Guest guest Posted December 13, 1999 Report Share Posted December 13, 1999 * Exported from MasterCook * Eish Al-Saraya Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ramadan Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 slices bread or 1 loaf of Hawaiian bread 2 cups sugar 1 1/2 cups water 2 tbl orange blossom and rose water Cream 2 small packag whipping cream 2 tbl. corn starch 1 tbl orange blossom water 1 cup chopped raw pistachio 1 tbl orange blossom jam Place slices of bread in an oven tray and broil until both sides are lightly golden and place them in a big bowl. Put, in a medium saucepan, 3 tablespoons of sugar on high heat and stir constantly until it turns brown, then pour water and the remaining sugar. Stir to boil and dissolve, remove the sugar from the heat and add orange blossom and rose water. Stir then pour the syrup on the roasted bread and with a big spoon, mix the bread with syrup until it combines. Spread the bread in a big serving platter some 13 " x13 " and set it aside. Place whipping cream and corn starch in a saucepan on medium heat and stir constantly to boil and thicken, then remove from heat and add blossom water. Stir well and pour cream on the brown bread, and sprinkle all the face with chopped pistachio and garnish with red orange blossom jam (in the middle and 4 places around the edges with 1/2 tsp on each place or 1/2 a cherry). Refrigerate before serving for at least 4 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fattoush Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ramadan Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Romano lettuce (chopped into bit-size) 1 cucumber -- sliced 1 large tomato cut into small chunks 1 bunch radishes -- sliced 1 cup fresh mint -- stems off 4 green onions chopped with the green ends 1 pocket bread toasted and cut up into bite-sizes 2 minced cloves of garlic 1/4 cup lemon juice 1/2 cup olive oil 1 tsp salt 1/2 tsp pepper 1/4 tsp sumac spice Put all the above vegetables in a salad bowl and cover it with a plastic wrap and refrigerate. Mix garlic, oil, lemon juice, and spices in a small jar and shake very well then refrigerate. Just before serving, sprinkle toasted pita bread and pour dressing, then mix the salad very well. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup (Shourbet Adas) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ramadan Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fine lentil (washed and drained) 1 small chopped onion 4 tbl. Margarine 1/2 tsp cinnamon and coriander 5 cups water 1 tsp salt 1 tbl chopped parsley 2 cups toasted pita bread cut into cubes Green onions & green olives for garnish (optional) In a medium saucepan, put the fine lentil and water on high heat. When the skim appears, remove it with a spoon and lower the heat. Let it simmer for 30 minutes or until lentil is tender. Heat margarine in a pan then add the onion and stir until it turns into a yellow color. Pour it on the lentil and mix in the cinnamon, coriander and salt. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Namoura Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ramadan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups semolina or cream of wheat 1 1/4 cups warm milk 1/2 cup coconuts 1/2 cup sugar 3/4 tsp baking powder 2 1/2 tbl unsalted butter 1 1/2 cups cold sugar syrup 1 tsp orange blossom water 1 tsp rose water Silver almond or pine nuts 1 tbl. sesame tahini Mix all the first five ingredients in a bowl and keep it over night or for 5 hours before baking it. Grease a medium Pyrex 8 " x11 " with sesame Tahini. Spread the dough and cut it with a knife into small squares and place on each square one silver almond or a pine nut. Bake in a preheated oven at 350 degrees about 20 minutes and broil a few seconds until golden. Remove from oven and immediately pour the cold syrup on the hot dough. Serve cold or warm. - - - - - - - - - - - - - - - - - - NOTES : From the Net * Exported from MasterCook * Qatayef (Cheese & Walnut) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ramadan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all purpose flower 1 cup fine semolina (Sameed Naem) 1 cup pancake powder mixture 1 tbl. dry yeast dissolved in 1 cup warm water and 1 tsp. sugar 1/8 tsp Baking Powder 2 cups warm water -- (2 to 3) 1 tbl. orange blossom and rose water 1 amount of sugar syrup 1 tb chopped raw pistachio 1/4 unsalted melted butter ----cheese filling---- 8 oz. grated Mozzarella Cheese 3 tbl. sugar 3 tbl. whipping cream walnut filling 2 cups ground walnuts 1/2 cup granulated sugar 1 tbl orange blossom water ----Sugar Syrup---- 1 tbl orange blossom water 1 1/2 cups sugar 3/4 cup water 1 tbl lemon juice 1 tbl honey In a large bowl, place flour, salt, pancake, baking powder and dissolved yeast (dissolved with 1 cup warm water). Mix with a mixer and add little by little, fine semolina together with warm water and mix well using a mixer. Add orange and blossom water and mix well until it turns into a melted thick dough. (Sometimes, the dough becomes thick in which case, you can add warm water until it melts). Cover and place in warm place for about 2 hours.Prepare the filling and set aside.Pour 4 " circle of the dough on a medium heated pancake iron or a frying pan. Cook until tops are bubbly. Do NOT turn over (this isn't like pancakes). Place one heaping teaspoon of filling on top of each pancake, fold in half and press edges closed. Arrange in a well-greased baking tray and brush tops generously with melted butter. Broil in the oven for a few seconds or until lightly golden and turn over for another few seconds. Pour 2 spoons of syrup over each pancake depending on desired sweetness. Serve it hot. This quantity would yield 2-3 dozens. Sugar Syrup: In a saucepan dissolve sugar in water then put it on high heat for 1 minute. Then add the lemon and lower the heat to medium, let it simmer for 2 minutes. Add the honey, stir it for 20 seconds then remove from heat. Add the orange blossom water, let it cool before using it. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding (Ruz Bilhaleeb) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ramadan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white rice 2 cups water 3 cups milk 1 cup sugar (adjust to desired sweetness) 1 tbl orange blossom water Rinse rice and place in a saucepan with water. Cover and simmer over medium fire for 15-20 minutes. Add milk, stirring constantly. When it begins to thick, add sugar and orange blossom water. Continue stirring constantly until rice is soft or well done. Remove from fire and pour into platter spreading it thinly or in individual bowls. Cool and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tabbouleh Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ramadan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large bunche parsley -- finely chopped 1/2 bunch fresh mint -- finely chopped 4 green onions with green ends finely chopped 3 large tomatoes -- cut into very small pieces 2 tsp salt 1 1/2 tbl burghul 3/4 tsp black pepper 1/2 cup lemon juice 1/2 cup olive oil Place the parsley in a large mixing bowl. Rinse the burghul and drain, then squeeze all the excess water and put it on top of the parsley. Then add the tomatoes, green onions, and the mint. Just before serving, add the salt, black pepper, lemon juice, olive oil over the mixed green vegetables and toss very well. Add more lemon juice or salt to taste - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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