Omm Ali - An Egyptian Dessert

This month's in Mena Cooking Club, we are making Egyptian food. Our host Amira chose three different recipes a savory, a soup and a sweet: Omm Ali.

Omm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. Legend has it that Om Ali was the first wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with Om Ali, resulting in the second wife's death. To celebrate, Om Ali made this dessert and distributed it among the people of the land.

The differences between this and bread pudding is that there is no use of eggs in this recipe. Also, puff-pastry or croissants are the bread base of choice in this dessert. This dessert is not as heavy as bread pudding owing to the flaky, airy texture of the puff pastry or croissants used. A variation of nuts, fruits (dates or raisins) and cream adorn this dessert. It's as beautiful and exotic as it's country of origin, and delicious enough to please the most discerning palette.

Ingredients
4 puff-pastry sheets
1/4 cup golden raisins
1/4 cup pistachios- chopped
1/4 cup walnuts - choppeed
1/4 cup almond - chopped
1/4 cup dessicated coconut
1/2 teaspoon ground cinnamon
1 Cup whole milk 

1 Cup Heavy cream

2 Tablespoon sugar
1/2 teaspoon vanilla essence

Method

Thaw the puff-pastry room temperature. Don't let it sit out long or the puff pastry will become too pliable and hard to work with. If this happens, place the puff-pastry back in the refrigerator for about 10 mins, remove, then start working with it.

Brush the baking pan with butter well.

Preheat your oven to 200 degrees.

Mix all the nuts and dessicated coconut, keep aside.

Then add the cinnamon powder mix well.

Cut the puff-pastry into squares. 

Set aside 1/4 cup of the toasted mixed nuts (for garnishing).

In each square of puff pastry  place a teaspoon of the mixed nuts and bring the  corners of two opposite side together and then the other two corner together and pinch the side to close like a packet.  Place it on the baking pan and like wise prepare the other squares. 

Keep this pan to  bake for 20 - 25 minutes till golden brown on top.

As the puff pastry parcels are being baked and reached the end of baking time keep the milk to heat add the sugar and let it boil and the sugar melts. Switch off the flame and  add the cream, mix well. 

When the puff pastry parcels are baked pour the hot milk mixture on the them and garnish with nuts .  Keep it back in the oven to bake .

Bake until the top of the Omm Ali is a light golden-brown and the milk in the Omm Ali begins to bubble starts leaving the sides. Turn your oven to "broil". Let the Omm Ali broil for 2 minutes until the top is nice and caramelized. Please keep an eagle eye on the  Omm Ali at this time or it will burn.

Remove your dessert from the oven, let it cool for about 10 minutes. Sprinkle with some more of the reserved nuts (optional). This dessert is best served warm. Now how delicious is that?!?   We enjoyed this.  You too try it out and Enjoy!!

Check Out Other Members Recipes Here.

Labels: Sweets & Desserts, Healthy, Continental Cuisine, Mena Cooking Club

Egyptian Vegetable Musaqaa - Meatless - Vegetarian

This month in Mena's Cooking Club our host Amira  choose three  dishes an Egyptian Musaqaa and Egyptian Lentil Soup.  For the sweet Omm Ali. I was so excited to read the dishes chosen by Amira, it was at that moment that I decided that must prepare both a non - vegetarian and vegetarian musaqqa version .  This vegetarian dish I, prepared on the weekend since its hubby dear day of rest.  So here is a vegetarian version for my hubby as he must taste this awesome dish. 

Moussaka is an eggplant or potato-based dish in the cuisines of the former Ottoman Empire, with many local and regional variations. The English name for moussaka comes from modern Greek mousakás (μουσακάς), which entered Greek from the Turkish musakka,which itself came from Arabic musaqqa‘ah (مسقعة), meaning "chilled". Most versions are based primarily on sautéed eggplant and tomato, usually with minced meat.

Moussaka is a casserole made by layering eggplant and potaotes with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.It's rich and filling so you won't need many side dishes.  I prepared two musaqaa's , one with chicken and this a meatless musaqaa for hubby dear a vegetarian.

It can be time consuming to prepare, I think you will find that once complete it is a very worthwhile effort.

Ingredients
2 Eggplants (Brinjals)
1 Cup Chickpeas (Garbanzo Beans) - boiled
2 Large Potatoes
2 Tablespoon Olive oil
1 Onion -  diced
2 Flakes Garlic  -  minced
3 Large Tomatoes - peeled and pureed
1 Tomato -skinned & chopped finely
1/4 Teaspoon ground cinnamon
1 Teaspoon dried oregano
1/2 Teaspoon ground cumin

1 Teaspoon Parsely - I used dried.
Salt and pepper to taste
100 Grams Feta Cheese - crumbled
3/4 Cup grated Parmesan/ Cheezaa cheese  

1 Cup Breadcrumbs - seasoned

2 Cups Bechamel Sauce

3 Eggs -  separated (reserve yolks for Bechamel)

For the Seasoned breadcrumbs

Remove the sides of the bread with a kitchen scissor, cut into small pieces and powder them in a mixer.  To this add a teaspoon pepper powder and a pinch of salt. Mix well 

To prepare Bechamel Egg Sauce

In the bechamel sauce add a pinch of ground nutmeg and the 3 egg yolks and beat well.  Keep aside. 

Prepare the vegetables

Soak the chickpeas (Garbanzo Beans) overnight and then boil.  Then drain and rinse them, keep aside. 

Slice the eggplant in 1/4 inch round slices and place them in a colander and salt them liberally. Place the colander in the sink so that excess moisture can be drawn out for at least 10 minutes.

Peel the potatoes, slice them in 1/4 inch round slices and immerse them in salt water for about 10 minutes.

In a non-stick griddle heat a little olive oil and place eggplants and fry them on both sides on high heat till brown spots appear. Remove and keep aside in a plate. Like-wise fry the potatoes in same way till brown on both sides. Remove and keep aside in a plate. 

Make the Chickpea layer
Heat olive oil in a large pan. Add onion and saute until translucent. Add garlic and cook until fragrant, about a minute. Add chickpeas with chopped tomatoes, tomato puree, cinnamon, oregano, parsely, cumin, salt and pepper. Allow the sauce to simmer uncovered so that there is no liquid. When completely dry switch off the flame and add the crumbled feta cheese.  Keep this aside 

Assemble the Moussaka
Lightly grease a baking pan. Sprinkle the bottom of the pan with seasoned breadcrumbs.

Place the bottom of the pan with a layer of potatoes. Top with a layer of eggplant slices.Add garbanzo beans layer on top then the bechamel egg sauce, sprinkle with grated cheese.

Sprinkle a little oregano, parsley and cinnamon powder on top. Add seasoned bread crumbs on top. Then with another layer of potato and eggplant slices and garbanzo beans sprinkle once again bechamel egg sauce with bread crumbs, grated cheese. Sprinkle a little oregano, parsley and cinnamon powder on top. 

Cover with aluminium foil and bake in a preheated at 180 degrees for 35 to 40 minutes. After its baked remove the foil and keep it on broil for 2 minutes for even browning. 

Serve it warm or chilled. We had this for your lunch and enjoyed it. 

My daughter's enjoyed both this and non veg. Hubby dear simply loved this. Yes this is really an awesome dish. 

Check to see what the other members are doing here.

My Notes: 
Use this as a base and experiment with your own flavor/spice combinations.   

  
For the non - vegetarian version see here
Labels: Continental Cuisine, Vegetable, Healthy, Mena Cooking Club

Egyptian Red Lentil Soup (Shurbet el-Ads)

This month in Mena's Cooking Club our host Amira  choose two savory dishes an Egyptian Musaqaa and Egyptian Lentil Soup. We could choose any one but I decided to make both.

The key to making an authentic Egyptian lentil soup is in the spices – the cumin is a staple in most Middle Eastern soups.

Ingredients
½  Cup Red lentils
1 Onion - diced
1 Potato - peeled and diced
1 Carrot - diced
1 Celery Stock - chopped
3 Cloves of Garlic - minced
1 Teaspoon Olive oil
1 Bay leaf
½ Teaspoon Cumin  powder or to taste
Salt and freshly ground black pepper to taste
¼ Teaspoon Cayenne pepper (optional)
A teaspoon of freshly squeezed lime
A small Vegetable Stock Cube 
3 Cups of Water
Bread croutons

Method
Wash and soak lentils for 10 minutes.
Heat oil in a pan, sauté onion and garlic. Then add lentils, potatoes, carrots, bay leaf and chopped celery. Add the water, vegetable soup and bring it to a boil. Cover and cook till done. Then add the cumin, pepper and salt to taste. Stir well and taste to see if the spices need to be adjusted.  

Remove whole bay leaves and discard. Blend the soup to a smooth paste. Add water to adjust the consistency of the soup and transfer it back into the pan. Bring it to a boil.
Serve soup warm. Add freshly squeezed lime juice and Bread croutons.  

This soup is so comforting, smooth and creamy, with just a hint of heat.  

Labels: Soup, Healthy, Vegan, International Cuisine,  Shurbet el-Ads, Egypt, Red Lentils, Masoor Dal, Middle Eastern

Egyptian Chicken Musaqaa

This month in Mena's Cooking Club our host Amira  choose three dishes a savory, an Egyptian Musaqaa,Egyptian Lentil Soup.  For the sweet Omm Ali. 

Moussaka is an eggplant or potato-based dish in the cuisines of the former Ottoman Empire, with many local and regional variations. The English name for moussaka comes from modern Greek mousakás (μουσακάς), which entered Greek from the Turkish musakka,which itself came from Arabic musaqqa‘ah (مسقعة), meaning "chilled". Most versions are based primarily on sautéed eggplant and tomato, usually with minced meat.

Moussaka is a casserole made by layering eggplant and potaotes with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.It's rich and filling so you won't need many side dishes.  I prepared two musaqaa's , this one with chicken and a meatless musaqaa for hubby dear a vegetarian.

It can be time consuming to prepare, I think you will find that once complete it is a very worthwhile effort.

Ingredients
2 Eggplants (Brinjals)

2 Large Potatoes 

250 Grams Chicken mince
2 Tablespoon Olive oil
2 Onions -  diced
6 Flakes Garlic  -  minced

4 Large Tomatoes - skinned and pureed
2 Tomatoes - skinned & chopped finely

1/2 Cup Red Wine- do not skip this
1/4 Teaspoon Ground Cinnamon
1 Teaspoon dried oregano
1 Teaspoon Ground Cumin

1 Teaspoon Parsely - I used dried

1 Teaspoon Chilly flakes
Salt and pepper to taste

100 Grams Feta Cheese - crumbled
3/4 Cup Parmesan/ Cheezza cheese - grated

3 Cheese Slices

1 Cup Breadcrumbs - seasoned

2 Cups Bechamel Sauce

3 Eggs -  separated (reserve yolks for Bechamel)

For the Seasoned breadcrumbs

Remove the sides of the bread with a kitchen scissor, cut into small pieces and powder them in a mixer.  To this powder add a teaspoon pepper powder and a pinch of salt. Mix well and keep aside.

To prepare Bechamel Egg Sauce

In the bechamel sauce add a pinch of ground nutmeg and the 3 egg yolks and beat well.  Keep aside.

Slice the eggplant into  1/4 inch long slices and place them in a colander, salt them liberally. Place the colander in the sink so that excess moisture can be drawn out for at least 10 minutes.

Peel the potatoes, slice them in 1/4 inch round slices and immerse them in salt water for about 10 minutes.

In a non-stick griddle heat a little olive oil and place eggplants and fry them on both sides on high heat till brown spots appear. Remove and keep aside in a plate. Like-wise fry the potatoes in same way till brown on both sides. Remove and keep aside in a plate.

Prepare the Chicken layer

Heat olive oil in a large pan. Add onion and saute until translucent. Add garlic and cook until fragrant, about a minute. Add chicken mince with chopped tomatoes, tomato puree, cinnamon, oregano, parsely, cumin,chilly flakes salt and pepper.   Add wine and allow the sauce to simmer uncovered so that there is no liquid.  When completely dry add the crumbled feta cheese and switch off the flame.  The wine gives an awesome taste to the chicken with giving a alcohol smell ( so do not skip using it).

Assemble the Moussaka
Lightly grease a baking pan. Sprinkle the bottom of the pan with seasoned breadcrumbs. 

Then place  layer of potatoes. Top with a layer of eggplant slices. 

 Add the chicken mix sprinkle once again bechamel egg sauce with bread crumbs, grated cheese. Sprinkle a little oregano, parsely and cinnamon powder on top. Continue with the next layer process...   On top sprinkle  a little bread crumbs, feta cheese liberally, a litttle oregano, parsely and cinnamon powder and it's ready to bake. 

Cover with aluminium foil and bake in a preheated oven at 180 degrees for 35 to 40 minutes.  After it is baked remove the foil and keep on broil for 2 minutes to get a even browning.

Serve it warm or chilled. We had this for your lunch and sent some for my friend. They simply loved this too.

   

My daughter's comments for both the veg and the non-veg - this is the best Musaqaa in the world, Mom you are the best cook. Yes this is really an awesome dish and the wine in the chicken enhances its flavor even more. 

Check to see what the other members are doing here.

Notes: 
Use this as a base and experiment with your own flavor/spice combinations.

Do not omit using wine in this dish.  Its the wine that enhances the flavor of the musaqaa.

Labels: Continental Cuisine, Vegetables, Healthy, Mena Cooking Club

For the vegetarian version see here

Potato Cheesy Buns

The buns are easy and tasty. I made these buns for a tea party with my friends they enjoyed these buns.  My hubby too loved them.  These are like the batata vada, but they are baked and healthy.

Ingredients

2.1/2 Cups All Purpose Flour
21/4 Teaspoon Instant Yeast
3 Teaspoon Sugar
3 Teaspoon Butter
1.1/2 Teaspoon Salt
3/4 to 1 Cup Luke Warm Water
A Teaspoon of black sesame seeds (optional)

For the Filling

200 Grams Potato - boiled, peeled and mashed
2 Onions
1 Green Chilly
2 Tablespoon Coriander - finely chopped
1/4 Teaspoon Chilly powder
1/4 Teaspoon Turmeric powder
2 Tablespoon Oil
50 Grams Cheese - grated

Method

For the filling 
Heat a oil in a pan, fry the onions till translucent, add the chilly and fry again then add the potato, chilly and turmeric powder, salt to taste and fry for 3 minutes.  Turn off the heat and stir in the coriander and the cheese and mix well. Keep aside to cool.

For the Dough:

In a bowl add flour, salt, sugar, butter, yeast and mix well. Add water to knead a soft and slightly sticky dough. On a counter, knead the dough for 10 minutes to make it soft, silky and smooth.

Place the dough in a clean and oiled bowl, keep it covered until double. 

When the dough is double in volume, transfer it to counter and punch it down. Divide the dough into 10 equal parts.

Roll each ball  with your plam  and make it into a small puri add a tablespoon of filling and bring the egdes together and make into a ball . Seal the edges properly and by cupping it inside the palm and rolling it in circles until you get a smooth finish. Place the balls on a greased tray with enough place for rising.

Keep it covered with a towel until it has doubled. Preheat oven to 200C.

When the balls are ready, brush the top with milk and sprinkle sesame seeds.


Place the tray in the centre rack and bake for 25 minutes or until the top is golden.

Rotate the tray in between to avoid burning of the corner buns and even browning. Remove the tray from oven and brush the buns with melted butter. Remove and cool  on a wire rack.

These can be given for kids tiffins and also had a breakfast.  These went to friend's house and her kids loved it.  You too try and give your comments.

Labels: Breads, Healthy, Breakfast, Kids delight,