RECIPE WORLD MASTER

Oh man, you know I love me some Middle Eastern food! It's just so flavorful and comforting. I was scrolling through some websites and found these amazing recipes that I just have to share with you all.

This Qatayef looks amazing!

Photo credit: Arabic Zeal

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon instant yeast
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup water
• 1/4 teaspoon baking powder
• 1 tablespoon vegetable oil
• 1/2 cup ricotta cheese
• 1/2 cup walnuts, finely chopped
• 1/2 cup powdered sugar
• 1/4 teaspoon rosewater

Tools:

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Frying pan
• Spatula
• Ziplock bag or piping bag (optional)

How to make:

1. In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.
2. Add the water and whisk until a smooth batter forms. Cover with a kitchen towel and let sit for 30 minutes.
3. After 30 minutes, whisk in the baking powder and vegetable oil.
4. Heat a frying pan over medium heat. Brush with some vegetable oil for the first qatayef, then wipe with a paper towel.
5. Pour about 1/4 cup of batter onto the pan and spread into a circle with the back of a spoon. Cook until bubbles form and the surface has set, about 2 minutes.
6. Using a spatula, gently flip the qatayef and cook for another minute. Transfer to a plate and repeat with the remaining batter.
7. While the qatayef is still warm, fill each one with some ricotta cheese and walnuts. Seal by pressing the edges together.
8. Heat the powdered sugar and rosewater in a small pot over low heat until melted and syrupy.
9. Dip each qatayef in the syrup and place on a plate to cool.
10. Enjoy warm or at room temperature.

Tips:

• If you don't have rosewater, feel free to use orange blossom water instead. Both add a lovely floral flavor to the syrup.
• Make sure to not overcrowd the frying pan when cooking the qatayef. This ensures that they cook evenly and don't stick together.
• If you don't have a piping bag or ziplock bag, you can use a spoon to fill the qatayef with the ricotta cheese and walnuts.

And how about this delicious looking Arabic food?

Photo credit: Pinterest user

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, diced
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1/2 cup chicken broth
• 2 cups cooked couscous
• Fresh parsley, chopped, for garnish

Tools:

• Large skillet
• Cooking spoon
• Measuring cups and spoons
• Knife and cutting board

How to make:

1. Season the chicken breasts with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the garlic and onion. Cook until softened, about 3 minutes.
4. Add the cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper to the skillet. Stir to combine with the onions and garlic.
5. Add the chickpeas, diced tomatoes, and chicken broth to the skillet. Stir to combine.
6. Bring the mixture to a simmer. Reduce the heat to low and cover. Cook for about 10 minutes.
7. Uncover the skillet and return the chicken to the skillet. Spoon some of the tomato mixture over the chicken.
8. Simmer until the chicken is cooked through and the sauce has thickened, about 10-15 minutes.
9. Serve with couscous and garnish with fresh parsley.

Tips:

• If you like your food spicier, feel free to add more cayenne pepper.
• Make sure to not overcook the chicken or it will become tough and dry.
• If you don't have chickpeas, you can use any other type of bean such as white beans or black beans.

Well, I hope you all give these recipes a try! They're seriously delicious and perfect for a comforting meal.