Sunday, May 1, 2016

Arabian Cheese Sambousek Recipe

Arabian Cheese Sambousek
Arabian Cheese Sambousek

If you are craving a delicious, cheesy Arabian delicacy, here is the perfect appetizer for you. Serve at the start of a meal, or serve it as a tea time snack, take your pick!

Preparation Time: 15 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 8-10 persons

All you need

3 cups flour
Oil for frying
2 grated onions
453 grams of ground feta cheese
1 1/2 cups oil
1 tsp of alali Ground Black Pepper
1 tsp cumin
1 tsp bread spices (yeast, fennel, and poppy seed)


  • In a deep bowl, add flour, bread spices and some oil; mix gently with your fingers
  • Add water and salt to taste, mix until the dough is binding
  • Divide the dough into small pieces, place them on a tray, set aside in a warm place for 1 hour
  • In a frying pan, add onion, oil, salt, cumin, alali Ground Black Pepper and ground feta cheese, cook over low heat. Set aside
  • Roll each piece of dough in circular form of about 1/16 inch thickness. Place one tablespoon of the mixture in the centre of each dough, seal by twisting the edges
  • In a saucepan, heat the oil, deep fry the Sambousek
  • Serve hot and enjoy!
Source: alalali

How to make Musakhan Recipe


Marinated chicken and pine nuts give you a wonderful dish called Musakhan from the Palestinian cuisine. Try our recipe and add life dinner with its rich flavours!

Preparation Time: 15 minutes approximately
Cooking Time: 60 minutes approximately
Serves: 4 persons

All you need

1 chicken, quartered
1 large red onion, peeled and thinly sliced
2 tbsps. olive oil
1 cup chicken stock prepared from al alali Chicken Stock
226 g Arabic bread or 226 grams of pita bread,
1/4 cup pineseeds, toasted (optional)


  • Preheat the oven to or 200oC (400oF)
  • Mix all marinade ingredients and set aside
  • Marinade chicken pieces. Keep 2 tsps of the marinade mix aside
  • In a large pan, sauté onions with 1 1/2 tbsp of the olive oil, 1/4 cup of chicken stock, al alali ground cinnamon and the remaining marinade for 20 minutes
  • Lightly brush a large oven tray with the remaining oil. Place the bread on the tray. Add the remaining of the chicken stock over the bread
  • Add the onions on top of the bread, followed by the chicken pieces, sprinkle sumac
  • Bake uncovered for 20 minutes uncovered, until tender and the skin is crispy brown. Garnish with pineseeds
  • Serve hot and enjoy!
Source: alalali

Thursday, April 21, 2016

Lamb and Sausage Tagine Recipe

Lamb and Sausage Tagine
Lamb and Sausage Tagine

If you see yourself as a meat lover, then you won’t find better than preparing lamb and sausage with oats. Gather your family and friends to enjoy this delicious tagine!

Preparation Time: 30 minutes approximately
Cooking Time: 50 minutes approximately
Serves: 7-9 persons

All you need

1 kg lamb shanks boneless
1/2 Kg fresh sausages
1/2 cup al alali White Oats
1 tbsp. extra virgin olive oil
1 tbsp. butter
3 cups celery sliced
2 cups onions sliced
1 cup carrots sliced
1 can al alali Whole Mushrooms drained
1/2 cup al alali Pizza Sauce Traditional Recipe
3 tomatoes finely chopped
2 tbsps. al alali Tomato Paste
1 tbsp. al alali Natural White Vinegar
1 cube al alali Chicken Stock
2 cups meat broth
1 tsp. al alali Oregano
1 tsp. al alali Ground Cinnamon
1 tsp. al alali Ground White Pepper

  1. Mix al alali White Oats with spices, cover the meat with oat mix
  2. In a pan, heat the oil, fry sausages on low heat until golden color
  3. Place the meat and sausages in a medium pot
  4. Add celery, onions, carrots, garlic, al alali Whole Mushrooms, al alali Pizza Sauce and al alali Chicken Stock
  5. Dissolve al alali Tomato Paste in the broth, add al alali Natural White Vinegar, al alali Oregano, and add to the pot
  6. Cook until boil, place content in a clay pot, and bake for 1 hour or until meat is cooked
  7. Serve with toasted bread and enjoy!
Source: alalali

Wednesday, April 20, 2016

"Znoud El Sett" Crunchy Phyllo with Cream Dessert Recipe

"Znoud El Sett" Crunchy Phyllo with Cream Dessert
"Znoud El Sett" Crunchy Phyllo with Cream Dessert

Those are phyllo rolls that are filled with ashta cream then fried and sweetened with sugar syrup. They are best eaten right out of the fryer when they are still crunchy and delicious!

Preparation Time: 20 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 10 - 12 persons

All you need

1 pack phyllo pastry
3 cup fresh cream
al alali Arabic Dessert Syrup Orange Blossom Flavor
grounded pistachio for garnishing
Vegetable oil for frying


  1. Leave phyllo pastry outside the refrigerator until defrost, cut the sheets to strips of 10cm then cut to 5cm
  2. Place the sheets across each other to form "plus" shape. Fill it with 1 tsp. of fresh cream, close from both sides and roll to form a finger shape
  3. Repeat the same for rest of the phyllo sheets until all the cream is used
  4. In deep frying pan, heat the cooking oil and fry the filled phyllo until golden brown
  5. Place the fried phyllo on a paper sheet to get rid of the extra oil
  6. Place in a large platter and serve with al alali Arabic Dessert Syrup Orange Blossom Flavor
  7. Serve and enjoy!
Source: alalali

Saturday, April 16, 2016

Stuffed Date Maamoul - Date Cookies Recipe

Stuffed Date Maamoul - Date Cookies
Stuffed Date Maamoul - Date Cookies

Today we are sharing with you our special recipe of stuffed date maamoul the Palestinian way. Enjoy baking!

Preparation Time: 40-60 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 8 -10 persons

All you need

For the dough
1/2 tsp. al alali Instant Yeast
1/4 cup al alali Icing Sugar
1/2 cup warm water
3 1/2 cups all propose flour
1 1/2 cup fennel seeds, grounded
4 tbsps. anise seeds, grounded
1/4 cup black seeds
1/2 sesame seeds, toasted
2 tbsps. al alali Full Cream Milk Powder
1 tbsp. al alali Baking Powder
1/2 tsp. al alali Vanilla Powder
1 egg
1 1/2 cups ghee

For the date filling
3 cups of date paste (minced seedless date) combined with al alali Ground Cinnamon, anise, cardamom and 1 tbs. of olive oil to be non-sticky

  1. In a small cup, mix al alali Instant Yeast with 1/2 tsp. of sugar and water, set aside for 5 minutes to ferment
  2. In a big mixing bowl, mix the flour, sesame seeds, anise, black seeds and al alali Icing sugar and al alali Full Cream Milk Powder . Add al alali Baking Powder, al alali Vanilla Powder and al alali Instant Yeast mixture, mix
  3. Add egg and ghee, rub the mixture using both hands and knead until all ingredients are well mixed with flour. Cover the dough, set aside for 20 minutes
  4. While working on filling and shaping the dough preheat the oven to 200°C (390°F)
  5. Divide the dough into walnut-sized balls. Gently roll each ball into a snake shape, make the ball flat with your hands (roughly 1 cm thickness). Fill with date paste pieces. Fold the dough and seal the edges very well. Bring both corners of each filled-dough piece together in order to make the final form of round mamoul
  6. Place in an oven tray and bake )in the middle level rack) for a total of 15 minutes, or until mamoul edges are golden color. (Be aware not to overcook them). Set aside to cool
  7. Place in a serving plate
  8. Serve and enjoy with a cup of hot tea!
Source: alalali

Mamoul With Pistachio Filling Recipe

Mamoul With Pistachio Filling
Mamoul With Pistachio Filling

Mamoul is a traditional Arabic sweet.
It can be filled with dates, walnuts, pistachio or other nuts. Traditionally, mamoul with dates is made with a round shaped mold, and mamoul with nuts with an elongated shape mold. Try our easy mamoul with pistachio recipe!

Preparation Time: 40 - 60 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 8 -10 persons

All you need

For pistachio filling
2 cups finely chopped pistachios
3/4 cup al alali Icing Sugar
1/4 cup rose water

For the mamoul dough
1 cup butter
1/2 cup milk prepared from al alali Full Cream Powder Milk
1 cup flour
2 cups semolina
1/4 cup al alali Icing Sugar
2 tbsps. rose water
al alali Icing Sugar for garnishing


To prepare the pistachio filling:

  1. Mix all the ingredients together until you have a firm mixture
To prepare the mamoul dough:
  1. In a saucepan melt the butter over a medium heat, add milk prepared from al alali Full Cream Powder Milk, boil
  2. In a bowl, mix semolina, flour, and al alali Icing Sugar, add the butter and milk mixture. Mix well with a wooden spoon, set aside to cool
  3. Add rose water and rub firmly with finger tips until you have a non sticky dough
  4. Cover the dough with a kitchen towel. set aside overnight to allow the dough to absorb the butter and milk
  5. Mix the dough for 5 minutes until you have a non sticky dough easy to shape
  6. Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole in it. Fill it with 1 tsp. of the stuffing, close the dough and roll into a ball
  7. Place the ball into the mamoul mold to take the shape of the mold. Flip the mold and tap it on the table. The mamoul will fall out
  8. Place the mamoul in an oven tray and bake at high temperature 190°C - 200°C (375° - 390°F) for 25 min or until the edges golden brown. Set aside to cool
  9. Sprinkle with al alali Icing Sugar
  10. Serve and enjoy!
Source: alalali

Poached Chicken & Rice Salad Recipe

Poached Chicken & Rice Salad
Poached Chicken & Rice Salad


1 ½ cups Sunwhite Calrose/medium grain rice
2 chicken breast fillets
2 cups chicken stock
2 tablespoons lemon juice
¼ cup olive oil
1 tablespoon mustard
2 bunches asparagus, woody ends trimmed
100 g snow peas, shredded
3 green onions, chopped
¼ cup parsley, coarsely chopped
¼ cup pine nuts, toasted


Put the chicken stock and fillets in a large saucepan. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

Remove from heat and set aside to cool in liquid for 15 minutes or until cool enough to handle. Strain and then shred the chicken fillets coarsely.

Cook the rice following absorption instructions on the packet, remove from the heat and spoon into a colander. Refresh rice in cold water and set aside in the colander to drain well.

Halve asparagus lengthways and cut into 6cm lengths. Cook in a saucepan of boiling salted water for 1 minute or until almost tender. Drain and refresh under cold water. Drain again and pat dry with paper towels.

Whisk lemon juice, oil and mustard in a large bowl. Season with salt and pepper. Add the rice, chicken, asparagus, snow peas, green onions and parsley. Toss gently to coat. Sprinkle with pine nuts and serve.

You can replace the poached chicken with shredded meat of roasted chicken.

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