---------- Recipe via Meal-Master (tm) v8.02
Title: FIRNEE (ALMOND & CARDAMOM CREAM PUDDING)
Categories: Ethnic, Desserts
Yield: 6 servings
Karen Mintzias
3 c Milk
1 pn Salt
1/3 c Granulated sugar
1/2 c Cornflour (cornstarch)
1/4 c Cold water
1/2 c Slivered blanched almonds
1/4 ts Ground cardamom (or more)
1/4 ts Saffron threads (pounded)
1/4 c Finely chopped pistachios
-- (blanched)
Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to
heat gently, stirring to dissove sugar. Blend cornflour into reserved milk
with the 1/4 cup water and pour into warm milk, stirring constantly. Add
almonds and keep stirring until mixture thickens and bubbles. Use a whisk
if mixture becomes lumpy. Add cardamom to taste and the pounded saffron.
Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir
occasionally.
Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle
pistachio nuts around edge of each dish. To serve firnee in the
traditional manner, the pudding should be poured into two plates, decorated
with pistachio nuts and cut into quarters to serve in wedges.
From: “The Complete Middle East Cookbook” by Tess Mallos.
: ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
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Friday, December 21, 2012
RecipeSource: Falafel
---------- Recipe via Meal-Master (tm) v8.01
Title: Falafel
Categories: Veg-cook, Sept., Ovo
Yield: 1 servings
1 (13-oz ) can garbanzo beans,
Drained
1 Onion, cut in fourths
2 Cloves garlic
4 sl Fresh white bread, cubed
1/4 t Cumin seeds
4 sm Dried red chilies, crushed
1 T Chopped fresh parsley
Salt and freshly ground
Pepper to taste
1 Egg, beaten
1/3 c Dry fine bread crumbs
x Vegetable oil for deep
Frying
4 Pieces pita bread, warmed
x Shredded lettuce
x Onion slices
x Tomato slices
from _The Book of Hot & Spicy Foods_ by Louise Steele.
Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a
blender or food processor until smooth, then spoon mixture into a bowl. Add
parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread
crumbs. Flatten balls slightly to form oval shapes.
Half fill a deep fryer or sauce pan with oil; heat to 375F (190C) or until a
1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at
a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita
bread in half and open to form pockets. Put 1 Falafel into each pocket
with lettuce, onion, and tomato slices and serve hot. Make 8 servings.
Comment From: darsie@ece.ucdavis.edu (Richard Darsie): Felafel is a
wonderful food, one of our favorites. I would note, however, in regards to
this recipe, that it is not necessary to deep-fry it. You can just as
easily bake it on a greased cookie sheet. It comes out tasting divine and
without that deep-fry greasiness. The flavor is much more delicate. Try it!
From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208,
Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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RecipeSource: Baklawa 'be'aj'
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Baklawa 'be'aj'
Categories: Desserts
Yield: 40 Servings
1 lb Phyllo dough sheets
3/4 c Unsalted butter; melted
1/2 c Chopped pistachio nuts, opt.
MMMMM------------------------NUT FILLING-----------------------------
2 Egg whites
1/2 c Caster sugar
2 c Coarsely ground walnuts
2 c Coarsely ground almonds
1 ts Rose water
MMMMM------------------------ALTAR SYRUP-----------------------------
2 c Granulated sugar
1 1/2 c Water
1 ts Lemon juice
1 ts Orange flower water
1 ts Rose water
Stack 10 sheets phyllo on a flat surface, keeping remainder
covered with a dry, then a damp tea towel.
Brush top sheet of stack with butter, lift sheet and replace on
stack buttered side down. Brush top with butter, lift top two sheets
and turn over on stack. Repeat until all 10 sheets are buttered,
lifting an extra sheet each time. Top and bottom of finished stack
should remain unbuttered.
With kitchen scissors cut buttered stack of phyllo into
approximately 10 cm (4 inches) squares. Stack and cover. Prepare
remainder of phyllo. Depending on size of phyllo sheets, you may have
fewer than 10 left at the end. Halve sheets if necessary to give 10
layers.
Beat egg whites until stiff and beat sugar in gradually. Fold in
nuts and rose water.
Butter top of phyllo square and place a tablespoonful of nut
mixture in the centre. Gently squeeze into a lily shape, with four
corners of square as petals and filling in centre.
Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish. Repeat
with remaining ingredients, placing finished pastries close together
in dish.
Bake in moderate oven for 30 minutes, reduce to slow and cook for
further 15 minutes.
Meanwhile dissolve sugar in water over heat, add lemon juice and
orange water and bring to the boil. Boil for 15 minutes, stir in
rose water and cool.
Spoon cool thick syrup over hot pastries. Leave until cool and
sprinkle pistachio nuts in centres of pastries if desired.
Note: If you are not used to working with phyllo pastry, then it
is advisable to fill and shape the first lot of buttered squares
before going onto the nest lot. The butter firms fairly quickly and
it could be difficult to shape the pastries if the buttered sheets
are left for a time.
* From: The Complete Middle East Cookbook by Tess Mallos. * ISBN: 1
86302 069 1. * Typed for you by Karen Mintzias
MMMMM
Thursday, December 20, 2012
RecipeSource: Timman (Iraqi-style rice)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Timman (Iraqi-style rice)
Categories: Main dish, Middle east
Yield: 12 servings
3 c Jasmine rice
4 tb Olive oil
Wash rice in cool water and drain. In a large pot, put in rice with
water to cover by 3-4". Bring to boil and cook for 6 minutes. Test by
biting a grain of rice: The outside should be soft but the inside
still hard. Transfer rice to a sieve and rinse. Add oil to the pot
and put wet rice back in. Place a kitchen towel over the pot and
replace the lid. Cook on low heat for 45-55 minutes, or until fluffy.
At the bottom of the pot a crunchy layer will form that is everyone’s
part.
Makes 10-12 servings.
Per serving: 226 calories, 4 grams protein, 44 grams carbohydrates, 3
grams fat, 0 gram saturated fat, 0 milligram cholesterol, 3 milligrams
sodium.
MMMMM
RecipeSource: Tameya (Broad Bean Patties)
* Exported from MasterCook *
TAMEYA (BROAD BEAN PATTIES)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Dried broad beans
1 c Chopped spring onions
1/4 c Chopped parsley
2 tb Chopped coriander leaves
3 Garlic cloves
1 1/2 ts Salt
Freshly ground black pepper
1/4 ts Hot chili pepper
1/4 ts Bicarbonate of soda
Sesame seeds, optional
Oil for deep frying
Place beans in a bowl and cover well with cold water. Leave to soak for 2
days, changing water 2 or 3 times.
Drain beans and remove skins by pressing each firmly with fingers. Bean
should pop out, otherwise tear skin with fingernail then squeeze.
Pass cleaned beans through food grinder using fine screen. Combine with
spring onion, parsley, coriander, garlic, salt, peppers and soda. Pass
through grinder twice more, then knead to a paste. Let mixture rest for 30
minutes.
With wet hands shape about a tablespoon of mixture at a time into thick
patties about 4 cm (1-1/2 inches) in diameter. Dip each side in sesame
seeds if desired. Place on a tray and leave at room temperature for 20
minutes.
Heat oil to 180øC (350øF) or until a cube of bread turns golden in 1
minute. Fry tameya a few at a time until deep golden brown, turning to
brown evenly. Each lot should take 5 minutes to cook. Drain on paper
towels. Serve hot with flat bread such as Khoubiz, Salata Tahina and
assorted salad vegetables, such as tomato, cucumber, sweet peppers and
lettuce.
Food processor method: Combine prepared ingredients and process in 2 lots
using steel blade. Mix well to evenly distribute flavours, rest mixture 30
minute then fry as directed above.
Makes 30
Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen
Mintzias
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RecipeSource: Tahinopita (Tahini Cake)
* Exported from MasterCook *
TAHINOPITA (TAHINI CAKE)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek Desserts
Cakes Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Veg. margarine or peanut oil
1 c Tahini
1 c Caster sugar
1 Orange (grated rind only)
3/4 c Strained orange juice
2 1/4 c Plain flour
1 pn Salt
3 ts Baking powder
1/2 ts Bicarbonate of soda
1/2 ts Ground allspice
1/2 c Finely chopped walnuts
1/2 c Sultanas (white raisins)
This cake is frequently made during Lent as it
contains no animal products. Peanut butter, the
smooth, creamy variety, may be used instead of tahini.
Oven temperature: 180 C (350 F) Cooking time: 45-60
minutes
Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x
12 inch) slab cake pan with melted margarine or oil.
Chill in refrigerator until required. Beat tahini,
sugar and orange rind for 10 minutes, then gradually
beat in orange juice. Sift dry ingredients twice and
fold into tahini mixture. Blend in walnuts and
sultanas.
Dust chilled cake pan with flour and turn batter into
pan. Spread evenly and knock base of pan on table top
to settle batter. Bake in a moderate oven for 55-60
minutes for tube pan, 45 minutes or so for slab cake.
When cooked, invert cake in its pan onto cake rack and
leave for 2-3 minutes before lifting pan from cake.
Cool cake and cut in slices or squares to serve.
Store cake in a sealed container.
From: “The Complete Middle East
Cookbook” by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
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RecipeSource: Tah Chin (Yogurt, Lamb And Rice)
* Exported from MasterCook *
TAH CHIN (YOGURT, LAMB AND RICE)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
2 lb Lean lamb from leg
2 1/2 c Yogurt
-- salt
Freshly ground black pepper
1 t Turmeric OR
1/2 ts Saffron threads
3 c Basmati rice
8 c -- water
2 Egg yolks
1/4 c Ghee or butter -- melted
1 tb -- hot water
Cut lamb into 1-1/4 inch cubes. Combine in a bowl
with 2 cups yogurt, 2 teaspoons salt, a good grinding
of black pepper and the turmeric or pounded saffron
threads. Cover and marinate in refrigerator for 6
hours or overnight.
Pick over rice and wash well until water runs clear.
Boil water, add 2 tablespoons salt and the rice, stir
and return to the boil. Leave uncovered and boil for 5
minutes. Drain in colander or large sieve.
Beat egg yolks in a bowl, stir in 1/2 cup yogurt and
1-1/2 cups of the rice. Place melted ghee and hot
water in a 10-cup casserole or Dutch oven. Swirl to
coat sides. Spread egg, yogurt and rice mixture
evenly over base.
Arrange half the lamb cubes over this with some of the
yogurt marinade. Add a layer of rice, remaining lamb
mixture, and all but 1/2 cup of marinade. Top with
remaining rice and spread reserved yogurt marinade on
top. Cover casserole or Dutch oven with lid and cook
tah chin in a moderate oven for 1-1/2 hours.
Spoon rice and lamb mixture into center of serving
dish. Lift off crusty layer from bottom of dish and
break into large pieces. Arrange around edge of dish.
Alternatively if a Dutch oven has been used, place on
cold surface or in cold water for 5-10 minutes, run a
knife blade around edge of contents and invert serving
dish on top. Tip upside down so that contents can come
out like a cake. Cut in wedges to serve.
Source: The Middle East Cookbook by Tess Mallos.
Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com
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