Fullah is also known as fried cheese. Fullah is a Saudi dessert served with coffee and taste like a doughnut. I suggest you not place your stove over medium heat so the fullah is not done quickly on the outside yet not finished on the inside. For people not living in the Middle East you can easily find an Arabic version of Kraft cream cheese at your local Arabic store. The outcome will look like fried biscuits.
2 cups Arabic cream cheese (I use Kraft)
3/4 cup all purpose flour
2 tablespoons butter, room temperature
1/2 teaspoon yeast
3 tablespoons milk, warm
2 teaspoons cardamom, ground
Pinch of salt
Pinch of sugar
1 egg, beaten
Sugar syrup click here for the recipe
1. In a large mixing bowl, add flour, cardamom, salt and sugar, mix well. Add cream cheese, butter, egg, yeast and warm milk; quickly mix to form dough. If dough is sticky, add more flour a little at a time to get a nice nonstick consistency. Place dough into bowl cover with towel and place in a warm spot allow to rise an hour.
2. In a sauté pan on medium heat add 1-inch sunflower oil, allow oil to warm up then reduce to low-medium. Roll dough with a rolling pin on a lightly floured surface, dough should be 1 cm thick. Place pieces into oil; allow cooking on each side until golden. Dough will puff up in size.
3. Drain fullah on paper towel. In a small bowl add sugar syrup, place fullah 1-2 at a time into bowl and allow soaking. Arrange in prepared plate and serve.
Yields: 2 dozen
These cookies are perfect for little hands on the go. Cram packed full of gooey chocolate chips and buttery cookie. These easy to make cookies will be a family favorite.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups (12 ounce) Semi-Sweet Chocolate Chips
1. Pre-heat oven to 375 F. In a large mixing bowl, add flour, baking soda and salt, mix well. Add butter, eggs, sugar, brown sugar vanilla, chips, and nuts, if using. Drop by rounded teaspoons onto ungreased or a baking mat cookie sheet.
2. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Yields: 35 cookies
Adapted from Hershey’s
This Turkish bread is great for anytime of the day but I recommend them for brunch. They went quickly in my house. The taste of the nigella atop the buns gives it a delightful taste that I just love for my breads to have. When biting into this satisfying bread you will hardly believe, it is made with feta and potato. This bread taste remarkable with coffee or tea.
1-1/8 teaspoon yeast
1 cup milk, warm
1/4 cup sugar
1/4 cup sunflower oil
2/3 cup feta cheese, grated
1 medium sized potato, boiled, peeled, grated
2-1/2 cup flour
1 teaspoon salt
1 egg, lightly beaten
1 tablespoon cream or milk
Nigella seeds (black sesame seeds)
1. Mix yeast, sugar and warm milk in a large bowl. Stir well until both dissolve. Add sunflower oil, feta cheese and potato, mix well. Add flour and salt to make soft dough. Knead dough for a few minutes. Place dough in a large oil covered bowl, turning to coat dough with oil lightly. Cover with a towel and place in a warm place. Allow to rise for 2 hours. Dough should double in size.
2. Pre-heat oven to 375 F. Using your hands, create 12 small balls with the dough about the size of a bottom of a coffee cup. In a small bowl, add egg and cream beat well. With a pastry brush, generously brush the tops of the buns with egg mixture. Sprinkle sesame seeds mix atop buns. Bake for 25 minutes or until buns are golden.
Adapted from The Turkish Cookbook
I can still not believe that I made butter here at my house. I was never aware how easy it was before. It is simply astounding to me that milk=cream=butter. This butter is so smooth, creamy and oh, the taste is just sweet and alluring. This is a pretty swift and straightforward recipe and the outcome is that you have the best butter you will ever taste.
Since moving to Saudi Arabia, I found the butter here is not what I want. It is rock hard and bland. From now on, I will just buy my massive box of cream and make my own. I cannot wait to start adding flavors. I have already been imagining honey butter on hot warm bread. Oh and that bread I think I will be making tonight. I have to have fresh bread with my fresh butter, oh the enthusiasm I feel now.
1 cup whipping cream
1/2 teaspoon salt
1. In medium Mason jar pour cream and salt, allow to sit at room temperature about 2 hours. Screw lid on tight and begin shaking constantly. Mine went from cream to what looked like ricotta in about 20 seconds. Continue to shake insanely. You will soon see what looks like butter on top of milk. Drain into a bowl with a strainer. The milk is now buttermilk, save this for later. In addition, the top is butter. You need to rinse butter well, squeeze out any liquid then shape as desired and place into freezer for 1 hour.
Yields: 1 cup