Ashtaliyeh Recipe - How to make Ashtaliyeh

Photo: Ashtaliyeh Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Ashtaliyeh recipe. Enjoy the Middle Eastern Cuisine and learn how to make Ashtaliyeh. 

Ingredients:

4 cups milk
1 cup cream
3 tbsp corn flour
¼ cup Al Wadi Al Akhdar Rose water
¼ cup Al Wadi Al Akhdar Orange blossom water
Pistachios ground and halved almonds to decorate
Honey, to drizzle

Preparation

In a large pot, put 3½ cups of milk and bring to a boil.

Dilute the corn flour in the rest of milk and add it to the boiling milk, stirring constantly, about 10mn.

Add the cream and whisk for another 5mn.

Remove from heat. Add Orange blossom water and Rose water.

Pour evenly in single serving bowls and refrigerate.

Before serving, drizzle with honey and decorate with pistachios.

Source alwadi-alakhdar.com   

More recipes from the hummus blog:   

Hazelnuts Basbosa 
Turkish delight truffles 
Turkish Delight tarts
Date Muffins  
Maakroun Recipe
Low Fat Mohallabiah    

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Daoud Bacha Recipe

Photo: Daoud Bacha Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Daoud Bacha recipe. Enjoy the Middle Eastern Cuisine and learn how to make Daoud Bacha. 

Ingredients:

Meatballs
½ kg beef meat, minced
1 tsp salt
½ tsp pepper
½ tsp ground cinnamon
2 tbsp bread crumbs
2 tbsp vegetable oil

Sauce
2 onions, chopped
2 garlic cloves, crushed
400g 1 can Al Wadi Al Akhdar diced tomatoes
1 cup water
1 tsp salt
½ tsp pepper
1 tbsp dried mint

Preparation

Combine together meat, salt, pepper, cinnamon and breadcrumbs. Make small balls.

Heat the oil in a large pot. Add the meat balls and cook until well browned on all sides. Remove meatballs from the pot and set aside.

Put in the same pot the onions. Cook, over medium heat, stirring frequently. Add the garlic and cook for a few minutes.

Add the meatballs and diced tomatoes and mix gently.

Add the water, salt, pepper and mint. Continue to cook about 20mn.
 
Serve with cooked rice.


Source: alwadi-alakhdar.com

More from the hummus recipes kitchen: 

Rice and meat phyllo (Ouzi)
Maqluba Recipe
Chicken Fatteh
Low-fat kofta curry
Lamb kofta with Lebanese bread and hommus
Beef kofta with saffron yoghurt 

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Stuffed Samka Hara with Coriander Pesto Recipe

Photo: Stuffed Samka Hara with Coriander Pesto Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Samka Hara with Coriander Pesto recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Samka Hara with Coriander Pesto.

Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time : 20 minutes
Cooking time : 45 minutes

Ingredients

1 kg sole, fillet

½ cup pine seeds or 50 g, lightly toasted

½ cup coriander leaves or 25 g, finely chopped

for the sauce:

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

2 tablespoons tomato paste

4 cloves garlic, crushed

3 medium tomatoes or 300 g, peeled and diced

2 teaspoons chilli flakes

1 teaspoon ground cumin

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups water or 500 ml, hot

for the stuffing:

3 cloves garlic, crushed

½ cup pine seeds or 50 g

1 cup coriander leaves or 50 g

1 teaspoon salt

2 tablespoons olive oil

1 medium red bell pepper or 100 g, sliced length-wise

Preparation

Wash and pat dry Fish, toast Pine Seeds and chop Coriander Leaves and set aside.

Cut Fish Fillet to thin flat pieces, roughly about 15 cm wide and 1.5cm thick. Normally each medium fish filet should yield two pieces.

In a sauce pan, heat vegetable oil and sauté Onions until translucent. Add Tomato paste and sauté for an additional 2 minutes. Add Garlic, Tomatoes, Chili Flakes, Cumin Powder and sauté until tomatoes are soft. Add MAGGI® Chicken Bouillon and water and allow to simmer on medium heat for 10 minutes. Transfer to an oven-proof baking dish.

In a food processer, combine Garlic, Pine Seeds, Coriander Leaves and Salt and process into a course paste adding Olive Oil gradually.

Place a piece of fish on a flat and dry surface, spoon 1/10 of the Stuffing in the center; add two thin slices of Red Bell Pepper. Wrap the fish gently around the stuffing in and place in the oven dish with sauce. Slightly push the rolled fish into the sauce until 2/3 cover with the sauce. Repeat for remaining fish fillet and stuffing.

Bake in a pre heated oven at 180 degrees C for 15-20 minutes or until fish is done in the center. To prevent fish from burning while baking, cover with foil for half the cooking duration.

Garnish with Toasted Pine Seeds and Coriander Leaves and serve with Rice or Flat Bread.
 
Nutritional Information

Energy :     377.00 Kcal
Protein :     36.00 g
Carbohydrate :     12.00 g
Fats :     21.00 g

From Nestle

More Middle Eastern Recipes:  

Baked fish with pistachio and tahini
Fish with Chickpeas and White Rice 
Tunisian Fish Tagine 
Egyptian-style fish with roasted vegetables 
Frike with Fish Stew 
Spiced almond fish with fattoush

Save and share Stuffed Samka Hara with Coriander Pesto recipe 

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