Sunday, May 1, 2016

Filo Dessert with Cream Recipe

Filo Dessert with Cream
Filo Dessert with Cream

Serve these sweet filo rolls with thick home-made cream for a delicious midweek dessert!

Preparation Time: 60 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 6-10 persons

All you need

For the cream:
4 tbsps. al alali Corn Starch
4 1/2 cups cold milk prepared of al alali Full Cream Milk Powder
1 tsp. rose water

For the phyllo pastry:
4 cups milk prepared of al alali Full Cream Milk Powder
12 sheets Phyllo pastry
Vegetable oil for frying
al alali Arabic Dessert Syrup Cardamom flavor
Finely ground pistachio for garnish
roses jam for garnish

Directions

For the Cream:
  1. Dissolve al alali Corn Flour in one cup of al alali Full Cream Milk
  2. In a saucepan, heat the remaining quantity of milk prepared from al alali Full Cream Milk over medium heat, add rose water
  3. Add flour mixture to the hot milk, stirring continuously until thick. Set aside
  4. Pour the mixture in a rectangle plate, cover plastic foil, refrigerate for 2 hours
  5. Remove the cold cream from the fridge, cut into small squares sized (5 cm)
For the Phyllo dough:
  1. Place the milk prepared of al alali Full Cream Milk Powder in a deep tray
  2. Dip the phyllo sheets in the milk until completely covered, remove and fill with cream slices. Fold and roll the sheet to form an envelope shape. Place in a baking tray. Set aside for 2 minutes to completely absorbed the milk
  3. Press by hand to get rid of the extra milk before frying
  4. In a frying pan, heat oil over medium heat, fry both sides until golden brown
  5. Place the fried pieces on a paper sheet to remove the extra oil. Set aside
  6. Pour al alali Cardamom Arabic Dessert Syrup, garnish with ground pistachio and rose jam
  7. Serve and enjoy!
Source: alalali

Kunafa With Cream - Othamnliya Recipe

Kunafa With Cream - Othamnliya
Kunafa With Cream - Othamnliya

Kunafa is an Arabic dish, prepared for the month of Ramadan. Try our recipe for a tremendous taste of Kunafa With Cream "Othamnliya"!

Preparation Time: 40-60 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 8 persons

All you need

4 cup fresh cream (cooking cream)
6 tbsps. al alali Corn Starch
2 tbsps. al alali Icing Sugar
1 tbsp. rose water

For sugar syrup:
2 1/4 cup al alali Arabic Dessert Syrup
Orange Blossom flavor

For kunafa - othmanliya:
1/2 kg packed kunafa
250 g butter, melted
Ground pistachio for garnish

Directions

The cream
  • Put fresh cream in a saucepan and boil until simmer. Add al alali Icing Sugar, stir continuously until mixture becomes thick, set aside, add rose water and stir, then leave aside
The kunafa:
  • Preheat oven at 190°C (375°F)
  • In a large bowl gently loosen kunafa dough, mix very well with melted butter
  • In a baking pan, grease the sides and bottom with butter
  • Take half of the dough mixed with butter and place in pan. Using both hands, press down the dough until the bottom of the pan is fully covered
  • Pour the cream mixture and spread over evenly, cover with the remaining half of the dough using both hands
  • Bake for 30- 35 minutes, or until the kunafa surface is golden color from both sides. Set aside
  • Pour al alali Arabic Dessert Syrup Orange Blossom Flavor on top evenly
  • Set aside for 10 minutes to cool, garnish with Ground pistachio
  • Serve and enjoy!
Source: alalali

Saturday, April 30, 2016

Arabian Cheese Sambousek Recipe

Arabian Cheese Sambousek
Arabian Cheese Sambousek

If you are craving a delicious, cheesy Arabian delicacy, here is the perfect appetizer for you. Serve at the start of a meal, or serve it as a tea time snack, take your pick!

Preparation Time: 15 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 8-10 persons

All you need

3 cups flour
Oil for frying
2 grated onions
453 grams of ground feta cheese
1 1/2 cups oil
1 tsp of alali Ground Black Pepper
1 tsp cumin
1 tsp bread spices (yeast, fennel, and poppy seed)
Water

Directions
  • In a deep bowl, add flour, bread spices and some oil; mix gently with your fingers
  • Add water and salt to taste, mix until the dough is binding
  • Divide the dough into small pieces, place them on a tray, set aside in a warm place for 1 hour
  • In a frying pan, add onion, oil, salt, cumin, alali Ground Black Pepper and ground feta cheese, cook over low heat. Set aside
  • Roll each piece of dough in circular form of about 1/16 inch thickness. Place one tablespoon of the mixture in the centre of each dough, seal by twisting the edges
  • In a saucepan, heat the oil, deep fry the Sambousek
  • Serve hot and enjoy!
Source: alalali

How to make Musakhan

Musakhan
Musakhan

Marinated chicken and pine nuts give you a wonderful dish called Musakhan from the Palestinian cuisine. Try our recipe and add life dinner with its rich flavours!

Preparation Time: 15 minutes approximately
Cooking Time: 60 minutes approximately
Serves: 4 persons

All you need

1 chicken, quartered
1 large red onion, peeled and thinly sliced
2 tbsps. olive oil
1 cup chicken stock prepared from al alali Chicken Stock
226 g Arabic bread or 226 grams of pita bread,
1/4 cup pineseeds, toasted (optional)

Directions
  • Preheat the oven to or 200oC (400oF)
  • Mix all marinade ingredients and set aside
  • Marinade chicken pieces. Keep 2 tsps of the marinade mix aside
  • In a large pan, sauté onions with 1 1/2 tbsp of the olive oil, 1/4 cup of chicken stock, al alali ground cinnamon and the remaining marinade for 20 minutes
  • Lightly brush a large oven tray with the remaining oil. Place the bread on the tray. Add the remaining of the chicken stock over the bread
  • Add the onions on top of the bread, followed by the chicken pieces, sprinkle sumac
  • Bake uncovered for 20 minutes uncovered, until tender and the skin is crispy brown. Garnish with pineseeds
  • Serve hot and enjoy!

Thursday, April 21, 2016

Lamb and Sausage Tagine Recipe

Lamb and Sausage Tagine
Lamb and Sausage Tagine

If you see yourself as a meat lover, then you won’t find better than preparing lamb and sausage with oats. Gather your family and friends to enjoy this delicious tagine!

Preparation Time: 30 minutes approximately
Cooking Time: 50 minutes approximately
Serves: 7-9 persons

All you need

1 kg lamb shanks boneless
1/2 Kg fresh sausages
1/2 cup al alali White Oats
1 tbsp. extra virgin olive oil
1 tbsp. butter
3 cups celery sliced
2 cups onions sliced
1 cup carrots sliced
1 can al alali Whole Mushrooms drained
1/2 cup al alali Pizza Sauce Traditional Recipe
3 tomatoes finely chopped
2 tbsps. al alali Tomato Paste
1 tbsp. al alali Natural White Vinegar
1 cube al alali Chicken Stock
2 cups meat broth
1 tsp. al alali Oregano
1 tsp. al alali Ground Cinnamon
1 tsp. al alali Ground White Pepper

Directions

  1. Mix al alali White Oats with spices, cover the meat with oat mix
  2. In a pan, heat the oil, fry sausages on low heat until golden color
  3. Place the meat and sausages in a medium pot
  4. Add celery, onions, carrots, garlic, al alali Whole Mushrooms, al alali Pizza Sauce and al alali Chicken Stock
  5. Dissolve al alali Tomato Paste in the broth, add al alali Natural White Vinegar, al alali Oregano, and add to the pot
  6. Cook until boil, place content in a clay pot, and bake for 1 hour or until meat is cooked
  7. Serve with toasted bread and enjoy!
Source: alalali

Saturday, April 16, 2016

"Znoud El Sett" Crunchy Phyllo with Cream Dessert Recipe

"Znoud El Sett" Crunchy Phyllo with Cream Dessert
"Znoud El Sett" Crunchy Phyllo with Cream Dessert

Those are phyllo rolls that are filled with ashta cream then fried and sweetened with sugar syrup. They are best eaten right out of the fryer when they are still crunchy and delicious!

Preparation Time: 20 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 10 - 12 persons

All you need

1 pack phyllo pastry
3 cup fresh cream
al alali Arabic Dessert Syrup Orange Blossom Flavor
grounded pistachio for garnishing
Vegetable oil for frying

Directions
  1. Leave phyllo pastry outside the refrigerator until defrost, cut the sheets to strips of 10cm then cut to 5cm
  2. Place the sheets across each other to form "plus" shape. Fill it with 1 tsp. of fresh cream, close from both sides and roll to form a finger shape
  3. Repeat the same for rest of the phyllo sheets until all the cream is used
  4. In deep frying pan, heat the cooking oil and fry the filled phyllo until golden brown
  5. Place the fried phyllo on a paper sheet to get rid of the extra oil
  6. Place in a large platter and serve with al alali Arabic Dessert Syrup Orange Blossom Flavor
  7. Serve and enjoy!
Source: alalali

Mamoul With Walnuts Recipe

Mamoul With Walnuts
Mamoul With Walnuts

Mamoul is a Levant dessert served especially in Eid. They are semolina-based cookies that are stuffed with a mixture of crushed walnuts, then shaped and decorated either by hand or using a special wooden mold. Try it and you will love it!

Preparation Time: 2 hours approximately
Cooking Time: 20 minutes approximately
Serves: 10 - 12 persons

All you need

For the dough
4 cups semolina
1 cup fine semolina
400 g butter and ghee mixed at room temperature
1/2 tsp. al alali Instant Yeast
1/2 tsp. mahlab powder
rose water
orange blossom water

Walnut filling:
2 cups ground walnuts
1/4 cup sugar
1 tsp. al alali Ground Cinnamon

Directions
  1. In a bowl, mix and rub with hands semolina, fine semolina, mahlab, and al alali Instant Yeast with butter and ghee. Cover with a kitchen cloth. Set aside overnight to absorb the butter
  2. Wet your hands with 1/4 rose water and 1/4 orange blossom water and start mixing the flour and butter mixture until soft dough
  3. Cover the dough. Set aside to rest for 2 hours. Before starting, if the dough is dry add rose water and mix again until you have non sticky dough easy to shape
  4. To prepare the stuffing: mix all the ingredients together
  5. Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole. Fill with 1 to 2 tsp. of the stuffing, close the dough and roll into a ball
  6. Place the ball into the mamoul mold to take the shape of the mold. Flip the mold and tap it on the table, the mamoul will fall out
  7. Place the mamoul in an oven tray and bake at high temperature 190°C - 200°C (375° - 390°F) for about 15 to 20 minutes or until the edges golden brown. Set aside to cool
  8. Sprinkle with al alali Icing Sugar
  9. Serve and enjoy!
Source: alalali

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