of sweetened whipped cream, then garnish with sliced orange or orange peel.

Pumpkin Brulèe Ingredients: ( Yields 6 ) • • • • • • • • • • •

4 egg yolks 2 cups whipping cream ½ cup sugar 300 gm pumpkin, cut in small cubes ¼ cup Water 1 tsp vanilla extract 1 tsp ginger powder 1 tsp cinnamon powder ½ tsp nutmeg ½ cup dry raisins 4 tbs brown sugar

Method :

In a sauce pan, put the pumpkin cubes, add in ¼ cup of water, cover and bring to boil for 30 minutes on low heat until pumpkin becomes soft. Mash with a fork until obtaining a smooth paste and let cool. Bring the cream with spices to boil, for 10 minutes. Beat the egg yolks with sugar and vanilla. Pour in the hot spiced cream gradually and keep beating until obtaining a smooth batter. Pour in the pumpkin paste and dry raisins. Full 6 ramekins with the mixture and bake in Marie-bath for 40 minutes in 180 C oven. Chill at least for 6 hours. Sprinkle with brown sugar and burn it using a blowtorch. Serve immediately.


Ingredients: sGMSOFTBUTTER GMALLPURPOSEmOUR TBSSUGAR EGG 0INCHOFSALT

For Milk Muhalabya : sLITERFULLFATMILK sEGGS sTBSALLPURPOSEmOUR sÒCUPCORNmOUR sCUPSUGAR sTSPCINNAMONPOWDER sÒTSPCARDAMOMPOWDER sšTSPNUTMEG sšTSPGINGERPOWDERTBSSOFTBUTTER

Method : )NADEEPPAN MIXTHESOFTBUTTERWITHSALTANDmOURUNTILOBTAININGASANDYTEXTURE !DDSUGARANDEGGANDSTIR5SINGYOURlNGERSONLYFORMABALLOFDOUGH WRAPIN PLASTICTHENCHILLFORMINUTES-EANWHILE BEATEGGSWITHSUGAR CINNAMON NUTMEG CARDAMOMANDGINGER"RINGTHEMILKTOBOILFORSOMEMINUTES0OURCUPSOFHOT MILKINTOTHEEGGMIXTURE4HENRE POURINTOTHEREMAININGMILK!DDINTHEBUTTER 2OLLOUTTHEDOUGHANDMOULDAPIEPANWITHIT0OURINTHEMUHALABYAANDTHEN BAKEINPRE HEATEDOVEN# FORMINUTESUNTILGOLDEN#HILLFORATLEASTHOURS BEFORESERVING


Ingredients: ( Yields 6 ) sCUPSKATAIlSHREDDEDPASTRYKUNAFADOUGH sRIPEMANGOS DICED sTBSBUTTERORGHEE SOFTENEDsTBSICINGSUGAR sCUPSWATERsCUPSUGAR TBS sCUPSWHOLEMILK sTBSREADYMADECUSTARDPOWDER sDROPSMANGOmAVOROPTIONAL

Method : &IRSTOFALL HEATTHEBUTTERONMEDIUMHEATUNTILMELTINGTHENADDTHESHREDDEDPASTRY 4URNWITHASPOONUNTILTHEPASTRYBECOMEGOLDENANDSHINY2EMOVEFROMTHEHEAT3ET ASIDEANDLETCOOLCOMPLETELY-IXTHEWATERWITHCUPSOFSUGARANDBRINGTOABOIL FORMINUTESLETWARM-IXTHECUSTARDPOWDERWITHMILKANDTBSOFSUGARANDBOILON MEDIUMHEAT3IMMERCONTINUOUSLY!DDTHEMANGODROPSANDSIMMERUNTILMIXTURE BECOMETHICK#OVER,ETCOOLCOMPLETELY-IXTHEDICEDMANGOWITHICINGSUGARTO GIVEITASWEETTASTEYOUCANSKIPTHISIFYOUFEELTHATMANGOISSWEET .OWINYOUR PARFAITCUPS PUTALAYEROFGOLDENPASTRY SPRINKLEWITHTBSOFSYRUPANDPOURONTHE TOPARICHLAYEROFCUSTARD3PRINKLEWITHMANGO ANDTHENREPEATTHESAMESTEPSAGAIN UNTILYOUlLLTHECUPS'ARNISHWITHMANGOANDSOMEMINTLEAVES#HILLBEFORESERVING 4REATYOURSELF


Ingredients: GMDIGESTIVEBISCUITS GMBUTTER

For the Filling: GMCREAMCHEESESOFTENED GMSOURCREAM EGGS CUPSUGAR TSPVANILLAESSENCE

For the Topping: KGSTRAWBERRIES ÝCUPSUGAR

Method : 0REHEATOVEN MAKEITREALLYHOTANDTHENADDALARGEROASTINGPANlLLEDWITHBOILINGWATERINTHEBOTTOM&ORTHECRUST MELTYOURBUTTERONVERYLOWHEATANDSETITASIDETOCOOLABIT)NYOURFOODPROCESSORCRUSHTHEBISCUITSVERYlNELY ADDINGTHEBUTTERANDPROCESSUNTILCOMBINED0OURTHECRUMBSINTOASPRINGPANANDUSINGTHEBOTTOMOFAMEASURING CUPORTHESMOOTHBOTTOMOFAGLASS PRESSTHECRUMBSDOWNINTOTHEBOTTOMOFTHEPAN3ETTHEPANINTHEFRIDGEFOR THECRUMBSTOHOLDTOGETHER&ORTHElLLING INTHEBOWLOFANELECTRICMIXERBEATTHECREAMCHEESEONLOWSPEEDUNTIL SMOOTHANDFREEOFANYLUMPS YOURCHEESESHOULDBEINROOMTEMPERATURE!DDTHEEGGS ATATIME ANDCONTINUETO BEATSLOWLYUNTILCOMBINED!DDTHEVANILLAESSENCEASWELL'RADUALLYADDSUGARANDBEATUNTILCREAMY!DDTHESOUR CREAMANDMIXWELL-AKESUREYOUSCRAPDOWNTHEBOTTOMWITHASPATULAEVERYNOWANDTHENTOMAKESUREEVERYTHING ISMIXINGWELLTOGETHER4HEBATTERSHOULDBEWELL MIXEDANDCOMBINEDBUTNOTOVERBEATEN0OURTHElLLINGINTOTHE CRUST LINEDPANANDSMOOTHTHETOPWITHASPATULA.OWBAKINGTHECHEESECAKE9OUROVENHASBEENHEATINGFORAWHILE NOWANDTHEWATERINTHEROASTINGPANISCREATINGHUMIDITYINSIDEITWHICHWILLPREVENTYOURCHEESECAKEFROMCRACKING ANDWILLENABLEITTOSTAYMOIST%NTERYOURPANINTOTHEOVENONTHERACKRIGHTABOVEYOUROASTINGPANlLLEDWITHWATER ,OWERTHEHEATANDLETITBAKEFORABOUTANHOUR MAYBEALITTLEMORE9OUNEEDYOUCHEESECAKETOSTAYWHITEANDlRM UPWHILESTAYINGABETGIGGLYINTHEMIDDLE/NCETHEBAKINGISDOWNTURNOFFTHEHEATANDOPENTHEOVENDOOR LETIT COOLDOWNINTHEOVEN4AKEITOUTONCEITSCOOLEDDOWNANDSETITASIDETOCOOLCOMPLETELYANDCOMETOROOMTEMPERA TUREANDONCETHANHAPPENSGETITINTOTHEFRIDGEFORATLEASTHOURSANDOVERNIGHTFORBESTRESULTS&ORTHE4OPPING ADD THESUGARTOTHESTRAWBERRIESANDTHEMSIMMERONMEDIUMHEATTILLSAUCYTEXTUREISFORMED OFCOURSEYOUCANADD MORESUGARIFYOULIKEYOURTOPPINGONTHESWEETERSIDE,ETITCOOLCOMPLETELYBEFOREADDINGTOYOURCHEESECAKE


Ingredients: sÒKGKATAYEF sCUPSSIMPLESYRUPKATARORSHARBAT s/ILFORFRYINGKATAYEF For the Syrup: sCUPSWHIPPINGCREAM sšCUPPOWDERSUGAR sTSPVANILLA sCUPCHOCOLATE sGMBUTTER s#HOCOLATEBALLSORANYNUTSFORGARNISHING

Method :

3EALYOURKATAYEFTOFORMACONESHAPEASINTHERECIPEPHOTO&RYIN DEEPOILTILLGOLDEN4AKEOUTFROMOILANDDROPRIGHTINTOCOOLSYRUP ,EAVEYOURKATAYEFSOAKINGINTHESYRUPFORACOUPLEOFMINUTESTHEN TAKEOUTANDDRAINANYACCESSSYRUP3ETASIDE-ELTCHOCOLATEWITH BUTTERINAWATERBATH3ETASIDETOCOOL"EATWHIPPINGCREAMWITH POWDERSUGARANDVANILLATILLSOFTPEAKSFORM&OLDTHEMELTEDCHOCO LATEINTOTHEWHIPPINGCREAMVERYGENTLY"ECAREFULNOTTODEmATE YOURWHIPPINGCREAM&ILLYOUKATAYEFCONESUSINGAPASTRYBAGAND GARNISHWITHCHOCOLATEBALLSORANYNUTS


Ingredients: ( Yields 6 ) sLITERFULLFATMILK TBSCORNSTARCH ÝCUPSUGAR TSPVANILLAEXTRACT &RESHRASPBERRIESFORGARNISH

Raspberry sauce : sGMFROZENRASPBERRIES sšCUPWATER sÒCUPSUGAR sTBSLEMONJUICE sTBSCORNSTARCH

Method : )NASAUCEPAN MIXTHEMILKWITHSUGARANDVANILLA$ISSOLVEINTHECORNSTARCH"RINGTO ABOIL STIRRINGCONTINUOUSLY TILLBECOMINGTHICK,ETCOOLCOMPLETELY)NASAUCEPAN HEATTHERASPBERRIESWITHWATERUNTILBOILING!DDSUGARANDLEMONJUICE#OVERANDLET COOKONLOWHEATFORMINUTESUNTILRASPBERRIESBECOMESOFT.OWDISSOLVETHECORN STARCHWITHSOMEWATERANDADDITTOTHESAUCE3IMMERUNTILTHEMIXTUREBECOMES THICK2EMOVEFROMTHEHEATANDLETCOOL)NSERVINGCUPS POURATHINLAYEROFRASPBERRY SAUCEANDLETCOOLFORMINUTES#AREFULLY POUROVERARICHLAYEROFVANILLAMUHALABYA 'ARNISH WITH SOME FRESH RASPBERRIES AND CHILL BEFORE SERVING


CrèmeÊBrulèeÊ Ingredients: LITERHEAVYCREAM CUPGRANULATEDSUGAR VANILLABEAN SPLITANDSEEDSSCRAPED LARGEEGGYOLKS

Method : )NAMIXINGBOWL WHISKTHEEGGYOLKSWITHTHESUGARUNTILCREAMYANDVERY PALEINCOLOR3ETASIDE/VERMEDIUMHEAT HEATUPTHECREAMWITHTHEVANILLA BEAN AND SEEDS "RING TO A GENTLE SIMMER AND MAKE SURE YOU DONT BOIL 4AMPERTHEEGGSBYADDINGABOUTÒACUPOFHOTCREAMINTOTHEEGGYOLKAND MIXUNTILSMOOTH!DDTHEREMAININGCREAMGRADUALLYANDCONTINUETOWHISK LIGHTLYTOGETEVERYTHINGINCORPORATED5SINGASPOONORASPATULAMAKESURE YOU REMOVE THE FOAM FORMING ON THE SURFACE OF YOUR MIXTURE 0LACE THE SERVINGRAMEKINSINALARGEROASTINGPAN0OURINTHECRÕMEBRULEMIXTURE 3LOWLYlLLTHEPANWITHHOTWATERENOUGHTOCOMEHALFWAYUPTHESIDESOFTHE RAMEKINS %NTER A PRE HEATED OVEN AND BAKE UNTIL THE MIXTURE IS JUST SET 2EMOVEFROMTHEOVENANDLETITCOOLCOMPLETELY#OVERANDREFRIGERATEFORAT LEASTHOURSOROVERNIGHTTHELONGERTHEBETTER *USTBEFORESERVINGSPRINKLE SOME SUGAR ON TOP AND BURN IT INTO CARAMEL USING A BLOW TORCH


Coup De Coeur Amany Abdel Aliem

presents

Our Coup de Coeur for the month is Amany Abdel Aliem, one of the most creative chefs on Facebook. Amany has been sharing her unique recipes for more than two years now and you can find her yummy creations on many cooking groups and pages on Facebook. She even took to another level when she decided to start her very own cooking page AmAnY D e L i G h T s S s S s

https://www.facebook.com/AmAyDeLiGhTsSsSs


Ingredients: • 500 gm konafa dough • 100 gm butter

For the Syrup: • • • •

2 cups sugar 3 cups water 1 tsp vanilla extract 2 cloves

For the filling : • Ready made custard pudding

Method : Preheat oven to 180 degrees. Prepare the syrup by mixing the sugar, water, cloves and vanilla in saucepan. Boil on medium heat for 8 minutes. Let it cool aside. Grease cone moulds with unsalted butter. Brush the konafa dough with melted butter then roll it around the horns thinly, brush it again over the top with butter, then bake until golden brown. Take it out from the oven and dip in the cooled syrup for few minutes. Carefully take the horns out and transfer them to a strainer. Remove cones from horns and let cool completely. Using a piping bag, fill with the custard and then garnish.


Ingredients: • • • • • • • •

500 gm konafa dough ½ cup melted butter 500 ml milk 500 ml whipping cream ½ cup sugar 1 tsp vanilla 6 tbsp gelatin powder 4 tbsp water

For the Syrup: • 2 cups sugar • 3 cups water • 1 tsp vanilla extract

Method : With your hands crush the konafa dough to make it in small pieces. Add butter & sugar. Transfer to heat. Stir well and continuously until it becomes crispy and golden. Meanwhile, dissolve the gelatin in the water. Add in the sugar.Heat the milk, whipping cream & vanilla in a saucepan. Pour in, the gelatin mixture and stir well. Remove from the heat immediately.Alternate now Crispy konafa dough with panacotta in your serving cups to obtain some lovely parfaits


Ingredients: • • • •

400 gm (1 pack) filo pastry ¼ tsp ground cinnamon 1 cup crushed pistachio A handful of mixed nuts (almond, hazelnut, coconut) • 1 tbsp sugar • Whipped cream • Melted butter

For the Syrup: • 2 cups sugar • 3 cups water • 1 tsp vanilla extract

Method : Preheat oven to 180 degrees. Make the syrup by mixing the sugar, water and vanilla in saucepan. Boil on medium heat for 8 minutes. Let it cool aside. Combine pistachios, nuts, sugar and cinnamon in a large bowl. Brush each sheet of filo pastry with some melted butter, stuff the top with 2 tablespoons of nuts mixture. Roll the sheet & form them into circle or ring, like a snake rotation, press on lightly and place in a battered baking sheet. Bake until golden in color.Take out and sprinkle with syrup immediately. Garnish with whipped cream and nuts.


Nutella Cream Horns Ingredients: • • • • • • •

( Yields 12 )

1 ready made short crust dough 250 ml Nutella chocolate paste 150 ml whipped cream 2 tbsp icing sugar A handful of mixed crushed nuts (hazelnuts, almonds, walnuts) 1 egg 1 tbsp milk

Method :

Preheat oven to 180 degrees. Grease cone moulds with some vegetable oil, roll out and cut the short crust dough into long strips. Wrap each strip of dough around the cone mould starting at the bottom and overlapping slightly all the way to the top. Place horns on a battered baking sheet. Beat egg with milk, and then brush the horns with. Sprinkle the horns with some sugar crystals. Bake for 15 minutes until golden brown. Remove from oven and transfer to cooling rack, leaving cones in for 10 minutes. Let it cool completely before unmolding. Meanwhile, mix the whipped cream with sugar and Nutella cream to obtain a mousse. Using a piping bag, fill the horns with the Nutella mousse. Garnish with nuts before serving .

Balah Shaam Oriental Choux Pastry Ingredients: • • • • • • •

1 cup water 100 gm butter 1 ½ cups flour 1 tbsp sugar Pinch of salt 4 large eggs 1 tsp vanilla

Method :

For the Syrup:

• 2 cups sugar • 3 cups water • 1 tsp vanilla extract • Few lemon drops • Vegetable oil for frying • Whipped cream & crushed nuts for garnish

First of all, make the syrup by mixing the sugar, water, lemon drops and vanilla in saucepan. Boil on medium heat for 8 minutes. Set aside to cool. In a large bowl, sift the flour, sugar & salt. Keep aside. In a heavy saucepan, over medium heat, bring butter and water to boil. Pour in the flour mixture and stir using a wooden spoon till a ball is formed. Remove from the heat. Transfer the dough to the mixer bowl, start mixing. Work it for some minutes to cool it. Add in the eggs one by one, continue mixing after each egg addition to make the dough homogeneous. Add vanilla extract and mix. Fill the dough into a piping bag. Drop 5 cm long shape from the piping bag into the hot oil . Fry for 3 minutes on each side till you reach a deep golden brown. Take out from the oil and immediately, drop the fried choux pastry in the cooled syrup for 1 minute only and take them out. Garnish with cream and nuts.

Beram & Tajine E-Magazine, Issue 1: From Kitchen to Heart  

Ramadan Special Issue

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