PINA COLADA

Pentru prepararea lui ai nevoie de 50 ml de suc de ananas si

de 50 ml de crema de nuca de cocos. Pune in blender cateva
cuburi de gheata si apoi toarna mixul. Amesteca pana obtii
consistenta unui milkshake. Varsa bautura intr-un pahar racit
(tine-l cateva minute la frigider) si decorat cu o cireasa confiata
si cu o felie de ananas. Consuma Virgin Pina Colada cu un pai.

Cream filled Semolina Cake

1-cup rough semolina, 1-cup coconut flakes, cup sugar 2 medium eggs, 1 stick butter (melted), 1-cup plain
yogurt, 1-tablespoon baking powder, 1 teaspoon vanilla extract
Cream ingredient 1-cup milk, cup heavy cream (Gaimar), 1-tablespoon sugar, 3 tablespoons corn flour, 5
tablespoons rose water (Optional).
Simple syrup Sheera (optional) 1/2-cup sugar, cup water, 2 tablespoons rose water, tablespoon
fresh lemon juice, Pinch of saffron
First make the thick cream:
1- Add corn flour, pour 1 tablespoon of cold milk and stir to dissolve.
2- Add thick cream into saucepan and gradually add milk, you should get a smooth consistency.
3- Add sugar, rose water and cardamom,
4- Cook on low heat and stir constantly with a wooden spoon until you see bubbles.
5- Once done, place in fridge.

Cake batter:
1- Add sugar and melted butter, semolina and yogurt; beat until light and fluffy
2- Add eggs one at a time then add vanilla extract
3- Add coconut flakes and mix.
4 Butter and flour dust a springform cake tin, add 1/4 of batter at the bottom of tin.
5- Pour the prepared cream on batter
7- Place in preheated oven, middle rack for around 40 minutes, top should look golden, inserted tester should come
out clean.
8- Brush approximately 2 tablespoons of simple syrup on top of cake while its still hot.
9- Allow to cool for 20 to 30 minutes, run a knife around tin and detach round platform.
Date Molasses and Cardamom Cake

Ingredients:

For the Batter:

7cups flour (you can use half whole wheat flour and half regular flour)

2 Tbsp baking powder.

cardamom. ground2 Tbsp

1/2 Tbsp baking soda

2 cups date molasses

1 cup oil

1 cup milk

For the Walnut Filling:

1cup chopped walnuts.

1/4 cup brown sugar.

1/4 cup rosewater

cardamom groundpinch of

pinch saffron (optional)

Method:

Preheat oven to 350F.

Mix all the walnut filling ingredients in a bowl, set aside.
Mix the date molasses with the milk first, and then stir in the oil.
Combine the flour(s) with the rest of the dry ingredients (baking powder, baking
soda, salt, cardamom.
Using a heavy-duty mixer, add the molasses mixture to the flour mixture until the
silky batter is formed, it will the thick and spoonable (rather than pourable).
Press half the batter in a large (22cm x 30cm pan), spread the walnut mixture, top
and press to smooth with the remaining half of the batter.
Bake for 35-40 minutes in the oven.
Cool in its pan for 2 to 3 hours or overnight before cutting to get smooth cuts.
If you attempt to cut while still warm it will crumble.

Znood Al-Sit

Ingredients:
750g qishta or gaimar or clotted cream
500g packet of filo pastry
2 cups oil, for frying
sprinkling ground pistachio, to serve

For the sheera (sugar syrup):

2 cups sugar
1 cup water
1 Tbsp lemon juice
1 Tbsp orange blossom water

Make the sugar syrup first to give it time to cool completely by the time the znood are
done.
Bring the sugar, water, and lemon juice to a boil.
Reduce to a low boil and simmer uncovered 10 to 12 minutes until thickened when
tested on a cold saucer.
Remove from heat, stir in the orange blossom, set aside to cool completely.
To make the znood,
Cut the filo pastry lengthwise into roughly 10 centimeter wide strips.
Place a teaspoon of the qishta or geimar or clotted cream on one end of a strip.
Fold over the sides of the strip towards the inside, then roll the strip to envelope the
cream filling.
Fry the rolls in hot oil until golden and crispy.
Using a slotted spoon, drain the cooked znood from the hot oil, letting excess oil fall
back into the pot or pan.
Immediately dunk the znood for about 2 minutes in a bowl containing the cooled
sugar syrup.
Using a slotted spoon again, drain from excess syrup and place in the serving dish.
Decorate simply with powdered pistachio nuts.

The znood al-sit are best consumed as close to frying as possible, to retain the outside
crunch and luscious inside. Delay in consumption (like the next day) will result in
soggy znood.
 Semolina Dessert (Sambali-Antakya)
Ingredients:
2 cups semolina
1 cup sugar
1 cup yogurt
1 packet baking powder
1 packet vanilla
cup peeled almonds
For syrup:
3 cup sugar
2 cup water
1 tsp lemon juice
Preparation:
Mix semolina, sugar, yogurt, baking powder and vanilla in a large bowl. Pour the mixture into oil
sprayed oven tray. Put almond slices on the dessert. Bake it in 350 F, approximately 35-40
minutes.
While sambali is baking in the oven prepare the syrup. Put sugar, water and lemon juice in a pot,
and let it boil for 5 minutes.
Take the sambali from the oven and pour the syrup over it. Serve the dessert at room
temperature.

Garn Ghazal ( cornulete de gazeluta *_*)

Dough: 3 cups plain white flour, 1 cup melted butter, cup icing sugar, Pinch of salt, 1 tsp baking powder, Some
orange blossom water
Filling: 3 cups almond powder, 1 cup caster sugar, 1 tbsp melted butter, cup orange blossom water, More icing
sugar for topping
Steps:
1. Mix flour, sugar, butter, salt and baking powder then add orange blossom water to obtain soft but firm dough.
Knead until smooth and leave to rest for 15mn
2. Take walnut size dough balls and roll as in the picture. Take roughly 1 tsp of the filling and spread as a snake in
the middle of the oval shape dough.
3. Slowly fold the dough over the filling in your direction. You might roll as you go along.
4. Pinch the edge of the snake where the dough ends to avoid the filling from escaping.
5. Turn it until the smooth side is facing up and shape it as a crescent. Place on a baking tray and bake in a
preheated oven 180C for 10 to 20mn until lightly golden.
6. As soon as they are cooked dust with icing sugar and leave to cool down before removing them from the baking
tray.

Melt in your mouth maamoul( Liban)

1 kilogram fine semolina (farkha), 300 grams (1 and 1/2 cups) ghee, melted
and hot, 100 grams (1 stick) (1/2 cup) melted butter, 1/4 to 1/2 cup vegetable
oil, 1 cup all purpose flour, 1 cup powdered milk, 3/4 teaspoon mastic ground
with 1/2 teaspoon sugar, 3/4 teaspoon ground mahlab, 2 teaspoons ground
anise (optional), 1 teaspoon baking powder, 1/2 tablespoon yeast, 1 teaspoon
sugar (for proofing the yeast), 1/4 to 1/2 cup of water, 1/2 cup sugar, 1/2 cup
orange blossom water (can be replaced with water or milk), 1/2 cup of
rosewater(can be replaced with water or milk)
In a bowl place the semolina and add the butter/ghee and oil to it (start with 1/4 cup
of oil with the butter and ghee). It is very important for the ghee or butter to be
melted not softened and hot. Rub the butter and oil into the semolina until they are
completely absorbed by it. The semolina will resemble wet sand. Cover and leave
over night. This will allow the semolina granules to swell and soften The next day
add the flour, mastic, mahlab, powdered milk, anise and baking powder. Dissolve
the yeast in the water with the 1 teaspoon of sugar and wait for it to foam and
bubble. Add it to the semolina mix. Dissolve the 1/2 cup of sugar in the orange
blossom and rosewater then add it to the semolina. Mix gently, you take a lump of
dough and then crumble it between your fingers and then repeat. At first you will
get clumps then the dough will come together. You are not aiming for a smooth
dough ball. Just for a dough that comes together and is homogenous Do not mix
longer since this will develop the gluten and cause the maamoul to be tough. Cover
and allow to rest for one hour

Take a small amount of dough and try rolling it into a ball, if it crumbles you need
to add 1/4 cup water and knead gently, cover and leave for 10 minutes. Try to roll it
again if it is still crumbly add the remaining 1/4 cup of oil and knead very gently.

Maamoul Filling options

Date filling
You can use ground dates that are sold as a paste or you can use regular dates that
you pit and knead with some butter or olive oil. If your dates are on the dry side,
soak them with some hot water for 30 minutes then drain them

1 kg pitted dates/date paste

1 tablespoon cinnamon

1/2 teaspoon of cardamom

Nut filling

500 gm chopped walnuts and 1/2 cup sugar with 2 tablespoons orange
blossom water, 2 tablespoons butter or ghee and 1 tablespoon cinnamon
500 gm coarsely ground pistachios and 1/2 cup sugar with 2 tablespoons
orange blossom water and 2 tablespoons melted butter or ghee
Orange blossom water, cardamom and cinnamon are added for flavor and are
entirely optional

Taste the filling and adjust the sweetness and spices according to your taste, just
remember that there is not sugar in the crust so the filling has to be on the extra
sweet side

You can replace half of the sugar with 1/4 cup of simple syrup. I find that the
addition of the syrup keeps the filling from drying out while baking and makes it
more flavorful

Making the maamoul

Take a walnut size piece of dough

Keep the rest of the dough covered or it will dry out

If you find that the dough is a little dry or it cracks when you try to form it,
add 1/4 cup of vegetable oil and knead it lightly into the dough

If making date maamoul:

Form the kneaded date puree into small balls about half the size of the dough balls

Flatten the dough ball , place the date ball inside and seal the dough around the
stuffing making sure the filling is completely enclosed by the dough and shape it
into a ball.

Shaping the Maamoul using the molds

Place the dough in a mold, press firmly but do not over do it or the maamoul will
stick to the mold (see the notes for a trick that will help you get the cookies out of
the molds whole every time)

Place a kitchen towel on a cutting board or your kitchen table

Then invert the mold and tap the end of the mold on the kitchen towel and the
formed cookie will fall out.

If making pistachio or walnut maamoul

Form a small cup of dough using your thumb to make a hole and pinching the sides
thin. Stuff with desired filling so it comes 3/4 of the way up and close carefully,
rolling smooth.

Kept in an airtight container these cookies will last for 3 weeks, it will last even
longer to store it in the fridge.
 Romanieh
1 cup green lentils

7-9 cups of water

2 medium eggplants (peeled and cut into cubes see notes)

1 cup sour pomegranate juice (or 2 tablespoons pomegranate molasses+ juice of 2

lemons)

1 teaspoon cumin

Salt to taste

6 cloves of garlic minced

1 teaspoon sumac

1 and 1/2 tablespoons flour

4-6 tablespoons olive oil

Instructions:

Add 7 cups of water, cumin and and the lentils to a pot

Bring the water to a boil then lower the heat to a simmer.

Cook until the lentils are almost done (the time will vary depending on the type of
lentils you use)

If the lentils absorb most of the water add 1-2 cups of warm water
Add the eggplant and half of the minced garlic and cook until the cubes are soft and
cooked through

Add the salt and sumac

In a small bowl, mix the flour, pomegranate molasses and lemon juice until
homogenous

Add the lemon flour pomegranate mix to the eggplants and lentils and stir until the
mix thickens

In a pan, saute the remaining minced garlic in the olive oil until the garlic turns
golden

Pour the olive oil and garlic into the lentil and eggplant pot and stir

Take the pot off the heat and ladle into the serving plate while hot

Decorate with parsley and pomegranate seeds, you can eat romania with pita bread
or using a spoon

Sweet tamarind drink

1 package Tamarind (200 grams)

1 liter water

Sugar to taste

Rosewater (optional)

Break apart the tamarind into small segments

Place it in a pot, add the water and 2/3 cup of sugar.

Bring the water to a boil over medium heat then lower the heat and allow to simmer
for 5 minutes.

Turn off the heat and allow the mix to cool for 15 minutes.

Strain the tamarind mix through a fabric with fine weave or some coffee filters.

Taste the drink and adjust the sugar to your liking

Cool the drink in the fridge.

Add the rosewater right before serving

Qamar el deen drink

1 package qamar el deen (apricot fruit leather)

1 liter water

Sugar to taste

1 tablespoon rosewater (optional)

Start by cutting the fruit leather into small pieces

Place the qamar el deen fruit leather in a bowl, add the water and soak over night or
for 4-5 hours during the day stirring every hour or so.

Noe to ensure all the pieces have dissolved I usually pulse the water and
qamar deen mix after soaking in the food processor
Taste and adjust sugar to taste

Add rose-water

Spicy chickpea rice

kedreh
1 cup chickpeas

1 1/2 cups short grain rice

1 onion chopped

4-5 peeled cloves garlic whole

250 grams beef cut into cubes (any cut you like)

water (or the water you cooked the chickpeas in)

2 teaspoon salt

1 tablespoon turmeric

1 teaspoon all spice

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1 teaspoon cumin.
olive oil

In a pot , heat the olive oil add the meat and stir 4-5 minutes.

Add the spices except for the turmeric

Add 4 cups of water and bring to a boil, cook untill the meat is done.

In another pot add a little olive oil, saute the onions and then add the rice, garlic
cloves and the chickpeas followed by the turmeric. Add 3 cups of the meat broth
along with the pieces of meat

Bring to a boil over medium heat then lower the heat and cover the pot.

Leave it on a low flame untill the rice absorbs all the water, turn off the heat and
allow to stand for at least 10 minutes (I some times leave it up to 1 hour)

Iraqi Mung Bean Rice

Ingredients:

1 cup mung beans, soaked 2+ hours

2 Tbsp oil

1 onion, roughly chopped

1/4 tsp turmeric

2 cups basmati rice, rinsed

2 tsp salt
1/2 cup sultanas, optional

Drain the soaked beans and boil in fresh water for about 15 minutes until cooked but
maintains shape; drain.

Meanwhile, in a pot, saute the roughly chopped onion in the oil and add the turmeric
when soft.

Stir in the rice, carefully to not break the grains, until coated with the turmeric oil.

Add the salt, and enough boiling water to just cover the rice by a fingers width.

Bring to a boil, cover the pot, reduce heat tp low, and let steam away for 10 minutes.

At this point, carefully stir in the drained cooked mung beans, and sultanas if using
moving your wooden spoon from the outside of the pot to the inside to minimize
breaking of the rice grains.

Cover the pot again and let steam some more over low heat for another 10-15 minutes
until the rice is fluffy and cooked through.

Serve hot, accompanied by a bowl of yogurt, lots of greens, and radishes

Iraqi Potato Rice

2 cups Basmati rice
3 tsp salt
10 cups water
1 large potato
2 Tbsp oil
2 Tbsp butter
pinch saffron

Bring a pot of salted water to a boil (same as cooking pasta) and boil your rinsed rice for 7
minutes.
Drain the lot and let the rice sit in the strainer while preparing the following.
Peel and cut the potato into 1/4 inch rounds.
In the same pot you boiled the rice in, heat the oil over med-high heat and place the potato
rounds to cover the base and bring to a sizzle.
Salt the potatoes. Return the rice to the pot over the potatoes without compressing it.
Dot the surface with the butter. Cover the lid of the pot with a towel.
Cover the pot with the towel-lid, bring the heat down to low, and let steam for 45 minutes.
You now have perfect fluffy steamed rice.
Grind the saffron to a powder using a mortar and pestle. Add two tablespoons hot water.
Remove roughly a quarter of the rice and toss it in the saffron water.
To serve, put all the white rice in the serving bowl. Top with the yellow saffron rice.
Surround with the unbelievably crispy golden potatoes

Iraqi Yellow Rice

1 tablespoon vegetable oil
teaspoon turmeric
1/2 cup vermicelli, optional
2 cups rice
3 cups hot water
1 teaspoons salt
5 cardamom pods
1 cinnamon stickIn a medium nonstick pot over medium heat, heat the oil until it shimmers.
Add the turmeric and stir for a few seconds until fragrant.
If using vermicelli, add at this stage and saute until golden.
Stir in the rice, hot water, salt, cardamom, and cinnamon.
Raise the heat to high and boil the rice until visible moisture is absorbed, about 5 minutes.
Lower heat to low, and simmer rice, covered, for 20 minutes.
Turn the rice gently with a wooden spoon 2 to 3 times while simmering to allow it to fluff.
Serve with cardamom and cinnamon still in the rice, for garnish, typically alongside
some Iraqi fish.

Iraqi Iroog Bread

Ingredients:

4 cups flour
2 tsp yeast
1 tsp sugar
1/2 tsp salt

750g minced meat

2 spring onions, chopped finely
1/2 onion, chopped finely
2 tomatoes, seeded, chopped finely
1 bq parsley, chopped finely
1 1/2 tsp Madras
1 tsp turmeric
2 tsp salt
1/4 tsp chili
1/2 tsp pepper

In a large bowl or basin, mix the sifted flour, 2 tsp yeast, 1 tsp sugar, 1/2 tsp salt, and
enough warm water to achieve a liquidy dough, almost like paste.
Cover and set in a warm place for about 30 to 45 minutes.
Preheat oven to 500F.
Incorporate by hand the minced meat, finely chopped vegetables, and the spices and
seasonings into toe dough (dough will still be very soft, a little thicker than a batter).

Using wet hands, take a handful of the mixture and on an oven-proof silicone mat,
pat it into a disc about 1 centimeter thick.

Bake for about 15 to 20 minutes until cooked through and golden at the bottom and
edges.
Stack on a wire rack to cool completely before storing (preferably in the freezer) if not
consumed within the day. To be served hot or warm.

1. Coconut Macaroons:

4 large (120 grams)eggwhites, at room temperature

1 cup (200 grams) granulated whitesugar

1/4 teaspoon salt

1 teaspoon purevanillaextract

1/2 cup (60 grams) cakeflour, sifted

3 cups (300 grams) dried sweetenedcoconut, shredded or flaked

Coconut Macaroons:In a heatproof bowl, placed over a saucepan of simmering water, whisk together
the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove
from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours,
or until firm.

Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing
several inches apart. Bake for about 15 to20 minutesor until golden brown. Remove from oven and let
cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes about 2 dozen Macaroons.

2. Coconut macarons

150 g zahar, 200 nuca cocos, 2 albusuri, es vanilie

 Batem albusurile spuma, amestecam nuca de cocos+ zaharul. Adaugam albusurile
incorporand usor-usor, esenta de vanilie. Dam forma si coacem 20 min, 180 gr C.

3. Coconut macaroons fara albusuri

1 1/2 cups dessicated coconut

1/2 cup condensed milk
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1/4 cup confectioners sugar ( optional )
Preheat oven to 350*F
In a bowl combine the condensed milk and vailla , stir .
Add in the coconut , salt , baking powder and baking soda. Stir to combine . This is a stiff dough .
Divide the batter into 16 pieces . Roll each portion into a ball and place on a parchment lined baking sheet 1 inch
apart .
Bake at 350* for 12 minutes or until golden brown

1.Kaik al Abbas
1kg (6 cups) self-raising flour
440g (2 cups) white sugar
3 large (59g) free range eggs
250g (1 cup) unsalted butter
160g (2/3 cup) milk, or as needed
1 1 teaspoons ground mahlep (or try vanilla or ground aniseed)
sesame seeds for topping
*** (plus: curcum, anason, si gris in amestec cu faina, praf de copt )

Pulse the flour, sugar and butter in the food processor until the butter is incorporated and the
mixture is crumbly. I had to do this in two batches, as the quantities are enormous, even for the
Magimix!

3. In a large mixing bowl, stir the mahlep through the flour-butter mixture.

4. In a small jug, whisk together the eggs and milk. Pour this into the flour mixture, and work the
ingredients together with your hands to form a stiff dough.

5. Roll the dough into smooth, walnut sized balls. Flatten them out, dip them in sesame seed and
lay them on the parchment lined trays, allowing a little room for spreading. The sesame seeds are
optional. Bake for approximately 20 minutes, rotating the trays halfway through the baking time,
until the cookies are well browned.

2. Kaik al Abbas
 1 cup sugar
1 cup oil (or butter)
2 eggs
3 cups flour, or enough to make dough firm
1 cup milk
1 tablespoon mahlab, pounded until fine (or substitute with ground cinnamon)
3 teaspoons baking powder (plus: curcum, anason, si gris in amestec cu faina )

Directions: mix all the ingredients in a bowl and l et chill in the

refridgerator for at least an 1 hour.

LEBANESE VERMICELLI BAKLAVA WITH PISTACHIO

50 gram butter 1 packet Ready Roasted vermicelli 1/2 tin, 200 gms condensed
milk 1/2 cup sliced Pistachios Method: In a nonstick pan, add butter on a low
flame and break vermicelli and roast in it for a bit. Now mix condensed milk
and Pistachios. Mix all the ingredients well. Shape as desired and serve.

Semolina Cake

For Syrup:
625g sugar
200ml water
Drops of lemon
1 teaspoon orange blossom water
1 teaspoon rosewater
 For the cake:
400g semolina
200g caster sugar
40g unsweetened desiccated coconut
1 / 2 teaspoon baking powder
3 tablespoons of the syrup ready and cold
150ml milk (this is the minimum you will need, but you may
need more, according to your semolina)
1 teaspoon vanilla extract
30 g melted butter
tahini (sesame paste)
blanched almonds
Make the syrup:
In a small saucepan, combine sugar and water. Bring to heat and
cook, stirring until it boils. Add drops of lemon and boil for 3
minutes. Let cool and mix the rose and orange blossom water.
Make the batter:
Grease a baking dish with tahini and set aside.
In a large bowl, mix semolina, sugar, coconut and baking powder.
Make a hole in the middle of the dry ingredients and add the
butter, vanilla, syrup and milk gradually. Mix with your hands.
The semolina will absorb the milk add more little by little, until
the batter looks and feels like a thick porridge. Pour the mixture
into the greased baking dish, cover and let rest for about 12 hours.
Preheat oven to 400F (or 200C). With a knife, mark 3cm squares
in the dough, and place an almond in each square. Bake until
dough rise a little and pass the toothpick test, about 15-20
minutes. Remove from oven, cut squares where once youve
checked the lines and return to oven for a few minutes to brown.
Heat the syrup. Soak the hot cake with the syrup while hot and let
cool very well to remove from the pan. Serve with the remaining
syrup.
 Cheese Rosemary Straws (saratele)

Ingredients:

1 1/2 cup grated cheese (sharp cheddar, provolone, or any variety you like)

4 tbsp unsalted butter, room temperature

3/4 cup plain flour

1/2 tsp salt

2 tsp fresh or dried rosemary (or pepper)

1 tbsp milk
Preheat oven to 350F and line two baking sheets with parchment paper.

In a food processor, combine the cheese, butter, flour, salt and rosemary (or pepper) in five 5-second
pulses until the mixture resembles coarse crumbs. Add the MILK and process until the dough forms a
ball.

On a lightly floured surface, roll the dough into an 8- by 10-inch rectangle. With a pastry wheel or a
large knife, cut the dough into strips( subtirele, ca niste french fries) Dust the dough with more flour if
needed.

Transfer the strips to the baking sheets, leaving at least 1/4-inch between them.

Bake for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the
cookie sheet on a rack to cool.

Sweet Cheese Rolls (Halawet

el Jibn)

Ingredients
[1/3] cup butter
[1/2] cup semolina
[1/2] cup farina
 2[1/2] cups Simple Syrup (recipe later in this chapter)
1 lb. fresh mozzarella cheese, sliced
2 cups Ashta Custard (recipe earlier in this chapter)
2 TB. pistachios, ground
Directions
In a large pot over medium heat, cook butter, semolina, and farina for 3 minutes.
Add 1 cup Simple Syrup to the pot, stir, and cook for 3 minutes.
Add mozzarella to the pot, and cook, stirring vigorously, for about 3 minutes or until cheese is
melted.
Pour [1/2] cup Simple Syrup onto a baking sheet and spread out to coat all sides. Pour cheese
mixture onto the baking sheet, and using the back of a wooden spoon, spread out to the size of
the baking sheet. Cool for 15 minutes.
Run a knife down the baking sheet lengthwise, making two cuts in the sheet and forming three
columns. Then make three more cuts widthwise, so you have 12 equal-size pieces.
Place 3 tablespoons Ashta Custard at one end of each piece, roll, place seam side down on a
plate.
To serve, sprinkle each piece with ground pistachios and a drizzle of Simple Syrup.

1. Sugar Syrup
QATER or 'ATR
This is an Authentic Lebanese Recipe
2 1/2 cups sugar
1 1/2 cups water
1 tsp. ma'ez zahr (orange blossom essence)
1 tsp. lemon juice
1 tsp. ma'el ward (rose water)

Many Arabic pastries owe their succulence to this sweet, rose water flavored syrup. It is usually poured while very
hot over such pastries as baqlawa, 'awwamaat (doughnuts), kataif (stuffed small pancakes), macaroons and
kanafeh (cheese pastry baked in a flat pan and cut in squares).
Dissolve sugar in water and boil rapidly. Remove foam which rises to top. Add orange blossom water and lemon
juice and continue boiling until syrup resembles thin honey. Add rose water last to preserve its essence.

2. ATTAR
3 cups sugar
2 cups cold water
1 teaspoon lemon juice
2 Tablespoons orange blossom water or rose water
Method
 1. Dissolve sugar in water in heavy pan over medium heat, stirring
occasionally.
2. Bring to boil, add lemon juice and boil over medium-low heat for 12
minutes. Once syrup has begun to boil, do not stir again, as this makes the syrup
cloudy.
3. Add orange blossom water (or rose water), boil 30 seconds longer. When
cool, the consistency should be similar to thin honey.

Custard-Filled Pancakes (Atayef)

Ingredients
1 cup all-purpose flour
[1/2] cup whole-wheat flour
1 cup whole milk
[1/2] cup water
1 tsp. active dry yeast
1 tsp. baking powder
[1/2] tsp. salt
2 TB. sugar
2 cups Ashta Custard (recipe later in this chapter)
[1/2] cup ground pistachios
1 cup Simple Syrup (recipe later in this chapter)

There is more than one method to make Ashta. In modern times, chefs hacked their
way into a cheap shortcut whereby Ashta is made with boiled milk, corn flour and bread
+ apa de trandafir+/- portocal

Directions
In a large bowl, whisk together all-purpose flour, whole-wheat flour, whole milk, water, yeast,
baking powder, salt, and sugar. Set aside for 30 minutes.
Preheat a nonstick griddle over low heat.
Spoon 3 tablespoons batter onto the griddle, and cook pancake for about 30 seconds or until
bubbles form along entire top of pancake. Do not flip over pancake. You're only browning the
bottom.
Transfer pancake to a plate, and let cool while cooking remaining pancakes. Do not overlap
the pancakes while letting them cool.
Form pancake into a pocket by folding pancake into a half-moon, and pinch together the
edges, but only halfway up.
Spoon Ashta Custard into a piping bag or a zipper-lock plastic bag, snip off the corner, and
squeeze about 2 tablespoons custard into each pancake pocket. Sprinkle custard with
pistachios.
Serve pancakes chilled with Simple Syrup drizzled on top.

Baked Garlic Chicken and Potatoes Djej w Batata Bil

Sayniyyeh
Summary: A traditional garlic chicken dish from Lebanon.
Baked Garlic Chicken Ingredients (4 servings)
4 lbs of chicken legs/quarters/breasts
5 medium potatoes
20 cloves of garlic (or 1.5 heads)
1 cup of freshly squeezed lemon juice
4 table spoons of olive oil
salt to taste
A pinch of Lebanese 7-spices
Vinegar (optional)
Baked Garlic Chicken Preparation Method
1. Soak chicken in vinegar for 2 minutes (to help remove the chickeny smell), rinse them well
with cold water then dry them with paper towels.
2. Make cuts in chicken in order to allow for garlic sauce to seep deep inside.
3. Rub chicken with a table spoon or two of olive oil, a pinch of salt, and a pinch of Lebanese
7-spices.
4. Peel potatoes then cut them in disks of about 1/2 inch, salt lightly.
5. Place chicken on bottom of baking tray (preferably metal), place potatoes on top, and bake
at 400F (medium heat) for about 40-50 minutes, or until the chicken is cooked.
6. Meanwhile place the garlic cloves, 1/2 teaspoon of salt and 2-3 table spoons of olive oil in a
blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-
5 minutes until you have a nice lemony-garlicky sauce.
7. Once the chicken has baked, take the tray out of the oven and very carefully drain any
excess liquids/fat/water that you see on the bottom.
8. Pour the garlic sauce all over it while mixing it well with the potatoes, put back in the oven
and broil for another 5-10 minutes until the potatoes turn reddish

Iraqi Chicken with Red Rice

 1 chicken (1.5kg), cut into 8 pieces
2 Tbsp oil
1 medium onion, chopped
3 heaping Tbsp tomato paste
1 crushed noomi basra, seeds removed
1 tsp crushed coriander seeds
2 tsp salt (total)
1/2 tsp pepper
5 cardamom pods
1 bay leaf
2 cups rice

Dilute the tomato paste in 1.5 litres of hot water, set aside.
Sear chicken over medium-high heat to a golden brown on both sides, but still uncooked
inside.
Remove the chicken from the pot and set aside.
Cook the onions until transparent in the same pot, then add the noomi, coriander seeds, 1 tsp
salt, pepper, cardamom, and bay leaf.
Return the chicken to the pot, and cover with the diluted tomato paste.
Bring to a boil, reduce heat to a simmer, and cover for one hour.
Strain the chicken from the cooking liquid and place in a baking dish.
Pour the cooking liquid in a beaker.
In the same pot the chicken was cooked in, add the rice, a teaspoon of salt, and enough of the
cooking liquid to just cover the rice by a fingers width.
Bring the rice to a boil, reduce to a simmer and cooked covered for 20 to 30 minutes.
Just before serving, re-heat the chicken in the oven and broil it to crisp up the skin.
Serve the rice in a platter topped with the chicken pieces.

Stuffed Cabbage Rolls With Meat and Rice - Malfouf Recipe (original libaneza)

1 Cabbage head (4 lbs)

th lb of lean ground beef (~ 350 grams)
 1 cup of rice, rinsed, dried
3 heads of garlic, freshly peeled
4 lemons, freshly squeezed
1-2 teaspoons of 7 spices
3 table spoons of olive oil
Salt to taste
Instructions
1. A 4 lbs cabbage head should yield around 30-35 rolled cabbage leaves depending on how big
the leaves are.
2. Peel and discard the outer leaves of the cabbage.
3. Pit out the large stem from the bottom of the cabbage as in the photo above. This will help
the leaves get separated easier.
4. To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-
10 minutes while carefully turning it over to ensure exposure to all of its sides.
5. As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another
fork slowly peel away the leaves one after the other. Do this slowly and carefully so you
don't hurt yourself with boiling water, and to also ensure that leaves are whole and not torn.
6. Place the cabbage leaves in a colander as you peel them. Please note that if you try to peel
leaves of a raw cabbage they'll very likely break and tear.
7. Once you've separated all leaves, try to roll one or two of them to see if they are soft
enough. If not, and if they tear or break, put them back in the boiling water pot and cook
them for another 5 minutes.
8. Mix the ground beef with the rice, 1 to 2 teaspoons of Lebanese 7-spices (or Allspice) to
taste as well as teaspoon of salt to taste. Mix them well and set aside.
9. Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick. Spread
1 to 2 table spoons of meat stuffing along the edge of the leaf , then roll it slowly and tightly
over the meat all the way.
10. Line up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact
manner until you've completed a layer which you will garnish with a few chopped cloves of
garlic. Place the rolls with the greenest leaves on the bottom of the pot since they need more
heat/longer to cook.
11. Roll all the leaves and place them in the pot in this manner while placing garlic cloves in
between the layers. You may end up with 2 to 4 layers of rolls, depending on how wide the
cooking pot is.
12. In a frying pan, saute 10-15 cloves of freshly minced or crushed garlic (one head) with 3
table spoons of olive oil and a squeeze of lemon juice until they start to turn light brown then
dump the entire content on top of the cooking pot.
13. Squeeze 4 lemons, mix them with 4 cups of water, and to 1 teaspoon of salt (to taste),
then add them to the cooking pot. The sauce should cover the rolls and if not, add more
water until it does.
14. Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through
everywhere and that the fried garlic also mixes well with the sauce (or you can mix them in
advance).
15. Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove
on high heat for about 5-10 minutes until they boil, at which time you turn heat to very low
and let them simmer slowly for 1 to 1.5 hours (until the cabbage is fully cooked and is no
longer crunchy - time may vary, however you should be left with a bit of sauce on the
bottom don't let it dry up).
16. Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice.
Stuffed Cabbage Leaves
1 cabbage
2 cups rice (washed & drained)
1 bundle dill (finely chopped)
1 bundle parsley (finely chopped)
1 large onion (finely chopped)
3 Tbsp tomato paste
2 Tbsp oil
300g minced meat, if using

1 Tbsp hotsauce
2 tsp garlic paste
2 tsp salt
1/2 tsp pepper
2 cups stock
Using a sharp knife, stab around the stem of the cabbage.
Put the cabbage in a pot of boiling water and boil 5 to 7 minutes on one side, turn the
cabbage over, and boil 5 to 7 minutes more.
Remove from water.
Carefully & slowly remove each cabbage leaf.
Cut the cabbage leaves into pieces that you will latter stuff.
Remove the stem & the hard parts to coast the base of the pot the rolls will be cooked
in.
Prepare the stuffing mixture:
Mix thoroughly rice, dill, parsley, onion, tomato paste, meat (if using), hotsauce,
garlic paste, oil, salt, and pepper.
Stuff each cabbage leaf with the rice mixture.

Put the stuffed Cabbage in a pot lined with some hard cabbage ribs in the bottom to
prevent the stuffed cabbages from burning.
Add the hot stock to the stuffed cabbage.
Place inverted plate on top, to stop the cabbage from floating around and
subsequently becoming undone.
Simmer covered over medium heat for an hour till completely cooked, making sure
the water hasnt dried out.

I like to serve my cabbage rolls with some pomegranate molasses on the side for a
touch of fruity tanginess.

Lebanese Potato and Beef Stew With a Side of Rice

1.5 lbs of Beef Stew Meat, cubed

3lbs Potatoes, peeled and cubed
1 head of fresh garlic, crushed or minced
1 medium onion, minced
2.5 table spoons of ghee or butter
2-3 teaspoons of tomato paste
1 cup of coriander leaves finely chopped (preferably green)
1.5 teaspoon of salt
a dash of Lebanese 7-Spices (or allspice)
Warm Water
A side of rice
Instructions
1. In a deep cooking pot, saute/fry the meat in the ghee/butter on medium heat with a bit of
salt for about 8-10 minutes or until medium-well cooked.
2. Add the garlic, onions, coriander leaves, 7-spices and the remaining salt to the beef and
saute well together for another 3-4 minutes.
3. Add about 6-7 cups of warm water (watch out for the steam), bring to a boil, cover and let
simmer/cook on low heat for 2 to 2.5 hours.
4. Meanwhile, bake the cubed potatoes in the oven for about 30 minutes at 370 degrees, then
add them to the simmering meat half-way through its cooking time.
5. During the last 30 minutes of cooking, add the tomato paste, stir well, then let simmer for
the remaining time.
6. Serve hot with a side of rice.

North African Chicken Tagine Recipe

1 teaspoon saffron threads
1 tablespoon warm water
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 (3 1/2 to 4 pound) roasting chicken, cut into 8 pieces
2 tablespoons olive oil
2 sticks cinnamon
2 bay leaves
1 cup thinly sliced yellow onion
1 tablespoon minced garlic
2 cups chicken stock
1/2 cup golden raisins
1/3 cup rough chopped preserved lemon
1/4 cup rough chopped green olives
1/4 cup toasted almond slivers
1/4 cup chopped fresh mint
Cooked couscous, for serving, recipe follows

Directions

Combine the saffron threads and water in a small bowl and allow to steep. In another
small bowl, combine the kosher salt, black pepper, cumin and cardamom. Mix well, and
season the chicken pieces on both sides with the spice blend.

Set a tagine or Dutch oven over medium-high heat and add the olive oil. When the oil is
hot, add half of the chicken pieces, skin side down, and cook until golden brown on
both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside while you
cook the remaining chicken pieces. Remove and set aside.

Add the cinnamon sticks and bay leaves to the tagine and cook, stirring, for 20
seconds. Add the onions and cook, stirring occasionally, until the onions are lightly
caramelized, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30
seconds. Add the stock, saffron, raisins, preserved lemons and olives to the pan and
bring to a boil. Return the chicken to the pan, skin side down. Return the sauce to a
boil, cover the tagine, and reduce the heat to a simmer. Cook, covered, for 15 minutes.
Turn the chicken pieces to the other side and add the almonds. Continue to cook,
covered, until the meat is very tender, 15 to 20 minutes longer. Garnish the chicken
with the mint and serve over warm couscous in shallow bowls.

Couscous:

2 cups chicken broth

Salt

1 cup couscous

Bring the chicken broth (and salt if using) to a boil. Add couscous, stir, and remove
from heat. Cover and let stand 15 minutes. Fluff with a fork and serve.
 Jamaican Jerk Chicken with Coconut Rice and Beans

2-3 pounds chicken pieces, drumsticks and thighs

4 stalks fresh scallions, minced
8 cloves garlic, minced
2 chili peppers, stemmed and chopped (Jalapeo, Habanero or Scotch Bonnet)
4 tablespoons soy sauce
2 tablespoons oil (olive, peanut or vegetable oil)
1 whole lime, juiced
4 tablespoons light brown sugar

4 teaspoons Jamaican allspice (2teaspoons cayenne pepper

2tablespoons ground allspice
1tablespoon ground nutmeg
4teaspoons salt
4teaspoons sugar
1teaspoon ground pepper
2tablespoons dried onion, chopped
1 1 2teaspoons onion powder
1 1 2teaspoons dried thyme
1 1 2teaspoons mustard seeds
teaspoon ground cloves
18

2 teaspoons ground ginger

2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
2 tablespoonsdried thyme
2 teaspoons black pepper
4 teaspoons salt
a splash of rum, optional

Coconut Rice and Beans

1 cup long grain rice
1 tablespoon oil or butter
1 shallot, chopped
1 clove garlic, chopped
 3/4 cup coconut milk
1 cup water
a pinch of ground nutmeg
1 teaspoon salt
1 15-ounce can of black beans, rinsed and drained

Finely chop scallions, 8 cloves of garlic and 2 de-seeded peppers, then add to a large
bowl. Into the same bowl, stir in brown sugar, spices, dried thyme, soy sauce, oil,
juice of one lime, and a splash of Jamaican rum (optional).
Add the chicken pieces and toss together until fully coated in the marinade mixture.
Cover bowl with plastic wrap and marinate the chicken in the fridge for at least 3 hours or
overnight. When ready to cook, heat oven to 350F and bake chicken for 45-55 minutes.

While chicken is cooking start on the rice. Add butter or oil in a small saucepan over
medium heat. Stir in chopped shallot and garlic, cook until soft, about 3 minutes. Stir in
rice then pour in the coconut milk and water. Season with nutmeg and salt. Bring to a
boil, then reduce heat to medium-low. Cover and simmer until the liquid has been
absorbed and rice is tender, about 18 minutes. Stir in the black beans and cook for a few
minutes until hot.

Total Time: 60 minutes, plus 3+ hours marinating time

Yield: 4 servings

Baked Fish With Sumac and Oregano Spices

3 lbs of fresh fish, preferably Red Snapper

1 green pepper (bell pepper), finely chopped
1 sweet red pepper, finely chopped
1 garlic head, crushed
2 lemons, juiced
7 teaspoons ground thyme or oregano
2 teaspoons ground cilantro (or dried cilantro flakes)
7 teaspoons of quality sumac
5 teaspoons olive oil
1 teaspoon salt or to taste
Instructions
1. Rinse the fish with water then place in a baking tray and rub with a bit of salt and with about
2 teaspoons of ground thyme or oregano, place some cut lemons inside and bake for 20
minutes at 350F.
2. Meanwhile, chop green and red peppers into small cubes, then mix crushed garlic with lemon
juice, 5 teaspoons of ground thyme or oregano, the ground cilantro, the sumac, olive oil and
salt to taste. This should yield a red paste that you would then mix with the chopped
peppers.
 3. Once the fish is baked, and while still warm (watch out so you don't burn yourself) remove
its bones and scales, pull its meat then place it in a baking tray and scoop the paste on top
of it until it's all covered. You don't have to mix it, the paste will seep through naturally.
4. Bake again for about 10 minutes at 350F so the paste infuses well into the meat then serve
hot or cold along with a side of Fattoush or your preferred salad.

SU M AC C HI C KEN

5-6 pound whole chicken

2 meyer lemons
1 Tablespoon sumac
5 cloves garlic- finely minced
1 teaspoon kosher salt
C olive oil
6-8 sprigs of fresh thyme
Aleppo pepper- garnish

I NS TR U C TI O NS
1. Preheat oven to 375F
2. Rice and pat dry chicken. Remove backbone of chicken using kitchen scissors and cut chicken into
quarters.
3. In a small bowl mix garlic, oil, salt and sumac and juice from a meyer lemon juice ( about Cup).
4. Cut the remaining 1 lemons into inch slices and spread out on a baking dish or sheet pan. Add a
few springs of thyme over the lemon slices.
5. Rub each piece of chicken, coating all sides well with the sumac marinade and lay skin side up, over
the sliced lemons and thyme.
6. Place in the middle of a hot oven and roast for 50 minutes or longer, until chicken is cooked through,
reaching 170F in the thigh, and skin is crispy. To increase crispiness, broil for a few minutes under a
careful watch, not to burn.
7. To serve, spoon a little of the sauce from the pan, over the chicken, garnish with fresh thyme sprigs
and sprinkle with Aleppo pepper ( optional).

MASGOUF GRILLED FISH

 For MarinadeExtra virgin olive oil2 tablespoonTamarind paste20 gramsSaltTo
tasteTurmeric powder1/2 teaspoonBlack pepper powder1 teaspoonFresh Water FishCatla
(Indian Carp)850 gramsFor SaladSpinach1/2 bunchOnion100 gramsTomatoes250
gramsPomegranate200 gramsParsleyA handfulLemon wedge4To Grease The PanSunflower
oil1/2 tablespoon

MAKE MARINADE

1. Add extra virgin olive oil to a bowl. Our oil was infused with garlic. You may choose to
flavour yours with garlic or go with the plain one.
2. Add tamarind paste. If you do not find tamarind in your region, substitute with two
tablespoons of lemon juice.
3. Add black pepper powder, turmeric powder and salt to your taste.
4. Mix well and rest the marinade for 5 minutes.

MARINATE THE FISH

When you are at the market to pick your carp, be nice to the fish monger and ask them to
butterfly it for you.

1. Place the butterflied carp on a roasting tray and smear the marinade all over the inner
flesh.
2. Rest the carp in a refrigerator for 30 minutes.
 GRILL THE FISH

1. 30 minutes later, transfer the fish to an oven preheated to 225C (437F) and grill for
25 to 30 minutes. Our fish took 29 minutes. Your grilling time may vary depending on
the size of your fish.
2. Remove the fish from the oven and rest it for 10 minutes. While the fish is resting start
assembling the dish.

ASSEMBLE THE DISH

1. Grease a tray big enough to hold your grilled fish with sunflower oil. You may use
olive oil if you want.
2. Spread a bunch of spinach leaves.
3. Throw in some onions sliced into rings.
4. Place the grilled fish on top of the onion and spinach bed.
5. Add de-seeded and chopped tomatoes, pomegranate pearls, parsley and lemon
wedges.

MASGOUF: IRAQI TAMAR IND AND

TURMERIC MARINATED F ISH
INGREDIENTS
1 pound white freshwater fish (carp, catfish, branzino, etc),
descaled, gutted and butterflied
Marinade

cup olive oil

1 teaspoon ground turmeric powder
1 teaspoon tamarind paste, dissolved in water (or substitute with 1
tablespoon lemon juice)
1 teaspoon dried fenugreek (optional)
1 teaspoon black pepper
1 teaspoon sea salt
Tomato Curry Sauce

2 tablespoons tomato paste

1 cup cherry tomatoes, halved
2 medium onions, diced
 2 garlic cloves, minced
1 1-inch piece of ginger, minced
2 stalks fresh parsley, chopped finely
2 teaspoons curry powder
1 teaspoon turmeric powder
1 teaspoon dried fenugreek leaves (optional, but highly
recommended)
1 teaspoon black pepper
Juice of 1 lemon
1 teaspoon sea salt

INSTRUCTIONS
Stage 1 - Butterfly and Marinate Fish
1. If not already butterflied, take your whole fish and cut it lengthwise
down the belly. Keep the back intact, and spread both parts of the
fish open to create one flat, connected piece. (Alternatively, you can
ask your fishmonger to pre-butterfly the fish for you)
2. Place the fish into an oven-safe baking dish (cast iron works best),
and set aside for the time being
3. Next, take a small bowl and mix together your olive oil, dissolved
tamarind paste, turmeric powder, salt and pepper. Mix well until
you have a marinade with a smooth, even consistency to it
4. Spoon or brush your marinade over the outside of your fish, then
open the fish to lay flat and generously marinade the inside
5. Cover the fish and let sit in the fridge for 30 minutes while you tend
to the tomato topping
Stage 2 - Prepare Tomato Curry Topping
1. Take a medium-sized pot over medium-high heat with a healthy
dollop of olive oil
2. Start by adding in your minced garlic and onions, and cook for 1-2
minutes as it starts to sweat and become translucent
3. Next, add in your tomato paste and cherry tomatoes, and cook
together for another 1-2 minutes
4. Follow this by adding in your turmeric, ginger, curry powder, dried
parsley leaves and black pepper and mix well. Once well mixed, cook
everything for another 6-7 minutes over a medium heat as the
tomatoes begin to soften
5. Turn off the heat at this point and add in your lemon juice. Stir the
lemon juice in well into the sauce and then let your sauce sit until
your fish is finished baking
 Stage 3 - Bake the Fish
1. By now, your fish will have marinated well and will be ready for the
"makeshift masgouf" cooking. Start by preheating your oven to 450
degrees Fahrenheit
2. Sprinkle a little extra sea salt (for good luck) over your butterflied
marinated fish, and place it in the oven for 35 minutes
3. After 35 minutes, take your fish out ever so briefly. Hopefully it
appears flaky, at which point you can drizzle some of the tomato
curry sauce on top of fish
4. Turn on the broiler and broil the fish for another 2 minutes, then
you're done. Alternatively, you could also bake it for another 5
minutes at the same heat
5. Remove the masgouf from the oven, let cool for a few minutes, then
serve with extra tomato sauce, bread, chutney, salad, a few lemon
wedges and anything else you might like. Enjoy!

IRAQI YELLOW SPICE-RUBBED

CHICKEN (DJAJ BIL-BAHAR IL-
ASFAR)
INGREDIENTS
3 tsp coriander seeds
3 tsp cumin seeds
3 tsp whole black peppercorns
6 cardamom pods
6 dried chiles de rbol, stemmed
4 whole cloves
4 dried rose hips, or rose buds
1 tbs. curry powder
1 tbsp ground cinnamon
1 tbsp ground sumac
3 tsp ground ginger
2 tsp allspice
1 tsp freshly grated nutmeg
1 tsp. ground fenugreek
8 cloves garlic, mashed into a paste
3 lemons
Kosher salt and freshly ground black pepper, to taste
2 chicken halves (about 3 lb.)

INSTRUCTIONS
1. Heat the coriander and cumin seeds, peppercorns, cardamom, chiles and cloves in a 10
skillet over medium heat until seeds pop, 1-2 minutes; let cool. Place in a spice grinder
with the dried rose buds and fenugreek and grind. Transfer to a bowl and with a whisk
stir in curry, cinnamon, sumac, ginger, nutmeg, mashed garlic, the juice of one lemon
and kosher salt.
2. Add the chicken halves and press the spice mixture all over the chicken to coat. Life
the wings up, get under there and rub it in. Get every nook and cranny of that bird!
Cover and refrigerate overnight.
3. Heat your grill to high. Grill chicken on hottest part of grill, flipping once, until
slightly charred and cooked through, about 45 minutes or until an instant-read
thermometer inserted into thickest part of thigh reads 165. If outside starts to b urn
before chicken is cooked, move to cooler side of grill until done. Rest chicken 10
minutes and then squeeze lemon juice over each grilled chicken before serving.

CHICKEN AND ONION TAGINE

(DJEJ BESLA)
RECIPES

CHICKEN AND ONION TAGINE

(DJEJ BESLA)
POSTED FEBRUARY 16, 2015
 Enlarge

Todd Coleman
Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron,
turmeric, lemon, and olives. This recipe first appeared in our November 2011 issue along with
Dana Bowen's story Roots of Flavor.
SERVES 4-6

Ingredients

1 tbsp. kosher salt, plus more to taste

6 cloves garlic, roughly chopped

2 tsp. cumin seeds, crushed

1 tsp. paprika

1 tsp. ground turmeric

5 tbsp. olive oil

4 skinless bone-in chicken thighs

4 skinless bone-in chicken drumsticks

1 tsp. crushed saffron threads

4 medium yellow onions, cut into 12 wedges each

Freshly ground black pepper, to taste

1 lemon, thinly sliced crosswise, seeds removed

1 14 cups pitted green olives

3 cup finely chopped cilantro

1

Cooked white rice, for serving

Instructions
Make a spice paste: Using the flat side of your knife, chop and mash salt and garlic together on a
cutting board into a smooth paste; transfer paste to a large bowl and stir in cumin, paprika, and
turmeric. Stir in 3 tbsp. oil, and then add chicken thighs and drumsticks; toss until evenly coated.
Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours.
 Heat remaining oil in an 8-qt. Dutch oven or large tagine over medium-high heat. Working in batches,
add chicken pieces, and cook, turning once, until golden brown on both sides, about 10 minutes;
transfer to a plate and set aside. Add saffron and onions to pot, season with salt and pepper, and
cook, stirring occasionally, until soft, about 15 minutes. Return chicken to pot along with lemon slices
and 1 cup water, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is
cooked through, about 40 minutes. Remove from heat, and scatter olives and cilantro over chicken;
serve with rice.

Iraqi Carrot Rice

2cups coarsely chopped carrots
2cups coarsely chopped onions
2cups Basmati rice
500grams minced meat
1teaspoon turmeric
3/4teaspoon cinnamon
1teaspoon allspice
3/4teaspoon black pepper
2teaspoons salt
1. In a pot over medium-high saute the carrots and onion in a tablespoon or two of oil,
until onions just wilting.

2. Add the spices and seasonings, then the minced meat. Saute until meat just
browned.

3. Stir in the rinsed and drained rice until coated in the mixture.

4. Add boiled water until just covered, cover, and reduce heat to low.

5. Leave 20 to 25 minutes until all the water is absorbed and the grains are fluffed.

6. Serve hot.

Iraqi Herbed Fish Stew

4 white fish filets (about 600-800g)

5-6 cloves of garlic (chopped or crushed)

2 or 3 dried limes (loomi)
1 large green chilli, chopped
2 onions, chopped
1 cup chopped dill, chopped
1 cup chopped coriander, chopped
3 tomatoes, chopped
3 Tbsp tomato paste
2 1/2 cups hot water
3-4 Tbsp oil
Spice Mix:
1 tsp ground cardamom
1 tsp ground cumin
1 tsp black pepper
1 tsp turmeric
11/2 tsp salt

Mix all the spices together in a small bowl, set aside.

Saute the onion an about a tablespoon of oil until transparent.
Add the garlic, saute for a minute then add two teaspoons of the spice mix.
Saute for an additional minute then add the loomi, green chili, dill, coriander, and tomatoes.
Saute for about 5 minutes, then add the tomato paste and hot water.
Bring to a boil, cover, reduce heat to low and let simmer about 10-15 minutes.
Meanwhile, cut the fish fillets into roughly the size of a cigarette packet, and rub with the
remaining spice mix.
Fry the fish in a couple of tablespoons of oil until golden on both sides.
Carefully add the fish to the vegetable stew, and let simmer for 20 more minutes.
Serve with rice on the side.
Baghali Polou or Broad Bean
and Dill Rice

Ingredients:
3 cups of basmati rice (follow this link for instructions to step 8 )
A bowl of shelled broad beans
A good handful of dill dried or fresh.
Method:
1. Follow the link above to step 8 but if youre using dried dill add it at step 5

2. If youre going to make this polou with taadig then slice the potatoes
3. Add some oil and butter to a large heavy bottomed pan and melt.
4. Add a teaspoon of the zafaran and stir into the butter and oil
5. Add the sliced potatoes, covering the pan
6. Begin to spoon in the rice. If youre using fresh dill add it now, try to mix it evenly with the
rice but be careful not to damage the grains.
7. Add a desert spoon or two of butter or ghee and cover with a lid. Wrap a tea towel around the
lid, be careful to secure all parts of the tea towel to avoid any risk if it catching alight.
8. Cook on a low heat for about an hour.
9. After about 3/4 of an hour add the broad beans, cover and leave for about 20 minutes.

10. Pour on the zafaran infusion and serve.

Dolma from Baghdad (Dolma Baghdadia)
For the stuffing
1 lb. (500 g) ground meat
1-1 c. (250-375 ml) rice
a small bunch of fresh parsley, chopped or 6 tbsp. (90 ml) dried parsley
a handful of fresh mint, chopped or 3 tbsp. (45 ml) dried mint
1 large onion, finely chopped
2 cloves garlic, pressed or crushed
a handful of frozen or fresh fava beans (optional)
tsp. (2.5 ml) turmeric
tsp. (2.5 ml) ground cumin (optional)
5 small lamb ribs (optional)
1 tbsp. (15 ml) mixed spices (like garam masala)
1 tbsp. (15 ml) sumac 2 tbsp. (30 ml) tomato paste (optional, but recommended)
c. (125 ml) chopped tomatoes
1 tbsp. (15 ml) pomegranate molasses
salt and pepper to taste
c. (60 ml) cooking or olive oil
juice of half a lemon

For the shell

Vine leaves, spinach leaves, cabbage leaves, small eggplants, zucchini, cucumbers, medium
onions, green peppers, and/or tomatoes

Mix all the stuffing ingredients in a large bowl.

Core the zucchini, cucumbers and eggplants.
Cut the tops off the peppers to form a lid. Remove the seeds. Do the same for the tomatoes.
Grate or finely chop the cored parts of the eggplants, cucumbers, zucchini and tomatoes, and
add to the stuffing.
Loosely stuff the cored vegetables and cover with the reserved lids, making sure there is
enough room for the rice to expand.
Peel the onions. Cut off the tops and bottoms. Make a vertical slit along one side of each
onion, stopping at the center. Boil in water for two minutes to soften the layers. Separate the
layers. Loosely stuff each layer and roll into a cigar shape.
If the vine leaves are fresh, soften them by soaking in boiling water for a few minutes. If they
are frozen, thaw them first; if they are canned or jarred, rinse them in cold water before use.
Separate and wash the cabbage or spinach leaves, and soften in boiling water as above.
Place a spoonful of stuffing along the edge of a cabbage, spinach or vine leaf, and roll into a
cigar shape.
Grease a large pot (it should be large enough that the dolma only fill it of the way to allow
for the expansion of the rice). Line the bottom with the stuffed onions. If using, place the lamb
ribs and a few fava beans between the onions on the bottom of the pan (this will allow them to
brown). Next, add a layer of vine leaves, followed by layers of the other stuffed vegetables. Layer
the tomatoes last to protect them from being squashed.
Make sure that the surface of the top layer is as level as possible and pour the oil around the
inside rim of the pan. Place the pan on a low heat for about 5 minutes.
Dilute the tomato paste (if using) in enough water to cover the vegetables by inch (1.25
cm). Season with salt and pepper, and add to the pan.
Bring to a boil, reduce the heat and simmer until the water has been absorbed, 30 to 40
minutes, depending on the intensity of the heat and the size of the pan. Turn off the heat and let
stand for 10 minutes.
Cover the pot with a large plate, hold firmly and flip upside down. Carefully remove the pot,
keeping the layers intact. Otherwise, arrange on a plate.
Dolma is a full meal in its own right, but it is usually served with yogurt, salad, pickles and
bread. Serves 6 to 8.

Dijaj bil-Timman il-Ahmar (Chicken with Red Rice)

6 chicken portions of your choice (about 3 lb/ 1.35 kg), trimmed and skinned, if wished
2 tablespoons oil
1 medium onion, coarsely chopped
3 heaping tablespoons tomato paste (one 6-oz/ 180-g can) diluted in 6 cups (1.50 litres)
hot water
1 teaspoon prepared noomi Basra (dried lime)
1 teaspoon crushed coriander seeds
1 teaspoon salt
teaspoon black pepper
4 to 5 cardamom pods
1 bay leaf
2 cups (16 oz/ 450 g) rice, washed, soaked in cold water for 30 minutes, then drained well

For garnish
sliced boiled eggs, toasted slivered almonds, fried briefly in a little oil with raisins

In a non-stick skillet, brown chicken pieces in oil, turning once to allow to brown on both
sides, about 6 minutes. Arrange browned pieces in bottom of a heavy medium pot.

In the oil remaining in skillet, saut onion until transparent, about 5 minutes. Scatter
onion on chicken pieces in pot.

Add to pot the diluted tomato paste, noomi Basra, coriander, salt, pepper, cardamom and
bay leaf. Bring to a quick boil, and then reduce heat to low, and simmer until chicken is
tender, about 30 minutes.

Take out chicken pieces, and set aside at a warm place until serving time. Measure the
remaining liquid. You need 4 cups (950 ml) for cooking the rice; the rest can be served in
a bowl as extra sauce. Put drained rice in a heavy medium pot. Pour the measured 4 cups
of liquid, and bring to a quick boil, about 5 minutes. Reduce heat to low, fold rice gently,
then let it simmer, covered, for about 20 minutes, folding rice gently 2 or 3 times to allow
it to fluff.

To serve
Place the rice in a platter and surround it with the chicken pieces. Garnish with egg
halves, almonds and raisins. Put any leftover sauce in a bowl and serve it with rice
accompanied by a bowl of yogurt.

Lebanese Style Shish Tawook Chicken Kabob

2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks

1 cup of freshly squeezed lemon juice
a small slice of lemon with the peel (optional, don't put too much)
15 cloves of garlic, crushed
6 table spoons of plain yogurt (Greek yogurt)
6 table spoons of olive oil
2 table spoons of red vinegar (apple cider vinegar)
1.5 to 2 teaspoons of ground white pepper
teaspoon of ground ginger spice
teaspoon of ground thyme, or ground oregano
teaspoon of paprika
1+ teaspoon of salt (or to taste)
to 1 teaspoon of tomato paste
Lebanese Garlic Paste (see our recipe here) to be served with shish tawook
Instructions
1. Mix all ingredients well together while rubbing the chicken
2. Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
3. Skewer the chicken right before grilling
4. Grill on medium heat for 12-18 minutes maximum
5. As soon as you remove them from the grill, place them in a big warm pot, replace the lid
tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is
optional)
6. Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted
cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken
shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a
panini grill for 2-3 minutes.
Spicy Potato Sauteed With Onions and Tomato Paste | Batata Mleaayeh

4 Medium sized potato heads

4 medium sized yellow/white onions
1/2 cup of olive oil
1/2 cup of water
1/2 teaspoon of tomato paste
2/3 to 1 teaspoon of salt (or to taste)
1/2 teaspoon of Cayenne Pepper or Hot Chili Pepper powder (or to taste)
Preparation Method
1. Cut onions vertically as shown in the photo
2. Cut the potatoes in squares of 1 inch, and a thickness of 1/3 to 1/2 of an inch. Dont make
them too thick otherwise they wont cook fast enough
3. Heat the olive oil in a cooking pot, then cook the onions on medium heat for about 10-15
minutes until they start to turn slightly brown
4. At which point, add the potatoes, add the salt and Cayenne pepper, mix the tomato paste
with 1/2 cup of water and add to the pot and give it a nice stirr
5. Lower the heat and let the potatoes cook and simmer for about 20 minutes. Make sure to stir
every 3 minutes so they dont stick to the pot. If you find that the liquid dried out from the
pot, you can add another 1/4 to 1/2 cup of water

Lebanese Grilled Chicken Ingredients (6 servings)

6 pieces of chicken (breast or leg quarters with skin)
1/2 cup of lemon juice
1 cup of red vinegar (apple cider vinegar or red wine vinegar)
1 garlic head
3/4 cup of olive oil
1.5 to 2 teaspoons of salt
1 teaspoon of Arabic 7-Spices (or black pepper)
1 teaspoon of ground cinnamon
Marinade and Preparation Method (20 minutes)
1. In a bowl, sprinkle then rub ground cinnamon on raw chicken, rub with half a cup of vinegar
for a couple of minutes and then rinse well with cold water. This will help rid the chicken of
any smell. Make cuts in chicken pieces (for marinade to seep through).
2. In a blender or food processor, grind/crush for 3-4 minutes the garlic along with the lemon
juice, 1/2 cup of red vinegar, salt, and 7-spices. Once done, add the olive oil then run the
blender for 1 more minute. Your marinade is now ready.
3. Place chicken in a bowl, add a few lemon slices (with peel), pour marinade on and
let sit in the fridge overnight. The longer you marinate the chicken the more flavor it will
have. Once ready for cooking dont throw away the leftover marinade, youll need it later.
Grilling the Chicken (~20 minutes)
Grill the marinated chicken on a BBQ as you would other chicken, on low to medium heat for about
20-25 minutes. In the first 10 minutes of grilling, brush the leftover marinade on the chicken
occasionally so they stay moist and absorb more marinade flavor.
 1. Pasta de ardei rosu-aperitiv ( Turcia)

Ardei rosu copt, 1lingura bulion, ceasca nuci, 2 catei usturoi, 1 leg patrunjel, fulgi ardei iute,
sare. Punem totul in blender, punem pe platou si decoram.

2. Muhammara( Pasta de ardei copt)

2 large red peppers (or 3 medium sized)

1/4th of a small onion
2 garlic cloves
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon of salt
1/2 teaspoon of Arabic 7 Spices
1.5 cups of walnuts
2 tablespoons of pomegranate molasses
1/2 lemon juiced
1/2 cup of bread crumbs
Preparation:

Roast the peppers in the upper layer of the oven (closest to the flames) at high broil, for about 8
minutes. Turn them every 2 minutes so they dont char too much. Once done, peel away the
charred skin and remove the seeds. Drop the peppers in the food processor, along with the other
ingredients and let it spin for 7-10 minutes. The texture of the dip should be a grainy paste. Pour
in a serving bowl, garnish with a bit of walnuts and a sprinkle of olive oil. Serve warm or cold with
toasted pita bread as a dip

Mhammarah I
1 (about 128 g) red bell pepper
60 g walnuts, chopped
1/8 cup fine bread crumbs
1 tbsp red pepper paste
1 tsp pomegranate molasses
2 tsp lemon juice
1/4 tsp ground cumin
1/2 tsp salt, or adjust to taste
3 to 4 tbsp olive oil
4 to 5 tbsp water
Mhammarah II
290 g (about 3 medium) tomatoes,
peeled and deseeded then cut into
chunks
1 (about 128 g) red bell pepper,
deseeded and sliced into thick
strips
1 small red onion, cut into
quarters
3 garlic cloves, sliced
1/4 cup olive oil, for cooking
70 g unblanched almonds
1/4 cup fine bread crumbs
1/4 cup red pepper paste
2 1/2 tsp pomegranate molasses
1/2 tsp salt, or adjust to taste
2 to 3 tbsp olive oil

Mhammarah I
Prick bell red pepper several times with a toothpick, then place it directly on the
flame of a gas burner, and turn every few minutes, so it is charred on the outside
and the pulp is soft and has a smoky taste.
Place the charred pepper in closed bag for 10 minutes.
After 10 minutes, remove the skin and the seeds, then chop the pepper.
Chop walnuts.
In a blender, place chopped red pepper, chopped walnuts, fine bread crumbs, red
pepper paste,pomegranate molasses, lemon juice, ground cumin, salt, with
gradually adding olive oil and water and blend until combine and smooth, you can
keep it chunky with pieces of walnuts or blend it until smooth.
Keep for about 2 3 hours in the fridge, taste before serve and adjust it according
to your taste, serve at room temperature with Arabic flat bread or pita bread.
Mhammarah II
Bring tomatoes.
Peel tomatoes completely, do not use the method of boiling tomatoes then peel
them, it is very easy to bring a knife and peel tomatoes without boiling them.
Cut tomatoes into chunks, and set aside.
Bring red bell pepper, remove seeds and slice into thick strips, and set aside.
Cut onion into quarters, and slice garlic.
In a saucepan, add olive oil and add onion and garlic, turn on heat and stir for few
minutes.
Add sliced red pepper.
Add chopped tomatoes.
Cook over medium heat for about 8 minutes.
Prepare unblanched almonds.
Turn off heat, add unblanched almonds to the mixture and allow to cool.
In a blender, add the mixture that was prepared from (olive oil, onion, garlic, red
pepper, tomatoes and almonds), and add fine bread crumbs, red pepper
paste,pomegranate molasses, salt, with gradually adding olive oil and blend until
combine and smooth , you can keep it chunky with pieces of almonds or blend it
until smooth.
Keep for 2 3 hours in the fridge, taste before serve and adjust it according to your
taste, serve at room temperature with Arabic flat bread or pita bread.

Samke Harra Ingredients (5-6 servings)

4 lbs of fresh Red Snapper, filets or whole scaled
17 cloves of garlic
1 cup of Tahini paste
1 teaspoon hot chili powder
1 cup of raw pine nuts
1/2 bunch green Italian Parsley (finely chopped for garnish)
1.5 cups Freshly squeezed Lemon Juice
4 cups of water
1-2 tablespoons of salt (to taste)
5-6 tablespoons of ground coriander
Olive Oil
Preparation Method
1. (optional) Rub fish with white vinegar and salt then rinse with cold water in order to tame
down any smell.
2. If using whole scaled fish, cut slits in it
3. Rub fish with a tablespoon of olive oil and sprinkle some lemon juice on it. If youre cooking
a whole scaled fish, then insert lemon slices inside the fish for flavoring.
4. Place fish on olive oil-greased cooking tray and bake at 300 degrees F for 20-25 minutes.
5. In a small pan, mix 1 cup of pine nuts with 1-2 tablespoon of olive oil and cook on medium
heat for about 3 minutes or until lightly browned. Be careful as they can burn very fast.
6. Take half of the pine nuts and grind them with a mortar and pestle and keep the remaining
ones for garnishing.
7. Crush or mince the garlic then add to a pot with 1.5 cups of lemon juice, the Tahini paste,
water, salt, coriander and chilli pepper.
8. Heat on stove to medium/high, stirring constantly (very important so they dont stick or
burn). The sauce should have a rather liquid consistency, and should have a nice balance of
 Tahini, garlic and lemony flavors. If the sauce is too thick, add a cup or 2 of water and a bit
more of lemon juice.
9. Bring the sauce to a boil while keeping on stirring non-stop and then lower heat, add the
smashed pine nuts then keep on cooking on low heat and stirring until you reach about 20
minutes of total cooking time for the sauce.
10. Once the fish is baked, lay it out on a serving platter that is at least 1 inch deep, pour the
cooked tahini sauce on top of the fish, garnish with finely chopped parsley and browned pine
nuts, serve hot with pita bread and and a side of Hummus and Tabbouli Salad and enjoy.

Roast Freshwater Fish

Method:
Preheat oven to 375F.
Butterfly the fish, as shown above.
Liberally salt the flesh according to taste and lightly rub the salt in.
Place the fish on a baking tray covered in foil and into the oven for 2 hours.

Lebanese Garlic Sauce Recipe

3 heads of garlic, pealed

4-5 cups of vegetable oil (canola/sunflower/peanut etc)
1 lemon, freshly juiced
1 teaspoon of salt (or to taste)
Instructions
1. Before you start, ensure that all ingredients are at room temperature for a more reliable
outcome. Also if you are using a large food processor make sure you use at least 3 heads of
garlic otherwise smaller quantities of garlic may be reached by the blades.
 2. Add the garlic and salt in the food processor and run for 10-20 seconds.
3. Stop processor, scrap garlic down the sides, then run processor again for another 10-20
seconds. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. This is
very important to reach before proceeding.
4. At this point, turn the processor back on and keep it on until the end.
5. Start adding the oil to the processor at a very slow rate, in a very thin stream, each cup at
a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a
paste already.
6. Add teaspoon of lemon juice very slowly, in a thin stream.
7. Wait on it a few seconds until the lemon juice is well absorbed.
8. Then go back to repeating the same process of adding slowly cup of oil, waiting a few
seconds, then adding teaspoon of lemon juice until youve used all ingredients. This
process should take 8-10 minutes.
9. If at any point you see that the paste is turning liquid, it may be an indication that youve
added either too much lemon juice, or oil, or you may have added them at a fast rate. In this
case your options may be limited especially if the paste completely breaks. Sometimes
adding a cube of ice may help.

Lemon Lentils Soup

Ingredients: 8 Servings
Lentils, 1 cup (rinsed with cold water)
Swiss Chard, 4 large leaves chopped thinly or about 4 cups
Freshly squeezed lemon juice, 1 cup
Freshly peeled crushed garlic, 6-8 gloves to taste
Potatoes, 4 large chopped into 1.5 inches cubes
Salt, 1 table spoon
Water, 8 cups
Olive Oil, 1/2 cup
Preparation: Boil the lentils on medium heat. 5-7 minutes after the boiling is reached, add all
ingredients, lower the heat and cook for about 30 minutes while stirring occasionally, and let
simmer for a few minutes. The soup is ready to eat when the lentils are soft and have lost their
crunchiness. Taste the soup while cooking and tune the garlic, salt and lemon juice according to
taste.

Lentil and dried lime soup (Shorbat Adas)

1 onion chopped
2-3 tablespoon of oil
150g red split lentils
150g urad dal (white ones with husks removed)
2-3 carrots, chopped
1-2 leeks, chopped
3 dried yellow limes, pricked several times
- 1 tablespoon fresh ginger grated
2 garlic cloves chopped
1 teaspoon black peppercorns, freshly crushed into powder
 1 teaspoon ground cumin or ground coriander (or both)
1 teaspoon of ground turmeric
1 tablespoon of tomato puree (or could use 2-3 fresh tomatoes)
1 - 2 teaspoon of salt

Instructions
1. Soften the chopped onion in oil for 2-3 minutes, then add pepper, cumin/coriander, turmeric and
stir for 10 seconds then add tomato puree and stir it for 30 seconds.
2. Add the rest of the ingredients and about 1.5 litres of water (about 3 pints). Bring soup to the boil
and simmer until the urad dal is soft about 25 mins. Taste and adjust seasoning. Liquidize and
adjust the soup with more water if it's too thick.

Stuffed chicken, Iraqi Style

Mixture for rubbing the bird:

cup vinegar

1 tablespoon salt

2 tablespoons lemon juice

1 teaspoon black pepper

1 teaspoon crushed coriander seeds

teaspoon cinnamon

teaspoon nutmeg

For the stuffing:

2 tablespoons oil

1 onion, finely chopped

2 cloves garlic, grated

teaspoon turmeric

cup each of frozen peas, diced carrots, and chopped mushrooms

1 cup diced potatoes browned in 1 tablespoon oil

cup raisins

cup toasted slivered almonds

2 teaspoons baharat (use link for recipe), or garam masala

1 teaspoon salt

1 teaspoon cardamom

teaspoon of each cinnamon, ginger, black pepper, and chili pepper (or more chili)
2 cups uncooked rice

cup yogurt, for coating the bird

Preheat oven 425F

. To prepare the bird:

Wash it and rub it with vinegar and salt inside and out and let it stand for 30 minutes. Drain and dry.
Then rub it with lemon juice. Mix the spices and rub them onto the bird inside and out, and then place
it, bottom down, in a colander fitted on a bowl, at room temperature, until ready for stuffing.

2. In a large skillet, saute onion in the oil until transparent, about 5 minutes. Add garlic and turmeric in
the last minute. Add peas, carrots, and mushrooms. Pour in about cup hot water and simmer on
medium heat about 10 minutes, or until liquid evaporates. Mix in browned potatoes, raisins, almonds,
garam masala (baharat), salt, cardamom, cinnamon, ginger, black pepper, and chili pepper.

3. Cook plain white rice until just done, the grains should still be firm and separated. Gently fold it with
the vegetable mixture.

3. To stuff the bird:

Hold the bird with one hand and with the fingers of the other, starting with the neck part, separate skin
from flesh, going down slowly all the way to the thighs, taking care not to pierce the skin with your
nails. This will create a pocket to hold the stuffing.

Pat the cavities dry with white paper towels and fill the regular belly cavity very well with the stuffing
(the rice is already cooked and would not expand). Sew the cavity closed. Then fill the pocket you
have created with as much filling as it can hold, pushing the filling down to the thighs, the breast area,
the wings, and the back. Sew the neck opening closed to prevent filling from coming out. Discard any
filling that came into contact with the uncooked bird while filling it.

Place the prepared bird on a greased broiler pan and coat it with yogurt. Bake in the preheated oven
for the first 15 minutes. Reduce heat to 350F, and continue baking (allow 30 minutes for each pound).
While bird is roasting, baste it occasionally with the dripping juices until it is nicely browned. Let it rest
for about 15 minutes before carving. Remove threads and serve on a platter surrounded with any
remaining stuffing.
 Cokertme kebab ( Turcia)

500 g vitel pt friptura fasii grosute( 2 degete)

3 cartofi medii pai subtire cam cat 2 bete de chibrit

Iaurt 4-5 linguri

Ulei masline, sare, cimbru, fulgi ardei iute

Pt marinat carnea: 1 ceapa mica, 2 catei usturoi, 4linguri ulei masline, 2linguri
otet,cimbru, camun.

Pt sosul de rosii: 3 rosii medii, 1 lingura pasta tomate, 1 lingura ulei masline, sare

Ardei bulgaresc sau iute copt/prajit

Carnea fasii se pune intr un castron adanc, punem peste ceapa tocata marunt si usturoiul
marunt, uleiul de masline, cimbru, camun. Acoperim vasul si lasam la frigider 1 ora
minim.

Sosul de rosii: intr-o tigaie punem ulei masline, bulionul, dupa 2 min rosiile rase,sare, 5
min.

Intr-o tigaie prajim carnea pana nu mai are apa, daca e necesar si nu e gatita inca,
putem adauga putina apa. Punem sare si condimente. Cartofii se prajesc separat intr o
tigaie intinsa.

Punem cartofii prajiti pe o farfurie intinsa, apoi iaurtul, sosul de rosii si deasupra carnea.
Decoram cu ardei.
Mutafayyah [Fish in thick red sauce] Aden
1) 2 Salmon fillets
2) 1/4 tsp of fenugreek [whole]
3) 2 tbslp of oil
4) 2 tomatoes peeled and diced
5) 3 cloves of garlic crushed
6) green chilly pepper [Sarano pepper] slit lengthwise and
halved
7) 1/2 tsp of ground cumin
8) 1/2 tsp of ground coriander
9) salt to taste
10) 1 and 1/2 tbslp of tomato paste
11) cilantro for garnish
12) Bisbas Ahmar [red chilly pepper sauce]
Alright lets start, Bismillah. Place a frying pan under
medium high heat and add the oil. Then when it is hot add
the fish and the fenugreek seeds. Let cook for 1 minute, then
add the garlic, green chilly pepper, red chilly sauce, cumin
coriander, salt, diced tomatoes and tomato paste. Add 1/4
cup water and shake the frying pan so everything is evenly
spread out, or gently with a spoon mix [but be careful dont
break the fish]. Leave on medium low heat until the sauce
thickensI sometimes stick it in the oven at 350 degrees
Fahrenheit until the sauce has thickened.

Adeni Classic Fish Sauce (Sanunat Samak)

1) 1 7oz salmon fillet cut into 2 bite cubes (of course you can
use any fish that holds well in a sauce and does not break
easily. You can use a whole rainbow trout, fresh tuna steaks,
and salmon)
2) 1 small onion finely chopped
3) 2 medium sized patatoes quartered
4) 2 tbslp olive oil
5) 2 cloves garlic minced
6)1 medium tomato diced
7) 1 1/2 tbslp tomato paste
8 ) 1 tblsp of red chilly sauce or more if you so desire
(usually adenis have this on handthey soak red chillies
overnight and then liquidize them in a liquidizer and store
in an air tight container in the refrigerator)
9) quarter of a medium sized eggplant cubed [and/or a
fistful of okra]
10) 2 tblsps of finely chopped cilantro
11) Salt to taste
12) 1/2 tsp of concentrated tamarind paste
13) 1/4 tsp of ground cumin
14) 1/4 tsp of ground coriander
On medium heat sautee the onions in the oil with the garlic
and patatoes unitl the onions is golden brown. Add, the fish
and sautee for about 3 minutes, until the fish changes color
but is not entirely cooked through.
Add the chillie paste/sauce, cumin and coriander and let
cook for another 2-3 min. DO NOT ADD WATER. You want
the flavors to marry without being diluted with water. Then
add the eggplant and/or okra, tamarind paste, and diced
tomatoes and let cook again for about 2 minutes.
Add a cup of water and let simmer under medium to low
heat unitl the patatoes are cooked through. Add salt to taste
and add the tomato paste and let the sauce thicken, and
cook until the oil rises to the surface. Garnish with chopped
cilantro and serve with rice.
Sayadiyah (Fish and Rice)
1) 1 cup of rice (just washed and not soaked) )
2) 2 7 oz. salmon steaks (you can really use any kind of fish
that will hold up and not crumble or break)
3) 1 onion thinly sliced, covered in flour and deep fried until
well browned (be careful that you do not burn it)once the
onion slices are browned let them cool and then grind them
(you can use a mortar and pestle) and add one cup of warm
water to the mix, a pinch of ground cloves and a pinch of
ground coriander.
4) few cloves (2-3)
5) few pods of cardamon (2-3 just cracked open)
6) 2 tsp of ground cumin
7) 1/2 tsp of black pepper
8) 2 tsp of ground coriander
9) 3 cloves of garlic finely minced
10) 3 tblsp of Olive Oil
11) salt to taste
12) one medium onion diced
13) 1 small tomato finely chopped
14) 1/2 tsp of tomato paste
15) salt to taste
Cut the salmon steakseach steak into three pieces. Mix
inhalf of the cumin, coriander, black pepper, garlic and add
salt to taste. Cover the steaks well. Place a pot on medium
heat and add the Oilive Oil,and fry the fish just until it is
well browned on each side (it does not need to be thorougly
cooked through, it will cook with the rice as well). Take it
out and put on a plate.
In the same oil (if you do not have any left after frying the
fish add about 3 tblsp more). Fry the onions until golden
brown with the garlic. Then add the rest of the spices,
tomato, and the tomato paste. Let cook until the tomatoes
have melted into the sauce.
Return the fish and layer onto the sauce in the pot. Add the
rice and pourthe deep fried onion mix and add about 1/2
cup of water for the rice to cook. Gently mix with a spoon
(GENTLY or else you will break the fish and your dish wont
look nice during presentation).
Cover and cook under low heat until all the water is
absorbed and the rice is cooked.
Serve on a platter with this sauce:
Mix 2 tblsp of tahini paste, with 2 tblsp of yoghurt, 1/4 cup
of water, 1/4 cup of white vinegar, salt to taste. Mix well and
enjoy with this fish dish.

Chicken Galaba (Qalaba) -Yemen

Chicken pieces without bone, I used 2 breast and 1 thigh

2 small potatoes, peeled and sliced

1 tomato,chopped

onion, sliced

About 1 cup carrots, sliced thin

1 cup of green beans

1 small zucchini, sliced

Green chili to taste

3 tablespoons oil

3 cloves garlic, minced

tsp.tumeric

tsp. cumin

tsp. black pepper

tsp. coriander

tsp. cinnamon

Pinch cloves

2 chicken bouillon cubes (more or less to taste)

Salt (depending on how much salt is in your bouillon)

HOW TO MAKE

1. First cook the chicken (in oil or water) until it turns white. It doesnt have to be fully cooked through. Then
remove and slice into thin strips.

2. Then cook the onions in oil on medium heat until they turn slightly brown. Then add the potatoes and garlic
and cook until the potatoes are about half way cooked, about 10 minutes or so. This will take longer if they are
bigger pieces.

1. Add in the rest of the vegetables, spices, chicken, and bouillon (plus a bit of extra water if it starts to stick to
the pan) and cook all together until the vegetables are soft and the chicken is cooked through. This took about 10-
15 minutes. If you like, you can also cook the vegetables longer to make a stew with a broth by adding water. Its
really a matter of preference.

Chicken Mandi with Rice

Chicken, either 1 whole or split into halves is best
1 tsp. hawaij spice mix
1/8 tsp. turmeric
2 tbsp. melted butter for the chicken marinade
a pinch of saffron threads soaked in 1-2 tbsp. water
4 cups of rice (I like a lot of rice, but you can half it to 2 cups if you like)
water for rice (approx. 5-7 cups, I used 6) you need less water than usual
salt to taste ( i used 3 tsp. in the rice)
2-5 green chilis (to taste)
1 onion, chopped
cardamom pods
whole cloves
whole peppercorns
2 tbsp. oil for the rice
cinnamon stick
food coloring (optional)
a piece of natural coal
bay leaves

HOW TO MAKE

1. The night before (or several hours) place the saffron threads in a couple tablespoon or so of warm water. Let
this sit until the water turns deep orange.

2. Mix together the hawaij spice mix, turmeric and melted butter. Spread this generously over the chicken, cover
and marinate for a couple of hours.

3. In a large pot, sautee the onions in oil over medium heat until soft. Turn off the heat and add the rice,
cardamom, cloves, peppercorns, cinnamon stick, bay leaf, chilis, salt, and water.

4. Place a wire rack over the pot of rice and then place the chicken on top of the wire rack, making sure that the
pot is larger in diameter than the chicken. Place both in the oven at 425 F.
5. Start off cooking the chicken/rice for 15-20 minutes so that the outside of the chicken starts the browning
process. Then lower heat to 325 to cook it through nice and slowly which will give the chicken a nice texture and
fall off the bone. Cook it until the juices run clear or internal chicken temp is 165 F. I recommend using a
thermometer especially if this is your first time cooking a chicken. Mine whole chicken took about 1 hr. 45 min.

6. Remove the rice and chicken and let sit for a few minutes before cutting the chicken. Fluff the rice. Now is also
the time to add the saffron and/or food coloring to the rice.

7. Cut the chicken and place it in the rice pot. Place a small ramekin in the middle with vegetable oil inside. Then
add the red hot coal inside the oil and cover the pot with a lid. It should smoke, giving the rice a smoky flavor.

Hawaij - Yemeni Spice Mix

1/3 cup coriander seed

1/3 cup cumin seed

1/4 cup black peppercorns

2 tbsp. green cardamom pods

1 tsp. cloves

2 tsp. cinnamon

1 tbsp. plus 2 tsp. turmeric

HOW TO MAKE

1. Place all of the whole spices (except turmeric) into a frying pan on medium heat and toast this for approx.
2-3 minutes. Do not let the spices burn.

2. When the spices cool, place them into a coffee grinder or a spice grinder. You could also use a mortar and
pestle. Grind until smooth.

3. Run the mixture through a fine sieve to remove the large pieces. Then mix in the turmeric.

4. Store in a glass jar or wrap in plastic bags to give as a gift.

Kabseh doar cu orez

Two things differentiate Kabseh from any other Byriani-like dish: dry lime
and the special spice mix of cumin, cinnamon, cloves, cardamom, galangal
and more dry lime

Basmati rice 1.5 cups

Chicken stock 1.5 cups
Water 1.5 cups
Two Tomatoes
One medium Onion sliced
One chopped green chilli
Sliced pepper 1tbs
Sliced Carrot 1tbs
Kabseh spice mix 1tbs
Dry lime 4-5

Wash your rice and soak in cold water for 20 min.

Start by sweating the onions in vegetable oil. Add the chilli, carrot and
peppers. Gently crush the dry lime to allow cooking water to get in. Add the
lime with the spice mix to the pot. Grate your tomatoes or put them in a food
processor then add them and cook for few minutes then add the stock and
water and season well.

Drain the rice and add to the mix. Bring back to boil. Stir the rice once and
turn the heat down. Let cook for 20 minutes.

Serve with grilled chicken and salad or yoghurt.

Galayet Bandora
Ingredients

2 cups chopped tomato

2 Tbsp oil

1 medium onion finely chopped

200 g coarse ground beef

0.5 medium green pepper hot or cold (optional)

0.5 tsp all spices

Salt, pepper

Directions

Heat the oil, Add the onions, saute until translucent. Add the ground beef, stir
it in, when the beef is almost cooked add green pepper and mix together for
two minutes. Add tomatoes with the spices , cover and cook over medium
heat until tomatoes are cooked. Serve with white rice or bread.
 Varianta 2 ( cu vita)
1 lb beef stew meat (or 1 lb lamb stew meat)
3 tbsps olive oil
1 tsp cumin (to taste)
1 tsp paprika (to taste)
2 jalapeno chilies (fresh, finely chopped)
28 ozs stewed tomatoes (canned)

Cut the stew meat into half-inch cubes (smaller than you would for stew.)

Season it with cumin and paprika.

In a saucepan, heat olive oil to medium high.

Brown meat in olive oil, then add jalapeo(s) and tomatoes.

Lower heat to simmer, and cook until meat is tender and sauce is nice
and thick, but not dried out.

Serve over rice, or as a dip with warmed pita bread.

Varianta 3:
Ingredients:
Tomatoes (Bandora)
Garlic cloves (Thoom)
Serrano Pepper(s) (Serano Flehfleh)
Onion (Basaal)
Salt (Mele7)
Olive Oil (Zait Zaituun)
Directions:
1. Cut up the onion, garlic, and Serrano pepper and saut them in olive oil on
low/medium heat.
2. Peel and dice the tomatoes.
3. Add the tomatoes to the ingredients on the stove and simmer until the tomatoes
are broken down and in a soupy form.
4. Salt to taste.
5. Enjoy with toasted pita. Sahtain!
Stuffed potatoes (Batata mehshiyeh
bel-lahem al-mafrum)-Liban
8 smallish potatoes

1/2 lb ground meat (I use 1/2 beef and 1/2 lamb)

Spices for the meat: 1 tsp seven-spice mix or a dash of allspice, cinnamon, black pepper
and nutmeg

Salt, to taste

oil, as needed

1 lemon, juiced or 1 Tbsp pomegranate molasses

Tomato sauce: 1 large yellow onion, 6 large tomatoes or 1 28-oz can tomatoes, stewed for
30 minutes with salt and pepper. Fry the chopped onion till translucent about 10
minutes, add the chopped tomatoes and spices, cover and simmer for 30 minutes.

1. Peel and core the potatoes; keep the potato pulp in a bowl for another use. Fry the
meat with the spices until browned in a small skillet. Stuff the potatoes with the browned
meat and seal the opening of the potato with a piece of cored potato pulp in order to
prevent the meat from falling off during the cooking process.

2. Heat a few tablespoons of oil in a large skillet and brown the stuffed potatoes gently
and evenly on all sides. Heat the stewed tomato sauce in a pot and add the potatoes one
by one into the tomato sauce. Cover and simmer for 30 minutes until the potatoes are
tender. Cool and when ready to serve reheat gently and serve with a rice pilaf if desired.

Mosul-style kibbeh
2 cups bulgur fine (#1) or cracked wheat (fine)
 1 cup semolina flour
lb. ground veal or beef (fat-free)
1 lb. ground lamb
1 large onion, chopped
1 cup slivered almonds, pine nuts or pistachios or other
1/2 cup of raisins or other
Salt, black pepper, to taste
1 tsp. allspice or to taste AND 1 tsp. turmeric or to taste

1. In a large skillet, over medium heat, heat the oil and pan-fry the onion till golden; add the lamb and brown it, using 2
wooden spoons to prevent big lumps from forming. Add the salt and pepper, raisins and almonds, stirring till the meat is
cooked.
2. Mix the semolina and bulgur in a bowl, and rinse under tap water then drain and press to extract all excess water; add
the meat and spices allspice and mix to combine into a smooth dough, preferably in a food processor.
3. Break up the dough into 8 balls of equal size. Roll out each ball between 2 pieces of plastic wrap or wax paper until thin
and even; spread the stuffing with a spatula, leaving of empty margin all around. Make another round and flip it over
the filled lower level; seal by pinching tightly. Continue until all kibbeh are shaped and ready to be poached.
4. Fill a large pot (sufficiently wide for the kibbeh to fit) with water and a tablespoon of salt; using a colander with a
handle, drop the kibbeh in the boiling water for 3 minutes. Drain it and set it aside and continue this operation with the
remaining kibbeh.
5. Serve the kibbeh warm with pickles (torshi) on the side.

NOTE: The kibbeh can be lightly fried (after boiling) right before serving to get a crunchy
shell.

To facilitate the shaping of the kibbeh, place a round metal (from a pie or quiche mold) under
the sheet of plastic in order to delimitate the round shape of the kibbeh.

If using cracked wheat, soak it in hot water for 15 minutes to soften it then drain it very well.

Kubba Mosul
For the outta layer:
500g lean beef mince
4 cups extra fine bulgar (Cerish)
2 cups normal bulgar
salt
For the inside:
600 800g lamb mince (with fat)
2 medium onions
JUMA spice blend (black pepper, all spice, cinnamon, cardomen, cloves, rose petal,
& nutmeg)
Pine nuts
Salt

Utensils/Equipment:
Rolling pin
Large sandwich bags (Cut on one side) or greaseproof paper

Method:

1. Mix together the fine bulgar and the cerish with your hands, using a some water to
assist with the binding process.

2. Pass through a siv removing any excess liquid.

3. Take the beef mince and add to the bulgar mix.

4. Season generously with salt.

5. Mix briefly with your hands, and then add to the blender. While blending, add a
splash of water. After 1 minute, check the mix and you are looking for a thick dough
that is elastic in texture, but stiff.

6. Finely chop the onion.

7. Place pine nuts in a pan and heat with a little oil. These burn easily so dont leave
the pan alone. Keep moving the nuts around so they all become golden. Drain excess
oil from the nuts. Set aside.
8. Now for the filling, blend the lamb, onion, 2 tablespoon of salt, and 3 heaped
teaspoon of JUMA spice.

How to roll and make the Kubba Mosul.

1. Prepare a smooth, clean surface.

2. Wet your hands and place some drops on the surface (This will allow the sandwich
bag to stick)

3. Place a sandwich bag down (You can use greaseproof paper if need be) and
lubricate the top of sandwich bag, as you did on the kitchen surface.

4. Take a ball of dough, the size of a small tennis ball and place in the centre. Place a
sandwich bag on top again.

5. Begin rolling with a rolling pin. Start from the centre and roll outwards. Dont
worry if its not a perfect circle. You can correct this later. The main thing is to aim
for a diameter of around 3mm. 6. Slowly uncover the top layer.

7. Depending on the size of your kubba, place a mould/plate over the top of the
flattened bulgar and cut around the border removing any excess. Dont throw it
though, add it back into the bulgar mix.

8. Once you have achieved a neat circle, you can begin adding the mix.

9. Place the mix in the centre of the disc and begin spreading it, from the centre to the
edges. Also, add the pine nuts. Please allow for a 1.5 cm gap from the edge of the disc,
as you need this area to glue the discs together

10.Repeat steps 4 and 5 to create a lid to go over the lamb/pine nut mix.
11.Once you have rolled and cut another disc shape, remove sandwich bag from the
top layer, however keep the bottom bag. Slowly remove the disc and bag from the
surface using your hand underneath to support the disc. Then fllip it on top of the
pine nuts. 12.Keep the sandwich bag on the top layer and push down on the edges
ensuring an air-tight disc. 13.Remove top layer of the bag slowly and smooth all
surfaces and edges using wet hands.

14.IMPORTANT: Please leave to stand for around 40 minutes to allow for the kubba
to glue together as you do not want any water to get into them when you boil them.

JUMA Kubba Mosul

 JUMA Kubba Mosul

Ingredients:

For the outta layer:

500g lean beef mince
4 cups extra fine bulgar (Cerish)
2 cups normal bulgar
salt

For the inside:

600 800g lamb mince (with fat)
2 medium onions
JUMA spice blend (black pepper, all spice, cinnamon, cardomen, cloves, rose petal,
& nutmeg)
Pine nuts
Salt
Utensils/Equipment:
Rolling pin
Large sandwich bags (Cut on one side) or greaseproof paper

Method:

1. Mix together the fine bulgar and the cerish with your hands, using a some water to
assist with the binding process.

2. Pass through a siv removing any excess liquid.

3. Take the beef mince and add to the bulgar mix.

4. Season generously with salt.

5. Mix briefly with your hands, and then add to the blender. While blending, add a
splash of water. After 1 minute, check the mix and you are looking for a thick dough
that is elastic in texture, but stiff.
6. Finely chop the onion.

7. Place pine nuts in a pan and heat with a little oil. These burn easily so dont leave
the pan alone. Keep moving the nuts around so they all become golden. Drain excess
oil from the nuts. Set aside.

8. Now for the filling, blend the lamb, onion, 2 tablespoon of salt, and 3 heaped
teaspoon of JUMA spice. This is what is looks like
How to roll and make the Kubba Mosul.

1. Prepare a smooth, clean surface.

2. Wet your hands and place some drops on the surface (This will allow the sandwich
bag to stick)

3. Place a sandwich bag down (You can use greaseproof paper if need be) and
lubricate the top of sandwich bag, as you did on the kitchen surface.

4. Take a ball of dough, the size of a small tennis ball and place in the centre. Place a
sandwich bag on top again.
5. Begin rolling with a rolling pin. Start from the centre and roll outwards. Dont
worry if its not a perfect circle. You can correct this later. The main thing is to aim
for a diameter of around 3mm.

6. Slowly uncover the top layer.

7. Depending on the size of your kubba, place a mould/plate over the top of the
flattened bulgar and cut around the border removing any excess. Dont throw it
though, add it back into the bulgar mix.

8. Once you have achieved a neat circle, you can begin adding the mix.

9. Place the mix in the centre of the disc and begin spreading it, from the centre to the
edges. Also, add the pine nuts. Please allow for a 1.5 cm gap from the edge of the disc,
as you need this area to glue the discs together.

10.Repeat steps 4 and 5 to create a lid to go over the lamb/pine nut mix.

11.Once you have rolled and cut another disc shape, remove sandwich bag from the
top layer, however keep the bottom bag. Slowly remove the disc and bag from the
surface using your hand underneath to support the disc. Then fllip it on top of the
pine nuts.
12.Keep the sandwich bag on the top layer and push down on the edges ensuring an
air-tight disc.
13.Remove top layer of the bag slowly and smooth all surfaces and edges using wet
hands.

14.IMPORTANT: Please leave to stand for around 40 minutes to allow for the kubba
to glue together as you do not want any water to get into them when you boil them.

15.Once all discs have rested, you are finally ready to boil them.
Gently, place them in simmering water in a wide, shallow saucepan.
As soon as they begin to float, place on kitchen roll to remove excess liquid.

16.Once cooled, place in the freezer. You can now grill, fry or boil to order.
 sos harissa
*5 chili (sau ardei iuti uscati )
* 1 lingura seminte de coriandru
* 2 lingurite de seminte de chimen
* 2 catei de usturoi
* 1/2 lingurita de sare
* 4-6 linguri de ulei de masline

FALAFEL-VARIANTA CU CARTOFI( LIBAN)

1/2kg. boabe naut,
* 250gr. cartofi dulci fierti
* 250gr. ceapa,
* 30gr. ardei iute proaspat (cili)fara samburi,
* 5 catei usturoi,
* 1 lingura bicarbonat,
* 1 lingurita sare,
* 1/2 lingurita scortisoara,
* 3/4 lingurita coriandru(seminte),
* 1 1/2 lingurite chimion macinat,
* piper negru,
* ulei pentru prajit

PREPARARE:
Se imoaie boabele de naut cel putin 8 ore, dupa acea se spala si se strecoara.
Se adauga, cartofii, ceapa, usturoiul si ardeiul si se macina in masina de carne ( de
preferat sa nu fie macinata prea fin) .
Se acopera si se lasa sa stea putin la rece. O ora inainte de prajit se adauga bicarbonatul
si condimentele si se amesteca bine.
Se fac cu mainile umede sfere mici si se prajesc in ulei adanc si incins, pina primesc
culoare in toate partile.

Chicken with zaatar and tahini sauce

2 chicken breasts, cut into thumb-size
Marinade: 1 tablespoon mashed garlic, 1/2 teaspoon black pepper, salt to taste and 1 cup olive oil
 1/4 cup zaatar
Tahini sauce: 1/2 cup tahini
1 large lemon, juiced
4 garlic cloves, mashed with salt
1/2 cup water or more as needed to make it smooth
2 tomatoes, sliced (or cherry tomatoes)
2 onions, sliced (or pearl onions)

1. Marinate the chicken pieces overnight. The next day, drain and pan-fry the chicken
(Anas baked it till done). Coat with the tahini sauce mixed with zaatar. Serve with
tomatoes and onions. Anas roasted cherry tomatoes and onions in the oven, I sliced
tomatoes and served them raw.

2. To make the tahini sauce: Pour the tahini in a bowl, add the lemon juice, garlic and
enough water for the mixture to be smooth; stir continuously until smooth, about 2
minutes. Taste and adjust the seasoning, adding more garlic or lemon if desired. Mix in
the zaatar, adding it gradually to taste.

Sholesh zard (budinca de orez- Iran)

cana orez basmati/spartura

1 lingura unt

4 cani apa rece+2 cani apa clocotita

cana zahar+ inca un praf de zahar

cana apa trandafir

4 boabe hell bruised?

lingurita scortisoara, lingurita hell, lingurita sofran

Pe foc mare punem intr o cratita untul, orezul si cele 4 cani de apa.cand fierbe, reducem
flacara si punem capacul jumate da jumate nu. Fierbem 25 min. Intre timp, intr-un
castronel micut, punem putin zahar+firele de sofran si le tasam, apoi punem 2L apa
fierbinte si amestecam. In alt castronel, punem apa de trandafiri si boabele de hell
sparte. Punem zahar in orez, amestecam continuu pt a nu se lipi. adaugam apa de
flori,sofranul, punem capacul si gatim 15 min, pana se ingroasa. Decoram cu scorti,
nuci/stafide, nuca cocos..
 SOS DE CIRESE pt orezul cu lapte/gris,... cheesecake..etc
500 g cirese, 2 cani apa, 2 cani zahar, 5 linguri amidon.

Scoatem samburii cireselor, punem apa, dizolvam amidionul si punem peste cirese
deasemenea. Fierbem 5 min la foc mediu/pana se ingroasa.

Greek Stuffed Vegetables (Gemista)

6 large ripe tomatoes
4 green peppers
1 large round eggplant
1 large zucchini
12 tablespoons well-rinsed rice
3 medium potatoes cut as for roast potatoes
2 large onions grated
1 clove garlic grated
1 bunch chopped parsley
1 tablespoon chopped mint
1 cup olive oil
Salt and pepper to taste

Preparation

Wash the vegetables with cold water and place them in a large oven dish.

Remove the insides of the tomatoes by cutting a hole at the top and with a sharp spoon
carefully scoop out the flesh, without tearing the skin.

Do not throw away the tops that you have cut off.

Put the flesh in a separate pan.

Remove the insides of the peppers, discard the seeds and put the rest in the same pan as the
tomato flesh.

Again, do not throw away the tops that you have cut off.

Cut a thin layer lengthwise from the eggplant and zucchini and scoop out the insides, and put
the flesh in the other pan. If the eggplant has seeds, discard as many of them as you can.
 Do not throw away the layers that you have cut off.

Put the mixture from the pan into a food processor and grate roughly.

Transfer the mixture back to the pan and add the onions, garlic and parsley.

Bring to the boil and simmer for 20 minutes.

Add the rice, seasoning and 2/3 of the olive oil, stir well and remove from the heat.

Fill the empty vegetables in the oven dish with the mixture from the pan, leaving a gap of
cm at the top of each.

Close the tops of all the vegetables with the tops that you originally cut off.

Dip the potatoes in the remaining 1/3 of the olive oil and add salt and pepper.

Place the potatoes in the oven dish between the vegetables.

Bake in a preheated, moderate oven for 1 hours or until the potatoes are soft and golden.

Traditional Crispiest Greek Lemon Potatoes Recipe

(Patates Lemonates)
Ingredients

7 large potatoes (maris piper)

3 cloves of garlic, minced
150ml olive oil (3/4 cup)
150ml water (3/4 cup)
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
salt and freshly ground pepper

Instructions
1. Preheat the oven to 200C / 400F

2. To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large
metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of
water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
3. Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss
them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for
another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-
1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned

4. The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it
helps to form a nice golden crust around them. Dont be afraid of over baking them- they will become even
more delicious!

Sardines Baked in Tomato and

Garlic Sauce-Grecia
Ingredients
fresh sardines 2 pounds (900 grams)

greek extra virgin olive oil cup

garlic cloves,finely chopped 2

oregano 1 tablespoon

lemons, juice only

fresh parsley,finely chopped 2 tablepsoons

sea salt to taste

For Tomato Sauce

greek extra virgin olive oil cup

onion,finely chopped 1

garlic cloves 4

ripened tomatoes,grated 3

tomato, diced 1

hot water cup

salt and pepper to taste

 Marinate the Sardines: in a greased baking dish, carefully arrange the fish slightly overlapping one
another. Drizzle the extra virgin olive oil, garlic, oregano, lemon juice, pepper and sea salt. Cover.
In a saut pan, on a medium heat, add the 1/3 cup of extra virgin olive oil and 1 onion. Cook until
their soft and glossy.
Add the 4 garlic cloves and continue sauting for another few minutes.
Then add the 3 grated tomatoes,1 diced tomato, season with salt and pepper and turn up the heat
so it comes to a boil.
Add the hot water and again bring it to a boil.
Once it boils, turn down the heat and let it simmer until the tomato sauce thickens.
Then set the sauce to the side so it can completely cool.
Pour the cooled tomato sauce all over the sardines, sprinkle with parsley and drizzle a little more
extra virgin olive oil.
In a preheated 400F degree (200C) oven bake for about 20-25 minutes.
While its baking, check to see if the sauce needs a little help by adding some water.

Chicken Souvlaki recipe (Skewers) with Pita Bread-

Greece

For the chicken souvlaki

4 boneless chicken breasts (approx. 1 kg/35 ounces)

4 tbsps olive oil
juice of 1 lemon
1 clove of garlic, minced
2 tbsp dried oregano
salt and freshly ground pepper

For the tzatziki sauce

1 cucumber
2 cloves of garlic, minced
1/4 of a cup extra virgin olive oil
500g of strained yogurt (18 ounces)
1-2 tbsps of red wine vinegar
a pinch of salt

To serve

8 pita breads
olive oil
1-2 tsps dried oregano
1 tomato sliced
1 red onion sliced
fried potatoes (optional)
romaine (cos) lettuce (optional)
salt and freshly ground pepper
8-9 wooden skewers
 Instructions
1. To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2 cm
pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix
really well, cover with plastic wrap and put in the fridge for 30-60 minutes.

2. In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and
grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a
large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a
towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic
and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are
combined. Store the tzatziki sauce in the fridge and always serve cold.

3. To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them
in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.

4. Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10
minutes, turning occasionally, until nicely coloured on all sides and cooked through.

5. While your chicken souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking
brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside
down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2 minutes.

6. To serve the chicken souvlaki (skewers), slice 2 red onions and place on a platter; top with the chicken
souvlaki (skewers), drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while
still warm with some pita breads and tzatziki sauce. You can also serve the chicken souvlaki (skewers)
wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken
souvlaki (skewers), sliced onions, tomatoes and fried potatoes and wrap. Enjoy!
Pita Bread ca o lipie dar mai groasa!
500g all-purpose flour (17.5 ounces)
4g dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass of lukewarm water (40C)

Instructions
1. To prepare this pitta bread recipe start by sieving the flour into your mixers bowl. Add the yeast, sugar and
salt and blend with a spoon.

2. Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a
steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.

3. Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls
for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is
still crumbled, you should add some more water. If it becomes too sticky, this means that you added more
water than needed. In that case, add 1 tsp of flour and continue mixing.
4. When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until
it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy
and soft. If it is winter, turn the oven on for a few minutes, until its a little warm, switch it off and then let
the dough rise in it for a few minutes.

5. Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.

6. To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For
a more traditional look on your oita bread, use a fork to make some holes on top.

7. Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4
minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a
wooden spoon on the pan.

Lipie turceasca

Ingrediente:
- 1 pachet drojdie uscata
- 1/2 lingurita zahar
- 250 ml. apa calda
- 450 g. faina alba
- 1 lingurita sare
- 2 linguri ulei de masline
- 2 linguri iaurt

Preparare:
Etapa 1: Intr-o ceasca punem drojdia, zaharul si 6 linguri de apa amestecam pana la omogenizare
completa facem o gaurica in faina cernuta intr-un castron, turnam amestecul si lasam sa dospeasca
5-10 minute adaugam sarea, iaurtul si uleiul de masline si amestecam cu o lingura de lemn.

Etapa 2: Turnam apa, putin cate putin si amestecam in continuare nu trebuie pusa toata apa, si
mie, ca si Pocai, mi-a mai ramas un deget framantam cu mana bine si daca aluatul e lipicios, mai
adaugam putina faina.

Etapa 3: Tasam aluatul la dospit 40-45 de minute facem doua foi dreptunghiulare, executam niste
gaurele cu degetul si ungem cu galbenus amestecat cu lapte.
 Etapa 4: Presaram chimen/ nigella/susan deasupra si dam la cuptor incins la 225 g, pentru 15
minute aproximativ.

Samali recipe (Extra syrupy Greek Semolina cake

with Mastic)

2 and 1/2 cups coarse semolina (or 1 1/2 coarse and 1 thin)
1 and 1/2 cup sugar
1 and 1/2 cup Greek yogurt
1 tsp baking soda
1/2 tsp ground mastic resin (buy online in Australia, UK, US/CA)
1 tsp baking powder
3-4 tbsps butter, melted
blanched almonds, for garnish

For the syrup

2 and 1/2 cups sugar

1 and 1/2 cup water
1 lemon, cut in half
1/2 tsp rose water (or vanilla extract or mastic or 1 cinnamon stick)

Directions
1. To prepare this Greek semolina cake recipe (samali), use pestle or a blender to ground the masticha, along
with a pinch of sugar and set aside. (Mastic will give Greek semolina cake its distinctive taste and amazing
smell. But be careful not to add any more mastic than this samali recipe calls for, as it will leave a slightly
bitter taste to your Greek semolina cake).

2. Place the yogurt in a bowl and add the baking soda. Blend to combine and set aside. In another bowl add
the semolina, sugar, ground mastic and baking powder and blend with a spoon to combine. Add the yogurt
mixture in the semolina mixture and whisk until the mixture is smooth and all the ingredients combine.

3. For this Greek semolina cake recipe (samali) you will need a large baking pan, approx. 38*28cm. Butter
the bottom and sides of the pan and pour in the mixture. The mixture for this Greek semolina cake is a little
bit tight (not liquid) so even out the surface of the samali using a wet spatula.

4. Cover the samali (Greek semolina cake) with a towel and let it rest for 3 hours.

5. Using a knife score the Greek semolina cake into little individual pieces and garnish with blanched
almonds. Bake the samali in preheated oven at 180C for 35-40 minutes, until nicely coloured and cooked
through.
6. In the meantime prepare the syrup for the Greek semolina cake. In a small pot add all the ingredients for the
syrup and bring to the boil. Let the syrup boil for 2-3 minutes, until the sugar was dissolved and the syrup
has slightly thickened. Set aside to cool.

7. Turn the cake out of the oven and using a cooking brush, brush the top with the melted butter. Ladle slowly
the cold syrup over the hot samali cake, allowing each ladle of syrup to be absorbed, before ladling again.
Allow time for the syrup to be absorbed. Let the samali cake cool down completely before serving.

8. Serve this extra syrupy Greek semolina cake with a full spoon of kaimaki or vanilla ice cream. Enjoy!

Greek Ravani / Revani recipe (Coconut cake with

syrup)

4 eggs (separated into whites and yolks)

2 cups of butter (at room temperature)
2 cups of sugar
1 cup plain flour
1 tsp baking powder
2 cups flaked coconut
zest of 2 oranges

For the syrup

1 and 1/2 cup of sugar

1 and 1/2 cup of water
juice of 1/2 lemon

Instructions
1. Preheat the oven to 180C.

2. In most recipes for Greek coconut cake, the eggs are added whole in the mixture, but with this recipe the
egg whites are beaten into meringues. This is the secret to a more fluffy ravani cake and to avoid the egg-y
smell, which can ruin the flavour of your cake.

3. To prepare the Greek coconut cake, start by mixing the butter and sugar (at high speed), until fluffy. Add
the egg yolks, one at a time, allowing each one to be absorbed, whilst mixing. Set the mixture aside.

4. Place the egg whites and a pinch of sugar in a clean mixing bowl. Make sure your egg whites, bowl and
whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg
whites until the mixture is very thick and glossy, and a long trailing peak forms when the whisk is lifted
(meringues).

5. In another bowl, blend the flaked coconut, the flour and baking powder.
6. With a spatula add the meringues and half of the flour mixture into the whisked butter and blend lightly,
until the ingredients are combined. Add the rest of the flour mixture and the orange zest; blend lightly with
circular movements.

7. To bake the ravani cake, use a round cake tin, approx 30cm in diameter. Use a cooking brush to butter the
bottom and sides of the cake tin. Sprinkle with 2 tbsp of flour and shake the cake tin, so that the flour
covers the butter; get rid of any excess flour. This technique will prevent the ravani from sticking on the
pan.

8. Bake the ravani in preheated oven at 180C for 40-45 minutes, until golden and cooked through. After
baking the cake, let it cool down for a while.

9. After the ravani has cooled down, start preparing the syrup. Add in a saucepan the sugar, the water and
lemon juice; boil for about 5-10 minutes, until the sugar has dissolved and the syrup has slightly thickened.
Remove the pan from the stove and ladle slowly the syrup over the ravani cake, allowing each ladle of
syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed and place in the fridge.

10. Serve this extra syrupy Greek coconut cake cold with a full spoon of vanilla ice cream. Enjoy!
Traditional Greek Yogurt Cake with Orange Syrup
(Portokalopita)

200g yogurt (2% fat) (7 ounces)

300 ml corn oil (1 and 1/4 of a cup)
300 ml sugar (1 and 1/4 of a cup)
300ml orange juice ( 1 and 1/4 of a cup)
20g baking powder (4 tsps)
zest of 1 1/2 orange
1 tsp vanilla extract
440-450g phyllo dough (15 ounces)

For the syrup

400ml water (1 and 2/3 of a cup)

400ml sugar (1 and 2/3 of a cup)
zest of 1 orange
1 cinnamon stick (optional)

Instructions
1. Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room
temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and
bake at 100C, until dry; repeat with the rest.

2. To prepare this greek yogurt cake, start first by preparing the syrup. Pour into a pot the water, the sugar and
the orange zest (and a cinammon stick) and bring to the boil. Simmer for 5-10 minutes, until the sugar is
dissolved and the syrup has thickened. Leave aside to cool.
3. In the meantime prepare the mixture for the yogurt cake. Pour the corn oil into a large bowl, add the sugar
and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until
the ingredients combine and the mixture is smooth. Add the baking powder, and blend lightly.

4. Tear the sheets of the phyllo dough into small pieces, using your hands and add into the mixture; whisk
well

5. Using a cooking brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 812 inch) and
pour in the mixtute. bake in preheated oven at 170-180C for 40-50 minutes until, nicely coloured and
cooked through. Check if it is ready, by making a hole with a knife. If the knife comes out clean, then the
cake is ready.

6. To finish the yogurt cake, ladle slowly the cold syrup over the hot cake (allow each ladle of syrup to be
absorbed, before ladling again).

7. Allow time for the syrup to be absorbed and put in the refrigerator.
Beef Stifado recipe (Greek beef stew)

1 kg good-quality stewing beef, cut into portions (35 ounces)

1.7 kg baby shallot onions, peeled (60 ounces) ( cepi mici, netaiate!)
1/4 of a cup olive oil
3/4 of a cup red wine
3 tbsps red wine vinegar
1/3 of a cup cognac
1 large, juicy ripe tomato, roughly chopped
1 tsp tomato pure
1 bay leaf
3-4 allspice berries
a pinch nutmeg
salt and freshly ground pepper

Instructions
1. To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and
saut, until browned on all sides. Do not add all the meat in the sauce pan, rather saut in batches, so that
the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon,
place on a platter, cover and set aside.

2. Carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to
medium heat and saut until the onions have softened, but not browned (about 10 minutes).

3. Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.

4. Pour the meat along with its juices to the saucepan, add the chopped tomato, tomato puree, bay leaf,
allspice berries and nutmeg. Bring to a boil, turn the heat down and simmer the beef stifado for 1 1/2 hours
or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it
 needs some water; you dont want it to dry out. If it does, pour in half a cup of boiled water and
stir. Towards the end of cooking time season well with salt and pepper to taste.

Traditional Crispiest Greek Lemon Potatoes Recipe

(Patates Lemonates)

7 large potatoes (maris piper)

3 cloves of garlic, minced
150ml olive oil (3/4 cup)
150ml water (3/4 cup)
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
salt and freshly ground pepper

Instructions
1. Preheat the oven to 200C / 400F

2. To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large
metal roasting pan. Into a bowl add the remaining ingredients (including the semolina) and blend; pour the
semolina-lemon mixture over the potatoes and season well with salt and pepper.

3. Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss
them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for
another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-
1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned

4. The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it
helps to form a nice golden crust around them. Dont be afraid of over baking them- they will become even
more delicious!

Traditional Greek Galaktoboureko recipe (Greek

Custard Pie with Syrup)

Base Ingredients

400-450g phyllo pastry (14 ounces/ 9-10 sheets)

230g butter (8 ounces)
 For the Custard

170g semolina (6 ounces)

250g sugar (9 ounces)
500g milk (18 ounces)
4 eggs (separated into whites and yolks)
a knob of butter
2 tsps vanilla extract
500g single cream (18 ounces)

For the Syrup

450g water (16 ounces)

800 sugar (28 ounces)
2 tbsps honey
zest of 1 lemon
a cinnamon stick (optional)

Instructions
1. To make this Galaktoboureko recipe, start by preparing the syrup. Into a small pan add the sugar, the water
and lemon zest (and a cinammon stick) and bring to the boil. Let it simmer for about 5 minutes, until the
sugar has dissolved; remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool
completely.

2. To prepare the custard for the Galaktoboureko (steps 2-7), divide the eggs into yolks and whites. In most
traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe
the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more
fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.

3. Place the egg whites and 50g sugar in a mixing bowl. Make sure your egg whites, bowl and whisk
attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites
and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak
forms when the whisk is lifted (meringues). Set aside.

4. In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy. This should take
about 5 minutes.

5. With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular
movement from the bottom up. Gradually add all the meringues into the mixture and blend.

6. Pour into a saucepan the milk, the milk cream and the rest of the sugar, and bring to the boil. As soon as it
comes to the boil slowly add the semolina and the vanilla extract; turn the heat down to medium heat and
whisk constantly until it the mixture becomes creamy. Remove the pan from the stove, add a knob of butter
and blend.
7. Blend together the two mixtures, from step 5 and step 6 and set aside. Stir occasionally, to keep the custard
from forming a skin on top, while you prepare the rest of the Galaktoboureko recipe.

8. For this Galaktoboureko recipe, you need a large baking tray, approx. 20x30cm. Melt 230g of butter, and
butter the bottom and sides of the tray. Remove the phyllo roll from the plastic sleeve; you will use 5 sheets
of phyllo for the bottom of the Galaktoboureko. Begin by layering the sheets one by one on the bottom of
the tray, making sure to sprinkle each one thoroughly with melted butter. Layer four sheets of phyllo so that
they extend half in the pan and half out of the pan horizontally and vertically and one more in the
middle. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the
custard. Add 4 sheets on top, sprinkling each sheet with melted butter. With a knife trim some of the
excessive phyllo, if you like, and roll the rest on the edges. Brush the top with enough butter and scar the
top of the Galaktoboureko with a sharp knife.

9. Bake in a preheated oven at 160C for 60 to 75 minutes until the phyllo is crisp and golden.

10. As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry, enabling each ladle to
be absorbed. Serve after the syrup is absorbed. Enjoy! (Store it out of fridge for up to 4-5 days. The excess
syrup helps maintaining the Galaktoboureko fresh.)

Traditional Greek Spanakopita recipe (spinach pie)

For the filling

2 red onions, halved and sliced

1 spring onion, finely chopped (optional)
2 cloves of garlic, crushed
500g spinach, washed and roughly chopped (18 ounces)
a pinch of grated nutmeg
200g feta cheese, crumbled (7 ounces)
2 eggs, beaten
1-2 tbsps fresh dill, chopped (optional)
butter
salt and pepper to taste
phyllo dough
To prepare the filling for this spanakopita recipe, saut the onions in a large knob of butter until
soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in
batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the
spinach) and mix in the nutmeg, feta, eggs, spring onion and season.

For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of
filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with
the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with
olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the
spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of
spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish.
Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-
3 more phyllo sheets.
 Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven
for about 60 minutes until the phyllo is crisp and golden.

Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the
spanakopita with Greek feta salad. Enjoy!

Spicy Lamb Kebab Recipe with Yogurt Sauce and Pita

Breads
250g mince beef (9 oz.)
250g mince lamb (9 oz.)
1 red onion, finely chopped
2 cloves of garlic, minced
2 tbsps olive oil
1 tbsp dried oregano
1 (flat) tsp cumin
1 (flat) tsp cinnamon
1 (flat) tsp hot paprika
1 (flat) tsp powdered all spice berries
2 tsps salt
1/2 tsp pepper
1/2 a bunch parsley, chopped
1 tsp tomato puree
1/2 tsp pepper cayenne (optional)

To serve

4-5 pita breads

olive oil
1 tsp dried oregano
8-9 wooden or metal skewers

Directions
1. To prepare this lamb kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped
onion and garlic and saut, until tender. In the meantime, add in a large bowl the minced meat, the spices
and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients
with your hands (or a food processor). Add the chopped parsley and the sauted onions and garlic. Using
your hands mix all the ingredients together until combined.

2. Place the mixture for the lamb kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1
hour. (If you have the time its best to leave the kebabs in the fridge overnight).

3. To assemble the lamb kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This
will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs,
each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until
you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up
meat. (The ingredients for this lamb kebab recipe are enough for 8 skewers).
4. Preheat a grill or griddle pan on a high heat. Brush the lamb kebabs with live oil and cook for about 8 to 10
minutes, turning occasionally, until nicely coloured on all sides and cooked through.

5. While your lamb kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking
brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at
the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.

Lamb Kebab recipe Serving ideas

In Greece there are a lot of variations of this lamb kebab recipe. Lamb kebabs are commonly served in a
pita bread and garnished with a tomato-based sauce and yogurt (kebab giaourtlou on pita bread). This
version is definitely worth the extra time!

Ingredients

4 tomatoes, finely chopped

a pinch of cinnamon
2 tbsps butter
1 clove of garlic, finely chopped
salt and freshly ground pepper
500g strained Greek yogurt (17 oz.)

Directions

To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped
tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp
yogurt and garnish with sliced red onions.

Greek lamb chops (paidakia)

For the marinade

8 lamb rib chops (approx. 700g/ 25 oz.)

1/3 of a cup olive oil
1 clove of garlic
1 1/2 tbsp mustard
1 tbsp chopped fresh thyme
1/2 tsp dried oregano
1 tbsp fresh chopped rosemary (optional)
zest of 1 lemon
3-4 peppercorns
 For the potatoes

4 medium sized potatoes, cut into wedges

1 large clove of garlic, minced
50ml olive oil (1/4 of a cup)
80ml water (1/3 of a cup)
1 tsp dried oregano
juice of 1 lemon
1/2 tsp semolina
salt and freshly ground pepper

Instructions
1. To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass
baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat
with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time
leave overnight).

2. Return the lamb chops at room temperature and preheat the oven to 200C.

3. Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining
ingredients and blend. Pour the mixture over the potatoes and season well with salt and pepper. (The
potatoes and the paidakia cook at different times, so you should add the lamb chops later, about 20-30
minutes before the end of cooking time).

4. Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the
potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch
of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and
the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.

5. Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper. Place the
lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway
through cooking time. (Greeks are not big fans of medium rare, but if you like your lamb chops pink, grill
over high heat for 1 minute to get them all crispy and pop in the oven for 10-15 minutes, flipping them
sides halfway through cooking time.)

6. Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon
and a pinch of dried oregano. Enjoy!

Chicken Gyros

For the chicken gyro

600-700g boneless chicken thighs (22 ounces)

1,2 lt water (5 cups)
2 bay leaves
1 lemon (cut in the middle)
 1 tbsp dried oregano
1 tbsp honey
3 cloves of garlic (not peeled)
1tsp pepper
40g sea salt (approx. 2 tbsps)

For the tzatziki sauce

1 cucumber
2 cloves of garlic, minced
1/4 of a cup olive oil
500g of yogurt (18 ounces)
1-2 tbsps of red wine vinegar
a pinch of salt

To serve

8 pita breads
olive oil
1-2 tsps dried oregano
1 tomato, sliced
1 red onion, sliced
fried potatoes (optional)
romaine (cos) lettuce (optional)
paprika
salt and freshly ground pepper

Instructions
1. To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. Place a large saucepan
over medium heat, add all the marinade ingredients for the chicken gyro and stir well. As soon as the water
comes to the boil, remove the pan from the stove and let it cool. In the meantime cut the chicken legs into
thin strips.

2. Pour the water into a large bowl and add the chicken strips. Cover with some plastic wrap and place in the
fridge for half an hour. (Be careful not to leave the chicken gyro marinade more that half an hour, because
it will become very salty.)

3. In the meantime prepare the tzatziki sauce for the chicken gyro. Pour in a blender the olive oil and grated
garlic and blend until combined. Remove the skin and seeds of the cucumber and grate it into a large bowl.
Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and
squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the
yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store
the tzatziki sauce in the fridge and always serve cold.

4. Drain the chicken from the water and wipe with some paper towel. When preparing this chicken gyro
recipe, to achieve the desired crunchiness saut the gyro into a very hot large non-sticking pan for 2-3
minutes on each side, without stirring, until nicely coloured. Open one piece up to see if it is cooked (there
should be no pink in the middle).
5. While your chicken gyro is being cooked, prepare the pita breads. Preheat the oven to 250C. Use a cooking
brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside
down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.

6. Chicken gyro is usually served wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and
top it with the chicken gyro, some slices of red onion, some sliced tomato and fried potatoes and wrap.

7. For an easier version of this traditional Greek souvlaki with chicken gyro recipe you can serve with Greek
yogurt or some mustard and mayonnaise sauce. Enjoy!

Lagana () paine greceasca

(makes 2)

baking sheet covered with parchment paper

2 tsp. of active dry yeast

1 tsp. of sugar

1 1sp. of coarse sea salt

1 1/2 cups of room temperature water

3 1/2 cups of all-purpose flour

Sesame seeds

Pre-heated 375F oven

1. In a largebowl, add your luke-warm water, yeast and sugar and stir to mix.
Allow the yeast a few minutes to activate. Now add the flour and the salt and
mix thoroughly with a heavy wooden spoon. You may also use your bread
mixing attachment on your Kitchenaid (or whatever brand you have). If the
dough mixture still looks to dry, add some more water in increments.
2. Cover the bowl with plastic wrap and allow to rise for 60-90 minutes or until
doubled in size. min. You may do this step just before bedtime too!
3. Take the wrap off the bowl, treat your hands with some flour, punch the dough
down and empty onto your work surface. Divide the dough into two.
4. Using your hands (treat with flour), form your Laganes (should be rectangular
shaped with rounded ends) with your fingers. Pinch, rotate and let gravity help
you form the shape. Place each piece of dough on your parchment-covered
 baking sheet ( 2 Laganes to each tray) and continue to form the Lagana by
stretching it into shape.
5. Allow the dough to rest and rise again for another 45-60 minutes. Pre-heat
your oven to 375F oven (middle rack). Sprinkle each Lagana with sesame
seeds.
6. Fifteen minutes before baking, using your fingertips, poke-down each Lagana
to deflate and make indents. Place in the oven and bake for 20-25 minutes.
Place on a cooling rack towell, cool.

Roast Potatoes With Tomatoes & Smoked Paprika

8 large Yukon Gold potatoes, peeled and quartered lengthwise

1/2 cup extra virgin olive oil

2-3 cloves of garlic, minced

3 large ripe tomatoes, passed through a box grater (skins discarded)

1 tsp. smoked paprika

2-3 tsp. sea salt

1 tsp. fresh ground pepper

1 1/2 2 cups hot water (enough to just cover the potatoes)

Pre-heated 425F oven

1. Place your potatoes in a deep baking tray thats big enough to just fit the
potatoes. Add the olive oil, garlic, tomatoes, smoked paprika, salt and pepper
and toss to coat well. Add enough hot water to just cover the potatoes and
taste and adjust seasoning.
2. Place in your pre-heated oven for 45-50 minutes or until the potatoes are
tender and crisp on top (there should be no water left, just sauce).
3. Serve with a steak, pot roast or roast pork, grilled meats//sausages and pair
with Kir Yanni Paranga red (Merlot, Syrah, Xinomavro).

*Add a sprinkle of Boukovo (chilli flakes on your potatoes).

Feta Cheese in Phyllo With Mastiha, Sesame, Thyme

& Honey
1 slab of Epiros Feta cheese (found in Canada at Costco)

2 Tbsp. of butter, melted

a sprinkle of ground mastiha

1 sheet of phyllo pastry

1 tsp. of olive oil

black and white sesame seeds

drizzle of Attiki honey

fresh thyme leaves

1. Take your slab of Feta cheese out of the container and pat dry (or slice evenly
to about 1/2 inch thick) and set aside. Now place sheet of phyllo on your work
surface and brush the entire surface with melted butter then fold over and
brush the top layer again.
2. Place the slab of Feta at one end of the phyllo (about two inches in from the
edge) and sprinkle the ground mastiha over the cheese. Now fold the short
end of phyllo over the cheese followed by folding the two sides in towards the
cheese. Now roll-up the phyllo until it has been completed wrapped to form a
phyllo packet.
3. Brush the seam where the end of the phyllo sheet endsd and brush the
remaining butter over the rest of the phyllo packet.
4. Place hevy skillet or cast iron pan on your stovetop over medium heat and
add tsp. of olive oil. Once hot, gently place your phyylo packet in the pan and
fry for 2-3 minutes a side or until just golden. Use spautula to carefully flip and
fry the other side until just golden.
5. You may serve saganaki style in the pan or transfer to a serving plate.
Drizzle with honey, sprinkle with sesame seeds and fresh thyme leaves. Serve
 as a meze with an Ouzo (or tsipouro) on ice and a squeeze of lemon juice
(optional).

Taltsenes A Florina Meze ( salata de vinete cu ardei

copt)
4 Tsakonian eggplants (or Japanese) or 2 medium-sized Italian eggplants

2 red shepherd peppers

1 ripe medium tomato

2-3 cloves of garlic, minced

coarse sea salt

splash of wine vinegar

3/4 to 1 cup extra-virgin olive oil

1. Pre-heat your gas or charcoal grill, poke the eggplant a few times with a fork
(prevents the eggplant from bursting) and place them plus the pepper on the
grill and char them until the skins of the eggplant are blackened, the peppers
skins blistered. You may want to wrap the tomato in foil and place on the grill
(keep all the juices). Roasting the eggplants, pepper and tomato shouldnt take
more than 20-25 minutes.
2. Remove from the heat, place the eggplants and tomato on a plate and the red
pepper goes in a bowl covered with plastic wrap. Allow the vegetables to cool
(and the pepper to sweat) for about 15 minutes (ideal if vegetables are still
warm).
3. In the meantime, press your hand down on the garlic and remove the skins
and place in a mortar along with some coarse salt and pound into a mash with
the pestle. Now slice your eggplants open (lengthwise) and scoop the flesh out
with a spoon and place in the mortar along with a splash of wine vinegar (the
vinegar keeps the eggplant from darkening). Lightly blend the garlic and
eggplant with the pestle.
4. Now peel the skin of the red peppers and remove the stem and seeds (do not
rinse with water) and roughly chop and add into the mortar. Peel the skin from
 the tomato and add into the mortar. Mix with the pestle, blending while keeping
some texture in the ingredients.
5. While stirring with the pestle, add a slow stream of extra-virgin olive oil
according to taste. Adjust seasoning with salt, maybe some extra garlic or
maybe wine vinegar.

PIZZA CU CIUPERCI SI CASCAVAL

ALUATUL: faina, cub drojdie pakmaia, ulei, lapte, sare, zahar.

Topping: ciuperci taiate mai grosut cu codita, cascaval ras, marar pt presarat
deasupra dupa-optional

Pregatim aluatul, punem cascavalul, apoi ciupercile deasupra. Putem unge

marginile aluatului cu lapte pt crusta aurie. La final, cand se scoate din cuptor
se poate puna marar.

Ladenia ()-un fel de paine cu rosii

For the Dough
1 1/2 cups warm water
1/2 tsp. sugar
1/8 cup olive oil
1 1/2 tsp. active dry yeast
1/2 tsp. salt
3 1/2 cups of all-purpose flour

Topping
1/4 cup extra-virgin olive oil
2 large onions, sliced
2 large tomatoes, cut in half then cut into half-moon slices
coarse sea salt
ground black pepper
2 Tbsp. dry Greek oregano
extra-virgin olive oil (for finishing)
Pre-heated 400F oven

1. In a large bowl, add your yeast, sugar, and warm water and allow about 7-10
minutes to activate (as evidenced with the bubbling). Now add your salt and
olive oil add about 2 cups of flour into the mixture. Keep on adding flour while
kneading on a floured work surface until your dough is pliable and no longer
sticks to your hands.
2. Spread some olive oil on your round baking pan and sprinkle some fine
semolina flour. Roll out your pizza dough to the approx. circumference of your
pan and allow the dough to rise for about 30 minutes in a warm spot in the
home. You may now preheat your oven.
3. Pour and evenly spread the olive oil over your dough, followed by spreading
out the sliced onions all over area of the Ladenia. Now top with your tomato
slices, coarse sea salt, black pepper and dry Greek oregano.
4. Bake on the middle rack of your oven for 40-45 minutes until the edges have
just browned and the top has a light brown colour.
5. Serve hot or cold, as a meal or a snack.

Aluat optional pt placinta cu Feta si spanac: se

prajeste
2 cups all-purpose flour

1 tsp. salt

1 tsp white vinegar

approx. one cup tepid water

2 Tbsp. olive oil

1. In a medium bowl, add the flour, salt and mix with a fork then make a whole in
the middle of the flour and add the water, vinegar and oil and begin bringing
the flour into the middle and begin kneading the dough untilall the flour has
been absorbed. Add flour and continue to knead until the dough is smooth and
no longer tacky (not sticky). Roll into a ball and sprinkle some flour on the bowl
and place inside and cover with plastic wrap. Allow to rest for an hour.
 2. Take your ball of dough out of the fridge and sprinkle some flour on your work
surface then flatten the dough with a rolling pin and roll it out into a flat that
resembles a pita bread. Brush both sides with olive oil and place on a plate
and allow to rest for another 30 minutes.
3. Sprinkle some flour on your work surface and place the flat of dough on your
work surface and from the middle roll out the dough until you have a large
(preferably rectangular) thin sheet of dough.
4. Cut into approx. 6 squares, divide and spoon the spinach filling into the middle
of each square and fold-up the corners like an envelope and gently press with
your fingers to seal.
5. Add some olive oil into a large non-stick pan over medium heat and place as
many Tsaitia in the pan and fry each side until crisp and golden-brown (about
3 minutes a side) and reserve on a paper-lined platter.
6. Serve the Tsaitia immediately as a lunch with a salad, a snack or offering as
part of a meze table.

Cake with sesame seed paste and orange

300 grams sesame paste

350 grams orange juice
400 grams icing sugar
400 grams soft flour
30 grams baking powder
1 pinch salt
50 grams golden raisins
50 grams finely chopped nuts
Orange rind, grated
In a deep bowl mix the sesame paste, the orange juice and the sugar.

Add gradually, while stirring the mixture, the flour and the baking powder.

Mix until you make a pulp. Add the raisins, the orange rind, the salt and the nuts.

Oil a cake pan.

Mix the crystalized sugar with the sesame seeds and pour over the oiled surface of the
pan.
 Then place the cake mixture into the pan and bake in preheated oven 30 min in 180 C
and 30 min in 170 C.

The authentic Politiko Ekmek- Turcia

21 g fresh yeast (1/2 cube)

250 g all purpose flour
60 g melted vegetable butter
60 g sugar
80 g full fat yoghurt (diet... tomorrow...)
1/4 tsp salt
1/4 tsp ground mastic (before you grind it, place it in the freezer for 10'!)
1/4 tsp ground mahlab
1 egg

Ingredients for the syrup

750 g sugar
550 g water
2 tbsp lemon juice

1) Dissolve the yeast in a little lukewarm water with flour so that you have a batter

2) and set it aside at 35C to rise and bubble (about half an hour).

3) Place all the dough ingredients together with the yeast in the mixer bowl

4) and knead using the dough hook of the mixer, until you have a smooth and soft dough. If necessary,
add a little bit of flour.

5) Cover and set aside the dough to rise (for about one hour) in a warm place (35C).

6) Butter either 2 baking trays of 24 cm each or one of 34 cm

7) and after having divided the dough to the size that you desire, spread it evenly in the baking tray or
trays.

8) Set it aside (about one hour) at a warm place (35C). It has to at least double in volume.

9) Bake for 15' at 160C using the convection element and then turn them upside down on an oven rack
and leave them for 30' at 120C to dry. Let them cool and then place them once more in the baking
trays.

10) Boil the ingredients for the syrup for 5'.

11) Pour spoonfuls of the hot syrup on the cold ekmek punching it with a toothpick at intervals of 2 cm.
You can serve it either straight like that or with a scoop of ice cream on top.
 Beef Marengo

1 kg tender beef, cubed

2 tbsp oil

1 medium onion finely chopped

1 cup mushrooms in slices

1 medium carrot, sliced

1 tbsp tomato paste

salt, pepper

1 bay leaf

1 tsp thyme

1 1/2 cup hot water

1/2 cup white dry wine

1/2 cup yoghurt

Heat the oil in a pot and saut the meat so that it is lightly browned on all sides. Use a sifter ladle
to move it into a platter.

Use the same pot that you used for the beef to saut the onion, mushrooms and carrot for 5
minutes. Add the veal and all the rest of the ingredients except the yoghurt. Cover the pot and let it
simmer until the meat is tender. Remove from heat and let the food cool slightly.

Add the yoghurt and put the pot on the heat so that it heats well but without boiling. Remove the
bay leaf and place the food in a platter.

Garnish with potatoes and sprinkle with

a little bit of cayenne pepper.

Fanouropita- desert cu stafide,portocala si mirodenii

4 cups self-rising flour

 1 cup oil

1 1/2 cup sugar

1 cup golden raisins

1 cup black raisins

1/2 cup ground walnuts

2-3 tsp cinnamon powder

1 1/2 tsp baking powder

zest of one large orange

freshly squeezed orange juice or fresh

bottled orange juice, as much as it takes to
make a thick batter
1. Place the flour in a large bowl and add the baking powder and the cinnamon.
2. Then add the oil, the orange zest, the ground walnuts and the sugar.
3. Wash your hands thoroughly and add the natural orange juice mixing by hand (so that you ge the feeling of how
thick the batter is) until you have a thick mixture. The less thick the mixture is the more fluffy the cake will be.
But make sure it is not too runny!
4. Continue by adding the raisins after you coat them in flour and mix.
5. Finally, place the cake in a round mold of 26 to 28 diameter (oiled and floured) and bake in a preheated oven at
180C for 1 hour (keep checking on it because the time of baking varies from one oven to another).

Poupeki (semolina custard pie)

For the custard:

1 litre fresh milk

1 cup fine semolina
1/2 cup sugar
3-4 tbsp butter
2 vanillins (powder)
2-3 filo pastry
cinnamon powder

For the syrup:

2 cups sugar
 2 cups water
1 lemon peel
1 tsp lemon juice
1 cinnamon stick

1. Heat the milk with the sugar and slowly add the semolina.
2. Add the vanillin powder and stir until the custard thickens and bubbles.
3. As soon as the custard thickens add the butter and stir.
4. Take a round baking tray of 36 cm (or a tart pan), butter it and spread the filo pastry (don't butter the last one
since the custard will go on top).
5. Pour the custard and fold the sides of the pastry sheets that stick out.
6. Bake in a preheated oven for 30 minutes at 180 C using both radiant elements (take care that the bottom is well
cooked).
7. Prepare the syrup by boiling all the ingredients for 10 minutes.
8. When the sweet is lukewarm pour the syrup over it while hot.
9. Sprinkle with cinnamon and serve.

STLA - BUDINCA DE OREZ CU LAPTE LA CUPTOR-Turcia

o 1 L lapte rece
o 2 lingurite de orez
o 1 L apa
o 3 linguri faina de orez ( daca nu gasesti faina de orez, iei orez si il macini foarte fin la rasnita)
o apa de trandafir 1-2 linguri
o 1,5 - 2 pahare de zahar pudra
o scortisoara

ALCHIMIA:
Speli orezul bine si pui cu litrul de apa la fiert, pana cand orezul prinde volum si se fierbe.
Apoi adaugi laptele rece, il amesteci de 2-3 ori si lasi sa fiarba la foc mic.
Intre timp iei un polonic din laptele care fierbe pe foc si amesteci faina de orez.(faina trebuie
sa se dizolve) apoi il adaugi peste laptele care fierbe cu orez. Il amesteci din cand in cand si il
fierbi 10-15 minute, apoi adaugi zaharul pudra il lasi 1-2 minute pe foc, amestecand in continuu
, apoi apa de trandafir si il mai lasi inca 2-3 minute.
Il pui in bol lasi sa se receasca, il presari cu scortisoara cand s-a racit, sau dupa ce pui in boluri
le poti baga la cuptor pana se rumeneste deasupra. Dupa care il lasi la racit.

OREZ CU LAPTE CU PRAF DE BUDINCA

2 packets vanilla pudding mix

1360 ml fresh milk

 15 tbsp sugar

1 cup short-grain white rice

2 1/2 cups water

1/2 tsp salt, cinnamon

Boil the rice in the water along with the salt and let it absorb all of it.

Place 360 ml milk in a bowl togehter with the sugar and the pudding mix and mix well.

Add the 1 l of milk to the rice and when it boils add the pudding mixture and stir until it thickens.
Distribute into bowls and sprinkle with cinnamon.

OREZ CU LAPTE IMPARATESC

Ingrediente: 1 l lapte, 3/4 orez, fructe din compot, 2 ling. rom, 500 g. frisca, 1 ciocolata
. Mod de Preparare: Se fierbe orezul in lapte pina se umfla, se pune zahar si vanilie si
se mai lasa putin la fiert. Se iau fructele din compot, (stafide) romul, 250 g. frisca si se
amesteca cu orezul.

Se topeste ciocolata si se amesteca cu restul de frisca batuta. Se aranjeaza orezul sub

forma de piramida si peste el se toarna frisca amestecata cu ciocolata. Se pune la rece
2-3 ore. .

Kazandibi- BUDINCA DE LAPTE CU CARAMEL-Grecia

2 l milk (8 cups)

1 cup rice flour or corn starch

1/2 cup sugar

4 tbsp orange flower water

3-4 tbsp sugar for caramelizing

Place the milk, sugar and rice flour or corn starch in a pot and bring to the boil, stirring constantly
so that it doesn't stick to the bottom of the pot. You will see that it will start to thicken.

When it reaches this point, remove from heat, take a large non-stick frying pan or baking tray,
place the 3-4 tbsp of sugar in it and let it melt.

Then, take a large portion of the pudding with a ladle and pour it over the melted sugar. It will boil
for a couple of minutes.

Remover from heat, pour the whole pudding in the frying pan or baking tray and add the orange
flower water, stir well, let it cool and place in the fridge.
 When you want to serve it, turn the pudding upside down so that the caramelized sugar is on top.

Home Style Iskender Kebap in Tomato Sauce, Pita Bread

and Yoghurt

Print
Iskender Kebab is one of the most popular kebabs at home and a specialty of Bursa region. You
can make this delicious Iskender Kebap at home; thin slices of lamb or beef in tomato based sauce,
served over pide bread with yoghurt and grilled vegetables by the side. It is easier than you think
and most delicious, afiyet olsun!

Author: Ozlem Warren

Recipe type: Turkish Style Kebabs to make at home
Cuisine: Turkish
Serves: 6

Ingredients
For the meat marinate:
2 lbs. rib eye steak or lamb or beef tenderloin
2 large onions, grated
45 ml / 3 tbsp. olive oil
10 ml/ 2 tsp. dried oregano
10 ml/ 2 tsp. red pepper flakes
Salt and freshly ground black pepper to taste
For the tomato sauce:
30 ml / 2 tbsp. concentrated tomato paste
15 ml/ 1 tbsp. red pepper paste (optional; you can use extra 1 tbsp. tomato paste and red
pepper flakes to your taste instead too)
30 ml/ 2 tbsp. olive oil
16 fl oz. / 2 cups water
Salt and freshly ground black pepper to taste
3 medium tomatoes, cut into wedges
2 green pointy or bell peppers, deseeded and sliced
Thinly sliced pide ekmek or plain pita bread 6 pieces, to serve
500 gr / 2 cups plain yoghurt to serve

Instructions
1. Preheat the oven to 180 C / 350 F
2. Prepare the meat marination a day ahead of time of cooking.
3. Grate the onions or place them in a food processor and process until liquid. Squeeze all the
onion juice into a non-metallic bowl and discard any remaining onion pulp.
4. Slice the meat thinly (you can ask your butcher to this for you too) and then pound each slice
with the back of a wooden spoon (or with a meat tenderizer). We aim to achieve the slices
about 5 cm (2) x 4 cm (1.5) in size.
5. Combine the onion juice, oregano, red pepper flakes, olive oil, salt and freshly ground pepper
in a large bowl. Stir in the meat slices and coat each piece with this marination. Cover the
bowl with a cling film and marinate overnight in the fridge.
6. To make the tomato sauce, pour in the olive oil in a sauce pan over the medium heat. Stir in
the tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and
freshly ground black pepper and combine well. Add the water then bring to the boil. Then
gently simmer for 10 minutes.
 7. Slice the pide or pita bread in 3 cm x 3 cm (about 1) squares and place on a tray. Warm in
the oven for 5 minutes.
8. Drizzle a little olive oil on a skillet and cook the meat slices on high heat; for about 2 minutes
each side (take care not to overcook). Also saut the sliced tomatoes and peppers at the other
side of the skillet, until they start to charcoal at edges.
9. Once everything is cooked, plate your Iskender Kebap. Place the warm pide / pita bread slices
on each plate. Spread the cooked slices of the meat over the pide bread and pour over the
tomato sauce. Place the sauted tomatoes and peppers at one side and a dollop of plain
yoghurt at the other side. Serve immediately. This recipe serves 4 -6 generously.

Fattoush Salad
1 large head romaine lettuce, chopped (3 cups)
[1/4] medium head red cabbage, shredded (1 cup)
[1/2] large orange bell pepper, ribs and seeds removed, and finely diced ([1/2] cup)
[1/2] large red bell pepper, ribs and seeds removed, and finely diced ([1/2] cup)
[1/2] large green bell pepper, ribs and seeds removed, and finely diced ([1/2] cup)
1 large cucumber, diced (1 cup)
2 medium tomatoes, diced
[1/4] cup red radishes, finely diced
1 large carrot, shredded ([1/4] cup)
3 medium whole green onions, chopped
[1/2] medium red onion, chopped
[1/2] cup fresh flat-leaf parsley, finely chopped
1 tsp. dried mint
2 TB. sumac
1[1/2] tsp. salt
2 TB. minced garlic
[1/3] cup fresh lemon juice
3 TB. apple cider vinegar
[1/4] cup extra-virgin olive oil
2 cups pita chips, fried or baked
Directions
In a large bowl, combine romaine lettuce, red cabbage, orange bell pepper, red bell pepper,
green bell pepper, cucumber, tomatoes, radishes, carrots, green onion, red onion, and flat-leaf
In a medium bowl, combine mint, sumac, salt, garlic, lemon juice, apple cider vinegar, and
extra-virgin olive oil.
Pour dressing over vegetables, and toss until vegetables are well dressed.
Break pita chips into small, bite-size pieces, sprinkle on top of salad, and serve immediately.

Orez FOGA Emirate ( byrianni la cuptor)

 PUIUL:

Asa, un pui fiert dupa care il portionam, il condimentam cu condimente pt Kabsa si

scortisoara si il prajim. Lasam bucatile de pui deoparte si ne apucam de orez ( in 3 culori )

OREZUL: Eu am pus o cana si puin ( un sfert ) pt 3 pers , l am pus la fiert in sare cu mult
apa caci dupa aceea se strecoar. Se fierbe pe jumate ( daca este prea mult fiert , se va lipi
si nu va mai avea acest aspect dry de bob cu bob ), dupa care se stinge focul si se
strecoar de apa . Se lasa deoparte in strecuratoare pt a se usca .

OREZULCU SOS:

Intre timp ne apucam de sos Intr o oala se pune ulei la ncins si se calete o jumtate de
ceapa tiat julliene mpreuna cu jeera ( boabele de chimion ). Se Adaug apoi 1 cana si
exact un sfert de apa cldu , 1 cub Maggie, 3 chilli verzi maruntiti, sare si piper. Apoi
dupa primul clocot se Adaug 1 cartof mic tiat , jumate de morcov tiat , 5 cei usturoi
pisai , puin din toate condimentele si respectiv Scorioara, condimente kabsa,
cardamom pudra, cuioare pudra si turmeric. Dupa 5 min se Adaug 1 linguria de sos
tomate si se lasa pana cartofii si morcovul devin fragezi. Cand s au fcut, se adauga
jumtate din cantitatea de orez fiert peste acest sos ( atenie, sosul nu trebuie sa acopere
orezul ca altfel devine lipicios ) . Se pune capacul si se lasa focul la mic ( ntotdeauna
Puneti orezul la cel mai mic ochi de la aragaz). Se verifica din cand cand daca zeama a
scazut ( atenie, nu amestecai in orez ). Cand orezul a absorbit toat zeama , se nchide
focul si pe o tava se mpratie acest orez pt a se usca.

Acum din celalata jumtate de orez rmas, mprim iar cate o jumate ( o jumate coloram
orezul galben si cealalt jum alb ).

Un sfert de orez alb il amestecam cu Scorioara si condim Kabsa iar cellat sfert il
amestecam cu turmeric ( intr un bol se pune turmeric cu apa calda, cu lungura se
stropete orezul si se amesteca pana culoarea devine uniform ) .
Acum luam din orezul alb si il mprtiam peste cel din tava ( cel cu sos ) , apoi luam din
orezul galben si mprtiam peste ele .

Deasupra se presar. Coriandru fresh, se pun Bucile de pui.

Intr o tigaie Prjim in unt jumate de ceapa tiat julliene mpreuna cu raissins . In aceelasi
unt Prjim pt 2 min caju si migdalele.

Le presram pe tote peste orez si le bgam la cuptor la minim pt nca 5-10 min.

KABSA EMIRATE
pentru doua persoane.

INGREDIENTE:
* 1 Cana orez basmati nefiert ( spalat si lasat in apa 30 min apoi stors )
* jumatate caserola piept pui
* 1 lingura ulei masline
* 1 ceapa medie
* 7 catei usturoi ( 3 lasati intregi, restul taiati )
* 5 cuisoare
* 2 bete scortisoara
* 1 lingurita scortisoara pudra
* 1 lingurita chimen pudra
* 1 lingurita cardamom pudra sau (7-8 boabe)
* 1 lingurita Arabic mix sau biryani masala
* sare
* 1 cub Maggie
* 1 lingura pasta de rosii
* 1-2 cani apa

PREPARARE:
Intr-o oala se pune la incins uleiul cu ceapa, cuisoarele si betele scortisoara pana devin
aurii. Se adauga carnea(sau puiul) impreuna cu usturoiul, toate condimentele si pasta de
rosii. Anestecati si apoi adaugati apa. Se fierbe cateva minute. Se adauga apoi orezul
nefiert . Lasati sa fiarba orezul pana cand nu Mai este visibila apa ( nu amestecati in timp
ce fierbe ). Acoperiti si dati focul mic si lasati 15 min . Descoperiti dupa 15 minute , lasati
Putin sa se odihneasca orezul si acoperiti din nou . Stungeti focul si pregatiti farfuriile !

Kabsa ola
Carnea de pui: dafin, scortisoara,putin hell, rosie sau
bulion, cub gaina cuisoare, usturoi,condimente pt kabse,
dry lemon curcum,putin ginger pudra ceapa multa,
bulion 1 l, iaurt, cartof intreg curatat. Cred ca dupa ce
sunt gatite, cartofii si puiul se baga putin in cuptor pana
prind o usoara crusta:

Varianta yemenita : ZURBIAN RICE

Zurbian is usually served with a green salad and zhoug (a tomato-based green chili sauce).

- The best meat to use is lamb shoulder as it is more tender and tends to stay more moist.

cup (59 milliliters) vegetable oil

1 medium onion (chopped)

4 garlic cloves (minced)

2 teaspoons (10 milliliters) fresh ginger (grated)

1 pound (680 grams) bone-in lamb shoulder 2 (6 cm) cubes

2 teaspoons (10 milliliters) xawaash

teaspoon (2.5 milliliters) cardamom (ground)

teaspoon (2.5 milliliters) cinnamon (ground)

teaspoon (1.25 milliliters) turmeric powder

teaspoon (1.25 milliliters) ground black pepper

4 teaspoons (20 milliliters) xawaash bouillon powder or 2 teaspoons xawaash spice mix + 2
teaspoons salt

2 medium tomatoes (chopped)

1 cup (237 milliliters) yogurt plain

2 cups (593 milliliters) boiling water

2 medium potatoes quartered

2 cups (414 grams) basmati rice

12 cups (3 litres) water for boiling the rice

3 tablespoons (45 milliliters) salt for boiling the rice

cup (80 grams) fresh cilantro (chopped) (UK: coriander)

 1 teaspoon (5 milliliters) saffron threads

cup hot water for the saffron threads

3 tablespoons (45 milliliters) browned butter

1 teaspoon (5 milliliters) orange blossom water

Using medium heat, fry the onions in the oil for 3 minutes. Add the garlic and ginger, stir
and cook for 1 minute. Add the meat and cook for 3 more minutes.
Add the xawaash spice mix, cardamom, cinnamon, turmeric, black pepper and xawaash
bouillon powder. Stir and cook for 1 minute. Add the tomatoes and stir well, then cover and
cook for 3 minutes.
Add the yogurt and stir well until combined. Add the hot water and stir well, then cover and
cook over medium heat for 30 minutes.
Add the potatoes and stir, then cover and cook for another 30 minutes.
Grind the saffron threads then add cup hot water and stir well.
Boil 3 litres of water and add 3 tablespoons salt. Wash the rice and add to the boiling water
and cook for 10 minutes, then drain.
Add the fresh cilantro to the meat and stir well. Add the rice to cover the meat and even the
top (do not stir the rice into the stew).
Add the saffron mixture, browned butter and orange blossom water.
Cover and cook over very low heat for 20 minutes.

1 baby chicken , cut in 4 pieces ( weigh around 1 kilo)

2 cups of basmati rice ( soaked in water for at least 45 minutes)
1 cup of chopped tomato
2 tbl spoon tomato paste ( comes in can , you will find it in super markets)
1 and 1/4 th cup sliced onion
1 tbl spoon finely grated garlic ( so fine as seems like paste)
4 and half cups of water or chicken stock
Salt to taste
1 chicken flavor bouillon/ chicken cube ( if using water)
1/2 cup of oil ( you can use 1/4 th cup butter and 1/4 th cup oil mixed together)
1/2 tbl spoon orange zest ( if you cant find dried lemon for the kabsa spice , take 1 tbl spoon)
Nuts ( almonds , cashew, pine nuts) and raisins for garnishing
Baharat or kabsa spice ( take the whole amount mentioned below)

Baharat / Kabsa Spice :

1/2 tbl spoon black pepper

1/2 tbl spoon all spice
1 tea spoon clove ( around 8/9)
1 tea spoon cardamom ( around 8 )
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
1/2 tea spoon paprika
1/2 tea spoon red chili powder
1/2 tea spoon ginger powder(if you are not using ginger powder substitute it with 1 tea spoon
ginger paste with other ingredients )
1/2 tea spoon dried lemon powder*
2 bay leaves
1/2 tea spoon saffron

Crush them into a fine powder and we will be apply whole amount in this recipe .

If you cant find loomi or dried lemon , please substitute it with 1 tbl spoon orange/ malta zest .
Orange zest gives a wonderful aroma and adds flavor as well .

Procedure : # 1

1. Soak the rice in water for at least 45 minutes before cooking .

2. Heat oil and add the sliced onion . Fry them until brown . Dont over brown it . Just light
golden brown . Now add the chicken pieces and keep frying . Add the chopped tomato and tomato
paste . Add the Kabsa spice . Now add the grated garlic . Mix well . Add the orange zest , salt .Now
add 4 and 1/2 ( half) cup of water or chicken stock to the chicken. Add a chicken cube if using
water and let it cook for 20 minutes with lid on .

3. After 20 minutes , remove the chicken pieces from the gravy . Now after 20 minutes there
should be around 4 cups of water by now . This is something you have to eye ball . Add the rice .
For per cup of rice around 2 cups of water is needed . So there must be 4 cups of water in the pot .
So if you think you need a little more water to cook the rice properly , you can add but dont use
more than 4 cups of water . That would be too much ending in mushy kabsa . Cover the lid and
cook the rice like pulao until the water got absorbed . Dont stir until the water dries out . When
the water dried out just stir with light hand without breaking the rice . Now keep it on low flame
or Dum .
What I do , I use double boiler method , where I put the pot of rice on the same sized vessel , filled
with water . The steam will work as the DUm.
 4. In the mean time broil the chicken pieces in the preheated oven for 10 minutes at 400 FH . If
not using oven , just fry them in little butter in a grill or frying pan .

6. In another skillet fry the dried nuts ( almonds , cashew , raisins ) in butter . Dont burn them .
try to fry them separately .

7. Transfer the rice to a serving plate . Place the chicken pieces on top and serve with tomato
chutney like thing , named Dakkous .

Procedure # 2 :

For those who canot eye ball the water , this is for you .
For this you need to boil the chicken pieces with black pepper , bay leaf and few cloves . Remove
the chicken pieces from the stock and starin and reserve the stock to use in the cooking .

Now follow the # 1 procedure mentioned above except dont add 4 and half cups of water . In this
case add 4 cups of water ( chicken stock we got while boiling the chicken) to 2 cups of rice . Just
before adding the stock , remove the chicken pieces from the gravy and broil it or fry it as it is
mentioned above procedure .

Notes :

OSSO BUCO RETETA MILANEZA DE

RASOL DE VITEL

Ossobuco este o mancare opulenta din carne de vitel sau vita cu sos de legume, deosebit de
gustoasa si de satioasa. Feliile de carne trebuie sa aiba osul la mijlos (cu maduva) si sa fie taiate
destul de gros (de 4-5 cm). Ingrediente
3 felii de rasol de vitel (vita) cu os
2-3 linguri de faina
1 ceapa medie tocata
3 catei de usturoi tocati
 2 morcovi taiati cubulete
cca. 200 g radacina de telina taiata cubulete
3-4 linguri de ulei
50 g unt
150 ml vin alb sec
400 g rosii cubulete (proaspete sau conserva)
sare, piper negru macinat
1 frunza de dafin, cateva crengute de cimbru
0,5 L supa de vita sau apa fierbinte
Gremolata:

o mana de frunze de patrunjel tocate marunt

1-2 catei de usturoi tocati fin
coaja rasa de la lamaie
Garnitura la alegere:

risotto milanese sau orez simplu, piure de cartofi, cartofi natur, mamaliguta sau paine

MOD DE PREPARARE OSSO BUCO RETETA MILANEZA DE

RASOL DE VITEL

Am curatat ceapa si usturoiul (primii 3 catei). Am curatat si morcovii si o bucata de

radacina de telina. Am tocat totul cubulete marunte. Am sters bine de tot (cu servete de
hartie) feliile de rasol. Le-am tavalit prin faina si le-am lasat deoparte. prajirea rasoalelor
pentru osso buco

Am ales o cratita grea de fonta, cu pereti grosi si mai inalti. Am incins in ea 3-4 linguri de ulei si
am prajit la foc iute feliile de rasol infainate. Mai intai am pus 2 bucati si am asteptat 1 minut pana
ce s-au mai contractat si au facut loc si celei de-a treia. Este important sa nu aglomerati tigaia sau
cratita! Daca stau inghesuite, bucatile de carne nu se vor praji ci vor incepe sa lase apa si sa fiarba
in suc propriu. Daca aveti de pregatit osso buco pentru mai multe persoane va trebui sa lucrati in
transe. Dupa prajirea fiecarei ture veti scoate feliile de carne intr-un castron si veti continua cu
restul.

Am prajit feliile de carne pe ambele parti timp de 2-3 minute pe fiecare parte. Trebuie sa fie
rumenite frumos, fara sa se arda. Dupa prajire le-am scos pe o farfurie si le-am lasat deoparte.
sos de legume pentru osso buco

Eu am mai scos 2 linguri din grasimea din oala (mi s-a parut cam multa) si apoi am pus la calit
toate legumele si zarzavaturile tocate: ceapa, usturoiul, morocovul si telina. Am presarat totul cu
sare si am calit amestecul, amestecand ocazional cu spatula. Cand a inceput sa sfaraie am stins
totul cu un paharel de vin alb. Am asteptat ca acesta sa se evapore si apoi am pus foaia de dafin si
cimbrul uscat. Imediat am adaugat si cubuletele de rosii (din conserva) si am asezonat totul si cu
piper.

Am adus sosul la fierbere si am redus flacara de sub oala. Am cufundat feliile de carne prajita in
sos si am turnat 0,5 L de apa fierbinte (nu am avut supa de vita facuta puteti vedea aici cum se
prepara si congeleaza un beef stock).

fierbere osso buco

Am enumerat la inceput variantele de gatire ale acestui fel:

Fierbere timp de 2-3 ore pe aragaz, cu capac, la foc mic. Se va amesteca ocazional (ca
sa nu se prinda) si se va completa la nevoie lichidul
1 ora in kukta (oala sub presiune) Atentie! In acest caz se pune mai putin lichid
pentru ca nu se va evapora.
6 ore in slow cooker (crock pot) setata pe pozitia LOW
2 ore 30 min la cuptor, cu capac, la 170 C (temp. medie la cele cu gaz)

Totul depinde de calitatea si varsta carnii. Va orientati in functie de gradul de fragezime al

acesteia.

In final am obtinut un sos mai gros, cu bucatele de zarzavat in el. Carnea este moale si se
desprinde cu usurinta de pe osul din mijloc.

SERVIRE OSSO BUCO RETETA MILANEZA

Am fiert un orez simplu (in apa cu sare). Am facut rapid gremolata: patrunjel si usturoi tocat +
coaja rasa de lamaie. Ce arome grozave are! Gremolata se poate presara direct in oala insa e si
mai buna daca e pusa in farfurie.
La masa! Fiecare a primit cate 2 linguri de orez si cate o rondea de osso buco. Si sos gustos,
bineinteles. Am presarat farfuriile cu gremolata si le-am servit imediat, fierbinti.

RISOTTO CU SOFRAN, LAMAIE SI CREVETI

(RETETA ORIGINALA DE RISOTTO
CREMOS, NU NEAPARAT FACUT CU
CREVETI!)

CUM SE PREPARA UN RISOTTO?

Cum spuneam si la reteta de risotto cu sparanghel si mazare, baza unui risotto este soffritto
ceapa calita in ulei de masline singura sau cu alte legume (tije de telina), catei de usturoi. Tipul
de orez potrivit unui risotto este cel cu bob rotund, bogat in amidon, preferabil soiuri speciale
Arborio, Carnaroli, Baldo etc. La pilaf se alege orez cu bob lung pilaful trebuie sa ramana bob-
cu-bob, nu cremos ca risotto.

Un alt pas important dupa calirea boabelor de orez este stingerea lor cu un pahar de vin alb sau
vermut (Martini, Cinzano etc) sau chiar sampanie. Caldura din tigaie va duce la evaporarea
alcoolului din bautura care lasa in urma o aroma si un gust fantastice. Lichidul in care se gateste
orezul supa de carne sau legume (stock de vita vezi reteta aici, pui sau peste) sa fie in raport
3:1 cu orezul acesta se adauga in portii de 1-2 polonice si se amesteca delicat si constant dupa
fiecare transa. Deci nu turnam tot lichidul de la inceput peste orez! Oricum gatirea nu dureaza
mult (cca 18-20 de minute) asa ca nu e mare bataie de cap. Boabele trebuie sa fie fierte dar nu
complet un fel de al dente moderat. Daca musti intr-un bob sa nu fie mamaliga ci sa mai simti
un pic de miez mai ferm in interior. La final risotto se innobileaza cu o bucata de unt rece (cam 50
g la 3 portii) si cu 1-2 linguri de parmezan ras fin. Aceste doua ingrediente finale leaga bine
risotto si-l fac cremos, catifelat. Oricum trebuie sa ne miscam repede cu el si sa-l servim imediat,
 cat este cremos si fluid. Un risotto care apuca sa stea 10 -15 minute in oala va incepe sa absoarba
lichidul din jur si sa devina solid.

De aceea risotto se serveste in farfurii adanci!

Ingrediente
250 g orez cu bob rotund, preferabil special pentru risotto (Arborio, Carnaroli etc)
750 ml supa sau apa fierbinte
o legatura (4 fire) de ceapa verde tocata
3 catei de usturoi tocati
sare (cam 1 lingurita - depinde daca folositi supa sau apa)
2 linguri de ulei de masline
piper negru sau alb macinat
150 ml vin alb demisec sau 100 ml vermut alb (Cinzano, Martini, Pernod)
cateva fire de sofran hidratate intr-o cescuta de apa calda sau direct in supa
coaja rasa de la de lamaie
o lingura de zeama de lamaie
creveti, fructe de mare asortate - trase la tigaie cu putin ulei de masline, sare, fulgi de chili (optional)

MOD DE PREPARARE RISOTTO CU SOFRAN, LAMAIE SI

CREVETI

Am inceput cu sofritto. Nu am avut tije de telina in casa asa ca am mers pe ceapa verde, usturoi si
ulei de masline. Uleiul de masline este primit cadou direct din Italia, de la o ferma. Este artizanal
ca sa zic asa, ambalat in canistra de tabla. Un ulei grozav! Am asezat ceapa si usturoiul tocate intr-
o tigaie mai adanca cu putin ulei de masline si un praf de sare.

Le-am calit la foc mediu pana au devenit sticloase. Am adaugat boabele de orez uscate si am
amestecat bine avand grija ca fiecare bob sa fie imbracat in ulei, ceapa si usturoi. Am stins
fierbinteala din tigaie cu un paharel de Cinzano alb si am amestecat usor ca acesta sa se distribuie
uniform. Am asteptat ca alcoolul sa se evapore si ca aroma lui sa fie bine preluata de boabele de
orez. Tot acum l-am si piperat. Intre timp am pus la infierbantat o oala cu 750 ml de apa, o
jumatate de lingurita de sare si firele de sofran. Asta in loc de supa. Ce aroma poate avea
sofranul! De pajiste reavana, de branduse proaspat culese primavara! Inainte de a incepe sa pun
apa fierbinte cu polonicul am turnat peste orez zeama de creveti de care pomeneam mai sus. Apoi
am adaugat treptat cate 2 polonice de apa fierbinte cu sofran (cam la 4-5 minute). Am amestecat
delicat cu o lingura de lemn dupa fiecare transa de lichid adaugata. Focul a fost mediu spre mic.
Mi-am pus timer-ul la 18 minute ca sa cronometrez timpul de gatire. Cand mai aveam 5 minute
(ultima transa de supa) am incins o tigaie-grill pe alt ochi al aragazului si am pus a prajit frigaruile
de creveti. Acestea au nevoie de 2-3 minute ca sa fie gata. Timingul este foarte important la
risotto!

Pe locuri, fiti gata. risotto este facut (am gustat cateva boabe), farfuriile sunt calde (am incalzit
3 farfurii sub jet de apa calda in chiuveta), crevetii sunt fierbinti. Rapid am adaugat o bucatica de
unt (am renuntat la parmezan din doua motive: unul pentru ca nu aveam in casa si doi pentru ca
am rezerve fata de combinatia branzeturi-fructe de mare desi imi plac amadoua luate separat) si
coaja rasa de lamaie. Am si stors un pic de zeama de lamaie (cca 1 lingura) in risotto si am
amestecat usor. E cum trebuie! Cremos si aromat!

Pui cu sos de rosii si usturoi. Cu

cartofi aromati
3-4 pulpe superioare de pui
1 cutie de roii cubulee n bulion sau o can de bulion
1 ardei gras rou
1 ceap
1 cpn usturoi
1 can sup de pui
1 linguri boia, sare
ulei pentru prjit
 Pentru cartofi:
4-5 cartofi
ulei de msline
cimbru sau rozmarin, oregano
sare
Splm pulpele, le scurgem de ap, ncingem o tigaie cu 2-3 linguri de ulei i le
rumenim ncepnd cu partea cu piele. Dup ce le-am rumenit pe ambele fee,
le lsm ntr-un bol. n aceeai tigaie clim sumar ceapa i ardeiul rou,
acestea fiind tiate cubulee foarte mici. Dm o linguri de boia dulce i un
praf de sare.

Dup ce s-au clit ceapa i ardeiul adugm o can de bulion de cas sau o
conserv de roii cubulee. Pulpele rumenite le punem n sos i turnm o can
de sup de pui. Punem un capac pe tigaie i lsm s scad la foc mic, s se
nmoaie carnea i s se ptrund de aroma sosului. Cnd este aproape sczut,
adgm usturoiul mrunit din cuit. Usturoi adugai funcie de ct de
puternic dorii sosul usturoiat. Mai lsm 2-3 minute pe foc, s-i lase usturoiul
aroma n sos. Gustm i eventual i mai dm sare, dup preferin. Curm
cartofii, i tiem felii mai subiri i i punem ntr-o tav. Punem peste ei 2
linguri de ulei de msline, le dm un praf de sare i presrm cimbru uscat sau
alt verdea preferat cum ar fi rozmarin, oregano, ierburi de provence. i
amestecm, s-i nveleasc uleiul i ierburile aromatice. Punem o folie de
aluminiu sau hrtie de copt umezit peste tav i o bgm la cuptor. n 25-30
de minute ar trebui s fie gata.

PUI CU SMANTANA SI CIUPERCI- CU

GARNITURA DE PASTE
Ingrediente
4 pulpe de pui dezosate (sau cca. 600 g carne de pui)
1 ceapa tocata
3 catei de usturoi tocati
2 linguri de ulei
sare si piper proaspat macint
500 g ciuperci proaspete (champignon albe sau brune)
optional: 50 ml vin dulce licoros (Marsala, Porto, Malaga) sau coniac
400 ml smantana fermentata (acrisoara) cu min 20% grasime
verdeata: frunze de patrunjel si marar tocate
In plus:
garnitura: paste fierte, galuste, orez, mamaliga sau cartofi
 Am taiat carnea in fasii late de cca. 1 cm si am asezat-o intr-un bol impreuna cu o lingura
de ulei (fara condimente). Am tocat ceapa si usturoiul (1 catel l-am pastrat pentru final).
Am toaletat ciupercile si le-am taiat in bucati mari (jumatati sau sferturi).

prajirea carnii

Am incins bine o tigaie antiaderenta incapatoare (cu pereti mai inalti) si am prajit rapid
bucatile de pui. Nu am aglomerat tigaia ca sa nu se creeze aburi. Nimic nu e mai neplacut
decat o tigaie plina ochi de carne in care aceasta bolboroseste intr-o zeama lunga apa
lasata de ea si fierbe la nesfarsit, fara sa se rumeneasca. Daca gatiti cantitati mai mari de
carne va trebui sa le impartiti in 2-3 transe. Pe masura ce acestea se rumenesc le scoateti
cu o spatula perforata intr-un castron si continuati prajirea celorlalte transe.

Am scos carnea intr-un castron si am lasat-o deoparte. Daca folositi pulpe de pui cu piele
si os va trebui sa le gatiti mai multe minute sa nu va puna nevoia sa le fierbeti cumva
inainte!! Pierdeti tot gustul din ele. Este suficient sa le lasati la prajit 10-15 minute si apoi
alte 5-6 minute la fiert in sosul final.

sotarea ciupercilor

In aceeasi tigaie am aruncat ciupercile. Par multe dar vor scadea semnificativ prin gatire. Le-am
sarat rapid cu sare grunjoasa si le-am dat un piper negru. La foc iute le-am calit vreo 5-7 minute
agitandu-le mereu fie cu spatula, fie din poignet, scuturand tigaia. Din nou, iata diferenta dintre
ciuperci pregatite obisnuit si acestea care sunt rumene si sticloase. Focul mare ajuta la
evapoararea rapida a apei lasate de ciuperci si la rumenirea lor. Asa am procedat si la reteta de
ciuperci sotate cu ierburi aromatice

In final am pus si ceapa si usturoiul tocate si inca o lingura de ulei (ciupercile au absorbit uleiul
din tigaie, ramas de la carne). Acum incepe sa miroasa si mai bine in bucatarie! Am redus focul la
jumatate si am amestecat constant in tigaie. Ceapa devine sticloasa si usor bruna. Am stins totul
cu un paharel mic de Marsala si am asteptat evaporarea alcoolului din el. Ce aromeeee!

asamblare pui cu smantana si ciuperci

Am pus din nou fasiile de carne in tigaie si am corectat asezonarea cu inca putina sare si putin
piper negru (proaspat macinat). Am asteptat sa se incalzeasca bine continutul tigaii. Am desfacut
 smantana cu putina apa rece (cam 2 linguri de apa la 400 ml de smantana) si am turnat-o peste
carne si ciuperci. Tot la foc mediu am adus totul la fierbere si am lasat la clocotit alte 2-3 minute.

Gata! Am stins focul si am presarat totul cu o mana de frunze tocate de patrunjel si marar +
ultimul catel de usturoi (zdrobit).

SERVIRE PUI CU SMANTANA SI CIUPERCI

Am obtinut o tigaie de pui cu smantana si ciuperci de vis! Fiecare bucatica are textura si aroma ei
iar sosul de smantana le acompaniaza perfect. Se simte discret aroma vinului de Marsala alaturi de
cele de ceapa, usturoi si verdeturi.

Am fiert niste paste simple si le-am scurs. Le-am distribuit in farfurii adanci si le-am incoronat cu
cate o portie generoasa de pui cu smantana si ciuperci.

Ali Nazik Kebab; lamb stew over smoked eggplant

and yoghurt puree

Print
Ali Nazik Kebab, a southern Turkish specialty from Gaziantep region, is a feast to all senses. The
smoky eggplant and garlicky yoghurt puree provide a delicious base for the tender lamb stew,
placed over the top. Served with grilled vegetables and plain rice, Ali Nazik is a delicious and
impressive kebab to enjoy.

Author: Ozlem Warren

Recipe type: Traditional Turkish Kebabs
Cuisine: Turkish Cuisine
Serves: 4

Ingredients
For the eggplant and yoghurt puree:
4 medium purple eggplants
 16 fl. oz. / 2 cup thick, whole milk yoghurt (brand Fage works well)
2 cloves of garlic, crushed and finely diced
15ml/1 tbsp. olive oil
Salt and ground black pepper to taste
For the meat topping:
450gr/1 lb. small chunks of lamb (or meat of your choice)
1 medium onion, finely chopped
tbsp. red pepper paste or 2 tsp. chili flakes (optional, if you like a spicy taste)
1 tbsp. tomato paste
30ml/2 tbsp. olive oil
30 ml/ 2 tbsp. water
Salt and ground black pepper to taste
For the roasted vegetables:
3 medium tomatoes, quartered
1 green, yellow and red bell peppers, deseeded and quartered
1 onion, quartered and sliced
30 ml/ 2 tbsp. olive oil
Salt and ground black pepper to taste
Handful of chopped flat leaf parsley to serve

Instructions
1. Preheat the oven to 180 C/ 350 F
2. First prepare the eggplants. Place the eggplants or aubergines directly over the burner on
medium heat and roast for about 15 - 20 minutes, turning occasionally.
3. Use metal tongs to turn the eggplants around so that all sides would cook evenly and the skin
is nicely chargrilled. Cook until the skin is burnt and the flesh is soft (you can also cook this
way over barbeque).
4. Remove the cooked eggplants to a colander to allow them to cool. Once cool, peel and discard
their burnt skin and leave them in the colander to drain its bitter juices. I like to gently
squeeze the eggplant flesh to drain as much water as possible.
5. Chop the flesh of the eggplant and mix in the chopped garlic, season with salt and ground
black pepper. Combine well, cover and set aside until the lamb stew is ready (If youd like to
prepare the eggplants a day ahead of time, then mix the eggplant mash with juice of lemon
to help retain its color and keep in the fridge, covered).
6. To roast the vegetables, spread the quartered and sliced onions, tomatoes and peppers in a
tray and stir in 2 tbsp. olive oil. Season with salt and ground black pepper and combine well.
Roast at the preheated oven (180 C/ 350 F) for 30 35 minutes.
7. For the lamb stew, cut the lamb into chunky, generous bite size pieces.
8. Pour in 2 tbsp. olive oil in a wide, heavy pan and stir in the diced onions. Saut over medium
to high heat for 3 minutes, the onions will start to soften.
9. Stir in the lamb pieces and saut with the onions for 5 minutes, mixing regularly. The lamb
will release its juice.
10. Add the red pepper paste and/or red pepper flakes (if using) and tomato paste to the pan,
combine well. Check the seasoning and turn the heat to low. Stir in 2 tbsp. water, combine
and cover the pan. Simmer the lamb gently for about 20 minutes, until tender.
11. Just before serving, pour in 1 tbsp. olive oil in a pan and gently reheat the eggplant & garlic
puree until it is hot. Turn the heat off and stir the yoghurt to the eggplant pure and combine
well.

Baba ghanoush-Abagannuc; burnt eggplant salad with garlic, olive

oil
 Print
Abagannuc or baba ghanoush is a popular mezze or salad in southern Turkish cuisine, where
eggplants are char grilled to get a delicious, smoky flavor. It has different versions throughout the
Middle East. We'd like to add a little pomegranate molasses in our version for a tangy, sweet
flavor. This salad / dip goes very well as part of a mezze spread or with any grills. I also love this
dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.

Author: Ozlem Warren

Recipe type: Turkish Mezzes, Salads
Cuisine: Regional Turkish Cuisine
Serves: 4

Ingredients
2 medium aubergines / eggplants
1 pointy red pepper or bell pepper
3 small, ripe tomatoes
1 clove of garlic, crushed with salt and finely chopped
Juice of lemon
30ml/2 tbsp. extra virgin olive oil
A drizzle (about 10ml/2 tsp) pomegranate molasses to decorate (optional)
Salt and freshly ground black pepper to serve

Instructions
1. Line the base of your burners with a foil to protect, keeping only the burners exposed.
2. Place the eggplants or aubergines and pepper directly over the burner on medium heat and
roast for about 15 - 20 minutes, turning occasionally. (You can roast the tomatoes on a
barbeque or on the oven at 200 C for about 20-25 minutes, as it can get quite messy over the
burner.)
3. If you prefer not to have the smoky flavor, you can also score the aubergines with a knife in
few places and bake on a baking tray for 50 60 minutes. In this case, turn them around
every 20 minutes or so that they would cook evenly. Pepper would need about 35-40 minutes
to cook in the oven and chargrill.
4. If you are cooking over the burner, use metal tongs to turn the aubergines and pepper around
so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is
burnt and the flesh is soft.
5. Remove the cooked aubergines, tomatoes and the pepper to a colander to allow them to cool.
Once cool, peel and discard their burnt skin and leave them in the colander to drain
aubergines bitter juices. I like to gently squeeze the aubergine flesh to drain as much water
as possible.
6. Chop the flesh of the aubergine, pepper and tomatoes coarsely and mash them with a fork.
7. Place the flesh in a bowl and stir in the chopped garlic, lemon juice and the extra virgin olive
oil, combine well. Season with salt and freshly ground black pepper.
8. When serving, drizzle with pomegranate molasses over (if you prefer to) and give a gentle
mix; its tangy flavor works really well with the smoked aubergine and peppers.
 Arab kebab ( mancare cu vinete, cartofi taiati mare jumatati si carne)

500 gr/1 1/4 lb/ 2 cups lean ground beef or lamb

3-4 medium onions, finely chopped

3 garlic cloves, finely chopped

1 medium size eggplant, finely diced

1 green bell (or pointy) pepper, finely chopped

400gr/14oz can of good quality chopped tomatoes

15ml/1 tbsp red pepper paste optional-

30ml/ 2 tbsp olive oil

12oz/ 1 1/2 cup hot water

1 bunch flat leaf parsley, finely chopped

5-10ml/1-2 tsp red pepper flakes

Salt and freshly ground black pepper to taste

3-4 medium potatoes skinned and halved

Cut each eggplant length wise and then about 3-4 in cubes, lay them on a wide flat tray and

generously season with salt. This will help the moisture to come out of the eggplants. Leave

for about 15 minutes. Drain the water that came out of the eggplants and squeeze them with

a paper towel to extract the excess water. Heat the oil in a large wide pan and saut the

onions for a couple of minutes until they start to soften. Stir in the ground meat and saut

for another couple of minutes. Add the eggplants, garlic, green pepper and cook for further
4-5 minutes. Add the diced tomatoes, red pepper paste and the hot water, giving a good stir.

Stir in the potatoes to the mixture. Season with salt, ground black pepper and red pepper

flakes, combine well. Cover the pan and gently simmer for about 30 minutes, until all the

ingredients cooked and the sauce thickened. Stir in the chopped parsley and combine well,

the Arab Kebab is ready.

Mevlubi; Cevirme Pilav -Upside down rice with meat and eggplants
About 500 gr/1 1/4 lb chicken thighs or breasts or pieces of steak or lamb, flattened
2-3 medium potatoes, peeled and sliced as half moon shape
2 small/medium eggplants (aubergines), sliced crossways
1 small onion, cut in half and thinly sliced
350 gr/12 oz/ 1 3/4 cups medium grain rice
900 ml/ 3 3/4 cups hot water
Bowl of warm salted water to wash the rice
1 tablespoon of butter
Sunflower oil for shallow frying
Salt and pepper to taste

For marinating the meat:

15 ml/ 1 tablespoon plain yoghurt
15 ml / 1 tablespoon olive oil
5 ml /1 teaspoon cumin
5 ml / 1 teaspoon oregano
1/2 tablespoon of red pepper paste or
10 ml/ 2 teaspoon tomato paste + 5 ml/ 1 teaspoon of red pepper flakes
Salt and pepper to taste

Marinate the meat pieces mixing all the marination ingredients above a day in advance, making
sure that all meat pieces are well coated. Chicken thighs work better than the chicken breast, bring
out more flavor. Cover and keep in the fridge until cooking.

Slice the eggplants (aubergines) in half moon or circle shape, about 2 cm thick. If possible cut the
eggplants a day in advance, lay on a tray and sprinkle salt over. Let them dry. Squeeze any water
remained on them with paper towel. If you dont have time, you can slice the eggplants and put
them in a bowl of salted cold water for 15 minutes. Then squeeze and dry them with paper towel.
Saut the eggplants (aubergines), potatoes, onions and the meat (all separately) in the casserole
pan you will be cooking with the rice. We shall be using this very same pan to cook our dish. Do
shallow frying not deep frying (make sure you have enough oil for eggplants though, since they
soak oil a lot). Drain the excess oil by placing them on paper towel. You can do this phase a day
in advance and keep all these in the fridge if youd like.

On the casserole pan, layer the meat pieces to cover the whole surface. Then layer the eggplant
slices over the top and then the potatoes slices and the onions evenly.

Soak the rice in warm salted water for 15 minutes, then drain this water and rinse the rice with
cold water. Spread the rice over the potato layer evenly. Add hot water over, season with salt and
pepper and cover. First start cooking on the medium heat, once it starts bubbling, keep on cooking
on the low heat until the rice is cooked and all the water has been absorbed. Then put a tablespoon
of butter in the middle of the rice and push down towards the middle. Add two tablespoon of hot
water over the rice and cook for another 10-15 minutes on a very low heat. Once the rice is fully
cooked, turn the heat off, put a paper towel over and cover with the lid tightly. The rice will keep
on cooking with this steam. Make sure you cook the Mevlubi about 2 hours before you serve.
That will give it a chance to rest and all the flavors blend together.

15 minutes before serving, reheat the casserole pan on a very low heat. Once it is hot, turn the
casserole pan over a big serving plate or tray gently. With the moisture it has, it should come out
like a cake. Non-stick pan work well, steel is good too.

Tort inghetat cu ciocolata si visine

-piscoturi, un compot pt sirop

-inghetata dupa preferinte, cirese confiate si ciocolata rasa pentru ornat deasupra.

Luam un vas adanc, ca cel din poza, orientandu-ne si dupa cantitatea de crema, il tapetam cu o foaie de

naylon, punem putina crema in mijloc pentru stabilizare si asezam piscoturile in picioare, pe marginea

vasului, dupa ce le inmuiem usor in putin compot. Punem si restul de crema si acoperim cu piscoturile
ramase partea de sus a vasului. Acoperim vasul cu nylon si dam la rece pe temperatura de inghetat pt 2

ore.inainte de servire, se rastoarna pe o tava/platou rotund. Ornam ca in poza.

Tort de inghetata cu fistic si capsuni

ngrediente:

200g biscuiti dati prin robot

150g unt, la temperatura camerei
2 linguri cu zahar
cana cu lapte, la temperatura camerei
O cutie cu inghetata de vanilie
150g fistic decojit
150g capsuni proaspete

Mod de preparare:

Intr-un bol mare, amesteca biscuitii sfaramati, untul, zaharul si laptele. Trebuie sa rezulte o pasta
omogena, usor de intins. Aceasta compozitie va reprezenta blatul tortului nostru de inghetata.

Imparte inghetata de vanilie in doua castroane. Intr-o jumatate adauga fisticul maruntit, in
cealalta capsunile taiate cubulete.

Intinde blatul intr-o tava mai inalta. Adauga peste un strat de inghetata cu fistic, apoi unul de
capsuni, iar deasupra presara niste praf de fistic. Lasa totul la frigider pentru doua ore.

Cookies and Cream Oreo Ice Cream Cake

 Cookie Crust
25 Oreo cookies (or any chocolate sandwich cookie)
2 tablespoons milk
cup unsalted butter, melted

2.5 cups of your favorite chocolate ice cream, softened (homemade or storebought)
2.5 cups of your favorite vanilla ice cream, softened (homemade or storebought)
12 Oreo cookies (crushed)
8 Tim Tam Chocolate Biscuits, crushed (optional)

Topping
Whipped Cream Frosting or Cool Whip
8 Oreo Cookies
a handful of crushed Oreo cookie crumbs
sprinkles, optional

For Whipped Cream Frosting

2 cups heavy cream, well chilled
1 cup sifted icing sugar
1 teaspoon vanilla extract
Instructions
1. Make the cookie crust - In the bowl of a food processor, add the entire Oreo cookies (no
need to remove the cream filling) and pulse into fine crumbs. Add the milk and melted butter
and blend until well combined. Press mixture into the bottom and sides of a 6" springform
pan. Place in freezer for about 1 hour to set .
2. Take out the chocolate ice cream to soften (about 20 - 30 minutes) and stir occasionally until
smooth and spreadable. Stir in half of the crushed Oreo cookies.
3. Spread chocolate ice cream evenly over the cookie crust using an offset spatula if needed. Top
with crushed Tim Tam biscuits if desired.
4. Place in freezer to harden for about 20 minutes while taking out the container of vanilla ice
cream to soften. Once softened, mix in the other half of the crushed Oreo cookies.
5. Spread evenly to make the top layer.
6. Return to freezer and allow to set for at least 4 hours, ideally overnight.
7. When ready to serve, let the cake sit at room temperature for about 3 minutes, and run a
knife around the inside of the cake pan. Open the springform mold gently; it should release
easily from the slightly melted cake..
8. Before serving, spread a layer of whipped cream frosting over the ice cream, pipe on rosettes
if desired and arrange Oreo cookies in a circular design. Crumble any leftover cookie crumbs
in the middle of the cake and place an Oreo cookie on top. Top with sprinkles if desired.
9. Return to the freezer to set up for about 15 minutes or serve immediately.
10.
To make the whipped cream frosting
11. In a chilled bowl, beat the cream until frothy.
12. Slowly add the powdered sugar and vanilla while beating.
13. Whip until light and a thick enough consistency to spread as an icing.
14. Use immediately.
 Tort diplomat cu piscoturi si multe fructe

Reteta crema : 3 cutii iaurt a 400 g fiecare - un iaurt cat mai gras, sa fie mai teapan;
- 3 plicuri frisca de 48 g fiecare Dr Oetker + de 3 ori cate 125 ml lapte pt preparat frisca/ frisca naturala pt batut
- 300 gr zahar normal, poate sa fie si pudra, dar nu e musai, se dizolva f repede;
- 4 plic gelatina Dr Ortker a cate 10 g pliculetul;
- 1 compot de fructe mare , de 800 ml . + inca unul de alte fructe- pt insiropat piscoturi

-Cateva fructe confiate

Se dizolva gelatina in zeama de la compot, se lasa sa se umfle si intre timp se amesteca iaurtul cu zaharul si cu
frisca preparata;
se incalzeste gelatina la aburi , se lasa sa se mai raceasca un pic, cand devine calduta , se toarna peste
amestec, in care am adaugat in prealabil , fructele din compot., FRUCTE CONFIATE

-fructe pt ornat si ciocolata rasa/topita, capsuni pt fundul tortului.

Pt asamblat : VARIANTA 1:

procedam ca la tortul de inghetata, doar ca punem jos felii frumos aranjate din compot+/- alte fructe si se
rastoarna.

VARIANTA 2: Se pun intr-o cratita speciala de tort (care are fundul detasabil), piscoturile pe margine si o
parte din piscoturi se taie bucati si se pun pe fundul la cratita. Se toarna compozitia in mijlocul cratitei.

Pe deasupra se pun feliute de kiwi. Se da la frigider cca 2 ore pana se incheaga.

Se orneaza cu ciocolata de menaj. Dupa 2 ore il scoatem din frigider si indepartam marginea detasabila a
cratitei,astfel tortul ramanand pe tavita. Pana la servire se pastreaza in frigider.

Placintele Mc Donald`s
Ingrediente
 Aluat:
300 ml lapte
300 gr faina
30 gr unt
un praf de sare
Umplutura:
mere / visine
1 plic budinca de vanilie
6 linguri de zahar
scortisoara
Mai avem nevoie de:
2 albusuri
pesmet
ulei pt prajit
Merele se curata de coaja si se taie cubulete, se stoarce o jumatate delamaie peste ele si se adauga 3 linguri
de zahar. La fel se procedeaza si in cazul visinelor (fara zeama de lamaie).

Laptele, untul si praful de sare se pun intr-o cratita mai larguta pe foc. Cand fierbe se adauga toata faina
odata, amestecand energic pana se desprinde de cratita (operatiunea dureaza max. 3 minute din momentul
in care a datlaptele in fiert).

Rasturnam pe planseta de lucru si lasam putin sa se raceasca (5 min), cat sa putem pune mana pe el.

Cand nu mai frige aluatul, il framantam pana se aduna tot intr-o bila, pe care o infasuram in folie alimentara
sau intr-o punguta de plastic. Lasam sa se raceasca complet, insa NU la frigider!

Intre timp pregatim umplutura:

Atat merele cat visinele si-au lasat sirop. Mai adaugan apa, cat sa acoperim putin fructele. Punem pe foc si
adaugam jumatate din praful de budinca pentru fiecare umplutura.. Fierbem pe foc mic, amestecand
continuu, pana se ingroasa, apoi dam de-o parte si lasam la racit.

Intindem din aluat foi cat mai subtiri, aprox 1 mm, din care portionam patrate sau dreptunghiuri. Punem
umplutura la mijloc si impachetam, lipind bine marginile, ca sa nu iasa umplutura la prajit. Dupa ce am
terminat de impachetat placintelele, le dam prin albusul batut putin cu furculita, apoi le tavalim prin pesmet
si le punem la prajit in ulei incins. Cand sunt rumenite bine pe ambele parti, le scoatem pe prosoape de
hartie absorbanta. Le putem servi atat calde cat si reci. Sunt la fel de bune.

Strawberry Shortcake Cups

INGREDIENTS:

1 box (3.4 oz) vanilla instant pudding

 1 1/2 cups nonfat milk
1 teaspoon vanilla extract
25 Golden Oreos (or another vanilla flavored cookie/graham cracker)
2 tablespoons unsalted butter, melted
1 1/2 containers (8 ounces each) Cool Whip Topping (see note about using fresh whipped cream)
1 pound fresh strawberries, hulled and sliced and patted dry
DIRECTIONS:

1. Whisk pudding, milk, and vanilla in a medium sized bowl. Let it sit while you prepare the crust.

2. Crush the cookies in a large gallon sized ziploc bag using a rolling pin. Reserve 1/2 cup of the cookie crumbs.
Place the 2 tablespoons melted butter in the bag and press with your hands to work the butter through the
remaining cookie crumbs. Pour crumbs into a 9 square baking dish. The crust wont be solid, itll stay
crumbly.

3. Fold 8 ounces of the whipped topping into the pudding. Place half the pudding mixture on top of the crust.
Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the
berries. Top with more whipped topping and sprinkle the remaining cookies over the top.

4. Chill for at least 4 hours before serving.

If you want to use fresh whipped cream, go ahead! You'll need at least 2-3 cups of cold heavy
whipping cream. Whip it until stiff peaks form then substitute it for the whipped topping. 8 ounces of
Cool Whip is approximately 4 cups of whipped cream.

Strudel cu visine si budinca

1 pachet aluat foietaj (700 gr)
1/2 kg visine
5 linguri zahar
2 linguri amidon
1 plic budinca vanilie
300 ml lapte
4 linguri zahar pudra cu aroma de vanilie
1 galbenus

Mod de preparare

Scoatem samburii visinelor si apoi le punem intr -un vas impreuna cu

zaharul si amidonul. Lasam pe foc amestecand continuu pana cand
compozitia incepe sa se ingroase ca o budinca. Preparam budinca conform
indicatiilor de pe ambalaj, si adaugand zaharul cu aroma de vanilie. Daca
doriti puteti folosi budinca preparata in casa. Lasam deoparte sa se
racoreasca.
Intindem aluatul pe o folie alimentara si il taiem in trei fasii aproximativ
egale. Asezam cate doua trei linguri de budinca de vanilie in mijlocul
fasiilor de aluat. Deasupra budincii punem doua trei linguri compozitie
de visine. Impaturim rulourile si facem deasupra din loc in loc mici
crestaturi cu ajutorul unui cutit bine ascutit. Ungem cu galbenus batut cu
lapte si le asezam intr -o tava tapetata cu hartie de copt. Lasam pana incep
sa se rumeneasca.

Prajitura aromata
Pentru blatul de post se foloseste un pahar sau o cana obisnuita (de 200-250 ml) si se
pune o cana de apa, o cana de zahar, 1/2 cana ulei, 1-2 cani de faina, depinde cat de
pufos vreti aluatul (daca e faina mai putina, iese mai pufos), o lingurita de praf de
copt,arome.
Blatul trebuie sa iasa gros de 2-3 cm.

Ingredientele sunt pentru o tava mare de aragaz (30/40 cm), eu le-am pus pe jumatate,
ca am folosit o tava de 30/25.

Crema: 0,5 kg biscuiti simpli, o ceasca de lapte/apa, 4 linguri de gem acrisor, 100-150 g
zahar pudra, 2 pachete de unt/margarina, coaja de lamaie si de portocala, 2-3 linguri de
rom (sau esenta), 2 ciocolate menaj (optional), o mana de stafide.

Glazura: o ciocolata menaj de 100 g sau 2 daca vreti o glazura groasa, si 2-3 lingurite
de apa sau o lingurita-doua de unt/margarina.

Blatul ori se face ca un pandispan - fiecare cum prefera, eu il fac cu albusurile spuma la
care adaug zaharul, galbenusurile si apoi faina cu praful de copt plus aromele, ori, daca e
blatul de post, se amesteca ingredientele pana la omogenizarea completa.
Se pune compozitia in tava tapetata cu hartie de copt si se da la cuptorul incins, la 180
de grade aproximativ 30 de minute. Faceti testul cu scobitoarea.
Cand este gata, se scoate si se lasa sa se raceasca in tava. Intre timp se face crema:
biscuitii se dau prin masina de tocat nuci. Apoi se amesteca zaharul pudra (eu am o
masina de cafea pe care o folosesc numai pt a-mi face zahar pudra cand este nevoie), cu
untul/margarina, cu gemul, prefer de caise, coaja de lamaie si portocala, stafidele romul
si ciocolata topita la foc mic cu 2-3 lingurite de apa (reteta originala nu contine ciocolata,
dar eu am vrut sa iasa prajitura cu doua culori). Acest amestec cu ciocolata se
omogenizeaza cu praful de biscuiti impreuna cu apa/laptele - aici depinde de biscuiti,
daca sunt mai uscati, intra mai mult lichid. Eu am avut chiar biscuiti simpli, am folosit
cam 300 g, ca am facut reteta pe jumatate, si mi-a intrat aprox. 75 ml lapte. Se
omgenizeaza aceasta crema, care trebuie sa iasa aromata bine de tot cu rom. Sfatul meu
este sa o faceti cu o seara inainte pt ca este excelenta abia a doua zi, dar sa o tineti intr-
un vas bine acoperit, sa nu-si piarda aroma.

Dupa ce blatul s-a racit, se scoate usor hartia de copt si se lasa tot in tava. Se intinde
crema peste elsi apoi glazura, facuta din ciocolata topita cu 2-3 lingurite de apa/lapte ori
cu 50 g de unt/margarina, la foc foarte mic sau chiar la bain marie. Se uniformizeaza cu
un cutit si se lasa prajitura la receSe portioneaza si serveste a doua zi sau dupa cel putin
4-5 ore de stat la rece.
 Sos Barbecue (BBQ Sauce)
1 conserva rosii cuburi Sun Food (400 g)
1 ceapa medie
2 catei de usturoi
50 ml ulei de masline
40 ml otet de mere/vin
2 linguri rase zahar brun
45 g mustar clasic Dijon
1 lingura sos worcester
2 lingurite sos tabasco
1 lingurita sare afumata
1/2 lingurita paprika afumata (optional)

Mod de preparare Sos Barbecue

Curatam, spalam si tocam marunt ceapa si cateii de usturoi. Ii sotam in uleiul incins, pentru 1-2
minute, apoi adaugam otetul si lasam sa se evapore complet. Adaugam rosiile cuburi,
amestecam bine si lasam sosul sa fiarba 3-4 minute, apoi adaugam zaharul, mustarul, sosul
tabasco si worcester si, daca dorim, paprika afumata.
Amestecam sosul barbecue si il lasam sa fiarba, descoperit, pe foc mic spre mediu,
pentru 20 de minute sau pana capata o consistenta cremoasa. Cu 2-3 minute inainte de
a stinge focul, adaugam sarea afumata si amestecam.
Stingem focul si pasam sosul cu ajutorul unui blender.
Il lasam sa se raceasca, apoi il putem folosi pentru marinade, carne la gratar, pizza,
etc.
Il putem conserva in frigider, intr-un recipient ermetic, pentru cca 2 saptamani. Daca
dorim sa il conservam pentru o perioada mai lunga, il congelam sau il punem in
camara, in borcane sterilizate.

Sos BBQ (barbecue) facut in casa

2 linguri (30ml) de ulei de masline sau floarea soarelui
1 ceapa medie tocata
4 catei de usturoi zdrobiti
400g rosii in conserva (cuburi sau intregi) sau proaspete (sa fie rosii de vara, coapte)
optional - o crenguta de cimbru verde sau uscat
sare, piper
 1 lingurita de chimion macinat pudra
lingurita pudra de chili (renuntati la ea sau reduceti-o daca nu va place iute)
2 linguri (50g) de zahar brun
2 linguri de melasa (sirop auriu) sau miere
optional - 4 linguri de sos Worcestershire sau sos de soia (soy sauce)
200ml apa (un pahar)
50ml otet balsamic rosu sau otet de mere
Sare afumata +/- boia afumata
Sosul se face rapid, intr-o singura cratita. Aceasta se pune la foc mediu cu uleiul de masline
si ceapa tocata. Se sareaza usor si se caleste sub capac 2-3 minute, ca sa lase apa. Se adauga
cateii de usturoi zdrobiti si se mai lasa si ei 2-3 minute. Nu trebuie sa se rumeneasca nimic!
Se stinge sfaraiala cu rosiile si se adauga restul de ingrediente si apa. Se amesteca bine si se
aduce din nou la fierbere, fara capac, la foc mediu spre mic si se cronometreaza 25-30 de
minute. Se mai amesteca din cand in cand (nu cumva sa scada prea tare si sa se prinda).
Cam in jumatate de ora este gata! Se lasa cateva minute la racorit dupa care se trece prin
sita fina sau se mixeaza la blender sau cu mixerul vertical.

Kunafe Nabulsia cu ricotta/ (urda) +mozarella si fideaua maruntita

700 g akkawi cheese (or substitute 500 g ricotta)

200 g mozzarella (if using ricotta, use 400 g mozzarella)
1 package (500 g) frozen kunafe pastry (thawed one hour on the counter)
1 cups butter to make slightly more than 1 cup clarified butter, melted and hot
4 Tablespoons sugar
3 Tablespoons orange blossom water
4-8 drops orange food coloring (powder, paste or drops)
3 cups rose-scented simple syrup
cup ground pistachio, to garnish
Method
1. The day before, slice the akkawi and mozzarella cheese into thick slabs. In a
plastic container, cover with water to soak overnight in the refrigerator to desalt the
cheese. Change the water several times the first day.

2. Also in advance, prepare the rose-scented simple syrup so its completely chilled
before the kunafe comes out of the oven.
3. About one hour before cooking, remove the kunafe pastry from the freezer to
thaw on the counter. Make the clarified butter.
4. Prepare the pana 30 cm (12 inch) round pan or a 15-inch deep-dish pizza pan.
Spread 4 Tablespoons of the clarified butter in the pan. Add the orange coloring a
little at a time. Using a pastry brush, spread the butter and the coloring evenly all
over the pan and up the sides.
5. Preheat the oven to 350 F (190 C).
6. Prepare the kunafe pastry. Remove from package and cut into four sections. In a
food processor, gently grind one quarter of the thawed pastry at a time with a few
pulses keeping it coarse.
7. Place pastry in a large bowl and gradually pour the remaining hot clarified butter
over top. Use the full amount of butter or the pastry will be dry or stick to the pan.
Using your fingers, mix in the butter to evenly coat the strands of pastry. 8. Drain
the desalted cheese and pat dry with a dish towel. Grate cheeses into a large bowl.
(If using ricotta, no need to grate.) Sprinkle the sugar and orange blossom water
over the cheeses and gently mix together.
9. Layer the pastry. For the bottom layer, sprinkle handfuls of the buttered pastry
and press into the prepared pan going slightly up the sides. Use approximately half
the pastry mixture or a bit more to completely cover the pan. (This will be the top
when the pastry is flipped.)
10. Add the cheese filling, spreading the cheese evenly and pressing to cover
completely.
11. Cover with the remaining layer of pastry, evening it out and pressing gently. 12.
Bake in the preheated oven for 30 to 35 minutes until pastry becomes crisp and
slightly golden.
13. Remove pastry from oven and give it a gentle shake. The kunafe will separate
from the sides of the pan. If not, separate with a butter knife. The moment of truth:
invert the hot kunafe onto a serving platter. As you flip it over, say bismillah (In the
name of God).
14. The orange pastry should be slightly crisp. Pour the cold simple syrup over the
hot pastry until the kunafe is saturated and glistening. Reserve the remaining syrup
to serve in a small pitcher on the side.

15. Cut the kunafe into squares or diamonds, 2 inch x 2 inch or larger. Garnish with
pistachio nuts and serve while still hot. Leftovers can be stored for up to four days
in the refrigerator and warmed up in the oven or microwave.

1. Preserved Lemons
1 large sterilized jar with tight-fitting lid
10 lemons (unwaxed, preferably organic) or as many that will squeeze into your jar
10 Tablespoons sea salt or kosher salt, (Not iodized table salt), 1 T for each lemon
Fresh lemon juice, as needed
Method:
1. Wash, scrub, and dry lemons. For each lemon: cut the tips off. Standing each
lemon vertically, cut the lemon into quarters, but dont cut all the way through.
Leave about a half-inch uncut.
Stuff one tablespoon sea salt into each lemon. 4. One by one, stuff the lemons into
the jar. The lemons will soften and release their juices, making it possible to pack
them in. Pack them down and squeeze in as many as you can.
5. If the jar is fully packed, the juice from the lemons should nearly fill the jar. Add
some additional fresh lemon juice if necessary. Its important that all the lemons
are covered with the salted lemon juice. Leave some airspace before sealing the jar.
6. Store in a cool dark place or the refrigerator for at least a month. The longer they
are left, the better the flavor. To use, scoop out and discard the pulp. Rinse the
lemon peel under water to get rid of the salt. Chop finely, in slivers, or as
instructed. Preserved lemons can be used for up to a year.

2. Preserved lemons cu nigella

kg lamai medii cu coaja subtire
2 linguri seminte nigella
1L safflower powder?
cup coarse salt
1 cana jumate suc lamaie-pastram coaja
2 chilli
1 lingura ulei
Lamaile se taie ca pt achaar.sarea se dizolva in sucul de lamaie. Safflower se
amesteca cu semintele de nigella. Inghesuim lamaile intr-un borcan sterilizat,
punem sucul de lamaie peste si ne asiguram ca sunt acoperite complet de suc. Dupa
cateva ore punem deasupra cojile ramase si ulei pt a nu exista aer.Lamaile sunt gata
in 3 sapt-1 luna.

Homemade Pickle Masala

Ingredients
Fenugreek seeds - 1/2 cup
Mustard seeds - 1 cup
Turmeric powder - 2 tbsp
Red Chillies - 2.5 cups
Asafoetida - 1 tblsp

Method
1. Spread all the ingredients in a dry plate and dry it in the hot sun for about a day. This step is
optional but speeds up the roasting process.
2. Dry roast the ingredients in medium low flame for few minutes. Be careful not to burn it.
3. You can also roast the ingredients using a oven. Spread it in a tray and roast it for about half
an hour in a 200 degree F oven.
4. Grind it to a fine powder using a mixie. If you are making a large batch, you can grind it in the
flour mill.

Method2
2tablespoons ground roasted cumin seeds
1 4cup coarsely ground anise seed

3tablespoons kalonji
3tablespoons coarsely groundfenugreek seeds
1tablespoon coarsely ground roasted coriander seed
2tablespoons ground mustard
2tablespoons garam masala
2tablespoons chili powder
1teaspoon turmeric
dry roast only coriander and cumin seeds before grinding.

COARSELY grind all the spices.

 mix together all the spices in their powdered form.

bottle into air tight jars.

Method 3
Whole Spices
1. Fenugreek seeds: teaspoon
2. Fennel seeds: 1 teaspoon
3. Cumin seeds: teaspoon
4. Whole Cayenne peppers: 4
Or 3 Tablespoons of Crushed Red Hot peppers available in All American Stores
5. Onion seeds (Kalonji): 1 teaspoon
6. Mustard seeds: 1 teaspoon

Method
Dry roast spices one at a time and transfer to Food Processor. Operate Food
Processor in pulse mode. You want the spices bruised and coarse ground. You do
not want to make a powder

ONION PICKLES
1 kg small onions, 1 cup pf red hot pepper cut into small pieces, 1 tablespoon
mustard seeds, 1 tablespoon coriander seeds, 6 cups vinegar, 2 cups water, 2
tablespoons honey, 4 celery sticks.
Put onion in boiled water for few mins and peel it without using the knife,then put
it in a cool water and filter it after that.Boil the vinegar after adding the mustard,
coriander and celery, then filter and set the vinegar aside. Put onion in a sterile jar,
then add cut red peppers , cover with vinegar , leaving abt 1 cm empty and close
the jar well.Put the jar in a plate that is bigger than the jar, wich includes boiled
water for 10 mins, to get rid of the air inside the jar. It s ready in about one week-10
days, depending on the size.

Rice Boukhari with Meat Arabia Saudita

3 tablespoons ghee
750 g lamb, pieces with bones
3 medium onions or 450 g, chopped
8 cups water or 2 liters
2 cubes MAGGI Mutton Bouillon
teaspoon ground black pepper
teaspoon ground cumin
teaspoon ground cardamom
3 medium tomatoes or 450 g, pureed
2 cups rice or 500 g, washed and drained
2 medium carrots or 150 g, cut into thin strips and boiled
1 cup mixed fried nuts or 150 g

Preparation

Heat ghee in a large pot, add and brown the lamb meat pieces until golden brown. Add onions and stir
from time to time until the they become golden brown.

Add water, MAGGI Mutton Bouillon , all the spices and the tomato juice. Cover and cook over low
heat for 1 hours or until meat is cooked.

When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of
stock, cover and cook over low heat for 25 minutes or until rice is cooked.

Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots
over the meat and garnish with the fried nuts or with raisins and shredded carrots.

Muthallathat As-Smeed-Desert insiropat-

Arabia Saudita
Muthallathat As-Smeed means semolina triangles. The dough is made from
(semolina, flour, baking powder, yeast, corn oil and water), and the filling is
Ackawi cheese. A mold is used to make the triangles, then the triangles are deep
fried in hot oil and dipped in sugar syrup.
Filling
250 g Ackawi cheese
Dough
1 cup medium semolina
(smeed wasat)
1 cup all purpose flour
1 tsp baking powder
1 tsp instant yeast
2/3 cup corn oil
1/2 cup water
Frying
Corn oil
To Serve
Sugar Syrup
Orange blossom jam
Ground Pistachios

Filling
1, 2. Slice Ackawi cheese/ urda de vaci/ricotta
3. Soak the cheese in water, change water frequently until most salt is washed out.
4. Drain cheese in sieve and squeeze out all water.
Dough
5, 6 . In a bowl, combine medium semolina, flour, baking powder and instant yeast.
7. Add corn oil and mix.
8. Add water until all the ingredients combined.
9. Let the dough rest for 50 minutes.
10. Transfer the dough into a surface.
11, 12. Roll out the dough into about 1/8 inch (0.3 cm) thickness.
13. Bring the mold.
14. Place the piece of the dough on the mold.
15. Add cheese.
16. Close the mold and press it...facem formele de triunghi.
Deep fry in hot oil until golden in color.
24. Dip immediately in cold sugar syrup. 25. Garnish with orange blossom jam=
chestiile rosii de pe halwat al jibn, and ground pistachios, and serve hot.

Mhallabiet Al-Halib-Syria

500 ml low fat milk In a pot, add low fat milk.

3 tbsp cornflour (cornstarch) Add cornflour (cornstarch) to milk.
3 tbsp sugar, or adjust to taste Whisk together milk and cornflour until
1 1/2 tsp orange blossom water dissolved.
1/2 tsp rose water Turn on heat, and use wooden spoon and stir
Garnish the mixture over medium heat.
Crushed pistachios Continue stirring until the mixture comes to
Maraschino cherry simmer, then add sugar and continue stirring.
Mastic is also used to flavor Continue stirring until you coat the back of
mhallabiyeh. your spoon (when you can make a line with
your finger without the liquid coming
together, youre set).
Once the spoon test clears, turn off heat,
then add orange blossom water and rose
water and stir.
Pour pudding immediately into bowls.
Allow to cool at room temperature.
Garnish with crushed pistachios.
Garnish with maraschino cherry, then cover
with plastic wrap and refrigerate until ready
to serve.
Serve Mhallabiet Al-Halib cold.

Bathenjan Maqli Bel-Basal-Syria

Bathenjan Maqli Bel-Basal is a specialty of Hama, Syria. It is prepared by deep frying

eggplants, then mix them with caramelized onions .

1170 g (about 4) large eggplants Bring large eggplants, and wash them.
Salt, for seasoning eggplants Cut off the cap and the stem of the
Corn oil, for frying eggplants eggplants.
5 medium red onions Use peeler, and peel the eggplants.
1/8 cup olive oil Cut peeled eggplants into round slices with
Salt, if needed adjust to taste about 0.5 inch (1.3 cm) thickness.
To Serve Put eggplants in a colander.
Arabic flat bread Rinse eggplants with water, then season with
Salad salt.
Long green pepper pickles Deep fry eggplants until brown in color, then
Armenian cucumber pickles drain on paper towel with changing the paper
towel several times to get rid of excess oil,
and set aside.
Bring onions, and clean the onion of the dry
skin and the root and stem tips.
Cut the onion in half, top to bottom. Then
slice the onion, flat side down, to make strips
of onion, there is no need to separate the
layers.
 Put olive oil in a deep pot.
Turn on heat, add the onions all at once to
olive oil.
On low heat with stirring, caramelize the
onions into golden brown in color (dont turn
them to crispy onions).
Add fried eggplants to caramelized onions.
Use a spoon, stir eggplants with caramelized
onions, and mash the eggplants using the
back of the spoon, taste and season with salt
if needed, keep on stirring and mashing for
about 10 minutes, then turn off heat.
Put strainer over a bowl, and strain the
mixture of mashed eggplants and caramelized
onions, to get rid of excess oil.
Discard excess oil.
Transfer the mixture into a serving plate.
Serve Bathenjan Maqli Bel-Basal hot or cold
with Arabic flat bread, and salad (salad is
prepared from tomato, cucumber, flat
parsley, mint, onion, lemon juice, olive oil
and salt), and with long green pepper pickles
and Armenian cucumber pickles (Ill post
recipe of pickles very soon).

Burghul Bel-Bandourah- Syria

2200 g tomatoes Bring tomatoes.

300 g coarse white bulgur wheat Peel tomatoes completely, there is no need
2 medium red onions, chopped to use the method of boiling tomatoes then
into small pieces peeling them, it is very easy to bring a knife
150 ml olive oil and peel tomatoes without boiling them. Do
2/3 cup vermicelli not discard tomato skins.
Salt Cut peeled tomatoes into half.
To Serve Remove seeds, and do not discard the seeds.
Black pepper Cut tomatoes into chunks, and set aside.
Green Pepper These are the tomato skins and seeds, put
them in a deep pot, and add salt to them.
Bring them to boil over medium heat for 30
minutes.
 After 30 minutes, strain and squeeze until you
get all the juice out.
After straining, save the juice, and discard
the skins and seeds.
Prepare coarse white bulgur wheat, rinse in
several changes with water, and set aside.
Chop onion into small pieces, and set aside.
Fill a deep pot with 150 ml olive oil.
Turn on heat, and add vermicelli and stir
until golden brown in color, then remove
fried vermicelli from oil and keep it aside.
To same olive oil, add chopped onion, and
stir until transparent.
To the pot that contains olive oil and onion,
add tomato chunks and cook over low heat
until tomatoes release water.
Now, add the juice that you saved in step 16.
Bring the mixture to boil over high heat, then
cover the pot and cook over low heat until
tomato is cooked, soft and tender.
Once tomato is cooked, add bulgur and
vermicelli (tomatoes should be boiling before
adding the bulgur and vermicelli), stir then
taste and add salt if needed, and allow to boil
for few minutes then cover the pot and keep
over low heat until bulgur is cooked, it took
about 20 -25 minutes.
If the bulgur is cooked and you noticed that
the bulgur didnt absorb all the liquid, so just
turn off heat and cover the pot and keep until
all liquid is absorbed.
At this point, the dish is ready.

Batata Harrah- Syria

1655 g potatoes (about 5 medium to large potatoes), peeled and cut into
0.6 inch (1.5 cm) cubes
Salt, for seasoning potatoes
Corn oil, for frying potatoes
1/3 cup olive oil
1 tbsp + 1 tsp crushed garlic
1/3 cup finely chopped coriander
leaves
1/2 tsp ground corinader
1/8 tsp ground cayenne pepper
1/2 tsp ground sweet paprika
Salt, adjust to taste
4 to 5 tbsp lemon juice, or adjust
to taste
To Serve
Arabic flat bread
Lemon Wedges
Wash and peel potatoes.
Cut potatoes into 0.6 inch (1.5 cm) cubes.
Rinse potato cubes with water, then season with salt.
Deep fry potato cubes in hot corn oil until golden in color.
Place fried potato cubes on a plate lined with paper towels, and set aside.
In a saucepan, add olive oil.
Add crushed garlic to olive oil, then turn on heat, stir garlic for few minutes but
dont brown it.
To garlic, add finely chopped coriander leaves, ground coriander, ground cayenne
pepper, ground sweet paprika, salt and stir for few minutes.
Turn off heat, add lemon juice and add fried potato cubes, and stir gently.
Serve warm with Arabic flat bread and lemon wedges.

Sambousek Lahmeh Meqli-Syria

Dough Dough
500 g all purpose flour Combine flour, instant yeast, sugar and salt.
1/2 tsp instant yeast Add corn oil.
1/2 tsp sugar Add warm water, and mix.
2 tsp salt Knead with your hand until the dough comes
1/4 cup corn oil together smoothly, let it rest for about two
225 ml warm water hours.
Filling Filling
1 large yellow onion, finely Finely chop onion, then add salt to onion,
chopped rinse with water and strain.
1 tbsp ghee, for onion Heat 1 tbsp ghee and saute onion until
1 cup finely chopped walnuts transparent, then set aside.
1/2 tbsp ghee, for walnuts Finely chop walnuts.
1 1/2 tbsp ghee, for meat Heat 1/2 tbsp ghee, and add walnuts and
400 g fat free ground lamb meat keep until golden in color, then remove, drain
Salt on paper towel and set aside.
Black pepper Heat 1 1/2 tbsp ghee.
Frying Add ground meat.
Corn oil Once the meat is cooked, add chopped onion.
To Serve Add walnuts to meat, add salt and black
Salad pepper and stir for few seconds then turn off
Laban Ayran heat, (Note the meat should be completely
cooked before adding walnuts, when you cook
meat, theres water comes from the meat,
but this water evaporates during cooking, so
once this happen and the meat is completely
cooked and no water remains you can add
walnuts).
Filling is ready.
After two hours, bring the dough, knead, then
transfer to a surface (I did not need to flour
the surface).
Roll out the dough,
Use a cutter to cut out circles, each circle is
approximately 2.5 inch (6.4 cm) diameter
circle, and 0.2 inch (0.5 cm) thickness.
Fill each circle.
Fold the pastry over to half moon shape to
enclose the filling and seal by crimping the
edges like the picture.
This is the required shape.
Heat corn oil, and deep fry the pastries in hot
oil until golden brown on each side.
Drain on paper towel, and serve hot.

Foul Nabet- Bagile fierte-Syria

Dried fava beans with skins Put dried fava beans in a deep pot.
Water Rinse with water in several changes.
To Serve Cover dried fava beans with water.
Ground cumin Soak for twelve hours.
Salt After twelve hours, drain fava beans, rinse
Lemon wedges with water, and again cover with water and
soak for twelve hours.
After twelve hours, drain fava beans, rinse
with water, and cover with water.
Turn on heat, and bring to boil.
Once water is boiling vigorously, lower the
heat.
Simmer until beans are soft and tender, test
by pealing some of the beans and see if they
are soft or not. I cant give you exact time,
because time varies according to the type,
size and the brand of fava beans, some may
take 15 minutes, another may take 90
minutes.
When the beans are soft and tender, turn off
heat.
Skim fava beans from water Using a slotted
spoon.
Serve in a bowl.
Add cumin and salt.
Serve with lemon wedges.

Mehshi Al-Batata (stuffed potatoes)- cartofi umpluti-Syria DONE!

15 small potatoes Wash potato.

Filling Peel potato.
1 medium red onion, finely This utensil is called Syrian Munara or
chopped Squash corer, we use for kousa mehshi /
1/2 cup finely chopped flat stuffed marrow, and we will use it here in
parsleyleaves this recipe.
1 tbsp ghee Hollow the potato from one end with the
250 g fat free ground lamb meat squash corer leaving about 1/4 inch thick
Salt shell all around , and be careful to leave one
Pepper end of potato intact, if you dont have squash
Frying corer try to use apple corer.
250 g vegetable ghee This is the final result.
Assemble Soak hollowed potatoes in water and salt and
1 medium red onion, sliced set aside.
Sauce Filling
10 tbsp tomato paste Finely chop onion and set aside.
1000 ml water Finely chop parsley leaves and set aside.
Salt Melt ghee and bring it to high heat, then add
Black pepper meat to it.
Rice with Vermicelli Once the meat is cooked, add chopped onion.
3 3/4 cups Egyptian short grain Add parsley to meat, add salt and pepper and
rice stir for few seconds then turn off heat,
Boiling water, for soaking rice (Note the meat should be completely cooked
2 tbsp ghee before adding parsley, when you cook meat,
3/4 cup vermicelli theres water comes from the meat, but this
5 5/8 cups water water during cooking evaporates, so once this
Salt happen and the meat is completely cooked
To Serve and no water remains you can add parsley).
Red radish, sliced The filling (meat mixture) is ready.
Drain potatoes.
Stuff potatoes with the meat fully to the
brim.
The stuffed potatoes are ready.
Frying
Heat vegetable ghee in deep frying pan.
Deep fry stuffed potatoes, until golden in
color.
Put the fried potatoes in an oven dish, with
slices of onion.
Sauce
Prepare the sauce, dissolve tomato paste in
water si cub maggi
Pour the sauce over potatoes, add salt and
pepper, and put the dish in the oven for
about an hour.
Rice with Vermicelli
Rinse rice with water in several changes.
Boil water, then soak the rice in this water
for 10 minutes, and set aside.
Melt ghee and bring it to high heat.
Prepare vermicelli.
Add vermicelli to ghee, and stir until golden
brown in color, then turn off heat and let it
cool for minutes.
Turn on heat, then add 5 5/8 cups water and
 salt to the vermicelli, and let it boil.
Meanwhile, drain rice, then rinse it with cold
water in several changes.
This is the water which had been added to
the vermicelli, it is boiling.
Once the water is boiling vigorously, add rice.
Check samda (know more about samda
in Maqloubat Al-Bathenjan), and keep the
rice for 5 minutes over high heat so it will
boil vigorously, then lower heat and cover pot
and keep for 15 20 minutes till rice is
cooked,when it is completely cooked, turn off
heat, stir and serve.
Serve stuffed potatoes with rice

Osmalieh Vermicelli Dessert (Kunafa cu kishta)-Liban

Kater - Sugar Syrup:

1 cup sugar
1 teaspoon lemon juice
1 teaspoon rose water
1 teaspoon orange blossom water
For the sweet cream sauce:
21/2 cups single cream
5 slices bread, toasted and crusts removed
1 teaspoon rose water
1 teaspoon orange flower water
2 tablespoons sugar syrup
Dessert:
2 lbs osmalieh pastry dough
cup vegetable oil
 1 tablespoon finely grated pistachio nuts
sugar syrup, to serve

Instructions
1. For the Sugar Syrup: Heat the sugar and cup water in a pan over medium heat
until the sugar is dissolved. Add the lemon juice and bring to a boil. Simmer for 2
minutes, then stir in the rose water and orange blossom water. Leave to cool.
2. First, make the sweet cream sauce. Pour the single cream into a saucepan.
3. Crush the toast into fine pieces and add to the bowl. Whip the mixture until the toast
blends into the cream.
4. Place the saucepan over medium heat and bring to a boil, stirring constantly.
5. Lower the heat and add the orange flower water, rose water, and sugar syrup. When
the mixture is firm, remove from the heat and allow to cool before use.
6. Preheat the oven to 350F. Divide the osmalieh dough into two pieces. Put one
piece at the bottom of a baking tray lined with parchment paper. Brush the top side
with half of the oil and bake in the oven for 1015 minutes until golden brown.
Remove from oven and drain of any oil. Repeat the same procedure with the second
piece of dough.
7. Put one piece of the cooked dough on a serving plate and spread the cream sauce
on top, saving some for decoration. Top with the second piece of dough. Pour over
the sugar syrup.
8. Pipe small blobs of cream on top and sprinkle with grated pistachio. Serve fresh.

Baked Salmon-Liban

1 whole salmon 2-2.5kg Or 2 x whole fresh water trout 1kg (you can use any whole fish
such as snapper or even just fillets of salmon or ocean trout)
1 2 large sheets baking paper to completely wrap the fish

Herb Topping
1 cup walnuts chopped into medium pieces (you can use other nuts such as pistachio,
macadamia or almonds)
2 cups herbs roughly chopped (either parsley, coriander or mint or a mixture)
2 long red chillies deseeded and finely chopped
juice of 1-2 lemons
1 tsp sumac (read more about sumac here)
2 tsp olive oil
1/2 small red onion, diced finely
sea salt
freshly cracked pepper
Dressing
400g yoghurt
100ml tahini
juice of 1 lemon
1 tsp sea salt
Preheat oven to 180 degrees celcius. Place fish on the baking paper and drizzle with olive
oil and salt and pepper. Wrap the fish all the way round with the paper and bake in an
oven tray for 25minutes. Gently turn the fish over and bake for a further 25-35minutes.
This will be cooked through so take the fish out earlier if you would like it cooked
medium.

While the salmon is baking, toast your walnuts in the oven for a few minutes. Remove
and let cool and then mix together with all other ingredients in the herb topping mix.

Mix together all your dressing ingredients in a bowl and put back in the fridge until your
salmon is cooked.

Dressing your fish

Once your salmon is cooked, unwrap and allow to cool to until warm but no longer hot.
Make a cut at the head and tail of the fish and remove skin on one side of the salmon,
leaving the head and tail intact. You can scrape away some of the grey salmon flesh if you
would like to. Gently transfer to a serving platter. Spread half of yoghurt dressing over
the fish and neatly top with half of the herb salad. Serve the remainder on the table for
when the fish is turned over. Use a large metal spoon or spatula to cut sections of the fish
and taking care to gently lift off the bones. When one side of fish has been served, discard
the central bone and serve other side with yoghurt and herb salad.

Sea Salt-Crusted Whole Fish

Ingredients:
whole fish, gutted and cleaned
coarse sea salt
fresh herbs
fresh lemon

Preheat you oven to its maximum temperature.

Over-stuff the belly of the fish with lemon slices and the fresh herbs of choice (dill,
parsley, coriander, basil).
Make sure some herbs stick out from the belly so the salt stays on the fish and
not in it.
Place a large sheet on foil in a rimmed baking sheet.
Cover the base with roughly 2 centimeters of coarse salt.
Place the stuffed fish on the salt.
Crimp the foil around the fish to hug it cosily.
Sprinkle more salt on the fish, also a centimeter or two thick.
Drizzle a little water on the salt, which will help to form a crust.
Cook in the middle of the oven to 10 minutes per 450 grams of fish.
So it your fish weighed 900 grams, it should cook for 20 minutes, and so on.
After baking, allow your fish to rest in its salt crust for about 15 minutes, during
which it will continue to cook and allow the juices to redistribute, making for easy
fillet-ing.
Gently break away the salt crust, making sure to not pierce the skin.
Serve with some fresh bread, a crisp green salad, some fresh lemon wedges, and a
couple of dips.

Iraqi Whole Fish in Pomegranate

Molasses
Ingredients:

1 large Iraqi carp or any freshwater fish

1 large green capsicum pepper
2 medium tomatoes
1 medium onion
2 cloves garlic
2 noomi (dried lime)
1 tsp salt
1/2 tsp pepper
1/2 cup pomegranate molasses

Preheat oven to 375F.

Dice the tomato, onion, capsicum; crush the garlic and noomi; mix altogether.
Mix in the salt, pepper, and pomegranate molasses. Set aside.

The fish is preferably cut and gutted from its back rather than its belly.
In either case, butterfly the fish, by laying it out flat, skin side down.
Cover the surface area of the flesh-side up with the vegetable-pomegranate mixture.
Bake for 90 minutes to 2 hours, depending on the size of your fish.
Remove from the oven and allow to rest for 10 minutes to allow the juices to re-
distribute before serving with some fresh and steamy Iraqi flatbread.
 Iraqi Meat Pies

500g minced meat

3 medium onions, peeled, quartered
2 fresh green chillis, quartered
3 Tbsp tomato paste
1 Tbsp pomegranate molasses
2 cloves garlic, peeled
2 tsp salt
1/2 tsp pepper
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup chopped parsley

For the dough:

1 medium potato
1 Tbsp yeast
1 tsp sugar
1/2 cup warm water
2 1/4 cup white flour
1 1/2 tsp salt
2 Tbsp olive oil
To make the meat topping, place all ingredients except for the parsley in a food
processor.
Pulverize until reduced to a paste.
Stir in, manually, the parsley.
Cover and refrigerate until the dough is finished.

To make the dough:

Peel the potato and cut into large chunks.
Boil the potato until tender.
Save half a cup of the potato water, set aside to cool.
Mash the potato with a fork and set aside to cool.
In a small beaker, whisk together the yeast, sugar, and half cup warm water.
Let the yeast sit for 5 to 10 minutes until bubbly.
Sift the flour in a bowl, stir in the salt, olive oil, and mashed potato.
Add the yeast mixture and the cooled reserved potato water.
Knead for a good 10 minutes, form into a ball, oil over and under, cover and let rise
for an hour.
To assemble:
Deflate the dough, and on a floured surface either roll into individual CD-sized discs
or into two large oval flat breads.
Smear a heaped teaspoon of the meat mix over the disc of dough.

Bake for 10 minutes in a preheated 450F oven, turning the tray half-way through.

Chicken Kabouli Al-Batena Style

8 pieces chicken or 1 kg
8 cups water or 2 liters
 1 teaspoon whole cardamom pods
1 teaspoon whole cloves
1 teaspoon whole black peppers
1 teaspoon dried coriander
1 teaspoon cumin seeds
3 small cinnamon sticks
3 tablespoons ghee
1 tablespoon fresh ginger, chopped
3 tablespoons omani mixed spicess
3 cubes MAGGI Chicken Bouillon
2 cups basmati rice or 500 g, washed and drained

Preparation

Put chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add
all whole spices and cinnamon sticks. Simmer over low heat for 25 minutes or until the chicken
is cooked. Remove and set aside. Drain stock and set aside.

Heat ghee in a large pot, fry the boiled chicken from all sides for 6 minutes or until red in color
then set aside. Add and saut ginger in the same pot. Stir. Add Omani mix spices, MAGGI
Chicken Bouillon and 4 cups or 1125ml stock. Add more water if stock is not enough. Bring
to boil. Add rice and stir. Cover and cook over low heat for 10 minutes or until rice is cooked.
Put the chicken over the rice and cover. Simmer on low heat for another 10-15 minutes or until
the rice and chicken are completely cooked.

Cooking tips : Roasting chicken in oven is optional.

Turkish Rice

1 cup of rice (we use a standard tea/coffee mug)

2 tbsp ehriye (orzo or vermicelli)
1 tbsp butter
2 cups hot water or stock
Instructions
1. Heat your butter in a deep saucepan over a low heat.
2. Now add your ehriye (orzo) to the pan and stir around for a few minutes until you see it start to
change colour.
3. As soon as you notice the orzo start to go brown, add your cup of rice and continue to stir.
Remember to keep the pan over a low heat and keep stirring, otherwise your rice and orzo will
burn.
4. After 3-4 minutes, add the water or stock.
5. There will be a big sizzle and the liquid will bubble up. Turn up the heat and bring the rice to the
boil, fully.
6. Once the rice is boiling, give it a couple of stirs around, put a lid on the pan, leaving a small gap,
and reduce the heat to medium-low.
7. Leave your rice to simmer for 8-10 minutes until the water or stock has absorbed.
8. Now remove from the heat, put the lid firmly on the pan and leave your Turkish rice to stand for 5
minutes.
9. After 5 minutes, remove the lid and fork through your rice.

Notes
If you find the butter too rich in your Turkish rice, we sometimes just use a glug of olive oil. This is not
traditional and does change the flavour slightly but it makes or an occasional, tasty variation.
Whatever size cup you use for your rice, make sure you use the same for your water or stock.

Indian Rice and Potatoes

2 medium potatoes, peeled and cut into sticks
3 tbsp yogurt
2 tbsp minced fresh cilantro
1 tsp ginger, peeled and minced
2 cloves garlic
1/2 tsp cayenne pepper
1/4 c dried coconut*
6 whole cloves
1 cinnamon stick
1 bay leaf
1 1/2 tsp cumin seeds
3 tbsp oil
1 cup rice
3/4 tsp turmeric
1 tsp light brown sugar
1 tsp salt
1 tsp lime juice
2 cups water
1/2 c frozen peas
1 tbsp butter

Combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut. Add potatoes, stir
 well, and allow to marinate for a few minutes. Heat oil in large pan, and add cloves,
cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns
brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally.
Once potatoes are nicely browned, add rice, and cook for another minute or two. Add
turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and
lower heat to a simmer. Cook, undisturbed, for 15 minutes. Add peas to pot, and do not
stir in. Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork.
Remove from heat, and stir in butter. Serve and enjoy!

CARIBBEAN CHICKEN

1 whole small organic chicken cut into pieces, or 3 lbs chicken breast cut into large chunks
4-6 organic chicken thighs
4-6 organic drumsticks
2 large tomatoes, sliced into big chunks
2 large onions, cut into large chunks
4-6 garlic cloves, chopped
1/2 cup Worcestershire sauce
1/3 cup balsamic vinegar
1/2 cup fresh parsley, chopped
1 tsp celtic salt
1 tsp black pepper
2 tsp dried thyme
3 Tbsp olive oil
2 tbsp unrefined sugar
1/2 cup organic ketchup
DIRECTIONS:
Place first 12 ingredients into a large bowl and mix well. Let chicken stand in seasonings for at least 30 minutes,
like in the pictures, cover and place in the fridge. I have done between 30 minutes to1 hour most times. In a large
heavy pot, this is what I used, heat oil over high flame.

Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and
the color is getting brown take pieces of chicken and drop them into the pan. Make sure you don't burn the sugar
though. Do a few pieces at a time and brown well on both sides.

When all pieces are browned return all the chicken pieces to the pot, add ketchup and the marinade. Add 1-2
cups of water and stir until blended. Bring chicken to a rapid boil, then lower the flame, cover pan partially, and
let cook for 1 hour. You may have to stir once or twice. Serve over brown rice.

NOTE: If you have too much liquid at 45 minutes, uncover the pot and turn the heat to a high setting. Some of
the liquid will cook away. I like my gravy on the thicker side so this is what I do around 45 minutes.

Chickpea Rice Recipe

1 cup Sunwhite Basmati/long grain rice
500 g chickpeas
2 cups water
2 cups chicken stock
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons tomato paste
cup parsley, minced
1 tablespoon basil, dried
1 teaspoon oregano, dried
1 teaspoon thyme, dried
1 bay leaf
Salt and pepper

METHOD

First cook the rice in two cups of water along with the thyme and bay then leave it aside.

In a large saucepan, fry the onion and garlic in a tablespoon of olive oil for 2 to 3 minutes until
soft and golden then add the chicken stock and keep cooking till the mix boils.

In another pan, heat one tablespoon of butter and two tablespoons of olive oil for 2 to 3
minutes over medium heat then add the chickpeas and fry them for 5 to 6 minutes till browned
and golden then add the tomato paste and parsley and cook for 5 to 6 more minutes.

After that, add the basil and oregano and cook for 2 to 3 minutes then turn off the heat and mix
the chickpeas well with the cooked rice.

Kabseh
3 cups Sunwhite Jasmine/aromatic rice
5-10 pieces cooked chicken breasts/thighs
5 tablespoons vegetable oil
4 cups chicken stock (resulting from boiling the chicken)
2 medium onions, chopped finely
8 cloves garlic, sliced finely
8 carrots, diced
4-5 tomatoes, peeled and juiced
4 tablespoons tomato paste
2 tablespoons kabseh spices
Salt and pepper
cup roasted almonds
cup roasted pine nuts

METHOD

Rinse the rice and soak it in water for 5 minutes. Strain it well and set it aside.

In 2 tablespoons of vegetable oil, cook the onions for 2 minutes then add the garlic and carrots
mixing well with the oil until the carrots become tender.

Add the tomato juice and paste sprinkling with some salt, pepper, and 1 teaspoon of kabseh
spices. Cook the mixture for 3-4 minutes stirring continuously.

When it starts boiling, stir in the rice mixing it well with the sauce. Pour in the chicken stock
gradually until the rice is fully covered. Stir to combine. Cover the pot and cook the rice over
low heat from 15 to 20 minutes.

Preheat the oven to 180 Celsius degrees.

Mix 2 tablespoons of tomato paste with 2 tablespoons of oil, 1 tablespoons of kabseh spices,
salt and pepper. Brush the chicken pieces with this mixture from all sides. Grill the chicken in
the preheated oven for 20 minutes until browned and cooked well.

Spoon the rice into a serving platter and top it with the chicken pieces.

Garnish with the toasted nuts and serve hot with salad and yogurt.
Arabian Laham Mandi (Mutton with Rice) recipe
Mutton 1 kg
Rice 2 cup (soaked for half an hour)
Carrot 2 (grated)
Capsicum 2 (sliced)
Olive oil 4 tbsp
Almond cup
Chicken stock 4 cup
Salt as required
Green cardamom 4
Clove 4
Black pepper 10
Nutmeg 1 pinch
Bay leaf 2
Ginger powder 1 tsp
Lemon 4 (sliced)
Water 1 cup

Cooking Directions

1. For mandi spice: Add nutmeg, bay leaves, ginger powder, black pepper and clove in a
grinder and grind well.
2. Now put mandi spices in a bowl and add lemon, 2 tablespoon oil, 1 cup water and salt.
3. Apply this mixture to the mutton and leave to marinate for a few hours.
4. Then tightly pack with aluminum foil.
5. Now bake in oven for 40 minutes.
6. Take out from oven and cook until water dries.
7. Inflame a piece of coal and place it in the middle of mutton pan.
8. Now drizzle a little oil on coal and immediately cover it tightly.
9. Heat the remaining oil in a pan, add chicken stock and boil for a while.
10. Then add 1 tsp mandi spice.
11. Now add salt and rice and cook till very little water is left.
12. Then mix capsicum and carrot.
13. Cover tightly and steam on very low heat for 10 - 15 minutes.
14. When rice is ready, take it out in platter and put prepared mutton on top.
15. Garnish with almonds and serve hot.

Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Recipe
1 kg chicken piece
500 g basmati rice
2 dried limes, finely chopped
250 g fresh tomatoes
250 g onions, peeled and diced
50 g garlic cloves, peeled and finely diced
1/2 teaspoon salt
1 tablespoon fresh coriander, chopped
50 ml olive oil
2 tablespoons kabsa spice mix (OR use the following spices, 1 teaspoon cardamom seed, 1
teaspoon black pepper, 1 teaspoon cumin)

Accompanying sauce Ingredients

250 g fresh tomatoes

100 g fresh mint, leave
5 g salt
50 g green chili peppers
water

Directions:

1 Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.

2 Heat the oil in a casserole dish and add the onions, garlic - saut for 3 to 5 minutes, then
add chicken and cook for a further 5 minutes. Add the rice and saut for about 3 minutes
before adding the tomato, spices, salt and dried limes.

3 Add water just enough to cover the rice mixture and bring to boil, turn the heat down and
simmer for 15 to 20 minutes.

4 Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with
the lid on.

5 Remove the lid, stir well and serve with the following sauce.

6 Accompanying Sauce.

7 Skin the tomatoes and mix all the ingredients together, season to taste.

8 Serve the Kabsa with the tomato sauce and flatbreads.

9 NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee
grinder or a food processor/mixer, or with a pestle and mortar.

SAUDI KABSA
KABSA INGREDIENTS
1/3 CUP OIL
2 CUPS ONIONS
1/2 TSP GRATED GINGER
600G CHICKEN
1 TBSP SALT
1/2TBSP ORANGE ZEST
1/2TBSP BLACK PEPPER
1/2TBSP FINELY GRINDED CARDAMON
1 PIEACE DRIED LEMON
1/2 TSP CINNAMON POWDER
1/4TSP CLOVES POWDER
1TBSP TOMATO PASTE
2 CUPS TOMATO (FINELY CHOPPED)

KABSA TOPPING
1/3CUP ALMONDS(BOILED, CLEANED, CUT IN HALF)
1/3CUP RAISINS (ROASTED LIGHT BROWN)

KABSA MAIN DISH

1 1/2CUP LONG GRAIN RICE (SOAKED WATER 45MIN)
2CUPS SHREDDED CARROTS

KABSA INGREDIENTS

1) ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED
GINGER. COOK TILL BROWN.
2) ADD THE 600G CHIKEN, AND COOK TILL BROWN.
3) ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE
ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED
LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2
CUPS TOMATOE (FINELY CHOPPED)
4) ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN
FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT.
KABSA TOPPING

1) ON A SEPARATE PAN ON MEDIUM HIGH HEAT ADD A BIT OF OIL AND ALMONDS, ONCE
BROWN PUT IT ON TISSUE PAPER.
2) THEN, TAKE THE RAISINS AND BROWN THEM, BE CAREFUL THEY BROWN QUICKLY. ONCE
BROWN, PUT IT ON TISSUE PAPER.

KABSA MAIN DISH

1) ONCE CHIKEN COOKED FOR 25MIN, REMOVE AND ADD IT TO BAKING PAN AND BROIL IN
HOT OVER FROM 5-10MIN.
2) TO THE POT, ADD 1 1/2CUP OF LONG GRAIN RICE AND 2CUPS SHREDDED CARROTS.
COVER WITH CLEAN TOWEL TO ABSORB EXTRA MOISTURE AND TO KEEP THE RICE STIFF
AND PUT THE COVER ON TOP. COOK FOR 25MIN ON MEDIUM HEAT.

SERVING

1) SERVE RICE FIRST, THEN CHIKEN ON TOP, AND THEN SPRINKLE ROASTED ALMONDS
AND RASINS ON TOP.

Saudi Rice with Lamb and Potato Recipe

2 cups vegetable oil, for frying

2 medium potatoes or 500 g, cut into medium cubes

1 medium onion or 125 g, chopped

2 cloves garlic, crushed

250 g minced lamb

2 dried limes, cut into halves

teaspoon ground cumin

teaspoon ground cinnamon

teaspoon ground cardamom

teaspoon ground black pepper

teaspoon saffron filaments

2 cubes MAGGI Chicken Bouillon

1 tablespoon tomato paste

4 cups water

2 cups basmati rice or 500 g, washed and drained

Preparation

Heat oil in a sauce pan (reserve 3 tablespoons of oil) and fry the potato cubes until the potatoes
become golden in color and tender. Set aside.

Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add
garlic and stir for another minute.

Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices,
MAGGI Chicken Bouillon cubes and tomato paste, stir for 1 minute then add the water and bring to
boil.

Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat
for 20-25 minutes or until rice is cooked.

Kuwaiti Chicken Biryani

For the rice:

2 cups basmati rice or 400 g, washed
3 cups water or 875 ml
2 cubes MAGGI Seasoning for White Rice
For the chicken:
3 tablespoons ghee
1 medium onion or 125 g, sliced
2 cloves garlic, crushed
1 teaspoon grated ginger
500 g skinned chicken breast fillet
2 cubes MAGGI Chicken Bouillon
2 medium tomatoes or 300 g, peeled and pureed
cup yoghurt or 125 ml
1 teaspoon lemon juice
2 tablespoons tomato paste
1 tablespoons ground garam massala
teaspoon ground turmeric
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
Pinch of saffron filaments, soaked in cup or 60 ml water

Preparation

Place rice, water and MAGGI Seasoning for White Rice cubes in a medium saucepan and cook with
stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat and
spread over a large platter to cool slightly.

Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown
in color. Add garlic and ginger and stir until fragrant. Add chicken and stir until its cooked.

Add MAGGI Chicken Bouillon cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to
boil and simmer for 10 minutes. Remove from heat and set aside.

In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. Sprinkle
the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.

Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or
until rice is completely cooked.

ooking tips : Sprinkle some rose water over the rice while cooking.
Serving tips : Garnish the biryani plate with fried onions, nuts and raisins.

Samak Eish Briani cu peste.-Golf

2 cups vegetable oil, for frying

1500 g hammour, cleaned and cut into 4 pieces
1 medium onion or 125 g, diced
2 cloves garlic, crushed
1 small green chili pepper, chopped
2 dried limes, cut into halves
 1 tablespoon coriander leaves, chopped
teaspoon ground cardamom
teaspoon ground black pepper
2 cubes MAGGI Chicken Bouillon
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
4 cups water or 1125 ml
2 cups basmati rice or 500 g, washed
Preparation

In a large saucepan, heat oil (reserve 3 tablespoons of oil to cook the rice) and fry fish pieces
for 8-10 minutes or until it becomes brown in color and almost cooked. (season fish with salt and
pepper) Remove and place in kitchen towel to absorb excess oil.
In a large saucepan, heat the reserved oil and cook onion for 4-5 minutes or until it becomes
light brown in color then add garlic, chili, dried lime, coriander, cardamom, black pepper and MAGGI
Chicken Bouillon cubes and then stir for 1 minute.
Add tomato and tomato paste and stir for 3 minutes then add water and bring to boil.
Add the fried fish to the pot and simmer for 5 minutes. Remove fish from the pot and set aside.
Add the rice and bring to boil with constant stirring (add salt to your taste). Simmer while
covering the pot over low heat for 20 minutes or until rice is cooked.
Serve rice in a serving plate and topped with the cooked fish pieces.
Serving tips: Garnish with fried onions on top.

Rice and Chick peas (Rez bel hummos)-Liban

1 large chicken
1 cup ghee or substitute
12 cups water
2 medium onions, finely chopped
1 clove garlic, crushed
1 cinnamon stick
4 teaspoons salt
cup chick peas, soaked overnight
1 lb (500g) coarsely ground meat
teaspoon cinnamon
teaspoon black pepper
cup Rison Pasta No.63 or broken up vermicelli
1 cup rice, washed and drained
cup slivered almonds
Preparation:

In a large saucepan, brown the chicken in cup of the ghee. Add 8 cups of water, half the
chopped onions, the garlic, cinnamon stick and 2 teaspoons salt. Bring to the boil, cover and continue
to cook until chicken is tender enough for the meat to fall off the bones. While the chicken is cooking,
drain the soaked chick peas and place in a large pot with 4 cups water. Bring to the boil, cover and
simmer vigorously until just tender. Drain and set aside.
In another saucepan, lightly brown the almonds in a little ghee. Remove and set aside.
Add cup of the saucepan and heat. Fry the meat in the ghee, stirring occasionally, until
brown all over. Turn down heat to simmer and cook until nearly tender - approx 15 minutes.
Stir in the cinnamon, black pepper and the remainder of the onions and salt, and continue to
cook for a further 25 minutes. Remove from saucepan and set aside. Place the remaining cup of
ghee in the same saucepan and saut the pasta or vermicelli until golden brown. Add the rice and
saut for a few more minutes.
Pour 5 cups of the boiling broth from the cooked chicken over the rice (make up quantity with
water if necessary). Bring to the boil and add the cooked meat and onion mixture and the cooked chick
peas. Stir well, cover, and turn down heat to simmer and cook until the rice is tender and the liquid is
absorbed approx 20 minutes. Turn off heat and allow standing for further 10 minutes.
Serve the chick pea and rice mixture on a platter, garnished with the almonds and chicken
pieces.

Friptura de vitel cu cartofi la cuptor

-4 antricoate vitel

-2 cartofi rondele

-5 catei usturoi intregi

-1 ceapa mare solzisori

-1 rosie mica

Sos: bulion,apa, piper, sare,

Carnea se taie felii subtirele,sau se bate, se marineaza putin cu ulei.

Se prajeste putin.Intr un vas de cuptor se pun pe fund cartofii
rondele, deasupra ceapa taiata solzisori, cele 4 buc de antricot,
sosul si buc de usturoi printre ele. Rosiile deasupra, taiate
sferturi.Se acopera cu folie de aluminiu si se da la cuptor. Se da folia
jos dupa aprox 30 min si se mai lasa inca 10 min.
 Pastrama din piept de pui
piept de pui
1 kg
puteti pune si 2 kg, se poate folosi si piept de curcan
apa
1l
sare
2 linguri
zahar
1 linguri
ulei
50 ml
piper negru macinat
0.25 lingurite
boia ardei dulce sau iute
1 lingurite
usturoi granulat(praf)
1 lingurite
sau pisat proaspat
piper negru(boabe)
1 lingurite
frunza de dafin
2 buc

Daca aveti pieptul de pui intreg il dezosati, curatati si taiati in jumatati.

Daca deja aveti jumatati doar spalati si curatati. Eu tai de obicei marginile daca au vreo
bucata de os si carnea aceea mica din piept, care de obicei e mai frageda si sta cumva
mai la o parte, scot si folosesc in alta mancare.
Ideea este sa aveti bucati intregi si uniforme de carne.

2
Intr-un bol adanc si preferat sa fie cu capac(sau cratita) facem saramura:
- turnam apa si adaugam sarea, zaharul, boabele de piper si frunza de dafin;
- se amesteca bine pana se dizolva sarea si zaharul.

3
Punem toata carnea in saramura.
Intr-un litru de saramura de obicei incap 1-2 kg de carne, eu prefer sa fac mai multa
cantitate o data si pe urma pastrez la congelator gata preparata.

4
Acoperiti bolul cu capac si puneti la frigider sa se macereze 12-24 de ore, mai bine mai
mult decat mai putin.
Daca sta 12 ore s-ar putea sa fie mai sfaramicioasa, nu asa uniforma la taiat.

5
Dupa acest timp, scoatem carnea din saramura.

6
O clatiti bine sub jet de apa rece si lasati putin sa se scurga de apa intr-o sita.

7
In acest timp amestecam repede uleiul cu piperul macinat, boia si usturoi.
Puteti adauga orice alte condimente va plac.

8
Aranjati bucatile de piept intr-o tava adanca de cuptor(Tava nu se unge cu nimic).
Se ung pe partea de jos cu amestecul de ulei, folosind o pensula.

9
Apoi le intoarceti cu partea mai neteda in sus, ungeti la fel cu mirodenii.

10
Acoperiti tava cu un capac sau folie de aluminiu si puneti la cuptor preincalzit la 200 de
grade timp de 1 ora.
11
Dupa acest timp scoateti tava din cuptor si lasati sa se raceasca complet, asa acoperita.
Noi le mancam si calde ca o friptura de pui, pieptul este foarte moale si fraged gatit asa.

12
Dupa ce se raceste bine se poate felia repede si usor cu un cutit ascutit.

13
Si partea care imi place cel mai mult - congelarea lor din timp.
Fac de obicei cantitate mai mare, pastrez 1-2 bucati pentru primele zile la frigider si
restul congelez ambalate individual in folie alimentara.
La necesitate si pofta le scot cu 2-3 ore inainte din congelator si sunt gospodina :)

14
Este perfect pentru orice - sandwish-uri, salate(mai ales Salata de Boeuf si Caesar) si asa
simple ca friptura, etc.
Pofta Buna!

Pui "Tapaka" ( turtit)

pui
1 buc
sare,piper
1 lingurite
unt
50 g

Puiul se spala bine, se pune cu pieptul in sus si se taie pe mijlocul lui.

2
Cu foarfeca scoateti atent si osul din mijlocul pieptului.

3
Il desfaceti si puneti pe un fund, taiati varfurile la aripioare si la pulpe(optional).

4
Deasupra puneti o punga mai groasa si cu ciocanul de snitele bateti bine carnea si
oasele.
Intr-un final trebuie sa aplatizati puiul cat mai bine.

5
Presarati sare si piper pe ambele parti a puiului.

6
Intr-o tigaie mai mare(cat sa incapa puiul) topiti untul.

Puneti puiul cu pielea in sus in tigaie, si il presati cu ceva - eu am pus un fund de lemn si
peste el un borcan de suc de rosii de 2 litri.
Lasati focul sub tigaie la flacara medie cam 15 minute, apoi la mai mica 10 minute.

8
Dupa acest timp intoarceti puiul - trebuie sa se rumeneasca frumos - daca nu face asta
mariti flacara.
Pe partea cealalta lasati-l la fel 15 min la foc mediu si inca 10 la foc mic. Dupa acest timp
incercati puiul, il intepati cu un cutit sau furculita si vedeti sa nu mai curga sos roz din el.
Daca nu s-a facut mai lasati cam 15 minute la foc mediu pe o parte si pe cealalta.

9
Si gata, il serviti cu orice va place - legume, salata, piure, etc.
Este absolut delicios si chiar va recomand sa-l aveti in vedere

Chicken Piccata
piept de pui
2 buc
dezosat si fara piele
faina alba
100 g
parmezan ras
50 g
este optional
ulei de masline
 50 ml
unt
50 g
sare
1 lingurite
piper negru macinat
0.5 lingurite
capere
2 linguri
lamaie
1 buc
vin alb demisec
100 ml
patrunjel verde
2 linguri
usturoi (catei)
2 buc
Bucatile de piept de pui se taie felii subtiri, daca e un piept mai mic il taiati in 2 parti, pe
lung.
Daca e unul mai gros incercati sa-l feliati in 3 bucati.
Carnea de vita ar fi bine s-o mai bateti putin, sa fie mai frageda.

Se asezoneaza cu sare si piper fiecare bucata de carne, pe ambele parti.

Asa faceti toata carnea si o puneti intr-o farfurie, la o parte.

Intr-o farfurie amestecati faina si parmesanul.

Daca nu aveti parmesan se poate face si fara el, de cele mai multe ori am vazut ca asa
se face.

Intr-o tigaie mai larga turnati uleiul de masline si 30g de unt, lasati sa se incalzeasca
bine.
Treceti prin faina si parmesan fiecare felie de carne.

Puneti la prajit carnea, la foc mediu.

Aveti grija sa rumeniti carnea, dar si sa o gatiti complet pe ambele parti - altfel nu o mai
preparam termic.

Pe parcus, cand este gata, o treceti intr-o farfurie mai mare si acoperiti cu o folie sau
prosop, sa se tina calda.
Intre timp, cat se gateste carnea, pregatiti ingredientele pentru sos.
Observati ca am taiati lamaia in jumatate - una am feliat-o subtire, alta am lasat-o
intreaga - sa scurg zeama din ea.

In tigaia in care ati rumenit carnea adaugati usturoiul tocat si il caliti 10 secunde,
amestecati periodic.

Turnati vinul, scurgeti zeama de la o jumatate de lamaie.

Lasati sa fiarba 5-10 minute, pana lichidul scade cam in jumate.

Apoi puneti in tigaie 20g de unt si feliile de lamaie, amestecati bine si observati ca sosul
se leaga mai bine.

Adaugati caperele si patrunjelul tocat, amestecati bine si inchideti focul.

Observati ca nu am pus sare in sos, caperele sunt un pic sarate si mai bine nu trebuie,
numai dupa ce il gustati.
Eu prima data l-am gustat si mi s-a parut destul de acru, am zis ca nu mi-a reusit reteta,
dar dupa ce l-am combinat cu carnea a fost perfect.

Imediat turnati sosul de capere si lamaie peste bucatile de carne si serviti.

Este atat de bun ca merge cu orice garnitura - legume, cartofi, orez, etc.
Pofta Buna!

POLLO PARMEGIANO ( Jamila cuisine)

Pt pui: 200g mozarella rasa, 100 g parmezan ras, 200 g pesmet, 100 g faina, 4 jumatati piept pui, 2
oua + lapte, un praf usturoi, piper, sare, ierburi italienesti sau oregano si busuioc, salvie.
Pt sos: 700 g rosii pasate, 3 catei usturoi feliati, fulgi ardei iute, ierburi italienesti, patrunjel tocat,
sare, ulei masline, 1 ceapa mica, putin zahar.

Facem sosul de rosii.

Pieptul se aplatizeaza putin cu un ciocan,dar nu f mult., se da prin faina, ou, pesmetul condimentat,
apoi se rumenesc putin in tigaie pana devin aurii.
Intr o tava de cuptor punem putin sos de rosii, apoi snitelele, acoperim cu sos de rosii in centrul lor,
punem mozarella, apoi parmezan din belsug. Coacem 15 min.
Servim cu paste sau cartofi prajiti.
 Sfouf Bi Dibs
3 Cups Semolina Flour

3 Cup Flour

1 Cup Vegetable oil

2 Tsp Baking powder

2 Tsp Aniseed (ground)

1 Tsp Vanilla

1 Cup Al Wadi Al Akhdar carob molasses

1 Cup water

2 Tbsp Al Wadi Al Akhdar Tahini (sesame paste)

Sesame seeds, Slivered almonds or Pine nuts, to garnish

Directions
Step 1

Preheat oven to 180 degrees Celsius.

Step 2

In a bowl, mix semolina, flour, baking powder, aniseed and vanilla. Add oil and stir to make a paste.

Step 3

Add water and the carob molasses gradually to the flour and spices paste and mix using an electric cake
mixer.

Step 4

Grease the baking dish with Tahini and pour batter. Make sure its flat and even. Sprinkle with sesame,
pine nuts or decorate with almonds.

Step 5

Bake for approximately 30 minutes, or until golden-brown. Allow to cool for 15 minutes. Cut in pieces like
you do for brownies and serve.

Moroccan Tagine With Prunes

800g Tender lamb or beef meat, cubes

2 Tbsp Al Wadi Al Akhdar olive oil

 1 Tsp of each, cinnamon powder, allspice, cardamom, cloves, ginger, cayenne, aniseed, nutmeg, turmeric, sweet

paprika and cumin.

2 Tbsp vegetable oil

2 Medium Onions, finely chopped

4 Cloves of garlic, crushed

2 Tbsp fresh coriander, coarsely chopped

1 x 400g Tin of Al Wadi Al Akhdar chickpeas, drained

1 x 400g Tin of Al Wadi Al Akhdar chopped tomatoes

8 Cups (1500 ml) vegetable stock, preferably home made

2 Potatoes, chopped

2 Carrots, sliced

100g Prunes, stoned

Sea salt to taste

Cup halved almonds, fried

Directions
Step 1

Combine all the spices together. Drizzle the meat cubes with olive oil and rub with the spice
mixture. Wrap it in a cling film and refrigerate for at least 10 hours.

Step 2

On a medium heat, saut the meat for 5 minutes. Add onions, garlic and coriander and saut until
all is wilt.

Step 3

Add chickpeas and tomatoes.

Step 4

Stir in 4 cups of stock. Simmer on a low medium heat for 40-50 minutes.

Step 5

Add prunes, potatoes and carrots. Season with salt.

Step 6

Stir in the rest of the stock. Cover and simmer for another 40 to 50 minutes or until meat is
cooked and tender. If needed simmer a bit longer.

Step 7

Serving Tip: Serve the meat with couscous and garnish with almonds.

Ibanuch reteta turceasca

-200 g carne vita taiata cubulete micute

-2-3 ardei capsicum

-3 rosii

- 4 vinete

- 3-4 catei usturoi

- 2 linguri unt

-sare, piper

Vinetele, ardeii si rosiile intregi se pun pe grill pana devin moi. Se curata de coaja si se taie fin. Apoi
se amesteca cu sare, piper, usturoiul zdrobit si se amesteca bine. Punem amestecul pe farfurie iar
deasupra se pune carnea gatita in unt.

Sosuri
Sos franuzesc cremos
sos frantuzesc cremos din: otet de vin alb, ulei de nuci, smantana, mustar de dijon, sare de mare, piper,
frunze de patrunjel si ulei de masline etravirgin. Merge de minune cu salate din frunze verzi si frunze
amarui, ca andiva sau radicchio. Ingrediente: 5 linguri otet de vin alb 4 lingurI

Sos dulce-acrisor
faina de porumb, otet, zahar brun, suc de ananas si sos de soia. Ingrediente: o linguri i jumtate de
fin de porumb 3 linguri de oet 2 linguri de zahr brun 3 linguri suc de ananas 2 linguri sos de roii 2
lingurie sos de soia

Sos de mustar cu iaurt

Freac trei lingurie de boabe de mutar cu 100 ml de ulei. Adaug o linguri de zeam de lmie, sare,
piper, un vrf de cuit de zahr pudr, dou linguri de iaurt (natural, nu de but, adic din cel mai gros) i o
lingur de ap. Bate bine ingredientele pn obii o crem.
 Marinata pentru pasare, cu mustar si curry
O reteta de marinata pentru pasare, cu mustar si curry din: ulei de masline, mustar, miere, curry si chimen.

Sos de maioneza cu mustar

3 linguri de maioneza
2 linguri de smantana sau 1 lingura smantana + 1 lingura iaurt
1/4 lingurita praf de usturoi-optional
Sare, 1/2 lingurita mustar, suc lamaie-optional, dupa gust.

Sos maioneza fara oua

3 linguri cu oet
1 linguri cu miere de albine
1 linguri cu sare
2 linguri cu mutar Dijon
500 de grame de iaurt grecesc.

Amestec oetul cu mutarul, sarea i mierea de albine.

Apoi adaug treptat iaurtul grecesc, amestecnd bine cu telul.

Chutney de caise
Alegeti cateva caise bine coapte, extrem de zemoase si parfumate. Cu cat fructele sut mai coapte, cu
atat chutney va fi mai bun.
Mixati-le pana obtineti un piureIncingeti o lingura de ulei de masline. Adaugati piureul de caise si
lasati-l sa scada la foc mic, amestecand des. Tocati putin ardei iute si adaugati-l (puteti sa adaugati
cat de mult ardei iute doriti). Adaugati o lingura de praf de curryApoi adaugati 3 lingurite cu varf de
zahar brun. Amestecati. Tocati busuioc si coriandru proaspat si adaugatile in sos. Turnati o lingura de
otet si una de suc de lamaie. Presarati piper negru, dupa gust. Inca o lingura de curry nu strica. La
sfarsit, gustati, adaugati un praf de sare si inca un pumn de ierburi aromatice proaspete tocate (pentru
un plus de aroma). Se serveste cu preparate exotice de carne sau peste

Pulpe de pui a la Tripoli Liban

-pulpe inferioare de pui
-o lamaie
-scortisoara
-piper
-coriandru macinat
-amestec "5 arome"
-nucsoara macinata
-usturoi
-sare
-ulei de maslineSpalati pulpele, presarati-le cu sare si condimente (piper, "5 arome" sau scortisoara,
nucsoara, coriandru). Prajiti pulpele de pui la foc mediu. Cand sunt rumenite pe ambele parti, le
scoateti din tigaie. Puneti pulpele rumenite (dar nu gata facute) intr-o tava, stropiti-le cu un sos facut
din suc de lamaie, 3-4 catei de usturoi macinati si putin ulei si dati tava la cuptor. Se coc la 180 de
grade Celsius aproximativ 15-20 de minute, pana cand vedeti ca se retrage carnea de pe os.
 Cartofi copti cu sos de iaurt
Ingrediente:
1 kg- 1,5 kg cartofi noi micuti
2 pahar iaurt ( ceva mai cremos, mai gras)
1 ceapa rosie
zeama unei lamai
1 legatura marar
sare, piper
cateva linguri ulei masline

Preparare:
1.spalam bine de tot cartofii ( cu un buretel de sarma) apoi ii lasam la uscat; intr-o tava
incapatoare aruncam asa in gluma cartofii curati , ii stropim cu vreo 2-3 linguri de ulei de masline,
presaram niste sare grunjoasa peste si ii dam apoi la cuptor cca 40-50 minute! simplu de tot, nu?
2. Intre timp pregatim si sosul de iaurt astfel: tocam ceapa marunt , mararul si le punem intr-un
bol incapator peste 1-2 borcanele de iaurt cremos, apoi adaugam si zeama de o lamaie,
amestecam totul bine pana la omogenizare , iar la final, potrivim de sare si piper! p.s: pentru o
aroma si mai intensa putem adauga si 2 catei de usturoi ( eu asa am facut he he) ! Sosul astfel
obtinut se da la frigider cca jumate de ora- cat timp cartofii sunt la copt- astfel incat sa se imbine
aromele!

CARTOFI PICANTI LA CUPTOR SPICY

WEDGES
1500 g cartofi
ca. 50 ml ulei
sare, piper
paprica dulce si/sau iute
chimen
 Am ales cartofii in asa fel incat sa fie aproximativ egali ca si marime, ca sa fiarba deodata.
Se fierb cartofii in coaja circa 20-30 de minute, in functie de marimea lor. In apa am pus o
lingura mare de sare. Nu vor iesi foarte sarati, dar vor avea un gust bun. Se testeaza cu o
furculita ca sa vedem daca sunt fierti bine. Dupa fierbere se lasa un pic la racorit si se
curata de coaja. Intr-o tava pe care am tapetat-o cu hartie de copt sifonata (am mototolit-o
eu pentru ca asa se muleaza perfect dupa tava) am taiat cartofii in 4-6 bucati. Am
condimentat cartofii astfel incat sa fie aromati si picanti, cu sare, piper, paprica iute si dulce
si chimen. Desigur puteti sa nu faceti cartofii picanti sau sa folositi si alte condimente, dupa
gust. In final am stropit cartofii cu putin ulei de floarea soarelui (ca.50 ml). coacere
cartofi picanti la cuptor spicy wedges

Acesti cartofi picanti se coc la cuptor circa 40 de minute la 180 C. Dupa primele 15 minute se
scot din cuptor si se intorc cu ajutorul unei palete, astfel incat sa se rumeneasca si pe cealalta parte

Chec de post
1 cana zahar
1/2 cana ulei
1 cana apa minerala/ lapte
2 cani faina
1 lingura zahar vanilat
1 praf de copt
2 linguri cacao neagra
2 linguri dulceata de zmeura
3 linguri nuca de cocos

Mod de preparare Chec de post:

Punem intr-un castron apa, uleiul, zaharul, zaharul vanilat, praful de copt si faina. Mixam apoi pana obtinem o
compozitie omogena. Impartim compozitia in 2. In una din ele punem cacaoa si dulceata de zmeura si
omogenizam. In cealalta parte incorporam nuca de cocos.

Intr-o tava de chec unsa cu ulei si tapetata cu faina punem cele 2 compozitii, alternandu-le. Dam la cuptor la foc
mediu, pentru cca 45-50 de minute, pana suprafata checului devine ferma si apar crapaturi. Se face proba cu
scobitoarea.
 Chec de post cu cacao
175 g zahar

100 ml ulei

200 ml apa minerala

200 g faina

o lingurita esenta de rom

o lingurita esenta de vanilie

1 pliculet praf de copt

2 linguri cacao

2 linguri gem capsuni

3 linguri nuca de cocos

un praf de sare

o lingurita coaja de lamaie sau lamaie confiata

Punem intr-un castron zaharul, uleiul, apa minerala, faina cernuta cu praful de copt,

esentele,coaja de lamaie, sarea si mixam bine pana se topeste zaharul.

Impartim compozitia in doua. Intr-una din ele punem cacaoa si gemul de capsuni,iar in

cealalta nuca de cocos. Mixam ambele compozitii pana la omogenizare.

Tapetam doua tavi mici(20x8x5cm) de chec cu hartie de copt, punem in mijlocul fiecarei tavi

o lingura compozitie maro, o lingura compozitie alba, apoi iar o lingura compozitie maro si tot

asa pana terminam ambele compozitii. Introducem tavile la cuptorul preincalzit,pentru cca 40

minute. Facem testul cu scobitoarea.

Gemul de capsuni se poate inlocui cu orice fel de gem sau dulceata.

Dupa preferinta se poate pudra cu zahar farin.

 Tavalita glazurata de post
Blatul:

200g zahar tos

5 linguri cu miere

150ml apa

1 lingurita bicarbonat de amoniu stins cuOtet

100 ml ulei

500g faina + 1 praf de sare

GLAZURA {sau sos de cacao}:

300ml apa

300g zahar

250g margarina

5 linguri cacao

2 sticlute esenta de rom

+ nuca de cocos pentru tavalit (sau nuca)

Pentru a face blatul prajiturii de post:

Mixezi toate ingredientele bine si obtii un aluat ca de chec. Acesta se pune in tavaunsa si

tapetata cu faina si se da la copt, la foc mediu cca. 35 de minute. Cand s-a copt, se lasa sa

se raceasca la temp. camerei.

Se pun intr-o cratita apa, zaharul, margarina si cacaoa si se dau la fiert la foc mic, lasind sa
 fiarba cam 15 minute de la primul clocot. Obtinem un sirop de cacao care e de fapt glazura.

Se lasa sa se racoresca {nu se raceste complet!}.

Blatul racit se taie fasii, apoi cubulete, marimea fiind stabilita dupa cum doriti. Cuburile de

blat se trec prin glazura, apoi se tavalesc prin nuci macinate , amestecate cu zahar tos{300g.

nuca si 100g. zahar} sau prin fulgi de nuca de cocos. Se aseaza pe un platou pe un singur

nivel.

Cuburile se pot da si prin nuca de cocos alba sau colorata.

Pandispan cu fructe de post

500 grame fructe de padure

1 cana apa minerala
0.5 cana ulei floarea soarelui/ 150 g unt
1 cana cu varf zahar tos
2,5 cani faina pentru prajituri
1 praf copt
2 plicuri zahar vanilinat
0.5 lingurita coaja lamaie sau portocala
1 praf sare
Pandispan cu fructe de post

Punem intr-un castron apa minerala si zaharul si amestecam sa se dizolve acesta.

Adaugam uleiul si zaharul vanilinat, coaja de lamaie si sarea.
Separat amestecam praful de copt cu faina dupa care le adaugam in amestecul de mai
sus.
Aranjam tava cu hartie de copt si turnam aluatul.
Fructele le trecem prin faina ca sa nu se lase la fundul tavii si le punem, uniform, peste
aluat.
Dam tava la cuptor la foc mediu circa 40 minute dupa care incercam cu scobitoarea.
Se serveste pudrata cu zahar sau ca atare.

CINNAROLLS a la CINNABON
INGREDIENTE ALUAT
- 2 si 1/2 lingurite de drojdie uscata
- 1 cup de lapte cald
1/2 cup zahar
- 80 g de unt moale
- 1 lingurita de sare
- 2 oua- inlocuim ouale
- 4 si 1/2 cups de faina 000

INGREDIENTE UMPLUTURA
- 1 cup zahar brun
- 2 si 1/2 linguri de scortisoara Makara (eu am folosit scortisoara normala)
- 80 g de unt (margarina) moale. Se amesteca toate 3 bine. + 3L FAINA PT CA
UMPLUTURA SA NU CURGA, OPTIONAL.

INGREDIENTE GLAZURA
- 90 de g unt
- 1 si 1/2 cups de zahar pudra
- 90 g de crema de branza (Philadelphia)
- sos de caramel ( 300 g zahar, 150 ml frisca lichida, 80 g unt, 1 l amidon)- Topim zaharul intr
o cratita, cand e aramiu deschis punem untul, , omogenizam si adaugam frisca lichida ,
fierbem 5 min in care amestecam continuu.dizolvam amidonul in putina frisca lichida si il
adaugam , omogenizam.
- nuci Pekan (eu am folosit nuci bastinase)

In vasul robotului se dizolva drojdia in lapte caldut. Apoi se adauga zaharul, untul moale,
ouale, sarea si faina.

Se amesteca si se incepe framantatul,

pana cand se obtine un alauat elastic, usor lipicios,
dar care sa nu se lipeasca de maini.
Se unge aluatul cu putin ulei si se lasa la crescut, acoperit. pana isi dubleaza valumul. Pe
blatul de lucru se presara putina faina,

se rastoarna aluatul si cu ajutorul sucitorului

se intinde o foaie de forma unui dreptunghi,
cu lungimea de 54 cm si latimea de 40 cm
si o grosime ce ar trebui sa fie putin peste jumatate de centimetru.
Suprafata foii se unge cu mixul de unt , scorti si zahar brun.. Aluatul se ruleaza cu grija pe
lungime... se taie ruloul in bucati cu lungimea de 4-5 cm. Melcisorii obtinuti se culca distantati
.intr-o tava tapetata cu hartie de copt,
 unde se lasa la crescut pentru inca 30 de minute,
timp in care cuptorul se incinge la 200 de grade Celsius.
Rulourile se coc timp de 10-12 minuteIn timp ce rulourile sunt in cuptor,

se prepara glazura, amestecand cu un mixer toate ingredientele,

pana se obtine o crema usoara si pufoasa.
Cand rulourile sunt coapte, fierbinti,
se acopera cu glazura, din belsug.
Se servesc calde, acompaniate de sos caramel,
care poate fi preparat in casa, sau cumparat
Si peste sos se presara multa nuca maruntita.

Mucenici moldovenesti

Aluat:
500 g faina
~250 ml apa calduta/ LAPTE-MAI BINE
50 ml ulei
7 g drojdie uscata sau 25 g drojdie proaspata
1/2 lingurita sare
100 g zahar
1 lingurita coaja confiata de portocale/COAJA DE LAMAIE
esenta de rom
Pentru uns:
cateva linguri ulei
Pentru finisat:
2-3 linguri miere
50 ml apa
Pentru decor:
miere
nuca macinata
DE CAUTAT RETETA SIROP AROMAT PT MUCENICI !!!!!!!!!!!!!!!!

Mod de preparare Mucenici moldovenesti de post:

Intr-un castron amestecam toate ingredientele uscate: faina, sarea, zaharul si drojdia uscata. Turnam treptat apa
calduta, incorporam esenta si coaja confiata de portocale si framantam pana obtinem un aluat omogen, usor
lipicios. Punem si uleiul si framantam pana aluatul nu se mai lipeste de maini. Acoperim cu un prosop si lasam la
dospit pana aluatul isi dubleaza volumul.
 aluatul se poate prepara si la masina de paine
in cazul in care folositi drojdie proaspata o dizolvati in apa calduta

Dupa ce aluatul a dospit suficient, il scoatem pe masa unsa cu putin ulei

Fiecare bucata de aluat se intinde sub forma de snur, lung si subtire. Se indoaie snurul de la jumatate si fiecare
parte se rasuceste in sens opus, una in stanga si una in dreapta. Impletim cele 2 parti, rasucindu-le. Unim
capetele formand un colacel, apoi rasucim apoi sub forma cifrei 8. Asezam in tava tapetata cu hartie de copt si
lasam la crescut la loc caldut. Dupa ce au crescut se ung cu uleiDam tava la cuptor la foc mediu pentru cca 30-40
de minute, in functie de cuptor.

Intre timp pregatim siropul pentru finisat. Intr-un ibric punem mierea si apa si punem pe foc. Lasam pe foc atat cat
se se incalzesca bine si sa se dizolve mierea. Cu cateva minute inainte de a fi gata mucenicii, se scoate tava din
cuptor si se ung cu siropul pregatit inainte. Se da tava din nou la cuptor pana mucenicii se rumenesc frumos.

Mucenicii se ung cu miere si se presara cu nuca din belsug.

COZONAC ROSENKRANZ

Pentru aluat:
750 g faina 00
500 ml lapte
30 g drojdie proaspata sau 10 g drojdie uscata
1 lingura zahar
100 g zahar pudra
2 galbenusuri
80 g unt cu min 82 % grasime
un praf de sare
vanilie
coaja de lamaie
Pentru umplutura:
120 g unt
150 g nuca
 150 g zahar
vanilie - 1 plic zahar vanilat sau miezul de la de pastaie
Pentru caramel:
150 g zahar tos

Pentru aluat se desface mai intai drojdia cu o lingura de zahar, se adauga laptele caldut si se
lasa pe masa 10 minute, timp in care putem pregati restul ingredientelor. Se adauga apoi
galbenusurile, untul topit (dar nu fierbinte), praful de sare, vanilia, coaja de lamaie, zaharul
pudra (eu nu am pus mult zahar pentru ca umplutura este deosebit de dulce, mai are si
caramelul, dar daca va place sa fie dulce mai puteti adauga niste zahar) si apoi, treptat,
faina. Se framanta usor aluatul, pana obtinem o compozitie omogena. Eu folosesc robotul de
bucatarie si-l setez la 5 minute de framantare. Se lasa la dospit circa 30-40 de minute, in
vasul acoperit cu un stergar de bucatarie, timp in care aluatul va creste frumos. umplutura
de nuca pentru cozonac rosenkranz

Pana dospeste aluatul putem pregati umplutura. Se macina 2/3 din nuca iar restul se toaca mai
mare cu cutitul. Imi place sa ramana si bucatele mai mari. Se adauga untul topit, zaharul si vanilia.
Eu am mai pus si niste coaja rasa de lamaie. Se poate pune si un praf de scortisoara (optional).

UMPLERE SI MODELARE COZONAC ROSENKRANZ

Dupa ce aluatul a dospit, se scoate pe o suprafata infainata si se intinde usor cu sucitorul astfel
incat sa obtinem un dreptunghi de circa 5030 cm. Deasupra se intinde umplutura in mod
uniform, fara sa apasam prea tare aluatul.
Aluatul se ruleaza usor (pe latura lunga), iar apoi se taie in felii egale de cate 6-7 cm, astfel incat
sa obtinem 7 melcisori.
Dupa ce melcisorii sunt feliati ne apucam de zaharul ars. Intr-o oala, chiar oala pe care o vom
pune la cuptor, se incinge zaharul si se lasa la topit. Nu se amesteca, decat la final cand zaharul
este deja topit. Aveti grija sa nu-l ardeti si sa devina amar! Oala mea este de fapt o tigaie din inox
cu diametrul de 30 cm. Puteti insa folosi si o oala obisnuita in care NU ati facut tocanite cu ceapa
si usturoi pentru ca se va simti aroma acestora.
 Se trage tigaia sau oala de pe foc si se inclina si se roteste cu grija astfel incat caramelul sa
imbrace bine fundul peretii ei. Se lasa cateva minute la racorit. Nu va speriati daca auziti cum
pocneste caramelul care se raceste!

Melcisorii se aseaza in oala tapetata cu caramel si se mai lasa la dospit pana se incinge cuptorul la
170 C (treapta medie la cele cu gaz). Intre melcisori trebuie sa mai lasam si un pic de spatiu
pentru a lasa loc sa creasca. Cozonacul Rosenkranz se coace in cuptorul preindins la 170 C timp
de 35-45 de minute depinde de cuptor. Dupa coacere se scoate cu grija din cuptor, se pune
deasupra un platou termorezistent sau o farfurie mai mare si se rastoarna cu grija, dintr-o miscare.
Trebuie rasturnat imediat deoarece daca se racoreste se va soldifica zaharul ars si cozonacul va
ramane lipit de oala. Se lasa la racit. Nicio dospitura dulce nu se mananca fierbinte pentru ca este
indigesta. Ocoliti zona in care se afla cozonacul Rosenkranz pentru ca altfel nu veti putea rezista
mirosului imbietor de caramel, vanilie si nuca! Aluatul se desface in pale, caramelul este lipicios
si umplutura generoasaCozonacul Rosenkranz puteti sa il desfaceti melcisori sau puteti sa il taiati
felii ca pe un tort.

CUIB DE VIESPI RETETA VECHE

Ingrediente
Aluat:
500 g faina (eu am folosi tip 650 dar recomand si tip 000)
25 g drojdie proaspata sau 7 g uscata
1 lingura de zahar
1 lingura ulei
300 ml lapte caldut
4 galbenusuri
putina sare
coaja rasa de de lamaie
1 plic zahar vanilat
 Umplutura:
200 g unt cu min 80% grasime
100 g zahar tos
1 plic zahar vanilat
100 - 150 g nuca macinata (sau alune de padure, migdale)
100 g stafide
50 g coaja de portocala confiata (optional)
Sirop:
150 ml lapte fierbinte
150 g zahar tos
1 plic zahar vanilat
In plus - pentru tapetat forma de copt:
50 g unt cu min 80% grasime
50 g zahar tos

aluat dospit pentru cuibi de viespi

In castronul de la mixer am desfacut mai intai drojdia cu putin lapte caldut si cu lingura de zahar.
Am turnat apoi restul de lapte si 1/2 din faina si am pornit robotul. Am adaugat pe rand cele 4
galbenusuri, uleiul, vanilia, coaja rasa de lamaie si sarea si am mixat totul pana a devenit o crema.
In final am pus si restul de faina si am framantat aluatul (cu robotul) timp de 3-4 minute (la viteza
mica). Aluatul este unul moale. L-am lasat la dospit 15-20 de minute, acoperit cu o punga (sau cu
o carpa de bucatarie).

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In ultima poza se vede cum am pregatit forma pentru copt (in cazul meu una de 34 cm diametru
pt ca am facut portie dubla) am uns-o bine cu unt moale si am tapetat-o cu zahar tos.

Dupa 20 de minute aluatul a crescut grozav! umplutura pentru cuib de viespi

Am macinat nuca (sau alunele de padure, migdalele). Am mixat intr-un castron untul moale
impreuna cu zaharul tos si un plic de zahar vanilat.

umplere si modelare cuib de viespi

Am rasturnat aluatul dospit pe masa de lucru infainata si l-am intins cu sucitorul in foaie de 0,5
cm grosime, avand o forma de dreptunghi lung (cam 20 cm latime pe 70-80 lungime). Am uns
foaia cu toata crema de unt cu zahar si am presarat-o cu nuca macinata. Am aruncat si
cateva stafide din loc in loc. Am rulat foaia pe latura lunga formand un sul pe care l-am taiat din 6
in 6 cm. Se obtin cam 11-12 cilindri (daca sulul are 70-75 cm).
Deoarece am facut portie dubla, am impartit aluatul in 2 si o parte am facut-o cu nuca si stafide si
alta doar cu unt si coaja confiata de portocala. Faceti cum doriti.

Cilindrii obtinuti i-am asezat in picioare in tava rotunda unsa cu unt si tapetata cu zahar, avand
grija sa las spatiu de 2 cm intre ei vor mai creste la dospit si copt si vor umple singuri tava. I-am
acoperit cu o carpa si i-am mai lasat 15 minute la dospit, in tava. In ultima poza se vede cum au
crescut.
COACERE SI INSIROPARE CUIB DE VIESPI

Cuptorul trebuie sa fie incins la 180 C, din buna vreme. Am bagat tava cu cuib de viespi la copt
pentru 60 de minute. Dupa primele 20 de minute am redus focul la 170 C. Intr-o craticioara am
infierbantat 150 ml de lapte cu 150 g zahar si un plic de zahar vanilat. Inainte cu 10 minute de
a fi complet copti (adica dupa 50 de minute de la punerea in cuptor) i-am insiropat cu amestecul
fierbinte de lapte. Trebuie avuta grija cand se toarna laptele fierbinte peste cuibii de viespi pentru
ca va bolborosi la inceput apoi va fi absorbit de ei. Cel mai bine se pun cu lingura pe fiecare
trandafir si se toarna restul pe unde mai e loc.
 Am dat tava cu cuib de viespi inapoi la cuptor pentru ultimele 10 minute. Acum se formeaza
caramelul acela grozav si lipicios, la fundul si pe lateralele formei! Asa arata inainte de insiropare
si dupa coacerea finala. Sunt gata!

RASTURNARE SI SERVIRE CUIB DE VIESPI

Imediat ce i-am scos din cuptor am ales un platou potrivit si am rasturnat tava cu cuib de viespi pe
el. Daca apuca sa se raceasca in forma nu se vor mai putea scoate din ea pentru ca se va intari
caramelul (ca sticla se face). Iata minunatia! Arome de unt, vanilie si caramel.

Teoretic se asteapta racorirea cuibilor inaintea servirii. Se desfac usor, cu mana. O nebunie! Iata si

a doua zi, dupa ce s-a mancat jumatate de platou. Crusta de caramel este fantastica iar

miezul este pufos si cremos.

COZONAC CU CACAO RETETA RAPIDA

Ingrediente
Pentru aluat
550 g faina
25 g drojdie proaspata
350 ml lapte
 100 g unt min 80% grasime (moale, la temperatura camerei)
80 g zahar pudra
2 galbenusuri
un praf de sare
vanilie, coaja de lamaie
faina pentru suprafata de lucru
Pentru umplutura:
100 g unt cu min 80% grasime
50 g cacao
100 g zahar pudra
Pentru uns:
1 galbenus

Pentru aluat se amesteca laptele caldut cu drojdia, se adauga zaharul si jumatate din faina.
Se amesteca un pic (eu il mixez cu robotul) si apoi se adauga si galbenusurile, vanilia,
sarea, untul moale, coaja de lamaie si restul de faina. Se framanta un pic cu robotul (3
minute) pana se omogenizeaza. Aluatul va fi moale.

Inainte de a pune aluatul la dospit se mai presara un pic de faina si cu mana infainata se se
desprinde aluatul de pe peretii vasului, astfel incat faina sa ajunga si pe margini. Se mai
presara un pic de faina deasupra si se aseaza vasul intr-un loc caldut pana ce aluatul isi
dubleaza volumul (circa 30 de minute).

umplere si modelare cozonac cu cacao

Pe blatul infainat se scoate aluatul cu grija si se intinde doar cu mana astfel incat sa obtinem un
dreptungi de circa 4030 cm. Dreptunghiul se imparte pe lung in 3 fasii.

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umplutura de cacao cu unt

Pentru umplutura se amesteca untul topit cu cacaoa si cu zaharul pudra, se imparte in 3 si pe

fiecare fasie se intinde cate o parte din compozitie. Se ruleaza sul fiecare fasiuta, dupa care se
impleteste.
Se aseaza intreaga impletitura pe o foaie de copt si se pune intr-o forma de cozonac/chec. Se mai
lasa 15-20 de minute la dospit in forma. Este momentul sa incingem cuptorul la 170 C (treapta
medie la cele cu gaz). Dupa ce a dospit, se unge cu un galbenus la care se adauga o lingura de apa.

coacere cozonac cu cacao reteta rapida

Cozonacul cu cacao se coace 35-40 de minute la 170 C (cuptor preincins). Daca dupa 25 de
minute observati ca este suficient de rumen, puteti sa-l acoperiti cu o hartie de copt.

FLOARE CU SCORTISOARA
 Pentru cozonac:
550g faina
2 galbenusuri
80g zahar pudra
350 ml lapte
100g unt
25g drojdie
1 lingura de zahar tos
vanilie, coaja rasa de lamaie
un praf de sare
Pentru umplutura:
10 g (2 lingurite) praf de scortisoara
100 g zahar tos
Pentru finisat:
1 ou
In plus:
putin ulei pentru uns blatul de lucru

aluat de cozonac

Pentru aluatul de cozonac se amesteca drojdia cu zaharul, se adauga laptele caldut si se lasa circa
10 minute la odihnit. Se adauga apoi galbenusurile, untul topit, zaharul pudra si vanilia, coaja de
lamaie si praful de sare, exact ca in reteta cozonacului simplu.

Se framanta un pic pana se omogenizeaza iar apoi se adauga ceva mai mult de jumatate din faina
si se amesteca bine, pana face besicute, cu ajutorul unui aparat de framantat sau al unui mixer de
mana (sau cu mana, cu ajutorul unei linguri de lemn). Apoi treptat se adauga si restul de faina,
pana se formeaza un aluat compact, care se desprinde de peretii vasului. Se lasa la dospit circa 30
de minute, pana se dubleaza.
modelare floare cu scortisoara

Se scoate aluatul din vas pe o scandura unsa cu ulei si se imparte in 5 parti, din care o parte va fi
un pic mai mica. Intr-un castron se amesteca zaharul cu scortisoara pentru umplutura.

Bila mai mica de aluat mai mica se intinde cu mana unsa cu ulei (pe scandura unsa) pana se

formeaza un dreptunghi subtire. Se presara o lingura buna din zaharul cu scortisoara si se face sul

si apoi sa rasuceste ca un colacel. Colacelul se pune de-o parte. Acesta va fi mijlocul florii cu

scortisoara. Celalalte 4 bile de aluat se pregatesc astfel: se ia prima bila si se intinde pe blatul uns,

cu mana unsa, astfel incat sa se formeze aproximativ un cerc. Cercul trebuie sa aiba un diametru

de circa 25 de cm. Se presara cu o treime din zaharul cu scortisoara. Se continua similar cu

celelalte 3 bile de aluat care se vor suprapune peste prima ca un tort. Peste ultima foaie nu se

mai presara zahar cu scortisoara. Dupa ce s-au supraetajat straturile se taie in 2 jumatati, apoi in

sferturi si in optimi. Aluatul astfel obtinut se poate taia foarte bine cu o rola de pizza. Am obtinut

astfel 8 triunghiuri. Aceste triunghiuri se vor cresta la mijloc fara sa taiem si marginile. Se ia

fiecare triunghi si se suceste varful triunghiului astfel incat sa treaca prin taietura, exact ca in

poza. Se aseaza apoi fiecare triunghi sucit in tava si deasupra se pune primul colacel mijlocul

florii. Se acopera cu un stergar curat si se mai lasa la dospit 15 minute. Intre timp se incinge

cuptorul la 180 C. Dupa cele 15 minute se bate un ou bine cu furculita si se pensuleaza cozonacul

cu oul. Aceasta floare cu scortisoara se lasa la copt in jur de 15 minute la 180 dupa care se mai
coace 10-15 minute la 160 C. Daca se rumeneste prea tare, se acopera cozonacul cu o hartie de

copt. Oricum, un cozonac trebuie sa fie rumen.

OUA VEGETALE
Ingrediente pentru un ou vegetal:

1 lingura seminte de in (sau chia)

3 linguri apa

Mod de preparare:

Se pun intr-o rasnita sau la blender, cum am facut eu, cateva linguri de seminte de in si se
macina fin (eu am facut portie dubla). Ce ramane se pune intr-o cutie ce se inchide ermetic si se
pastreaza la frigider:

Se ia o lingura de seminte de in macinate si se amesteca cu o lingura apa calda sau la

temperatura camerei: Se lasa sa stea cca. 5 minute, timp in care se transforma intr-o pasta
lipicioasa

Pentru aluaturi pufoase (torturi, checuri, brioe, cozonac etc.), cel mai potrivit
substituent este tofu moale

Pentru plcinte, fursecuri i alte prjituri, dar i cltite sau ngheat, se mai
recomand i folosirea piureului de mere, prune sau bananePentru sufleuri i
budinci, dar i n prjituri, foarte util este i amidonul de porumbn mncruri
srate, n loc de ou, se poate pune past de tomate, piure de cartofi, drojdie
nutritiv sau chiar pesmet.

echivalentul
utilitate
unui ou
potrivit n special pentru obinerea
aluaturilor pufoase (torturi, checuri,
brioe, cozonaci etc.), se poate folosi
1/4 can de tofu moale
1 i pentru plcinte, fursecuri sau alte
(sau iaurt din soia)
tipuri de prjituri, pentru budinci sau
sufleuri, dar i n diverse mncruri
srate
2 1 lingur semine de in mcinate, sunt bune pentru prjituri, cltite sau
 nmuiate n 3 linguri de ap ngheat (mai puin pentru aluaturi
pufoase), dar se pot folosi foarte bine
i n chiftele sau fripturi vegane, iar
dac se adaug puin pesmet sau
fin, pentru pan

1/4 can piure de banane, mere, mai ales pentru plcinte, fursecuri,
prune sau dovleac (atenie la checuri i brioe, dar i alte tipuri de
3
fructele care au o arom prjituri, de asemenea, pentru cltite
puternic) sau ngheat
folosit n anumite prjituri, n special
4 1/3 can suc de mere
plcinte i fursecuri
mai ales pentru budinci sau
2 linguri amidon de porumb (sau
5 sufleuri, dar i pentru unele prjituri
din cartofi)
(fursecuri)

2 linguri fin de soia + 1 lingur

6 la fel ca i amidonul de porumb
ap
pentru mncrurile srate, n special
1/4 can past de tomate sau
7 fripturi vegane (atenie la pasta de
piure de cartofi
tomate, care d un gust specific)
2 linguri drojdie nutritiv sau se folosesc mai degrab n mncruri
8
pesmet srate (chiftele, fripturi vegane, etc.)
1/4 can tofu compact + vrf
ofran
9 pentru salate, sandviciuri i omlete
(se poate aduga eventual i puin
tofu cremos)
2 linguri Digesta (produs vegetal pentru prjituri, creme, budinci,
10
instant din porumb) maioneze etc.

Inlocuitori pentru 1 ou in dulciuri

1/4 cana banane zdrobite

1/4 cana prune facute piure
1/4 cana sos de mere + 1 lingurita bicarbonat
2 linguri apa + 1 lingura ulei + 2 linguri bicarbonat

Otet si bicarbonat de sodiu

Aceste doua ingrediente combinate, reactioneaza intre ele pentru a forma bule care se extind in timpul
gatirii pentru a oferi acea textura usoara si pufoasa mancarii. O lingurita de bicarbonat de sodiu amestecata
cu o lingurita de otet reprezinta echivalentul unui ou
 Citeste: http://www.kudika.ro/articol/capricii-culinare/37023/cum-putem-inlocui-ouale-in-
retete.html#ixzz44sc70nua
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Briose cu zmeura/ dulceata de zmeura

1 cana zahar
1/2 cana ulei
1 cana apa minerala/ jumate lapte jumate apa minerala
2 cani faina
1 zahar vanilat
1 praf de copt
3 linguri fulgi de nuca de cocos
Zmeura
Cu cacao/vanilate-1/2 -1/2

Mod de preparare Prajitura de post cu zmeura:

Intr-un castron amestecam faina cu zaharul, nuca de cocos, zaharul vanilat, praful de copt si un praf de sare. Cu
lingura facem o gropita in mijloc si acolo turnam apa minerala si uleiul. Amestecam usor cu lingura pana la
omogenizare. La sfarsit incorporam zmeura amestecand usor.. Se dau la cuptor la foc mediu pentru cca 40 de
minute, pana se rumenesc usor deasupra

Prajitura cu suc Fanta

Blat :
6 oua-fara
6 lg zahar
100 ml ulei
4 lg faina
2 lg cacao
1 plic praf de copt
Crema :
200 g unt
150 g zahar
500 g branza de vaci
esenta de vanilie
Glazura :
850 ml Fanta
5 lg zahar
2 plicuri budinca de vanilie
 Pentru blat : mixam ouale- a se inlocui cu lapte! cu zaharul pana isi dubleaza volumul, adaugam
treptat uleiul, iar la final adaugam faina amestecata cu praful de copt si cele 2 lg de cacao. Turnam
compozitia obtinuta intr-o tava unsa cu ulei si tapetata cu hartie de copt si dam la cuptor pana se
coace; facem testul cu scobitoarea. Lasam blatul sa se raceasca .

Pentru crema : mixam untul moale de la temperatura camerei cu zaharul, apoi adaugam branza de
vaci si omogenizam. La sfarsit aduagma esenta de vanilie. Aceasta crema o turnam peste blatul
din tava .

Pentru glazura : facem budinca conform instructiunilor de pe plic, dar in loc de lapte punem suc
Fanta. Lasam aceasta glazura sa se racoreasca putin si cu ajutorul unei linguri o asezam peste
crema.

Dam la frigider prajitura pentru minim 3 ore, apoi putem portiona si servi.

Crash Potatoes (Cartofi zdrobiti)

Cartofi mai mici (eu am folosit 16 bucati)
Chilly, sare si piper, dupa gust
Frunzulite de rozmarin (facultativ, eu nu am pus pentru ca nu-mi place rozmarinul)
Zahr tos, dupa gust
Ulei

Mod de preparare:
Intr-o oala punem apa cu sare si cartofii, pe care ii spalam bine, in prealabil, si ii lasam la fiert aproximativ
15 minute. Dupa ce s-au fiert, ii scoatem la scurs intr-un strecurator. Dupa ce s-au scurs, ii punem intr-o
tava stropita cu putin ulei. Zdrobim cartofii, unul cate unul, eu am folosit ustensila cu care se paseaza
cartofii pentru pireu. Dupa ce am zdrobit cartofii, ii ungem cu o pensula cu ulei. Ii condimentam cu chilly.
Condimentam si cu sare si piper, dupa gust. Adaugam cate o lingura rasa de zahar tos peste fiecare cartof, ii
da un gust dulceag, nemaipomenit. Daca dorim, tot acum putem sa punem si frunzulitele de rozmarin
maruntite. Dupa care, punem tava cu cartofi in cuptorul preincalzit si ii lasam la foc mediu, pana se
rumenesc frumos, aproximativ 20-25 minute. Dupa ce s-au rumenit, ii scoatem pe farfurie si ii servim.

Tarta frantuzeasca cu fructe

Am folosit :
- 3 oua, - a se inlocui cu 2L APA+1 L ULEI/OU SAU 2L AMIDON porumb PT 1 OU/1/4 CANA TOFU
 MOALE, PT LEGARE . trucuri de cofetar pe care le poti folosi. De exemplu pentru blat poti recrea
funcia oulor folosind pe post de albu putin mai mult fin i praf de copt, pe post de glbenu mai
mult grsime (ulei). un ou se mai poate inlocui cu o jumatate de banana, facuta piure sau un sfert de
cana de piure de mere.
seminte de chia sau in. Acestea se zdrobesc/macina fin, iar praful astfel obtinut va inlocui oul
dupa urmatoarea proportie: pentru fiecare ou pune in loc 1 lingura de seminte macinate si 3-
4 linguri de apa calduta.
- 60 gr faina ( aici e discutabil aluatul trebuie sa iasa putintel mai gros decat cel de clatite)
- 90 gr zahar
- 45 gr unt topit, putina sare,
- 250 gr smantana grasa,
- 700-800 gr fructe de sezon
- un varf de cutit de sare
- un praf de copt

Acum urmeaza partea cea mai "grea": punem toate ingredientele intr-un vas, cu exceptia fructelor si le batem bine
pana la omogenizare. Nu va speriati daca compozitia e moale, ea se va inchega la cuptor.

Luam una bucata tava de tarta si o tapetam cu unt si faina. Turnam compozitia, dichisim frumos cu fructele taiate
bucati sau intregi ( fara samburi, binenteles! ) si gata! Bagam tava frumusel la cuptor la foc mediu pana se
rumeneste frumos.

MANCARE DE CASTRAVETI MURATI

rasol de vita,vitel/aripioare de pui, sau fara carne in zilele de post.

Aceasta mancare se poate pregati si cu gogonele murate

castraveti murati
1 ardei gras
o ceapa
putin morcov
marar
o lingura digesta praf sau faina pentru legarea sosului
sare,piper,condimente,1-2 frunze de dafin
marar
Carnea se poate adauga fiarta,prajita sau inabusita.

Castravetii se spala,se taie capetele si se taie rondele sau sferturi potrivite.Daca sunt foarte sarati se pot tine
putin in apa rece,dupa care se lasa la scurs.

Ceapa taiata marunt sau fideluta se inabuse,se adauga ardeiul tocat marunt,putin morcov taiat marunt,se
adauga din cand in cand supa de carne sau de legume.Cand se inmoaie se adauga castravetii si se lasa sa
fiarba la foc mic.Cand au fiert si castravetii se adauga carnea daca se gateste cu carne,rosiile decojite si
tocate,pasta de tomate, o lingura digesta praf sau faina pentru a ingrosa sosul , se potriveste de sare, adauga
foile de dafin si se mai fierb pana sunt fierte si rosiile.Sosul trebuie sa aiba consistenta dorita si la sfarsit se
adauga putin marar tocat fin.
Mansaf

1 kg de carne de vita

o ceapa taiata marunt

un ardei gras cuburi

o mana fasole pastai galbene

o mana fasole pastai verzi

un morcov taiat cubulete

o mana buna de humus boabe

o jumatate cutie masline verzi fara samburi

telina verde 2 tije si frunze

pasta de tomate 2 -3 linguri

patrunjel verde

sare ,piper negru

un pahar supa de vita

500 gr orez basmatti

o frunza de dafin

Mod de preparare:
Se pune carnea de vita la fiert si se strange spuma in timp ce fierbe,se adauga sare
piper putina ceapa si frunza de dafin.Sosul cu legume il obtinem astfel:punem in tigaie
putin ulei de masline si punem legumele taiate cubulete pe rand intai morcovul
,ardeiul,pastaile ,ceapa si lasam timp intre ele sa se inmoaie ,caleasca ...adaugam
pasta de tomate si apoi apa si lasam la fiert, nu uitam tijele de telina, dar nu sa se
sfarme legumele la urma punem humusul boabe din cutie deja fiert si maslinele
asezonam cu sare, piper dupa gust se toaca patrunjelul marunt si el va merge la final
.Se scoate carnea din supa dupa ce a fiert si se pune in sosul de legume se dau doua
trei clocote si luam de pe foc (daca mai este nevoie de lichid putem adauga un pahar
din supa de carne).Orezul basmati se pune la inmuiat in apa fierbinte 5 minute apoi se
clateste in multe ape.Calim o ceapa mica in cateva linguri de ulei de masline adaugam
orezul scurs de apa .Eu folosesc un pahar de 200 ml pt a masura orezul si cantitatea
de apa asa ca la fiecare pahar de orez am doua pahare de supa sau apa fierbinte.la
mine au fost 3 pahare de orez si 6 pahare cu supa de vita fierbinte strecurata bine in
prealabil.Punem sare piper dupa gust si jumatate lingurita curcum acoperim oala si nu
ne jucam cu lingura in orez pe timpul fierberii.Focul este mare la inceput iar cand
incepe sa fiarba orezul il dam la mic si nu deschidem capacul de prea multe ori...nu
vrem sa pierdem aburii....cand incep sa se formeze gauri in orez deasupra inchidem
aragazul inchidem oala ermetic cu folie de aluminiu,cu un prosop umed cu ce va este
indemana si lasam la odihnit 15 minute.Se pune apoi orezul pe platou deasupra se
toarna sosul de legume cu carne ....Se pot adauga seminte de pin prajite si patrunjel
taiat fin..........

Copane de pui/ piept de pui in crusta de cartofi

500 g. cartofi albi, fainosi
2 cartofi, curatati de coaja si dati pe razatoarea mica
1 ou de marime mijlocie, batut
1 lingurita cimbru proaspat, tocat sau un varf de cutit cimbru uscat (optional)
1 lingurita rasa oregano, delikat
8 copane mici de pui, curatate de piele
2 linguri de faina amestecata cu condimente pentru carne de pui
ulei din belsug pentru prajit
Mod de preparare:

Se curata cartofii, se spala si se pun la fiert in apa cu sare. Cand s-au fiert, se fac piure (nu se
adauga lapte sau unt, ca la piureul clasic). Se lasa la racit.

Amestecati apoi la un loc cartofii piure, cartofii rasi, oul si cimbrul. Asezonati cu sare si piper.

Intepati cu un cutit ascutit copanele pe langa os si dati-le prin faina amestecata cu condimente
astfel incat acestea sa fie complet acoperite. Imbracati copanele de pui in amestecul de cartofi,
presand bine cu degetele. Lasati la frigider timp de 15-20 minute.

Puneti intr-o tigaie incapatoare ulei mult, incingeti-l si prajiti copanele in transe, la foc mic spre
potrivit :P, timp de cate 6 minute (pe o parte) sau pana s-au patruns.

Budinca de macaroane cu branza de vaci

350 ml lapte amestecat cu putin unt
500 g branza de vaci sarata
50 g stafide inmuiate in apa/lapte
1 punga macaroane
coaja de lamaie
zahar
pesmet
putina smantana(optional)
Se pun la fiert macaroanele in apa cu putin ulei si sare.

Intre timp se pregateste branza de vaci, cu coaja de lamaie, 50 g stafide, zahar dupa
gust, 1 plic zahar vaniliat, un praf sare Se scurg macaroanele. Se unge o tava cu unt
si se presara pesmet.
Se amesteca1/3 macaroane cu branza de vaci, iar la sfarsit restul macaroanelor. Se
pun deasupra. Laptele, zahar vanilar, si 1-2 linguri de zahar si untul+ 1-2 linguri
amidon, (smantana) se amesteca si se toarna deasupra.
Se da la cuptor la 180 grade, pana se rumeneste putin pe deasupra si laptele este
absorbit.. Se pastreaza la frigider.

Gulas cu ardei
1 kg de carne de vita

3 linguri de unt
4 cepe

1 ardei iute
3 linguri pasta de rosii
1 pahar supa de vita (250 ml)
1 pahar vin rosu
1 conserva mare rosii decojite sau proaspete (bine coapte)
1 lingurita boia iute sau dulce
1 lingurita chimen mcinat

1-2 foi de dafin (optional)

sare, piper, zahar

1 ardei gras rosu

1 ardei gras verde sau galben
smantana

Mod de preparare:

Prajim carnea taiata cuburi in unt (la foc potrivit). Adaugam ceapa taiata marunt si ardeiul iute
taiat cubulete.
Se lasa putin la calit si apoi se stinge cu supa si vinul. Se adauga pasta de tomate si rosiile.
Se condimenteaza cu sare, piper, boia, putin zahar, chimen si foi de dafin, daca vreti, si se lasa
sa fiarba inabusit 90 minute.
Apoi se adauga ardeii taiati bucatele, se corecteaza gustul daca e nevoie si se lasa la fiert pana
sunt gata si ardeii. Se serveste cu smantana.

Ostropel de pui
1 piept de pui sau doua pulpe
50 g. unt
1 lingura faina
1 lingurita zeama de lamaie
1 ceapa
2-3 catei de usturoi
1 lingurita boia dulce
1-2 linguri bulion
-(2 ardei grasi)-optional
sare
-2 rosii coapte taiate felii - ingrendiente puse in plus de la alte retete
- 2 foi dafin
Patrunjel, piper
Maggi

Mod de preparare:
Se dezoseaza pieptul de pui sau pulpele; carnea se taie cubulete si se pune la inabusit in unt.
Se taie ceapa marunt si se pune peste bucatile de pui. Se lasa la inabusit 10 minute, apoi se
adauga zeama de lamaie si se presara faina, amestecand energic. Se adauga usturoiul curatat si
pisat, bulionul si boiaua de ardei dulce. Se pune sare, cu moderatie, putina apa si se mai fierbe
aproximativ 15 minute, amestecand din cand in cand. Se serveste cu cartofi natur sau la cuptor.

OSTROPEL DE PUI
650-700 g carne de pui
1 ceapa mare
un morcov mic
1 ardei gras rosu
1/2 pahar de vin alb
5 catei de usturoi
5-6 linguri de ulei
400 g rosii cubulete ( pot fi si din conserva )
100 ml bulion de rosii
sare si piper proaspat macinate
1/2 lingurita de cimbru uscat
o frunza de dafin
250 ml apa (sau supa de pui / vegetala )
patrunjel proaspat

Mod de preparare ostropel de pui

Intai am rumenit bine carnea de pui pe ambele parti,am turnat vinul alb si am fiert pana acesta s-a
evaporat.Apoi am scos-o intr-un bol si am tinut-o la cald.
In uleiul ramas am adaugat ceapa si ardeiul tocate,morcovul ras si am calit in continuare pana s-au
inmuiat,cam 5 minute. Am pus din nou carnea in tigaie,am adaugat rosiile,bulionul,usturoiul pisat,frunza de
dafin,sare,piper ,cimbru si apa (sau supa ).

Am fiert la foc domol ,acoperit pana ce carnea a fost gatita complet iar lichidul a mai scazut.Cand a fost
gata,am stins focul si am adaugat patrunjelul tocat.

Placinta cu prune/caise
Prune
1 kg
incercati sa alegeti prune mai carnoase
Unt
250 g
Zahar
1 pah
1 pahar pentru aluat si o jumatate de pahar pentru prune
Bicarbonat de sodiu
1 lingurite
Bicarbonatul trebuie stins cu 2-3 linguri de otet.
Sare
0.5 lingurite
Smantana
1 pah
Faina alba calitate superioara
5-6 pah

Atentie! Cantitatea de aluat este pentru o tava mare de cuptor, daca aveti tava mai
mica( rotunda, pt tarte) micsorati ingredientele in jumatate.
Untul se taie bucati mici si se lasa la temperatura camerei, sa fie moale.
Intr-un pahar se pune o lingurita de bicarbonat, se toarna 2-3 linguri otet, se agita bine.
Se va face o spuma, care se toarna peste unt.
Apoi se adauga sarea, zaharul, smantana.
Cu un tel sau lingura se omogenizeaza compozitia.
Adaugati faina, amestectati bine aluatul.
Daca aluatul este lipicios, adaugati inca putina faina si cu mainile formati bila de aluat.
Separati 1/3 din aluat si lasati deoparte. Cealalta parte de aluat se intinde cu facaletul si
se pune in tava ridicand usor borturile.
Prunele se spala, se scot samburii si se taie patrimi. Se aranjeaza peste aluatul din
tava.Peste prune se presara putin zahar, aproximativ o jumatate de pahar.
Aluatul care s-o pus deoparte la inceput, se intinde, si se pune peste prune. Se lipesc
bine marginile.Se pune tava la cuptor aproximativ 40-45 de minute sa se rumeneasca
bine placinta.12Inainte de a taia placinta, se presara zahar pudra deasupra.13
Placinta se taie dupa ce se raceste.

Cartofi noi cu smantana si verdeturi

300g cartofi noi medii

3 linguri de smantana light

2 fire de usturoi verde

cateva fire de marar proaspat

sare si piper deupa gust

putin parmezan

putin ulei de floarea soarelui

cateva fire de chives

Cartofii noi nu trebuie curatati. E suficient sa ii spalam foarte bine cu un buretel abraziv pe care il vom
folosi doar in acest scop. II taiem rondele cu grosimea de 1,5- 2 cm. Ii stropim cu putin ulei si ii
asezonam cu sare si piper si ii dam la cuptor pentru aproximativ 25 de minute la 180 de grade. Intre
timp pregatim sosul. Amestecam smantana cu marar, sare, piper si usturoiul verde taiate marunt.
Turnam peste cartofii care sunt aproape gata. Radem putin parmezan deasupra si mai lasam totul la
cuptor pentru 10 minute. Servim imediat cu cateva fire de chives proaspat taiate deasupra

Cornulete cu gem de caise si nuca prajita si

usor macinata. Cornulete cu rahat

BISCUITI CU MERE SI SCORTISOARA(

GEN VIVA)
Ingrediente aprox 20 biscuitei

pentru masurare se foloseste o cana de 250 ml

100 g unt la temperatura camerei sau topit la microunde

2/3 cana zahar brun + stafide( nehidratate)- posibil mai putin zahar
1 ou- a se inlocui cu piure de mere (inlocuieste oul)
1 1/2 cani faina
1/2 lingurita bicarbonat de sodiu
1/2 lingurita scortisoara
un praf de nucsoara
un praf de sare
1 mar mediu (o cana)-cuburi sau pasta mai bine!

Preparare

1. Se bate bine untul cu zaharul iar apoi se adauga oul si se amesteca bine.

Separat se cerne faina intr-un bol, se pun si celelalte ingrediente uscate si se adauga la
compozitia cu unt. . Se curata marul, se taie in cubulete mici si se adauga si el la compozitia
care acum e deja compacta. 4. Se ia cate o lingurita de compozitie si se pune in tava pe foaia
de copt. 5. Se baga la cuptorul preincalzit la 180 grade pentru 10-12 minute. Biscuiteii sunt
gata cand incep sa devina aurii pe margini. NU ii lasati mai mult sa se maroneasca pentru ca
se vor arde. Ei sunt foarte moi cand ii scoateti din tava insa trebuie sa se raceasca putin ca
sa ii savurati!

2)Biscuii cu mr i scorioar
exceleni pentru pici
75 gr curmale fr smburi( sau mai putine + stafide)

1 kg mere
2 banane medii

300 gr fulgi ovz

40 gr fulgi nuc de cocos

1 linguri scorioar

1 linguri vanilie

Putin bicarbonat ( un vf)

Mod de preparere:

Curmalele fr smburi se pun la hidratat 3 h pentru a se putea procesa mai bine cu

robotul de buctrie.

Curmalele hidratate , merele, bananele se mrunesc cu robotul de buctrie cu lama

n S pn cnd compoziia arat ca i dat pe rztoare mare: adic s nu fie nici
terci, dar nici prea mare.

ntr-un bol separat se adaug compoziia de mai sus i restul ingredientelor, se

amestec bine, bine de tot i se pune n formele de silicon pentru a se bga la
cuptor.

Se bag 50 min la cuptorul prenclzit la 180 grade, programul prin care cldura vine
att de sus, ct i de jos.

3) BISCUITI CU MAR, STAFIDE, SCORTISOARA

 8o ml ulei vegetal (daca dorii ca reeta s nu fie de post, nlocuii cu 100 grame de unt,
pstrat la temperatura camerei);
1/2 can zahr;
1 banan pasat ( n zilele n care nu inei post, putei nlocui cu ou);
1+1/2 can fain;
1/2 linguri bicarbonat de sodiu;
1/2 linguri scorioar;
un praf de nucoar;
un praf de sare;
1 mr mediu (o can).
-STAFIDE!

BISCUITI SPRITATI
225 grams soft butter
105 grams sugar
1 egg
1 vanilla bean
280 grams flour

Untul la temp camerei se mixeaza 1 min la viteza mare, adaugam zaharul, vanilia, oul, mixam la
viteza mare, apoi faina si iar mixam. Punem compozitia in punga/forma de spritat. Facem
cercuri, ca cei cumparati. Coacem.

Tort cu mere si budinca

2 kg mere
400 gr zahar
4 plicuri budinca de vanilie ( eu am pus doar 2 )
500 gr biscuiti de post ( eu am folosit petit beure, deci nu cred ca sunt de post )
scortisoara,
rom,
stafide
Se pun la inmuiat stafidele in rom, pentru cca 3o min.Merele se spala, se taie cubulete si se pun la
fiert cu zaharul si 500 ml apa.

2. Cand merele sunt fierte se adauga budinca ( topita in prealabil in 100 ml apa) si se mai lasa la
fiert 2-3 minute, dupa care se opreste focul se adauga stafidele si scortisoara..

3. Intr-o tava se pune un rand de biscuiti, unul din crema de mere si se alterneaza asfel cam 3-4
randuri, avand grija ca deasupra sa ramana un strat de mere.

( eu am trisat putin si am pus pe ultimul rand de biscuiti si finetti si abia apoi crema de mere :) ).

Se serveste rece!

CHIPSURI CU OTET o_o

 2 medium sized potatoes (skin on)
2 cups of vinegar
2 tablespoons of salt

For plain potato chips or flavoured:

After you have sliced the potatoes, rinse and soak to remove excess starch. Dry off and place
on baking paper lined tray. Then sprinkle with either salt, chill flakes, bbq rub, garlic salt or any
desired herbs and spices. Bake as per instructions.

TARTA CU CAPSUNI SI CIOCOLATA FARA COACERE

300 g biscuiti cu cacao simpli

120 g unt topit (cu 82% grasime)
300 g ciocolata amaruie (min 40% cacao)
300 ml frisca naturala lichida (smantana pentru frisca) min 30% grasime
300 g capsuni frumoase, proaspete, nu foarte mari
o lingurita pudra Tort Gelee + 150 ml apa (pentru glazurarea capsunilor)
50 g coaja de portocala confiata
20 g fulgi de migdale
cateva frunzulite de menta

Am asezat biscuitii in vasul procesorului, am pregatit doua craticioare: una cu untul pentru topit si
alta cu frisca pentru infierbantat. Am rupt ciocolata bucatele. Am asezat biscuitii in vasul
procesorului si i-am macinat fin. Treaba asta se poate face si cu un sucitor se baga biscuitiii intr-
o punga si se zdrobesc manual. Am topit untul si l-am lasat un pic la racorit. Mi-am tapetat fundul
formei cu hartie de copt. Am turnat untul topit peste biscuitii zdrobiti ai am amestecat bine cu o
lingura. Am rasturnat continutul procesorului in tava tapetata si am distribuit uniform pasta de
biscuiti pe fundul ei. Am tasat-o bine cu fundul unui pahar cilindric. Tor cu paharul am apasat
bine si pe lateralele formei ca sa creez o buza de 1-2 cm de biscuiti.

Am dat forma la frigider pentru 15 minute (sau la congelator pentru 3-4 minute).

MOD DE PREPARARE GANACHE DE CIOCOLATA

Am asezat pe foc craticioara cu frisca si am infeirbantat-o fara sa o aduc la fierbere. Am amestecat

constant cu spatula si am avut grija sa nu se umfle si sa dea in foc. Am stins focul si am adaugat
cubuletele de ciocolata in frisca fierbinte. Le-am lasat 2 minute fara sa amestec apoi, cu ajutorul
unui tel mic am amestecat pana ce acestea s-au topit si s-a format un ganache (ganas) cremos si
omogen. L-am lasat la racorit si m-am ocupat de capsuni le-am spalat, scurs si taiat in
jumatati.GLAZURAREA CAPSUNILOR CU GELATINADeoarece capsunile
sunt foarte sensibile si se deshidrateaza rapid, am decis sa le glasez cu un film subtire de jeleu. Pe
langa aspectul deosebit, acest jeleu le si pastreaza mai bine. Am dizolat un sfert de pachetel de
Tort Gelee in 150 ml de apa si am incalzit amestecul pe foc, amestecand continuu. L-am lasat un
pic la racorit ca sa nu oparesc capsunile cu gelatina fierbinte. Am asezat capsunile pe un fund de
plastic (sau pe o farfurie) unele cu taietura in sus, altele cu ea in jos (pentru ca asa am vrut sa le
aranjez si pe tarta) si le-am pensulat pe fiecare cu jeleu transparent, caldut. Ce frumos arata acum!
Am pregatit si cojile de portocala confiate.

Am scos din frigider forma de tort cu blatul de biscuiti era deja legat, bine intarit. Am turnat
peste el ganasul de ciocolata (caldut dar nu fierbinte!!) si l-am dat din nou la rece 10 minute. Daca
puneam acum capsunile mi s-ar fi scufundat. Dupa 10 minute de stat la frigider (sau 3-4 de
congelator) am aranjat si capsunile peste crema de ciocolata. Le-am pus pe margine, in forma de
petale unele jumatati cu fata in sus, altele cu fata in jos. In mijloc am presarat cativa fulgi de
migdale si am asezat o capsuna intreaga, mai mica. Peste tot am presarat cubulete si fasii subtiri
de coaja de portocala confiata (reteta aici). Am dat tarta cu capsuni si ciocolata din nou la rece
pentru min. 4 ore (peste noapte).Acum e momentul adevarului!! Tarta cu capsuni a stat peste
noapte la receiese din forma? Nu mi se sfarama blatul?? A iesit perfect!! Am detensionat mai
 intai inelul lateral si l-am scos cu grija. Am mutat tarta fara probleme pe un platou (ce bine ca i-
am pus hartie de copt la fund!).

INGHETATA CASATA CU CIOCOLATA, NUCA SI FRUCTE CONFIATE

400 ml inghetata de vanilie

70 g coji confiate de portocala
50 g cirese glasate
400 ml inghetata de ciocolata
100 g ciocolata tocata Nestle Dessert Noir
70 g nuca prajita
Blat
150 g turta dulce sfaramata sau alti biscuiti
30 g unt topit
Pentru decor:
100 g ciocolata topita Nestle Dessert Noir
4-5 cirese glasate
5-6 bucati de nuca ( 2-3 jumatati si restul tocate)
cateva felii de kumquat sau coji confiate de portocala
cateva frunzulite de menta

pentru stratul de inghetata de vanilie

Am asezat inghetata de vanilie intr-un castron si am amestecat-o rapid cu bucatele de cirese

glasate si de coji confiate de portocala (reteta aici). Am dat vasul la congelator.
pentru stratul de inghetata de ciocolata

In alt castron am asezat inghetata de ciocolata si am amestecat-o cu bucatele de ciocolata Nestle

Dessert Noir si cu o mana buna de nuci (prajite usor in tigaie si tocate din cutit). Am dat si acest
vas la congelator.

blat din turta dulce sfaramata

Am procesat la robot cateva bucati de turta dulce si le-am amestecat cu untul topit. Ce aroma buna
de scortisoara are acest amestec! Aici gasiti retete de turta dulce (cu sau fara miere, cu faina
integrala, cu migdale etc).

MONTARE INGHETATA CASATA

Am tapetat forma de chec cu folie de plastic si am asezat in ea stratul de inghetata de vanilie. Am

dat-o 5 minute la congelator si apoi am continuat cu stratul de inghetata de ciocolata. Am nivelat
totul bine cu o spatula. Ultimul strat a fost cel de turta dulce sfaramata (puteti folosi si alte tipuri
de biscuiti). Am infasurat bine forma in folie de plastic si am lasat-o la congelator peste noapte.

DECORARE SI SERVIRE INGHETATA CASATA

Am pregatit cateva elemente pentru decor: ciocolata Nestle Dessert Noir, miez de nuca,

feliute de kumquat (acele citrice mici) si cirese glasate.Am topit pe abur ciocolata si am

introdus-o intr-un pos de plastic (sau o punga) caruia i-am taiat un colt mic. Am rasturnat

inghetata casata pe un platou si am stropit-o cu ciocolata topita.Am decorat-o cu fructele

enumerate mai sus si cu cateva frunzulite de menta.

INGHETATA DE ZMEURA EXTRA CREMOASA

 ingrediente: frisca naturala, zmeura si zahar pudra. Fara oua! Inghetata aceasta se poate
prepara si cu capsuni, fragi, mure, afine, caise, banane, visine, cirese sau piersici.
Ingrediente
400 g zmeura (sau alte fructe de sezon)
400 ml smantana pentru frisca cu min. 30% grasime
150 - 200 g zahar pudra - in functie de gust
optional: vanilie

Am inceput sa bat frisca. Smantana a stat la rece cateva ore inainte de a o bate. Treaba merge
repede pentru ca La Dorna este foarte groasa si are tinuta. Spre final am adaugat si zaharul pudra
si putina vanilie. Am mai mixat cateva secunde si gata. Am adaugat boabele de zmeura si
coacazele rosii (optional) in castron si am amestecat lejer cu o spatula. Unele boabe se sparg si
coloreaza inghetata in roz, altele raman intregi. Daca nu aveti masina de inghetata puteti muta
castronul in congelator. Puneti-va o alarma ca la fiecare 30 de minute sa amestecati cu o furculita
in el treaba asta impiedica formarea cristalelor de gheata. Va trebui sa amestecati pe parcursul al
2-3 ore (deci de vreo 5- 6 ori). Masinile de inghetata s-au ieftinit in ultima vreme si cu 80-100 lei
gasiti mai multe modele pe piata.

Eu am turnat compozitia in masina de inghetata si i-am dat drumul. In 45 de minute am avut o

inghetata cremoasa si faina.

Am transferat inghetata de zmeura in caserole cu capac pe care le-am asezat in congelator. Am

lasat-o vreo 4-5 ore ca sa inghete bine.

SERVIRE INGHETATA DE ZMEURA

Inainte cu 5 minute de servire scot o caserola de inghetata si o las la temperatura camerei. O

nebunie de inghetata! Atat de fina si de gustoasa este de nu va puteti imagina!

Pont: raciti bine cupele in care urmeaza sa serviti inghetata. Le puneti in congelator 10-15 minute
si astfel inghetata nu se va topi imediat ce este pusa in ele.

TARTA CU ZMEURA SI CIOCOLATA FARA COACERE

Blat:
 400 g biscuiti digestivi ( 1 pachet si jumatate de McVitie's)
150 g unt topit
Crema de ciocolata - ganache
400 ml frisca naturala cu min 30 % grasime (smantana pentru frisca)
400 g ciocolata amaruie cu min 50% cacao
40 g unt cu min 80% grasime
Topping si decor:
250 g boabe de zmeura
cateva frunzulite de menta
putin zahar pudra

V-am arata deja pe larg cum se prepara un ganache de ciocolata (reteta de cofetarie,
pas cu pas). Am infierbantat frisca naturala intr-o craticioara (fara sa fiarba!), am stins
focul si am adaugat peste ea bucatelele rupte de ciocolata amaruie. Le-am lasat nemiscate
5 minute dupa care am amestecat compozitia cu un tel. La final am pus si o bucatica de
unt si am lasat crema la racorit. Cand crema a ajuns la temperatura camerei am pus-o la
rece in congelator (1 ora) sau 4-5 ore la frigider.

Crema de ciocolata s-a ingrosat la rece dar este inca fluida (curge) asa ca am batut-o cu
mixerul imediat ce-am scos-o de la congelator. Atentie! Crema de ciocolata tip ganache se
bate foarte bine si creste in volum de 2-3 ori si se deschide un pic la culoare nu trebuie
exagerat cu mixarea pentru ca se poate taia! Deci ochii in castron si la primul semn de
branzire va opriti din batut.

Daca chiar se intampla nenorocirea si vi se taie ganache-ul nu este o tragedie! El se poate

reincalzi pe baie de abur (se topeste tot continutul castronului), se racoreste din nou si se da iar la
congelator si se reia baterea.

blat de tarta din biscuiti

De data aceasta am preparat blatul din biscuiti digestivi McVities de la Maresi Foodbroker,
biscuiti englezesti fragezi si gustosi, preparati din cereale integrale.

Am asezat biscutii in robotul de bucatarie si i-am zdrobit. Peste ei am turnat 150 g de unt
topit si racorit. Amestecul are consistenta nisipului ud. Se pregateste forma rotunda de
tarta sau cea clasica, rotunda, cu pereti detasabili si se aseaza biscuitii macinati in ea. I-am
presat cu mana si i-am aranjat intr-un strat gros de aproape 1 deget. Nu am insistat prea
mult cu presatul (cu fund de pahar) pentru ca se compacteaza prea tare si se taie greu dupa
racire.
 Am bagat blatul la frigider 30 de minute (ca sa se intareasca untul topit din el).

Am pastrat 1/4 din crema de ciocolata ganache pentru decor iar pe restul am distribuit-o peste
blatul racit din biscuiti.

Am nivelat crema cu o spatula si apoi am modelat acele striatii cu ajutorul unei palete speciale in
forma de piaptan (puteti face asta si cu o furculita cu dinti mai rari sau sa lasati crema neteda).

Am nivelat crema cu o spatula si apoi am modelat acele striatii cu ajutorul unei

palete speciale in forma de piaptan (puteti face asta si cu o furculita cu dinti mai rari

sau sa lasati crema neteda).

Peste crema am asezat boabele de zmeura congelate (poti fi si proaspete) aici intervine

fantezia fiecaruia. Eu am inceput cu zmeura rosie, formand o linie dreapta si completand cu

zmeura galbena restul tartei. printre boabele de zmeura am pus si mici moate de crema, cu

ajutorul unui pos cu dui rotund (sau cu punga de plastic taiata la colt). Am decorat tarta de

zmeura cu ciocolata cu cateva frunze mici de menta si am pudrat-o cu zahar chiar inainte de

servire.

BUDINCA DE GRIS CU COCOS SI ZMEURA

 500 ml lapte
200 g fulgi de cocos
50 g unt
100 g gris
150 g zahar
100 g fructe (zmeura, fructe de padure proaspete sau congelate)
un praf de sare
zahar vanilat

Se pune la fiert laptele cu untul si cu un praf de sare. Cand ajunge la temperatura de

fierbere se adauga 100 g zahar, zaharul vanilat si grisul in ploaie si se amesteca bine. Atentie
ca oala sa fie la foc mic. Se amesteca bine si se mai fierbe un pic cam 3 minute. Trebuie
amestecat pentru ca stropeste. Se adauga tot in ploaie nuca de cocos, insa trebuie amestecat
cu miscari hotarate pentru ca se va ingrosa instantaneu. Se mai amesteca cateva secunde
puternic, pentru a se omogenizza si GATA! sos de zmeura pentru budinca de gris cu cocos

Pentru sos se face un sirop din 50 g zahar si 50 ml apa. Se aduce la fierbere si cand clocoteste se
adauga in el fructele si se amesteca usor. Fructele se pot lasa bucatele sau se amesteca pana se fac
pasta.Sosul se lasa un pic la racit. Daca doriti sa dati o forma deosebita budincii puteti sa umeziti
forme sau cesti si sa le umpleti cu budinca de gris inca calda. Dupa ce se racoresc un pic pot fi
rasturnate pe farfurii si decorate cu sos de zmeura.

TORT DIPLOMAT CU IAURT SI FRUCTE

Ingrediente
250 g zmeura sau alte fructe
500 g iaurt 10%/ frisca batuta
200 g zahar pudra
3 plicuri de gelatina a cate 10 g
coaja de lamaie
vanilie
8-10 buc piscoturi
Decor:
 fructe proaspete
frunze de menta
50 g ciocolata
1 lingura zahar pudra
200 ml frisca naturala batuta usor si indulcita cu 1 lingura de zahar pudra sau indulcitor

Se prepara gelatina intr-o cratita: la cele 3 plicuri punem 500 ml apa si lasam sa se
inmoaie conform instructiunilor de pe ambalaj. Se pune pe foc mic, amestecand si se
incalzeste pana lichidul devine transparent. Atentie, nu se fierbe! Fierberea distruge
gelatina. Sfatul meu este sa testati temperatura cu degetul daca suportati caldura e OK.
Se ia de pe foc si se lasa la racorit. Se amesteca din cand in cand si se urmareste sa nu se
inchege.

Cu ajutorul mixerului se bate un pic iaurtul (nu se va bate ca o frisca) cu zaharul pudra.
Compozitia ramane lichida. Se zdrobesc usor fructele cu o furculita sau se pot pune direct
in bolul cu iaurt si se mai mixeaza un pic. Se aromatizeaza cu coaja rasa de lamaie si cu
vanilia (miez de la 1/2 pastaie sau 1 plic de zahar vanilat). Se adauga si gelatina calduta,
usor racorita. Gata! Daca folositi alte fructe va recomand ca 1/2 sa le zdrobiti si pe restul
sa le lasati bucatele.

Desigur, se poate folosi si frisca naturala in compozitie dar am dorit sa fac o reteta mai
light. Cu siguranta ca frisca face ca acest tort diplomat cu iaurt si fructe sa fie si mai
cremos dar si mai plin de calorii.

Am tapetat o forma de chec (eu am folosit una de 30 x 12 si adanca de 9) cu folie alimentara

transparenta. Se toarna compozitia si deasupra se aseaza piscoturile. Pe cele de la mijloc le-am
ajustat la capete pentru ca erau prea lungi. Se acopera cu o alta folie si se lasa cateva ore la rece,
cel mai bine peste noapte. L-am mai lasat si eu cateva ore la frigider si l-am rasturnat pe un
platou lung. Treaba aste decurge fara probleme. Mai intai am indepartat folia de plastic de la
suprafata (cea care acopera piscoturile) si apoi l-am rasturnat pe platou si am desprins si restul
foliei. Am pregatit cateva fructe pentru decor: boabe de zmeura, coacaze albe, negre si rosii si
cateva frunze de menta. Am topit ciocolata la microunde 1 minut si am amestcat apoi am mai pus-
o alte 30 de secunde la topit. In final am turnat-o intr-o punga curata careia i se va taia un colt
mic.

Am inceput cu ciocolata asta pentru ca risca sa mi se intareasca in punga si am desenat cu

posul liniutele de pe tort. Hai ca se poate! Am inceput sa asez ciorchinii de coacaze albe pe-aici,
pe-acolo, am mai aruncat cateva boabe de zmeura si coacaze negre si in final am asezat si
frunzulite mici de menta. M-am gandit ca nu ar fi o idee rea sa-l pudrez discret cu zahar. E
 optionala treaba asta pentru ca estompeaza culorile vii ale fructelor. Mie mi-a placut cum arata si
pudrat.

Tort de biscuiti fara coacere cu mascarpone si

ciocolata
300 grame mascarpone

1 pachet biscuiti simpli

1 pachet biscuiti de cacao

200 grame zahar

Vanilie

3 linguri zahar pudra

200 grame ciocolata

200 ml lapte

Mod de preparare

Amesteca crema mascaropone cu zaharul si vanilia cu ajutorul unui mixer. Topeste ciocolata la bain-marie.

Piseaza biscutii de cacao intr-un robot de bucatarie. Apoi, intr-o forma rotunda asaza un strat de biscuiti
simpli scufundati, fiecare in parte, in lapte. Pune peste stratul de biscuiti simpli 1/3 din crema mascarpone,
apoi pune peste aceasta biscuiti de cacao pisati si peste ei 3 linguri de ciocolata topita.

Fa urmatorul strat in acelasi fel. Dupa ce ai pus si al treilea strat, inainte sa pui ciocolata topita, presara
cateva migdale sau nuci macinate pentru decor.cioco rasa, Lasa-l sa stea la frigider cateva ore, inainte de a-
l manca.

Prajitura cu mascarpone si blat de biscuiti

Pt.blat:
250 g biscuiti
4-5 piscoturi
50g cacao
100g unt
 100 ml apa
2 linguri de zahar
Crema 1
150ml frisca
250g mascarpone
Crema 2
100g ciocolata cu lapte
150 ml frisca
2 lg lapte
un pic de unt
Se pun intr-un castron biscuitii si piscoturile zdrobite, peste care se adauga untul topit, cacaoa si un
sirop facut din zahar si apa si amestecati bine. Intr-o forma de tort (eu am pus folie de plastic)
intindeti bine compozitia si apoi dati la rece. Intre timp pregatim cremele

Crema 1: Bateti bine frisca, apoi adaugati mascarponele si bateti bine pana devine o crema.
Adaugati la blat dupa care puneti-l din nou la rece

Crema 2: Topiti ciocolata pe abur impreuna cu laptele si untul si lasati sa se raceasca ca sa se

poata adauga la frisca. Bateti bine frisca si adaugati ciocolata racorita, apoi intindeti-o peste crema
de mascarpone.

Se lasa la rece macar 2 ore.

RETETA DE RUM BABA SAVARINE CU

FRUCTE SI FRISCA
 Aluat pentru rum baba
220 g faina alba 000 (pentru cozonac)
7 g drojdie uscata sau 20 g drojdie proaspata
50 g zahar tos
lingurita sare
2 oua
70 ml lapte caldut
100 g unt moale (cu min 80% grasime)
coaja rasa de la de lamaie
IPentru forme:
30 g unt pentru uns
1-2 linguri de zahar tos pentru tapetat
Sirop
200 ml apa
250 g zahar tos
pastaie de vanilie sau 1 plic zahar vanilat
coaja rasa de la lamaie
3-4 linguri de rom de calitate (nu esenta)
Pentru decor:
250 ml smantana pentru frisca
25 g zahar pudra (o lingura)
vanilie
fructe proaspete la alegere: zmeura, capsuni, ananas, fragi, afine, mure, piersici, portocale, mandarine etc

aluat dospit pentru rum baba

In castronul mixerului am asezat faina, drojdia uscata si sarea, fara ca ultimele doua sa se atinga
(le-am pus in parti opuse ale bolului). Am adaugat si zaharul tos si am amestecat totul cu o lingura
de lemn. Pana acum am un mix uscat in bol.

Separat am batut cu o furculita ouale si le-am diluat cu laptele caldut. Le-am parfumat cu coaja
rasa de la 1/2 lamaie. Am turnat 1/2 din acest amestec peste mixul uscat din bol si am pornit
robotul. Am completat si cu restul de lapte si oua si am framantat aluatul (la viteza mica) timp de
10 minute, pana ce a devenit neted si lucios. Este una aluat foarte moale si lipicios, curgator
Am adaugat treptat si untul moale si am mai mixat alte 5 minute. In final am acoperit bolul
de aluat cu folie de plastic si l-am lasat la dospit o ora. Iata si formele speciale pentru rum
baba. Arata ca cele de cupcakes insa au o adancitura in mijloc (ma rog, o excrescenta daca
le privesti din interior). Am uns bine de tot fiecar forma cu unt moale si le-am presarat bine
de tot cu zahar tos. Ce crusta faina se va forma la copt! Aluatul dospit este foarte moale si se
portioneaza usor cu un pos (o punga cu coltul taiat). Am avut grija sa-l impart exact in cele
12 forme. Nu va speriati ca pare putin pentru ca va creste din nou si va umple formele.

Am mai lasat babele la dospit alte 20 de minute.

COACERE RUM BABAS

Intre timp am incins cuptorul la 180 C (treapta medie spre inalta la cele cu gaz). Iata ce fain au
dospit!

Am copt prajiturile cca. 25 de minute la 180 C. S-au rumenit si s-au umflat. Le-am scos din

forme cat au fost fierbinti deoarece zaharul cu untul au format un fel de caramel la fundul

lor. Le-am lasat la racorit pe un gratar de bucatarie. Nu va pot povesti cat de aromate sunt!

Vedeti? In craterele centrale voi aseza frisca si fructele dar doar dupa racirea completa si

insiropare. INSIROPAREA SI UMPLEREA RUM BABAS

Am pus la fiert zaharul si apa pentru sirop impreuna cu vanilia si coaja de lamaie. Am lasat sa dea
vreo 3-4 clocote dupa care am stins focul si am lasat siropul sa se raceasca complet. L-am dat si la
rece o ora. L-am strecurat si l-am mutat intr-un castron mai adanc si mai ingust si i-am adaugat
romul. Ce aromeee! Eu folosesc rom austriac Stroh insa gasiti in supermarketuri si alte branduri:
Havana Club, Russeika etc. Esenta de rom nu se compara cu romul autentic.

Am cosmetizat savarinele taindu-le un strat subtire de la fund (care a fost partea de sus),
indepartand astefl coaja lucioasa si bombata. Astfel ele vor absorbi mai bine siropul aromat. Am
cufundat fiecare baba in sirop si am lasat-o bine la inmuiat, intorcand-o pe toate partile. Se simte
la mana cum se ingreuneaza pe masura ce absorb siropul aromat.

Am asezat fiecare savarina pe cate o hartiuta plisata (chesa). Le-am dat toate la rece pentru 30 de
minute.

Intre timp am batut smantana pentru frisca (bine racita). La final am indulcit-o cu putin zahar
pudra si am aromat-o cu vanilie. Mi-am pregatit si fructele: zmeura, mure, afine astea sunt in
sezon acum.

Cu ajutorul unui pos prevazut cu dui stelat am ornat fiecare baba cu o cantitate generoasa de
frisca. Decorul din fructe este la latitudinea fiecaruia. Va asigur ca feliile de portocale sau
mandarine proaspete se potrivesc grozav cu aceste baba, la fel si ciresele confiate sau amarena,
visinele sau piersicile din compot.
Rum babas se pastreaza la frigider in recipiente inchise care sa nu permita evaporarea
siropului, respectiv uscarea blatului.

CREMA DE MASCARPONE CU FRUCTE DE PADURE

250 gr. mascarpone,

1 fiola esenta de lamaie,

150 gr. fructe de padure congelate,

50 gr. zahar pudra,

10 migdale,

4 biscuiti BelVita Start cu cereale si fructe (pot fi inlocuiti cu orice alt fel de biscuiti
cu cereale).

Fructele congelate si jumatate din cantitatea de zahar se pun intr-o tigaita pe

aragaz. Se amesteca continuu pana da in fiert. Dupa primul clocot se mai lasa pe
foc mic vreo 2-3 minute.

Branza Mascarpone se omogenizeaza bine cu cealalta jumatate de zahar

pudra si esenta de lamaie.

Biscuitii se pun intr-un prosop de bucatarie si se preseaza, iar migdalele se

piseaza ca ajutorul unui blender.
 Asezam compozitia in doua cupe, astfel: cate un strat egal de biscuiti, cate
doua linguri din fructele de padure, incercand a folosi mai mult sirop decat fructe
astfel incat biscuiti sa se inmoaie, apoi cate jumatate din crema mascarpone,
migdale macinate si iarasi fructe de padure.

Tort cu crema nutella si mascarpone

Ingrediente blat:
200 g biscuiti Petit Beurre
100 g unt
1-2 linguri de zafar praf
1-2 linguri de cacao
2-3 linguri sirop (dupa caz)

Crema cu mascarpone si Nutella:

400 g Nutella, Finetti sau o alta crema cu alune
400 g mascarpone (sau o crema fina de branza)
100 g zahar pudra
100 ml frisca lichida Meggle

Facem un blat de biscuiti.

Am folosit biscuiti Petit Beurre care se dau prin masina. Se pun intr-un bol si se
amesteca impreuna cu cacao, zahar si untul topit. Amestecam pana se incorporeaza
untul uniform, iar daca este nevoie mai adaugam 2-3 linguri dintr-un sirop.

Pe un platou asezam pereti detasabili ai unei forme de tort de 20 cm. Se rastoarna

biscuiti si se taseaza cu mana sau cu un pahar. Se da forma la rece.

Pregatirea cremei.
Intr-un bol mixam branza mascarpone cu zaharul. Separat se bate tare frisca si se
incorporeaza in mascarpone.
Se adauga cate o lingura din borcanul cu Nutella pana se termina, mixand sa se
incorporeze.
Puteti pune si mai putin dar eu va garantez ca nu merita sa faceti economie. Va rezulta o
crema incredibil de buna. Se scoate blatul de biscuiti de la rece si se acopera cu crema.
Se niveleaza, se scutura sa se aseze bine crema si se da la rece cateva ore. La servire
se trece un cutit pe margini ca sa se desprinda tortul de pereti, se scoate si se orneaza
cu alune prajite putin si tocate grosier. Delectati-va!

Prajitura cu iaurt si piscoturi

1 pachet mic piscoturi

700 g capsuni
300 g iaurt grecesc
300 g smantana
250 g zahar pudra
2 plicuri zahar vanilat
1 esenta vanilie
1 lingura coaja de lamaie
1 plic gelatina
Caspunile se spala, se lasa la scurs apoi se taie in
bucatele.

Intr-un vas se mixeaza smantana cu zaharul pudra si

zaharul vanilat apoi se adauga iaurtul grecesc, coaja de
lamaie si esenta de vanilie.
 La sfarsit adaugam si capsunile taiate marunt si le
incorporam usor.
Gelatina se pune la hidratat in apa apoi se incalzeste 30
de secunde la cuptorul cu microunde sau pe baie de
aburi si se adauga incet peste crema de iaurt. Pe fundul
unui vas se aseaza jumatate din piscoturi apoi se toarna
crema de iaurt. Deasupra mai punem un strat de
piscoturi si dam la rece pentru cel putin 3 ore. Se
transfera prajitura pe un platou si se poate orna cu
frisca.
Este foarte racoroasa si nu foarte dulce, perfecta pentru
zilele de vara.

TORT CU NUCA RETETA NOSTALGICA

Ingrediente
Pentru blaturi (rezulta 2 bucati):

200 g nuca macinata

100 g faina 000
10 oua
250 g zahar tos
un praf de sare
vanilie (sau 2 plicuri de zahar vanilat)
Pentru crema:

300 g nuca usor prajita (200 g macinata fin si 100 g tocata din cutit sau macinata mai mare)
250 g zahar
250 ml lapte
20 g amidon alimentar
un praf de sare
vanilie (sau 2 plicuri de zahar vanilat)
600 g unt cu 82% grasime
Pentru insiropat:

100 ml apa
 50 ml rom
25 g zahar (o lingura)
Pentru forma:

unt si faina

PREPARARE BLAT PENTRU TORT CU NUCA

Inainte de toate dam drumul la cuptor si il incingem la 180 C (treapta medie spre inalta la cele cu
gaz). Pregatim si forma in care com coace blatul. Forma are peretii detasabili si are marime de 26.
Pe partea de jos prindem o hartie de copt si inchidem peterii detasabili ai formei astfel incat pe
dedesubt sa nu ramana aer si nici sa nu faca prea multe cute. Marginile se ung cu unt si se presara
cu faina. Daca nu aveti hartie de copt puteti sa ungeti cu unt si sa dati cu faina peste tot. Surplusul
de faina se scutura.

Pentru acest tort am copt doua blaturi. Fiecare blat l-am taiat apoi in doua. Am pregatit
compozitia pentru fiecare blat in parte pentru a nu se lasa compozitia pana se coace primul blat.
Am impartit in doua ingredientele pentru blat si am preparat cele 2 blaturi separat, unul dupa ce s-
a copt celalalt.NU preparati toata compozitia de la inceput pentru ca se va lasa albusul si nu
mai creste blatul!

Pentru fiecare blat vom folosi 5 oua, 50 g de faina, 100 g nuca si 125 g zahar. Se separa ouale cu
grija astfel incat sa nu ajunga galbenus in albus. Albusul se bate cu un praf de sare pana devine o
spuma tare, apoi se adauga 100 g zahar si se mai bate pana obtinem o spuma tare si lucioasa. In
paralel se bat galbenusurile cu restul de 25 g zahar si cu vanilia. Se adauga faina cernuta si 5
linguri din spuma de albus. Se adauga apoi si nuca macinata si se amesteca cu mixerul.

Restul albusului se adauga treptat si se amesteca cu grija cu o paleta (nu cu mixerul!) pentru a nu
zdrobi albusul frumos batut. Aerul acumulat in spuma de albus va ajuta la cresterea acestor
blaturi. Nu este nevoie de praf de copt.
Dupa ce compozitia s-a omogenizat si albusul s-a incorporat, se toarna in forma si se
niveleaza usor cu paleta. Nu se tranteste de masa si nu se scutura pentru ca vom scoate tot
aerul din albusuri si blatul nu va creste. coacere blat pentru tort cu nuca

Pana am terminat treaba cu compozitia s-a incins si cuptorul la 180 C. Se introduce tava in
cuptor si se coace 10 minute la 180 C si apoi inca 15 minute la 160 C (treapta joasa la cele cu
gaz). Se face proba cu scobitoarea: daca va iesi umeda se mai lasa 2-3 minute in cuptor.

Dupa ce s-a copt se detaseaza inelul imediat si blatul se intoarce cu partea de jos in sus pe un
grilaj, pentru a se raci. Se scoate imediat si hartia de copt pentru a iesi aburii din blat. Nu se
acopera ci se lasa la racorit si ventilat la temperatura camerei. Pana se coace primul
blat, pregatim compozitia pentru cel de-al doilea blat. Se spala forma, se asterne cu hartie noua
de copt si se da din nou cu unt si cu faina (doar marginea laterala). Se procedeaza in mod identic
si cu al doilea blat. Si acesta se lasa 30 de minute la racorit si aerisit.

Dupa racorire ambele blaturi se taie transversal in cate 2 foi egale. Obtinem astfel 4 foi de tort cu
nuca.

PREPARARE CREMA DE NUCA OPARITA CU LAPTE

Putem incepa pregatirea cremei in timp ce se coace al doilea blat. Inainte de toate se prajeste un
pic nuca pe foc (intr-o tigaie antiaderenta, fara grasime) pentru ca astfel i se va dezvolta aroma.

Nuca o vom macina in doua feluri: 200 g de nuca se macina fin si 100 g nuca se macina mai mare
sau se taie marunt din cutit. Este fain sa gasesti bucatele crocante de nuca in aceasta crema. Se
amesteca 50 g lapte rece cu amidonul alimentar iar restul laptelui se pune la foc cu zaharul, vanilia
si un praf de sare. Se lasa pe foc pana se infierbanta bine si se dizolva zaharul si apoi se adauga si
laptele cu amidonul, amestecand incontinuu. Se lasa un clocot dupa care se adauga si toata nuca
(macinata si zdrobita). Se ia oala de pe foc, se mai amesteca si se lasa la racit.

Dupa ce s-a racit, nuca va absorbi laptele si compozitia se va ingrosa. Compozitia se lasa la racorit
bine de tot, pana ce ajunge la temperatura camerei.
Observatie: nuca oparita si untul trebuie sa aiba aceeasi temperatura (cea a camerei). Daca
nuca e calda sau untul e prea rece crema se va taia!

Se spumeaza untul moale cu ajutorul unui mixer. Apoi se adauga treptat lingura cu lingura
compozitia de nuci. Nu se mixeaza mult intre transe!

Crema obtinuta se lasa in bucatarie ca sa ramana moale.

PREPARARE SIROP CU ROM PENTRU TORT CU NUCA

Pentru tortul cu nuca am ales un sirop cu rom pentru ca se potriveste grozav. Se pune pe foc apa
cu zaharul si se lasa pana se dizolva zaharul si clocoteste. Se ia de pe foc si se lasa la racit. Dupa
ce s-a racit complet se adauga romul. Vorbim de rom veritabil, nu de esenta de rom. Nu este
musai sa fie STROH (desi e cel mai bun pentru cofetarie). Poate fi rom Jamaica, Havana sau
altele. Este o diferenta imensa intre aroma sintetica a esentelor si romul adevarat. Fiti linistiti ca
cei 50 ml folositi la insiroparea unui tort atat de mare nu ii afecteaza pe copii.

MONTARE TORT CU NUCA

Pentru montarea tortului cu nuca alegem cele mai frumoase si drepte 2 blaturi si le pastram pentru
baza si pentru etajul superior (capac). Nivelam crema in castron si o impartim in 4 parti (vor fi
3 straturi de crema + o parte pentru imbracat tortul).

Pe platou punem primul blat, il insiropam cu ajutorul unei pensule dupa care adaugam circa 300 g
din crema obtinuta. Se acopera cu al doilea blat, care se insiropeaza si el si se mai pun 300 g din
crema. Se procedeaza la fel cu restul foilor. Un platou rotativ va ajuta enorm la aceasta
operatiune.

Restul de crema se foloseste la decorat, pentru margini si pentru partea superioara. Am ales o

varianta simpla, minimalista. Ne-am saturat de torturi cu moate si aveline, cu flori si alte minuni.

Am nivelat cu spatula crema de la suprafata (capac + laterale) si am decorat tortul cu 6 jumatati

 frumoase de miez de nuca. Ajunge! I-am mai trasat cateva dungi cu piaptanul special (merge si cu

o furculita cu dinti mai rari). Iata ca tortul nostru cu nuca este gata! Trebuie sa stea la rece macar 2

ore inainte de a-l taia (altfel crema moale va manji straturile interioare).

TORT KUGLER CU NUCA SI CIOCOLATA

(KUGLER TORTA)

Pentru blat:

7 oua (separate galbenusurile de albusuri)

250 g nuca macinata (usor prajita inainte)
150 g biscuiti macinati
120 g unt moale (cu min. 80% grasime)
200 g zahar pudra
100 g zahar tos (pentru albusuri)
un varf de cutit de sare
vanilie (miezul de la o pastaie sau 1 plic de zahar vanilat)
Crema:

200 g apa
200g zahar tos
200 g ciocolata amaruie (cu min. 50% cacao)
400 g unt moale (cu min. 80% grasime)
In plus:

200 g gem de caise

50 g nuca prajita, tocata din cutit
2 linguri de zahar pentru caramel (decor)
MOD DE PREPARARE TORT KUGLER CU NUCA SI
CIOCOLATA (KUGLER TORTA)

blat cu nuca (fara faina)

Am inceput cu prajirea usoara a miezului de nuca (250 g de la blat + 50 g de la crema) intr-o

tigaie antiaderenta. Nuca trebuie sa-si dezvolte un pic aroma si gustul, fara sa se arda. Am pastrat
50 g pentru crema iar pe restul am macinat-o impreuna cu biscuitii. Am folosit biscuiti din cereale
integrale (Frollini). Pe vremuri se folosea pesmet paine sau de cozonac, de casa (care este mai
grunjos decat cel care se gaseste acum in magazine). In retetele moderne se folosesc biscuiti
simpli.

Am separat albusurile de galbenusuri. Intr-un castron am spumat untul cu zaharul pudra si

vanilia. Am adaugat pe rand galbenusurile si am mixat bine. In alt castron am batut spuma
tare de tot albusurile cu sarea si cu zaharul tos pana ce am obtinut o spuma densa si
lucioasa. Am pus 1/2 din albus si 1/2 din nuca si biscuitii macinati peste crema de unt cu oua
si am amestecat usor, cu o spatula. Am adaugat si restul, cu miscari de sus in jos. Am uns
forma de tort (de 26 cm) cu putin unt si am tapetat-o cu faina. Am turnat in ea compozitia
de mai sus. Am nivelat usor cu spatula. coacere blat pentru tort kugler

Am bagat forma cu blatul in cuptorul preincins la 170 C (treapta medie spre inalta la cele cu gaz).
Am copt blatul 45 de minute la 170 C. El trebuie sa ramana moale si fraged, nu sa se usuce
excesiv.

Imediat dupa coacere am scos blatul din forma pe un gratar metalic si l-am lasat la racorit. Are o
aroma grozava!

CREMA DE CIOCOLATA FARA OUA PENTRU TORT KUGLER

Crema am preparat-o asa cum am aratat aici vezi reteta pas cu pas. Am facut un sirop din
zahar, apa si ciocolata. Dupa racire l-am mixat cu unt moale, spumat.
MONTARE TORT KUGLER

Am taiat blatul in 2 foi egale (dupa ce s-a racorit complet). Am incalzit gemul de caise intr-o
craticioara si l-am strecurat.

Am uns ambele foi cu un strat subtire de gem cald (cu pensula). Am impartit crema in 2 si am uns
prima foaie cu 1/2 din ea.

Peste crema am presarat nuca prajita si tocata din cutit. Am acoperit tortul cu a doua foaie

si am imbracat tortul (suprafata si lateralele) cu restul de crema. DECORARE TORT

KUGLER

Din 2 linguri de zahar am preparat un caramel in care am pus cateva bucatele de nuca (o lingura).
Am turnat rapid caramelul fierbinte pe o coala de hartie de copt, in forme neregulate. NU le
atingeti! Sunt extrem de fierbinti si pot provoca arsuri grave! Dupa ce se racesc complet pot fi
rupte cu mana in bucatele mai mici.

Am nivelat bine de tot crema de la suprafata tortului (cu o spatula lata). Am decorat tortul cu

bucatele din caramelul cu nuci de mai sus. Si gata! Am dat tortul Kugler la rece pentru 2 ore.

Crema era moale si nu se puteau taia felii frumoase. Dar dupa ce s-a racitTort Kugler cu nuca

si ciocolata un tort de gala. Recomandare: este mult mai bun daca se scoate din frigider cu

macar 30 de minute inainte de servire (ca sa se inmoaie un pic crema).

 CREMA DE CIOCOLATA PENTRU TORT
RETETA RAPIDA FARA OUA
Formula acestei creme este urmatoarea: 1 1 1 2 (apa, zahar, ciocolata, unt). Adica 100 g
apa + 100 g zahar + 100 g ciocolata + 200 g unt (cu min. 80% grasime!).

Pentru a umple un tort de 26 cm aveti nevoie de portie dubla de crema (asa cum v-o prezint mai
jos). Cu ea am umplut Tortul Kugler blaturi cu nuca fara faina reteta aici.

Important!

1. Untul trebuie sa fie gras (min 80%) si sa fie scos din frigider cu macar 6 ore inainte de
spumare. El trebuie sa fie moale, la temperatura camerei.
2. Ciocolata trebuie sa fie una de calitate, cu continut mare de cacao (min 50%
preferabil 70%). Ciocolata cu lapte nu este potrivita acestei retete.
3. Timpii din reteta sunt indicati pentru o cratita cu diametrul de 20 cm. Conteaza foarte
mult acest aspect pentru ca gradul de evaporare al lichidului este direct proportional cu
suprafata. Intr-o cratita mai larga siropul de zahar va scadea mai repede iar intr-o
cratita mica si inalta va scadea mai greu.

Portii: cca. 900 g crema

Ingrediente
200 g apa
200 g zahar
200 g ciocolata amaruie cu min. 50% cacao
un praf de sare
4-5 picaturi de otet (otet obsinuit de 9,5 - 10 grade)
400 g unt moale (min. 82% grasime)

Intr-o cratita (cu diametrul de 20 cm) am asezat apa si zaharul. Am adaugat si 4-5 picaturi de otet
si am asezat cratita la foc mediu. Otetul are rol anticristalizare (previne zaharisirea). Am adus
siropul la fierbere si am cronometrat fix 5 minute (din momentul in care a inceput sa fiarba). Veti
simti in aer aroma de otet ( la final crema nu va avea gust sau aroma de otet). Am amestecat
ocazional. Dupa acest rastimp am adaugat in sirop si bucatelele de ciocolata (eu am folosit Nestle
Desert dar puteti alege si alte marci). Am amestecat ciocolata pana ce s-a topit complet (tot pe
foc) si am adus siropul din nou la fierbere. Din momentul in care a inceput sa clocoteasca in masa
am cronometrat alte 5 minute. Gata! Am obtinut o compozitie fluida cremoasa o glazura.
 Am lasat siropul de ciocolata la racorit vreo 30 de minute (pe pervaz). Am amestecat ocazional.
Prin racire el se ingroasa. NU trebuie amestecat energic pentru ca se poate transforma in
fondant (serbet) se albeste si cristalizeaza.

SPUMAREA CU UNT

Repet: cheia reusitei acestei creme este temperatura la care se afla untul si siropul de
ciocolata.Ele trebuie sa aiba aceeasi temperatura (temperatura ambientala a bucatariei). Am
asezat untul moale in vasul mixerului si l-am spumat 2-3 minute. Am adaugat si un praf de sare.
Sarea potenteaza aroma si gustul ciocolatei. Am inceput sa incorporez in unt cate o lingura din
siropul racorit de ciocolata, mixand scurt dupa fiecare transa.

Crema se poate pastra la rece multa vreme (in frigider, in cutii inchise). Vorbim de 4-6 saptamani.

Este foarte important sa o scoateti de la rece cu macar 6-8 ore inainte de a o folosi, altfel nu o

puteti intinde ca lumea.

TORT SACHER RETETA ORIGINALA

Ingrediente
140 g unt gras 80% (la temperatura camerei)
110 g zahar pudra
de baton de vanilie (miezul din el) sau 1 plic de zahar vanilat Bourbon
6 galbenusuri
6 albusuri
130 g ciocolata amaruie (am folosit ciocolata de menaj de la Lidl)
110 g zahar tos
140 g faina alba, cernuta
200 g marmelada fina de caise
20 ml lichior fin de portocale (Cointreau, Grand Marnier) sau suc de portocale proaspat stors
50g unt pentru uns forma
putina faina pentru tapetat forma
250ml frisca naturala batuta, indulcita si vanilata pentru servit (garnitura)
Pentru glazura:
200 g zahar tos
125 ml apa
150 g ciocolata amaruie de calitate ( eu am folosit Milka dark dar nu a fost destul de inchisa la culoare)
Se incepe cu topirea ciocolatei pe abur. In bolul unui mixer se aseaza untul moale, zaharul pudra
si vanilia. Se amesteca bine pana devine cremos si pufos. Ouale se separa si se adauga pe rand
galbenusurile, mixand bine dupa fiecare. Se toarna ciocolata topita (usor racorita) in suvita subtire
si se incorporeaza bine. Cele 6 albusuri se bat spuma tare cu un strop de sare si li se adauga treptat
zaharul tos. Spuma trebuie sa aiba tinuta si sa fie lucioasa. Se toarna spuma peste compozitia de
unt si deasupra se cerne faina. Se incorporeaza usor, de sus in jos, pana cand compozitia este
omogena dar totusi aerata. Nu se mixeaza! Nu se pune praf de copt! Este o aberatie sa pui praf de
copt in blatul de tort Sacher. Acesta trebuie sa ramana umed si cremos nu sa devina uscat si
buretos (spongios). In niciun caz nu se insiropeaza blatul de tort Sacher! Se alege o forma
circulara (cu diametrul de 20-22 cm si inaltime de min. 5-6 cm) si se unge bine cu unt si se
tapeteaza cu faina. Daca are fund detasabil acesta se va tapeta si cu hartie de copt. Se incinge bine
cuptorul la 170C (treapta medie la cele cu gaz). Se toarna compozitia in forma sise niveleaza usor
cu o spatula. Se da la cuptorul incins pentru 50-60 de minute. In reteta pomenita mai sus se spune
ca ar trebui lasata usa cuptorului deschisa de 1 deget in primele 15 minute. Eu nu am lasat-o (am
folosit functia de ventilatie a cuptorului). Blatul este copt cand la atingerea usoara cu degetul
ramane o amprenta. Testul cu scobitoarea nu prea functioneaza aici pentru ca blatul este unul mult
mai umed decat un pandispan obisnuit.

Observatie: blatul poate crapa la suprafata in timpul coacerii. Este normal, nu va panicati!
Dupa ce-l scoateti din forma si se racoreste alegeti fata cea mai frumoasa si neteda (care de
obicei e fundul tortului)!

Cand este copt, blatul de tort Sacher se rastoarna pe un gratar de bucatarie si se lasa 20 de minute
la racorit. De abia dupa aceasta se dezlipeste foaia de hartie de copt de pe fundul lui. Tortul se
intoarce din nou in pozitia initiala si se aseaza inapoi in forma in care a fost copt. Se lasa acolo
pana la racirea completa.

umplutura tort sacher reteta originala

Cand a ajuns la temperatura camerei se poate scoate din nou din forma si taie cu un cutit cu lama
lunga si bine ascutita in 2 foi transversale. Ca aceste foi sa se aseze perfect dupa ungerea cu gem
am marcat punctul lor de intalnire cu 2 scobitori (una in blatul de jos, alta in cel de sus). M-am
ajutat de un individual din plastic (sau un carton mai tare) ca sa mut foaia superioara (l-am
introdus intre cele doua foi si l-am ridicat cu tot cu foaia de sus). Tortul este foarte fraged si nu
merge manevrat cu mana. Alegeti foaia cea mai frumoasa si neteda (de obicei este fundul
tortului) si o asezati deasupra, ca sa obtineti o glazura frumoasa!
Marmelada de caise se incalzeste usor intr-o craticioara si apoi se strecoara printr-o sita fina.
Se dilueaza cu putin suc de portocale (proaspat stors) sau lichior de portocale (eu am pus
20ml de Grand Marnier). Cu aceasta marmelada fina se unge bine blatul inferior. Se aseaza
la loc blatul superior (tinand cont de marcajele din scobitori) si se unge si acesta bine cu
marmelada (inclusiv lateralele tortului). Marmelada fina de caise este indicat a fi aplicata
sub orice glazura, la orice prajitura. Are rolul de a netezi si umple eventualele imperfectiuni
ale blatului si de a crea o pelicula impermeabila (glazura nu va fi absorbita de blat). glazura
de ciocolata pentru tort sacher reteta originala

Se prepara glazura. Glazura este una clasica, nicidecum un ganache (ganas) cum incearca altii sa o
prezinte. Ganache-ul ramane lipicios pe cand glazura originala este una care se intareste dupa
uscare.

Aici am respectat cantitatile din reteta insa am ales procedeul indicat de specialista de la
Marquise. Am pus toate ingredientele de la inceput in craticioara in ordinea: zahar, apa si
ciocolata. Mi-a explicat si de ce conteaza ordinea in care le asezi in vas: daca se pun invers pot
ramane granule de zahar pe peretii vasului, se caramelizeaza si se strica compozitia. Am ascultat
de ea si bine am facut. Am pus craticioara la fiert pe foc mediu si am cronometrat 5 minute din
momentul in care a inceput sa fiarba in masa. A clocotit bine. Am inchis focul si am tras-o
deoparte. Se lasa la racorit cateva minute bune. Se amesteca din cand in cand insa foarte usor (cat
sa nu faca pelicula la suprafata). Nu se amesteca puternic pentru ca incepe sa formeze fire si se
transforma in fondant.

Momentul in care poate fi turnata este acela in care ajunge la o temperatura suportabila pentru
buze. Deci trebuie testata cu precautie. Se toarna cu o singura miscare circulara glazura peste tort
si rapid se mai ajuta cu o spatula sa coboare si pe laterale. Nu trebuie atinsa deasupra pentru ca
raman urme. Glazura o data turnata se racoreste foarte repede si nu mai prea poate fi corectata.
Avantajul cofetariilor este ca au la dispozitie kilograme de glazura si imbraca foarte usor un tort
(recuperand glazura ramasa). Acasa trebuie sa ne descurcam cum putem. Eventual se poate
prepara o cantitate dubla de glazura urmand ca resturile sa fie reciclate ulterior la alte prajituri.
Tortul Sacher se lasa cateva ore la temperatura camerei pentru a i se solidifica glazura. Nu se tine
la frigider!! Acest tort are o perisabilitate foarte scazuta putand fi pastrate 2-3 saptamani la
temperatura camerei (credeti-ma ca am mai avut o bucata din el dupa 17 zile si a fost fantastic!).
L-am tinut pe un platou acoperit chiar cu forma in care l-am copt. Perfect!
Blatul acesta de ciocolata si unt, insiropat cu marmelada de caise si Grand Marnier este ceva de
vis! Si completat de glazura de ciocolata groasa de aproape 1 cm!

Traditional, Sachertorte se serveste cu un mot de frisca batuta (naturala) alaturi. Si cu o cafea

calda!

Prajtura simpla cu biscuiti si Finetti

400g biscuiti faramitati ( de preferabil cat mai moi, pentru reteta de mai jos am folosit Sprits
Shortbread biscuits, Mega Image)
100g unt topit in bain marie / cuptor cu microunde si 20g de unt solid la temperatura camerei
Optional: se poate adauga o cescuta de zahar brun in compozitia blatului

600 ml frisca / smantana lichida (pentru reteta de mai jos am folosit Hulala
400 ml Finetti / Nutella incalzita in bain marie / cuptorul cu microunde
Optional: fructe de padure sau sos de ciocolata pentru garnisire

1. Vei incepe prin a zdrobi biscuitii. Daca folosesti biscuitii recomandati mai sus, nu este
nevoie sa-i mixezi la blender, se faramiteaza pur si simplu in mana, avand nu numai un gust
deosebit cat si o textura inedita.

2. Incalzeste untul la cuptorul cu microunde sau in bain marie. Toarna untul topit peste
biscuiti si amesteca bine. Adauga o bucata de unt de aproximativ 20 g la temperatura camerei
si framanta aluatul cu mana. Poti adauga o cescuta de zahar brun in acest amestec daca
consideri ca biscuitii nu sunt suficient de dulci sau doresti o textura mai crocanta.

3. Unge o forma de copt cu baza detasabila. Este musai sa o folosesti intru-cat prajitura nu se
rastoarna. 4. Toarna baza de biscuiti pe fundul formei si niveleaza cu o lingura cat mai
uniform. Preseaza cu palmele si da forma la congelator pana pregatesti umplutura. 5. Toarna
frisc lichida intr-un recipient adanc si amestec-o cu un mixer manual sau la robotul de
bucatarie pana nu se mai desprinde de vas daca o intorci.

6. Intre timp incalzeste Finetti / Nutella in bain marie sau la cuptorul cu microunde si las-o sa
ajunga la temperatura camerei.
7. Adauga crema de ciocolata peste frisca batuta si amesteca din nou cu mixerul pana se
omogenizeaza complet.

8. Scoate forma din congelator (blatul deja s-a intarit) si adauga umplutura. Niveleaz-o cat
mai bine cu o spatula. 9. Forma se introduce la congelator pentru o ora dupa care se lasa la
rece, in frigider, cel putin opt ore. Iti recomand sa o servesti a doua zi.

Se indeparteaza cercul si se orneaza dupa gust. Crema fiind tare, poti turna o glazura de
ciocolata sau o poti garnisi cu fructe de padure (mure, zmeura, afine) sau capsiuni.

OREO CHEESECAKE FARA COACERE

INGREDIENTE pentru blatul de biscuiti

150 gr biscuiti oreo

50 gr de unt

pentru crema de branza

800 gr crema de branza

200 gr ciocolata alba
50 gr biscuiti oreo sfaramati

pentru topping

100 gr ciocolata cu lapte

50 ml frisca lichida
6 biscuiti oreo taiati pe jumatate

1. macinam biscuitii oreo cu mixerul. Topim untul, apoi amestecam cu biscuitii.

2. Intindem intr-o forma de tort cu peretii detasabili (diametru 24 cm). Nivelam cu o paleta
sau direct cu mana

1. Pt crema, topim ciocolata alba pe bain-marie apoi incorporam in crema de branza si

omogenizam cu ajutorului unei spatule. Adaugam si biscuitii oreo macinati si omogenizam
. Turnam crema peste blatul de biscuiti Lasam la rece.
2. Intre timp facem glazura. Topim ciocolata cu frisca lichida pe bain-marie
apoi ornam cheesecake-ul. Biscuitii ii asezam dupa ce s-a intarit glazura de ciocolata

Oreo Ganache Tarte

Ingredients:

280g oreo cookies

1/2 cup butter, melted
1/2 cup heavy cream
200g good quality chocolate
1/4 cup butter

To make the crust: Food process oreos and add the melted butter cookies until the texture of
coarse meal or crumbs.
Press into a 414 inch fluted rectangular tart pan with a removable bottom.
Press along bottom and up the sides. Use individual mini pans if you dont have this size.
Freeze the crust.
Meanwhile, microwave the cream until hot to the touch.
Add chopped chocolate and butter.
Let sit 5 minutes, then stir until well blended.
Pour ganache into the crust and chill a few hours.
Unmold and serve with whipped cream and sliced bananas.

CHEESECAKE FARA COACERE CU OREO SI NUTELLA (Jamila cuisine)

Crusta: 18 biscuiti Oreo

80 g unt topit

Crema: 300g smantana pt frisca

 500g crema branza la t camerei

300 g Nutella

10 biscuiti Oreo

O pastaie de vanilie

- decor cu afine

Blatul: 18 biscuiti se dau in robot si ii amestecam cu untul topit.

Biscuitii se pun intr o tava detasabila cu diam 20 cm, tapetata cu hartie de copt
si unsa cu putin ulei. Punem biscuitii amestecati cu unt in tava si uniformizam
blatul de biscuiti. Tava se pune in congelator, in timp ce ne ocupam de crema.

Crema: Crema de branza la temperatura camerei se pune intr un bol mai mare.
Adaugam Nutella, si semintele de la pastaia de vanilie/ sau 1 fiola esenta
vanilie. Amestecam compozitia f bine.

- Frisca: batem frisca foarte rece pana se intareste!!! Nu se bate exagerat,

deoarece se separa si se transforma in unt!

-punem frisca peste crema de nutella si incorporam usor, cu miscari largi. La

final, punem cei 10 biscuiti Oreo taiati in sferturi si ii incorporam in crema.

Punem crema peste blatul intarit, nivelam si punem in congelator pt 5-6h sau
peste noapte.

- Pt a se dezlipi forma detasabila, lasam 20 min la t camerei.

- Decoram cu jumatati de minibiscuiti Oreo pe margine si afine tot pe margine,

plus un biscuite in centru. Tortul se pastreaza in congelator iar inainte de
servire se pune 1 h la frigider sau 20 min la temperatura camerei.

-se taie cu un cutit bine ascutit

OREO CHEESECAKE
Ingredients
For the crust

About 300 grams of Oreo cookies ( it almost an entire pack ,save some to crush to add to the middle
layer)

70 grams of unsalted butter, melted

For the filing

3 packs (8oz/226 grams each) of full fat cream cheese, at room temperature

1 1/2 cups sifted confectioners sugar

1 Cup heavy cream,I use full fat cream

1 tsp vanilla extract

1 tbs lemon juice & zest of one lemon ( optional)

3/4 Cup semisweet chocolate chips, melted

For the ganache

1/2 cup of heavy cream

1 cup of semisweet chocolate chips

50 grams of unsalted butter

Directions
Making the crust

Roughly crush and place the cookies inside the food processor

Pulse until fine crumbs formed

Add the butter and mix a few more seconds to combine into a sticky mixture

Pour the crumbs into an 8 springform pan and press the crumbs firmly to form the crust

Use a measuring cup to make that process easier

Place the pan in the fridge while you make the filling

Making the filing

Start by melting the chocolate,set aside to cool a little ( I do that in the microwave ,30 sec. or a bit
longer)

In a mixing bowl combine the cream cheese ,sifted sugar and vanilla

Mix until smooth

Slowly add the cream ,mixing on low speed

Scrape the bowl a few times to incorporate the mixture

Beat on high speed for 1-2 minutes

Divide the filling into 2 equal portions

Pour one portion into prepared springform pan ( crust should be nice and firm by the time you made
the filling)

Spread the filling evenly ,sprinkle with some crushed cookies( optional) and place in the fridge while
you continue on the other half

Add melted chocolate to the other half and gently fold in with a spatula to incorporate

Pour that chocolate filling on top of the vanilla/ cookies layer and return to the fridge while you melt the
ganache

Making the ganache

Heat the cream until it starts to bubble ( do not boil)

Pour over the chocolate and butter (butter should be room temp.)

Let it stand a few minutes and mix until it turns into smooth ganache

Pour over the cake ,spread evenly ,gently tap the pan on the table to remove air bubbles

Place in the fridge for 5-8 hours

Gently slide a warm knife around the pan to ease the cake out

Slice the cake with warm knife

Tort fara coacere cu mousse de capsuni si ciocolata alba

Pentru blat:
250 gr biscuiti digestivi sau graham
6 linguri ulei de cocos sau unt topit

Pentru mousse de ciocolata alba:

200 gr ciocolata alba
350 gr smantana pentru frisca (35% grasime)
jumatate de lingura de gelatina pudra
2 linguri apa rece

Pentru mousse de capsuni:

300 gr capsuni
50 gr zahar
o jumatate lingura gelatina pudra
2 linguri apa rece
200 gr smantana pentru frisca (35% grasime)

Pentru sos de capsuni:

200 gr capsuni
100 gr zahar
jumatate lingura gelatina
2 linguri apa

Pentru topping:
capsuni proaspete, feliate fin
Mod de preparare:

Sos de capsuni:
Taie capsunile in 4. Pune-le intr-un vas mic, cu niste zahar, la foc mediu. Amesteca in mod
constant, pana cand se dizolva zaharul. Indeparteaza de foc apoi si mixeaz cu un blender. Dizolva
gelatina in 2 linguri de apa. Lasa-o 5-10 minute, apoi pune-o la foc mic. Dupa ce s-a omogenizat
cu apa, toarn-o peste capsunile din vas. Lasa compozitia sa se raceasca la temperatura camerei.

Blat:
Marunteste biscuitii cu ajutorul unui tocator sau robot electric. Amesteca-i cu uleiul sau untul,
apoi pune compozitia intr-o tava non-aderenta. Apasa usor pe ea, dupa care transfera tava in
frigider.

Mousse de ciocolata:
Topeste ciocolata la bain-marie. Dizolva gelatina in apa 5-10 minute, apoi topeste-o la foc mic si
amestec-o cu ciocolata. Lasa sa se raceasca de tot.
Pregateste frisca. Omogenizeaz-o cu compozitia anterioara. Toarna mixul peste blat si baga inapoi
in frigider, pentru 15-20 de minute.

Mousse de capsuni:
Pregateste frisca. Hidrateaza gelatina. Amesteca frisca si gelatina cu capsunile facute piure, apoi
toarna peste mousse-ul de ciocolata. Decoreaza cu sosul de capsuni.
Baga in frigider pentru aproximativ 4 ore sau lasa chiar peste noapte.

Tort de ciocolata fara coacere

Blat de biscuiti:

250 g. biscuiti cu cacao sau digestivi

150 g. unt

Crema de ciocolata:

200 ml. smantana dulce pentru frisca, nebatuta

400 ml. smantana dulce pentru frisca, batuta

500 g. ciocolata cu lapte sau amaruie

Glazura de ciocolata:

200 ml. smantana dulce pentru frisca

200 g. ciocolata cu lapte sau amaruie

Decor:

biscuiti amarettini

mici decoratiuni de ciocolata

Se zdrobesc biscuitii cu un sucitor, dupa ce in prealabil au fost pusi intr-o punga, sau se macina
la robotul de bucatarie. Se topeste untul la microunde sau la bain-marie si se amesteca cu praful
de biscuiti. Se rastoarna compozitia intr-o forma cu diam. de 26 cm. si se netezeste bine (cu
dosul unei linguri) pentru a imbraca cat mai uniform baza. Daca aveti o forma cu inel detasabil,
nu ezitati s-o folositi ;). Se pune apoi forma la frigider pentru 30 de minute, timp in care se
prepara crema.

Se incalzeste pe foc smantana dulce pentru frisca (200 ml.), nebatuta (la foc mic), si cand e
fierbinte (nu are voie sa fiarba!!!) se adauga ciocolata rupta in bucati. Se amesteca bine, pana
cand incepe ciocolata sa se topeasca si se ia de pe foc. Se continua amestecarea pana la topirea
completa a ciocolatei. Se lasa sa se racoreasca 2-3 minute, dupa care se amesteca, usor, cu
frisca batuta (400 ml.).

Se scoate forma de la rece, se toarna crema de ciocolata si se pune din nou la frigider, pentru
minim 6 ore. Ideal ar fi sa o lasati peste noapte.

Glazura se prepara cu minim 2 ore inainte de a servi tortul, astfel: se incalzeste smantana dulce
pentru frisca si se adauga ciocolata rasa sau rupta in bucati. Se amesteca bine pana se
omogenizeaza, si se lasa la racit. Cand e rece, se pune in frigider si se lasa, cum spuneam mai
sus, minim 2 ore, sa se intareasca. Se scoate apoi si se bate cu mixerul 1-2 minute sau pana se
ingroasa.

Se scoate tortul din frigider si se acopera cu glazura de ciocolata. Simplu sau in valuri, cum am

facut eu (faceti cu dosul lingurii valuri pe suprafata tortului). Se decoreaza cu

ciocolata sau biscuiti. Sfat: Daca folositi ciocolata neagra la glazura, in loc de ciocolata cu lapte
cum am folosit eu, tortul va deveni si mai atragator, datorita contrastului dintre straturile de
ciocolata.

Cheesecake rece cu ciocolata si zmeura

pentru blat:

250-300 gr biscuit i di gestivi

100 gr unt
100 gr ciocolata amaruie

pentru crema:

300 gr frisca
500 gr mascarpone
100 gr zahar pudra
1 lingurita extract vanilie
300 gr zmeura
100 gr zahar brun
30 gr gelatina
pentru glazura:
100 gr ciocolata amaruie
200 ml frisca lichida
2 linguri ulei
10 gr gelatina
pentru decor:
250 gr zmeura
frunze menta

Mod de preparare:
Macinam bisc ui ti i la robot. Adaugam untul si ciocolata topita. A m e s t e c a m b i n e . V o m o b t i n e o
c o m p o z i t i e d e s t u l d e m o a l e . Tapetam forma de tort cu hartie de copt si pune m compozitia de

biscui ti in forma. Niv elam si dam la frigider pana se intareste. Mascarponele il

mixam cu zaharul pud ra si cu extrac tul de v anilie. Mixam frisca p ana devine
ferma. Punem zmeura cu zaharul brun intr - un vas la foc mic si dam in un ul -doua
clocote, pana se topeste zaharul si incepe sa se sfarame usor zmeura. Eu am
folosit zmeura congelata. O lasam sa se raceasca.
Amestecam frisca cu mascarponele. Preparam gelatina conform indicatiilor de pe
ambalaj si o lasam sa sa racoreasca. O amestecam in crema, apoi adaugam
zmeura.
Amestecam usor zmeu ra in crema.

Punem blatul de biscu iti pe un platou si aseza m inelul reglabil in jurul lu i. Punem
deasupra crema si nivelam cu o spatula. Dam la frigider 30 minut e sa se
intareasca putin crem a. Topim ciocolata im preuna cu frisca si uleiul pe bain
marie. Adaugam gelatina dizolvata conform indicat iilor de pe ambalaj,
omogenizam si turna m glazura de ciocolata pe tort. Dam la frigider peste noapte.
Scoatem cu gr ija inel ul din ju rul tort ulu i dupa ce am trecu t in pr ealabil pe
margini un c ut it b ine ascutit ca sa se desprinda de inel. Decoram cu zmeura
proaspata si frunzuli t e de menta.

Tort cu piscoturi, crema de iaurt si piersici

Pentru blat:

250 gr piscoturi Savoiardi

100 ml sirop din compot

Pentru crema:

250 gr iaurt
250 gr smantana dulce pentru frisca
50 gr zahar pudra
1 pastaie vanilie
4 jumatati piersici din compot
20 gr gelatina granule

Pentru jeleu:

siropul si piersicile ramase din compot

10 gr gelatina granule

Pentru decor:

4-5 piersici
cateva crengute menta

MOD DE PREPARARE TORT CU PISCOTURI, CREMA DE IAURT SI PIERSICI:

Trecem rapid piscoturile prin sirop. Asezam piscoturile insiropate in forma de tort cu margini
detasabile.

Mixam smantana dulce pentru frisca impreuna cu zaharul pana incepe sa devina ferma.
Adaugam iaurtul bine scurs si amestecam. Atentie, iaurtul trebuie sa fie la temperatura camerei,
nu direct din frigider.
Punem semintele pastaii de vanilie si omogenizam comozitia. Preparam gelatina conform
indicatiilor de pe ambalaj, o adaugam in crema si amestecam energic ca sa se repartizeze
uniform in toata compozitia. Gelatina nu se adauga fierbinte in crema! Taiem cubulete
piersicile din compot si le incorporam in crema. Turnam crema peste piscoturi si nivelam. Dam la
frigider sa se intareasca.

Siropul si piersicile ramase le mixam cu un blender vertical si in compozitia rezultata adaugam

gelatina preparata conforrm indicatiilor de pe ambalaj. Turnam jeleul deasupra cremei si dam din
nou la frigider sa se intareasca.

Decoram cu feliute de piersici si crengute de menta.

Tart spectaculoas cu ciocolat neagr

200 g biscuii digestivi
100 g unt topit
200 g ciocolat neagr (am folosit 2 milka)
200 ml smntn dulce
ciocolat tocat/ras pentru decor
Mcinm biscuiii fin i i amestecm cu untul topit. Pregtim o tav de 18-20 cm n
diametru. Decupm un cerc din hrtie de copt puin mai mare dect tava i l aezm pe
fundul acesteia. Turnm biscuiii n tav i cu dosul unei linguri sau chiar cu degetele presm
biscuiii i i ridicm puin pe marginile tvii. Dm la rece pn facem ganache-ul de
ciocolat.

ntr-o crticioar punem pe foc ciocolata rupt buci i smntna. Amestecm pn se

topete ciocolata i lsm la rcit cteva minute. Turnm ganache-ul rcorit peste biscuii, n
tav i dm la rece 1-2 ore. Scoatem din frigider i aezm restul de ciocolat ras/tocat n
centrul tartei.

Tart cu mousse de ciocolat i cpuni

(fr coacere)
Ingrediente crust:

100 g biscuii simpli (am folosit Leibniz )

60 g unt topit
Umplutur:

100 g ciocolat neagr

1 linguri lichior migdale (sau alt alcool preferat -rom, cognac, lichior de cafea, etc)
100 ml fric
10-12 cpuni (sau alte fructe)
civa fulgi de migdale (sau migdale tocate/alune/nuci)
Pregtim o tav dreptunghiular n care punem o foaie de hrtie de copt dac aceasta nu are
fundul detaabil, pentru a o putea scoate uor la final.

ntr-un robot mcinm fin biscuiii apoi i amestecm cu untul topit. Turnm n tava
pregtit i cu dosul unei linguri nivelm biscuiii.

Topim ciocolata pe baine-marie. Batem frica tare, adugm lichiorul de migdale apoi o
ncorporm n ciocolata topit. Turnm n tav i nivelm. Aranjm cpunile, presrm fulgii
de migdale i dm la rece pentru 2-3 ore sau peste noapte. Scoatem tarta din tav,
ndeprtm hrtia de copt, o aezm pe un platou i o tiem felii cu un cuit bine ascuit.

Tarta cu ciocolata (fara coacere)

Ingrediente:
 fulgi de ciocolata300 gunt80 gciocolata neagra200 gciocolata cu lapte100 gfrisca250 gzahar80
gvanilie1 praf

Preparare:
Sfaramati cookies-urile intr-un mojar sau intr-un prosop curat de bucatarie.

Topiti untul. Intr-un bol amestecati bine cu ajutorul unei furculite (pentru a marunti si mai bine)
untul cu cookies-urile sfaramate.

Asezati aluatul astfel obtinut intr-o tava si nivelati bine presand cu degetele. Dati tava la frigider
pentru o jumatate de ora.

Pregatiti crema ganaj: rupeti ciocolata amaruie si cea cu lapte si topiti-le la foc foarte mic.

Adaugati smantana lichida, zaharul si zaharul vanilat si amestecati pana se

omogenizeaza.

Luati de pe foc si turnati peste aluatul scos de la frigider. Pastrati la frigider timp de o ora.

Jeleu de coacaze rosii cu zmeura

500 g coacaze rosii curatate de codite
200 ml apa
zeama de la o lamaie sau 4 g de sare de lamaie
100 g zmeura
400 g zahar tos

Am spalat ciorchinii de strugurei si i-am scurs intr-o strecuratoare. Am indepartat coditele si

boabele necoapte sau stricate. Am cantarit bobitele ramase (erau 500 g) si le-am asezat intr-o
cratita. Am turnat peste ele 200 ml de apa rece si am stors zeama de la o lamaie. Am asezat cratita
pe foc, aducand-o la fierbere. Din momentul in care a inceput sa clocoteasca am cronometrat 2
minute. Ajunge! Vreau sa scot pectina din coji si samburi. Urmeaza acum partea mai dificila:
pasarea coacazelor oparite adica trecerea lor prin sita. Daca aveti si voi un robot cu accesoriu de
pasare este grozav! Daca nu la mana, apasand cu lingura pana trece toata pulpa prin sita (cu
tot cu zeama in care au fiert). La final am trecut prin sita si boabele proaspete de zmeura. Am
aruncat semintele si cojile si am strecurat inca o data (prin sita fina) pulpa obtinuta (cu tot cu
zeama in care a fiert). Ce culoare frumoasa are! Bun, am strecurat piureul si pot sa-l trec inapoi in
oala si sa-l pun la fiert. Nu inainte de a-l cantari si de a pune exact aceeasi cantitate de zahar. Am
avut aprox. 400 g de piure la care am adaugat 400 g de zahar tos. Am pus cratita la fiert si am
amestecat constant in ea. Din momentul in care a inceput sa fiarba i-am cules spuma formata la
suprafata si am constatat ca in mai putin de 5 minute si-a schimbat consitenta si s-a ingrosat. L-am
mai fiert alte 3 minute si gata.
 Am sterilizat la cuptor 2 borcane si 2 capace si am distribuit jeleul fierbinte in ele (nu am reusit sa
le umplu si nici n-am vrut sa pun unul plin si unul pe un sfert). Borcanele au fost asezate pe o tava
metalica in timp ce le umpleam cu un polonic mic (ca sa nu crape).

Gem de caise reteta fara conservanti 4 kg caise curatate de samburi

2,8 kg zahar tos
zeama de la 2 lamai
miezul de la samburii de caise

Am spalat caisele cu apa rece si le-am scurs bine. Treaba merge repede daca ai si ajutoare
la scos samburii (oricum, fata de curatatul cireselor si al visinelor este floare la ureche).
Intotdeauna las caisele jumatati, nu le zdrobesc sau le toc. Imi place sa simt bucatele de
caisa prin gem. Si nici nu el decojesc. Sunt mai bune asa! Am indepartat cu un cutit
partile moi, maro, lovite sau stricate.

Am asezat cele 4 kile de caise curatate intr-o cratita mare pentru gem (diametru de 50 cm),
le-am stropit imediat cu zeama de lamaie si le-am acoperit cu zaharul tos. Le-am
amestecat cu o lingura curata de lemn si le-am lasat asa cam 30 de minute (nu peste
noapte).

Am asezat sita peste ochiul de aragaz, am potrivit focul la mediu si am pus cratita cu fructe la
fiert. Dureaza cam 40 de minute pana se incalzeste si ajunge in regim de fierbere. Am amestecat
constant v-am spus ca exista riscul de prindere. In sfarsit am vazut ca gemul a inceput sa fiarba.
Gemul de caise nu il spumez (spre deosebire de dulceturi). Din momentul in care a inceput sa
fiarba in masa (arata ca o lava fierbinte care clocoteste) am cronometrat 20 de minute. Am
amestecat constant in cratita cu gem de caise. Se vede cand isi schimba culoarea, fructele devin
usor translucide (ma rog, bucatalele ramase intregi) si dispare spuma. In acel moment am pus si
miezul de la samburii de caisa. Cam asa arata dupa primele 20 de minute de fierbere (poza din
stanga) si asa arata cand e gata, dupa 35-40 de minute de fierbere (poza din dreapta). I s-a inchis
culoarea si e cremos, legat. NU este maro!!! Chiar daca pare subtire va asigur ca prin racire se
ingroasa foarte mult. Deci nu mai fierbeti gemurile cu orele pentru ca le nenorociti.

Am stins focul de sub cratita cu gem de caise si m-am ocupat de sterilizarea borcanelor. Gemul
are timp sa se racoreasca un pic.
DEPOZITARE SI SERVIRE GEM DE CAISE RETETA FARA
CONSERVANTI

Am spalat bine borcanele si capacele cu filet. Le-am asezat intr-o tava metalica (cu capacele
alaturi) si le-am sterilizat la cuptor (aici gasiti cum si cat timp). Am umplut borcanele calde (nu
fierbinti) cu gemul cald si le-am inchis imediat cu capacele cu filet. Operatiunea asta am facut-o
cu borcanele asezate pe o tava metalica care sa preia si sa disipeze caldura gemului (sa nu
plezneasca borcanele). Am obtinut 4 borcane mari (de 800) si mi-a ramas un mic bol de gem
de caise (cca 400 ml) pentru gustat si mancat zilele urmatoare.

GEM DE CAPSUNI FARA CONSERVANTI

Prefer sa conserv fructele de sezon prin congelare. La o adica, pot face oricand un gem din ele
(gem rapid). Nu folosesc gel fix sau conservanti la niciun gem. Gemul nu va mucegai daca este
fiert corect si daca borcanele si capacele sunt sterilizate. Daca doriti un gem mai vascos puteti
folosi coji si casute de samburi de la mere (le asezati intr-un saculet din tifon dublu, bine legat) pe
care le fierbeti impreuna cu gemul si la final le aruncati. Ele contin pectina un gelifiant natural.
Observatie: fructele se spala cu codite cu tot!!! Am vazut retete care indicau indepartarea
coditelor si apoi spalarea fructelor. Este un nonsens deoarece apa intra prin orificiul creat prin
indepartarea coditelor si se imbiba in fructe. Tot prin acelasi orificiu fructele incep sa piarda
zeama pretioasa pe care o aruncati la chiuveta. Pentru un gem de capsuni iau in calcul 500 g de
zahar la fiecare kg de fructe curatate (cantarite dupa indepartarea coditelor). Cantitatea de zahar
poate varia intre 350 700 g per kg de fruct dar tineti cont de faptul ca zaharul este un conservant
natural si cu cat puneti mai putin cu atat creste riscul fermentarii sau mucegairii gemurilor. Exista
si gemuri fara zahar dar acestea trebuie fierte indelung si scazute bine de tot.

Asigurati-va ca aveti in dotare cratita speciala pentru gem, cu gura larga (diametru peste 40
cm). De ce? Ca sa scurtati procesul de fierbere prin evaporare accelerata. Cu cat e suprafata de
evaporare mai mare cu atat mai repede va scadea gemul. De ce ne dorim asta? Ca sa-si pastreze
culoare frumoasa si sa se lege rapid! Prin fierbere indelungata in oale cu gura mica siropul de
zahar va deveni treptat maroniu si gemul se va inchide la culoare.
 Un alt truc care ajuta la pastrarea culorii frumoase a fructelor este folosirea zemei de lamaie sau a
sarii de lamaie prin presarare desupra fructelor crude. Acest gem de capsuni ramane rosu-aprins,
amintind de culoarea fructelor proaspete. Nu-mi plac gemurile maro.

Ingrediente
2 kg capsuni sau alte fructe
1 kg de zahar tos
6 g sare de lamaie sau zeama de la de lamaie

Am asezat capsunile intr-o cratita (initial am ales una din bucataria mea si s-a dovedit a fi
nepotrivita pentru gem am aflat asta a doua zi cand a vazut-o maica-mea) si le-am
presarat din mana cu 3/4 de plic de sare de lamaie (un plic are 8 g). Daca nu vreti sa
folositi sare de lamaie (care este acid citric cristalizat) puteti stropi fructele cu zeama de la
1/2 de lamaie. Cititi mai multe despre acidul citric aici (ca sa nu va panicati inutil el este
prezent in toate fructele si se produce si in organismul nostru). Peste fructe am turnat 1 kg
de zahar tos si am scuturat usor cratita ca sa fie cuprinse (macar partial) fructele de el.

Am acoperit cratita cu o carpa curata de bucatarie si am lasat-o in pace vreo 8 -10 ore
(peste noapte). A doua zi arata asa zeama lunga si niste fructe plutind deasupra. Am
amestecat in ea cu lingura si am dat de stratul gros de zahar de la fund. L-am amestecat
bine cu fructele.

CUM SE FIERBE UN GEM DE CAPSUNI?

Buna intrebare! Am facut gem de cateva ori in viata mea pana acum (mai des fac dulceata sau
fructe confiate) asa ca am sunat-o pe maman. Mamaaa, la ce foc fierb gemul? Cat il fierb? In
cateva minute s-a infiintat maica-mea la mine in bucatarie aducand cu ea echipamentele
speciale pentru gem. Un fel de Jam Patrol. Uite cratita mare pentru gemuri si uite lingura de
lemn care nu a atins altceva in viata ei in afara de gemuri (aia stiu si eu ca nu o sa amestec cu
lingura de tocanite care are damf de ceapa si usturoi). Bine, hai ca mut maglavaisul in cratita
speciala. Sa vezi cat de repede se face in ea! Hai sa vedem Si la ce foc? La potrivit. OK.
Gemul a inceput sa fiarba destul de repede, la foc mediu. Am inceput sa-l amestec ca sa ajut

evaporarea apei din el. Alaturi mi-am pregatit un castronas si o lingura de inox cu care am

tot cules spuma de la suprafata. Atentie: gemul se umfla foarte tare la fierbere si ajunge

pana la buza de sus a cratitei asa ca alegeti vase foarte mari pentru cantitati mai mari de

fructe! Dau in foc! Gemul se amesteca continuu pana la final! Nu se lasa nesupravegheat pentru

ca poate da in foc sau se poate arde, lipi de fundul oalei! Cat timp sa fierb acest gem de

capsuni? Pai pana se vede cu ochiul liber ca isi schimba culoarea si consistenta si fructele

devin usor translucide (absorb zaharul). Eu l-am fiert 20 de minute pe ceas. la cantitati de 5-

10 kg de fructe va sfatuiesc sa le gatiti fragmentat, in etape de cate 2-3 kg. O oala plina cu 10

kile de capsuni si alte 5 de zahar va va tine lipita de aragaz mult mai multa vreme. Gemul

este gata! Am stins focul si am lasat cratita pe loc cateva minute (15) pana m-am ocupat de

borcane. PREGATIREA SI STERILIZAREA BORCANELOR

PENTRU GEM DE CAPSUNI

Am spalat borcanele si capacele lor cu apa calda si detergent de vase. Le-am clatit exemplar si le-
am asezat intr-o tava de cuptor (asa, ude) impreuna cu capacele aferente. Am introdus tava in
cuptorul RECE si de-abia acum l-am pornit. L-am setat la 150 C si am avut grija sa urmaresc ce se
intampla in el. Dupa vreo 15 minute am vazut prin geamul cuptorului cum incep sa sfaraie stropii
de apa de pe borcane (se evaporau). Le-am mai lasat fix 1 minut si gata! La 105 110 C se face
sterilizarea optima. Am decuplat cuptorul si am crapat usa acestuia lasand borcanele in el pana ce
le vine randul la umplut. Borcanele reci NU se baga in cuptorul incins pentru ca pleznesc (se
dilata prea brusc). Ele se dilata controlat si treptat daca se incalzesc odata cu cuptorul (asta e
valabil si la vasele de Jena).

UMPLERE BORCANE CU GEM DE CAPSUNI

Pe blatul de lucru am asezat cratita fierbinte cu gem (pe un suport) si tava cu borcanele. Am lasat
borcanele intentionat in tava metalica pentru ca aceasta mai absoarbe si disipeaza caldura gemului
asezat in borcane. Strabunica-mea punea lame de cutit sub fundurile borcanelor (conform
aceluiasi principiu).

Cu ajutorul unui mini-polonic am inceput sa umplur borcanele caldute cu gem de capsuni

fierbinte. Si treaba asta se face treptat, adica pui cate un polonic de gem pe fundul fiecarui borcan
si apoi revii la primul si tot asa. Astfel, borcanele se incalzesc treptat de la gemul fierbinte.
Trebuie sa stii sa aproximezi cate borcane vei umple ca sa nu te apuci sa pui cate un polonic in 10
borcane. Se merge cu 2-3 (in cazul meu au fost 2 de 800). Am umplut borcanele pana la 1 cm sub
buza si le-am inchis repede cu capacele lor. Le-am intors cu fundul in sus si le-am lasat la racorit
cateva ore. Nu le-am pus nici salicil, nici aspirine zdrobite.

CAISE IN SIROP

1 kg caise (1 kg piersici), 2 linguri de zahar pt fiecare borcan de 400 g si 4 linguri de zahar pentru
fiecare borcan de 800 g, apa, borcane, capace, 1-2 cratite mai mari, prosoape (eventual mai vechi
dar curate).

Am spalat bine fructele, le-am scos samburii apoi le-am taiat in jumatati (caisele) sau sferturi
(piersicile).

Am pregatit borcane curate si bine uscate. In fiecare borcan am pus bucati de fructe (cam 3/4).

Am adaugat apoi zaharul si apa pana aproape de capac.

Am infiletat si am strans bine capacele.

In cratite mai mari am pus prosoape curate pe fund si margini, apoi am pus borcanele (nu chiar
lipite intre ele ci cu putin spatiu).

Am adaugat apa cat sa acopere borcanele 3/4.

Am pus la foc mic spre mediu. Din momentul in care apa a inceput sa clocoteasca am lasat 25 de
minute.

Am oprit apoi focul si am lasat borcanele in apa inca o ora.

Le-am scos apoi, le-am sters bine si le-am pus cu capacele in jos o ora.

Le-am asezat apoi cu capacul in sus intr-o patura pana a doua zi. Le-am depozitat in camara
(sau daca aveti beci si mai bine).
 Dupa vreo 2 zile nu m-am abtinut si am desfacut un borcan mic sa gust compotul :)) Super extra
delicios, dulce si aromat. Merita din plin sa-l incercati!!!

Chiar si cateva borcane pentru cei mici merita. Si de ce nu, si pentru voi ... sa papati rece intr-o zi
calduroasa (la noi nu o sa reziste nici pana in toamna, fiindca deja ne gandim la el ... dar va
asigur ca se pastreaza excelent in camara, la loc intunecat si racoros 1-2 ani).

Ingrediente 2 kg caise 800 g zahar 2 l apa 1 aspirina

Mod de preparare Spala caisele, scoate-le samburii, apoi aranjeaza-le in borcane. Separat,
pregateste un sirop, pe care il vei turna peste borcanele respective. Pune apa la fiert cu zaharul, timp
de 4 minute, apoi las-o putin la racit (trebuie sa fie fierbinte, nu clocotita). Desfa o aspirina in acest
sirop, apoi toarna-l peste caisele din borcane. Leaga borcanele de compot cu celofan umezit, apoi
pune borcanele la fiert, la bain-marie.

caise
3 linguri zahar pentru fiecare borcan
borcane de 800 ml
Caisele (de preferat mai pitin coapte) bine spalate se rup jumatati si se pun in borcane cat sa ocupe 2/3 din
volumul acestora. Se adauga 3 linguri zahar in fiecare borcan, se umplu cu apa pana la nivelul filetului si se
capseaza. Se agita putin borcanele sa se mai topeasca din zahar si se pun la sterilizat intr-o oala cu apa cat
sa fie scufundate pana la dunga superioara a borcanului (latimea unui deget sub nivelul filetului capacului).
Din momentul in care incep sa fiarba de mentin la foc mediu spre mic 30 min. Se inlatura de pe foc, se
acopera oala cu un prosop si se lasa sa se raceasca in oala.

Caisele spalate, scoase samburii, care sunt mai mici le lasam intregi, le asezam in borcane. Masuram cu o
cana apa, mie mi-a intrat intr-un borcan de 800 g, 250 ml apa. Punem apa masurata intr-un vas la fiert
impreuna cu cat zahar considerati, eu am pus cate 2 linguri cu zahar la fiecare borcan, iar dupa ce s-a topit
zaharul (nu e nevoie sa fiarba), portionam siropul in borcane, infiletam capacele si le punem la sterilizat 3-4
minute din momentul in care clocoteste apa.

Lasam sa se raceasca in vas apoi le depozitam la camara.

2 kg caise
300 g zahr
ap

Se aleg caise sntoase i mai puin coapte, se spal bine cu ap rece, se scot smburii i se aaz fructele n
borcane pn aproape de gtul borcanului. Se pun cte 4 linguri de zahr n fiecare borcan de 800 ml sau 2
linguri n fiecare borcan de 400 ml. Se umplu borcanele cu ap, se pun capacele, se agit bine i se ntorc
borcanele cu capacul n jos, pentru ca zahrul s se dizolve complet. Apoi ntr-un vas suficient de mare
nct s intre borcanele, se pune pe fund un prosop de buctrie i se aaz borcanele unul lng altul. Se
adaug ap pan se umplevasul trei sferturi i se fierbe compotul la foc mic timp de 30-40 de minute. Se
oprete focul, se acoper cu un prosop uscat si las borcanele de compot n ap pn cnd se racesc. A
doua zi se mai fierb borcanele cu compot de caise nc 30-40 de minute la foc mic, se las s se rceasc
pn a doua zi i apoi se pstreaz la loc rcoros. Compotul se poate pstra timp de aproape un an de zile.

No Bake Cheesecake Recipe ( cu sos de cirese si crema alba)

Graham Cracker Crust:

1 1/2 cups (150 grams) graham cracker crumbsor digestive biscuits (crushed)

2 tablespoons (30 grams) granulated whitesugar

6 tablespoons (85 grams) unsaltedbutter, melted

Cheesecake Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated whitesugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy whipping cream(contains 36-40% butterfat)

Topping:

1 - 21 ounce (595 grams) can cherry pie filling

Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, sugar, and melted
butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with
removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and
about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator
to chill while you make the filling.

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese
until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat
in the vanilla extract.

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped
cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and
smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie
filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.
No Bake Oreo Cheesecake Recipe
For the crust

About 300 grams of Oreo cookies ( it almost an entire pack ,save some to crush to add to the middle
layer)

70 grams of unsalted butter, melted

For the filing

3 packs (8oz/226 grams each) of full fat cream cheese, at room temperature

1 1/2 cups sifted confectioners sugar

1 Cup heavy cream,I use full fat cream

1 tsp vanilla extract

1 tbs lemon juice & zest of one lemon ( optional)

3/4 Cup semisweet chocolate chips, melted

For the ganache

1/2 cup of heavy cream

1 cup of semisweet chocolate chips

50 grams of unsalted butter

Making the crust

Roughly crush and place the cookies inside the food processor

Pulse until fine crumbs formed

Add the butter and mix a few more seconds to combine into a sticky mixture

Pour the crumbs into an 8 springform pan and press the crumbs firmly to form the crust
Use a measuring cup to make that process easier

Place the pan in the fridge while you make the filling

Making the filing

Start by melting the chocolate,set aside to cool a little ( I do that in the microwave ,30 sec. or a bit
longer)

In a mixing bowl combine the cream cheese ,sifted sugar and vanilla

Mix until smooth

Slowly add the cream ,mixing on low speed

Scrape the bowl a few times to incorporate the mixture

Beat on high speed for 1-2 minutes

Divide the filling into 2 equal portions

Pour one portion into prepared springform pan ( crust should be nice and firm by the time you made
the filling)

Spread the filling evenly ,sprinkle with some crushed cookies( optional) and place in the fridge while
you continue on the other half

Add melted chocolate to the other half and gently fold in with a spatula to incorporate

Pour that chocolate filling on top of the vanilla/ cookies layer and return to the fridge while you melt the
ganache

Making the ganache

Heat the cream until it starts to bubble ( do not boil)

Pour over the chocolate and butter (butter should be room temp.)

Let it stand a few minutes and mix until it turns into smooth ganache

Pour over the cake ,spread evenly ,gently tap the pan on the table to remove air bubbles

Place in the fridge for 5-8 hours

Gently slide a warm knife around the pan to ease the cake out

Slice the cake with warm knife

(http://heghineh.com/no-bake-oreo-cheesecake/)
 No Bake Oreo Cheesecake

Ingredients
10 - 12 vanilla Oreo cookies
2 tbsp of melted butter
100 grams of cream cheese at room temperature
3 tbsp of confectioners sugar
tsp of vanilla extract
250 ml of whipping cream, chilled
Instructions
1. Add 8 Oreo cookies to a mixing bowl. Using the tip of a meat tenderizer or the tool of your choice, break them
up so the resemble dry, crumbly sand. Add in 2 tbsp of melted butter. Mix it together until it resembles a wet
sand. Add it to the bottom of a spring form pan and pack it down gently using a spatula.
2. Add the whipping cream to a mixing bowl. Using a whisk or electric mixer, beat it until it doubles in volume and
peaks form. This should take about 3 to 5 minutes. Set it aside in the fridge or in a cool place. Make sure the
whipping cream is chilled before using it.
3. Put the cream cheese in another mixing bowl. Add in the confectioners sugar and the vanilla extract. Mix until
it's well combined and creamy. Add the whipped cream to the cream cheese mixture and beat it together.
4. Break up the other 2 Oreo cookies into tiny bits and fold them into the mixture.
5. Add the cream cheese mixture into the spring form pan so it comes to the top. Smooth it out with a spatula
and top it with bits of Oreo cookies.
6. Place it in the fridge and chill until it's set. This should take 5 to 6 hours but overnight is preferred. You can
also set it aside in the freezer to have an ice cream consistency. Serve and enjoy your no bake Oreo
cheesecake.

- See more at: http://cooknshare.com/recipe/bake-oreo-cheesecake/#sthash.THksUPb1.dpuf

No Bake Oreo Cheesecake

Ingredients
Crust
2 cups Oreo crumbs (from about 20 Oreos)
1/4 cup butter, melted

Filling
24 oz (three 8-oz packages) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
8 oz cool whip (or homemade whipped cream)
1 1/2 cups Oreo crumbs (from about 16 Oreos)
7-10 Oreos, chopped, optional
additional Oreo crumbs for the top, optional

Instructions

1. Combine Oreo crumbs (for crust) with melted butter.

2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to
firm.

3. Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined.

4. Gently stir in Cool Whip (or homemade whipped cream).

5. Add Oreo crumbs and chopped Oreos and gently mix until well combined.

6. Pour filling into crust and smooth the top.

7. Top with additional Oreo crumbs, if desired.

8. Refrigerate for about 4 hours or until firm.

 NO BAKE DOUBLE LAYER CHOCOLATE OREO CHEESECAKE

INGREDIENTS:

For the crust:

26 Oreos
4 tbsp melted butter
For the chocolate cheesecake layer:

2 (8 oz) boxes cream cheese (I used Lucerne)

1 1/4 cup granulated white sugar
1 1/2 cups heavy whipping cream (I used Lucerne)
8 oz semisweet chocolate chips, melted
For the Oreo cheesecake layer:

2 (8 oz) boxes cream cheese (I used Lucerne)

1 1/4 cup granulated white sugar
1 1/2 cups heavy whipping cream (I used Lucerne)
6 Oreos, crushed
For decoration:

10 whole Oreos
3 finely crushed Oreos
1 can of whipped cream topping spray (I used Lucerne)

DIRECTIONS:

1. Line the bottom of a 9 inch round springform pan with parchment paper.
2. To make crust, pulse Oreos inside food processor until they become fine crumbs. Add in melted butter
and pulse again until crumbs are all coated in butter. Pour mixture into the cake pan. Using hands, spread
Oreo mixture evenly across bottom of cake pan and then press down with knuckles so that crumbs form a
compact crust.
3. Next, make the chocolate layer. First, add heavy cream to the bowl of a stand mixer. Using the wire
whisk attachment, mix on high speed until stiff peaks form. You know your cream is ready when you can
turn the bowl upside down without the peaks sliding out. Scoop out whipped heavy cream and set aside.
4. Add cream cheese and sugar to the empty mixing bowl and mix on high speed until light and fluffy. You
may need to scrape your bowl down a few times so that the cream cheese gets thoroughly whipped. Add
the whipped cream back into the bowl and mix again on high speed until peaks form and mixture is
uniform.
5. Add in melted chocolate to the mixture. (To make melted chocolate, you can melt on the stove with a
double broiler until smooth. You can also melt by heating in the microwave at 30 second intervals and then
stirring in between until completely melted and smooth. if you do the microwave method, you want to be
careful not to overheat your chocolate mixture. Mine was done at 2 minutes with stops in between to stir.)
Whip on high speed until chocolate is completely incorporated. Scoop out mixture into cake pan. Using
spatula, spread mixture across evenly.
6. Now make the Oreo cheesecake layer. First, add heavy cream to the bowl of a stand mixer. Using the
wire whisk attachment, mix on high speed until stiff peaks form. You know your cream is ready when you
can turn the bowl upside down without the peaks sliding out. Scoop out whipped heavy cream and set
aside.

7. Add cream cheese and sugar to the empty mixing bowl and mix on high speed until light and fluffy. You
may need to scrape your bowl down a few times so that the cream cheese gets thoroughly whipped. Add
the whipped cream back into the bowl and mix again on high speed until peaks form and mixture is
uniform.
8. Stir in crushed Oreos (I pulsed them through a food processor). Now scoop out onto cake. Spread evenly
across the cake, on top of the chocolate layer. Smooth the top with a cake frosting tool. If desired, sprinkle
Oreo crumbs from three additional crushed Oreos across top for decoration.

9. Let cake sit in fridge or freezer overnight until ready to serve. On day of serving, add dollops of whipped
topping spray to top of cake and place an Oreo onto each dollop, arranging so that each slice gets an Oreo
with a dollop of cream. Serve immediately.

No-Bake Oreo and Nutella Cheesecake

 Ingredients
For the crust:
20 (200 g) chocolate sandwich cookies (such as Oreos)
cup (50 g) butter at room temperature
cup (40 g) hazelnuts
2-3 tbsp Nutella
For the filling:
80 g (3 oz) bittersweet chocolate (you can use semi-sweet or milk chocolate if you're not a dark
chocolate fan)
1 cup (300 g) Nutella, divided into 2 portions
500 g (16-17 oz) cream cheese
For the topping:
cup (80 g) hazelnuts, roughly chopped
3-4 chocolate sandwich cookies (35 g) such as Oreos, roughly chopped

Instructions
To make the crust:
1. Place all the ingredients into a food processor and pulse until the mixture resembles damp
sand. Add more Nutella if you feel the mixture is too dry.
2. Press the mixture evenly on the bottom and up the sides of a 20 cm (8 inch) springform pan,
and set aside.
To make the filling:
1. Place one of the portions of Nutella into a bowl along with the chocolate.
2. Melt in the microwave for around 1 minute, checking every 20 seconds and stirring in between
until chocolate has melted completely.
3. Beat in the remaining Nutella and cream cheese. Keep mixing and folding until the mixture
resembles the consistency of chocolate mousse.
4. Scrape the mixture onto the Oreo crust and spread it out evenly using a spatula or knife.
5. Top with the Oreo and hazelnut chunks.
6. Cover the cheesecake with cling film and place into the refrigerator for a minimum of 3 hours,
or overnight preferably.
7. Serve wedges plain or with berries.

No-Bake OREO Cookie Cheesecake

INGREDIENTS

CRUST
2 sleeves (22 cookies, 2 cup/ 8 oz/ 245g) crushed oreo cookies
7 tablespoon (3 oz/ 90g) unsalted butter,melted

CHEESECAKE
1 lb 8 oz (680g/ 3 cups) cream cheese, room temperature
2 cups cream
cup (140g/5oz) sugar
2 teaspoon vanilla extract
1 cups (6oz/200g) Oreo Cookies, crushed

GANACHE
4 oz Chocolate
4 oz Cream

METHOD
1. To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
2. Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
 To Make the Cheesecake filling:
1. Add cream cheese, sugar, vanilla extract, to a bowl and beat with a whisk attachment on High
speed until smooth and there are no lumps, approximately 3-5 minutes.
2. Run a spatula under the mix to make sure there are no cream cheese lumps.
3. Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
4. Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
5. Pour the cheesecake filling into your prepared tin. Add your secret oreo layer, then spoon on the
rest of the filling. Refrigerate while you make the ganache.

For the Ganache:

Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it melt.
Whisk. Pour the cooler ganache over the cheesecake while in the tin.

To Set the Cheesecake:

1. Refrigerate for at least 8 hours to set or overnight for best results. It has no gelatin so it needs
longer than a regular cheesecake. You can make this 2 days in advance
2. To remove from the tin run a palette knife or thin spatula around the edges to free it from the tin.
Serve with whipping cream and garnish with mini Oreos. Enjoy!

No bake Oreo cheesecake

Ingredients:
a 8-inch springform pan

For base:
1 packet or 12 Oreo biscuits
1tbsp sugar
cup melted butter

For Filling:
300ml cold heavy cream or 2 packet whipped topping mix

1 cup cream cheese (Philadelphia is the best)

1 tsp vanilla
 1/4 cup icing sugar

1/2packet Oreo biscuits or 6 pieces(crush the biscuits into small pieces )

For chocolate ganache:

1/2cup dark or milk chocolate bar

2tbsp thick milk or cream

Instructions:
Preparing base Oreo crust:
Crush the biscuits in a mixing bowl. Add in the butter and the sugar. Mix until everything is well combined
and crumbly.

Add the mixture to the base of a spring form pan. Spread it out to about 1/2 an inch thick. Using a spoon or
glass, press it down until its smooth, flat, and uniformed.

Cover and place in the refrigerator for 15 minutes.

Preparing Whipped cream:

In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Chill the bowl
and wire whisk in the refrigerator for 30 minutes, then beat the mixture just until stiff peaks form.

Or

If you use powder whipped topping mix, then place 1 cup icy cold milk, 1 tsp vanilla essence with 2 packet
powder in your mixing bowl. Then beat the mixture just until stiff peaks form (5 min).

Preparing cream cheese filling:

Beat the cream cheese, vanilla and icing sugar and beat until smooth.

Now gently add whipped cream with cream cheese mixture.

Finally gently fold in the Oreo crumbs.

Pour this Oreo cheese filling over the base Oreo crust and Cover and place in the refrigerator for several
hours, preferably overnight.

Preparing ganache:
In a bowl, add melted chocolate with milk and mix well.

Remove the cheesecake from the pan and Pour this mixture over the cheesecake and down the sides. Let it
cool in fridge until totally set.

Serve chill.

https://www.youtube.com/watch?v=9y1gSR-GGRA- oreo
cheesecake cu cream mousse si decor f buna reteta!!
 Chocolate Oreo Icebox Cake
Ingredients
8 ounces cream cheese, soften
1 cups heavy whipping cream
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons cocoa powder
24 Oreos, crushed
1 box (14.4 oz) chocolate graham crackers
For the topping:
1 cup heavy whipping cream
1 cup powdered sugar
Hot fudge sauce for drizzle
6 Oreos

Instructions
1. Allow the cream cheese to soften at room temperature for about 30 minutes or soften in the
microwave. To soften in the microwave, remove the wrapper and place the cream cheese on a
plate. Microwave for 15 to 20 seconds.
2. Using an electric mixer, beat the cream cheese for 2 to 3 minutes until it is completely
smooth.
3. Add cup of the heavy whipping cream and beat it into cream cheese until cream cheese
resembles a liquid mixture.
4. Then add all the remaining heavy whipping cream and vanilla extract and beat on medium-
high speed. Once the cream starts to thicken, slowly add the powdered sugar and cocoa
powder and beat until soft peaks form.
5. Place the Oreos in a large Ziploc bag and use a rolling pin or another heavy object to crushed
the Oreos. Add the crushed Oreos to the chocolate mousse, folding until they are well
incorporated.
6. Line the bottom of a 9-inch springform pan with parchment paper. I prefer to hand it out of
the edges and close the pan around it, but you can cut a 9-inch circle to fit as well.
7. Align the chocolate graham crackers in the bottom of the pan. It is okay to cut the crackers to
fit as needed, but the more large/whole pieces you have, the better structure they will
provide.
8. Divide the chocolate Oreo mousse in half. Spread half of the mousse over the bottom layer of
graham crackers. It helps if you hold the graham crackers in place with your fingers if they
are sliding around.
9. Next, add a second layer of graham crackers and spread the remaining mousse.Finally, add
the third and final layer of the graham crackers.
10. For the topping: (you can add now and freeze or add before serving)
11. Put your mixing bowl and whisk in the freezer for 15 minutes until it is completely cold. Whip
the heavy cream on medium high speed for several minutes until its starts to thicken .
12. Slowly add the powdered sugar and continue beating on medium high until stiff peaks form.
Measure out about 1 cups of the prepared whipped cream to pipe the borders. Spread the
remaining whipped cream over top of the cake. Use a large star tip to pipe the border.
13. Cover this with aluminum foil and freeze for 2 to 4 hours. OR you can choose to keep this in
the refrigerator, but allow at least 4 hours for the graham crackers to soften.
14. Prior to serving, remove the icebox cake from the freezer and allow it to thaw for 20 minutes.
Crush 6 Oreos and sprinkle over top of the cake. Drizzle warm Hot Fudge sauce over the
Oreos.

No-Bake Chocolate Biscuit Cake


28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract
Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped
Directions
1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes,
stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to
combine and gradually add water, while stirring to combine well. Add the butter and place over
medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add
vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one Ive used from
Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10.Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight
before serving.
11.Decorate with toasted nuts if desired, cut into slices and serve.

No-Bake Strawberry Chocolate Tart

 Makes about 10-12 servings
Crust
32 (330g) Oreo cookies
1/2 cup (110g) butter, melted
Chocolate Filling
7 oz (200g) milk chocolate
3.5 oz (100g) bittersweet chocolate
7 oz (200 ml) heavy cream
Topping

10 oz (300g) fresh strawberries

chopped nuts (almonds, pistachios, etc), optional
Directions
1. Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter
and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the
back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular
5x14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.
2. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or
simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir
until dissolved.
3. Pour chocolate filling over oreo crust, and top with fresh strawberries.
4. Refrigerate for at least 2 hours or overnight before serving.
 CIOCOLATA DE CASA RAPIDA CU NUCI
Ingrediente:

1 cutie lapte condensat

300 g ciocolata neagra
50 g unt
nuci tocate grosier
Mod de preparare:

Laptele, ciocolata rupta in bucatele si untul se pun intr-un vas la bain marie, la foc mic. Amestecam
din cand in cand, iar cand compozitia este omogena, adaugam nucile si dam vasul deoparte. Lasam
sa se raceasca cateva minute, apoi turnam ciocolata intr-o tava patrata (20cm/20cm) tapetata cu folie
sau hartie de copt, ori in forme de silicon si mai ornam cu cativa mieji de nuca(nu e multa niciodata :)
).
Dam la rece cateva ore bune sau chiar peste noapte, apoi o portionam dupa bunul plac.

Aubergine in garlic sauce

1. 1 lb aubergine.
2. 1 Tbs minced garlic- about 3 large cloves.
3. 1 medium green bell pepper- diced.
4. 2 medium tomatoes- diced.
5. 2-3 Tbs white vinegar.
6. 1/2 tsp cumin powder.
7. Salt to taste.
8. Olive oil for brushing.
9. 2 Tbs olive oil.
10. Optional : Hot peppers for more flavor.

Instructions

1. Slice the aubergine and do not peel.

2. Heat a pan over medium heat and place the aubergine slices 2-3 minutes each side
without any oil yet until it is light brown.
3. Brush the sides with olive oil and cook for one more minute or until it reaches the desired
color.
4. Set aside and sprinkle lightly with salt.
5. In the same pan add 2Tbs of olive oil, then saute the garlic until fragrant.
6. Add the diced peppers and tomato and stir for couple of minutes.
 7. Add the vinegar, salt and cumin, reduce heat and simmer for 4-5 minutes.

To assemble

1. Layer the aubergine with the sauce in between and top with more sauce.
2. Wait at least for 3 hours before serving so the flavors are well absorbed.
3. Enjoy hot, cold or at room temperature over a toasted bread is recommended.

Tandoori Chicken
1 to taste chat masala
6 number chicken legs
1 tsp Coriander Powder
1 tsp Cumin Seed Powder
1 tsp garam masala pdr
1 piece Ginger garlic paste
1 tsp kastoori methi (dry fenu greek leaves
1 tbsp Lemon Juice
2 tbsp oil
1 tsp Peppercorns pdr
1 tsp Red Chili Powder
1 tsp red color
1 tsp Salt
1 tsp turmeric
6 tbsp Yogurt

Directions
1. Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken
and keep aside for 15 minutes. 2. 0 . 2. ke marination with coriander powder, cumin powder, red
chilies, kastoorimethi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the
paste and mix well with yogurt. 3 . apply it all over the chicken, making sure to apply well between all
the slits and in 4. 4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the
chicken is tender. Remove from oven, . 5. Remove from oven and serve hot, garnished with sliced
onions and lime wedges

Achaari Chicken Tikka

450 grams boneless chicken legs, cut into 1 inch pieces
1 tablespoon lemon juice
Salt to taste
1 tablespoon ginger-garlic paste
2 teaspoons red chilli powder
2 tablespoons butter
1 tablespoon gram flour
1 cup hung yogurt
2 tablespoons mustard oil
Oil for shallow-frying
Chaat masala for sprinkling
Fresh mint sprig for garnishing
Onion rings for serving
Lemon wedges for serving
Spice mix
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon onion seeds
teaspoon fenugreek seeds
teaspoon black salt

Method

1. Take chicken pieces in a bowl. Add lemon juice, salt, ginger-garlic paste and chilli powder and mix
well. Set aside for 15-20 minutes.
2. Heat butter in a non-stick pan. Add gram flour and roast till fragrant. Remove from heat and set
aside.
3. To make spice mix, dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds for a
minute. Transfer in a mortar, add black salt and crush coarsely with a pestle.
4. Take yogurt in another bowl. Add roasted gram flour, mustard oil, crushed spice mix and salt and
whisk well.
5. Add chicken pieces and mix well. Refrigerate to marinate for 1-2 hours.
6. Heat some oil in a non-stick pan. Add marinated chicken pieces and shallow-fry till golden and fully
cooked.
7. Sprinkle chaat masala on top, garnish with mint sprig and serve hot with onion rings and lemon
wedges.

Oven Barbecued Chicken

6 pounds uncooked chicken pieces

salt, to taste (about 1 teaspoon salt per pound)
cup peanut oil
4 large or 5 medium onions, chopped
cup chopped celery
2 cups ketchup
2 cups water
cup lemon juice
5 tablespoons Worcestershire sauce
4 tablespoons brown sugar
4 tablespoons vinegar
4 tablespoons prepared mustard (yellow mustard)------ ingrendientele pe jumatate de pus!

Salt chicken pieces, to taste. In a large skillet, brown chicken in hot peanut oil. Remove chicken and
place in a single layer in a very large baking dish (or two smaller baking dishes). Set aside. Pour off all
but 4 tablespoons of skillet drippings. To the skillet drippings, add onions and celery. Saute until
tender. Add remaining ingredients and simmer 10 minutes. Pour over chicken. Bake uncovered at 325
degrees (F) for 1 hours. Remove from oven. Serve from baking dish, or by placing chicken pieces
on a large platter with barbecue sauce spooned into an accompanying bowl at the side. YUMMY!
Betty

Oven Roasted Chicken

1. A whole chicken (I usually choose the smallest I can find)

2. 2 tablespoons of pomegranate molasses (optional)

 3. 2 tablespoons of olive oil

4. 1 tablespoon of vinegar (you can also use balsamic vinegar, or

lime in place of this)

5. 1 tablespoon of ground cumin

6. 1 tablespoon of ground coriander

7. 1 tablespoon of ground coriander

8. 1/2 teaspoon of turmeric

9. 1/4 teaspoon of ground cinnamon

10. 1/8 teaspoon of freshly ground pepper

11. 1/8 teaspoon of ground dried lemon powder

12.salt to taste
Add all the seasoning to the chickenMassage the chicken with the seasoning. Make sure to get some into
the cavity of the bird. Cover with plastic wrap and leave in the refrigerator for 2 hours. Fava Beans
with Ghee

Upcoming Guest Post on 3rd Edition of Ramadan An event to share

Lamyas Oven Roasted Chicken -

June 9, 2016 by lamyaalmas

I love rotisserie chicken, but those in the grocery stores dont have the
seasoning thats agreeable to my Adeni palate. Plus the chickens are
huge. I prefer small chickens, seasoned the way we Adenis like them,
and roasted to perfection. So, heres my version. You will need:

1. A whole chicken (I usually choose the smallest I can find)

2. 2 tablespoons of pomegranate molasses (optional)

3. 2 tablespoons of olive oil

4. 1 tablespoon of vinegar (you can also use balsamic vinegar, or

lime in place of this)

5. 1 tablespoon of ground cumin

6. 1 tablespoon of ground coriander

7. 1 tablespoon of ground coriander

8. 1/2 teaspoon of turmeric

 9. 1/4 teaspoon of ground cinnamon

10. 1/8 teaspoon of freshly ground pepper

11. 1/8 teaspoon of ground dried lemon powder

12.salt to taste

Lets start.

Add all the seasoning to the chicken

Massage the chicken with the seasoning. Make sure to get some into the cavity of the bird.

Cover with plastic wrap and leave in the refrigerator for 2 hours.
After two hours, heat the oven to 400 degrees Fahrenheit. In an oven safe dish add some waterabout 2
cups. Then take an empty can and fill it with water and place in the middle of the oven safe dish.
In an 1 hr and a 1/2 it will look like this. Remove from oven, and

let stand for 20 minutes.

MIEL LA CUPTOR CU IAURT SI USTUROI

Ingrediente
 cca. 3 kg carne de miel cu os (pulpa, coaste)
800 ml iaurt simplu (mai gras, preferabil grecesc cu 10% grasime)
zeama si coaja rasa de la o lamaie
sare, piper negru macinat
cateva crengute de cimbru verde (sau uscat)
Optional: coriandru boabe zdrobit
6-8 catei de usturoi
100 ml ulei de masline
putina boia dulce (paprika)
Garnituri:

salata verde asortata

sos de iaurt cu usturoi

Iata bucatile de carne de miel: pulpa si coaste. Am sters bine carnea cu servete de bucatarie
si am lasat-o pe masa. marinada pentru miel la cuptor

Am amestecat iaurtul cu usturoiul zdrobit, cu coaja rasa si sucul de lamaie. Am asezonat cu sare,
piper si coriandru (boabe). Trebuie pusa sare mai multa ca sa sareze bine toata carnea! In plus, eu
am ales sa-i pun si cateva crengute de cimbru verde (frunzulitele). Ce arome placute! Tot acum se
amesteca si uleiul de masline (de care eu am uitat si l-am turnat peste bucatile de carne vedeti
mai jos).

Am turnat marinada de iaurt peste bucatile de carne (asezate intr-o caserola incapatoare de plastic)
si le-am masat bine de tot. Puteti aseza carnea si in pungi de plastic rezistente. Am stropit bucatile
de carne si cu ulei de masline. Daca l-ati pus in marinada nu mai trebuie sa stropiti nimic. Am
inchis ermetic caserola si am lasat-o la frigider 24 de ore. A doua zi am scos caserola din frigider
cu 2 ore inainte de a coace mielul (ca sa aiba timp sa ajunga la temperatura camerei. Am ales o
tava de friptura incapatoare si am asezat in ea bucatile, cu tot cu iaurt. In unele retete se indica
stergerea iaurtului de pe ele. eu le-am lasat asa. Am mizat pe faptul ca iaurtul (fiind unul gras)
se va topi la copt. Si bine am facut! NU am pus deloc apa in tava carnea isi va lasa propriile
sucuri. Am presarat si un pic de boia dulce deasupra (pentru culoare), am acoperit tava cu folie de
aluminiu si am introdus-o in cuptorul preincins la 170 C (treapta medie spre inalta la cele cu gaz).
Am copt friptura 2,5 ore. Dupa scurgerea acestui timp am indepartat folia de aluminiu si am marit
temperatura la 200 C pentru ultimele 30 de minute. Nu va pot descrie cum arata friptura si ce
arome sunt in bucatarie! Nebunie! Toate bucatile sunt rumene si moi. Usturoiul le-a parfumat si
lamaia le-a fragezit grozav. Am lasat friptura sa-si traga sufletul cam 20 de minute inainte de
servire.
Vietnamese Chicken Stir-Fry
6 chicken thighs, de boned

2 tbsp fish sauce

3 stalks lemon grass

3 birds eye chilies

4 cloves garlic

2 tsp black pepper

2 tbsp vegetable oil

3 tbsp cup chopped coriander / cilantro

3 large shallots sliced

2 tbsp brown sugar

Juice of 2 fresh lime's

cup chicken stock

Method:

Start by marinading the chicken. Slice the chicken into thin strips and add to a bowl. Add the fish
sauce and black pepper. Finely chop the lemongrass, chillies and garlic I do this using a blender.
Add the herbs to the chicken and leave to marinade for an hour.

When you're ready to cook, heat the oil, add the sliced shallots and cook for a minute until soft. Add
the chicken and stir fry for a further 5-6 minutes until the chicken is nearly cooked. Then stir in the
brown sugar and cook for 15 seconds so it starts to caramelise, then add the lime juice and chicken
stock. Let everything simmer together for couple of minutes then take off the heat and throw in the
chopped coriander.

Serve over a bed of hot rice.

 SAUDI RIBS WITH RED SAUCE
INGREDIENTS
1 KG RIBS MEAT
2 TBSP OIL
3 PEELED, GRINDED TOMATOES
1 TBSP SALT
2 TBS YOGURT
1/2 TSP PEPPER
3 PIECES CARADAMON
3 PIECES CINNAMON STICKS
2 PIECES MYSTIC GUM
CORRIANDER FOR GARNISH
2 TBS TOMATO PASTE

1) Add oil, cardamom, cinnamon, mystic gum and meat in a pressure cooker.
2) Mix till brown.
3) Add salt, pepper, tomato paste, blended tomatoes and yogurt in pot.
4) Mix well.
5) Cook in pressure cooker for 10 minutes on high heat.
6) Serve on plate and garnish with corriander.

SAUDI MEGAZLIAH RICE

800 GRAMS MEAT taiata ca pt brianni, cuburi mai mari
3 CUPS BASMATI RICE
3 SLICED BIG ONIONS
2 TBSP. MEGAZLIA SPICE MIX
1 TSP. GRIND CARADAMON
2 GRINDED BIG TOMATOES
2 TBSP. YOGURT
1 TSP. TURMERIC POWDER
2 TBSP. GHEE OIL
2 TBSP. Salt

RECIPE
1) Cook meat in pressure cooker for 20 to 30 minutes.
2) Golden brown onions in a pan with oil.
3) After meat is cooked, add meat on golden brown onions and cook 5 min.
4) Remove from heat; add 1Tbsp. Megazlia Mix, Yogurt, Cardamon, 1 Tbsp. Salt, Turmeric Powder,
and grinded Tomatoes.
5) Add rice in pot, add the meat mix, and then add the remaining rice.
6) On top of rice add 1 Tbsp. Salt, 1Tbsp. Megazlia Mix, Meat Stock, Water.
7) Pour hot Ghee Oil over rice.
8) Cover and let cook for 30 minutes on low heat.

MEGAZLIA SPICE MIX

All same parts of the following dried ingredients added to a blender to create a smooth powder mix. If
you cant leave one or two spices, you can leave it out.

Cumin Seeds
Black Pepper Seeds
Coriander Seeds
Cinnamon Seeds
Clove Pieces
Cardamon Pieces
Turmeric Dried/Powder
 Wheat Seeds
Besbasa Indian

ACHAAR 1
Ingredients:
Sea Salt
cup of Vinegar
18 green small Lemons
8 thinly sliced Garlic Cloves
7-8 thinly slices small carrots
Empty Jam Jars.
4-5 dried red hot chili
Black seed (Nigella Sativa) -optional
Cumin -optional
Start cutting the Lemons in + shape from its middle section.

Fill the + shape with the sea salt until its totally stuffed and start to fill the jam jars with them. After slicing
the carrots and garlic put some of them in each jar evenly and follow with filling only half the jars with
vinegar.

Close the jam jars tightly, and make sure you put them in an area that is exposed to sun for almost most of
the day. My mom used to put Oshaar Jars on the ceiling of our house, and keep it out for a whole 6-7
weeks.

Now the lemons are pickled and ready for the second step, which is adding the red hot chili and black seed.

First boil the red chili in a small pot half filled with water, then remove the water, repeat this step 2 more
times. If you, like your Oshaar spicier then you can boil the chili for one time only.

grind the chili in the food processor with the boiled water and 2 fresh garlic cloves.

Mix this blend with the pickled lemon and add the black seed before you close the jar again.

Your Oshaar is ready!

Achaar 2

Sea Salt
Vinegar
18 small limes
 8 thinly sliced garlic cloves
7-8 thinly slices small carrots
About 5 canning jars
4-5 dried red chili peppers
Black seed-optional
Cumin-optional
Directions
Sterilize the canning jars by boiling them in water for at least 20 minutes
(Serious illnesses can result if proper hygiene techniques are not followed
while canning goods. For instructions on how to safely can foods, check out
the University of Georgias National Center for Home Food Preservations
publication at nchfp.uga.edu)
Clean the outside of the limes with soap and water
Cut the limes in a + shape in the middle
Sprinkle the + shape with sea salt until its overflowing
Place the salted limes in the canning jars until its about full
Place an even amount of carrots and garlic in each jar, filling it almost to the
top
Fill half the jar with vinegar
Refer again to the National Center for Home Food Preservations guidelines
on how to safely can the jars at this point using either boiling or pressure
canning methods.
Store the jars for 6-7 weeks in a sunny spot
Making the Oshaar
Now the limes are pickled and are ready for the second step
First boil the red chili in a small pot filled half-way with water. Drain the
water (saving it) and repeat this step two more times. If you like your
Oshaar spicier then you can boil the chili for a third time
Blend the chili in a food processor with the boiled water and two fresh garlic
cloves.
Add a jar of the pickled limes and blend with the chili mixture.
Add the optional black seeds and a pinch of cumin
Your Oshaar is ready!

ACHAAR 3

LEMON PICKLE RECIPE WITH HOT CHILLIES

10 Lemon
20 green chillies(Usi milagai)
1 tsp Turmeric Powder
1 tsp mustard seeds
1/4 cup + 2 tbsp Sesame Oil
1 tbsp Salt

For Pickle Powder:

10 dry red chillies

1/2 tbsp methi fenugreek seeds

Wash the lemon ,pat and dry them nicely using a kitchen towel.

Cut the lemon into two,take out the seeds and then cut it further into 2.

Remove the seeds using the knife edge otherwise the pickle tastes bitter.
Take a clean bottle,make sure that the bottle should be moist.If
possible keep the bottle in sunlight for 1 hour and then use it for
pickling.
Drop the lemon pieces inside the bottle and then add the turmeric
powder and salt.
Mix well,keep it under the sunlight form morning to evening.
Repeat placing the pickle under sunlight for 3 more days.Now the
pickles could have turned a little pale and started soaking.You can see
that it started leaving out the juice and its skin also becomes soft.
After 3 days, take the green chillies and cut the beaks if it is too
long.Dont cut so closer to the head.
Pat it in a kitchen towel for an hour.
Heat 2 tbsp of oil in a kadai.Add the green chillies and saute for a
minute and remove it from the stove.Dont let it to cook for long in oil.
Drop the chillies and mix well with the lemon.Mix well from top to
bottom.
Now dry roast the chillies,hing and mustard seeds.Powder it in mixie.
Drop the powder into the bottle,mix well.Always use dry ladle to mix
the pickle.
 Keep this pickle for a week ,by mixing it at least 2 times a day.
After a week you can find that the lemon and chillies becomes soft.
Now heat oil in a kadai and temper mustard seeds,let it to splutter.
Drop the processed lemon pickle into the kadai and mix well with
oil.Leave it for just minute and then remove it from the flame.
Let it cool for sometime.Then transfer it into a bottle.
Again keep the bottle in sunlight for 1 more week and now it is ready
to use.

Store it in fridge.Take only required amount while serving and then keep it
back in fridge.

My Notes:

Try to find (usi milagai)small variety of chillies.Taste will be different if you

use the other variety.other wise you can make this pickle only with lemon.
Make sure that the containers and spoon you are using should be dry.
Take care while dry roasting the fenugreek seeds and red chillies.If it
burns,will make the pickle bitter.
I didnt use vinegar in this recipe,if you are going to use the pickle for
more than 6 months then add a tbsp of vinegar. If you handle it properly
vinegar is not required.
No need to keep the pickle in hot sunlight, just keep it inside the house
where you get sunlight.
Whenever you are taking the pickle for serving just mix it from top to
bottom and then take the required quantity so that more oil will not come
to the spoon.
Naranga Achar Recipe Naranga Kari Recipe
Authentic Kerala Style Lemon Recipe Lime

Pickle Recipe

Ingredients:
Cheru Naranga / Yellow Lemon /Lime : 1 lb /1/2 kg
Enough Water for cooking the lemon
Garlic : 12 cloves
Whole Dried Red Chili : 5 nos
Turmeric Powder : 1 tsp
Red Chili Powder : 4 tbsp
Fenugreek Powder : 1/2 tsp
Asafoetida Powder /Kayam : 1/2 tsp
Gingely Oil /Sesame Oil /Nallenna : 4 tbsp
Vinegar : 1 tsp or as required
Mustard Seed : 1 tsp
Curry leaves : 2 sprig
Salt as required1. Clean, wash and pat dry lemon/lime.Steam in steamer or
idli vessel for 8-10 minutes.Remove from the fire and take out the lemon from
steamer. Let it cool and wipe it well with a kitchen towel. (or) In a big pan, boil
enough water and immerse the lemon in the boiling water and cook until the
lemon become tender. (Note : Approximately it takes 10 mins. Do not overcook
the lemon/lime, then you cant make it into slices.) Remove from the fire and
take out the lemon from the water and let it cool and wipe it well with a kitchen
towel. Cut the lemon into quarters and then cut each quarter into a half along the
length. Then cut each resulting piece into quarters or thirds.(or) You can also opt
not to steam or boil and cook lemon in water, instead you can just cut and quarter
the lemon and proceed. If lemon is thick-skinned kind, then it would be better if
you boil and cook in the water or steam them.
2. In air tight dry glass jar or in a ceramic jar (bharani); add chopped lemon
pieces,turmeric powder, salt according to your taste and pinch of sugar, mix well
and keep for 10 to 15 days in room temperature and place it in the
sunlight everyday morning. Shake the jar once everyday or stir the mix once a day
using a clean,dry wooden spoon. (Note :You will see that as the days progress the
skin of the lemon starts softening and turning brown along with liquid at the
bottom getting thicker than on the very first day.Let the jars sit in sun till the
lemons are totally soft, brownish in color and the liquid is more like a syrup. You
will need to shake the jars periodically.If you dont have the patience to wait for
10-15 days, then just keep it for 3-4 days and follow rest the procedures, but the
taste of pickle may not be exactly the same as the authentic one.)
3. On the day you are making the pickle, take it out and drain the water if any
(Note : This helps to reduce the sour taste) or if you prefer pickle to be little
gravy and sour then reserve the drained liquid from the lemon.The liquid is
syrupy and has an intense salty scent.
4. Slice the garlic pods lengthwise and set it aside.
5. Heat the 2 tbsp of sesame oil/gingely oil in pan. Add the mustard seed, when
its starts spluttering, add the curry leaves and dry red chillies; saute for 30
second. Add the garlic slices into it and saute until it turns to nice brown color.
6. Simmer the flame. Add the red chili powder, asafoetida powder, fenugreek
powder, curry leaves and saute for couple of seconds.(Optional If you want
pickle to be little gravy then add reserved liquid from the lemon if any,or add 1/4
cup of water and bring to a boil, when the gravy is thick, remove from the fire .)
7. Allow the mix to cool down and then add the lemon slices; mix well and adjust
the salt. Remove from fire and let it cool.
8. Add vinegar and combine well in a such a way that vinegar has to get into all
the part and leave it in the pan for 4-6 hours,but you can omit this step if you
want.

9. Transfer it in an air tight glass jar or in a ceramic jar (bharani) and add 2 tbsp
of gingely oil. Keep it in a room temperature for a weeks for the flavor to set
in and then refrigerated it for further use.
10. Traditional Kerala style Lemon pickle/Naranga achar is ready! Serve and
Enjoy with anything as you wish! Pairs well with curd rice!

Use limes or lemons that has lots of juice.

You can also opt not to steam or boil and cook lemon in water, Instead you
can cut lemon and turmeric powder,salt and proceed to keep in sunlight. If
 lemon is thick-skinned kind, then it would be better if you boil and cook in
the water or steam them.
Be cautious not to get the pickle in contact with waterUse only clean dry
spoon to scoop the pickle from the jar. Do not use wet spoon which adds
moisture and the pickle very easily get fungus and that spoils the whole
pickle.Even a small drop of water makes this pickle spoil soon. Even while
serving the pickle, make sure the spoon you put in this container is very dry.
Better yet, transfer small quantity in a smaller container which can be used
to serve.
Any pickle should taste salty when it is prepared. The salt gets absorbed by
the pieces as time passes. If it tastes just perfect when the pickle is prepared,
it gets spoiled soon.
Open the lid of lemon once in about 2 weeks and mix with a clean dry
spoon. This helps in redistribution of salt.
If you wish you can add any other oil, using sesame oil gives authentic &
special flavor to the pickle and it helps pickle stay longer.
If the oil seems to less add boiled and cooled oil to the top of the
pickle..This will prevent fungus.
Add or reduce the chilly powder to the pickle. If you adding more chilly
powder then roast it before adding and mix well. It wont be spicy since the
sourness of the lemon will compensate its heat.
Avoid using steel container for storing..Always store in dry ceramic jar
/bharani or a glass jar and please note to clean the bottle and caps you
planning to use for lemon pickle with hot water and wipe and dry well
without any water content.
 S P I CY N I MBU A CH A A R ( L E MO N
PI CK LE WITH OI L )

1/2 kg limes / lemons

2 tablespoon salt

To be ground
1 teaspoon Peppercorn
1 teaspoon fennel seeds /Saunf
1 teaspoon cumin seeds/Jeera
1 teaspoon coriander seeds/Dhania
1 tablespoon mustard seeds/Sarson
1 tablespoon fenugreek seeds/Methi

1/2 cup mustard oil

1 tablespoon nigella seeds /kalaunji
1 teaspoon turmeric powder
1 tablespoon chilli powder, adjusted to taste

Method:
Grind seeds under "to be ground "together, coarsely.
Wash and pat dry lemons thoroughly. Slice into small wedges. Add salt and leave them in a bowl
overnight. Heat mustard oil to smoking point and let it cool.

Place lemon with all spices and ground masala in a bowl . Mix well , add cooled mustard oil and
transfer whole content to a sterile glass jar.
Let it mature for 15-20 days.

Serve with main course.

Serve-1/2 kg pickle Prep time -20 minutes

Note:Add salt and chilly as per your taste.

Amount of salt should not be less or else it will spoil the pickle.
 LEMON/LIME PICKLE (India)

-50 lamai/lime mici

-sare de mare- 1 si jumate cup

-curcum- 4 lingurite

Chilli rosii uscati 100 grame ( pt cei rotunzi ) sau 75 grame pt cei lungi

-hing ( adica asafoetida seminte)- 1 lingurita

Seminte mustar- 2 linguri

Spalam lamaile si le uscam cu un prosop curat. Taiem 40 lamai cuburi wedges .

Sucul de la restul de 10 lamai se stoarce. Intr un castron curat si uscat punem un
strat de lamai taiate apoi un strat de sare si curcum. Repetam procesul pana
terminam cuburile. Adaugam sucul celor 10 lamai, amestecam bine si transferam
continutul intr un borcan sterilizat inchis ermetic.Amestecam zilnic continutul, cu
o spatula uscata, timp de 5 zile. Dupa 5 zile, lamaile vor absorbi sarea si vor
deveni moi.Incingem o tigaie punem putin ulei si adaugam ardeii iuti, pe care ii
prajim fara sa ii ardem ! Cand se racesc, ii transformam in pudra care nu trebuie
sa fie nici grosiera nici fina. Punem pudra de ardei peste lamai. Uleiul ramas se
incalzeste, si adaugam hing si semintele de mustar- pana se umfla. Cand
amestecul este caldut, se toarna peste lamai. Amestecam fb si cand se raceste,
transferam totul intr un alt borcan uscat si steril. Trebuie sa ne asiguram ca avem
un strat subtire de ulei deasupra, Se poate pastra pana la 1 an.
 CONDIMENT PT ACHAR/MURATURI

1. BLACK CUMIN, FENUGREEK, ANISEED, MUSTARD SEED, CUMIN, CURCUM,

CHILLY POWDER, GARLIC POWDER, GINGER POWDER, SALT, CLOVES.

2. Shan Achar/Pickle Seasoning (this seasoning has

black cumin, fenugreek, aniseed, mustard seed, cumin,
turmeric, chilly powder, garlic powder, ginger powder,
salt and cloves)

Hawaij Recipe - Yemeni Spice Mix

Hawaij is the name of the Yemeni spice mix which is used in a lot of popular dishes. It is especially
essential to meat dishes of any kind and broths. You can buy it in the market in Yemen and you might
find it in Arab markets in international cities. One advantage to making it fresh is that it is so much
more potent. You can also change the ratio of the spices a little if you prefer.
Ingredients
1/3 cup coriander seed
1/3 cup cumin seed
1/4 cup black peppercorns
2 tbsp. green cardamom pods
1 tsp. cloves
2 tsp. cinnamon
1 tbsp. plus 2 tsp. turmeric
How to make

1. Place all of the whole spices (except turmeric) into a frying pan on medium heat and toast this for
approx. 2-3 minutes. Do not let the spices burn.
2. When the spices cool, place them into a coffee grinder or a spice grinder. You could also use a
mortar and pestle. Grind until smooth.

3. Run the mixture through a fine sieve to remove the large pieces. Then mix in the turmeric.

4. Store in a glass jar or wrap in plastic bags to give as a gift.

Khubz Taawah ( Yemen)

4 cups of white flour
1 cup whole wheat flour
1 tsp salt
1 tsp sugar
2 1/2 to 3 cups of water
3/4 cup oil, or more as needed, for cooking and brushing the bread

Mix both flours, the sugar, and salt together in a large bowl. Add the water, starting with 2 1/2
cups, and then adding more if necessary to moisten all the flour.
Mix it until it forms a ball, and then knead it for several minutes, until smooth and stretchy.
Cover the bowl and set it aside for fifteen minutes to rest.
Divide the dough into 12 equal balls. Using a floured surface and rolling pin, roll out the first piece
into a thin circle. Brush the surface liberally with oil, then fold the bread over into quarters, then
over once more, and set it aside. Do this with the remaining breads.
Now, heat a large frying pan over high heat with a teaspoon of oil. Take one of the folded breads,
and without unfolding it, roll it out again on the floured surface, into a thin circle. Place it in the
heated pan. Cook until bubbly and golden, then carefully brush the uncooked side liberally with
oil, and flip, cooking until golden on the second side. Remove from the pan, and continue rolling
and cooking the breads.

Yemeni Aseeda

Aseeda Dough

3 1/3 cup water

cup butter

tsp. salt

2 cups white flour (sift the flour before to prevent lumps)

 cup whole wheat flour (you can substitute other types of flour or even white, I like whole wheat
because it gives it some substance and fiber)

Additional 1 cup water

Meat Broth

1 tbsp. oil

onion, chopped

1-2 green chili, more or less to taste

3 cloves garlic

tsp. cumin

tsp. ground pepper

3-4 cardamom pods

1/4 tsp. turmeric

1 tsp. salt

tsp. ground coriander

1 lb. meat (you can substitute, lamb or chicken)

1 tbsp. canned tomato sauce

5 cups water

How to make

How to make the Asida Dough

1. Bring to boil 3 1/3 cups water, salt and butter in a large saucepan.
2. When the water is boiling and bubbling, add the flours while stirring.
3. Turn off the heat and keep stirring the flours until they are all combined.
4. Remove from stove and knead the dough until smooth. This can be done by hand using
a large wooden spoon and holding the pot steady on the ground, anchored by a wall or with
your knees or feet. Pull the dough toward you with the stick in a strong quick motion pushing
it against the side of the pot so it becomes smooth. Alternatively, and much less work, you
can use a dough hook and a mixer to knead the dough smooth. This takes about 10-15 minutes
of kneading. There should be no lumps.
5. Bring to boil 1 cups flour in the same large pot and break the dough into small-ish
pieces. Boil on medium-low heat for 20-25 minutes. Water should be evaporated and the
dough still thick.
6. Return to kneading the dough as in step four, either by hand or with the mixer for about
10-15 minutes. It should become smooth again, more so than the first time and it will be very
sticky and hot.
7. When the dough is smooth, oil a plate and your hands (or wear gloves as the dough is
hot and hard to handle) and form a ball with the dough. Place it on the plate. Begin to fold
over the dough with your hands from the outside to the inside, thus smoothing the dough.
Turn and fold around all sides. Then flip the dough over and it should be smooth on top with
no lumps. Make an indent in the center by using a large ladle or by pressing your thumb in the
center of the dough and your other fingers holding steady on the side of the dough, turn the
plate. This will make an even circle in the middle.
8. The aseeda can be eaten sweet with cup melted butter or ghee and cup honey. Also
the aseeda can be eaten savory with meat, chicken, or lamb broth. See broth recipe below.
How to make the broth

9. To make the meat broth, cook in oil the onion, garlic, and chili until slightly browned.
10. Add the spices, salt, and tomato sauce and meat. Brown the meat on both sides for about
5-10 minutes.
11. Add the water and cook for about 1 hour or until the meat is tender and soft.
Alternatively, cook in a pressure cooker for 20-40 minutes. The meat is done when it is
almost breaking apart. There should be about 8 10 ounces of liquid broth remaining. If there
is less than this, add some water. If there is more, continue boiling until the broth reduces.
12. Separate the broth from the meat and onions, and whole spices by running through a
strainer. Set the meat aside with a little broth for use in fahsa or to be eaten by itself.
13. You can leave the broth thin as it is, or you can thicken it up by adding 1 tbsp. or more of
white flour. In order to thicken the broth with flour, first add the broth to the flour, a spoonful
at a time until you have a paste first, continue adding the broth slowly until it becomes a thin
liquid. Then cook on medium low heat until it slightly thickens. If you do the opposite and
add the flour directly to the whole broth, you will end up with lumps. If this happens, dont
worry, just strain out the lumps with a colander/sieve/strainer.
14. Add the broth to the center well of the aseed and maybe on the outside at the edge of the
plate as well. Add a couple of tablespoons of melted butter around the edge if you like.
15. This is a communal type dish where the dough is eaten with the hands and dipped in the
center sauce. This recipe gives 3-4 servings, depending on how much you like to eat aseeda
and if you are eating other dishes with it as well.
16. Serving ideas: Serve with quartered limes for each person, zahawig, hulba, or yogurt on
the side as additional dips.

Bataat Abu Humar Adanee [Adeni potatoes with

red chilly and tamarind sauce]
1) 1-1 1/2 lbs of small potatoes [any kind would work, but I found some small red
potatoes at my local farmers market]
2) Fistful of unsweetened tamarind soaked in 2 cups of water and strained [make sure
to let it soak overnight]. You can also use some concentrated Tarmarind from any
Middle Eastern or South Asian store. If you use the concentrated kind use 1 tbslp
ONLY.

3) 1/2 cup of red chilly sauce [soak some dry red chillies in water overnight and then
place in blender and blend well. Store in an airtight container int he refrigerator]

4) 3 tblsp of ushar [pickled lemon]optional

5) salt to taste

6) chopped cilantro for garnish

7) 3 tbslp of Canola oil [vegetable or corn oil would work as well]

In a pot full of water boil the potatoes until soft, but not mushy. Make sure they dont
fall apart. Once done run through a sieve and cool the potatoes with some cold water
to stop the cooking process. You can either peel the potatoes or leave the peel one like
I did, and halve. Then in a pot under medium high heat add the oil and the red chilly
pepper. Let it simmer for 3 minutes. Then add the pickled lemons, and the tamarind
and let simmer for another 3 minutes. Add salt, potatoes and half a cup of water and
let simmer for another 5 minutes. Garnish with cilantro and serve hot. If you like it a
little spicier you can add some green red chillpickled or regular. Enjoy.

YEMENI ACHAR : the ushar is optional because it takes time to make. I am waiting for the weather to
get hotter here so i can make a little and take pics and post the whole process insha Allah. But
briefly here, take some lemons and cut them into quarters, but when you cut them dont cut all the
way through. So, leave them intactthey open up like a flour. Then mix some turmeric and salt
[less turmeric or else it will be bitter] and then fill the insides of the lemons. Put them in a glass
container and leave them out in the sun for 3-4 weeks, depending on how hot it is. The hotter it is
the faster they will pickle. Once you see a thick juice ooze out of them, cut up some carrots, and
green chilly peppers and add to them. Also add some black seed. Leave for another week or so
[again time depends on hot hot the weather is]. After that week, fill it to the brim with regular
white vinegar and leave in the sun again until the sauce it is is in thickens. Then add the final touch
with is, pour it out into a bowl and mix in some red chilly sauce and fill it into glass bottles and
enjoy for months to come :)

CEAI CU LAPTE

1-1/2 cups water

1/2 cup milk
3 teaspoons loose black tea
1 cinnamon stick
6 green cardamom pods, bruised
3 cloves
1 teaspoon ground ginger
Sugar, to taste
1. In a saucepan water, tea, cinnamon, cardamom, cloves and ginger. Bring to a full boil, then reduce heat
to low and allow to steep for 10 minutes.

2. Add milk and sugar and allow to warm. Pour through a sieve, then serve.

Shurbah Baydah Adeni Oatmeal Soup

1) 1/2 pound of lamb cut into small pieces with bone in [you can also use chicken which will
cut down the cooking time]

2) 2 cups of rolled oats [or you can use Old Fashioned Quaker Oats]

3) 3 sticks of cinnamon

4) 1/2 tblsp of peppercorns

5) 1/2 tsp of curry powder

6) 1/2 of a medium onion finely chopped

7) 1 small tomato finely chopped

8) Salt to taste
For garnish: fry some onions in a little oil until golden brown or darker [according to taste]
and traditional Yemeni ghee or olive oil.

In a pot add water to cover the meat completely and place under medium high heat [about 4
cups]. Remove the froth that collects on the surface as the meat starts to boil. Then add the
peppercorns, cinnamon sticks, curry powder, onion, tomatoes and salt and let boil for about
20 minutes. If the water has evaporated some, add 1 cup or so. Then add the oats and mix
well and cover and let boil under medium low heat. I also like to transfer it to the oven and let
it slow cook in there at 350 degrees fahrenheit until the meat is tender. If you place it in the
oven make sure you check on it every 15 minutes and stir. If it is too thick add some more
water. I like mine thick so I add less water to maintain the thick consistency. But in Yemen
there are many who like theirs thinner, so they add more water. So it depends on your taste.
Once the meat is tender, that means the soup is cooked and ready to serve. Serve hot with the
fried onions and a little ghee or olive oil.
 Frothy Hulbah [Fenugreek
1) 2 tblsp of powdered fenugreek

2) salt to taste

3) juice of one lemon or lime

4) 1/2 tomato [not over-riped]

5) green chilly pepper [amount will depend on how hot/spicy you like it]

6) 1 clove garlic

7) 2 tbslp of cilantro

Alright first soak the ground fenugreek in waterabout 1 cup. Mix, cover and leave aside for 2
hours. The water will float to the surface and the fenugreek will form a paste at the bottom.
Pour out the wateraway goes the bitterness of the fenugreek with it. Now take it and freeze it
for about 5 minutes we do not want it to freeze but rather get cold. Take it out and using a
whisk briskly [or you can use an electric whisk] and it will become nice and frothy. Add the
lemon juice and the salt and whisk some more and it will become even more frothier. Leave
aside.

Now in a blender place the tomato, cilantro, green chilly pepper, and garlic and blend. You
can add a little lemon if it is proving hard to blend. Now take this mixture and add gradually
to the whisked fenugreek and keep on whisking until it is all incorporated. And there is your
frothy fenugreek ready to serve as a condiment or as a dip with bread.

Oat & Meat Soup (Shurbad) ( Somalia)

1 lb (450 g) Lamb, goat, or chicken (cut into medium-sized pieces)

4 litres Water
cup (50 g) Short grain rice (Calrose rice also known as Egyptian rice)
cup (50 g) Pearl barley
2 Tbsp (36 g) Vegeta seasoning or 4 bouillon cubes (Maggi, Knorr etc.) or 4 tsp (24 g) table salt
3 Tomatoes
3 Garlic cloves (minced)
1 cup (110 g) Porridge oats

Flour thickener:
2 Tbsp (20 g) All-purpose flour
cup (119 mL) Water

Soup spices:
3 Tbsp (45 mL) Canola or vegetable oil
Onion
1 Tbsp (7 g) Xawaash
tsp Ground black pepper
tsp Turmeric powder
2 Tbsp (30 mL) White vinegar (you could also use balsamic or cider vinegar)

Place the lamb meat in a pot set 0n high heat. 2. Add the water and bring to a boil. 3. Skim away the impurities. 4.
Add the rice. 5. Add the barley. 6. Add the Vegeta or bouillon cubes or salt. 7. Add the tomatoes. 8. Add the
garlic. 9. Cover and cook on medium heat for 1 hours. 1. Add the porridge oats. 2. Cook on medium heat for half
an hour, stirring occasionally . 3. Remove the bones. 4. Prepare the flour thickener by combining the flour and
water and mixing well. 5. Add the flour thickener. 6. Stir, lower the heat, and cook for 15 minutes. 7. Prepare the
spices by first frying the onions in the oil until soft. Add the garlic and fry some more. Then add the xawaash,
black pepper and turmeric powder and fry for 1 minute. 8. Add the spices to the soup and stir well. 9. Add the
vinegar, stir well and turn off the heat.

Amestecuri de condimente facute in casa

AMESTEC DE CONDIMENTE PENTRU CARNE DE PUI
- cana boia afumata/dulce
- 1 lingurita boia iute
- 2 linguri piper
- 3 linguri praf de usturoi
- 2 linguri fulgi de ceapa
- 3 linguri sare
- 1 lingura oregano
- 2 linguri cimbru
Dupa ce dam toate ingredientele prin blender, vom avea un amestec de condimente omogen si foarte
aromat.

AMESTEC DE CONDIMENTE PENTRU PESTE

- 2 linguri zahar brun
- 2 linguri sare
- 2 linguri busuioc
- 2 linguri oregano
- 2 linguri cimbru
- 2 linguri rozmarin

AMESTEC DE CONDIMENTE GRECESC

- 1 lingura sare
- 2 lingurite busuioc
- 4 lingurite oregano
- 1 lingurita cimbru
- 5 lingurite ceapa
- 4 lingurite praf de usturoi
- 2 lingurite marar
- 2 lingurite piper
- 2 lingurite patrunjel
- 2 lingurite rozmarin
- 1 lingurita scortisoara
- 1 lingurita nucsoara
 Turshi ,.*`,.*`,(Yummy Afghan Pickles ( )
Recipe: Eggplant,Carrot,Cauliflower,Turnip,Pumpkin, Garlic,Brussel sprout( small cabbage) Apple
cidar Vinegar or white vinegar fresh red chili peppers ,Black seeds ,salt ,sugar,dry Mint,water,black
seeds Fresh Garlic, Olba(fenugreek)dry Mint and crush red Peppers

In a food-processor add crush garlic,fresh peppers, to crush garlic,fresh peppers in a food-processor

than mix it w/ black seed,salt,dry mint

Preparing :Add 1 cup vinegar 1/2 cup sugar (sugar is optional if you want sweet and sour taste
pickles) and 4 cup water to a pot and heat it up. Wash all the vegetables and add them to the pot ..It
would be good to do each vegetable separate (cover with lid) and allow them to boil for 3 to 6 minutes.
After 5 minutes of boiling remove the Vegetables from the vinegar and let them cool down ...cut a slice
down the center of each eggplant. Add the garlic and herbs in the center of the eggplants
((Plzz note don't over cook the vegtables they have to be tander and crunchy)))

Than,add the cauliflower, carrots, turnip, Eggplant,peppers and garlic to the jar and add black
seeds,dry mint,salt,crushed fresh peppers,fenurgreek and garlic,fill up the jar w/ vinegar. Add a piece
of plastic wrap directly on top of the mixture to keep the vegetables submerged. Cover the jar, placing
another piece of plastic wrap between the mouth of the jar and the lid (to prevent the vinegar from
corroding the metal lid). Let cure, at room temperature for at least 7-10 days until the Torshi is
ready..You don't have to keep it in the fridge , Always make sure lid is tightly colsed

Pickled Red Cabbage

(Mor LahanaTurusu)
1/2 head of red cabbage
1 tbsp salt

For the pickling liquid:

2 cups water
1/2 cup vinegar
2 tbsp salt
1 tsp liquid oil
1 tbsp lemon juice

Remove and throw away the white center of the cabbage. Cut it in thin slices (julienne cut) on a
wooden board, put into a large bowl. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces
with your hand. Put aside for at least half an hour. This way the cabbage will soften and won't be
bitter. Then rinse and drain.

Meanwhile, bring to boil water, vinegar, salt, liquid oil and lemon juice for 3-4 minutes into the pot.
Turn the heat off. Put it aside to become tepid. Layer the cabbages into the large clean glass jar (or
jars). Cover the cabbages with this water. You can discard the remaining water. Tightly cover the
jar. Keep the jar upside down. Keep it in the refrigerator for 3-4 days before serving. Serve with
any kind of Kebap or barbecued meat:)

CASTRAVETI MURATI IN SARAMURA

 Ingrediente
2 kg castraveti mici sau medii (eu nu pun castraveti mari)
1,5 L apa
30 g sare neiodata (cca. o lingura si jumatate)
4-5 catei de usturoi decojiti si taiati in 2
100 g hrean taiat in fasii lungi (cca 6-8 fasii)
2-3 fire de cimbru uscat
2 -3 fire de marar uscat (cu tije cu tot)
1 ardei iute
1 morcov taiat rondele (optional)
1 lingura de otet alimentar (cca. 20 ml)

In primul rand imi aleg cu mana, bucata cu bucata, castravetii pentru murat. Sa fie tari,
micuti sau medii si cat mai drepti. Cei curbati sunt greu de asezat in borcane si nu pot sa-i
indes cum trebuie. Asa am facut si de data aceasta si am venit de la piata cu plasele pline
cu vreo 12 kg de castraveti. Mi-au iesit 6 borcane mari de 3 L.

Mai intai am spalat castravetii in 2-3 ape reci au pun fel de puf pe ei, flori uscate,
pamant etc. I-am scurs bine si i-am asezat in boluri de plastic. Am spalat bine si borcanele.
Am curatat hreanul si l-am despicat in fasii lungi. Am curatat cateii de usturoi si i-am taiat

in 2-3 bucati. Am spalat ardeii iuti si am pregatit si manunchiurile de cimbru si marar

uscat. Ardeii mei iuti s-au stafidit pe un raft al frigiderului (am uitat de ei) dar sunt foarte

buni pentru muraturi. Pe fundul fiecarui borcan am asezat o coronita de tije de marar,

cimbru si 2 fasii de hrean. Deasupra lor am inceput sa asez primul strat de castraveti in

picioare, unii langa altii, bine indesati. Peste primul strat am pus cateva bucatele de usturoi

si un ardei iute. Am continuat cu stratul al 2 lea de castraveti, asezati tot asa, in picioare.

Din nou am pus catei de usturoi printre ei si fasii de hrean. Am incheiat cu ultimul strat care

este pe orizontala 2-3 castraveti culcati (pot fi cei curbati). Daca doriti puteti intercala si

morcov rondele sau fasii. Eu nu am mai pus. Peste castravetii bine indesati am asezat

ultimele fasii de hrean, fire de marar si cimbru uscat, rasucite in forma de coronita. Tijele

mai tari de marar au si functie de fixare, apasand bine castravetii din borcan. CARE
ESTE RETETA DE SARAMURA PENTRU MURATURI?

Saramura pentru castraveti murati este o solutie salina compusa din apa si sare. Sarea trebuie sa
fie neiodata eu folosesc sare gema, grunjoasa. La fiecare litru de apa eu pun cate o lingura buna
de sare 20 g cantarite. Intr-un borcan de 3 L incap 2 kg de castraveti si saramura din 1,5 L apa.
Intr-o oala am pus apa la fiert impreuna cu sarea si am lasat-o sa clocoteasca 5 minute. Am stins
focul si am asteptat 10 minute. Nu va intra toata saramura acum va ramane o parte cu care
se va completa a doua zi.

Am asezat borcanele pe lame de cutit metalice (sau pe tavi de metal) rolul acestora este de a
preveni pleznirea sticlei prin preluarea si disiparea caldurii. Am turnat saramura peste castravetii
din borcan, acoperindu-i complet cu ea.

Saramura trebuie sa fie cu 1 deget peste castraveti. Gata pentru prima zi! Am acoperit borcanele
cu farfurioare sau capace de craticioara si le-am lasat pe masa din bucatarie 24 de ore. In acest
rastimp castravetii incep sa fermenteze si sa faca spuma. Spuma se lasa in borcan, nu se arunca!
Se vede ca au inceput sa-si schimbe culoarea deja. A doua zi am completat nivelul lichidului cu
restul de saramura rece (v-am zis ca ramane un pic deoparte asa, cam 100-200 ml de borcan) ca
sa fie plin pana aproape de buza. Acum apare si otetul in ecuatie. Am pus cate o lingura de otet
in fiecare borcan. El va pastra castravetii crocanti si tari timp de multe luni de zile (peste 7-8).

CUM SE LEAGA BORCANUL CU CASTRAVETI MURATI?

Am taiat patrate din celofan si le-am umezit cu apa rece. Am pus cate 2 straturi de celofan pe
fiecare borcan si le-am legat strans cu sfoara de bucatarie. Lungime sforii trebuie sa fie de peste
1,5 m ca sa poata fi stransa in 4-5 ture in jurul gurii borcanului. Un pont de la strabunica mea:
sfoara trebuie udata bine inainte de infasurare. Prin uscare ea se va strange si va lega si mai bine
borcanul cu castraveti murati!

Am pus borcanele cu castraveti murati in camara si am astepta cu nerabdare sa vina sezonul rece

ca sa-i putem deschide. Zeama se limpezeste peste 2-3 saptamani, chiar si peste o luna.

Mango Pickle
METHOD 1

Ingredients
10 to 12 medium sized raw mangoes , cut into big pieces with the seed
3/4 cup salt
1/2 cup chilli powder
1/2 cup mustard seeds ( rai / sarson)
2 1/2 cups sesame (til) oil
1 tsp fenugreek (methi) seeds
1/2 tbsp asafoetida (hing)
1/2 tbsp turmeric powder (haldi)
Method
Wash the mango pieces thoroughly, drain and spread them on a towel to dry (preferably can dry them
under the sun).
Combine the salt, chilli powder and mustard seeds together in a bowl and keep aside.
Heat the oil in a pan till its smoking point and keep aside. When cool completely add the salt, chilli
powder and mustard seeds mixture and mix well till no lumps remain.
Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well.
Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a weeks
time.

METHOD 2

Directions for Aam Ka Achaar Recipe (Spicy Raw Mango Pickle)

To begin making the Aam Ka Achaar Recipe (Spicy Raw Mango Pickle), wash the mangoes and dry
them completely making sure there is no moisture or dust. Make sure your knife and the platform you
use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further
cut them into one inch cubes.
In a large bowl, combine salt, turmeric powder and cut mangoes. Allow it to marinate overnight or 8
hours until the mangoes release a large quantity of water.
Drain the water from the mangoes and keep the water aside. Dry the mangoes on paper towels for
about 8 hours or overnight, so they lose the excess moisture.
Note: You can use the drained water from the mangoes into cooking rice or into a lentil preparation.
They taste delicious.
Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma.
Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the
coriander seeds to half.
In a large bowl, combine the mangoes, the remaining salt and all the other ingredients except the oil.
Fill the above mango mixture tightly into a bottle and keep aside covered for a day, about 24 hours.
Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool
completely while covered. Once cooled add the cooled oil to the bottled mango pickle mixture.
It takes approximately two to three weeks for the aam ka achaar to marinate itself and get the flavours
from the masala. Best flavour and tenderness in the pickle comes after couple of months of
marination. Having said that the pickle can be eaten almost immediately as well, if you like the taste of
fresh mangoes.
Using and Storage Instructions:

Moisture is the biggest killer for pickles; in humid and hot conditions it is best to store the pickle in the
refrigerator. Wait for the pickle to get marinated for a month before you refrigerate.
Make sure the lid is closed tight at all times without letting moisture in.
Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.
For easier and regular usage, transfer little amounts to a smaller jar.
https://www.youtube.com/watch?v=JnNymkJvC6Y

Sos de mango- se serveste imediat sau in 2-3 zile

pastrat la frigider
Raw mango 600 grams (5)
Salt cup (60 grams)
Fenugreek seeds cup (50 grams)
Fennel seeds cup (30 grams)
Mustard oil cup (200 grams)
Dry whole red chilly 10-12
Red chilly powder 2 tsp
Turmeric powder 2 tsp
Asafoetida tsp (1 or 1.5 grams)

Directions
Getting ready:
1.Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.
2.Cut the mango pulp into long pieces.
Making:
3.Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.
4.Grind the cooled fennel seeds in a mixture jar.
5.Then dry roast fenugreek seeds and take it out on another plate.
6.Pour mustard oil in the wok. When oil starts to fume, low down the flame and add raw mango pieces
and stir it for 2 minutes.
7.Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly,
salt and asafoetida. Mix it well. Stir continuously for 2-3 minutes and let the masala mingle with
 mangoes.
8.Put the flame off, cool it down. Spicy raw mango launji is ready.
9.You can serve it right then or store it in an airtight container for at least 3 days. This way mango will
absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle
thoroughly once everyday with the help of a spoon.
Serving:
10.Serve this tangy, mouth-watering and spicy raw mango launji as an accompaniment with paranthas
or any meal.
Suggestions
Wash the container in which you are storing the launji into the boiling water and dry it completely
under the sun or in the oven. Container should not be moist at all.
No dirt or moisture should enter the launji. Use a clean and dry spoon to have it.
To increase the shelf life of the raw mango launji, heat the oil until it starts to fume. Cool it down and
pour the oil in its container. Make sure the launji is immersed in oil. Raw mango launji can be stored
for an year.

Cinnamon Clove Tea

2 cups of water
2 teaspoon loose black tea (or 2 teabags)
1 piece of cinnamon stick (can add more to taste)
2 cloves
sugar/honey to taste.

Directions

1. Here is the size of the cinnamon stick I took for

this tea. I got my cinnamon at the Indian store, since it is cheap and is available in bulk
as compared to whole foods! It is also much longer than the one available at whole foods
so seeing it on my palm should give you a pretty good idea of how much cinnamon I am
using in this tea.
 2. Add the cinnamon and cloves to the water and
bring to a boil.

3. Reduce the heat to 5, simmer the tea for 10-15

minutes. Boil for longer for a stronger cinnamon-y taste. You can even go up to 20-25
minutes.

4. Add the tea to the simmering water. This step is

very important, you need to watch the tea like a hawk! As soon you see the tea take
color, approx 30 secs, switch off the heat and strain the tea into the cups. Add
sugar/honey to taste and enjoy!

NOTE:

1. You might need to experiment with the time you let the black tea seep to get just the
right strength of tea for your personal taste.

2. I experimented once with green tea, but it didnt taste as good as the black tea.
Although feel free to try!
3. Since we started out with 1 cup of water, the final cup of tea is about 3/4ths full with all
the boiling. Feel free to add 1/4 cup of water in addition to the 1 cup per person at the
start of the recipe to get 1 full cup of tea.