Handlng honey and molasses when measuring?

Working on recipes that involve honey and measuring cup takes a long time for the sweet liquid to leave the cup. Try spraying a non-stick cooking spray to the measuring cup before filling it. Pouring the honey would be much easier since the oil from the spray makes the sticky honey slip right out of the cup. 

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Simple ways to cook dry beans  

10 Random Cooking Tips and Tricks  

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Tips on Keeping Food Fresh  

How To Find Halal Food Products 

How To Compare Olive Oils

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Simple ways to cook dry beans

There are two types of beans; the first type is quickly cooked ones like lentil (which doesn’t require soaking in water). The other type is like fava beans (foul) or chick peas which require over night soak in water to rehydrate and make cooking time less, also the soaking method helps us in digestion and to release unwanted gases in our system.

Wash the beans and place in a large sauce pan. Then, add 5 to 1 amount of water. Boil it for 5 minutes. After that, turn off the heat and let it rest for 1to 4 hours.

Wash the beans and cover them with water and add 1 spoon of butter or oil in order to stop the soapy bubbles from appearing. At this stage, you can add some spices like cardamom or bay leaves. Avoid adding any salt or acid like vinegar or lemon.

Boil for 10 minutes, reduce the heat and let it simmer until fully cooked.

1 cup dry beans = 3 cups cooked beans

Chef Osama  

Similar Posts: 

10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

Tips on Keeping Food Fresh

How To Find Halal Food Products

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How to make Pandan Chicken (Ayam Panggang Daun Pandan)

Grilled chicken wrapped in pandan leaves. Marinated chicken soaks up the pandan fragrance as it cooks slowly over the grill.

Recipe for Pandan Chicken:

• 1/2 chicken
• 8-10 large screwpine leaves (pandan leaves)
• 1/2 grated coconut to get 70-140 ml thick coconut milk
• 1 1/2 cm galangal (lengkuas)
• 1/4 tsp pepper
• 1/4 tsp coriander powder (serbuk ketumbar)
• 1/4 tsp fennel (jintan manis)
• 1/2 tsp sugar or to taste
• 1/4 tsp salt or to taste

Method:

1. Pound galangal to get its juice.
2. Mix all the ingredients together except chicken and pandan leaves.
3. Cut chicken into 8-10 suitable-sized pieces.
4. Marinate chicken with coconut milk mixture fir at least 1/2 an hour.
5. Wash and wipe dry screwpine leaves (pandan leaves).
6. Wrap each chicken with a screwpine leaf and staple the ends.
7. Grill both sides of wrapped chicken for 15-20 mins till chicken is cooked.
8. Remove screwpine leaves or serve chicken wrapped in them.

Variations:

• Deep fry wrapped chicken
• Wrap chicken with grease proof papper and deep fry the packets.

Image credit - newiiy

Strawberry Jam Recipe

Photo: Strawberry Jam Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Strawberry Jam Recipe. Enjoy the Arabic Cuisine and  learn how to make Strawberry Jam.

Ingredients

1 Kilo strawberry
5 Cups sugar
1 Tbs lemon juice

Method

- Clean strawberries and place in a bowl alternatively with sugar to have several layers (last layer should be sugar).
- Cover with plastic cling and refrigerate for one day.
- Place strawberries with its juices and the lemon juice in a heavy-bottomed pot over medium heat. Bring to a boil then reduce heat and let cook for 5 minutes. Drain strawberries then reduce syrup for 30 minutes.
- Add strawberries, bring to a boil for 10 minutes then remove from heat.
- let cool then pack and seal in sterile jars and refrigerate.

Strawberry jam doneness test:
- Place 1 teaspoon of jam in cold plate in the refrigerator for few minutes, if jelled then it`s done. If not, continue cooking until completely done. 

Chef Osama

More Arabic Food Recipes:

Hazelnuts Basbosa
Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh

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Hazelnuts Basbosa Recipe

Photo: Hazelnuts Basbosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hazelnuts BasbosaRecipe. Enjoy the Arabic Cuisine and  learn how to make Hazelnuts Basbosa.

Ingredients

For sugar syrup
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For the Basbosa
3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup chopped hazelnuts (optional)
½ cup chopped almond (optional)

Method

For the syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For the Basbosa
- Mix together flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Sprinkle nuts over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

Chef Osama  

More Arabic Food Recipes:

Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough

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Roasted chicken with potato recipe

Photo: Roasted chicken with potato recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted chicken with potato Recipe. Enjoy the Arabic Cuisine and  learn how to make Roasted chicken with potato.

Ingredients

1 Whole chicken (1 ½ kg)

½ Cup fresh parsley, chopped

½ Cup green coriander, chopped

2 Tablespoon dill, chopped

  Salt & white pepper

2 Tablespoons soft butter

For stuffing

1 Cup parsley & coriander sprigs

2 Small onions (quarters)

For Potato

1 Kg boiled potato (unpeeled)

1 Teaspoon finely minced garlic

1 Teaspoon nutmeg powder

  Salt & pepper

2 Cups cooking cream

1 Cup milk

Method

Wash chicken with water, drain and set aside.

Mix parsley with coriander, dill in a pot,season with salt and pepper,add butter.

Stuff the chicken with parsley, dill and onions.

Season the chicken under skin with herbs and butter using your fingers carefully fold the wings behind.

Heat oven to 180 °c.

Mash boiled potatoes in a deep pot with garlic,season with nutmeg, salt and pepper.

Add cream and milk and mix the ingredients until we have a thick liquid mixture.

Pour mixture over a rectangular oven tray then place the chicken in the middle and sprinkle with a little salt and pepper.

Place tray in the oven for one and a half hours or until the chicken is well cooked (the cooking duration depends on the chicken's weight).

Serve it warm with mashed potato.

Chef Osama

More Arabic Food Recipes:  

Chicken with Vegetables
Stuffed grilled Colored peppers
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots

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Chicken stuffed cheese balls recipe

Photo: Chicken stuffed cheese balls recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken stuffed cheese balls Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken stuffed cheese balls.

Ingredients

¾    Cup feta cheese, grated
¾    Cup mozzarella or Cheddar cheese, grated
Salt and pepper
1/3  Cup flour
1     Egg, beaten
½    Cup breadcrumbs
Chicken, cooked, diced and seasoned with salt and pepper
Frying oil
Fresh vegetable sticks (carrots, celery, cucumber) for serving

Method

-Mix the cheeses in a deep bowl and season with salt and pepper.

-Shape the cheese into balls and dig a hole to form a cup shape.

-Stuff the cheese balls with the chicken pieces and close firmly from all sides (Cheese balls can be made without stuffing and other stuffing can also be used such as boiled shrimps or cooked minced meat).

-Immerse the balls into the flour until completely covered then place in the beaten egg then in the breadcrumbs. Be sure that the balls are completely covered and remove any excess flour and breadcrumbs.

-Deep fry until golden. Place on a paper towel to absorb excess oil.

-Serve with vegetable sticks or various dips such as ketchup or mayonnaise.

Chef Osama

More Arabic Food Recipes: 

Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

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