Umm Ali

1 sheet frozen puff pastry, defrosted

1/2 cup pistachios, chopped

1/2 cup almonds, sliced and toasted

2 tablespoons lemon juice

1 pint whipping cream

3 cups cold milk

3 tablespoons cornstarch

2 tablespoons sugar

pinch of cinnamon

rose water (optional)

Pre-heat oven to 400 degrees F.  Roll out a sheet of puff pastry to spread evenly into a 9x13 inch pan.  Bake approximately 15 minutes, or until lightly browned.  Remove from oven, and reduce oven temperature to 350 degrees F.

Mix the almonds and pistachios with the lemon juice. Spread mixture over the pastry, reserving a small amount for garnish.

Combine cream, milk, cornstarch, sugar and cinnamon in a saucepan.  Stir over medium heat until thickened. Remove from heat and let cool.

Spread the cooled cream mixture over the nuts and pastry.  If desired, sprinkle with rose water.  Return dish to oven for 30 minutes, or until cream becomes golden.

Serve hot, garnished with reserved nut mixture.

Roz Tajin - Rice with Lamb Casserole

Serve this with plain yogurt or yogurt and cucumber. 

1-1/2 lbs. lean lamb, diced 

2 medium onions, quartered 

1/2 cup butter or olive oil 

1 tsp. cinnamon 

4 Tbs. pine nuts or chopped almonds 

2 Tbs. tomato purée 

Salt and black pepper 

2 cups long-grain rice, washed and drained 

2-1/2 cups boiling water 

Preheat the oven to 350° F. Sauté the lamb and onions in the butter or oil in a heavy frying pan over low heat until the meat is almost tender. Stir in the cinnamon and nuts and sauté until the nuts are lightly browned. Stir in the tomato purée, season to taste with salt and pepper, and transfer the mixture to the bottom of a heavy casserole. Distribute it evenly and spread the rice over the top. Pour in the boiling water. Cover and transfer to the preheated oven. Bake for 1 hour or until the rice is tender. Place a large serving dish over the top of the casserole and invert the contents of the dish. Serves 6.

Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. dried mint to the pan with the tomato purée. Fifteen minutes before the end of the baking period sprinkle grated cheese over the contents of the casserole and continue baking. 

 

Burghul Pilaf

Ingredients
500 mil burghul (cracked wheat)
3 tbsp butter
1 medium onion, chopped
1 litre beef or chicken stock
Salt and pepper to taste

Preparation

Simmer the dry burghul in the butter until thoroughtly coated and bubbly. Fry onion separately until soft and yellow. Mix burghul and onion. Add stock. Stir well and place in a covered casserole. Bake in the oven at a moderate heat for 30 minutes. Stir gently with fork. Bake 15 minutes more. The liquid should be entirely absorbed, and the burghul should be moist but fluffy. Season with salt and pepper.