KINGS' AL
SCHOOL
BARSHA
VOL 2
Kings' Community Recipe Book A
COLLECTION
INTERNATIONAL SUBMITTED FAMILY
BY
&
RECIPES
THE
KINGS'
FOR
INTERNATIONAL
DAY
2022.
SUPPORTED RED
OF
JONES
BY
RADISSON
THE
SILICON
GROCER
OASIS
Cont 1.
ALOO
2.
NEW
3.
ROJAK
4.
PASTA
AL
5.
WELSH
CAKES
6.
DAL
(POTATO)
YORK
SAMOSA
STYLE
PIZZA
PESTO
MAKHANI
7.
TABBOULEH
8.
COTTAGE
9.
KOSHARI
PIE
10.
BATTERED
11.
KISHKEH
12.
MEAT
13.
KAALI
14.
BRIGADEIRO
15.
FRUIT
16.
TRES
17.
ALUBIAS
18.
PANCAKES
COD
WITH
CHIPS
STEW
DAL
AND
GOSHT
NUT
LECHES
CON
SCONES
CAKE
ARROZ
tents 19.
LAGAN
20.
IRISH
21.
FATTET
22.
LUQAIUMAT
23.
SODA
24.
CHICKEN
25.
BANITSA
26.
ALGHRAIBAH
27.
PLOV
28.
SHABJAHANI
29.
POUNDED
30.
MUHAMMAR
31.
DATES
32.
KEFTA
33.
ZAATAR
34.
COCONUT
35.
CHICKEN
SEEKH
STEW
HUMMUS
BREAD
WHITE
BI
WITH
PISTACHIO
FILLING
MURGHI
YAM
AND
HANDI
AND
RICE
DI
EGUSI
SOUP
KHEER
SANIYEH
MANAKEESH
AND
PANDAN
SHAWARMA
AGAR
36.
MACHBOUS
37.
MUTTON
38.
RIZ
39.
MIXED
40.
NYAMA
41.
FALAFEL
42.
KALB-EL-LOUZ
43.
MOLOKHEYA
44.
VARIOUS
45.
FUL
46.
TARTIFLETTE
47.
PASTEL
48.
BASBOUSA
49.
COLOURFUL
50.
MAHSHI
51.
CHOLA
52.
MEAT
B
NIHARI
HALEEB
GRAVY
(RICE
PUDDING)
POUTINE
CHOMA
CHINESE
DUMPLINGS
MEDAMES
DE
NATA
NOODLES
CRUMB/
BHATURA
SAMBOUSA
EGYPTIAN
STUFFED
CABBAGE
"The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture."
-Michael Pollan
"مشاركة وجبة الطعام مع اآلخرين تحوله من عملية تناول الطعام فقط إىل طقوس أسرية "و إجتماعية و ثقافية - Michael Pollan
Jamie Dayment Head of Food Technology I
HAVE
FOUR
BEEN
WITH
YEARS.
I
HOSPITALITY IN
THE
IN
I
SECONDARY
HAVING SCHOOL
OF
THE
STUDIED
WENT
FOOD
COMMUNITY
LEARNING
A
REAL
EXTENSIVE
EXPERIENCE OUR
A
EXPERIENCE CHILDREN,
AND
RICH FOR
THE
SUBJECT
AREA.
AND
TO
ENRICH
ME
TO
IN
AND
REAL
OUR
FUTURE
ON
THEM OF
TO
OUR
MY
OUR
OF
TO
WORK MANY PGCE BE
A
NUTRITION.
AND ME
TO
FOR
FOR
AND
LIVE
FOR
IN
TRAINED
ALLOWS
INDUSTRY
INSPIRING
BECOME
WENT
STUDY
HIGHLIGHT
ENABLES
NOW
DEGREE
AND
TO
THAT
DEPARTMENT
PROVIDING
A
PREPARATION
INSPIRE
LEAD
ON
OPPORTUNITY
IS
FAMILY
SUCCESSFULLY
EDUCATION
CHALLENGE,
HAVING
FOR
INDUSTRY
LATER
TEACHER
KINGS'
MANAGEMENT
HOTEL
YEARS.
THE
WORK
IN
TO STUDENTS
MINE.
A
Cliodhna Lafferty Teacher of Food Technology I
JOINED
FIRST IN
CLASS
HOME
HAVING
TO
THE
LOVE
WITHIN
IN
IN
(GALWAY) FOR
SUNNY AS
A
AND
THE
4
SEVERAL
THE
THEIR
SKILLS
AND
PRODUCE
YEARS,
OF
AMAZING
END
FOOD
CONTINUE
OF
MY
STUDENTS
ARE
PASSION
EATING
ABLE
OF
OUT
MINE!
IN
TO
OFFER.
EAGER
TO
THAT
I
AM
TRY
NEW
AND
FLAVOURS.
OF
NEW
RECIPES
DISCOVERED CREATING DEFINITELY LIST!
I
THE
DISHES THE
TO
IDEAS
RESTAURANTS
HAS
ALWAYS
MOVE
TECHNOLOGY.
CREATIVE
AMAZING DUBAI
THE
PRODUCTS.
IS
ENJOY
OF
TEACHING
MADE
THEY
DEVELOP
A
EDUCATION
AFTER
TALENTS
WHEN
HOLD
UNIVERSITY
I
FOOD
HIDDEN
TO
TO
I
LANGUAGE
YEARS.
EAST
CLASSROOM
USE
IRISH
OF
NATIONAL
FOR
MIDDLE
2021.
BACHELOR
TEACHER
SEEING THE
SEPTEMBER
HONOURS
ECONOMICS
IRELAND
CAREER
I
TEAM
STUDIED
IRELAND IN
THE
I
SOME
HAVE
THROUGH
THIS ON
COOKBOOK MY
TO-MAKE
ARE
Thierry Lead Culinary aka Executive Chef
CAN
YOU
SHOW
ABOUT
SHOWS, THAT
SWITCH
TOGETHER, IN
EASY.
IT
THE
PAN.
PREPARATION
OVERALL
MY A
HOURS.
IS
THE
ARE
HAVE
HANDWRITTEN
LOT
THE THE
RECIPES
IS
YOU
THAT
AND
COOKING
20%
WANTS DON’T WILL ++
OF
THAN
10
THE
BECOME
LOOK
BE
AT
THE
WORKING WRITE
LEARNING.
BOOKS
HOME,
I
TO
ALWAYS
YOU’RE
AT
AND
AND
NOT
LAST
THESE
THIS UP
FINAL
A
JOURNEY.
PARTYING!
MORE
IN
THINKING
WHO
THAT
SEE
STUFF
CHEF
HARD.
THAT
FIND
THROWING
OF
JUST
WORK
RECIPES
PROBABLY
A
NOT
YOU
TOSSING
ANYONE
REMEMBER
DOWN
I
IS
AND
PREPARATION
FIRST,
OTHERS
JUST
ADVANCE.
FOR
WHILE
A
TV
ON?!
BEING
PART
FOOD
ADVICE
CHEF
IN
IS
AND
INVOLVES
PLATING
THE
COOKING
EVERYONE
DOWN
AND
ON
AND
NEED
OF
EVERY
NEW
INSPIRATION, BACK
TO
THAT’S IDEA
I
GO
THEM.
WHY
OF
RECIPE
TIME
THE
I
LOVE KINGS'
BOOK!
THE
Mthulisi Moyo Head Chef
"I
LOVE
ARE IT
COOKING
LIKE
WILL
MY
MOYO
CHILDREN,
OPPRESS
DIFFERENT
TOURISM
AFTER AS
A
I
CAN'T
OTHERS.
HIS
CHEF
APPRENTICESHIP OF
CREATIVITY.
CHALLENGE
STARTED
APPRENTICE
FOR
CHEF
FIRST
POSITION AZURA
IN
AT
BENGUERRA
HIS
PASSION
DUBAI
TO
MANY
TOP
A
REAL
HE
2011
HE
WENT
VICTORIA
HOTEL
EXAMPLE
WORK
AND
MAKE
YOUR
HIM
TO
ISLAND
IN
CONTINUED
MOVING
REFINE
AS
IN
AN
AN
BULAWAYO
SOUS-CHEF
BROUGHT
MOZAMBIQUE.
A
SOLUTION"
ENROLLING AT
MORE,
BRINGS
JOURNEY
LODGE.
MOYO'S
ONE
DAY
NEW
DISHES
SCHOOL
HOSPITALITY.
GRADUATING
JUNIOR
2009
PROGRAM
AND
A
COOKING
IN
LOVE
EVERY
AND
MY
HIS
TO
SKILLS
IN
RESTAURANTS.
OF
HOW
HARD
DETERMINATION GOALS
A
CAN
REALITY
ON
FALLS
TO
WORK
SAFARI
PAKISTAN باكستان
Aloo (Potato) Samosa INGREDIENTS FOR THE FILLING 2 1 3
MEDIUM MEDIUM
BOILED
CHOPPED
CHOPPED
½
CUP
5
TBSP
POTATOES
GREEN
GREEN
ONION CHILIES
CORIANDER
LEMON
JUICE
½
TBSP
SALT
½
TBSP
RED
CHILI
POWDER
½
TBSP
RED
CHILI
FLAKES
½
TBSP
ROASTED
CRUSHED
CORIANDER 1
TBSP
CHAAT
MASALA
POWDER
FOR THE PASTRY CUPS
½
TBSP
AJWAIN
½
TBSP
SALT
2
TBSP
COOKING
2
TBSP
WHEAT
WARM
REFINED
WATER
FLOUR
(CAROM
OIL
FLOUR
(MAIDA) SEEDS)
YLIMAF
2
MISAQ
Method 1. Prepare the dough PLACE ALL DOUGH INGREDIENTS IN A BOWL AND GRADUALLY ADD WARM WATER TO FORM A SOFT DOUGH. COVER AND ALLOW TO REST.
2. Prepare the filling MASH THE POTATOES AND ADD TO A MIXING BOWL. COMBINE WITH ALL OTHER FILLING INGREDIENTS AND MIX WELL
3. Roll out your dough DIVIDE YOUR DOUGH INTO EVEN-SIZED PIECES AND ON A LIGHTLY FLOURED WORK SURFACE ROLL INTO CIRCLE SHAPES. CUT INTO QUARTERS AND THEN APPLY AND EVEN AMOUNT OF FILLING.
4. Cook ONCE YOUR SAMOSAS ARE FOLDED FRY THEM GENTLY IN HOT OIL. YOU WILL KNOW THEY ARE READY WHEN GOLDEN BROWN!
THE SAMOSAS ARE READY TO EAT WITH CHUTNEY OR KETCHUP
ENJOY!
USA
ا ل و ال ي ا ت المتحدة
ا أل م ر ي ك ي ة
New York Style Pizza INGREDIENTS FOR THE DOUGH 1
TSP
2/3 2
ACTIVE
CUP
TBSP
1
TSP
2
¼
DRY
WARM
OF
YEAST
WATER
OLIVE
OIL
SALT
CUPS
FLOUR
FOR THE SAUCE 1 2
TIN
TOMATO
CUPS
SAUCE
SHREDDED
MOZZARELLA
CHEESE
½
CUP
GRATED
ROMANO
¼
CUP
2
TSP TSP
DRIED
BASIL
OREGANO
CRUSHED
FLAKES
FRESH
RED
PEPPER
ELHKAN
1
CHOPPED
YLIMAF
CHEESE
ECAR
Method 1. Prepare the dough PLACE THE WARM WATER IN THE LARGE BOWL OF A HEAVY DUTY STAND MIXER. SPRINKLE THE YEAST OVER THE WARM WATER AND LET IT SIT FOR 5 MINUTES UNTIL THE YEAST IS DISSOLVED.
2. ADD THE FLOUR, SALT, SUGAR, AND OLIVE OIL, AND USING THE DOUGH HOOK KNEAD THE PIZZA DOUGH ON MEDIUM SPEED FOR ABOUT 7-10 MINUTES. IF YOU DON'T HAVE A MIXER, YOU CAN MIX THE INGREDIENTS TOGETHER AND KNEAD THEM BY HAND. THE DOUGH SHOULD BE A LITTLE STICKY, OR TACKY TO THE TOUCH. IF IT'S TOO WET, SPRINKLE IN A LITTLE MORE FLOUR. LEAVE THE DOUGH TO PROVE FOR MINIMUM 1 HOUR
3. Assemble and bake pizza ON A LIGHTLY FLOURED WORKSURFACE ROLL YOUR DOUGH OUT TO FIT THE PAN OF YOUR CHOICE.
PINCH THE EDGES TO FORM A CRUST
SPREAD WITH TOMATO SAUCE; TOP WITH CHEESES, BASIL, OREGANO, AND PEPPER FLAKES.
BAKE IN A PRE-HEATED OVEN (240C) UNTIL CRUST IS LIGHTLY BROWNED AND CHEESE IS MELTED 15-20 MINUTES.
SLICE AND ENJOY!
SINGAPORE سنغافورة
Rojak INGREDIENTS ROJAK PASTE (SAUCE) 2 1
TBSP TBSP
2
RED
TBSP
1
TSP
1
TBSP
TAMARIND CHILLI
BROWN
DARK
PASTE
SUGAR
SOY
CRUSHED
ICCHAQUAY
PASTE
SAUCE PEANUTS
BREAD
CUT
IN
TO
PIECES PINEAPPLE CUCUMBER GREEN
APPLE
TAUGE
HANDFULS
FRIED RAW
TOFU OR
RIPE
MANGO
YLIMAF HAHS
Method 1. Prepare the Sauce PLACE ALL SAUCE INGREDIENTS INTO A BOWL AND STIR WELL TO COMBINE.
2. Assemble the dish ADD THE BREAD, FRUIT AND VEGETABLES OF YOUR CHOICE TO THE SAUCE AND STIR WELL UNTIL COATED.
3. Garnish and serve GARNISH WITH CRUSHED PEANUTS AND WHITE ROASTED SESAME SEEDS AND SERVE!
ITALY
إيطاليا
Pasta al pesto INGREDIENTS 25G
BASIL
50ML 35G 15G
LEAVES
EXTRA
VIRGIN
PARMIGIANO PECORINO
OLIVE
OIL
REGGIANO
CHEESE-TO
GRATE 1
TBSP
1
GARLIC
1
PINCH
500G OTHER
PINE
NUTS
CLOVE
OF
COARSE
LINGUINE SHORT
/
SALT
TROFFIE
OR
PASTA
YLIMAF ABMOLOC
Method 1. FIRST PREPARE GENOESE PESTO (BASIL SAUCE) . YOU NEED TO MAKE SURE THE BASIL LEAVES ARE NOT WASHED, BUT CLEANED WITH A SOFT CLOTH; ALSO YOU NEED TO MAKE SURE THAT THE VARIETY IS LIGURIAN OR GENOESE BASIL, WITH NARROW LEAVES (AND NOT THE SOUTHERN KIND WITH WIDE LEAVES, WHICH OFTEN HAS A MINTY AROMA). START PREPARING THE PESTO BY PLACING THE PEELED GARLIC IN A MORTAR ALONG WITH A FEW GRAINS OF COARSE SALT.
2. START CRUSHING THE INGREDIENTS AND, WHEN THE GARLIC HAS BEEN REDUCED TO CREAM, ADD THE BASIL LEAVES TOGETHER WITH A PINCH OF COARSE SALT, WHICH WILL SERVE TO BETTER CRUSH THE FIBERS AND KEEP A NICE BRIGHT GREEN COLOR.
3. CRUSH THE BASIL AGAINST THE SIDES OF THE MORTAR BY ROTATING THE PESTLE FROM LEFT TO RIGHT AND SIMULTANEOUSLY ROTATE THE MORTAR IN THE OPPOSITE DIRECTION (FROM RIGHT TO LEFT), TAKING IT BY THE "HANDLES", I.E. THE 4 ROUND PROTRUSIONS ON THE SIDES OF THE MORTAR ITSELF. CONTINUE THIS WAY UNTIL A BRIGHT GREEN LIQUID COMES OUT OF THE BASIL LEAVES; AT THIS POINT ADD THE PINE NUTS AND RESUME REDUCING THE INGREDIENTS TO A CREAM.
4. ADD THE CHEESES A LITTLE AT A TIME, STIRRING CONTINUOUSLY, TO MAKE THE SAUCE EVEN CREAMIER, AND FINALLY THE EXTRA VIRGIN OLIVE OIL POURED IN A STREAM, AS YOU KEEP STIRRING WITH THE PESTLE. MIX THE INGREDIENTS WELL UNTIL YOU GET A HOMOGENEOUS SAUCE. YOUR AUTHENTIC GENOESE PESTO IS READY TO BE USED!
5. NOW THE PASTA. BRING A LARGE POT OF WATER TO A BOIL AND ADD ENOUGH SALT TO MAKE IT A BIT LESS SALTY THAN THE SEA (ABOUT 2-3 TABLESPOONS).
MEANWHILE, PLACE THE PESTO IN A SAUTÉ PAN OR A SHALLOW MIXING DISH, AND SET ASIDE.
COOK THE PASTA IN THE BOILING WATER UNTIL ALMOST "AL DENTE", AND DRAIN, RESERVING 1 CUP OF THE PASTA'S COOKING WATER.
6. ADD THE PASTA TO THE PESTO IN THE SAUTÉ PAN OR SHALLOW MIXING DISH BUT DO NOT PLACE OVERHEAT!
TOSS TO COMBINE, AND ADD A DRIZZLE OF EXTRA VIRGIN OLIVE OIL. IF NEEDED, ADD A SMALL AMOUNT OF THE PASTA COOKING WATER TO THIN THE PESTO.
7. WHEN THE PASTA IS COMPLETELY COATED WITH THE PESTO, PLACE IT INTO A WARMED SERVING DISH, AND SERVE. BUON APPETITO!
WALES ويلز
Welsh Cakes INGREDIENTS 110G
SALTED
BUTTER,
CUT
INTO
FOR
GREASING
225G
CUBES,
PLUS
SELF-RAISING
SIEVED,
PLUS
CHILLED,
EXTRA
EXTRA
FLOUR, FOR
DUSTING 85G
CASTER
HANDFUL RAISINS TASTES
(IT
SULTANAS
WORKS
JUST
WITHOUT 1
OF
SUGAR
AS
IF
YUMMY
RAISINS/SULTANAS.)
FREE-RANGE
MILK,
AND
EGG,
BEATEN
NEEDED.
YLIMAF LLEWOP
Method 1. RUB THE BUTTER INTO THE FLOUR UNTIL YOU REACH A BREADCRUMB CONSISTENCY. ADD THE SUGAR AND SULTANAS AND STIR, THEN STIR IN THE EGG. MIX TO FORM A BALL OF DOUGH, USING A SPLASH OF MILK IF NEEDED.
2. REMOVE DOUGH AND PLACE ONTO A WORK SURFACE- KNEAD JUST ENOUGH TO INCORPORATE ALL DOUGH- DO NOT OVERWORK.
ROLL OUT THE DOUGH ON A LIGHTLY FLOURED SURFACE UNTIL IT IS
¼IN THICK. CUT IT INTO ROUNDS USING A 7.5CM/3IN FLUTED
5MM/
CUTTER.
3. YOU NOW NEED A BAKE-STONE OR HEAVY IRON GRIDDLE. RUB IT WITH BUTTER SO THE WELSH-CAKES DON'T STICK TO THE PAN AND WIPE THE EXCESS AWAY.
4. PUT IT ON A DIRECT HEAT AND WAIT UNTIL IT HEATS UP. PLACE THE WELSH CAKES ON THE GRIDDLE AT AND COOK FOR 2–3 MINUTES ON EACH SIDE, OR UNTIL CARAMEL BROWN.
5. SERVE AND ENJOY!
INDIA الهند
Dal Makhani INGREDIENTS SABUD URAD DAL 4L
WATER
4
TBSP
CLARIFIED
2
TBSP
GINGER
3
TBSP
KASHMIRI
BUTTER
GARLIC RED
PASTE
CHILI
POWDER 500G
TOMATO
2
TBSP
SALT
5
TBSP
WHITE
1/2
TSP
GRAM 3
TBSP
1/2
PURÉE
BUTTER
TOASTED
KASURI
METHIE
MASALA WHITE
CUP
BUTTER
FRESH
CREAM
YLIMAF NIAJ
Method 1. WASH DAL 4 TO 5 TIMES SCRUBBING DAL WITH YOUR HANDS UNTIL WATER IS CLEAR WHEN YOU TAKE DAL OUT AND SOAK OVERNIGHT.
DRAIN EXCESS WATER AND ADD DAL TO A LARGE VESSEL AND POUR IN 4 LITRES OF WATER. BRING TO A BOIL AND COOK FOR 60 TO 90 MINUTES WHILE STIRRING IN INTERVALS AND REMOVING SCUM AS IT IS FORMED.
2. IN ANOTHER LARGE VESSEL SLIGHTLY SMALLER ADD IN THE CLARIFIED BUTTER,GINGER GARLIC PASTE,COOK ON A LOW HEAT FOR 2 TO 3 MINUTES. ADD IN THE KASHMIRI RED CHILI POWDER AND MIX BEFORE ADDING THE FRESH TOMATO PURÉE .
COOK ON MEDIUM HEAT UNTIL BUTTER IS MELTED AND THEN TAKE OFF HEAT AND PUT DAL BACK ON HEAT BEFORE ADDING IN THE TOMATO PURÉE MIXTURE.
3. MIX WELL AND ADD IN THE WHITE BUTTER THEN COOK THE DAL ON LOW FLAME FOR ANOTHER 30 TO 45 MINUTES
USE A MATHANI TO RANDOMLY MASH THE DAL IN SHORT INTERVALS
4. ADD SEASONINGS TOASTED KASURI METHI, GURAM MASALA AND MIX BEFORE ADDING IN THE WHITE BUTTER AND FRESH CREAM.
STIR WELL AND COOK FOR ANOTHER 4 TO 5 MINUTES BEFORE TRANSFERRING IT TO A BOWL.
ENJOY
LEBANON لبنان
Tabouleh INGREDIENTS 3 1
TOMATOES OR
2
BATCHES
OF
PARSLEY
QUINOA 2-3 1
TBSP
OLIVE
OIL
ONION
PEPPER
TO
TASTE
YLIMAF BEYABAH
Method 1. CUT THE PARSLEY INTO SMALL PIECES AND ADD TO A BOWL
2. FINELY DICE THE ONION AND ADD TO THE BOWL
3. CUT THE TOMATOES INTO SMALL PIECES AND ADD TO BOWL
4. ADD SOME QUINOA, OLIVE OIL AND PEPPER TO TASTE
5. MIX TO COMBINE ALL INGREDIENTS AND TAKE A SPOON AND EAT!
ENGLAND إنجلترا
Cottage Pie INGREDIENTS 250G 2-3
BEEF
CARROTS
200G 1
MINCED
PEAS
ONION
5-6
LARGE
POTATOES
(MASHED)
GRAVY SALT
AND
PEPPER
TO
TASTE
YLIMAF HCNYL
Method 1. PEEL, CHOP AND BOIL THE POTATOES UNTIL SOFT.
2. BRUNOISE THE CARROTS AND FINELY DICE THE ONION
3. TOSS ONIONS INTO FRYING PAN WITH OIL ALONG WITH THE MINCE TO COOK
4. ONCE MINCE AND ONIONS ARE COOKED, MAKE GRAVY BY USING A STOCK CUBE AND THE WATER FROM THE CARROTS.
5. POUR THE GRAVY INTO THE PAN OF MINCE AND ONIONS ALONG WITH THE CARROTS AND PEAS. SEASON WITH SALT AND PEPPER AND LEAVE ON A LOW HEAT TO STEW
6. DRAIN AND MASH POTATOES TILL NO LUMPS ARE PRESENT
7. TRANSFER THE CONTENTS OF THE MINCE PAN INTO AN OVEN PROOF DISH
SPREAD THE MASHED POTATOES ON TOP OF THE MINCE AND VEGETABLES USING A SPATULA
8. SPRINKLE CHEESE ON THE TOP OF THE PIE AND THEN BAKE IN THE OVEN @ 200C FOR 20-30 MINUTES OR UNTIL GOLDEN BROWN
EGYPT مصر
Koshari INGREDIENTS KOSHARI 1
CUP
OF
LENTILS
1
CUP
OF
RICE
1
CUP
OF
SMALL
1
LARGE
ONION
SMALL
CUBES)
1
TBSP
OF
1
TSP
OF
NOODLES (CUT
INTO
OIL
SALT
(OR
TO
YOUR
LIKING)
TOMATO SAUCE 1.5 1/4
TSP CUP
GARLIC VINEGAR
16OZ
TOMATO
SALT
AND
KETCHUP
PEPPER
TO
TASTE
YLIMAF NARMO
Method 1. Koshari IN A SAUCEPAN SAUTE THE ONIONS WITH A GENEROUS AMOUNT OF OIL. WHEN DONE REMOVE THE ONONS FROM THE PAN AND PLACE ON TISSUE PAPER
2. IN THE SAME PAN, ADD THE NOODLES AND COOK UNTIL THEY ARE A GOLDEN COLOUR. ADD THE RICE AND KEEP STIRING. ADD SALT AND CUMIN
3. SOAK THE LENTILS FOR 10 MINUTES BEFORE STARTING THE PREVIOUS STEPS THEN BOIL THEM IN A LITRE OF WATER FOR 20 MINUTES, AND MAKE SURE THEY ARE CLOSE TO BEING COOKED
4. ADD THE LENTILS TO THE RICE AND NOODLES, PUT THE APPROPRIATE AMOUNT OF WATER AND LEAVE THEM ON A LOW HEAT
COOK THE PASTA.
5. Tomato Sauce SAUTÉ GARLIC IN OIL UNTIL FRAGRANT, ABOUT ONE MINUTE. ADD VINEGAR, TOMATO SAUCE, SALT AND PEPPER THEN BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 10 MINUTES TO THICKEN.
6. Assemble dish ASSEMBLE THE DISH BY SPREADING THE KOSHARY ON A PLATE IN AN EVEN MANNER, ADD PASTA, ADD CHICKPEAS AND ONIONS, PUT SAUCE ON TOP AND SERVE WITH DAKHA AND HOT SAUCE.
ENGLAND إنجلترا
Battered cod with triple cooked chips INGREDIENTS 1
CUP
1/2 1
TSP
CUP
BEER 1L
SELF-RAISING
FLOUR
SALT
(250ML)
SODA
WATER,
OR
(COLD)
VEGETABLE
OIL,
FOR
DEEP
FRYING 4
(1KG)
BONELESS
FISH
FILLETS,
HALVED POTATOES LEMON
YLIMAF RARA
Method 1. MIX FLOUR AND SALT IN A BOWL. MAKE A WELL IN THE MIDDLE OF THE BOWL OF FLOUR, ADD SODA WATER BIT BY BIT, MIXING WITH A WHISK
2. IN A ZIP LOCK BACK, ADD THE FISH CHUNKS, AND THEN ADD THE BATTER MIX, GENTLY COMBINE THE FISH AND BATTER.
3. SPRAY THE AIR FRYER WITH OIL, PLACE THE COATED FISH PIECES IN THE AIR FRYER AND COOK ON 200 C FOR 10 MINS , TURN OVER THE FISH, AND COOK FOR A FURTHER 5 MINUTES UNTIL CRISPY.
4. PEEL AND CHOPPED THE POTATOES, BOIL THE IN WATER WITH A PINCH OF SALT.
RINSE AND ALLOW THEM TO DRY
5. IN ZIP LOCK BACK ADD THE POTATOES, ADD SOME OLIVE OIL , SHAKE THE BAG , THEN ADD TO THE AIR FRYER COOK FOR 10 MINUTES ON 200 C.
6. FOR THE 3RD PHASE OF COOKING THE CHIPS, HEAT A LITTLE OIL IN A FRYING PAN AND ADD THE FRIES TO GIVE AN EXTRA CRISPY COAT.
7. SERVE WITH A WEDGE OF LEMON
SYRIA سوريا
Kishkeh INGREDIENTS 400G
FULL
400G
LABNEH
1
ONION
RED
FAT
YOGURT
FULL
FAT
CHOPPED
INTO
TINY
SQUARES 2
TBSP
CORIANDER
CHOPPED
FINELY 1
TBSP
200 10
SALT
MLS
OLIVE
WALNUTS
OIL
CHOPPED
1
TOMATO
CHOPPED
1
TOMATO
SLICED
1
CUCUMBER
3/4
CUP
OF
LONG FINE
IN
SMALL SQUARES
SLICES
BULGAR
WHEAT
YLIMAF RARA
Method 1. SOAK THE BULGAR WHEAT IN 2 CUPS OF HOT WATER, COVER AND LEAVE FOR AN HOUR
2. .MIX THE ONION, LABNEH, YOGURT AND SALT. ADD OLIVE OIL, CORIANDER AND 90% OF THE WALNUTS MIX UNTIL ALL SMOOTH
3. ADD BULGARIWHEAT , MIX AND COVER BOWL WITH KITCHEN ROLL , POP ON THE LID AND PUT IN FRIDGE AN HOUR .
4. SPREAD ON A PLATE, MAKE GROOVES WITH A SPOON IN A PATTERN , DECORATE WITH CHOPPED TOMATOES AND CUCUMBER AND LAST 10% OF WALNUTS AND TOMATOES SLICES
4. POUR OLIVE OIL OVER THE TOP AND EAT WITH ARABIC BREAD.
INDIA الهند
Meat Stew INGREDIENTS 1/2
KG
MEAT
1/2
KG
SLICED
RED
ONIONS
SALT CHILLI
FLAKES
OIL GARAM 1
TBSP
MASALA EACH
GINGER
AND
OF
(MIXED
SPICES)
CHOPPED
GARLIC
YLIMAF DEMHA
Method 1. HEAT OIL IN A PRESSURE COOKER AND ROAST SOME SPICES LIKE 2-3 CLOVES, 4-5 PEPPER CORNS, 1 CINNAMON STICK, 1/2 TSP CUMIN, 1 LARGE AND 1 SMALL CARDAMOM. ROAST FOR NOT MORE THAN A FEW SECONDS.
2. ADD 1 TBSP CHOPPED GARLIC AND 1 TBSP CHOPPED GARLIC AND FRY FOR A MINUTE. ADD THE SLICED ONIONS AND FRY THEM TILL THEY TURN TRANSLUCENT.
3. THEN ADD THE MEAT AND MIX IT ALL UP. ADD CHILLY FLAKES AND SALT AS PER TASTE REQUIRED. ADD A 1/4 CUP WAITER AND PRESSURE COOK FOR ABOUT 15 MINS (OR UNTIL THE MEAT IS 90 PERCENT COOKED).
4. THEN ON MEDIUM HEAT COOK THE MEAT AND ONIONS UNTIL ALL THE WATER EVAPORATES AND THE OIL SEPARATES FROM THE MIXTURE. YOU WILL END UP WITH A VERY THICK GRAVY AND YOU MAY WANT TO ADD SOME BOILED WATER TO THIN IT DOWN.
5. MEAT STEW IS DONE AND YOU CAN DISH IT OUT AND SERVE IT WITH HOT WITH INDIAN NAN.
INDIA الهند
Kaali Dal Gosht (whole masur lentils with meat) INGREDIENTS 1/2
TSP
CUMIN,
2
ONIONS
CHOPPED
2
TOMATOES
COARSELY,
CHOPPED
COARSELY, 1 2 1
TBSP TSP 1/2
GINGER RED
TSP
1/2
TSP
1/2
KG
1
CUP
GARLIC
CHILLY
PASTE,
POWDER,
CORIANDER
TURMERIC
POWDER,
POWDER,
MEAT,
RED
WHOLE
MASUR
LENTILS, SALT
TO
FINELY
CHOPPED TO
CORIANDER
GARNISH
YLIMAF
LEAVES
TASTE,
DEMHA
Method 1. GRIND THE ONIONS AND TOMATOES TOGETHER TO FORM A PASTE. KEEP IT ASIDE.
2. HEAT OIL IN A PRESSURE COOKER. ADD THE CUMIN SEEDS AND FRY FOR A FEW SECONDS. ADD THE ONION- TOMATO PASTE ALONG WITH THE GINGER- GARLIC PASTE AND SPICES (YOU CAN ADJUST SPICE QUANTITIES AS PER YOUR TASTE). ADD THE SALT TOO. FRY THE MIXTURE IN THE POT WHILE CONSTANTLY STIRRING. FRY UNTIL THE OIL SEPARATES.
3. THEN PUT IN THE MEAT AND MIX IT UP. ON MEDIUM FLAME KEEP COOKING THE MIXTURE UNTIL ALL THE WATER DRIES UP. KEEP STIRRING.
4. THEN ADD THE LENTILS AND ABOUT 2-3 CUPS OF BOILED WATER. ONCE THE MIXTURE SIMMERS, PRESSURE COOK IT FOR ABOUT 15-20 MINS OR UNTIL THE MEAT AND LENTILS ARE COOKED.
5. THE DISH IS NOW COMPLETE AND YOU MAY GARNISH IT WITH FINELY CHOPPED CORIANDER LEAVES. SERVE IT WITH BASMATI RICE.
BRAZIL
البرازيل
Brigadeiro INGREDIENTS 1
TBSP
375
ML
BUTTER SWEET
CONDENSED
MILK 3
TBSP
OF
CHOCOLATE
POWDER CHOCOLATE
SPRINKLES
YLIMAF E
ITNACLAVA
ANEHLIV
Method 1. PUT ALL THE INGREDIENTS IN A PAN ON A LOW HEAT)
2. MIX THE INGREDIENTS UNTIL ALL OF THEM ARE DISSOLVED
3. WHEN IT STARTS BOILING THE BRIGADEIRO WILL START TO HARDEN AND YOU SHOULD START TO SEE THE BOTTOM OF THE PAN. THIS IS HOW YOU KNOW YOU CAN TURN OF THE HEAT.
4. WAIT FOR IT TO COOL.
5. NOW THE BRIGADEIRO IS READY TO BE ROLLED. PUT SOME BUTTER ON YOUR HANDS SO IT DOES NOT STICK AND THEN ROLL THEM INTO BALLS AND COVER WITH CHOCOLATE SPRINKLES
6. NOW YOUR BRIGADEIRO IS READY TO BE TASTED! ENJOY
SCOTLAND اسكتلندا
Fruit n Nut Scones INGREDIENTS 225G
SELF
RAISING
50G
MARGARINE
50G
SUGAR
1/2
TSP
125ML 25G
BAKING
FLOUR
POWDER
MILK
DRIED
(SOAKED
FRUIT
IN
EARL
AND
NUTS
GREY
TEA
OVERNIGHT)
YLIMAF HAIBBUS
Method 1. PREHEAT OVEN TO 200 C
2. SIEVE FLOUR INTO BOWL. CUT MARGARINE AND RUB INTO DRY MIXTURE UNTIL IT LOOKS LIKE BREADCRUMBS
3. GENTLY FOLD IN MILK - MIX UNTIL IT FORMS A SOFT DOUGH
4. ROLL OUT ON TO FLOURED SURFACE TO 2 INCH THICK, THEN CUT USING A SCONE SHAPE CUTTER. DUST TOPS WITH EGG-WASH AND PLACE ON FLOURED BAKING TRAY
5. BAKE IN OVEN (PREHEATED 200 C) FOR APPROX 10-15 MINUTES.
ALLOW TO REST AND COVER WITH CLEAN CLOTH
SERVE WITH CLOTTED CREAM AND JAM. ENJOY!
MEXICO
المكسيك
Tres leches cake INGREDIENTS 3
EGGS,
1
CUP
SUGAR,
1
CUP
OF
1
TSP
BAKING
1
TSP
VANILLA
PINCH
OF
FLOUR, POWDER, EXTRACT,
CINNAMON,
1
CUP
WHIPPING
CREAM,
1
CAN
SWEETENED
1
CAN
EVAPORATED
1
CUP
OF
CREAM, CREAM,
FRESH
STRAWBERRIES 1
CAN
OF
PEACH.
YLIMAF OJELATRA
Method 1. HEAT THE OVEN AT 175C AND PREPARE A BAKING DISH APROXIMATE 10X15INCH
2. FIRST BEAT THE EGG WHITES IN AN ELECTRIC MIXER TILL STIFF PEAK GRADUALLY ADD THE SUGAR, THEN THE EGG YOLKS ONE AT THE TIME TILL WELL MIXED BEFORE ADDING THE NEXT ONE.
3. ON A MEDIUM SPEED ADD THE FLOUR, VANILLA EXTRACT, BAKING POWDER, THE PINCH OF CINNAMON AND THE CUP OF MILK.
4. BAKE IT FOR 20-25 MINUTES. LET IT COOL DOWN COMPLETELY BEFORE CONTINUING
5. MIX THE CONDENSED MILK, SWEETENED MILK AND CREAM, YOU CAN USE THE BLENDER OR JUST MIXED FOR A FEW MINUTES TILL WELL INTEGRATED.
6. ONCE THE SPONGE IS READY AND COOL, WITH A FORK YOU NEED TO MAKE WHOLES ON THE BREAD. AFTER THAT THE "TRES LECHES" MIXTURE WILL BE ADD IT TO THE SPONGE AND REFRIGERATED FOR A COUPLE OF HOURS.
7. USE WHIPPED CREAM, FRESH STRAWBERRIES AND PEACHES TO DECORATED THE CAKE ONCE IS MOISTURE.
SPAIN
إسبانيا
Alubias con arroz (beans with rice) INGREDIENTS 200G
BEANS
1
ONION
1
CARROT
A
PINCH
3
GARLIC
150G 4
TSP
OF
SALT
CLOVES
RICE OIL
(BEANS)
1
1/2
TSP
OIL
1
TSP
PAPRIKA
(RICE)
YLIMAF ZEDNANREF
Method 1. DICE 1 ONION AND 1 GARLIC CLOVE. PEEL AND SLICE 1 CARROT, CUT THE SLICES OF CARROT IN HALF
2. PUT THE 200G OF BEANS, THE CARROT, SALT, ONION AND GARLIC CLOVE INTO A POT, LEAVE IT FOR 20 MINUTES
3. IN A FRYING PAN HEAT OIL AND ADD SLICED GARLIC CLOVE. LET FRY
4. TAKE THE GARLIC CLOVE OUT OF THE FRYING PAN AND ADD A TEASPOON OF PAPRIKA. ADD THE MIXTURE OF PAPRIKA TO THE POT WITH THE BEANS IN IT
5. IN ANOTHER PAN, PUT A LITTLE OIL WITH A GARLIC CLOVE, 150G OF RICE AND 250ML OF WATER. LET IT COOK
6. PUT THE BEANS AND RICE TOGETHER AND SERVE
RUSSIA روسيا
Pancakes INGREDIENTS 1
CUP
1/2 2 1
TSP
TBSP
WARM
LABAN
SALT SUGAR
EGG
3/4 1/2 1
OF
CUP TSP
TBSP
FLOUR UNTIL
OF
HOT
WATER,
ADD
SODA
SUNFLOWER (APPROX MEDIUM
1
OIL
CUP
OR
THICKNESS)
YLIMAF HGUOHNEER
Method 1. IN A LARGE BOWL ADD WARM LABAN, SUGAR AND SALT. ADD AN EGG AND HALF A CUP OF FLOUR, MIX IT WELL.
2. BOIL 3/4 CUP OF WATER AND ADD SODA TO THE CUP. ADD IT TO THE MIXING BOWL AND MIX THOROUGHLY. SLOWLY ADD REMAINING OF FLOUR, UNTIL IT HAS SOME THICKNESS. ADD SUNFLOWER OIL AND MIX WELL AGAIN
3. HEAT THE PANCAKE PAN WELL AND ADD A TINY BIT OF OIL.
SPOON THE BATTER INTO A LADLE SO IT CAN BE POURED INTO THE HOT PAN IN ONE GO. BROWN ON BOTH SIDES AND SERVE HOT.
4. ENJOY WITH SOUR CREAM, MAPLE SYRUP, NUTELLA OR JAM!
INDIA الهند
Lagan seekh INGREDIENTS 500G
MINCE
MUTTON 1
½ 1
½
OR
TBSP
TBSP TBSP
MEAT,
(BEEF,
LAMB)
GINGER
GARLIC GREEN
PASTE,
PASTE,
CHILI
(ADRAK)
(LAHSUN)
PASTE,
(HARI
MIRCH) 1
TBSP
CHOPPED
CORIANDER, 1 2
TBSP TSP
FRESH
(HARA
CHOPPED RED
CHILI
DHANYA)
MINT,
(PUDINA)
POWDER,
(LAL
MIRCH)
½
TSP
CORIANDER
POWDER,
(DHANYA)
½
TSP
TURMERIC
POWDER,
(HALDI) 1
TSP
GARAM
(GARAM TSP
SALT
MASALA)
CUMIN
TO
POWDER,
POWDER,
TASTE
(ZEERA)
YLIMAF
½
MASALA
DEERAF
Method 1. MARINATE MINCE MEAT WITH GINGER, GARLIC, GREEN CHILI PASTE, FRESH CORIANDER, MINT, ALL SPICE, CUMIN , CORIANDER, SALT, RED CHILI AND TURMERIC
MIX WELL COVER AND MARINATE FOR TWO HOURS. OR OVERNIGHT IN THE FRIDGE.
2. PREHEAT THE OVEN AT 200 C. MIX BREAD AND MILK, VERY WELL. MAKE THE MIXTURE SMOOTH SO IT MIXES EASILY IN MINCE WITHOUT LUMPS. BUT REMOVE ANY EXCESS MILK. SET ASIDE.
3. FRY ONIONS AND SAVE THE OIL FOR TARKA. CRUSH FRIED ONION WITH HAND OR IN MIXER. MIX ONIONS AND BREAD MIXTURE IN MARINATED MINCE. ADD 1 BEATEN EGG AND LEMON JUICE AND MIX WELL AGAIN. LAGAN KA QEEMA IS READY TO BAKE.
4. GREASE A DISH WITH OIL. FILL IN THE QEEMA MIXTURE.GARNISH WITH FRESH CORIANDER AND GINGER. BEAT 3 EGGS LIGHTLY WITH SALT AND RED CHILI. SPREAD THE LAYER ON QEEMA. HEAT OIL UNTIL SMOKING HOT IN A POT AND SPREAD EVENLY ON EGGS. THE EGGS ARE UNCOOKED, THEY WILL BAKE IN THE OVEN.
5. NOW BAKE AT 200 C, GAS MARK 6 FOR 30 MINUTES. LAGAN KI SEEKH IS READY WHEN EGGS ARE FULLY COOKED.
IRELAND إيرلندا
Irish Stew INGREDIENTS 500G
BEEF
CHUNKS
3-4
POTATOES
2-3
CARROTS
1 3
ONION CLOVES
OF
GARLIC
SALT PEPPER 2
TBSP
4
CUPS
1
OF
TBSP
TOMATO
BEEF
OF
PASTE
STOCK
WORCESTERSHIRE
SAUCE BUTTER 2 1
BAY TBSP
LEAVES OF
THYME
YLIMAF YHPRUM
Method 1. CUT YOU BEEF INTO SMALL CUBES. SPRINKLE WITH SOME SALT. WARM BUTTER IN POT AND SAUTE THE BEEF UNTIL BROWNED.
2. ADD GARLIC AND SAUTE, ADD BEEF STOCK, TOMATOE PASTE, THYME, WORCESTERSHIRE, BAY LEAVE AND SUGAR. STIR AND SIMMER. COVER AND SIMMER FOR 1 HOUR.
3. PEEL AND CHOP THE CARROTS AND ONION. MELT BUTTER IN SEPARATE PAN, WARM BUTTER AND THEN SAUTE UNTIL GOLDEN BROWN, 10-15 MINS. SET ASIDE.
4. AFTER AN HOUR OF SIMMERING THE BEEF STEW, ADD THE ONIONS AND CARROTS. CHOP POTATOES AND ADD. SEASON WITH SALT AND PEPPER.
SIMMER ALTOGETHER UNTIL VEGETABLES ARE COOKED THROUGH.
5. TURN OFF STOVE. SERVE IN A BOWL AND GARNISH WITH PARSLEY, IF YOU LIKE.
SYRIA سوريا
Fattet hummus INGREDIENTS HUMMUS 250G
½
DRY
TSP
CHICKPEAS
BICARBONATE
OF
SODA
TAHINI SAUCE 500G 4
NATURAL
CRUSHED
170-200G JUICE SALT
OF TO
GREEK
GARLIC
YOGHURT
CLOVES
TAHINI 3
LEMONS
TASTE
FOR GARNISH AND TO SERVE LEBANESE CHOPPED THE
SIZE
CUMIN RAW
FLATBREADS, INTO OF
SQUARES
A
50-CENT
NUTS
(PINE
SWEET
PAPRIKA,
CHILLI
CASHEW)
CHILI
PASTE,
FLAKES,
FRESH
SEEDS,
FRESH
CUCUMBER,
CHILLIES
AND
SPRING
ILAUOB
PICKLED
PICKLED
NUT,
OIL
POMEGRANATE
ONION
COIN
YLIMAF
OLIVE
MINT,
ABOUT
POWDER
70MLS
RED
ROUGHLY
Method 1. To cook chickpeas SOAK CHICKPEAS OVERNIGHT FOR (10-12 HOURS).
2. DRAIN CHICKPEAS AND RINSE BEFORE ADDING TO A LARGE POT WITH ABOUT 8 CM OF WATER ABOVE THE CHICKPEAS. BRING TO BOIL. REDUCE HEAT TO LOW, AND SIMMER CHICKPEAS FOR 2 HOURS OR UNTIL THEY REACH YOUR DESIRED TENDERNESS (FIRM ON THE OUTSIDE BUT SOFT ON THE INSIDE).
YOU MAY NOTICE A FOAM DEVELOP WHILE COOKING. REMOVE BY SKIMMING THE SURFACE OF THE WATER WITH A METAL SPOON.
3. ADD THE BICARBONATE OF SODA AND CONTINUE TO SIMMER FOR ANOTHER 30 MINUTES OR UNTIL THE PEEL IS QUITE SOFT; ADD WATER IF REQUIRED (CHICKPEAS SHOULD ALWAYS BE COVERED WITH WATER).
WHEN COOKED, DRAIN, RESERVING THE WATER
4. To Prepare Tahini WHISK TOGETHER THE YOGHURT, GARLIC, TAHINI AND LEMON JUICE
(YOU ARE AIMING FOR A MEDIUM CONSISTENCY SAUCE).
SEASON WITH SALT TO TASTE.
5. Prepare the bread YOU HAVE THREE CHOICES: - ALLOW THE PIECES TO DRY OVERNIGHT - FOR FEW HOURS IN AN UNCOVERED TRAY (THE ORIGINAL METHOD); - DEEP FRY THEM IN A PAN AND SET THEM ASIDE ON BAKING PAPER TO ABSORB THE OIL; OR DRIZZLE THEM WITH OLIVE OIL AND BAKE THEM IN THE OVEN UNTIL GOLDEN BROWN.
6. Assemble HEAT THE NUTS IN BUTTER (OR OIL OR GHEE) UNTIL GOLDEN.
TO ASSEMBLE, TAKE A BOWL OR DEEP LARGE PLATE AND LAYER THE COMPONENTS.
START WITH THE DRY OR CRISP FLATBREAD SQUARES, ADD PINCH OF SALT AND CUMIN, DRIZZLE OVER ABOUT 3-4 GENEROUS TABLESPOONS OF THE CHICKPEA WATER, ADD THE CHICKPEA ON THE TOP OF THE BREAD, THEN ADD THE TAHINI SAUCE.
DRIZZLE THE NUTS AND OIL ALL OVER THE FATTEH.
TOP WITH THE EXTRA CRISP BREAD STRIPS, POMEGRANATE SEEDS, CUMIN AND PAPRIKA POWDER, IF YOU LIKE.
SERVE
IMMEDIATELY
WITH
SOME
FRESH
MINT,
PICKLED
PICKLED CHILLIES, SPRING ONION AND CHILLI PASTE.
CUCUMBER,
UNITED ARAB EMIRATES
ا إل م ا ر ا ت ا ل ع ر ب ي ة المتحدة
Luqaimat INGREDIENTS 2
CUPS
1
TSP
1
½
DRY
TSP
PINCH 5
ALL
FLOUR
YEAST
SUGAR
OF
TBSP
PURPOSE
SALT
MASHED
SECRET
OF
A
POTATO
THE
LASTING
CRUNCH
½
TSP
CARDAMOM
½
TSP
SAFFRON
POWDER
¼
CUP
WARM
WATER
OIL
FOR
DEEP
FRYING
1
I
USED
SUNFLOWER
YLIMAF MIZAK
Method 1. ¼ CUP WARM WATER. KEEP ASIDE. SIFT FLOUR WITH SALT AND KEEP ASIDE. IN ¾ CUP WARM WATER, ADD ADD SAFFRON AND CARDAMOM TO
SUGAR AND YEAST. KEEP ASIDE FOR 5 MINUTES.
2. TO THE FLOUR ADD THE MASHED POTATO, SAFFRON, AND CARDAMOM MIXTURE, AND STIR. GRADUALLY ADD THE YEAST MIXTURE AND KEEP ON STIRRING, UNTIL THE BATTER LOOKS LIKE CAKE BATTER, (DIFFERENT ALLPURPOSE FLOUR BRANDS REQUIRE DIFFERENT AMOUNT OF WATER.)
3. LEAVE THE BATTER TO DOUBLE IN SIZE, MAY TAKE 30 TO 40 MINUTES. THE BATTER NOW SHOULD HAVE BUBBLES, AND BE SOMEWHAT BOUNCY.
4. HEAT OIL. TAKE AROUND A TEASPOON FROM THE BATTER, AND CAREFULLY DROP IT IN THE OIL, IF IT FLOATS QUICKLY, THE OIL IS TOO HOT.
5. SCOOP THE BATTER WITH YOUR FINGERS (TAKE AROUND
½ TABLESPOON
FROM BATTER), USE YOUR THUMP TO PUSH THE BATTER OFF YOUR FINGERS AND IN THE OIL, OR TAKE
½ TABLESPOON FROM BATTER USING A
SPOON AND PUSH THE BATTER OFF IT USING ANOTHER SPOON.
6. AFTER 1 MINUTE OF FRYING, MOVE THE LAGAMAT AROUND USING A WOODEN SPOON OR SPATULA, THIS WILL MAKE THEM COOK EVENLY.
7. WHEN THE DUMPLINGS ARE LIGHT BROWN, REMOVE THEM FROM OIL, AND PLACE THEM ON KITCHEN PAPER. POUR YOUR FAVORITE SYRUP ON TOP. SERVE AND ENJOY!
IRELAND ايرلندا
Soda Bread INGREDIENTS 170G
WHOLEMEAL
170G
PLAIN
FOR
FLOUR
FLOUR
(PLUS
EXTRA
DUSTING)
1/2
TSP
SALT
1/2
TSP
BICARBONATE
290ML
OF
SODA,
BUTTERMILK
YLIMAF ERAOH
Method 1. PREHEAT OVEN TO 200 C
2. MIX DRY INGREDIENTS TOGETHER WELL. MAKE A WELL IN THE CENTRE OF THE MIXTURE AND ADD THE BUTTERMILK.
3. MIX QUICKLY TO FORM A SOFT DOUGH. TURN ONTO FLOURED SURFACE AND KNEAD. FORM INTO A ROUND. CUT A CROSS ON TOP.
4. BAKE FOR 30 MINUTES. (TEST BY TAPPING THE BOTTOM OF THE LOAF. IF IT SOUNDS HOLLOW, IT'S DONE.)
5. COOL ON A WIRE RACK AND ENJOY WITH A QUALITY IRISH BUTTER.
PAKISTAN باكستان
Chicken White Handi INGREDIENTS 1/2KG 2
CHICKEN
TBSP
BREAST
COOKING
OIL
1
TSP
GINGER
1
TSP
CORIANDER
1
TSP
CUMIN
1
TBSP
WHITE
1/2
TSP
BLACK
1/2
POWDER
PEPPER
POWDER
PEPPER
POWDER
SALT
TSP
150ML
SEVEN
SPICE
COOKING
200ML 6
POWDER
COCONUT
TSP
TSP
PASTE
POWDER
1/2
1
GARLIC
CREAM
WATER
GREEN
LENGTH
POWDER
CHILLIES
CUT
INTO
TWO
WISE
CORIANDER
FOR
GARNISH
YLIMAF TTUB
Method 1. HEAT OIL IN A PAN AFTER 2-3 MINUTES . ADD SALT AND FRY CHICKEN ON MEDIUM HEAT FOR 4-5 MINUTES UNTIL IT CHANGES COLOUR.
2. ADD GARLIC GINGER PASTE AND WATER. COVER AND COOK TUNTIL CHICKEN IS TENDER .
3. ADD WHITE PEPPER -COCONUT POWDER-CUMIN AND CORIANDER POWDER AND LET IT COOK FOR 5 MINUTES
4. ADD COOKING CREAM AND GREEN CHILLIES COOK ON VERY LOW HEAT FOR 5 MINUTES . WHEN OIL COMES UP AND GRAVY AS YOU REQUIRE ADD BLACK PEPPER ,SEVEN SPICE POWDER MIX WELL REMOVE FROM
5.
HEAT
TAKE OUT IN A DISH GARNISH WITH CORIANDER SERVE WITH NAAN BUTTER NAAN OR GARLIC NAAN
BULGARIA بلغاريا
Banitsa INGREDIENTS 12 8
½
SHEETS TBSP LB
FILO
PASTRY
BUTTER
SIRENE
CHEESE)
OR
(BULGARIAN FETA,
COARSELY
CRUMBLED
¾
LB
BULGARIAN
(PREFERABLY
YOGURT
SHEEP'S
MILK
YOGURT) 4 1
WHOLE EGG
EGGS
YOLK
SALT PEPPER
YLIMAF AVEILTOGOB
Method 1. CRACK THREE OF THE EGGS AND BEAT THEM. THEN YOU WILL ONLY NEED THE EGG WHITE OF THE 4TH EGG. CAREFULLY SEPARATE IT FROM THE EGG YOLK AND PUT THE YOLK TO ONE SIDE AND MIX IT WITH 1 TBSP OF YOGHURT. ADD THE BAKING SODA TO THE BOWL OF YOGHURT AND MIX TOGETHER. THEN TRANSFER THIS TO THE BEATEN EGGS AND MIX AGAIN UNTIL IT IS HOMOGENOUS. NEXT COMES THE FLOUR, YOU ONLY NEED 1 TBSP IN THE MIX.
2. IT IS IMPORTANT TO SAY HERE THAT YOU CAN USE BUTTER OR OIL OR A MIXTURE OF BOTH IN YOUR BANITSA. NORMALLY GO FOR BOTH AND CUT THE HARD BUTTER INTO SMALL PIECES, SO IT IS EASIER E TO SPREAD IT EVENLY ACROSS THE PASTRY. USE NORMAL VEGETABLE OIL ON THE BOTTOM OF MY BAKING TRAY BEFORE PUTTING THE BANITSA ROLLS IN IT, THAT WAY IT IS NICE AND CRISPY AND NOT STUCK IN THE END.
3.
OPEN THE PACK OF FILO PASTRY AND START PUTTING ALL OF THE INGREDIENTS ON EVERY SHEET. USUALLY SPREAD A BIT OF THE EGG MIXTURE SO THE WHOLE SHEET IS COVERED, THEN PUT A FEW BUTTER PIECES ON TOP. TO FINISH, TOP IT UP WITH A BIT OF CRUMBLED FETA CHEESE. AFTER THIS IS DONE, ROLL THE PASTRY SHEET WITH THE INGREDIENTS INSIDE AND PLACE IT ON THE PRE-OILED BAKING TRAY.
4. JUST BEFORE YOU ARE READY TO PUT THE BANITSA IN THE PRE-HEATED TO 180°C OVEN, PUT SOME BUTTER PIECES ON TOP OF IT AND MAKE SURE THEY ARE EVENLY DISTRIBUTED. THIS WOULD MAKE IT LOOK MORE GOLDEN-BROWN AND DELICIOUS.
5. ABOUT HALFWAY THROUGH THE BAKING, TAKE YOUR BANITSA OUT OF THE OVEN AND SPREAD THE EGG YOLK AND YOGHURT MIX ON TOP BY USING A BRUSH. THIS IMPROVES THE OVERALL LOOK AS IT GIVES GREAT COLOUR TO THE BANITSA AND A SHINY TEXTURE ON TOP. AFTER YOU DO THAT, PUT THE BANITSA BACK IN THE OVEN FOR ANOTHER 15-20MINS. THE OVERALL BAKING TIME IS ABOUT 30-35MINS, DEPENDING ON THE OVEN.
6. CAREFULLY REMOVE THE BANITSA FROM THE OVEN AND SPRINKLE A GOOD AMOUNT OF COLD WATER AND THEN COVER THE WHOLE TRAY WITH A CLEAN CLOTH. THIS WOULD ALLOW THE STEAM TO STAY UNDER THE CLOTH AND MAKE THE BANITSA SOFT.
PALESTINE فلسطين
Alghraibah with pistachio filling )(الغريبه INGREDIENTS ALGHRAIBAH 2
CUPS
FLOUR
1
CUP
BUTTER
1
CUP
OF
PINCH 1
TP
OF
OF
(ROOM
ICING
SUGAR
SALT
GROUND
MAHLAB
TEMP)
MASTIC
(PALESTINIAN
AND
SPICES)
PISTACHIO FILLING CRUSHED 1-2 2-3
TBSP TBSP
BUTTER
(ROOM
SUGAR
SYRUP
ORANGE
TEMP)
BLOSSOM
WATER PINCH
OF
GROUND
MASTIC
YLIMAF
1-2
TBSP
PISTACHIOS
IWASI
Method 1. Prepare the Alghraibah SIFT THE FLOUR AND SALT TOGETHER. WHISK THE BUTTER VERY WELL UNTIL PALE YELLOW IN COLOUR. ADD THE ICING SUGAR AND WHISK UNTIL WELL COMBINED. ADD THE FLOUR AND WORK GENTLY WITH YOU HAND FOLDING THE DOUGH UNTIL THE FLOUR DISAPPEARS (DO NOT OVER MIX)
LEAVE THE DOUGH 2 HOURS TO REST
AFTER THE 2 HOURS FOLD AGAIN WITH HANDS GENTLY AND IT IS READY TO BE FILLED
2. Prepare Pistachio Filling CRUSH THE WHOLE PISTACHIOS IN A FOOD PROCESSOR. ADD THE BUTTER, ORANGE BLOSSOM WATER, SUGAR SYRUP AND THE MASTIC THEN MIX AGAIN UNTIL WELL COMBINED.
SHAPE THE FILLING USING HANDS IN TO SMALL BALLS TO BE READY
3. Shape and Fill SHAPE THE BUTTER AND FLOUR DOUGH INTO SMALL BALLS. FILL THE DOUGH BALL WITH A BALL OF PISTACHIO AND CLOSE WELL
PUT ON A PARCHMENT PAPER AND GENTLY PRESS ON IT WITH YOUR THUMB
ON EACH PIECE DECORATE WITH A HALF PISTACHIO IN THE MIDDLE
PUT IN THE OVEN FOR 10 MINUTES ONLY. IT SHOULD NOT CHANGE ITS COLOUR
KAZAKHSTAN كازاخستان
Plov INGREDIENTS 1
1/2
1/3 2
LBS
CUP
BEEF
CANOLA
MEDIUM
OIL
ONIONS,
FINELY
CHOPPED 3
MEDIUM
CARROTS,
MATCHSTICKS 1
TSP
SALT
VEGGIES THE
RICE
1/2
TSP
FOR
+
1
GROUND
TSP
PAPRIKA
1
TSP
CUMIN
1
BAY
3/4
CUPS
CUPS
MEAT
TSP
SALT
BLACK
HOT
WATER
FOR
MEAT
LONG
GRAIN
RICE,
HOT
COOKING TSP
1
HEAD
RICE
GROUND OF
WHEN
CORIANDER
GARLIC
VONEGREM
1
WATER
YLIMAF
CUPS
FOR
PEPPER
BASMATI 4
AND
LEAVES
BRAISING 3
INTO
GRATED
THE
1/2
1
3-4
OR
CUT
Method 1. TRIM BEEF OF EXCESS FAT, PAT THE MEAT DRY WITH A PAPER TOWEL AND CHOP INTO 1/2" TO 3/4" PIECES.
2. PREHEAT YOUR OVEN (OR YOUR LARGE SOUP POT WITH A HEAVY BOTTOM), TO HIGH HEAT. ONCE HOT, STIR IN 1/3 CUP CANOLA OIL. ADD CHOPPED MEAT AND SAUTE UNCOVERED FOR 7 MIN OVER HIGH HEAT UNTIL MEAT IS BROWNED, STIRRING EVERY MINUTE OR SO SO IT DOESN'T STICK. NOTE: IT'S IMPORTANT TO PREHEAT THE DUTCH OVEN FIRST FOR THE MEAT TO SEAR OVER VERY HIGH HEAT, OTHERWISE IT WILL JUICE OUT AND BECOME DRY.
3. REDUCE HEAT TO MEDIUM AND ADD CHOPPED ONION, STIRRING OFTEN UNTIL ONION IS SOFTENED (5 MINUTES). STIR IN SLICED CARROTS, 1 TSP SALT, 1/2 TSP PEPPER, 1 TSP PAPRIKA, 1 TSP CUMIN, 3-4 BAY LEAVES AND CONTINUE TO COOK OVER MEDIUM HEAT 5 MINUTES UNTIL CARROTS ARE SOFTENED.
4. ADD 1 3/4 CUPS HOT WATER, COVER AND SIMMER OVER MEDIUM/LOW HEAT 45 MIN OR UNTIL MEAT IS TENDER.
5. RINSE RICE UNTIL WATER RUNS CLEAR, THEN DRAIN AND SET ASIDE
6. SPREAD RICE OVER THE MEAT AND ADD 4 CUPS HOT WATER. SPRINKLE THE RICE WITH 1 1/2 TSP SALT (DO NOT STIR), BRING TO A BOIL THEN REDUCE HEAT TO LOW AND LET COOK UNCOVERED UNTIL MOST OF THE WATER IS ABSORBED (10 MIN).
7. CUT OFF THE BASE OF YOUR WHOLE GARLIC HEAD TO EXPOSE THE CLOVES. PUT YOUR HEAD OF GARLIC, CUT SIDE DOWN INTO THE CENTER OF THE RICE AND SPRINKLE THE TOP OF THE RICE WITH 1 TSP GROUND CORIANDER
8. POKE 7-10 HOLES THROUGH THE RICE TO ALLOW STEAM TO ESCAPE TO THE SURFACE, REDUCE THE HEAT TO LOW THEN COVER AND COOK AN ADDITIONAL 15 MINUTES OR UNTIL RICE IS COOKED THROUGH. REMOVE THE GARLIC HEAD AND BAY LEAVES AND STIR EVERYTHING GENTLY TO COMBINE AND YOU'RE DONE.
INDIA الهند
Shabjahani murghi INGREDIENTS 1-2
TBSP
FRESH
COARSELY 8-9 6
CHOPPED
GARLIC
TBSP
GINGER
CLOVES
BLANCHED
SILVERED
ALMONDS 4
TBSP
WATER
7
TBSP
VEGETABLE
1.5 10 1
KG
CHICKEN
CARDAMOM
CINNAMON
2
BAY
5
CLOVES
STICK
LEAVES
FINELY
2
TSP
GROUND
½
TSP
CAYENNE
7
TBSP TBSP
4
TBSP
PEPPER YOGHURT
SALT SINGLE
CREAM
SULTANAS
GARAM
MASALA
TOASTED
ALMONDS
AVLISD
TSP
ONIONS
CUMIN
NATURAL
TBSP
¼
CHOPPED
YLIMAF
300ML 1-2
PIECES
PODS
200G
1
OIL
Method 1. ADD GARLIC, GINGER, BLANCHED ALMONDS AND WATER TO A BLENDER AND BLEND TO FORM A SMOOTH PASTE
2. PUT THE OIL IN A WIDE NON STICK PAN OR A DEEP FRYING PAN AND SET OVER MEDIUM HEAT. WHEN HOT ADD CHICKEN PIECES AND BROWN ON EACH SIDE. ONCE BROWNED REMOVE FROM PAN WITH A SLOTTED SPOON AND PLACE IN A BOWL.
3. PUT THE CARDAMOM, CINNAMON BAY LEAVES AND CLOVES IN THE SAME HOT OIL, STIR AND FRY THEM FOR A FEW SECONDS. ADD THE ONIONS AND FRY FOR 3-4 MINUTES OR UNTIL LIGHT BROWN
4. ADD THE GARLIC, GINGER AND ALMOND PASTE FROM THE BLENDER. ADD THE CUMIN AND CAYENNE AND FRY FOR 2-3 MINUTES
5. ADD 1 TABLESPOON OF YOGURT. STIR AND FRY FOR 30 SECONDS. NOW ADD ANOTHER TABLESPOON OF YOGURT. KEEP REPEATING THE PROCESS UNTIL ALL THE YOGURT IS INCORPORATED
6. ADD YOUR CHICKEN PIECES AND ANY LIQUID THAT ACCUMULATED IN THE CHICKEN BOWL SALT AND CREAM. BRING TO A SIMMER COVER AND TURN HEAT TO LOW AND COOK GENTLY FOR 20 MINUTES.
7. ADD THE SULTANAS AND TURN THE CHICKEN PIECES OVER AND COOK UNTIL THE CHICKEN IS TENDER OR FOR 10 MINUTES
8. ADD THE GARAM MASALA AND STIR. SPRINKLE TOASTED ALMONDS TO SERVE
ENJOY!
**NOTE WHOLE SPICES IN THE DISH SHOULD NOT BE EATEN
NIGERIA نيجيريا
Pounded yam and Egusi soup INGREDIENTS 1
TUBER
200G
AFRICAN
GROUND
YAM
MELON
SEEDS
(EGUSI) 450G 8
SHREDDED
PCS
12
OF
PCS
500G
COW
OF
MEAT
DRY
FISH
3
MEDIUM
5
FRESH
YELLOW
5
FRESH
RED
2
SACHETS
4
OF
–
TBSP
TBSP
OF
SALT
CRAYFISH
ONIONS PEPPERS
PEPPERS
TOMATO
GROUND
RED
TO
SHREDDED
GROUND
SEASONING
200ML
LEAVES
SKIN
3
1
PUMPKIN
PASTE PEPPER
CUBES
PALM
OIL
TASTE
YLIMAF MUNIBE
Method 1. WASH, SEASON AND COOK MEAT WITH CHOPPED ONION, 3 SEASONING CUBES AND SALT TO TASTE.
2. CLEAN UP DRY FISH AND COOK TILL ITS TENDER.
3. BLEND THE PEPPERS (YELLOW, RED) WITH 1 ONION AND PUT ASIDE PUREE
4. POUR THE PALM OIL IN A DRY POT, ALLOW TO HEAT UP AND POUR IN THE GROUND EGUSI WITH 70ML OF WATER AND PUREE AND MIX UNTIL A BATTER IS FORMED. CONTINUE TO MIX ON LOW HEAT FOR ABOUT 12MINS UNTIL BATTER DRIES UP.
5. POUR IN COOKED MEAT, MEAT STOCK, SACHET TOMATO, LITTLE WATER AND ALLOW TO BOIL UP FOR 5MINS.
6. AS IT BOILS, ADD IN GROUND PEPPER, CRAYFISH, DRY FISH, SEASON CUBE AND SALT TO TASTE. ALLOW TO COOK FOR 20MINS
7. MIX IN THE PUMPKIN LEAVES, TURN OFF HEAT AFTER 2MINS AND PUT SOUP ASIDE. POUR 500ML OF WATER IN A POT AND PUT IN PEELED YAM CUT INTO CUBES, BOIL FOR 20MINS UNTIL YAM IS COOKED.
8. DRAIN THE WATER AND USING A FOOD PROCESSOR, BLEND THE HOT YAM FOR ABOUT 5MINS UNTIL A SOFT FLUFFY TEXTURE IS GOT WITHOUT LUMPS.
SCOOP OUT AND MOLD POUNDED YAM INTO A ROUNDED FORM.
UNITED ARAB EMIRATES
ا إل م ا ر ا ت ا ل ع ر ب ي ة المتحدة
Muhammar (Sweet-Savoury Rice) INGREDIENTS 250ML
DATE
500ML
BOILING
4
SYRUP
CARDAMOM
WATER
PODS,
SMASHED 1
CINNAMON
500G FOR
BASMATI
30
WATER SALT 3 1
STICK
MINS AND
TO
TBSP TBSP
2
LITRES
TBSP
SALT
SEA
TASTE
VEGETABLE GROUND OF
STEEPED
SOAKED
OIL
CINNAMON
SAFFRON IN
ROSEWATER
1/4
CUP
THREADS, (60
ML)
YLIMAF
PINCH
1
IN
RICE,
ROOTBAH-LA
Method 1. PUT THE DATE SYRUP IN A LARGE POT WHERE YOU WILL BE COOKING THE RICE. ADD THE BOILING WATER, CARDAMOM PODS, AND CINNAMON STICK AND PLACE OVER MEDIUM HEAT. BRING TO A BOIL, THEN DRAIN THE RICE PREPARED EARLIER AND ADD TO THE POT.
2. STIR THE RICE, BRING BACK TO A BOIL, AND THEN REDUCE THE HEAT TO LOW AND COVER THE POT. LET SIMMER FOR 10 MINUTES, OR UNTIL THE RICE HAS ABSORBED THE LIQUID FULLY. TO DO THIS, CHECK AFTER 10 MINUTES AND TASTE FOR SALT; ADD MORE IF NECESSARY.
3. MEANWHILE, HEAT THE OIL IN A SMALL PAN OVER MEDIUM HEAT.
WHEN THE RICE IS DONE, SPRINKLE THE HOT OIL OVER THE RICE AND SPRINKLE THE GROUND CARDAMOM AND ROSE WATER ALL OVER. USE A FORK TO MIX THE RICE AND FLUFF IT UP. WRAP THE LID WITH A CLEAN KITCHEN TOWEL AND LET THE RICE STEAM OVER VERY LOW HEAT FOR 10 MORE MINUTES.
4. FLUFF IT UP AGAIN WITH A FORK, SPRINKLE A LITTLE SAFFRON-ROSEWATER ON TOP,.
SERVE HOT, EITHER ON ITS OWN OR WITH ANY FISH DISH THAT STRIKES YOUR FANCY.
INDIA الهند
Dates and Rice Di Kheer INGREDIENTS 1 2
KG
FULL
DRIED
SOAKED LEAST &
CREAM
DATES
1/2
HOUR
CUP
1/4
SUGAR
CUP
FOR
WARM
UNCOOKED FOR
FEW
IN
OR
AT
WATER
FINELY
SOAKED
A
(CHHUARE)
OVERNIGHT
CHOPPED
1/4
MILK
1/2
ALMONDS
RICE
-
HOUR
-
BLANCHED,
TO
GARNISH 3-4
GREEN
ILLAICHI)
-
CARDAMOMS
(CHHOTI
POWDERED
YLIMAF LAB
Method 1. BOIL MILK IN A HEAVY BOTTOMED PAN (KADHAI). DRAIN RICE AND ADD TO THE BOILING MILK.
2. COOK ON LOW MEDIUM HEAT FOR 35-40 MINUTES, STIRRING FREQUENTLY, TILL THE RICE IS WELL COOKED AND BLENDS WELL WITH THE MILK. KEEP MASHING THE RICE GRAINS AND THE DATES (CHHUARAS) ALSO, IN BETWEEN. KEEP SCRAPING THE SIDES OF THE PAN (KADHAI) TOO. REMOVE FROM HEAT WHEN THICK.
3. ADD SUGAR AND GREEN CARDAMOMS (ILLAICHI) POWDER. MIX AND TRANSFER TO A SERVING DISH.
4. GARNISH WITH CHOPPED ALMONDS. SERVE HOT OR COLD.
JORDAN ا أل ر د ن
Kefta bi saniyeh (one pan kefta) INGREDIENTS 500G
LAMB
MINCE
1
ONION
GRATED
1
CLOVE
GARLIC
4 1
TBSP TSP
1/4 1
1/2
CHOPPED
PARSLEY
SALT
TSP
TSP
MINCED
PEPPER
SEVEN
TSP
1
TBSP
I
MAGGI
SPICE
POWDER
CINNAMON
POWDER
COOKING
OIL
CUBE
2
TBSP
TOMATO
2
POTATOES
2
CARROTS
1
TOMATO
1
GREEN
BELL
PASTE
PEPPER
YLIMAF BUOYA
Method 1. MIX THE LAMB MINCE WITH THE ONION, GARLIC, PARSLEY, SALT, PEPPER, SEVEN SPICE, CINNAMON AND OIL. TAKE A LARGE PYREX DISH AND SPREAD THIS MIXTURE, PRESSING IT DOWN WITH YOUR HANDS TO COVER THE ENTIRE BASE OF YOUR DISH. PLACE THE DISH IN THE OVEN ON 200 C AND COOK FOR 20 MINS. REMOVE CAREFULLY AS DISH WILL BE HOT.
2. PEEL AND SLICE YOUR POTATOES AND CARROTS AND DEEP FRY THEM FOR A FEW MINUTES ON HIGH HEAT UNTIL SLIGHTLY GOLDEN. PAT DRY AND LAYER ON TOP OF THE MEAT LAYER. SLICE YOUR TOMATO AND BELL PEPPER AND PLACE ON TOP.
3. BOIL ONE CUP WATER, ADD THE MAGGI CUBE AND THE TOMATO PASTE. STIR WELL AND LIGHTLY SEASON WITH SALT AND PEPPER AND A PINCH OF CINNAMON. POUR THE STOCK ON TOP OF YOUR MEAT AND VEGETABLES.
4. COVER THE DISH WITH ALUMINUM FOIL AND RETURN TO THE OVEN ON 200 C AND COOK FOR 45 MINS. REMOVE FOIL AND COOK ANOTHER 10 MINS. GARNISH WITH PINE NUTS AND FINELY CHOPPED PARSLEY. SERVE WITH RICE OR BREAD. SAHTAIN! ENJOY!
LEBANON لبنان
Zaatar Manakeesh INGREDIENTS FOR THE DOUGH 1
TBSP
YEAST
1
CUP
1
TSP
SALT
1
TSP
GRANULATED
WARM
3
CUPS
2
TBSP
WATER
SUGAR
ALL-PURPOSE OLIVE
FLOUR
OIL
FOR THE ZAATAR SPREAD 1/3
CUP
ZAATAR
1/4
CUP
OLIVE
OIL
YLIMAF HIKAF
Method 1. Prepare the dough IN A LARGE BOWL, ACTIVATE THE YEAST IN WARM WATER (10MINS)
2. ADD THE SALT, SUGAR AND OLIVE OIL TO BOWL AND USE A WOODEN SPOON TO MIX UNTIL COMBINED. WAIT A FEW MINUTES, THEN ADD THE FLOUR INTO THE WET INGREDIENTS AND MIX WITH A SPOON UNTIL THE DOUGH BECOMES SHAGGY AND YOU’RE NO LONGER ABLE TO MIX.
3. TRANSFER TO A FLOURED SURFACE AND KNEAD THE DOUGH BY HAND TO FORM A TIGHT BALL. PLACE THE DOUGH BACK INTO THE SAME OILCOATED BOWL. COVER WITH A PLASTIC WRAP OR TOWEL AND SET ASIDE AT ROOM TEMPERATURE TO RISE FOR 45-60 MINUTES.
4. Make the Zaatar Spread MIX THE ZAATAR WITH OLIVE OIL IN SMALL BOWL UNTIL IT FORMS A CONSISTENT AND SPREADABLE MIXTURE.
5. Assemble and Bake PREHEAT THE OVEN TO 450° F
DIVIDE THE DOUGH INTO 6-8 EQUAL PARTS. USE YOUR FINGERS TO SPREAD EACH PIECE INTO A ROUND FLAT DISC, ABOUT
½ INCH
THICKNESS.
PLACE 1-2 TABLESPOONS OF ZAATAR SPREAD ON EACH DOUGH AND SPREAD EVENLY. BAKE IN THE OVEN FOR 10-12 MINUTES, UNTIL THE DOUGH BECOMES LIGHT GOLDEN IN COLOR AND PUFFS SLIGHTLY.
THAILAND ت ا ي ال ن د
Coconut and Pandan Agar INGREDIENTS 1.5 4.5 1.5 2
TBSP
CUPS CUPS
CUPS
1/2
AGAR
CUP
AGAR
WATER
POWDER
DIVIDED
SUGAR
COCONUT PANDAN
MILK
LEAVES
YLIMAF YRRAGAM
Method 1. WASH AND CUT THE PANDAN LEAVES INTO 1 INCH PIECES.
2. MAKE PANDAN JUICE BY MIXING 1/2 CUP WATER WITH 1/2 CUP PANDAN LEAF PIECES AND PULSING TOGETHER IN A BLENDER. STRAIN TO REMOVE THE LEAVES, RESERVING ONLY THE PANDAN JUICE. SET ASIDE.
3. COMBINE THE AGAR AGAR POWDER WITH 4 CUPS OF WATER IN A SAUCEPAN ON THE STOVE. BRING TO A GENTLE BOIL AND ALLOW TO COOK FOR APPROXIMATELY 10 MINUTES, STIRRING OCCASSIONALLY. THEN ADD THE SUGAR AND STIR UNTIL DISSOLVED.
4. ONCE THE AGAR AGAR HAS BEEN BOILED AND SUGAR DISSOLVED, REMOVE 2 CUPS AND PLACE INTO A SEPARATE BOWL. ADD THE PANDAN JUICE TO THIS BOWL AND STIR TO INCORPORATE. POUR INTO A SHALLOW PAN OR MOLD AND ALLOW THIS PANDAN-FLAVORED LAYER TO HARDEN AT ROOM TEMPERATURE.
5. WHILE THE PANDAN AGAR IS SOLIDIFYING, ADD THE COCONUT MILK TO THE REMAINING AGAR AGAR ON THE STOVE. MIX TO INCORPORATE AND TURN THE HEAT DOWN TO LOW, KEEPING THE AGAR WARM BUT NOT CONTINUING TO BOIL.
6. ONCE THE PANDAN LAYER HAS SOLIDIFIED, SLOWLY POUR THE WARM COCONUT AGAR AGAR LAYER ON TOP. ALLOW THIS LAYER TO SOLIDIFY, THEN REMOVE FROM MOLD OR CUT INTO DESIRED SHAPES.
TOP WITH FRESH YOUNG COCONUT MEAT, IF DESIRED, AND SERVE WHILE STILL FRESH.
SYRIA سوريا
Chicken Shawarma INGREDIENTS CHICKEN OLIVE
THIGHS,
OIL,
GARLIC, SPICES, LEMON, MARINADE. VEGETABLES
FOR
INSIDE
SHAWARMA
(LETTUCE,
TOMATOES,
ONIONS,
FOR
YOGHURT
LEMON,
SALT
YOGHURT,
&
THE
ETC.)
SAUCE: PEPPER,
CUMIN
AND
GARLIC.
ONION
YLIMAF REDAN UOBA
Method 1. MIX MARINADE - JUST MIX THE MARINADE DIRECTLY IN A ZIPLOCK BAG. A BAG WORKS BEST BECAUSE THE CHICKEN REMAINS NICELY COATED IN THE MARINADE. IF YOU PREFER TO USE A CONTAINER, EITHER TURN THE CHICKEN A FEW TIMES OR INCREASE THE MARINADE BY 50%.
2. ADD CHICKEN INTO THE MARINADE. SEAL THE BAG, REMOVING EXCESS AIR, THEN MASSAGE TO COAT FROM THE OUTSIDE. LEAVE TO MARINADE FOR 12 TO 24 HOURS IN THE FRIDGE. IF YOU’RE PRESSED FOR TIME, EVEN 3 HOURS WILL DO!
3. YOGURT SAUCE – MAKE THE YOGURT SAUCE SIMPLY BY MIXING THE INGREDIENTS THEN SET ASIDE FOR AT LEAST 20 MINUTES TO LET THE FLAVOURS MELD. THIS WILL KEEP FOR 3 DAYS IN THE FRIDGE.
4. COOK CHICKEN EITHER ON THE STOVE OR ON THE BBQ. IT WILL GET A GREAT CRUST ON IT FROM THE SPICES, AND YOU WILL ADORE THE SMELL. IT SHOULD START TO SMELL AMAZING!
REST CHICKEN FOR AT LEAST 3 MINUTES BEFORE SERVING TO ALLOW THE JUICES TO REDISTRIBUTE THROUGHOUT THE FLESH, ELSE THEY WILL JUST RUN OUT EVERYWHERE WHEN YOU SLICE THE MEAT.
TO SERVE, JUST PILE EVERYTHING ON A PLATTER AND LET EVERYBODY MAKE THEIR OWN WRAPS! THE CHICKEN, LETTUCE, TOMATO SLICES, ONION, YOGURT SAUCE AND WARMED FLATBREADS – HOMEMADE OR STORE BOUGHT. IF THE CHICKEN IS ON THE LARGER SIDE, I SOMETIMES SLICE IT. BUT IF THEY ARE SMALLER, I TEND TO JUST LEAVE THEM WHOLE.
UNITED ARAB EMIRATES
ا إل م ا ر ا ت ا ل ع ر ب ي ة المتحدة
Machbous INGREDIENTS 1
TBSP
CARDAMOM
1
TBSP
SAFFRON
60 1
ML
KG
ROSE
LAMB
5
WHOLE
4
CLOVES
2
TBSP
WATER
(CUBED)
CARDAMOMS
BAHARAT
1
TBSP
SALT
1
TBSP
TURMERIC
300G
RICE
75G
RAISINS
75G
SPLIT
2
TBSP
PEAS
OIL
YLIMAF DIMAH
Method 1. SOAK HALF THE GROUND CARDAMOM AND SAFFRON IN ROSE WATER AND SET ASIDE. PUT MEAT IN A POT WITH WATER TO COVER, WHOLE CARDAMOM, CINNAMON, CLOVES AND HALF A TABLESPOON OF BAHARAT. COVER AND COOK FOR 1.5 HOURS AFTER ADDING SALT TO TASTE AND TURMERIC. COOK UNTIL TENDER.
2. WASH RICE WELL AND STRAIN. MINCE ONIONS, BOIL SPLIT PEAS UNTIL SOFT, WASH RAISINS AND DRAIN.
3. REMOVE MEAT FROM POT AND SPRINKLE WITH HALF TBSP GROUND CARDAMOM AND HALF TSP BAHARAT.
4. IN A CLEAN POT, PUT THE ONIONS AND COOK, COVERED, UNTIL THEY BEGIN TO BROWN. SPRINKLE IN 1 TBSP. WATER, THEN STIR IN OIL, SPLIT PEAS, RAISINS, SALT TO TASTE AND THE REMAINING BAHARAT. ADD MEAT TO POT AND FRY FOR A FEW MINS. ADD STRAINED RICE TO POT, STIR WELL, THEN ADD MEAT BROTH TO JUST COVER RICE.
COVER POT WITH LID AND COOK ON LOW HEAT FOR 30 MINUTES.
5. SPRINKLE ROSE WATER MIXTURE OVER THE RICE AND LEAVE FOR FURTHER 10-15 MINS.
SERVE AND ENJOY
PAKISTAN باكستان
Mutton Nihari INGREDIENTS 1
KG
MUTTON,
PORTION
PREFERABLY
(CUT
4
TBSP
2
MEDIUM
INTO
GHEE/
8-10
CLARIFIED
ONIONS
,
SHANK
PIECES) BUTTER
FINELY
SLICED 1
TSP
GINGER
1
TSP
GARLIC
SALT 2
TO
TSP
1/2
PASTE PASTE
TASTE
CORIANDER
TSP
TURMERIC
POWDER POWDER
3
TBSP
WHEAT
FLOUR
3
TBSP
NIHARI
MASALA
YLIMAF INARFAJ
Method 1. HEAT GHEE (YOU CAN USE OIL AS WELL BUT GHEE MAKES IT TASTIER) IN A DEEP BOTTOM STOCK POT. ONCE THE GHEE IS HOT, ADD THE SLICED ONIONS AND FRY TILL THEY START TO TURN BROWN.
2. ADD MUTTON PIECES, GINGER PASTE, GARLIC PASTE, CORIANDER POWDER, TURMERIC POWDER AND SALT. MIX WELL TO COAT THE MUTTON IN GHEE AND SPICES. SAUTÉ FOR 5 MINS.
3. ADD THE NIHARI MASALA AND 8 CUPS OF WATER. MIX WELL, COVER AND COOK ON VERY LOW HEAT FOR ABOUT 4 HOURS UNTIL THE MEAT IS TENDER. KEEP CHECKING IN BETWEEN. THE WAY TO KNOW THAT THE MEAT IS COOKED IS WHEN IT BREAKS EASILY WITH A WOODEN SPOON.
4. DISSOLVE WHEAT FLOUR IN HALF CUP OF WATER SUCH THAT THERE ARE NO LUMPS. SLOWLY ADD IT TO THE GRAVY. STIR TO MIX IT WELL IN THE GRAVY AND LET IT SIMMER FOR ANOTHER 10-15 MINS TILL THE GRAVY THICKENS.
5. SPRINKLE SOME LIME JUICE AND GARNISH WITH GINGER STRIPS AND FRESH CORIANDER LEAVES. SERVE HOT.
LEBANON لبنان
Riz B Haleeb (rice pudding) INGREDIENTS 4
CUPS
10-12 1/2 2-4 2
OF
TSP
CUP TBSP
TSP
OF
MILK
OF
OF
SUGAR
TO
TASTE
RICE
OF
CORN
ORANGE
FLOUR BLOSSOM
WATER PISTACHIO
AS
A
GARNISH
YLIMAF DIHSAR
Method 1. RINSE THE RICE THEN LET DRY. BOIL THE MILK WITH THE SUGAR AND RICE ON LOW HEAT FOR 15 MINUTES OR UNTIL THE RICE SOFTENS ALL WHILE STIRRING CONTINUOUSLY.
2. AS THE RICE SOFTENS ADD THE ORANGE BLOSSOM WATER AND THE CORN FLOUR AND STIR IT IN AND BOIL/STIR FOR ANOTHER 5 MINUTES OR UNTIL THE PUDDING HARDENS AND GAINS THE CONSISTENCY OF YOGURT. IF YOU ADD TOO MUCH CORN FLOUR THE PUDDING BECOMES TOO JELLO-LIKE AND IF YOU ADD TOO LITTLE IT'LL TAKE ON A MORE WATERY CONSISTENCY. THIS IS A PERSONAL PREFERENCE. TRY ADDING 2 FIRST THEN INCREASE IF YOU NEED TO.
3. AS THE PUDDING HARDENS, POUR IT IN YOUR HEAT-RESISTANT SERVING CUPS/PLATES AND LET REST FOR A FEW MINUTES BEFORE GARNISHING WITH PISTACHIO AND REFRIGERATING.
4. SERVE COLD
CANADA كندا
Mixed Gravy Poutine INGREDIENTS 3
LARGE
RUSSET
POTATOES,
SCRUBBED 3
TBSP
1
½
1
TSP
OLIVE
TSP
OIL
SALT,
DIVIDED
PEPPER,
DIVIDED
6
TBSP
¼
CUP
2
½
2
TSP
3
TBSP
CORNSTARCH
2
TBSP
WATER
1
½
BUTTER
ALL-PURPOSE
CUPS
BEEF
FLOUR
STOCK
WORCESTERSHIRE
CUPS
CHEESE
TOPPINGS
BACON,
SAUCE
CURD
YOU
JALAPENOS,
WANT ETC
LIKE,
YLIMAF
ANY
UNSALTED
YRUHDUOHC
Method 1. PREHEAT THE OVEN TO 450˚F (230˚C). LINE 2 BAKING SHEETS WITH PARCHMENT PAPER.
2. SLICE THE POTATOES INTO MATCHSTICKS BY QUARTERING LENGTHWISE. CUT THE QUARTERS LENGTHWISE INTO
¼-INCH SLICES, THEN CUT INTO ¼-
INCH (6 MM) MATCHSTICKS.
3. PLACE THE POTATOES IN A LARGE BOWL. DRIZZLE WITH THE OLIVE OIL AND SPRINKLE WITH 1 TEASPOON OF SALT AND
½ TEASPOON OF PEPPER.
TOSS TO COAT.
4. BAKE FOR 25 MINUTES, FLIPPING HALFWAY THROUGH, UNTIL GOLDEN BROWN
5. IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT, ADD THE BUTTER AND FLOUR. WHISK UNTIL THE MIXTURE IS A GOLDEN BROWN. ADD THE BEEF STOCK, WORCESTERSHIRE, REMAINING REMAINING
½ TEASPOON OF SALT AND
½ TEASPOON OF PEPPER. BRING TO A BOIL, WHISKING
CONTINUOUSLY.
6. ADD THE WATER TO THE CORNSTARCH IN A SMALL BOWL AND MIX UNTIL DISSOLVED. ADD THE CORNSTARCH SLURRY TO THE GRAVY AND STIR UNTIL THICKENED. REMOVE FROM THE HEAT AND COVER TO KEEP THE GRAVY HOT.
7. TRANSFER THE BAKED FRIES TO A LARGE BOWL, ADD THE CHEESE CURDS, AND POUR THE HOT GRAVY OVER THE TOP. TOSS TO COAT. ENJOY!
KENYA كينيا
Nyama Choma INGREDIENTS 1.25KG 5 1
GOAT
CLOVES BULB
1
RED
1
LEMON
OR
⅓
PIECE
½
CUP
1 2 1
GARLIC
WHOLE
ACROSS
TBSP TBSP TBSP
IN
THE
CUT
MIDDLE ONION
LARGE
JUICED GINGER
EXTRA
VIRGIN
GROUND GROUND
OLIVE
OIL
CUMIN PAPRIKA
SALT
STOCK
6
SPRIGS
2
BIRD-EYE TBSP
GARLIC
WHITE
2
¾
MEAT
CUBES FRESH
ROSEMARY
CHILLIS
DE-SEEDED
SALT
YLIMAF WOHSRAW
Method 1. IN A BOWL, COMBINE GARLIC, GINGER, ONION, LEMON JUICE, OLIVE OIL, CUMIN, PAPRIKA, SALT, STOCK CUBES, ROSEMARY, AND CHILI.
2. PLACE THE MEAT IN A LARGE BOWL AND TOSS IT WITH HALF OF THE MARINADE. SET THE OTHER MARINADE ASIDE, TO BE USED IN BASTING THE NYAMA CHOMA.
3. USE A KNIFE TO MAKE SLITS 2 INCHES OR 5 CM APART ON THE GOAT LEG AND MASSAGE THE MARINADE INTO THE MEAT, MAKING SURE TO ALSO COVER THE SLITS. COVER THE MEAT WITH ALUMINUM FOIL AND ALLOW TO MARINATE OVERNIGHT OR FOR AT LEAST FOR 2 HOURS.
4. REMOVE THE MARINATED GOAT MEAT FROM THE FRIDGE AND ALLOW IT TO COME TO ROOM TEMPERATURE FOR AT LEAST AN HOUR, BEFORE SETTING IT ON THE BARBECUE. DURING THIS TIME, PREPARE YOUR GRILL AND SET IT TO HIGH. COVER YOUR GRILL WITH ASHES IF USING A CHARCOAL GRILL, TO PREVENT IT FROM GETTING TOO HOT
5. GRILL THE MEAT ON HIGH FOR APPROXIMATELY 3 MINUTES ON EACH SIDE, OR UNTIL IT ATTAINS A PROPER COLOR THEN TRANSFER TO A TRIPLE LAYER OF FOIL PAPER.
6. PLACE TWO SPRIGS OF ROSEMARY AND THE BULB OF GARLIC ON TOP OF THE GOAT LEG. COVER THE MEAT LOOSELY WITH FOIL SO IT RESEMBLES A TENT.
7. SET IT ON A BAKING TRAY OR GRILLING RACK, TRANSFER TO THE BARBECUE GRILL THEN COVER THE LID, TRYING TO MAINTAIN THE TEMPERATURE AT MEDIUM-LOW OR BETWEEN 180 AND 200 C. GRILL AT MEDIUM-LOW FOR ONE AND A HALF HOURS, TURNING FROM TIME TO TIME.
8. ONCE THE TIME IS UP, MIX THE HONEY WITH 2-3 TABLESPOONS OF HOT WATER. UNCOVER THE MEAT AND BASTE IT WITH THE HONEY GLAZE. CONTINUE TO GRILL FOR A FURTHER 15-30 MINUTES OR UNTIL THE DESIRED BROWNNESS HAS BEEN ACHIEVED AND THE JUICES RUN CLEAR, OR IT HAS AN INTERNAL TEMPERATURE OF AT LEAST 150-160 DEGREES F
9. ONCE COOKED, TRANSFER THE MEAT TO A TRAY AND ALLOW IT TO REST FOR 10-20 MINUTES BEFORE CARVING.
10. SERVE NYAMA CHOMA HOT WITH UGALI AND KACHUMBARI.
JORDAN ا أل ر د ن
Falafel INGREDIENTS DRIED
CHICKPEAS
FRESH
HERBS:
PARSLEY,
FRESH
CILANTRO,
AND
DILL
ONION GARLIC KOSHER
SALT
AND
PEPPER:
TO
TASTE. SPICES: AND
A
CUMIN,
LITTLE
CORIANDER,
CAYENNE
PEPPER. BAKING SESAME
POWDER SEEDS:
OPTIONAL LIKE
THE
HERE,
ADDED
THESE BUT
I
ARE DO
NUTTINESS.
YLIMAF NAHRAS
Method 1. SOAK CHICKPEAS FOR 24 HOURS. COVER THEM IN PLENTY OF WATER AND ADD BAKING SODA TO HELP SOFTEN THEM AS THEY SOAK. THE CHICKPEAS WILL AT LEAST DOUBLE IN SIZE AS THEY SOAK. DRAIN VERY WELL.
2. ADD CHICKPEAS, FRESH HERBS (PARSLEY, CILANTRO, AND DILL), GARLIC, ONION, AND SPICES TO FOOD PROCESSOR AND PULSE A LITTLE BIT AT A TIME UNTIL THE MIXTURE IS FINELY GROUND. YOU’LL KNOW IT’S READY WHEN THE TEXTURE IS MORE LIKE COARSE MEAL & REFRIGERATE (IMPORTANT) TRANSFER THE FALAFEL MIXTURE TO A BOWL, COVER AND REFRIGERATE FOR AT LEAST 1 HOUR OR OVERNIGHT. THE CHILLED MIXTURE WILL HOLD TOGETHER BETTER, MAKING IT EASIER TO FORM THE FALAFEL PATTIES.
3. ONCE THE FALAFEL MIXTURE HAS BEEN PLENTY CHILLED, STIR IN BAKING POWDER AND TOASTED SESAME SEEDS, THEN SCOOP GOLF BALL-SIZED BALLS AND FORM INTO BALLS OR PATTIES (IF YOU GO THE PATTIES ROUTE, DO NOT FLATTEN THEM TOO MUCH, YOU WANT THEM TO STILL BE NICE AND FLUFFY WHEN THEY'RE COOKED.)
4. HEAT THE OIL ON MEDIUM-HIGH UNTIL IT BUBBLES SOFTLY (YOUR OIL SHOULD BE HOT ENOUGH AROUND 375 F
CAREFULLY DROP THE FALAFEL IN THE OIL, USING A SLOTTED SPOON, AND FRY FOR 3-5 MINUTES UNTIL MEDIUM BROWN
ALGERIA الجزائر
Kalb-el-louz INGREDIENTS
FOR THE SEMOLINA BASE: 500G
OF
LARGE
SEMOLINA 125G
-
GRAINED
"GROSSE
BUTTER
+
FOR
SEMOULE"
COATING
THE
PAN 200G 4
GRANULATED
TBSP
ORANGE
WATERPINCH
FLEUR
OF
SUGAR
BLOSSOM
D’ORANGER
SALT
FOR THE FILLING: 1
CUP
ALMONDS
COARSELY 50G
AND
GROUND
SUGAR
1
TSP
1
TBSP
½
TOASTED
CINNAMON ORANGE
TSP
FLOWER
WATER
CINNAMON
400G 1L
SUGAR
OF
TBSP TBSP
1
SMALL
ORANGE BUTTER
LEMON
BLOSSOM
WATER
EHCIMMA
2
WHITE
WATER
JUICE 1
GRANULATED
YLIMAF
FOR THE SYRUP (CHARBET):
Method 1. Semolina Base IN A DRY PAN, LIGHTLY TOAST THE SEMOLINA GRAINS STIRRING CONSTANTLY FOR ABOUT 2 MINUTES. ONCE TOASTED, SET ASIDE TO COOL.
2. MELT THE BUTTER IN A SMALL SAUCEPAN THEN LET IT COOL ENOUGH TO HANDLE WITH YOUR HANDS AND A LARGE BOWL ADD THE SEMOLINA AND SUGAR.
3. GRADUALLY MIX IN THE BUTTER WITH YOUR HANDS RUBBING THE GRAINS THE SAME WAY YOU WOULD RUB BUTTER INTO GRAINS OF COUSCOUS.
4. ADD IN THE ORANGE BLOSSOM WATER, GRADUALLY SLOWLY RUBBING THE WATER INTO THE GRAINS. IT SHOULD FEEL DAMP BUT NOT TOO WET NOW. COVER WELL THEN ALLOW TO REST IN THE FRIDGE OVERNIGHT
5. Syrup TO PREPARE THE SYRUP. HEAT SUGAR, WATER, AND LEMON JUICE ON MEDIUM HEAT . STIR TO DISSOLVE THE SUGAR COMPLETELY. TURN THE HEAT DOWN TO A LOW SIMMER. SIMMER FOR ABOUT 10-15 MINUTES UNTIL THE SYRUP IS THICK - DO NOT STIR ONCE IT REACHES A BOIL.
6. REMOVE FROM HEAT, ADD ORANGE BLOSSOM WATER AND BUTTER. ALLOW COOLING.
7. Filling and assemble GRIND THE ALMONDS. THE ALMONDS CAN BE AS COARSE OR FINE AS YOU LIKE THEM. COMBINE THE INGREDIENTS FOR THE FILLING. SET ASIDE.
8. TAKE THE SEMOLINA OUT OF THE FRIDGE AND ALLOW IT TO COME UP TO ROOM TEMPERATURE FOR ABOUT HALF-HOUR. BREAK UP ANY LUMPS OF SEMOLINA. MEANWHILE, BUTTER YOUR BAKING DISH VERY LIBERALLY.
9. PREHEAT YOUR OVEN TO 180°C. SPRINKLE THE BAKING PAN VERY LIGHTLY WITH SOME SEMOLINA. DIVIDE THE SEMOLINA MIXTURE IN HALF, THEN LAYER ONE PORTION OF THE MIXTURE ON THE BOTTOM. SMOOTH OUT THE MIXTURE WITH THE BACK OF A SPOON. BUT DON'T PACK THE MIXTURE IN. NOW ADD THE ALMOND FILLING WITH VERY LIGHT HANDS. SMOOTH GENTLY AND EVENLY. BUT BE CAREFUL TO NOT COMPACT THE LAYERS.
10. THEN USE THE REMAINING SEMOLINA MIXTURE AND SMOOTH OUT EVENLY. THE QALB BEL LOUZ SHOULD BE ABOUT 4-5CM IN WIDTH - TOP TO BOTTOM. SCORE THE KALB BEL LOUZ FOR EASIER PORTIONING AND CUTTING LATER GENTLY. BRUSH WITH THE ADDITIONAL 100G OF BUTTER OVER THE DISH, AGAIN VERY LIGHTLY BEING CAREFUL NOT TO COMPACT THE SEMOLINA OR RUIN YOUR SCORE MARKS.
11. PLACE IN A PREHEATED OVEN OF 180° - 350° DEGREE FOR 1 HOUR. REMOVE THE CAKE FROM THE OVEN. TRUN YOUR KNIFE AROUND THE EDGES OF THE BAKING DISH. AND CUT INTO PORTIONS WHERE YOU SCORED THE CAKE. POUR THE ROOM TEMPERATURE SYRUP IMMEDIATELY OVER THE CAKE. TTEST IF THE SYRUP HAS ABSORBED BY GENTLY PUSHING THE SEMOLINA ASIDE (AT THE EDGES) WITH A KNIFE.
RETURN THE CAKE TO THE OVEN FOR 5-8 MINUTES. REMOVE AND RECUT THE CAKE INTO SHAPE AGAIN. IT WILL TAKE ABOUT AN HOUR FOR THE SYRUP TO ABSORB INTO THE CAKE AND TO SET. IT USUALLY NEEDS AN OVERNIGHT REST TO SOAK IT ALL IN
EGYPT مصر
Molokheya INGREDIENTS 1
CUP
1/2
CHICKEN/MEAT
CUBE
MAGGI
BROTH
(CHICKEN
STOCK) 400G
FROZEN
(BASMA ARE
THE
PINCH 1/2
OR
1
TSP
1
TBSP
MONTANA
BRAND
BEST)
OF
TSP
MOLOKHEYA
SALT
CORIANDER
GARLIC GHEE/BUTTER/OLIVE
OIL
YLIMAF FALAHK
Method 1. HEAT THE BROTH ON STOVE TILL IT BOILS.
2. AT THE SAME TIME, DEFROST THE FROZEN MOLOKHEYA (THE IS KEY FOR SUCCESS OF MOLOKHEYA WITH RIGHT CONSISTENCY)
3. ADD CHICKEN STOCK AND SALT TO BROTH ON STOVE, STIR IT WELL.
4. ADD DEFROSTED MOLOKHEYA TO THE BROTH AND STIR WITH FORK VERY WELL TILL YOU MAKE SURE IT IS IN FULL HARMONY WITH THE BROTH (NOT SEPARATED).
5. KEEP ON STIRRING WHILE ON STOVE WITH THE FORK. ONCE IT STARTS TO BRING STEAM UP AND ABOUT TO BOIL (DON'T WAIT TILL IT BOILS, MOLOKHEYA SHOULDN'T BOIL!) MOVE IT ASIDE FROM STOVE.
6. PUT BUTTER/GHEE/OIL IN SMALL PAN. ADD GARLIC AND CORIANDER TO THE BUTTER/OIL .
7. ONCE IT STARTS TO FRY (DON'T FRY SO MUCH SO THAT IT DON'T BRING BITTER TASTE), MOVE AND PUT ON MOLOKHEYA, TAKE SOME OF MOLOKHEYA TO THE PAN AND PUT BACK AGAIN INTO MOLOKHEYA TO MAKE SURE YOU GOT ALL GARLIC IN THE PAN
8. WHILE PUTTING GARLIC TO MOLOKHEYA REMEMBER TO DO SHAH2A SOUND (AS IF YOU GOT SHOCKED/SURPRISED FROM SOMETHING), THEY SAY THIS IS KEY TO SUCCESS :) EAT WITH BREAD OR RICE AND ENJOY
CHINA الصين
Various Chinese Dumplings INGREDIENTS FLOUR MILK CARROT PUMPKIN SPINACH BEEF SOY
SAUCE
OYSTER
SAUCE
SALT GINGER GREEN
ONION
YLIMAF AIJ
Method 1. MIX FLOUR AND MILK, AND KNEAD COMPLETELY TO GET THE SMOOTH WHITE DOUGH;
2. SLICE THE CARROT THINLY AND STEAM, THEN MIX WITH LITTLE MILK AND COMPLETELY STIR; MIX THE MIXTURE WITH FLOUR TO GET THE ORANGE DOUGH; SAME FOR THE PUMPKIN TO GET THE YELLOW DOUGH.
3. MIX THE MINCED BEEF WITH LITTLE WATER, CORN FLOUR, GINGER, GREEN ONION, SOY SAUCE, OYSTER SAUCE, FIRED CARROT, SALT, LITTLE PEPPER, AND COMPLETELY STIR IN ONE DIRECTION!
4. KNEAD THE DOUGH, AND TAKE ONE SMALL PIECE, ROLLING INTO LONG AND SMOOTH, THEN CUT INTO SMALL PIECES. PUT SOME DRY FLOUR BOTH TOP AND DOWN, THEN ROLL INTO ROUND SHAPE, WITH THIN ALL AROUND AND THICK IN THE MIDDLE.
5. OR YOU MAY ROLL A BIG DOUGH INTO FLAT, AND PUT A CUP DOWN TO GET A PERFECT ROUND SHAPE. OR USE WHATEVER MOUND YOU HAVE LIKE SQUARE, STAR TO GET THE SHAPE YOU LIKE.
6. PUT PROPER AMOUNT OF THE MINCED ONTO THE TOP OF THE PASTRY, CLOSE THE MIDDLE FIRST, THEN THE OTHER SIDES TIGHTLY. THERE ARE SO MANY SHAPES YOU CAN MAKE.
7. PUT SOME DRY FLOUR ON THE BOTTOM OF DUMPLINGS BEFORE BOILING. BOIL SOME WATER,: WHEN BOILING, PUT DUMPLINGS IN SLOWLY. FIRST TIME BOILING, PUT SOME COLD WATER; THEN SECOND TIME BOILING, PUT SOME WATER; THE THE THIRD TIME BOILING, PUT LITTLE WATER, 2 MINUTES LATER, DUMPLINGS IS READY.
EGYPT مصر
Ful Medames INGREDIENTS 2
CANS
15
½
PLAIN
OUNCES CUP
FAVA
EACH
BEANS
(13
TO
CAN)
WATER
SALT
½-1
TSP
GROUND
1-2
HOT
PEPPERS,
(JALAPENOS 2 1
GARLIC LARGE
EXTRA
WILL
VIRGIN
CUP
1
TOMATO,
CHOPPED WORK
CLOVES,
LEMON
1
CUMIN
CHOPPED
(JUICED)
OLIVE
CHOPPED
HERE)
OIL
PARSLEY
DICED
YLIMAF MIHARBI
Method 1. DRAIN FAVA BEANS FROM CAN AND PLACE IN A DEEP SKILLET OR SAUCEPAN. HEAT OVER MEDIUM-HIGH HEAT WITH ABOUT
½ CUP OF
WATER. SEASON WITH A LITTLE SALT AND GROUND CUMIN (CUMIN ADDS DEPTH HERE, BUT IT ALSO HELPS DIGESTION.) REMOVE FROM HEAT.
2. USING YOUR POTATO MASHER OR THE BACK OF A FORK, MASH THE BEANS (YOU DON'T HAVE TO MASH EVERY SINGLE BEAN, BUT JUST DO YOUR BEST TO MASH THEM SOME SO THEY'RE NICE AND SOFT)
3. USING A MORTAR AND PESTLE, SMASH GARLIC AND GREEN CHILI PEPPERS. ADD LEMON JUICE AND MIX. POUR THE SPICY SAUCE OVER THE FAVA BEANS AND STIR. ADD A GENEROUS DRIZZLE OF EXTRA VIRGIN OLIVE OIL
4. TOP THE FOUL MUDAMMAS WITH FRESH PARSLEY, DICED TOMATOES, AND A FEW SLICES OF HOT PEPPERS, IF YOU LIKE.
5. SERVE WITH A SIDE OF WARM PITA BREAD.
FRANCE فرنسا
Tartiflette INGREDIENTS 1KG
POTATOES,
250G 2 1
BACON
PEELED
LARDONS
SHALLOTS GARLIC
200ML SEA
CLOVE
DOUBLE
SALT
AND
CREAM FRESHLY
GROUND
BLACK
1
REBLOCHON
WHOLE
(ABOUT
450G,
PEPPER CHEESE
SLICED
YLIMAF SAMOHT
Method 1. COOK THE POTATOES IN A SAUCEPAN OF SALTED BOILING WATER FOR 510 MINUTES, OR UNTIL TENDER.
2. DRAIN AND SET ASIDE TO COOL SLIGHTLY.
3. MEANWHILE, HEAT A FRYING PAN UNTIL HOT AND FRY THE BACON, SHALLOTS AND GARLIC FOR 4-5 MINUTES, OR UNTIL GOLDEN-BROWN.
4. SLICE THE POTATOES THINLY AND LAYER INTO AN OVENPROOF GRATIN DISH WITH THE BACON MIXTURE. POUR OVER THE DOUBLE CREAM. SEASON WITH SALT AND LOTS OF FRESHLY GROUND BLACK PEPPER. LAYER THE REBLOCHON SLICES ON TOP.
5. BAKE IN THE OVEN FOR 10-15 MINUTES OR UNTIL THE CHEESE IS GOLDENBROWN AND BUBBLING.
PORTUGAL البرتغال
Pastel de Nata INGREDIENTS FOR THE PUFF PASTRY 250G 150G
FLOUR BUTTER/MARGARINE
50G
VEGETABLE
2.5L
COLD
1
PINCH
FLOUR MAKE
WATER,
OF
FOR
SALT, THE
THINGS
STORE
MARGARINE,
WORKTOP.
EASY
BOUGHT
YOU
PUFF
OR
CAN
TO USE
PASTRY
FOR THE FILLING 1L
MILK
2
PIECES
OF
LEMON
2
CINNAMON
STICKS
500G 100G
10
SUGAR FLOUR
EGGS EGG
YOLKS
YLIMAF
2
PEEL
ARIEXIET
Method 1. (IF USING STORE BOUGHT PASTRY GO TO STEP 6) ON A FLAT SURFACE PUT THE FLOUR AND MAKE A WELL IN THE CENTRE. ADD A PINCH OF SALT AND 125ML OF WATER (ADD THE REMAINING WATER LITTLE BY LITTLE, BUT ONLY ADD ALL IF NECESSARY).
2. MIX THE FLOUR IN THE CENTRE WITH THE WATER, KNEADING FROM THE INSIDE OUT. KNEAD WELL UNTIL AN ELASTIC AND HOMOGENEOUS DOUGH THAT COMES OFF THE HANDS (IF NECESSARY, ADD MORE WATER OR FLOUR). MAKE A BALL WITH THE DOUGH, CUT IT IN A CROSS SHAPE AND SPRINKLE IT WITH FLOUR. PLACE IN A CONTAINER COVERED WITH A CLOTH AND LET IT STAND FOR 30 MINUTES.
3. MEANWHILE MIX THE TWO MARGARINES (WHICH MUST BE AT ROOM TEMPERATURE) WITH THE HELP OF A FORK AND MASH THEM WELL. MAKE A PASTE WITH THE MARGARINES AND DIVIDE IT INTO THREE EQUAL PIECES. ON A FLOURED SURFACE, ROLL OUT THE DOUGH THAT HAS BEEN RESTING WITH A ROLLING PIN UNTIL YOU GET A VERY THIN AND SMOOTH (3 MM) THICK RECTANGLE. VERY LIGHTLY, AND WITH A SPATULA, PLACE 1 OF THE 3 PARTS OF THE MARGARINE (RESERVE THE OTHER 2) OVER THE DOUGH AND SPREAD IT VERY WELL BUT BEING CAREFUL NOT TO REACH THE EDGES (LEAVE 0.5 CM FROM THE EDGE WITHOUT MARGARINE). THEN FOLD THE DOUGH FLAPS INWARDS (AS IF IT WERE A BOOK) SO THAT THEY MEET / MERGE IN THE CENTER, JOINING THE ENDS WELL. FOLD THE DOUGH AGAIN, BUT THIS TIME, JOIN ONE END TO THE OTHER IN THE LENGTHWISE DIRECTION. ROLL OUT THE DOUGH IN THE SHAPE OF A RECTANGLE AGAIN AND PERFORM THE SAME PROCEDURE YOU JUST DID, DO THIS TWO MORE TIMES, USING THE REMAINING MARGARINE.
4. FINALLY, ROLL OUT THE DOUGH AGAIN WITH THE ROLLING PIN FORMING THE RECTANGLE AND, WITH YOUR HANDS, ROLL IT LENGTHWISE AS IF IT WERE A CIGAR AND STRETCH IT AS FAR AS POSSIBLE AS IT ROLLS (LENGTHWISE). THEN, CUT THE DOUGH ROLL INTO 3 CM PIECES (+/-) AND PLACE THEM IN THE MOLDS (WHICH MUST HAVE BEEN PREVIOUSLY GREASED WITH MARGARINE) WITH THE CUT SIDE FACING UP. WITH YOUR THUMBS, START PUTTING PRESSURE ON THE CENTER OF THE DOUGH AND SPREAD IT TO THE EDGES SO THAT THEY BECOME THICKER, MAKING THE DOUGH THINNER AT THE BOTTOM, BUT WITHOUT BREAKING IT (DO THIS PROCESS BY FREQUENTLY DIPPING YOUR FINGERS IN COLD WATER, THIS WILL ENABLE A BETTER IMPRESSION).
5. PLACE THE PASTRY CASES IN AN OVEN TRAY.
6. IN A SAUCEPAN, PLACE THE MILK, LEMON PEELS AND CINNAMON STICKS. BRING IT TO BOIL AND TURN OFF.
7. IN A BOWL, MIX THE SUGAR WITH THE FLOUR. STIRRING NON STOP, ADD THE MIXTURE TO THE MILK, STILL VERY HOT. REMOVE THE LEMON PEELS AND CINNAMON STICKS AND ALLOW TO COOL FOR 10 MINUTES. ADD THE WHOLE EGGS AND THE YOLKS. STIR UNTIL IT FORMS A HOMOGENEOUS CREAM.
8. BRING TO THE HEAT AGAIN, STIRRING CONSTANTLY UNTIL IT THICKENS. REMOVE FROM THE HEAT AND POUR INTO THE PASTRY CASES.
BAKE FOR 15 MINUTES, OR UNTIL GOLDEN.
EAT HOT, SIMPLE OR SPRINKLE WITH CINNAMON. DELICIOUS
EGYPT مصر
Basbousa INGREDIENTS 1
TBSP
100G AT
TAHINA
GHEE
ROOM
1
TIN
1
TSP
(CLARIFIED
TEMPERATURE
(397G)
CONDENSED
BAKING
320G
BUTTER)
(PLUS
MILK
POWDER
2
TBSP)
SEMOLINA/RAVA 100G
DESICCATED
PLUS
EXTRA
250ML
TO
COCONUT
GARNISH
WATER
FOR THE SYRUP: 300G
SUGAR
250ML TSP
LEMON
1
TBSP
ROSE
ESSENCE) WATER
JUICE WATER
OR
(NOT
ORANGE
BLOSSOM
YLIMAF
1
WATER
HALLATAMEN
Method 1. PREHEAT OVEN TO 190 DEGREES C. SMEAR A 9X13 INCH BAKING DISH (GLASS OR TIN) WITH THE TAHINA AND KEEP ASIDE. IN A BOWL, MIX THE GHEE, CONDENSED MILK AND BAKING POWDER. ADD THE SEMOLINA, DESSICATED COCONUT AND WATER TO FORM A THICK PASTE.
2. POUR THIS MIXTURE INTO THE PREPARED PAN AND LEVEL OUT THE SURFACE USING A SPATULA OR THE BACK OF A SPOON. BAKE IN THE PREHEATED OVEN FOR 33-35 MINUTES OR UNTIL THE TOP IS GOLDEN BROWN.
3. WHILE THE BASBOUSA IS BAKING, MAKE THE SYRUP. IN A HEAVY BASED SAUCEPAN ADD THE SUGAR AND WATER AND BRING IT TO A BOIL. REDUCE THE HEAT AND LET IT SIMMER FOR 6-8 MINUTES. REMOVE THE SAUCEPAN FROM THE HEAT AND ADD THE LEMON JUICE AND THE ORANGE BLOSSOM WATER (OR ROSEWATER) AND LET IT COOL TO ROOM TEMPERATURE.
4. WHEN THE BASBOUSA IS DONE, REMOVE IT FROM THE OVEN AND IMMEDIATELY POUR THE PREPARED SYRUP EVENLY OVER IT - TO DO THIS USE A TABLESPOON AND POUR OUR PART BY PART SO THAT YOU COVER THE ENTIRE SURFACE OF THE BASBOUSA WITH THE SYRUP. TAKE CARE NOT TO DUMP THE SYRUP ALL IN ONE GO IN ONE ARE - WE NEED THE WHOLE THING SOAKING IN THE SYRUP.
5. LET THE BASBOUSA SOAK IN ALL THE SYRUP - FOR BEST RESULTS, KEEP IT ASIDE FOR 45MINS - 1 HOUR BEFORE SERVING. TO SERVE, CUT INTO SLICES, SPRINKLE SOME DESICCATED COCONUT AND GARNISH WITH BERRIES OR MINT LEAVES.
CHINA الصين
Colorful Noodles INGREDIENTS FLOUR, MILK, SALT, GREEN
VEGETABLES,
CARROT, PUMPKIN
YLIMAF AIJ
Method 1. MIX FLOUR AND MILK, AND KNEAD THE DOUGH TILL SMOOTH! COVER WITH CLING FILM! NOW THE WHITE DOUGH IS READY!
2. WASH AND BOIL GREEN VEGETABLES FOR TWO MINUTES!
3. MIX THE VEGETABLES WITH SOME MILK, THEN BLENDING AND STORING COMPLETELY; ONLY GET THE JUICE AFTER FILTERING!
4. MIX THE VEGETABLE JUICE WITH FLOUR, THEN KNEAD THE DOUGH TILL SMOOTH! AND COVER WITH CLING FILM! NOW THE GREEN DOUGH IS READY!
5. WASH AND REMOVE SKIN OF THE CARROT AND PUMPKIN! CUT INTO THIN PIECES AND STEAM!
6. PUT IN THE MIXER WITH LITTLE MILK AND BLEND. WHEN IT’S TOTALLY SMOOTH, BRING OUT AND PUT IN TWO BOWLS. MIX FLOUR WITH CARROT AND PUMPKIN MIXTURE, AND KNEAD THE DOUGH TILL SMOOTH! COVER WITH CLING FILM! NOW THE ORANGE AND YELLOW DOUGH ARE READY!
7. FIRST BOIL SOME WATER, THEN PUT THE DOUGH IN YOUR LEFT HAND, AND TAKE A SCISSOR IN YOUR RIGHT HAND. WHEN THE WATER STARTS BOILING, CUT THE DOUGH INTO SMALL PIECES INTO THE PAN DIRECTLY!
8. BOIL FOR ABOUT 5 MINUTES, THEN PUT LITTLE SESAME OIL / OLIVER OIL (ACCORDING TO YOUR TASTE), SOY SAUCE, SALT, YOUR COLORFUL AND YUMMY NOODLES ARE READY!
EGYPT مصر
Mahshi Crumb/ Egyptian Stuffed Cabbage INGREDIENTS 1-2
GREEN
2
CUPS
2
BUNCH
1-2
MEDIUM
BUNCH
1
CUP
1
DILL
BUNCH
1
3
GRAIN
RICE
(CHOPPED)
PARSLEY
CILANTRO
DICED
TBSP TSP
CABBAGES
(CHOPPED)
(CHOPPED)
TOMATOES
TOMATO
CUMIN
+
(FRESH)
PASTE
1/2
TSP
FOR
COOKING
LIQUID 1 2
TSP
CORIANDER
TSP
SALT,
+
1
TSP
EXTRA
IF
ADDING
MEAT 1
TSP
BLACK
PEPPER,
IF
1
FRESH
TBSP
1-2 1
LB
ADDING
ONIONS, LEAN
TBSP
3
LARGE
SLICED
MEAT
MINCED
BEEF
(OPTIONAL)
OIL
POTATOES,
INTO
GARLIC
DICED
GROUND
OLIVE
TSP
1/2"
PEELED
THICK
AND
ROUNDS
MIHARBI
3
1
YLIMAF
EXTRA
PLUS
Method 1. IN A LARGE POT, OVER MEDIUM HEAT, SAUTÉ THE CHOPPED ONIONS IN 2 TBSP OF OLIVE OIL UNTIL SOFT. ADD THE GARLIC. ADD THE DICED TOMATOES, RICE, AND SPICES (CUMIN, CORIANDER, 1 TSP SALT, 1 TSP OF BLACK PEPPER). STIR WELL UNTIL WELL COATED.
2. ADD 2 TBSP OF TOMATO PASTE TO THE MIXTURE AND STIR WELL. REMOVE FROM HEAT AND SET ASIDE.
3. ADD ALL OF THE CHOPPED PARSLEY, DILL, AND CILANTRO TO THE RICE MIXTURE.
4. IF ADDING BEEF, ADD IT TO THE RICE MIXTURE ONLY AFTER IT HAS COMPLETELY COOLED SO THAT YOU DO NOT PARTIALLY COOK THE MEAT IN THE HEAT OF THE RICE (THIS WILL MAKE AN UNFAVORABLE SMELL AND TEXTURE). ADD THE EXTRA SALT AND PEPPER TO THE BEEF. IF YOU WANT TO MAKE SOME CABBAGE WITHOUT MEAT, SKIP THE MEAT FOR NOW, AND ADD IT LATER.
5. IN A LARGE STOCK POT, BOIL ENOUGH WATER TO COVER THE ENTIRE CABBAGE WHEN IMMERSED.
6. CUT OUT THE CORE OF THE CABBAGE AND REMOVE ANY THICK OUTER LEAVES. WASH IT VERY WELL.
7. IMMERSE THE CABBAGE INTO THE POT OF WATER AND ALLOW IT TO BOIL FOR ONLY ABOUT 2-3 MINUTES. THEN BEGIN TO PULL OFF LEAVES USING A FORK AND TONGS. PLACE EACH LEAF YOU PULL OFF INTO A COLANDER TO DRAIN. CONTINUE DOING THIS UNTIL YOU HAVE REMOVED ALL THE LEAVES. RINSE OFF WITH COLD WATER AND SET ASIDE TO DRAIN.
8. TAKE ONE LEAF AT A TIME TO PREPARE FOR ROLLING. SHAVE OFF THE THICK STALK OF THE CABBAGE LEAF, OR YOU MAY COMPLETELY CUT OUT THE STEM WITH A KNIFE, LEAVING A V-SHAPED OPENING IN THE LEAF. SIMPLY OVERLAP THE TWO SIDES OF THE LEAF TO CLOSE THIS GAP. IF THE LEAF IS LARGE ENOUGH, YOU COULD EVEN CUT IT INTO TWO SMALLER LEAVES.
9. PLACE THE LEAF ON A PLATE, WITH THE VINES OF THE LEAF AGAINST THE PLATE. PLACE A TABLESPOON OF THE RICE MIXTURE ONTO THE LEAF, AND ROLL UP LIKE A BURRITO OR CIGAR. THERE IS NO NEED TO FOLD IN THE SIDES AS THE LEAVES ARE THICK AND WILL HOLD SHAPE. HOWEVER, I LIKE TO FOLD IN THE SIDES HALFWAY THROUGH MY ROLL, JUST TO KEEP THEM ALL NEAT AND NICE.
10. PLACE EACH ROLLED LEAF INTO A WIDE AND DEEP POT, LINED WITH POTATO SLICES ON THE BOTTOM TO PREVENT THE LEAVES FROM SCORCHING AND STICKING.
11. AFTER YOU HAVE STACKED ALL THE CABBAGE LEAVES IN THE POT, PREPARE THE COOKING LIQUID. COMBINE 2 CUPS OF WATER WITH 1 TSP OF SALT, 1/2 TSP BLACK PEPPER, 1/2 TSP OF CUMIN, 1 TBSP OF OLIVE OIL, AND 1 TBSP OF TOMATO PASTE.
12. COVER THE CABBAGE LEAVES WITH A WEIGHTED PLATE, SO THAT THEY DO NOT FLOAT AND MOVE AROUND AND BECOME UNDONE WHEN YOU POUR THE LIQUID OVER. SLOWLY POUR THE LIQUID OVER THE PLATE UNTIL IT SIFTS THROUGH DOWN TO THE CABBAGE LEAVES AND COVERS THEM.
13. TURN THE HEAT ON TO MEDIUM-HIGH AND ALLOW THE POT TO COME TO A BOIL. ONCE IT BOILS, TURN IT DOWN TO LOW AND REMOVE THE PLATE CAREFULLY WITH TONGS (ITS HOT!). COVER WITH A LID AND COOK FOR ABOUT 30-45 MINUTES UNTIL MOST OF THE LIQUID IS ABSORBED.
14. 14. ALLOW THE CABBAGE ROLLS TO COOL FOR ABOUT 15 MINUTES, THEN SERVE WARM.
BIL HANA WIL SHIFAA! (WITH HEALTH AND HEALING!)
INDIA الهند
Chola Bhatura INGREDIENTS BHATURE FOR CHOLE 2
CUP
2
TSP
CHICKPEAS OIL
1
BAY
1
CINNAMON
3-4 1
LEAF
WHOLE
(SABUT 3
(TEJ
CLOVES
TSP
(CHANNAS)
KALI
GREEN
PATTA)
STICK
(DALCHINI)
(LAUNG) PEPPER
CORNS
MIRCH)
CARDAMOM
(CHOTI
ELAICHI) 2
BLACK
CARDAMOM
(BADI
ELAICHI) 1
TSP
RURMERIC
1
TSP
CHILI
POWDER
POWDER
(LAL
(HALDI) MIRCH
POWDER) TSP
CORIANDER
(DHANIYA 1
TSP
POWDER
POWDER)
CUMIN
POWDER
(ZEERA
1
TSP
(ZEERA)
ASAFOETIDA
TASTE
(HEENG)
SALT
1
CUP
ONIONS,
CHOPPED
1
CUP
TOMATOES,
CHOPPED
YLIMAF
TO
TSP
SEEDS
LAWARGA
1/2
CUMIN
DNA
POWDER)
EKDIT
1
INGREDIENTS CONTINUED 1
TSP
GINGER,
1
TSP
GARLIC,
1
TSP
AJWAIN
1
TSP
LIME
1
GREEN
1
TEA
1
TBSP
CHOPPED CHOPPED
JUICE
CHILI,
CHOPPED
BAG BUTTER
FOR THE BHATURAS 2
CUPS
1/2
TSP
MAIDA
(REFINED
YEAST
(DISSOLVED
MINUTES 1/2 A
CUP
PINCH
OIL
(FOR
IN
LUKE
WHOLE OF
WARM WHEAT
SALT
FRYING)
FLOUR) FOR
10
WATER) FLOUR
WATER
(TO
KNEAD)
Method 1. Prepare the Chole IN A PAN ADD OIL, BAY LEAF, CINNAMON, CUMIN SEEDS, CLOVES, WHOLE PEPPER CORNS, GREEN AND BLACK CARDAMOM.
AFTER IT GETS BROWN ADD CHOPPED ONIONS AND SAUTE IT. NOW ADD CHOPPED GINGER AND GARLIC.
FOLLOWED BY TURMERIC, CHILI POWDER, CORIANDER POWDER, CUMIN POWDER, ASAFOETIDA AND SALT, FRY THE INGREDIENTS TOGETHER WELL.
2. NOW ADD THE CHOLE (SOAKED OVERNIGHT AND PRESSURE COOKED) TO THE MASALA. AFTER STIRRING WELL ADD TOMATOES, LITTLE SUGAR AND SALT TO THE CHOLE. NOW ADD AJWAIN, CHOPPED GREEN CHILIES AND WATER FOR THE BASE.
TO GET THE COLOR IN THE CHOLE, ADD A TEA BAG TO THE MASALA.
SIMMER THE CHOLE GENTLY FOR AN HOUR AND COVER IT.
ADD LIME JUICE AND A DOLLOP OF BUTTER TO IT.
GARNISH THE CHOLE WITH CORIANDER AND BUTTER AND SERVE THEM HOT WITH BHATURAS
3. Prepare the Bhaturas KNEAD THE WHOLE WHEAT FLOUR, MAIDA AND SALT TOGETHER WITH ADEQUATE AMOUNT OF WATER. SPRINKLE THE YEAST ON TOP. LEAVE IT FOR 2-3 HOURS FOR THE YEAST TO WORK.
DIVIDE IT INTO EQUAL PORTIONS. ROLL OUT IN AN OVAL OR ROUND SHAPE. DEEP FRY TILL GOLDEN BROWN, LIKE A PURI AND THEN SERVE
SAUDI ARABIA المملكة العربية
السعودية
Meat Sambousa INGREDIENTS MAKES
ABOUT
30
SAMBOUSA
FOR THE MEAT FILLING: 2
TBSP
300 1
G
OLIVE MINCED
ONION,
25G 1/3 2/3
TSP
BEEF
FINELY
PINE TSP
OIL
NUTS,
CHOPPED TOASTED
GROUND
CINNAMON
GROUND
CORIANDER
1/3
TSP
GROUND
CUMIN
1/6
TSP
GROUND
CLOVE
2/3 1/6 1
TSP TSP
CUP
1/3
SALT BLACK
DILL,
CUP
PEPPER
FINELY
PARSLEY,
FINELY
MOOJMAJ
CHOPPED
CHOPPED
YLIMAF
ENMIENM
INGREDIENTS CONTINUED FOR THE DOUGH: 3 1
CUPS TBSP
1.5 3 1
BAKING
TSP
TBSP CUP
PLAIN
FLOUR POWDER
SALT VEGETABLE
OIL
WATER
FOR THE DUGGUS (SALSA): 0.5
BUNCH
CORIANDER,
FINELY
CHOPPED 1
TOMATO,
CHOPPED
1
TOMATO,
BLENDED
1
CHILLI,
1
GARLIC
1/2
FINELY
CHOPPED
CLOVE,
LEMON,
(OPTIONAL)
CRUSHED
JUICED
SALT
SUNFLOWER
OIL,
FOR
FRYING
Method 1. Meat Filling 1. HEAT A FRYING PAN ON A HIGH HEAT AND ADD 1 TBSP OF OLIVE OIL. BROWN THE MINCE UNTIL COOKED THROUGH THEN SET ASIDE. 2. HEAT THE REMAINING 1 TBSP OF OLIVE OIL ON A MEDIUM HEAT AND FRY THE ONION UNTIL SOFT, STIRRING CONSTANTLY (THIS SHOULD TAKE AROUND 7 OR 8 MINUTES) 3. ADD THE TOASTED PINE NUTS AND ALL THE GROUND SPICES, AND ADD BACK THE COOKED MINCED BEEF AND FRY FOR 2 MINUTES UNTIL WELL COATED. 4. ADD THE FRESH CHOPPED HERBS AND COOK UNTIL THEY SOFTEN (1-2 MINUTES) SET ASIDE TO COOL COMPLETELY
2. The Dough 1. SIFT THE FLOUR, BAKING POWDER AND SALT INTO A LARGE BALL. DRIZZLE THE OIL ON TOP, 2. THEN ADD THE WATER GRADUALLY UNTIL YOU HAVE A SMOOTH BALL (YOU MAY NEED MORE OR LESS WATER) 3. KNEAD THE DOUGH FOR 2 MINUTES AND SET ASIDE, COVERED WITH A TEA TOWEL, UNTIL THE FILLING IS COMPLETELY COOLED 4. USING A PASTA MACHINE, ROLL OUT THE DOUGH GRADUALLY UNTIL IT IS OF MEDIUM THICKNESS. YOU CAN ALTERNATIVELY ROLL OUT THE DOUGH BY HAND TO A THICKNESS OF 2-3MM 5. CUTTING OUT A LARGE ENOUGH PIECE OF ROLLED DOUGH, TAKE YOUR FLOURED SAMBOUSA MOULD AND PLACE THE DOUGH ON TOP. PUT ENOUGH FILLING IN THE CENTRE TO FILL IT GENEROUSLY AND USE A PASTRY BRUSH TO LIGHTLY WATER THE SAMBOUSA DOUGH ALL AROUND ITS EDGE 6. FOLD OVER THE SAMBOUSA MOULD AND ENSURE THAT THE DOUGH IS CLOSED ALL THE WAY ALONG THE CURVED EDGE SO IT DOESN'T OPEN WHEN FRIED 7. SET ALL YOUR PREPARED SAMBOUSA ASIDE WHILE YOU MAKE THE DUGGUS (THEY ARE BEST COVERED WITH A SLIGHTLY DAMP TEA TOWEL TO ENSURE THE PASTRY DOES NOT DRY OUT)
3. For Duggus (Salsa) 1. MIX ALL THE INGREDIENTS IN A BOWL AND ADD MORE/ LESS LEMON JUICE AND SALT TO SUIT YOUR TASTE 2. ADD MORE OR LESS CHILLI TO SUIT YOUR HEAT PREFERENCE (OR OMIT ALL TOGETHER FOR A MILD SALSA)
4. To Serve 1. PUT THE SUNFLOWER OIL IN A LARGE SAUTE PAN ON A HIGH FLAME, AT A DEPTH OF ABOUT 2CM, AND WAIT FOR THE OIL TO BE HOT ENOUGH (AROUND 200C) 2. FRY 5-6 SAMBOUSAS AT A TIME ENSURING THEY ARE NOT OVERCROWDED. ONCE GOLDEN BROWN, FLIP THEM OVER AND FRY THE OTHER SIDE TO GOLDEN BROWN 3. REMOVE FROM THE OIL WITH A SLOTTED SPOON AND DRAIN ON A PLATE LINED WITH KITCHEN TOWEL 4. SERVE HOT, WITH THE DUGGUS ON THE SIDE
With special thanks to our friends at Radisson Red and Jones the Grocer for their support
نشكر كل من فندق راديسون بلو و مطعم جونز جروسر عىل دعمهم الدائم