Showing posts with label Arabian Cuisine. Show all posts
Showing posts with label Arabian Cuisine. Show all posts

Wednesday, December 11, 2019

Shakshuka Recipe | Shakshouka Recipe With Ingredients

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Shakshouka also spelled shakshuka or chakchouka, is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and common spices. The dish has existed in Mediterranean and the Maghreb for centuries. Shakshuka is an Israeli and Middle Eastern meal.

The word is derived from the Arabic verb shakka, meaning -stick together, clump together.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.

Shakshuka | Shakshouka
In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.


Cuisine: Mediterranean, Middle eastern
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6


Ingredients:

  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped


How To Make Shakshuka (Shakshouka) Recipe:

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped cilantro and parsley.

Notes:

  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.

Nutrition Information:

Calories: 122.2kcal, Carbohydrates: 9.7g, Protein: 8g, Fat: 5.4g, Saturated Fat: 1.6g, Cholesterol: 186.5mg, Sodium: 348mg, Fiber: 1.9g, Sugar: 5.5g

source:https://downshiftology.com/recipes/shakshuka/
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Monday, December 2, 2019

Lab-E-Shireen Recipe With Ingredients

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Lab E Shireen Recipe is a custard based Arabian dessert dish in which milk is boiled along with colorful vermicelli. It is usually served chilled mixed with various assorted fruits, jellies and rasgullas. If you can make the vermicelli custard the previous day itself along with jellies, this is a very easy assembled dessert suitable to be served as a party dessert on Eid festival.

LAB- E- SHIREEN
Cuisine: Arab
Course: Dessert
Diet: Vegetarian
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 6-8

Ingredients:

  • 1 liter Milk
  • 1/2 cup Seviyan (Vermicelli) , (colourful-optional)
  • 1/2 cup Khoya (Mawa)
  • 12 Rasgulla , drained
  • 3/4 cup Sugar , (adjust to taste)
  • 3 tablespoon Jello , (assorted colors)
  • 2 tablespoon Roohafza sharbat
  • 1 cup Fresh cream
  • 4 tablespoons Custard powder
  • 200 grams Mixed fruits , cubed

How to make Lab-E-Shireen Recipe:

  1. To begin making Lab E Shireen Recipe, get prep with all the ingredients. Make fruit based and flavour based jello of assorted color and keep aside (i used watermelon, pineapple and kiwi jellies).
  2. Bring the milk to a rolling boil in a heavy bottomed saucepan. Then add sugar and keep stirring continually on a medium heat, for another 10 minutes till all the sugar is dissolved and milk is condensing a bit.
  3. In a bowl, remove a cup of milk from the boiling mixture, add drained rasgullas to it and keep aside.
  4. Now to the boiling milk and sugar mixture, add colorful (optional but traditionally used) vermicelli and keep stirring on medium heat. Let it boil for another 5 minutes or till the vermicelli is cooked.
  5. When the vermicelli is almost done, dissolve the custard powder in about half a cup of water and add the mixture to the saucepan and turn the heat to medium low.
  6. Add the grated Khoya to it too and keep stirring well at all times. The mixture thickens considerably very soon now. Once it is thick, switch off heat and let the mixture cool to complete room temperature. Chill for 4 hours.
  7. Now make jellies as per package instructions (if you are using homemade jellos but add only half the amount of water to each of it. We need thick firm pieces which will hold their shapes when cut, when the jelly is ready.
  8. Once the jelly is cooled or chilled you can chop it into big chunks or small bits as per preference and set aside.


Assembling:

  1. When custard is chilled, in a hand mixer, beat the fresh cream in a mixing bowl till it is light and fluffy.
  2. Add all the cut fruits to the custard mixture and stir to combine. (you can used canned fruits too, but make sure you drain the syrup before adding).
  3. Fold in the whipped cream to the mixture along with roohafza , and fold to combine.
  4. Place the dessert in your serving bowls, decorate it with the mixed chunks of jellies, milk soaked rasgullas.
Note:  You can also top each serving bowl with nuts.


Keyword: Jellies, Rasgulla, Roohafza, Custard powder, Khoya, Milk, Fresh cream, Mixed fruits
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