Southern Filipino Foods ( Jolo, Sulu ) shared by : Nhing JYusop

Afritada

PIYANGGANG MANOK NATIVE TAUSOG

Shrimp with
Onion-Garlic Butter.

Fried Shrimp

Ginataang native chicken Tausog favorite recipe burned coconut & dulaw (turmeric)

Sinigang na Hipon with cabbage

Shrimps with mix Broccoli, Carrots. 

TIYULA ITOM BEEF (beef black soup)

Crab Curry Recipe Spicy with Sprite

Crab

Shrimps Adobo with Oyster sauce.

Mixed Veggies

sinigang na hipon

Pusit (squid) with ketchup

PIYALAM ISTAH TULAY

Chopsuey

SAYUL NANGKAH W/D TAHAY KUMAY..(Young Jackfruit with turmeric and fried fish)

 

Squid (Pusit)

PIALAM ISTAH BUONG W/ TURMERIC

Choc-cherry mud cake

Ingredients

Melted butter, to grease
250g butter, chopped

200g dark cooking chocolate, coarsely chopped
530g (2 1/2 cups) caster sugar
185ml (3/4 cup) water
300g (2 cups) plain flour
2 tbs self-raising flour
30g (1/4 cup) cocoa powder
125ml (1/2 cup) buttermilk
3 eggs, lightly whisked
120g (1/2 cup) pitted morello cherries, drained
420g dark choc melts
300ml pouring cream
60g dry-roasted hazelnuts, chopped
375g pkt dark choc melts, melted, extra
Cherries, to decorate


Method

Step 1

Preheat oven to 160°C. Brush two 15cm (base measurement) square cake pans with melted butter. Line the bases and sides with non-stick baking paper.
Step 2

Combine the butter, chocolate, sugar and water in a heatproof bowl over a saucepan of simmering water. Stir until the mixture is smooth. Whisk in combined flour and cocoa powder. Stir in buttermilk and egg.
Step 3

Pour into pans and bake for 2 hours or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool slightly then invert onto a wire rack to cool completely.
Step 4

Place the choc melts in a heatproof bowl. Bring the cream just to the boil in a small saucepan over medium heat. Pour the cream over the chocolate. Set aside for 30 seconds or until the chocolate is soft. Stir until combined. Place one-third of the ganache in a bowl. Stir in the cherries and hazelnut. Set aside for 2 hours or until the mixture thickens. Reserve the remaining ganache.
Step 5

Use a large serrated knife to trim tops of cakes. Place 1 cake, cut-side down, on a wire rack over a baking tray. Brush with reserved cherry . Spread with cherry mixture. Top with remaining cake, cut-side down.
Step 6

Place the reserved chocolate ganache in a microwave-safe jug. Heat on High/800watts/100% for 30 seconds or until the chocolate is runny. Set aside for 5 minutes to cool slightly. Pour over the cake to coat completely. Set aside for 1 hour to set slightly. Transfer to a serving plate.
Step 7

Line 2 baking trays with baking paper. Cut four 10 x 15cm rectangles from acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Use a palette knife to spread acetate with some extra choc melts to about 3mm thick. Remove excess chocolate. Transfer to lined trays. Place in the fridge for 10-15 minutes or until set and chilled slightly.
Step 8

Carefully peel off the acetate from 1 chocolate panel. Gently press, shiny-side up, onto one side of the cake. Repeat with the remaining chocolate panels.
Step 9

To make the bows, cut ten 2 x 18cm strips of acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Spread the acetate strips evenly with the remaining extra choc melts to about 3mm thick. Fold to make a loop and join the ends together. Use a peg to secure. Remove any excess chocolate. Transfer to a lined tray and place in the fridge for 5-10 minutes or until set and chilled slightly. Remove the pegs and acetate. Arrange the bows on top of the cake and decorate with cherries.

 This delicious recipe was reblogged from :
http://www.taste.com.au/recipes/28379/choc+cherry+mud+cake

Chocolate Mayonnaise Cake

2 ¼ cups all purpose flour
1 cup unsweetened cocoa powder
2 ¼ tsp baking soda
1 ¼ tsp baking powder

1 tsp salt
½ tsp ground cinnamon
2 ½ ounces unsweetened chocolate, chopped
1 cup milk
1 ¼ cups hot, strongly brewed coffee
2 eggs
1 cup mayonnaise (not low fat or fat free)
1 ½ tsp vanilla extract
2 ¼ cups sugar

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9 inch round cake pans. Line the base of each pan with parchment.

Sift together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.

Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.

In a mixer bowl, beat together the eggs, mayonnaise and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 prepared pans.

Bake for 25 to 28 minutes, or until a cake tester inserted in the centre comes out almost clean. Let the cakes cool in their pans for 10-15 minutes before un-molding onto a wire rack and carefully peeling off the paper. Leave to cool completely.

NOTE: Do not use salad dressing, Miracle Whip or Lite Mayo. I used Hellman's or Best Foods Real Mayonnaise.

Sour Cream Chocolate Icing

12 ounces bittersweet or semi sweet chocolate, chopped
1 stick (4 ounces) unsalted butter
2 tbsp light corn syrup
¼ cup half-and-half at room temperature
½ cup sour cream, at room temperature

Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water. Remove from the heat and whisk until smooth.

Whisk in the half-and-half and sour cream. Use while still soft.

NOTE: This was too soft for me so I added about a cup of sifted powdered sugar, a 1/2 tsp. of vanilla and whisked it together. It was a little thick so I added milk to thin.

Assembly: Place one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half the white chocolate mousse, leaving a ¼ inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the sour cream chocolate icing over the filled cake. Spread all over the sides and top. Don’t worry if some of the cake shows through. This first frosting is to seal in the crumbs, and is known as a crumb coat. Refrigerate the cake for 30 minutes.

After this time cover the cake with the rest of the icing, smoothing it down the sides. It should be the consistency of mayonnaise. Use a palette knife or the back of a spoon to swirl the frosting around the cake.
  This delicious recipe was reblogged from :
http://lickthebowlgood.blogspot.com/2009/09/triple-chocolate-cake-and-winner.html

Pommes Rissolees (French Browned Potatoes)

Pommes rissolées are a French classic. They are crisp, cube-shaped, pan-fried potatoes flavored with herbs.

Ingredients

Yields: 8 servings
16 Yukon potatoes
1/2 cup duck fat, as needed
6 cloves garlic, halved, lengthwise
2 sprigs French tarragon, finely chopped
2 tablespoons garlic chives, finely snipped
2 tablespoons flat-leaf parsley leaves, finely chopped
1 teaspoon saffron (optional), finely ground using a mortar and pestle
1 teaspoon cayenne pepper (optional), as needed
1 teaspoon white pepper (or black pepper), freshly ground
3 teaspoons salt

Directions

Parboiling the potatoes (see tips): Wash the potatoes and place them whole in a large pot (no need to peel them). Fill it with cold water until the potatoes are barely covered. It's important to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a roaring boil, they might fall apart). As soon as the water reaches a boil, cook for about 10-12 minutes. Test, using a fork; the potatoes should be slightly tender but still firm. Remove from the pot. Drain the potatoes thoroughly and let them cool a little (do not rinse and let the liquid evaporate). Once the potatoes are cool enough to handle and have dried (with no excess water), remove the skin. Dice them into 1/4-inch cubes.

Browning the potatoes: Preheat the oven to 200°F. Divide the diced potatoes into 4 batches. In a large non-stick pan, melt 2 tablespoons of duck fat. Add half a clove of garlic and the first batch of potatoes. Reduce the heat to medium-high. Slightly cover the pan with a sheet of aluminum foil. Cook for about 3-4 minutes. Toss frequently, as soon as one side of the diced potatoes is browned. Gently lift the potatoes using a silicone spatula without applying any pressure so they don't get smashed and remain crispy. Sprinkle the crisp potatoes with a little of the herbs, 1/4 teaspoon of ground saffron, 1/4 of teaspoon of cayenne pepper (if used) and 1/4 teaspoon of pepper. Add more duck fat if needed. Cook for another 3-4 minutes. Toss well until the herbs are stuck to the potatoes. Check for doneness of the potatoes. They should be crispy on the outside and soft on the inside. Transfer them onto a greased baking pan. Immediately season with 1/2 teaspoon of salt while the potatoes are still glistening. Place the pommes rissolées in the oven while the rest of the batches of potatoes are being browned. Clean the pan with a paper towel. Add more duck fat, flavor the fat with half a clove of garlic and brown the rest of the potatoes until all the ingredients are used. Just before you're ready to serve, sauté the pommes rissolées one more time in the pan.

Transfer to a nice serving platter. Serve hot.

I served them with duck breast, a salad on the side and a garlic chive-flavored goat cheese dip.

Serve immediately.

Bon appétit!

Tips

Yukon potatoes are perfect for this dish. The flesh is bright yellow. I added a combination of cayenne pepper abd saffron for a richer color and flavor but you can enhance the color with more paprika if you don't like a spicy kick from the cayenne pepper.

Parboiling means briefly boiling the potatoes. Think "par-tial" boiling = parboiling.

To ensure the crispiness of the potatoes, I cooked them in 4 batches.

While waiting for the potatoes to brown, I usually cover the pan with a sheet of aluminum foil. This step isn't essential but it helps cook the potatoes fast. When the potatoes are browned on one side. Remove the aluminum foil and toss well.

You can cube the potatoes a bit larger, maybe 1/2-inch dice. It might take a little longer for the potatoes to brown and to be fully cooked in the inside.

I remember that you can buy duck fat in France, I'm not quite sure but I would assume that it's available in specialy shops. You can also find duck fat online.

Remove the tarragon leaves from the stems. Hold the top of the stem with one hand and slide the other hand along the stem, pulling the leaves off. Slightly bruise the leaves in a mortar and pestle to release the flavor and make the dish more potent. Finely chop the herbs. Set aside.

You don't have to use these herbs; lemon thyme or marjoram would work great as well.

For the vegetarian version, start browning the potatoes with oil and finish the dish with butter (or vegetable margarine for a vegan version) for a nutty flavor.

While browning the potatoes, check how golden the clove of garlic is and remove it as soon as it's nicely browned to ensure it doesn't burn.
  This delicious recipe was reblogged from :
http://www.phamfatale.com/id_880/title_Pommes-Rissolees-French-Browned-Potatoes/

Gratin Dauphinois (Scalloped Potatoes)

Some of the tastiest things in life are made of few simple ingredients. Gratin dauphinois is one of those dishes. It consists of just potatoes, cream, cheese and butter, with a little salt and fresh c

ut herbs as garnish. Ok, it's not the healthiest meal in the world but that's why they invented treadmills.

Ingredients

Yields: 4 servings
4 tablespoons butter, or less
2 to 3 whole Yukon potatoes, depending on size
3/4 cup heavy cream
1/4 cup whole milk
2 cloves garlic, finely minced
1/2 teaspoon fleur de sel (or regular salt), freshly ground
1/4 teaspoon white peppercorns, freshly ground
1/8 teaspoon nutmeg, freshly grated
2 ounces gruyère, shredded
1 tablespoon curly parsley, finely chopped

Directions

Preheat oven at 375°F.

I used 4 mini oval eared dishes.

Grease the dishes with butter, then rub garlic on the bottom and inner sides of each dish. Pour a little bit of cream at the bottom of each dish.

Peel and cut the potatoes into 1/16-inch thick slices with a mandoline. Make a first thin packed layer of potatoes.

In a bowl, mix the cream, nutmeg, salt and pepper.

In a small pan, melt 2 tablespoons of butter and saute the remaining garlic until light golden. Sprinkle over the first layer of potatoes. Sprinkle a thin layer of gruyère. Coat the layered potatoes with the cream mixture using a tablespoon. Layer the rest of the sliced potatoes, make sure it's tightly and evenly packed. Pour the rest of the cream on each dish. Finish with the rest of the gruyère. Top with bits of butter.

Place 4 dishes on a baking sheet. Bake for about 50 minutes. Check for tenderness of the potatoes with a knife.

Serve immediately. Don't forget to sprinkle the parlsey on top.

C'est délicieux!
Tips

I love Yukon potatoes for this dish. This variety is very common in France. I love them because they have buttery flavor. Yukons are great for mashed potatoes as well. Pick smooth skin potatoes. Discard any green discolored ones, they might be poisonous and can have a bitter taste.

Place the potato slices one by one. It will cook faster and will have a better presentation.

 This delicious recipe was reblogged from :
http://www.phamfatale.com/id_33/title_Gratin-Dauphinois-Scalloped-Potatoes/

Chocolate Sour Cream Bundt Cake

For the cake:

1 cup cocoa powder, sifted, plus more for dusting pan
7 1/2 oz. semisweet chocolate, finely chopped

1 cup boiling water
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
20 Tbsp. (2 1/2 sticks) unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
4 tsp. vanilla extract
1 1/2 cups sour cream
1 1/2 cups semisweet chocolate chips

For the ganache:

6 oz. semisweet chocolate, finely chopped
2 Tbsp. unsalted butter
1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step).

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16

 This delicious recipe was reblogged from :
http://lickthebowlgood.blogspot.com/2010/06/real-bundt-and-giveaway.html

Egg Custard Pie Recipe

This egg custard pie recipe is prepared with vanilla and almond flavors combined with eggs and condensed milk. You may also add powdered almonds for getting strong flavor for almonds but in order to dominate the egg

flavor, it is better to use only extract. You may also replace the stuffing with plain egg pudding batter.
Ingredients:

Unbaked 9-inch pie shell
3 eggs
14 oz sweetened condensed milk
1¼ cup hot water
½ tsp vanilla extract
½ tsp almond extract
¼ tsp salt
¼ tsp ground nutmeg

Procedure:

1. Preheat oven to 425 degrees F.
2. At first bake pie shell alone for 8 min.
3. In a mixing bowl beat eggs, and then add rest of the ingredients including sweetened condensed milk, water, almond and vanilla extracts, and salt. Mix well all of the ingredients to make smooth batter.
4. Pour this batter over the baked pie shell make sure that pie shell is cool. Bake it in preheated oven for 10 min then reduce the temperature to 350 degrees F and bake for further 30 min until knife inserted comes out clean.
5. After that take it out from oven and chill for 15-30 min before serving.

 This delicious recipe was reblogged from : http://www.recipedose.com/2011/10/egg-custard-pie-recipe.html

Coconut Custard

This is another baked custard recipe having coconut flavor. For this coconut custard you don’t need to cook the batter just mix and bake, the custard will then ready to serve after chill for few minutes.

Ingredients:

3 eggs
2 egg yolks
500 ml coconut milk
3 oz caster sugar
Few drops of rose water
Coconut flakes for topping

For Caramel Syrup:

1/2 cup sugar
¼ cup water

Procedure:

1. In a mixing bowl combine all the ingredients except coconut flakes. Beat them together to make a smooth foamy batter.
2. Prepare caramel syrup by cooking sugar and water together on medium heat until become golden brown in color.
3. Pour this caramel into the greased baking mold and spread over the whole base.
4. Now pour the custard batter into this mold and bake for 20 mins. in preheated oven at 350 degrees F.
5. After that take it out from oven and place in fridge to chill.
6. Invert the mold into the serving platter and sprinkle some coconut flakes on top.

 This delicious recipe was reblogged from :
http://www.recipedose.com/2010/03/coconut-custard.html

Oreo Chocolate Cheesecake

Ingredients : (for 7" cake pan)
100g Oreo Cookies (minus the creme), crushed
30g unsalted butter
375g cream cheese, room temperature

100g caster sugar
2 eggs
75g chocolate, chopped (I used Valrohna 66%)
75ml whipping cream
30g cocoa powder (I used Valrohna)
10 pcs oreo cookies, crushed

Chocolate Ganache:
100g chocolate, chopped (I used Valrohna 66%)
60g whipping cream
20g butter

Method:
1. Melt the butter and mix together to the crushed oreo cookies. Press the mixture into the cake pan base and chilled for later use.
2. Heat up the whipping cream and add in the chopped chocolate and stir till mix well and smooth.
3. Preheat the oven to 160°C. Pour some water to the base of the baking tray to create a water-bath. Wrap the base of the cake pan with aluminum foil to protect the water from sipping in.
4. In a mixing bowl, beat the cream cheese and sugar till fluffy. Add the eggs one at a time and beat again till combined.
5. Add chocolate mixture and stir well. Lastly, sift in the cocoa powder and crushed oreo cookies, and combine till mixture is smooth.
6. Pour the cheesecake batter into the prepared cake pan with the cookie base. Bake in the oven for 45 to 50 minutes (I baked the round cake for 35 to 40 mins. Make sure not to over bake, the center of the cake should still be a little "wobbly" when done.
7. Remove from oven and let cool for awhile.
8. Boil the chocolate, whipping cream and butter until mix well and smooth.
9. Pour onto the cake and let it cool completely before refrigerating. Chill for at least 4 to 6 hrs before serving.
10. Decorate the cake as your desire.

 This delicious recipe was reblogged from :
http://bakericious.blogspot.com/2011/01/oreo-chocolate-cheesecake.html

Custard

Ingredients

11/2 cups milk
½ cup sugar
½ teaspoon vanilla
11/2 tablespoons cornstarch
1 egg yolk

Method

- In sauce pan put 11/4 cup milk, add sugar and vanilla, stir until completely dissolved.
- Let it come to a boil, lower the heat.
- Dissolve the starch in the remaining milk.
- Gradually add the starch mixture to the milk mixture with frequent stirring until come to a boil again.
- Lower the heat and leave till fully cooked and thickened.
- Set the mixture aside, then whisk the yolk and add it to the milk, stir until well combined.
- Leave the custard to cool, cover with a parchment paper directly touching the surface of the custard to avoid forming a crust.
- Custard is used as a pie filling, and could be thickened more to be cut and rolled on flour and fried in butter.

 This delicious recipe was reblogged from : http://www.chefosama.com/RecipesDetails.php?id=175#.T-wvx67FBAQ

Konafa Bel Fosdok

Ingredients

1/2 kg konafa (shredded pastry)
1/2 cup melted clarified butter, plus more for greasing pan
2 cups coarsely chopped pistachios
2 1/2 cups simple syrup

Method

-Place konafa in a large bowl and gently separate strands with fingers.
-Grease a round 18? (45cm) slab cake pan with clarified butter. Add half of the konafa and press into a compact, even layer about 3/8? (1cm) thick. Drizzle half the clarified butter evenly over top.
-In a large bowl, mix pistachios with ? cup of the simple syrup.
-Spread pistachio mixture evenly over konafa in pan. Top with remaining konafa, spreading it evenly. Drizzle remaining butter over top, and press down gently.
-Place slab cake pan over medium heat and cook, rotating often for even cooking, for 10 minutes or until golden and crusty on the bottom. Pour off excess clarified butter and reserve it to cook the other side.
-Invert onto a plate, then slip back into the slab cake pan. Drizzle the reserved clarified butter over top. Return to medium heat and cook for 10 minutes more, or until golden and crusty on the bottom.
-Pour remaining 1 1/2 cups syrup over konafa. Cut and serve.
*A slab cake pan is commonly used to prepare Arabian sweets. A regular pan can be used instead; adjust quantities accordingly.

 This delicious recipe was reblogged from : http://www.chefosama.com/RecipesDetails.php?id=408#.T-wup67FBAQ

Basbosa

Ingredients

for sugar syrup
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 piece cinnamon
2 whole cloves

for the Basbosa
3 cups semolina flour
1 1/2 cup sugar
2 tsp baking powder
4 Tbsp clarified butter or soft butter
1 1/2 cup yogurt 1/2 cup coconut (optional)
1 tablespoon tahini 1/2 cup chopped hazelnuts (optional)
1/2 cup chopped almond (optional)

Method

Preparation of the sugar syrup
-Place sugar and water in a pot on the oven (medium fire) till boiling starts.
-Add the rest of the ingredients (you can add vanilla or rose water optional) and you remove the surface if appears.
-Leave it on the oven for 10 minutes or until gets ready and use it warm.

Preparation of the Basbosa
-Mix of flour, sugar, and baking powder well.
-Add the melted butter with the finger tips till it gets mixed with the other components.
-Add the yogurt and mix it well till you get soft dough.
-You can add chopped coconut to the dough.
-Brush an oven tray with tihini.
-Place dough in the tray till its surface.
-Bake in an oven of 175 ?C for 15 minutes.
-Place the nuts on the surface with a soft pressing on the surface.
-Replace the tray in the oven for about 20 minutes or till it gets ready.
-Place the syrup on the hot Basbosa.
-Replace in the oven for 5 minutes.
-Leave till gets normal temperature.
-Present with cream or fresh cream.

 This delicious recipe was reblogged from :
 http://www.chefosama.com/RecipesDetails.php?id=394#.T-wrZq7FBAQ

Balah El Sham (Fluted Fritters)

Ingredients

1 cup water
1/4 cup butter
1 1/2 cup flour
1/4 teaspoon salt
1 tablespoon soft semolina flour
4 eggS
frying oil
cold sugar syrup*

Method

-Place water and butter in a pan on medium heat until boiling.
-Sift flour, salt, and semolina flour.
-At the same time add the flour mixture and the butter to the water and mix well until the dough is light and soft and the dough does not stick to the pan. Remove from heat.
-Add the first egg and mix it well with the dough. Add the second egg making sure you don?t add another egg until the previous one is totally combined with the dough. Repeat until all eggs are added.
-Place the dough in a pastry bag with the large star shaped tip.
-Heat oil in a deep fryer to 350 degrees.
-Pressing the pastry bag, cut the dough close to the oil with scissors when around 1 ? inches long. Leave the dough until it turns a golden color. Repeat making sure not to put too much of the dough in the oil at once.
-As you remove the pieces from the oil, first place on a paper towel then dip directly into the cool syrup. Take out of the syrup and place onto a serving tray.

*The syrup is a mixture of one part water and two parts of sugar brought to a boil with a few drops of lemon juice and then cooled.

This delicious recipe was reblogged from : http://www.chefosama.com/RecipesDetails.php?id=393#.T-wog67FBAQ

Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce

This delicious recipe was reblogged from: 

http://www.miasdomain.com/2011/12/crispy-black-bean-fritters-with-creamy.html

 

 

Crispy Black Bean Fritters:

 

3 cups black bean, cooked

1 large yellow pepper, remove seed, chop into small pieces

1 small white onion, diced

2 garlic cloves, crushed

1 large tomato, chopped into small pieces

3 tablespoons chopped cilantro

1/2 cup all purpose unbleached flour

2 eggs, room temperature

Sea salt and black pepper

Extra virgin olive oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper. In a large skillet, add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture.  Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Serve with dipping sauce on the side

Cilantro Dipping Sauce:

1/2 cup sour cream or Greek yogurt

1/2 small green chili, seeded and finely chopped

1 small garlic clove, crushed

2 tablespoons chopped cilantro

1 teaspoon sugar

Sea salt and black pepper

Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.

Kreatopita – Meat Pie (Gullash Bil-Lahma Mafruma)

Kreatopita – Meat Pie (Gullash Bil-Lahma Mafruma)

Kreatopita is a meat pie that can be eaten as a main course with a salad or as a snack. It tastes great when it’s cold and is perfect to take with you at work or at a picnic.

To make the homemade butter phyllo which is similar to puff pastry, see instructions here but if you want to make something with less fuss you may use ready made puff pastry as well.

1 box Phyllo with butter

Ingredients:

½ kilo ground beef
2 medium size leeks chopped in slices (optional)
3 spring onions
½ bunch of dill finely chopped
Salt and pepper
1/3 cup olive oil
1 cup graviera cheese (I always use mozzarella)


Directions

Prepare the phyllo as per instructions.

Wash leeks and cut them into 1 cm slices and boil them until tender, then strain them.

In a skillet heat the olive oil and sauté the onions, add leeks and then add the ground meat and sauté. Season with salt and pepper and remove from the heat. Add the dill and let it cool down.

Roll out the bigger phyllo and place in an oiled 28 cm baking tin. Add the meat mixture and sprinkle with the graviera cheese. Put the second phyllo on top. Take both phyllos which join them by pressing and giving them a nice shape. Score with a sharp knife (superficially) in 8 pieces and brush with olive oil.

Preheat oven at 180ο C and bake for about one hour until a golden colour is achieved.
Warning this recipe is not mine. I just saved them for my future needs when the time is needed by my family :)
For more recipes , click the link below :
http://kopiaste.org/2007/11/meat-pie-kreatopita/

Oven Chicken with Potatoes

I was lazy that day and I made this recipe altogether and place it in the oven .I used 1 whole chicken cut into 4 , that's 2 chest and 2 legs with potatoes and carrots .

Number of serving : 4 persons

• Preparation time : 10 minutes
• Cook time : 1 hour

Ingredients:

1 whole chicken (cut into 4)
2 big potatoes
2 big carrots
2 Tbsp Olive Oil/ butter
1 Big Onion
1 Tbsp dried Oregano
1 liter Tomato Juice
3-4 Bay leaves
salt and black pepper to taste

Wash the chicken good, cut into 4 pieces . Then in a baking pan , add altogether the chicken with the rest of the ingredients . Cook in the oven for at least 1 hour or until the chicken is cook and the tomato juice is almost absorbed. Serve with Rice and green salad.

Egyptian Rice with Tomatoes

In Egypt there are more variations on rice cooking . We usually cook this rice if Tilapia fish is the viand for the day :) , supported with the presence of green salads .  Here , I am sharing with you how we do the simple steps .

Ingredients:

4 cups of rice
3 tbsp butter or 1/4 cup oil
3 tomatoes (blended )
salt to taste
4 cups  water for the tomatoes

Method:

Wash the rice, drained and set aside.Prepare your blended tomatoes by pulsing them in a food processor for 3-4 times with water. Then strain and keep the juice aside and discard the sediments. In a medium pot,  pour the oil then fry 2-3  scoops of the rice. When it turned reddish brown, add all the other rice , salt and tomato juice . Bring to boil then simmer for 20 minutes or until you find the rice is cook already.

Sfiha Arabian Meat Filled Pastry

Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit these links :  
For pic source: http://boisefoodieguild.blogspot.com/2010/08/sfiha-arabian-meat-filled-pastry.html
For recipe source: http://www.rockinrs.com/Living%20Cookbook/SfihaArabianMeatFilledPastry.htm

Sfiha Arabian Meat Filled Pastry

These open-faced Arab meat pies, a kind of small pizza, also called laḥm bi’l-'ajīn, are made with Arabic-styled dough. The filling is made with spiced lamb or beef, onions, spices, and tomatoes, and basic thing is tahina paste. The name "ṣfīḥa" comes from the root word meaning "to flatten".

Ingredients - Dough

6 c All-Purpose Flour
2 c Yogurt, plain and unsweetened
1 c Olive Oil
1 t Sea Salt
1½ t Active Dry Yeast
2 t Honey, use a light, floral honey. Tupelo is good.
½ c Water (105°F)
1 t Baking Powder

Ingredients - Filling

1 lbs Ground Beef or Ground Lamb
2 med Onions, chopped
3 med Roma tomatoes, chopped
1/3 c Tahini paste
2 t Lemon juice, fresh squeezed
2 T Pomegranate paste or Molasses
3-4 T Olive Oil
Sea Salt and Pepper to taste
1 T Sfeeha spices

Ingredients - Sfeeha Spices

1 t Allspice, ground
¼ t Nutmeg, fresh grated
¼ t Cloves, ground
½ t Cinnamon
½ t Black Pepper freshly ground
¼ t Cardamom

Procedure - Sheefa Spices

In a small bowl, mix all ingredients. To keep, place in an airtight container.

Procedure - Dough

Add the honey and dissolve to the water. Add yeast and let bloom, if necessary. In a large bowl, mix flour, baking powder and salt. Add olive oil and mix. Add yogurt and yeast. Add enough warm water to make a ball that holds together. Knead vigorously for 10 minutes. Rub 1 T Olive Oil in the bowl and roll the dough ball in it to cover the dough. Cover and leave in a warm place for 1 – 1½ hours or until the dough has doubled in size.

Procedure - Filling

Pre-heat the oven to 475°F. The dough should be ready to use.
Meanwhile, in a sauce pan, heat the oil, add the onion, stir for a few minutes, and then add the meat and stir well. Add salt and the spices and continue cooking until the onions are translucent and meat liquids dry.

Remove from heat, add tomatoes and mix. Add tahina, lemon juice, pomegranate paste, and salt to season. Taste and see if you need to add any more salt or lemon juice. Cut dough in to walnut-size ball. Arrange on oiled baking tray. Press them flat and leave a 1 inch space between one another cause the pastry will become bigger while baking.

Put 1 tablespoon meat filling over each round dough piece. Press down with spoon while spreading to assure meat sticks to the dough. Bake in preheated oven, on high temperature, 475 ºF (260C). Most important here to bake the pastries on top third level rack, not the middle one. Needs like 10-15 minutes maximum, or till the bottom of the pastry becomes light golden.

Serve warm with yogurt or green salad.

Tips

Fried pine nuts can be added to the meat filling if you wish. give a great crunch.

Pistachio Baklawa

  Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :  
http://foodstuffsrecipes.blogspot.com/2011/08/ramadan-desserts.html


Ingredients

For the syrup:
2 cups sugar or 400 g
1 cup water or 250 ml
1 tablespoon lemon juice

For the baklawa:
15 sheets filo pastry, thawed if frozen
¾ cup butter or 150 g, melted
¼ cup caster sugar or 50 g
1 cup ground almonds or 100 g, mixed with the caster sugar

For the filling:
2½ cups pistachio nuts or 375 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

Baklava with honey syrup recipe

Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :  
http://foodstuffsrecipes.blogspot.com/2011/08/ramadan-desserts.html


Ingredients (serves 8)

3/4 cup sesame seeds
4 cups (400g) walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted

Honey syrup
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Method

1. Preheat oven to 200°C. Lightly grease a shallow baking tray.

2. Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.

3. Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.

4. Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.

5. Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.
6. Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Kunafa Bil-Jibn Recipe

  Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :  
http://foodstuffsrecipes.blogspot.com/2011/08/ramadan-desserts.html


Preparation time : 4 hours
Cooking time : 35 minutes

Ingredients

1½ kg akawi cheese, cut into thin slices
1½ cups plain flour or 210 g
1½ cups fine semolina or 240 g
1 cup ghee or 210 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tablespoon blossom water
3 cups sugar syrup

Preparation

Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour). Drain and wrap the cheese in kitchen towel for 1hour to absorb any remaining water.

In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ® Sweetened Condensed Milk and blossom water.

Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes to be crumble).

Remove the dough from the oven and set aside to cool to a room temperature.

Blend the dough in a blender until its smooth then sift using a rough sieve.

Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven (downside heat) for 12-15 minutes with turning the tray from time to time to all sides until all sides become golden brown in color. Remove and set aside.

Meanwhile place the cheese in a bowl over boiling water until cheese is melted (discard any extra water as it appears using kitchen tissues paper).

Pour the melted cheese to flatten evenly all over the cooked kunafa dough.

Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.

Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.

Serving tips : Garnish with pistachio and serve with kunafa kaak.

Basbousa with Pistachio Recipe

Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :  
http://foodstuffsrecipes.blogspot.com/2011/08/ramadan-desserts.html

Preparation time :     10 minutes
Cooking time :     35 minutes

Serves: 10 persons

Ingredients

1 cup butter or 200 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1½ cups pistachio nuts or 210 g, finely chopped

For the syrup:
2 cups sugar or 400 g
1½ cups water or 375 ml
1 teaspoon lemon juice
1 tablespoon rose water

Preparation

In a bowl, combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.

Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.

Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.

To prepare the syrup:

Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.

Cooking tips : To peel the pistachio, bring water to boil in a saucepan, add the pistachio and boil for only 10 seconds. Drain and then rub the pistachio in a kitchen cloth to remove the skin.

Maamoul - Maamoul Recipes

 

Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :  
http://foodstuffsrecipes.blogspot.com/2011/08/ramadan-desserts.html

 

 

Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.
Serves: 12
Difficulty: Medium
Prep Time: 45 minutes

Ingredients:

Dough:
2 cups all purpose flour
1 cup semolina flour
1 tsp baking powder
1/4 cup milk
2 sticks butter at room temperature
1 tsp orange blossom water

Filling:
1 cup ground walnuts
1/4 cup sugar
1/4 tsp cinnamon
1 tsp orange blossom water

8 medjool dates, pitted
1 tsp orange blossom water

vegetable oil
powdered sugar

Preparation:

Pre-heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.

In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.

To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.

Kahk with Dates Recipe

  Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :  
http://foodstuffsrecipes.blogspot.com/2011/08/ramadan-desserts.html




Ingredients:

• 2 cups samn balady
• 1 cup milk
• 4 1/2 cups flour, all purpose
• 2 tablespoons baking powder
• 1 teaspoon instant yeas
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 tea spoon ground ginger
• sesame seeds

Preparation:

1. Heat the samn balady (Gee) until almost boiling.
2. Add the baking powder and the spices to the flour.
3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
4. Keep stirring and stirring and stirring.
5. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.
9. Put them in a cookie tray and let them rest for a little.
10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Pistachio Maamoul Recipe

Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :  
http://foodstuffsrecipes.blogspot.com/2011/08/ramadan-desserts.html
Ingredients

• For the dough:
• 9 cups semolina or 1500 g
• 1½ cups butter or 300 g, melted
• 1½ cups ghee or 300 g, melted
• 1 cup caster sugar or 200 g
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mahlab
• 1 teaspoon yeast
• ¾ cup rose water or 190 ml
• ¼ cup blossom water or 60 ml

For the filling:

• 3½ cups pistachio nuts or 500 g
• 1 tablespoon blossom water
• 2 tablespoons rose water
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
• Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned

Lentil and bulgur köfte / Meriçmek ve bulgur köftesi (Turkish Dish)

Yummy! a turkish dish which I save it for myself for my future dish for the coming Ramadhan. This was reblogged from this Link :
http://surfingtheworldcuisine.blogspot.com/2010/03/lentil-and-bulgur-kofte-mericmek-ve.html

What we need:

1 glass of red lentils
1 glass of fine bulgur wheat
5-6 spring onions
1 medium onions
1 tbsp of tomato paste
1 teaspoon of spicy red pepper paste ( optional)
2 lemons
Lettuce
A bunch of parsley
Mint
Black pepper
Salt
Olive oil
3-4 glasses of water

What we have to do:

1. Boil the red lentils with 3 or 4 glasses of water until they get very soft.
2. Add a glass of bulgur to the lentil mixture. Remove from the heat. Mix it and let it cool down until you can hold it in your hands. Taste it and if the bulgur inside the mixture is not soft enough, add half or a glass of hot water to soak it up.
3. Chop the onions, spring onions finely and put them into lentil and bulgur mix, add tomato and pepper paste, mix it well.
4. Add some salt, black pepper, chopped parsley and mint. Then add lemon juice and some olive oil ( about 2-3 tbsp). It should not be too dry or too wet.
5. Make some balls or köfte with it and put them over little lettuce on a plate.
7. Cool it down for an hour or so before you eat it! Enjoy!!!

A kind of pea and potato samosas

I always love this Sambosa. I find it different from my own style so I decided to rebolg this from a respected Blogger. Pliz click her Link if You want to find for more yummy dishes :) http://surfingtheworldcuisine.blogspot.com/2010/10/kind-of-pea-and-potato-samosas.html

What we need:
3 tbsp vegetable oil
½ tsp mustard seeds
60g chopped onion
1 tsp finely chopped or grated ginger
60g frozen peas
1tbsp ground coriander seeds
1 tsp ground cumin
¼ tsp red chilli pepper powder
1/2 -¾ tsp garam masala
salt
about 100ml water
600gr boiled and crushed potatoes
4 tbsp chopper coriander or parsley
phylo dough
butter to brush the dough
2 tbsp sesame seeds ( optional, you can also use poppy seeds)

What we have to do:
1. To make the filling, preheat some oil in a pan and when it's hot, add your mustard seeds for 10 seconds, then add ginger and onion. Let them fry for about 1 minute.
2. Now add the peas into a pan together with the spices and a good splash of water. Cook until peas are soft.
3. Add your crushed potatoes, stir it well and finally add your parsley or coriander. Stir and let it cool until you make your samosas.
4. To make samosas, brush your phylo dough with melted butter, cut it into stripes and add a teaspoon of filling on each stripe and fold it several times to shape triangles. All the corners should be closed.
5. Preheat the oven 180C and then brush samosas with butter again and sprinkle with some sesame seeds if you like. Let it bake for 20-30 minutes until golden brown. Serve warm! Enjoy!