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.

Chicken Stew with Beans

Ingredients

 

 

1 tsp paprika
1 tsp cumin
1 tsp dried coriander
1 tsp pepper
salt
½ cup flour
1 chicken (divided into 4 parts)
1 Tbsp olive oil
1 onion, minced
4 garlic cloves, crushed
1 tsp rosemary
2 cups tomato, diced
¼ kilo pumpkins, sliced into cubes
¼ kilo potatoes, cubed
2 cups chicken stock
1 cup white beans, boiled

Method

 

 

• Combine paprika with cumin, coriander, pepper, salt and flour then stir well.
• Coat the chicken pieces with seasoned flour. Be sure to shake to remove excess flour.
• Heat oil in a frying pan then add the chicken, onion, garlic and rosemary.
• Combine the tomato, pumpkins and potatoes to the pan then add the stock.
• Leave to simmer then add beans.
• Cover the pan and place in the oven.
• Serve hot.

Note: You may add white beet or minced spinach about 5 minutes before cooking is complete.

Chicken Tikka

Ingredients

 

 

½ kilo boneless skinless chicken breast
1 cup yogurt
salt and pepper
1 tsp cumin
1 tsp ground coriander
1 Tbsp paprika
4 Tbsps fresh coriander, chopped

Method

• Wash chicken breasts, pat dry then cut evenly into cubes
• Mix together the yogurt, cumin, coriander, salt and pepper
  

For red Tikka, add paprika to the yogurt mix and stir until it turns red in color
  

For green Tikka, add coriander the yogurt mix and stir until it turns green

• Place the chicken in the yogurt mix, cover and refrigerate for 6 hours
• After marinating the chicken, place cubes on wooden skewers making sure the chicken is placed in the middle of the skewers
• Lay the chicken skewers on a baking pan and cook in a 350 degree oven for 30 minutes
• You can also grill the skewers to add grill marks to the chicken

Buttermilk Chicken

Ingredients

• 2 pounds chicken pieces (breasts, legs, and thighs)
• 3 cups buttermilk
• Sea salt and freshly ground black pepper
• 4 eggs, beaten
• 3 cups all-purpose flour
• 4 cups vegetable shortening, for frying

Directions

With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.

Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.

Preheat the oven to 375 degrees F.

Remove the chicken from the buttermilk and season both sides with salt and pepper.

Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.

In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.

Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.

Serve warm immediately, or store in the refrigerator for the next day's picnic.

Buttermilk Baked Chicken

Ingredients

• 2 cups buttermilk
• Juice of 1/2 lemon
• 1 tablespoon hot sauce
• 1/2 yellow onion, sliced
• 5 sprigs fresh thyme
• 3 cloves garlic, smashed
• Kosher salt and freshly ground black pepper
• 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
• 2 cups crushed corn flakes
• 3/4 cup grated Parmesan cheese
• 2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray. 

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. 

Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours. 


Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper. 


Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere. 


Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp. 


Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Garlic Roast Chicken

Ingredients

• 1 (5 to 6-pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 2 heads garlic, cut in 1/2 crosswise
• 1 lemon, halved
• 1/2 large onion, thickly sliced
• 4 carrots cut diagonally into 2-inch chunks
• 2 large potatoes, cut into 6 pieces
• 4 tablespoons butter, melted

Directions

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. 

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. 

Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. 

Remove the chicken to a platter and cover with aluminum foil. 

Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. 

Drizzle some pan juices over the chicken and vegetables.

Oven Fried Chicken

Marinating skinless chicken pieces with lemon, herbs and a bit of skim milk as a tenderizer, really gets the flavor into the chicken. Cornmeal and whole wheat bread crumbs make a crunchy coating with few calories and baking on a rack ensures no soggy bottoms on the chicken.

Ingredients

• 
  
• 1 lemon
• 1/2 cup low-fat milk
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon cayenne pepper
• 2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
• 4 cloves garlic, peeled and smashed
• 2 pounds bone-in skinless chicken legs and thighs
• 2 slices whole wheat bread, (3-ounces)
• 1/4 cup yellow cornmeal
• 2 tablespoons grated Parmesan cheese, optional
• Kosher salt and freshly ground black pepper

Method:

1. Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours. 

2. Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs. 

3. Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray. 

4. Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray. 

5. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.

Fruit and bread custard Pudding

Now this looks so yummy and inviting ! Can't refuse this absolutely ^_^

Ingredients 

1 / 2 cup sugar, make the caramel and pour into baking pan
1 loaf  sandwich bread / fresh
3 / 4 cup sugar (or to taste)
1 tsp vanilla  (just use plain vanilla powder)
2 tablespoons custard powder, corn flour may replace 

500ml fresh milk (can use milk powder )
350ml water
3 eggs

fruits of your choice for decor

How to Make it 

1.   Mix all the ingredients in a bowl
2. Pour into a baking dish that has been given a caramel,
3. Bake with 200′Celcius temperature, or until the top browned,  ( If you do not want by way of baked dough can also be steamed, do not forget to close the pan lined with cling wrap / vapor does not damage the fabric for dough)
4. Remove bread pudding from pan by turning the pudding upside down into dishes. decor with your favorite fruits ^_^
5.  cool then refrigerate after 

Kabsa ( Saudi Arabian bites )

Anywhere you go in Saudi Arabia , Kabsa is found in any saudi's table ^____^

Ingredients

3 cup Julienne onion
6 tablespoon olive oil
1 leg of lamb
2 tablespoon spices of ground Kabsa: cumin, black pepper, cardamom
6 tomato cut into wedges
3 cup tomato juice
2 teaspoon salt
½ cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves
6 cup chicken stock
4 cup basmati rice soaked in water.

Garnish:

½ cup whole blanched almonds sautéed in oil
¼ cup raisins
4 tablespoon chopped parsley

Method

- Heat oil in large pan over medium heat.

- Add ¼ amount of julienne onion; sauté until dark brown in color; remove from heat and set aside.

- Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sautéed. Add the remaining onion, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined.

- Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking. Add the chicken stock and bring to boil.

- Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook.

- When serving, garnish with the remaining sautéed onion and other items as desired.