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There’s a sense of contentment I that appears wh

There’s a sense of contentment I that appears when I have a good cup of coffee alongside a good breakfast. Lovely under the radar spot in Khobar, @bakerandcooksa has sourdough pizzas and calzones, a display case of pastries and a solid breakfast menu. We really enjoyed the rose brioche French toast with labneh, an egg end cheese breakfast calzone, and the loaded granola yogurt berry parfait. Yum! Save this for breakfast inspiration now that we can eat in daytime hours again 😋
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#damnthatsdelish #foodfluffer #scoop #feedfeed #foodphotos #gloobyfood #foodblogger #foodblogfeed #foodlovers #foodie #f52grams #food #foodvideos #TOHfoodie #foodphotography #makeitdelicious #tiramisu #kitchn #canon #beautifulcuisines #foodinspo #inmykitchen #morningslikethese #shareyourtable #foodblogger #foodstagram #dessertporn #desserts @thefeedfeed @thekitchn @food52

It’s been a little hard to contemplate posting o

It’s been a little hard to contemplate posting on my page with all the horribleness going on in Palestine so I took a sort of step back from the content you usually see here. That being said, I do want my page to be a sort of escape and happy place with all the yummy food and calories to lift the mood so I’m coming back with a few photos from my recent photo shoot @pizzarific . Imagine being fasting and not being able to try any of this food (swipe to see!) This just calls for a pizza binge session soon 😋. Hope you all had a wonderful Eid vacation with all the blessings we get to take for granted.
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#pizza #middleeasternfood #shortbread #burrata #burratasadelia #italianfood #truffles #dough #buffalochicken #damnthatsdelish #tastingtable #beautifulcuisines #foodphotography #foodphotographyandstyling #tastyfood #pizzaflatlay #mozzarella #photoshoot #eid #eid2021 #food52 #tastingtable #tastemade #pizzapic #restaurantphotography #arugula #arugulasalad

Eidkum Mubarak! Just a few more hours and Ramadan

Eidkum Mubarak! Just a few more hours and Ramadan is over for the year- always a little bittersweet don’t you think? Hope you are celebrating with loved ones, good food, and building memories for years to come ✨. If you want an easy maamoul in bar form, here’s the recipe for one I loved.

Ingredients:
Filling:
600g date paste (2 packed cups)
1 tsp rose water
1 tsp orange blossom water
½ tsp ground mahleb (can be made without if you can’t find it)
1/4 tsp cinnamon
Pinch nutmeg
2 tbsp ghee (50g) (samneh), room temp
Dough:
2 cups coarse semolina flour(340g)
1 cup (160g) fine semolina flour
2 Tbsp (30g) granulated sugar
½ tsp instant dry yeast
½ tsp ground mahleb
1 cup (210g) ghee, room temperature
2 Tbsp rose water
2 Tbsp orange blossom water

Instructions:

For the filling:
- Mix together all filling ingredients with your hands, kneading until fully combined. Cover with plastic wrap and set aside.
Make the dough:
-In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. Add the clarified butter and rub the mixture together with the palm of your hands until mixture is fully combined.
-Cover in plastic wrap and let it sit on the kitchen counter overnight or at least 3-4 hrs.
-After resting the dough, add the rose and orange blossom water, mix and cover with plastic wrap for another hour.
-Once dough is ready, heat the oven to 180C (350F). Grease a 9x13 pan with a little ghee.
- If dough is too crumbly add 1-2 tbsp of water and mix. Divide dough into two, and roll out the first half to 9x13 inches to cover the bottom of the pan. Transfer the dough to pan and press into place.
-Roll out the date filling into the same size, and place it on top of the dough in the pan. Roll out the second half of the dough, and place on top of the dates.
- Using a sharp knife, cut diagonal slices 1.5inches apart, cutting all the way to the bottom of the pan. Cut the opposite side to make diamonds . - Bake 30 min or until top is light golden and edges are golden brown. Cool completely, even overnight before removing from pan. Dust with icing sugar before serving!

Palestine has been heavily on my mind over the las

Palestine has been heavily on my mind over the last week. It’s hard to pay tribute to the steadfastness and bravery of people in the face of such cruel oppression, but if I have any recipe to post this Palestinian tamriyeh would be it. Few non Palestinians have heard of this, but it’s one of my favorite desserts ever. Paper thin pastry stuffed with semolina pudding and fried until puffy and golden brown these are like beignets but a million times better. This recipe is my mother in laws, a much easier hack using ready made phyllo dough!

Ingredients
For the semolina filling:
4 cups water
1 cup coarse semolina
3/4 cup sugar
1/4 tsp mastic gum crushed, optional
1 tbsp orange blossom water
1 tbsp rose water
To assemble:
1 pack phyllo dough, thawed 16oz or 450 g
1 tbsp flour mixed with 2 tsp of water for sealing the dough
vegetable oil for frying
To garnish:
powdered sugar
pistachio powder

Instructions:

For the semolina filling:
-Mix together the water, sugar and semolina in a saucepan over medium heat, whisking constantly. Once the water is just about to boil, the mixture will thicken like a custard. Remove from the heat, and mix in the mastic gum, the orange blossom and the rose water.
-Lightly grease a 9×13 inch pan with vegetable oil, and pour the semolina mixture into the pan. Smooth out to make an even layer. Place in fridge for a further hour until set.
-After semolina has set, use a sharp knife, and cut semolina pudding into even size segments about 2 inches by 2 inches in the pan. You'll get around 24 segments.

To assemble:
-Unroll the thawed phyllo dough, keeping the dough you aren't using covered so it doesn't dry out. Fold each rectangle of phyllo in half, and cut this rectangle in half, so that you have squares of phyllo that are two sheets thick.
-Place a square of semolina pudding in the center of the filo dough square, and wrap the edges of the dough around this. Seal the edges with a little flour mixed with water.
-Fry 2 min a side until deep golden brown, serve garnished with pistachios and powdered sugar.

I love this Kunafa. Adapted from @cleobuttera it’s the BEST! Must make every Ramadan😍

Ingredients
FOR THE SUGAR SYRUP:
2 1/2 cups granulated sugar 500 g
1 1/4 cup water 300 ml
squeeze fresh lemon juice
1 tbsp rosewater
1 tbsp orange blossom water

FOR THE SEMOLINA PUDDING:
1 1/2 cups milk 350 ml
3/4 cup heavy whipping cream 180 ml
3 tbsp sugar
3 tbsp semolina
1 tsp cornstarch
1 tsp water
1 tsp rosewater
FOR THE CHEESE FILLING:
400 grams mozzarella cheese, shredded
2 tbsp granulated sugar
2 tsp rosewater

FOR THE KUNAFA CRUST:
500 g kunafa pastry (thaw slightly before using)
1 cup ghee, melted –226 grams

Instructions:

TO MAKE THE SUGAR SYRUP

In a medium saucepan, combine the sugar, water and lemon juice. Set on a stovetop over medium high heat. Stir just to combine.
Bring to a boil, then reduce heat to low and let it simmer for 10 minutes. Remove from stove immediately once 10 minutes is over.
Once off the heat, stir in rosewater an orange blossom water.

TO MAKE THE SEMOLINA PUDDING:
In a small saucepan, combine the milk, heavy cream, sugar and semolina. Dissolve the cornstarch in the 1 tsp of water and add.
Place over medium-high heat and cook, whisking constantly. Bring to a boil, and continue cooking for 5 min minutes or until mixture thickens into a pudding. Remove from heat and stir in rosewater.

TO MAKE THE CHEESE FILLING:
Stir together the mozzarella cheese, rosewater, and sugar.

TO ASSEMBLE AND BAKE:
Preheat oven to 200 C F, and grease either two 9 inch pans or a 12 inch pan with ghee or butter. I baked one 9 inch pan and assembled the second and froze it before baking.

In a large bowl, shred the konafa dough into 1inch
Pour the ghee over the shredded pastry, and toss with your hands until all strands are evenly coated

Transfer 2/3 of the pastry into the bottom of the prepared pan, and firmly press down.

Pour in half of the cooled semolina pudding and spread. Sprinkle with the cheese. Cover with the remaining semolina pudding.
Scatter on the remaining third of kunafa dough, pressing lightly to stick it down.
Bake for 40-45 minutes or until a deep golden brown.
Remove and pour on 3/4 of the syrup evenly. Serve the kunafa with the extra syrup.

Oooh these Indian styled potato and pea empanadas

Oooh these Indian styled potato and pea empanadas are goooood! You can also use the filling to make sambosa. I used @islanders.co tamarind chili sauce in the potato mix and to dip in. 3ajeeeeb! (Haven’t used that word in forever😂). Enjoy!

Ingredients:
4 potatoes (500-550 g)
2/3 cup frozen peas
2 tbsp olive oil
1 tbsp fresh grated ginger
1 tbsp islanders chili sauce, tamarind flavored
1/2 tsp masala spice
1/2 tsp turmeric
1/4 cumin
3-4 tsp salt
Squeeze lemon juice
1 tbsp chopped coriander leaves
Sambosa or empanada wrappers ( I used sunbulah empanada dough)
Flour/water paste for sealing
Vegetable oil for frying

Instructions:

-Peel and dice potatoes, and boil until tender (20 minutes or so). Drain and mash.
-Add the olive oil to a skillet, and sauté the ginger for a minute or so until fragrant, add all the spices and sautee another 30 seconds. Set aside.
-To the mashed potatoes, add the chili sauce, sautéed ginger and spices, salt, coriander, lemon juice, and peas. Mix well to combine.
-Fill each empanada or sambosa wrappers with a generous tbsp of potato filling, and seal dough with a little flour/water paste.
-Fry in hot vegetable oil for 2-3 minutes a side until golden brown.
Enjoy!
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#empanadas #samosa #samosalover #spicyfood #chilisauce #hotsauce #chilipeppers #kidfriendlyfood #kidfriendly #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #tasty #tastingtable

Banoffee pie but made into individual cups. All th

Banoffee pie but made into individual cups. All the goodness from the buttery biscuit crust, sweet sticky toffee, and fluffy whipped cream (plus my least favorite part, the bananas) but in cute little individual cups, perfect for a gathering! One of my recipes for @tamimimarkets ‘s catalogue, enjoy!

Ingredients:

For the crust:
5 oz digestive biscuits or graham crackers 150 g, 10 digestive biscuits
1/3 cup melted unsalted butter 75 g
pinch cinnamon powder
For the filling:
1 can sweetened condensed milk 15 zo, 400g
1/4 cup dark brown sugar
1/4 cup butter 1/2 stick, 56 g
To assemble:
2-3 bananas, thinly sliced
squeeze lemon juice
1 cup heavy whipping cream, cold 250 ml
2 tbsp powdered sugar
1 tsp vanilla extract
cocoa powder or grated chocolate to top

Instructions:

For the crust:
-Crush the biscuits into a fine powder by using a food processor, or placing them in a large freezer bag and whacking them with a rolling pin.
-Stir the crumbs with melted butter and cinnamon until well moistened. Place 2 tbsp or so of crust into each dessert cup, press down with a spoon to get an even, compressed layer, and place in the fridge while you prepare the filling.

Make the toffee:
-Stir the butter and brown sugar for the filling in a heavy bottomed saucepan on low heat until melted and combined.
-Add the condensed milk, turn heat up to medium and cook, stirring constantly until mixture comes to a boil and thickens and darkens into a light golden brown color, a few minutes. Remove from heat.

To assemble:
-With an electric mixer, whip the heavy cream with the icing sugar and vanilla until soft peaks form.
In a separate bowl, toss the sliced bananas with a squeeze of lemon juice,this will help prevent browning.
-Take out the cups from the fridge, and add 1-2 tbsps of the toffee filling on top of the biscuit crumbs in each cup, then add a layer of sliced bananas, and whipped cream topping. Repeat layers with more biscuit crumbs, toffee, bananas and whipped cream if you have space in your cup.
-Keep in the fridge until ready to serve, it's best if the banoffee chills a few hours or overnight.

A classic dessert, The Middle East’s answer to b

A classic dessert, The Middle East’s answer to bread pudding, this um Ali recipe is one I can reaaally stand recommend. Has gotten excellent reviews from everyone whose tried it, this was a big favorite recipe from last Ramadan. It’s really simple to make and is creamy, warm sweet perfection. Truly delicious, want an IGTV video of the steps?

Ingredients:
For the pastry:
Puff pastry dough squares thawed(400g) I used 13 squares
1 tbsp softened butter
1 tbsp sugar for sprinkling

For the milk soak:
4 cups whole milk
3/4 cup sugar 150 g
Mix- Ins:
1/4 cup each cashews, pistachios, dried coconut, and golden raisins
Cream topping:
1 cup heavy whipping cream 250 g
1 tsp vanilla extract
1 tbsp sugar

Instructions:
-Preheat the oven to 200C. Place the puff pastry squares in a single row on a baking sheet. Brush evenly with butter and sprinkle the sugar on top. -Bake for 20-25 minutes until golden brown, then set on counter to cool. Leave the oven on.
-Whip the heavy cream by adding the cold cream to the bowl of a mixer along with the vanilla and sugar, and whipping on medium high speed until soft peaks form. Set aside.
-Add the milk and sugar to a medium saucepan over medium heat, stir until sugar dissolves then bring to a boil. Once the milk boils, remove from heat.
-Break 3/4 of the puff pastry into chunks and scatter on the base of a 9×13 inch pan. Add all the nuts and raisins by sprinkling evenly over the pastry surface. Pour all of the hot milk on top.
-Break up the remaining 1/4 of the puff pastry and scatter it evenly on top of the milk. Spread the whipped cream evenly on the top.
-Turn the oven to the broil function, at the same temperature (200C). Place um ali in the middle rack of the oven and broil for around 10 minutes, watching carefully, until golden brown and bubbly. Sprinkle with additional pistachio if desired, and serve warm.
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#umali #middleeasternfood #breadpudding #biscuit #biscuitcake #pastry #puffpastry #nobakecake #tiramisu #damnthatsdelish #tastingtable #beautifulcuisines #foodphotography #foodphotographyandstyling #tastyfood #easydessert #ramadankareem #ramadan2021 #ramadanrecipes #cream #food52 #tastingtable #tastemade #dessertpic

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