Saturday, May 30, 2015

Tunisian doughnuts (yo-yos) recipe


Soaked in honey and lemon syrup and fragrant with orange blossom water, these Tunisian doughnuts capture the flavours of North Africa.

Makes 6
Preparation 35min
Cooking 55min
Skill level Easy

By
Olivia Andrews

Ingredients

7 g sachet dried yeast
1 tbsp white sugar
60 ml (¼ cup) orange juice
1 orange, zested
2 tbsp vegetable oil, plus extra, to deep-fry
300 g (2 cups) plain flour, sifted

Honey syrup

2 tbsp lemon juice
110 g (½ cup) white sugar
360 g (1 cup) honey
2 tsp orange blossom water (see Note), optional

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

Resting time 2 hours

Place yeast, sugar and 125 ml (½ cup) lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until the mixture bubbles. Add orange juice, zest and 2 tbsp oil, and stir to combine. Place flour and a pinch of salt in a large bowl and make a well in the centre. Pour yeast mixture into the well and stir until combined.

Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.

Meanwhile, to make honey syrup, place lemon juice, sugar and 250 ml (1 cup) water in a pan over medium heat and stir until sugar dissolves. Increase heat to high and bring to the boil. Add honey and orange blossom water, if using, then reduce the heat to low–medium and cook mixture for 35 minutes or until the consistency of runny honey; watch syrup to make sure it doesn’t boil over. Transfer to a large bowl and cool.

Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, tear off a piece of dough about the size of a plum and flatten slightly with your hand. Tear a hole in the middle and stretch dough to make a 12–15cm ring. Gently drop dough into oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel.

Using a skewer, pierce yo-yo on both sides, then soak in honey syrup for 4 minutes each side. Serve immediately.

Note
• Orange blossom water is available from delis and Middle Eastern food shops.

Photography by John Laurie

Recipes related to Tunisian doughnuts (yo-yos):

Znoud El sit | Umm Ali Recipe | Almond Sesame Balls | Baklava with honey syrup | Fried Qatayef Bil-Kishta | Qatayef Asafiri Bil-Kishta

Pasta with bharat-spiced chicken and vegetables recipe

past with chicken and vegetables

In North Africa, pasta dishes tend to be concentrated in Tunisia and eastern Algeria. Nawasar is a small, flat square pasta that is made with semolina and flour, similar to Italian quadrettini and Greek hilopites. The pasta is traditionally served with either lamb or chicken spiced with bharat. There are many complex versions of this spice blend throughout the Middle East, but in Tunisia it is generally a simple mixture of dried rosebuds and ground cinnamon. While nawasar is not readily available in Australia, both quadrettini and hilopites make good substitutes. Alternatively, you could use fresh lasagna sheets, cut into small squares.

Serves 6
Skill level Easy

By
Angela Nahas
Ingredients

100 ml olive oil
2 onions, finely chopped
2 x 1 kg whole chickens, each jointed into 8 pieces
3 carrots, cut in half lengthwise and halved again
2 potatoes, peeled, halved
60 ml (¼ cup) tomato purée or passata
200 g  (1 cup) yellow split peas
400 g can chickpeas, rinsed, drained
450 g quadrettini*, hilopites* or 450g fresh lasagna sheets cut into 1 cm squares

Bharat spice mix

1 tsp dried rosebuds*
1 tsp dried chilli flakes
1 tbsp ground turmeric
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

To make the spice mix, using a mortar and pestle, grind rosebuds and chilli flakes until ground. Transfer to a small bowl and stir through turmeric and cinnamon. Set aside.

Heat 2 tbsp oil in a large saucepan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until soft. Add half the spice mix and cook, stirring, for 2 minutes or until fragrant. Transfer to a bowl. Add 1 tbsp oil to the pan, then increase heat to high. Working in 2 batches, cook chicken pieces, turning occasionally, for 7 minutes or until browned all over. Transfer to a plate and refrigerate until needed.

Reduce heat to medium, then add onion mixture to the pan. Add carrots and potatoes and cook for 3 minutes to coat with onion mixture. Stir in tomato purée, 1.5 litres water and split peas and bring to the boil. Reduce heat to low and simmer for 40 minutes or until peas are tender. Stir in chickpeas. Season with salt and pepper. Remove from heat.

Preheat oven to 180°C. Toss pasta with remaining 2 tbsp oil in a greased 4 litre-capacity deep baking dish. Ladle over the sauce to cover. Arrange chicken on top and scatter over remaining spice mix. Bake for 35 minutes or until pasta is al dente and chicken is cooked through. Stand for 5 minutes, then serve.

* Quadrettini and hilopites are types of small, flat square pasta, available from selected greengrocers and delis.

* Dried rosebuds are available from Middle Eastern food shops or specialty spice shops.

DRINK 2009 Huia Pinot Gris, Marlborough,New Zealand ($27)

As seen in Feast magazine, Issue 11, pg63.

Photography by Derek Swalwell.


Recipe related to Pasta with bharat-spiced chicken and vegetables:

Middle Eastern Pasta With Yogurt and Pine Nuts Recipe | Mediterranean chicken pasta salad | Lebanese stew with peas with rice (bazella w riz) | Chicken tagine with apricots recipe | Lebanese Chicken Moghrabiah Recipe | Chicken Majboos Recipe

Thursday, May 28, 2015

Egyptian bread pudding (omm ali) recipe

Egyptian pudding

This dessert, often compared to a bread and butter pudding, is made with filo pastry and sweetened condensed milk. With its combination of rose water, pistachios and juicy pomegranate seeds, it possesses a distinctly Middle Eastern flavour.

Serves 8
Preparation 10min
Cooking 30min
Skill level Mid

By
Angela Nahas

Ingredients

8 sheets
filo pastry
70 g
(½ cup) pistachios, chopped
2 tbsp
caster sugar
2 tbsp
shredded coconut
395 g
can sweetened condensed milk
125 ml
(½ cup) thickened cream
1½ cups
(375ml) milk
1 tsp
rosewater
pomegranate seeds, 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

Preheat oven to 210°C. Scrunch each filo sheet into a ball and place in a greased and lined 19 cm x 29 cm lamington pan. Bake for 10 minutes or until golden. Reduce oven to 180°C. Scatter filo with nuts, sugar and coconut.

Heat condensed milk, cream and milk in a saucepan over medium heat for 2 minutes or until warmed. Stir in rosewater, then pour over filo. Bake for 15 minutes or until golden. Serve, scattered with pomegranate seeds.

As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine.

Photography by Brett Stevens.

Recipes related to Egyptian bread pudding (omm ali):

Umm Ali Recipe | Almond Sesame Balls | Baklava with honey syrup | Fried Qatayef Bil-Kishta | Qatayef Asafiri Bil-Kishta | Kunafa

 

Monday, May 25, 2015

Moroccan chicken and couscous recipe - How to make Moroccan chicken and couscous

Moroccan chicken and couscous

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

To Prep 0:13
To Cook 0:05
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 4
Ingredients

2 tablespoons olive oil
1/4 cup lemon juice
2 tablespoons Moroccan seasoning
4 (800g) chicken breast fillets, trimmed, halved lengthways

Moroccan couscous

1 1/2 cups couscous
1/3 cup currants
1 1/2 tablespoons balsamic vinegar
200g grape tomatoes, halved
75g baby spinach

Method

Step 1
Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.

Step 2

Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.

Step 3
Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.

Step 4
Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.

Step 5
Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.

Nutrition

Energy 2551kJ    
Fat saturated 2.60g
Fat Total 12.20g    
Carbohydrate Total 67.70g    
Dietary Fibre 2.80g
Protein 54.30g    
Cholesterol 130.00mg
Sodium 1097.00mg    

All nutrition values are per serve.

Super Food Ideas - March 2008 , Page 26
Recipe by Annette Forrest

Photography by Ben Dearnley 


Recipes related to Moroccan chicken and couscous:

Chicken & couscous one-pot | Moroccan Chicken Stew | Sumac kebabs on couscous tabouli | Moroccan Chicken Thighs | Chicken with Vegetables | Chicken and Mushrooms with Couscous

Moroccan salad in a jar recipe

 Moroccan salad in a jar

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Moroccan salad in a jar recipe. Enjoy the Arab cuisine and learn how to make  Moroccan salad in a jar. 

This perfectly packed Moroccan Salad in a Jar is great for taking on your next picnic. It's simple, delicious and easy to transport!

To Prep 0:15
INGREDIENTS 8
DIFFICULTY SUPER EASY
SERVINGS 6


Ingredients

4 oranges, peeled, white pith removed
250g packet cooked beetroot, cut into wedges
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
2 x 400g cans chickpeas, rinsed, drained
120g pkt Coles Baby Spinach Leaves
6 radishes, halved, sliced

Method

Step 1
Holding each orange over a bowl, cut between the membranes to remove the segments. Drain beetroot on paper towel.

Step 2
Combine oil, lemon juice and garlic in a small bowl. Season. Divide between two 1.25L jars. Top with the chickpeas, beetroot, orange segments, spinach and radish. Seal. Chill until ready to pack.

Step 3
To eat, empty into a large bowl. Toss to coat.

Notes

For this recipe we recommend you use two 1.25L jars. Also, for a twist, top dressing with layers of red capsicum, cucumber, red cabbage, fetta, red onion and iceberg lettuce.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
 

From taste.com.au

Recipe related to  Moroccan salad in a jar:

Moroccan Chicken Salad | Freekeh salad with pomegranate seeds and molasses | Lebanese Fattoush Salad with Grilled Chicken | Lebanese fruit salad | Lebanese Potato Salad | Lebanese Tabouleh Salad

Monday, May 18, 2015

Ghoriba with Pistachio Recipe - how to make Ghoriba with Pistachio

Ghoriba with Pistachio
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Ghoriba with Pistachio Recipe. Enjoy the Arab cuisine and learn how to make Ghoriba with Pistachio.

Ingredients

1     Cup     Softened Butter
1     Cup     Powdered Sugar
1     Large     Egg White
2     Cups     Flour
1     Dash     Salt
For garnishing     Coarsely ground pistachio, and pistachio halves

Preparation

1. Fit the middle rack in the oven. Preheat oven to 180 degrees.
2. In an electric mixing bowl put the butter and sugar. Fit the balloon whisk on the mixer. Turn on mixer to medium and mix until creamy (approx. 5 minutes).
3. Remove balloon whisk. Fit the K Beater onto the mixer. Add flour and salt. Turn on medium speed until dough forms.
4. Put ground pistachio in a shallow dish. Set aside.
5. Take a walnut sized piece of dough. Roll in hands forming a ball. Place ball onto the coarse ground pistachio and press gently so the bottom is covered with pistachio.
6. Place onto cookie sheet. Repeat with rest of cookie dough separating cookies 1 inch apart.
7. Decorate each cookie with pistachio half.
8. Bake for 8-10 minutes. Cookies should not turn brown in color before removing.
9. Remove Ghoriba from oven. Let cool for 2-3 minutes and transfer cookies to a cookie rack.

From Manal Al-Alem Kitchen

Recipes related to Ghoriba with Pistachio:

Pistachio Cake | Pistachio Hazelnut Baklava | Mamool | Barazeq | Znoud El sit | Halawet El Jeben

Sunday, May 17, 2015

Pistachio Delight Recipe - How to make Pistachio Delight

Pistachio Delight
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Pistachio Delight Recipe. Enjoy the Arab cuisine and learn how to make Pistachio Delight.
 
theratners's Note:
Pistachio nuts in a blanket of orange blossom hinted cookie batter topped with sesame seeds. These cookies have a slightly grainy textu ...
 

Total Time: 1 hrs
Prep Time: 35 mins
Cook Time: 25 mins

Serves: 20-30 Yield: 48-72 cookies 

Ingredients:  

1 cup ghee (vegetable or butter)
1 1/2 cups unbleached cane sugar
2 1/2 cups fine semolina flour
1 cup white flour
1 teaspoon baking powder
2 tablespoons orange blossom water
1 egg
2 cups shelled unsalted pistachio nuts, halved
1/2 cup sesame seed, toasted
1 teaspoon vanilla

 
Directions:
 

1 Using a stand mixer by hand or a hand mixer, creme ghee and sugar till well blended.
2 Add vanilla and baking powder while mixer is still on.
3 Add semolina flour and blend until fully incorporated.
4 Add white flour and do the same on slow speed. If doing by hand, stir the mixture starting slowly and gradually increasing speed.
5 Stir in orange blossom water and egg. At this time the mixture will appear thin but do not be concerned it needs to be wet.
6 Preheat oven to 400 degrees.
7 On a piece of parchment paper on a cookie sheet place place 4-6 pistachio halves
8 Using a melon baller, make a ball of cookie dough and roll the top in sesame seed.
9 Place on top of the 4 pistachio nuts.
10 Bake until the cookie is golden brown about 10-14 minutes.
11 Cool and remove from cookie sheet. Enjoy!

By theratners
food.com

Recipes related to Pistachio Delight:

Sesame Cookies (Barazek) | Chocolate Mohallabiah Meghli Recipe | Luqaimat | Knafeh | Khabeesa

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