YELLOW RICE aka NASI MINYAK ARAB(ROZ/REZ ASFAR)

Assalamualikum..hari ni terajin sikit la nak post 2-3 N3, bukan apa pelengkap set hidangan nasi arabku je..sebenarnya 1 set je saja pecahkan sana sini nk bagi nampak banyak post..hahhahha..
Resepi ni dapat dari My Syrian Sister in law..No Idea kenapa mereka panggil Roz/ Rez Asfar (Nasi Kuning), nak kata nasi tu kuning sepenuhnya tak, ianya ala- ala beryani jer..di tompok- tompok ngan sikit kaler kunin kat atas tu. Nasi ni memang femes kat Syria sebab kalau ada jemputan lunch ataupun dinner kat umah arab Syrian sure ada nasi cam ni, nama yan paling khusus memang Lydia tak tahu kerana My SIL hanya kata Roz/ Rez Asfar (Nasi Kuning) je, so Lydia pon ikut je la... nasi ni sesuai dihidangkan dengan ayam goreng @ ayam 65 @ ayam bako mahu pun ayam masak merah bersama dengan maraq (sup/salsa arab la..)..
Nak buat memang mudah tak leceh, cuma nampak je tapi sebenarnya ianya semudah ABC..tak caya cer try, rasa pon sedap..Resepinya kat bawah ye, dah tengok kenalah cuba baru tahu rasanya, kalau U olls nak tunggu datang Syria mustahila la..tambahan pula tengah berperang ni sapa berani nak serah diri..


YELLOW RICE aka NASI MINYAK ARAB(ROZ/REZ ASFAR)
21/2 cawan basmati-cuci, rendam dgn air garam selama 15 minit & toskan.
2-3 kuntum bunga cengkih*
1 -2 helai bay leave*
1 batang kulit kayu manis*
2-3 biji cardamom pods*
1/2 cawan kismis*-cuci, rendam 5 minit utk menghilangkan skt manis & tapiskan
Air rebusan ayam secukupnya( 3cawan +- ikut beras )
Garam secukup rasa
4 camb minyak canola/ jagung ( kalau suka boleh gantikan dengan minyak sapi)
Yellow food coloring + 1cmb rose water jika suka

Bahan tabur atas nasi:-
Roasted pine nuts/ almond.

Tumiskan bahan bertanda hingga naik bau, masukkan beras dan gorengkan hingga transparents dalam 2-3 minit.
Masukkan air rebusan ayam yang masih panas dalam 3 cawan.
Dengan api yang besar, biarkan nasi mengelegak, tutup periuk dan biarkan hingga separuh kering dan buka penutup periuk.
Perlahankan api dan tuangkan safron/pewarna kuning bersama campuran rose water ke atas nasi dan tutup periuk dengan aluminium foil dan tudung periuk, tanaklah seperti biasa hingga nasi masak lebih kurang dalam 15 minit.
INGAT!.. Jangan kacau selalu nanti nasi patah tak cantik, cuma gemburkan sikit dengan garfu jer.
Bila nasi dah masak biarkan selama 5 minit baru digemburkan sedikit dengan garfu dan di hidangkan di atas pinggan hidangan.
Taburkan dengan pine nuts/almond yang telah digoreng di atas nasi jika suka, kalau tak letak pon tak per.
Hidangkan bersama, salsa/maraq dan lau kegemaran anda..
Lydia hidangkan dengan chicken 65 je hari ni..
Selamat mencuba.

SPICES (Arab Mixed Spices)

Assalamualikum & salam sejahtera..
Hari ni N3 Lydia nak cerita pasal rempah sikit je sebab nak cerita lebih tak tahu la pulak sebab Lydia ni bukan pakar pon setakat share ilmu sikit- sikit tu boleh la buat tambah pahala sendiri. Bukan apa Lydia terpanggil dengan setiap pertanyaan kawan kat FB mengenai Arabic mixed Spices yang selalu Lydia guna nak masak arab cuisine.
Rempah ialah bahan perisa dalam makanan mahupun minumah yang terdiri daripada kulit kayu manis, cengkih, buah pelaga, jintan manis, lada hitam, halba dan lain-lain. Ia kadangkala juga digunakan sebagai bahan pengawet yang dapat membunuh atau menyekat pertumbuhan bakteria. Rempah ratus juga digunakan untuk tujuan lain seperti perubatan, ritual agama, kosmetik, pewangi atau dimakan sebagai sayuran.
Penggunaan rempah ratus yang betul adalah amat penting dalam setiap masakkan seharian kita. Kadang kala kita lihat secara mata kasar bahawa sesuatu makanan tu sama je tapi bila rasa barulah kita tahu bahawa apa yang kita lihat tak sama dengan apa yang kita rasa. Macam beli baju, tengok dan pakai tak samakan? Contohnya pada masa kasar kalau tengok Nasi Kabsa, Nasi Bukhari dan Nasi Tomato tu macam sama jer tapi cuba anda rasa ke tiga- tiga nasi ni, sudah pastinya tiap nasi ni berbeza rasanya.
Sebenarnya Lydia memang tak arif hal ehwal rempah ratus ni kerana Lydia pun macam BUAH CEMPEDAK DILUAR PAGAR, baru je belajar masak semenjak menetap di Kuwait. Masa kat Malaysia dulu nak masuk dapo hanya makan je nak masak boleh kira dengan jari setahun beberapa kali jer justeru itulah Lydia tak kenal rempah. Bukan rempah jer iakn dan sayur- sayuran pun sama. (Ha pecah rahsia). Lydia rasa bukan Lydia aje yang tak kenal rempah ratus dalam masakan, tapi ramai lagi para wanita di luar sana sudah tidak kenal dengan rempah ratus, kerana sekarang ni semua guna instant kiub, perencah segera yang dah terkandung rempah-ratus tersebut.

Nak masak makanan arab ni senang jer tak yah pening- pening nak fikir mana nak cari ARABIC MIXED SPICES atau rempah khas. Bagi yang tinggal kat bandaraya besar rasanya senang cari tapi bagi yang tinggal jauh mana lak nak cari ya? Ok kat bawah ni Lydia sertakan cara nak buat Homemade Arabic Mixed Spices. Dengan rempah ni anda boleh masak hampir kesemua makanan arab kerana hampir kesemua masakkan Lydia yang di ajar oleh kawan- kawan menggunakan rempah ni. Takyah perlu pening kalau nak masak kabsa kena ada rempah kabsa, kalau nak masak mandhi kena ada rempah mandhi dan sebagainya, itu semua tak penting.
Kebanyakkan resepi Arabic Cuisine dalam blog Lydia ni Lydia dapat dari mak- mak, kakak- kakak dan kawan- kawan arab. Mereka tak pernah sebut pon rempah khas/ tertentu, mereka hanya guna Arabic Mixed Spices jer dan beberapa rempah tumis asas. So kawan- kawan tak yah nak bazir masa dan wang anda nak beli rempah itu ini serta save sikit space kat dapo umah tu.

95% resepi masakan arab Lydia ni, kawan- kawan atau ipar arab tau, TAK di melayukan pon kerana yang nak makan pon arab gak kecuali Lydia je buakan arab..hehhehe. Kadang kala Lydia skodeng gak resepi arab kat internet, bukan apa nak compare dan cari idea, kebanyakan resepi arab yang ada kat internet tu dah tak berapa asli sangat kerana di DERHAKAKAN, ikut tekak orang yang masak dan ikut bahan yang ada kat negara tu. Pernah Lydia cuba, hasilnya my hb cakap tak sama cam resepi arab dan dia tak mo makan dan terpaksa la Lydia sedekahkan kat orang. My hb ni kalau nak masak makanan arab kena arab betul- betul kalau tak banyak betul songehnya. Alhamdulillah kesemua kawan- kawan arab Lydia pandai masak dan mereka dating dari beberapa negara - negara arab seperti Saudi , Syria, Mesir, Lubnan dan Yemen. Peluang yang ada Lydia gunakan untuk bertanya resepi masakkan arab dan mereka pon tak loket ilmu.

Kalau nak buat spises ni curry powder yang digunakan bukannya cam kari powder yang biaas anda guna buat kari tu tapi belilah MADRAS CURRY POWDER dalam tin ijau macam gambar ni, ianya langsung TAK pedas kerana tiada cili hanya bau kari jer yang kuat.
Ha! lepas ni kalau buat tak jadi jangan nak salahkan Lydia yer..

Loomy/ Dried Lime?
Mana nak cari?
Boleh buat sendiri ker?
Jawapan YA! Tiada yang mustahil, hanya nak tak nak jer. Maybe kat Malaysia tak ada kot tapi anda boleh buat sendiri, caranya:-
Beli lime ijau/ kuning yang comel saiznye, basuh bersih, lap kering airnya dan jemur kat matahari sampai kering kontang jadi itam@brown. Tak tahu la beberapa hari atau minggu sebab ikut cuaca. Nak tahu lime tu dah benar- benar kering? Ketuk sikit lime tu kalau bunyi cam ketuk bola ping pong tu, insha'Allah dah kering la sebab lime ni perlu kering luar dan dalamnya. Kalau tak kering kat dalam tu cam ner nak blend kan? Bila dah benar- benar kering, bolehlah diblend jadi powder. Kalau nak masak Kabsa kena masukkan dry lime ni baru jadi kabsa, sama ada dry lime sebiji- sebiji ataupun powder boleh aje. Kalau nak guna dried lime ni JANGAN OVER letak yer sebab ianya akan jadi pahit kalau salah/ banyak letak.

Kabsa ni berbeza dari nasi Bukhari atau nasi tomato kat Malaysia kerana penggunaan loomy. Manakala perbezaan mandhi lak kerana asapnya. Jom skodeng resepi Homemade Arab Mixed Spises. Past ni leh buat sendiri dan bolehlah masak makanan arab untuk open house raya nanti...
Selamat mencuba..

Baharat (Saudi Mixed Spices) Recipe
1/3 cawan serbuk lada hitam
1/4 cawan serbuk kulit kayu manis
1/4 cawan s clove powder
1/3 cawan cumin powder
2 camt serbuk buah pelaga
1/4 cawan nutmeg powder
1/2 cawan paprika powder (sweet paprika)
1/3 cawan Masala curry powder (tak pedas dalam tin ijau)
1/4 cawan dried limes/loomy powder (limau kering)
Mix all ingredients.
Simpan daalm bekas kedap udara dan simpan dalam peti sejuk supaya tahan lama.

REZ MA KAMUN (CUMIN RICE HADRAMAUT YEMAN)

Lama dah tak masak cumin rice ni..ni masak untuk berbuka tadi.
Ni masak sikit je takat dua molot sekali ngap..malas nak masak banyak- banyak dan ulang - ulang makan kerana memang tak gemar makan makanan yang sama .. Hahahahaaaa...memang penat tapi nak ikut selera tekak sendiri so kenalah rajinkan diri..tapi bagi kawan- kawan yang nak masak banyak untuk tetamu di hari raya boleh rujuk resepi yang lepas- lepas kat my blog ni..selongkar je sure jumpa...Nasi cumin ni ala nasi kabsa Yemen la kot memang sedap dan wangi jer aroma cumin tu. Nak buat pon mudah jom tengok resepinye..:))

AYAM
1/2 ekor ayam- potong 2, cuci, rendam dengan cuka putih, bersihkan dan tos
1 helai daun bay
2 biji cardamom pods
1 biji bawang besar-potong 4
1 ulas bawang putih- potong 2
1/4 camt arabic mixed spices
1/4 camt corrainder powder
1/4 camt cumin powder
1/2 camt salt( secukup rasa)
air secukupnya untuk merebus ayam
Masukkan kesemua bahan di dalam periuk dan rebus sehingga ayam benar- benar empuk/ masak.
Matikan api, asingkan ayam dari stock dan ketepilkan.


Campurkan secubit cumin powder, garam dan black pepper powder bersama sedikit minyak zaitun dengan pewarna.
Lumurkan rata pada ayam dan susunkan ayam di atas tray, bakar dalam oven yang telah di panaskan selama 5-10 minit (180C), api atas bawah hingga golden.



CUMIN RICE
1 1/2 cawan basmathi- cuci, rendam ngan garam selam 1 jam & toskan
1/2 tsp yellow food coloring
1 ketul kiub ayam MAGGI
1 kuntum bunga cengkih*
2 biji cardamom*
1 btg kulit kayu manis*
1/4 tsp cumin powder*
1/4 tsp corainder powder*
1/4 tsp Arabic mixed spices
1/2 camt cumin seeds*
2 camb minyak masak
1/2 tsp rose water
Air secukupnya sbb ikut jenis beras. (lydia guna 1 Cawan beras:1.5 cawan air)

Toasted Pine nuts/alamonds **
Fressh chopped Corainder leave **- taburan/garnishing

Nasi
Panaskan minyak dalam periuk, masukkan bahan bertanda, tumis sekejap.
Masukkan beras dan goring hingga semua bersalut selama 1 minit dan masukkan air panas/ stock ayam secukupnya.
Bila dah hampir kering cam nampak lubang2 air kat atas permukaan nasi tu, titiskan pewarna dan rose water, biarkan nasi ditanak seketika sehingga kering sedikit.
Gemburkan sedikit dan tanak semula seperti biasa dengan api yang paling kecil sehingga benar- benar masak.
Bila nasi dah masak dalam 10-15 minit, matikan api dan biarkan 5 minit jangan dibuka penutupnya.
Selepas 5 minit buka penutup periuk dan dembur- gemburkan sedikit nasi dengan garfu.
Tuangkan nasi di atas pinggan/ talam hidangan, taburkan pine nuts/almonds dan daun corainder**.
Sedia untuk dihidangkan bersama ayam bakar, salad, salsa tomato dan maraq ataupun sup kegemaran anda.
Selamat mencuba..






NOTE:- Jangan di kacau sangat, kalau nak nasi yang cantik tutup tudung periuk dengan aluminium foil dan tanak atas apai yang perlahan. Bila dah masak off kan api dan biarkan 5 minit baru digembur. Sementara menunggu nasik masak bolehlah bakar ayam dalam oven.

LAMB TASHREEBA

The MOST popular sup kat Arab Gulf/ khaleej....
Ianya dihidangkan setiap hari pada waktu berbuka puasa tanpa jemu sebelum mengambil makanan berat. Kebiassannya after azan orang Arab Gulf/ Khaleej akan makan tamar dan minum air. Selepas itu mereka akan makan tashreeba dan seterusnya sembahyang maghrib berjemaah bersama keluarga ataupun di masjid. Kemudian barulah mereka mengambil heavy foods.. Tashreeba is once of my favourite soup..It's very simple, healty and delicous..
Try my simple and easy Tashreeba recipe..


Lamb Tashreeba
2 tablespoons vegetable oil
½ kg lamb, cut into pieces
3 tablespoons tomato paste
3 medium tomatoes, peeled and pureed
3 cloves garlic, peeled
1/4 tsp cumin powder
1/4 tsp cardmom powder
1/4 tsp cinnamon powder
1/8 tsp black papper powder
Salt to taste
2 pcs bay leaves
2 pcs dried limes/ loomy
1.5 L water
5 baby onions, peeled
1 medium Zucchini*
1 carrot*
1 medium potato*- cut into large cubes
1 cup canned chickpeas
Regag Bread




Heat vegetable oil in a large non-stick saucepan, add & cook lamb from all sides golden brown.
Add tomato paste and stir for 3 minutes.
Add tomato pureed, garlic cloves, dried lime, baby onion & water. Bring to boil and simmer uncovered for over a low heat until the lamb is soft and tender.
Add potato, zucchini, carrot & chickpeas, simmer for 20 minutes or until vegetables are cooked.
Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.
Cooking tips : You can use chicken to reduce fat content or only vegetable.

Rice Pudding (Res/Roz Bil Haleeb)

Rice Pudding (Res/Roz Bil Haleeb)
Dessert asas yang terkenal di middle east tak kira masa terutama dalam bualan puasa. Rice pudding ni sangat senang penyediaanya dan sangat ekonomi. Ianya sangat lembut dan manis, tetapi tahap kemanisan tu pandai- pandai le kalau nak adjust. Lagi sedap kalau ditambahkan thick cream..lemak manis.

Bahan A
5 cawan air
3/4 cawan Egyptian rice

Bahan B
1 cmt orange blossom water
3/4 cawan susu tepung*
1 cawan air panas*- dibancuh bersama
1/2 cawan gula pasir


Bahan C (garnishing)
Pistachios/ almond flakes/ kelapa kering (ikut suka)



Dalam periuk, masak Bahan A hingga hancur seperti buat bubur nasi dengan api yang perlahan selama lebih kurang 1 jam.
Selepas nasi dah jadi seperti bubur masukan Bahan B dan gterus masak lagi hingga pekat denagn api yang paling perlahan selama 30 minit.
Sendukkan ke dalam manggkuk kecil- kecil/ hidangan.
Sedia untuk dihidangkan suam atau sejuk dengan taburan Bahan C

FATOUSH SALAD

Salata Fatoush

Fatoush is an appetizer salad dish made from several vegetables and toasted or fried pieces of pita bread. Fatoush salad allows cooks to use seasonal produce by mixing different vegetables and herbs according to taste, and also to make use of pitas that have gone stale. The vegetables are cut into large pieces compared to Tabbouleh which requires ingredients to be finely chopped. ...Sumac is usually used to give Fatoush its sour taste. Fatoush is a famous dish served at Lebanese, Syrian, Palestinian, and Jordanian.

Lettuce (Washed, Dried and torn into small pieces
Tomatoes (Cut into small pieces)
Cucumbers ( peeled and cut into small pieces)
1/2 cup of onion or green onion (coarsely chopped)
Fresh mint leaves (torn into pieces)
Fresh parsely (chopped)
Frying toasted Arabic bread

Dressing:-
1 clove of garlic (crushed with salt)
Salt to taste
Lemmon juice
Olive oil (to taste)
Add all vegetables in a salad bowl.
Mixed all the dressing and pour over salad/ vegetable.
Sprinkle with bread on the top and serve

TABOULEH

Tabouleh

Tabouleh, tabbouleh or tabouli is an Arabic dish famous in Lebanon, Syrian, Palestine and Jordan. It is often used as part of appetizer. Tabouleh primary ingredients are burgul), finely chopped parsley, mint, tomato, scallion and other herbs with lemon juice, olive oil and various seasonings.

3/4 cup of fine grained cracked wheat (Burgul...)
3 cups of water
3 cups of fresh minced parsley
2-3 large chopped tomatoes
4-5 minced green onions
10 fresh mint leaves (Minced) or 2 tablespoons of dried mint

Dressing:-
1/2 cup lemon juice
1/2 cup olive oil
Salt to taste
Rinse the cracked wheat several times and set aside to soak in the water for 20 minutes or longer.
Chop the parsley very, very fine (hahhah PLZ Do not use a blender lol..).
Add remaining ingredients and squeeze the wheat by handfuls, removing all the water, and add to the salad. Pour on the dressing and mix well.
Serve accompanied by crisp leaves of lettuce to be used to scoop up the salad.

Syrian Cabbage Rolls (Mahshi Malfoof)

Syrian Cabbage Rolls (Mahshi Malfoof)

1 medium cabbage
1 tbsp salt
enough water to boil and cover cabbage

Filling
1 cup Egyptian rice-wash and drain
1/2 fresh tomato-finely chopped
2 tbsp spring onion*
2 tbsp fresh parsely*
2 tbsp fresh corainder leave*-finely chopped
2 tbsp olive oil
1/2 tsp dry mints
1/2 tsp Arabic Mixed spices
1/2 tsp cinnamon
1/4 tsp Black pepper powder
1 MAGGI Chicken cube
1 tbsp garlic paste
2-3 tbsp lemon juice

Sauce
600ml Water(+-)
1 pc MAGGI chicken cube
2 tbsp olive oil.
1/4 tsp arabic mixed spices
2 tbsp lemon juice

Place cabbage in a pot of boiling water and cook for a few minutes to soften leaves.
Remove from water and with a knife, loosen leaves from the base.
If the leaves are still not soft, boil again for a few minutes.
When all leaves are cut free, trim the bottom portion of the thick rib from each leave (about 2 inches), leaving a large circle that will be used to wrap the filling.
Note - If the leaves are very large, they may be cut in half before use.

To make filling-

Place all remaining ingredients in a bowl and thoroughly mix.
Place some filling on the wide end of a cabbage leaf and roll, tucking in the ends in the process.
Continue until all leaves are finished.
Cover bottom of saucepan with cabbage ribs and any extra leaves.
Arrange rolls side by side.
Mix all the sauce ingredients.
Pour over cabbage rolls, add a little extra water if you needed so that the liquid comes up at least half way up the pan.
Place plates on top of the cabbage rolls to press them down.
Bring to a boil, over medium heat for 1 hrs or until very tender and soft.
Serve hot.

Stuffed Baby Zucchini with Tomato Sauce (Kosa Makshi)

Stuffed Baby Zucchini with Tomato Sauce Kousa mahshi)

Kousa Mehshi (Stuffed Zucchini) is an Arabic main dish spread in the mediterranean region . I omit the mince beef/ lamb, this simple and tasty dish makes a great vegetarian option for the Ramadhan diet.
I learned to make this dish while visiting my sister in-law in Syria. She is a truly amazing woman; she excels at whatever she puts her hands to, and of course she is a fantastic cook! Since I’m a beginner at speaking Arabic and in the kitchen involved a lot of pointing, gesturing, nodding, and excitement when the other person finally understood what was being communicated. But that just made it all the more memorable. In Syria, the zucchini is a lot smaller than the zucchini typically found here (a 6” zucchini there is pretty big!), so at first I wasn’t sure how to make this dish with our jumbo-sized zucchini.
Then a solution struck me, and I couldn’t believe I hadn’t thought of it sooner – just cut the zucchini into smaller pieces before hollowing it out! It worked brilliantly. Also, just in case you have a bounty of other vegetables from your garden you need to use up, you can use this recipe to make stuffed eggplant, tomato and peppers.

Rice mixture
500gms baby Zucchini, stalks trimmed, washed
1/2 cup egyptian rice , washed and drained
1/2 tomato-finely chopped
1 tbsp olive oil
1 pc MAGGI cube
2 tbsp fresh corrainder leraves-finely chopped
2 tbsp fresh parsely leaves-finely chopped
2 tbsp fresh onion spring-finely chopped
1 tsp garlic paste
2-3 tbsp lemon juice
1/8 tsp black pepper powder
1/4 tsp dry mints
1/4 tsp arab mix spices
1/4 tsp cinnamon powder

sauce mixture
1ps MAGGI cube
1/4 tsp dry mints
1/4 tsp arabic mixed spices
1/4 cup tomato paste
700 ml water
1-2 tbsp lemon juice
Lebanese bread, to serve
Natural yoghurt, to serve

Hallow the zucchini, wash well and set aside.
In a large saucepan combine rice, spring onion, spices, garlic, parsely, corainder, lemon juice, dry mints, MAGGI cube, black pepper, arabic mixed spices, olive oil, cinnamon powder and tomato.
Stuff the zucchini with the rice mixture.
Fill each zucchini shell about three-quarters full with the rice mixture and arrange in a casserole with a single layer.
Cover with sauce mixture.
Place plates on top of the zucchini to press them down.
Cover and simmer over low heat for 1 hour or until zucchini and rice are very tender and soft.
Divide among serving dishes and pour over broth.
Serve with bread and yoghurt

WARAQ ENAB/ STUFFED GRAPE LEAVES

Dolma/ Warak Enab/ Yabrak or Yalanji is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Egypt, Albania, Algeria, Azerbaijan, Armenia, Jordan, Syria, Lebanon, Palestine, the Balkans, Greece, Iraq, Iran, Northern Sudan, Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yabrak, Yalanji(Arabic: يلنجي )or Warak enab mehshi (in Arabic ورق عنب محشي) is a same.
It's an Arabic popular dish of Lebanese origin. The plate is composed by vine leaves stuffed with rice, principally. Yalanji/ dolma/ warak Enab/ Yabrak is an appetizer dish mostly served at Lebanese, Syrian and Jordanian famous restaurants.
The stuffing may or may not include meat. Stuffed Grape Leaves can be served as a side dish or a main dish. At restaurants it is usually served as a side dish, but when cooked at home it is mostly considered as a main dish. Warak enab is famous in Lebanon, Syria, Jordan, Palestine, Egypt and Iraq.
Here is a step by step my recipe on how to make a vegetarian warak enab.
Cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese and Syria.

1 jar vine/grape leaves
2 1/2 cups rice
2 whole garlic cloves
8 garlic cloves crushed with salt
1/2 cup lemon juice
1/2 teaspoon arabic mixed spices
2 cubes MAGGI chicken cube
2 tbsp olive oil
1/4 cup fresh parsley, finely chopped
1/4 cup fresh corrainder leave, finely chopped
1/4 cup fresh spring onion, finely chopped
1/2 tsp black pepper
1/4 tsp cinnamon
1 medium sized tomato, chopped
1 tsp dried mint

Dip/ soften the vine leaves in boiling water for 1 minute, remove and set aside.
Wash rice and mix with all teh ingredients.
Open the vine leaves on a board one at a time.
Put 1 tsp of the mixture on the center of each leave, fold in 2 sides to the middle then roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.
Repeat until finish all the leaves or the stuffing.

Place the vine leave in the bottom of a saucepan, then put the stuffed leaves on top, Put whole garlic.
Sprinkle with MAGGI cubes and add water.
Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening.
Cook on slow heat for about 1 hour when the leaves are well cooked.
Remove vine leaves carefully from pot/pan.
Cool fingers in cold water to facilitate handling the hot rolls.
Arrange on platter.
Serve hot/cold.

HARISEH/ BASBOUSA II- SEMOLINA CAKE WITH SYRUP

HARISEH/ BASBOUSA II- SEMOLINA CAKE WITH SYRUP

"Basbousa", is a typical middle-eastern dessert with Semolina as a main ingredient. Also, unlike the traditional way of making cakes, this is unique as it uses a sugar syrup topping for a plain cake, which in fact induces the softness, flavor and sweetness to the cake. Also, almonds and lemon juice are an important part of the traditional recipe. As I'm not too huge a fan of lemon flavor in my cakes, I cut down on the lemon juice a little and added Rose essence instead as I thought it would give a nice aroma and a mildly sweet taste that would accentuate the recipe. The result, a perfectly moist and healthy cake with a distinct taste, flavor and texture.
They love to eate basbousa with turkish/ arabic/ khaleej coffee after a meal. They are just enough to add that extra "umph" to a meal. The syrup is not too sugary because you can control how much sugar/ syrup you need, but sweet enough to satisfy a sweet tooth.

Syrup
2 1/4 cups sugar
1 1/2 cups water
1 lemon juice
1 tbsp lemon zest
1 tbsp rose water
1 tbsp orange blossom water
Prepare the syrup first.
Dissolve sugar in water in a medium saucepan.
Add lemon juice, lemon zest, orange blossom water and rose water, bring to a boil. Once the syrup begins to boil reduce heat and allow to slowly boil for about 8-10 minutes.
Remove from heat and set aside.

Cake Ingredinets
2 cups semolina
1/2 cup fresh milk
1 cup sugar
1 stick butter, softened
1 cup plain yogurt
1 1/2 teaspoon vanilla extract
1 tablespoon baking powder
1 tablespoon baking soda
2 eggs
blanched split almonds

Preheat oven to 180-200C degrees.
Lightly grease and flour a 9x12 baking dish.
Cream together butter and sugar in a mixing bowl.
Add eggs and vanilla.
In a separate bowl, combine semolina, baking powder, and baking soda, slowly add to butter and egg mixture.
Stir in milk and yogurt.
Pour mixture into baking dish and smooth with spoon.
Take a butter knife and make diagonal lines from left to right and complete to make a diamond shapes.
Place an almond in the center of each diamond.
Bake for 25 minutes.
Remove cake from oven and pour syrup over cake until no more can be absorbed.
Allow to cool for 20 minutes.
Serve immediately.

AWAMMEH ( ARABIC DUMPLING)

Awwamah atau awamat adalah salah satu dessert arab yang amat popular di negara timur tengah tak kira musim dan paling mendapat sambutan hebat tak kala dmenjelang bualan Ramadhan Al Mubarak.
Ianya dihidangkan bersama kopi pahit/ turkish coffee sesudah selesai solat tarawikh sambil lepak- lepak berehat menonton Tv bersama keluarga atau bersama teman- teman.



AWAMMEH/ ARABIC DUMPLING

2 1/2Cawan tepung gandum
secubit garam
1/4 camt baking soda
2 1/2C Plain yogurt
1/2 camt dry Yeast*
1 camb gula*
1/4 Cawan air suam*(bancuh bersama hingga berbuih)

Minyak untuk menggoreng terendam

Syrup/ air gula
2 cawan gula
1 1/2 cawan air
1 camt orange blossom water
1 camt rose water
1/2 biji lemon, perah jusnya
secubit safron
1 camt lemon zest
Masak kesemua bahan untuk syrup hingga mendidih dan gula larut, lebih kurang 5-7 minit, ketepikan sebentar.

Adunan Awameh
Campurkan tepung, garam dan baking soda ke dalam mangkuk besar.
Masukakn campuran yeast dan yogurt.
Kacau hingga sebati, tutup manggkuk adunan dengan kain lembab.
Biarkan hingga naik dua kali ganda.
Gorengkan adunan seperti nak buat sekodok hingga golden brown.
Bila dah golden brown keluarkan dari minyak dan masukkan ke dalam syrup dan rendamkan beberapa saat..lagi lama anda rendam lagi manis la awammeh tu.
Dengan menggunakan penapis cepat- cepat tapiskan awammeh dan air gula .
Lydia hanya rendam beberapa saat saja, kalau ikut yang ORI mereka rendam dalam 1 minit. Perggghhhhh... Pekak telinga makan manis giler..pandai- pandailah adjust ya..
Atau boleh dituangkan sedikit air gula atas awwameh tak payah rendam dalam air gula pon ok sebba cara tu pon selalu Lydia buat.
Atau kalau tak mo air gula/ syrup leh guna madu asli atau madu/ gula kurma (dates syrup).
Sedia untuk dihidangkan panas- panas ngan kopi pahit/ turkish coffee

Note:-
I'm using instant flour jer sebab malas tapi kalau anda tak de instant flour ikut jer resepi di atas, insha'Allah menjadi..
Lebihan air gula jangan di buang leh guna untuk next time..simpan dalam air tight container dan simpan dalam peti sejuk.

UM ALI

Om Ali, Umm Ali atau Um Ali adalah puding kegemaran di Middle East tak kira waktu lebih- lebih lagi time bulan posa ni. Di Egypt, Lebanon, Syria, Saudi Arabia dan beberapa negara Middle East, Om Ali adalah dessert yang paling popular dan mudah di dapati di mana- mana tak kira di hotel- hotel besar sampailah ke restoran kecil mahupun supermarket.
Um ali dalam bahasa arab di terjemahkan kepada bahasa melayu adalah Ibu kepada Ali atau Mak Ali la.. kenapa namnya gitu tak tahu la pulak..hehhehe..
Bahan utam Oum Ali ni adalah lapisan filo atau pun puff pastry, yang disirami dengan susu yang dicampurkan air bunga- bungaan, ditaburi kekacang, kelapa kering, rempah ratus serta kismis dan ceream.
Ada juga sesetengah orang buat Um Ali ni menggunakan paratha segera ataupun Croissants sebagai penganti filo/ puff pastry..
Kalau U olls nak tahu rasanya jom tengok resepi mudah ni, buat dan makan baru tahu rasa yang sebenar kerana nak explain pon tak tahulah, kena rasa sendiri baru tahu. Ianya lembek perlu di cedok untuk makan dan di hidangkan suam atau panas..

UM ALI
Bahan A
3 cawan air
1 cawan susu tepung
125ml Thick cream
1 1/4 Cawan gula
1 camt rose water
1 camt orange blossom water

Bahan B
1 paket puff pastry

Bahan C
whip cream

Bahan D (taburan)
Raisins
Almond flake
pistachios
cinnamon powder

Bakar (Bahan B)puff pastry dalam oven selama 20 minit hingga golden brown pada suhu 200C.

Sementara menunggu puff pastry masak, campurkan kesemua Bahan A ke dalam periuk dan masak dengan api yang perlahan hingga sedikit mendidih..
AWAS jangan sampai hangit kat bawah tu..
Kacaulah selalu ya. Bila mendidih sedikit cepat- cepat matikan api.
Bila puff pastry dah masak, keluarkan dari oven, biarkan sebentar sehingga sejuk sedikit.
Koyak/ carikkan separuh dari paff pastry tadi terus ke casserol atau pyrex yang bersaiz besar atau individual/kecil dengan saiz yang kecil/medium.

Tuangkan sedikit susu panas tadi hingga teremdam kesemua puff pastry.
Taburkan sedikit raisin, almond flakes adn cinnamon powder, jika suka boleh ditaburkan sedikit kelapa kering juga di atas adunan tadi.
Biarkan ianya terendam selama 5 minit dan masukkan baki paff pastry tadi berserta baki susu.

Ulangi proses pertama tadi dengan membuat lapisan kedua dengan menaburkan baki paff pastry dan susu.
Taburkan sedikit raisin, almond flake dan cinnamon powder, kalau suka boleh juga di taburkan sedikit kelap kering.
Biarkan lagi selam 5 minit.

Selepas 5 minit sapukan sedikit whip cream ke atas puding tadi dan taburkan dengan pistachios dan almond flakes.
Bakar dalam oven yang telah dipanaskan selama 20 minit hingga keperangan.
Keluarkan dari oven dan bolehlah dihidangkan suam atau panas..
SELAMAT MENCUBA..

FREEKE

Freeke also spelled freekeh, freeka or freeki is a famous main dish in Lebanon, Syria, and Jordan. Try this wonderful freeke recipe
Freeke (sometimes spelled frikeh) or farik (Arabic: فريكة‎) is a cereal food made from green wheat that goes through a roasting process in its production. In Syria Freekeeh will be serve with roasted lamb/beef, shakriya (yogurt suop with meat and potatoes) and pine nuts is once of my favourite family dishes.

Freeke

1kg mutton
1 inch fresh ginger
1 stick cinnamon


2 pcs bay/laurel leave
3-4 pcs cardamom pods
5-6 pcs black papper corn
water

2 cups of freekeh corn
1 pc MAGGI chicken/beef/mutton stock
3 tablespoons ghee
2 laurel leaves
Pinch of cardamom
pinch of cinnamon
pinch of black pepper
4 cups water/stock
salt to taste
pine nuts for garnishing

Heat 1 tbsp of ghee over medium-high heat. When the oil starts to ripple, add the meat and let it brown on one side before stirring it (about 3-5 minutes). Stir the meat and add just enough water to cover (about 1L+-), then add the cinnamon, cardamom, ginger, black pepper and bay/laurel leave. Bring it up to a boil, then put the lid on, and turn it down to a simmer. Cook for about 45-60 minutes or until the meat is tender, stirring occasionally and adding water if necessary.Reserve stock
and set meet aside

Put 2 tbsp ghee in the casserole under meduim fire,fry the Freeke corn (after it's well rinsed), until it's dry. Add all the spices and keep stirring for few minutes. Add the mutton stew to the Freeke corn. When the stew starts to boil, cover the pan, decrease the fire to low, and cook for 30 minutes until the freeke corn is well done.

Fry the almonds and pine nuts until they get a golden color. When the Freeke is ready poutit into the serving dish and add the roasted mutton over it and sprinkle with pine nuts.

Enjoy your freeke with Shakriye sauce/ soup.