Mamoul, Date Filled

Mamoul is a popular Middle Eastern cookie. They come filled with everything from dates, nuts, toffee, coconut and much more. I played with many different recipes and this was by far the best one, I hope you all enjoy it as well. Do not let the massive directions get you down its rather easy to throw together before bed and then when you have time the next day just fill and bake, simple. Filling: 1 cup dates 2 teaspoon sesame seeds 3 teaspoon of oil ½ teaspoon ground cardamom Dough: ½ cup milk 1 cup butter 2 cup semolina flour 1 cup flour ¼ cup of sugar 2 teaspoon orange blossom water Powdered sugar for dusting 1. In a food processor, add dates, pulse until a paste is formed. Add sesame seeds and oil, mix with spoon. 2. In a 2-quart saucepan on low heat add butter and milk, allow butter to melt. In a large mixing bowl add semolina, flour and sugar. Add milk, butter mixture and mix well. Allow to cool. Add orange blossom water and fold into dough. Cover dough with plastic wrap and allow sitting overnight (at least 8 hours, this is a must the dough will not work before this). 3. Make dough into small balls, about the size of a hazelnut (or if you have, a mamoul press make sure the ball could easily be placed into it). Flatten each ball as thin as you can get without tearing dough. Place filling in the middle and fold into taco shape, roll gently back into ball being careful not to displace filling. 4. Press cookie into mold or use a fork to make designs on top (cookie should not be flattened but have a dome). Place on non-stick baking sheet in 350 F pre-heated oven. Bake 25-35 minutes or until tops become golden brown. Sprinkle with powdered sugar. Yields: 2 dozen

Fried Chicken

Southerners have a love going on with fried chicken, fried fish, and fried potatoes. Ok, you get it we just like fried foods. This is the best fried chicken and yes, this is my Momma’s recipe. The reason this chicken is different from others is a few secret tips that I applied to a tried and true recipe. I can hear the swat of a screen door now. 1 whole chicken, cut into 8 pieces 1 cup flour 1 tablespoon salt 1 tablespoon pepper 2 teaspoons sage 1 cup milk 1 cup vegetable oil 1. In a large bowl add chicken, pour milk over and refrigerate for one hour. 2. In a large plastic bag with seal, add flour, salt, pepper and sage, mix by shaking. Add chicken coating evenly. Place in refrigerator until needed (can be left overnight or at least an hour, this is truly the secret to a crispy chicken). 3. In a large sauté pan on medium heat pour oil, allow to get hot. Carefully add chicken pieces being careful not to tear into chicken, cover pan. Allow chicken to cook on each side until brown and finished, approximately 10 minutes on each side. Yields: 3 servings

Msemen

Dough: 200 grams semolina flour 100 grams all-purpose flour 200 milliliter lukewarm water 1 teaspoon salt 1/2 cup butter, melted 1 tablespoon vegetable oil 1 tablespoon yeast Filling: 1/2 cup cheese, shredded 1/2 cup za’tar 1. In a large mixing bowl add flour, salt, yeast and add water (spoon by spoon) until dough like consistency. Knead dough until smooth, roughly 10 minutes. Coat dough with oil and sit back into bowl, covered in a warm area for 20 minutes. 2. On a non-stick baking mat lay dough, divide into five even balls. With a rolling pin, gently roll dough into a thin layer. With a pastry brush paint butter all over dough. At this time, you can place fillings of your choice inside the dough (cheese, meat, za’tar or leave plain). Fold dough into square. 3. In an 8-inch skillet, add remaining butter, cook each side until lightly brown and dough has fully cooked. Yields: 5 Recipe Adapted from Do it The Moroccan Way

Oh my, its a Southern Chocolate Pie

Growing up in Tennessee I was lucky enough to get to try all kinds of dishes from all the women in town. I have all of their recipes to this day saved up just waiting on me to make them. This recipe comes from Ms. May. Ms. May is no longer with us she passed away several years ago and was in her nineties, she was my pre-school teacher. She used to always bring this chocolate pie to any function. I made two of these pies one for us and one for my in-laws. Of course, I worked harder on the one for my in laws trying to make it as eye pleasing as possible and I wanted to take pictures of that one for you all. However, guess what? I completely forgot to take pictures and gave it to my husband to take to them before I realized what I had done, ahh I wanted to cry after spending the entire day in the kitchen baking and even making the crust from scratch. Sorry but my not so pretty picture will have to do ‘sigh’. Of course you all do not have to make your own pie crust but here in Saudi I have never saw any frozen ones like we have back in the states. In addition, it is easy to make your own crust, just time consuming. If you have some extra time one day just make some and freeze them for later. Pate Brisee: 2-1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon granulated sugar 1 cup cold unsalted butter, cut into small pieces 1/4-1/2 cup ice water 1 egg yolk, beaten 1. In a large mixing bowl, add flour, salt and sugar. With a hand mixer, mix well. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal." 2. Add ice water drop-by-drop while mixing with hand mixer, just until dough holds together without being wet or sticky. 3. Divide dough in half, with a rolling pin roll each piece into a thin circle. Chill in refrigerator at least an hour. After chilling gently, add dough into pie pan. Prick all over with fork. Brush egg yolk all over crust. Place pie weights ( I pour uncooked rice over mine) into pie and bake at 350 F for 20-25 minutes, until golden. Yields: 2 pie crust Chocolate Pie: 3 tablespoons unsweetened cocoa 2 tablespoons butter, softened 1/4 cup cornstarch 1 cup sugar 3 egg yolks, beaten (save egg whites) 1/4 teaspoon salt 2-1/2 cups milk 1 teaspoon vanilla 5 strawberries, sliced (optional) Dream Whip 1. In a medium bowl mix cocoa, cornstarch, sugar and salt. Add egg yolks and milk, mixing well. In a large saucepan on medium heat, add mixture, stirring continuously until thick with pudding like consistency. Remove from heat add butter and vanilla, mix well. 2. Allow mixture to cook then pour into baked pie shell. Apply Dream Whip or meringue to the top of the pie, arrange sliced strawberries if using, refrigerate. Yields: 1 nine inch pie Meringue Topping: 3 egg whites 1/3 cup sugar 1. In a large mixing bowl with an electric mixer beat egg whites until soft peaks form, add sugar, beat.

Copyright Notice

Today I was just blog browsing around and was shocked to come across a website that was using my Kabsa recipe with no credit back to me what so ever. I have been reading that a lot of you have had this very problem here lately but never knew someone had did it to me. Its very thoughtless of others to do this. I worked for years creating my perfect kabsa recipe so I was not happy to find someone else using it as their own. Check it out here at a blog called "Arabic Food Recipes" , they even took my picture as well. Please remember I do have a copyright notice like all fellow bloggers, we work hard to do what we do.

Chocolate Almond Biscotti

2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon instant coffee 1 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature 1 cup sugar 2 eggs 1 cup slivered almonds 1. Preheat oven to 350 F. In a large bowl mix together flour, cocoa powder, coffee, baking soda and salt. In another large bowl, add sugar, eggs and butter, mix on low speed with an electric mixer, until smooth. Carefully add flour mixture, until dough starts to form. Add almonds and mix well with hands until dough to mix well. 2. Transfer dough to a baking mat placed upon a baking sheet or parchment paper. Make dough into a log, roughly 12 by 4 inches. Bake for about 25 minutes, until solid. Cool for 10 minutes; reduce oven heat to 300 F. 3. Place baked biscotti onto a cutting board and with a large bread knife carefully cut dough into thick diagonal slices. (Be extremely gentle so the biscotto does not break.) Arrange slices carefully on the same baking sheet, cook for 10-12 minutes, and cool on a wire rack. Yields: 15

Dajaj Salona

This is one of the best chicken dishes that I have came across. My toddler was even eating everything not knowing that it was cram packed with vegetables. The curry powder really made this dish so full of flavor that you will never know your actually eating a healthy meal. This has become my mother in laws as well as my own new way to cook vegetables (chicken stock and curry). As you see in the picture below I served this very dish to my guest, they loved it. Sorry the picture has it covered in foil but I was trying to keep it hot. The seating is the traditional Saudi way. Even though most Saudis have some of the nicest dining room tables I have ever saw. 1 large chicken, cut into 8 pieces 6-1/4 cups water 3 tablespoons vegetable oil 1 large onion, finely chopped 2 garlic cloves, peeled and crushed 1 small piece of ginger, peeled and crushed 1 tablespoon tomato paste 2 large potatoes, peeled and cubed 4 zucchinis, cubed 1 eggplant, cubed 1 cup cubed pumpkin 3 tomatoes, chopped 2 dried limes 1 green chili, chopped 1/4 teaspoon cinnamon 1/4 teaspoon turmeric 1 tablespoon curry powder 1/4 teaspoon garlic powder 1/4 teaspoon coriander 1/4 teaspoon cardamom 1 teaspoon mixed spice 1 teaspoon chili powder 1 green pepper, sliced 1 cup cilantro, chopped 1. In a large sauté pan on high heat add chicken and water, bring to boil. Cover and cook for 25 minutes. Remove chicken from pan, strain stock and reserve. 2. Heat the vegetables oil in a large sauté pan on medium-high heat. Add onions, and cook until golden. Stir in garlic, tomatoes paste, potatoes, pumpkin, zucchini, eggplant, tomatoes, dried lime and chili, cook for 5 minutes. 3. Add the chicken pieces to the pan, alone with the reserved stock, green pepper and all spices. Bring to a boil, cover and simmer for 10 minutes. Add cilantro and simmer for 10 minutes, until chicken and potatoes are tender. Serve with white rice. Yields: 4-6 servings Adapted from The Middle Eastern Cookbook

Pan Fried Red Snapper with Chermoula

Every cook has his or her own special Chermoula recipe. This is my version; it is simply divine. This Chermoula taste amazing paired with any seafood or chicken dish. 2 large red snapper fillets 2 teaspoons coriander, ground 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon red pepper 1 teaspoon saffron 2 teaspoons paprika 1 small onion, chopped 1/4 cup parsley 1/4 cup cilantro 1/4 cup lemon juice 1/4 cup olive oil 1 small piece ginger 2 garlic cloves, crushed 1 lemon, cut into wedges 1. In a blender, add coriander, salt, peppers, saffron, paprika, onion, parsley, cilantro, lemon juice, olive oil, ginger and garlic. Blend well. In a large plastic zip lock bag, add spice mixture and fish fillets. Marinate in refrigerator 1-4 hours. 2. In an 8-inch skillet on medium heat carefully place fish fillets, cook for about 3 minutes on each side. Fish should be white, be careful to not overcook. Serve fillets with lemon wedges. Yields: 2 servings

Blackened Chicken Salad

4 skinless boneless chicken breast 1 teaspoon salt 1 teaspoon pepper 2 tablespoons Italian seasoning 1 bunch romaine lettuce, cut into pieces 1 large cucumber, peeled and sliced 1 large tomato, diced 1. In a medium bowl, add salt, pepper and Italian seasoning. Roll chicken breast into spice mixture, covering. In an 8-inch non-stick skillet on medium heat, add chicken. Cook until blackened, about 10 minutes on each side. Remove from heat, slice breast. 2. In a salad, bowl or plate add lettuce, cucumber and tomato. Lay sliced chicken atop salad. Pour dressing (recipe below) all over salad. Yields: 4 servings Dressing 1/2 cup mayonnaise 1/3 cup white vinegar 1 teaspoon Vegetable Oil 2 tablespoons light corn syrup 2 tablespoons parmesan cheese 1/4 teaspoon garlic salt 1/2 teaspoon Italian seasoning 1/2 teaspoon parsley 1 tablespoons lemon juice 1 tablespoon sugar 1. Add all ingredients into a blender and mix well. Yields: 1 cup

Stuffed Chicken Breast

Stuffing chicken is unbelievably easy and a great way to use up some veggies you may have on hand. Moreover, who does not love a nice surprise? I used zucchini and cheese in this recipe, feel free to use what best suits you. 4 boneless skinless chicken breast 2 slices provolone cheese 1 zucchini, cut into skinny sticks 4 tablespoons butter Salt and pepper 1. One at a time place a chicken breast into a large plastic bag gently beat chicken with a mallet until thin and larger. Sprinkle breast with salt and pepper to taste. In the middle of each breast place cheese and zucchini. Take the sides that are shorter and fold into the middle, then roll the other longer sides in. 2. In a non-stick saute pan on medium heat, melt butter. Seam side down place chicken breast into pan. Allow to cook without moving for 10 minutes, until bottom is golden. Carefully flip the breast and allow cooking for 5-10 minutes, until chicken is cooked. Yields: 4 servings

Bassmaht Al’Arossah

I had planned to make the popular Moroccan cookie “kaab el ghzal’ but you know how us bakers are, never satisfied with a recipe. Therefore, I made a new twist on an old classic. And titled it “brides smile”. This cookie is a lot more filling and taste just burst out. This is one of the best cookies I have ever tried hands down. 1-1/2 ground almonds 1/2 cup sugar 2 eggs 3 tablespoons orange flower water plus more for dusting 1 cup chopped dates 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon salt 2 tablespoons vegetable oil 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1-2 cups flour 2 cups powdered sugar (for dusting) 1. In a large mixing bowl, add almonds, dates, sugar, eggs, orange water, cinnamon, allspice, salt, oil, baking powder and baking soda, mix well. Gently add flour a small amount at a time until you get a dough consistency. Allow to sit in fridge covered at least 10 minutes. 2. On a lightly floured surface place dough. Make dough into small balls with hands roll into a sausage shape. Then shape into a crescent shape. Place cookies onto a greased baking sheet. Bake cookies at 350 F for 15-20 minutes, until golden. 3. Allow cookies to cool. With pastry brush orange flower water all over cookies, then roll in powdered sugar. Yields: 2 dozen cookies

Cinnamon Raisin Biscuits

I have always loved Hardees cinnamon and raisin biscuits and about the only place I can ever find them at is back home in Tennessee. Lucky for me we have Hardees here in Saudi Arabia right down the road and yes, they have them. I sure was happy about that. After sending my husband out in the cold every morning to get me some I decided I would just make my own. This recipe actually tasted even better then Hardees did. This recipe is fluffier and more delicious in every way. 2 cups self rising flour 6 tablespoons shortening 1 cup milk 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 3 tablespoons sugar 2 teaspoons cinnamon 1/2 cup raisins 1. Mix flour, baking powder, salt, baking soda, cinnamon and sugar. Blend in shortening with a fork until mixture is fine. Add milk and raisins; blend well with hands until dough forms. On a well-floured surface, Flour top and pat down with hands until 1/2-inch thick. Cut with 2-inch cutter or glass and place on greased baking pan. Bake at 400°F for 10-15 minutes until golden brown. 2. Frost with powdered sugar glaze icing. (recipe below) Yields: 8 Powder Sugar Glaze: 1 cup powdered sugar 2 tablespoons milk (more if needed) 1. Mix milk into sugar. Add more milk, 1 tablespoon at a time, if needed to achieve desired consistency. (I like to heat mine lightly, this is optional) Drizzle on biscuits.

Chocolate Shortbread Fingers

Shortbread cookies are the perfect side to any tea, coffee or cocoa. I especially like to dip the chocolate side into my coffee for a mocha tasting drink. However, if I am having tea I just flip it and dunk the shortbread. These cookies are extremely easy to make and will have everyone thinking you slaved away for hours, can you beat that? 1 cup butter, softened 3/4 cup packed brown sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 chocolate bars (such as Galaxy or Hershey’s) 1. In a large mixing bowl cream butter, brown sugar and vanilla. Gradually add flour. Mix mixture to form soft dough. 2. Shape into log shapes about the size of your pinky finger. Place an inch apart on an ungreased cooking sheet. Bake at 325 F for 15-20 minutes, until lightly golden. Remove and cool. 3. In a small saucepan on low, melt chocolate bars. Dip the end of each cooled cookie into chocolate. You may need to stir the chocolate from time to time to prevent hardening. Place cookies on wax paper and allow chocolate to harden. If your kitchen is warm, place cookies into fridge so chocolate will not melt. Yields: 2 dozen

Arabic Eggroll

This is my mother in laws creation; she has been making it for years. I was so amazed by it when I tried it because the filling taste exactly like the filling used for the lettuce wraps at PF Changs, I think we busted their recipe everyone. 1 small chicken 4 eggs 2 cups water 3 garlic clove, chopped 2 red onions, diced 1-1/2 teaspoon cilantro 1-1/2 rice bouillon cube (white maggi) 1/2 teaspoon black pepper 2 teaspoon salt 1/2 teaspoon dried lemon, ground 4 small cucumbers, diced 5 tablespoons corn oil 1. In a stockpot on medium heat, add 2 tablespoons of oil, 1 onion, 1 garlic clove, 1 teaspoon salt and chicken. Sauté for 5 minutes. Add water and reduce heat to low and simmer covered for 30 minutes. When chicken has cooked, remove bones and chop meat into tiny pieces. 2. In a sauté pan on medium heat add 2 tablespoons oil, 1 onion, 2 garlic cloves, cilantro, pepper, bouillon cube, 1 teaspoon salt and chicken. Cook until golden. Add cucumbers, mix well. 3. In a medium bowl add eggs, beat. 4. In a 9-inch skillet add 1 tablespoon oil, add eggs and allow to form omelet. When egg is cooked, flip gently and cook on other side. On a flat surface such as a large wooden chopping board or counter lay omelet. With a large soupspoon, fill 2 scoops of chicken mixture onto edge of omelet. . Roll the omelet over the filled side then fold the sides inwards to form a square shape. Continue rolling making sure mixture does not fall out. Gently, cut into 2-inch slices. Yields: 1 large roll

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