Pomegranate and milk mhallabieh (pudding) … مهلبية الرمان و الحليب

Standard

Ingredients:

For the milk layer:

  • 2 cups milk
  • 3 tbs corn starch
  • 4 tbs sugar
    1 tsp orange blossom water
  • For the pomegranate layer:
    • 2 cups freshly squeezed pomegranate juice
      4 tbs sugar
      3 tbs corn starch
  • Method:
    1. To make the milk pudding,in a big nonstick sauce pan,, add all milk pudding ingredients and mix them really well.
      On a medium high heat stove, cook the mixture and keep stirring until thickens.
      Spread the pudding among the serving glasses.
      Put the glasses in the fri to cool for about half an hour.
      To make the pomegranate pudding, repeat the same steps with the milk pudding and spread it on top of the milk pudding layer.
      Let the pudding cool in the fridge for couple of hours before serving
      Garnish with pomegranate jewels and mint leaves
      Enjoy!
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    Anise fried cookies … معكرون او أصابع زينب

    Standard

    Ingredients:

    • 1 cup fine semolina (فرخة)
    • 1 cup all purpose flour
    • 1 tbs sugar
    • 1/2 tsp active dry yeast
    • 1/2 tsp mahlab mahlab
    • 1/4 cup corn oil
    • 2 tsp of Anise seeds soaked for 10 minutes in 1/2 cup of warm water
    • Oil for frying
    • Simple syrup for drenching

    Method:

    1. In a bowl mix together the dry ingredients until combined
    1. Add in oil and mix well with your fingers until mixture forms crumbles
    1. Add in anise seeds and water and knead the dough until form a ball. Add more water if needed.
    1. Cover and let rest for 30 minutes
    1. Divide dough into walnut size balls
    1. Shape balls same as in video.
    1. Heat oil on a medium low heat stove
    1. Start frying the cookies until golden brown
    1. Dip the cookies in syrup for couple of minutes

    And serve

    German apple cake with orange blossom water and cinnamon …. كيك التفاح الألماني مع المازهر و القرفة

    Standard

    Ingredients:

    For the apple mixture:

    • 4 small apples

    • 2 tsp cinnamon

    • 4 tbs sugar

    For the batter mixture:

    • 1/2 cup unsalted butter room temperature

    • 1/2 cup granulated sugar

    • 2 tsp orange blossom water

    • 3 large eggs

    • 1 1/2 cups cake flour (see instructions above)

    • 2 tsp baking powder

    • 1/4 tsp salt

    • 2 freshly squeezed orange juice

    • 2 tbs milk

    • Apricot jam for brushing the top

    Method:

    1. Preheat oven to 350°F and grease the bottom of a 9- or 10-inch springform or use parchment paper.

    2. Peel, quarter, and core the apples. Thinly slice each quarter lengthwise without cutting all the way through. In a bowl add apples, cinnamon and sugar, mix well and set aside.

    3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.

    4. Add eggs one at a time and beat for 30 seconds on high speed after each addition.

    5. Add orange blossom water or vanilla extract if you prefer, and orange juice. Beat until combined.

    6. Combine cake flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!

    7. Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples with the sliced side up on top.

    8. Bake in the preheated oven for 45 minutes, until lightly browned and a skewer comes out clean.

    9. Transfer to a cooling rack and remove the springform ring. Brush the top with apricot jam.

    10. Enjoy!!

    Tip: if you don’t have cake flour, You can make it yourself from all-purpose flour, you measure one cup of all-purpose flour, remove two tablespoons flour from the cup and add 2 tbsp cornstarch. Sift the mixture two times to evenly distribute the cornstarch.

    Orange and milk pudding …. مهلبية البرتقال و الحليب

    Standard

    Ingredients:

    For the milk layer:

    • 2 cups milk
    • 3 tbs corn starch
    • 4 tbs sugar
      1 tsp orange blossom water
  • For the orange layer:
    • 2 cups freshly squeezed orange juice
      4 tbs sugar
      3 tbs corn starch
  • Method:
    1. To make the milk pudding,in a big nonstick sauce pan,, add all milk pudding ingredients and mix them really well.
      On a medium high heat stove, cook the mixture and keep stirring until thickens.
      Spread the pudding among the serving glasses.
      To make the orange pudding, repeat the sMe procedure with the milk pudding and spread it on top of the milk pudding layer.
      Let the pudding cool in the fridge for couple of hours before serving
      Enjoy!

    Madeleines … مادلينز

    Standard

    Ingredients :

    • 1/2 cup ( 1 stick ) unsalted butter.
    • 1 cup  all-purpose flour.
    • 1 tsp baking powder.
    • 1/4 tsp salt.
    • 3 large eggs at room temperature.
    • 1/2 cup  granulated sugar.
    • 1 tsp vanilla extract.
    • 1 tbs freshly grated lemon zest.
    • Powered sugar for dusting ( optional )

    Method :

    1. Preheat your oven to 375 degrees F.
    2. Using a pastry brush, generously grease the molds of two Madeleine pans  with very soft or melted butter. 
    3. Dust the molds with flour, tapping out the excess flour. 
    4. In a sauce pan melt butter and set aside.
    5. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.)
    6. In the electric mixer bowl, beat eggs and sugar at high speed until thick and pale in color.
    7. Add vanilla and lemon zest.
    8. Sift flour, baking powder and salt.
    9. Fold flour mixture into eggs mixture using a spatula gently ( be carful not to over fold or the batter will deflate ).
    10. Gently fold warm butter into the batter.
    11. For better results Cover batter and refrigerate over night or refrigerate for at least an hour before baking.
    12. Bring madeleines pans out of the fridge and drop a tablespoonful of the batter in the center of each mold.
    13. Put a cookie sheet under each madeleines mold and bake for 8-10 minutes or until edges are golden brown.
    14. Tap each pan against the countertop release the madeleines. Cool madeleines on a wire rack to cool.
    15. Store madeleines in an airtight containers.
    16. Dust madeleines with powdered sugar before serving ( optional ).

    Makes about 24 madeleines.

    Madeleines batter can be refregirated up to 4 days before baking.store madeleines in an airtight container in room temperature up to 4 days, and it can be frozen for months as well.

    Madeleines are at their best 1 hour after being baked.

    Enjoy!!

    Buche de noel … سويسرول الشوكولاتة

    Standard

    for the cake:

    • 1/2 cup all-purpose flour

    • 1/4 cup cocoa powder

    • 1 tsp baking powder

    • 1/2 tsp salt

    • 4 eggs

    • 2/3 cup sugar

    • 1/2 tsp instant coffee

    • 2 tbs corn oil

    Filling

    • 1 cup semi-sweet chocolate

    • 1/2 cup heavy whipping cream

    • 1 cup heavy whipping cream, chilled

    For ganache

    • 3/4 cup semi-sweet chocolate

    • 2 tbsp heavy whipping cream

    • Cocoa powder for dusting

    Method:

    1. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.

    2. In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.

    3. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.  Add instant coffeee and then gradually add flour mixture.

    4. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

    5. Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

    6. Take a parchment paper and sprinkle with cocoa powder. This helps the cake to not stick. Flip the cake over the paper. Remove the parchment paper it was baked with.

    7. While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

    8.Prepare the filling. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

    9. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

    10. Unroll the cake and spread the chocolate filling evenly over the cake.

    11. Roll the cake back up. Refrigerate for at least 1 hour before serving.

    12. Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with cream and spread it on top of the cake roll. Let the ganache set for an hour in the fridge and serve.

    Sesame cookies … ka’ak bsimsim

    Standard

    Ingredients:

    • 1 tbs fennel seeds crushed
    • 1 tbs anise seeds crushed
    • 1 tsp mahlab powder
    • 125 gr. or 9 tbs butter softened at room temperature
    • 6 tbs powdered sugar
    • 1/2 cup vegetable oil
    • 2 eggs (1 egg white will be used to brush the top)
    • 2 tbs vinegar
    • 1/4 cup warm water
    • 1 tsp salt
    • 2 1/4 tsp baking powder
    • 3 1/2 cups all purpose flour.

    For coating:

    1 egg white and 1 cup toasted toasted sesame seeds (optional).

    Method:

    1. Preheat oven to 350F.
    2. In a big bowl, whisk together butter, sugar, 1 egg, 1 egg yolk, water, vegetable oil and vinegar.
    3. In another bowl mix flour, salt, mahlab, fennel seeds, anise seeds and baking powder.
    4. Add the dry ingredients into the wet mixture slowly and carefully while mixing with your hands,
    5. Knead everything with your hands until you get a soft non-sticky dough.
    6. Divide the dough into egg size balls.
    7. Roll each ball into a 4 to 6 inches rope.
    8. Connect the ends of the rope together by pressing with your fingers to seal.
    9. Or cut each rope into diamond shape like I did in the first picture
    10. In a small round dish have the egg white ready, and in another big dish add the sesame seeds.
    11. At this point, if you choose not to use sesame seeds for topping, then just dip them in the egg white.
    12. Otherwise dip them in the egg white first and then in Assamese seeds to coat.
    13. Place the cookies on a baking sheet lined with parchment paper.
    14. Bake in a preheated oven until golden brown.
    • Enjoy with a cup of tea!😊