Pistachio Maamoul Recipe

Learn how to make tasty oriental maamoul for the Eid Occassions with Pistachio.

Ingredients

• For the dough:
• 9 cups semolina or 1500 g
• 1½ cups butter or 300 g, melted
• 1½ cups ghee or 300 g, melted
• 1 cup caster sugar or 200 g
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mahlab
• 1 teaspoon yeast
• ¾ cup rose water or 190 ml
• ¼ cup blossom water or 60 ml

For the filling:

• 3½ cups pistachio nuts or 500 g
• 1 tablespoon blossom water
• 2 tablespoons rose water
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
• Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

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Saudi Baked Sweet Cheese Recipe

Great Saudi desserts recipe for Baked Sweet Cheese.

Ingredients

• 1½ cups white balady cheese or 300 g, unsalted, grated
• ¾ cup butter or 150 g, melted
• 1 egg
• ½ cup NIDO Full Cream Milk Powder or 50 g
• 1 tin NESTLÉ® Cream or 170 g
• Pinch of salt
• Pinch of sugar
• 1 cup plain flour or 140 g
• ½ tablespoon baking powder
• 1 cup sugar syrup or 250 ml

Preparation

• In a large bowl, combine grated cheese, batter and the egg mix well.
• Add NIDO milk, NESTLÉ® Cream , the salt and sugar and mix well.
• Combine the flour with the baking powder, then sift over the mixture and mix well.
• Spread the mixture in a butter greased round oven tray, 25cm in size and bake in a 160°C preheated oven for 35-40 minutes or until it is done.
• Remove from oven, pour the syrup evenly over the cheese and serve.

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Saffron-roast tomatoes with labneh

A dish inspired by the tastes of Morocco, the sharpness of the labneh (drained yogurt) compliments the sweet tomatoes

Ingredients

• 500g Greek yogurt
• 2 garlic cloves , crushed to a paste
• good pinch saffron
• ½ juiced lemon
• extra-virgin olive oil
• 2 tbsp toasted flaked almonds

ROAST TOMATOES

• 24 plum tomatoes
• extra-virgin olive oil
• 2 tsp harissa
• good pinch saffron
• 1 tbsp caster sugar

Method

• Make the labneh the day before you want to serve the dish. Line a sieve with a piece of cheesecloth (or a new J Cloth), put the yogurt into it and set over a bowl in the fridge. The yogurt will drain over the next 24 hours, leaving you with a firmer 'cheese-like' substance. Help it along by giving it a squeeze every few hours.
• Heat the oven to 160C/fan 140C/gas 3. Halve the tomatoes and arrange in a single layer in a large shallow roasting tin (or 2 small ones). Mix 4 tbsp extra-virgin olive oil, the harissa and saffron together and pour over the top. Turn the tomatoes with your hands to make sure they are well coated. Sprinkle with sugar and season. Roast for about 45 minutes cut-side up, or until they are caramelised and slightly shrunken. Leave to cool a little.
• Take the drained yogurt out of the cheesecloth and mix it with the garlic and a pinch of salt.
• Carefully move the tomatoes (they are quite fragile and easily fall apart) to a serving platter, dotting nuggets of labneh among them as you go. Pour some of the cooking juices from the roasting tin over.
• Scatter on the almonds then heat the saffron with the lemon juice. Add 5 tbsp extra-virgin oil and mix. Spoon over the dish and serve warm or at room temperature.

Recipe from olive magazine, January 2007.

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Spiced bulghar wheat with roasted peppers

This filling vegetarian salad has the spicy flavours of cumin and warming cinnamon.

Ingredients

• 200g bulghar wheat
• 250ml hot vegetable stock
• ½ tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamon
• zest 1 lemon , juice of ½ lemon
• 1 tbsp olive oil
• ½ red onion , finely sliced
• 400g can chickpeas , drained
• 210g jar roasted peppers , drained and torn into shreds
• small bunch coriander , leaves only

Method

• In a large microwave proof bowl, cover bulghar wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulghar wheat and serve warm or cold.

Recipe from Good Food magazine, April 2006.

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Fried Eggplant with Yoghurt

Easy Lebanese appetizer dish - Fried Eggplant with Yoghurt (Batinjan Mikli Ma'a Laban).

Ingredients:

• 2 medium size eggplants, fried (see fried eggplant recipe)
• 1 t salt
• 1 c yogurt
• 3 cloves garlic, mashed

Preparation:

• Mash the fried eggplant. Remove any excess oil from the bowl.
• Add salt, yogurt and garlic and mix.
• Serve with bread.

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Samak Eish Recipe

Enjoy the Arabian Gulf cuisine and try this tasty Samak Eish recipe.

Ingredients - Serves 5 persons

• 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
• ½ teaspoon ground cardamom
• ¼ teaspoon ground black pepper
• 2 cubes MAGGI® Chicken Bouillon
• 1 medium tomato or 150 g, peeled and diced
• 4 tablespoons tomato paste
• 4 ½ cups water or 1125 ml
• 2 ½ 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.

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Shish Taouk with White Rice Recipe

Easy and delicious Oriental shish taouk recipe with white rice. Enjoy grilling shish taouk and bring the smile to everyone around the table.

Ingredients - serves 6 persons

• For the shish taouk marination:
• 750 g chicken breast fillets, cut into medium size cubes
• ¼ cup lemon juice
• 3 tablespoons vegetable oil
• 4 cloves garlic, crushed
• ½ cup yoghurt or 125 ml
• 1 teaspoon tomato paste
• 1 teaspoon dried oregano
• 2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 65ml hot water
• ¼ teaspoon ground cinnamon
• ½ teaspoon white ground pepper
• 2 small green capsicum peppers or 200 g, cut into medium cubes

For the rice:

• 2 cups basmati rice or 400 g, washed
• 3½ cups water or 875 ml
• 2 tablespoons vegetable oil
• 2 cubes MAGGI® Seasoning for White Rice

Preparation

• In a bowl, combine and mix all shish taouk marination ingredients. Cover and marinade in fridge for at least 12 hours.
• In a wooden skewer, arrange chicken and capsicum.
• Grill the shish taouk on medium heat for 5-7 minutes from all sides or until it’s cooked and golden brown in color.

To prepare the rice:

• Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.
• Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Serving tips : Serve with dakkous sauce aside.

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Traditional Moroccan Couscous with Chicken Recipe

If you like the taste of couscous, then enjoy this recipe! You don't have to go to Morocco to try this flavorful Traditional Moroccan Couscous dish with Chicken.

Ingredients

• 2 tablespoons olive oil
• 1 large onion or 200 g, chopped
• 500 g skinned chicken breasts
• 3 cloves garlic, crushed
• ½ cup fresh parsley or 35 g, chopped
• ¾ teaspoon ground cardamom
• ¾ teaspoon ground coriander
• ¾ teaspoon dried ginger powder
• ¾ teaspoon ground black pepper
• ¼ teaspoon saffron filaments
• 3 medium tomatoes or 450 g, diced
• 2 medium carrots or 200 g, cut into cubes
• 1 small cinnamon stick
• 1 cup water or 250 ml
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 1 can canned chickpeas or 400 g, drained
• 2 medium zucchini or 200 g, cut into cubes

Preparation

• Warm oil in a large pan and fry onions over medium heat for 3-4 minutes or until tender. Add chicken, garlic, parsley, all spices and saffron. Cook for 4-5 minutes.
• Add tomatoes, carrot, cinnamon, water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil, cover and simmer for 20 minutes or until chicken is almost tender.
• Add chickpeas and zucchinis and cook for 10 minutes or until cooked.
• Serve with cooked couscous.

Note: Carrots are the richest source of Vitamin A. Being an antioxidant, Vitamin A is a potent anti-cancer compound.

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Coffee Baklava

Enjoy middle eastern desserts recipes and try coffee baklava.

Ingredients - Serves 12

For the syrup:
2 cups sugar or 400 g
1 cup water or 250 ml
1 tablespoon lemon juice

For the baklava:
15 sheets filo pastry, thawed if frozen
¾ cup butter or 150 g, melted
½ cup pine seeds or 75 g, ground
¼ cup sugar or 50 g, mixed with the ground pine nuts
1½ tablespoons NESCAFÉ Instant Coffee, mixed with the sugar and pine nuts

For the filling:
1½ cups unsalted cashew nuts or 225 g
1 cup pine seeds or 150 g
4 slices toast bread, crust removed
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 tablespoons rose water

Preparation

To prepare the syrup:
In a small pot, dissolve sugar in water and bring to boil then simmer for 6-8 minutes. Stir in lemon juice and set aside to cool.

To prepare the filling:
Combine all ingredients for the filling in a blender and beat until well combined. Set aside.

To prepare Baklavas:
Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with some pine seeds mixture.

Top with another sheet. Sprinkle with little pine seeds mixture and repeat the same with the remaining sheets.

Brush the surface with melted butter, then cut the pastry and filling as parallel lines to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for about 25-30 minutes or until light golden color.
Pour the cold syrup over the baklawa as soon as it comes out of the oven.

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Khabeesa Recipe

Ingredients

• 4¼ cups plain flour or 600 g
• 4½ cups water or 1125 ml
• ½ teaspoon saffron filaments
• ¾ cup sugar or 150 g
• ¾ tablespoon ground cardamom
• 3 tablespoons rose water
• 2 tablespoons desiccated coconut
• ½ cup butter or 100 g
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

Preparation

• Sift the flour and add it to a large saucepan placed over medium heat. Toss flour and stir continuously until golden brown. Remove from heat and sift again.
• Add water, saffron, sugar, cardamom, rose water, desiccated coconut and half the quantity of butter to a large saucepan. Bring ingredients to boil.
• Add the toasted flour gradually to the water while stirring continuously.
• Add remaining butter, and stir until well combined. Cover and cook on very low heat for 30 minutes. Remove from heat and cool.
• Add NESTLÉ® Sweetened Condensed Milk and stir until well combined.
• Serve at room temperature with coffee.

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Ginger Bake with Cardamom Caramel Topping

Ingredients

• 1½ cups butter or 300 g, melted
• 1 cup sugar or 200 g
• 2 eggs
• 1¼ cups plain flour or 175 g
• 1 teaspoon baking powder
• 3 teaspoons dried ginger powder
• For the topping:
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ¼ cup butter or 50 g
• ½ teaspoon ground cardamom
• ¼ cup pistachio nuts or 37 g, chopped

Preparation

• Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
• Pour the mixture into a 28cm x 20cm buttered and floured baking tin. Bake in a 175°C preheated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean.
• Place NESTLÉ® Sweetened Condensed Milk , butter and cardamom in a nonstick saucepan. Cook with stirring over low heat for 6-8 minutes or until the caramel is pale golden and thick.
• Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
• Allow cooling in fridge for 5 hours. Cut into slices and serve.

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Maamoul Tart Bil-Kishta

Ingredients

For the dough:

• 2 cups semolina or 320 g
• 1 cup fine semolina or 160 g
• ¾ cup ghee or 150 g, softened
• ½ cup caster sugar or 100 g
• 1 teaspoon ground mahlab
• 1 teaspoon yeast
• 1 tablespoon rose water
• 1 tablespoon blossom water

For the filling:

• 2 cups milk or 500 ml
• 1 tin NESTLÉ® Cream or 170 g
• 1 tablespoon sugar
• 6 slices toast bread, throw away crusts and cut pulp to cubes
• 1 tablespoon blossom water

Preparation

• In a bowl, combine grain and fine semolina, ghee, sugar, mahlab and yeast. Mix the ingredients well then cover and set aside in room temperature for at least 4 hours.
• Meanwhile, combine milk liquid, NESTLÉ® Cream and sugar and bring to boil, then add the cubed bread pulps over and simmer over low heat for 3 minutes with constant stirring, until the mixture is very smooth and thick. Add blossom water, stir and set aside to cool.
• Add rose water and blossom water to the dried maamoul dough mixture; knead by hands until the dough starts to hold slighty together.
• Divide maamoul dough into small portions and press each portion over a bottom and sides of small tartlet and bake at a 250ºC preheated oven for 12-13 minutes or until yellow golden in color. Then set aside to cool.
• Spoon some of the cooled cream mixture over each of the cooled maamoul tartlet. Top with fruits slices, toasted almonds and honey.

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Banana Cake

Ingredients

• 4 eggs
• ¾ cup caster sugar or 150 g
• 2 teaspoons vanilla essence
• 1 cup white self-raising flour or 140 g, sifted
• ¼ cup butter or 50 g, melted
• 2 large bananas, mashed
• ½ cup glazed dried fruits or 50 g, chopped
• 1 tin NESTLÉ® Cream or 170 g
• ½ teaspoon banana essence

Preparation

• Whisk eggs and sugar for 6-8 minutes until well combined. Whisk in the vanilla essence.
• Sift the flour over the egg mixture in three batches using a metal spoon to fold together.
• Combine melted butter, mashed banana, NESTLÉ® Cream , glace fruits and banana essence. Fold in to the egg and flour mixture.
• Pour mixture into a cake loaf pan, or 22cm greased and floured round tin. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out cleans.
• Remove from the oven and set aside to cool.

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Lebanese Kibbeh Burgers Recipe

Ingredients - serves 4

• 1/2 cup burghul (see note)
• 3/4 cup flat-leaf parsley leaves
• 500g lean lamb mince
• 3 green onions, thinly sliced
• 1/3 cup mint leaves, finely chopped
• 1 egg, lightly beaten
• 1 cup semi-dried tomatoes
• 2 tablespoons pine nuts, toasted
• 1/2 small lemon, juiced
• 1/4 cup olive oil
• 4 Turkish bread rolls, split, toasted
• 80g baby spinach
• 200g hommus

Preparation

• Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.
• Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
• Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.
• Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.
• Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.

Note: Burghul (or bulgur) is also known as cracked wheat. You can find it in the health food aisle of your supermarket.

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Kashtaleya Recipe

Try the oriental desserts recipe of Kashtaleya with Syrup, easy dish!

Preparation time : 10 minutes
Cooking time : 10 minutes

Ingredients

• 6 cups milk or 1500 ml
• 1 tin NESTLÉ® Cream or 170 g
• 1 cup corn flour or 120 g
• 1 tablespoon sugar
• 8 pieces mastic, crushed with the sugar
• 2 tablespoons blossom water
• 1 cup sugar syrup or 250 ml

Preparation

• Add milk liquid, NESTLÉ® Cream , corn flour and mastic in a large saucepan. Bring to boil with constant stirring until the mixture is thick.
• Remove from heat, add orange blossom water to the mixture and whisk very well then pour mixture over a large dish or in individual cups and set aside to cool to room temperature. Set in the fridge for 2-3 hours.
• Serve with sugar syrup.

Serving tips : Garnish with chopped pistachio, sliced almonds and orange blossom in syrup.

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Almond Sweet Sambousek Recipe

Sambousek is famous in the middle east as an appetizer dish, but this recipe will show you how to make it as a dessert "Sweet Sambousek with almond", Enjoy!

Preparation time : 30 minutes
Cooking time : 7 minutes

Ingredients

For the dough:

• 1½ cups plain flour or 210 g
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon ground mahlab
• ½ cup butter or 100 g, softened
• ½ cup water or 125 ml

For the stuffing:

• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 tablespoon corn flour
• 1 cup ground almonds or 100 g
• ½ cup pine seeds or 50 g, ground
• ½ teaspoon ground cinnamon
• 1 tablespoon rose water
• 1 cup sugar syrup or 250 ml
• 2 cups oil for deep frying

Preparation

• Place flour in a deep bowl, add sugar, salt, Mahlab and mix well. Add butter then rub the butter with your fingertips until it resembles fine breadcrumbs.
• Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 1 hour.
• To prepare the stuffing, place NESTLÉ® Sweetened Condensed Milk and corn flour in a saucepan. Bring to boil under constant stirring and cook for 3-4 minutes or until the sauce thickens slightly. Remove from heat and set aside.
• Add ground almond, pine seeds, cinnamon powder and rosewater to the mixture. Stir well and set aside to cool.
• Roll the dough into round 3 millimeters thick pastry. Using a medium size cup, cut round pieces of the dough. Place 1 full teaspoon of the almond mixture in the center of each piece and seal the edges by twisting them.
• Deep-fry the sweet sambousek in 180°C preheated oil for 5-7 minutes or until golden brown. Carefully remove the almond sambousek from the oil and immediately dip them in the syrup. Serve cold.

Cooking tips : You can bake the sambousek in 190°C preheated oven for 15-20 minutes or until golden brown then immediately dip them in the syrup.

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Othmaliye Bil-Kishta and Strawberry Recipe

Enjoy preparing desserts the Oriental way, try an easy recipe to make Othmaliye Bil-Kishta and Strawberry!

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients

• 250 g othmaliye dough, readymade
• ½ cup ghee or 125 ml, melted

For the filling:

• 1 tin NESTLÉ® Cream or 170 g
• 2 cups milk or 500 ml
• 1/3 cup corn flour or 40 g
• 1 tablespoon blossom water
• 1 cup strawberries or 200 g, cut into slices
• 1 cup sugar syrup or 250 ml

Preparation

• Cover the bottom of a round 25cm baking tin with half the quantity of othmaliye dough. Pour ½ quantity of melted ghee over the dough (reserve the remaining half of melted ghee) and bake in a 200˚C preheated oven for 35-40 minutes or until dough is golden brown in color. Remove from the oven and carefully take the crusted dough out and place it on a flat platter.
• In the same baking tin, cover the bottom with the rest of the dough and pour the remaining melted ghee and bake again in the oven in the same way. Remove and place on a separate flat platter.
• Meanwhile, add NESTLÉ® Cream , milk and corn flour to a large saucepan, bring to boil with constant stirring then simmer for 1-2 minutes or until sauce thickens. Remove from heat and stir with orange blossom water. Allow to cool at room temperature. (Cover with cling film to avoid the top drying up).
• Stir the cooled cream well until very smooth. Spread the cream mixture over the first part of the baked dough. Arrange sliced strawberries on top of the cream then place the second part of the baked dough on top.
• Slice and serve with the sugar syrup.

Serving tips : Decorate the top with clicks of whipped cream, crushed pistachio and strawberries.

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Basbousa with Pistachio Recipe

If you like Basbousa try it with Pistachio, get the taste of oriental cuisine using an easy recipe to prepare Basbousa

Ingredients - Serves 10

• 1 cup butter or 200 g, melted
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 teaspoon baking powder
• 2 cups semolina or 320 g
• 1½ cups pistachio nuts or 210 g, finely chopped

For the syrup:

• 2 cups sugar or 400 g
• 1½ cups water or 375 ml
• 1 teaspoon lemon juice
• 1 tablespoon rose water

Preparation

• In a bowl, combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.
• Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.
• Bake in a 190°C preheated oven for 35 minutes or until top is golden.
• Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.
  

To prepare the syrup:

• Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.

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