Roz bil halib (Rice Pudding )

Recipe by:zainab

4 cups milk.
1/3 cup short grain rice(known here as Egyptian rice) washed.
1/4 cup sugar.

qaimar mixture:
2 Tablespoons rose water.
1 teaspoon vanilla extract.
2 Tablespoons corn starch.
3 Tablespoons qaimar(you can replace it with cream).

Chopped pistachios,toasted.

1)In a large pan mix milk, rice, sugar, bring to boil then reduce the heat, let it

simmer for 1 1/2 hour.

2)After the mixture is thickens stir in qaimar mixture .

3)Spoon the mixture to 5 dishes,topped with pistachios, serve it warm or cold .

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.

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.

Bsemah (Coconuts Semolina Cake)

Recipe by:meedo

3 cups shredded coconut.
1 cup all purpose flour.
3/4 cup semolina.
1 cup sugar.
1 cup fat free milk.
2 Tablespoons butter.
2 eggs.
2 teaspoons baking powder.
1 teaspoon Vanilla.


1)Grease 24 cm, 9 inch pan.

2)Beat sugar and eggs until light and fluffy, add butter, milk, vanilla stir with dry ingredients.

3)Pour mixture into prepared pan.

4)Bake at preheated oven 350 F, for 30 minutes or until it golden brown.

5)Serve with qaimar and honey.

Khanfarosh

Recipe by:meedo

Traditional sweet in arabic gulf area especially in Ramadan.


3/4 cups semolina.
1 cup white flour.
1/4 cups whole wheat flour.
1/2 cup sugar.
1 teaspoon baking powder.
1/2 teaspoon ground cardamom.
2 Tablespoons rose water.
2 Eggs.
1 1/4 cup fat free milk.
1 teaspoon Vanilla .
2 teaspoons yeast.
Pinch of salt.
Pinch of saffron.

1)Mix all ingredients in a bowel ,cover let it rise for 1 hour up to 5 hours.

2)Deep fry it in hot oil using tablespoon to drop the dough, until browned ,drain on absorbent paper.

3)serve with date molasses and coffee.

Roz bil halib (Rice & milk Pudding )

Recipe by:zainab

Rice & milk Pudding (zainab method):

1/3 cup short grain rice, washed and drained.
1 1/2 cup water.
3 1/2 cups fat free milk.
9 Tablespoons low-fat dry milk.
5-6 Tablespoons qaimar.
7 1/2 Tablespoons sugar.
6 Tablespoons corn starch.
1 teaspoon vanilla extract.
1 Tablespoon rose water.
Pinch of salt.


1) Bring 1 1/2 cup of water to a boil, then add the rice+ salt and lower the heat. Simmer for about 25-30 minutes.

2)In medium pan combine milk+ dry milk+ sugar+ corn starch,stir in cooked rice,stir constantly over heat until mixture boils and thickens.

3) Remove from heat,than stir in vanilla extract+ rose water and qaimar.

4) Pour into small glass bowls. Place in the fridge to chill them.

Recipe best made 2 days ahead.

Topping Options:

*chopped pistachio.

* 2 Tablespoons khoshaf

* 2 Tablespoons smooth mango pulp.

*coconut.

Rice & milk Pudding with mango topping

Rice & milk Pudding (meedo method)

4 cups milk
1/3 cup short grain rice
2 tablespoons rose water
1 teaspoon vanilla extract
5 tablespoons sugar

1)In a large pan mix milk, rice, sugar, bring to boil then reduce the heat, let it simmer for 1 1/2 hour.

2)After the mixture is thickens stir with vanilla and rose water.

3)Spoon the mixture to 5 dishes .cool, serve it warm or cold .

Muhallebi (milk Pudding)

Recipe by:meedo

6 Tablespoons corn starch.
6 Tablespoons sugar.
2 Tablespoons qaimar.
4 cups milk.
1 teaspoon vanilla extract.
1/4 vanilla powder.
1 Tablespoon rose water.
2 egg yolks.


1)In medium pan combine all ingredients ,stir constantly over heat until mixture boils and thickens.

2)Pour into small glass bowls. Place in the fridge to chill them.

Topping Options:
*chopped pistachio.
* 2 Tablespoons khoshaf.
*coconut.

Khoshaf

Recipe by:meedo

3 cups dried fruit and nuts mix( dates, apricots, seedless prunes, figs, sultana, raisin ,almond, walnuts).
1 Tablespoon corn starch.
2 Tablespoons rose water.
1/8 Tablespoon blossom water.
Pinch ground cinnamon.

1)Place dried fruit and nuts mix in bowl ,cover with 1 cup boiling water. Stand 1 hour.

2)Combine corn starch +1 cup water than add it to dried fruit and nuts mix.

3) stir constantly over heat until mixture boils and thickens.

4) Remove from heat than add rose water and blossom water.Recipe best made 2 days ahead.

Asabea' zainab (Zainab's Fingers)

Recipe by:meedo

This traditional sweet created 100 years ago by woman called Zainab she had impressed everyone with this recipe.

In arabic gulf area we make it every year in Ramadan.

2 cups white flour.
1 cups whole wheat flour.
3 Tablespoons sugar.
2 Tablespoons oil.
1 Eggs.
1 Tablespoon milk powder .
1 1/4 cups water.
1 teaspoon Vanilla.
2 teaspoons yeast.


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

2)Place it in oiled bowel cover, stand in warm place about 1 hour.

3)Cut it to 4 portion roll each to long sausages cut each to small pieces .




4)by your finger press every piece to colander .

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

6)Sprinkle with sugar powder.

7)serve it with Turkish coffee or Arabic tea.

Crispy Dates Square

Recipe by:meedo

The dates in season all around Saudi Arabia now .we use dates alot (frozen,fresh,dried) in our recipes especially in arabic desserts .and we use it alot in Ramadan to break the fast (Following the example of Prophet Muhammad).

For Crispy Dates Square:

1 Kilogram seedless dates*.
1 Cup tea biscuit, crushed. Divided (1/3 for mix, 1/3 for sprinkle, 1/3 extra for coat)
1/3 cup toasted almonds or pistachio.
1/4 cup unsweetened cocoa powder or 100g unsweetened chocolate bar.
3 Tablespoons rose water.
1 cup brown crispy rice or corn flakes or combination of the two.
2 teaspoons ground cardamom.

1) Heat the dates in pan and stir about 3 minutes; until dates are soft (you can do this step at microwave).

2) Remove the dates from heat and transfer in to large bowl.

3) Knead dates with hand .and add 1/3cup crushed biscuit, than add remaining ingredients, mix well.

4)Grease 20cm by 30cm lamington pan, cover base and 2 opposite sides with sheet of baking paper, sprinkle one-third of biscuit than spread mixture evenly into pan.
Cover, refrigerate 3 hours.

5) Turn dates mixture onto board, cut into squares to serve.

6) Coat squares in extra biscuit.

7)Serve it with arabic gulf coffee .

Storage: in refrigerate.
*if you use very dry dates you can add little water.

Klejah (cardamom biscuits)

Recipe by:meedo
Klejah originally came from Iraq ,and we eat it alot in arabic gulf area specially in Saudi Arabia and Kuwait.
Serve with arabic gulf area coffee or cardamom tea.

3 cups whole wheat flour.
1/2 cup + 2 tablespoon corn oil or sunflower oil.
3/4 cup sugar.
1/4 cup low fat milk.
1 egg, beaten.
1 tablespoon baking powder.
1/4 teaspoon salt.
2 teaspoons ground cardamom.
Pinch of saffron.
Egg + 2 tablespoon milk .


1)Combine sugar and milk in small pan ,stir over heat without boiling ,until sugar dissolves, set a side, let it cool.

2)Sift flour into a mixing bowl , add the oil into the flour & combine with a fork or your hand until crumbly , then add other dry ingredients, egg, sugar and milk, mix well (Form dough into a ball )let set for 10 to 15 minutes.

3)Roll dough, cut it with biscuits cuter, then make a cross lines using back of knife.

4)Place it on baking sheet, brush it with egg wash, bake in 350 F oven for 15-20 minutes, or until golden brown.

Konafa finger with ashta

Recipe by:meedo

1 package (500 grams) konafa(shredded pastry).

For filling:
2 cups milk.
7 Tablespoons corn starch .
1 teaspoon vanilla essence.
5 Tablespoons sugar.
2 Tablespoons rose water.
1/2 cup Ricotta cheese or Cottage cheese.

Chopped pistachios.

For shira (syrup):
1 cup sugar .
2/3 cup water.
1 teaspoon rose water.
1 Tablespoon lemon juice .
Pinch of saffron .

To make the filling :
In a medium pan mix corn starch with milk, add sugar stir constantly over heat until mixture thickens, then add the rose water, vanilla, Ricotta cheese or Cottage cheese, stir. Spoon mixture to a medium bowel, cool, cover, refrigerate until cold.

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.

konafa(shredded pastry)

To make konafa finger :Take a small amount of konafa , place filling then roll it .

Place on baking sheet , bake in 350 F oven , for 40-50 minutes or until it lightly browned .

Let it cool; serve them with syrup and pistachios.

Braidat altamr wal aljoz(Dates and Walnut Quick Bread)

Recipe by:zainab

Becke from Colombus Foddie has unveiled the new theme for breadbakingday #02 - bread with fruit. More information about how to participate, deadline etc. you'll find here.

1 cup white flour.
3\4 teaspoon baking powder.
1\4 teaspoon baking soda.
1\2 teaspoon ground cardamom.
3\4 cup dried dates.
1\3 cup hot water.
1\2 cup butter.
1\2 cup brown sugar.
1 teaspoon vanilla.
4 eggs.
1 teaspoon salt.
1 cup Chopped walnut.
1/2 cup fresh dates, chopped. (Optional)
1 tablespoon toasted sesame seeds.

1) Preheat oven to 350 degrees.

2) In a small bowel mix together:1\3 cup hot boiling water + 3\4 cup dried dates. (let it cool before use it).

3)In the bowl of an electric mixer cream together butter and sugars for 2 minutes. Add eggs mixing well, Reduce speed to low and add dates mix, dry ingredients, vanilla, fresh dates and Chopped walnut; mix until well combined.

4) Pour the batter into the prepared (9 inch pan), and smooth the top. Sprinkle with toasted sesame seeds.

5) Bake for 20-25 minutes. Serve with Arabic Gulf coffee.

read all comments about Dates and Walnut Bread

Ataif bil ashta

Recipe by:meedo

This recipe from the Middle East, we eat it especially in Ramadan or any time of the year, cause it's so tasty.

For the dough:
2 cups all purpose flour
1/4 cup whole wheat flour
1 1/2 teaspoon yeast
1 1/2 teaspoon sugar
1 1/2 cup fat free milk
1 1/2 cup water.

For the filling (ashta):
2 cups fat free milk
7 1/2 tablespoons corn starch
1/4 cup + 1 tablespoon sugar
2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream
2 tablespoons rose water
1 teaspoon vanilla
Chopped pistachio

To make the dough:
1-Mix all the ingredient and let it rest about 40 minutes.

2- cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side).

After finishing ,let them cool then fold half round then fill them with the filling ( using a pastry bag ) then dip them in the chopped pistachios.

To make the filling:
Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.

To make the filling:
Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.

Spoon mixture into a bowel, refrigerate until cold.
Pastry bag:

qaimar (Iraqi cream):

Serve with honey or syrup.