Thursday, August 25, 2016

Layered Muhallabia with Coconut Milk and Mango Recipe

Layered Muhallabia with Coconut Milk and Mango
Layered Muhallabia with Coconut Milk and Mango

Mai Fouad, founder of “Mai Kitchen” created for us an untraditional recipe for the famous tradition muhallabia dessert. It is an easy and delicious pudding, with mouth watering layers of mango and coconut milk muhallabia. It gives you the chance to introduce fresh fruits to your family!

Preparation Time: 10 minutes approximately
Cooking Time: 20 minutes approximately
Serves: 8 persons

All you need

For Coconut Milk Muhallabia:

2 cups milk prepared from al alali Full Cream Milk Powder
2 cups coconut milk
1/2 cup sugar
4 tbsps al alali Corn Flour
1 tsp al alali Vanilla Powder
1 tbsp water

For Mango Muhallabia:

4 ripened mango
1 tbsp al alali Corn Flour
1 tbsp sugar
1 tsp warm water

For Garnishing:

1/2 cup coconut desiccated
Ground pistachio


Coconut Milk Muhallabia:
  • Add sugar to milk prepared from al alali Full Cream Milk Powder, then heat with coconut milk on low heat. Stir constantly
  • Dissolve al alali Corn Flour in 1 tbsp cold water, then add to milk. Add al alali Vanilla Powder, and cook on low heat while stirring constantly until mixture becomes thick, set aside
  • In serving glasses, pour mixture putting up-to middle of the glass. Refrigerate to cool
Mango Muhallabia:
  • Peel mango and cut it into small pieces, add sugar and mango juice, then mash with a fork
  • Heat mango mixture. Dissolve al alali Corn Flour in 1 tbsp cold water, then add to mango with constant stirring, until mixture becomes thick. Set aside
  • Place mango muhallabia on top of the prepared coconut muhallabia, refrigerate until layers set
  • Roast coconut on low heat for 3 minutes or until golden color, then garnish muhallabia together with pistachio
  • Serve and enjoy!
Source: alalali

Wednesday, August 17, 2016

Saffron Honey Meringue Panna Cotta Recipe

Saffron Honey Meringue Panna Cotta
Saffron Honey Meringue Panna Cotta

Shaikha, founder of “When Shaikha Cooks” blog has created a unique recipe yet delicious one. She used honey with orange blossom flavor together with saffron to offer us a great Emirati panna cotta!

Preparation Time: 20 minutes approximately
Cooking Time: 1 hour & 15 minutes approximately
Serves: 10 persons

All you need

Panna Cotta:
500ml cream
30g al alali Orange Blossom Honey
4 tbsps. sugar
Generous pinch of saffron
4 egg whites

130g sugar
50g al alai Orange Blossom Honey
30ml water
120g egg whites

  • Preheat oven at 125˚C (257˚ F)
  • In a pan over medium heat, warm cream, al alai Orange Blossom Honey, sugar and saffron. Cook until just simmering then remove from heat and set aside
  • Beat egg whites in a mixer and just before they reach soft peaks, slowly start drizzling cream mixture
  • Distribute mixture equally in serving cups, then bake in a water bath in oven for 1 hour and 15 minutes
  • Remove from oven, allow to cool, then chill for 4 hours or overnight in fridge
To prepare the meringue:
  • In a saucepan, add water, al alai Orange Blossom Honey, and caster sugar, don’t mix and allow to cook until boiling
  • Beat egg whites in a mixer until you get soft peaks, then slowly start drizzling sugar mixture while the machine is running. Mix until the bowl has cooled
  • Transfer mixture to a piping bag and pipe in a swirl shape over the panda cotta, blow torch to perfection.
  • Serve and enjoy!
From alalali

Tuesday, August 16, 2016

Eggplant With Lamb, Tomato and Pine Nuts Recipe

Eggplant With Lamb, Tomato and Pine Nuts
Eggplant With Lamb, Tomato and Pine Nuts

With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it’s just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.

Melissa Clark | Yield8 servings Time2 hours


2 large firm eggplants, cut into 1/2-inch slices
4 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, more as needed
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 pound ground lamb or beef (80 percent lean)
½ teaspoon ground cinnamon
Black pepper
½ tablespoon unsalted butter
½ cup pine nuts
1 (28-ounce) can tomato sauce, or 31/2 cups homemade sauce (see recipe)
12 ounces fresh mozzarella, sliced


  1. Heat broiler and line a baking sheet with foil or parchment.
  2. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  3. Adjust the oven to 375 degrees with rack positioned in the center.
  4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  5. In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
  6. Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  7. Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.
Nutritional analysis per serving (8 servings)

478 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 22 grams protein; 76 milligrams cholesterol; 1355 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Featured in: Maureen Abood’s ‘Rose Water & Orange Blossoms’ Takes You To Lebanon.

Saturday, August 6, 2016

Tabbouleh…the real deal!


Time: 25 min
Difficulty: Easy


3 C Chopped Parsley
2 C Vine Ripened Tomatoes (not too ripe), diced
1/4 C Fine Bulghur Wheat
1/4 C Green Onion, white parts
1/8 C Green Onion, green parts
1/2 Tbsp Dried Mint
1/2 Tsp Fine Sea Salt
2 1/2 Tbsp Lemon Juice, freshly squeezed
3-4 Tbsp Extra Virgin Olive Oil

  1. Wash chopped parsley thoroughly and let drain in a fine mesh strainer.
  2. Meanwhile, dice tomaotes and green onions and set aside.
  3. Sprinkle the white parts of the green onion with a pinch of salt and pepper to allow them to release a bit of their juices.
  4. In a large mixing bowl, add parsley, burghul, diced tomatoes, green onions (green & white parts), dried mint, and sea salt.
  5. Add lemon juice and EVOO just before mixing.

Let the flavours settle for 10-15 minutes and serve with pita bread and/or lettuce.

For a nice presentation, transfer to a serving bowl lined with romain lettuce leaves, use romain lettuce leaves to make tabbouleh boats or iceberg lettuce leaves to make tabbouleh cups.

Recipe & Photography by Nissrine @ Harmony à la Carte.

Lebanese Lentil & Chard Soup (Adas bi Hamoud) Recipe

Lebanese Lentil & Chard Soup (Adas bi Hamoud)
Lebanese Lentil & Chard Soup (Adas bi Hamoud)

Servings: 3-4
Time: 35 minutes
Difficulty: Easy

Adas bi hamoud is a traditional Lebanese lentil (adas) soup that is made with chard, potatoes and lots of lemon (hamoud). What you get is a naturally gluten free vegan nutritious, delicious and satisfying meal for lunch or dinner any day of the week.


1/4 C Brown Lentils
3 C Filtered Water
1 Medium Potato
1 Medium Yellow Onion
1 Tsp Sea Salt
1 Tsp Sumac
2 Handfuls Chard, chopped (stems included)
Fresh Ground Pepper, to taste
1 Lemon, juiced
Lemon wedges & Fresh ground pepper, to serve

  1. Add lentils and water to a pot and bring to a boil.
  2. Add diced potato, onion and chopped chard stems (save leaves for later) to the lentils and let it come back to a boil.
  3. Reduce heat to low, add salt and sumac and cover and simmer for 30-35 minutes until potatoes and lentils are well cooked but not mushy.
  4. Remove fron heat and stir in chard leaves and lemon juice and season with fresh ground black pepper. Adjust salt to taste.
  5. Serve hot with extra lemon wedges and fresh ground pepper to taste.
Recipe & Photography by Nissrine @ Harmony à la Carte

Orange Blossom Tahini Cookies Recipe

Orange Blossom Tahini Cookies
Orange Blossom Tahini Cookies

These flourless cookies embody some of the best flavours of the Middle East and are made with whole food unrefined ingredients such as ground almonds, tahini, orange blossom water and pistachios for a cookie that you can feel good about indulging in.


1/2 C Blanched Almonds (80 gr)
3 Tbsp Tahini (I used hulled and roasted here for flavour and the runny consistency)
2 Tbsp Coconut Oil, solid but slightly softened
2 Tbsp Brown Rice Syrup
1/2 Tsp Orange Blossom Water
Crushed pistachio nuts, for topping

  1. Add almonds to a food processor and grind until you have a coarse meal.
  2. Add cold coconut oil and pulse, then add brown rice syrup, tahini and orange blossom water and process until it all comes together to form a paste.
  3. Remove the mixture from the food processor onto a piece of parchment paper and press together into a ball. Roll in plastic wrap and refrigerate 30 – 60 minutes.
  4. Remove from refrigerator and work quickly to form 9 cookie dough balls. Press one side of the cookie dough balls into the crushed pistachio nuts, flattening the cookie slightly into a small disk.
  5. Place cookies on a parchment paper lined cookie sheet, pistachio side up, making sure to leave space between them so they can spread, and bake for about 8-10 minutes, or until the edges turn golden. Be careful not to over bake them as almond meal tends to burn quickly.
  6. Remove from oven and let cool completely. Do not attempt to take them off the tray while they’re still hot as they will fall apart. Once cooled, serve with tea or coffee, or chomp on them alone.
  7. Store any leftovers in an airtight container.
Recipe & Photography by Nissrine @ Harmony à la Carte.

Monday, August 1, 2016

Ossobuco Tagine (Moroccan Style Ossobuco) Recipe

Ossobuco Tagine (Moroccan Style Ossobuco)
Ossobuco Tagine (Moroccan Style Ossobuco)

Prep Time: 10 minutes Cook Time: 3 hours 20 minutes Total Time: 3 hours 30 minutes Servings: 2

A Moroccan take on osso buco. Veal shanks braised in a sweet and savoury tomato sauce with a Moroccan spice blend.


2 veal shanks, with skin
salt and pepper to taste
1/4 cup flour
1 tablespoon olive oil
1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 tablespoon garlic, chopped
1 tablespoon ginger, grated
1 cup white wine
1 cup beef or veal stock
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1/4 cup dried apricots, coarsely chopped
1/4 cup prunes, coarsely chopped
1 tablespoon harissa
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 pinch saffron
2 bay leaves
salt and pepper to taste

  1. Season the veal with salt and pepper and dredge in the flour, shaking off any excess.
  2. Heat the oil in a large oven proof pan over medium-high heat.
  3. Brown the veal on all sides and set aside.
  4. Add the onions, carrots, celery and saute over medium heat until tender, about 10-15 minutes.
  5. Add the garlic and ginger and saute until fragrant, about 1 minute.
  6. Add the wine and deglaze the pan.
  7. Add the stock, tomatoes, tomato paste, apricots, prunes, harissa, paprika, cayenne, cumin, turmeric, cinnamon, saffron, bay leaves, salt and pepper and bring to a boil.
  8. Add the veal, cover, transfer to a preheated 350F/180C oven and braise until the veal is fall off the bone tender, about 2-3 hours. Check the pot every once in a while and if the liquid drops below half way up the veal, add some more stock.
Source: closetcooking


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