the second words: Videos

Tampilkan postingan dengan label Videos. Tampilkan semua postingan

Couscous Recipe - How to Make Couscous

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous Recipe. Enjoy cooking tasty Moroccan food and learn how to make Couscous.

Moroccan style couscous to serve as either a main meal or as an accompaniment. Enjoy our Couscous recipe.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 50 minutesYou Will Need

Ingredients

2 ¼ Lb wheat semolina
500-750 ml water
1 tsp salt
1 ½ tsp flour
8 ½ fl oz vegetable oil
2 large bowls
1 mixing spoon
1 tamis or a large holed sieve
1 steamer
1 fork

Step 1: Boil the water
Pour the water into a steamer and bring it to a boil.

Step 2: Prepare the semolina
In the bowl, very gently mix the semolina, salt and flour with 250ml of water.

Step 3: Pass it through the tamis or sieve
When it is mixed thoroughly pass the mixture through the tamis or sieve.

Step 4: Steam
Place it in the steamer for half an hour.

Step 5: Break the mixture up
Remove the steamed semolina. Place it into another bowl and break it up with a fork to make it fluffy.

Step 6: Add oil and water
Add the oil and about 500ml of water. This should be enough to give a wet texture to the mixture, if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.

Step 7: Finish cooking the semolina
Return the semolina to the steamer for another 20 minutes to finish cooking it.

Step 8: Serve
Serve hot as a delightful accompaniment to several Moroccan and Middle Eastern dishes. Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable compliment to your meal.

Chicken & couscous one-pot recipe - Moroccan meatballs with herb couscous - Moroccan lamb with fragrant couscous

Save and share Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan BBQ Salmon with Paprika Tomatoes Recipe

BBQ Recipes:
How To Make Moroccan BBQ Barbecue Salmon With Paprika Tomatoes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan BBQ Salmon with Paprika Tomatoes Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan BBQ Salmon with Paprika Tomatoes.

Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Step 1: You will need...

2 x 200g salmon fillets
1 Tbsp paprika
¼ tsp cayenne pepper
1 Tbsp coriander , chopped
½ tsp salt
1 Tbsp olive oil
coriander , to garnish
for the tomatoes:
17 ½ oz tinned tomatoes
1 dried chilli
3 garlic cloves , sliced
1 Tbsp paprika
salt
2 2/3 fl oz olive oil
1 saucepan
1 wooden spoon
1 bowl
1 spoon
1 metal spatula
1 tongs
1 tray
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Step 2: Prepare the barbecue
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the paprika tomatoes
Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.

Step 4: Marinate the salmon
Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.

Step 5: Barbecue the salmon
Cook the fillets on the barbecue for 3 minutes on each side then remove.

Step 6: Serve and garnish
Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander and serve with a glass of chilled white wine.

Save and share Moroccan BBQ Salmon with Paprika Tomatoes Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Lamb Casserole Recipe

Lamb:
How To Make Lamb Casserole (Moroccan Style)

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb Casserole Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan Lamb Casserole.

Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people.

You Will Need

4 medium lamb loin chops
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp mild chilli powder
1 small Onion
8 oz tin of chopped tomatoes
1 Tbsp tomato puree
2 Tbsp olive oil
1 lamb stock cube

Step 1: Season
Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.

Step 2: Cook
Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden. Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.

Step 3: Accompaniments
While the lamb's cooking, prepare some couscous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.

Moroccan Lamb Roast - Moroccan lamb burgers with tomatoes, houmous and pitta - Glazed lamb cutlets with Moroccan carrot and tahini purée

Save and share Moroccan Lamb Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Filo Chicken Pie Recipe

Chicken:
How To Make Moroccan Filo Chicken Pie

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Filo Chicken Pie Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan Filo Chicken Pie.

Moroccan Filo Chicken Pie recipe. A unique chicken pie, from North Africa, combines both a sweet and savoury filling, encased in a mouth-watering, buttery filo pastry. Enjoy our Moroccan Filo Chicken Pie recipe.

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Oven Temperature: 390° f - 200° c

Step 1:You will need….

2 chicken breasts , cubed, or whole chicken pieces, or thigh
1 onion , chopped
4 cloves of garlic
1 Tbsp ginger , peeled and chopped
1 tsp turmeric
few threads of saffron
1 stick of cinnamon
2 1/8 pt chicken stock or water
4 eggs , whisked
2 Tbsp chopped coriander
8 ¾ oz finely chopped almonds
4 Tbsp sugar
2 tsp ground cinnamon
3 ½ oz butter , melted
4 sheets filo
salt and pepper
to garnish:
powdered sugar
ground cinnamon
2 saucepans
2 bowls
1 ladle
1 wooden spoon
1 pastry cutter
1 cutting board
1 knife
1 spoon
1 brush
tongs
1 tray
1 baking tray

Step 2: Cook the chicken
Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.

Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.

Step 3: Allow to cool
Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.

Step 4: Chop the chicken
Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.

Step 5: Scramble the eggs
Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.

Step 6: Season the mix
Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Step 7: Mix the nuts
In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Step 8: Preheat the oven
Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.

Step 9: Brush the filo pastry
Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.

Step 10: Fill the filo parcel
Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.

Step 11: Bake
Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.

Step 12: Serve
Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!

Moroccan Chicken Stew - Moroccan chicken and potato salad - Moroccan-style Roast Chicken

Save and share Moroccan Filo Chicken Pie Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

In The Kitchen - Olive Oil Video

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to watch In The Kitchen - Olive Oil Video. Enjoy Arabic food and learn about Olive Oil.

Gina Kim invites Alexandra Kicenik Devarenne, an olive oil consultant, to show us how to sample olive oil. Video by Scott R. Craig / Sacramento Bee.

How To Choose Extra Virgin Olive Oil

Save and share this video about olive oil

Want to share this video about olive oil with your family and friends? Click the button below to send them an email or save this to your favorite social network.

feta hummus - Feta Hummus Recipe

Enjoy feta hummus (Fattet Hummus) - best Feta hummus recipe, enjoy middle eastern cooking!

Ingredients
Please see video

How to make feta/Fattet Hummus
Please see video

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mansaf

Mansaf is the national dish of Jordan: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Ingredients:

salt
pepper
1 kilo lamb, cubed
1/4 cup semne
1 teaspoon mixed Arabic spices
2 onions, chopped

Sauce Ingredients:

3 tablespoons cornstarch.
1/3 cup water.
3 cups yogurt.
very thin Arabic bread(sajj/shrak).
1/4 cup parsley, chopped.
5 cups cooked plain rice.

Garnish:

browned pine nuts.

Preparation:

Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
Remove the foam and drain off all but 1/2 cup of broth.
Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
Pour it slowly into the pot of meat.
Add the parsley and keep it over very low heat for a few minutes to blend the spices.
Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
Toast the bread by putting it into a hot oven for 2 minutes.
Arrange the bread on a large platter and cover with the rice.
Put the lamb pieces over the rice and pour the yoghurt sauce over all.
Garnish with lots of pine nuts.

Remark: The original yogurt for the Mansaf recipe is called (JAMEED) but if you could not find it, you can use the yogurt recipe mentioned above instead.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving. Serve hot.

Video: Jordanian Mansaf Recipe

Video: Mansaf ordny in USAمنسف أردني - How to eat mansaf

Mansaf

salt
pepper
1 kilo lamb, cubed
1/4 cup semne
1 teaspoon mixed Arabic spices
2 onions, chopped

Sauce Ingredients:

3 tablespoons cornstarch.
1/3 cup water.
3 cups yogurt.
very thin Arabic bread(sajj/shrak).
1/4 cup parsley, chopped.
5 cups cooked plain rice.

Garnish:

browned pine nuts.

Preparation:

Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
Remove the foam and drain off all but 1/2 cup of broth.
Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
Pour it slowly into the pot of meat.
Add the parsley and keep it over very low heat for a few minutes to blend the spices.
Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
Toast the bread by putting it into a hot oven for 2 minutes.
Arrange the bread on a large platter and cover with the rice.
Put the lamb pieces over the rice and pour the yoghurt sauce over all.
Garnish with lots of pine nuts.

Video: Mansaf ordny in USAمنسف أردني - How to eat mansaf

Yalanji

Yalanji (Arabic: يلنجي) also known as Warak Enab, is an Arabic popular dish of Lebanese origin. The plate is composed by vine leaves stuffed with rice, principally. Yalanji is an appetizer dish mostly served at Lebanese, Syrian and Jordanian famous restaurants. Here is a step by step recipe on how to make homemade yalanji.

Ingredients:

500g vine leaves fresh or a packet of vine leaves kept in salted water.
1 1/2 cup rice washed.
1 cup parsley chopped.
1/2 cup mint leaves chopped.
4 small tomatoes chopped.
4 spring onions chopped with their greens.
1/2 cup olive oil.
3/4 cup lemon juice.
2 potatoes sliced.
Salt and pepper to taste.

Preparation:

Dip the vine leaves in boiling water for 1 minute, remove and put aside. Then, mix the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tablespoon of the mixture on each, fold in 2 sides then roll as a small cigar. Repeat until finish all the leaves or the stuffing.
Place the sliced potatoes in the bottom of a saucepan, then put the stuffed leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for about 1 hour when the leaves are well cooked. Serve cold.

Video: The Making of Yalanji

Yalanji

500g vine leaves fresh or a packet of vine leaves kept in salted water.
1 1/2 cup rice washed.
1 cup parsley chopped.
1/2 cup mint leaves chopped.
4 small tomatoes chopped.
4 spring onions chopped with their greens.
1/2 cup olive oil.
3/4 cup lemon juice.
2 potatoes sliced.
Salt and pepper to taste.

Preparation:

Dip the vine leaves in boiling water for 1 minute, remove and put aside. Then, mix the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tablespoon of the mixture on each, fold in 2 sides then roll as a small cigar. Repeat until finish all the leaves or the stuffing.
Place the sliced potatoes in the bottom of a saucepan, then put the stuffed leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for about 1 hour when the leaves are well cooked. Serve cold.

Video: The Making of Yalanji

Kabsa

Kabsa is an Arabic favorite rice dish popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Because Kabsa is really delicious, it became famous dish in Jordan, Lebanon, Syria and Egypt. This is a meat (lamb) version of the Kabsa recipe.

Ingredients:

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomato, peeled and diced
1 kg finely chopped onion
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil (for frying)
1/4 cup toasted pine nuts

Kabsa Spice Mix

1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

Sauce

2 cups water
1 beef stock cube (Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Preparation:

Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
Soak rice for 15 minutes. Drain, rise under running water then drain well.
Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

Sauce:

Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called "shattah".

How to cook Kabsah - Arabic Favorite Rice Dish - Video:

Kabsa

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomato, peeled and diced
1 kg finely chopped onion
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil (for frying)
1/4 cup toasted pine nuts

Kabsa Spice Mix

1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

Sauce

2 cups water
1 beef stock cube (Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Preparation:

Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
Soak rice for 15 minutes. Drain, rise under running water then drain well.
Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

Sauce:

Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called "shattah".

How to cook Kabsah - Arabic Favorite Rice Dish - Video:

Muhammara

Muhammara - Spice Walnut Dip (also Mohammara, Mhamara, Mohamara or Mhammara) is a famous Lebanese and Syrian side dish.

Ingredients:

1 cup breadcrumbs, unseasoned
1 cup walnuts, coarsley chopped
2/3 cup olive oil
1/2 cup water
juice of 1 1/2 lemons
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon paprika

Preparation:

Combine all ingredients and mix until thoroughly blended.
Taste to adjust seasoning, adding cayenne if desired.
Spread in a plate, and drizzle olive oil over the top.
Sprinkle with paprika and decorate with pine nuts.

Muhammara Video Recipe:

Muhammara

Muhammara - Spice Walnut Dip (also Mohammara, Mhamara, Mohamara or Mhammara) is a famous Lebanese and Syrian side dish.

Ingredients:

1 cup breadcrumbs, unseasoned
1 cup walnuts, coarsley chopped
2/3 cup olive oil
1/2 cup water
juice of 1 1/2 lemons
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon paprika

Preparation:

Combine all ingredients and mix until thoroughly blended.
Taste to adjust seasoning, adding cayenne if desired.
Spread in a plate, and drizzle olive oil over the top.
Sprinkle with paprika and decorate with pine nuts.

Muhammara Video Recipe:

Katayef

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It is really simple to make, and as long as they are pinched closed, they should come out great!!

Ingredients:

6 cups of flour
1 teaspoon of yeast (ferment)
6 cups of milk
3 cups of fresh Kushta cream
3 cups of home made kushta
3 cups of minced walnut
1 cup of powdery sugar
1 tablespoon of rose water
2 tablespoons of orange-flower water
1/2 cup of lemmon jam
1/2 cup of fine pistachio
6 cups of frying oil
3 cups of Syrup

Preparation:

Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.
Keep it aside until it gets double the size.
Fill the pouring bad (that has a steel head) with part of the dough.
Start pouring small circles on a steel pan you have put on the fire.
You can make the circles as big or as small as you like.
After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.
Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
Fry the filled Kateyef with the oil until it gets a golden color.
Take them out and put them in the Syrup for few minutes.
Take them out of the Syrup and serve them hot.

Katayef Ramadan Video: قطايف رمضان

Katayef

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It is really simple to make, and as long as they are pinched closed, they should come out great!!

Ingredients:

6 cups of flour
1 teaspoon of yeast (ferment)
6 cups of milk
3 cups of fresh Kushta cream
3 cups of home made kushta
3 cups of minced walnut
1 cup of powdery sugar
1 tablespoon of rose water
2 tablespoons of orange-flower water
1/2 cup of lemmon jam
1/2 cup of fine pistachio
6 cups of frying oil
3 cups of Syrup

Preparation:

Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.
Keep it aside until it gets double the size.
Fill the pouring bad (that has a steel head) with part of the dough.
Start pouring small circles on a steel pan you have put on the fire.
You can make the circles as big or as small as you like.
After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.
Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
Fry the filled Kateyef with the oil until it gets a golden color.
Take them out and put them in the Syrup for few minutes.
Take them out of the Syrup and serve them hot.

Katayef Ramadan Video: قطايف رمضان

Baklava Recipe

Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. ٌYou can find many famous restaurants in Lebanon, Syrian, Jordan, and Palestine sell Baklava. It's usually served as a dessert in special nice occasions. Try this delicious baklava recipe

Ingredients:

2 cups of cooking fat or butter
1/2 kilo of the special baklawa pastry (about 15 chips)
4 cups of soft walnuts
1 cups of sugar to be mixed with the walnuts
1/2 cup of pistachio
4 cups of syrup

Preparation:

Melt the cooking fat or butter under a light fire.
Brush the cooking tray with the melted fat or butter.
Put one chip of the baklawa pastry and brush with the fat or butter.
Repeat the step until you get six chips.
Clean the walnuts and mince very well.
Add the sugar to the minced walnuts.
Spread the walnuts mixture over the baklawa chips evenly.
Spread 1/4 cups of the cooking fat or butter over the walnuts mixture (evenly).
Put one baklawa chip over the mixture and brush with cooking fat or butter.
Repeat the steo until you have 12 chips over the mixture.
Rub the top of the Baklava with some water using you hand.
Brush the top with some cooking fat or butter.
Cut the Baklava into small square pieces with a sharp knife.
Cook the baklava in the oven under 325 F for half an hour.
Raise the temperature to 450 F for 5 to 10 minutes until it gets a golden color.
Take the baklava tray out of the oven and the syrup while it's hot.
Decorate the top with pistachio and serve cold or room temperature.

Watch this video - How To Make Baklava : Ingredients For A Great Baklava Recipe

Baklava Recipe

2 cups of cooking fat or butter
1/2 kilo of the special baklawa pastry (about 15 chips)
4 cups of soft walnuts
1 cups of sugar to be mixed with the walnuts
1/2 cup of pistachio
4 cups of syrup

Preparation:

Melt the cooking fat or butter under a light fire.
Brush the cooking tray with the melted fat or butter.
Put one chip of the baklawa pastry and brush with the fat or butter.
Repeat the step until you get six chips.
Clean the walnuts and mince very well.
Add the sugar to the minced walnuts.
Spread the walnuts mixture over the baklawa chips evenly.
Spread 1/4 cups of the cooking fat or butter over the walnuts mixture (evenly).
Put one baklawa chip over the mixture and brush with cooking fat or butter.
Repeat the steo until you have 12 chips over the mixture.
Rub the top of the Baklava with some water using you hand.
Brush the top with some cooking fat or butter.
Cut the Baklava into small square pieces with a sharp knife.
Cook the baklava in the oven under 325 F for half an hour.
Raise the temperature to 450 F for 5 to 10 minutes until it gets a golden color.
Take the baklava tray out of the oven and the syrup while it's hot.
Decorate the top with pistachio and serve cold or room temperature.

Watch this video - How To Make Baklava : Ingredients For A Great Baklava Recipe

Knafeh

Knafeh also spelled as kanafeh, Knafe, kunafa or knafa originated in the Palestinian city of Nablus in the modern-day West Bank, where it is filled with Nabulsi cheese. Another name for knafeh is knafeh Nabulsiyye. It plays a central role in Palestinian cuisine and is the most famous throughout the Arab world.

Kanafeh is also found in the Balkans and is a feature of Turkish, Greek, and Levantine cuisine.

Knafeh is made by drizzling a row of thin streams of flour-and-water batter onto a turning hot plate, so they dry into long threads resembling shredded wheat. The threads are then collected into skeins.

Knafeh dough comes in three types:

khishneh (Arabic خشنه) "rough", consisting of kadaif pastry, which looks like long thin noodle threads.
na'ama (Arabic ناعمة) "fine", consisting of small pieces of semolina clustered together.
mhayara (ِِArabic محيرة): which is a mixture of both khishneh and naa'ama.

The pastry is heated with some butter, margarine or palm oil for a while and then spread with soft cheese (see Nabulsi cheese) and more pastry; or the khishneh knafah is rolled around the cheese. A thick syrup, consisting of sugar, water and a couple of drops of lemon juice, is poured on the pastry during the final minutes of cooking.

Kunafa Recipe:

Ingredients:

1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
3 cups sugar
1 tsp lemon juice

Preparation:

First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.

Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.

In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.

Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.

Knafeh Video: Making Knafe in Nablus

Knafeh

khishneh (Arabic خشنه) "rough", consisting of kadaif pastry, which looks like long thin noodle threads.
na'ama (Arabic ناعمة) "fine", consisting of small pieces of semolina clustered together.
mhayara (ِِArabic محيرة): which is a mixture of both khishneh and naa'ama.

1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
3 cups sugar
1 tsp lemon juice

Preparation:

First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.

Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.

In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.

Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.

Knafeh Video: Making Knafe in Nablus

the second words

Entri Populer

Couscous Recipe - How to Make Couscous

Moroccan BBQ Salmon with Paprika Tomatoes Recipe

Moroccan Lamb Casserole Recipe

Moroccan Filo Chicken Pie Recipe

In The Kitchen - Olive Oil Video

feta hummus - Feta Hummus Recipe

Mansaf

Mansaf

Yalanji

Yalanji

Kabsa

Kabsa

Muhammara

Muhammara

Katayef

Katayef

Baklava Recipe

Baklava Recipe

Knafeh

Knafeh

Label