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My 2-1/2 year old son Talal helped me bake these brownies. This was his first dish and he did absolutely wonderful. I just measured the ingredients for him and he was good to go. So not only can your kids help eat them but they can have fun making them as well. This is a easy and delicious brownie recipe and I hope your family enjoys them as much as mine did. 1/2 cup butter, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts frosting: 3 tablespoons butter or margarine, softened 3 tablespoons cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk 1. Heat oven to 350°F. Grease 9-inch square baking pan. 2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. 3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare frosting; spread over brownies. Cut into squares. frosting: 1. Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. Yields: about 1 cup Yields: 17 small(like I have) or 8 large Adapted from Hershey
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1/4 cup plain yogurt 1 tablespoon ginger paste 2 teaspoons garlic paste 2 teaspoons garam masala 2 teaspoons sea salt 1-1/2 pounds lamb, cubed 2 teaspoons sunflower oil 1 teaspoon cumin, ground 12 whole cloves 4 cardamom pods 2 bay leaves 2 cinnamon sticks 1 cup onion, finely chopped 2 tablespoons tomato paste 2 green chili's, stem removed and slit length wise 3/4 tablespoon paprika 1 cup water 1. In a small bowl add yogurt, ginger paste, garlic paste, garam masala and salt, mix together. In a medium sized dish add lamb and yogurt mixture, coat well. Cover and refrigerate at least 3 hours. 2. In a saute pan on medium-high heat add oil. Add cumin, cloves, cardamom, bay leaves and cinnamon. Saute for 30 seconds until aromatic. Add onion and cook until tender, about 3 minutes. 3. Add lamb and yogurt mixture and cook for 15 minutes. Add tomato paste and chili's. Mix well. Add water, mixing well. Bring to a full boil. reduce heat to low-medium, cover and simmer for 20 minutes, stirring occasionally. Serve with rice. Yields: 4 servings
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Before their was coffee and tea sahlab or salep as called in Turkey was quiet popular. This drink spread all over the Middle East, North Africa and Europe throughout the 17th and 18th century. Sahlab is a flour made from grinding the dried tubers of Orchis mascula, Orchis militaris and related species of orchids, which contain a nutritious starch-like polysaccharide called glucomannan.
Many people in the West are unknown to this mysterious drink. I have saw several recipes online which use cornstarch instead of sahlab and if you are in a country where you can not find sahlab then you could do this as well. However, check your local Turkish, Greek or Egyptian markets out and you may be able to. This delicious drink reminds me of flower fields as I drink it, as the taste just rushes you there. In Saudi they make this drink with cardamom and ginger instead of orange blossom water and cinnamon. A lot of you have contacted me on where you can get this powder in the states. I have personally never saw it there but I did find one place you can order pure sahlab from at a good price right here.
5 cups milk
1 tablespoon sahlab
1-3/4 cup sugar
1 tablespoon orange blossom water
ground cinnamon for garnish
1. Dissolve sahlab into 1 cup cold milk.
2. In a 2-quart pan add remaining milk and sugar. Bring to a full boil then reduce to medium. Pour the cold milk and sahlab into the pan. Whisk continually until mixture thickens. Remove from heat and add orange blossom water.
3. Pour into serving cups and sprinkle with ground cinnamon
Yields: 6-8 servings.
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Their are several different desserts here in Saudi all named harrisa and maybe you even remember my favorite north African dip which is also called harrisa. Hey, I did not name this stuff but whoever did should be more original. Anyway, on to this magnificent dessert. This is rather easy to make and you will be quite surprised by the outcome. I really wanted to try something new for my family and as we sit down for tea I was hoping that it tasted as good as it looked. It was even better then that we quickly gobbled down every single one of these. 1/4 cup all purpose flour 1-1/2 cups dates, pitted and chopped 4 tablespoons unsalted butter 1/2 teaspoon cardamom, ground 1/2 cup walnuts, chopped 1-1/2 teaspoons sugar 1. On medium heat in a 9-inch skillet add butter. Add walnuts and mix until lightly toasted. Add cardamom, sugar, dates and flour. With a wooden spoon mix until nuts and dates are covered. Remove from heat. 2. Place your hand in a plastic bag and shape mixture into golf ball size shapes. Yields: 16
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Hands down this is my absolute favorite bread. It is delicious and extremely simple, what could get any better? This recipe was adapted before their were even stoves to cook in. Women would cook it on the open fire in an iron skillet. A lot has changed since those times but good recipes never die. 3 cups all purpose flour 1 cup cold water 3 tablespoons shortening 1/2 teaspoon salt 2 teaspoons baking powder pinch of baking soda 1. In a large bowl add flour and shortening. Mix with hands until course. Add salt, baking powder and baking soda. Carefully add water until workable dough is achieved. Divide dough into 5 equal balls. On a non stick baking mat take dough balls one at a time and roll with a rolling pin into a 6-inch circle. Do not roll to thin. Pierce dough all over with a fork tip. 2. In a 9-inch non-stick skillet on medium heat carefully add dough one at a time. Cook until lightly browned then flip and cook until browned as well. Yields: 5
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My friend Sophia was kind enough to give me this recipe. She is Yemeni of course and knows how much I have been wanting to make some traditional Yemeni foods. Salata is as traditional as it gets especially being Yemen's most famous dish. Yemenis usually cook the salta in an iron stew pot (that can resist high temperatures inside and outside of an oven) and then place the hulba on top. They then place the pot covered in the layer of hulba inside the oven to get really hot. You can do that but I opted this way so everyone can choose how much hulba they get on their own. 1 pound ground lamb or beef 1 tablespoon sunflower oil 1 large onion, diced 3 garlic cloves, crushed 1 large potato, finely diced 2 tomatoes, diced salt and pepper to taste 5 cups beef broth 2 green chili's, tops removed and slit lengthwise 1 tablespoon hawaij slice blend 2 eggs, beat 1/4 cup cilantro, chopped 1 recipe of hulba 1 recipe of Yemeni chutney 1.In a 9-inch skillet on medium-high heat add meat, cook until no longer pink. Drain grease and place into a 4-quart saucepan. In the same skillet on medium heat add oil, onion, garlic, chili's and hawaij. Cook until onions are tender. Add mixture into 4-quart pan. 2.In 4-quart pan add beef broth, potatoes, tomatoes, salt and pepper. Bring to a full boil, cover and reduce to low. Simmer for one hour. Add eggs, stirring until blended and cilantro, stir. 3.Place some hulba on top of salta and chutney atop the hulba. Yields: 12 servings
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Hulba is a Yemeni tradition used upon their famous dish Salata. If you only have fenugreek seeds on hand like I did you can just grind it yourself in a magic bullet or blender. After you pour the water off you will see the mixture is now gel like but still brown as soon as you blend it will become white as it should. It is important that you do leave the fenugreek to soak in the water for AT LEAST 3 hours. 1 tablespoon ground fenugreek 1 cup water juice from 1 lemon 1/4 teaspoon salt 1.In a cup add fenugreek and water. Allow to sit at least three hours. Carefully pour remaining water out of cup. In a blender add fenugreek mixture, lemon juice and salt. Blend until white and foamy. Yields: 1/2 cup
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All Arabic countries have their own version of this topping. This is the Yemeni version. In Saudi we call it 'salata hara' and you get this with every meal. You add this on top of your meat, rice, soups, etc. 2 tomatoes, quartered 1 green chili 4 tablespoons fresh cilantro 3 cloves, garlic 1/2 teaspoon salt 1.In a blender add tomatoes, chili, cilantro, garlic and salt. Blend well. Yields: 1 cup
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I am constantly making new coffee recipes because as you see from my blog of many things I get bored quick. My husband brought home some French chocolate tablets and I knew they would be fabulous in a homemade latte. Of course you can use any chocolate that you have on hand such as baking chocolate heck you can even use a piece of Hershey or Galaxy bar. This will really wow everyone when they find out you made it yourself. Of course its even yummier if you serve each drink with a piece of chocolate. 1-1/2 cups milk 1 tablespoon heavy cream 1/2 teaspoon vanilla extract 1 tablespoon sugar 1/2 cup hot strong coffee (or espresso) 1/4 cup chocolate, chopped 1. In a 2-quart saucepan on high heat add milk and cream. Whisk until hot and frothy. Remove from heat, add vanilla and sugar. Whisk together coffee and chocolate until smooth. Top with the frothy hot milk and stir.
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