Milkshake Rose Water
Milkshake Rose Water
Milkshake Rose Water
Ingredients
Vanilla ice cream 1 scoop
Milk 1/4 cup
Ice 1 cup
Rose Syrup 3 tbs
Make With
Mafroukeh
Mafroukeh
Mafroukeh
Ingredients
Semolina 250g
Butter 105g
Water 175ml
Sugar Syrup 80ml
Rose water 15ml
Sugar 60g
Blossom water 15ml
Make With
Preparation
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Makanek
Makanek
Makanek
Ingredients
Butter 30g
Makanek 200g
2 garlic cloves
2 tsp lemon juice
Hosrom juice
Pomegranate seeds
Toasted pine nuts 20g
Yamama grenadine molasses
Make With
Preparation
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Sfouf
Sfouf
Sfouf
Ingredients
250g Flour
250g Semolina
65g Powdered milk 5g Turmeric
150g Butter
375ml Water
300g Sugar
20ml Orange Blossom
Pine nuts
Make With
Preparation
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Baklava Cannelloni
Baklava Cannelloni
Baklava Cannelloni
Ingredients
250g of Panzani Cannelloni
400g of pitted, blended dates
200g of grilled and chopped walnuts
150g of butter
10g of powdered Cinnamon
1 dash of nutmeg
2 Cinnamon Stick
4 drops of Yamama Orange Blossom Water
25g of sweetened condensed milk
25cl Syrup:
25cl of water
250g of granulated sugar
1 star anise
2 cinnamon sticks
2 drops of Yamama Orange Blossom Water
Make With
Preparation
- Cook the pasta in salted boiling water along with 2 drops of orange blossom and 2 cinnamon sticks for 30 mins
- Prepare syrup: Heat the sugar, star anise, cinnamon sticks, and 2 drops of orange blossom in 25 cl of water for 10 mins. As soon as the sugar has melted, remove from heat and let the blend cool
- Mix the dates, walnuts, cinnamon, nutmeg, 2 drops of orange blossom, and butter together in a bowl and stuff the cannelloni with the mixture. Lay them out on an oiled tray, drizzle with the syrup and put them in the oven for 3 to 5 mins on 180 º
- Arrange the cannelloni on a plate and garnish with caramel
- Serve warm.
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Chicken Liver
Chicken Liver
Chicken liver with pomegranate molasses
Ingredients
400 g (14 oz) chicken livers, chopped
5 tbsp olive oil
1½ tsp salt
Black pepper as desire
3-4 garlic cloves, crushed
Juice of 1/2 lemon
4 tablespoons of Mechelany pomegranate molasses
Some fresh pomegranate seeds and chopped parsley to garnish
Make With
Preparation
- Place your chicken liver inside a medium size bowl and add the salt, pepper, oil and garlic; mix well and let it marinate in the fridge for about 30 minutes.
- In a skillet, fry the marinated liver for about 10-15 minutes on medium-high heat. Make sure you don’t overcook it, liver has to be soft and juicy but not pink.
- Stir in the lemon juice and Mechalany pomegranate molasses and continue to cook for 2 minutes, then serve.
- Transfer to a serving plate
- Garnish with parsley and pomegranate seeds and serve with pita bread.
