Archive of ‘oriental’ category

Turkish simit…

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Have you ever went to turkey…specifically to ISTIKLAL street..passed thru the biggest breakfast and coffee shop there named SIMIT SARAY.ss cepe.they make the best ever fresh warm simit..i went there couple of years ago and it came to my mind these days that i wanna try to recreate there recipes..so i came up with this recipe and it was fabulous..the closest one to the real deal..and won’t believe how easy it is to make..

INGREDIENTS:

  • 3 CUPS FLOUR
  • 3 tablespoons vegetable oil
  • 2 tsp salt
  • 2 1/4 tsp dry yeast
  • 1 tsp sugar
  • 1 cup Luke warm water
  • molasses mixture: 2 tbsp water+3 tbsp molasses
  • white sesame seeds

METHOD:

  1. combine all the dry ingredients together then start adding the water and kneading the dough until it comes together..you might need lessor more water depending on the flour and the weather too so add little by little until it forms a ball that does not stick but moist too..DSC_0020
  2. knead for about 10 minutes to develop the gluten in the breadDSC_0023DSC_0026
  3. cover and let it rise for 2 hours until doubled in sizeDSC_0028
  4. take the dough into your working surface roll out and divide into about six peicesDSC_0029DSC_0030
  5. take each piece and roll out into a thin long threadDSC_0031
  6. fold on itselfDSC_0032
  7. roll on itselfDSC_0033
  8. tuck both ends together into a ringDSC_0034DSC_0035
  9. now dip each one in the molasses water mixture on both sidesDSC_0036DSC_0037DSC_0039
  10. then put into the sesame seedsDSC_0040
  11. lay them all on a baking sheet and let them rise again for about an hour
  12. preheat the oven on 450 degree F or 225 Degree Celsius.. and bake for about 15 to 20 mins until golden brown..
  13. i have to admit i couldn’t resist the urge to tear up one and have a bite and it was well worth burning the mouth..DELICIOUSSSDSC_0003

BONNE APPETIT:))

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:))

egyptian scotch eggs

imageThis lovely egyptian dish that i have know when u used to go with my family to the most famous iconic restaurant the local egyptian meal;foul and taameya (fool and falafel as most of people say) in Alexandria,Egypt ..it is a version of falafel that is stuffed with an egg an i named it scotch egg because it is the same idea for the British scotch eggs that is also an egg wrapped in ground beef..but the base for this recipe is a good recipe for falafel ..and here is how i made it:

INGREDIENTS:

  • Split fava beans( soaked in water overnight)
  • 1 leeks
  • 1 bunch of coriander
  • 1 onion
  • 3 cloves garlic
  • dried coriander
  • flour
  • bicarbonate soda

METHOD:

  1. Drain the soaked beans firstimage
  2. cut the leaks top and base and split in halfimageimage
  3. wash layer by layerimage
  4. wash the coriander thenput in the food processor with the leeks ,onion,garlic an turn into a pasteimageimageimage
  5. add the beans and mix wellimage
  6. cover and keep frozen until ready to fryimage
  7. when ready to fry take a portion and mix with a tsp of bicarbonate soda,salt and pepper.at this stage you can fry and make regular falafel
  8. prepare your boiled egg(put the egg in cold water and bring to a boil then turn heat off and leave for 7 mins then take out) ..bring the flour and the falafel miximage
  9. put the egg in the flour to coat well then cover with a layer of falafel mix and fryimageimage
  10. serve with a mice piece of bread and enjoyy

BONNA APPETIT

 

Mixed nuts Baklava

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It was hard to tell from me .is it Greek or Turkish,knowing the origin of food is so important to me in setting the mood for any dish…i have searched a lot and i learned that the difference is in the filling..in Greece they mostly use walnuts or hazelnuts,on the other hand in turkey they use pistachios..my preference is for the Turkish one but both are incredibly yummy .. here i have made a mix of all the delicious nuts to create the mixed cultures mixed nuts baklava

  This kind of very rich that melts in your mouth dessert always reminds me of my trip to turkey with my family..i encourage you all to go visit this beautiful country if you haven’t yet but i know that there is a lot of people who share the same feelings with me..when you walk in the Famous ISTIKLAL street,the first couple of Turkish delight stores,this is the place where you will taste the most amazing oriental desserts ever..walking there looking at the stores from outside..seeing this man pouring and pouring rivers of sweet syrup over the baklava and konafa is like a dream comes true,like a fairy tale..takes me back to a time in the paste that i wish i lived in,exactly like the vintage Turkish TV series,the dream of every arabian girl  it..going back to this type of baklava, incredible deliciousness..Here is how i made it:

INGREDIENTS:

  • Phyllo pastry
  • thick syrup(2 cups sugar+1 cup water+ 1 tablespoon lemon juice+1 tsp rose water+ cinnamon+ cardamom+anise)
  • Mixed nuts : walnuts pistachios almonds hazelnuts..or used only one..the ultimate is pistachios
  • 1/2 stick butter+1/2 cup lard+ 1/2 oil

METHOD:

  1. Start by buttering the baking dish very well
  2. prepare your nuts by pulsing them in the food processor with some cinnamonimage
  3. Now add honey(2-3 tablespoons) and melted butter (2 tablespoons)and mix again until froms a slightly sticky mixtureimageimage
  4. start layering the phyllo pastry with a generous amount of butter mix in between until u reach 7-10 layers
  5. put the filling and press it downimage
  6. Continue the rest of the layers the cut into diamond shapesimage
  7. Bake in a 350 degree F or 180 Celsius for about 15- 20 minsimage
  8. Pour the syrup immediatelyimage
  9. Then start decorating with ground pistachios..leave to cool completely before serving.

BONNE APPETIT