Thursday, June 23, 2016

Oat tart with bechamel and apricot jam and dates recipe

Oat tart with bechamel and apricot jam and dates
Oat tart with bechamel and apricot jam and dates

Preparation: 25 minutes approximately
Cooking: 40 minutes approximately
Serves: 6

Cuisine: Arabian Gulf

All you need

2 1/2 tbsps al alali White Oats
250g flour – strained
200g butter
100g al alali Icing Sugar
1/2 tsp al alali Baking Powder
1 egg
al alali Vanilla Powder to taste
1 tbsp yogurt
1 tsp al alali Ground Cinnamon
Pinch of salt

For sweet béchamel:
4 tbsps flour
1 liter of milk prepared from al alali Full Cream Milk Powder
2 tbsps cream
1/2 cup honey
al alali Icing Sugar to taste
1/4 tsp ground cardamom
1 cube cream cheese (optional)
al alali Vanilla Powder to taste

Stuffing
3 tablespoons al alali Apricot Jam
Dried Apricots
Pitted dates
1 tbsp al alali Multiflora Honey

Directions

  • Preheat oven to 200°C (400°F)
  • In a deep bowl, add flour and al alali White Oats, mix with butter by hand until the mixture have grainy texture. Add salt, al alali Baking Powder and al alali Icing Sugar, mix again, add egg, al alali Vanilla Powder and al alali Ground Cinnamon, mix well, then add yogurt
  • Knead mixture on a floured surface, then place dough in fridge for 15 minutes to cool
  • For the sweet béchamel: heat milk prepared from al alali full Cream Milk Powder, Mix with an electric mixer with the remaining béchamel ingredients, boil and stir constantly until thickens, set aside
  • Spread dough on floured surface, then place on a tray, make small holes in dough in order not rise during baking. Bake in oven for 15 minutes to cook , set aside
  • Spread al alali Apricot Jam, pour béchamel sweetened with honey, garnish with dates and dried apricots, bake in oven again for 10 minutes until the surface browns
  • When serving, grease surface with al alali Pure Honey to give a glossy surface and scrumptious taste
  • Serve with Arabic coffee and enjoy!
Source: alalali

Dumpling with Cheese and Dates Molasses Recipe

Dumpling with Cheese and Dates Molasses
Dumpling with Cheese and Dates Molasses

Preparation: 45 minutes approximately
Cooking: 25 minutes approximately
Serves: 10

Cuisine: Arabian Gulf

All you need


1 box al alali Dumpling Mix

10 pieces cream cheese squares – cut into small cubes

1 cup dates molasses

Sesame for decoration

Frying Oil

Directions

  • Prepare al alali Dumpling Mix according to the instructions mentioned on the box. Add 2 cups warm water, stir constantly (it’s preferred to reduce water from 2 1/2 cups in order to shape the dough easily and add the cheese inside). Cover dough with a cloth. Leave for 45 minutes to ferment
  • Heat frying oil over medium heat
  • Shape the dumpling by using 2 teaspoons, put small part of dough on one spoon, and a piece of cheese on the other, mix both gently to form a ball. Add ball to the hot oil. Repeat this process with remaining dough
  • Fry dumplings for 3 minutes until it becomes golden color, then drain oil
  • Garnish with dates molasses and sesame. Serve and enjoy!
Source: alalali

Quinoa Vine Leaves with Lamb Chops Recipe

Quinoa Vine Leaves with Lamb Chops
Quinoa Vine Leaves with Lamb Chops

Preparation: 50 minutes approximately
Cooking: 1 hour & 45 minutes approximately
Serves: 4

Cuisine: Arabian Levant

All you need

300g lamb chops

1 tsp corn oil

1 tsp salt

1/2 tbsp al alali Ground Allspice – for lamb chops

5 cups water

3 cardamom pods, 2 bay leaves, 1 cinnamon stick

1 1/2 cup white quinoa

300g ground beef

1 tsp al alali Extra Virgin Olive Oil

2 tsps salt

2 tsps al alali Ground Allspice

1/2 tsp al alali Ground Cinnamon

2/3 jar al al ali Vine Leaves

4 cups lamb broth

3/4 cup lemon juice

Salt to taste

Plain yogurt

Directions

  • Heat corn oil in a skillet on medium-high heat. Brown lamb chops for 4 minutes on each side and season with salt and al alali Allspice. Add 5 cups water, cardamom, bay leaves, and cinnamon stick. Bring to a boil. Simmer on medium heat for 20 minutes
  • In the meantime, gently rinse vine leaves under running water. Allow to drain
  • In a separate bowl, hand mix quinoa, ground beef, al alali Extra Virgin Olive Oil, salt, al alali Allspice and al alali Ground Cinnamon
  • Place vine leaf, vein side up, on a flat surface. 2 corners of the vine leaf should be facing you. Place about 1/2 - 3/4 tbsp quinoa stuffing towards the bottom center of the leaf. Wrap and roll the vine leaf. Repeat for all vine leaves
  • Strain broth from lamb chops. Arrange lamb chops on the bottom of a medium pot. Align rolled vine leaves closely to each other on top of the lamb chops. Gently press a solid, white plate upside down onto the vine leaves
  • In a separate bowl, add broth, lemon juice and salt. Adjust seasoning to taste
  • Gradually pour broth into the pot, until broth reaches below the level of the plate. (You don’t necessarily have to use all the broth, depending on the size of your pot)
  • Bring vine leaves to a gentle boil, then lower heat and cover. Simmer for 1h45 – 2hrs, until vine leaves and quinoa are tender
  • You can serve vine leaves and lamb alone, or with the lemon broth on the side
  • Serve with yogurt and enjoy!
Sourec: alalali

Wednesday, June 22, 2016

Chicken Shawarma Salad Recipe

Chicken Shawarma Salad
Chicken Shawarma Salad

I recommend using chicken thighs for this chicken shawarma salad. They just taste so much better and never seem to dry out on the grill. Always juicy! Of course, you could just wrap everything up in a big pita or naan bread like my husband does, but then it wouldn’t technically be a salad. You pick, it’s all good!

Serves: 6 servings

Ingredients

6 boneless, skinless chicken thighs (you could use breasts if you prefer)

For Shawarma spice marinade:

1 Tbls. cumin
1 Tbls. coriander
1 tsp. ground cardamom
2 tsp. smoked paprika
2 tsp. salt
1 tsp. cayenne
½ tsp. pepper
½ tsp. turmeric
2 cloves garlic, minced
2 Tbls. lemon juice
3 Tbls. olive oil

For the Garlic Lemon White Sauce:

1 C. light flavored olive oil or vegetable oil
⅓ C. lemon juice
6 cloves garlic
1 egg white
1 tsp. salt

For the Salad:

Romaine lettuce, chopped
Hummus (homemade or store bought)
Tabbouleh (I used Near East - a boxed mix, follow directions on box)
Pita chips

Instructions

  1. Combine Shawarma spice marinade ingredients in bowl. Whisk to combine. Add chicken and toss around to coat evenly. Cover and refrigerate several hours or overnight (longer is better).
  2. In blender, combine garlic lemon white sauce ingredients and blend until thick and creamy, almost like a thin mayonnaise. Store in refrigerator until ready to use.
  3. Grill chicken, about 5 minutes each side. Remove from grill. Let sit a bit, then slice chicken into strips.
  4. Assemble salad: Either on one large platter or individual bowls, arrange lettuce, tabbouleh, hummus and chicken strips. Top with some garlic lemon white sauce and serve with pita chips.
Source: I'm Bored Let's Go

Lebanese Shish Tawook Chicken Kabob Recipe

Lebanese Shish Tawook Chicken Kabob
Lebanese Shish Tawook Chicken Kabob

Try our Chicken Shish Tawook Recipe, an Easy Way to Make Delicious Middle Eastern Chicken Kabobs.

Ingredients

2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
1 cup of freshly squeezed lemon juice
a small slice of lemon with the peel (optional, don't put too much)
15 cloves of garlic, crushed
6 table spoons of plain yogurt (Greek yogurt)
6 table spoons of olive oil
2 table spoons of red vinegar (apple cider vinegar)
1.5 to 2 teaspoons of ground white pepper
⅓ teaspoon of ground ginger spice
½ teaspoon of ground thyme, or ground oregano
⅓ teaspoon of paprika
1+ teaspoon of salt (or to taste)
½ to 1 teaspoon of tomato paste
Lebanese Garlic Paste (see our recipe here) to be served with shish tawook

Instructions

  1. Mix all ingredients well together while rubbing the chicken
  2. Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
  3. Skewer the chicken right before grilling
  4. Grill on medium heat for 12-18 minutes maximum
  5. As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)
  6. Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.
Author: Esperance Sammour
Source: mamaslebanesekitchen.com

Monday, June 20, 2016

Dumpling with Chocolate Recipe

Dumpling with Chocolate
Dumpling with Chocolate

Try this dumpling recipe with chocolate.. Your family will love it especially when they eat the dumplings from the wooden sticks!

Preparation Time: 45 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 8 - 10 persons

All you need

1 pack al alali Dumpling Mix
1/4 Kg Dark chocolate chopped
Wood Sticks
1 pack al alali Chocolate Frosting

Directions


  • Prepare al alali Dumpling Mix as per directions mentioned on the pack.
  • Melt the dark chocolate over a water steam or in the microwave, Add al alali Chocolate Frosting. Mix well.
  • Dip the edge of the wooden stick into the chocolate, then fix the prepared dumpling. Put in the freezer for 5 minutes, dip in the melted chocolate.
  • Repeat the process for the remaining dumplings.
  • Serve and enjoy!
Source: alalali

Chicken with Vermicelli and Pasta Recipe

Chicken with Vermicelli and Pasta
Chicken with Vermicelli and Pasta

Enjoy different spices in this rich recipe of al alali pasta with vermicelli and chicken.

Preparation Time: 20 minutes approximately
Cooking Time: 15 minutes approximately
Serves: 6 persons

All you need

1 cup al alali Pasta no. 72 cooked and drained
1/2 cup al alali Vermicelli
1 boiled chicken
1 green pepper cut into slices
2 tsps. garlic mashed
1/2 cup Green Coriander chopped
1/2 tsp. al alali Ground Black Pepper
1/2 tsp. al alali Allspice
1 tsp. al alali Chili Powder
1/2 tsp. al alali Ground Ginger
1 cube al alali Chicken Stock

Directions

  • In a saucepan, heat the oil, fry green pepper
  • Cut chicken into longitudinal pieces without bones or skin
  • Boil al alali Vermicelli with the chicken broth for two minutes. Drain, mix with chicken and Pasta. Marinate with spices, salt and green pepper
  • In a saucepan, heat oil, fry garlic and coriander, add al alali Chicken Stock
  • Add the mixture over the chicken and Pasta. Simmer for 15 minutes
  • Serve hot and enjoy!
Source: alalali

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