Eish al saraya from Qatar (palace's bread)

 Eish al saraya is a dessert from the Middle East , made from bread and syrup with orange blossom water and rose water.

Eish al Saraya means Palace's bread, the name describes the freshness, softness and spectacular taste of this dessert. This is extra easy to prepare and there is no room for errors.

This is a typical dessert from Egypt, Lebanon or Qatar. I have seen several versions of the dessert, some of them use whipped cream for the white layer but the good version uses a unique custard cream.   

Eish al saraya from Qatar (palace's bread)

Ingredients:

- 3 Slices of bread.

- 115 g sugar.

- 90 g corn startch.

- 6oo ml milk.

- 250 ml cream.

- 1 teaspoon rosewater.

- 1 teaspoon orange blossom water.

- 100 g de pistachios.

Ingredientes Syrup:

- 200 ml water.

- 200 g sugar.

- 1 teaspoon rosewater.

- 1 teaspoon orange blossom water.

- A squeeze of lemon.

Method:

1- Roast the bread slices in a pan without oil.

2- Take a casserole and put all the ingredients for the syrup inside, heat until the sugar is dissolved, then add the squeeze of lemon and let cool.

3- Put the slices of bread on the base of a cakes mould, fill also the gaps with bread pieces.

4- Pour the syrop over the bread.

5- Take othe casserole , put inside the milk, cream and sugar, heat until the sugar is well dissolved.

6 - Take a bowl and mix the corn startch with some milk, once it is well dissolved add it to the mixture of milk and sugar.

7- Add rosewater and orange blossom water.

8- Put on a low heat and stirr until you see that the mixture thickens as you see in the picture.

9- Pour the cream over the bread and add some ground pistachio on top. Let get cool in the fridge at least for 2 hours. You should eat it cold.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  Favourite cooking tools

Qatar

Chicken Saloona from Qatar

 Saloona is a meat stew typical from Middle East, here I present to you the recipe from Qatar.

Chicken is the most popular ingredient for the Saloona, but lamb meat can also be used and there is also a vegetarian version.

It is said that the dish has a Bedouin origin. It is very often consumed in Ramadan.

Ingredients:

- 3 cinnamon sticks.

- 4 green cardamom seeds.

- 3 dried lemons.

- 6 cloves.

- 2 onions.

- 1 teaspoon garlic.

- 1 kg chicken.

- 2 tomatos.

- 2 teaspoon ground coriander.

- 1 teaspoon turmeric.

- 3 teaspoon Arabian masala.

- Salt.

- Oil.

- 300 g potatoes.

- 300 g zuchinni.

- 2 carrots.

Method:

1- Put some oil in a casserole, add the cinnamon, cardamom, dry lemon and cloves, Heat until you smell the scent of the spices.

2- Cut the onions and sautée until it gets golden.

3- Add the garlic and the chicken (in pieces), cook for 5 or 6 minutes.

4- Cut the tomatos into pieces, add to the casserole and cook for 5 or 6 minutes with the lid on.

5- Add coriander, turmeric, salt and Arabian masala, mix well and cook for some more minutes.

6-  Cut potatoes, zuchinni and carrots into pieces, add them to the casserole , add also two glasses of water and cook for 40 minutes with the lid on.

7- To know if the potato is well done, use a knife as you see in the photo.

8- Use rice as a side dish.

Chicken Saloona

You can also watch the recipe at my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Receta en Español

Qatar

Arabian Masala

 Masala means spice, Indian masala is well known but there also exists the arabian masala consumed in the Middle East countries.

Here you have the recipe, this masala will be used for the recipe I will publish next week.

You can use less quantity of each spice but you should keep the proportions.

Ingredients:

- 100 g cumin seeds.

- 50 g coriander seeds.

- 75 g fennel seeds.

- 100 g green cardamon.

- 20 g clove.

- 40 g black pepper.

- 4 chili .

- 5 bay leaves.

- 5 star anise.

- 3 black cardamon seeds.

- 2 dried lemons.

- 100 g turmeric.

Method:

1- Cook all the species but the turmeric in one pan without oil. Put it on a low heat.

2- When you start to smell the scent of the spices turn off the heat and add the turmeric. Mix well.

3- Put the mixture in a spice grinder and grind. That's all!

You can also watch the recipe at my Youtube Channel:

Receta en Español

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

zucchini wraps.

  Here you have a tasty recipe that will allow you to eat healthy : zucchini wraps. They can be filled with multiple possibilities ,I filled them with mushrooms, prawns and cheese.

Ingredients:

- 1 Zucchini 

- Thyme.

- Salt.

- 100 g mushrooms.

- 100 g prwans.

- Cheese.

Method:

1- Cut mushrooms into little slices, fry in oil for 10 minutes, then add the prawns, salt, thyme and cook for ten more minutes, medium heat.

2- Cut the zucchini into thin slices.

3- Take two zucchini slices and create a cross. Put the filling in the middle, put some cheese over the filling.

4- To make the wraps do as you see in the pictures.

5- Put the wraps in an ovenproof dish. Cook them for 40 minutes at 200ºC haet up and down. You can add some cheese over the wraps if you want.

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Receta en Español

Colombia

 

Recipes from Colombia that I cooked:

Sancocho

 

 Empanadas from Colombia

Aborrajados from Colombia

Colombia

By See File history below for details. - Drawn by <a href="//commons.wikimedia.org/wiki/User:SKopp" title="User:SKopp">User:SKopp</a>, Public Domain, Link

Aborrajados from Colombia

Aborrajado is a typical Colombian dessert , original from the Cauca Valley.

This dessert has received the influence from the african gastronomy.

It was the XIX century when african slaves started to use smashed plantain as a wrapping for the food , they started to wrap pork meat, this is known today in Cali as 'Marranitas'.

It was in the Cauca Valley where they started to fill the plantain with farmer cheese and bathed it in a mixture of flour and egg to fry them after that.

Today they add guava paste to the filling as well.

You can use mozzarella cheese or a type of cheese that melts well.

aborrajado can be eaten accompanied by milk, like a side dish or tapa.

The key point is to use ripe plantain  (those who have almost black skin), these plantains are the sweetest.

Ingredients:

- 2 ripe plantains.
- 200 grams mozzarella cheese.
- 200 grams guava paste.
- 6 tablespoon flour.
- 2 eggs.
- 4 tablespoon milk.
- 2 tablespoon brown sugar.

Method:

1- Peel and cut the platains in 4 or 5 pieces.

2- Fry the plantain in not too hot oil, let it get cool on an absorbent paper to get rid of the oil.

3- Take a bowl, put 2 eggs inside and whisk. Add milk and mix well.

4- Add sugar ,a pinch of salt and whisk until the sugar is dissolved.

Add the flour little by little and mix well.

5- Cut cheese and guava paste:

6- Cover a piece of plantain with transparent film, smash it with the help of a dish.

7- Put some cheese and guava paste in the center of the smashed plantain, wrap it and make a ball.

8- Bathe every ball in the dough made of egg and flour. Fry in hot oil.

9- Put on an absorbent paper to get rid of the oil. You should eat them while they are hot.

 

Receta en Español

You can also watch the recipe at my Youtube Channel:

Colombia