|Menu:||Balousa with apricots (Muhallabieh), Kubbet Batata (Potato)|
Balousa with apricots (Muhallabieh) Ingredients • 6 cups of milk • ¾ cup cornstarch • 1 cup cold water • 1 cup sugar • 4 Tbs. flower water (ma-zaher) • 400 grams of dried apricots • 100 grams sugar • 2 cups boiling water • ½ lemon juice • 1 tsp. ma-zaher • 1 pack ladies fingers biscuits • Ground pistachios, apricot halves, peeled almonds for decoration Preparation 1. Lay the biscuits in a Pyrex. 2. Boil the apricots, in water with 100 grams sugar, lemon and ma-zaher then pour over the biscuits. Let cool. 3. Pour the 6 cups of milk in a saucepan; add the cornstarch with water and the 4 Tbs. of ma-zaher and 1 cup sugar. Bring to a boil then pour over the cooled apricots. 4. Decorate with pistachios, apricot halves and almonds. Kubbet Batata (Potato) 1 kg. Potatoes washed, boiled, peeled and mashed. 1 cup dry bread crumbs 3-4 Tbs. oil or melted butter 5-6 cubes of butter 1-2 tsp. salt ½ tsp. white pepper Stuffing 220 grams of spinach leaves washed and cut 1 leek bulb 1 Tbs. veg. seasoning or stock 1 tsp. salt ¼ cup walnuts, coarsely chopped Preparation 1. Season the mashed potatoes with salt and white pepper. 2. Cut leek bulb and some leaves into thin small pieces. 3. Heat the oil in a frying pan, and fry the leek, then add the cut up spinach and stir for 5 min. add the seasoning, the walnuts and salt. Set aside. 4. Grease the bottom of a baking tray with oil or butter. 5. Divide the potato puree in half. 6. Spread one half of the potato puree, flattening it out with your hand to spread over the bottom of the tray. 7. Top with the spinach filling then spread the rest of puree over it. 8. melt the butter and pour over the potato. 9. Sprinkle with the bread crumbs, and bake in a preheated oven for 25-30 min. until the top is brownish. Stuffed Artichoke bottoms 12 Artichoke bottoms, frozen or canned. 2 Tbs lemon juice 5 Tbs vegetable oil 1 leek bulb 1 pound green peas 1 pound cut up carrots 1 tsp. all spice 1 tsp. salt or vegetable seasoning 1 pack dried mushroom soup 2 tsp. powdered curry. 100 grams Grated cheese (cheddar or Monterey) Preparation 1. Boil the artichokes in water and lemon juice until soft. App. 20 min. 2. Heat oil in a pan and stir in the cut up leeks, add carrots then the peas. 3. Add salt or seasoning and the all spice, cover and cook for 15 min. 4. Drain the artichokes and arrange them in a pyrex, use a tbs. to fill each with the vegetable stuffing. 5. Mix the mushroom soup with 3 cups of cold water add the curry powder and bring to a boil. 6. Pour the soup in the pyrex between the artichokes not covering them. 7. Sprinkle some grated cheese on each artichoke. 8. Cover with aluminum foil and bake in 350 oven for 30 min.
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