Knafeh

Ingredients

Knafeh Pastry
Ghee
Food Colouring (orange)
Mozzarella Cheese
Double Cream (extra thick)

Sugar - 2 cups
Water (boiled) - 1 cup
Lemon Juice - few drops
Rose Water - 1 tablespoon

 Syrup - Recipe

Prepare the syrup first as it needs to cool down before use

1. Add 2 cups of sugar and 1 cup of boiled water
2. Add drops of lemon juice (or little citric acid)
3. Boil for 3 or 4 minutes
4. Add a tablespoon of rose water

Recipe

1. Use Knafeh pastry from Mediterranean shop
2. Use food processer to cut the pastry
3. Then add gee and food colouring (orange) mix the pastry together
4. For the stuffing, add Mozzarella cheese 3 /4 and double cream, mix
5. Note that you need to drain all water from the cheese
6. Add some ghee in the tray
7. Spread half of the pastry then the stuffing in the middle
8. Then another layer of the pastry
9. Use your hand to spread the pasty and the stuffing
10. Preheat the oven then put in oven for around 15 min until you see the pastry become crispy
11. Finally, when the tray is out of oven pour the syrup over the pastry. 
12. Decorate with pistachio and enjoy!

Date Truffles

It's a Ramadan special delight, it's a date and chocolate combination, kids love it, not just eating but the helping out in preparing for Iftaar, and the added bonus is it is super quick to make.

Ingredients
Medjool dates (or any other soft date)  - 4 large
Almond powder - 200 gram (Ground Almonds)
Honey - 1 tablespoon
Coconut oil - 1 teaspoon
Cinnamon powder -  1/2 teaspoon
Vanilla - 1/4 teaspoon
Salt - pinch
Cocoa powder - 2 tablespoon

Date Truffles

Recipe

1. Place all ingredients in a food processor and pulse to make a paste (add a teaspoon of water if the mixture is stiff)
2. Spoon small amounts of the paste into the palm of your hands and roll into small balls
3. Leave in the fridge for 15 minutes
4. Roll in Cocoa powder before serving

Note: Don't use too much cocoa powder, I did the mistake (see picture), because too much cocoa tastes bitter.

Moussaka

A good moussaka is a joy to behold with cinnamon spiced lamb mingling with aubergines and a delicious creamy sauce.

Moussaka is an eggplant- or potato-based dish, often including ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations. 

In Turkey, it is sauteed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold. In the Balkans, the dish is layered and typically served hot. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce).

Moussaka

Ingredients

Aubergines / Brinjal (cut into 1cm/½in slices) - 2

Sea salt - 1  table spoon

Lamb mince - 750g

Onion (finely chopped) - 1

Garlic cloves (crushed) - 2

Oregano (dried) - 1 teaspoon

Mint (dried) - 1½ teaspoon

Bay leaves - 2

Cinnamon stick - 1

Plain flour - 1  table spoon

Chopped tomatoes can - 400g

Tomato puree - 2  table spoon

Olive oil - 7  table spoon

Potatoes (peeled, sliced into 1cm/½in slices) - 500g

Sea salt (to taste)

Freshly ground black pepper (to taste)

For the white sauce

Ricotta - 125g

Parmesan (finely grated) - 25 g

Greek yogurt - 125g

Eggs - 3

Nutmeg (freshly grated) (to taste)

Salt (to taste)

Black pepper (freshly ground)

Moussaka

Moussaka
 

Recipe

1. Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
   
2. Heat three tablespoons of the oil in a heavy-based frying pan.
3. Add onions, garlic, oregano, mint, bay leaves and cinnamon and cook for 5 minutes
4. Add Lamb mince and cook for another 10 minutes, stirring with a wooden spoon to break up the meat.
5. Stir in the flour, salt and plenty of freshly ground black pepper. 
6. Add tomatoes, tomato puree and bring to a simmer. 
7. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. 
8. Season with salt and freshly ground black pepper to taste. Set aside.
   
9. Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. 
10. Heat three tablespoons of the oil in a heavy-based frying pan.
11. Fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. 
12. Remove from the pan and set aside to drain on kitchen paper.
    
13. Cook the potatoes in boiling water for five minutes, then drain in a colander under running water until cold.
    
14. Preheat the oven to 180C/160C (fan).
    
15. Spoon one third of the meat sauce into a large, shallow ovenproof dish.
16. Cover with a layer of potatoes and a layer of aubergines.
17. Repeat the layers twice more, finishing with the aubergines.
    
18. For the topping, in a bowl, beat together the ricotta, half of Parmesan, Greek yogurt, eggs and grated nutmeg until well combined.
19. Season, to taste, with salt and freshly ground black pepper.
    
20. Pour over the white sauce, making sure it covers in a thick, even layer.
21. Sprinkle with remaining Parmesan.
    
22. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.

Kunafa

Kunafa (also spelled knafeh, Kunafeh, kunafeh, knafeh, or kunafah) is a Mediterranean cheese pastry soaked in sweet sugar-based syrup, typical of the regions belonging to the former Ottoman Empire. Kunafa  is especially popular during the month of Ramadan.

Naboulsi or akawi cheese is layered between the crispy thin Kataifi pastry dough. The flavoured sugar syrup and crunchy nuts are added for perfect finish. You may substitute kataifi  with thin vermicelli, and naboulsi or akawi Cheese with ricotta and fresh mozzarella.

Kunafa

Ingredients

Vermicelli (or Kataifi) - 200 gms
Butter - 50 gms (unsalted)
Ricotta - 200 gms
Mozzarella - 100 gms (shredded)
Sugar - 1 and 1/2 cup
Water - 1 cup
Lemon - 2 table spoon
Cinnamon - 1 stick

For garnish (add or remove based on choice):
Almonds - 5 (blanched)
Dates - 5 (dried and chopped)
Golden Raisins - 10
Cashew - 5
Walnuts - 5
Green Pistachio - 5



Recipe

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 8 inch sandwich tin (use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated), line the bottom of the tins with a circle of baking paper.
3. Break vermicelli into small pieces and roast in butter. You may add 2 tablespoon of water, so that vermicelli is soft, make sure that it is not mushy.
4. Spread half of vermicelli in the baking dish, press down lightly.
5. Spread ricotta cheese evenly.
6. Spread mozzarella evenly.
7. Cover with remaining vermicelli.
8. Bake for about 30 to 40 minutes until lightly golden-brown.
9. In the meanwhile prepare the sugar syrup, in a heavy bottomed saucepan add water over medium heat.
10. After two minutes add sugar and lemon juice.
11. Add cinnamon stick (or 5 strands of saffron depending on your personal preference).
12. Stir to combine and bring to a boil. Let simmer to a syrupy consistency.
13. Remove from heat and let it cool, remove cinnamon stick. Make sure that the syrup does not get hardened.
14. When vermicelli is baked, take it out of oven and immediately pour cold sugar syrup evenly over the hot vermicelli. 
15. Let cool completely to room temperature.
16. Loosen the edges and invert onto the serving plate.
17. For garnishing lightly roast all the dried fruits and nut, chop them into small pieces.
18. Sprinkle the garnish all over. Slice in squares and serve.

Variations

• You may boil half cup of milk with 3 table spoon of semolina and 3 table spoon sugar, make it thick and then let it cool. Mix cheese with it until it gets a smoother texture.
• Another option is to make a filling of mawa or Khoya instead of cheese, add chenna (coagulated milk) and 3 table spoon sugar to it.
• May replace cheese with cream (malai).
• Remember the syrup shouldn't be hot, it should be of room temperature. Neither should it get crystallised.
• You may garnish with small pieces of mango or banana instead of dry fruits.

Red Lentil Soup (Kirmizi Mercimek Corbasi)

This is one of my favourite vegetarian soup since I had it when I visited 'Sultanahmet Koftecisi' in Istanbul. I still dream about this place. I was in Istanbul for holidays and on the recommendation from friends decided to stay in Sultanahmet, close to Aya Sofia and Blue Mosque. We went to 'Sultanahmet Koftecisi' after reading a recommendation on Lonely Planet, this very well known restaurant and it was very crowded but so worth it. The kofte (or "meatballs") are amazing and the stuff that dreams are made of.

I had obscene amounts of delicious food in Istanbul (one of the factors contributing to it being my new favourite city in the world) and this place still stands out.

'Sultanahmet Koftecisi' do an equally good Corbasi (soup) for a starter.

Red Lentil Soup (Kirmizi Mercimek Corbasi)

Ingredients

Onion - 1 medium
Potato - 1 large
Carrot - 1 
Oil - 2 tablespoon
Tomato - 2
Red lentil (pink masoor daal) - 1 cup (washed and drained)
Hot water (or Chicken stock) - 6 or 7 cups
Salt - 1 teaspoon
Mint - 1 bunch

Butter - 2 table spoon
Paprika - 1/4 teaspoon
Lemon juice - 1 table spoon

Recipe

1. In a medium-sized pot add oil.
2. At medium heat, add chopped onions, sauté them (don't let it get brown).
3. Add chopped tomato, carrots and potatoes and sauté them for about 2-3 minutes.
4. Add the washed and drained red lentils, salt and hot water (or chicken stock), stir well.
5. Cook until the carrots and potatoes are soft. (Approximately 10-15 minutes on medium-low heat).
6. Let it cool.
7. Add lemon juice and chopped mint.
8. With a blender mix the soup thoroughly.
9. If it is too thick, you can add some more water and adjust according to your sense of taste.
10. For the garnish in a small frying pan, add butter and melt over low-medium heat.
11. When it starts spitting, stir in chilli flakes.
12. Then, pour the butter over the soup.
13. Garnish with mint twigs and paprika on top.
14. Serve the red lentil soup while still hot.

Hummus

I was introduced to Hummus by a Mid-eastern friend of mine during my university days, and ever since I have loved it. In Vegetarian Dishes from the Middle East, celebrated British Armenian cook Arto der Haroutunian calls hummus, "One of the most popular and best-known of all Syrian dishes" and a "must on any mezzeh table."

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month, add olive oil if it is dry. Hummus tastes great with bread, olives, cheese.

It's very important to season it so-gradually, the idea is that the heat of the garlic, and the zing of the lemon suits your particular idea of perfection. If you love garlic but don't want it to overpower the recipe, the easiest solution is to roast or microwave the garlic first, this will sweeten the garlic so it's not as offensive.

Hummus

Hummus Ingredients

Hummus Blend

Ingredients

Chickpeas - 200 gram (canned)
Tahini (sesame seed paste) - 1 and ½ table spoon
Garlic cloves -2 (crushed) or more, according to taste
Lemon juice - 2 table spoon, or more, according to taste
Ground cumin - ½ teaspoon (optional)
Extra virgin olive oil - 2 table spoon
Salt - ½ teaspoon
Paprika or za'tar - 1 teaspoon (optional)

Recipe

1. Drain the chickpeas and rinse (set aside liquid from can). Reserve a few whole chick peas for serving
2. Add tahini and lemon juice to food processor and blend for 30-40 seconds
3. Add chickpeas, garlic, cumin, salt, and a table spoon of olive oil and then blend to a creamy purée
4. Add 1/4 cup of liquid from chickpeas (while blending), gradually tip in to make it a soft paste
5. Place in serving bowl, and create a shallow well in the center of the hummus
6. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas
7. Sprinkle with paprika or za'tar

PS: There can be various additions to get different flavours of Hummus, you may add few sun-dried tomato or 2 green chilly or few leaf of coriander/mint when blending.