Keleij

Try an Arabic desserts dish, try it during the month of Ramadan.

Ingredients - serves 15

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 cups water or 750 ml
½ cup corn flour or 80 g
3½ tablespoons fine semolina
3 teaspoons rose water
250 ml milk, fresh
3 teaspoons rose water, additional quantity for the Keleij
1 packet raw keleij
¾ cup honey or 250 g

Preparation

Bring to boil the NESTLÉ® Sweetened Condensed Milk with ¾ of the water.

In another bowl, dissolve the remaining water with the corn flour and semolina and slowly pour over the condensed milk mixture, constantly stirring, and cook on low heat for 5 minutes or until the mixture thickens and boils. Add the rose water and mix well.

In a big tray put the milk, the extra rose water and dip a half piece of the Keleij paper for 3 seconds only, and immediately add one tablespoon of the filling and roll it over to make a ball shape. Keep aside and serve cold with honey.

Serving tips : Garnish with orange blossom in syrup and ground pistachio.

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Chocolate and Plain Custard

Great oriental desserts of Chocolate and Plain Custard to be served during ramadan.

Ingredients

4 cups water or 1 liter
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup sugar or 100 g
4 eggs
1 teaspoon vanilla essence
¾ cup corn flour or 90 g
1 packet tea biscuits or 150 g
2 tablespoons cocoa powder, sifted

Preparation

Place water, NESTLÉ® Sweetened Condensed Milk and sugar in a saucepan and bring to boil.

Combine eggs, vanilla and corn flour in a bowl and mix well then pour them into the boiling mixture with constant stirring. Simmer until the mixture thickens.

Pour ½ of the mixture into large platter. Arrange biscuit on top.

Mix the remaining mixture with the sifted cacao until well combined and cacao is dissolved. Then pour them immediately over the biscuit layers. Set aside to cool into room temperature. Chill in the fridge then serve.

Serving tips : Garnish the cooled custard with grated chocolate, clicks of whipped cream and strawberries.

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Chicken Kabouli Al-Batena Style

Ingredients - serves 8

8 pieces chicken or 1½ 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
2½ 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 ¾ 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 sauté ginger in the same pot. Stir. Add Omani mix spices, MAGGI® Chicken Bouillon and 4½ 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 ½ 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.

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