CHICKEN PIE

Easy to make and can be stored in freezer, well covered.
Dough:
2,5 deciliters all puropuse flour
0,5 deciliter graham flour
0,5 teaspoon baking powder
50 grams butter or margarine
1 deciliter Turkish yoghurt
Salt

Filling:
Shredded, pre-cooked chicken meat (or any leftovers you might have)
1 green chilli pepper, chopped
1 yellow bell pepper, chopped
1/2 onion, chopped
1 garlic clove, finely chopped
Handful or two of pre-cooked chick peas
1 tomato, sliced
Parsley, chopped
1-2 deciliters Turkish yoghurt
1-2 tablepsoons tomato paste
Harissa or other hot condiment, if desired
Salt, pepper
Turmeric
Grated cheese

Make dough in blender or by hand. Press dough into mould and prick carefully with a fork. Place in fridge for about 30 minutes. Pre-heat oven to 225 degrees Celsius. Prepare vegetables. Fry onion, garlic and peppers lightly and set aside. Mix everything except parsley and tomatoes. Bake pie crust in oven for 10-20 minutes, until the edges turn a bit brown. Fill crust, top with cheese and tomatoes. Bake for 20-30 minutes - cover with aluminium foil if it looks like it might burn before baked through. Sprinkle with parsley before serving.

NECTARINE PIE

I should of course have tried to make a nice pic, with fresh nectarines and such surrounding the pie, but I was in such a hurry preparing everything for dinner when I made this... It is nicer than it looks though!

Crust:
3 deciliters all purpouse flour
100 grams butter
1-2 tablespoons sugar
3 tablespoons water

Filling:
4-5 fresh nectarines
4 eggs
2 tablespoons all purpouse flour
1 deciliter sugar
2 deciliters sourcream (crème fraice)

Cut cold butter in pieces and add flour. Use a blender or mix quickly by hand. Add sugar and blend, then add water and form a dough quickly. Let the dough rest in fridge about 30 minutes. Set oven to 225 degrees Celsius.

Place dough in mould, approx. 28 centimeters across. Prick dough with a fork and place a strip of aluminium foil over the edges to keep them from sliding down while baking. Bake at bottom of oven for about 10 minutes.

Prepare filling: Remove pits and slice nectarines. Place slices in crust. Separate egg whites from yolks. Mix yolks, flour, sugar and sourcream (crème fraiche). Beat the egg whites until stiff. Carefully add the whites to the yolk mixture, using a spatula to fold them in. Do NOT whisk! Spread mixture on top of fruit. Bake at bottom of oven for about 20 minutes. Be careful not to burn it, place a piece of aluminium foil in top of the pie towards the end if it gets too dark, but be careful not to let it stick to the filling.

Let the pie cool a little (or prepare it in advance and heat it a bit before serving) and serve with for instance vanilla icecream or lightly whipped cream.

BYREK ME SPINAQ - ALBANIAN SPINACH PIE

Albanian recipe , real nice recipe and very filling
1 cup oil, preferably olive oil
1 1/2 packets (or about 30) pastry leaves (Filo dough)
1 1/2 pounds spinach, chopped
1 cup diced feta cheese
1/2 cup chopped green onions
2 eggs
salt, half teaspoon
chicken fillet sliced and cooked (as desired)
( NOTE: A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do).

Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two sheets , sprinkle or brush with oil, then lay two other sheets , and repeat the procedure until half of the sheets are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.

Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, chicken and spread this mixture over the already laid pastry sheets Finish by covering the spinach with the rest of the pastry sheets repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot,

to serve with : buttermilk, or beaten yogurt
Serves 6 ppl - 20 min preperation - around an hour in the oven to get it ready and served

RASPBERRY APPLE PIE

Had some raspberries and apples on hand so I made raspberry apple pie. I used previously frozen berries so they were quite juicy when thawed.


Raspberry Apple pie filling (fills 2 pies)

3 cups thawed raspberries

3 chopped apples

1 tsp vanilla

1 1/2 cups sugar

3/4 cup flour

Mix all ingredients and pour into 2 prepared pie shells. Top with lattice top and bake according to the directions HERE. (she gives detailed directions on how to make the lattice top!!)

EGG HASH CASSEROLE

Made a very yummy egg/hash brown casserole . I mixed together and heated in a sauce pan
Small bag of hash browns( make sure its halal one *i used nestle bake) with a can of cream of mushroom soup ( i used campbel u can use any other brand)
2 cans of milk.
1 chopped onion
1 chopped red pepper
1tbs minced garlic
salt
pepper

Then I poured all that in a greased pan and topped it layered with
1/2 c grated cheese
6 beaten eggs
1/2 c of grated cheese

I then baked it in the oven for about 25 minutes covered for the first 15 minutes. u wont even beleive how its delish !
This was really yummy topped with sour cream and salsa!!

added by Marwa El Odessi

PEACH PIE

1 (package pastry for a 9 inch double crust pie, u can use puffpastry
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat the oven to 450 degrees F (220 degrees C).

Line the bottom and sides with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later add peaches and bake after adding the rest of ingredients.
 
added by Marwa El Odessi

FILO CHICKEN AND CHEESE

This is a refreshed recepie i often cook when i am blue lol
Its filling and light somehow as i dont use allot of fats .

filo pastry and 2 spoons of butter melted or oil spray ( i always use canola oil)
spray yer filo pastry as you have it spread in sheets (2-3 -4 layers brushed or sprayed )

The filling : boilt chicken or left overs of roast beef or turkey ..etc +3 spoons of cottage cheese(kareesh) mint sprinkles garlic paprika ppr n salt mix all together and add 2-3 spoons of olive oil

Fill and bake after brushing the rest of th efilo pastry to cover the filling and bake till its baked .
I always have greek salad to company the pie.

added by Marwa El Odessi

SALMON PIE

Ready made pastry (puff pastry will do )

have it ready and add slices of smoked salmon brush it with olive oil and sprinkle dill and ppr
bake for few minutes !
voila .......thats it !:)

added by Marwa El Odessi

CHEESE FRITTERS

3 glasses of flour
4 spoons of powder milk
Turkish coffee cup: sugar
1 spoon of dry yeast
Salt sprinkle
Warm water to mix (depends on the texture of yr daugh
Filling: cheese of yr choice white cheese with any herbs or cream cheese (kiri- Philadelphia…etc)

all the ingredients and leave it to rest for an hour then shape it (circular shape) and fill it then fold it to shape a croissant –crescent shape) shape(like katayef) then fry it

When yr done you can have some (za3tar flasteeny ) on top or leave it without
 
added by Marwa El Odessi

TORTILLA WRAPPER SAMBUSA/SAMOSA WITH GROUND BEEF FILLING

Filling (This makes enough for 20 sambusa.)1 lbs. ground beef,
1 Tbsp. oil1 onion; finely chopped, 1 ts. cumin, 1/2 ts. coriander,
2 ts. garlic; minced, 1 ts. pepper, 1/2 ts. salt

Heat the oil in a pan; add the ground beef and brown.
Add the onions and saute for 1 minute. Add the cumin, coriander, garlic, pepper, and salt; cover and saute for 2 minutes or until allthe liquid has evaporated. Remove from heat.Wrappers (for 8 sambusa)4 large flour tortillas; cut in halfflour pasteoil for frying.

Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for fryingCombine all the ingredients in a large bowl.vKnead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack.Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches.10. Heat a pan on low heat.11. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone.. Fill with a filling of your choice and close using flour paste.

Form a cone with each half. Fill with 2 Tbsp. of filling. Close seam with the flour paste.
Preheat oil in a pan; add the sambusa and cook until golden.
Remove and drain on paper towel.
NOTE: The filling is a very large recipe. I actually divide it into fourths and freeze.Some people might be reading this recipe and think that I am weird. I would have never thought that using flour tortillas as wrappers would work. Not only does it work, it tastes great. I love the fact that they are always available.

added by Tammy Amina

TANDOORI CHICKEN & PATOTO SAMBUSA/SAMOSA

1/2 chicken breast (200 gr); chopped1 potato; chopped, 1 Tbsp. oil, 1/2 sm. onion; chopped, 1 Tbsp. Tandoori paste, 1/4 ts. garlic; minced, 1/4 ts. salt, 1 Tbsp. cilantro, Samboosa wrappers

Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for fryingCombine all the ingredients in a large bowl.vKnead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack.Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches.10. Heat a pan on low heat.11. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone.. Fill with a filling of your choice and close using flour paste.

Heat the oil in a pan; add the chicken and cook for 2 minutes. Add the Tandoori paste and stir to coat. Add the potato and cook for 5 minutes or until tender. Add the onions, garlic, salt, and cilantro; cook for 1 minute.Transfer to a bowl. Fold sambusa wrappers according to instruction here. Fill with tandoori chicken and potato filling and seal with flour paste. Deep fry until golden brown. Remove from oil with tongs or a slotted spoon.. Drain on paper towels.

added by Tammy Amina

SAMBUSA/SAMOSA WITH COTTAGE CHEESE AND MINT

3/4 cup cottage cheese1 chili; minced1 egg yolk10 mint leaves; chopped1/2 ts. salt1 ts. pepperSambusa/Samosa wrappers

Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for fryingCombine all the ingredients in a large bowl.vKnead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack.Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches.10. Heat a pan on low heat.11. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone.. Fill with a filling of your choice and close using flour paste.

Blend the cottage cheese, chili, egg yolk, salt, and pepper in a food processor until no large lumps remain.Transfer to a bowl and add the chopped mint.
Fill the uncooked sambusa/samosa cone with 1 Tbsp. of the cheese filling. Close seam with a flour paste. Deep fry on medium heat until golden brown.
Remove with a slotted spoon and drain on a paper towel.

added by Tammy Amina

SPINACH & CHEESE SAMBUSA/SAMOSA

1 (10-ounce) packages frozen chopped spinach, thawed1/2 cup butter1 sm. yellow onion; chopped2 cloves garlic; minced1/4 ts. cumin powder1/4 ts. ground cardamom1/4 cup feta cheese1/2 cup cream cheese1/2 lemon, zest onlySambusa wrappers

Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for fryingCombine all the ingredients in a large bowl.vKnead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack.Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches.10. Heat a pan on low heat.11. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone.. Fill with a filling of your choice and close using flour paste.

added by Tammy Amina

POTATO & CORIANDER SABUSA/SAMOSA

2Tbsp. butter1 ts. ginger; minced, 1 ts. cumin seeds, 1/2 ts. curry powder, 1/4 ts. garam masala, 1 lg. potato; peeled and diced, 3 Tbsp. water, 2 Tbsp. raisins, 1/4 cup frozen peas, 1/4 cup cilantro, 2 green onions; slicedsambusa/samosa wrappers

Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for frying

Combine all the ingredients in a large bowl.vKnead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack.Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches.10. Heat a pan on low heat.11. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone.. Fill with a filling of your choice and close using flour paste.

Heat the butter in a large frying pan; add the ginger, cumin seeds, curry powder, and garammarsala and fry lightly for 1 minute or until very fragrant.
Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or untilthe potatoes are tender. Add the raisins, peas, cilantro, and green onion and stir through. Set aside to cool Fill each uncooked sambusa wrapper with a spoonful of the filling. Close top using a flour paste. Fry until golden brown. Remove from oil and drain on a paper towel

added by Tammy Amina

CREAMY CHICKEN SAMBUSA/SAMOSA

1/2 cup cooked chicken; diced1/2 green bell pepper; chopped, 3 Tbsp. butter, 3 Tbsp. flour, 1/2 chicken cube, salt to taste, 1/2 ts. pepper, 1 cup milk, 3/4 chicken stock, Sambusa/samosa wrappers

Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for frying

Combine all the ingredients in a large bowl. Knead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack. Press down to try to keep them equal in size.

Flatten with a rolling pin until each stack is about 10 inches. Heat a pan on low heat. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.) Fold to form a cone. Fill with a filling of your choice and close using flour paste.

added by Tammy Amina

SALMON ROLLl

14 slices of bread, 1 can (213 gr) salmon; drained and bones removed, 2 green onions; chopped, 2 Tbsp. mayonnaisesalt, 1/2 ts. pepperflour paste , (1 Tbsp. flour + 2 Tbsps. water), 1 egg; beaten ,1 Tbsp. water, 1 cup bread crumbs.

Mix the salmon, onions, salt, pepper, and mayonnaise in a bowl; set aside. Place the slices of bread on the counter.
Use a round cookie cutter to cut out large circles. Try to make your circles as big as possible asto avoid wastage. Flatten each round as thin as possible with a rolling pin. Place 1 Tbsp. of salmon filling in 7 of the rounds. Paste the edges of the rounds that have the salmon. Place the rest of the rounds on top of the salmon filling, making sure to press the seam closed. Beat the egg and the water; dip in a round at a time; turning to make sure that it is coatedcompletely. Gently place each round in the breadcrumbs; turning to coat. Fry in hot oil until golden.. Remove from oil and drain on paper towel.

added by Tammy Amina

CHICKEN & SWEET POTATO SAMBUSA/SAMOSA

1 cup sweet potato; chopped1/2 chicken breast (200 gr); chopped1 Tbsp. oil1/2 sm. onion; chopped1/4 ts. garlic; minced1/4 ts. salt1/4 ts. pepper1/4 ts. cumin1/4 ts. coriander1/4 ts.

sugarsambusa wrappers, Makes 32 large sambusa/samosa
5 cups flour + extra for rolling, 2 ts. salt, 1/2 cup oil + extra for rolling, 2 cups wateroil for frying

Combine all the ingredients in a large bowl. Knead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces.
Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour.
Make 8 stacks with 2 in each stack. Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches. Heat a pan on low heat. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone. Fill with a filling of your choice and close using flour paste.

Heat oil in a pan; add the chicken and cook for 3 minutes. Add the sweet potato and cook for 5 minutes or until tender. Add the onion, garlic, salt, pepper, cumin, coriander, and the sugar.
Cook for 1 minute and then transfer to a bowl. Fold sambusa wrappers according to instruction here. Fill with chicken and sweet potato filling and seal with flour paste. Deep fry until golden brown. Remove from oil with tongs or a slotted spoon. Drain on paper towels.

added by Tammy Amina

BUR

1 cup flour, 1/2 cup water, 1/4 cup sugar, 1/2 ts. yeast, 1/8 ts. cardamom

Mix all the ingredients in a bowl. Let rise for 6 hours.
Drop teaspoon full into hot oil.
Remove with a slotted spoon and drain on paper towel.

added by Tammy Amina

BAJIVA (using red lentils)

1/2 cup red lentils, water to soak, 1/4 cup chickpea flour, 1 ts. garlic, 1 ts. ginger, 2 Tbsp. cilantro/coriander/ketumbar, 1/2 sm. chili

Soak the lentils for many hours; drain and blend in a food processor until the lentils are smooth.
Add the chickpea flour, garlic, ginger, and chili; blend until thoroughly mixed.Transfer to a bowl and mix in the cilantro.
Drop teaspoon fulls into hot oil. Remove using a slotted spoon; drain on paper towel.

added by Tammy Amina

CARROT FRITTERS

1 cup carrots; boiled and mashed
1 cup flour, 2 ts. sugar, 1 egg, 1 ts. baking powder, 1/2 ts. salt, 1/2 cup milk

Sift the flour, sugar, baking powder, and salt in a bowl.
In a small bowl, mix the egg with the milk. Pour the egg and milk mixture into the flour mixture; mix thoroughly.
Stir in the carrots. Drop teaspoon full into hot oil.
Remove with a slotted spoon; drain on paper towel.

added by Tammy Amina