3 cups atter (syrup)
1lb (1/2 kg) small Katayef store-bought
1lb (1/2 kg) kashta (homemade cream)
1/2 cup crystallized flowers store-bought
30 pancakes (depends on No. of People
Preparation:
Fill each pancake with a tablespoon of Kashta.
Pinch the edges together only half way, forming a cone-like shape.
Garnish each pancake with a little amount of crystallized flowers.
Arrange in a large serving dish.
Serve with the atter (Syrup).
To prepare Atter (Syrup):
1 1/2 cups water
1 cup white sugar
1 teaspoon fresh lemon juice
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Roasted Chicken Stuffed with Rice
Cooking time : 1 hour
Ingredients - serves 6
1½ tablespoons vegetable oil
1 small onion, chopped
½ cup pine seeds or 75 g
1 cup long grain white rice or 200 g
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1½ cups water or 375 ml
2 cubes MAGGI® Chicken Bouillon
½ cup raisins or 75 g
1 large whole chicken or 1400 g
Preparation
Heat oil in a medium saucepan, add and cook onions and pine seeds over medium heat for 4-5 minutes or until almost golden.
Add rice, cinnamon, black pepper, water, MAGGI® Chicken Bouillon cubes and raisins. Cook over low heat for 10 minutes or until rice is almost cooked.
Stuff the chicken with as much rice as possible, and continue cooking the remaining rice to be served with the chicken.
Roast the chicken in a 190°C preheated oven for 45-50 minutes or until chicken is cooked.
Serve roasted chicken with the rest of rice, and fresh green salad.
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Knafeh
1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
1/2 cup minced pistachio
3 cups sugar
1 tsp lemon juice
Preparation:
First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.
Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.
In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.
Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.
The last step is to top the Knefeh with the sweet syrup, pine nuts, and pistachio.
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Egyptian Katayef
Ingredients:
1 1/2 cups water
1 cup white sugar
1 teaspoon fresh lemon juice
1 (8 ounce) container ricotta cheese
1 teaspoon cornstarch
2 1/2 cups all-purpose flour
1 1/2 (.25 ounce) envelopes active dry yeast
3 cups water
3 cups oil for frying
Preparation:
Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat.
Serve immediately
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Kibbe Nayeh
Ingredients - Kibbe Nayeh:
600g mutton leg
1 big cup of bourghoul (ground wheat)
1 onion
1 teaspoon salt
pepper to taste
Preparation - Kibbe Nayeh:
Wash the bourghoul well by rinsing it in a deep dish so that the scraps float and are evacuated with the water.
Cover the bourghoul with water and let it soak for half an hour. In the meanwhile, very finely chop the meat and onion together -- they must take the consistency of a dough. Add salt and pepper. Press the bourghoul between your hands to squeeze out the water and add it to the meat and onion. Knead at length with the palm of the hand, often dipping your fingers in cold water.
Spread in a dish, not too thickly. Decorate with fresh mint leaves and store about 15 minutes in the fridge before serving.
Serve with olive oil on the side for the guests to pour on their plate if they wish.
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Small pies (Manaeish) or Fatayer
he Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Small pies (Manaeish) or Fatayer Recipe. Enjoy tasty middle Eastern recipes and learn how to make Small pies (Manaeish) or Fatayer.
Ingredients
1 Tbs yeast
¼ Cup water, warm
2 ½ Cup flour
½ tsp salt
½ tsp sugar
¾ Cup milk
¼ Cup oil
1 Egg, beaten +2 Tbs milk
Method
Dissolve yeast in warm water, leave for 5 minutes or until foamy.
Combine flour, salt and sugar in an electric mixer on low speed.
Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes).
Place dough and roll in a greased bowl, cover and let rise for 1hour or until doubled in size.
Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles.
Brush circle edges with the egg mixture and fill one side of the circle as desired (for example white cheese and dried mint mixture), then fold into a half circle; pinch the edges with a fork to seal. (Hint: flour the fork so it won’t stick with the dough).
Brush with the egg mixture, prick with a fork, sprinkle with sesame seeds, black sesame or crushed pistachios (as desirer).
Bake for 15 minutes or until golden (time may vary according to filling).
Serving Suggestions
For spinach filling:
(Olive oil/ spinach, cut/ pomegranates seeds/pomegranates syrup/lemon juice)
heat oil in a skillet over medium heat, add ingredients and stir until done.
Fill pies by adding a portion of the mixture in the middle of the dough circle, then fold edges to meet in the middle to shape a triangle. Top with pomegranates seeds.
For minced beef filling (precooked ground beef, pine nuts)
Place a portion of filling in the middle of the dough circle; pinch the edges to form an unsealed square. Sprinkle with roasted pine nuts
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Skewers with Herb Sauce Recipe
Ingredients
For the chicken:
1 tablespoon Hungarian paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 boneless, skinless chicken breasts, cut into 1-inch cubes
5 (8-inch) wooden skewers, soaked 1 hour
For the Herb Sauce:
1/4 cup cilantro leaves
1/2 cup mint leaves
1/4 teaspoon ground cumin
1/2 tablespoon ground ginger
1/2 tablespoon kosher salt
1 lime, juiced
1 1/2 teaspoons honey
1/2 cup olive oil
Directions
Preheat the grill or grill pan to medium-high heat.
For the Chicken:
Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
For the Herb Sauce:
Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.
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