Moroccan vegetable nut roast recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan vegetable nut roast Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan vegetable nut roast.

Ingredients

10 shallots
1 butternut squash
2 red peppers
1 medium aubergine
3tbsp olive oil
1tsp ground coriander
1tsp paprika
tsp cinnamon
2 cloves garlic, crushed
5cm (2in) piece of ginger
400g (13oz) can chickpeas, drained
handful coriander, chopped
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
75g (3oz) butter, melted
1x 200g (7oz) packet filo pastry

Preparation

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the red pepper into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.
   
More Arabic Food Recipes:

Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya

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Asian Food Recipes

ASHY-Soup

500 g mutton
250 grams of horse meat (flank)
75-100 g fat kurdjuchnogo
2 radishes
4 onions
4.3 Tomato
1 clove garlic
or 3-4 heads and green garlic or bulb 1 cup chopped green steppe (lady's purse, alfalfa, etc.)
or 2 tbsp. tablespoons parsley, 1 tbsp. teaspoon chervil
2 eggs
1-2 tbsp. tablespoons milk
1 teaspoon flour
0.5 tsp black pepper
2.3 bay leaves
1,5 L of boiling water
1. Prepared bone mutton and horse meat (one piece), pour boiling water, boil the broth.

2. The flesh of mutton chop narrow thin strips in the form of thick noodles and fry on a sheep's tail fat perekalennom a cauldron for 10-15 minutes, then add the diced onion and radish strips and continue to saute and simmer for another 20-25 minutes, adding as little boiling juice amount of broth. Shortly before the availability of meat add tomatoes, cut into large slices.

3. The resulting meat and vegetable sauce prepared to enter into the broth, add the bay leaf, pepper, salt and bring to a boil.

4. Simultaneously, beat eggs and milk and diluted in egg-milk mix the flour. Pour this mixture into a preheated frying pan with oil and fry. The resulting thick omelette cut in the form of a large noodles and fill them ashy-Sorpa.

5. Immediately after that pour into ashy-Sorpa herbs, minced garlic, and then give the lid without fire for 3-4 minutes.

6. Before serving, remove from broth horse meat, cut it into thin slices and drop back into the broth.

BRINCHOBA

1 cup rice
4 onions
2 carrots
4 tomatoes
50-75 g of melted butter, kurdjuchnogo lard or vegetable oil 750 g potato
2 cups sour cream
1 cup green coriander and basil
0.5 tsp paprika
4 bay leaves
Fry in pre-calcined oil or lard with chopped onions, carrots, tomatoes, and pour this mixture is 2.5 liters of water to boil, lay the washed rice, salt, 1 teaspoon of salt. When rice is half cooked, pour the pre-sliced into small pieces (1 x 0,5 cm), potatoes and sunflower again, to fill a bay leaf, pepper, and cook potatoes until tender, season after cooking spicy chopped herbs and sour cream.

Chicken Stew with Beans Recipe

 
Ingredients

1 tsp paprika
1 tsp cumin
1 tsp dried coriander
1 tsp pepper
salt
½ cup flour
1 chicken (divided into 4 parts)
1 Tbsp olive oil
1 onion, minced
4 garlic cloves, crushed
1 tsp rosemary
2 cups tomato, diced
¼ kilo pumpkins, sliced into cubes
¼ kilo potatoes, cubed
2 cups chicken stock
1 cup white beans, boiled

Method

• Combine paprika with cumin, coriander, pepper, salt and flour then stir well.
• Coat the chicken pieces with seasoned flour. Be sure to shake to remove excess flour.
• Heat oil in a frying pan then add the chicken, onion, garlic and rosemary.
• Combine the tomato, pumpkins and potatoes to the pan then add the stock.
• Leave to simmer then add beans.
• Cover the pan and place in the oven.
• Serve hot.

Note: May add white beet or minced spinach about 5 minutes before cooking is complete.

More Arabic Food Recipes:

Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya
Lebanese Chicken and Potatoes

Save and share Chicken Stew with Beans Recipe

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Lisnato testo (Puff pastry)

Sastojci: 300g mekog brasna, zumance, kasika ulja, kasika sirceta ili limunovog soka, 250g margarina, malo mleka, so.


Priprema: 
1. Brasno, zumanac, ulje, sirce i so zamesite mlakim mlekom.
2. Razviti testo, podeliti na 3 dela, premazati jednom trecinom margarina i preklopiti kao knjigu.
3. Isti postupak ponoviti jos 2 puta (testo uvek preklopiti na isti nacin).
4. Ostavite 2 sata da  odstoji u frizideru.


Napomena: Nakon sto ste pripremili testo, dalja obrada zavisi od toga kako je opisana u receptu. Testo samo jos razvijte (ne mesite), kako bi se odrzali slojevi testa.



Ingredients: 300g soft flour, egg yolk, tablespoon of oil, tablespoon of vinegar or lemon juice, 250g margarine, a little milk, salt.


Preparation:
1. Knead flour, egg yolk, oil, vinegar and salt with lukewarm milk.
2. Develop the dough, divide into 3 parts, spread one-third of margarine and fold like a book.
3. Repeate the same procedure 2 more times (fold dough always in the same way).
4. Leave to rest for 2 hours in refrigerator.


Note: After you prepare the dough, further processing depends on how it is described in the recipe. Develop dough only (do not knead), in order to maintain the layers of the dough.

New Recipes Coming Soon

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Keep logging on to JeenasKitchen.blogspot.com

New Recipes coming very soon!
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Chef Jeena has been creating many brand new recipes for you to enjoy.
Both meat and non-meat (vegan) recipes to be updated very soon.

To start with: Aromatic Tarragon Chicken in Coconut Sauce Recipe
Beef and Caramelised Onion Meatballs Recipe
Vegan Chocoalte and Cherry Brownie Recipe

Aromatic Tarragon Chicken in Coconut Sauce



Beef & Caramelised Onion Meatballs



Vegan Chocolate and Cherry Brownies



Bookmark today, new recipes coming very soon!

How to cook Ayam Masak Lemak Cili Padi

Ayam Masak Lemak Cili Padi or Chicken in Coconut Cream with Birds Eye Chili in English, is a spicy rich yellow coconut gravy that is cooked with chilli padi. While this recipe uses chicken, it can be substituted with prawns, flower crabs or fishead. Depending on your tastebuds, you can add more or less chillies if you wish. Recipe for 4 pax. Other similar recipe - Ayam Kurma (Korma Chicken), Opor Ayam (Braised Chicken with white Sauce) .

Ingredients for Ayam Masak Lemak Cili Padi:

• 1 chicken, cut into 8 pcs, washed and drained
• 1 litre coconut milk
• 3 tomatoes, cut into 4
• 1 stalk lemongrass, lightly bruised
• 3 kaffir lime leaves, lightly bruised
• 1 turmeric leaf, torn to 2
• Salt to meet the taste
• Vegetable oil
• ½ cup water

Rempah to blend:

• 10 red bird's eyes chillies
• 10 green bird's eyes chillies
• 3 large red onions
• 2 cloves garlic, peeled
• 1 inch old ginger, peeled
• 1 inch of fresh turmeric, peeled
• 5 candlenuts

Chicken marinate:

• 1 tbsp turmeric powder, 1 tbsp grated ginger, salt to taste

Method:

1. Marinate chicken pieces with ginger, turmeric powder and salt for at least 30 minutes. Fry chicken until ¾ cooked and put aside.

2. Finely blend rempah ingredients into paste.

3. Using the same oil in pot, pour in the ground ingredients, torn tumeric leaf, kaffir lime leaves, lemongrass and fry till oil appear, fragrant (Medium heat - Do not burn).

4. Add the fried chicken, coconute milk and water. At this stage, keep it to a simmer for the rempah to adsorb to chicken and until the gravy thickens.

5. Add tomatoes and salt to taste.

6. Once chicken is cooked, serve with steamed white rice.

Honey Cookies with Walnuts Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Honey Cookies with Walnuts Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Honey Cookies with Walnuts.  

Ingredients

3 ½ cup flour
1 tsp baking powder
⅛ tsp salt
¼ cup orange juice
1 tsp orange zest
½ tsp bicarbonate soda
⅔ cup olive oil
6 tablespoon sugar
1 cup crushed walnuts
Honey syrup*

*Recipe for Honey Syrup
1 cup honey
½ cup sugar
⅔ cup water
1 tsp lemon juice
- Put all ingredients into a saucepan over medium heat until boiling.
- Reduce heat and simmer for 5 minutes, keep warm.

Method

- Preheat oven to 180˚C.
- Mix dry ingredients in a bowl.
- Blend juice, zest, oil and sugar well.
- Add flour mixture gradually to orange mixture, stir until combined.
- Roll dough into small balls.
- Transfer to greased baking sheet, press with the tines of a fork that was dipped in flour on the cookies.
- Bake for 20-25 minutes.
- Dip cookies into hot syrup, transfer to baking sheet, sprinkle with cinnamon and walnuts.
- Cool cookies completely before serving.

More Dessert Recipes:

Almond and Chocolate Pie
Basbousa with Pistachio
Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa
Knafeh

Save and share Honey Cookies with Walnuts recipe

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Taste of Indian Recipes and Food

 

Indian recipe is usually characteristic in its taste because of the usage of spices that lend it a different spicy taste! The staple diet of any Indian consists of a wide range of pulses, rotis, rice, pickles, vegetables which are cooked in quite a lot of Indian curries, lip-smacking pickles etc. The recipes of India also varies as per the region and culture. Here, the flavors and the main ingredients change depending on the particular are you're visiting. South Indian recipes is known for its delicious dosas and idlis where as North Indian recipes is well known for the typical gravies, kulchas and tandoori chicken. Recipes in western India is totally different with rice, fish and the use of coconut being of prime significance for Goa the place as the Maharashtrian recipes have an assortment from the sweet puran poli to the delicate flavored nutritious breakfast items.

The eastern India's recipe is known for its mouthwatering range of sweets. Well, in case you are a lover of Indian food recipe and want to try something at home, then try some simple Indian food recipes which you can cook easily.

Indian recipes is more about flavor and vegetarian taste. Seasoning and tempering is an important need in all parts of India. India is well known for its versatile variety in recipes and owing to urban residency there's a simple transition of adopting cooking trends. Foods are usually of gourmet nature in any part of India. Usually the culinary trends are associated to the local produce.

There are several methods of utilizing the spices in indian recipes. For e.g. in the rice selection like kichdi, pulav or biryani it is a traditional to make use of complete spices in the pure form.

This adds to the flavor and the aroma is felt because the meals is being cooked. The benefit of utilizing spice is flavoring and furthermore it aids to construct the appetite. Desserts are additionally aided with spices like cinnamon or cardamom that lend a definite taste and useful for digestion.

Any Indian home has a conventional stocking of the choicest spices and in lots of kitchens we discover masalas or mixtures which can be usually associated to the type of cooking. It's a frequent pattern to make use of the garam masala in North Indian style and it is a large list of spices gently ground to a nice mixture.

 

Korean Kimchi Fried Rice (Bokumbap)

Kimchi is amazing to cook with since it is extremely low calorie and packed with flavor. Kimchi Bokumbap is cheap and easy to make in a short period of time. Korean Kimchi Fried Rice (Bokumbap) can consist of various choices in meat and chopped kimchi (or leftover Kimchi), which is then sautéed together along with other vegetables such as onions, garlic and green onions. This recipe serves 3. Other similar recipe - Nasi Goreng Pattaya, Kimchi Making Clip.

Ingredients for Korean Kimchi Fried Rice (Bokumbap):

1 cup kimchi, drained and chop into small pieces
½ red onion, chopped
1 Tbsp finely chopped garlic
1 Tbsp soy sauce
1 Tbsp butter
1/3 cup minced beef or chicken
2 roots spring onion, chopped
3 cups cooked rice
Salt and pepper to meet taste
1 Fried sunny egg for each serving

Preparation for Korean Kimchi Fried Rice:

1. Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.

2. When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.

3. Add meat and continue to saute until meat is cooked.

4. Cook a little more and turn off the heat.

5. Add rice and rest of butter, spring onions and mix all ingredients well.

6. Add salt and pepper to taste.

7. Put Bokumbap on a dish and place a fried sunny egg side up on top. Enjoy this dish with Sambal Belacan!

Almond and Chocolate Pie Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Almond and Chocolate Pie Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Almond and Chocolate Pie. 

Ingredients

½ cup butter
1¼ cups flour
4 Tbsps water
½ cup grounded nuts

The filling

¼ cup almond slices
½ cup dried fruits
½ cup butter
½ cup powdered sugar
2 eggs
½ cup almond flour
¼ tsp vanilla
¼ tsp baking powder

For garnishing

pineapple slices
dried plums
cherries
chopped pistachios

Method

• Preheat oven to180 °C.
• In a large bowl rub butter with flour with finger tips, until well combined and crumby.
• Add water and nuts; continue kneading until soft homogenous dough is obtained.
• Roll out dough in a 26 cm round tart pan, make sure the dough covers the bottom and the sides (prick the bottom of the dough with the tines of a fork to avoid puffing up while baking).
• Cover crust completely with the almond slices and fruits.
• Using an electric mixer beat the butter with sugar in a large bowl on a medium speed until creamy.
• Add the eggs with constant beating until well combined.
• Add flour, vanilla and baking powder; continue beating until thick homogenous batter.
• Pour the batter over the crust.
• Garnish with pineapples, dried plums , cherries and pistachios
• Bake for 35 minutes or until completely cooked.
• Cool, cut and serve.

More Dessert Recipes:

Basbousa with Pistachio
Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa
Knafeh
Knafeh Dough

Save and share Almond and Chocolate Pie Recipe

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Tasty Korean Dumpling (Mandoo or Mandu)

Mandoo or Mandu are traditionally consist of minced meat and vegetables wrapped in a thin piece of dough. This Korean dumpling recipe is easy to make and can be prepared in advance in large quantities and freeze them for future use. Mandoo can be boiled, steamed, deep fried, pan-fried or added to soup. Mandoo are usually served with a dipping sauce made of soy sauce and vinegar. Related Recipe - How to make Soon Kueh.

Ingredients for Korean Dumpling (Mandoo):

• 500g minced meat - beef or chicken
• 1 onion, finely diced
• 1 cup finely chopped cabbage (about 1/2 of a small cabbage head), parboiled
• 1/2 cup tofu (1 cake), chopped
• 4 oz mung bean or sweet potato noodles, soaked and then chopped
• 3 cloves garlic, finely diced
• 1 tablespoon sesame oil
• 2 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pkt round Japanese gyoza or Chinese wonton wrappers

Preparation for Korean Dumpling (Mandoo):

1. In a large bowl, gently combine meat, onion, cabbage, tofu, and noodles.

2. In another separate bowl (seasoning mixture), combine garlic, sesame oil, soy sauce, salt, and pepper.

3. Pour seasoning mixture over meat and vegetables and mix with hands to mix evenly.

4. Place about 1 tablespoon of filling in the center of dumpling wrapper.

5. Dip your finger in water and wet the outside edge of the top half of the wrapper.

6. Fold the wrapper up to close and then crimp the edges.

7. Repeat steps until the filling is used up.

10. You'll want to try to steam, boil, fry, or saute the dumplings as you wish. Serve tasty dumpling at your family birthdays or holiday gatherings.

Korean Dumpling Making Clip

Korean Fried Tofu (Beginner in Korean cooking)

This Korean Fried Tofu recipe is a perfect dish for a beginner in Korean cooking.

Fried Tofu is a wonderful side dish and there are many styles and dishes of serving it in terms of Singapore cooking.

The Korean Fried Tofu recipe above uses simple ingredients and quite easy to make. Easy instructions. Other similar tofu recipe - How to make Tahu Goreng.

Bakwan Jagung (Deep Fried Corn Fritters)

Bakwan Jagung Recipe. Easy recipe, simple side dish and tastes really good. Bakwan Jagung or Deep Fried Corn Fritters, are normally being sold from carts on street corners in Indonesia. Bakwan Jagung can be eaten on its own or dip it with chili sauce. Enjoy Bakwan Jagung as a snack!

Ingredients for Bakwan Jagung:

200 gram canned sweet corn
1 stalk chopped spring onion
1 stalk chopped celery
100 gram wheat flour
1 small chopped onion
2 cloves chopped garlic
1 tsp white pepper
1 egg
Water
Salt and sugar to taste
Oil for deep frying

How to make it:

1. Mix all ingredients in a bowl and make a dough ( good mixing : not too thick and not to liquid/fluid ).

2. Heat the oil in deep wok and and fry 1 tablespoon of mixture untill golden brown.

3. Serve with chili sauce and chopped corriander leaves on the top.

Sok od pomorandzi i limuna (Orange and lemon juice)

Sastojci: 2 velike pomorandze, 1 limun, 300g secera, 2 l vode.


Priprema: 
1. Pomorandze i limun dobro operite i zaledite. 
2. Na sitno rende izrendajte zaledjeno voce. 
3. U dubljem sudu izmesajte rendano voce, secer i vodu. 
4. Mesajte dok se secer ne rastopi i sipajte u flasu. 
5. Povremeno sok promuckajte, i drzite ga u frizideru.



Ingredients: 2 large oranges, 1 lemon, 300g sugar, 2 liters of water.


Preparation:
1. Wash oranges and lemon and freeze.
2. Grate iced fruit.
3. In deeper saucepan mix grated fruit, sugar and water.
4. Stir until the sugar is melted and pour into a bottle.
5. Occasionally shake juice, and keep it in the refrigerator.

Basbousa with Pistachio Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Basbousa with Pistachio Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Basbousa with Pistachio. 

Preparation time :     10 minutes
Cooking time :     35 minutes

Serves: 10 persons

Ingredients

1 cup butter or 200 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1½ cups pistachio nuts or 210 g, finely chopped

For the syrup:
2 cups sugar or 400 g
1½ cups water or 375 ml
1 teaspoon lemon juice
1 tablespoon rose water

Preparation

In a bowl, combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.

Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.

Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.

To prepare the syrup:

Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.

Cooking tips : To peel the pistachio, bring water to boil in a saucepan, add the pistachio and boil for only 10 seconds. Drain and then rub the pistachio in a kitchen cloth to remove the skin.

More Dessert Recipes:

Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa
Knafeh
Knafeh Dough
Baklava with honey syrup

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Low Fat Basbousa with Yogurt Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Low Fat Basbousa with Yogurt Recipe. Enjoy preparing traditional Arabic desserts and learn how to make Low Fat Basbousa with Yogurt.

Preparation time :     15 minutes
Cooking time :     35 minutes

Serves: 20 persons

Ingredients

1 tablespoon tahina
¼ cup ghee or 50 g, softened
1 tin nestlé fat free sweetened condensed milk or 405 g
1 teaspoon baking powder
2½ cups fine semolina or 400 g
½ cup low fat yoghurt or 125 ml
1 cup water or 250 ml

For the syrup:
½ cup sugar or 100 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon cornstarch or 15 g, (to thicken the syrup)
½ cup water, cold, to mix with cornstarch
1 tablespoon rose water

Preparation

Grease a 28x24cm baking tin with the tahina.

Combine ghee, NESTLÉ Fat-Free Sweetened Condensed Milk and baking powder and stir well. Add semolina, yogurt and water and stir until well combined.

Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape and serve.

To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice and rosewater.

Cooking tips : The texture of the basbousa mixture should be slightly loose and not firm to get best results.
 
Serving tips : Garnish with crushed pistachio and desiccated coconut.

Nutritional Information:

Energy :     181.00 Kcal
Protein :     4.70 g
Carbohydrate :     33.00 g
Fats :     3.20 g

More Dessert Recipes:

Basbousa Recipe
Coconut Basbousa
Knafeh
Knafeh Dough
Baklava with honey syrup
Pistachio Hazelnut Baklava     

Save and share Low Fat Basbousa with Yogurt Recipe

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How to make Korean Kimchi

A recipe clip showing you how to make Kimchi. Kimchi can be eaten on its own. It is also a condiment or side dish and amongst other things, it's usually served with Bulgogi, a Korean marinated beef dish. Another example dish that people love is the Kimchi Fried Rice.

Many Koreans include Kimchi in their meals almost everyday.

There are many variations of Kimchi and ingredients used depending on the regions.

Visit the full Kimchi recipe here.

Kunafa Bil-Jibn Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Bil-Jibn Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Kunafa Bil-Jibn.  
 
Preparation time : 4 hours
Cooking time : 35 minutes

Ingredients

1½ kg akawi cheese, cut into thin slices
1½ cups plain flour or 210 g
1½ cups fine semolina or 240 g
1 cup ghee or 210 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tablespoon blossom water
3 cups sugar syrup

Preparation

Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour). Drain and wrap the cheese in kitchen towel for 1hour to absorb any remaining water.

In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ® Sweetened Condensed Milk and blossom water.

Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes to be crumble).

Remove the dough from the oven and set aside to cool to a room temperature.

Blend the dough in a blender until its smooth then sift using a rough sieve.

Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven (downside heat) for 12-15 minutes with turning the tray from time to time to all sides until all sides become golden brown in color. Remove and set aside.

Meanwhile place the cheese in a bowl over boiling water until cheese is melted (discard any extra water as it appears using kitchen tissues paper).

Pour the melted cheese to flatten evenly all over the cooked kunafa dough.

Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.

Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.

Serving tips : Garnish with pistachio and serve with kunafa kaak.

More Dessert Recipes:

Knafeh
Knafeh Dough
Baklava with honey syrup
Pistachio Hazelnut Baklava
Baklava Cups 
Caramel Date Fingers

Save and share Kunafa Bil-Jibn Recipe 

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How to make McDonald's Style Chicken Nuggets

McDonald's Style Chicken Nuggets Recipe. Try your own homemade chicken nuggets recipe! This recipe was shared by a chef and a friend of mine last week, which i have tried it myself. If you are curious on how McDonald's Chicken Nuggets are prepared, try follw these interesting steps below.

Ingredients for Chicken Nuggets:

Vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Msg
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces. (Dry the chicken  bite sized pieces by patting with kitchen towel).

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

2. Combine the flour, salt, Msg, pepper, onion powder and garlic powder in a one gallon size zip lock bag.

3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.

4. Coat each piece with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.

6. After freezing, repeat the "coating" process.

7. Preheat oven and large cookie sheet to 375°

8. Deep fry the chicken nuggets at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)

9. Drain on paper towels 3-5 minutes.

10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.

11. Serve with your favorite McDonald's dipping sauce.

Photo Source

Collectible cookie jars

Cookie jars are wonderful ceramic and glass jars that are used for decoration. In America and Canada however, they are mostly used to store cookies and the people in the United Kingdom actually call it biscuit jars. As the name implies, the jars are used to store biscuits and other similar cookies in the United Kingdom. But the cookie jars do not have strict use like say the kettle. They are used throughout the world to store cookies, biscuits, candies, dog treats and even money in some places.

Collectible cookie jars have a wonderful history. They have been used in England and the United Kingdom in whole for close to three centuries now. In those times, they were often made with glass and metal lids were used to cover it. However during the Great Depression in America in 1929, the jars found their way into the United States. As expected, America added another twist to the way the jars were made by developing the ceramic version of the jar.

The first company in history to manufacture the ceramic cookie jar was the Brush Pottery Company in Zanesville, Ohio.

So if you are collecting antique cookie jar, you have to know that none of the ceramic jars out there is up to 100 years. So the really unique antiques are the glass cookie jars that were used in the United Kingdom. However you can also scout around for some of the earliest made ceramic cookie jars out there. Before you give money out with the aim of getting one of these antiques, make sure you really know what you are buying. If you are not sure, these collectible cookie jars are available here to buy.

You can find collectible cookie jars, antique cookie jars on our website http://www.collectiblecookiejars.net on for discount prices and see the most popular ones on the internet.

Baked Borek Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Borek Recipe. Enjoy preparing tasty middle eastern pastries and learn how to make Baked Borek.  

Ingredients

For the stuffing

2     Tablespoons olive oil
1/2 cup spring onions, chopped
1     cup spinach, chopped
2      tomatoes, diced
3      cups yellow lentils, cooked

For the dough

2     cups flour
1/2 teaspoon salt
1     teaspoon white vinegar
1/2  chilled water
Egg wash (1 egg beaten with 2 tablespoons milk)
Yogurt for brushing
Sesame or black seed for garnishing
Herbed tomato salsa for serving

Method

For stuffing
Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.

Add spinach, tomato and stir for 3 minutes.

Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.

Put the stuffing aside and prepare the dough.

For the dough
Preheat oven to 170 Celsius degrees.

Mix flour and salt using an electric mixer on low speed, add vinegar.

Add water gradually, knead on medium speed until the dough comes together.

Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.

Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.

Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.

Bake for 10 minutes or until golden.

Serve the Borek warm with the salsa on the side.

Chef Osama

More Arabic Food Recipes:

Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe

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Arabic fried macroons recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic fried macroons Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Arabic fried macroons.
 
Ingredients

1 1/2     cup flour
1/3        cup semolina
1/3        cup clarified butter
1            tablespoon yeast
¾           cup water
1 ½        table spoon sugar
               Oil for frying
               Sugar syrup (cold)         

Method

- Mix flour and semolina in a deep pot.
- Add butter (hot) and mix it well together.
- Place yeast in a warm water with sugar till dissolve .Add the yeast mixture to the flour mixture.
- Add the water and mix it well until you got firm dough, leave to rest for 10 minutes, roll out and cut into a small finger’s shape. Press on each finger on a grater to take the curved shape with the groves of the grater.
- Fry in a hot oil.
- Remove from fryer and place on a kitchen towel, dip in the syrup. Remove to get rid of excess syrup and serve.

More Dessert Recipes:

Caramel Date Fingers
Baklava Cups
Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava

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Labneh Recipe - How to Make Labneh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Labneh  Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Labneh .

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Method

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.
- Most important step in labneh preparation is the first one (water extermination)
during which all bacteria is cleared. 

Chef Osama

More Arabic Food Recipes:

Labne
Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip
Baked falafel with roasted eggplant salad 

Save and share Labneh Recipe

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Beef Shawerma Marinade Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef Shawerma Marinade Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Beef Shawerma Marinade. 

Ingredients

2 onions, thin slices
¼ tsp black pepper, crushed
¼ tsp white pepper, crushed
2 Tbsp sumac
¼ tsp cinnamon, powder
1 tsp paprika
2 Tbsp orange juice
2 tsp orange zest
1 Tbsp Tahini sauce
1 Tbsp yogurt
½ tsp salt
¼ tsp sugar
2 Tbsp vegetable oil

Method

• Rub onions in salt, black pepper and white pepper.
• Mix all ingredients in a large bowl, add onions.
• Marinate beef, cover and refrigerate for a day or two.

N.B (This amount is suitable for marinating ½ K of beef, cut into julienne)

More Arabic Food Recipes:

Chicken Shawarma
Spicy Chicken Shawarma Salad
Middle Eastern Chicken Shawarma
Lamb Shawarma
Tzatziki, chicken and tabouli wraps
Chickpea Burgers & Tahini Sauce

Save and share Beef Shawerma Marinade Recipe

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Caramel Date Fingers Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Caramel Date Fingers Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Caramel Date Fingers. 

Preparation time :     20 minutes
Cooking time :     25 minutes

Serves: 16 persons

Ingredients

1 cup plain flour or 125 g
1 teaspoon baking powder
1 cup brown sugar or 200 g, firmly packed
1 cup desiccated coconut or 75 g
125 g butter, melted

For the topping:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
30 g butter, softened
1 cup date, dried or 150 g, chopped
2 tablespoons golden syrup or 50 g
1/3 cup pistachio nut or 50 g, chopped

Preparation

Combine flour, baking powder, sugar and coconut in a large bowl. Stir in melted butter and mix well. Press into the base of a greased and lined 20cm × 30cm baking tin. Cook in a preheated 180 °C oven for 15 minutes or until firm.

To prepare the topping, place the NESTLÉ® Sweetened Condensed Milk , butter, dates and golden syrup in a small heavy based saucepan. Cook gently, stirring constantly until mixture turns golden brown.

Spread topping over base, sprinkle over pistachio nuts and return the baking tin to the oven for a further 10 minutes, until golden. Cool in the tin before cutting into fingers.


More Dessert Recipes:

Baklava Cups
Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa

Save and share Caramel Date Fingers Recipe

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Important Information About Commercial Dog Food Recipes

While I believe that all dog owners should be knowledgeable about dog food recipes and their dogs nutrition needs, the facts are that there are a small, but slowly growing, number of dog owners that are actually doing anything about it.

I don’t mean by wasting time trying to lobby for forced change in commercial dog food recipes. I mean choosing the only genuinely effective action for your dog by taking on the responsibility of researching and learning what the actual nutritional needs of dogs are and then developing the dog food recipes that are going to meet those needs.

There is plenty of material to be found on the net about what is involved in the processing of modern commercial dog food recipes (dog’s included) that will give you cause for alarm. I’ll provide you with a partial list here.

Nearly all of the animal protein used in all its forms contains less than 60% of protein that can actually be digested by the animal.
The inclusion of vegetable based forms of protein doesn’t do very much to improve the situation.
In some cases the vegetable based forms of protein can be dangerously toxic.
These grains, instead of adding to the protein level end up only increasing the carbohydrate levels.
They can also end up being processed and stored as excess fat.
The can or bag nutrition labels will count it as protein; meaning that the actual protein level will be lower than indicated and the actual carbs and fats levels will be higher than indicated.
They may also be a source of food allergies.
The use of these very low quality proteins have a substantial effect on a dog’s immune system
Some of the most commonly used preservatives are known carcinogens (cancer causing agents) in humans and in cats; but. Are still legally used in dog food because there hasn’t been any research done in how they affect dogs.
These facts are believed by veterinarians to contribute to the increase of stunted growth, slow recovery from injury or illness and reduced life span of any animals that eat primarily, and sometimes only, commercial pet foods.

If you love your dog; (mine is one of my better behaved family members) then give them the same time and effort you take with your children’s nutrition. You’ll find that it doesn’t really take that much time to make your own dog food recipes and that the rewards will be noticed by all in the improved energy and appearance; not to mention the reduced grocery bill and fewer trips to the vet.

You don’t need to be concerned about incurring higher costs be cause of having to purchase expensive food processing equipment you don’t already have or spending more money for food ingredients that you don’t already buy.

At first it will take a little more of your time gathering the information you need in order to develop dog food recipes; and you’ll find that a local veterinarian and some google searching will get you pointed in the right direction.

How to make Ayam Percik (Pasar Malam Chicken)

Ayam Percik is a popular local delicacy among Malay Singaporeans, which is available at Pasar Malam stalls (night market) and Geylang Serai Bazaars during the month of Ramadan. Ayam Percik (percik means - basting/drizzle/sprinkle) is juicy,  aromatic and so flavourful. This recipe is originaly a Malaysian recipe from Kelantan, makes a great Hari Raya Aidilfitri cuisine. Traditionally, each marinated chicken parts are clipped with a pair of custom-made bamboo tongs, which prevents the chicken meat from shrinking during the grilling process.

Ingredients for Ayam Percik:

• 1.5kg Fresh chicken, cut into 6 pieces, cleaned and drained
• 5 Tbsp Vegetable oil
• 2 tsp Tamarind Pulp
• 4 Lemon Grass, bruised
• 1 Cup Water
• 1 Cup Thick Coconut Milk
• 1½ Tbsp Sugar
• Salt to meet taste

Chicken Marinade:

• ½ tsp Salt
• 1 Tbsp Sugar
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder

Rempah to blend:

• 4 Candlenuts,  (buah keras)
• 6 Cloves Garlic
• 10 Dried Chillies, soaked in Hot Water
• 3 Red Chillies, seeds removed if you like
• 2 cm, ¾ inch Ginger
• 6 Shallots
• 1 inch galangal

How to make Ayam Percik:

1. Mix well until the chicken is coated with the marinade and set aside for at least 1 hour or preferable overnight.
2. In a blender, blend rempah ingredients and ground finely.
3. Over medium heat, fry the spice paste, tamarind and lemon grass stirring continuously to prevent sauce from burning until aromatic.
4. Add water and cook for another 3 minutes.
5. Pour in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6. Grill the chicken over a low charcoal fire or under a grill (griddle pan or charcoal grill), basting frequently and  repeat this process of coating the chicken with gravy, until the chicken is cooked.
7. Serve Ayam Percik while hot with steamed rice.

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