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MENU/RESEPI ANTARABANGSA :: TIMUR TENGAH ::
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lupa lak...sy suka makan kunafah  ...ada resipinya dak?  thanks in advance |
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Assalamualaikum..
Konafah (To serve 7 people)
What exactly Konafah is ?
Konafah is an Egyptian dessert dish for feasts and everyday during the fasting holy month of Ramadan. You can use it, when doing a school project on Egypt (it is not an Ancient Egyptian dish). Konafah is easily attainable. This would be a good recipe for your daughter or son to make for her/his project. If you're looking for another recipe, Please use any recipe in my home page, I would recommend. You have to buy a special dough "Shredded Fillo Dough" (Kataifi) from a Middle Eastern store or you may find it in your local store. Good luck.
Konafah is uncooked shredded "Filo Dough". Which can be bought from any International Middle Eastern Grocery Store.
Ingredients
One Kelogram = 2.2046 Pound.
1 LB konafah
1 LB butter(melted)
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Reply #39 soulha's post
hehehe...
yup... shabrawi tu
kalau yg best tu tamiyah campur ng telur dan digoreng...
nama Ega'....
kedai ful yg babai pun best gak....
bila cakap pasal makanan arab nie...
rindu plak....
:bgrin: |
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Originally posted by insignia at 20-5-2007 03:36 PM
hehehe...
yup... shabrawi tu
kalau yg best tu tamiyah campur ng telur dan digoreng...
nama Ega'....
kedai ful yg babai pun best gak....
bila cakap pasal makanan arab nie...
rindu plak.... ...
Insi...
yang ni kedai fool POPEYE tu yer..?
kakpinat pernah makan kat sini...
best jugak...dah tak ingat makan apa tapi rasanya bermacam -macam menu kami beli...masa tu nak pi rehlah hadiqah... |
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Reply #44 pinatbate's post
hehehe...
a'a...best gak dia punya ful ng tamiyah..
:bgrin: |
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Reply #45 insignia's post
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Insi pernah dok sana yer.... |
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Reply #46 pinatbate's post
hehehe..
tak ler...
jenjalan lawat mesir ng rombongan....
:bgrin: |
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Originally posted by insignia at 20-5-2007 03:36 PM
hehehe...
yup... shabrawi tu
kalau yg best tu tamiyah campur ng telur dan digoreng...
nama Ega'....
kedai ful yg babai pun best gak....
bila cakap pasal makanan arab nie...
rindu plak.... ...
ehh..pandai awak yer ins..mcm2 awak tahu walaupun dtng travel jer..syyg dok lama sini pun tk reti2 lg..nielah payah sgnt fanatik masakanmelayu..statment dr my hubby..lama gk nk boleh sy telan masakan arabnie..tp skrng bolehlah..
bab tamiyah tu..sy mmg suka klu yg letak telur..'tomiah bilbaid' mkndng ish tu jer sy tau..ega' tu apa plak..kena tnya b lah cam gitu... |
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Reply #41 wjv2212's post
la Hello u dok kat Burj al- Arab yek wah loaded yek.
I dok kat Sharjah. Anyway i have recipe to share with fellow forumer. Resepi i i ambil dari Friday magazine yang come as a complimentary copy with Friday Gulf News newspaper. For your infos, all the recipes from the middle east and north africa (MENA) ni is about the same. And this kebab below the origin is from Khasmir, according to history, when Timur invaded northern India dia bawa sekali tukang masak yang bernama Wazaas yang memang terror masak. So orang2 Kashmir pun adopt this recipe and make them as their own.
Kebab
Ingredients
1 Kg minced mutton
2 tsp red chili powder
1 tsp cumin seeds
2 pods large cardamons, seeds removed
2 tbsp chopped coriander
2 eggs
Ghee, for frying
Method
Beat eggs well. Mix together all ingredients, except coriander. Roll into balls and shape into Kebab around skewers. Shallow-fry in ghee until golden. Sprinkle coriander before serving.
Ok nanti sesiapa yang cuba this recipe please leave your comments here. I rasa u guys can replace the ghee with olive oil since ghee nanti naik pulak cholelesterol. Saya dah buat banyak kali dah grill lamp arabic style memang sedap tapi i adjust the taste into Malaysian sikit seperti letak maggie seasoning soy sauce. Sebab kalau ikut dia org punya bau lamb tu tersangat la....tak tahan. And than i also marinade the lamb with lemon juice.
[img]http:// [/img]
[ Last edited by izaina72 at 21-5-2007 03:32 PM ] |
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Reply #31 pinatbate's post
heheheee...bru rancang nak balik bersalin kt mesia.
sy baru setahun jagung kt sini
datang sini masa balqis 2 bulan.
susah bersalin kat sini, xde sapa nak jaga ammar dan balqis time bersalin nti.
mungkin balik mesia masa pregnant 7 bln.
insyaAllah, raya nti kot. |
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Tabak Maz
Ini dia ada resepi lagi so jom sama2 kita try
[img]http:// [/img]
From Friday magazine, Gulf News.
Ingredients
2 mutton ribs
3 cloves garlic
1 tsp chopped ginger
1/2 tsp tumeric
salt, to taste
Ghee, for deep frying
Method
Boil whole ribs in optimum water with salt and garlic. When partially cooked, spoon out the ribs and cut into medium-size pieces.
Put pieces back in the same water and boil further. Add all the spices and cook until the meat is tender and water almost evaporated. Discard any remaining water. Deep-fry the pieces in hot ghee with the meat facing down until the ribs acquire a crisp crackling texture. |
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Reply #35 soulha's post
a'ah..leh kongsi2 citer.
kt compound ni sy sorang je org mesia.
boring betull
byk betul ya makanan arab nie..
tak cuba lg nie.
pening2 tak ilang lg.
insyaAllah, akan ku cuba jua nanti |
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Reply #51 maratussolehah's post
Assalamualaikum
Saya pun baru aje lepas bersalin di Sharjah ni, Gynea saya Dr Nafisa El-Serafi, dia tu mak arab yang dah tersangat la tua nya. Saya bersalin anak ketiga. Masa tau pregnant hari tu anak saya yang no dua tu baru aje berusia 4 bulan. Saya baru aje duduk setahun di Sharjah ni...by the way Sharjah is in UAE next to emirate Dubai, just 12km from Dubai aje. Tapi masa dalam pantang kakak saya yang sulung jaga and than mak n abah saya pulak datang jaga.....dah scan ke dapat baby apa ye. Kat Saudi tu hospital dia canggih kan, kawan saya pernah duduk Riyadh dulu so dia bersalin di sana dia kata ok. Kalau tak de org jaga boleh duduk di ward lama2. Nurse pun jaga baik kan. |
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Fini
 [/img]
Ingredients
1 litre milk
150 gms semolina
200 gms sugar
1 small tin sweetened condensed milk
2 tbsp cashew nuts, chopped
Rosewater, a few drops
Method
Mix semolina with milk and bring to a boil with low heat. Simmer on low heat until milk is reduced and firni begins to thicken. Stir in sugar and condensed milk. Cook until the mixture begins to coat the spoon. Add rosewater and cool
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WARAQ INAB...semperna musim summer,nasi nie amat popular kt mesir..sbb summer bnyk daun inab(anggur)..klu hari2 biasa diorng letak dalam daun kubis..tk pun dlm terung..tomato..atau zucchini..dikorek isi buah tersebut dan masukkan nasi..tp nama dia dah berubah jd MAHSHI PLAK
WARAQ INAB
Bahan isi:
1 dada ayam lengkap dengan kulit dan tulang
1 biji bawang besar potong dadu
3 bawang putih potong halus2
1,5 sdt mix spice (rempah curry)
1 chicken blok
2 batang daun bawang, iris |
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Originally posted by soulha at 21-5-2007 06:53 PM
WARAQ INAB...semperna musim summer,nasi nie amat popular kt mesir..sbb summer bnyk daun inab(anggur)..klu hari2 biasa diorng letak dalam daun kubis..tk pun dlm terung..tomato..atau zucchini..diko ...
Soulha
Nak tanya nasi makan macam tu aje ke? ada cadangan untuk lauk2 lain. terima kasih. |
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Akhrot Chutney and Kahwa
[img]http:// [/img]
Ingredients
250 gms walnuts
1 kg yogurt
1 small onion, chopped
2-3 green chilies
1/2 cumin seeds
Salt, to taste
Method
Spoon yogurt in a muslin cloth and hang for two hours to drain all the water. Grind all the ingredients coarsely and mix with yogurt.
[img]http:// [/img]
Kahwa
2 pinches saffron
2 cups water
4 tsp sugar
4-6 almond, thinly sliced
Optional: green cardamon, cinnamon sticks
Method
Mix saffron with a tbsp of warm water. Crush with finger to bring out the colour. Boil remaining water with cardamon and cinnamon, if using. Add sugar. Stir in the almond. Serve hot. |
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Akhrot Chutney
[img]http://[/img]
Ingredients
250 gms walnuts
1 kg yogurt
1 small onion, chopped
2-3 green chilies
1/2 cumin seeds
Salt, to taste
Method
Spoon yogurt in a muslin cloth and hang for two hours to drain all the water. Grind all the ingredients coarsely and mix with the yogurt |
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Post time 19-5-2007 11:47 PM
kak pinat pun tahu gak yer kedai popeye nie..sy sorang jer tercari2manerlah popeye tu..rupanya babai..betoilah arab tk reti sebut " P"..jd babailah..sy nampak tulisan babai jer..smlm lalu baru nampak popeye dia..
..teruklah aku nie..
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