Life 'n' Such

Again, pictures only of the feast we had at Hacer’s. I have to get the fantastic recipe of the soup or was it like an appetizer she had made, I think its called Buddh-Buddh. I always forget the name, its so funny , anyway, let me list the menu she had that night.

First, buddh- buddh (soup/appetizer), then ofcourse there was salad, then there was the saarma (grape leaves stuffed with rice) and dolma (dried eggplant stuffed with rice and spices). Pilaf with chicken on the top (like maklube), kidney beans with carrots in tomato sauce, topped with fresh parsley. For dessert there was kunafa, and african pasta (I am not sure of its name and I dont know why its called African pasta).

So here are the pictures!

ok ok, now stop drooling over your keyboard

4 Comments | In: Food, Recipes, Turkish | | #

Yumm Yumm Yumm Yumm…………………..Look at the pictures, I have to get the exact ingredients and recipe from Hacer, but the pictures are so cute, I couldnt wait to put them.

Update: I have the recipe!!!!!!! Yippee!!!!! Hi Sharifah, give it a try.
Ingredients:

katayeef 1 packet – its about 450 gms (you can buy this at the arabic/turkish store)
kunafa/kunefe cheese 1 packet (If you do not find this in your area, you may use swiss cheese, it tastes great too)
1 and half stick butter
for the syrup:

2 cups sugar,
2 cups water

Method:

Boil the butter, only till it melts all the way. Mix this with the katayeef (ofcourse, first break the katayeef in little pieces) Mix the butter and the katayeef with your hand for about 5-10 mins.

Now put half of this in the frying pan, as shown in the picture, and press it down so as to form a flat layer. Put all of the cheese on this, and then the remaining katayeef as the top layer, and again press it down firmly.

Now start roasting this on a medium flame.

While roasting, pat down the katayeef with your spatula several times.

When the first (bottom side is done), then using a lid (look at the picture, the lid is stuffed with newspaper, then covered with aluminum foil to form a flat surface) flip the katayeef over the lid.

Now gently slide the un-roasted side on the frying pan, and then again roast it for a few minutes.

To make the sugar syrup, mix the sugar and the water, get it to a boil, and boil for 2 mins. When both are ready, wait about 2-3 minutes, then pour this hot syrup straight on your hot roasted katayeef/cheese bed.

Done! Cut little or big pieces, and enjoy the experience!

Hacer suggests roasting and putting the sugar syrup when you are ready to eat, otherwise when it gets cold, the cheese hardens and becomes kind of hard to eat.

Update: Today I took a video of making this kunefe, as soon as we edit it, I will put it up!

7 Comments | In: Dessert, Food, Recipes, Turkish | | #