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.