In The Name Of Allah, The Most Compassionate,TheMost Merciful

BAKLAWA
By Sister Nagwa Al-Etrebi

1. ONE PACKAGE (16 OZ) FILLO,  AVAILABLE IN FROZEN SECTION OF THE GROCERY STORE
2. 1/2 LB  (2 STICKS) BUTTER OR MARGARINE
3. TWO (2) CUPS OF SUGAR
4. ONE (1) CUP WATER
5. TWO (2) CUPS FINELY CHOPPED WALNUTS, COCONUT & RAISINS CAN BE ADDED.
6. TWO (2) Tsp SUGAR
7. 1 Tsp LEMON JUICE
8. 1/2 Tsp VANILLA
9. 1/2 Tsp CINNAMON

1.  THAW THE FILLO IN THE REFRIGERATOR FOR 24 HRS, OR ROOM TEMP FOR 2-3 HRS BEFORE USING
2. PUT TWO (2) CUPS OF SUGAR AND ONE (1) CUP WATER IN A PAN, BOIL FOR TEN MINUTES, ADD    LEMON JUICE.  TURN FIRE OFF AND ADD VANILLA.
3. MIX CHOPPED NUTS WITH 2 TB SUGAR AND Q/2 Tsp OF CINNAMON
4. MELT THE BUTTER
5. DIVIDE FILLO INTO TWO HALVES. WRAP ONE HALF UNTIL READY TO USE, SO IT WILL NOT DRY UP.
6. BRUSH BAKING PAN (12X9X2 1/2) WITH BUTTER, PUT TWO SHEETS OF FILLO, BRUSH WITH BUTTER, PUT ANOTHER TWO SHEETS, BRUSH WITH BUTTER ... SO ON UNTIL THE FIRST HALF IS FINISHED.
7. PUT THE CHOPPED NUTS ON THE FILLO, THEN CONTINUE TO STACK THE OTHER HALF AS BEFORE.
8. HEAT THE OVEN TO 400 F.
9. CUT FILLO INTO ABOUT 1 1/2 INCH DIAMONDS SHAPES, AND PUT INTO OVEN TO BAKE FOR 15-20 MINUTES UNTIL THEY TURN LIGHT GOLDEN BROWN.
10. POUR THE COLD SYRUP (PREPARED IN STEP TWO ABOVE) OVER THE HOT BAKLAWA AND LET IT COOL BEFORE SERVING.

 

Murgh Kaali Mirch

Serves 4

• 1 medium Chicken
• 1 tsp fresh Ginger paste
• 1 tsp fresh Garlic paste
• salt to taste
• 2 tsp coarsely ground black pepper corns
• 1 tsp white pepper powder
• 3 tbsp oil
• 1/2 cup water
• 2 tbsp lemon juice
• 3 green chillies-slit lenghtwise

1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.