Asbusa Recipes

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AMBROSIA



Ambrosia image

Try Alton Brown's take on the Southern classic ambrosia, a holiday fruit salad with clementines, pineapples, maraschino cherries and even marshmallows.

Provided by Alton Brown

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries

Steps:

  • Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

SAMBUSA



Sambusa image

This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.

Provided by SAFIYOSMOMMY

Categories     World Cuisine Recipes     African

Time 1h10m

Yield 24

Number Of Ingredients 13

1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
  • In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
  • Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 10.8 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 213.4 mg, Sugar 0.3 g

BEEF AU JUS SAUCE



Beef Au Jus Sauce image

I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!

Provided by Bone Man

Categories     Sauces

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7

1 cup beef drippings, from a baked roast, do not drain fat
15 ounces beef broth, canned
1/4 cup water, warm
1 tablespoon cornstarch
1/4 teaspoon Kitchen Bouquet
1/2 teaspoon Mrs. Dash onion and herb seasoning
1/2 teaspoon seasoning salt

Steps:

  • In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
  • In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs. Dash, and seasoned salt and bring to a boil. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.
  • Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
  • NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

Nutrition Facts : Calories 6, Fat 0.1, SaturatedFat 0.1, Sodium 158.4, Carbohydrate 0.8, Protein 0.5

SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY



Salvadoran Pupusas As Made By Curly And His Abuelita Recipe by Tasty image

Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil

Provided by Katie Aubin

Categories     Sides

Yield 18 pupusas

Number Of Ingredients 19

½ head green cabbage, cored and shredded
1 small white onion, sliced
2 medium carrots, grated
4 cups boiling water
1 cup distilled white vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon vegetable oil
1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
1 teaspoon salt
1 medium tomato, diced
½ green bell pepper, diced
1 small white onion, diced
4 cups masa harina
2 teaspoons salt
3 cups cold water
1 cup grated mozzarella cheese
1 cup refried bean, cooked
1 tablespoon vegetable oil, for frying

Steps:

  • Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  • In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
  • Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  • Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  • Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  • Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  • Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  • Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  • Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  • Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  • Serve the pupusas with curtido.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 9 grams, Sugar 3 grams

BASBOUSA RECIPE



Basbousa Recipe image

What gives Basbousa the 'aww' factor is that it translates to 'just a kiss'. It is a traditional cake from the middle east that uses just the right combination of semolina and lots of dairy products. The cake is topped with rose water, orange blossom water or normal syrup, giving it its distinct, royal flavours. They are typically cut in diamonds and served with dry fruits like cashew or almond adhered over each piece. The sandy texture from semolina and dominating buttery flavours of the cake is complemented by the sweet sugar that the cake is steeped in. There are so many variations of Basbousa that you can experiment with once you understand how to prepare this cake recipe. This is an excellent option for vegetarians as some versions of this recipe also call for using yoghurt instead of eggs. It can be served with cream or scoops of your favourite ice cream. The ratio of ingredients and the mixing method will make all the difference to your Basbousa. A correctly baked Basbousa will fill your home with a tempting and heavenly smell, that will make your guests ask you, 'What's smelling so good?'. But can you find Basbousa with an authentically Egyptian taste around where you live? Your search stops with this easy-to-follow recipe, that will give you soft, delicious and melt in the mouth Basbousa. Every bite of this delicate goodness will take you to the streets of Egypt!

Provided by TNN

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 10

3 cup semolina flour
1/3 cup desiccated coconut
2/3 cup full cream milk
2/3 cup ghee
1 1/4 cup powdered sugar
1/4 cup almonds boiled,chopped
1/4 cup hazelnuts boiled,chopped
2 teaspoon lemon juice
2 cup water
1 1/2 cup powdered sugar

Steps:

  • To prepare this amazing dessert, there are two sugar syrups to be made for soaking the cake. First, lets prepare the light syrup. Mix 1 tsp lemon juice, 1 1/2 cup water and 1 1/4 cup sugar in a saucepan and put over medium-high heat. Bring it to a boil and ensure that the sugar melts completely. Set aside to cool off. Now, in another saucepan, add 1/3 cup sugar, 3 tbsp water and 2 drops of lemon juice and put it over high heat. Once it comes to a boil, reduce the flame and let it cook for 5 minutes. Take off the flame when the syrup thickens and reduces to about ⅓ cup.
  • Preheat the oven 410 degrees F. Cover a 34 cm round pan using ghee. You can use any other baking dish if you don't have a circular one. Set aside.
  • Now, mix semolina and ghee in a medium mixing bowl. Grind the desiccated coconut in the blender and make a fine powder. Mix with the semolina mixture and combine. In a microwave-safe mixing bowl, combine sugar, milk and heavy sugar syrup. Heat for 1 and ½ minutes until warm. When the sugar dissolves completely, pour the syrup over semolina mixture and just combine. Don't mix vigorously.
  • Transfer the cake batter in the pre-greased pan. Put it in the refrigerator for 20 minutes. The mixture shouldn't jiggle when shaking the pan. Top it with mixed chopped nuts.
  • After 20 minutes, take out the baking pan and bake the cake in a preheated oven for 25-27 minutes until golden brown.
  • Pour the light sugar syrup as soon as the Basbousa comes out of the oven. When it is nicely soaked in, brush the cake's surface with ghee.
  • When the cake cools off, cut into squares or diamonds and serve topped with fresh cream and granulated sugar.

Nutrition Facts : ServingSize 1 bowl, Calories 629 cal

ASBUSA



Asbusa image

Asbusa is a cookie that I had when stationed in Egypt with the Army. They are not a very sweet cookie to me but I enjoy with tea or coffee as they seem to accompany them well, so I recomend as an appetiser or a snack between meals to relax!

Provided by J. Bradshaw Sr.

Categories     Dessert

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 5

2 lbs cream of wheat
2 1/2 cups sugar
16 ounces plain yogurt
3/4 lb butter
slivered almond halve

Steps:

  • Bring all ingredients to room temperature.
  • Use a large bowl to mix sugar and cream of wheat. Add butter then mix by hand, rubbing the butter, sugar and cream of wheat between your palms for 10 minutes or until the mixture is very well blended.
  • Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add one tablespoon of water at the time until it feels like pastry dough.
  • Butter a 13x9x2" pan and pat the dough into the pan with your hand.
  • Slice the dough in 2 x 2 inch squares or any shape you desire.
  • Press one almond half onto the surface of each piece if desired, if you do not prefer almonds you do not have to use or may try your own decoration.
  • Bake at 350 degrees for 30-40 minutes or until golden brown.

Nutrition Facts : Calories 4017.4, Fat 152.9, SaturatedFat 93.7, Cholesterol 397.9, Sodium 1125.1, Carbohydrate 608.8, Fiber 17.2, Sugar 262.2, Protein 57.6

SAMBUSAK



Sambusak image

Note: This recipe courtesy of Suzanne Sasson

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 50

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/2 cup semolina flour
1 cup (2 sticks) unsalted butter, at room temperature
3/4 teaspoon salt
1/4 cup warm (110 degrees) water, plus more as needed
1/4 cup sesame seeds
1 pound freshly grated muenster cheese
1 large egg, lightly beaten
Pinch of salt (optional)

Steps:

  • Preheat oven to 350 degrees. Prepare the dough: In the bowl of a food processor, combine all-purpose flour, semolina, butter, and salt; process until mixture resembles coarse meal, 8 to 10 seconds. While pulsing, add warm water in a slow, steady stream through feed tube, adding more, if necessary; process until dough just comes together. Dough should be soft and moist, not sticky. Cover bowl; set aside.
  • Prepare the Filling: In a large bowl, gently stir to combine cheese, egg, and salt, if using; set aside.
  • On a work surface, divide dough into thirds; keep two-thirds dough covered in the bowl. With remaining one-third dough, form walnut-sized balls, 1 to 1 1/2-inches in diameter. Place sesame seeds in a small bowl; dip each ball into sesame seeds to cover halfway. Using a tortilla press or the palm of your hand, flatten each ball, sesame-side down, into a 2 1/2-inch circle. Place 1 scant teaspoon of filling into center of circle; fold dough over filling to enclose, forming a half-moon shape. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment paper-lined baking sheet; cover with a damp towel to prevent drying out. Repeat with remaining dough and filling. Sambusak can be frozen at this point for up to 3 months.
  • Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.

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