Super Chef Diary: Swaba Zainab - Lady Finger Cookies

Super Chef Diary: Swaba Zainab - Lady Finger Cookies: 500 grams semolina flour 250 grams margarine 5 grams sugar 10 grams yeast 5 grams salt 1 kilograms flour About the image...

Swaba Zainab - Lady Finger Cookies

500 grams semolina flour

250 grams margarine

5 grams sugar

10 grams yeast

5 grams salt

1 kilograms flour

About the image above: swaba zainab cookies

Combine all ingredients in a machine and mix well. Leave the dough a while to ferment.

Cut the dough and form to a cylindrical lady finger size of cookies. Repeat the sequence until all of the dough has formed to the finger cookies

Prepare oil in a deep-fryer of pot to fry the cookies. Fry them until it turn to golden brown. And take out from the oil and left to cool.

Meanwhile prepare the syrup to coat the cookies. As soon as the cookies cool, plunge them to the syrup for about 2-4 minutes to coat and give sweetness to the cookies.

Take out from the syrup and keep in the room temperature. Serve as afternoon tea accompaniments or together with other Middle East sweet as dessert. Makes 750 grams

Notes: swaba zainab means lady finger in Arabic language.

For the syrup

1 kilogram sugar

½ kilogram water

200 grams glucose

1-2 pieces juice of lime

Combine the ingredients and dissolve them in a pot over the heat slowly. Take out from the heat after the sugar dissolved.

Helpful Hints

Prepare the syrup earlier when you want to make this swaba zainab. You can prepare the swaba zainab at least a day before the party and keep in a covered try at room temperature.

Super Chef Diary: Vegetarian Noodle Soup

Super Chef Diary: Vegetarian Noodle Soup: 2 cups fresh cooked flat noodles 1 pieces fresh tofu, cut cube and blanched 4 deciliters vegetable broth, well seasoned ¼ cup shredd...

Vegetarian Noodle Soup

2 cups fresh cooked flat noodles

1 pieces fresh tofu, cut cube and blanched

4 deciliters vegetable broth, well seasoned

¼ cup shredded bhok choy, blanched

2 pieces fresh shitake mushrooms, sliced and blanched

2 pieces fresh white button mushrooms, sliced and blanched

1 tablespoon sliced green onions to serve

1 teaspoon fried garlic to serve

About the image above: noodle soup with tofu

In a medium soup bowl, combine the cooked noodles, tofu, bhok choy, mushrooms in a soup bowl and pour with the soup broth. Garnish with sliced green onions and fried garlic to serve. Makes 2 servings

For the Broth

4 cups water

1 pieces white leek

½ sliced white turnip

1 small stalk of cerely

1 pieces spring onion

½ teaspoon chopped garlic

½ teaspoon chopped ginger

few stalks of fresh coriander

2 teaspoons light soya

drops of sesame seeds oil

drops of garlic oil

salt to taste

white pepper to taste

Washed and combined the ingredients and boil slowly. Turn to simmering point and leave it simmer to about 8-10 minutes. Check the seasonings if need to adjust a bit.

Strain the stock when it ready and reserve for later use.

Helful Hints

This is a vegetarian soup, light and healthy. For the broth, you can prepare it a day in advance and keep it cold in the fridge, then reheat it when you need it.

Super Chef Diary: Coffee Charcoal

Super Chef Diary: Coffee Charcoal: Coffee charcoal is a unique way to serve coffee with extra burnt charcoal added to the coffee pot while the coffee is sti...

Coffee Charcoal

Coffee charcoal is a unique way to serve coffee with extra burnt charcoal added to the coffee pot while the coffee is still piping hot or to the cup of strong coffee and the burnt charcoal will give an extra taste to the coffee.

About the image above: coffee charcoal

as ready to be served

About the image above: the main ingredients of this coffee

About the image above: charcoal is the other main ingredient

About the ingredient above: charcoal is being burnt

About the image above: coffee is being added

to the boiling water

About the image above: stirring the hot coffee

About the image above: coffee is poured to the coffee pot

About the image above: adding hot charcoal to the coffee pot

About the image above: coffee with hot piping charcoal

About the image above: coffee being poured to the cup

I tried to add charcoal to my coffee when I was with friends at the shisha corner. Because I do not smoke so I always disturb friend who smoked shish. I picked few hot charcoal and I placed in my tiny cup and taste so good and I let friends tasted and everybody said it is different taste. Then I decided to invented my own recipe for the charcoal coffee. 

Coffee charcoal is good to absorbs substances in the intestines and help to reduce upset stomach as known that carbon from charcoal helps to neutralize the acid production as well as bloating and gases.

2½ tablespoons full of grounded coffee or Turkish coffee powder (if you want to have cardamom flavor)

4-5 coffee cups boiling water

5 teaspoons sugar (you put more if you need sweeter taste)

4 pieces charcoal (burn to be red hot) – make sure the charcoal size is easy to place into the coffee pot

About the image above: coffee ready to consume

or add more charcoal for stronger taste

like i did on the first image on this page above

Boiled the water until really hot and then add the coffee powder and sugar. Stir for at least 1 minute until the sugar dissolved but the taste of the coffee will not evaporated.

Pour the coffee to the coffee pot and immediately add hot burnt charcoal into it. Serve immediately while is still very hot. And taste the real coffee charcoal. This recipe is for 4-5 cups of coffee.

Remember: the hotter the water, the better taste of the coffee.

Super Chef Diary: Romy Cheese

Super Chef Diary: Romy Cheese: One kind of cheese manufactured in Egypt that is available amongst wide variety cheese in the Middle East available in the market is Ras c...