French Crepe with Chicken Shawerma fillings ♥

Ingredients:

For Chicken Shawerma- my touch ^_^


1 pound skinless, boneless chicken breast, cut into strips
2 tablespoon curry powder
2 tablespoons extravirgin olive oil or corn oil
3 tablespoon soya sauce
1 tablespoon red pepper powder
3 garlic cloves, minced
1 tablespoon ginger powder
1 tablespoon mustard paste
1 tablespoon ketchup
1 big tomato sliced into squares
2 medium bell pepper cut into squares
1 big onion cut into squares
1 pack of Mozzarella

Method:

Saute garlic with onion in a medium fire , add tomatoes and chicken and all the remaining ingredients except for mozzarella. Toss them altogether then leave them for a few minutes until the sauce is almost absorb. throw the bell pepper into the mixture .keep mixing until the sauce looks sticky. trurn off the fire and set aside. meanwhile prepare your crepe and mayonnaise sauce.

For crepe:

2 eggs
3 cups flour
2 cups milk
pinch of salt and black pepper
2Tablespoon corn oil

Wisk the eggs first then add flour and milk one at a time to obtain a smooth consistency. add the salt, pepper and corn oil stirring slowly. Then prepare the pan and heat at your highest degree for 3 minutes. then lower the flame and spray your pan with oil or oil the pan all over with a soft cloth . Place 2-3 scoops of your mixture then slowly move your pan counterclockwise until you obtain the white circle pie^_^. after 2-3 minutes turn the other side and after 1 minute remove and pour the second batch. you will form from 14-16 crepe sheets.

For the mayonnaise sauce:

2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon mustard paste

here's how we do the crepe, spread one sheet in a pan where we made the crepe sheet. place 2-3 tablespoons of the shawerma on the left side of the sheet. add 1 teaspoon of the mayonnaise sauce. sprinkle mozzarella cheese all over. fold into two, then fold again the right side to the left. turn on the fire to a slow degree of heat for 5 minutes and then turn them slowly with your spatula to the other side for another 3 minutes. and Bingo ! u have your first crepe ^_^.Bon Appeti ♥

My Oven Chicken with Potatoes 【ツ】

 

Ingredients:

3 tablespoons of Olive oil or any cooking oil available
1 whole chicken
1 kilo potatoes
2 big onions sliced + 1 medium for the fillings
3 garlic grinded with 1 tablespoon of ginger
2 big tomatoes sliced + 1 medium for the fillings
salt and pepper
1 Tablespoon mustard paste
1 tablespoon ketchup
1 tablespoon soya sauce
1 tablespoon oregano
1 tablespoon mix spices
3 cups water


Method :

Wash the chicken good. In a small bowl slice into cubes 1 medium onion, 1 tomato . gently squeeze them , then add mustard, ginger-garlic paste, soya sauce,oregano ketchup and mix spices then mix them altogether. You have to lift the skin of the chicken from its stomach gently so u can insert this filling mixtures underneath to give a more good taste to the chicken meat. Rub the chicken with this mixtures all over the outside body and the rest insert them under the skin and inside the chicken.

Then prepare 26 cm pan, add the oil, then spread the sliced onion, then tomatoes, then the sliced potatoes. Place the chicken over the slice onion,potatoes and tomatoes. add water to the pan and your ready to oven them :) at your oven's highest degree ^_^

After 30 minutes the upper side of the chicken is almost red brown in color, turn it upside down and wait for another 30 minutes . if the water is drying add another cup of water.if u want the chicken to look shinier more brush them with a little oil or butter.
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*: (=’ :’) :*
•.. (,(”)(”)¤°.¸¸.•´¯`»Bon Appeti !

Oven Fried Shrimp

Our Oven Fried Shrimp is sure to become a family favorite, too! We start with tender, meaty jumbo shrimp then we dip them in a golden crispy batter. All you do is fry and serve! It doesn't get much easier than that. Pair them with french fries and coleslaw for a delicious meal✿◕‿◕✿.


Ingredients:

1/2 pound shrimp, shelled & deveined
1/4 cup flour
Salt and Black pepper
1 Tsp chili powder
1 Tsp garlic powder
1 Tsp coriander powder
1 Tsp ginger powder
1 egg + 1 tablespoon water, beaten
1/2 bag of bread crumbs
enough oil to cover the bottom of pan


Directions :

Here's how i did it. Mix all the dry ingredients together. Dredge all the shrimp in the flour mixture. Wet the shrimp in the egg-water. Roll the shrimp, coating evenly, in the bread crumbs. Set aside on large plate. Repeat.

Using a fry pan or cast iron skillet, cover the bottom of the pan with oil. Heat over medium-high heat. Cook shrimp on each side until crust in golden brown, up to a minute on each side. It doesn't take long at all to cook the shrimp, so don't walk away from the pan.

Serve with roasted oven fries & onions and YOU'RE READY TO CHOW DOWN!
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║ (●) ♫
╚═══╝♪♪Tweet,Tweet....Bon Appeti!❀◕‿◕❀

Egyptian Lentil Soup

 

A yummy soup that uses my favorite lentil. We call it in egypt " Shorbat Ads" ✿◕‿◕✿.

Ingredients:


5 cups vegetable broth or 5 cups water
1 cup dried red lentils
2 cups chopped onions
8 garlic cloves, peeled and left whole
1 tablespoon canola oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/3 cup chopped fresh cilantro(optional)
3 tablespoons fresh lemon juice
salt and pepper


Directions:


Add the first 5 ingredients to a large pot; cover and bring to a boil.

Lower the heat and simmer 15-20 minutes or until the lentils are tender.

Take pot from stove burner and set aside.

In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.

Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).

Set spice mixture aside for 1 minute to cool.

Stir spice mixture into the lentil mixture; add cilantro, stir to combine.

You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).

Add in lemon juice; stir to combine.

Rewarm soup in soup pot; season if needed with salt/pepper.


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║███║ ♫
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╚═══╝♪♪Tweet,Tweet ......Bon Appeti ! ✾◕‿◕✾

Chicken Saute with Macaroni

Ingredients:

For macaroni:

1 pack of macaroni

2 Tbsp butter

2 Tbsp vegetable oil

1 1/2 tomato juice

1 1/2 liter of water

salt and pepper

For Chicken saute:

1 wholechicken (Cut into 2 halves)

2 Tbsp butter

2 Tbsp oil

1 medium onion

3 medium tomatoes

2 medium red and green bellpepper

2 bay leaf

2 Tbsp soya sauce

1 tsp black pepper

1 tsp red pepper

2 cups water

Boil the macaroni first and when it's cooked drain and throw the water. meanwhile,in a deep pan heat the butter with oil . add the tomato juice. bring to boil until you reach the pasty consistency.

Lower the flame and add the macaroni. Add salt and pepper to taste and mix them all together . simmer  for 7 minutes. and set aside.

In another deep pan, saute onion, tomatoes and peppers  for a few seconds. Add the chicken

and the other remaining ingredients and cover. Leave to cook checking each and everytime for the sauce. before it dries turn the chicken upside down and simmer for another 5 minutes.

Transfer the macaroni in a serving plate topped with the saute chicken.

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(¸.•´ (¸.•` ¤ Bon Appeti ✿◕‿◕✿ !!!

 

 

 

 

Egyptian Baklava or baqlawa

Baklava

"Baklava is a dessert of Turkish origin, dating from the fifteenth century, today popular also in Greece and throughout the Middle East specially  here in Egypt ^_____^  Layered with nuts and drenched in sugar syrup or honey, it is the best known of all the phyllo pastries.

Ingredients:

• 1 to 1.5 lbs UNSALTED Butter
• 2 Package Filo(Phyllo) dough
• 1 lb package of walnuts (may substitute pecans, macadamias or pistachios)
• 3-4 capfuls of  honey
• 1 and ¼ cups of sugar (separately 1 cup and ¼ cup)
• ½ cup water
• 1-2 tbsp lemon juice

Directions:

1. Let Phyllo dough thaw

2.  Butter (not hard but liquified).

3. By hand or in a food processor – grind the walnuts to your desired consistency.

4. Mix a quarter cup of sugar and 2 tbsp of honey  into the nut mixture and set aside.

5. Place paper towels on the table, roll open one package Phillo dough so it is laying flat, leaving second one sealed until ready to use.

6. Use the brush to butter the bottom of the 9 x 13 pan. Peel one sheet of dough off the top of the pile very slowly so it does not tear. Place on the bottom of the pan so it lies as flat as possible with the least amount of wrinkles.

7. Butter the top of this sheet. Peel a second piece, place on top of first sheet and butter top. Repeat this process until the whole first roll of dough is used.

*Please note if the dough is too dry it will crumble easily and if it is too moist it may be difficult to separate the layers. An extra person to separate the layers helps it go along quicker.

If it is too dry lay a moist paper towel over the top for a few minutes.

If it is too moist let it sit for a few minutes or flip it over and use layers that were on the bottom.

8. Spoon the nut mixture over the top and even out.

9. Open the second package of dough and layer the same as first package.

*Please note: the first few sheets will be a little more challenging to do as they move around, have patience it will get better.

10. DO NOT butter the top of the last layer.

11. Using a large sharp knife cut the product all the way thru to the bottom into approximately 2” diamonds or squares.

12. Butter top layer AFTER cutting is completed.

13. Bake @ 350° for approximately 1 hr until top layer of dough lifts and browns (should be a golden nutty brown color). Top layers should be light and flakey. Baking time may vary with ovens. meanwhile prepare the syrupwhile the Baklava is still in the oven.

Syrup:

While baklava is baking, in a small sauce pan, combine together:

1 cup of sugar

½ cup water

Lemon juice of half a lemon plus the lemon zest

2  tbs of honey

Bring to a boil. Boil until sugar is completely dissolved and becomes clear (water like – you shouldn’t seen any grains of sugar floating). Let it cool to lukewarm. Once the baked Baklava is cooled to lukewarm, pour the syrup evenly over the top.

Gulf Abaya Collections 2011

These are Abayas commonly used by the gulf areas arab women . So elegant , cool and flushy !  C'mon let's explore them !

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.

Cinnamon Rolls

Ingredients

 

 

Dough:

1 Cup warm water (105 to 115°F.)
2 envelopes active dry yeast
1 teaspoon plus 2/3 Cup of sugar
1 Cup milk, heated to lukewarm
2/3 Cup butter, softened
2 large eggs, lightly beaten
2 teaspoon salt
7 to 8 Cups all-purpose flour, or more as needed
 

Filling:

1 Cup butter, melted
1 3/4 Cup sugar
3 Tablespoon ground cinnamon
1 1/2 Cup chopped walnuts, optional
1 1/2 Cup raisins, optional

Glaze (optional):

2/3 Cup butter, melted
4 Cups confectioners' sugar
2 teaspoon pure vanilla extract
1/4 to 1/2 Cup hot water 

Method

To make dough:

Combine warm water, yeast and 1 teaspoon sugar in cup. Stir. Set aside. In large bowl, combine milk, remaining 2/3 cups sugar, 2/3 cup butter, eggs and salt. Mix well then add the yeast mixture. Gradually combine 3 1/2 cups flour and mix until smooth. Stir in enough remaining flour until the dough is slightly stiff. (Note: it will be sticky) Turn out onto well-floured surface. Knead for 5 to 10 minutes, adding just enough flour to keep dough from sticking.

Let dough rise:
Place dough in a well-greased glass or plastic bowl. Cover and let rise in a warm place, free from drafts for 1 to 1 1/2 hours, or until doubled in volume. Punch down the dough then let rest for 5 minutes. Roll out onto lightly floured surface into a 15 x 20-inch rectangle.

 

For the filling: 

Spread 1/2 cup of the melted butter on dough. In small bowl, combine 1 1/2 cups sugar and cinnamon. Sprinkle over dough. Sprinkle with walnuts and raisins. Roll up, jellyroll style. Pinch edges to seal. Cut into 12 or 18 slices.

Let buns rise:
If making 12 buns, use remaining 1/2 cup butter to coat bottoms of 13 x 9-inch baking pan and 8-inch square baking pan. If making 18 buns, use two 13 x 9-inch pans. Sprinkle pans with remaining 1/4 cup sugar. Place slices close together in pans. (Note: At this point, you can cover and refrigerate overnight; bring back to room temperature before baking.) Cover. Let rise in warm place for 45 minutes, or until dough is doubled in volume.
 

Bake buns: 

Preheat oven to 350°F. Bake for 25 to 30 minutes, or until buns are nicely browned. Let cool slightly before glazing.

To make the glaze: 

In a medium bowl, combine melted butter, confectioners' sugar and vanilla. Add hot water, 1 Tablespoon at a time, until you have spreadable glaze. Spread over buns and serve. (Otherwise, sprinkle buns with confectioners' sugar.)

Cherry Pie

Ingredients

 

For the crust

1½ cup butter
1 cup sugar
5 eggs
2 cups flour
1 teaspoon baking powder
¼ teaspoon vanilla
⅓ cup milk

For the filling

2 cups cherry (fresh or frozen) pitted
½ cup sugar
1 cup milk
2 tablespoon corn starch
½ cup water

Method

 

 

For the filling

- In a sauce pan combine the cherries with sugar and milk on a medium heat until it comes to a boil.
- Reduce the heat and leave to cook for about 10 minutes.
- Dissolve the starch in water and add it to the cherries mixture with continuous stirring until thickened.
- Set aside to cool.

For the crust/dough

- Preheat the oven to 180 °C.
- Whisk the butter and sugar using an electric mixer until creamy.
- Add eggs, continue whisking.
- Combine the flour, baking powder and vanilla, then gradually add it to the batter while kneading.
- Gradually add milk, and continue kneading until having soft elastic dough.
- Roll out half of the dough, line a pie pan.
- Fill with filling.
- Roll out the other half of the dough; cover the filling and cut slits and seal.
- Bake for 45 minutes or until doneness.
- Set aside to cool then cut and serve.

Stuffed Bread

Ingredients

 

3 eggs
2/3 cup sugar
2 cups flour
1 teaspoon spices
¾ teaspoon salt
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon cinnamon
¾ tablespoon lemon juice

The filling:-

2 tablespoon walnut
2 tablespoon shredded carrots
2 tablespoon shredded zucchini
2 tablespoon precooked apple (tiny pieces)
2 tablespoon feta cheese+ 1 teaspoon thyme
½ teaspoon rosemary
2 tablespoon dates (pieces)
2 tablespoon raisin (soaked in water) and drained 

Method

 

 

- Preheat the oven to 180 C.
- Using electric mixer beat the eggs and the sugar for 3 minutes.
- Mix the flour with the spices, salt, baking powder, baking soda, cinnamon and lemon juice.
- Gradually add the flour mixture to the egg batter with frequent beating until having a soft , elastic dough.
- Divide the dough into portions (mix each with the favored filling), either with walnuts or carrots and zucchini mixture, or apples, or feta cheese with thyme, or herbs, or dates or raisins.
- Fill the greased muffin cups with the dough to 2/3 of its volume.
- Bake for 15 minutes or until done.

Stuffed bread cups

Ingredients

 

 

11/2 cups flour
11/2 cups whole flour
1 teaspoon salt
1 tablespoon active dry yeast
1 tablespoon honey
1 tablespoon butter
11/2 cups warm water

For the stuffing:-

Chocolate chips (for cooking)
½ cup pistachio
½ cup shedder cheese cubes
½ cup akawi cheese
½ cups fried chicken breasts in cubes
Black seed, sesame, oats, pumpkin seeds (for garnishing)

Method

 

 

- Combine the flour, salt, yeast, honey and butter.
- Gradually add water, knead to have homogenous soft dough.
- Cover the dough and let rise for 30 minutes or until double in size.
- Divide the dough to equal balls.
- Fill the balls with different stuffing and seal well.
- Put the bread balls in a muffin cups, spray the bread with water and garnish the top with black seeds, sesame. Oats or pumpkin seeds.
- Let rise again for 35 minutes or until doubled in size.
- Preheat oven to 200 C.
- Bake for 15 minutes or until golden brown.
- Serve hot with tea, coffee, or as desired.

Stuffed Bread with Sausage and vegetables

Ingredients

 

 

For the dough
1 Tbs yeast
1 tsp sugar
1 ½ Cup Warm water
3 Cup Flour
1 tsp salt
1 Tbs oil
For filling
½ Kilo beef sausage
1 Onion, sliced
1 Cup bell pepper (green, yellow, and red), sliced
Salt and pepper
1 Cup mozzarella cheese, grated
Oats for decoration

Method

 

 

- Dissolve yeast and sugar in warm water, leave for 10 minutes or until foamy.
- Combine flour and salt in an electric mixer on low speed.
- Add oil and yeast mixture while constantly mixing for 5 minutes or until soft dough is formed.
- Shape the dough into a ball, place in a greased bowl, cover and let rise for 45 minutes.
- For filling, fry sausage in a skillet over a medium heat, add onion and pepper and stir for 5 minutes, season with salt, pepper, set aside to cool.
- Divide dough into equal parts; roll on a lightly floured surface and cut into rectangles.
- Fill sausage on one side of the edges, top with mozzarella then roll dough into cylinder
(Seal sides of the dough while rolling). Repeat with remaining quantity.
- Place in a baking tray (sealed side on bottom), spray with water then sprinkle oats.
- Cover and keep in a warm place to rise for another half an hour.
- Preheat oven to 180°C.
- Bake for 30 to 35 minutes according to bread size, cool and slice before Serving.

Chicken Tajin

Ingredients

 

 

1          whole chicken, approximately 3½ to 5 lbs.

2          medium onions, diced

4          cloves of garlic, minced

1/2       Cup chopped Cilantro

1/2       Cup chopped parsley

1/2       tea spoon grated fresh ginger

1/2       tea spoon turmeric

2          Table spoon olive oil

1          Cup water

2          pickled lemons

1/2       Cup olives, not pitted 

Method

-   Rinse Chicken inside and out; rub with salt. Rinse well again and pat dry.

-   Heat olive oil in a heavy pot over a medium-high heat.

-   Mix together, onion, garlic, spices, parsley, cilantro, salt and pepper to taste.

-   Rub the chicken with ½ of the mixture and carefully place in the heated pot; turning until the chicken is golden brown. Add water and cover.

-   Reduce heat and simmer for one hour or until cooked.

-   Chop one pickled lemon and combine with the remaining onion and spice mixture and add the mixture to the pot.

-   Rinse and drain the olives and add to the chicken. Continue to heat uncovered for an additional 15 minutes.

-   Remove the chicken. Set aside in a warm place.

-   Continue to heat the remaining liquid until it is reduced.

-   Cut the remaining pickled lemon into strips.

-   Place chicken on a serving dish, garnish with the sauce, olives and pickled lemon strips

Stuffed Turkey

Ingredients

For the filling:

½ Cup corn oil
½ Cup ghee
4 Cinnamon sticks
2 Tbs fennel seeds
1 Lime, sliced
1 Cup pine nuts
2 Cups cranberries (soaked in warm water) or raisins
2 Tbs lemon juice
1 Cup water (or orange juice)
2 Cups coconut, grated
2 Cups grated coconut
2 Cups fresh mint leaves, chopped
3 Cups pre-cooked basmati rice

For the turkey:

1 Whole turkey (5 - 6 Kilos)
2 Yogurts
2 Tbs Masala spices:
(Cinnamon, Cloves, Cumin/coriander, Cardamon, Nutmeg)
1 Tbs fresh ginger, chopped
2 Tbs red pepper powder
1 tsp crushed chili
3 Tbs corn oil
1 Onion, diced
¼ Cup Celery, diced
¼ Cup of carrots, diced
4 Garlic cloves
1 Tbs butter

Method

For the filling:

- Heat oil and butter in a saucepan over medium heat, then add the cinnamon, fennel, slices of lime and the pine nuts, stir.
- Add Cranberries, lemon juice, water (or orange juice), then stir in grated coconut.
- Reduce heat, leave the mixture for 10 minutes, then add fresh mint and stir for 1 minute.
- Finally, add the pre-cooked rice while stirring well, season the filling with salt and pepper, leave aside to cool (tip: do not overcook so the color of the mint won’t be dark)

For the Turkey:

- Wash the turkey thoroughly, dissolve 1 ½ cup of salt in enough water to cover the turkey for 2 hours, then rinse and dry.
- Blend yogurt with the Masala spices, red pepper, chili and oil until the mixture is well combined.
- Lift up the skin of the turkey from the neck side so that half of the mixture is between the skin and the meat.
- Season the inside of the turkey with 1/4 of the mixture.
- Stuff the turkey with the cooled rice mixture and tie the legs so the filling remains inside.
- Spread onion, celery, carrots and garlic in a roasting pan, put the turkey on top of the vegetables.
- Brush the turkey with butter; add a little amount of water on one side of the pan.
- Bake in preheated oven (180 degrees) or according to weight (40 minutes for each kilo)
- Brush turkey with dripping from time to time; cover with aluminum foil for the first half of the cooking time.
- Remove turkey from pan; cool for 10 minutes.
- Serve it with the stuffed rice.