Ingredients
1 (1 pound) package Kataifi* (can be found in most middle eastern, Arab or Greek grocery stores )
1/2 cup Pure Ghee, melted
For Sugar Syrup
1 cup brown or white sugar
1 cup water
2 tablespoon lemon juice, freshly squeezed
1 teaspoon Orange blossom water or rose water
Pinch of Saffron
For Garnish
1/4 cup blanched whole almonds, sliced
1/2 cup golden raisins or chopped dried dates
1/2 cup roasted cashews or walnuts, coarsely chopped
2 tablespoon pure ghee
For Cheese Filling
2 cups low fat Ricotta
1 cup fresh mozzarella, shredded
*One can also use very thin roasted vermicelli (available in most Asian stores). Roast in ghee, cover and cook in very little water just until soft but not mushy.
Method
Prepare the sugar syrup
In a heavy bottomed saucepan over medium-high heat, add water, sugar, saffron and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or orange blossom water.
Prepare Cheese filling
In a blender or food processor blend together ricotta and mozzarella. Keep aside
Bake
Preheat oven to 350 degrees F/180 degrees C. Butter a 12-inch round or 8x8 inch square pan.
In a large bowl gently loosen kataifi or roasted cooked vermicelli. Mix very well with pure ghee. Cover with half of the kataifi or vermicelli in the baking dish. Press down lightly. Spread the cheese mixture evenly. Cover with remaining kataifi or vermicelli mixture. Bake until lightly golden, about 30 to 45 minutes.
Soak in Syrup and Garnish
Lightly roast all the dried fruits and nut in pure ghee, separately. Keep aside
When baked immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature.
Loosen the edges, invert onto the serving plate.
Sprinkle the garnish all over. Let cool before serving.
Showing posts with label Jordan. Show all posts
Showing posts with label Jordan. Show all posts
Mansaf
The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.
Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yogurt from separating.
Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
2 large containers plain whole milk yogurt (Or you can just use jameed with some water which is in any Arabic or Persian market)
4lb Large cut up pieces of lamb (with bones) or Lamb Shanks
Water
1 onion
Salt
1tsp Cumin
3 tsp Turmeric
1 tsp thyme
2 tsp paprika
Juice from half a lemon
3 Cups rice (Jasmin medium grain or Tilda Basmati)
Slivered Almonds
Pine Nuts
1 1/2 cups butter
Parsley for decoration
Arabic Flat Bread
Put yogurt in a large pot and bring it rapidly to a boil constantly stirring with a wooden spoon always in the same direction
Turn off the heat
Put lamb in another pot and cover with water
Add ¼ of an onion
Bring to the boil and simmer until the lamb is tender
Remove the lamb and strain the water (reserve it) to remove any small bits
Add about 2-3 cups of the water to the pot with the yogurt and the spices
Add salt to taste the lemon juice
Add the lamb meat to the yogurt and broth mixture (make sure to remove the onion)bring to the boil
In a separate pot, cook the rice with 1 cup of butter and 3 cups of water (add water as required)
In the remaining butter brown the almonds and pine nuts
Place the rice at the bottom of a large round platter spread half of the almonds and pine nuts on top and the place the lamb on top and then sprinkle with the remaining almonds and nuts - sprinkle chopped parsley on top
Place the hot yogurt sauce in a large serving bowl
To serve: place Arabic bread at the bottom, wet it with the yogurt sauce and then add the rice and meat
Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yogurt from separating.
Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
2 large containers plain whole milk yogurt (Or you can just use jameed with some water which is in any Arabic or Persian market)
4lb Large cut up pieces of lamb (with bones) or Lamb Shanks
Water
1 onion
Salt
1tsp Cumin
3 tsp Turmeric
1 tsp thyme
2 tsp paprika
Juice from half a lemon
3 Cups rice (Jasmin medium grain or Tilda Basmati)
Slivered Almonds
Pine Nuts
1 1/2 cups butter
Parsley for decoration
Arabic Flat Bread
Put yogurt in a large pot and bring it rapidly to a boil constantly stirring with a wooden spoon always in the same direction
Turn off the heat
Put lamb in another pot and cover with water
Add ¼ of an onion
Bring to the boil and simmer until the lamb is tender
Remove the lamb and strain the water (reserve it) to remove any small bits
Add about 2-3 cups of the water to the pot with the yogurt and the spices
Add salt to taste the lemon juice
Add the lamb meat to the yogurt and broth mixture (make sure to remove the onion)bring to the boil
In a separate pot, cook the rice with 1 cup of butter and 3 cups of water (add water as required)
In the remaining butter brown the almonds and pine nuts
Place the rice at the bottom of a large round platter spread half of the almonds and pine nuts on top and the place the lamb on top and then sprinkle with the remaining almonds and nuts - sprinkle chopped parsley on top
Place the hot yogurt sauce in a large serving bowl
To serve: place Arabic bread at the bottom, wet it with the yogurt sauce and then add the rice and meat
Sambusak
yield: about 20 pastries
Ingredients for Dough:
1/4 oz. dry yeast, or 1 cube fresh yeast
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
1 cup water
3 cups all-purpose flour
In a large bowl, dissolve the yeast in the water.
Add the salt, baking powder, and sugar. Stir.
Add the flour a cup at a time. Mix, then knead till the dough is firm.
Cover the bowl and allow the dough to rise for 2 hours.
Ingredients for the Chickpea Filling:
2 cans of chickpeas
2 tablespoons olive oil
2 medium onions, finely chopped
1 teaspoon salt
1 1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon white pepper – or use 1 teaspoon of either white or black pepper
oil for shallow frying
Put the chickpeas in a strainer. Drain and rinse them.
Put them through a food processor till they’re a chunky paste, or blend them.
Fry the onions in the olive oil till translucent.
Add the dry spices to the onions; stir and cook about 3 minutes.
Add the spiced onions to the chickpeas and mix everything up well.
Form the pastries
Take pieces out of the dough till you have 20 equal-sized pieces. Pat each piece into a rough circle in the palm of your hand as you work.
Flour your work surface and roll each patty into a circle about 3 inches in diameter. Don’t be afraid to roll them out thin.
Place a tablespoon of stuffing in the middle of each circle. Fold the dough over to make a triangle, hiding the stuffing.
Pinch the edges of the sambusak together, or crimp them with a fork to seal them.
Fry the sambusak in shallow oil over medium heat. Turn them over when the first side is golden, and fry the other side. Drain on paper towels or crumbled newspaper and serve hot.
Another delicious filling is mashed potatoes seasoned with fried onions and spices as above.
Freeze un-fried sambusak in layer separated by baking paper. Put them straight into hot oil when you take them out of the freezer, and proceed as above.
Ingredients for Dough:
1/4 oz. dry yeast, or 1 cube fresh yeast
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
1 cup water
3 cups all-purpose flour
In a large bowl, dissolve the yeast in the water.
Add the salt, baking powder, and sugar. Stir.
Add the flour a cup at a time. Mix, then knead till the dough is firm.
Cover the bowl and allow the dough to rise for 2 hours.
Ingredients for the Chickpea Filling:
2 cans of chickpeas
2 tablespoons olive oil
2 medium onions, finely chopped
1 teaspoon salt
1 1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon white pepper – or use 1 teaspoon of either white or black pepper
oil for shallow frying
Put the chickpeas in a strainer. Drain and rinse them.
Put them through a food processor till they’re a chunky paste, or blend them.
Fry the onions in the olive oil till translucent.
Add the dry spices to the onions; stir and cook about 3 minutes.
Add the spiced onions to the chickpeas and mix everything up well.
Form the pastries
Take pieces out of the dough till you have 20 equal-sized pieces. Pat each piece into a rough circle in the palm of your hand as you work.
Flour your work surface and roll each patty into a circle about 3 inches in diameter. Don’t be afraid to roll them out thin.
Place a tablespoon of stuffing in the middle of each circle. Fold the dough over to make a triangle, hiding the stuffing.
Pinch the edges of the sambusak together, or crimp them with a fork to seal them.
Fry the sambusak in shallow oil over medium heat. Turn them over when the first side is golden, and fry the other side. Drain on paper towels or crumbled newspaper and serve hot.
Another delicious filling is mashed potatoes seasoned with fried onions and spices as above.
Freeze un-fried sambusak in layer separated by baking paper. Put them straight into hot oil when you take them out of the freezer, and proceed as above.
Tabuli
Ingredients
½ cup cracked wheat (bulghar)or couscous
salt + pepper
3 tomatoes
4 stalks scallions
2 tablespoons mint
Juice of 1 lemon
2-3 bunches parsley
¼ cup olive oil
2 cucumbers
Preparation
Pout hot water onto bulghar wheat or couscous. Soak for 15 minutes. Drain excess water.
Dice cucumbers, tomatoes, parsely, mint and scallions finely. Add olive oil, salt and pepper to taste. Cover and let sit in the refrigerator for at least 1 hour.
½ cup cracked wheat (bulghar)or couscous
salt + pepper
3 tomatoes
4 stalks scallions
2 tablespoons mint
Juice of 1 lemon
2-3 bunches parsley
¼ cup olive oil
2 cucumbers
Preparation
Pout hot water onto bulghar wheat or couscous. Soak for 15 minutes. Drain excess water.
Dice cucumbers, tomatoes, parsely, mint and scallions finely. Add olive oil, salt and pepper to taste. Cover and let sit in the refrigerator for at least 1 hour.
Fatayer
Makes around 20 pieces
Ingredients
2 cups white flour
2 tablespoon powder milk
1 tablespoon sugar
1 tablespoon yeast
1/2 teaspoon baking powder
a little oil
a pinch of salt
1 egg
1/2 cup water (add as necessary)
Stuffing
8 squares of Kiri Cheese (substitute with full fat cream cheese)
A pinch of zataar*
Topping
Sesame Seeds
One beaten egg
*Zataar
1/8 cup sumac
1 tablespoons thyme
1/2 tablespoon roasted sesame seeds
1 tablespoons marjoram
1 tablespoons oregano
1/2 teaspoon coarse salt
Preparation:
Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.
Preparation
Mix flour, milk, sugar, yeast, baking powder, oil, salt and egg together in one bowl while adding water gradually to make a dough.
Leave the dough to rest for about 20 mins until it rises.
Take a small amount of dough at a time and roll into a ball, then flatten it and add the cheese and a pinch of zataar in the middle in the middle.
Fold the flattened dough and close in the middle to make a ball and place on the greased baking pan.
Brush on top of each piece with beaten egg and sprinkle with sesame seeds.
Repeat same process until the dough is finished.
Bake in oven (180 degrees) for about 20 mins or until golden brown.
Ingredients
2 cups white flour
2 tablespoon powder milk
1 tablespoon sugar
1 tablespoon yeast
1/2 teaspoon baking powder
a little oil
a pinch of salt
1 egg
1/2 cup water (add as necessary)
Stuffing
8 squares of Kiri Cheese (substitute with full fat cream cheese)
A pinch of zataar*
Topping
Sesame Seeds
One beaten egg
*Zataar
1/8 cup sumac
1 tablespoons thyme
1/2 tablespoon roasted sesame seeds
1 tablespoons marjoram
1 tablespoons oregano
1/2 teaspoon coarse salt
Preparation:
Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.
Preparation
Mix flour, milk, sugar, yeast, baking powder, oil, salt and egg together in one bowl while adding water gradually to make a dough.
Leave the dough to rest for about 20 mins until it rises.
Take a small amount of dough at a time and roll into a ball, then flatten it and add the cheese and a pinch of zataar in the middle in the middle.
Fold the flattened dough and close in the middle to make a ball and place on the greased baking pan.
Brush on top of each piece with beaten egg and sprinkle with sesame seeds.
Repeat same process until the dough is finished.
Bake in oven (180 degrees) for about 20 mins or until golden brown.
Ful Medames
Serve with rice or bread, and salad on the side.
Ingredients
3 tsps cumin seeds
2 tbs olive oil
5 garlic cloves, crushed
350 g fava or broad beans (frozen are fine: if dried, soak overnight in water)
juice of 2 lemons
large handful of flat leaf parsley, chopped
salt and pepper
1 tsp paprika, plus more to garnish
Preparation
Dry fry the cumin seeds in a heavy pan until they are brown and aromatic. Grind them to a powder with a pestle and mortar, or an electric spice grinder.
In a large saucepan, heat the olive oil until hot. Add the garlic and fry until soft. Add 2 teaspoons of the ground cumin and stir into the garlic. Add the drained fava/broad beans and stir until evenly mixed with garlic and cumin.
Add enough water to cover the beans, bring to the boil, and simmer for about an hour. You may need to add more water to keep the beans nice and soupy.
Stir in the lemon juice and remaining cumin, parsley, paprika, and salt and pepper, mashing the beans slightly so some of them break down into the liquid.
Serve with a sprinkling of paprika on top, with a side salad and pitta bread.
(Pronounced ‘fool ma-darmess’)
Ingredients
3 tsps cumin seeds
2 tbs olive oil
5 garlic cloves, crushed
350 g fava or broad beans (frozen are fine: if dried, soak overnight in water)
juice of 2 lemons
large handful of flat leaf parsley, chopped
salt and pepper
1 tsp paprika, plus more to garnish
Preparation
Dry fry the cumin seeds in a heavy pan until they are brown and aromatic. Grind them to a powder with a pestle and mortar, or an electric spice grinder.
In a large saucepan, heat the olive oil until hot. Add the garlic and fry until soft. Add 2 teaspoons of the ground cumin and stir into the garlic. Add the drained fava/broad beans and stir until evenly mixed with garlic and cumin.
Add enough water to cover the beans, bring to the boil, and simmer for about an hour. You may need to add more water to keep the beans nice and soupy.
Stir in the lemon juice and remaining cumin, parsley, paprika, and salt and pepper, mashing the beans slightly so some of them break down into the liquid.
Serve with a sprinkling of paprika on top, with a side salad and pitta bread.
(Pronounced ‘fool ma-darmess’)
Babaganoush
3 small eggplants*
2 tbsp tahini
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
some flat-leaf parsley (optional)
Preheat the oven to 200°C. Prick each eggplant a few times with the tines of a fork.
If you have a gas stove, turn on one of the burners and char the eggplants all over, turning them often as they blacken. (Skip this step if you have an electric stove, or do this on a grill if you have one and weather permits.)
Place the eggplants on a foil-lined baking sheet and roast until they are extremely soft and have collapsed in on themselves, about 30-40 minutes. Remove from the oven and carefully cut a slit down the center of each to allow the steam to escape. Leave the eggplants to cool to room temperature.
Scrape out and discard as many of the seeds from the eggplants as you can, then scrape the pulp into the bowl of a food processor. Add remaining ingredients, and process until you reach your desired consistency: some people prefer smooth; others like to leave it a little chunky.
Taste and adjust the seasonings. Chill for a few hours, and preferably overnight, before serving.
* We’ve called for small eggplant because these tend to be less bitter, however you can easily substitute two medium/large eggplant if that’s what’s available
2 tbsp tahini
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
some flat-leaf parsley (optional)
Preheat the oven to 200°C. Prick each eggplant a few times with the tines of a fork.
If you have a gas stove, turn on one of the burners and char the eggplants all over, turning them often as they blacken. (Skip this step if you have an electric stove, or do this on a grill if you have one and weather permits.)
Place the eggplants on a foil-lined baking sheet and roast until they are extremely soft and have collapsed in on themselves, about 30-40 minutes. Remove from the oven and carefully cut a slit down the center of each to allow the steam to escape. Leave the eggplants to cool to room temperature.
Scrape out and discard as many of the seeds from the eggplants as you can, then scrape the pulp into the bowl of a food processor. Add remaining ingredients, and process until you reach your desired consistency: some people prefer smooth; others like to leave it a little chunky.
Taste and adjust the seasonings. Chill for a few hours, and preferably overnight, before serving.
* We’ve called for small eggplant because these tend to be less bitter, however you can easily substitute two medium/large eggplant if that’s what’s available
Subscribe to:
Posts (Atom)