Recipes Tagged ‘all purpose flour’

St. Patrick Shamrock

Friday, March 18th, 2011 | 4 Comments

preparation: 20min | difficulty:

© 2011 Tony El Batal

dedicated to: Melissa Matta and Ralph Assouad

serving portion: 28 mini madeleines

ingredients

  • 150g sifted flour

  • 125g butter, softened

  • 150g sugar

  • 2 large eggs

  • 2 tbsp milk

  • 1 tsp baking powder

  • 1 tsp liqueur or coffee aroma

directions

  1. To prepare the batter whisk the eggs and sugar until obtaining a white paste. Gradually add the sifted flour and baking powder; then add the butter and milk.

  2. Add the coffee aroma or liqueur; mix thoroughly. Then refrigerate for at least 30 minutes.

  3. Preheat the oven to 220°C . Spoon the batter into the molds. Bake 3 to 4 minutes, then lower the oven temperature to 180°C and keep baking 3 to 6 minutes or until the edges of the madeleines are golden brown.

reference

maamoul

Saturday, April 3rd, 2010 | No Comments

preparation: 2 hrs | baking: 10 min per tray | difficulty:


© 2010 Tony El Batal

serving portion:  6 dozens (72 pieces)

ingredients

maamoul dough

  • 1kg coarse semolina

  • 1kg fine semolina (firkha flour)

  • 400 gr butter

  • 1 Tbsp yeast

  • 200gr sugar

  • 1 pinch salt

  • 1 cup rose water

  • 1 cup orange blossom water

walnut filling

  • 1/2 kg walnut kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

pistachio filling

  • 1/2 kg pistachio kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

dates filling

  • 1 kg pitted soft date paste

  • 200 gr butter

prepare walnut filling

  1. Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

  2. Roll the walnut paste into 2.5 cm sized balls.

prepare pistachio filling

  1. Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

  2. Roll the pistachio paste into 2.5 cm sized balls.

prepare date filling

  1. Bain marie the date paste and the butter until well combined and soften; let it cool.

  2. Roll the date paste into 2.5 cm sized balls.

prepare maamoul dough

  1. In a large bowl add both coarse and fine semolina, sugar, salt, rose water and orange blossom water; Mix well all the ingredients and let sit overnight.

  2. The second day add the Tbsp of yeast and let sit for another 2 hours.

  3. Roll the dough into 3 cm sized balls.

illustrations

balls preparation

maamoul preparation

baking the maamoul

  1. Preheat the oven on 140°C.

  2. Bake every tray for 10 min.

  3. Sieve icing sugar over the pistachio and walnut maamoul.

reference

  • Ibtissam Tohmé (mamina)

potato pancakes / kartoffelpuffer

Monday, January 25th, 2010 | No Comments

preparation: 10min | cooking: 10min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons

ingredients


  • 2 potatoes; finely grated

  • 1 small onion; finely grated

  • 1 Tbsp all purpose flour

  • 2 eggs

  • Salt and black pepper to taste

  • 4 Tbsp vegetable oil

directions

  1. Peel potatoes and onions; Finely grate; Drain the extra liquid.

  2. Then add one Tbsp of flour and eggs to obtain an omelet mixture; Season with salt and black pepper.

  3. Grease the frying pan with oil; Pour spoonfuls to form flattened pancake.

  4. Serve with apple compote.

mary’s tips

  1. Fry immediately so that the mixture doesn’t turn black.

  2. Use the cheese grater to grate the potatoes and onions.

  3. Serve directly to conserve crunchiness.

reference

  • Mary Al Kai (My Aunt)