Super Chef Diary: Egyptian Lime Pickles

Super Chef Diary: Egyptian Lime Pickles: 2 kilograms of fresh green limes 3.5 liters water 320 grams salt About the image above: Egyptian lime pickles For the pas...

Egyptian Lime Pickles

2 kilograms of fresh green limes

3.5 liters water

320 grams salt

About the image above: Egyptian lime pickles

For the paste

500 grams red chilies

1 tablespoon white pepper powder

Salt to taste

120 grams garlic

2 tablespoons ospur/safflower or local saffron

2/3 cup vegetable oil

3 tablespoons toasted sesame seeds

Step 1

Wash the limes the running water. Over medium high heat, bring the water and sold to the boil and add the limes. Boil the lime or lemon for at least 5-7 minutes to make sure the skin of fruits are becoming softer.

Take out from the boiling water and place them in a clean colander. Make sure there is no excess water in the lime.

Step2

Turn the ingredient for the past into a rough paste, except the oil and toasted black sesame seeds. You may need to add a little water to smooth the paste in a blender or food processor but do not turn.

Sauté the paste and the toasted black sesame seeds to make sure the ingredients are well cooked and taste nice.

Step3

Add the cooked limes into the sautéed paste and continue sauté for about 5 minutes to make sure the fruits are coated by the paste. Remove from the fire and allow cooling. Store it in the container and keep in the fridge or you can serve immediately.

Make about 2 kilograms of pickles

Helpful Hints

You can prepare the pickles earlier as you can keep this pickle more than a week. The best taste of the pickle will be after 2-3 days in the jar. You may also produce Egyptian lemon pickles with the same method of this lime pickles.

Super Chef Diary: Om Ali - Phylo Pastry Creamed Pudding

Super Chef Diary: Om Ali - Phylo Pastry Creamed Pudding: 1 package of frozen phylo sheet ¾ cups of mixed chopped nuts (walnuts, pistachios and hazelnuts) 3-4 tablespoons gold...

Om Ali - Phylo Pastry Creamed Pudding

1 package of frozen phylo sheet

¾ cups of mixed chopped nuts (walnuts, pistachios and hazelnuts)

3-4 tablespoons golden raisins

2 tablespoons coconut flakes or desiccated coconuts

3 cups milk

½ cup heavy cream

1 cup sugar

 

About the image above: Om Ali

Preheat the baking oven to at least 180°C -185°C. Grease a tray and spread the phylo on tray. As soon as the phylo dough becomes softer and ready to bake, place it in the oven until it turns to a bit golden and crisp. Watch it carefully. Take out from the oven when it becomes crisp.

Mixture 1

In a clean bowl: break the crisp phylo and combine the nuts, golden raisin, desiccated coconuts and ¼ cup of sugar.

Mixture 2

In a pot: combine ½ cup of sugar and milk and bring them to the boil, stir continuously until the sugar completely dissolved.

Mixture 3

In clean bowl: beat the cream and ¼ cup of sugar until become stiff and keep aside.

Prepare 6 earthen cups and fill each cup with mixture 1 evenly. Pour the mixture 2 over the phylo-nuts mixture. Spread the mixture 3 over each cup evenly and place the cups under the oven salamander or over with fire top about 10-15 minutes or until turns to golden. Serve immediately while hot. Makes 6 servings

Helpful Hints

You can prepare the mixture 1 earlier but do not combine with other mixture.

Hot Om Ali will taste better that the cold one.

If the phylo pastry dough is not available, you may replace the phylo dough with shredded crisp croissant. The taste and texture will be slightly the same.

Super Chef Diary: Kunafa - Bird's Nest Pastry

Super Chef Diary: Kunafa - Bird's Nest Pastry: 1 pack of kutaifi (Middle East style of very fine vermicelli or shredded phylo dough) 1 cup clarified butter 18-24 pieces whole almond...

Kunafa - Bird's Nest Pastry

1 pack of kutaifi (Middle East style of very fine vermicelli or shredded phylo dough)

1 cup clarified butter

18-24 pieces whole almond or whole pistachio

About the image above: Kunafa borma

Grease a tray with clarified butter. On the table, gently loosen the kutaifi (vermicelli), with your fingers, form the vermicelli to a small bird’s nest and arrange them on the greased tray. Repeat the sequence until all of the vermicelli formed into a small bird’s nest. Place almond or pistachio to every nest and baked it in the oven until golden browns in the surface, about 25-30 minutes. Remove from the oven and sprinkle with syrup. Serve the kunafa while it warm or you need to warm up before serving

About the image above: vermicelli for kunafa

About the image above: 'kataifi' vermicelli packaging

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

If you need more sweet you should allow sprinkling more syrup.

Super Chef Diary: Super Chef Diary: Ballah Hassem - Sweet Fritters

Super Chef Diary: Super Chef Diary: Ballah Hassem - Sweet Fritters: Super Chef Diary: Ballah Hassem - Sweet Fritters : 2 cups flour, shifted 8-10 eggs 2 cups water 200 grams margarine 2 cup oil to fry Bring a...