Jerusalem Bread (كعك القدس)

It's been ages since I last posted on this legacy blog, if it had not been for the email I got about the blog migration I would not have posted anything new. I pondered upon this recipe as I was scanning the tragic news of the war on Gaza, may they be victorious and find peace. This is quite an easy bread recipe using ingredients that are found in any household, but the results are fantastic! In just under two hours, you can have warm soft bread that is slightly crunchy on the outside but soft and chewy on the inside, traditionally dipped in olive oil and zaatar this bread can also be eaten with cheese or anything to your liking. This recipe has been slightly tweaked from Abu Julia's original recipe. Enjoy! 

Ingredients:

• 1 3/4 C warm water
• 1/2 tsp salt
• 1 Tbls sugar
• 1 Tbls yeast
• 4 Tbls olive oil
• 4 C flour
• For topping: 1/4 C toasted sesame seeds mixed with 1/4 C nigella seeds, 2 Tbls sugar, and 1-2 Tbls water so that it would stick to the bread

Recipe:

In a large bowl, combine warm water, sugar, yeast and oil and let it stand for about 10 minutes until frothy. Next add flour and salt and start kneading, amount of flour could slightly increase or decrease depending on the type of flour. Knead for about 10 minutes until you get a soft tacky dough that passes the windowpane test. Proof for about an hour until doubled in size, then divide dough into about 5-6 pieces depending on how big you want each bread. Form the divided dough into balls and set aside covered with a towel until you work each one. To form the bread, roll each ball with the rolling pin into a rectangle then form into a log, next connect the ends to form large ring and press lightly on the ends, next dip in the topping mixture on both sides to cover it fully and place on prepared baking sheet. Repeat with the rest of the dough, cover, and proof for another half an hour then bake in a preheated oven (medium heat) for about half an hour or until well browned. 

#bread

#jerusalem_bread

#gaza

Croquant cake

This is one of my favourite cakes, and i usually reserve it for celebrations. It is fairly easy but involves several steps. It is basically a sponge cake with a praline butter cream filling topped with caramel and chocolate ganache.
This recipe was adapted from this link

http://www.mahjoob.com/en/forums/showthread.php?t=260503

Sponge Cake: (23 cm pan)
Ingredients:
• 8 eggs
• 1/2 cup sugar
• 1.5 cups flour
• 1 tsp baking powder
• vanilla
• 4 tbps melted and cooled butter
Method:
- beat eggs and sugar until color is pale and they double in size
- add vanilla
- mix together in a separate bowl the flour and baking powder, and then add to egg mixture
- fold in butter
- bake in 350 for 40 minutes or until toothpick comes out clean

Butter Cream:
Ingredients:
• 4 egg whites
• ¾ cup sugar
• 1 cup butter, room temperature..soft
• 2 teaspoons vanilla
Method:
-Place the egg whites in a large bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken
(just before the soft peak stage)
-Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolve...The mixture should look thick and like whipped marshmallows
-Remove from pan and with the whisk attachment, beat the egg whites and sugar on
med-high until its a thick, cool meringue – about 5-7 minutes
-Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. On med-low speed, blend the meringue into the butter, about 1-2
Tbsp. at a time, over 1 minute. Add the vanilla bean seeds and mix for 30-45 seconds longer, until thick and creamy. Refrigerate 10-15 minutes before using.

Praline Paste:
Ingredients:
• 1 cup sugar
• 1 cup almonds
Method:
-Line a pan with parchment and lightly oil so that the praline doesn’t stick to the paper
-Put the sugar in a heavy skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. if the sugar in the center does not melt, stir briefly.
-When the sugar is completely melted and caramel in color, remove from heat...Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble.
-Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle.
-Break the candied nuts into pieces and place them in the food processor. Pulse into a medium fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place.
Do not refrigerate

Caramel Sauce: (double the quantity)
Ingredients:
1/2 cup sugar
1/2 cup water
30 grams butter
1 cup heavy cream (heavy cream=whipped cream...one envelope makes 2 cups of whipped cream, we need one cup for the caramel sauce and another one for the chocolate ganache)

Method:
-In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter.
-Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy but don't fear and trust the
recipe ). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency.

Chocolate Ganache:
Ingredients:
• 1 cup heavy cream
• 1 cup semi-sweet chocolate ( the whole pack it
• 5oo gram so chop out 3 lines=9 blocks
Method:
-Heat the cream and chocolate blocks in a saucepan, on low, until it reached a gentle
boil. then slowly stir..add oil if necessary(I added 1 teaspoon)The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold


To assemble:
Brush some coffee on the cakes instead of syrup. Mix the butter cream with the praline paste , spread between the two cake layers. Cover the cake with the caramel sauce , then when it cools cover with ganache. Let the cake cool before you eat it

Pound cake

Although I was skeptical about the success and taste of this cake due to its high butter content and little ingredients, it turned out very nice and just as perfect as the different recipes described it. While it may be a dense cake, it is very smooth in texture and has a distinct buttery flavor. While most recipes don't use baking powder I prefer to use 2 tsp as I don't like cakes that don't rise well. You can also add chopped dried fruits, chocolate chips or nuts to the cake by adding them with the flour before it is combined with the butter.


Adapted from an allrecipes.com recipe

Ingredients:
• 2 cups butter
• 3 cups sugar
• 6 eggs
• 4 cups flour
• 1 cup milk/cream
• 2 tsp baking powder
• 2 tsp محسن كيك (optional)

Method:
Preheat oven to 175 degrees Celsius. Grease 2-3 loaf pans (depending on their size). Sift the flour and baking powder together, in a large bowl cream the butter & sugar until light & fluffy. Beat in the eggs, one at a time, then add in the محسن كيك. Beat in the flour alternating with the milk/cream, mixing until incorporated. Pour evenly in pans, and bake for 70 minutes or until toothpick comes out clean. Let it cool for at least 30 min then take out the pan and let it cool for at least a day or few hours in the fridge before slicing it.

Nashader biscuits

These are the traditional biscuits we bake in EID here in Egypt. Nashader is ammonia; the raising agent used.

Nashader biscuits
Ingredients:
• 2 tbls nashader
• 1 tbls baking powder
• 1/4 c warm milk
• 2 c sugar
• 4 eggs
• 1 1/2 c margarine or butter
• 1 kg flour (might need lesser)
• 1 g vanilla


Method:
Place nashader with milk and let it fizz. Cream the margarine with the sugar , then add the eggs, vanilla, nashader mix, and baking powder. Finally add the flour until you reach the right consistency, knead well then shape using biscuit machine. Bake in a medium oven until done.

Petit four

Petit four
Ingredients;
• 500g butter (at room temp)
• 175g icing sugar
• 4 egg whites
• 2g salt
• 2g vanilla
• 625g flour

Method:
Cream the butter and sugar together until it increases in volume and its color lightens. Next mix in the egg whites, then add in the salt and vanilla. Finally blend in the flour. Shape using the large nozzle in the piping bag or petit four maker onto a greased pan. Bake in a medium oven until done. Leave it to cool down completely then stick two pieces of petit four using strawberry or apricot jam, dip in melted chocolate or minced nuts.

You can add some cocoa powder to dough for chocolate petite four, but add a little milk or margarine to get the right consistency of the dough.

Eid Kahk

• 1 kg flour
• 2 1/2- 3 cups margarine
• 2 tbls toasted sesame seeds
• 1 tsp kahk essence
• 1 cup warm milk
• 1 tbls active yeast proofed in some warm water, sugar and a pinch of flour (or instant without proofing)
• Pinch of baking powder
• 1 g vanilla

Method:
Place the flour and baking powder in a big bowl, make a hole in the center and sprinkle the sesame seed on the flour. Meanwhile heat the margarine until hot , and pour over the flour while mixing well. Knead for 10 minutes until well mixed then add the proofed yeast , and warm milk gradually while mixing. Then add the remaining ingredients and knead well for about 10 minutes. Leave it to rest for a few minutes, then shape into small balls and fill with desired filling ( nuts, date paste, 3agameya) and close well over the filling. Place in greased pan and make small engravings in the kahk with the engraver (a fork or potato masher can also work). When finished cover with cling film and a towel then leave it to proof for about an hour. Bake in a hot oven until lightly browned.

3agameya
Ingredients:
• 2 tbls margarine
• 2 tbls flour
• 1 small cup honey
• 2 tsp sesame seeds
• 1/4 tsp kahk essence
• 4 tbls toasted and minced nuts (hazelnuts or walnuts)

Method:
Melt the margarine in a pan add the flour and mix well until you form a roux . Mix in the sesame seeds and remove from heat. Next add the honey , mix well then return to heat and mix until it starts to thicken. Remove from heat and add in the kahk essence and toasted nuts.

Kabsa with chicken

Ingredients:
• 1 1/2 c basmati rice
• 2 large onions chopped
• 2-3 medium carrots shredded
• 1-1 1/2 c tomato juice
• 1-2 tbls kabsa spices in cloth with dried lemon
• 1 tbls finely powdered kabsa spices (for additional flavor)
• 3 cups chicken broth
• About 1 chicken cooked (broiled) and cut into bite size pieces
• Salt to taste

Method:
Fry onion with salt in some oil then add carrots, when wilted add tomato juice, when it thickens add the soup, then chicken pieces. Place the spices that are wrapped in cloth, when the soup boils add the washed rice, let it boil then lower heat and cover until it is done. In the middle mix in the extra ground kabsa spices.

Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry (joy of cooking)
Ingredients:
• 1/4 c soy sauce
• 2 tbls apple juice
• 1 tbls water
• 1 tbls sugar
• 1 tbls cornstarch
• 2 tsp sesame oil
• 1/2kg beef steak sliced into 2*1/2 inch strips
• 1 medium onion chopped
• 2 bell peppers, preferably 1 green , and 1 red chopped
• 1 cup sliced mushrooms
• 4 scallions, cut into 2 inch lengths
• 2 tbls minced peeled fresh ginger
• 1 tbls minced garlic
• 1/3 c chicken stock or water
• 3 tbls oil

Method:
mix in a medium bowl, the soy sauce, apple juice, water, sugar, cornstarch, and sesame oil. Add and toss to coat the meat, marinade for atleast 20 minutes. Mix together the ginger and garlic, remove the meat from the marinade and add the chicken stock to it and set aside. In in a wok or large heavy skillet over high heat until very hot but not smoking, 2 tbls oil. Add ginger mixture and stir-fry the ginger mixture until fragrant but not browned, about 30 seconds. Add the beef and stir fry, stirring to separate the slices, until browned, about 2 minutes. Remove the beef, ginger, and garlic to a plate. Wipe out the pan and reheat over high heat until hot. Then add 1 tbls oil, heat until hot but not smoking. Add the onion, peppers, and mushrooms and stir fry until crisp tender, about 2 minutes. Add the scallions, return the meat to the pan along with any accumulated juices, and the marinade mixture. Toss for 10 seconds over high heat. Garnish with chopped cilantro or scallions.

Teriyaki Marinade (allrecipes.com)

This marinade is especially good in fish.

Ingredients

1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger


Method:

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

http://allrecipes.com/Recipe/Teriyaki-Marinade/Detail.aspx

Quesadillas

Quesadillas:
Ingredients:
· 1 onion chopped
· 1 red/green pepper chopped
· ½ cup sliced mushrooms
· 1 courgette chopped
· 6 tortilla bread
· About 1 ½ cups shredded cheddar cheese
· About ½ kg boneless skinless chicken breasts
· 1 tsp garam masala or chicken spices
· ½ tsp cumin
· Salt & pepper
· 2 tbls olive oil
· 2 tbls sunflower oil
· 1 tsp garlic paste
Method:
Cut chicken into bite size pieces. Heat sunflower oil in a pan and fry the garlic then add the chicken, and mix well. Add the spices, salt and pepper, then lower heat and cook for about 1 hour or until chicken is done, adding water whenever the water evaporates. In another pan heat the olive oil, and add the vegetables, mix well and cook for about 15 minutes. When the chicken is nearly done add the vegetables and mix well with the chicken. In a non stick pan add a little bit of oil then place one tortilla bread, sprinkle about ¼ cup of shredded cheese then add some of the chicken filling, ¼ of cheese, then place another tortilla bread on top, and press it down with your hand. Flip the quesadilla on the other side so that both sides are browned. Once both sides are browned, remove from heat and cut into 4 slices with a pizza cutter.

Fish kebabs

Fish Kebabs

Ingredients:
· Fish fillet cut into cubes
· Mustard
· Garlic minced
· Salt & pepper
· Cumin
· Soy sauce
· Oyster Sauce
· Lemon Juice
· Onion cubes
· Tomato cubes
· Colored peppers


Method:
Marinade the fish in all ingredients except the onion, tomatoes and colored pepper, leave it for one hour. Then place on skewer with onion, tomatoes and colored pepper. Grill on a preheat grill.

Shrimps with curry sauce

Shrimps with curry
Ingredients:
• About 1 kg boiled shrimps
• 4 tbls flour
• 4 tbls curry powder
• 4 tbls butter
• 4 cups water
• 100 ml cream
• 1-2 cubes maggi

Method:
Melt the butter in a pot and mix in the flour, when the roux boils add the curry and mix well. Then add the water and whisk well until it thickens. Then add the maggi cubes, and cream. Just before serving add the shrimps to the curry sauce, let it boil briefly then take off the heat.

How to boil shrimps:
Add the shrimps to boiling water with onion salt and pepper, let it simmer for 3 minutes then remove from heat and place in strainer.

Tiramisu

Ingredients:
• 200g cream cheese
• 150ml whole milk
• 1 cup strong coffee
• 1 packet vanilla
• 3 tbls sugar
• 20g cocoa powder
• 1 can sweetened condensed milk (397g)
• 6 eggs
• 2 packets lady finger biscuits or marie biscuits
• 2 cans cream (2 x 170g) or 1 can cream and 1 small carton (250ml) heavy whipping cream

Method:
Prepare a cup of strong coffee and allow it to cool. Separate the eggs into whites and yolks. Heat the whole milk with Bonny sweetened condensed milk in a pan for5 minutes, add the beaten egg yolks, and thicken the mixture by heating gently (do not boil) for 20-25 minutes. Add the thickened mixture to a baking dish with a high edge, and place it in a refrigerator for one hour. Mix cream with the vanilla, sugar, and add these to cream cheese. Soak the lady finger biscuits in the cold coffee and place these on the cooled mixture of milk and egg yolks until you have used up all the biscuits. Then spread the cream mixture over this and sprinkle cocoa powder on top. Place the dessert in a refrigerator for at least 2 hours.

Chocolate Fudge Cake

Ingredients:
• 125 g (4 oz) plain chocolate
• 300 ml milk
• 125 g (4 oz) soft brown sugar
• 125g (4oz) butter or margarine
• 125g (4oz) caster sugar
• 2 eggs separated
• 250 g (8 oz) plain flour
• 1 tsp bicarbonate of soda
Chocolate fudge icing
• 25 (1 oz) butter or margarine
• 1-2 tbls milk
• 125g (4 oz) icing sugar
• 1 tbls cocoa powder
Method:
Grease an 18*28 cm (7*11 inch) baking tin. Place the chocolate, 4 tbls of the milk, and the brown sugar in a pan and heat gently, stirring, until melted. Stir in the remaining milk. Cream the fat and caster sugar until light and fluffy, then beat in the egg yolks thoroughly. Sift the flour and bicarbonate of soda together. Add to the creamed mixture with the chocolate mixture and beat until smooth. Whisk the egg whites until soft peaks form. Fold 1 tbls into the mixture to lighten it, then carefully fold in the rest. Trun into the prepared tin and bake in a preheated moderate oven, 180 degrees celcius (350 f) for 50 minutes until the cake springs back when lightly pressed. Turn onto a wire rack to cool slightly.
To make the icing, place the fat and 1 tbls milk in a small pan and heat gently until melted. Sift the icing sugar and cocoa together then add to the pan, mixing well until smooth; ass a little more milk if necessary.
Pour over the warm cake and spread evenly to the edges. Allow to set completely, then cut into squares. When cooled down cool in fridge before eating.

Boston Cream Pie

Boston cream Pie:
• Sour cream Pound cake:
o 1 cup butter
o 2 cups sugar
o 4 eggs lightly beaten
o 1 tsp vanilla essence
o 2 ½ cups self raising flour
o 1 cup sour cream
• About 2 cups Readymade custard
• Chocolate Galze:
o About 2 tbls butter
o About half a cup of milk
o About 1 cup chopped chocolate
Method:
Boston Cream Pie is a sponge or pound cake with custard in the middle covered by a chocolate glaze. I prefer to use the sour cream pound cake recipe, you can also use the home made custard using egg yolks but the readymade custard (powdered custard that is mixed with milk) is much easier to use.
Sour Cream Pound Cake:
Preheat Oven, brush your cake tin with oil and dust it with flour. Using electric beaters, beat butter and sugar in the bowl until light and creamy, add eggs gradually, beating well after each addition. Add vanilla and beat until combined. Transfer mixture to large mixing bowl, using a metal spoon fold in the flour and cream. Stir until just combined and mixture is smooth. Spoon mixture into prepared tin and bake for about 30 minutes or until skewer comes out clean.
Chocolate glaze:
In a water bath, melt the chocolate with the butter and milk until you get a sauce.

To assemble cut the cake in half (be sure to half the cake when it is completely cooled) and place one layer on the serving plate, spread the custard then place the second layer on top. Pour the chocolate sauce on top of it and spread evenly on the sides. Leave it cool until the chocolate sets.

Roast beef

Ingredients:
• 1 roast beef
• 1 onion
• 2 garlic cloves
• 1 tomato
• 1 carrot
• Beef spices
• Salt & pepper
• 1/3 kg smoked chicken luncheon
• Cheese slices

Method:
Cut roast beef in half if it is too big to fit into the pan. Heat some oil and butter and fry the roast beef all around and from the bottom and top until browned. Next cut the onion into 3 pieces, the tomato and carrot. Add to the pan with the garlic, salt & pepper, and beef spices, add some water. Leave it to cook for at least 2 hours and add more water when it evaporates. When done remove from sauce and set aside, place the vegetables with the liquids in the food processor to make a sauce. Place the meat in the fridge for at least a day then cut into thin slices. Arrange in serving dish, by starting with a meat slice half a cheese slice, half a luncheon slice then meat, repeat until you finish the meat. Next add the sauce on top of it and place it in the oven to reheat.

Konafa with Cream

Ingredients:
• ½ kg konafa
• ¾ cup melted margarine or butter
• 2-3 tbls sugar
• 500 grams fresh cream
• 1 tin cream
• Syrup
Method:
Cut the konafa by hand or in a food processor into small shreds. Brush a 28 cm pan generously with butter making sure the sides are also brushed. Mix the remaining butter (reserve a tbls for the end) with the konafa well to make sure it is evenly spread between all the konafa. Mix the fresh cream with the tin cream and sugar in a bowl. Place half of the konafa at the bottom of the pan, and press down with your fist. Then place the cream mixture, then place the rest of the konafa. Again gently press the konafa down. Drizzle some butter on top of the konafa. Bake in a medium oven until it browns. After you take it out pour some syrup on top of it, leave it for about 20 minutes to allow the syrup to be absorbed, then turn over the konafa onto the serving dish. Turn it over by running a knife on the sides of the pan then placing a plate on top of the pan and turning it over. Add more syrup if needed.

Syrup:
Ingredients:
• 1 cup water
• 2 cups sugar
• ½ lemon juice
• ½ tsp vanilla
Method:
Dissolve the sugar in the water in a saucepan over medium heat, let it boil and thicken a bit, then add the lemon juice, simmer for 5 minutes, turn off the heat then add the vanilla.

Chocolate Maynaise Cake

Ingredients:
• 2 cups all purpose flour
• 2/3 cups unsweetened cocoa
• 1 ¼ tsp baking soda
• ¼ tsp baking powder
• 1 2/3 cups sugar
• 3 eggs
• 1 tsp vanilla extract
• ¾ cups mayonnaise
• ¼ cup butter
• 1 1/3 cups water


Method:
Grease (use butter) and flour bottoms of two 9 inch layer cake pans. In a medium bowl stir together the flour, cocoa, baking soda, and baking powder. Set aside. In a large bowl, with mixer set at high speed, beat sugar, eggs, and vanilla, occasionally scraping bowl, for 3 minutes or until light and fluffy.
Reduce speed to low, beat in mayonnaise and butter, add flour mixture in four additions, alternating with water, beginning and ending with flour. Pour in prepared pans.
Bake in 350 degrees over 30 to 35 minutes, or until cake tester inserted in center comes out clean. Cool in pans for 10 minutes. Remove and frost as desired.

Banana cake with Cinnmon Glaze (http://homecooking.about.com/od/dessertrecipes/r/blc132.htm)

Ingredients:
• 1 ½ cups flour
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
• 1 cup sugar
• ½ cup oil
• 2 eggs
• 1 cup mashed ripe bananas
• ½ cup sour cream
• 1 tsp pure vanilla extract
• Cinnamon Glaze:
• 1 cup confectioners' sugar
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• 1 to 2 Tbsp milk or cream
Method:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size

Carrot Cake (Monda)

Ingredients:
• 2 cups flour
• 2 cups grated carrots
• 1 cup powdered sugar
• 5 eggs
• vanilla
• 1/2 cup milk
• 3/4 cup oil
• 2 tsp cinnamon
• 1/2 tsp ginger(optional)
• 1 cup walnuts
• 1 pack 18 grams baking powder(3.5 tsp)

Method:
Sift flour with baking powder, and a pinch of salt, preheat oven and grease pans. Next beat eggs with vanilla, then mix in the sugar with oil and eggs, stir well until combined. Add flour gradually and carrots and milk as well. Stir with wooden spoon. Add cinnamon and ginger, pour into prepared pan and then add the walnuts to the surface and mix gently. Bake in the preheated oven for 30-40 minutes