Tagine Saffron Rice with Kefta

How to make chai

Tagine Potatoes with Eggs

Date Cookies

Cookie Dough 

• 200 gm butter          
• 1/2 cup oil
• 1 eggs
• 1/2 cup powder milk
• 1 teaspoon vanilla
• 1/2 teaspoon yeast
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground fennel seeds
• 1/8 teaspoon mastic gum
•  1/2 teaspoon cinnamon
• 1/2 kilogram flour

 Step for cookie dough

• mix butter and oil well
• Now add the eggs and vanilla and beat till the mixer is pale in color.
• Add powdered milk and beat till the mix becomes creamy 
• Add the yeast, baking powder, mastic, cinnamon, ground fennel and mix well
• Add the flour slowly and knead the dough until you get a smooth and soft dough however,you may not need the whole amount of flour, Allow the dough to rest for 40 minutes.  Shape  dough into 1/2 the sized of golf ball, cover and set aside.

Cookie Filling 

• 1 lb date puree. 
• 1/4 cup butter, 
• 1 teaspoon cinnamon,
•  1/2 teaspoon cardamom

Kneaded date puree, butter, cinnamon, and cardamom then shape small balls about 1/4 the size of the dough balls.

Shaping Date Cookies

• Flatten the dough ball then place the date ball inside and seal the dough around the date filling. Make sure the filling is completely cover by the dough and shape it into a ball.
• Use a cookie mold to shape cookies to your desire or shape cookies by hand.
• Bake cookies in a preheat oven at 325 degree for 9-12 minutes or until lightly brown
• please note...this cookie will burn easily so keep an eye on it.
• when cookies are bake to desire likeness, remove them from oven and allow to cool on baking sheet before removing it.

Miso Seaweed Soup

Ingredients:
😍6 cups water or vegetable stock
😍6 dry shiitake mushrooms
😍6-8 dry anchovies
😍1/2 med daikon peeled, washed, and cut into chunks
😍1 Lg carrot washed, peeled, and cut into chunks
😍8 ounes tofu cut into chunks
😍2 tablespoone minced ginger and garlic
😍1 tablespoon #soysauce
😍1 tablespoon sesame oil
Black pepper to taste
😍1/4 cup wakame
😍2 tablespoons miso paste dissolve in 1/4cup water
😍Chopped green onions

STEP:
1😋 In a soup pot over medium heat, add dry anchovies and heat for 10-15 seconds then add water, daikon, and dry mushrooms. Bring to a rolling boil then lower heat and simmer for 20 minutes
2😋Add all ingredients except wakame, creen onion, tofu, and miso paste. Continue simmer for another 10 minutes.
3😋 Add the ingredients listed in step2... Make sure you stove is definitely set to simmer ( do not want to loose the nutrients in wakame and miso) for 5-10 minutes.
4😍we eat, Enjoy!

Coconut Ricotta Squares

                             Ingredients                           
1 cup ricotta
1 can sweetened condense milk
1/4 cup icing sugar ... omit sugar if used sweetened coconut powder
1 tbsp vanilla extract
1 tbsp almond extract
3-4 cups unsweetened coconut powder ... Ive toasted coconut powder lightly to bring out a fresh coconut taste
almonds for garnish
coconut for coating
Steps:

1. Mix ricotta, icing sugar, condense milk, almond and vanilla extract until smooth, stir in 3 cups coconut powder then mixed to combine all ingredients. Add a few drops of food color if desire. Keep adding coconut powder until truffles get firm.
2. in a pan line with parchment paper spread coconut ricotta mixture. Cut to desire sizes then garnish with almond and coconut flakes. Chilled for few minute before serving.
3. Enjoy :)

Lentil with Moroccan Spice Mix

Lentil with Moroccan Spice Mix 

Ingredients: 

2-3 Tbsp oil...olive or canola 

2-1/2 cups water 

1 cup whole brown lentils (I use Canadian small lentil) 
1tsp whole cumin 

1 small yellow onion, peeled and diced 

4 cloves garlic, minced 

1 tsp cinnamon 

1 tsp turmeric 

1 tsp ground ginger 

1 tsp paprika 

½ tsp cayenne 

½tsp Ras al hanout (optional) 

salt and pepper to taste 

zest plus juice of half lemon 

Method:

1. Heat a pot over medium heat;add olive oil and chopped onion, cook for about 2 minutes. 

2. Add lentil and stir; allow to cook for another 2-3 minutes until onion is lightly golden. 

3. Add all other ingredients except lemon zest and juice. Cooked for another minute to bring together all flavors while spice mix coated lentil.  

4. Add water to lentil and bring to a rolling boil,lower heat,cover pot, and simmer for 30 to 40 minutes.   

5. Stir the lemon zest  and allow lentils to fully cooked.Gentle stir lentil to prevent breaking and to hold their shape until sauce is absorbed. P.S.If the lentils look too dry, just add a bit more water. When lentil is finish, remove from stove and let rest10-15 minutes to absorb any excess sauce). 

6. Before serving, taste to adjust seasoning . Stir in lemon juice and garnish with cilantro or parsley also drizzled with some good olive oil. 

7. Enjoy! 
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