IRANIAN FALOODEH

Minuman favourite semasa Ramadan di Iran dan Selatan Asia seperti India dan Pakistan. Uniknya minuman ini ialah ianya diperbuat daripada sirap rose dan bihun. Bihun dicelur dan direndam dalam air sirap rose. Itu asalnya tetapi kini dipelbagaikan dengan meletak biji selasih, sago mahu pun jelly.

Menjadikan minuman ini hebat ialah sirapnya yang harum yang dinamakan "sarbat"

Iranian Faloodeh

3.5 oz (100 g) Rice Noodles

1 Cup Sugar

1/4 Cup Rose Water

1 Cup Water

1 Lime

PREPARATIONS:

1- Boil 2-3 Cups Water.

DIRECTIONS:

1- Mix a cup of sugar and a cup of water in a pot and stir thoroughly until well mixed.

2- Heat the pot and keep stirring until boiled.

3- Turn off the stove and let the mixture cool down.

4- Add the rose water to the pot, stir well, then put the mixture in the freezer until frozen.

5- Put the rice noodles in a pot, add boiling water until it covers the noodles completely and simmer for 5 to 10 minutes or until tender.

6- Drain the noodles in a colander and rinse with cold water.

7- Take the frozen mixture out of the freezer and add it to the drained noodles and stir.

8- Keep the mixture in the freezer until served.

9- Squeeze a fresh lime (and more rose water, if preferred)into a cup of faloodeh when served.

RECIPE SOURCE: 

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PALESTINE QATAYEH

Some context about this dessert :-

Stuffed pancakes are a favorite all over the Middle East. There are about twenty ways to say and spell `ataif (qataif/`atayef/qatayef…) and about fifty ways to prepare them. They can be large or small, open or closed, baked or fried, filled with cream, nuts or cheese

Sedap manisan ini yang merupakn favourite dikalangan masyarakat timur tengah. Rasa macam apam balik diletakkan inti cheese dan kacangadan dimakan bersama air gula

Qatayeh

Ingredients for ataief:

·         1 cup all purpose flour

·         1/2 cup semolina

·         1 teaspoon baking powder

·         Pinch of salt

·         1/2 teaspoon dry yeast

·         1 tablespoon sugar

·         1 1/2 cup water (may need less or more depending on flour used)

1.       In a bowl mix all the dry ingredients and whisk.

2.       Pour the warm water gradually while whisking. The mixture should have the consistency of pancake batter that can easily be poured.

3.       Cover the bowl with wet cloth, and leave the batter to rise for an hour.

4.       Heat a nonstick pan, pour around three tablespoons of the batter in the pan. Just like how you make pancakes just make them bit smaller.

5.       Turn heat to medium. Bubbles will appear on the surface of the ataief, continue cooking until the surface is dry. Do not flip it.

Remove the ataief from the pan and put them to cool on kitchen paper or towel.

Ingredients for the filling:

·         1 cup crushed almonds (You can add pistachio and raisins if you wish)

·         1 tablespoon sugar

·         1/2 teaspoon cinnamon

·         Mix all ingredients together. Set aside.

Ingredients for the syrup:

·         2 cups sugar

·         1 1/2 cup water

·         2 drops vanilla (Authentic recipe calls for rose water, who is not my best friend)

1.       Add sugar and water in a pan and let them boil until you get a consistency bit thicker than maple syrup, or thinner than honey.

2.       Add the vanilla and turn off the heat.

3.       Making the Ataief:

4.       Put one teaspoon of the filling in the middle of the ataief, then close the ataief pressing the edges together, making sure it’s sealed properly.

5.       In a deep frying pan, add enough oil, to cover the ataief. When the oil is hot, drop the ataief and fry, just until golden brown.

6.       Remove the ataief form oil and drop them immediately in the cold syrup.

7.       If you want to bake them, preheat oven to 350F/180C.

8.       Grease the baking pan, and brush each ataief with melted butter or oil.

9.       Bake until golden brown, then drop in the syrup.

10.   Keep in the syrup for thirty seconds then remove and plate.

11.   Garnish with crushed pistachio or almond.

RECIPE SOURCE: http://www.munatycooking.com/

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YEMENI MALAWAH BREAD

Roti Canai?....ha..ha..bukan..ini roti Malawah..makanan kegemaran masyarakat Yemen. Dari segi bahan membuatnya memang sama tapi dari segi membuatnya agak berbeza sedikit. Berbanding dengan roti canai  yang perlu ditebar dan dicanai..roti ini dibuat berlapis-lapis. Cara memasaknya lebih kurang sama dengan roti canai. Biasanya roti ini akan ditabur dengan bijan hitam...tapi saya skip ni..sebabatak ada bijan hitam. Roti ini biasanya dimakan bersama krim masam atau tomato.

Yemeni Malawah Bread

• 4 cups flour
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1/4 pound margarine

1. In a bowl, mix flour, water and salt until dough becomes soft.
2. Add more flour if dough is sticky.
3. Cut dough into two sections.
4. Knead and roll each section into a 20x20 inch sheet.
5. Spread margarine on the sheets.
6. Fold each sheet like an envelope with ends meetings at center.
7. Repeat folding process to get two layers of folds.
8. Cover with a paper towel, let sit for 30 minutes.
9. Cut each sheet into 10 parts.
10. Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides.
11. Serve with tomato sauce or sour cream, if desired.

RECIPE SOURCE: 

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UMM ALI - THE MOTHER OF EGYPTIAN DESSERT

Umm Ali kalau diterjemahkan maknanya "ibu Ali"  tetapi kalau dalam dunia kulinari umm Ali adalah bread pudding yang cukup terkenal di Eygpt atau negara-negara Arab. Berbeza sedikit dengan bread pudding biasa Umm ali biasanya diperbuat dari puff pastry atau croissant, direndam dengan susu panas, ditabur dengan kekacang kemudian diletakkan selapis cream lalu ditabur kekacang dan dibakar. Sedap disajikan panas-panas.

Saya kehabisan cream dan kekacang..jadi hasilnya kurang jika dibandingkan dengan resipi asal. Saya ada menyediakan link asal jika berminat mengetahui sejarah umm ali dan cara step by step menyediakannya.

Enoy dan selamat mencuba

Umm Ali

Print

• Frozen puff pastry or store-bought croissants
• 2 cups mixed nuts (coconuts, almonds, pistachios, walnuts)
• 4 cups milk
• 1 cup sugar
• 2 cups heavy whipping cream + 2 tablespoons powdered sugar
• Powdered sugar for browning

Method:

1. If using puff pastry, allow pastry to thaw at room temperature then bake at 400 degrees F until brown and puffy, 10-12 minutes. Crush baked pastry or croissants into pieces and place in a bowl. Leave aside.
2. Place mixed nuts in an oven pan and toast in the oven at 350 degrees F until lightly golden.
3. Place heavy cream and powdered sugar in a mixing bowl. Using the whisk attachment of a stand mixer or an electric mixer, beat cream on high speed for five minutes or until light and fluffy.
4. Forty minutes before serving, fill ramekins half way with crushed pastry, top with a layer of mixed nuts, top with a smaller amount of crushed pastry, pour milk over pastry to cover completely, cover top with cream and dust with powdered sugar.
5. Place ramekins on a large baking sheet and place in a preheated oven.
6. Bake at 350 degrees F for 23 minutes or until milk is bubbling and face is a light golden color.
7. If more color is desired, place under a broiler for 1-2 minutes.
8. Remove from oven and garnish with nuts and serve immediately.

Notes

Adapted from -http://ocookingd.wordpress.com/2010/08/11/um-ali-%D8%A3%D9%85-%D8%B9%D9%84%D9%8A/

RECIPE SOURCE:  PATYSKITCHEN

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GREEN GUAVA JUICE

Biasakan tekak orang puasa..macam-macam hendak. Saya beli jambu batu kerana tekak rasa hendak mencicah (colek-colek) tapi sampai kesudah tidak buat. Akhirnya buah tergolek begitu sahaja, sampai sudah agak lembik..sayang hendak buang..saya blend jadikan jus berbuka puasa hari ini. Sebenarnya kalau hendak lebih sedap..letak sebiji asam boi..perghhh   dengan cuaca panas sebegini..cukup nyaman rasanya

Green Guava Juice

1 cup Fresh  Guava,Peeled and chopped.

1 tsp Sugar

1/2 cup cold water

Ice Cubes

1/2 inch Ginger (optional)

Method:

1.Wash Guava and peel the skin.

2.Simply add little sugar,ginger(optional) and cold water and blend it in juicer or blender.

3.Don't forget to filter out the hard seeds.

4.Add ice cubes while serving.

RECIPE SOURCE:  PATYSKITCHEN

all images & content are copyright protected. please do not use our images without prior permission. if you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. thank you.