om ali

Ingredients

• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
• 1/2 cup chopped walnuts
• 1 cup chopped pecans
• 1 cup chopped hazelnuts
• 1 cup raisins
• 1 cup flaked coconut
• 1 1/4 cups white sugar, divided
• 4 cups milk
• 1/2 cup heavy cream

Preparation

*  Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

1. Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
2. Preheat the oven broiler.
3. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13 inch dish.
4. Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
5. Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
6. Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

How to make Basboosa

basboosa is very delicious sweet

see how to make it by video

Calamari and Red Pepper Salad

Ingredients


6 Anchovies - fillets

2 Red Peppers - small size

1/4 cup Lemon Juice

1/3 cup Olive Oil

2 tbsp Olive Oil

1 tbsp Capers

2 Garlic Cloves - crushed

Salt and Pepper

Preparation

Slice calamari and pepper into rings.
In a skillet or wok, heat 2 tbsp olive oil over medium-haigh heat. Add garlic, calamari and pepper rings and cook for 3-5 minutes stirring constantly. Set aside to cool.
Put calamari and pepper in a platter. Season with salt, pepper, lemon juice and olive oil. Add anchovy fillets and capers on top. Refrigerate until serving.

Chicken with rice soup

Ingredients

1 Chicken - boiled

10 cups Chicken Broth

2 Table spoon Parsley - chopped

2 Table spoon Lemon Juice

21 cup Milk

2 tbsp Corn Flour

1 cup Basmati Rice

6 Egg Yolks

Preparation

Wash rice well and drain. In a deep pan, heat 1 cup water over medium heat. Bring to boil. Add rice and stir. Add salt and leave until water is absorbed and rice is done.
Take out strips from chicken flesh with your fingers. Set aside. Heat chicken broth in a large pan and bring to boil.
While broth is getting to boil, mix corn flour, milk and egg yolks and whisk well. Put in a heatproof bowl and put in a pan of hot water.
Add broth gradually and whisk well in milk mixture. Bring to boil, then immediately reduce heat and simmer for 3-4 minutes. Make sure soup doesn't form any clumps.
Add chicken strips, parsley and lemon juice and stir. Serve immediately.

Cream Puff Dessert

Ingredients

1cup butter

2 cup boiling water

2 cup flour

8 eggs

1/2 tsp salt

Layer 2:

16 oz cream cheese

1/2 cup milk

6 small pkg instant vanilla pudding

6 cup milk

Layer 3:

Cool whip

Chocolate syrup

Preparation

Melt butter in 2 cup boiling water over stove Remove from heat and add flour and salt at once. Stir vigorously. Form into a ball. Cool slightly. Add eggs one at a time and beat with mixer until smooth. Smooth onto lightly greased jellyroll pan.

Bake at 400 for 20-30 minutes cool slightly and push down bumps.

Layer 2. Cream together cream cheese and milk. In another bowl mix pudding and milk. Then put them together. Spread over the cooled crust

Pumpkin Trifle

Ingredients

1 package gingerbread cake mix
1-1/4 cups water
1 egg
4 cup scold fat-free milk
4 packages sugar-free instant butterscotch pudding mix
1 can solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and allspice
1 carton frozen reduced-fat whipped topping, thawed

Preparation

In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving

Chicken Shawerma

Ingredients

chicken breasts
1/2 cup malt vinegar
1 tsp mixed spices
1/4 ground cardamon
1/4 cup yoghurt
1 table Spoon oil
Salt & pepper

Preparation

lice the chicken.. Marinate using all the above ingredients for 4 hours or overnight in the fridge. Put the chicken with the marinade in an oven tray and bake covered in a hot oven for 30 mins, turning once. Uncover and put back in the oven for 5 more minutes, or till the chicken is well cooked. If desired, pour out the fat for a healtier option. Serve with sliced tomatoes, onions, and chopped parsley, rolled in a pitta bread topped with Tarator, hummus and Garlic.