Ashtaliyeh Recipes
SAJIYEH
Eid al-Adha is synonymous with meat across the Arab world, and, for many, the bonanza starts at breakfast with different braised cuts. Lunch can be more elaborate, with charcoal grilled meats, a whole sheep roast in an underground oven or stuffed lamb. Sajiyeh, a simple Jordanian and Palestinian dish of bite-size pieces of meat, is cooked in a saj pan - which is similar to a wok or cast-iron pan - over a wooden or charcoal grill. Cooking over fire does add a certain smoky aroma, but this version made on the stovetop in a cast-iron skillet very closely approximates the flavor with a fraction of the effort, making it more accessible to home cooks. It is best eaten with saj bread, which falls somewhere between naan and flour tortillas, so either of those would be a good substitute, as would pita.
Provided by Reem Kassis
Categories dinner, meat, one pot, main course
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil in a cast-iron pan over medium until shimmering and hot, but not smoking. Add the strips of meat, spice blend and 1 teaspoon salt. Cook, stirring periodically, until all the released water evaporates and the meat starts to brown all over, about 10 minutes.
- Once meat is browned, add 1/2 cup water, cover the pan, and cook until the water again evaporates and oil visibly releases, about 5 to 7 minutes. Repeat the process: Add another 1/2 cup water, cover, and cook until the water evaporates and oil releases.
- Add the onion, pepper, jalapeños and the remaining 1/2 teaspoon salt. Cook, uncovered, tossing regularly, until the onions are browned and meat is starting to soften, about 4 minutes.
- Add another 1/2 cup water and cook for a final time, uncovered, stirring occasionally, until some of the water evaporates and you are left with a thick sauce coating the meat and vegetables, about 3 minutes.
- Remove from heat and serve immediately with bread to scoop up the meat and gravy.
ASHTALIYEH
This sweet and creamy dessert has a similar consistency to cheesecake. The rose and orange waters with the pistachio topping is very light and lovely - I also tried it topped with cherry and mint which complimented the rose water amazingly. The syrup will be more than you need for the recipe, but it is supposed to keep well. I couldn't find Kiri cream cheese spread, so I used regular cream cheese. from tasteofbeirut.com
Provided by Random Rachel
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the ashtaliyeh:.
- Heat 1 1/2 cups of milk, sugar and cheese over medium heat, stirring to dissolve both the sugar and cream cheese. (I doubled the amount of sugar for our tastes.).
- Meanwhile dissolve cornstarch in the remaining 1/2 cup of milk.
- When the milk and sugar mixture starts steaming, stir in the milk and cornstarch mixture. Stir continuously until the mixture thickens.
- Stir in the orange blossom water, rose water and mastic, then remove from heat.
- Pour through a strainer if desired. Then divide among small molds or ramekins and refrigerate for several hours (or overnight.).
- For the syrup:.
- Bring sugar and water to a boil in a small saucepan. My sugar kept crystalizing because the original recipe said to simmer for 10 minutes - I think if you remove it from the heat as soon as the sugar is completely dissolved it won't be a problem.
- Remove from heat, and stir in orange blossom and rose waters. Cool completely - store leftovers in the refrigerator.
- For the garnish:.
- Grind pistachios (the 2 tbsp is after the shells have been removed) with the sugar in a mortar and pestle, or gently pulse in a food processor.
- To serve:.
- Unmold the chilled Ashtalieh onto plates, and sprinkle with the ground pistachios. Drizzle with syrup and enjoy!
Nutrition Facts : Calories 409.5, Fat 11.8, SaturatedFat 6.3, Cholesterol 31.4, Sodium 198.2, Carbohydrate 71.7, Fiber 0.5, Sugar 61.3, Protein 6.2
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