Thursday, April 21, 2016

Lamb and Sausage Tagine Recipe

Lamb and Sausage Tagine
Lamb and Sausage Tagine

If you see yourself as a meat lover, then you won’t find better than preparing lamb and sausage with oats. Gather your family and friends to enjoy this delicious tagine!

Preparation Time: 30 minutes approximately
Cooking Time: 50 minutes approximately
Serves: 7-9 persons

All you need

1 kg lamb shanks boneless
1/2 Kg fresh sausages
1/2 cup al alali White Oats
1 tbsp. extra virgin olive oil
1 tbsp. butter
3 cups celery sliced
2 cups onions sliced
1 cup carrots sliced
1 can al alali Whole Mushrooms drained
1/2 cup al alali Pizza Sauce Traditional Recipe
3 tomatoes finely chopped
2 tbsps. al alali Tomato Paste
1 tbsp. al alali Natural White Vinegar
1 cube al alali Chicken Stock
2 cups meat broth
1 tsp. al alali Oregano
1 tsp. al alali Ground Cinnamon
1 tsp. al alali Ground White Pepper

Directions
  1. Mix al alali White Oats with spices, cover the meat with oat mix
  2. In a pan, heat the oil, fry sausages on low heat until golden color
  3. Place the meat and sausages in a medium pot
  4. Add celery, onions, carrots, garlic, al alali Whole Mushrooms, al alali Pizza Sauce and al alali Chicken Stock
  5. Dissolve al alali Tomato Paste in the broth, add al alali Natural White Vinegar, al alali Oregano, and add to the pot
  6. Cook until boil, place content in a clay pot, and bake for 1 hour or until meat is cooked
  7. Serve with toasted bread and enjoy!
Source: alalali

Wednesday, April 20, 2016

"Znoud El Sett" Crunchy Phyllo with Cream Dessert Recipe

"Znoud El Sett" Crunchy Phyllo with Cream Dessert
"Znoud El Sett" Crunchy Phyllo with Cream Dessert

Those are phyllo rolls that are filled with ashta cream then fried and sweetened with sugar syrup. They are best eaten right out of the fryer when they are still crunchy and delicious!

Preparation Time: 20 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 10 - 12 persons

All you need

1 pack phyllo pastry
3 cup fresh cream
al alali Arabic Dessert Syrup Orange Blossom Flavor
grounded pistachio for garnishing
Vegetable oil for frying

Directions

  1. Leave phyllo pastry outside the refrigerator until defrost, cut the sheets to strips of 10cm then cut to 5cm
  2. Place the sheets across each other to form "plus" shape. Fill it with 1 tsp. of fresh cream, close from both sides and roll to form a finger shape
  3. Repeat the same for rest of the phyllo sheets until all the cream is used
  4. In deep frying pan, heat the cooking oil and fry the filled phyllo until golden brown
  5. Place the fried phyllo on a paper sheet to get rid of the extra oil
  6. Place in a large platter and serve with al alali Arabic Dessert Syrup Orange Blossom Flavor
  7. Serve and enjoy!
Source: alalali

Saturday, April 16, 2016

Stuffed Date Maamoul - Date Cookies Recipe

Stuffed Date Maamoul - Date Cookies
Stuffed Date Maamoul - Date Cookies

Today we are sharing with you our special recipe of stuffed date maamoul the Palestinian way. Enjoy baking!

Preparation Time: 40-60 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 8 -10 persons

All you need

For the dough
1/2 tsp. al alali Instant Yeast
1/4 cup al alali Icing Sugar
1/2 cup warm water
3 1/2 cups all propose flour
1 1/2 cup fennel seeds, grounded
4 tbsps. anise seeds, grounded
1/4 cup black seeds
1/2 sesame seeds, toasted
2 tbsps. al alali Full Cream Milk Powder
1 tbsp. al alali Baking Powder
1/2 tsp. al alali Vanilla Powder
1 egg
1 1/2 cups ghee

For the date filling
3 cups of date paste (minced seedless date) combined with al alali Ground Cinnamon, anise, cardamom and 1 tbs. of olive oil to be non-sticky

Directions
  1. In a small cup, mix al alali Instant Yeast with 1/2 tsp. of sugar and water, set aside for 5 minutes to ferment
  2. In a big mixing bowl, mix the flour, sesame seeds, anise, black seeds and al alali Icing sugar and al alali Full Cream Milk Powder . Add al alali Baking Powder, al alali Vanilla Powder and al alali Instant Yeast mixture, mix
  3. Add egg and ghee, rub the mixture using both hands and knead until all ingredients are well mixed with flour. Cover the dough, set aside for 20 minutes
  4. While working on filling and shaping the dough preheat the oven to 200°C (390°F)
  5. Divide the dough into walnut-sized balls. Gently roll each ball into a snake shape, make the ball flat with your hands (roughly 1 cm thickness). Fill with date paste pieces. Fold the dough and seal the edges very well. Bring both corners of each filled-dough piece together in order to make the final form of round mamoul
  6. Place in an oven tray and bake )in the middle level rack) for a total of 15 minutes, or until mamoul edges are golden color. (Be aware not to overcook them). Set aside to cool
  7. Place in a serving plate
  8. Serve and enjoy with a cup of hot tea!
Source: alalali

Mamoul With Pistachio Filling Recipe

Mamoul With Pistachio Filling
Mamoul With Pistachio Filling

Mamoul is a traditional Arabic sweet.
It can be filled with dates, walnuts, pistachio or other nuts. Traditionally, mamoul with dates is made with a round shaped mold, and mamoul with nuts with an elongated shape mold. Try our easy mamoul with pistachio recipe!

Preparation Time: 40 - 60 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 8 -10 persons

All you need

For pistachio filling
2 cups finely chopped pistachios
3/4 cup al alali Icing Sugar
1/4 cup rose water

For the mamoul dough
1 cup butter
1/2 cup milk prepared from al alali Full Cream Powder Milk
1 cup flour
2 cups semolina
1/4 cup al alali Icing Sugar
2 tbsps. rose water
al alali Icing Sugar for garnishing

Directions

To prepare the pistachio filling:


  1. Mix all the ingredients together until you have a firm mixture
To prepare the mamoul dough:
  1. In a saucepan melt the butter over a medium heat, add milk prepared from al alali Full Cream Powder Milk, boil
  2. In a bowl, mix semolina, flour, and al alali Icing Sugar, add the butter and milk mixture. Mix well with a wooden spoon, set aside to cool
  3. Add rose water and rub firmly with finger tips until you have a non sticky dough
  4. Cover the dough with a kitchen towel. set aside overnight to allow the dough to absorb the butter and milk
  5. Mix the dough for 5 minutes until you have a non sticky dough easy to shape
  6. Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole in it. Fill it with 1 tsp. of the stuffing, close the dough and roll into a ball
  7. Place the ball into the mamoul mold to take the shape of the mold. Flip the mold and tap it on the table. The mamoul will fall out
  8. Place the mamoul in an oven tray and bake at high temperature 190°C - 200°C (375° - 390°F) for 25 min or until the edges golden brown. Set aside to cool
  9. Sprinkle with al alali Icing Sugar
  10. Serve and enjoy!
Source: alalali

Poached Chicken & Rice Salad Recipe

Poached Chicken & Rice Salad
Poached Chicken & Rice Salad

INGREDIENTS

1 ½ cups Sunwhite Calrose/medium grain rice
2 chicken breast fillets
2 cups chicken stock
2 tablespoons lemon juice
¼ cup olive oil
1 tablespoon mustard
2 bunches asparagus, woody ends trimmed
100 g snow peas, shredded
3 green onions, chopped
¼ cup parsley, coarsely chopped
¼ cup pine nuts, toasted

METHOD

Put the chicken stock and fillets in a large saucepan. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

Remove from heat and set aside to cool in liquid for 15 minutes or until cool enough to handle. Strain and then shred the chicken fillets coarsely.

Cook the rice following absorption instructions on the packet, remove from the heat and spoon into a colander. Refresh rice in cold water and set aside in the colander to drain well.

Halve asparagus lengthways and cut into 6cm lengths. Cook in a saucepan of boiling salted water for 1 minute or until almost tender. Drain and refresh under cold water. Drain again and pat dry with paper towels.

Whisk lemon juice, oil and mustard in a large bowl. Season with salt and pepper. Add the rice, chicken, asparagus, snow peas, green onions and parsley. Toss gently to coat. Sprinkle with pine nuts and serve.

You can replace the poached chicken with shredded meat of roasted chicken.

Bamyeah (okra stew with Sunwhite vermicelli rice) Recipe

Bamyeah (okra stew with Sunwhite vermicelli rice)
Bamyeah (okra stew with Sunwhite vermicelli rice)

INGREDIENTS 

2 cups Sunwhite Jasmine/aromatic rice, rinsed and drained
150 g vermicelli pasta
2 tablespoons butter/ghee
1 litre water
1 teaspoon salt

For the okra stew:


500 g okra, rinsed and drained
500 g beef, minced
2 cubes beef stock
1 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup lemon juice
1 teaspoon mint, dried
½ teaspoon coriander, ground
Salt and pepper

METHOD

For the vermicelli rice:
In a saucepan, melt the butter or ghee over medium heat and add the vermicelli pasta stirring it for 3 to 4 minutes till it becomes golden brown. Add 2 to 3 cups of water along with the rice and a teaspoon of salt and stir the mix gently to combine it with pasta.

Cover the saucepan, turn up the heat, and bring the mix to a boil. When the water starts boiling, reduce the heat and simmer for 10 to 15 minutes till the water runs dry and the rice is cooked.

For the okra stew:
Add half of the oil in a large saucepan over medium heat and fry the okra for 5 to 10 minutes until it becomes soft then turn off the heat.

In a different pan, add the rest of the oil and fry the onions over medium heat for 3 to 4 minutes until they are soft and golden.

Stir in the garlic, beef, mint, coriander, salt and pepper and keep stirring the mix for 5 to 10 minutes till the meat turns brown. Reduce the heat and mix in the tomato, tomato paste, and one cube of the beef stock.

Simmer for 10 to 12 minutes till the liquids run dry then pour the meat mixture in the pan containing the fried okra.

Add the lemon juice and the second cube of the beef stock and cover the pan. Simmer over low heat for 40 to 45 minutes (you can also bake it in the oven at 160 Celsius degrees).

Serve hot with the vermicelli rice.

Source: Sunwhite

Meat Kebbah Recipe

Meat Kebbah
Meat Kebbah

Try this easy Meat Kebbeh recipe to prepare for all occasions. You can serve as either part of the main course, or as appetizers.

Preparation Time: 40 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 5 persons

All you need

1kg minced lamb meat, lean, divided
250 gm burgul
11/2 tsps salt
1 1/2 tsps al alali Ground Black Pepper
1 tsp al alali Ground allspice
1/4 tsp cumin
2 medium onions, 1 finely chopped, & 1 coarsely chopped, divided
1/2 cup toasted pineseeds (optional)
2 tbsps olive oil
vegetable oil for frying

Directions

  1. In a medium bowl, soak burgul for 30 minutes in cold water, remove excess water by squeezing through thick paper towel or cheese cloth
  2. In a medium bowl, mix meat, coarsely chopped onion, 1 tsp salt & 1 tsp al alali Ground Black Pepper. Mix well until dough becomes firm
Prepare Kebbah Stuffing
  1. In a medium frying pan, saute finely chopped onion in olive oil, add pineseeds
  2. Add minced lamb meat and mix.
  3. Add al alali Ground Allspice, salt, al alalai Ground Black Pepper and cumin
  4. Cook until meat is light brown, set aside and allow to cool for 10 minutes
Form Kebbah & Fry
  1. Form a hollow ball from the burgul dough. Add the meat mixture and seal the ball
  2. In a pan, fry Kebbah for 10 minutes or until golden brown. Drain on paper towels
  3. Serve hot and enjoy!
Source: al alali

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