SPECIAL Eid issue
From Fasting to Feasting with our SALE-SUCRE Recipes
What's to Cook for EID? Fancy, Moloha or . . . Orde7y?
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Eidkom Sa’eed, Asakom Men Ouwadah, Eidkom Mobarak, Kol Sana Wento Tayeben, Awasher Mabrooka and in other million different ways we wish a Happy Eid to you, your families, friends and loved ones. This issue is very dear to our hearts. It is Assia’s Awasher and Sara’s Eideya to you.“Awasher & Eideya” is the result of very hard work which we did with love to bring to you this dear gift.
“Awasher & Eideya” is the guideline you need to have the most delicious Eid.We’ve got all you need to entertain your family & loved ones in a simple yet elegant way. Just follow our lead and we promise you’ll WOW everyone ;-) So, we’ll leave you to enjoy our gift to you and till we meet again…
PAMPER YOUR AP
A selection you've n
PPETITE WITH OUR
never seen before!
ORIENTAL SHRIMP COCKTAIL
DILLED HERRING SKEWERS
Parfaits DE PECHEUR
HERRING BATAREKH SPREAD
Herring Bruschettas Ingredients: • • • • •
150g smoked herring ﬁllet 1 scallion, chopped 1 shallot, chopped 1 cup pizza sauce 5 tbsp parmesan or roomy cheese, grated • Oregano and pepper • Black olives , sliced • Some olive oil
Slice the baguette in medium thick slices. Spread it with pizza sauce. Cut the herring into small parts and mix with scallion, shallot and olive. Sprinkle with oregano and pepper. Top the bruschettas with this mixture and sprinkle with grated cheese. Give an olive oil touch then toast in preheated oven for 10 minutes. Serve it immediately.
Oriental Shrimp Cocktail Ingredients: • • • • • • • • • • • • •
6 large shrimps, cleaned and deveined The juice and zest of one lemon 1 spring onion ﬁnely chopped 1 tomato cut into small cubes 1 tbsp coriander, ﬁnely chopped ¼ tsp ﬁnely chopped garlic 2 tbsp mayonnaise 2 tbsp sour cream (you can substitute with yogurt) 2 tbsp tahini paste ½ tbsp olive oil A pinch of paprika A pinch of cumin A pinch of Salt & black pepper
Mix the sour cream, mayonnaise, tahini paste, coriander, spring onions, garlic, olive oil and the juice & zest of half a lemon. Add the spices and mix very well until the dip is very well incorporated. Set aside. Brush your grill with some olive oil and grill the shrimps two minutes for each side seasoning every side with some salt & pepper. Remove from heat and immediately squeeze the other half of the lemon on the shrimps while it’s sizzling hot. Divide the tomato cubes between the two cups and on top dollop the tahini dip. Garnish the top with the remaining zest of half a lemon and some thin slices of spring onions. Set your shrimps on the edge of the cups and serve in room temperature with some lemon wedges and bread sticks.
Dilled Herring Skewers Ingredients: • • • • • • • •
8 herring ﬁllets (slices) 1 large cucumber 1 tbsp vinegar 1 tbsp sugar 4 tbsp fresh dill, chopped 2 tbsp olive oil Salt and pepper Olives for garnish
Cut the cucumber into long slices using a vegetable peeler and put it in a bowl. Mix vinegar, olive oil, sugar and stir in the dill. Seasoning with salt and pepper. Marinate the herrings and cucumber in this mixture and set it aside to rest for 4 hours. Place on some bamboo skewers and garnish with olives.
Parfaits de Pecheur
Dilled Herring Skewers
• • • • • • • • • • •
2 ripe tomatoes, diced 1 scallion, chopped 150g shrimps, shells removed 150g calamari or squid, cut in cubes 1 ripe avocado 1 small shallot, diced 2 tbsp olive oil 2 tbsp lemon juice 1 tsp oregano 2 garlic cloves, diced Salt and pepper
In a sauce pan boil the shrimps with squids in 2 cups of water for 15 minutes. Drain and keep aside. Mix in a bowl, ¼ cup of olive oil with oregano, salt, pepper, garlic and 1 tsp of lemon juice. Marinate in the drained shrimps and squid and set aside. Mix the tomatoes with scallions. Seasoning with salt, pepper and 1 tbsp of olive oil. Mash the avocado with the remaining lemon juice and shallots. Sprinkle with salt and pepper Place a layer of tomatoes mixture in the parfaits cups. Top with another layer of avocado mash. Finish with a large layer of marinated seafood. Garnish with some olives before serving.
• • • • • • • • • • • • • •
150g shrimps, shells removed 150g calamari or squid rings 100g mussels (optional) 150g white ﬁsh ﬁllet 2 ﬁsh stock cubes 1 celery branch - 1 carrot 1 onion, chopped 2 garlic cloves, diced 1 tsp garlic powder 1 bay leave Salt and pepper A pinch of nutmeg 1 cup cooking cream 3 tbsp butter - 2 tbsp corn starch
First of all, mix the butter with the diced garlic and keep aside. Boil the shrimps, squids and mussels in 5 cups of water with the ﬁsh stock cubes, bay leave, carrot and celery for 20 minutes. Drain the seafood and keep the stock aside (we will use it in the next step). Heat the garlic butter in a saucepan, add in the onion and stir. Add the seafood and ﬁsh. Simmer for 5 minutes. Pour in the ﬁsh stock kept before. When boiling, add the ﬁsh ﬁllet. Seasoning with salt, pepper, garlic powder and nutmeg . Dissolve the starch in the cream and add it to the chowder now, stir and let cook for 10 minutes. Serve it hot with bread croutons.
• • • • • • • • • • •
Herring batarekh Spring onions Garlic Green chili pepper Red hot chili ﬂakes Ground Cumin Black pepper Paprika Lemon juice Lemon zest Olive oil
Add all ingredients in hand grinder and start working them to the level of softness you prefer. Leave the mixture in a sealed jar covered with some olive oil and eat as an appetizer. Spread of on cracker or bread you like. You can also have it with boiled eggs or use to to make Salizon.
Fried Calamari with ...
Ingredients : • • • • • •
1 kg calamari rings 2 cups butter milk 2 tbsp hot sauce 3 garlic cloves sliced Salt & Pepper 2-3 cups bread crumbs seasoned with paprika, salt & pepper
Ingredients : For the Tartar Sauce • ½ cup mayonnaise • 1 tbsp chopped dill • 2 tbsp pickled cucumbers, chopped • A squeeze of lemon juice • Salt & pepper
To make the sauce, simply mix all ingredients together and set aside. For the calamari mix all ingredients marinating the calamari in it for at least 2 hours, the more the better of course. Once the marinating is over strain the calamari from the access butter milk and transfer to a large plastic bag and pour the bread crumbs over. Shake the calamari very well until it’s all covered with bread crumbs. Prepare a deep frying pan with oil and heat very well. You need your oil to be really hot before you drop in the calamari. If the oil is not hot the calamari will end up being very chewy. Fry till golden brown and strain very well from access oil. Serve with the tartar sauce on the side.
Deviled Oysters ...
A la Marocaine
Ingredients: • • • • • • • • • •
12 oysters 1 tsp mustard 2 tbsp olive oil 2 shallots, ﬁnelly sliced 1 garlic clove, diced 1 tbsp white vinegar 1 tbsp harissa or Tabasco sauce 1 tbsp chopped parsley 1 tbsp chopped chives Salt and pepper
Method : This recipe can be applied to clams or mussels too. Hold an oyster, wrapped in a kitchen towel; push a strong knife, into the small gap at the end. Twist the knife to loosen the muscle and separate the shells. Place the oysters on a grill pan, lined with a layer of coarse salt to keep the shells from ﬂopping over. Mix all ingredients together. Spoon the mixture over the oysters and cook under a preheated grill for 5-8 minutes or until the oysters are just ﬁrm. Sprinkle with additional parsley. Serve it immediately.
Ingredients : • • • • • • • • • •
2 fresh salmon stakes 150 gm smoked salmon 150 gm crab ¼ cup capers ¼ cup chives, chopped Half a head of romaine lettuce, roughly chopped ¼ cup olive oil The juice of one lemon Freshly ground black pepper Salt
To make the dressing mix the lemon juice with olive oil seasoning with some salt & pepper. Set aside. Brush the salmon stakes with some olive oil and season with some salt & pepper. Get your grill sizzling hot and grill the stakes. Make sure you don’t over cook your salmon. Take off the grill into a sheet of foil pepper and rape very well. Set aside. Lay the lettuce in a wide serving dish. On top lay the smoked salmon and crab meat. Roughly crumble the salmon stakes with your hands and lay on top of the salad. Sprinkle over the chives and capers. Drizzle the dressing over and sprinkle some freshly ground black pepper on top. Serve immediately.
SHRIMP KONAFA WITH HONEY MUSTARD DIP
• 20 large shrimps peeled with the tail attached • The juice of one lemon • ½ tsp paprika • Salt & pepper • Some konafa
Ingredients : For Honey Mustard Dip • ¼ cup smooth mustard • ¼ cup grainy mustard • 2 tbsp honey, more or less according to how sweet you like it • 1 tbsp mayonnaise
To make the sauce, mix all ingredients together and set aside. Season you shrimps with the paprika, salt & Pepper. Add the lemon juice and mix well. Now to rap the shrimps, take a strip of konafa about 2 cm wide and rap your shrimps very tightly leaving the tail only to be exposed. Roll the shrimps in foil paper very tightly and let them set in the freezer for at least 2 hours. Take the shrimps out before frying and let it defrost while in the foil paper. Fry in hot oil until the konafa gets all golden and crispy and sprinkle with some salt once it’s out of the fryer. Serve with the honey mustard sauce on the side.
Assia's TIPS for Styling
Steps of Success... I still remember the ﬁrst day in which I uploaded recipes on the Internet, what was a day! Similar to all girls and women who like cooking, I started having my shots using ASSIA OTHMAN the iPhone camera and used the kitchen marble as background…. ohh, can’t believe I did this! Yes, dishes were delicious and tasty, but missed out the artistic touch and the wow presentation. I have dreamed that one day I will be able to make a “professional” dish. Professionalism in the matter of all aspects: taste, presentation, and the photographing as well. Decided to start the way from its beginning. My ﬁrst step was when I though the problem in my photos is the background. Then, I started take the shots in the dining room instead of the kitchen, and added some decorative tools. I was upset and discovered the iPhone is a phone and not a camera! I used the small digital camera, but result was not that much better. My husband realized my confusion and immediately advised me to attend photographing workshop. My mother-in-law motivated me by giving a gift, what was a gift! It was a Nikon D3100 professional camera. I was like a child when given a toy she dreamed to have. At that day, I decided to be on top of the food photographing. I attended online workshop conducted by professional photographer. It was ok as basic, but I didn’t have the chance to practice it. Hence, I had the 2nd step by following the multinational completions and magazines to get the ideas and the techniques. It was a tough game to me when I realized that food photography requires special technique when it comes to the styling, lighting, and lens type. I was lucky enough when my friend Nesreen told me that her husband, Tarek, is a member in Photographing Group over the net and they are exchanging the experience and opinions among each others. It was a further step in my life by joining this group. They taught me a lot of their practical experience. After almost a year, I preferred to have my own technique. I loved having shots on the air. I had some photos on the sand, garden, and sea as well. Wooden background, while and black; and decorative fabrics were given very nice touch. In advanced stage, I was attracted to the ancient decor. I used the old-style spoons, Tajines, pottery, silver, and Indian copper pots. In addition, I used some of the tools, which my grandmother used to use. I enjoyed having those tools.
On my past birthday, my mother-in-law gave me another wonderful gift, guess what? It is a Canon camera and 3 lenses. Now a days, I have my own small studio that consists of 2 professional cameras, 8 lenses, several stands, and lighting soft box. Some of my pictures won prices in online international completions. Some others were recognized by professional food photographers as “best for the day”. However, I am still unhappy about my performance and feel I can do much better than what I do now. For those who just started, I like to share some of my experience. You need to consider the following in order to get a better result: - Good camera doesn’t mean good photos, but poor camera means poor photos - Unless you know what you do, position the mode to “Macro”. Its symbol is a small ﬂower on the mode dial - Be, as much as you can, the natural light - Never use the ﬂash without small soft box - Avoid taking your shots in the night - Focus on the object itself. Don’t bother about the other tools, they will ﬁnd their place in the photo by themselves - Those dishes which having more details, such as rice and Yakhny, don’t try to include all the dish in the cadre. Enough to have part of the dish - Fish is a challenge especially the cooked dishes. I prefer having the photos before cooking - For salad and garnish, put them carefully. - To avoid the distortion, put the leaf herbs and minced garlic using a kind of tissue-forceps - Put the herbs over the salad few seconds before taking your shots - As decorative tool, put some of the uncooked ingredients behind the dish - If you’ll use any of the editing software (Photoshop and LightRoom) don’t make the photo too light. Balance the colors to appear as nature and not fabricated - Simple photo is your goal. It is not advisable to make crowded cadre - Take shots as much as you can, then select the best one or two - Use different angles, and randomly. Maybe you’ll have something unique - Use the traditional recipes and present them in modern way
Finally I advice everyone to use their own touch and styling … Girls,
WHAT’S to cook
for Eid? FANCY, MOLOHA OR . . .ORDE7Y?
H a p p y Yu m m y E i d
& Calamari Shrimp
Orange Saffron Shrimp Pasta
ShrimpFajitas Ingredients: • • • • • • • • • • • • • • • •
850g shrimps, shells removed and tails kept 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 2 big onions, sliced ½ tsp ground ginger 1 tsp brown sugar ½ tsp chili powder ½ tsp ground coriander 1 tbsp vinegar 1 tbsp lemon juice ¼ cup fresh cilantro leaves 2 tbsp olive oil 2 tbsp vegetable oil 2 garlic cloves, diced Salt and pepper
In a deep bowl mix olive oil with brown sugar, ginger, chili powder, ground coriander, vinegar, lemon juice and diced garlic together. Sprinkle on the cilantro leaves, then season with salt and pepper. Marinate the shrimps in this mixture overnight or at least for 3 hours. In a wok, heat the vegetable oil and sauté the onions with bell peppers. Remove them after becoming soft and keep aside. In the same wok, cook the shrimps well for 15 minutes. Add in the cooked veggies, stir for few minutes. Serve it hot with tortilla bread and Mexican salsa.
Shrimp Calamari &
Ingredients For Potato Layer :
• 5 large potatoes peeled and cut in large cubes • 1 chicken stock cube • 4 garlic cloves, ﬁnely chopped • The zest of one lemon • 1 cup hot milk • 50 gm butter • Salt & pepper
Ingredients For Seafood Filling :
• 500 gm shrimps • 500 gm calamari, cut into cubes • 6 garlic cloves, sliced • Two lemons, zest & juice • 1 tsp paprika • 1 tsp ground ginger • ¼ tsp nutmeg • 1 tsp garlic powder • 1 cup cream • ¼ cup chopped coriander • Butter - Oil
In a large pan add the potato and chicken stock cube. Fill with water and transfer to heat. Let it boil and cook well but make sure you don’t over cook the potatoes.To prepare the ﬁlling start with heating some butter and oil together. Add the garlic and sauté till golden. Add in the calamari and all spices. Once the calamari is almost done add the shrimps. Cook for a couple of minutes and then add the cream. Bring to a boil and remove from heat. Add the lemon juice, lemon zest and coriander. Set aside.Now strain the potatoes from all access water. Add the butter, hot milk, garlic, lemon zest and all spices. Mash very well with a potato masher until the potatoes are soft, ﬂuffy and well seasoned. Now to assemble your dish, butter a baking dish and add a layer of mashed potato in the bottom. Top it with a generous amount of seafood ﬁlling. Cover with another layer of mashed potatoes and brush the surface with some cream. Bake in a very hot oven till surface if golden brown. Serve immediately with some lemon wedges.
Quick Prawn Paella
Orange Saffron Shrimp Pasta
• • • • • • • • • • • • • • •
250g prawns, well cleaned 2 ½ cups long grain basmati rice or paella rice ½ cup frozen peas 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow pepper, sliced 1 onion, chopped 2 garlic cloves, diced 1 tsp garlic powder Salt and pepper 1 tsp turmeric A pinch of saffron ½ tsp cumin 1 chicken stock cube Lemon wedges and cilantro for garnishing
In a large saucepan, boil 5 cups of water with the chicken stock cube, some olive oil, peas, salt and turmeric. When boiling, drop in the rice. Cover and let cook on low heat until all liquids evaporate. In a wok, heat 2 tablespoons of olive oil. Cook in the onion, garlic and bell peppers. Add in the prawns and stir. Season with cumin, saffron, salt and pepper. Cook for 20 minutes. Add now the cooked rice with peas and let simmer. Garnish with lemon wedges and cilantro leaves. Serve it immediately.
• • • • • • • • • • • • •
400 gm pasta 500 gm shrimps 1 cup chicken or vegetables stock 2 cups cream The zest & juice of one orange A good pinch of saffron 3 spring onions, sliced 3 garlic cloves, sliced ¼ cup chives ¼ cup coriander ½ tsp paprika Salt & pepper Butter - Oil
Start with cooking the pasta in salted boiling water. Make sure you don’t cook it thoroughly. In a small sauce pan bring stock to a boil. Remove stock of heat and immediately add the saffron and orange zest. Set aside.In a large pan or wok heat some butter with the garlic and spring onions. Add in the shrimps and season with paprika, salt & pepper. Add in the cream, the stock, the orange juice and bring to a boil. Drop in your half cooked pasta and let it continue cooking with the sauce. Remove from heat once done and add the parmesan, chives and coriander. Serve immediately.
& Salmon Pasta
Ingredients: • • • • • • • • • • • • • • •
400 gm elbow pasta 1 kg shrimps Some shredded smoked salmon 4 garlic cloves slices ¼ cup capers 300 gm cherry tomatoes 1/3 cup parsley 2 cups vegetable or chicken stock 2 cups cream 1 tsp paprika 1 tsp garlic powder A pinch of nutmeg Salt & pepper Some parmesan cheese Olive oil - Butter
Roast cherry tomatoes by cutting them in halves and seasoning with some black pepper, salt & olive oil. Mix with your hands very well and lay over a baking sheet. Enter a hot oven and roast in high heat. Cook pasta in some boiling salted water and make sure it’s not cooked all the way through as it will continue to cook with the sauce. While the tomatoes are roasting sauté the shrimps in some olive oil and butter. Season with some black pepper, nutmeg, paprika & garlic powder. Add the garlic and sauté for a couple of minutes. By this time the tomatoes should be well roasted. Take tomatoes out of the oven and drop it over the shrimps. Add capers and stock. Bring to a boil and add all spices. Add cream and smokes salmon. Bring to a soft boil. Add the pasta and continue to cook it in the sauce. Remove from heat and add parsley parmesan cheese.
• 1 large ﬁsh depending to your preference (about 2.5 to 3 kilos) • 1 cup fresh cilantro leaves, chopped • 1 cup fresh parsley leaves, chopped • 1 cup dill, chopped • ¼ cup chives, chopped • ¼ cup fresh oregano, chopped • 6 garlic cloves, diced • 5 egg whites • 3 cups of coarse salt • The zest of two lemons • 1 tsp pepper • 1 lemon, sliced
Clean the ﬁsh and open it from the stomach. In a bowl mix ½ cup of parsley, cilantro and dill with chives, oregano, garlic cloves and some pepper. aStuff the ﬁsh with this mixture and place the lemon slices on top. Beat the egg withes using an electric mixer, until obtaining a meringue. In another bowl, mix the rest of herbs with lemon zest. Add the mixture to the beaten egg whites, and then add the coarse salt. Mix well. Now, on a baking sheet, covered with parchment paper or foil, place 5 -6 tablespoons of savory saltegg mixture. Place on the top the stuffed ﬁsh. Then cover with the rest of savory salt- egg mixture. Bake it on 200C oven for 55 minutes until golden brown. Break the salt-egg crust, using a knife and enjoy the delicious baked ﬁsh
Herbal Clams Pasta ... Ingredients: • • • • • • •
1 kg clams meat 400 gm fettuccini pasta ½ cup parmesan cheese 5 garlic cloves, thinly sliced ½ tsp hot red chili pepper ﬂakes ¼ cup chives, chopped ¼ cup basil, roughly chopped
• • • • • •
¼ cup fresh thyme ¼ cup coriander chopped 1 cup cream The juice & zest of one big lemon Salt & pepper Olive oil
Method : Start by cooking pasta in boiling salted water. Make sure you don’t cook the pasta thoroughly as it will continue to cook with the sauce. Heat olive oil and sauté garlic in it. Once garlic turns golden drop in clams. Season with chili ﬂakes, some salt & pepper and cook for a couple of minutes only. Make sure you DO NOT over cook your clams. The clams will release all their juices which will give a very special ﬂavor to the sauce. Drop in pasta and allow it to absorb the clams’ juice. Add in the cream and bring to a boil. Add in all the herbs, the lemon zest, the lemon juice and remove from heat. Immediately add in the parmesan cheese and mix to cover all pasta.Garnish with some more fresh herbs and parmesan. Serve immediately.
Légumes du Pêcheur Farcis Ingredients:
• • • • • • • • • •
300g ﬁsh ﬁllet, minced 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 tbsp tomato paste 2 garlic cloves, diced 2 tbsp chives, chopped
• • • • • • • •
½ tsp nutmeg ½ tsp cardamom powder ½ tsp paprika ½ tsp cumin Salt and pepper 3 tbsp olive oil ½ pickled lemon skin, diced 1 ½ kg mixed veggies (only tomatoes and bell peppers) to stuff • 4 cups chicken stock
In a large and deep bowl, mix all the ingredients together until obtaining a savory stufﬁng. Keep it to rest for at least 2 hours. Cut the veggies from the top carefully, keep the hats and remove the seeds from the inside. Stuff the veggies with the savory stufﬁng and close from the top with the hat. Place on a baking pan. Pour in the chicken stock. Cover with foil, and bake for 2 hours in pre-heated oven until rice becomes soft. Serve it hot.
Ingredients : • • • • • • • • • • •
600g ﬁsh ﬁllet cut in medium parts 4 garlic cloves, diced 1 tsp cumin ¼ cup lemon juice 1 cup tomato juice 2 tbsp tomato paste 2 ripe tomatoes, peeled , seeds removed and diced 1 onion, chopped 2 bunches fresh cilantro leaves, chopped Salt and pepper A pinch of nutmeg
Method : In a deep bowl, marinate the ﬁsh parts in lemon, garlic, cumin, salt and pepper. Keep aside for at least 2 hours. In a deep pan, cook the onion in 2 tbsp of vegetable oil. Add in the diced tomatoes and simmer. Add the tomato juice, tomato paste and season with salt and pepper. Take 2 tbsp from the ﬁsh marinade and add it to the sauce. Sprinkle with chopped cilantro before adding the ﬁsh. Add 2 cups of water to the sauce and let cook for 10 minutes. Pour all in a baking dish, and bake for 30 minutes in medium heat oven. Serve with white rice.
Ingredients: • • • • • • •
1 cup black lentil 1 cup long grain golden rice 2 ½ cups chicken stock 1 tsp salt 2 tsp cumin ¼ tsp black pepper ¼ tsp paprika
Mjadara Simple .. Tasty .. Healthy
Ingredients : For the Toppings (Onions & Tomato Sauce) • • • • • • •
3 big onions, slices Vegetable Oil 6 skinless tomatoes, grated ½ tbsp garlic, chopped ¼ cup white vinegar 1 tsp paprika Salt & pepper
Method : Start by frying all your onions in a good amount of oil seasoning with just some salt. You need your onions to crisp up and turn into a golden brown color. Wash your rice very well and leave it soaking in water. Rinse your lentil and boil them in hot water until they are about 25% cooked. Remove from heat and strain from water. Bring another cooking pan and add in it some of the oil you cooked the onions in. Drop in your lentil and rice. Add all the spices and chicken stock. Leave rice and lentil to cook. Right before they ﬁnish cooking pour in some more of the onion oil and ﬂuff with a fork. For the tomato sauce, sauté garlic in some of the onion oil until they turn golden, poor in tomato sauce, vinegar and season with all spices. Bring to a boil and then lower the heat and leave to continue cooking and thickening. To serve, transfer your rice and lintel into your serving dish, garnish with onions and poor in some of the tomato sauce.
BEST SHRIMP CAKES FROM SEAMOOD RESTAURANT Seamood Restaurant shares one of the chefs own favorite recipe for Eid celebrations, shrimp cakes with tamarind dip sauce. Find delicious seafood on Seamoodâ€™s menu at www.seamoodrestaurant.c om.
INGREDIENTS : 250 g shrimps, cooked, coarsely chopped 1/2 cup breadcrumbs 1/4 cup mayonnaise 2 small eggs, lightly beaten 1/2 cup red paprika chopped finely 1/2 cup green onions chopped finely
2 pan roasted garlic cloves smashed to paste 1 ts Dijon mustard Pinch of cayenne pepper 1/2 ts salt 1 cup breadcrumbs to coat cakes for frying canola oil for frying
DIRECTION : 1 In a bowl, mix shrimp, mayonnaise, egg, bell pepper, scallions, garlic, mustard, pepper, salt, and 1/2 cup breadcrumbs until combined. (Mixture will be wet.) Scoop shrimp mixture, Use 1/2-cup measure and make a shrimp cake. 2 Turn out cake onto plate of remaining 1 cup of breadcrumbs, coat completely. Lift with a flat metal spatula to a plate lined with baking paper. This batch makes 8 cakes. Put cakes in fridge for 1 hour to firm a bit and develop the flavor. 3 Cook in skillet about 4-5 minutes per side until crisp and browned. Serve shrimp cakes with lemony mixed green salad and tamarind dip sauce with rice or fresh baked bread.
TAMARIND DIPPING SAUCE INGREDIENTS : 2-3 tbs tamarind paste - 1/2 cup hot water - 1 ts sugar - 1 tbs ketchup - 1 tbs mayonnaise (or more according your liking) 2 pan roasted garlic smashed to paste with pinch of salt
DIRECTION : 1 In a small bowl mix tamarind paste with 1/4 cup of hot water. Force through a fine mesh strainer. Return the leftover seeds and skin to the bowl, add little hot water and let sit few minutes. Stir and strain again. You will get 3-4 tablespoons of smooth seedless tamarind sauce. 2 Mix tamarind sauce, garlic sugar, ketchup and few tablespoons of cool water to get desired consistency. Then add mayonnaise. Taste and fix according your liking.
SEAMOOD RESTAURANT, YOUR DINNIG DESTINATION
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EID ALFITR in your country
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Ramdan in Palestine is the holiest time of all year. Palestinians from all over Palestine are allowed only this month to pray in Al Aqsa Mosque in the old city. The atmosphere cannot be described with its beauty, colorful lights and traditional sweets that could be smelled from far away. In the last week of Ramadan Preparations begin for Eid Al Fitr. From baking Ma’aamoul, to buying new clothes and the preparation for All the big feasts in the ﬁrst day of Eid Al Fitr. Most families invite their relatives to share Food, company & enjoy big feasts. Many dishes are served but main dishes are mostly the traditional ones; Al Mansaf, Kidreh or Lamb. We can't forget also that Arabian Sweets are always the leaders with Ma’aamoul, Nabulsi Kunaffah, Awameh and many others. Eid Al-Fitr is very special in Palestine everything here sounds and tastes different.
Heba Jitan Food Blogger
Eid Al Fitr feasts in Algeria has a special taste full of gorgeous ﬂavors. Our preparations for this special feast starts at least one week before. We buy almonds, nuts and date paste which we call in our country “Gharss” or “Aagwa”. For those who did not yet visited Algeria I can tell you that we are proud of having many different succulent cookies. We take time and extra care to prepare it in the last days of fasting so that it remains fresh and tasty. One day before the feast, we have to prepare the famous bread named “Khobz Dar” and “Al Makroud”. As all muslims, this feast is particularity for exchanging family & friends visits and that’s why we double our efforts to surprise our guests, starting from the cookies table or as we call “Saneya”. One of the most known delights here is “Al Makroud”, which is necessary in seneya. It’s a combination of a sandy semolina paste stuffed with date paste. This paste must be perfumed with orange rose essence and ﬂavored with grilled sesame seeds. This special cookie is presented in each Algerian house and it is necessary for the breakfast. Khobz Dar is served with honey, without forgetting the Algerian baklawa which completely different from the oriental version. In addition, many cookies must be present such as Almonds Mkhabez, Ktayef, Gazelle Corns, Mlabes, and many other delicious varieties. The lunch menu is in general traditional: the famous Lamb Veggies Couscous or the fabulous Chakhchoukha. All the family must be gathered around the couscous or chakhchoukha feast.
In Egypt, everything has a special taste. You can touch the fragrance of history and traditions in everything around you. These traditions are reﬂecting through the manifestations of the holidays and religious events, especially Eid Al Fitr . In the third week of Ramadan, The Muslim mothers start to buy holiday new clothes for their children and cleaning their houses. In the last week of Ramadan, the housewives, neighbors and sisters meet and make Kahk and different types of cookies, biscuits, ghoriba and petits fours together in a social ritual that is rare to ﬁnd, but you can only ﬁnd it in Egypt. In the morning of Eid Al Fitr, right after Eid prayer, you can see a plate of Ka7k with powder sugar smiling and waiting for you. When lunch time comes you can eat any kind of ﬁsh dishes like Fried Tilapia Fish, Grilled Fish Buri with bran & famous Syadia rice with Tahini salad. Or come to my house and taste my family secret recipe, Mold of Fish with Hulled Grains & my famous Herring Salad.
The day begins early with many Muslims heading to their local mosque for the morning Eid sermon and congregational prayers. Following the prayer, people gather around a festal breakfast, Moroccan cookies and pastries like Kaab Ghzal, Fekkas and Ghoreeba. They are served in addition to typical Moroccan meals such as Herbel, M’semen and Baghrir. Extended family may gather for festive meals, or individual families will eat home and then visit relatives in the afternoon and evening. Although any number of dishes might be prepared for an Eid dinner, common choices are couscous dishes, lamb or beef with prunes, chicken with preserved lemons and olives, chicken bastilla or lamb or beef brochettes. Many families follow a tradition of buying new clothes for their children. Children might also receive small gifts of money from relatives.
The night before Eid, the house is prepared to receive guests and relatives in the morning. Mother is up early, walking from room to room with a “Magmarah”, a traditional clay pot, in one hand, from which “Bukhoor” scented smoke generously ﬁlls the air, a fragrance of celebration and festivity. Shortly after, breakfast is served. A delicious traditional dish of spicy stir-fried “Halq”, consisting of lamb liver, kidney and hearts cooked using simple and fresh ingredients, a mix of coriander, black pepper, fresh chilli and garlic. This is complimented with condiments like “Bisbas” (home-made hot green chilli paste) and “Ruti Abu Sandooq” which is a very popular bread amongst the people of Aden, and of course a cup of “Shahi Mulaban” (tea with milk) to go with it. Dessert on the other hand requires so much care and patience; “Atriya” (vermicelli) and “Halwa” (semolina) is a given. At lunch, the joy of eating “Zurbiyan”, a traditional Lamb and Rice dish, with my hand infused with the scent of ‘Henna’, is heavenly to say the least. These delicate accents of smell and taste make a special addition to the unforgettable moments of Eid with my family and friends in Aden, Yemen.
Hanadi Alsaqaf Food Blogger
Eid in Pakistan is a festival of sweets! A typical day of Eid for Pakistani families is as such; the women of the house makes a sweet dish made out of vermicelli, milk, dry fruits called “Sheer Khurma”, family members shower, wear their new colorful outﬁts and start the day off by eating something sweet, in our case "The Sheer Khurma" then head out for Eid prayers. When they return they are greeted with lots of hugs and kisses, children are running around asking for “Eidi” (money from elders as Eid gift). Lots of families and friends visit each other on this day. Tables are set up lavishly with yummy treats, from savory to sweet items! The day ﬂies by fast and we continue celebrating for 3 whole days.
Aunt Azza, When I first met Sara on a Facebook cooking page, I was impressed by the originality of her recipes. Day after day, and recipe after recipe. I started to feel the exceptional touch and the traditional taste in some of her recipes, especially, the very Egyptian ones. I remember this fried tilapia fish (samak bolty), that Sara shared with us on her facebook page and named it as: Mama’s Fried Tilapia Fish. That was the first time that I heard about Aunt Azza (Sara’s mother), a lovely woman, and a very talented cook that you can feel her love of cooking through her dishes. Aunt Azza, simply, is an Egyptian housewife, a mother of three girls and like the Egyptian mothers, she like cooking but with different tastes and special flavors…Those coming from Ismailia, where you can eat the best fish recipes ever in Egypt. I was looking for a special talent for our COUP DE COEUR category for this issue, when the idea came to me: why not to find somebody who can offer us very old, traditional and authentic recipes for our EID issue? So, here, I thought of my sweet Aunt Azza. I called her, and as usual, she was the most helpful mother in the world. After asking about the theme of the issue, and all details, she accepted to share with us the best of her recipes.
warmest tastiest and delicious recipes Only from...
KAHK EL EID Egyptian Sugar Cookies
ARA’EESH AGW A Date Biscuits
AGAMEIA HONEY, SESAME & NUTS KAHK FILLING
THE EGYPTIAN WAY
BOSARA THE EGYPTIAN STYLE
HERRING TAHINI DIP
Kahk El Eid
Ingredients For Potato Layer :
Ingredients For the Date Filling :
Mix ﬂour with salt, kahk essence and sesame. Make a whole in the middle and Set aside.
• • • • • • •
1 kg ﬂour 2 ½ cups margarine (samna) 1 tbsp dry yeast 1 tsp sugar • ½ tsp salt 2 tbsp sesame 2 tbsp kahk essence (re7et kahk) 1 cup milk
Start by activating the yeast. Mix the dry yeast with sugar. Add a very small amount of warm water and set aside to let the yeast rise and get active.
Heat up your margarine to a very high temperature; you want it sizzling hot with a very strong aroma. Now pour the sizzling hot margarine in the whole in the ﬂour mixture. Mix very well with a wooden spoon to incorporate the margarine into the ﬂour. The ﬂour should take in all the margarine and mixture should be coarse by now. Once the mixture has cooled add your active yeast and mix. Start adding the milk gradually while mixing softly with your palms. You should use about 1 cup of milk, a little less or a little more depending on the ﬂour you’re using and the temperature. Make sure you do not kneed the dough at all. Just bring it together using your hands. Once the dough has come together soft, non sticky and well incorporated stop working it and let it rest for an hour.Now, start shaping the dough into balls. You can use the 1 tbsp measuring spoon to make sure all balls are the same size. You can stuff the balls with agameya, malban, nuts or leave it without stufﬁng at all. Decorate your dough balls in any shapes you like and bake in low temperature till the edges start turning golden. Set aside to cool. Right before serving sprinkle with a lot of powder sugar.
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1 kg ﬂour 1 ½ cups margarine (samna) 1 tbsp caraway 1 tbsp anise 2 tbsp sesame ½ tsp salt - 2 tsp yeast 1 tsp sugar - 1 cup milk
• • • •
1 kg date paste (agwa) 2 tbsp margarine (samna) 2 tbsp ground cinnamon ½ tsp ground cloves
To prepare the date ﬁlling, melt the margarine on low heat and add it with all ingredients in a food processor. Process all ingredients to a soft consistency. Set aside. Now for the dough, start working the yeast. Mix it with sugar adding a very small amoutnt of warm water. Set it aside to get active and rise well. Heat up your margarine to a very high temperature; you want it sizzling hot with a very strong aroma. Now pour the sizzling hot margarine in the whole in the ﬂour mixture. Mix very well with a wooden spoon to incorporate the margarine into the ﬂour. The ﬂour should take in all the margarine and mixture should be coarse by now. Once the mixture has cooled add your active yeast and mix. Start adding the milk gradually while mixing softly with your palms. You should use about 1 cup of milk, a little less or a little more depending on the ﬂour you’re using and the temperature. Kneed the dough for 5 minutes only and then just bring it together using your hands. Once the dough has come together soft, non sticky and well incorporated stop working it and let it rest for an hour. Roll out the dough into a rectangular shape, very long in length and about 4 cm wide. Make a roll of date ﬁlling with the same length of the dough and place it right in the middle of your rolled out dough. Bring the edges of the dough together to seal it over the date ﬁlling. Pat with your hands to give an even shape. You should by now have a roll of dough ﬁlled with a roll of date ﬁlling. Use a knife to cut it with an angel and place on a baking sheet. Bake in low temperature until golden.
Agameia Ingredients: • • • • •
2 tbsp margarine (samna) 2 tbsp sesame 1 tbsp ﬂour 1 cup honey ½ tsp kahk essence
In a cooking pan sauté margarine with ﬂour and sesame just until the mixture start turning very light golden color. Add the kahk essence and mix. Add the money and mix well to incorporate all ingredients. Bring to a boil and add any nuts you like. You can also keep it just as it is without any nuts. Remove from heat once thickened enough and set aside to cool.
Fried Fish Ingredients: • • • • • • • • • •
5 medium tilapia ﬁsh 2 green chili peppers 2 tbsp chopped dill 2 tbsp chopped coriander 6 garlic cloves The juice of one lemon 2 tbsp olive oil 2 tsp cumin • 1 tsp paprika ½ tsp red chili pepper ﬂakes 1 tsp garlic powder • Salt & pepper
Ingredients For the Crust : • 1 cup ﬂour • ½ tbsp paprika • Salt & pepper
Open your ﬁsh from the belly area and remove all its insides. Wash very well with salted water. Using a knife remove the ﬁsh scales, no necessarily all of them. Dry your ﬁsh from water and with a sharp knife make two cuts in the ﬂesh in each side but make sure you don’t cut the ﬁsh through. In a hand grinder add all the ingredients and grind together till you get a coarse paste of all ingredients. Divide the paste equally between all ﬁsh and put in the ﬁsh cavity. Start messaging your ﬁsh from inside with the paste and then from outside as well. Repeat with all ﬁsh. In a wide tray mix ﬂour with spices. Add the ﬁsh in the ﬂour mixture and cover the surface well. Fry you ﬁsh in hot oil, not deep but not very shallow, and don’t turn it to make sure you get a nice crust, just turn once for every side. Serve hot with some rice and a lot of lemon and tahini salad.
Herring Tahini Dip
Bosara Ingredients :
Ingredients For the Onions Topping (ta’aleya) :
• • • • • • • • • •
¼ kg fava beans 3 big onions 6 garlic cloves 1 cup parsley - 1 cup coriander 1 cup dill - 1 cup mint 4 spring onion 1 hot green pepper - 1 tsp cumin 1 tsp black pepper 1 tsp coriander - ½ tsp cinnamon A pinch of nutmeg - Olive oil
• • • • •
4 large onions, thinly slices 4 garlic cloves, ﬁnely chopped ¼ cup sesame A pinch of cumin Vegetables oil
Soak the fava beans in water over night Start with making the onion topping. Heat a good amount of vegetable oil. Fry the onions in it till golden brown. Two minutes before you remove it from heat add the cumin, garlic & sesame. Remove from heat and strain from any access oil. Keep the frying oil aside, it will be needed later. Now, in a large deep cooking pan add all your greens, onions, garlic and fava beans. Cover completely with water. Bring to a heard boil and let it boil until fava beans become very soft. Remove from heat and process in a mixer or food processor to reach a very soft consistency. Return back to heat and add all spices. Add ½ cup oil of the frying oil you used for the onions. Mix well and let it simmer slowly on low heat until it thickens and start to boil very softly. Remove from heat and let it cool for 15 minutes. Ladle in your serving plates and top with the onion topping you made earlier. Add some olive oil on top and serve cold or in room temperature.
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2 spring onion 2 garlic cloves 1 small green pepper 1 small red pepper The juice and zest of 2 lemons 1 tbsp vinegar 1 herring ﬁllet 2 tbsp tahini paste
Add all ingredients to a food processor and process till soft and well incorporated. Serve with bread as an appetizer.
From Scratch using . . .
the Best Ingredients
from my Kitchen to your Taste Buds
Candy Cupcakes offers a mouth watering Cupcakes.
You can have it plain,frosted or customized for special events : Birthdays, school events , gatherings , weddings , engagements , baby showers and any special event .that we would like to share it with you and make it the best ever . Orders made 2-3 days in advance , and one week if its a big event
Minimum Order is
12 CupCakes regular size, & 24 cupcakes mini size.
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SUNDRIED TOMATOES MUFFINS
BOUCHEES AUX ANCHOIS
GARLIC MINI PALMS
MINT & BASIL PESTO FETA BRUSCHETTAS
Sundried Tomatoes Muffins
Roasted Pepper & Feta Cake
BOUCHEES AUX ANCHOIS
• • • • • • • • • • • • •
2 cup all-purpose ﬂour 1 1/4 cups whole milk 1 cup cottage cheese - crumbled or shredded 1/2 cup mozzarella and roomy - Shredded (optional) 1 1/2 cups sun-dried tomatoes, ﬁnely chopped 1/2 cup spring onions - chopped 4 garlic cloves, minced 2 tbsp olive oil 2 eggs , beaten 2 tsp baking powder 1 tsp baking soda salt and pepper,to taste 1 tbs oregano
Sift the ﬂour, baking powder and baking soda through a sieve. Seasoning with salt, black pepper and oregano. In a pan, add the olive oil, then, cook in the spring onions and garlic until it starts giving out a nice smell. Allow to cool a bit. In another bowl, beat the eggs to make them ﬂuffy, then, add to the sautéed onions/garlic mixture. Combine this with the ﬂour mixture. Slowly add the cottage cheese, sundried tomatoes, mozzarella and parmesan, then keep mixing gently as you add milk little by little. Grease 12-mufﬁn pans with some butter. Preheat oven 190C , then ﬁll the mixture in the mufﬁn pans up to the brim. Bake for 20-25 minutes, and not more. Insert a toothpick in the center to make sure they are cooked. Once done, allow them to cool on the wire rack. Gently remove from the pan and serve immediately.
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2 cups all-purpose ﬂour 4 eggs 1 red bell pepper 150g feta cheese ½ cup black olives 1/3 cup olive oil 2 tsp baking powder 2 tsp dried oregano 5 tbsp milk butter (for greasing) pepper and salt
Roast the red pepper on the top of your ﬁre cooker until becoming black. Put in a kitchen plastic bag and close. Let it cool for 15 minutes before cleaning. Remove the black skin and wash the pepper. Cut it into small cubes. Meanwhile, beat the eggs with milk. Add in the oil, ﬂour, and baking powder. Seasoning with salt, pepper, and oregano. Add the roasted red pepper, cheese, and olives to the mixture. Pour the mixture into a greased loaf pan and bake in preheated oven (200C) until golden brown. Let it cool before unmolding.
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500g ready puff pastry ¼ cup milk 200g creamy cheese ¼ cup fresh cilantro, chopped ¼ cup fresh parsley, chopped 2 tbs chopped chives 1 tsp dry mint 1 garlic clove, diced Salt and pepper 1 can anchovy ﬁllets
Dust a clean surface with some ﬂour, then, roll out the puff pastry. Using a cookie cutter (the shape you like), cut the pastry, then, pass the knife in the middle carefully to make a circle without cutting. Place on baking sheet, brush with milk and bake in pre-heated oven (200C) until golden brown. Let cool completely before removing the circles from the middle. In a bowl, using a fork, smooth the creamy cheese. Add in the chopped herbs and garlic. Seasoning with salt, pepper and dry mint. Stuff the shells with this mixture. Garnish with rolled anchovy ﬁllets and sprinkle with some dry mint. Serve it cold.
Garlic Mini Palms Ingredients: • • • • • • •
2 cups all purpose ﬂour 75g soft butter ¼ cup olive oil ½ cup cold water ½ tsp baking powder ½ tsp salt ½ tsp pepper
• • • • • •
1 egg yolk 1 tbs roomy or parmesan cheese 6 garlic cloves, boiled and diced 1 tbs mustard 1 tbs basil (or parsley) Salt and pepper
Ingredients For the filling :
In your blender, mix all the ﬁlling ingredients and give a blend until obtaining a smooth paste. Keep aside. In a large sieve mix the rest of ingredients, and knead well until obtaining soft dough.Roll out the dough on a ﬂoured surface, cut using a knife, into rectangular strips (6-8 cm each). Brush each strip with one tablespoon of the ﬁlling. Roll from the two sides to give a palms shape.Cover and place in the freezer for 1 hour before cutting. Cut into small palms and place in a baking sheet. Bake in preheated oven for 15 minutes until golden.
Mint & Basil Pesto Feta Bruschettas
Ingredients (yields 6) :
• • • • • • •
Crusty Italian bread, 6 slices ¼ cup green mint leaves ¼ cup basil leaves ¼ cup olive oil 2 garlic cloves ½ cup feta cheese A pinch of black pepper
In a hand grinder add greens, garlic and olive oil. Grind well till the mixture is ﬁne enough. Add feta cheese and continue grinding. Drizzle the bread slices with some olive oil. Grill on the grill and then set aside to cool for a couple of minutes. Spread the cheese mixture over the bread slices. Garnish with some basil leaves and serve to your guests in a rustic serving plate.
• • • • •
Anchovies Stuffed olives Cheddar slices Brown toast Some tooth picks
Using a cookie cutter cut the toast and cheddar in the same size and shape. Lay one piece of cheddar over the toast. Roll one anchovy around one olive. Top the toast with it and stick together with a tooth pick. Serve in room temperature in a lovely serving plate to please your guests.
VOLS AU VENT
Ingredients : • • • • • • • • •
700g ready puff pastry ¼ cup milk 150g feta cheese 1 tomato, peeled and chopped ½ green bell pepper , chopped 1 tsp oregano 3 tbs olive oil 4 crab sticks Salt and pepper
Method : Dust a clean surface with some ﬂour, then roll out the puff pastry (it should be thick 6 cm above). Using a cookie cutter (ﬂower shape), cut the pastry as ﬂowers, then pass the knife in the middle carefully to make a circle without cutting. Place on baking sheet, brush with milk and bake in pre-heated oven (200C) until golden brown. Let cool completely before removing the circles from the middle. In a bowl, using a fork beat the feta cheese. Add in the olive oil, tomatoes, pepper. Seasoning with salt, pepper and oregano . Stuff the shells with this mixture. Garnish with crab slices and sprinkle with some oregano.
Ingredients : • • • • • •
Smoked Salmon Cappers Some Mayonnaise Some Dill A squeeze of lemon juice Brown toast
Method : Mix the mayonnaise with dill and lemon juice. Set aside. Use a cookie cutter to make any shaped you like of you toast. Spread some of the mayo mixture on top of the toast. Add a generous amount of smoked salmon on top. Add a tiny dollop of mayo mixture and top it with a piece of caper. Serve in room temperature and make sure you serve it in a pretty serving plate
Ingredients : • • • • • • • • • •
2 cups ﬂour 1 cup ﬁnely grated yellow cheddar 2 tbsp fresh thyme ½ cup olive oil 1/3 cup water 1 egg yolk 1 tsp paprika 2 tsp garlic powder 1 tsp onion powder A pinch of salt & black pepper
Other Ingredients :
Caviar (any kind you like) 1/3 cup cream cheese 1 tbsp ﬁnely chopped pickled cucumbers A pinch of salt
Method : Mix all dry ingredients and spices with the cheddar and set aside. Mix all wet ingredients. Make a whole in the middle of dry ingredients and start poring in the wet ingredients and mixing with the tip of your ﬁngers till everything gets incorporated. You will feel at ﬁrst that your dry ingredients are too much for the amount of liquid you put in but don’t be tempted to add more liquid. Just kneed and it will come together very smoothly. Dust a clean surface with some ﬂour and roll out your dough. Cut any shapes you like and bake in low temperature until the edges start to turn golden. Set aside to cool completely. To make your cream cheese topping mix the cream cheese with the ﬁnely chopped pickled cucumbers. You can add some milk or cream if you ﬁnd your cheese to be too thick. Mix in a pinch of salt and transfer the cream cheese to a piping bag. Add the some cream cheese on top of your cheese cracker and over it dollop some caviar. Make sure the serving is looking just as beautiful as those yummy crackers.
Ingredients (yields 6) : • • • • • • • •
3 hard boiled eggs Smoked Salmon Capers 1 tbsp mayonnaise ½ tbsp mustard Some chopped dill A pinch of salt A pinch of black pepper
Cut your hard boiled eggs in half and take out the yolk. Mix the yolk with mayo, mustard, dill, salt & pepper. Stuff your eggs with the yolk mixture and top with a piece of smoked salmon and a piece of capper. Serve in room temperature and make sure you serve in a pretty dish maybe garnished with some greens.
FLAKE SWISS ROLL
TAHINI MUG CAKE
JELO CREAM FRUIT SALAD
DOLCE DE LECHE
ORANGE ZESTED RASPBERRY CREAM CUPS
Flake Swiss Roll Ingredients: • • • •
5 ﬂake chocolate bars 2 cups whipping cream ¼ cup powder sugar 200 gm semi sweet chocolate - ¾ cup cream
• • • • • •
5 egg whites / 5 egg yolks 1 cup powder sugar, divided in ½ cups 1 cup ﬂour, sifted 1 tsp baking powder ¼ tsp salt - ½ tsp vinegar 2 tsp vanilla essence - 4 tbsp water
Ingredients the Sponge Cake :
Heat your oven and then butter and ﬂour a non-stick rectangular baking sheet. Set aside. And Start by making the sponge cake. Transfer the egg whites to a bowl. Add the vinegar and salt. Start beating your egg whites using the whisk attachment in your mixer. Once it starts getting foamy add ½ cup sugar gradually and continue beating till stiff peaks form. Set aside. In Another bowl, add the egg yolks and sugar, start beating hard until the yolks turn very pale in color and creamy in texture. Add the ﬂour and continue to beat till it’s very well incorporated. Add the vanilla and water and beat some more. Now start folding the whites into the yolks. Take just ¼ cup of egg whites and fold it very gently and slowly into the egg yolks. Repeat this step till yolks mixture and white are well incorporated. You should be very careful with this step and work very slowly. Fold and do not mix to maintain the volume you got from the egg whites. Transfer your batter to the baking sheet your buttered and ﬂoured. Lower the heat in your oven and bake the cake till fully baked. Make sure you do not over bake your cake.Once the cake is about to be out of the oven bring a clean towel and wet it. Squeeze any access water of it and spread it on a
Tahini Mug Cake Ingredients: • • • • • • •
4 eggs 4 tbs tahini sauce ½ cup light brown sugar 2 tbs all purpose ﬂour 4 pieces of milk chocolate 150g dark chocolate Pinch of salt
Grease six coffee cups with some butter and sprinkle with some ﬂour. Mix the dark chocolate with tahini sauce and melt in a Marie bath until becoming homogeneous. In a sieve, beat the eggs with light brown sugar until becoming ﬂuffy and doubling of volume. Add in the ﬂour, tahini and chocolate melt. Mix well. Full the 2/3 of the coffee cups with this mixture, Push in every cup a piece of milk chocolate. Bake in preheated oven (170 C) for only 10 minutes not more. Serve it immediately with ice cream (like molten cake) . clean surface. Remove the cake from the oven and immediately take off the pan into the wet clean towel. Start rolling the cake using the towel. One it’s all rolled out seal the edges of the towel and transfer to the fridge. Let the cake set, cool and take on the roll shape. It will need up to 30 minutes or an hour even. Whip your cream with powder sugar and set in the fridge. Heat the cream and poor over chocolate to prepare the chocolate ganach. Set aside. Prepare ﬂake bars and set aside. Remove the cake from the fridge and take out the towel. You’ll notice your cake is not cracked at all and maintaining the roll shape. Carefully open the roll and stuff with whipped cream and ﬂake chocolate. Cover the cake fully with chocolate ganach and garnish with more cream and ﬂake chocolate on top. Cool in the fridge for an hour and serve to your happy guests.
Tiramisu Ingredients: • • • • • • • • •
500g lady’s ﬁngers biscotti 1 cup hot strong coffee 1 tsp vanilla extract 500g mascarpone cheese 4 eggs 1 ½ cups sugar 1 tsp lemon zest ½ cup unsweetened cocoa powder Pinch of salt
Classic Chocolate Fudge Cake Ingredients:
• Softened butter for greasing pans • ¾ cup unsweetened cocoa powder, plus some more for pans • 1 ½ cups ﬂour - 1 ½ cups sugar • 1 ½ tsp baking soda • 1 tsp baking powder - ½ tsp salt • 2 large eggs • ¾ cup buttermilk - ¾ cup warm water • 3 tbsp vegetable oil • 1 tsp vanilla essence
Ingredients Chocolate Ganach:
• 200 gm chocolate (according to preference dark, semi sweet or milk chocolate) - 1 cup cream
Separate the egg yolks from the whites. In a large bowl, beat the egg yolks with sugar and lemon zest until the mixture double of volume and becomes white. Add in the mascarpone cheese and salt. Beat the egg whites until obtaining a meringue. Add to the mascarpone mixture and mix gently. Pass the lady’s ﬁngers in the hot coffee mixed with vanilla, and place as a layer in the tiramisu cups. Pour a layer of mascarpone cream. Sprinkle with a large layer of cocoa. Repeat another time the same last procedure until ﬁlling the cups. Garnish with Cocoa powder. Chill for at least 6 hours before serving.
Preheat oven and butter your baking pan. Dust the pan with cocoa. Set aside. Sift cocoa, ﬂour, sugar, baking soda, baking powder, and salt into the bowl of your mixer. Beat on low speed until just combined. Raise speed and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, and completely lump-free. Pour batter into baking pan and bake in low heat. It’s recommended that you don’t bake this cake thoroughly, it is much better if you keep it a bet moist in the center. Set aside to cool. To prepare the chocolate ganach, chop chocolate very ﬁnely and transfer to a bowl. Bring cream to a soft boil. Remove from heat and pour over the chocolate. Mix until chocolate has melted completely. Set aside to cool for a couple of minutes. Pour ganach over the cake till it’s completely covered. Let it rest for 30 minutes to allow the ganach to set well on the cake and serve with some vanilla ice cream or crème fresh.
Jelo Cream Fruit Salad Ingredients: • • • • • • •
Mixed fruits, any mix you like Simple syrup 1 pack strawberry jelly (or any berry you like) ½ cup yogurt 1 cup whipping cream 1 tsp vanilla 1 tbsp powder sugar
Ingredients: • • • • • • • •
100g dark chocolate, chopped 100g butter, softened ¾ cup sugar 2 eggs ¼ cup roasted hazelnuts, chopped ½ cup all purpose ﬂour ¼ cup cooking cream 50g dark chocolate, chopped
Dissolve the jelly in some hot water till no lumps are left. Cut your fruits and mix with some simple syrup. Whip the cream with vanilla and powder sugar. Divide the fruits between your serving cups. Set aside. Mix the cream, cooled jelly and yogurt together. Pour over the fruit and let it set in the fridge. Serve with more whipped cream on top.
Grease a square cake pan. Then, preheat the oven on 180C. Place chocolate and butter into a bowl, heat on Marie bath until melting. Stirring until smooth and Set aside to cool slightly. Stir in sugar and eggs, then, fold in hazelnuts and ﬂour. Pour mixture into the cake pan and bake for 10-15 minutes or until a skewer inserted in to the centre has moist crumbs clinging. Stand in pan for 10 minutes. Unmold, and cut as bars… You can sprinkle with additional icing sugar or drizzle with chocolate sauce.
Dolce de Leche Banana Cups
Orange Zested Raspberry Cream Cups
To prepare dolce de leche add the condensed can in a cooking pan ﬁlling with boiling water. Let it boil for at least 3 hours making sure you add more water every now and then. Once the time is over remove from heat and let the can cool completely before you open it. When you open it you’ll notice the condensed milk took a caramel color and got a lot thicker. Now here you have the most delicious dolce de leche.
Mix ¼ cup powder sugar with the raspberry purée. Add in the orange zest and set aside.
• • • • • •
1 can condensed milk 6 bananas 2 cups whipping cream 1 tsp vanilla Any sponge cake you like Some dried bananas for garnishing (optional)
Whip the cream with sugar and vanilla. Set in the fridge. Cut the cake in small cubes and slice the bananas. Start layering your cups, add some cake in the bottom. Cover it with dolce de leche. Add some banana slices, more dolce de leche and then some cream. Drizzle the top with some more dolce de leche and serve cold.
• 2 cups cream • 2 cups raspberry purée (frozen or fresh raspberries puréed in the mixer and strained) • ½ cup powder sugar, divided into ¼ cups • The zest of one orange ﬁnely grated
Whip the cream with the other ¼ cup of powder sugar till soft peaks form. Take ¼ cup on the raspberry purée and fold it into the whipped cream. The folding should be very slow and gentle to avoid deﬂating the whipped cream. Keep repeating the process until all raspberry purée gets folded into the whipped cream. Divide the cream mixture between your serving cups. Garnish with some orange zest. Due to the sensitivity of whipped cream this dessert doesn’t hold well in the fridge or over night so better serve it immediately. The recipe can be done with any kind of berries you like. Follow the same steps and you’ll have great results.
Ingredients : • 2 cups Digestive crackers crumbs • 6 tablespoons butter, melted • 1 tsp cinnamon
Ingredients For the lemon Filling : • • • • • • • •
3 eggs yolks (save the whites for the meringue) 1 1/2 cups sugar 3 tablespoons corn ﬂour 3 tablespoons cornstarch 1 1/2 cups water 2 tablespoons butter 2 teaspoons ﬁnely lemon zest 1/3 cup lemon juice
Ingredients For the Meringue : • • • •
3 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 6 tablespoons sugar
Method : In a small mixing bowl, combine the crumbs, butter, and sugar. Divide this mixture between the jars and press the mixture on the bottom, creating a crust. Set aside. Meanwhile, in a medium saucepan, combine the sugar, ﬂour, cornstarch, and a pinch of salt. Gradually stir in the water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Slightly beat egg yolks with a fork. Temper the mixture with the eggs by gradually stir about 1 cup of the hot ﬁlling into the yolks. Pour egg yolk mixture into hot ﬁlling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Gently stir in lemon juice. Keep aside. In a large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.
Fill each of the jars about 2/3 way with the lemon mixture. Using a piping big, spread meringue over warm curd, all the way to the edge of the jar. Using a kitchen torch, brown the edges of the meringue to harden and caramelize. Chill in refrigerator for 3 to 6 hours before serving
Ingredients : • • • • • • • • •
300g dark chocolate 200g butter 3 egg yolks 2 eggs ½ cup sugar 1 cup all purpose ﬂour 1 tsp instant coffee 1 ½ tsp baking powder Raspberries and frosting for garnish.
Don’t forget to try the Fudge cake
Mix the chopped dark chocolate with the butter and instant coffee. Melt it on the top of a Marie bath until becoming smooth. Let cool for 30 minutes aside. Meanwhile, beat the eggs with sugar until becoming ﬂuffy, doubling of volume and having a white color. Add in the sifted ﬂour with baking powder. Mix well. Pour in the choco- coffee melt. Pour in a greased cake pan and bake in preheated oven for 55 minutes exactly. Let cool before unmold. Garnish with raspberries and frosting or simply sprinkle with icing sugar.
Fresh from the oven
ASSIA’S SPICED GHORAYEBA Don’t Miss Eid Sweets
MOROCCAN MARBLED BARS
ALMOND CHOCOLATE DATES
LUKUMS Lemon Turkish Delight
KAAHK . . .
LUKUMS ROSE PETALS
Assia’s Spiced Ghorayeba
Ingredients: • • • • • • •
2 eggs 1 cup sugar 100 ml oil 3 cups all purpose ﬂour 1 tsp baking powder 1 ½ tsp spices mix Additional sugar for dusting
• • • • • • •
1 tsp cinnamon 1 tsp cardamom powder 7 cloves 2 anis stars 1 tsp pepper ground 1 lemon skin, dried 1 orange skin, dried
Moroccan Marbled Bars
Almond Chocolate Dates
• 500g peanuts, skin removed • 1 tbs vanilla extract • ½ cup golden honey • 400g dark chocolate, melted • 100g white chocolate, melted
• Dates • Almonds • Dark Chocolate or any other chocolate you prefer • Some butter
Ingredients Spices mix :
First, blend all the spices in your spices grinder until obtaining a smooth mixture that you can keep in your freezer for months. In a bowl, beat the eggs with sugar until becoming homogenous. Add in 1 tsp of spices mix, oil, and baking powder. Continue beating and add the ﬂour gradually until obtaining non-sticky dough. Form small equal balls from the dough, roll it in sugar, and garnish with silver sprinkles.Bake in preheated oven on 180C for 15 min. Let cool completely before removing from the baking sheet. Serve it.
In a frying pan, fry the peanuts in hot oil for few minutes until lightly golden brown. Let cool completely. Blend the fried peanuts to powder, add in the honey, vanilla extract, and mix well.Mold a baking pan with parchment paper and pour the peanut mixture on. Cover with another sheet of parchment paper; roll the peanut mixture between the two sheets until obtaining a rectangle. Remove the ﬁrst paper sheet and pour on the top of peanuts mixture half quantity of melted dark chocolate.Chill for 15 minutes in the freezer. Carefully, turn the peanut mould, and remove the last paper sheet.Pour on the rest of melted dark chocolate. Chill for 15 minutes in the freezer. Using a piping bag, marble the peanut’s mould, with the melted white chocolate. Chill until chocolate becomes hard. Cut using a knife into equal bars. Keep in the fridge until serving.
Using a paring knife open your dates and remove the pit. Stuff all dates with almond, one almond each. In a water bath melt chocolate with some butter. Dip the date into the melted chocolate till fully covered. Lay on a baking sheet covered with parchment paper and let the chocolate set and harden in the fridge. Arrange dates on a pretty serving dish and serve with Turkish or Arabian coffee.
Date Truffles Ingredients : • • • • •
1 kg date puree (agwa) 100 gm melted butter 1 tbsp cinnamon ¼ tsp nutmeg ¼ tsp ground cloves
Ingredients Garnishing : • • • •
Nuts Sesame Coconut Coco
In a food processor add all ingredients. Process very well till all ingredients are combined. The date mixture should be very soft without any lumps.Start shaping dough into balls. You can use a 1 tbsp measure to make sure all balls are the same size.Cover date balls with nuts, sesame, coconut and coco. Arrange in a nice box and treat your family and guests to the most delicious date trufﬂes ever.
Chocolate Frosted Ghorayeba
Ingredients: • • • • • •
2 ½ cups all purpose ﬂour 1 cup soft butter (room temperature) 1 cup icing sugsr 2 tsp vanilla extract Pinch of salt 1 cup chocolate vermicelli
• • • • •
½ cup soft butter 1/3 cup cocoa powder ½ cup icing sugar 4 tbs milk ½ tsp vanilla extract
Ingredients for Chocolate frosting :
In a large bowl, beat the butter with sugar and vanilla until obtaining a creamy batter. Add in the salt, ﬂour and form a non-sticky ball. Form equal small balls from the dough (the size of an apricot) and roll into the vermicelli chocolate. Place in oiled baking sheet and make a heel using your ﬁnger or a teaspoon in the middle. Bake in preheated oven for 10 minutes (180C). Remove from the oven, re-make the same heel deeply, and re-bake for additional 8 minutes. Let cool completely before ﬁlling with the frosting. For the frosting, beat the butter with the vanilla. Add in the sugar and cocoa powder gradually without stopping the beat.Add the milk and mix well. Pour it in a piping bag and frost the ghorayebas with. Treat yourself.
Sablés flowers Ingredients:
• 140g unsalted butter, at room temperature • 1/2 cup sugar • 1 large egg, at room temperature • 2 cups all-purpose ﬂour • Apricot jam • White and dark chocolate, melted • Some walnuts
Put the butter in a bowl. Add the sugar and beat until thoroughly blended into the butter. Add the egg and continue beating, until the mixture is smooth and satiny. Add the ﬂour all at once, then mix until the dough forms clumps and curds and looks like streusel.Turn the dough out onto a work surface and gather it into a ball. Divide the ball in half, shape each half into a disk, and wrap the disks in plastic. If you have the time, chill the disks until they are ﬁrm, about 4 hours. If you’re in a hurry, you can roll the dough out immediately. Preheat the oven to (180°C). Line two baking sheets with parchment paper.Working with one disk at a time, roll the dough out on a lightly ﬂoured surface until it is between 4 and 7 mm thick. Using a ﬂower cookie cutter, cut out as many cookies as you can, and place them on the lined sheets, leaving about 1 2 cm space between them. Bake the cookies for 8 to 10 minutes, or until they are set but pale. Transfer the cookies to cooling racks to cool to room temperature.Stick each two cookies with jam then garnish with melted chocolate and walnuts.
Ingredients for Filling :
• • • • • • • • •
4 cups sugar 4 cups water 1 cup cornﬂour 3 tbs gelatin powder 1 tbs lemon juice 1 tsp tartar cream powder 1 tsp lemon essence 5 drops yellow food coloring Icing sugar for dusting
It is preferable in this recipe to use a cooking thermometer. In a saucepan, heat the sugar with 2 cups of water only, until sugar dissolve completely.Let the syrup boiling on medium heat for 25 minutes or until reaching 110C.Add the lemon juice and keep on low heat until preparing the rest of ingredients. In another saucepan, mix the corn ﬂour with tartar cream and gelatin powder. Add in the rest of water and beat well. Heat the mixture and stir continuously, until obtaining a thick mixture.Pour the bellowed mixture into the syrup and mix well (use a blender if you feel that you cannot smooth the mixture). Let the mixture boiling, stirring from time to time, until reaching 110C or until golden.Add the lemon extract and food coloring. Stir well. Pour the mixture in a pan covered with parchment paper. Chill it for at least 6 hours. Unmold and cut into small parts, dust with icing sugar.Treat yourself.
Lemon Turkish Delight (Lukums)
• • • • • • • • • •
3 cups semolina ﬂour 1 ¼ cups melted butter 1 ½ cups all purpose ﬂour 3/4 cup milk powder 1/4 cup oil 3/4 cup orange blossom water 1/2 tsp yeast 1/2 tsp ma7lab ( syrian aroma ) 1 tsp of anis powder 1/4 cup sugar
• • • •
250g dates paste 1 tsp cinnamon 5 tbs melted butter ½ tsp cloves powder
Mix semolina with melted butter until obtaining sandy mixture. Let rest for 2 hours (a least) . Dissolve the yeast in the orange blossom water. Add the dry ingredients to semolina mixture. Pour in the oil, orange blossom water, and yeast.Mix well and keep aside. Mix the ﬁlling ingredients together until becoming smooth. Form equal balls from the date’s ﬁlling, in the same time form balls (the double size of date’s balls) from semolina dough.Fill the semolina balls with dates ﬁlling, push in Maamoul shaper the give them a nice shape, then place in a sheet covered with parchment paper without adding any fats.Bake in medium oven until lightly golden brown from the bottom.Let cool completely. Sprinkle with some icing sugar before serving (optional) .
Ingredients : • • • • • • • • • • •
1 ½ cups all purpose ﬂour 1 cup brown sugar 1/3 cup tahini sauce 2 tbs oil (preference sesame oil) 1 tbs honey 1 ½ tbs cornstarch 1 tsp baking powder ½ tsp baking soda 1 large egg Pinch of salt 2 tbs sugar
In a large bowl, sift the ﬂour with cornstarch, baking powder, and baking soda together. Add in the salt and keep all aside. In another bowl, mix the sugar with honey, egg, and tahini sauce. Add in the oil and mix all until obtaining a smooth mixture. Pour the previous mixture to the dried ingredients one. Mix well. Form small equal balls from this dough, pass in sugar, and place in an oiled baking sheet. Bake in medium oven (180C) for 10 min, until golden brown. Serve it.
Classic French Truffles
Moroccan Coconut Rich Bonds
Rose petals Turkish Delight (Lukums)
• • • • • • •
300g dark chocolate (70%) 1 tbs milk 40 ml whipping cream 125g icing sugar 100g butter 1 cup unsweetened cocoa powder 2 egg yolks
In a bowl, grate the chocolate or cut into small pieces. Pour in the milk then heat on low ﬁre until melting.Add in the butter and simmer until melt. Add the cream and stir. Beat the egg yolks and add to the mixture. Remove from the heat, and add the sugar to mixture. Mix well. Pour the mixture in a pan. Chill for 6 hours at least until becoming hard.Using a spoon take a quantity from the hard mixture. Roll between your hands to form cute trufﬂes. Pass in cocoa powder and place in a serving dish.Treat yourself.
• • • • • • • •
300g ﬂour 140g sugar 140g butter 1 tsp of baking powder 1 large egg 2 tbs of oil 1 cup apricot jam 2 cups coconut powder
Beat the butter with sugar until sugar dissolve and the mixture becomes ﬂuffy. Add in the egg, and oil. Mix well. Add the ﬂour and baking powder. Knead until obtaining nonsticky dough.Form equal balls from this dough, using a 1/2 tsp and place in oiled baking sheet. Bake in medium oven for 15 min. Let cool completely. Deep the cookies balls in the apricot jam to cover the whole cookie. Stick two cookies together then sprinkle with coconut.
• • • • • • • • •
4 cups sugar 4 cups water 1 cup cornﬂour 3 tbs gelatin powder 1 tbs lemon juice 1 tsp tartar cream powder 1 tsp rose essence 5 drops pink food coloring Icing sugar for dusting
It is preferable in this recipe to use a cooking thermometer. In a saucepan, heat the sugar with 2 cups of water only, until sugar dissolve completely.Let the syrup boiling on medium heat for 25 minutes or until reaching 110C.Add the lemon juice and keep on low heat until preparing the rest of ingredients. In another saucepan, mix the corn ﬂour with tartar cream and gelatin powder. Add in the rest of water and beat well. Heat the mixture and stir continuously, until obtaining a thick mixture.Pour the bellowed mixture into the syrup and mix well (use a blender if you feel that you cannot smooth the mixture). Let the mixture boiling, stirring from time to time, until reaching 110C or until golden.Add the rose extract and food coloring. Stir well. Pour the mixture in a pan covered with parchment paper. Chill it for at least 6 hours. Unmold and cut into small parts, dust with icing sugar. Treat yourself.
COOKIES Ingredients : • • • • • • • •
2 cups ﬂour 1 cup yellow cornmeal A pinch of salt 1 cup soft butter ½ cup sugar ½ teaspoon ﬁnely grated orange or lemon zest 2 large eggs, separated ½ tsp vanilla essence
In a bowl, whisk together ﬂour, cornmeal, and salt. Beat butter and ¼ cup sugar with mixer on medium speed until pale and ﬂuffy, about 2 minutes. Add orange zest and egg yolks. Mix well. Reduce speed to low. Add ﬂour mixture, and mix until just combined. Use a ½ tbsp to measure the cookies equally and form into balls. Whisk the egg whites until it starts to get frothy. Prepare a ball of caster sugar. Dip your dough balls in the egg whites and then in the sugar, make sure it's fully coated. Press with your thumb to make a small hole in the middle of the cookie and bake in low heat. Prepare a baking sheet lined with parchment paper or a silicon mat and lay your cookies over it. It's important to use either parchment paper or a silicon mat in this recipe because the sugar will form some caramel in the bottom and it will stick to the baking sheet. Once the edges start turning golden remove from heat and carefully transfer to a cooling rack. Don't panic if your cookies cracked, it is supposed to crack so don't worry :) When the cookies are completely cooled add any kind of jam you prefer in the whole in the middle.
CINNAMON JAM FLOWERS
Ingredients : • 3 cups ﬂour • 1 cup powder sugar • ¾ cup butter or margarine • 2 eggs • 4 tbsp cinnamon • 1 tsp baking powder • 1 tsp vanilla essence • A pinch of salt • Any jam you like, I used home made apricot jam
Beat butter and sugar until very pale in color and creamy in texture. Add the egg and vanilla essence. Continue beating until very well incorporated. Mix dry ingredients together and sift over the butter mixture, mix well until fully incorporated. You should have a very soft dough that doesn't stick, if it does stick then add some ﬂour till it doesn't. Leave your dough to rest in the fridge for 15 minutes before you start working on it. After refrigerating, roll out your dough and cut out any shapes you like. Bake in very low heat and then let it cool completely before you start adding the jam on top.
(Egyptian Sugar Margarine Cookies)
Ingredients : • 1 ½ cups margarine • ¾ cup powder sugar, sifted • 3 ½ cups ﬂour, sifted • 1 egg white • ½ tsp vanilla essence
Beat your margarine until ﬂuffy and light in color. Gradually add the powder sugar while you continue to beat. Mix the vanilla essence with the egg white and add to the mixture, beat will. Start adding your ﬂour gradually until a soft nonsticky ball of dough is formed. Let your dough rest in the fridge for 30 minutes and then start shaping it into small balls. Lay your dough balls on a baking sheet and garnish the top with little sugar balls or nuts. Bake in very low heat and remove from the oven just when the edges start turning golden yellow. Make sure you don’t move it at all until it’s completely cooled otherwise your cookies will break. Tip: When making the dough balls use a ½ tsp measuring spoon to measure the amount of dough you use. This will ensure that all you cookies are the same exact size.
Ingredients : 1 cup butter, softened in room temperature 1 cup sifted powder sugar 4 eggs 1 tsp vanilla 2 cups ﬂour 2 cups rice ﬂour or corn starch ¼ tsp salt
In your electrical mixer cream the butter and sugar until very light in color and creamy. Mix your eggs with vanilla and add to the creamed butter and sugar. Mix very well till combined. Mix dry ingredients (ﬂour, starch, salt) and add setting your mixer on very low speed. Mix just until incorporated and add ﬂour if you felt that your dough is still sticky, you need a very soft dough that does not stick to your ﬁngers at all, BE CAREFUL not to over mix. Take out your dough and leave it to cool for 10-15 minutes in the fridge just to help you dough hold up. After the dough has cooled start shaping it in the form of very small balls, you need them to be the same size. You can use a ½ tsp measuring spoon to measure the amount of dough for the balls. Bake in very low heat. It will take very short time to bake; you need it to be just light golden around the edges. Let it cool completely in your baking sheet before taken out.
CHOCOLATE SHORT BREAD COOKIES Ingredients : 1 ½ cups ﬂour ½ cup coco powder ½ cup powder sugar A pinch of salt 200 gm softened butter 1 tsp vanilla essence 100 gm white chocolate or colored chocolate
Cream butter, vanilla and sugar until very light in texture and pale in color. Sift dry ingredients together and add to the butter, mix very lightly, just until incorporated. Leave the dough in the refrigerator for almost 20 minutes just to help it hold together. It all depends on the whether when it comes to cookie dough. Roll your dough to about 1 1/2 cm thickness and cut into any shapes you like. Bake in low temperature for about 10-12 minutes max. Remove from oven and let cool completely before you start moving them otherwise, your cookies will break. Drizzle with chocolate and set aside for the chocolate the harden a bet. Store in an air-tight container to maintain freshness.
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