Beram & Tajine E-Magazine, Issue 1: From Kitchen to Heart

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Samaa El Sadat

: Photos By Samaa El Sadat : 010 62 07 11 00 : samaaelsadat@hotmail.com

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Drinks House

WISHING YOU A holly ramadan

Ingredients: ( Yields 8 ) s LITER SKIMMED MILK s RIPE AVOCADOS s Ã’ CUP SUGAR s TBSP LEMON JUICE

Method : 0EEL OFF THE AVOCADOS THEN REMOVE ALL ITS MEAT AND TRANSFER IN THE MIXER CUP !DD MILK LEMON JUICE AND SUGAR Give a grrrrrrrrrrrrrrrrr… grrrrrrrrrrrrrrrrrrrrrrr… that’s all.

Must be served immediately.

Ingredients: ( Yields 8 ) s GM READY DRY APRICOT PASTE s CUP SUGAR s LITER COLD WATER

Method : 3OAK THE APRICOT PASTE IN COLD WATER IN A LARGE BOWL #OVER AND SET ASIDE FOR AT LEAST HOURS 3TIR FROM TIME TO TIME UNTIL PASTE MELT IN THE WATER 9OU CAN GIVE A SMALL BLEND IN THE END TO BE CERTAIN THAT APRICOT AND WATER BECOMES HOMOGENEOUS $ISSOLVE THE SUGAR IN AND CHILL 3ERVE IT COLD

OrientalÊApricotÊDrink

AmarÊEdeen $ON T -ISS Ramadan BEVERAGES

Ingredients: ( Yields 6 ) s LITER SKIMMED MILK s Ò CUP HAZELNUTS s Ò CUP ALMONDS s Ò CUP WALNUTS OR PECANS s CUP DATES CUT IN SMALL CUBES s CUP SUGAR

Method : )N YOUR SPICE GRINDER BLEND THE HAZELNUTS

ALMONDS AND WALNUTS UNTIL OBTAINING A POWDER 0OUR MILK IN THE MIXER CUP ADD IN THE NUTS POWDER SUGAR AND DATES "LEND MANY TIMES TO OBTAIN A SMOOTH MILK SHAKE 3ERVE IT COLD

Ingredients: ( Yields 10 ) • • • •

1 cup fresh mint leaves 1 tbsp green tea seeds 5 to 7 tbsp of sugar ( depending to your taste ) 4 cups boiled water ( enough to full your tea pot)

Method :

In a tea pot, pour green tea seeds, add ¼ cup of boiled water, cover the pot and shake well. Pour the first run into a cup and keep aside; it will be used in the end. Now add ½ cup of boiled water to the tea pot, shake well then throw the output. Add 2 tbs of sugar to the tea pot, all mint leaves, and then full the tea pot by boiled water. Add now the first run that you poured in the beginning. Put on low heat till boiling, remove and add the rest of sugar. Shake well, and pour in small cups. Serve it hot.

Treat yourself A LA MAROCAINE!

Ingredients: s KILOS LEMON Method : s GM TO KILO SUGAR DEPENDING ON how sweet you like it s )CE CUBES s #OLD WATER

Method : 4HE MAIN STEP IS MAKING THE LEMON SYRUP THIS WILL HELP US MAKE THE LEMONADE &IRST OF ALL ZEST ALL THE LEMONS MAKING SURE YOU TAKE ONLY THE YELLOW SKIN AND NOT OF THE BITTER WHITE PART 3QUEEZE THE LEMONS AND GET ALL THEIR JUICE OUT .OW BLEND ZEST AND JUICES TOGETHER TILL YOU OBTAIN A SOFT MIXTURE 0ASS IT IN A SIEVE TO REMOVE THE UNBLENDED ZEST 0OUR IN A FREEZER BOX OR JAR ADD SUGAR AND STIR CONTINUOUSLY 3UGAR MUST BE DISSOLVED IN COMPLETELY .OW FREEZE THE SYRUP OVERNIGHT -IXTURE WILL BE LIKE GHEE OR SAMNAH TEXTURE AFTER FREEZING 7HEN YOU WANT TO SERVE A CUP OF LEMONADE ALL WHAT YOU NEED IS TO ADD TBS OF FROZEN SYRUP TO ONE CUP OF WATER STIR AND ADD SOME ICE CUBES 4HAT S ALL 4HIS SYRUP IS PERFECT WITH STRAWBERRIES RASPBER RIES AND CITRUS SMOOTHIE AND CAN BE FROZEN FOR MONTHS

Heba Hassan

For orders or inquiries please call us

0106-9587085 from 10 am till 10 pm

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Ingredients: ( Yields 8 ) • • • • •

3 ripe bananas 1 liter skimmed milk 4 tbsp unsweetened cocoa powder 1 cup sugar ½ tsp vanilla extract

Method : In a bowl, pour 1 cup of milk and add in cocoa powder. Stir well and keep aside. Slice bananas and mix with sugar. Put the sweet bananas in mixer cup, and then add the cocoa mixture and vanilla. Blend for 4 minutes. Add the rest of milk and blend again.

Serve it cold.

have a nice ramadan

Ingredients: s EGGS s RED PEPPER s YELLOW PEPPER s 3ALT 0EPPER s "UTTER

Method : 3LICE YOUR PEPPERS INTO RINGS 4HEY WILL LOOK LIKE mOWERS FROM THE SHAPE OF THE PEPPER 3ET ASIDE )N A NON STICK PAN MELT SOME BUTTER AND ADD IN FOUR PEPPER RINGS /NCE THE BUTTER IS HOT CRACK EACH EGG INTO A PEPPER RING &RY YOUR EGG SUNNY SIDE UP AND SEASON WITH SOME SALT PEPPER 9OU LL NOTICE IT REALLY LOOKS LIKE A mOWER IN THE EGG VERY APPETIZING 3ERVE HOT WITH SOME BREAD CHEESE PICKLES

Ingredients: s EGGS s HOT DOGS SLICED s TOMATOES SKINLESS lNELY CHOPPED s LARGE ONION lNELY CHOPPED s LARGE GREEN PEPPER CHOPPED s GARLIC CLOVES CHOPPED s CUP CORIANDER CHOPPED s Ò TSP PAPRIKA s ! PINCH OF NUTMEG s 3ALT PEPPER s -ARGARINE SAMNA BALADY (you can use butter or olive oil)

Method : )N A LARGE NON STICK COOKING PAN MELT SOME MARGARINE AND SAUTØ YOUR ONIONS !DD IN THE HOT DOG AND LET COOK !DD THE GARLIC PEPPER AND ALL THE SPICES 3EASON FOR A COUPLE MORE MINUTES AND THEN DROP IN THE DICED TOMATOES -IX WELL AND ALLOW TOMATOES TO RELEASE ALL ITS LIQUIDS !DD THE CORIANDER AND BRING TO A HARD BOIL 7ITH A SPOON MAKE ROUND HOT SPOTS IN THE MIXTURE )N THESE HOT SPOTS CRACK IN YOUR EGGS AND MIX VERY LIGHTLY TO GET THE EGGS INCOR PORATED YET MAINTAIN THEIR SHAPE #OOK ON LOW HEAT TILL EGGS ARE DONE YOU CAN COVER IF NEEDED 'ARNISH THE SURFACE WITH SOME MORE CORIANDER AND SERVE HOT WITH BREAD

Ingredients: • • • • • • •

3 cups flour, sifted 3 tbsp olive oil 1 tbsp dry oregano (optional) 2 tsp instant dry yeast 1 tsp sugar 1 tbsp salt 1 ½ cups warm water

For Cheese Filling : • • • • • • • • •

1 cup yellow cheddar 1 cup orange cheddar ½ cup parmesan cheese or roomy cheese ½ cup green pepper ½ cup red pepper ¼ cup red hot sweet chili pepper (optional) 1 tbsp oregano ½ tsp paprika A pinch of black pepper

Method : To make the dough add the olive oil to the flour and mix well with both your hands.

Add the rest of the dry ingredients and then start adding the water a little at a time while kneading. You may need a little less than or more than a cup and a half of water depending on your flour. You need your dough to be very soft and a little sticky, not all dry. Kneed very well for at least 10 minutes, the more you kneed the better your dough will come out at the end! Once you’re done with kneading dust your hands with flour and get the dough into a wide ball dusted with flour. Cover with a wet warm towel and leave your dough to rest for 2 hours in a warm place.You dough should be very soft and doubled in size. To prepare the cheese filling, mix all ingredients and set aside. Now, dust a clean surface with flour and start rolling out the dough. Cut wide strips, fill with some cheese mixture and start rolling and making sure the dough is well sealed. You can reach up until this stage and freeze your rolls to be baked later. Right before baking brush the surface with some egg wash if you like and bake in a very hot oven until the rolls are buffed and golden in color.

“Heya Muslimah” is where you can find “Love, care, friendship and good deeds”…. Together we can do everything… Together we can get closer to Allah everyday Insha’Allah. We’re a family of unlimited number of Sisters and you’re welcome to be part of it https://www.facebook.com/Heya.Muslimah

Ingredients: s CUPS PLAIN YOGURT s š CUP HONEY s TSP VANILLA PASTE

Ingredients for Fruit Mixture : s ORANGE SECTIONED s PEACH s APRICOTS s PEAR s PLUM s Ò CUP GRAPES s Ò CUP CHERRY s š CUP HONEY s ! SQUEEZE OF ORANGE JUICE

Method : For the yogurt, mix all ingredients and set in the fridge. #UT ALL YOUR FRUITS AND MIX WITH HONEY AND ORANGE JUICE 5SE GLASS CUPS FOR SERVING !DD SOME FRUITS IN THE BOTTOM AND COVER WITH YOGURT 4OP THE CUPS WITH MORE FRUITS AND CHILL FOR A SHORT WHILE BEFORE SERVING ! VERY HEALTHY AND FULlLLING SOHOUR

Ingredients:

s EGGS s SMALL ZUCCHINIS THINLY SLICED s SPRING ONIONS SLICED s GARLIC CLOVES CHOPPED s RED PEPPER CHOPPED s CUP FETA CHEESE s CUP CREAM s TBSP MILK s TBSP mOUR s Ò TBSP OREGANO FRESH OR DRY s Ò TSP GARLIC POWDER s 3ALT PEPPER s /LIVE OIL

Method : )N A BOWL BEAT EGGS AND CREAM 3EASON WITH AL SPICES AND GIVE IT ANOTHER MIX 3ET ASIDE )N A SMALL CUP ADD mOUR AND MILK -IX WELL TILL IT S DISSOLVED COMPLETELY 0OUR IN THE mOUR MIXTURE INTO THE EGGS MIXTURE AND MIX WELL #RUMBLE THE FETA CHEESE INTO THE EGGS )N A NON STICK PAN ADD SOME OLIVE OIL 3AUTØ YOUR SPRING ONIONS !DD THE ZUCCHINI AND RED PEPPER !DD THE GARLIC AND SAUTØ FOR A COUPLE OF MINUTES MORE 0OOR OVER THE EGG MIXTURE AND LET IT SET #OOK ON LOW HEAT TILL THE BOTTOM IS ALL SET %NTER THE OVEN TO BROWN THE SURFACE UNDER THE GRILL )T SHOULD TAKE ABOUT MINUTES MAXIMUM TO COOK THOROUGHLY AND HAVE A NICE GOLDEN COLOR 3ERVE HOT OR IN ROOM TEMPERATURE WITH SOME BREAD

Stress-free Ramadan Banquet:

Is It Possbile?

Ramadan is the time to enjoy your blessings with your family and friends. That's why Muslims throw banquets so that they would gain ajer (blessing) from Allah. Usually, the woman stays the whole day in the kitchen and worries herself days before the banquet to impress her guests. However, this is very tiresome physically, materially, and psychologically. Why don’t we just avoid all of this and save some time and effort for worshipping Allah as well as preparing a classy feast? I will give you some tips that will help you enjoy a successful feast and spend unforgettable time with your guests; yet, impress them and whet their appetite with lavish, mouthwatering dishes.

If you follow the following tips, I guarantee you that you will be ready at least 2 hour before the Maghreb prayer. This will make you avoid the troubles of dealing with surprises and emergencies on the big day.

Instead, you can take your time dressing yourself up and taking care of how you look.

How to prepare for a successful feast?

1. Plan Carefully : At the beginning of the blessed month, make a schedule of the feasts you have to give. Usually, family members and relatives are invited in the first week. During the second week, take a rest and prepare for the coming week. The best time to invite friends is in the third week of Ramadan. Most probably, in the last week people would be busy in intensive praying and worshipping, so they don’t have time for visiting and inviting people. A couple of days before the banquet, sit back and speculate on the number of people to be invited as well as the types of meals to prepare The smaller the number, the fewer types of meals to prepare. Think of different tastes of the guests and their medical status in case they need special diet food.

Guests : Count the people invited so that you can provide a number of chairs enough for everyone. If you cannot provide the exact number of chairs, put the dishes and the cutlery at a corner and design the table in the form of open buffet where the guests can take their plates and serve themselves. If a large number of people are invited, divide the dining table into two identical halves that have the same types of meals. Dessert can be served at the end of the feast.

Menu : The next step is to write the menu. Keep it simple. Ramadan is the time to think of the poor who lack food. Don’t prepare a large amount of food that would be thrown after the feast. Serve foods that are symbolic of Ramadan. Also, make sure to prepare a healthy menu that satisfies different tastes.

A good menu should include the following:

Salads: Prepare 2 types of salads. Choose them to be different from each other; for example, you can prepare yoghurt or Tahini salad, and green salad.

Soup: Make only one type of soup. Serve traditional soups such as Moroccan Harira or western ones such as cream of mushroom or corn chowder.

Main Course (Protein): Serve 2 types of meat such as chicken and beef or lamb.

Carbs: Let it be either rice, pasta, or pastries. Some people prefer to serve stuffed grape leaves and zucchini instead.

Vegetables: Serve only one dish of vegetables along with the other dishes.

Desserts: You will spend most of your time preparing the main dishes, so you won't have time to prepare desserts on the big day. The best thing to do is to prepare desserts on the previous day of the banquet. The most suitable choices would be Basboosa, trifle, icecream, or cheesecake since they can be prepared in advance.

The best advice that could be given is to choose the dishes that need to be put in the oven rather than frying. Also, don’t follow the voice in you that tells you that the menu will not be enough to fulfill the hungry stomachs of the fasting guests.

It is usually a lying voice!

If the number of guests is very big, you can go for the option of throwing a one-dish banquet. It saves time, money, and effort. Choose one kind of carbs such as rice or pasta, along with one type

of protein (chicken or meat) with vegetables. Be creative in the method of cooking and they way the dish is served. Also, provide a type of salad that can fit the main course meal. Examples of onedish meals are: Mansaf, Kabsa in its different variations, or Msakhan.

Don’t forget the cold water, juices, and dates so that the guests can break their fasting on them.

2. Get Things Done : The keyword is Advanced Preparation. You can start some preparations days before the feast day so that you don’t overload yourself on the big day. Don’t worry, the food will not be ruined or spoiled, and the taste will be even better.Here are some tips for the things you can prepare in advance: a:Clean the house and rearrange the furniture to make space for the banquet if needed. b:Prepare the kitchen utensils and cutlery. Make sure they are clean and ready to use. c:Stuff zucchini or grape leaves if they are on the menu. d:Clean vegetables, greens, and fruits and keep them fresh in the fridge. e:In case you are serving roasted meat or chicken, marinate them one day ahead. They will taste better and will be more tender. Keep them in a tightly-lid container in the fridge. f:Prepare pastries, samboosa, kebbeh, or kofta. (It is better to do this before Ramadan and store in the freezer) g:If you are going to use stir-fried ground meat for pasta or phyllo dishes, prepare it in advance. h:Prepare the sauces and salad dressings one day before the banquet. i:You can prepare desserts on the previous day and cover them well so that they will be ready to serve at the end of the feast. j:Choose what you are going to wear. Usually, it is preferred to wear a traditional jallabia or abaya that fits the Ramadan atmosphere. k: SLEEP WELL. Having prepared all of the above, you will be calm and stress-free of the big day. You will have much time, and you will have only a few things to do. a:The first thing to do is to recheck the house again. Add the final touches and cleaning if necessary. b:Prepare the juices and keep them in the fridge. Some people find it easier to buy bottled juice from the supermarket. c:Chop the vegetables for stew and salads. Remember, don’t add dressing to the salad until immediately before serving so that the salad will stay fresh and crispy. d:Remove the dishes to be cooked according to the time needed for cooking. e :When the food is cooked, keep it in thermal pots and dishes to remain warm. f: Prepare the soup and heat it 5 minutes before Maghreb prayer. (Time depends on amount of food) g: By the afternoon, you will be done already. You will only need to prepare the rice or pasta. After you make them, cover them with a blanket while still in the cooking pot so that they will not get cold. h: Set the dining table and cutlery. i: Get your kids and yourself dressed one hour before the Maghreb prayer. j:Half an hour before the Maghreb prayer, start frying the samboosa or kebbeh if on the menu and heat the food.

Having done the previous points, you will be done 2 hours before the prayer You will be able to welcome your guests cheerfully and comfortably.

4. During the Reception :Simplicity is the key to impress people. Speak to everyone in a simple, lighthearted manner. Make sure everyone is happy at your dining table, eating at ease, and enjoying the meal. What to do with your children? Older children, who fast, should be provided with chairs on the dining table with the guests. If there is no space, you can set another table for the fasting kids, next to the main table. As for younger children, who don’t fast yet, busy them with TV programs or provide a playing area for them. Make sure they are watched by an adult or one of the older children.

5. Add Your Personal Touches: Create a comfortable, spiritual Ramadan atmosphere by adding your personal touches to the dining place and the way the food is served. a: Set the ambiance for the sunset feast by preparing some candles, low lighting, and Quran or Duaa' recited in the background. b: Decorate the entrance of your house by placing a lighting crescent or some Ramadan decoration. c:Instead of using flowers as a centerpiece, place a fanoos, which reflects Ramadan spirit. d:Use your best cutlery, dishes, and stemware. e:Give praying mats and outfit for the guests to perform the Maghreb prayer. Also, you can provide enough copies of Quran for reading after the meal. Enjoy your time with your guests. Say goodbye to the worries, stress, and fatigue that you always relate to Ramadan banquets. From now on, you will just LOVE inviting people over at your house for a special, unforgettable Iftar meal!

Tips 1. Never throw away leftover food. You can do one of the following: a Contribute to charity by giving the food to families that may use the food for the next day's Iftar or Suhoor. b: Pack in the fridge to be used during the next days. c: Reuse the food to create new dishes. You can use the leftover chicken or meat for shawerma, pastas, fatta, etc. Leftover bread can be toasted and used with dip for Suhoor or used in salads and fatta.

2. Try not to gather at your mom's house for Iftar feast, especially if she is sick or old. A good option would be to go to her house to help her and do all of the work, or make the gathering at one of her sons'/ daughters' houses. If you want to gather at her house, every son/daughter can prepare a dish.

3. As you work in the house or in the kitchen, listen to or recite some Quran and Thekr.

4. The best time to invite people for Iftar is during your monthly period (menstruation). You will be able to taste the food that is going to be served. Also, uou won't be engaged in some acts of worship so you'll have more time for cooking.

5. Volunteer in helping with the Iftar meal to get extra blessing. Your service will be rewarded.

Believe me, it is a joyful duty.

BY:

SHOROUQ AL KUKHUN

ramadan karim

Betty Cakes 011 43327566

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APPETIZERS HOUSE

Ingredients: s CUPS mOUR s CUP lNELY GRATED YELLOW CHEDDAR s TBSP DRY THYME s CUP OLIVE OIL s CUP WATER s EGG YOLK s TSP PAPRIKA s TSP GARLIC POWDER s TSP ONION POWDER s ! PINCH OF SALT PEPPER

For Milk Topping:

s CUP FETA CHEESE s CUP CAPERS s 3MOKED SALMON s !NY HERB FOR GARNISHING

Method : -IX ALL DRY INGREDIENTS AND SPICES WITH CHEDDAR CHEESE AND SET ASIDE -IX ALL WET INGREDIENTS -AKE A WHOLE IN THE MIDDLE OF YOUR DRY INGREDI ENTS AND START POURING IN THE WET INGREDIENTS AND MIXING WITH THE TIPS OF YOUR lNGERS TILL EVERYTHING GETS INCORPORATED 9OU WILL FEEL AT lRST THAT YOUR DRY INGREDIENTS ARE TOO MUCH FOR THE AMOUNT OF LIQUID YOU PUT IN BUT DON T BE TEMPTED TO ADD MORE LIQUID *UST KNEED AND IT WILL COME TOGETHER VERY SMOOTHLY $UST A CLEAN SURFACE WITH SOME mOUR AND ROLL OUT YOUR DOUGH #UT ANY SHAPES YOU LIKE AND BAKE IN LOW TEMPERATURE UNTIL THE EDGES START TO TURN GOLDEN 3ET ASIDE TO COOL COMPLETELY 4O MAKE YOU CHEESE TOPPING CHOP THE CAPERS VERY lNELY AND MIX WITH THE CHEESE 5SING A PASTRY BAG TOP EACH CRACKER WITH SOME CHEESE AND TOP WITH A PIECE OF SMOKED SALMON 'ARNISH WITH ANY HERB YOU LIKE

Ingredients: s KG lLO PASTRY s GM PEELED SHRIMPS s GM CLEANED CALAMARI RINGS s GM WHITE lSH lLLET CUT IN SMALL PIECES s GM #HINESE VERMICELLI BOILED s ONION MINCED s GARLIC CLOVES DICED s TBSP CORIANDER LEAVES CHOPPED s TBSP PARSLEY LEAVES CHOPPED s CUP MUSHROOMS SLICED s PICKLED LEMON SKIN CUT IN SMALL CUBES s TSP GROUND GINGER s Ã’ TSP TURMERIC s Ã’ TSP PEPPER s 3ALT s TBSP HARISSA PASTE OR CHILI POWDER s -ELTED BUTTER FOR BRUSHING

Method : )N A DEEP PAN HEAT SOME VEGETABLE OIL !DD IN THE ONION GARLIC SHRIMPS AND CALAMARI 3TIR WELL AND COOK FOR MINUTES !DD IN PARSLEY CORIANDER MUSHROOMS AND LEMON SKIN 3EASONING WITH THE ABOVE SPICES 0OUR IN CUP OF WATER COVER AND LET COOK FOR MINUTES !DD HARISSA PASTE AND lSH CUBES #OOK FOR MINUTES AND THEN REMOVE FROM HEAT 4HE MIXTURE SHOULD BE THICK AND WITHOUT ANY LIQUIDS -IX THE SEA FOOD MIXTURE WITH BOILED VERMICELLI ,ET COOL COMPLETELY .OW CUT THE lLO PASTRY INTO MEDIUM SQUARES X CM BRUSH WITH SOME MELTED BUTTER AND THEN STUFF WITH TO TBSP OF MIXTURE #AREFULLY WRAP IT AS MINI BOWLS 0LACE ON A BUTTER SHEET THEN BRUSH WITH ADDITIONAL MELTED BUTTER "AKE IN PRE HEATED OVEN ON # UNTIL GOLDEN BROWN 'ARNISH WITH SOME GRATED CHEESE AND SLICED LEMONS

Ingredients: • • • • • • •

400 gm beetroots, boiled and peeled 1 small onion, finely minced ½ cup crushed walnuts 2 tbsp parsley leaves, chopped 3 tbsp olive oil Salt and pepper Mayonnaise (optional)

Method : In a large bowl, mix the beetroots with onion, parsley and walnuts. Seasoning with olive oil, salt and pepper . Chill before serving. The salad can be dressed with mayo depending to your choice.

with Honey Drizzl

Ingredients: • • • • • • •

½ cup blue cheese 1/3 cup walnuts Half a head of lettuce roughly chopped Some cherry tomatoes, halved 2 tbsp of honey ½ tsp coarse salt ½ tsp freshly ground black pepper

Method : Lay lettuce on a serving plate. Crumble the blue cheese on top. Sprinkle the walnuts, cherry tomatoes, salt & pepper randomly.

Drizzle the honey on top of your salad and serve with some pears.

Ingredients: s GM SAMOOSA lLO PASTRY SHEETS s GM POTATOES BOILED AND SKIN REMOVED s Ã’ CUP CHEDDAR CHEESE GRATED s Ã’ CUP EDAM CHEESE GRATED s PIECES CREAM CHEESE CUBES s Ã’ TSP NUTMEG s 3ALT AND PEPPER s &RYING OIL

Method : )N A DEEP BOWL MASH THE POTATOES WELL UNTIL OBTAINING A 052%% !DD IN THE CHEDDAR %DAM AND CREAMY CHEESE 3EASON WITH SALT

PEPPER AND NUTMEG /N A CLEAN DRY SURFACE ROLL OUT THE SAMOOSA SHEET 0LACE ON TBSP OF THE POTATOES MIXTURE 7RAP CAREFULLY ALTERNATIVELY UNTIL OBTAINING CUTE SAMOOSA TRIANGLES IN THE END 3EAL WITH SOME mOUR MIXED WITH WATER &RY IN HOT OIL UNTIL GOLDEN 3ERVE THEM HOT IMMEDIATELY

Ingredients: • • • • • • • • • • •

1 ready short crust dough 250 gm minced meat 1 cup green peas, boiled 1 small onion, minced 2 tbsp curry powder 1 ½ cups cooking cream 2 eggs ½ cup emmental cheese, grated ½ tsp nutmeg Salt and pepper 1 tbsp olive oil

Method : In a frying pan, heat the oil and add in the minced meat. Cook for some minutes, stirring continuously, and then add the minced onion. Seasoning with curry, nutmeg, salt and pepper. Then add the peas and stir. Remove from the heat and set aside. In a large bowl, whisk the eggs with cream. Add in the grated cheese.

Seasoning with salt and pepper . Roll out the crust dough and mold a buttered quiche pan with. Place on the top the meat and peas mixture. Pour on top the egg and cream mixture. Bake in pre-heated oven, on 190C , for 55 minutes.

MushroomÊQuiche Ingredients For Quiche Crust: s CUPS mOUR PLUS SOME FOR ROLLING s Ò TSP SALT s Ò TSP SUGAR s GM COLD BUTTER CUT INTO SMALL CUBES s TBSP ICE WATER PLUS MORE ONLY IF NEEDED

For Filling: s GM FRESH MUSHROOM SLICED s CUP CHOPPED CHIVES OR ANY OTHER HERB YOU PREFER s GM FETA CHEESE s EGGS s Ò CUP CREAM s ! PINCH OF NUTMEG s 3ALT PEPPER

Method :

)N A FOOD PROCESSOR PULSE mOUR SALT AND SUGAR SEVERAL TIMES TO COMBINE !DD BUTTER 0ULSE UNTIL MIXTURE RESEMBLES COARSE MEAL WITH JUST A FEW PEA SIZE PIECES REMAINING 3PRINKLE WITH ICE WATER AND PULSE UNTIL DOUGH IS CRUMBLY BUT HOLDS TOGETHER WHEN SQUEEZED WITH lNGERS )F YOUR DOUGH IS STILL OVERLY DRY AND NOT COMING TOGETHER ADD UP TO TBSP MORE ICE WATER

TBSP AT A TIME $O NOT OVER PROCESS TO ENSURE THAT THE CRUST STAYS mAKY 4URN DOUGH OUT ONTO A CLEAN WORK SURFACE AND FORM A ROUND DISK 7RAP TIGHTLY IN PLASTIC AND REFRIGERATE UNTIL lRM AT LEAST MINUTES !FTER YOU DOUGH HAS CHILLED LIGHTLY mOUR YOUR WORKING SURFACE AND START ROLLING THE DOUGH INTO A ROUND SHAPE SUITABLE FOR THE SIZE OF YOUR BAKING PAN 'ENTLY lT INTO THE BOTTOM OF THE PAN AND UP THE SIDES 0RESS WITH YOUR lNGERS TO MAKE SURE IT lTS WELL 4RIM ANY ACCESS DOUGH OFF EDGES 2EFRIG ERATE THE PAN FOR ABOUT MINUTES AND THEN WITH YOUR FORK POKE THE BOTTOM OF THE PAN THIS WILL ALLOW THE STEAM TO EXIT WHILE BAKING "LIND BAKE YOUR QUICHE CRUST FOR MINUTES AND THEN REMOVE FROM THE OVEN 4O PREPARE THE lLLING MIX THE CREAM AND EGGS 3EASON WITH SALT PEPPER AND NUTMEG 3ET ASIDE ,AY YOUR MUSHROOMS AND CHIVES IN THE BOTTOM OF THE QUICHE CRUST 0OOR THE CREAM AND EGGS OVER AND CRUMBLE THE FETA CHEESE ON TOP 2ETURN THE QUICHE PIE TO THE OVEN AND LET IT BAKE TILL THE lLLING IS GOLDEN BROWN 3ERVE WARM WITH ANY GREEN SALAD ON THE SIDE

Ingredients: s LARGE ONIONS THINLY SLICES s GARLIC CLOVES lNELY CHOPPED s Ò CUP CHICKEN STOCK s BAY LEAVES s TSP NUTMEG s &RESHLY GROUND BLACK PEPPER s 3ALT "UTTER s /LIVE OIL

Method : -ELT BUTTER WITH SOME OLIVE OIL 3AUTEE THE ONIONS SEASONING WITH ALL SPICES AND ADDING BAY LEAVES /NCE ONIONS ARE GOLDEN BROWN ADD THE GARLIC AND SAUTØ FOR A COUPLE OF MINUTES !DD SOME CHICKEN STOCK AND ONCE CHICKEN STOCK IS EVAPORATED LOWER THE HEAT LETTING ONIONS COOK FOR MINUTES AND THEN ADD SOME MORE STOCK +EEP DOING THE SAME STEPS TILL ALL CHICKEN STOCK IS USED ,EAVE YOUR ONIONS ON LOW HEAR TO DRY COMPLETELY FROM ANY STOCK AND YOU LL NOTICE BY THEN IT WILL BE GOLDEN BROWN AND TOTALLY CARAMELIZED 3ERVE WITH ANY CRUSTY BREADS OR USE TO lLL ANY SAVORY PIE TART OR QUICHE

Ingredients for Mosaka’s Dip: s BIG EGGPLANTS PEALED AND CUT INTO SMALL CUBES s GREEN PEPPERS CUT INTO SMALL CUBES s RED CHILI PEPPERS lNELY CHOPPED s SKINLESS RIPE TOMATOES CUT INTO VERY SMALL CUBES s TBSP WHITE VINEGAR s TBSP SLICED GARLIC s 6EGETABLE OIL s /LIVE OIL s 3ALT PEPPER

Ingredients for Aged Cheese Dip (Gebna Adema): s CUP AGED WHITE CHEESE GEBNA ADEMA s TBSP OLIVE OIL s TOMATOES CUT INTO SMALL CUBES s GREEN PEPPER lNELY CHOPPED s 3OME CHOPPED PARSLEY

Mosaka’a & Aged White Cheese

Method : 4O MAKE MOSAKA A DIP SHALLOW FRY THE EGGPLANTS IN SOME OIL TILL SOFTEN AND GOLDEN BROWN 3HALLOW FRY THE GREEN PEPPER AND THE RED CHILI PEPPERS ,EAVE THEM ASIDE TO DRAIN ALL THE ACCESS OIL )N A DEEP COOKING PAN ADD SOME OLIVE OIL AND START SAUTØING YOUR GARLIC AND ONCE IT START GETTING GOLDEN ADD THE VINEGAR AND LET THEM COOK FOR A COUPLE OF MINUTES !DD YOUR TOMATOES AND ONCE IT STARTS BOILING DROP IN THE EGGPLANTS GREEN PEPPERS RED CHILI PEPPERS 3EASON WITH SOME SALT AND PEPPER #OVER AND LEAVE TO SIMMER SLOWLY ON VERY LOW HEAT UNTIL TENDER AND TOMATO SAUCE HAS THICKENED ,EAVE TO SET IN THE FRIDGE 4O MAKE CHEESE DIP CREAM CHEESE WITH OLIVE OIL TILL SOFT !DD ALL INGREDI ENTS AND MIX 0REPARE A TRAY WITH BOTH DIPS AND SOME TOASTED %GYPTIAN BALADY BREAD

Ingredients: s GM WHITE BEANS s GM RAW SAUSAGES s ONION lNELY CHOPPED s TOMATO PEELED AND DICED s TBSP CILANTRO LEAVES CHOPPED s TBSP PARSLEY LEAVES CHOPPED s TBSP OF TOMATO PASTE s CUP TOMATO JUICE s CUPS BOILED WATER s GARLIC CLOVE DICED s TSP TURMERIC s Ã’ TSP CUMIN s Ã’ TSP GINGER GROUND s TBSP OLIVE OIL s 3ALT AND PEPPER

Method : 3OAK THE BEANS IN A LARGE BOWL FULL OF WATER OVERNIGHT /N MEDIUM HEAT DRIZZLE THE OLIVE OIL IN YOUR PAN !DD THE ONION AND LET THEM COOK FOR MINUTES WHILE STIRRING !DD THE TOMATO TO THE ONION AND LET THEM COOK FOR ANOTHER MINUTES WHILE STIRRING !DD THE PARSLEY CILANTRO GARLIC

TOMATO PASTE SPICES TOMATO JUICE AND THE SOAKED BEANS TO THE PAN 'IVE A STIR AND THEN ADD THE BOILED WATER #OVER AND LET COOK ON LOW HEAT UNTIL THE BEANS BECOMES SOFT YOU CAN COOK THEM IN A PRESSURE PAN .OW ADD THE SAUSAGES AND LET IT COOK FOR ADDITIONAL MINUTES 3ERVE IT HOT OR WARM WITH BREAD

Ingredients: s GM CHICKEN LIVERS WELL CLEANED s TBSP WHITE VINEGAR s TBSP LEMON JUICE s Ã’ CUP PARSLEY LEAVES CHOPPED s Ã’ CUP CORIANDER LEAVES CHOPPED s TBSP PAPRIKA s Ã’ TSP CUMIN s Ã’ TSP GINGER GROUND s 3ALT AND PEPPER s SMALL ONION MINCED s GARLIC CLOVES DICED s TBSP OLIVE OIL s 0ICKLED LEMON AND OLIVES FOR GARNISH

Method : )N A DEEP BOWL MIX THE PARSLEY CORIANDER AND GARLIC TOGETHER 0OUR IN THE VINEGAR AND LEMON JUICE 3EASONING WITH SALT

PEPPER PAPRIKA GINGER AND CUMIN !DD IN THE CHICKEN LIVERS THEN MIX #OVER AND KEEP IN THIS MARINADE FOR AT LEAST HOURS IN THE FRIDGE (EAT THE OLIVE OIL IN A PAN

ADD THE MINCED ONION 3TIR FOR FEW MINUTES !DD IN THE CHICKEN LIVER MIXTURE

THEN STIR FOR MINUTES 0OUR IN CUP OF WATER COVER AND LET COOK ON LOW HEAT FOR MINUTES 'ARNISH WITH PICKLED LEMON SLICES AND OLIVES BEFORE SERVING

ZaÕalook -OROCCAN :UCCHINI $IP

Ingredients: s GM ZUCCHINI PEELED AND CHOPPED s LARGE TOMATOES PEELED SEEDED AND CHOPPED s CLOVES OF GARLIC lNELY CHOPPED OR DICED s CUP FRESH CILANTRO AND PARSLEY LEAVES CHOPPED s TBSP PAPRIKA s Ò TSP CUMIN s 3ALT AND PEPPER s Ò TSP CHILI POWDER OPTIONAL s CUP OLIVE OIL s CUP WATER s TBSP TOMATO PASTE s 3MALL WEDGE OF LEMON OPTIONAL

Method : "OIL THE ZUCCHINIS UNTIL SOFT DRAIN THEN MASH USING A FORK (EAT OLIVE OIL IN A PAN ADD IN THE GARLIC TOMA TOES AND STIR !DD NOW THE MASHED ZUCCHINI TOMATO PASTE AND CHOPPED HERBS 3EASON WITH THE ABOVE SPICES POUR WATER COVER AND LET COOK ON LOW HEAT FOR MINUTES STIRRING OCCASIONALLY 3ERVE IT WARM WITH CRUSTY BREAD

Ingredients: s GM SHRIMPS s SMALL HEAD OF ROMAINE LETTUCE s 4HE MEAT OF TWO ORANGES s 4HE MEAT OF ONE LEMON s CUP GREEN ONIONS SLICED s CUP CHIVES s CUP CAPERS s 4HE JUICE AND ZEST OF ORANGE s 4HE JUICE OF LEMON s TBSP OLIVE OIL s Ò TSP GARLIC s TSP MUSTARD 3ALT PEPPER

Method : -IX CAPERS LEMON MEAT AND ORANGE MEAT SET ASIDE #UT THE HEAD OF LETTUCE ROUGHLY IN LARGE PIECES AND LAY ON YOUR SERVING LATE -IX ALL REMAINING INGRE DIENTS TO MAKE THE SALAD DRESSING 'RILL THE SHRIMPS AND ONCE THEY ARE DONE DROP HOT INTO YOUR SALAD DRESSING ,EAVE TO MARINATE FOR MINUTES .OW TO lNISH THE SALAD TOP THE LETTUCE WITH THE ORANGE LEMON AND CAPERS 3PRINKLE THE SHRIMPS OVER AND RIGHT BEFORE SERVING POUR THE SALAD DRESSING OVER 'ARNISH WITH SOME CHIVES AND SERVE

-AIN $ISHES

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7ISHIN 9OU A 4ASTY 2AMADAN

& Ingredients: s G SMALL OKRA CLEANED (frozen one can be used) s G LAMB MEAT CUT IN MEDIUM CUBES s ONION MINCED s GARLIC CLOVES DICED s TBS OLIVE OIL s RIPE TOMATOES PEELED AND DICED s CUP TOMATO JUICE s TBS TOMATO PASTE s TSP CORIANDER GROUND s Ò TSP NUTMEG s 3ALT AND PEPPER s WATER

Method : )N A LARGE PAN HEAT THE OIL ON MEDIUM HEAT !DD IN THE MEAT AND STIR !DD THE ONION WITH DICED TOMA TOES AND CONTINUE STIRRING 0OUR IN THE TOMATO JUICE TOMATO PASTE AND SIMMER !DD THE OKRA AND GARLIC 3EASONING WITH NUTMEG AND CORIAN DER GROUND !DD ENOUGH WATER TO COVER THE MEAT AND OKRA #OVER AND LET COOK FOR MINUTES 3EASONING WITH SALT AND PEPPER 0OUR THE MEAL IN AN OVEN POT PUT IN PREHEATED OVEN AND LET COOK SLOWLY FOR TO HOUR AND HALF 3ERVE IT HOT WITH WHITE RICE OR BREAD

Aakawy Se3eedyÊOxtailsÊStewÊ Ingredients: s KG RAW OXTAILS CUT INTO PIECES s CUPS WATER s CARDAMOM SEEDS s SMALL SHALLOT s BAY LEAVES s Ò TSP NUTMEG s ONIONS lNELY CHOPPED s TOMATOES PEELED AND DICED s CARROT CUT IN SMALL CUBES s CHILIS DICED s TSP CELERY LEAVES CHOPPED s GARLIC CLOVES DICED s 3ALT AND PEPPER

Method : )N AN UNDER PRESSURE PAN PUT THE OXTAILS WITH WATER !DD IN THE SHALLOT CARDAMOM SEEDS AND BAY LEAVES 4HEN SEASONING WITH NUTMEG SALT AND PEPPER #LOSE THE PAN AND LET COOK ON MEDIUM HEAT FOR MINUTES UNTIL THE OXTAILS BECOMES SOFT 2EMOVE THE OXTAILS FROM THE STOCK AND KEEP THE STOCK ASIDE 7ILL NEED IT IN THE RECIPE )N A LARGE PAN COOK THE ONIONS WITH TOMATOES AND CARROT FOR MINUTES UNTIL VEGETABLES BECOME SOFT !DD IN THE COOKED OXTAILS CELERY LEAVES CHILIS AND DICED GARLIC 0OUR IN TO CUPS OF THE STOCK 3EASONING WITH SALT AND PEPPER AND BAKE IN VERY LOW OVEN FOR TO HOURS 3ERVE IT WITH BREAD

Ingredients: • 1 large fish (the gender you prefer and about 2-3 kgs)

• • • • • • • • • • • •

2 tbs coriander leaves, chopped 2 tbs parsley leaves, chopped 4 garlic cloves, diced 1 pickled lemon skin , diced 2 ripe tomatoes, sliced 1 onion , sliced 1 tbs paprika ½ tsp cumin ½ tsp ginger ½ tsp chili powder Salt and pepper ¼ cup olive oil

Method : In a deep bowl, mix the coriander with parsley, lemon skin and garlic.

Add olive oil, then seasoning with paprika, cumin, ginger, chili powder, salt and pepper. Wash and clean the fish, make some strips from the both sides of the fish using the knife. Fill the fish from the inside with the marinade, and stuff the strips also. Place some slices of tomatoes and onions into the fish. Place the rest of slices in a deep oven pan, place on the stuffed fish and bake for 35 minutes in pre-heated medium oven. Serve it hot i m m e d i a t e l y .

Khaltet Mahshy Smoked vegetable stuffing Ingredients: • • • • • • • • • • • • • • •

300g minced meat 3 cups Egyptian rice 1 bunch parsley , chopped 1 bunch cilantro, chopped 1 bunch dill, chopped 1 big onion, finely minced 1 ripe tomato, diced 5 tbs tomato paste 1 garlic clove, diced ½ tsp nutmeg ½ tsp cardamom powder 1 tbs dry mint ½ tsp paprika Salt and pepper 3 tbs olive oil

Method : In a deep bowl, mix all the ingredients together until obtaining a homogenous mixture. Make a hole in the middle of the mixture, put on a rectangle of aluminum foil. Burn a piece of coal on the fire until glowing red . Place it on the foil, and sprinkle with some oil. Quickly cover the bowl with foil and let the mixture stand for 2 hours (like that the mixture will get the smoky taste).

This stuffing can be used for grape leaves, bell peppers, cabbage leaves, tomatoes, eggplants or zucchinis.

AssiaÕsÊGrilled

Chicken

Ingredients: s WHOLE CHICKEN s CUP SOY SAUCE s TBS HONEY s TSP GARLIC DICED s TSP GRATED FRESH GINGER s CUP MINCED SCALLION s LEMON s 3ALT AND PEPPER

Method : 7ASH THE CHICKEN AND CLEAN IT AS THE NORMAL WAY BEFORE ROASTING )N A DEEP BOWL MIX THE SOY SAUCE WITH HONEY GARLIC FRESH GINGER AND SCALLION 3EASONING WITH SALT AND PEPPER "RUSH THE CHICKEN WITH THIS MIXTURE FROM INSIDE AND OUTSIDE +EEP THE REST OF MIXTURE FOR COOKING TIME 0LACE THE WHOLE LEMON INSIDE THE CHICKEN #LOSE USING A TOOTHPICK 2OAST THE CHICKEN IN A PRE HEATED OVEN FOR MINUTES UNTIL GOLDEN BROWN $ON T FORGET TO BRUSH IT WITH THE BELLOWED MIXTURE FROM TIME TO TIME DURING ROASTING 7HEN THE CHICKEN IS GOLDEN REMOVE THE ROASTED LEMON FROM INSIDE OPEN IT AND SQUEEZE IT DIRECTLY ON THE TOP OF THE CHICKEN

Moroccan Caramelized LambTajine Ingredients: • • • • • • • • • • • • • • •

1.2 kg lamb shoulder, cut into pieces 250 g dried plums 250g dried figs ½ cup walnuts cut in halfs 3 white onions, chopped 4 cloves garlic, diced 2 tsp cinnamon 4 sticks cinnamon 1 tsp ginger ground 1/2 tsp saffron 2 tbs fresh cilantro, chopped 2 tbs fresh parsley, chopped 4 tbs olive oil 1 tbs sugar Salt and pepper , to taste

Method : Heat the oil on med/high heat in the tajine or your cooking pan. When hot, add the lamb pieces and fry a bit, add the onions, garlic, half the powdered cinnamon, ginger, saffron, salt and pepper. When the meat is golden, add 1 cup of water, cover and cook on med/high for 45 minutes.

Add more water if required, stir often.

After the lamb has been cooking about 30 minutes, take a little bit from the sauce and put in a saucepan with 1 cup of water, add the dried plums with figs, the remaining powdered cinnamon, cinnamon sticks, sugar and a pinch of salt. Cover and cook over med heat for 15 minutes. Drain the dried plums and figs and remove the cinnamon sticks.When the meat is cooked and the sauce reduced, add the cooked dried plums and figs, stir then sprinkle with some cinnamon.

Serve with hot bread.

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AssiaÕsÊGrilled

Chicken

Ingredients: s WHOLE CHICKEN s CUP SOY SAUCE s TBS HONEY s TSP GARLIC DICED s TSP GRATED FRESH GINGER s CUP MINCED SCALLION s LEMON s 3ALT AND PEPPER

Method : 7ASH THE CHICKEN AND CLEAN IT AS THE NORMAL WAY BEFORE ROASTING )N A DEEP BOWL MIX THE SOY SAUCE WITH HONEY GARLIC FRESH GINGER AND SCALLION 3EASONING WITH SALT AND PEPPER "RUSH THE CHICKEN WITH THIS MIXTURE FROM INSIDE AND OUTSIDE +EEP THE REST OF MIXTURE FOR COOKING TIME 0LACE THE WHOLE LEMON INSIDE THE CHICKEN #LOSE USING A TOOTHPICK 2OAST THE CHICKEN IN A PRE HEATED OVEN FOR MINUTES UNTIL GOLDEN BROWN $ON T FORGET TO BRUSH IT WITH THE BELLOWED MIXTURE FROM TIME TO TIME DURING ROASTING 7HEN THE CHICKEN IS GOLDEN REMOVE THE ROASTED LEMON FROM INSIDE OPEN IT AND SQUEEZE IT DIRECTLY ON THE TOP OF THE CHICKEN

Moroccan Caramelized LambTajine Ingredients: • • • • • • • • • • • • • • •

1.2 kg lamb shoulder, cut into pieces 250 g dried plums 250g dried figs ½ cup walnuts cut in halfs 3 white onions, chopped 4 cloves garlic, diced 2 tsp cinnamon 4 sticks cinnamon 1 tsp ginger ground 1/2 tsp saffron 2 tbs fresh cilantro, chopped 2 tbs fresh parsley, chopped 4 tbs olive oil 1 tbs sugar Salt and pepper , to taste

Method : Heat the oil on med/high heat in the tajine or your cooking pan. When hot, add the lamb pieces and fry a bit, add the onions, garlic, half the powdered cinnamon, ginger, saffron, salt and pepper. When the meat is golden, add 1 cup of water, cover and cook on med/high for 45 minutes.

Add more water if required, stir often.

After the lamb has been cooking about 30 minutes, take a little bit from the sauce and put in a saucepan with 1 cup of water, add the dried plums with figs, the remaining powdered cinnamon, cinnamon sticks, sugar and a pinch of salt. Cover and cook over med heat for 15 minutes. Drain the dried plums and figs and remove the cinnamon sticks.When the meat is cooked and the sauce reduced, add the cooked dried plums and figs, stir then sprinkle with some cinnamon.

Serve with hot bread.

Ingredients: s G CHICKEN BREASTS MINCED s ONION MINCED s GARLIC CLOVES DICED s TSP GINGER GROUND s Ã’ TSP NUTMEG s TBS CORIANDER LEAVES CHOPPED s TBS CORIANDER LEAVES CHOPPED s 3ALT AND PEPPER TO TASTE s TBS BREAD CRUMBS s TBS CORN mOUR s TBS OLIVE OIL

Method : )N A DEEP BOWL MIX THE MINCED CHICKEN WITH ONION GARLIC CORIANDER AND PARSLEY 'IVE A GRRRRRRRRRR !NOTHER GRRRRRRRRRR USING YOUR FOOD PROCESSOR 3EASONING WITH SALT PEPPER

NUTMEG AND GINGER !DD OLIVE OIL BREAD CRUMBS AND CORN mOUR 4HEN MIX WELL UNTIL OBTAINING A SMOOTH MIXTURE #OVER AND CHILL FOR AT LEAST HOURS 2UB YOUR HANDS IN SOME OIL AND THEN FORM SMALL BALLS FROM THE MIXTURE 0LACE IN SKEWERS #OVER AND CHILL UNTIL GRILLING 'RILL ON MEDIUM HEAT NORMAL GRILL OR OVEN AND SERVE IMMEDIATELY

Ingredients: • • • • • • • • • • • • • • • • • • • •

200g raw sausages 250g shrimps, peeled 250g calamari or squids , cut into rings 250g fish fillet cubes A handful of mussels 2 1/2 cups paella long rice 1 green bell pepper, chopped 1 red bell pepper ,chopped ½ cup Cherry tomatoes 1 tsp turmeric Pinch of saffron 1 tsp ginger ground 1 onion, minced 2 garlic cloves, diced Salt and pepper 2 bay leaves 3 tbs olive oil 1 cup green peas 1 carrot, chopped Parsley and lemon wedges for garnish

Method : Soak the rice in water for 30 minutes. Drain and set aside. In a large pan, fry the sausages in 2 tablespoons of vegetable oil until golden brown. Keep aside.In a sauce pan, boil 4 cups of water with shrimps, calamari rings, mussels and bay leaves for 20 minutes. Meanwhile, heat the olive oil in a large paella wok. Add in the onion, garlic, bell peppers and give a stir. Seasoning with ginger, saffron, turmeric, salt and pepper .

Add the drained rice and simmer. Now, add the whole stock where you cooked the seafood to the rice. Let boil for some minutes before adding fish fillet, peas and carrot.Cover and let cook on low heat for 15 minutes. Add now, the boiled sea food. And then place on the top the fried sausages.

Garnish with bell pepper slices,cherry tomatoes and lemon wedges. Cover and bake in medium oven for 20 minutes until all liquids evaporates. Serve it hot!

Stuffed Pigeons

Ingredients: • • • • • • • • • • • • •

6 pigeons cleaned and ready to cook 2 cups short grain rice, washed 1 cup chicken stock 1 medium onion, grated 1 whole onion ½ tsp cinnamon ¼ tsp nutmeg 2 bay leaves 1 cinnamon stick 2 cardamoms ¼ tsp mesteka Margarine (samna balady) Salt & Pepper

Method : Mix rice with grated onions and season with cinnamon, nutmeg, pepper and salt. Set aside to marinate. In a cooking pan melt and heat some margarine. Drop in marinated rice and sauté rice for 5 minutes. Add the chicken stock. Let cook while covered with led. Once the rice has absorbed liquid open the le and add in 1 tbsp margarine. Mix rice with a fork and let it cool completely.Stuff pigeons with the cool rice every in the cavity and under the skin. Cross the pigeons legs closed and set aside. In a large deep pan heat up some margarine and melt your mesteka in it. Add in the cinnamon stick, bay leaves and cardamoms and whole onion.

Pour over 3 liters of water and bring to a hard boil. Drop in your stuffed pigeons and let it cook for 10-15 minutes depending on the size of the pigeons. Take out from soup and let cool completely. Shallow fry in some more samna (margarine) and serve hot.Most people don’t use pigeon’s soup but I think it’s very delicious and can be used just like chicken stock so, save the stock for other recipes.

Ingredients: s CUPS SHORT GRAIN RICE s ONION GRATED s CUPS CHICKEN STOCK s Ò CUP WHOLE FAT MILK s Ò CUP DOUBLE CREAM OR CRÕME FRESH s Ò TSP CINNAMON s TSP NUTMEG s 3ALT 0EPPER s -ARGARINE SAMNA BALADY For the Stuffing : s GM CHICKEN KIDNEYS

(you can also use shredded chicken or minced meat)

s SMALL ONION CHOPPED s TSP CINNAMON s TSP NUTMEG s -ARGARINE SAMNA BALADY

Method : 7ASH YOUR RICE WELL AND MIX WELL WITH GRATED ONION !DD ALL SPICES AND LET THE RICE SET IN THE FRIDGE FOR AT LEAST A COUPLE OF HOURS AND PREFERABLY OVER NIGHT 4O PREPARE THE STUFlNG SAUTØ ONIONS SEASON ING WITH ALL SPICES !DD IN THE CHICKEN LIVERS AND COOK TILL DONE 3ET ASIDE TO COOL (EAT UP SOME SAMNA MARGARINE IN A COOKING PAN AND SAUTØ RICE FOR ABOUT MINUTES !DD IN CUP OF STOCK AND ALL THE MILK ,ET IT COOK SLOWLY ON ,OWE HEAT /NCE ALL LIQUID IS ABSORBED REMOVE FROM HEAT AND TRANSFER RICE TO A BAKING DISH OR %GYPTIAN RATIONAL BERAM 0OUR OVER THE REMAINING STOCK AND COVER THE SURFACE WITH CREAM %NTER A VERY HOT OVER AND BAKE TILL GOLDEN BROWN ON TOP

Ingredients: • • • • • • • • • • • • •

350 gm orzo pasta 250 gm meat cubes Chicken or meat stock 1 onion 2 tsp chopped garlic 1 green pepper, chopped 2 tbsp tomato paste Cinnamon ½ tsp meat spices Nutmeg 1 bay leave Salt & pepper Margarine (samna balady)

Method : In your cooking pan heat some margarine. Add in the orzo pasta and sauté very well till golden seasoning with a pinch of cinnamon, nutmeg & pepper.

Set aside.In the same pan sauté your meat cubes seasoning with cinnamon, nutmeg, meat spices and pepper. Cook till brown and remove from pan. In the same pan sauté onions seasoning with the bay leave, some nutmeg & pepper.

Add garlic & green pepper. Drop in the meat cubes and then add the tomato paste. Let the paste cook for a couple of minutes and then add some stock.

Bring to a hard boil and then drop in the pasta. Add some more stock enough to cook and let it cook but not fully. Remove from heat and transfer to your traditional Egyptian beram. Add some more chicken stock and enter a very hot over to bake.Remove from over and serve hot.

Children & the Spirit of the Holy Month . . .

Ramadan is the month awaited year after year for the entire family. The Muslim homes during this month get closer to Allah and to their bond as a family. The high spiritual feelings associated with this month create a loving and happy atmosphere among all the different members. Even though fasting this holy month of Ramadan is only obligatory by the age of maturity, yet it is always best to train your child as early as you possibly could and as early as he/she would positively respond. And because it is usually difficult to explain the purpose of this month and actually be able to commit to its laws, it is usually best to take matters step by step. We will now create a checklist of all my ideas of how to get your child prepared before Ramadan, what to do during Ramadan and how to reward after the month is over.

Pre-Ramadan Stage:

• Have an open conversation with your child by explaining the purpose of fasting. Children usually need to understand and have everything clarified in order to be supportive of any idea. It is your role as a parent to explain that the purpose of fasting is not only a matter of quitting food for a few hours, rather a way to feel those in need around us. Let them understand each according to their age that this is an act to obey Allah (SWAT) and not yourself. Let them understand that this is a spiritual way of cleansing ones soul from all sins and also another way of physical rejuvenation • Engage them in joyful matters of feeling the happy moments of this month and wait in anticipation for it to come. Go out with them and buy all the decorative ornaments available nowadays in any stores at affordable prices, such as Ramadan lanterns (I would personally buy the traditional ones; they look nice and would support Egyptian craftsmen). Kheyameh cloth is now available as well and you could pick with your children table cloth, pillow cases and buffs made out of this beautiful authentic cloth.

• Have them decorate the house with you, by either handcrafted decoration or even small light bulbs that make your house look happy and welcoming during this special month. It will make your children understand that there is a special event we are looking up to and waiting for year after the other. Have them surprise you with their own room decoration and praise them for it, even if you do not like it much.

• Write with them all your favorite recipes as a family and organize how you will prepare them during the whole month. Also make them list their favorite desserts so you could have them as a reward after their fast.

• Have a chart prepared for each child to list in the 30 days of Ramadan with a column for comments in front of each child, and tell them this will be their bonus chart where they can write how they are developing day after day during the holy month.

• Have a chart prepared for each child to list in the 30 days of Ramadan with a column for comments in front of each child, and tell them this will be their bonus chart where they can write how they are developing day after day during the holy month.

• Two to three days prior to Ramadan have them train by fasting a few hours, this will get them prepared and in the mood for what to expect once the month starts.

• Let them listen to Ramadan songs (even though they are not part of religious scripts, yet they get the child connected and loving to this holy month)

During Ramadan Stage:

• I have many friends who actually started training their children as early as three years old, but I believe the best age group would be 4-7 years. A child by then is more understanding and could develop better across the years; you could start out lightly by a few hours to maybe a full day by the end of the month • Listen to your child's complains of being hungry and thirsty attentively and kindly, do not shout or make them feel unworthy. On the contrary make them feel loved and appreciated. Explain to them that you were there, and across the years such feelings fade.

• Do not feed non fasting kids in front of those fasting and at this young age keep them away from food cravings or attractive dishes.

• Quit taking your children to hard working activities during their fasting hours, especially that now Ramadan is during the summer and children tend to get thirsty faster. So avoiding such hardworking activities helps them keep hydrated.

• Children appreciate ideas and stick to them by being rewarded and encouraged to commence with them, try to be innovative with your daily rewards and quit materialistic rewards such as monthly gifts. Make your rewards either homemade desserts (you could check our amazing dessert section for ideas�) or even simple stickers or balloons. But make sure you express how happy and proud you are of them day after the other.

• Keep your child company during the day, you could do that by letting them join you read the Quran, pray the 5 prayers together, help you make simple dishes such as salads, Katayef or even miss your juices in the blender. What matters are that try to leave your child bored or alone because this is usually when they will start to complain.

• When you go out for Iftar at friends or family's homes, praise your child's achievement in front of them and even make a crown saying I am Fasting on top of their head, this will make your child feel special and will motivate them to continue.

• It is very important that your child eats well during Sohoor, so put them to bed after Esha prayers and wake them up for Sohoor and have them drink water as much as they can. Also have a healthy and nutrient Iftar prepared for them, this will charge and fuel them trough out the day. Make sure you have quality and not quantity given to your child, and after they break their fast make sure to give them natural sugars such as fresh juices and dates (My personal favorite is warmed milk with dates).

After Ramadan is over : • If your child has been able to fast for a full day either for the entire month or for a part of it, then name them a hero and be really proud of them, they have accomplished a major achievement.

• A few days before Ramadan is over, let them feel the Eid spirit by making Eid sweets with you, let them shape their favorite cookies or sprinkle powdered sugar on their kahk. It will make them overwhelmed to be part of this joyful celebration.

• Buy their Eid clothes as happy and colorful as you possibly could and tell them that this is a specially picked outfit for a hero who has been able to fast Ramadan and endure all the hardship during the month.

• Print out a certificate for them to keep with this special achievement especially if this is their first month, and make them show it to their aunts, uncles and grandparents happily.

• Surprise them by special balloon decoration to their room close to Eid, let them open their room to find as many balloons as possible. Kids never grow old for ballons and they always make them ecstatically happy.

• And for an added bonus buy each a gift of their choice and name it Ramadan achievement gift.

After all has been said, it is very important to mention that each home has their own rules and each child has their own rules as well. Whatever advice is given must be tailored to your family needs, and after all this is a learning process that must be taken lightly and with no stress. I wish you a very happy month filled with love, prosperity and good deeds.. May Allah guide your family with all the blessings and guide you to help educate your children and make them grow to be bette Muslims Inshaa Allah.

Reham Meky

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Experiencethe Sugar Rush

Desserts House

MintyÊ MintyÊPanacottaÊ Ingredients: ( Yields 6 )

s LITER WHIPPING CREAM CUP SUGAR TSP VANILLA POWDER TBS GELATIN POWDER CUP WATER

For Minty Jelly: s PACKET GREEN JELLY CUP FRESH MINT LEAVES CUPS HOT WATER TSP LEMON JUICE

In a sauce pan MIX THE CREAM WITH SUGAR AND VANILLA "RING TO BOIL FOR MINUTES $ISSOLVE THE GELATIN IN WATER THEN ADD IT TO THE CREAM MIXTURE 0OUR INTO CUPS AND LAYER THEM IN A DEEP PAN TO GIVE THEM A NICE SHAPE #HILL FOR HOURS Now mix THE JELLY WITH HOT WATER !DD IN LEMON JUICE AND MINT LEAVES ,ET COOL MINUTES "LEND THE MIXTURE UNTIL OBTAINING A SMOOTH JUICE 0OUR ON THE TOP OF PANACOTTA BUT KEEP IN MIND THAT JELLY MIXTURE SHOULD BE COMPLETELY COOL #HILL FOR HOURS BEFORE SERVING

StrawberryÊRiceÊPudding Ingredients: ( Yields 6 )

LemonÊCurdÊYogurtÊParfaitÊ

s CUPS %GYPTIAN RICE OR 2IZZO RICE CUPS FULL FAT MILK CUP SUGAR TSP VANILLA ESSENCE 3OME STRAWBERRY SLICES TBS PISTACHIO CRUSHED

For the strawberry sauce:

Ingredients: ( Yields 6 )

s GM FROZEN STRAWBERRIES CUPS WATER CUP SUGAR OR MORE IF YOU WANT IT SWEETER TBS LEMON JUICE TBS CORN mOUR

WHOLE EGGS CUP FRESH LEMON JUICE Ò CUP SUGAR GM PLAIN NO FAT YOGURT Ò TBSP HONEY VANILLA BEAN OR Ò TSP VANILLA ESSENCE LOW FAT DIGESTIVE BISCUITS CRUSHED

Method :

Soak THE RICE IN SOME COLD WATER FOR MINUTES AT LEAST Drain AND KEEP ASIDE )N A SAUCE PAN HEAT THE STRAWBERRIES WITH WATER UNTIL BOILING Add sugar and lemon JUICE Cover AND LET COOK ON LOW HEAT FOR MINUTES UNTIL STRAWBERRIES BECOME SOFT Now dissolve the corn flour IN SOME WATER AND ADD IT TO THE SAUCE Simmer UNTIL THE MIXTURE BECOMES THICK Remove FROM HEAT AND LET COOL Meanwhile MIX THE MILK WITH SUGAR AND VANILLA THEN BRING TO A BOIL ON LOW HEAT 3TIR IN THE RICE COVER AND LET COOK ON VERY LOW HEAT UNTIL RICE BECOMES SOFT 0OUR INTO SERVING CUPS AND LET IT COOL COMPLETELY Garnish WITH STRAWBERRY SAUCE SLICED STRAWBERRIES AND SPRINKLE WITH PISTACHIOS #HILL BEFORE SERVING

Method :

4O MAKE THE LEMON CURD MIX THE EGGS LEMON JUICE AND SUGAR TOGETHER IN A GLASS BOWL AND COOK OVER A WATER BATH WHISKING CONSTANTLY UNTIL THE MIXTURE THICKENS AND GETS CREAMY 4RANSFER TO ANOTHER BOWL AND SET ASIDE TO COOL AND THEN KEEP IN THE FRIDGE FOR AT LEAST AN HOUR 4O MAKE THE YOGURT MIXTURE

MIX THE YOGURT WITH THE VANILLA AND HONEY AND KEEP IN THE FRIDGE WITH THE LEMON CURD $IVIDE THE CRUSHED BISCUITS BETWEEN MEDIUM SIZE SERVING GLASSES /N TOP DIVIDE THE YOGURT MIXTURE AND THEN lNISH LAYERING WITH THE LEMON CURD ,EAVE IT TO SET IN THE FRIDGE FOR ABOUT AN HOUR AND SERVE COLD GARNISHING WITH SOME FRESH MIND AND LEMON SLICES

Ingredients: ( Yields 12 ) s CUP SUGAR Ă’ CUP WATER TBSP HONEY GM BUTTER Ă’ CUP CREAM TSP VANILLA ESSENCER

For Milk Budding: GM WHOLE FAT MILK ML CREAM TBSP CORN STARCH GM SUGAR 3CRAPED BEANS OF VANILLA BEAN

Method : For the caramel sauce, add the sugar, honey and water in a sauce pan and mix it a bet before transferring to heat. Now put the sauce pan on medium heat and let the sugar come to a golden brown color. Add the cold butter and then the cream. Mix well using a whisk to get it smooth and then remove from heat. Once off heat add the vanilla essence and set aside to cool completely in room temperature.Mix all ingredients and stir very well to resolve the sugar and starch before heating. Add the vanilla beans along with the skin. Once resolved move to heat and whisk constantly. It will start thickening up bit by bit until it reaches a boil. Turn to a very low heat and cook for two more minutes. Remove from heat and immediately add half the amount of caramel sauce you have. Pour through a fine strainer and let it cool just a bit. Start pouring the mixture into your serving dishes and leave them aside to cool completely. Leave it in the fridge for about 2 hours and then divide the remaining amount of caramel sauce between the cups to cover the top with a thick layer of caramel sauce.

Pots de Crème a l’Orange Ingredients:

( Yields 12 )

• 340 gm semi sweet chocolate chips • 4 whole Eggs • The juice and zest of one orange • 1 cup coffee, very hot • A pinch of salt • Fresh whipped Cream, for Serving

Method :

Place the chocolate chips into a blender along with the eggs the eggs, orange juice, orange zest and salt. Blend for a few seconds, or until combined. Pour the coffee in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth. Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.

Make sure your serving is very small because the crème is very rich. Top with plenty of sweetened whipped cream, then garnish with sliced orange or orange peel.

Pumpkin Brulèe Ingredients: ( Yields 6 ) • • • • • • • • • • •

4 egg yolks 2 cups whipping cream ½ cup sugar 300 gm pumpkin, cut in small cubes ¼ cup Water 1 tsp vanilla extract 1 tsp ginger powder 1 tsp cinnamon powder ½ tsp nutmeg ½ cup dry raisins 4 tbs brown sugar

Method :

In a sauce pan, put the pumpkin cubes, add in ¼ cup of water, cover and bring to boil for 30 minutes on low heat until pumpkin becomes soft. Mash with a fork until obtaining a smooth paste and let cool. Bring the cream with spices to boil, for 10 minutes. Beat the egg yolks with sugar and vanilla. Pour in the hot spiced cream gradually and keep beating until obtaining a smooth batter. Pour in the pumpkin paste and dry raisins.

Full 6 ramekins with the mixture and bake in Marie-bath for 40 minutes in 180 C oven. Chill at least for 6 hours. Sprinkle with brown sugar and burn it using a blowtorch.

Serve immediately.

Ingredients: s GM SOFT BUTTER GM ALL PURPOSE mOUR TBS SUGAR EGG 0INCH OF SALT

For Milk Muhalabya : s LITER FULL FAT MILK s EGGS s TBS ALL PURPOSE mOUR s Ò CUP CORN mOUR s CUP SUGAR s TSP CINNAMON POWDER s Ò TSP CARDAMOM POWDER s TSP NUTMEG s TSP GINGER POWDER TBS SOFT BUTTER

Method : )N A DEEP PAN MIX THE SOFT BUTTER WITH SALT AND mOUR UNTIL OBTAINING A SANDY TEXTURE !DD SUGAR AND EGG AND STIR 5SING YOUR lNGERS ONLY FORM A BALL OF DOUGH WRAP IN PLASTIC THEN CHILL FOR MINUTES -EANWHILE BEAT EGGS WITH SUGAR CINNAMON NUTMEG

CARDAMOM AND GINGER "RING THE MILK TO BOIL FOR SOME MINUTES 0OUR CUPS OF HOT MILK INTO THE EGG MIXTURE 4HEN RE POUR INTO THE REMAINING MILK !DD IN THE BUTTER 2OLL OUT THE DOUGH AND MOULD A PIE PAN WITH IT 0OUR IN THE MUHALABYA AND THEN BAKE IN PRE HEATED OVEN # FOR MINUTES UNTIL GOLDEN #HILL FOR AT LEAST HOURS BEFORE SERVING

Ingredients: ( Yields 6 ) s CUPS KATAIl SHREDDED PASTRY KUNAFA DOUGH s RIPE MANGOS DICED s TBS BUTTER OR GHEE SOFTENED s TBS ICING SUGAR s CUPS WATER s CUP SUGAR TBS s CUPS WHOLE MILK s TBS READY MADE CUSTARD POWDER s DROPS MANGO mAVOR OPTIONAL

Method : &IRST OF ALL HEAT THE BUTTER ON MEDIUM HEAT UNTIL MELTING THEN ADD THE SHREDDED PASTRY 4URN WITH A SPOON UNTIL THE PASTRY BECOME GOLDEN AND SHINY 2EMOVE FROM THE HEAT 3ET ASIDE AND LET COOL COMPLETELY -IX THE WATER WITH CUPS OF SUGAR AND BRING TO A BOIL FOR MINUTES LET WARM -IX THE CUSTARD POWDER WITH MILK AND TBS OF SUGAR AND BOIL ON MEDIUM HEAT 3IMMER CONTINUOUSLY !DD THE MANGO DROPS AND SIMMER UNTIL MIXTURE BECOME THICK #OVER ,ET COOL COMPLETELY -IX THE DICED MANGO WITH ICING SUGAR TO GIVE IT A SWEET TASTE YOU CAN SKIP THIS IF YOU FEEL THAT MANGO IS SWEET .OW IN YOUR PARFAIT CUPS PUT A LAYER OF GOLDEN PASTRY SPRINKLE WITH TBS OF SYRUP AND POUR ON THE TOP A RICH LAYER OF CUSTARD 3PRINKLE WITH MANGO AND THEN REPEAT THE SAME STEPS AGAIN UNTIL YOU lLL THE CUPS 'ARNISH WITH MANGO AND SOME MINT LEAVES #HILL BEFORE SERVING 4REAT YOURSELF

Ingredients: GM DIGESTIVE BISCUITS GM BUTTER

For the Filling: GM CREAM CHEESE SOFTENED GM SOUR CREAM EGGS CUP SUGAR TSP VANILLA ESSENCE

For the Topping: KG STRAWBERRIES Ý CUP SUGAR

Method : 0REHEAT OVEN MAKE IT REALLY HOT AND THEN ADD A LARGE ROASTING PAN lLLED WITH BOILING WATER IN THE BOTTOM &OR THE CRUST

MELT YOUR BUTTER ON VERY LOW HEAT AND SET IT ASIDE TO COOL A BIT )N YOUR FOOD PROCESSOR CRUSH THE BISCUITS VERY lNELY ADDING THE BUTTER AND PROCESS UNTIL COMBINED 0OUR THE CRUMBS INTO A SPRING PAN AND USING THE BOTTOM OF A MEASURING CUP OR THE SMOOTH BOTTOM OF A GLASS PRESS THE CRUMBS DOWN INTO THE BOTTOM OF THE PAN 3ET THE PAN IN THE FRIDGE FOR THE CRUMBS TO HOLD TOGETHER &OR THE lLLING IN THE BOWL OF AN ELECTRIC MIXER BEAT THE CREAM CHEESE ON LOW SPEED UNTIL SMOOTH AND FREE OF ANY LUMPS YOUR CHEESE SHOULD BE IN ROOM TEMPERATURE !DD THE EGGS AT A TIME AND CONTINUE TO BEAT SLOWLY UNTIL COMBINED !DD THE VANILLA ESSENCE AS WELL 'RADUALLY ADD SUGAR AND BEAT UNTIL CREAMY !DD THE SOUR CREAM AND MIX WELL -AKE SURE YOU SCRAP DOWN THE BOTTOM WITH A SPATULA EVERY NOW AND THEN TO MAKE SURE EVERYTHING IS MIXING WELL TOGETHER 4HE BATTER SHOULD BE WELL MIXED AND COMBINED BUT NOT OVER BEATEN 0OUR THE lLLING INTO THE CRUST LINED PAN AND SMOOTH THE TOP WITH A SPATULA .OW BAKING THE CHEESE CAKE 9OUR OVEN HAS BEEN HEATING FOR A WHILE NOW AND THE WATER IN THE ROASTING PAN IS CREATING HUMIDITY INSIDE IT WHICH WILL PREVENT YOUR CHEESE CAKE FROM CRACKING AND WILL ENABLE IT TO STAY MOIST %NTER YOUR PAN INTO THE OVEN ON THE RACK RIGHT ABOVE YOU ROASTING PAN lLLED WITH WATER ,OWER THE HEAT AND LET IT BAKE FOR ABOUT AN HOUR MAYBE A LITTLE MORE 9OU NEED YOU CHEESE CAKE TO STAY WHITE AND lRM UP WHILE STAYING A BET GIGGLY IN THE MIDDLE /NCE THE BAKING IS DOWN TURN OFF THE HEAT AND OPEN THE OVEN DOOR LET IT COOL DOWN IN THE OVEN 4AKE IT OUT ONCE IT S COOLED DOWN AND SET IT ASIDE TO COOL COMPLETELY AND COME TO ROOM TEMPERA TURE AND ONCE THAN HAPPENS GET IT INTO THE FRIDGE FOR AT LEAST HOURS AND OVER NIGHT FOR BEST RESULTS &OR THE 4OPPING ADD THE SUGAR TO THE STRAWBERRIES AND THEM SIMMER ON MEDIUM HEAT TILL SAUCY TEXTURE IS FORMED OF COURSE YOU CAN ADD MORE SUGAR IF YOU LIKE YOUR TOPPING ON THE SWEETER SIDE ,ET IT COOL COMPLETELY BEFORE ADDING TO YOUR CHEESE CAKE

Ingredients: s Ò KG KATAYEF s CUPS SIMPLE SYRUP KATAR OR SHARBAT s /IL FOR FRYING KATAYEF For the Syrup: s CUPS WHIPPING CREAM s CUP POWDER SUGAR s TSP VANILLA s CUP CHOCOLATE s GM BUTTER s #HOCOLATE BALLS OR ANY NUTS FOR GARNISHING

Method :

3EAL YOUR KATAYEF TO FORM A CONE SHAPE AS IN THE RECIPE PHOTO &RY IN DEEP OIL TILL GOLDEN 4AKE OUT FROM OIL AND DROP RIGHT INTO COOL SYRUP ,EAVE YOUR KATAYEF SOAKING IN THE SYRUP FOR A COUPLE OF MINUTES THEN TAKE OUT AND DRAIN ANY ACCESS SYRUP 3ET ASIDE -ELT CHOCOLATE WITH BUTTER IN A WATER BATH 3ET ASIDE TO COOL "EAT WHIPPING CREAM WITH POWDER SUGAR AND VANILLA TILL SOFT PEAKS FORM &OLD THE MELTED CHOCO LATE INTO THE WHIPPING CREAM VERY GENTLY "E CAREFUL NOT TO DEmATE YOUR WHIPPING CREAM &ILL YOU KATAYEF CONES USING A PASTRY BAG AND GARNISH WITH CHOCOLATE BALLS OR ANY NUTS

Ingredients: ( Yields 6 ) s LITER FULL FAT MILK TBS CORN STARCH Ý CUP SUGAR TSP VANILLA EXTRACT &RESH RASPBERRIES FOR GARNISH

Raspberry sauce : s GM FROZEN RASPBERRIES s CUP WATER s Ò CUP SUGAR s TBS LEMON JUICE s TBS CORN STARCH

Method : )N A SAUCE PAN MIX THE MILK WITH SUGAR AND VANILLA $ISSOLVE IN THE CORN STARCH "RING TO A BOIL STIRRING CONTINUOUSLY TILL BECOMING THICK ,ET COOL COMPLETELY )N A SAUCE PAN

HEAT THE RASPBERRIES WITH WATER UNTIL BOILING !DD SUGAR AND LEMON JUICE #OVER AND LET COOK ON LOW HEAT FOR MINUTES UNTIL RASPBERRIES BECOME SOFT .OW DISSOLVE THE CORN STARCH WITH SOME WATER AND ADD IT TO THE SAUCE 3IMMER UNTIL THE MIXTURE BECOMES THICK 2EMOVE FROM THE HEAT AND LET COOL )N SERVING CUPS POUR A THIN LAYER OF RASPBERRY SAUCE AND LET COOL FOR MINUTES #AREFULLY POUR OVER A RICH LAYER OF VANILLA MUHALABYA 'ARNISH WITH SOME FRESH RASPBERRIES AND CHILL BEFORE SERVING

CrèmeÊBrulèeÊ Ingredients: LITER HEAVY CREAM CUP GRANULATED SUGAR VANILLA BEAN SPLIT AND SEEDS SCRAPED LARGE EGG YOLKS

Method : )N A MIXING BOWL WHISK THE EGG YOLKS WITH THE SUGAR UNTIL CREAMY AND VERY PALE IN COLOR 3ET ASIDE /VER MEDIUM HEAT HEAT UP THE CREAM WITH THE VANILLA BEAN AND SEEDS "RING TO A GENTLE SIMMER AND MAKE SURE YOU DON T BOIL 4AMPER THE EGGS BY ADDING ABOUT Ò A CUP OF HOT CREAM INTO THE EGG YOLK AND MIX UNTIL SMOOTH !DD THE REMAINING CREAM GRADUALLY AND CONTINUE TO WHISK LIGHTLY TO GET EVERYTHING INCORPORATED 5SING A SPOON OR A SPATULA MAKE SURE YOU REMOVE THE FOAM FORMING ON THE SURFACE OF YOUR MIXTURE 0LACE THE SERVING RAMEKINS IN A LARGE ROASTING PAN 0OUR IN THE CRÕME BRULE MIXTURE 3LOWLY lLL THE PAN WITH HOT WATER ENOUGH TO COME HALFWAY UP THE SIDES OF THE RAMEKINS %NTER A PRE HEATED OVEN AND BAKE UNTIL THE MIXTURE IS JUST SET 2EMOVE FROM THE OVEN AND LET IT COOL COMPLETELY #OVER AND REFRIGERATE FOR AT LEAST HOURS OR OVERNIGHT THE LONGER THE BETTER *UST BEFORE SERVING SPRINKLE SOME SUGAR ON TOP AND BURN IT INTO CARAMEL USING A BLOW TORCH

Coup De Coeur Amany Abdel Aliem

presents

Our Coup de Coeur for the month is Amany Abdel Aliem, one of the most creative chefs on Facebook. Amany has been sharing her unique recipes for more than two years now and you can find her yummy creations on many cooking groups and pages on Facebook. She even took to another level when she decided to start her very own cooking page AmAnY D e L i G h T s S s S s

https://www.facebook.com/AmAyDeLiGhTsSsSs

Ingredients: • 500 gm konafa dough • 100 gm butter

For the Syrup: • • • •

2 cups sugar 3 cups water 1 tsp vanilla extract 2 cloves

For the filling : • Ready made custard pudding

Method : Preheat oven to 180 degrees.

Prepare the syrup by mixing the sugar, water, cloves and vanilla in saucepan.

Boil on medium heat for 8 minutes. Let it cool aside. Grease cone moulds with unsalted butter. Brush the konafa dough with melted butter then roll it around the horns thinly, brush it again over the top with butter, then bake until golden brown. Take it out from the oven and dip in the cooled syrup for few minutes. Carefully take the horns out and transfer them to a strainer.

Remove cones from horns and let cool completely. Using a piping bag, fill with the custard and then garnish.

Ingredients: • • • • • • • •

500 gm konafa dough ½ cup melted butter 500 ml milk 500 ml whipping cream ½ cup sugar 1 tsp vanilla 6 tbsp gelatin powder 4 tbsp water

For the Syrup: • 2 cups sugar • 3 cups water • 1 tsp vanilla extract

Method : With your hands crush the konafa dough to make it in small pieces. Add butter & sugar. Transfer to heat. Stir well and continuously until it becomes crispy and golden. Meanwhile, dissolve the gelatin in the water. Add in the sugar.Heat the milk, whipping cream & vanilla in a saucepan.

Pour in, the gelatin mixture and stir well. Remove from the heat immediately.Alternate now Crispy konafa dough with panacotta in your serving cups to obtain some lovely parfaits

Ingredients: • • • •

400 gm (1 pack) filo pastry ¼ tsp ground cinnamon 1 cup crushed pistachio A handful of mixed nuts (almond, hazelnut, coconut) • 1 tbsp sugar • Whipped cream • Melted butter

For the Syrup: • 2 cups sugar • 3 cups water • 1 tsp vanilla extract

Method : Preheat oven to 180 degrees. Make the syrup by mixing the sugar, water and vanilla in saucepan.

Boil on medium heat for 8 minutes. Let it cool aside. Combine pistachios, nuts, sugar and cinnamon in a large bowl. Brush each sheet of filo pastry with some melted butter, stuff the top with 2 tablespoons of nuts mixture. Roll the sheet & form them into circle or ring, like a snake rotation, press on lightly and place in a battered baking sheet. Bake until golden in color.Take out and sprinkle with syrup immediately. Garnish with whipped cream and nuts.

Nutella Cream Horns Ingredients: • • • • • • •

( Yields 12 )

1 ready made short crust dough 250 ml Nutella chocolate paste 150 ml whipped cream 2 tbsp icing sugar A handful of mixed crushed nuts (hazelnuts, almonds, walnuts) 1 egg 1 tbsp milk

Method :

Preheat oven to 180 degrees. Grease cone moulds with some vegetable oil, roll out and cut the short crust dough into long strips. Wrap each strip of dough around the cone mould starting at the bottom and overlapping slightly all the way to the top. Place horns on a battered baking sheet. Beat egg with milk, and then brush the horns with. Sprinkle the horns with some sugar crystals. Bake for 15 minutes until golden brown.

Remove from oven and transfer to cooling rack, leaving cones in for 10 minutes. Let it cool completely before unmolding.

Meanwhile, mix the whipped cream with sugar and Nutella cream to obtain a mousse. Using a piping bag, fill the horns with the Nutella mousse. Garnish with nuts before serving .

Balah Shaam Oriental Choux Pastry Ingredients: • • • • • • •

1 cup water 100 gm butter 1 ½ cups flour 1 tbsp sugar Pinch of salt 4 large eggs 1 tsp vanilla

Method :

For the Syrup:

• 2 cups sugar • 3 cups water • 1 tsp vanilla extract • Few lemon drops • Vegetable oil for frying • Whipped cream & crushed nuts for garnish

First of all, make the syrup by mixing the sugar, water, lemon drops and vanilla in saucepan. Boil on medium heat for 8 minutes. Set aside to cool. In a large bowl, sift the flour, sugar & salt. Keep aside. In a heavy saucepan, over medium heat, bring butter and water to boil. Pour in the flour mixture and stir using a wooden spoon till a ball is formed. Remove from the heat. Transfer the dough to the mixer bowl, start mixing. Work it for some minutes to cool it. Add in the eggs one by one, continue mixing after each egg addition to make the dough homogeneous. Add vanilla extract and mix. Fill the dough into a piping bag. Drop 5 cm long shape from the piping bag into the hot oil . Fry for 3 minutes on each side till you reach a deep golden brown. Take out from the oil and immediately, drop the fried choux pastry in the cooled syrup for 1 minute only and take them out. Garnish with cream and nuts.