For the baklava: 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them) 1 lb of phyllo dough 1 cup of butter, melted 1/3 cup of sugar 1 teaspoon of ground cinnamon 1/3 teaspoon of ground cloves For the syrup: 1 cup of water 1 cup of sugar 1/2 cup of honey 2 tablespoons of lemon juice 1 cinnamon stick Finely ground pistachios for garnish (optional) Method
1 Lightly grease a 9x13 pan and set the oven to 350°F. 2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out. 3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave. 4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter. 5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture. 6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp. 7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool. 8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.
Subject: Re: Comp 4 Recipes Palace_Jan_2011 Wed Jan 12, 2011 7:00 am
Hummus is an easy, delicious, and nutritious bean dish. I discovered, in researching the history of hummus, that "hummus" is simply the Arabic word for chickpea. To clarify, as some hummus recipes you find may call for garbanzo beans, garbanzo is the Spanish word for chickpea. What we generally mean by hummus actually refers to the Arabian hummus recipe called "hummus bi tahini." Hummus bi tahini is a chickpea paste made with tahini (sesame butter) and other flavor enhancing ingredients like lemon juice, garlic and olive oil. Hummus is well known in the Middle East, but is also popular in India as well as the Mediterranean. There does not seem to be any consensus concerning its country or culture of origin.
*1 15 oz can chickpeas drained 2 cloves garlic minced Juice of 1 lemon ½ teaspoon sea salt 2 tablespoons tahini 2 Tablespoons virgin olive oil
Place all ingredients in your food processor with the S blade and puree to desired consistency. I generally add a little purified water to get a nice creamy consistency. Taste and adjust flavors to your individual liking.
For variety try adding ½ cup fresh parsley and ½ teaspoon cumin for a more Middle Eastern flavor.
Enjoy your easy hummus recipe as a dip for crackers or vegetables or as a spread for your veggie wrap.
*This easy hummus recipe can be made even more nutritious by using sprouted chickpeas. Simply substitute 2 cups sprouted chickpeas for the canned ones.
♥Noor ul Ain♥ DesigneR
Gender : Zodiac : Rabi-us-Saani Birthday : 1987-03-21 Join date : 2009-12-10 Location : Apne Dil Main (♥) Job/hobbies : Chawiliyaan Maarna
Subject: Re: Comp 4 Recipes Palace_Jan_2011 Thu Jan 13, 2011 4:50 am
Arabic Dish: "Fasoolia" Lamb, green beans w/ Rice Halal Cookin
1 can (400 g) chickpeas, drained and rinsed 1 onion, chopped 1 tomato, chopped 1,2 dl frozen peas 1/2 green bell pepper, chopped 1 teaspoon baking powder 1,5 dl wheat flour 2 teaspoons egg replacer mixed with 2 tablespoons water (or other replacer for 2 eggs) 1 teaspoon ground cumin 1 teaspoon ground coriander seeds salt and freshly ground black pepper to taste 2 tablespoons chopped parsley (or cilantro, which was out of stock in the shops close by) canola oil for frying First, we mixed wheat flour with baking soda. Then we just placed all the ingredients in a bowl and processed with a hand held mixer until the batter was completely smooth.
Now, Heikki filled a thick wok pan with canola oil, about 4 cm thick layer of it. Then, he spooned the dough by heaping spoonfuls into the oil, and let them fry until golden brown.
Here, croquettes are at different stages of goldness. They need to be turned over once to fry the other side as well. Habeeb Salloum advices that if the croquettes break up in the oil, more flour should be added, but Heikki had no such problems. After frying, we drained the croquettes on paper towels, and then served with bulgur pilaf, ginger yogurt sauce and tomato relish. This batch made about 22 croquettes. Bulgur Pilaf: In his introduction to this recipe, Habeeb Salloum writes that “[burghul] can be employed in every course and in every meal of the day”. This is the way it is cooked in Lebanon and Syria. This amount is enough for four, but we only cooked a 3/4 portion, and still had enough leftovers for the lunch next day. 4 tablespoons olive oil 2,4 dl whole wheat bulgur (or burghul) 5 dl water salt and pepper to taste Heikki heated oil in a frying pan and fried the bulgur over medium heat for 3 minutes. then, he stirred in water, salt, and freshly ground black pepper, brought everything to a boil, and covered with a lid. Bulgur was cooked for 25 minutes, and then allowed to steam, covered, until the croquettes were done.
Sub_Se_bhara_baap PeriDot Gem
Join date : 2010-07-13
Subject: Re: Comp 4 Recipes Palace_Jan_2011 Thu Jan 13, 2011 11:54 am
Eight Chicken Pieces 1 Spoon Baharat Maklota Half Spoon Krkm Half Spoon Black Felfel 1 Spoon Salt 6 Mafroom Onion 3 Thom Mafroom 1 Spoon Zanjabel Mafroom Some Oil or 4 Spoon Saman
Now For The Rice
1 Spoon Baharat Maklota Half Spoon Krkm Mat'hoon Half Spoon Kamoon Mat'hoon 1 Spoon Kozbara 1 Spoon of Salt, Add more if you like Chiken Cube, Maji, you find it everywere 7 Cups And Half of Water 4 Cups And Half of Rice
How to make:
Put All The Baharat And Salt With the Chicken And Leave it For Half HOur, Cook The Onion And Thoom And Zanjabeel And Felfel together then add oil when the onion become red, then cut the chicken into pieces and add All The Baharat of The Rice And Salt And Chicken Cube Add Water And Leave it till it boil Add Ice And Close it Leave it on small fire for 45 Mins, Then Its Ready to eat
1 kg strong white bread flour 40 g fresh yeast 1 tbsp salt 1 tbsp olive oil 1 cup water 1 teaspoon sugar Instructions
Dissolve the yeast in ½ cup warm water together with 1 teaspoon flour and 1 teaspoon sugar, then leave for 10 minutes.
Put the bread flour and salt in a large bowl and add the yeast mixture.
Mix together with the oil and water and make a stiff dough. Leave the dough in a warm place for one hour.
Knead the dough until smooth, then place it in a lightly oiled bowl. Leave for another hour to rest.
Divide the dough into pieces and flatten each piece with floured hands.
Heat a large, non-sticking frying pan on a medium high heat. When hot, lay one piece in the pan and cook for 3 minutes, turning frequently.
Serve hot, or make pita bread sandwiches when pitas are cooled.
MuhaBbat ki AanDhi Garnet Gem
Gender : Zodiac : Zul-Qiddah Birthday : 1994-05-16 Join date : 2011-01-15 Location : insano k mahol se dur
Subject: Re: Comp 4 Recipes Palace_Jan_2011 Wed Jan 19, 2011 6:20 am
♥Royal♥ Royal Queen
Gender : Join date : 2009-12-13 Location : Dunya main... Job/hobbies : book reading,computer,designing....
Subject: Re: Comp 4 Recipes Palace_Jan_2011 Fri Jan 21, 2011 10:34 am
most most Traditional Dish al-Hareesa
Arab history ki sub se old dish one and only
Al harees, which is made mainly from meat and wheat, is quite prominent one during special occasions such as Ramadan, Eid and weddings. [You must be registered and logged in to see this image.]
INGREDIENTS:
1. Mutton - 1 Kg, 2. Wheat grains - 400gm Dried(soaked overnight) 3. Black pepper (as per taste) 4. Salt - as per taste, 5. Oil - for frying. 6. garlic 1 clove chopped
HOW TO MAKE AL HAREES:
1. Soak the wheat grains in water overnight. Strain them in the morning before preparing. 2. Fry garlic in oil until light golden.then add the meat,fry it until change the color ,then add salt and water and cook on low heat until well cooked. 3. Boil water about 3 kg ,add soaked wheat,black paper , cinnamon powder and salt as u taste and bring to boil medium heat over night or 6 to 7 hour. 4. Put back the meat in the same broth along with the wheat and cook well. Mix thoroughly with the help of a wooden spoon until the meat and wheat are well mixed.(mix and grate with wooden spoon Same like haleem full "lamas"). 4. dish out in a plate and put butter very well
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