© 2011 Tony El Batal

dedicated to: Melissa Matta and Ralph Assouad

serving portion: 28 mini madeleines

ingredients

• 150g sifted flour

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• 125g butter, softened

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• 150g sugar

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• 2 large eggs

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• 2 tbsp milk

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• 1 tsp baking powder

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• 1 tsp liqueur or coffee aroma

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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.

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

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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.

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reference

• Mini Madeleines

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© 2010 Tony El Batal

serving portion:  6 dozens (72 pieces)

ingredients

maamoul dough

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• 1kg coarse semolina

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• 1kg fine semolina (firkha flour)

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• 400 gr butter

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• 1 Tbsp yeast

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• 200gr sugar

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• 1 pinch salt

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• 1 cup rose water

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• 1 cup orange blossom water

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walnut filling

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• 1/2 kg walnut kernels

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• 1 cup sugar

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• 3 Tbsp all purpose flour

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• 50 ml rose water

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• 50 ml orange blossom water

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pistachio filling

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• 1/2 kg pistachio kernels

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• 1 cup sugar

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• 3 Tbsp all purpose flour

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• 50 ml rose water

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• 50 ml orange blossom water

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dates filling

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• 1 kg pitted soft date paste

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• 200 gr butter

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prepare walnut filling

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

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

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prepare pistachio filling

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

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

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prepare date filling

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

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

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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.

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

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3. Roll the dough into 3 cm sized balls.

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illustrations

balls preparation

maamoul preparation

baking the maamoul

1. Preheat the oven on 140°C.

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2. Bake every tray for 10 min.

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

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reference

• Ibtissam Tohmé (mamina)

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 2 potatoes; finely grated

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• 1 small onion; finely grated

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• 1 Tbsp all purpose flour

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• 2 eggs

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• Salt and black pepper to taste

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• 4 Tbsp vegetable oil

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directions

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

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

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

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4. Serve with apple compote.

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mary’s tips

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

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

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3. Serve directly to conserve crunchiness.

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reference

• Mary Al Kai (My Aunt)

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 4 large beets raw

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• 1 large potato cut into chunks

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• 1 L chicken Broth

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• salt and pepper to taste

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• 100ml whipping cream

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directions

1. Boil salted water in a large pot and place the beets. Boil over medium heat for 30 to 40 minutes. Pass beets under cold water and peel. Cut beets into large cubes.

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2. Add broth and potatoes chunk to beet

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3. Simmer over low heat 30 to 40 minutes. When beets are tender, remove from heat.

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4. Add cream, Salt and pepper.

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5. Using the blender mash until obtaining a puree.

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6. Serve with crouton.

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reference

• My Grandma

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 800g beef fillet, cut julienne (long thin strips)

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• 1 medium onion, sliced

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• 250g sliced fresh mushrooms

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• 1 cup beef broth

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• 1 Tbsp all purpose flour

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• salt and pepper

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• 1/2 cup heavy cream

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• cooked rice

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• mozzarella cheese

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• 1 cup water for water bath

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directions

1. Melt butter in skillet. Add onion until wilt then add mushrooms.

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2. Cook the beef 2 minutes on high-heat.

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3. Reduce heat to medium and stir in broth, bring to a boil.

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4. Add cream, season with salt and black pepper.

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5. Mix tbsp of flour with room temperature water, and sieve on the mixture, until sauce thickens.

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6. Next, mix rice with mozzarella cheese and place at the bottom of a small pot then place the stroganoff mixture above; repeat the same procedure for the other 3 pots.

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7. Preheat the oven at 120 degree C; Bring large pan; add water then the pots and place in oven for 10min so the mozzarella melts.

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reference

• Ibtissam Tohmé (mamina)

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