Mahshy warqenab (Stuffed Grape Leaves )

Recipe by:meedo

1 1/2 jar (454 g) Grape leaves pickled in brine, rinse each leaf before use.

2 Large tomatoes,sliced.
2 Large potatoes,sliced.
Juice of one lemon.
pinch of salt.
3 Tablespoons olive oil.
enough boiling water to cover the stuffed grape leaves.

For Filling:
3 cups short grain white rice(known here as Egyptian rice), washed and drained.
2 teaspoons dried mint.
2 teaspoons dried parsley.
1/2 teaspoon Arabic Gulf mix spice*.
salt (to taste).
Juice of two lemon.
1/4 cup olive oil.
2 tomatoes,finely chopped.
3/4 cup scallion(green onion),finely chopped.

1)Mix well all filling ingredients.

2)Place grape leaves side up on a plate,place a rounded tablespoon of filling on each
leaf,roll up firmly,folding in sides to enclose filling.

3)Cover base of 30 cm heavy-based pan with tomatoes & potatoes slices,place stuffed grape leaves in layers over tomatoes & potatoes,pour over combined lemon juice,oil,salt & boiling water.

4)Place a plate on top of stuffed leaves to keep stuffed leaves in position during cooking.
5)Simmer,covered,over low heat about 1 1/2 to 2 hours or until cooked through.

Mahshy warqenab also known as Dulma,yabre.
Every Arab country make it with different filling & spices.
*for spice you can use allspice.
also you can use minced meat in the filling.
This recipe can be made a day ahead & serve cold to enjoy the better flavor.

Enjoy & Ramadan Kareem

Meedo's Delicious Chicken Kofta & Sample Arugula Salad

Recipe by:meedo

500 g Minced chicken breast.
1 Onion, Minced.
1/4 cup Fresh parsley or Coriander, finely chopped.
1/4 cup bread crumbs.
1 egg.
1/4 teaspoon ground cumin.
1/4 ground black pepper.
Salt to taste.
olive oil for shallow-frying.

Filling:
Frozen Mixed Vegetables (Carrots, pease, Corn)
Or any vegetables you want.

1)Mix all ingredients well.

2)Take about 1/8 cup of the mixture, Put about 2 teaspoons of the filling in the center and gently enclose it, Shape them into sausage shape.

3)Heat oil in frying pan, shallow- fry Kofta in batches until golden browned and cooked through.

Serve with basmati rice & sample arugula salad.

Sample Arugula Salad

Arugula leaves.
Tomatoes.
Cucumber.
Coriander, finely chopped.

Dressing:
olive oil.
fresh lemon juice.
Salt.

Click here to see my new blog (Mun Beads Design).

Baid Alqata or Salouq

Recipe by:zainab & meedo

This recipe for bbd #12 - small breads hosted by My Diverse Kitchen.

1 1/2 cups white flour.
1 teaspoon baking powder.
1/2 teaspoon ground cardamom.
1/4 cup sugar.
2 Tablespoons oil.
1/8 + 1/4 cup low fat milk.
1 Tablespoon water.


Walnut Filling:

1/3 cup walnuts, chopped.
2 Tablespoons sugar.
1/8 teaspoon ground cardamom.
1/2 Tablespoon rose water.
Pinch of saffron.


Date & Walnut Filling:

Date (about 5-6) seeded, chopped.
1/3 cup walnuts, chopped.
2 Tablespoons sugar.
1/8 teaspoon ground cardamom.
1/2 Tablespoon rose water.
Pinch of saffron.


1)place all ingredients in the bowl of mixer ,knead about 3 minutes .

2)Cover and let rise for 5 minutes.

3)Divide dough into 24 pieces; fill 12 pieces using 1/2 -1 Tablespoon of Walnut Filling & the rest 12 pieces with Date & Walnut Filling ,shape each piece into a ball.

4) Use this tool to Pinch the top to create the traditional shape of "Baid Alqata or Salouq".

5)Place on a baking sheet.


6)Bake at 350 F for 20 minutes, then place under the broiler until golden brown about 1-2 minutes.

Dust with sugar & Serve with arabic gulf coffee or Cardamom tea.

Enjoy

Esh al bulbul (Konafa with nut)

Recipe by:meedo


This is Arabic Bites entry for event "It's all about memories" hosted by Jeena.

The recipe "Esh al bulbul " one of the recipes it's reminds us of "Ramadan" the ninth month of Islamic calendar or as we call it Fasting month.

Ramadan is family time here in saudi arabia, so we enjoy that time every year with our wonderful family and friends,& the end of the month we celebrate Eid for 3 days.

In fact Ramadan is not just about food & celebration,It's a month full of Spiritual ,Prayer & reading of the Qur'an.

The true meaning for Ramadan sympathy for those who are hungry, hurting, and alone,& try to help them.

For "Esh al bulbul " you will need:

1 package (about 500 g) konafa =kataifi shredded pastry .

Almonds, Pistachios, hazel nut.


For shira (syrup):
1 1/2 cup sugar
1/2 cup water
1 teaspoon orange blossom water or rose water
1 tablespoon lemon juice


To make shira (syrup):
Combine all ingredient in a medium pan, stir over heat, until sugar is dissolved simmer, uncovered without stirring about 15 minutes or until mixture is thickened.

To make konafa :

1)Take a small amount of shredded pastry ,roll it around your finger then Place on baking sheet.

2)Bake in 350F oven, for 20 to 30 minutes or until it lightly browned ,then fill each one with 2 or 3 pieces of your favorite nut,(dip the nut in the syrup then place it in the center of konafa).

3)Lower the oven heat to 300 F , and bake for 10 to 15 or until they gold and crunchy.

Balalit

Recipe by:meedo

450g Vermicelli Pasta.
1 cup sugar.
2 to 3 teaspoons ground cardamom.
3 tablespoons rose water.
1 tablespoon butter or oil + 1 tablespoon oil to add in boiling water.
Pinch of saffron.


1)Place the pasta on oven trays under the broiler until golden brown.

2)Cook the pasta in 3 litters of boiling water +1 tablespoon oil for 3 minutes, drain and sit a side.

3)In large pan mix butter, sugar, cardamom, saffron, rose water, stir in a medium heat.

4)Add the pasta, stir to combine, let it cook on a very low heat for 1/2 hour.

5)serve it hot or warm.

Walnut & Coconut Meedo's Cake

Recipe by:meedo

This is my entry for bbd #10 - breakfast breads hosted by Baking a Sweet Life .

* For Cake:
1 cup whole wheat flour.
1 cup white flour.
1/2 cup sugar.
1 Tablespoon baking powder.
1/2 teaspoon baking soda.
1/4 teaspoon salt.
3 Tablespoons shredded coconut.
1 egg.
1/4 cup low fat yogurt.
1/4 cup low fat milk.
1 teaspoon vanilla extract.
2 Tablespoons oil.

*Coconut & Walnut Topping:
1/3 cup walnut.
3 Tablespoons shredded coconut.
1/4 cup low fat cream cheese.
Vanilla powder or vanilla extract.
3 Tablespoons oat.
2 Tablespoons sugar.


*1 Tablespoon sugar for sprinkling.


1) Mix all cake Ingredients & press the mixer onto a 9-inch glass pie plate, press firmly into the edges.

2) Mix all topping Ingredients then sprinkle the mixer over the cake to cover completely.

3) Sprinkle 1 Tablespoon of sugar on the top.

4) Bake for 18 minutes at 350 F, & another 10 minutes at 375 F.

Gulf Cardamom Puff

Recipe by:meedo

Astrid from Paulchen's Foodblog selected oat as theme for this month's Bread Baking Day.

2 1/2 - 2 3/4 cups white flour.
1 1/2 teaspoons yeast.
2 Tablespoons oat flour.
1 teaspoon ground cardamom.
1/2 teaspoon baking powder.
1 teaspoon vanilla powder or 2 teaspoons vanilla extract.
1 Tablespoon butter.
3 Tablespoons pistachios, finely chopped.
Pinch of saffron.
1 cup water.
1 egg.

1) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.

2) Cover dough and let rise in warm place until doubled in size, about 45 minutes.

3) Take the dough out onto a floured board, roll it out to 1/4 or 1/2 inch thickness, and cut with your favorites shape cutter.

4) Place on a baking sheet, Cover and let rise for 20-30 minutes.

5) Deep-fry in hot oil in batches until browned, drain on absorbent paper.

6) Coat the puff into powdered sugar just before serving.

Saudi Klejah

Recipe by:zainab & meedo



This month BreadBakingDay #8 celebration breads hosted by Susan from Wild Yeast .
Deadline: April 1st, 2008.

In Gulf & Arabic region we celebrate Mother's Day at March 21(first day of spring).

So Happy Mother's Day Mom , we love you .

9 cups whole wheat flour.
1/2 cup corn oil or sunflower oil.
1 cup sugar.
1 teaspoon yeast.
1 Tablespoon ground cardamom.
Pinch of saffron.
1/4 cup rose water.
4 cups warm water or as needed.

*For Filling:

2 cups dates,seeded,chopped.
1 Tablespoon rose water.
1 Tablespoon butter.
Pinch of ground cardamom.
Pinch of saffron.


1)Sift flour with oil until well combine, stir with other dry ingredients, add warm water, mix well let set for 30 minutes.

2)Divide dough into walnut size pieces.

3)Shape each piece into a ball,cover, let set for 15 minutes.

4)Drop a teaspoon of filling into centre of each piece,shape into ball,flatten slightly then make a cross lines using back of knife or fork .

5)Place it on baking sheet, bake in 350 F oven for 15-20 minutes, or until golden brown.

6)Serve with arabic gulf area coffee or cardamom tea , you can also try it for breakfast with Cardamom & Saffron Milk.


*Filling: combine dates,butter & water in small pan,stir over low heat until dates are softened,stir in remaining ingredients,cool.

Sambosa Helwa (Mini Sweet Sambosa)

Recipe by:meedo

1 package mini sambosa pastry leaves.


For the filling:
1 cup of finely chopped pistachios.
1/2 cup sugar.
1/2 teaspoon ground cardamom.
2 to 4 tablespoons rose water.
1/8 teaspoon blossom water.
Pinch of saffron threads (crushed).


Sealing dough:
Mix 2 tablespoon of flour with water to make sticky Paste.

1)Mix all the filling ingredients.

2)Place the pastry in your hand, take the left edge and fold it to the right side, next fold it to the left side to get a cone shape.

3)Fill cone with half a teaspoon of filling, seal the cone by repeating the same moves (left and right) close the edge with the sealing dough.

4)Bake at 350 F until golden brown.

Lofafat Dajaj Bel Khodar

Recipe by:meedo

I made this recipe for BreadBakingDay #5.

Chelsea from Rolling in dough, the host of BBD #5, has chosen filled breads as theme.

For dough:

1 cup all purpose flour.

1 cup whole wheat flour.

2 Tablespoons corn oil or olive oil.

3/4 to 1 cup fat free milk or water.

1 Tablespoon sugar.

2 teaspoons yeast .

1 teaspoon baking powder.

For filling:

1/4 teaspoon salt.

500 grams ground chicken breast.

3 medium carrots, shredded.

1 medium onion, chopped.

500 grams mushrooms, chopped .

1/2 cup cheddar cheese, shredded.

1 tablespoon milk .

1 teaspoon Arabic gulf spice mix.

1/8 teaspoon black paper.

Salt to taste.

*Chicken filling:

*Sauté onion, stir, cook 5 minutes, Add chicken, salt, and spices , stir, cook, until chicken brown, add mushrooms and carrot, stir , cover, cook until tender.

*Remove from heat stirs with cheese and milk; cool.

1) To make dough, mix all the ingredients, knead dough for 8 to 10 minutes; cover with plastic wrap;place in a warm spot and allow to rise for 30 minutes, or until the dough has doubled in size.

2)Turn out onto a lightly floured surface, Roll dough into rectangle. Spread filling over, Roll the dough up, starting from the long side. Seal the seam when finished rolling up.

3)Slice rolled-up log into pieces and place in the greased baking pans.

4)Cover the pans and let the dough rise in a warm place until nearly double in size, about 30 minutes.

5)Bake rolls in a preheated, 350-degree F. oven for 20 to 25 minutes, or until golden.
Cool rolls slightly, and then remove from pans. Serve.