Lamb and olives pies recipe

Photo: Lamb and olives pies recipe

The home of tasty food recipes invites you to try Lamb and olives pies recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb and olives pies.

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.

- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough: 

- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.

- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.

- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.

- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.

- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.

- Place in an oven tray, leave to rise for another 15 minutes.

- Preheat oven to 200° C.

- Brush pies with egg whites, and bake for 25 minutes or until golden.

By Chef Osama

Borek (assorted pies) recipe

Photo: Borek (assorted pies) recipe

The home of tasty food recipes invites you to try Borek (assorted pies) recipe. Enjoy my collection of delicious food recipes and learn how to make Borek (assorted pies).

Ingredients

For the stuffing

2     Tablespoons olive oil
1/2 cup spring onions, chopped
1     cup spinach, chopped
2      tomatoes, diced
3      cups yellow lentils, cooked
 
For the dough

2     cups flour
1/2 teaspoon salt
1     teaspoon white vinegar
1/2  chilled water
Egg wash (1 egg beaten with 2 tablespoons milk)
Yogurt for brushing
Sesame or black seed for garnishing
Herbed tomato salsa for serving

Method

For stuffing

- Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.

- Add spinach, tomato and stir for 3 minutes.

- Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.

- Put the stuffing aside and prepare the dough.

For the dough

- Preheat oven to 170 Celsius degrees.

- Mix flour and salt using an electric mixer on low speed, add vinegar.

- Add water gradually, knead on medium speed until the dough comes together.

- Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.

- Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.

- Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.

- Bake for 10 minutes or until golden.

- Serve the Borek warm with the salsa on the side.

Veal paprika soup recipe

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The home of tasty food recipes invites you to try Veal paprika soup recipe. Enjoy my collection of delicious food recipes and learn how to make Veal paprika soup.

Ingredients

½ Kg veal meat

 Salt and pepper

4 Tablespoon flour

½ cup paprika

2 tablespoon vegetable oil

2 tablespoon butter

2 cup chopped onion

4 tablespoon tomato paste

4 cups chicken or beef stock

2 tablespoon whipping cream or sour cream

Method

-Cut meat into thin stripes, season with salt and pepper.

-Mix half the paprika with the flour and stir.

-In a large bowel combine the veal stripes with the flour and paprika mixture, shake off excess flour.

-In a skillet heat the oil on a medium heat, and then add the butter.

-Brown beef stripes for 7 minutes, add the onions and stir for another 5 minutes.

-Add the rest of the paprika to the meat and stir frequently till it is half done.

-Blend the tomato paste into the stock, add it to the meat, reduce heat when it comes to a boil, cook until complete doneness and the salsa is thickened.

-Garnish with cream, to be served hot, with pasta or poached potatoes

*Butter should be added to medium heated oil, so as not to burn.

By Chef Osama

Shrimps with Tomato Sauce and Tamarind Recipe

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The home of tasty food recipes invites you to try Shrimps with Tomato Sauce and Tamarind recipe. Enjoy my collection of delicious food recipes and learn how to make Shrimps with Tomato Sauce and Tamarind.


Ingredients

Skinned shrimps with tails
Ground mustard
Ground carnation
Ground dry coriander
Cumin powder
Ground turmeric
Salt
Pepper
Chili powder
Coco-nut oil
Chopped onion
Chopped ginger
Hot green pepper (optional)
Concentrated tamarind
Tomato sauce
Tomato juice
Coco-nut milk

Method

• Mix ground mustard with carnation, coriander, cumin, turmeric, salt, pepper and chili powder. Mix and season shrimps with it. Fry a little in oil and bring to half cooked.
• To make the sauce mix onion with ginger in a bowl. Add green pepper, tamarind, tomato sauce, tomato juice, mix well.
• Add tomato sauce, tamarind to the shrimps and mix.
• Add coco-nut milk and stock. Mix well and simmer on low heat until shrimps are cooked.
• Remove shrimps from sauce, and simmer the sauce on low heat to stand.
• Serve shrimps with tomato sauce and tamarind and cooked white rice.

By Chef Osama

Pistachio Baklawa Recipe - How to Make Pistachio Baklawa

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The home of tasty food recipes invites you to try Pistachio Baklawa recipe. Enjoy my collection of delicious food recipes and learn how to make Pistachio Baklawa.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawa:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

¼ cup caster sugar or 50 g

1 cup ground almonds or 100 g, mixed with the caster sugar

for the filling:

2½ cups pistachio nuts or 375 g

1 tablespoon blossom water

2 tablespoons rose water

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

Nutritional Information:

Energy :     807.00 Kcal
Protein :     16.00 g
Carbohydrate :     119.00 g
Fats :     32.00 g

From Nestle Family

Coffee Baklawas Recipe - How to Make Coffee Baklawas

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The home of tasty food recipes invites you to try Coffee Baklawas recipe. Enjoy my collection of delicious food recipes and learn how to make Coffee Baklawas.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawas:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

½ cup pine seeds or 75 g, ground

¼ cup sugar or 50 g, mixed with the ground pine nuts

1½ tablespoons NESCAFÉ Instant Coffee, mixed with the sugar and pine nuts

for the filling:

1½ cups unsalted cashew nuts or 225 g

1 cup pine seeds or 150 g

4 slices toast bread, crust removed

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

2 tablespoons rose water

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer for 6-8 minutes. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender and beat until well combined. Set aside.

To prepare Baklawas:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with some pine seeds mixture.

Top with another sheet. Sprinkle with little pine seeds mixture and repeat the same with the remaining sheets.

Brush the surface with melted butter, then cut the pastry and filling as parallel lines to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for about 25-30 minutes or until light golden color.

Pour the cold syrup over the baklawa as soon as it comes out of the oven.

Nutritional Information:

Energy :     822.00 Kcal
Protein :     15.00 g
Carbohydrate :     118.00 g
Fats :     35.00 g

From Nestle Family

Pistachio Sweet Sambousek Recipe - How to Make Pistachio Sweet Sambousek

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The home of tasty food recipes invites you to try Pistachio Sweet Sambousek Recipe. Enjoy my collection of delicious food recipes and learn how to make Pistachio Sweet Sambousek.

Serves: 8 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     7 minutes

Ingredients

for the dough:

1¾ cups plain flour or 250 g

1 tablespoon sugar

1 teaspoon salt

½ teaspoon ground mahlab

½ cup butter or 100 g, softened

½ cup water or 125 ml

for the stuffing:

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1 tablespoon corn flour

1½ cups pistachio nuts or 150 g, ground

1 tablespoon rose water

1 teaspoon vanilla powder

2 cups oil for deep frying

1 cup sugar syrup

Preparation

Place flour in a deep bowl, add sugar, salt, mahlab and mix well. Add butter then rub the butter with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 1 hour.

To prepare the stuffing, place NESTLÉ® Sweetened Condensed Milk and corn flour in a saucepan. Bring to boil under constant stirring and cook for 3-4 minutes or the sauce thickens slightly. Remove from heat and set aside.

Add the pistachio, rosewater and vanilla powder to the mixture. Stir well and set aside to cool.

Roll the dough into round 3 millimeters thick pastry. Using a medium size cup, cut round pieces of the dough. Place 1 full teaspoon of the pistachio mixture in the center of each piece and seal the edges by twisting them.

Deep-fry the sweet sambousek in 180°C preheated oil for 5-7 minutes or until golden brown. Carefully remove the pistachio sambousek from the oil and immediately dip them in the syrup. Serve cold.

Nutritional Information:

Energy :     623.00 Kcal
Protein :     11.00 g
Carbohydrate :     79.00 g
Fats :     30.00 g

From Nestle Family

Qatayef Asafiri Bil-Kishta Recipe

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The home of tasty food recipes invites you to try Qatayef Asafiri Bil-Kishta recipe. Enjoy my collection of delicious food recipes and learn how to make Qatayef Asafiri Bil-Kishta.

Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     10 minutes

Ingredients

1 tin NESTLÉ® Cream or 170 g

2 cups milk or 500 ml

½ cup corn flour or 60 g

1 tablespoon blossom water

40 small ready-made qatayef slices or 600 g

½ cup ground pistachio nuts or 50 g, for garnishing

2 cups sugar syrup or 500 ml

Preparation

In a saucepan mix the NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool to room temperature.

Place 1 full teaspoon of the cooled prepared cream on each qatayef slice and seal firmly halfway keeping the cream shown from one side.

Dip each qatayef piece from the open side in the ground pistachio.

Arrange in a large platter and serve with the sugar syrup.


Nutritional Information:

Energy :     314.00 Kcal
Protein :     8.10 g
Carbohydrate :     53.00 g
Fats :     8.70 g 

From Nestle Family

Fried Qatayef Bil-Kishta Recipe - How to Make Fried Qatayef Bil-Kishta

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The home of tasty food recipes invites you to try Fried Qatayef Bil-Kishta recipe. Enjoy my collection of delicious food recipes and learn how to make Fried Qatayef Bil-Kishta.

Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     20 minutes

Ingredients

1 tin NESTLÉ® Cream or 170 g

2 cups milk or 500 ml

½ cup corn flour or 60 g

1 tablespoon blossom water

20 large ready-made qatayef slices

2 cups oil for deep frying

3 cups sugar syrup or 750 ml

2 tablespoons ground pistachio nuts, for garnishing

Preparation

In a saucepan mix NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool into room temperature.

Place one full tablespoon of the cooled prepared cream in the middle of each qatayef slice and seal firmly.

Deep fry the qatayef in hot oil until golden brown. Remove from the oil using a slotted spoon to remove any excess oil and dip them immediately in the syrup for few seconds then remove and place on a strainer.

Garnish with ground pistachios.

Nutritional Information:

Energy :     342.00 Kcal
Protein :     7.50 g
Carbohydrate :     52.00 g
Fats :     12.00 g

From Nestle Family

Arabic fried macroons recipe

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The home of tasty food recipes invites you to try Arabic fried macroons recipe. Enjoy my collection of delicious food recipes and learn how to make Arabic fried macroons.

Ingredients

1 1/2     cup flour

1/3        cup semolina

1/3        cup clarified butter

1            tablespoon yeast

¾           cup water

1 ½        table spoon sugar

               Oil for frying

               Sugar syrup (cold)     

Method

- Mix flour and semolina in a deep pot.

- Add butter (hot) and mix it well together.

- Place yeast in a warm water with sugar till dissolve .Add the yeast mixture to the flour mixture.

- Add the water and mix it well until you got firm dough, leave to rest for 10 minutes, roll out and cut into a small finger’s shape. Press on each finger on a grater to take the curved shape with the groves of the grater.

- Fry in a hot oil.

- Remove from fryer and place on a kitchen towel, dip in the syrup. Remove to get rid of excess syrup and serve. 

By Chef Osama

Puff pastry with sausage recipe

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The home of tasty food recipes invites you to try Puff pastry with sausage recipe. Enjoy my collection of delicious food recipes and learn how to make Puff pastry with sausage.

Ingredients

1 puff pastry dough
¼ kg beef & chicken sausages (precooked)
1 egg (beaten for brushing)
2 tablespoon sesame fro garnishing

Method

-Preheat oven to 180 C.
-Roll dough on a floured flat surface to have a 3 mm. rectangle.
-Divide the rectangle into two equal portions.
-Brush the first rectangle dough with egg wash, arrange the sausages to penetrate the color, then cover it with other rectangle.
-Brush with the egg wash; sprinkle with sesame on top.
-Make thin lines on the surface using a sharp knife.
-Bake for 30 minutes.
-Cut and serve hot.

By Chef Osama

Spiced Chicken and Lentils Recipe

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The home of tasty food recipes invites you to try Spiced Chicken and Lentils recipe. Enjoy my collection of delicious food recipes and learn how to make Spiced Chicken and Lentils. 

Ingredients

3 Tbsps oil
4 chicken breasts, cut into cubes
1 onion, chopped
2 garlic cloves, chopped
½ tsp fresh ginger, chopped
½ tsp ground masala, (hot pepper, cinnamon, coriander, cumin, black pepper, cloves - Indian spice)
½ tsp ground turmeric
¼ tsp hot sauce (optional)
1 cup cooked orange lentils
2 cups stock or water for the lentils
salt and pepper
1 tomato, sliced
1 Tbsp fresh chopped coriander
2 Tbsps lemon juice

Garnish

2 Tbsps oil
½ tsp cumin seeds
2 whole garlic cloves
1 hot pepper (optional)
1 curry leaf

Method

• Heat oil in a pan on medium heat and cook chicken cubes until cooked half way, remove and set aside.
• In the same pan add onions, garlic, ginger, masala, turmeric and hot sauce and stir for 5 minutes.
• Return the cooked chicken to the pot then add the stock.
• Add the lentils to the pot and season with salt and pepper.
• Add the tomato slices, coriander, and lemon juice, cover the pot and leave on medium heat till chicken is fully cooked, approximately 15-20 minutes.
• To garnish, heat oil in a pan, add cumin, garlic, hot pepper and curry leaf, mix and remove from heat.
• Spoon the garnish mix over the chicken and lentils, also garnish with fresh chopped coriander.

*Cooking the lentils: wash the lentils and boil in water.
The amount of water should be twice the amount of lentils.
Cook on medium heat until done then strain.
*Masala: a mix of roasted ground spices the Indian kitchen is well known for.

By Chef Osama

Hibiscus Tea Recipe

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The home of tasty food recipes invites you to try Hibiscus Tea recipe. Enjoy my collection of delicious food recipes and learn how to make Hibiscus Tea. 

Ingredients

4 cups water
½ cup hibiscus flower
½ cup sugar
2 ice cubes 

Method

• Bring 2 cups of water and hibiscus flower to a boil in a sauce pan.
• Reduce heat, and let simmer for 5 minutes.
• Remove from heat, and stir in the sugar. Let cool.
• Strain it, discarding the hibiscus flower. Then, stir in remaining water.
• Serve over ice.
*You may serve the tea hot or warm.

By Chef Osama

Chicken couscous salad recipe

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The home of Tasty Food Recipes invites you to try Chicken couscous salad recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken couscous salad.

This hearty chicken salad incorporates a satisfying combination of colours and textures.

Ingredients (serves 4)

4 skinless chicken breasts
olive oil cooking spray
250g punnet cherry tomatoes, halved
1 zucchini, sliced diagonally
1 bunch asparagus, trimmed, cut into 4
1 1/2 cups couscous
1 1/2 cups salt-reduced chicken stock, boiling
2 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice

Method

Preheat oven to 180ºC. Line 2 baking trays with baking paper. Heat a non-stick frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 2 minutes each side or until golden. Remove from frying pan. Place onto a baking tray. Place vegetables onto second baking tray. Spray with oil. Season with salt and pepper. Cover vegetables with foil.

Bake chicken and vegetables for 10 minutes. Remove chicken from oven. Cover. Stand for 10 minutes. Increase oven to 220ºC. Bake vegetables, uncovered, for a further 10 minutes or until tender.

Place couscous into a heatproof bowl. Pour over boiling stock. Cover. Stand for 3 minutes. Stir gently with a fork to separate grains. Place sweet chilli sauce, lime juice, and salt and pepper into a jug. Whisk with a fork until well combined.

Toss warm vegetables through couscous. Spoon onto serving plates. Slice chicken and place on top of couscous. Drizzle with chilli lime mixture. Serve.

Source
Super Food Ideas - August 2004, Page 37
Recipe by Kim Meredith

Lentil, wheat spinach soup recipe

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The home of tasty food recipes invites you to try Lentil, wheat spinach soup recipe. Enjoy my collection of delicious food recipes and learn how to make Lentil, wheat spinach soup.

Ingredients

4 cup tomato juice
2 cup chicken stock
¼ kilo Spinach leaves
½ cup lentil (red, green or jubbah)
½ cup wheat
2 cloves garlic, diced
Lemon juice
Salt and pepper

Method

• Put all the ingredients except the last three items over medium heat until simmering.
• Reduce the heat; leave it for 30-40 min until totally cooked with stirring for time to time.
• Add garlic while stirring and season it.
• Sprinkling with lemon juice when serving.

By Chef Osama

Sambosa Recipe - How to Make Sambosa

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The home of tasty food recipes invites you to try Sambosa  recipe. Enjoy my collection of delicious food recipes and learn how to make Sambosa.

Ingredients

For dough
1 ½ Cup flour
¼ Cup oil
½ Cup water
Salt
Oil for frying

For filling
½ Kilo ground beef (lamb or beef)
1 Onion (medium size), chopped
½ Tbs oil
¼ tsp salt
¼ tsp ground black pepper
½ tsp ground all spice
1 Egg, boiled
¼ Cup parsley, chopped

Method

For filling
- Cook meat over medium heat until browned.
- Remove any excess fat resulting from cooking.
- Add onion and oil, season with salt, pepper and spices. Stir over medium heat for 5
minutes or until onion is tender.
- Cut boiled egg into small pieces then mix with meat and parsley.
- set aside to cool.

For sambosa dough
- Mix flour, salt and make a well in the flour.
- Add oil, water gradually; mix until lightly firm dough is formed.
- If using electric mixer, combine flour, salt, oil and water on medium speed for 10 minutes.
- Divide dough into small equal balls, roll on a lightly floured surface and cut into thin circles.
- Place a tablespoon of the filling mixture on one side of the circle.
- Crimp down the edges with a fork or wet your finger and rub it along the inside edge of the dough and fold.
- Heat oil to 350° F, deep fry sambosa for 3 - 5minutes until golden (for best results do not put a big amount at a time).
- Remove from oil and drain on a paper towel.

Note
- Sambosa can be preserved after frying in a sealed plastic bag and refrigerated for a
month, then heated in the oven.

By Chef Osama

Saudi Kabsa Recipe - How to Make Saudi Kabsa

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The home of tasty food recipes invites you to try Saudi Kabsa recipe. Enjoy my collection of delicious food recipes and learn how to make Saudi Kabsa.

Ingredients:

1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

Serves: 6 

From Arabic Food

Katayef (Arabic Stuffed Pancakes) Recipe - How to Make Karayef

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The home of tasty food recipes invites you to try katayef (Arabic Stuffed Pancakes) recipe. Enjoy my collection of delicious food recipes and learn how to make katayef (Arabic Stuffed Pancakes).

Ingredients

Pancake

¾ cup of sugar
½ cup warm milk
1 teaspoon of yeast
2 teaspoon of baking powder
1¼ cup flour
1 cup water

The nut stuffing 
24 pieces of the pancakes
1 cup ground hazelnuts
1 cup ground almonds
½ cup sugar
1 teaspoon rose water and or orange blossom water
1½ cup sugar syrup
oil for frying

The cream filling 

24 pieces of pancakes
1½ cup fresh cream
½ cup peeled and ground pistachios

Method

Pancake 

Mix the sugar and the milk together. Then add the yeast to the mixture. Let stand for 5 minutes, until the yeast rises.

- Mix the baking powder with the flour then add to the yeast mixture.

- Add the water to the mixture then mix very well. Let rise for a while.

- Heat a pan, preferably a thick bottom pan. Then add one large tablespoon of the dough in the hot pan. Leave it until the bottom of the pancake gets brown.

- When the pancake begins to have little air pockets on the top this means that it is done.

- If you find that it is burnt on the bottom half, you may reduce the heat and let it cook at a lower rate. The nut stuffing

- Mix the hazelnuts, almonds, sugar together, and then add the rose or orange blossom water with one tbsp of the syrup.

- Place one tbsp inside the pancake leaving the dark piece on the outside. Place the mixture in the centre and then fold the pancake making a semi-circle. Close the edges tightly with your fingers. Heat up the frying oil, when hot, place your stuffed pancake into the oil and fry until golden brown.

- Take them out of the oil and dip the directly into the cool syrup.

- Take them out of the syrup and place them onto a serving tray. The cream filling - Fill the centre of the pancake with the cream filling.

- Close it only half way, leaving an opening in the at one end.

- Then dip the pancake that has been filled with the cream into the pistachio nuts.

- The opening of the pancake should now be covered with the ground pistachio nuts.

- Serve these on a platter with the syrup drizzled on top or on the side.

By Chef Osama

Cheese Balls Stuffed with Chicken Recipe

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The home of Tasty Food Recipes invites you to try Cheese Balls Stuffed with Chicken recipe. Enjoy my collection of delicious food recipes and learn how to make Cheese Balls Stuffed with Chicken.

Ingredients

¾ Cup feta cheese, crumbled
¾ Cup mozzarella or Cheddar cheese, grated
Salt and pepper
1/3 Cup flour
1 Egg, beaten
½ Cup breadcrumbs
Chicken, cooked, diced and seasoned with salt and pepper
Frying oil
Fresh vegetable sticks (carrots, celery, cucumber) for serving

Method

-Mix both kinds of cheeses in a bowl, season with salt and pepper.
-Shape into balls and dig a hole to form a cup shape.
-Stuff the cheese balls with the chicken pieces and roll to close firmly (Cheese balls can be made without stuffing and other stuffing can also be used such as boiled shrimps or cooked minced meat).
-Immerse the balls into flour until completely covered then into beaten egg then into breadcrumbs.
-Heat oil in a deep fryer-pan, fry until golden, Place on a paper towel to absorb excess oil.
-Serve with vegetable sticks or various dips such as ketchup or mayonnaise.  

Chef Osama 

More Food Recipes:   

Roasted caramel potatoes 
Falafel burgers

Falafel pockets with cucumber and tomato 
Falafel Omelet Pie in the Oven 
Spinach & yoghurt dip 
Herbed yoghurt dip 

Rose baklava recipe - How to make Rose baklava

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The home of Tasty Food Recipes invites you to try Rose baklava recipe. Enjoy my collection of delicious food recipes and learn how to make Rose baklava.

This baklava recipe is inspired by the ancient spice routes.

Ingredients (serves 10)
3 cups (450g) unsalted pistachio kernels
2 tbs caster sugar
2 tsp rosewater (see note)
1 tsp orange blossom water (see note)
375g packet fresh filo pastry (see note)
200g unsalted butter, melted
Halved figs and thick cream, to serve
Rose syrup
2 cups (440g) caster sugar
1/2 tsp rosewater (see note)
1/2 tsp orange blossom water (see note)
1 tsp lemon juice 

Method
Preheat the oven to 180°C and lightly grease a 26cm x 18cm baking pan.

Coarsely grind nuts in a food processor. Transfer three-quarters of the nuts to a bowl, then pulse remaining nuts until fine. Remove 2 tbs finely ground nuts and set aside. Add sugar, rosewater and orange blossom water and pulse until a paste. Mix paste into coarsely ground nuts. Set aside.

Cut the filo pastry sheets in half and trim to 26cm x 18cm rectangles, covering the cut sheets with a damp tea towel.

Layer half the filo in the pan, brushing each layer with butter. Spread the nut filling over the filo, then layer remaining filo sheets on top of the nut filling (reserving 2 sheets), brushing each layer with butter. Sprinkle 1 tbs reserved finely ground nuts on top and cover with the remaining 2 filo sheets. Using a sharp knife, score the pastry in a square pattern. Pour the remaining butter over the pastry. Sprinkle with remaining 1 tbs nuts. Bake for 1 hour or until pastry is just golden.

Meanwhile, for the rose syrup, combine sugar and 1 cup (250ml) water in a pan, stirring to dissolve. Bring to the boil over medium heat and simmer for 15 minutes or until reduced. Remove from heat, then stir in rosewater and orange blossom water. Add lemon juice and stir to combine.

Pour hot syrup over the hot pastry. Cool, then slice and serve with figs and cream.

Notes

Rosewater and orange blossom water are from delis. Fresh filo is from the chilled section in supermarkets.
Source
delicious. - March 2012, Page 49
Recipe by David Prior  

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