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Madinat al-Muslimeen Islamic Message Board
| Recipe needed! |
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| Arabian_Princess |
| 02/04/04 at 12:10:18 |
| [slm] Does anyone have a super recipe for those mouth-wateringly delicious lebanese sweets...filo pastry with nut filling....baklavas :-X Jazakallah Khair :-) [slm] |
| Re: Recipe needed! |
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| Nomi |
| 02/07/04 at 05:07:33 |
| [slm] I can ask ladies in me house for that. They know too many recipies to handle, especially the coconut cookies [img]http://www.jannah.org/board/images/male.gif[/img] Anybody interested in recipe of "sree pa'A" ?? Can anyone give me its 'proper' english name ? [slm] |
| 02/07/04 at 05:08:54 |
| Nomi |
| Re: Recipe needed! |
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| siddiqui |
| 02/07/04 at 05:57:49 |
| [slm] Flio sheets are available in the market you need about 12 Powdered sugar Nuts ;) - A combo of walnuts and hazel nuts chopped and then roasted over a girdle (tavva) butter- melted Making the pastry : take a baking tray line it with foil and grease it with butter laya a filo sheet and then coat it with butter lay another on top and continue the process till you have layered about 6 Now cover the 6th layer with a coat of butter, add a layer of nuts and powdered sugar cover it with 6 more sheets of filo the same way - cut the filo into squares Making the syrup: Bring a pot of water to boil and start adding sugar and stir till a syrups is formed Baking: bake the filo and once it is about 80% done coat it with the sugar syrup and bake it a little more Bon Appetit As for your questions your question Br Nomi do you mean Payaa with which soup is made? if so its called Trotters [wlm] |
| 02/07/04 at 06:00:05 |
| siddiqui |
| Re: Recipe needed! |
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| Arabian_Princess |
| 02/07/04 at 06:58:52 |
| [slm] Jazakallah khair bro siddiqui I'll try that out today Quote "I can ask ladies in me house for that. They know too many recipies to handle, especially the coconut cookies" Can I have the coconut cookie recipe 2???? mmmm...cant wait [slm] |
| Re: Recipe needed! |
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| xahira |
| 02/18/04 at 07:06:36 |
| [slm] sis try these out: ____________________________________________________________________ Deluxe Baklava Medium Syrup (recipe follows) 4 cups finely chopped walnuts (about 1-1/4 lbs.) 1 Tbs. ground cinnamon 1/2 tsp. ground allspice 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 cup sugar 40 filo pastry sheets (about 2 lbs.) 1-1/2 cups unsalted butter, clarified, or margarine, melted Prepare Medium Syrup. Set aside to cool. Preheat oven to 350F (175C). Lightly butter a 13" x 9" baking pan. Set aside. In a medium bowl, combine walnuts, cinnamon, allspice, nutmeg, cloves and sugar. Set aside. Stack filo pastry sheets on a flat surface. Trim to fit pan. Cover with plastic wrap to prevent drying out. Layer 12 filo sheets in baking pan, brushing each sheet with clarified butter or melted margarine. Spread 1 cup nut mixture over layered filo sheets. Top with 8 more filo sheets, brushing each with butter or margarine. Spread with 1 cup nut mixture. Layer 8 more filo sheets, brushing each with butter or margarine. Spread with remaining nut mixture. Top with 12 remaining filo sheets, brushing each with butter or margarine. Brush top sheet with remaining butter or margarine. Cutting all the way through pastry, cut into 1-inch diamond shapes without removing from pan. Bake 30 minutes. Reduce heat to 200F (95C). Bake 30 minutes longer. Pour cooled syrup over warm pastry. Let stand several hours before serving. Makes about 110 pieces. MEDIUM SYRUP 3 cups sugar 1-1/2 cups water 2 Tbs. lemon juice Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring frequently. Reduce heat. Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize. Cook, uncovered, over medium-low heat until a candy thermometer registers 212 to 218F (100 to 102C). At this temperature, syrup dropped from a cold metal spoon will fall in a sheet. Remove from heat. Cool. Use immediately or refrigerate in a plastic container with lid. May be refrigerated up to 1 month. Makes about 2 cups. ____________________________________________________________________ Boughasha ("Cigar" Pastries with Walnut Filling) 3 oz. Shelled walnuts, finely chopped 1 1/2 tablespoons Sugar 1/2 lb. Butter, cut into bits and clarified 14 sheets Phyllo pastry, each about 14 inches long and 12, thoroughly defrosted if frozen Stir the chopped walnuts and the 1 1/2 tablespoons of sugar in a small bowl and set the mixture aside. Preheat the oven to Mark 6:400 degrees F. Grease 2 baking sheets with 1 oz. of the butter, using a pastry brush. Assemble each "cigar" in the following way: Brush one sheet of phyllo evenly with 3/4 teaspoon of the butter. Fold the sheet in half crosswise to make a two-layered rectangle about 12 inches long and 7 inches wide. Brush the top with about 1/2 teaspoon of the butter. Make a 1-inch-wide fold on the closed side of the pastry and brush the fold lightly with butter. Sprinkle a teaspoon or so of the walnut mixture in an even row along its length, and roll the phyllo into a tight cylinder, about 1 inch in diameter. Assemble the remaining sheets of phyllo in the same way. Gently transfer the rolls to the baking sheet, and brush the tops lightly with the rest of the butter. Bake in the top part of the oven for about 20 minutes, until the rolls are crisp and a delicate golden brown. Then slide them carefully onto a large serving dish. SYRUP 1 1/4 lb. Sugar 1/2 pint Water 2 1/2 teaspoons Fresh lemon juice 1 teaspoon Rose-water Meanwhile, make the syrup. Bring the sugar, water and lemon juice to the boil over high heat in a small, heavy saucepan, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 220 degrees F on a sugar-boiling thermometer, or a small bit dripped into iced water immediately forms a coarse thread. Add the rose-water and pour the syrup into a heatproof bowl or jug, and let it cool to lukewarm. To serve, cut the rolls into 2-inch lengths and arrange them attractively on a serving plate. Moisten the warm pastry with a little syrup and serve the rest separately in a small jug. Makes 7 dozen. ____________________________________________________________________ if u like phyllo... ul like these [smile] tc [wlm] |
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