Thursday, November 27, 2014

Syrian cigar nut pastries with orange-honey cream recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Syrian cigar nut pastries with orange-honey cream recipe. Enjoy the Arabic cuisine and learn how to makeSyrian cigar nut pastries with orange-honey cream.

By
Greg Malouf

Ingredients


50g (½ cup) walnuts, finely chopped
50g (â…“ cup) almonds, finely chopped
50g (â…“ cup) pistachios, finely chopped, plus extra, to serve
110g (½ cup firmly packed) brown sugar
2 tsp orange-blossom water*
16 sheets filo pastry
250g unsalted butter, melted

Sugar syrup
300g white sugar
200ml water
1 cinnamon quill
3 cardamom pods, lightly crushed
2½ tsp orange-blossom water

Orange-honey cream
250ml (1 cup) pouring cream
2 tbsp honey
½ orange, finely zested


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions
 

To make sugar syrup, place all the ingredients, except the orange-blossom water, in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil and cook for a further 4 minutes or until syrup slightly thickens. Remove from heat, add orange-blossom water and swirl to combine. Cool. Makes 1¼ cups.

Preheat oven to 180°C. Combine all the nuts, brown sugar and orange-blossom water in a bowl.

Place 1 sheet of filo pastry on a dry surface, keeping the others covered with a lightly dampened tea towel. Liberally brush with melted butter and sprinkle 1 tbsp of nut mixture evenly over sheet.

Place a long (at least 30cm) knitting needle or chopstick at the short end of the pastry and roll up filo around the knitting needle as evenly as possible. Push ends of filo towards each other so the pastry scrunches up evenly. Pull out needle and lay cigar on a greased baking tray. Repeat with the remaining sheets of filo, butter and nut mixture.

Bake for 20 minutes or until golden, then transfer to a wire rack. Reserve 60ml sugar syrup and brush pastry with remaining syrup. Refrigerate until cold.

Meanwhile, to make orange-honey cream, whisk cream, honey and orange zest to stiff peaks.

Cut pastry cigars in half. Place 4 cigars on each plate to form a square. Spoon orange-honey cream into the centre of each, drizzle with reserved syrup and sprinkle with extra pistachios.

* Orange-blossom water is available from specialist and Middle Eastern food shops.

As seen in Feast magazine, Issue 8, pg109.

Edited extract from Cooking with the World’s Best: Celebrating 20 Years of the Melbourne Food and Wine Festival (Murdoch Books, $50). Photography by Alicia Taylor. 


More Arabic Food Recipes:

Sweet pastry cigars with almond and cinnamon filling
Moroccan almond pastry (mhancha) 
Pistachio Hazelnut Baklava   
Date Fingers
Semolina cake with strawberries in rose syrup (Basbousa)
Kanafeh

 
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Wednesday, November 26, 2014

Sweet pastry cigars with almond and cinnamon filling recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Sweet pastry cigars with almond and cinnamon filling recipe. Enjoy the Arabic cuisine and learn how to make Sweet pastry cigars with almond and cinnamon filling recipe.

Chef Yotam Ottolenghi suggests finishing these sweet filo pastries with lemon rind instead of saffron, if you prefer. They're perfect as an after-dinner treat or for afternoon tea with a cup of Moroccan mint tea – search our website for a recipe.

Serves 4–6
Preparation 30min
Cooking 15min
Skill level Mid

By
Yotam Ottolenghi
Ingredients

70 g finely chopped walnuts
70 g finely chopped almonds
½ tsp ground cinnamon
80 g caster sugar
60 ml (¼ cup) water
1 pinch salt
3 tsp grated lemon rind
1 medium egg, separated
16 filo or warka pastry sheets (12 cm x 18 cm)
500 ml (2 cups) sunflower oil (approximately), for frying

Icing

½ tsp saffron threads
1½ tbsp boiling water
240 g (1½ cups) icing sugar
2¼ tbsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Standing time 45 minutes

To make the icing, soak the saffron in the boiling water in a small bowl. Stand for 45 minutes.

Meanwhile, place the walnuts, almonds, cinnamon, sugar, water and salt in a medium pan. Heat on low, stirring, for about 4 minutes, or until the sugar has dissolved. Remove from the heat and allow to cool. Whisk in the lemon rind and egg yolk and set aside.

Place 1 filo sheet on a clean, dry work surface, with the long edge facing you. Spread 15 g (about 3 tsp) of the nut mixture in a thin strip along the edge closest to you, clearing 1 cm away from the sides on the right and left. Fold the two sides over the paste to hold it in on both sides, and roll away from you to create a compact cigar. Brush the last 1 cm of pastry with the eggwhite and fold to seal. Repeat with remaining pastry and filling.

Pour enough oil into a medium frying pan to reach 2 cm up sides of pan.  Heat on medium–high heat until oil reaches 190°C. If you don’t have a thermometer, add a small piece of filo and see that it sizzles and cooks, but doesn’t brown and burn in seconds.  Cook the cigars, in batches, for 1–2 minutes on each side, or until golden-brown and crispy.  If it takes less time than this, reduce the heat. Remove with a slotted spoon or tongs and place on a wire rack.

To make a thick icing, whisk together the icing sugar and lemon juice until very thick but still pourable. Spoon or brush icing onto cigars, allowing it to coat them naturally. Use a fork to remove some saffron threads from the water and scatter them on top of cigars. Leave for a few minutes to set and then eat immediately.
More Arabic Food Recipes:


Moroccan almond pastry (mhancha) 
Pistachio Hazelnut Baklava 
Date Fingers
Semolina cake with strawberries in rose syrup (Basbousa)
Kanafeh
Rice pudding with date compote 


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Monday, November 24, 2014

Moroccan almond pastry (mhancha) recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Moroccan almond pastry (mhancha) recipe. Enjoy the Arabic cuisine and learn how to make Moroccan almond pastry (mhancha).

Mhancha, a traditional Moroccan pastry filled with almonds and perfumed with orange-blossom water, is the perfect way to finish off your Moroccan banquet. Traditionally, a thin pastry called warka is used for this dish, but you can substitute filo.

Serves 8
Preparation 25min
Cooking 25min
Skill level Mid

By
Hassan M’Souli


Ingredients

16 sheets filo pastry
1 egg yolk, lightly whisked with 1 tbsp cold water
80 g unsalted butter, melted
150 g honey, warmed
icing sugar, ground cinnamon and white sesame seeds, to sprinkle

Almond filling
500 g blanched almonds

150 g caster sugar
2 tbsp orange-blossom water (see Note)
150 g unsalted butter, softened
1 egg yolk
1 tsp ground cinnamon 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Preheat oven to 200°C. To make almond filling, place almonds and sugar in a food processor and blend to a paste, add orange-blossom water and process until combined.

Place butter and almond paste in a saucepan over medium heat and cook, stirring frequently, for 5 minutes or until slightly darker in colour. Remove from heat and cool completely. Add egg yolk and cinnamon and mix to a firm paste.

Shape almond filling into 8 x 33 cm-long, 3 cm-thick logs. Working with one sheet of pastry at a time, and keeping the others covered with a lightly dampened tea towel, brush lightly with egg yolk mixture and top with another sheet. Place 1 almond log in the centre and roll pastry around to enclose. Continue process with remaining pastry and logs.

Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral. Brush evenly with melted butter and bake for 20 minutes or until golden. Brush with honey. Cool completely then dust with icing sugar and cinnamon and sprinkle with sesame seeds.

Note
• Orange-blossom water is from specialist and Middle Eastern food shops.

Photography Tom Donald  

As seen in Feast magazine, October 2014, Issue 36. For more recipes and articles, pick up a copy of this month's Feast magazine.


More Arabic Food Recipes:

Pistachio Hazelnut Baklava 

Date Fingers
Semolina cake with strawberries in rose syrup (Basbousa)
Kanafeh
Rice pudding with date compote
Moroccan macaroons (coconut ghriba)
 

Save and share Moroccan almond pastry (mhancha) recipe

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Saturday, November 22, 2014

Spiced chicken wings with carrots and tahini recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Spiced chicken wings with carrots and tahini recipe. Enjoy the Arabic cuisine and learn how to make Spiced chicken wings with carrots and tahini.

Inspired by the flavours of Lebanon and the Middle East, the stunning combination of flavours will make you look at chicken and carrots in a whole new light. If you're planning ahead, marinate the chicken the night before for a punchier flavour.

Serves 2
Preparation 10min
Cooking 25min
Skill level Easy

By
Brett Sargent


Ingredients 500 g (roughly 8) chicken wingettes (see Note)
3 cloves garlic, sliced
3 tsp cumin seeds
1½ tbsp olive oil
1 tsp ground coriander
¾ tsp chilli powder spice
3 tsp honey
3 tsp lemon juice, plus extra wedges to serve
2 bunches dutch carrots, trimmed and halved lengthways
1 tbsp tahini

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Marinating time overnight (optional)

Preheat oven to 200°C.

In a mortar and pestle, pound the garlic, 1 teaspoon cumin seeds and a pinch of salt until smooth. Transfer to a bowl and stir in 3 teaspoons olive oil, coriander, chilli powder and 2 teaspoons each of lemon juice and honey.

Add wingettes, season to taste and mix until well coated in the marinade. Arrange the chicken on a baking paper-lined tray. Transfer to the oven and roast for 15-20 minutes or until golden and cooked through.

Meanwhile, arrange carrots on a baking paper-lined tray and drizzle with 3 teaspoons olive oil. Sprinkle with 2 teaspoons cumin seeds and season to taste. Transfer to the oven and roast for 15-20 minutes until tender and the tips begin to caramelise.

Meanwhile, combine the tahini with 3 teaspoons hot water and mix until combined. Stir in 1 teaspoon each of honey and lemon juice, and season with a pinch of salt.

Divide chicken and carrots between plates and drizzle with tahini sauce. Serve with lemon wedges.

Note
• Wingettes are the drumstick part of the chicken wing, commonly available from butchers and poultry suppliers. You can use any type of wing for this recipe, simply adjust the cooking time to suit.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.

White series ceramic cup (for dip) from Koskela. 


Source sbs.com.au

More Arabic Food Recipes:


Sumac-roasted chicken wings with preserved lemon and coriander
Whole baked labna barramundi with dukkah
Baked snapper with chermoula
Chicken and Mushrooms with Couscous
Fish and couscous parcels
Couscous tabouli and beef salad   
 


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Sumac-roasted chicken wings with preserved lemon and coriander recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Sumac-roasted chicken wings with preserved lemon and coriander recipe. Enjoy the Arabic cuisine and learn how to make Sumac-roasted chicken wings with preserved lemon and coriander.

This is a great example of how a few simple ingredients can really pack a punch. Chicken wings are inexpensive and great value, but this recipe would work equally well with any cut of chicken – simply adjust cooking times to suit.

Serves 2
Preparation 15min
Cooking 25min
Skill level Easy

By
Brett Sargent


Ingredients 400 g chicken mid wings
1½ tsp sumac
1½ tbsp olive oil
salt and black pepper
100 g fine burghul
200 g (2 small) tomatoes
1 small garlic clove
½ preserved lemon, rind only, finely sliced
½ cup picked coriander leaves, stems reserved

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Preheat oven to 180˚C. Combine the chicken wings, 1 teaspoon sumac and 2 teaspoons olive oil in a bowl. Season to taste and toss to coat. Arrange the wings on a baking paper-lined oven tray and roast for 25 minutes until golden and cooked through.

Meanwhile, combine the burghul and 150 ml hot water in a bowl. Stir to combine, cover and set aside for 10–15 minutes until all the water has been absorbed.

Place the tomato and coriander stems in a blender or food processor and blend until smooth (alternatively, finely chop both by hand). Add tomato puree and remaining sumac to the burghul and season to taste. Mix until well combined and set aside.

Using a microplane, grate the garlic into a bowl. Add the remaining olive oil and mash together with a fork. Add the preserved lemon and coriander. Grind in some black pepper and mix to combine.

Divide chicken wings and burghul among plates and scatter with the preserved lemon and coriander dressing.

Photography by Benito Martin. Styling by Lynsey Fryers.

Tolix chaise A chair from Thonet. Gordon Ramsay Bread street dinner plate from Royal Doulton.

Source sbs.com.au


More Arabic Food Recipes:

Whole baked labna barramundi with dukkah
Baked snapper with chermoula
Chicken and Mushrooms with Couscous
Fish and couscous parcels
Couscous tabouli and beef salad   
Shawarma Lamb with Couscous Salad
 
 

Save and share Sumac-roasted chicken wings with preserved lemon and coriander recipe

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Wednesday, November 19, 2014

Whole baked labna barramundi with dukkah recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Whole baked labna barramundi with dukkah recipe. Enjoy the Arabic cuisine and learn how to make Whole baked labna barramundi with dukkah.

The unusual combination of labna and fish will surprise you with its delicious flavour. Labna is strained yoghurt, traditionally eaten for breakfast in Lebanese cuisine. Dukkah is a Moroccan spice and nut mixture. Chef Hassan M’Souli from Out of Africa restaurant talks us through how to bake fish with these complex spices and textures.

Serves 4
Preparation 45min
Cooking 30min
Skill level Easy

By
Hassan M’Souli


Ingredients

100 g
 (3½ oz) blanched almonds
2 kg whole barramundi, cleaned, scaled, at room temperature
1 tsp
 sea salt
1 tbsp 
freshly ground white pepper
¼ cup
 extra virgin olive oil
½ 
preserved lemon, chopped

garlic cloves, crushed
1
red onion, peeled, chopped
½ bunch
 coriander (cilantro), finely chopped, plus extra to garnish
2 tbsp 
dukkah
1 cup 
labna
1 tbsp
 sesame seeds, toasted
red or green harissa and salad to serve


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Roast the almonds under a hot oven grill for 7 minutes, or until browned. Chop roughly. Turn off grill and adjust oven to 180°C (350°F) or gas mark 4.

In a bowl, stir the preserved lemon with 2 tbsp olive oil, garlic, onion, coriander, dukkah and remaining salt and pepper. Continue stirring and add the almonds and labna to create a thick paste.

Season the fish with half of the salt and pepper, drizzle with the remaining olive oil and wrap in baking paper. Place the wrapped fish on an oven tray and bake for 35 minutes, or until almost cooked through. Peel the skin from the barramundi on the side facing up and spread the labna paste over the exposed flesh and cover with baking paper. Place back into the oven for a further 5-10 minutes, or until just cooked through.

Serve on a large plate. Sprinkle with sesame seeds and coriander sprigs, serve with red or green harissa and salad.


Note
• Labna is available from Middle-eastern delicatessens, or make your own by draining 2 ½ cups Greek-style yoghurt in slightly dampened and wrung out piece of muslin. Tie into a moneybag style sack and hang in refrigerator with a bowl underneath to catch dripping liquid for 24hrs.
 

Source sbs.com.au
Photography by Alan Benson. Styling by Michelle Noerianto.
 

More Arabic Food Recipes:

Baked snapper with chermoula
Chicken and Mushrooms with Couscous
Fish and couscous parcels  
Couscous tabouli and beef salad     
Shawarma Lamb with Couscous Salad 
Chicken and pumpkin tagine 
 
Save and share Whole baked labna barramundi with dukkah recipe

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Baked snapper with chermoula recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Baked snapper with chermoula recipe. Enjoy the Arabic cuisine and learn how to make Baked snapper with chermoula.

Out of Africa chef Hassan M’Souli reveals how to prepare the classic Moroccan dishes of chermoula and tomato salsa. He uses them both in a colourful and flavour-packed baked snapper dish.

Serves 4-6
Preparation 30min
Cooking 30min
Skill level Easy

By
Hassan M'souli


Ingredients

1½-2 kg
 (3-4 lb) whole snapper, cleaned and scaled
1 cup chermoula marinade
2 sticks celery, sliced on a long angle
2 
small ripe tomatoes, sliced
1 small red onion, peeled and sliced into rings
1 green capsicum (bell pepper), seeded and sliced into rings
¼ preserved lemon, sliced finely
12 green olives
tomato salsa and harissa, to serve

Chermoula

1 tbsp
 dried crushed chilli
1 tbsp 
sweet paprika
1 tbsp 
ground cumin
1 tsp 
finely chopped ginger
½ tsp 
saffron threads
2 
onions, finely diced
2
 garlic cloves, chopped
2
 fresh bay leaves
2 tbsp
 chopped flat-leaf parsley
2 tbsp 
chopped coriander (cilantro)
½
 preserved lemon, thinly sliced
125 ml
 (½ cup) olive oil
½
 lemon, juiced

Tomato salsa

4 
ripe tomatoes, blanched, seeded, diced
1
 Lebanese cucumber, seeded, diced
½ 
red onion, diced
1
 garlic clove, crushed
2 tbsp
 chopped coriander (cilantro)
1 tbsp 
olive oil
2 tsp 
lemon juice
1 tsp
 ground cumin
salt and freshly ground black pepper, to taste

Harissa

500 g 
(1 lb) small hot red chillies, stalks removed (or use long red chillies for a less fiery result)
2 
large red capsicums (bell peppers), roasted, peeled
1
 preserved lemon
3
 garlic cloves
⅓ bunch 
coriander (cilantro), finely chopped
2 tbsp
 ground cumin
1 tsp 
salt
olive oil, to cover

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Marinating time 1 hour

To make the chermoula, combine all the ingredients thoroughly, then stand for 30 minutes to allow the flavours to develop. Serve alongside or stirred through beef, chicken or seafood dishes. This recipe will make 3 cups. The chermoula can be stored in the refrigerator for up to 7 days.

To make the tomato salsa, combine all the ingredients in a bowl. Season with salt and pepper.

To make the harissa, mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor. Mix with the coriander (cilantro), cumin and salt until well combined. Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.

To prepare the fish, score 3 or 4 diagonal cuts into the thickest part of the fish. Rub two-thirds of the chermoula marinade all over the fish, inside and out. Cover and marinate at room temperature for 1 hour.
  
Preheat oven to 230°C (450°F/Gas 8). Place sliced celery into the bottom of a large baking tray (or tajine). Lay the fish on the celery, and arrange the tomatoes, onion, capsicum (bell pepper), preserved lemon and olives on top.
  
Spoon the remaining chermoula marinade over the fish, cover tightly with foil and bake for 15 minutes.
  
Reduce the heat to 150°C (300°F/Gas 2), remove foil and bake for a further 15-20 minutes, or until fish is just cooked.
  
Serve the fish with the tomato salsa and harissa on the side.
 

Source sbs.com.au
Photography by Alan Benson. Styling by Michelle Noerianto.
 

More Arabic Food Recipes:

Chicken and Mushrooms with Couscous
Fish and couscous parcels
Couscous tabouli and beef salad   
Shawarma Lamb with Couscous Salad 
Chicken and pumpkin tagine 
Chickpea tagine   
 
Save and share Baked snapper with chermoula recipe

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