Moroccan Stuffed Bread

This is a delightful version of Moroccan Stuffed Bread or Stuffed "Rghayef" like we say by Moroccan , i actually got the recipe from one of my friends and i really liked  the result , you can always make it with any kind of other Filling you like and Enjoy!.

Ingredients:

For the Dough:

2   Cups of all purpose Flour

2   TBS Sugar

1   TBS Yeast

1   Teaspoon Baking Powder

1/2Teaspoon Salt 

Warm water to gather the Dough 

 2   TBS Butter & 1/4 Cup Canola oil melted together

 1     Egg Yolk

For the Filling:

1    Cup chicken Breast cut into Cubs

2    Shredded Carrots 

1    Copped Onion

1    Garlic Minced

2    TBS Parsley

1/2 Cup vermicelli (Socked in hot water and drained)

1    Teaspoon Salt 

1/2 Teaspoon Black Pepper

1    Teaspoon Ginger

1    TBS Olive oil

Steps:

1- In Bowl Mix the Flour and Sal , and in the middle make a hole and pour the Yeast , Sugar and the Baking Powder and some water , and Cover, let it rest for some 15 Min.

2- Prepare the filling at this time , in a Pan pour Olive oil and Saute the Onion , Carrots , vermicelli , and Parsley with the Garlic and the spice together .

3- Go back to the First Mixture and pour little by little the warm water till you Obtain a Dough , Knead for some Min then Cover and let raise for 1 Hour .

4- When the Dough raise form Small balls and then stretch with the Butter and Oil into thin Circle then form a square and set aside , Following the same steps of making Mssemen.

5- start with the First formed square , stretch it and make the filling inside then gather it's Corners to the center and set aside into a non Stick Baking Dish.

6- Do the Same to all Dough squares then Lightly Press each square And  Decorate the Center with an Olive or a Preserved Jalapeno Pepper  and Brush with an Egg yolk.

7- Preheat the Oven at 350F and Cook for 30 min Or till Golden Brown on the Top.

Chewy Coconut Cookies

I always loved those Cookies , with their chewy texture and Coconut taste they are excellent , i'm glad that i can make them at home for my own.

Ingredients:

1 Cup and 3 TBS lightly Ground Coconut 

1/2 Cup  & 1  TBS Sugar

1                     Teaspoon vanilla extract

3                      Egg white

 candied Fruits or cherries to decorate 

Steps:

1- Mix the vanilla extract with the Coconut .

2- Mix the Egg white with your electric Mixer till obtainment of  a firm snowy Mixture , then start adding 1 TBS of Sugar at the time while u keep Mixing , This addition of sugar gives cohesion and consistency to the Mixed egg white , the texture at the end must be very Creamy and very Firm .

3- whisk your coconut and vanilla mixture with the Creamy Egg white with a wooden spoon.

4- then pour 1 full Teaspoon of the mixture in non-stick pan (or use non stick sheet) and decorate with a piece of candied fruits or cherries .

5- Bake at 350F for 15 to 18 min , or until they are lightly Brown.
Closely monitor the cooking because they cook so fast 

Let it cool before removing to your Plate .

Enjoy!

Boccucce d'angelo

Those Italian Cookies are perfect For a tea Time , Normally they use Half candied cherries  for the decoration but i used little bit of strawberry Jam. 

Ingredients:

1 & 1/2  Cup all purpose Flour ( you may need little bit More to get the dough)

13          TBS Butter (room temperature)

1/2         Cup Sugar

3            Egg yolks

candied cherries or Jam

Steps:

1- Using an Electric mixer Cream the butter  and the Sugar very well. 

2- Add the yolks and mix well.

3- Finally add the flour gradually. Gently mix everything together and form a dough.

4- Then form small balls the size of a very small ball , then make a small hole with your finger in the middle of it .

5 -  Place on a baking Pan with parchment paper and decorate with candied cherries or little bit of the Jam . Bake on 350F for about 20 minutes. Closely monitor the cooking because they cook fast enough! They should be barely golden!

Enjoy!

Asian Shrimp Noodle Soup

this is a Simple , Fast , Delicious and Healthy Recipe! 
Fun to eat it with the Chopsticks.

Ingredients:

Cabbage

Rice Noodles
Green onions 

Shrimp
Seaweeds cut into Small Peaces ( i used the Ito-Wakame branches)
Olive Oil
1 TBS soy Sauce

1  Bay leaf

2  TBS ground Ginger root

Salt & Black Pepper to Taste

5-6 Cups of Chicken or vegetable Stock

Steps:

1- Soak your Rice Noodles in warm water 

2- in a pan put some olive oil & Saute your green onions , Cabbage  then add your shrimp , Ginger root , Bay leaf ,Salt and Pepper , your Chicken or vegetable Stock , rice Noodles and bring to boil over medium heat  for 15 min then add your seaweeds and Soy Sauce , let boil for an other 5 min.

3- Serve Hot .

Moroccan Mini-Crackers (Dried Tomatoe Flavor)

Crackers or "Fekkas" by Moroccan language have been represented always by sweet or savory version , they are an ideal Option for a Soiree.

I choose today to put this Savory version of it , the crisp texture of those ones is accented by the richness of dried-tomatoes & Cumin.

Ingredients:

50 gr   Soft salted butter
1          TBS cumin or (cumin seeds)
3 to 4   TBS cold milk
4           TBS dried tomatoes (that were pureed and blended with 1  TBS olive oil) 
1           Teaspoon dried thyme
1           Teaspoon salt
1/2        Teaspoon Black pepper
1/2        Teaspoon ground ginger                                         
1           Teaspoon Hot red pepper
1            Medium Egg 
1/2        Teaspoon baking powder
 2          TBS juice of fresh lemon
 2          Cups or more of all-purpose Flour to get a Dough 

Steps:

1- In a large bowl, mix in all the ingredients except flour and milk.

2-Gradually, add flour and milk until you form a ball of dough not too moist, not too dry. Don't over knead the dough which should be slightly sticky.

3-Cover and refrigerate for at least 1 hour.


4- Divide the dough into very small equal balls, then shape each ball to form long bread sticks-like (very thin logs).  To suit Mini-Fekkas size, each dough stick should be as thick as 1 finger.

5- Cover and freeze the dough for 1 hour or more.

6- Remove 1 stick of chilled dough, working with one piece at a time and keep remaining pieces in the freezer.  Using Kitchen scissors or a knife, cut each log diagonally into very thin slices.

7- Preheat oven at 350°F

8-Transfer Mini-Fekkas on baking sheets, close but not touching, and bake for about 20 to 25 minutes .

9-Let cool completely and store in an airtight tin.

Enjoy!

Bibimbap

One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables.

Bibm means 'Mixing' and Bap means 'Rice' in Korean.

Ingredients: 

(for 2 sevings)

2    Cups Steamed Rice let warm

1    Carrot in Julienne

6    Chopped mushrooms 

4    Chopped Green Onions in Julienne 

1/4 Copped  red Cabbage 

1/2 Cup or less bean sprouts

1    Cup Spinach

1   Dried Seaweed in julienne 

2   Eggs cooked over easy (Optional)

1/4Cup Ground beef

Sesame oil

Soy Sauce

Korean Red Pepper paste

1Teaspoon Sesame seeds

1 and 1/2 Teaspoon Cloves of garlic 

vinegar (rice or Apple vinegar if Available)

Sugar

Salt & Pepper to taste

Steps:

1- Marinate the beef:

in a bowl put the Beef & add 1/2 Teaspoon Soy Sauce + 1/2 Teaspoon Sugar +1/2 Teaspoon sesame oil+ 1 Glove minced Garlic + Pinch salt & pepper.

Mix well and set aside

2- Prepare the Sauce:

in a Small bowl combine: 3Tbs Red Pepper Paste + 1/4 Teaspoon Soy Sauce +1 Teaspoon vinegar + 1 Teaspoon Sugar + 1 Teaspoon Sesame oil + 1/2 Teaspoon minced Garlic + 3/4 Teaspoon Sesame Seeds.

Mix well and set aside 

3- Prepare the Vegetables & the Beef:

 -in a Pan over a medium Heat Cook your Marinated Beef stir until it's Totally Cooked & set aside.

 -Saute each of your vegetables in your Pan Except the seaweed with little bit of Sesame oil 1 Min or 2 Each or less (let them stay crunchy).

4- Serve your Dish :

In the center of your serving-Bowl put 1Cup of the warm Steamed rice and put each of your Cooked veggies in addition of the seaweeds in Julienne around it then Top with  1 TBS of your Cooked Beef and your Red Pepper-Sesame Sauce then the Egg if you like Eggs with the Bibimbap.

When ready to eat, mix all ingredients together , The bibimpap should be moist and not dry.

PS: Depending of your Taste, if your like your Dish to be more Spicy by adding more Sauce your can always Double the Sauce amount.

=> You can always Cook the Same way any other Kind of vegetables  Available in your Fridge or you like, you can even use some Lettuce leaves & Cucumbers in Julienne with no need to saute them.

Homemade Preserved Peppers

This is a Moroccan style Homemade Preserved Sweet peppers They are so Tasty & Already the smell that emanates from the jar makes you want to taste them before time.

Ingredients:

1            Cup white vinegar

3 & 1/2 Cups Bell Peppers ( Green, red , yellow)

200 ml  Olive Oil 

2            Garlic Gloves
2             Bay Leaves

1 & 1/2  Teaspoon Sugar

Salt  to  Taste

Steps:

1 - First clean & wash the peppers ,Carefully remove all the small seeds and the white Lines who are in the middle of each pepper ,Then slice it.

2- In a saucepan bring all ingredients listed : Vinegar , Olive oil , Garlic , Sugar and Salt and bring to boil, Then Turn off the Heat  add the peppers and leave 3 to 5 minutes.

3- Finally, after 3 minutes, put your peppers into small jars or in a large jar like me and pour the boiling liquid & Cover your Peppers.

4- Keep it well Close in your pantry For 3 to 4 days and the More we let them marinate the better they taste.

P.S: it serve to complement our pizzas or quiches or pies or Sandwiches. 
         No need to refrigerate