Umm Ali - Egyptian Baked Dessert

I am sharing a recipe of easy and delicious Egyptian baked dessert, Umm Ali...It can be called Egyptian version of baked bread pudding..It is said that this dessert is invented by the lady 'Umm Ali' which means 'Mother of Ali' in Arabic..The story behind the invention of this dessert is quite interesting..Do read the article  here and here...
There are many methods of making Umm Ali..Baked puff sheet is commonly used as a base of this dessert..Some may also use phyllo sheet ( thin sheet used for making Arabic sweet like baklava) or croissant as a base of this pudding..It is combined with lots of whatever dry fruits or nuts available like raisins, pine nuts, pistachios or almonds and sometimes coconut flakes or desiccated coconut is also used in between..Finally milk with sugar and half of thick cream is combined together and poured on top..Then it is baked in the oven till top part turns brown colour..
I researched this recipe in google and I understood that there is no specific method...One can combine the ingredients according to their desire and bake it in oven till top part turns brown crust...I am sharing my version of this dessert..I made this 1 week ago for Friday's lunch..Everyone loved this dessert very much..I made this dessert previous night for serving next day's ( Friday) lunch..I served it cold.. I think this dessert tastes more delicious if served warm..Okay, Let us go to the recipe :)

      Ingredients

• Puff pastry - 8 to 10 squares ( thawed)
• Full fat milk - 2 1/2 cup
• Heavy cream ( Whipping cream) - 1 1/4 cup
• Sugar - 2 to 3 tbsp ( according to your sweetness)
• Any chopped nuts of your choice - as required ( I used pistachios,almonds and cashews)
• Raisins - as required ( optional)
• Desiccated coconut - as required for sprinkling
• Butter - needed for greasing

       Method

• Thaw the puff pastry at room temperature for 1/2 to 1 hr.

• Grease the baking dishing with butter and place the puff sheets on it and brush butter on top of puff sheet..Bake it according to the packet instruction for about 10 to 15 mins at preheated oven 200 degree C depending upon your oven..Bake till puff pastry turns brown in colour..

• When it cools down,take out the puff sheets and tear into pieces..

• Again grease the baking dish with butter and place torn puff sheets on bottom..

• Sprinkle nuts,raisins (optional) and desiccated coconut lavishly..Mix puff pastry and nuts together and keep aside..

• In a saucepan, heat milk and sugar in a medium flame till dissolved..Turn the flame to lowest,add heavy cream and heat till slightly boils..While adding heavy cream, do not heat at high flame and boil too much as cream will curdle...We want the milk-cream mixture to get boiled slightly..Taste and add little more sugar as needed..

• Pour the boiled milk-heavy cream mixture on top of puff pasty and sprinkle little desiccated coconut again on top.

• Preheat the oven to 200 degree C..Reduce the temperature to 180 degree C and bake for 20 to 25 mins till milk thickens and form brown on top..

• Set aside to cool slightly..Enjoy warm or cold as you wish..

       Note:

• Instead of puff pastry, you can use croissant or phyllo pastry..

• You can serve it with whipping cream on top..But, I like to have it plain..

• You can use the nuts and dry fruits whatever is available..Make sure to add lavishly..

• This recipe is suitable for those who have oven..I am not sure this dessert will get right consistency when cooked on stove top..

Mutton Majboos

Today, I am sharing Arabic recipe, Mutton Majboos..It can be also called Mutton pilaf or Pulao..Its method is same as I shared earlier in Chicken Majboos ... Only difference, mutton is added in place of chicken..Its very tasty dish and simple to make..Lets go to the recipe :)

   Ingredients:

     For Gravy:

• Mutton,cut into medium pieces (Bone in) - 500 gm

• Basmati rice - 3 cups

• Kabsa Masala ( Arabic masala) / Homemade kabsa masala - 2 tbsp ( recipe given below)

• Onions,sliced - 2 large or 3 medium sized.

• Large green Chilies,slit halves - 2 no.s 

• Tomato puree - of  1 1/2 large tomato ( make a puree of it without adding water)

• Garlic - 6 cloves + 2 cloves chopped 

• Ginger - a small pc

• Knor beef seasoning / 1 maggie beef cube - optional

• Coriander leaves - 1/2 handful chopped

• Carrot,diced large - 1/2

• Potato, diced large - 1 small

• Toasted pin nuts/cashews/Almonds - to decorate.

• Loomi( dry whole lime) - 1 ( can substitute it with juice of 1 lime).

• Saffron - a pinch mixed with 2 tbsp of milk

• Olive oil / butter - 1 1/2 tbsp

     For Homemade Kabsa Masala:

• Peppercorns / pepper powder - 1 tsp

• Coriander seeds/ coriander powder - 2 tbsp

• Cumin seeds - 1 1/2 tsp

• Dry red chilies - 2 to 3 no.s ( can use chilli flakes or paprika powder instead)

• Cardamom - 2 no.s

• Cloves - 3 no.s

• Bayleaf - 1

• Nutmug powder ( jaatika) - a pinch ( if having)

• Cinnamon - 1" stick

     Method:

• Soak basmati rice in a water for about 30 mins. Drain and keep aside.

• Soak loomi ( dried lime) in a hot water for 10 mins.

• Grind all the ingredients mentioned in 'Kabsa masala' along with 6 cloves of garlic and a piece of ginger and make into paste. If using readymade kabsa masala,ignore grinding part and combine it with ginger garlic paste.

• Marinate mutton with half of kabsa masala and salt and refrigerate for 1/2 to 1 hr.

• In a pressure cooker, heat olive oil/butter in a pan, add sliced onion with salt and saute till light brown.

• Add 2 cloves of chopped garlic and green chilies and saute for a sec.

• Add tomato puree and saute for few mins.

• Add half of kabsa masala and saute till raw smell goes away.

• Add marinated mutton and  mix well.

• Add knor beef seasoning or  powdered beef maggie cube and saute well ( optional ).

• Add 6 cups of water ( 1 cup of rice = 2 cups of water) and salt and mix well.

• Make a hole in the loomi ( it is done to penetrate the juice of it) and add it to the water. You can substitute it with squeezed lime juice if you don't have it. 

• Close the lid of  pressure cooker and pressure cook for 5 to 6 whistles.

• Boil the vegetables separately or you can cook vegetables after cooking meat in a pressure cooker about 4 whistles, then add vegetables into it and cook for 2 whistle more...

• Off the flame. Strain the stock and take out the mutton and vegetables. 

• Grill  or shallow fry the mutton with little oil or butter for few mins in a low flame.Do not make it too dry. ..Mutton is already cooked,no need to fry for too long. It is done mainly to get grilled or crispy effect. Can grill the vegetables too ( if using). Keep mutton and vegetables aside..

• Add  cooked sliced onions and loomi back to same vessel...Measure the stock,it might be reduced to 5 cups ( as previously we had 6 cups of water)..Add 5 cups of stock + 1 cup of normal water into the vessel and boil it. 

• When bubble comes, taste and add salt and drops of oil to prevent rice from sticking..Add drained basmati rice into it ,keep it as medium flame for 3 mins and close the lid.

• Then keep it into high flame ( be careful not to get burnt at bottom)..When water evaporates, immediately reduce the flame to sim and turn the rice from bottom to top and cook for few mins.

• Open the lid and sprinkle saffron milk and garnish it with chopped coriander leaves. Close and cook for about 1 min at slow flame. 

• Off the flame and serve rice on a large plate, place grilled chicken and veggies on top.

• Decorate it with tossed nuts. ( optional).

• Serve warm with raita,pickles or chutneys of your choice.

    Notes:

• Readymade Kabsa masala /Arabic masala and Loomi is available in almost all the stores in Middle east and Kerala too. If you prefer,make homemade kabsa powder as mentioned in the ingredient. You can grind it in large quantities and store it in air-tight container.

• You can make homemade loomi by sun-drying the lime and store it in airtight container. Otherwise substitute with lime juice.

• Adding vegetables is optional.

• Always use same cup for measuring rice and water.

• Its a simple dish to prepare for large gathering and parties.

• Mostly large piece of meat is added for making majboos..But I prefer to add medium sized lamb..

Falafel with Tahini Sauce

Today, I am sharing a Middle Eastern snack, Falafel....Falafel is made with dried chickpeas or fava beans,sometimes combination of both,which is combined with spices and deep fried in oil..You can bake in oven too,if you prefer healthier alternative...Being born and brought up in UAE, Shawarma and Falafel are my favourite dishes...When I eat falafel many years ago, at first bite I feel love with this snack..We use to have it often..After marriage, I moved to dubai and there is a Lebanese restaurant nearby..I am very excited...I had falafel there, it tastes more delicious than I ate before. They served with tahini sauce along with vegetable pickles ( finger shaped vegetables kept in vinegar and salt for 2 days or more)...Tahini sauce is drizzled inside in Shawarma too.. I didn't know that I can make these at home,until I came to the recipe at this site here....I happy that this recipe has got the exact taste the one I ate in Lebanese Restaurant...You can make this recipe for iftar too..Its a deep fried snack..You can make it occasionally..For healthier alternative,you can shallow fry or bake it..Do try it and impress your family...

Recipe adapted from here

     Ingredients

• Dried Chick peas (White) - 150 gm

• Coriander seeds - 1 tsp 

• Cumin seeds - 1 tsp

• Small onion, roughly chopped - 1

• Garlic,roughly chopped - 3 to 4 large cloves

• Green chillies, chopped - 2 no.s

• Chopped coriander leaves - 1 1/2 tbsp

• Chopped flat leaf parsley - 2 tbsp

• Chopped mint leaves - 1 tbsp

• Baking soda - 1/2 tsp

• Rice flour/all purpose flour - 1 tsp

• Salt - to taste

• White sesame seeds - 1 1/2 tsp

• Vegetable oil - for frying

     Method

• Soak chickpeas in a bowl of water overnight..Next day, wash the chickpeas and drain in the colander..Keep aside..

• In a grinder, add coriander seeds and cumin seeds and powder it..

• In that add 'roughly chopped small onion' till 'chopped mint leaves' and grind at one stroke, coarsely..Do not grind into fine paste..Transfer these into large bowl..

• In a same grinder, grind chickpeas coarsely like paripp vada ( dal vada),i.e its texture must be grainy...Don't grind into fine paste..

• Transfer grinded chickpeas into the same bowl  along with onion and herb mixture...Combine thoroughly...

• Add salt,baking soda,sesame seeds and rice powder and mix thoroughly..

• Cover the bowl with cling film and refrigerate for l hour or take it outside at the time of frying..

• Divide it into equal sized balls and flatten slighly with your palm..Don't make it too thin..It should be thick..

• Heat a deep pan, add vegetable oil , when it becomes hot, add falafel and cook at medium flame till both sides are brown in colour..Do not fry at high flame, as outside will get burn and it remains uncooked inside..Always fry at medium heat..

• Drain it in kitchen paper towel and serve warm with tahini sauce or you can eat falafel directly without sauce too..

• Serving with tahini sauce is optional, if you want the recipe, here is recipe given below..

Tahini Sauce ( Roasted white sesame sauce)

The word ' tahina' means white sesame in Arabic...So tahini sauce is made with tahina paste ( roasted white sesame paste) which is combined with other ingredients which is diluted with little water..Tahina paste is available in almost all the supermarkets in Middle East...If tahina paste is not available in your locality, you can make it at home...Recipe of tahina paste is mentioned in 'Notes' section..I used ready made tahina paste while making this sauce..I didn't try to make tahina paste at home..I saw this recipe of tahina paste somewhere on Internet, I think..Do try to make it, if you need it...

    Ingredients

• Tahina paste ( white sesame paste) - 4 tbsp ** ( see notes)

• Thick yogurt - 3 to 4 tbsp

• Lemon juice - 1 1/2 tsp

• Garlic paste - 1 tsp

• Olive oil - 1 tsp

• Salt -to taste

• Water - 4 tbsp ( depends how thin or thick consistency of sauce you want)

• Pepper pdr - to sprinkle ( optional)

      Method

• Shake the can of tahini paste...This is done so that the oil which is settled on top,will combine everything together..

• Add tahini paste and yogurt in a bowl and mix well..

• Then combine rest of the ingredients except water and pepper pdr and mix well..

• Finally add water little by little according to your consistency and mix well..

• Taste and adjust salt you wish..

• Sprinkle it with little pepper pdr on top ( optional)

      Notes

• To make Tahina paste:  Roast white sesame seeds in a pan till light brown..When it cools down, add roasted sesame seeds in a grinder and grind into fine powder..Add olive oil little by little and make into smooth paste...Transfer these into clean can with lid and refrigerate..You can use it when desired..

• You can refrigerate left over tahini sauce and can drizzle it on home made shawarma or use it as sandwich spread too..You can have it with grilled meat too...

• While making falafel, always use fresh dried chickpeas and soak in water overnight..Don't use canned chickpeas, otherwise it will not get grainy texture while grinding...

Chicken Majboos or Chicken Kabsa.

Today, I am sharing  a Arabic special rice, called 'Chicken Majboos' or 'Chicken Kabsa'..It can be called as a fool method of preparing biryani..As I told earlier in Malabar Veg Biryani , in biryani,     masala and rice are cooked seperately, which is layered alternately and put into slow flame called Dum..Biryani has lot of ingredients. But in Majboos,ingredients are very less and its easy to prepare. Its healthy and tasty too.In Majboos, meat masala and rice is cooked in one pot,instead of cooking both seperately..That means,uncooked rice is added to the masala broth and cooked everything together...The meat which is cooked in masala broth is taken out and grilled...Normally big pieces of mutton or chicken is used in Majboos..Its preparation is similar to Thalashery's (Northern part of Kerala) 'Irachi Chor',will share it in my post later..Now-a-days, Majboos is common in parties and restaurant too..I saw the chef preparing majboos in malayalam cookery show..But they do modify the spices to suit Indian taste, but I didn't :) ..Most of the Arabic food used less ingredients and their dish is not spicy like Indian..But their dish is tasty and healthy too..Being,born and brought up in Middle East, I love most of the Arabic food like shawarma. falafel, grilled kababs and charcoal meat, rigah etc. U.A.Eins and Bahraini's called this dish as Majboos, while Saudi Arabian's and Yemeni's called this dish as Kabsa...Do prepare this dish and impress your family..Lets move to the recipe..

     Ingredients:

     For Gravy:

• Chicken leg with thigh/ chicken ,cut into 4 big pcs - 500 gm

• Basmati rice - 3 cups

• Kabsa Masala ( Arabic masala) / Homemade kabsa masala - 2 tbsp ( recipe given below)

• Onions,sliced - 2 large or 3 medium sized.

• Large green Chilies,slit halves - 2 no.s 

• Tomato puree - of  1 1/2 large tomato ( make a puree of it without adding water)

• Garlic - 6 cloves + 2 cloves chopped 

• Ginger - a small pc

• Knor chicken seasoning / 1 maggie chicken cube - optional

• Coriander leaves - 1/2 handful chopped

• Carrot,diced large - 1/2

• Potato, diced large - 1 small

• Quail eggs / Hens Eggs - to decorate ( optional)

• Toasted pin nuts/cashews/Almonds - to decorate.

• Loomi( dry whole lime) - 1 ( can substitute it with juice of 1 lime).

• Saffron - a pinch mixed with 2 tbsp of milk

• Olive oil / butter - 1 1/2 tbsp

     For Homemade Kabsa Masala:

• Peppercorns / pepper powder - 1 tsp

• Coriander seeds/ coriander powder - 2 tbsp

• Cumin seeds - 1 1/2 tsp

• Dry red chilies - 2 to 3 no.s ( can use chilli flakes or paprika powder instead)

• Cardamom - 2 no.s

• Cloves - 3 no.s

• Bayleaf - 1

• Nutmug powder ( jaatika) - a pinch ( if having)

• Cinnamon - 1" stick

     Method:

• Soak basmati rice in a water for about 30 mins. Drain and keep aside.

• Soak loomi ( dried lime) in a hot water for 10 mins.

• Wash and clean the chicken thoroughly and make slits around the chicken..Drain it and keep side.

• Grind all the ingredients mentioned in 'Kabsa masala' along with 6 cloves of garlic and a pc of ginger and make into paste. If using readymade kabsa masala,ignore grinding part and combine it with ginger garlic paste.

• Marinate chicken with half of kabsa masala and salt and refrigerate for 1/2 to 1 hr.

• In a large wide pan, heat olive oil/butter in a pan, add sliced onion with salt and saute till light brown.

• Add 2 cloves of chopped garlic and green chilies and saute for a sec.

• Add tomato puree and saute for few mins.

• Add half of kabsa masala and saute till raw smell goes away.

• Add marinated chicken and vegetables and mix well.

• Add knor chicken seasoning or  powdered maggie chicken cube and saute well ( optional ).

• Add 6 cups of water ( 1 cup of rice = 2 cups of water) and salt and mix well.

• Make a hole in the loomi ( it is done to penetrate the juice of it) and add it to the water. You can substitute it with squeezed lime juice if you don't have it. 

• Close the lid of vessel and let the vegetables and chicken cook for 15 to 20 mins.

• Off the flame. Strain the stock and take out the chicken and vegetables as shown in the picture 4.

• Grill  or shallow fry the chicken with little oil or butter for few mins.Do not make it too dry.(see pic 6) .Chicken is already cooked,no need to fry for too long. It is done mainly to get grilled or crispy effect. Can grill the vegetables too ( if using). Keep chicken and vegetables aside..

• Add  cooked sliced onions and loomi back to same vessel...Measure the stock,it might be reduced to 5 cups ( as previously we had 6 cups of water)..Add 5 cups of stock + 1 cup of normal water into the vessel and boil it. ( See pic 3)

• When bubble comes, taste and add salt and drops of oil to prevent rice from sticking..Add drained basmati rice into it ,keep it as medium flame for 3 mins and close the lid.

• Then keep it into high flame ( be careful not to get burnt at bottom)..When water evaporates, immediately reduce the flame to sim and turn the rice from bottom to top and cook for few mins.

• Open the lid and sprinkle saffron milk and garnish it with chopped coriander leaves. Close and cook for about 1 min at slow flame. 

• Off the flame and serve rice on a large plate, place grilled chicken and veggies on top.

• Decorate it with tossed nuts and hardboiled quail/hen eggs ( optional).

• Serve warm with raita,pickles or chutneys of your choice.

    Notes:

• Readymade Kabsa masala /Arabic masala and Loomi is available in almost all the stores in Middle east and Kerala too. If you prefer,make homemade kabsa powder as mentioned in the ingredient. You can grind it in large quantities and store it in air-tight container.

• You can make homemade loomi by sun-drying the lime and store it in airtight container. Otherwise substitute with lime juice.

• Adding vegetables is optional.

• Always use same cup for measuring rice and water.

• Its a simple dish to prepare for large gathering and parties.

• Always use big piece of chicken/meat while preparing majboos, as big piece of meat taste better ( I don't have bigger piece of chicken, So I used medium sized chicken)

 “Sending this entry to Ahlan Ramadan –The Healthy Way” hosted by Rafeeda, Hasna and Humi

Almond Basboosa or Almond Semolina Cake

Today,I am sharing an Arabic sweet baked dish called basboosa or semolina cake..Its a popular sweet in Middle East and other Arab countries...It is a baked semolina cake which is soaked in sugar syrup. This cake is refrigerated to absorb syrup faster.They prepare it for special occasions like Eid and iftar..Other than plain basboosa,there are many variation of basboosa like coconut,orange and of course almond, which I am sharing now. The syrup is flavoured with rose water or orange blossom water...There are many recipes of basboosa which use any one of the ingredient like egg,buttermilk or with condensed milk...I am sharing an egg less version i.e with condensed milk..I got this recipe from a leaflet of 'Nestle' condensed milk, but I altered slightly..This cake is easy to prepare...Lets go to the recipe .

     Ingredients

• Fine or roasted semolina ( rava) - 2 cups 
• Melted butter - 1 cup 
• Baking powder - 1 1/4 tsp
• Fat free or full fat condensed milk - 1 tin (400 gm)
• Almond powder - 1/2 cup ( ground almond into coarse pdr)
• Water - 1 cup 
• Salt - a pinch
• Pistachios or any nuts - to garnish

     For syrup:

• Sugar - 2 cups
• Water - 1 1/2 cups
• Lemon juice - 1 tsp
• Saffron - a pinch ( optional)
• Cinnamon - a small pc ( optional)
• Rose water or rose essence - 1 tsp

     Method

• Preheat the oven to 190 degree C.

• For faster melting of butter,microwave butter for about 30 to 40 secs depending upon your oven.

• In a bowl, mix together semolina,baking powder,salt and almond together with a whisk

• Add melted butter and mix thoroughly.

• Add condensed milk and mix well.

• Add water and mix thoroughly without any lumps.

• Pour this batter in a greased baking dish.

• Meanwhile, prepare syrup ( Method given below).

• Bake for about 35 to 37 mins until crust becomes brown in colour,when knife inserted in the center should come clean.

• Take out of the oven and cut into diamond or square shapes as shown in the pic below.

• Pour syrup all over it.Semolina absorbs syrup faster.

• Garnish with pistachios or any nuts of your choice.

• When it cools down, refrigerate and serve cold.

• It tastes better next day.

      For preparing syrup

• Boil sugar and water together in a small saucepan as shown in the pic below.

• Mix well and keep it into medium flame.Let it boil for 6 to 7 mins until slightly thickens.

• Add lemon juice and rose water and  mix well.

• Off the flame and add a pinch of saffron and cinnamon sticks ( optional)

preparation of basboosa

Sending this to Priya's Versatile Recipe's  blog hosted by Rafeeda of 'The big sweet tooth'

Sending this to Vardhini's blog hosted by Rafeeda of 'The big sweet tooth'