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Butter a baking dish and put some cut-up kohafah in the bottom of it (enough to cover 1/3 of the depth of the dish. Sprinkle some butter all over the konafah, you don't have to use a lot of butter with the cheese filling since it has enough fat in it! Arrange on layer of cheese slices, by the way the slices should be 1/4-1/2 cm in thickness. Add for cut-up konafah to cover the cheese and to almost reach just before the edge of the dish. Sprinkle some more butter on the surface and you might want to put a little more than the bottom layer. Bake it in a 350 oven until it turns golden.
While it is baking make the syrup. Combine the sugar, water and lemon juice and let it boil on mid-high heat for about 15 minutes. as soon as the konafah turns golden, spoon the syrup over it and stick it back into the over for 1-2 minutes. Serve immediately.
3 tablespoons ground rice
3 cups milk
1 cup sugar
1 tablespoon rosewater
2 tablespoons mixed nuts
Add ground rice to 1 cup of the milk. Dissolve the sugar in the remaining milk
and bring to a boil. Add the rice-milk mixture, lower heat, and cook, stirring
occasionally until the pudding thickens like a thin custard. Remove from the
heat, stir in the rosewater and pour into a shallow serving dish. Sprinkle with
the nuts.
1 packet of roqaq ( a type of cracker bread) or substitute of your choice.
1 cup(s) mixed nuts.
1 T grated coconut.
1 T unsalted butter of fresh cream.
1 cup(s) rich, well-sweetened milk
Method
Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven,
enough to make them dry and crisp.
Crush with fingers and place in lightly greased oven dish. Mix nuts and coconut,
and scatter on top.
Warm the sweetened milk and pour over the dessert.
Dab with butter or cream, and placed in moderately hot oven (325-375F ) until
top is browned
*Mixed nuts:
Depending upon availability, nuts that can be used are almonds, hazelnuts, pecans,
and peanuts, roasted and peeled. A Mixture of two or more are used. Crushed
very fine, amd mixed with sugar at a ratio of 2/3 nuts to 1/3 sugar. Rose water
or vanilla essence is sometimes added.
A spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Du'a.
Ingredients:
1 cup rice
2 cups cubed pineapples
6 tablespoons butter
3/4 cup brown sugar
3/4 cup pineapple juice
Instructions:
1. Preheat oven to 350F degrees.
2. Boil rice.
3. Place 1/3 of rice in bottom of buttered baking dish.
4. Cover with half of the pineapple, half the brown sugar, and half of the butter.
5. Repeat with next 1/3 of rice and second half of pineapple, brown sugar and
butter.
6. cover with last 1/3 of rice and pour over pineapple juice.
7. Bake covered for 30 minutes. Serve with cream.
Ingredients:
Pancakes
3/4 teaspoon dry yeast
1 1/2 cups warm water
1 teaspoon sugar
1 1/2 cups flour
Pinch of salt
corn or vegetable oil for frying
Sugar Syrup:
2 1/2 cups sugar
1 teaspoon orange flower water
1 1/2 cups water
1 teaspoon rose water
1 teaspoon lemon juice
Nutt Stuffing:
1/2ib. walnuts, chopped
3 to 4 teaspoons of sugar
2 teaspoons of cinnamon
Instructions:
Blend yeast with sugar and 1/4 cup of the water. Stir to dissolve. Sift flour and salt into warm mixing bowl and make a well in the center. Pour 1 cup water and yeast mixture into the center, gradually stirring with a wooden spoon until smoothly blended. If lumpy, stir with a whisk till smooth. Cover bowl with a cloth and leave in a warm place foe 1 hour or until batter has risen and surface is bubbly. In a hot greased frying pan, pour about 1 1/2 tablespoons of the batter and tilt the pan around so it spreads a little into 4-inch diameter circle. (if batter is too thick, stir in remaining water.) Cook until golden brown on the underside. The top shoulder be full of air holes. Fry only ONE side before stuffing. Remove to a plate or towel. Prepare sugar syrup (below) and set a side to cool while stuffing pancakes. Put sugar in water in a small saucepan and heat without stirring till it dissolves and starts to boil.
Sugar Syrup:
Stir and boil rabidly. Remove the foam that rises to the top. Add orange blossom
water and lemon juice. Continue boiling till syrup is like thin honey. Add rose
water last to keep its perfume. Set aside to cool but don't refrigerate.
Nutt Stuffing:
combine all ingredients. Spread about a tablespoon of mixture on the unfired
side of the pancakes. Close by folding over in half and seal by pressing the
edges. Fry 2-3 minutes in hot oil until pale golden on both sides OR bake them
on a greased tray in a hot oven for a bout 30 minutes, turning once, till golden.
Dip hot pancakes in room temperature sugar syrup, and serve hot or cold.
Ros Bel Laban is a sweet dish that can be served as dessert. In the Egyptian
dialect “Ros” means rice and “Laban” means milk. The dish
is easy to prepare and is very tasty. Ros Bel Laban is a traditional dessert
that has undergone very little modifications in preparation. It dates back to
the time of historic Cairo.
Ingredients (serves Four)
2 ½ cups of short rice
1 liter milk
½ cup of sugar
1 table spoon of starch dissolved in ¼ cup of water
1 teaspoon vanilla
Method
Wash the rice thoroughly, then let it settle in water for about 15 minutes.
Sieve the rice and place in a pot. Top the rice with water and place on a medium
flame. Let the rice boil for five minutes. Do not let the water dry up. The
rice is supposed to be soggy! Sieve the partially boiled rice again.
In a separate container add mix the sugar to the milk and stir until the sugar is completely dissolved.
Add the sweetened milk to the rice and stir slowly for a minute. Place the mixture of rice milk and sugar on low flame and let it boil for 20 minutes.
Dissolve the starch in some water and add to boiling rice. Stir slowly until the mixture thickens.
Remove from heat. Let it cool for five minutes before you add the vanilla.
Pour into smaller bowls and chill in the fridge.
The above recipe is the original recipe for Ros Bel Laban. However, the toppings may vary. You can be creative. Try unsalted nuts, for example, pistachio and/or hazelnut. Shredded dried coconut will add a special taste to the desert. You can even carry the topping to a further extent and add ice cream as on top of the bowl of Ros.
This pudding dessert is very clever - it turns itself upside down in the over!
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
1 cup sugar
1 egg, unbeaten
1 teaspoon vanilla
1 cup milk
Sauce:
1 cup sugar
1 small can sour red pitted cherries
1/2 cup boiling water
Combine flour, baking powder and salt. In a separate bowl, cream the butter
or margarine, adding the sugar gradually and continue creaming until light and
fluffy. Beat in the whole egg. Stir in the vanilla. Add the dry ingredients
alternately with the milk, beginning and ending with the flour mixture. Beat
well after each addition. Pour batter into a greased 9" square pan.
Prepare the sauce by heating the cherries, juice, sugar and boiling water, then pouring it over the batter. Bake in a 350F oven for about 35 -45 minutes or until the pudding begins to shrink and the top is golden brown. When baked, the cherry sauce will be on the bottom. Good served with whipped topping or ice cream.
Serves 8
Ingredients:
1/2 cup dried apricots
2 tablespoons honey
1/2 cup cottage cheese (non or low fat works fine)
1/2 cup nonfat plain yogurt
1/2 packet unflavored gelatin
Instructions:
1. Put apricots in bowl and cover with boiling water.
2. Set aside for 1 hour to soften.
3. Place drained apricots in blender, add honey and blend until smooth.
4. In a small saucepan, dissolve gelatin in 2 tbls of water.
5. Place on low heat and stir until all gelatin is dissolved.
6. Combine cottage cheese and yogurt in a seperate bowl and whip until smooth.
7. (this can be done in the blender too.) Pour yogurt mixture into a bowl and
slowly stir in the gelatin, the fold in the apricot puree.
8. Refrigerate for 1 hour before serving.