vadisworld - my way, my world: recipe

Showing posts with label recipe. Show all posts

Wednesday, February 01, 2012

Kadeh Lebanese Assyrians Style and Date Jam Recipe

Assyrians from around the world have a tradition to make kadeh for Easter and Christmas. See recipe below. Kadeh, however differ from country to country. These are Lebanese style kadeh, made of sweet buttery yeast dough.

RECIPE

NOTE: everyone does kadeh differently. Amount of eggs, sugar, butter varies. More eggs gives you denser dough and cake-like taste, more butter makes it crumblier.
Make it first and then adjust the recipe according to your taste.

5 lbs (2.2 kg) flour - sift into a big bowl, then add
2 cups of warm milk
2-3 eggs
1.5-2 cups of sugar
1/2 packet of dry yeast
7 sticks (1stick=113 g) unsalted butter (melted, but not hot)
1 teaspoon cardamom
1.5 teaspoon nutmeg
1.5 teaspoon salt

Mix well and leave in a warm place (cover it with towels) for a few hours or overnight.
In the morning knead the dough again and leave while you prepare stuffing:

1. Date paste: buy in ethnic stores, it is ready, just make sure it does not contain pits
2. Walnut or pistachio paste - ground nuts mix with a little sugar and 2-3 tablespoons of orange flower syrup
3. Mortokha
Form different shape cookies - with or without stuffing, glaze with bitten egg and bake at 350F (175 C) until light golden brown

---------------------------
Date Jam Recipe:

Popular Jordanian Recipes:
Date Jam

Type
Vegetarian
Level
Easy
Prep Time
30 Minutes
Total Time
30 Minutes
Yield
15 Servings
Tools You Will Need:
1 thick bottomed pot
1 tbsp measuring spoon
1 cup
Ingredients:
1½ cups water
2 cups white sugar
2 cups chopped dates
10 whole cloves
¼ cup finely chopped walnuts
¼ cup finely blanched almonds
3 tbsp fresh lemon juice
Link To This Recipe

1. Click inside the codebox
2. Right-Click then Copy
3. Paste the HTML code
into your webpage

Directions: 1. Boil water in pan.

2. Add the sugar and the cloves. Stir continuously until the water comes to a boil a second time.

3. Add the dates and turn the heat to low.

4. Stir continuously until the dates form a paste (usually takes 10 minutes).

5. Add the nuts and lemon juice and cook for 4 minutes on low heat.

6. Remove from heat and let cool.

7. Store in glass jars and refrigerate. (Note: if you plan to preserve the jam, follow proper canning procedures.) Best Served With: Pita Bread

Friday, April 23, 2010

How To Make Mochi

source: http://www.ehow.com/how_2075110_make-mochi.html

Mochi is a Japanese rice cake made from glutinous rice. This Japanese glutinous rice delicacy is molded into shape just after pounding the rice. The sticky Mochi are a bit of a challenge to eat. Mochi forms the basis of many Japanese confections such as daifuku, which is mochi stuffed with sweet filling. Making glutinous rice mochi takes practice.

Things You'll Need:

* 1 cup mochiko glutinous rice
* 1 cup sugar
* 1/4 cup water
* 1/4 cup katakuriko (potato starch)
* Fillings (optional)
* Bowl

#
Step 1

Make mochi by selecting 1 cup of high quality mochiko sweet rice flour (glutinous rice flour). Mochiko flour is milled from mochi rice. The flour has many uses in the kitchen, and because of this it is not difficult to find in most Asian markets or Asian food sections of larger grocery stores.

#
Step 2

Take 1 cup of sugar and add it to the cup of mochiko. Use a fork or spoon to mix the two dry ingredients thoroughly.

#
Step 3

Add 1/4 cup of water. Stir together well.

#
Step 4

Place the mixture into a microwaveable dish. Cover the dish with plastic. Microwave the mochi mixture on high for 4 minutes. Add some coloring or flavoring to the mixture before microwaving for a variety of mochi.

#
Step 5

Remove from microwave. Allow the mochi to cool before cutting and molding.

#
Step 6

Dust mochi with katakuriko (potato starch). This prevents the mochi from sticking together. Add fillings, such as red beans, chocolate or nuts, before dusting.

Wednesday, November 26, 2008

Goulash

Hehe, I've moved the "recipe" section in rostamasta.blogspot.com here, because rostamasta is mainly about cars (and music)

Goulash - The Hungarian Beef Stew

Source:
http://www.youtube.com/watch?v=mlvGNo4iLe8

See the text recipe at:
http://www.zecook.com/recipeDetails.php?id=995

Authentic Goulash Cooking:
Source: http://www.youtube.com/watch?v=SIAXzLiZrm0

magyarul lsd. lent This film was made at a traditional herders' celebration in the Hortobágy National Park, Hungary, in 2007.
The Hortobágy cowherds are cooking gulyás a thick, meaty soup. The herdsmen have gathered at a farmstead for a name day celebration. The soup is cooked in a cauldron, known as a bogrács, which is placed over a brazier, to shield the fire from the strong winds.