Archive of ‘family recipes’ category

petit four

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Hello my friends,,wanted you all to try this buttery flaky soft petit four..I know that most recipes say that make the recipe then take half of the batter and add to it the cocao to make the chocolate petit four but i have found that by doing that the chocolate petit four become a little dry so i like to make every one separate especially that i make a lot more of the chocolate one because my husband loves it..for me i prefer the vanilla..

Here is how i made it:

INGREDIENTS:

  • 450 grams flour( for the chocolate do 400 grams flour and 50 grams dark cocao powder)
  • 375 grams butter softened
  • 1 cup powdered sugar
  • vanilla
  • 2 eggs and 2 egg yolks
  • apricot jam
  • ground pistachios

Method:

  1. cram the butter first until lighter color then add the sugar and beat until light and fluffyIMG_4245IMG_4246IMG_4247IMG_4248IMG_4264
  2. add the eggs and vanilla one at a time and beat until well mixedIMG_4249IMG_4252
  3. add the flour and mix just until just incorporated IMG_4253
  4. fill into your piping bag or your petit four machine and start making you prefered shapesIMG_4310
  5. for the chocolate repeat the same but with the cocaoIMG_4263IMG_4266IMG_4267IMG_4272
  6. bake in a 350 degree oven for about 15 minsimageimageIMG_4274
  7. let it cool the start sticking each two together with the apricot jam the dip the edges into the pistachios and enjoy the best cookie everr….IMG_4475IMG_4468IMG_4470IMG_4469IMG_4472IMG_4473

I couldnt help myself from taking pictures of this beauty queen or star and share it with you my friends..

BONNE APPETIT

 

Egyptian Eid cookies..كعك العيد بالعجمية

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I am talking now about the king cookie for Eid Alfetr..so kiss it before you eat it..the best ever..nothing like it..speaks for who we are as Egyptians and very unique to Eid Alfetr..i just love it..

Here is how i make mine:

INGREDIENTS:

the filling:(العجمية)

  • 60 grams ghee
  • 60 grams flour
  • 400 grams honey
  • 1 tablespoons sesame
  • ka3k essence
  • walnuts

the cookie:

  • 1 Kilo flour
  • 2 cups ghee(سمن)
  • 2 large tablespoons of sesame seeds
  • ka3k essence (ريحة الكعك)
  • rose water
  • 2 tablespoons of dry yeast

METHOD:

  1. prepare the filling by heating the ghee until smokes the add the flour and sesame, stir until golden color then add the honey and the ka3k essence off heat,whisk,bring back to heat and stir until boil for a couple of seconds anf thickens….take off the heat and leave to cool and Start by measuring all the ingredients and be prepare..
  2. put your flour in a large heat safe bowl and put the sesame seeds in the middleIMG_4366IMG_4367
  3. put the ghee on heat until it start smokingIMG_4365IMG_4408
  4. add it immediately to the flour and mix gentlyIMG_4409IMG_4411
  5. now let cool the start mixing with you hands until you feel all the flour has absorbed the ghee equallyIMG_4370
  6. after letting the yeast to foam add it with the ka3k essence to the batter and mixIMG_4368IMG_4413
  7. now knead the dough with rosae water until it become easily shaped into balls when pressed but still crumbly and softIMG_4414
  8. let the dough rise for about 4 to 5 hours in a hot place..,make sure it is well covered so it does not dry
  9. when risen start shaping into small balls the make room to fill with the honey filling (عجمية) and a piece of walnut, then shape the top of the cookies..the easiest way is with a fork..but better to have the traditional shapers IMG_4395
  10. bake in a 350 degree F OVEN..(180 degree Celsius)IMG_4400
  11. store in a container until you are ready to serveIMG_4422
  12. dust generously with powdered sugarIMG_4483IMG_4486

BONNE APPETIT:))

egyptian macaroon(غريبة )

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Egyptian macaroons name ghorayeba is one of the most indulgent EID AL FETR cookies..it’s literally like eating butter at its best…it’s is my favorite one because it has asuch a unique flavor and texture that is simply satisfying..it is not easy to make..you can have all the ingredients..you can make it good but really not easy to make it excellent..but there are few tricks that i have learned over the year that will guarantee the best results..

Here is how i made it:

INGREDIENTS:

  • 2 cups of best quality ghee (سمن)
  • 1 cup powdered sugar
  • vanilla extract
  • 4 cups flour
  • pinch of salt
  • raw blanched peeled almonds

METHOD:

  1. Start by measuring all the ingredients..then whisk the ghee with an electric mixer until it become very light in colorIMG_4230IMG_4231
  2. add the sugar and vanilla and beat again until become creamyIMG_4232IMG_4233
  3. now add the flour and mix just until incorporated..now here every weather and flour type will make this recipe change..so you can add as much or as litlle depending on the consistencyIMG_4234IMG_4235
  4. now this is a very soft batter that couldn’t hold itself..so either you put it in the refrigerator to hold itself for an hour or what i did is i have put it in a piping bag and put on a baking sheet into the pieces ..refrigerate for an hour then try to roll them quickly with your hands into round shapes..press the almond lightly on top.. IMG_4244image
  5. bake in a 300 degree F (140 degree Celsius) for about 10 mins..we want them just to cook but not to develop any colorimage
  6. take out and let it cool completely before moving it from the baking sheet…IMG_4342IMG_4482
  7. the last step is actually trying to wait until Eid to enjoy the soft deliciousness

BONNE APPETIT

 

 

keshk with chicken( كشك بالفراخ )

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I am always so proud to present the recipes that are Egyptian and how good they are..Keshk with chicken is one of the recipes that means a lot to me because it was my grandma who taught me about it and it became a family staple for us..it reminds me of her and how she teached us how to eat elegantly..she had Turkish routes and obviously this version of keshk is one of the Turkish recipes originally…love you grandma so much..

keshk can be the main dish when chicken is added to it or it can be a side dish plain as dip for some nice breads..

here is how i made it:

INGREDIENTS:(This recipe will serve 2-3 for a main dish meal)

  • 3 cups chicken stock
  • 4 large tablespoons flour
  • 1 cup yogurt
  • lemon juice
  • pepper
  • salt
  • 1 tablespoon butter
  • 2 large onions
  • shredded precooked chicken

METHOD:

  1. Mix the yogurt,lemon juice,salt and pepper and flour in a bowl and leave to rest for about an hour to two..imageimageimage
  2. bring your chicken stock to a boilimageimage
  3. add the yogurt flour mixture and whisk continuously until thickenedimage
  4. add one tablespoon of butterimage
  5. now add you chicken and miximageimage
  6. slice the onions into small strips and deep fry in a hot oil until golden crown and crispy..drain and serve a generous amount over you keshk with a nice piece of hot or toasted bread and be ready to dive in the Turkish heaven..image

BONNE APPETIT:))

Om3ali(Egyptian Turkish luscious bread pudding with nuts)

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Om3ali…what can i say..it just speaks for itself..it is the ultimate indulgence in desserts that why people always like to make it in parties and weddings..this is how good it is..rich and filling like no other desserts…it has the same idea of bread puddings which is choosing a kind of dried pastry or bread,soak it in a milky liquid then baking it until it puffs up and become the yummiest thing ever..this is the oriental version full of all the lovely nuts mixture that is known in most of the oriental desserts..and here is how i make it:

INGREDIENTS:

  • 1 sheet of PUFF PASTRY ( or you can use fillo dough that has been fried or baked after spreading some butter on it or you can use a mixture of both)
  • 3 cups milk
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • mixture of chopped nuts of your choice
  • shredded unsweetened coconut
  • creme fresh(qeshta)

METHOD:

  1. Bake the puff pastry in a 400 degree oven until puffed and golden brown( i used 2 sheets one will serve about 4 persons)IMG_3880IMG_3881
  2. leave it to cool then crumble it into small piecesIMG_4150
  3. now add you mixture of chopped nuts with 1/2 cup shredded coconut and mixIMG_4151
  4. put on your prebuttered baking pan..you can divide it into individual ones alsoIMG_4154
  5. remove the spices from the milk ..add the heavy cream..sugar and anise .cardamom..cinnamon..clove to flavor and heat either on the stove or in the microwaveimageimage
  6. pour 3/4 of the the milk over the puff pastry mixture and leave for 15-30 mins until absorbedimage
  7. bake in a 350 degree F OVEN for about 20 mins then take out when it just starts to setimage
  8. add the remaining milk and top with the creme fresh and bake for more 15 mins..put under the broiler to develop more color for 2 mins(add more milk if you find it dry)
  9. take out .poke it with a soon and pour some sweetened cream in the spaces and enjoy the best dessert everr..image

Be careful not to burn your mouth

Bonne Appetit:))

Creme patissiere konafa

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I grew up eating this konafa..this is my family staple and family staples are always the best..the simplest yet the most delicious kind of konafa..it has a creamy filling and crunchy on the crust..perfectly delicious…Here is how my i make it:

INGREDIENTS:

  • KONAFA
  • 1/2 cup butter
  • 1/2 cup oil
  • syrup
  • 2 cups milk
  • 2 eggs and 2 egg yolks
  • vanilla
  • 1/4 cup sugar
  • 2 tablespoons corn starch
  • 1 tablespoon buter

METHOD:

  1. 1st prepare the creme patissiere by heating the milk and whisking the eggs with the sugar in a separate bowl until light in colorIMG_4002
  2. stir in the corn starch and vanilla with the egg then start tempering the eggs with the milkIMG_4005
  3. add the mixture back on heat  and whisk until thickenedIMG_4006IMG_4007
  4. pass thru a mesh siff to make sure there is no lumps and it is completely smoothIMG_4008
  5. add a tablespoon of butter the cover and start preparing the konafaIMG_4010IMG_4011
  6. tear the konafa with you hands the stir in the butter and oil mixture until you feel all is covered with butterIMG_4012IMG_4013
  7. take half of the konafa and press it down in the baking panIMG_4015
  8. spread a layer of creme patissiere and leave the edges free( do not overstuff it)IMG_4016
  9. start arranging the top layer starting from the edges so the filling doesn’t reach the edges and burnIMG_4017IMG_4018
  10. bake in a 350 degree oven for about 30 mins to 45 until golden brown..flip over and drizzle the syrup immediatlyIMG_4038
  11. this gold color doesn’t need any decorations..it just need to be eaten right away:))20140713_223510

Bonne Appetit family:))

Homemade Atayef

 

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Ramadan has finally came and now i am so exited to start making all the arabian delights that we all love and makes this month so special..these are our ethnic food that we grew up on,but back in time,a little more than 2years ago when i used to live in my lovely country egypt we didnt need to make the batter..these things were available and fresh easily everyday and just ready to be filled ,but since i came to the USA finding a good atayef with a small elegant size is a litlle hard,but this couldn’t stop me,i had to make it myself and swear that it will be even better..

 So i decided to make it from scratch,it was so easy and i have to say that making these was so much fun to do..

ingredients:

  • 2 1/2 cups flour
  • 2 cups warm water
  • 1 tsp dry yeast
  • 2 tablespoons sugar
  • 1 tsp baking powder
  • pinch of salt

method:

-Mix all the ingredients together with a whisk, it ll be a bit lumpy in the begining

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- keep mixing until the batter become smooth and a little elastic it should be also watery so if it’s still think add 1/4 cup water .cover and leave to rise for 2 hours in a warm place.

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-Now it’ time to prepare the filling:

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-i like to use a mix of pecans or walnuts,almonds,hazelnuts,golden raisins and coconuts

-toast the nuts 1st then chop them..mix with the coconut,1/2 cup sugar,cinnamon and nutmeg and this is ready..

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-after 2 hrs the batter should be full of bubbles and well risen.

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-Now i have transferred it into this lovely batter container from MARTHA STEWART collection that will help me poor the batter easily without a mess.

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-heat the griddle then add the batter with the size u like..leave to cook until it forms bubbles and dries completely only on one side..

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-leave it to form bubbles and dry completely only on one side.

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- this is how it looks

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-after taking them off the griddle to add the next batch,cover them with a clean towel like babies so they don,t dry out..

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- now start filling them up

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-NOw u can fry them immediately or freeze until ready to use. After frying dip quickly into the syrup,take out and serve..

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No words could describe how good this is,warm,sweet .full of nuts and the batter is perfectly crunchy on the outside just enough ..heavenly..

Bonne appetit;))

canelloni

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Welcome to my canneloni recipe,this one is a family recipe that a grew up eating a lot and probably it;s very well know in every egyptian home..originally it’s an italian recipe and they make it with pasta but in my familly we made it with crépes,i love it this way and i think its so much better because the crépes gives it a unique taste than any pasta dish would do

Recipe

      Ingredients:

  • 2 pounds of ground beef(cooked with onions ,garlic,salt,pepper,all purpose seasoning,tomato paste)
  • Tomato sauce: one 32 ounce diced tomato can with 3 tablespoons of tomato paste,salt,pepper,basil,italian seqsoning,and 1/2 cup hot water..mix those together with 1/4 cup olive oil and this is our sauce
  • crepes: ( knowing that this is a totally different crepe recipe that the one for dessert or other savory dish,this one is unique for the canneloni): 2 cups milk+ 1 1/2 cup flour+3 eggs+ salt+pepper…mix those together well and leave in the frisge to rest for an hour.
  • grated parmesan,or grana padana,here i used egyptian roomi cheese.
  • pinuts.
  • shredded mozzarella

And the steps are;-

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imageMake the crépes

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This was the last peice of crépe i made,what an art..but anyway this monster was my snack;))

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Now everything is ready and it,s fun to assemble the dish

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A layer of tomato sauce on the bottom

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Fill the crépes with the ground beef filling and pi-nuts

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If u need to make a second layer just add tomato sauce and grated cheese first the start adding the second layer

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Then more tomato sauce

Then a final layer of romi or parmesan and add a gernerous amout of mozzarella chese and bake for about 45 mins until cheese melted and golden brown top.

Notice that it taste so much better the next day so what a winner recipe to do a day ahead and heat it just before serving..

bonne appetit;))