المنسف الاردني MAIN DISH OF JORDAN BY MOUSA AA TARAWNEH

المنسف الاردني , the main dish In Jordan meat nuts button

The meat cooking in hot yoghurt and then put on large dish of rice And we put pine nuts and this a traditional dish mean for special occasions and every week all the jordanian family eat " manssaf " by hand this dish eating by Right hand.

KULFA - ZAYNAB'S FAVORITE

1 liter full cream milk – bring to boil in a heavy pan.
2 table spoon almonds – peel, grind and add.
Seeds of 8 cardamoms – add. Boil the milk until reduced to ½ liter.
2 drops almond essence (not more!) – add.
Strain the milk through cheese cloth, squeeze the almonds until dry, and then discard the pulp

400 ml sweetened condensed milk –add to almond milk
2 table spoon unsalted pistachio nuts – peel and coarsely crush
500 ml cream – add to almond milk and blend

Freeze the mixture until slightly firm, then whisk until smooth; transfer into individual cups, freeze overnight.
Remove the kulfa from freezer some time before serving, turn it onto a plate.
Decorate it with crushed pistachio and almond nuts and serve.

GJELLE ME ARRA OR SHARKASEYA - VEAL OF CHICKEN WITH WALNUTS

sharkaseya - Veal or Chicken with Walnuts (Albanian Name: Gjellë me Arra) my grandmother's speciality

2 tablespoons flour
15 finely crushed shelled walnuts
2 beaten egg yokes
1 minced garlic clove
1/4 lb. sticks butter
2-3 lbs of Veal or Chicken meat cut up in 1" cubes

Place the meat or chicken in a saucepan and cook over medium heat until tender. Then remove the meat setting it aside in a dish while leaving the remaining juices in the saucepan. In another saucepan, add the flour and sauté over heat until it becomes light brown in color (do not overcook!) and add the half a stick of butter. Then, add the finely crushed walnuts, minced garlic clove, and the two egg yokes, stirring constantly. Add the juices from the other saucepan and sauté until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Then fold in either the meat or chicken. Pan fry the remaining half stick of butter until brown and pour over the four servings. Enjoy it.

CHOCOLATE BASKETS WITH NUTS

1 container of concentrated milk ( nestle )
chocolate
nuts

put the container of milk in boiling water till its caramalized , for around 45 minutes
melt the chocolate
use the oven paper ( special paper for baking formed as basket wrap )
add one spoon of melted chocoalte and one spoon of concentrated milk melt and your choice of nuts ( almond- pistachios or hazlenut or other ) and use the paper wrap forming as a half circle basket as u can see in the picture
this presentation is very colorful you can use a couple of chocolate baskets in between the cookies and biscuits to serve or present it to the one you love

CHOCOLATE COOKIES

1 packet marie biscuits, crushed
½ cup coconut
2 tablespoons cocoa
1 tin condensed milk
Extra coconut for rolling.

Mix all ingredients together and roll into small balls.
Roll balls in extra coconut or chocolate sprinkles.

Put into fridge and chill.

I use 2 freezer bags and a rolling pin to crush biscuits

GHORAYEBA - BUTTER/SANDCOOKIES

1 cup of soft butter - half cup of powdered sugar

2 cups flour

1/8 bicarbonate

aspoon vanilla or orange blossom

pistachios or hazelnut or almonds for garnish

Ghorayeba  should look like this while you blend sugar and butter -->

beat the butter and sugar till its thick and creamy the colour will be whitish and when its blended add the flour and bicarbonate and vanilla slowly till its soft and the texture is spongy.

Shape the ghorayeba biscuits as desired and pinch it with thumb forming a thumbed shaped in the middle then add the pistachios or almond or hazlenut.

step ( shaping ghorayeba cookies)to shape ghorayeba a long rolling stick->>

<-- The two ends meet forming a ring

Bake in a 300 F oven, check it after 7 minutes ( its very easy that it will burn as its soft cookies try to monitor the baking process .

Leave it to cool down and serve :) enjooooooy

PETITE FOURS COOKIES

1/2 lb. butter
1 c. sugar
2 egg yolks
2 c. flour
1 c. ground walnuts
1/2 c. apricot or strawberry jam

Cream sugar gradually then egg yolks. Blend well, gradually add flour, then fold in ground nuts. Spread half of batter into cake pan (batter is thick). Top with jam - leave edges free, top with remaining dough. Spread carefully, use fingers if desired. Bake, cool. Cut into squares. Sprinkle with powdered sugar. Needed - 9 inch square cake pan. Bake at 325 degrees for 45 minutes

NB: be creative while you decorate the petite fours use dries cherries - pistachioes almonds, hazlenuts or chocolate , raisins etc , after mixing your dough devide the dough into two and add chocolate to the white dough and use the shaping molds .

In order to stick two petite fours together use apricot jam as shown in the pic ..

Petit fours refer to bite-sized pastries that are often served at the end of a large meal or with afternoon tea. Originally a French term, petit fours literally translate as "small oven" and derive their name from the method in which they were made. Historically, cakes in France were baked in coal-fueled ovens, which burned hotter than wood-fed ovens, in temperatures that were harder to control. After baking large cakes in the oven, the heat remaining while the oven cooled was enough for baking smaller ones. These came to be known in the modern day as petit fours.

Petit fours can be found both ready-made and fresh in stores that offer fine baked goods, but they can be made at home as well. These confections fall under two categories, called sec or glacé. All petit fours have layers and are covered in fondant, which is a pasty sugar and water mixture. In addition, there can be hard or soft candy decorations on top of them, often in the shape of a rose or some other dainty thing.

Petit fours sec are "dry" confections that do not involve further embellishment once they have been baked and are readily served. Such petit fours include ladyfingers, macaroons, and cigarettes. Petit fours glacé, on the other hand, can be manipulated in a variety of ways once baked. They can be dipped and decorated with icing or any form of glaze, or filled with sweet fillings like jam, cream, or chocolate. Miniature sponge cakes or angel food cakes make appropriate bases for petit fours glacé. Other kinds of petit fours glacé are eclairs and tarts.

GHORAYEBA

ma'moul and ka'ak mold and ghorayeba mold ( the smallest one )


Ghorayeba :

1 cup sugar
4 cup flour
2 spoon butter
Almond

Heat the butter and add sugar & flour. Beat till soft. Turn on the oven. Cut the mix into gharaiba pieces and put in a large flat pan. Put an almond in the middle of each gharaiba. Arrange the gharaiba in the pan, baked again.

OLD SPICE COOKIES

2 c. brown sugar

1 c. shortening
2 eggs
1/4 c. sour milk
2 tsp. cinnamon
1 tsp. cloves
3 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1/2 c. chopped nuts
1/2 c. raisins

Cream sugar and shortening. Add beaten egg and milk and beat well. Sift flour, soda and salt. Add the spices and stir into batter; beat well. Add nuts and raisins. Drop about a tablespoonful onto greased baking sheet. Keep cookies 3 inches apart. Bake at 375 degrees for 12-15 minutes.

ALMOND COOKIES

1/2 c almond flour [ground almonds]
1/2 c AP flour
1/3 c sugar
1/8 tsp baking powder
1/8 tsp salt
1 tsp almond extract
1/8 - 1/4 tsp cardamom
1 egg
rose water
note: you can probably use orange flower water instead if you don't like rosewater.

preheat oven to 350 F.

place all ingredients except egg, almond extract and rose water in a bowl.add the beaten egg & almond extract
stir well with a wooden spoon to make a rough dough make a neat ball of dough. be forewarned, this is a somewhat sticky dough.take approximate tablespoons of dough and measure out 12 even [more or less] portions to make large-marble sized balls.

wet your hands with rose water and make smooth balls. rewet your hands as necessary. place these evenly on the baking sheet and then press a large green pistachio nut [or blanched almond] in the center of each ball with fingers moistened again in rosewater, press down slightly to flatten each ball.bake the cookies for 15 minutes until slightly coloured. remove from oven and let cool

KAAB GHAZAL - DATE COOKIES

1 cup brown sugar
2/3 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped nuts (walnuts, pecans, etc)
1/2 cup butter
2 cups flour
1/2 cup chopped dates
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder

Preheat oven to 350°F.
Cream together butter and sugar until light. Beat eggs in a separate bowl, then add to butter and sugar mixture. Stir.

Dissolve baking soda in 1 teaspoon very hot water. Add dissolved soda, dates, vanilla and nuts, stirring well. Finally, add flour and mix until well combined, about 45 seconds on medium speed of an electric mixer (or beat with a wooden spoon).

Drop onto ungreased cookie pans, parchment paper or silicone baking sheets. Bake at 350°F until cookies are lightly browned on edges, about 12 minutes.

AMAZING BREAKFAST WITH NO OATS OR MILK

Strawberries
chocolate chips
tapioca [2 tbsp?]
3 glutinous rice balls
blanched almonds + walnuts

Mix together , u can add 1 tsp honey and grounded cinnamon

SWEET SPICES RICE WITH CHICKEN & NUTS

A must try recipe ! really very nice if you are a sweet n sour recipe lover.
Chicken breasts cutlets (3 breasts) cubed boneless –skinless

1 tsp cinnamon -3 tsp brown sugar – 1sp cardamom -1sp all spice –sprinkle dash of grounded carnation – red pepper Sultana raisins + dried apricot (sliced) dates (sliced) hazelnut (toasted) almonds (roasted)
Cube of butter – cup of carrots and peas (steamed cooked)

1- In the pot add the chicken , red bell pepper and the spices salt and ppr til its golden roasted and semi cooked
2 - add the raisins and dried apricot and dates and mix all till its cooked (don’t add water)
3- add the butter cube and Then dash it with salt to taste
Its semi cooked now ! leave aside and keep half of it to garnish the top of the rice

Step 2 :
Boil the water to get ready to cook the rice, in the same pot of the chicken add the water (don’t add any fats) when its boils add the rice the peas and carrots with the chicken mix with spices and leave till it’s cooked

Serve and garnish with almonds and hazelnut floral tomatoes

IFTAR BOMB FROM MUHAMMAD BIN FRASER KIFAYATULLAH

brother Muhammad Bin Fraser Kifayatullah (Toronto, ON) posted a recipe for iftar bomb , and lots asked me about the tapioca pearls, there are several brands of it and yu can have it in pearls or canned like coconut milk or juices, of what i use is this brand and you can ask in yr local stores inchaALAH ..............i am posting brother 1Muhammad Bin Fraser Kifayatullah here again with his own words :

roo-ufza (rose syrup)
some almonds (10-20)
some sliced hazel nuts (if u like)
some lasee (i dont know how to translate it in english)
tapioca pearls
lots of milk

and partridge in a pear tree :) NOT!! but blend them all up together for a minute or so and u can add a few things for texture like banana or some thing of your likings
and vualla!!! u have the most tasty pink milk based drink for iftar time.
i could drink 2 liters and 2 dates then stand all night for taraweeh
your families will love it insha Allah

CINNAMON WALNUT SQUARES

cup margarine
1 cup sugar
2 egg yolks
2 cups flour
1 tsp cinnamon

Mix above ingredients and press into a greased 9x13 pan. Then spread the following on top:
2 beaten egg whites mixed with 1 1/2 cups chopped walnuts

Bake at 350F for about 15-20 minutes or until golden in colour. When baked spread the following on top.
4 tbs milk, 1/2 tsp vanilla and 1 cup chocolate chips melted.

For best results let the finished squares cool completely and refrigerate before cutting.

WARNING: if you are on a diet do NOT make these!! You wont be able to stop eating them!!

CHOCOLATE NUTCOOKIES

1 cup margarine
1 cup brown sugar
1tsp vanilla
1/2 cup water
2 cups flour
2 cups quick oats
1tsp baking soda
1/2 cup nuts
1 1/4 cups chocolate chips

I'm sure you all know how to mix together cookie dough so I'll skip that part:) Bake at 350F 6-10 minutes depending on your oven and how well done you like cookies:) We like cookies a little undercooked around here:) Enjoy

COCONUT VANILLA BALLS

I didn't really measure anything as it is such a versatile thing to make. You can use any kind of nuts or seeds and dried fruit. The choices are endless. I just used what was already at hand and easy to add.

uncooked oats
raw sunflower seeds
shredded unsweetened coconut
raisins
pure vanilla
pure cacao
mashed banana
little water

That's it....you mix it all in whatever portions suit your fancy adding just enough water to make the dough hold together and form little bite sized balls and arrange on a nice tray. Then you lightly sprinkle them with coconut and stick them in the freezer to firm up.

No baking, no sweeteners of any kind, no equipment necessary! all you need is a mixing bowl, wooden spoon, and a fork and plate for mashing the banana. Mine are not as chocolaty as I'd like but that's because I don't want to risk getting sick again. I put just enough in there for flavor. Hope you enjoy!

CHICKEN SUMAQ & TANBOUR BREAD

Taboun OR tanbour bread ( buy it from the arabic or halal stores in yr local grocery store)

half kilo onions -olive oil - sumaq powder -salt n pepper

minced meat - pinenuts-almonds -chicken skinneless bonelss -chicken spices -

peel the onion into small dicesized cubes-add olive oil and salt -pepper tumeric and leave it to cook for a while

boil the chicken as usual then add chicken spice (a pack ) then cook it in the oven for a while with a tsp of olive oil as u will brush it and leave it to have the golden glow in the oven
prepare the minced meat (onion -minced meat-salt and pepper and cook it for a while ,leave it aside .

after the above steps
layer the bread and add the onion ,minced meat with the left overjuices in the pan and layer bread and then the onion and minced meat ( 2 layers ) and put it in the oven for like 4-5 minuts to bake ,add the chicken and the almond-pinenuts

I over cooked it in the oven so b aware when you heat it fro the last minute !
 
added by Marwa El Odessi

BEEF RENDAG

I got this recpie from an indonisian friend ,she is very thinnnnnnnn if you met her you will b amzed you will suspect she eats air lol yet she is rally a good cook and enjoys to eat so i thought i might try her recepies yemken lol
well we needed to buy rump steak ,and for you whom are in ottawa i suggest halal stores next to gianttiger (layla remindme of its name i cant remember ) well bec ramp steak is not avalable all the time

Anyway add yr meat to chopped onions and garlic cloves and ginger (roots freshly chopped on spot )add all and mix together add red chilies and water and leave for second add ground coriander and tamarind sauce* tamr hendee) and ground tumeric (1tsp) and cocunut milk 1-2 cup

leave all to cook and then addred peppers and nuts (usually i dont like peanuts yet its yummy with the cocunut an pprs ) serve with rice :))
thank you sumayra ! its really tasty wlah

added by Marwa El Odessi

STIR-FRIED MUSHROOMS WITH SMOKED TOFU & SEA PALM

15 g sea palm, soaked for 10 minutes and cut into 5 cm lengths.
1 1/2 tbsp unrefined vegetable oil
1 onion, finely sliced
50 g mushrooms, finely sliced
shoyu soy sauce, to taste
50 g smoked tofu, cut into small cubes
1 carrot, cut into thin strips
1 courgette or 2 sliced thinly like carrots ( take the green and yellow ones and get rid of the excess seeds if they have any :))
ground black pepper (optional)
finely chopped fresh parsley, to garnish
nuts and raisins if you are big on them add more cachews they are yummy and healthy
4-5 spoons of sweet sour sauce

Place the sea palm and its soaking water in a cooking pot.
Bring to the boil, reduce the heat,cover and cook until tender for about 30 minutes.
Heat a frying pan and add the oil, onion, mushrooms and a few drops of soy sauce.
Saute at a medium heat for 5 minutes.
Add the cooked sea palm, tofu and carrots and squash or courgettes and saute until crunchy and lightly cooked.
Add more shoyu soy sauce and pepper,to taste.and the sweet sour sauce

Serve hot, garnished with the finely chopped parsley and nuts.
 
added by Marwa El Odessi