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 !