Shish T Shish T

Shish T Shish T Shish Tawook awook

awook awook awook
Ingredients
1 kg. boneless chicken breast
50 gms. tomato paste
30 gms. chilli paste
60 gms. garlic paste
30 gms. corn oil
20 gms. lemon salt
15 gms. cumin powder
30 gms. fresh yoghurt.
Method
Wash the chicken breasts thoroughly and cut into 40 gms. cubes.
Mix the remaining ingredients to form a marinade.
Pour on the chicken cubes and leave to marinate for 24 hours.
Usually Shish Tawook is grilled on skewers over a charcoal grill, but it can also be
pan-baked in an oven or even pan-fried.
Kofta Y Kofta Y
Kofta Y Kofta Y Kofta Yaidez aidez
aidez aidez aidez
Ingredients
600 gms. lamb kofta
400 gms. chicken breasts, bone in
1 bouquet garni
200 gms. fresh mushrooms, sliced
100 gms. mozzarella cheese
35 gms. cornflour
50 gms. salt
20 gms. white pepper
20 gms. fresh lemon juice
125 gms. butter.
Method
Spread the kofta on a round or rectangular non-stick baking tray after scrubbing it with
25 gms. of butter.
Bake it in a pre-heated oven at 180C for 15 mins. Boil the chicken with the bouquet
garni.
De-bone the chicken then slice into small pieces.
In a pan heat the remaining butter, add the cornflour and fry for about three minutes until
it turns thick and yellow.
Add the chicken stock, season and leave to boil for about 5 mins.
Pour in the lemon juice and put the sauce aside.
Take out the cooked kofta from the oven.
Add the chicken, sliced mushrooms and cheese.
Pour the sauce on top.
Bake in the oven for about 5 mins. until it turns golden brown.
Arabian Rice Arabian Rice
Arabian Rice Arabian Rice Arabian Rice
Ingredients
450 ml. Egyptian rice
200 gms. lean mutton mince
100 ml. butter ghee
1 chopped onion
600 ml. chicken stock
200 ml. pine seeds
2 tsp. cinnamon powder
1 tsp. white pepper powder
2 tsp. allspice.
Method
Place rice in a bowl and cover it with cold water for 20 mins.
Heat the butter in a heavy pan, add meat and onion, and cook until golden brown.
Add the rice and stir over medium heat, add all the spices, stir occasionally adding hot
stock.
Cover the pan and simmer over low heat for 15 mins.
Turn off the heat and leave to rest for 10 mins. before serving.
Serve with pine seeds on top.
Aish Al Saraya Aish Al Saraya
Aish Al Saraya Aish Al Saraya Aish Al Saraya
Aish Al Saraya is a rose-water scented bread pudding and it is a speciality of Lebanese
cuisine. It is made with thickened, reduced milk called ashta or kashta; alternatively
Indian mava, clotted cream, or thick, whipped cream can used as a substitute.
Ingredients
1 whole French bread
500 gms. sugar
1 cups kashta
1 tbsp. rose water
1 tbsp. flower water
2 tsp. lemon juice
1 cups water.
Method
Buy the bread from the bakery one day before making.
Slice off the crust and let it dry out.
Slice the bread into thick slices.
Put the bread into a clean fry pan or pot to cook with the syrup later.
To make Syrup :
Put the sugar in a non-stick pan. Let it melt and caramelize until golden brown - do not
stir, shake the pan to distribute the sugar evenly. Add the cold water to the melted sugar
by pouring it carefully into the side of the pan (caution: avoid the steam). Let it bubble in
the pan to a thickened syrup.
Pour the syrup over the bread in the fry pan. Cook on a low heat till the syrup is ab-
sorbed into the bread. Remove from heat and let cool.
Put the syrupy bread in a serving plate and sprinkle the bread with flower and rose water.
Spread a layer of kashta over the bread and cover it with another layer of bread. For the
topping, smooth another layer of kashta over the top, sprinkle with crushed pistachio nuts
and leave it to settle in the refrigerator for a minimum of 30 mins. Serve well chilled.
Sheik El Mehshi Sheik El Mehshi
Sheik El Mehshi Sheik El Mehshi Sheik El Mehshi
Sheik Al Mehshi is a dish of spicy lamb stuffed in eggplant. Serve it with rice for a
perfect dish for all seasons. Preparation time is around 50 mins. and it takes 25 mins. to
cook in a hot oven.
Ingredients
750 gms. aubergines, baby or oval
1 tbsp. butter or oil.
For the Stuffing
1 onion, chopped
1 tbsp. butter
200 gms. mince lamb
1 tsp. cumin
1 tsp. allspice
salt and pepper to taste
2 tbsp. pine nuts
Method
Preheat the oven to 200C. Peel strips of skin of the aubergine. If preferred, leaving the
neck of the aubergines on. Heat some of the butter or oil in a pan and fry the aubergine
until browned, then lift out and set aside.
Prepare the Stuffing
Heat the butter in the same pan, add the onions and fry them until brown.
Add the minced meat, season with the cumin, all spice, salt and pepper and then add the
pine nuts.
Slice open the aubergines and fill them with the meat and onion mixture.
Place them in an ovenproof pot or dish. Heat water in a separate pot and add the tomato
paste.
Let it boil and carefully pout it over the stuffed aubergines. Season with salt and both
peppers.
Top each aubergine with a slice of tomato, then place in a pre-heated oven until for 25
mins. or cook on a low heat until aubergine is just tender but not soft.
For the Sauce
1 cups hot water
75 gms. tomato paste
tsp. white pepper
tsp. black pepper
To Garnish
2 medium-sized tomatoes, sliced.
Namorra Namorra
Namorra Namorra Namorra
Ingredients
225 gms. sugar
2 eggs
300 gms. coconut powder
tsp. baking soda
300 gms. yoghurt
300 gms. semolina
litre milk
1 lemon skin grated
75 gms. melted butter.
Method
Thoroughly mix all the ingredients together.
Spread baking powder on a small deep oven tray.
Pour the mixture into the tray and garnish with almonds.
Bake in the oven at 180 for 20 mins. until it turns brown.
Cut into small pieces, add a thin layer of sugar syrup and serve warm.
Preparation of Sugar Syrup :
Mix one cup of water and one cup of sugar.
Boil together with lemon juice until the sugar has dissolved.
Leave to boil for 10 mins.
Kufta Kebabs Kufta Kebabs
Kufta Kebabs Kufta Kebabs Kufta Kebabs
Ingredients
1 kg. mutton, diced
1 onion, large, diced
3 tbsp. coriander leaves, chopped
1 tbsp. ginger juice
1 tsp. ground black pepper
1 tsp. chilli powder
1 tsp. chilli powder
1 tsp. mixed all spices
1 tsp. salt.
Method
Combine mince meat, diced onions, coriander leaves, ginger juice, pepper, chilli powder,
mixed spices and salt.
Mix well and shape onto skewers, like sausages.
Place skewers over hot coals or under hot grill or bake in a pre-heated oven 200F for
30 mins.
To serve, garnish with tomato slices, onion rings and lemon wedges.