Omani Pudding Recipes

OMANI PUDDING

Omani Pudding image

Posted for the Omani Recipe Collection Drive in the North Africa/Middle East forum this month (Jan, 2013).

Provided by Annacia

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (397 g) can sweetened condensed milk
7 eggs
1/2 cup butter, chopped (100 g)
1 cup milk (250 ml)
2 teaspoons vanilla powder
lemon zest, one piece only
1/2 cup pistachio nut, finely chopped (75 g)
1/2 cup almonds, finely chopped (100 g)

Steps:

Combine all ingredients except for the nuts in a large bowl.
Place the egg mixture in a large nonstick pot, stir over low heat with a flat wooden spoon for 10-15 minutes or until the mixture start to thicken.
Add the nuts and keep stirring for another 5 minutes or until the mixtures thickens properly.
Remove from heat and place on a serving dish. Allow cooling before placing in fridge to cool properly.
Garnish with crushed pistachio and serve with some syrup on top.

Nutrition Facts : Calories 437.6, Fat 29.1, SaturatedFat 12.8, Cholesterol 214.4, Sodium 270.7, Carbohydrate 32.7, Fiber 1.7, Sugar 28.2, Protein 13.9

CHICKEN KABOULI (MUSCAT STYLE)

Chicken Kabouli (Muscat Style) image

This is an Omani chicken and rice dish. For the Omani spices you can use recipe #492862. The recipe comes from Nestle. They want you to use Maggi brand.

Provided by threeovens

Categories Chicken

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs chicken pieces
12 cups water
3 cinnamon sticks
1 teaspoon cardamom pod
1 teaspoon whole cloves
1 teaspoon black peppercorns
3 tablespoons omani mixed spice
3 chicken bouillon cubes
3 tablespoons ghee
15 ounces chickpeas, drained
3 cups basmati rice, washed and drained
4 tablespoons sultanas or 4 tablespoons raisins
1 1/2 teaspoons saffron threads, soaked in 1/4 cup rose water

Steps:

Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon.
Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock.
Return 9 cups of the stock to the pot, adding additional water if needed; return to a boil, stir in rice, then cook 10 minutes; drain.
Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside.
Return the chicken to the pot, add the rice, sprinkle with the saffron and rose water, add chickpeas and raisins, cover, and coom u til the rice is tender, 25 minutes.

Nutrition Facts : Calories 565.7, Fat 17.7, SaturatedFat 6.6, Cholesterol 58.6, Sodium 651.9, Carbohydrate 80.5, Fiber 5.9, Sugar 4.5, Protein 20.9

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