Tuesday, October 11, 2022
Sunday, October 9, 2022
How To Make Moroccan Chebakia
How To Make Moroccan Chebakia
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| Moroccan Chebakia |
Ingredients:
1kg of Flour
250g. of toasted and ground sesame
120ml of Melted Butter
70 ml of vinegar
120 ml Cooking oil (1/8 liter)
1 sachet of baking powder
2 tbsp of anise powder
2 tbsp of sugar powder
1/2 tsp of Salt
1 tsp.yeast powder
2 tsp. cinnamon
A large pinch of saffron threads (Place your saffron pistils in the 2tbsp.warm water.
120 ml warm orange blossom water
1 egg
Sesame seeds for decoration
oil for frying
For Syrup:
Water 1-1/2 liter
Sugar 2 kg.
Cinnamon 2 or 3 stick
Cloves 5 pieces
preparation:1. In a large container put all the ingredients except the warm orange blossom water.
Mix well and add warm orange blossom water. Work well.
2. Using your hands, mix all the ingredients together until well combined. .or You can
also use a kneading machine if you want.
3. Divide the dough into several pieces, form balls and wrap them in plastic and
let it rest in the fridge for 15 minutes.
4. Let stand for 15 to 20 minutes.
5. Take the dough out of the fridge and roll it out thinly using a rolling pin.
6. Shap the dough to a square following the same steps in the video.
7. Roll a square into a thin layer.
8. Using a pastry cutter, cut each rectangle into squares. Into a 5'6 cm or larger, they are
around 7 cm by 7 cm or approximately the size of your palm, and remove the leftover
borders.
9. Now cut 4 evenly lengthwise cuts within the square to form 5 equal columns.
10. You take in your hand a square of pasta with the strips previously drawn, you
take the first strip with your index finger, then the second strip between the index
and middle fingers (columns 1 and 3)
11. Then you place the third strip on the first (on the index finger), then the fourth
on the second between the index and middle fingers.
12. Then the fifth on the third (on the index finger) and the sixth between the index
and middle fingers on the fourth.
13. Then we move the small end that protrudes a bit at the bottom between the index
and middle fingers. (Remove your index finger from the 3 columns, and flip
columns 2 and 4 to frame the other columns) and you will get a flower shape.
Place the flour on the counter and pinch its outer corners.
Place the cakes on a work surface.
waiting for cooking:
14. Heat an oil bath over medium heat, then immerse the cookies in it.
At first, they will drown in the bottom of the oil bath, then as they cook they will rise to
the surface, leaving them until they are golden.
You have to make sure the oil is not too hot because this way, the cookies will get a
golden-brown color faster but will not be cooked on the inside.
15. Note: If you want a healthier version, then just place the chebakia cookies in a
baking pan covered with parchment paper and bake in a preheated oven at
180 C / 350 F for 30 minutes or until it becomes golden brown.
16. For Syrup:
Add water and sugar to a saucepan over medium heat. add a slice of one lemon
and cloves. Bring the mixture to a simmer and cook, till you get a one-thread consistency.
17. Then add orange blossom water and mix well. Now drop the cookies into the
syrup and cook them 2min.in syrup on a very slow flame.
The cookies are done soaking, remove them from the syrup and let them drain in
the strainer for a couple of minutes.
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Saturday, October 8, 2022
Sunday, October 2, 2022
How To Make White Sauce Pasta, minced meat, and mixed vegetables.
White Sauce Pasta, minced meat, and mixed vegetables.
White Sauce Pasta
Ingredient:
500 g - 1/2 kg pasta.
1 large onion
1 capsicum
1/2 teaspoon chili flakes
1 teaspoon turmeric
1/2 teaspoon dried ginger
1 teaspoon salt
1/2 teaspoon black paper
400 grams of minced meat
Bechamel Sauce:
3 tbsp butter 3 tbsp flour
1/2 liter Milk
1/2 cup Maasdam cheese
1/2 cup cheddar cheese
Salt 1/2 tsp
Mozzarella cheese 150g
preparation:
When the water boils, add 1 teaspoon of salt.
Add 500 g - 1/2 kg pasta.
Boil for 7 minutes.
The pasta has been boiling for 7 minutes.
Boil the pasta, drain and set aside.
Heat a little oil, and add chopped onion.
Fry for a while.
Add chopped capsicum.
Fry for 2 minutes.
Add 1/2 teaspoon chili flakes, 1 teaspoon turmeric, 1/2 teaspoon dried ginger, and 1 teaspoon salt.
1/2 teaspoon of black paper, 400 grams of minced meat
Cover and cook for a while.
Take it out on a plate and keep it aside.
In the same pan, butter 3 tbsp + maida (flour) 3 tbsp
Fry on low heat until fragrant.
When this is done, the paste will be visible.
Milk 1/2 liter ( add gradually)
Keep stirring quickly while adding milk
you can use a whisk to combine it well
Add Maasdam cheese1/2 cup
Mix it.
Add 1/2 cup cheddar cheese.
Salt 1/2 tsp, Mix and cook until cheese melt in just a minute
White sauce is ready, Off the flame, and Set aside.
Now add the roasted minced with the pasta.
Assemble the pasta
In oven proof dish add some white sauce
Half pasta, minced meat, and mixed vegetables
Add a layer of White sauce
Rest pasta, minced and vegetable mixer
Cover with remaining white sauce.
Mozzarella cheese 150g
Place the dish in the preheated oven for 10 minutes.
Bake at 200c for 20-25 minutes.
It is done in 25 minutes.
Serve hot.
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