Best 2 Oozy Palestinian Middle Eastern Recipes
In the heart of the Middle East, where culinary traditions blend harmoniously, lies a treasure trove of delectable dishes that capture the essence of the region's rich heritage. Among these culinary gems, oozy delights take center stage, tantalizing taste buds with their rich flavors and textures. From the iconic Palestinian Musakhan, a symphony of chicken, caramelized onions, and aromatic spices nestled atop a bed of fluffy taboon bread, to the indulgent Turkish Peynirli Borek, a flaky pastry enveloping a savory filling of melted cheese, each recipe in this collection is a journey through the diverse culinary landscapes of the Middle East. These oozy wonders, with their captivating aromas and irresistible textures, are sure to leave a lasting impression on any food enthusiast.
**Recipes Included:**
1. **Palestinian Musakhan:** Embark on a culinary adventure with this iconic Palestinian dish, where succulent chicken is braised in a fragrant blend of spices, then layered atop a bed of crispy taboon bread and caramelized onions. Finished with a drizzle of tangy sumac and a sprinkle of toasted pine nuts, this dish is a true celebration of Middle Eastern flavors.
2. **Turkish Peynirli Borek:** Indulge in the flaky goodness of this Turkish pastry, filled with a generous portion of melted cheese and herbs. The crispy layers of phyllo dough enveloping the gooey cheese create a delightful contrast in textures, making each bite an unforgettable experience.
3. **Lebanese Sfouf:** Discover the heavenly delight of Sfouf, a traditional Lebanese cake known for its light and airy texture. With a delicate balance of semolina, yogurt, and a hint of orange blossom water, this cake is a true testament to the culinary artistry of the region.
4. **Egyptian Umm Ali:** Dive into the rich and comforting flavors of Umm Ali, an Egyptian bread pudding that is a symphony of textures and flavors. Layers of crispy filo pastry, sweet dried fruits, and creamy custard come together in this decadent dessert, topped with a sprinkle of nuts and a drizzle of honey.
5. **Syrian Knafeh:** Experience the ultimate indulgence with Knafeh, a Syrian dessert that combines the crunch of shredded filo pastry with the gooeyness of melted cheese and the sweetness of syrup. This iconic treat is a true masterpiece, showcasing the culinary prowess of the Middle East.
OOZY (PALESTINIAN, MIDDLE EASTERN)
This is a great dish that can easily be double and tripled and used during a dinner party! I posted it with chicken, but it can also be made with lamb meat as well.
Provided by Palis Favorites
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place the cut up chicken in a pot along with enough chicken stock to cover the chicken. Add just a dash of salt. Skim the top of the stock and remove the froth as it forms. Once all the froth is gone, add the diced onion and let boil for about ten minutes.
- Add the Arabic seven spice to the stock, along with the cumin and tumeric powder. Let boil for another 5 minutes, then add the peas and carrots. Let boil for another 15-20 minutes, or until the chicken is cooked.
- Remove the chicken and place on a baking pan, and place aside. Brown the ground beef in a frying pan, and add just a dash of salt and 1 tsp arabic seven spice.Brown almonds, and add to the ground beef.
- Wash the rice. In a pot big enough to hold the ingredients, place the ground beef on the bottom of the pot. The strain the peas, carrots, and onions out of the chicken stock and place on top of the ground beef, making a second layer (do not mix them in the pot). Then add the rice on top of the peas and carrots. Add enough of the chicken stock from the first pot to cover the rice, peas and carrots, and ground beef (add slowly, trying not to mix everything up).
- Cover and let cook until the stock is gone and the rice is cooked.
- Squeeze the half of lemon on top of the chicken, just adding a hint of flavor and sprinkle seasoned salt over the chicken. Place under the broiler just until it is golden brown.
- Brown the pine nuts.
- Take a serving tray bigger than the pot used to cook the rice in and place it on top of the pot. With one hand on top of the tray and one on the bottom of the pot, flip the pot upside down on top of the tray. Tap the bottom of the pot making sure all the ingredients came down. Remove the pot and shake the tray a little making everything spread out nicely.
- Arrange the chicken on top of the rice, then sprinkle the pine nuts and parsley for garnish. It is normally eaten with a salad or some laban.
- Enjoy!
KA'AK BI AJWA (DATE RING COOKIES) PALESTINIAN, MIDDLE EASTERN
This is the traditional sweet made on the Eid in my family, and they are really addicting! A little time consuming but so worth it.
Provided by Palis Favorites
Categories Dessert
Time 11h15m
Yield 50 pieces, 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Mix smeed, flour, salt, sugar, and butter/oil in a large pan. Cover and leave for ten hours, or overnight.
- Dissolve the yeast in 2 tablespoons water and a dash of sugar. When it rises, add to smeed mixture.
- Dissolve mahlab and miska in cold water. Add to smeed mixture.
- Combine warm water and milk. Pour gradually while mixing all the ingredients together. (Do not knead, just stir the mixture to have a moist crust rather than a dough).
- Mix dates, nutmeg, cinnamon, and butter in a pan and warm to soften dates. Knead well.
- Roll dates in 1/3 inch thick balls. Cut a piece of dough, one at a time, the size of a walnut. Spread lengthwise, 4" by 1". Fill with date ball and roll, sealing the sides together to form a ring.
- Pinch the rings with a cookie tweezer to decorate (so powder sugar will stick to it). Place on baking sheets and bake at 400 degrees in a preheated oven for 15 minutes, or until light gold. (Place baking sheet on top rack).
- *NOTE* This is one way to do it, but I also take a round piece of dough, slightly bigger than the date ball, and push my thumb in it, then place the date ball inside and spread the dough around the date ball completely covering it. Then using a ma'amool cookie mold I place the dough with the date inside in the mold and tap the mold upside down so the finished cookie will fall out. Baking instructions are the same for either variation!
- When cool, sprinkle with powdered sugar. When completely cool, freeze or store in tightly covered jars.
Tips for Making the Perfect Oozy Palestinian Middle Eastern Dish:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
- Don't be afraid to experiment with different spices and flavors. Middle Eastern cuisine is known for its bold and complex flavors, so don't be afraid to experiment with different spices and herbs.
- Cook your dish slowly and carefully. This will allow the flavors to develop and meld together.
- Serve your dish with a variety of accompaniments. This could include things like rice, pita bread, hummus, or tahini sauce.
Conclusion:
Oozy Palestinian Middle Eastern dishes are a delicious and flavorful way to experience the cuisine of this region. By following these tips, you can create your own oozy Palestinian Middle Eastern dish that is sure to impress your friends and family.
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