Ishtah Bil Aasil Recipes

ATAIF / ATAYIF BIL ISHTA -- ARAB PANCAKES FILLED WITH CREAM.

Ataif / Atayif are famous throughout the Arab world & are eaten most often during Ramadan. They are a little fiddly & time consuming to make but are certainly worth it! This recipe is an old one but very similar to the version Arabic Bites blog : http://arabicbites.blogspot.com/2007/06/ataif-bil-ashta.html - take a look at the step by step pictures :)

Provided by Um Safia

Categories Breakfast

Time 3h5m

Yield 25-35 ataif approx

Number Of Ingredients 12

Ataif / Atayif Bil Ishta -- Arab Pancakes Filled With Cream. image

Steps:

To make the filling:.
Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized, heavy bottomed pan.
Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
To make the dough:.
Mix all the ingredients and allow to sit for 30-40 minutes.
Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
After cooking all of the pancakes, let them cool a little.
To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.
Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.

Ingredients

2 1/4 cups plain flour
6 g fast action dried yeast
1 1/2 teaspoons sugar
1 1/2 cups semi skim milk
1 1/2 cups water
2 cups semi skim milk
7 1/2 tablespoons cornflour
1/4 cup granulated sugar
3 tablespoons double cream, stiffly whipped
2 tablespoons rose water
1 teaspoon vanilla essence
1 cup chopped pistachios

COMFORTING CHICKEN NOODLE SOUP

I love this soup. Very rich and creamy. I serve it with biscuits and honey. My kids even like the leftovers for breakfast the next morning. I actually like to add the chicken and vegetables first before the noodles and cook for an hour or so, then add the cream mix and noodles and simmer on the back of the stove for a couple of hours. I love having the smell of the soup cooking all day.

Provided by pines506

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Comforting Chicken Noodle Soup image

Steps:

Combine 1 cup broth and butter in small saucepan.
Bring to boil over high heat.
Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
Stir in cream.
Set aside.
Bring remaining 12 cups broth to a boil in Dutch oven.
Add egg noodles and celery; cook until noodles are tender.
Stir in reserved cream mixture; add chicken.
Season to taste with salt and pepper, add parsley.
Heat just to serving temperature.
Do not boil.

Nutrition Facts : Calories 593, Fat 31, SaturatedFat 16.4, Cholesterol 157.6, Sodium 1793.5, Carbohydrate 45.6, Fiber 2.4, Sugar 3.6, Protein 31.4

Ingredients

13 cups chicken broth, divided
4 tablespoons butter
1 cup whipping cream
1 (12 ounce) package egg noodles
2 stalks celery, thinly sliced
3/4 cup baby carrots, sliced
2 cups diced cooked chicken
1 teaspoon poultry seasoning
1 teaspoon parsley
salt, to taste
pepper, to taste

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