Deema Hajjawi Recipes

Ingredients:

10 Chicken breast, medium diced
2 tbsp. White vinegar
2 tbsp. Vegetable oil
3 Onion, finely chopped
3 Garlic cloves, finely chopped
2 tbsp. Ginger, shredded
1 Chili pepper, finely chopped
75 gr AlMarai butter
½ Lemon, juiced
2 tsp Gram Masala spices
2 tsp Chili powder
2 tsp Smoked paprika
2 tsp Cumin
1 tsp Coriander
1 tsp Sugar
1 cup AlMarai yogurt
1 cup AlMarai cooking cream
2 Tomatoes, peeled and chopped
½ cup Tomato paste
1 cup Warm water
Salt and pepper
¼ cup Fresh coriander, chopped
½ cup Cashew, roasted and crushed

Instructions:

• Marinate the chicken breast in a mixture of vegetable oil, vinegar, garlic, ginger, tsp Gram Masala, cumin, coriander chili, tsp pepper, and smoked paprika.

• After marinating, add 2 tbsp. of vegetable oil in a pot, 25 gr of butter, add the chicken and cook until golden and tender for about 10 minutes, then put it on the side to rest.

• In a pan, add 2 tbsp. on vegetable oil, 25 gr of butter and sauté the onion until translucent, then add garlic, ginger, 1 tsp Gram Masala, chili powder, cumin, dried coriander, salt, pepper, chili, and sauté the mixture

• In a pot, add tomatoes, tomato paste, sugar, cashew, and warm water; bring the mixture to a boil over low heat for 10 minutes, then blend it with an immersion blender. Add cream and Zabadi to the sauce and let it simmer.

• Add the chicken to the sauce and let it simmer for extra 5 minutes; add the remaining butter, green onion, and lemon juice, and stir well.

Garnish the plate with cashew, hot sauce, green onion, and coriander.

Serve with basmati rice.

P.S: You can substitute the cashews with roasted and crushed almonds.

Ingredients:

1 cup Cherry tomatoes
3 Cucumbers, chopped
1 Green bell pepper
1 Red pepper
1 Red onion
1 cup Black olives
1 cup Lettuce, shredded
250 gr Feta cheese
100 gr Cream cheese
1 tsp Garlic powder
1 tsp Dried herbs
1 tsp Shatta

For the dressing:

½ cup Vegetable oil
¼ cup Balsamic vinegar
Lemon juice
Salt and pepper
1 tsp Dried herbs
Mint leaves for garnish

Instructions:

Mix the ingredients and set them aside.
Mix the garlic powder, dried herbs, and shatta.
Ball the feta cheese and roll it in the herb mixture
Place the vegetables and olives in a bowl, put the cheese balls on top, serve with the dressing.

Recipe:

12 diced chicken breasts

Salt and pepper
1 teaspoon ground cardamom
1 teaspoon crushed chili flakes
1/4 cup vegetable oil
2 tablespoons flour
2 springs rosemary
1 chopped onion
2 cloves of minced garlic
2 cups chopped artichoke
1/2 cup of cut dried tomatoes
1/4 cup lemon juice
1 lemon, sliced with peel
1 cup hot water
1 cup cream from Almarai
1 cup Kashkaval cheese
Rice for serving

Method of Preparation:

Season chicken breasts halves in oil with salt, pepper, and cardamom only, then crushed chili. Add onions and stir well, then add garlic, flour, the artichokes, lemon juice, dried tomatoes and lemon slices with the peel and rosemary springs. Finally, the water and cream. Put the mixture in a baking dish, roast until the cheese is browned. Serve it with rice.

Recipe:

Olive oil
Herbs and garlic powder for baking
1 cup of Almarai cream cheese
1 red onion cut into wedges
1 cup of chopped Bell Peppers
2 tablespoons balsamic vinegar
Fresh mint

Method of Preparation:

Grease the bread with olive oil, season with herbs and garlic powder, and roast in the oven for five minutes. Meanwhile, heat the oil in a frying pan, add the red onion and bell peppers, stir well, then add a little balsamic vinegar and keep the vegetables away from the heat until they cool.

Spread cream cheese on breadsticks, add the vegetables, and serve.

Recipe:

Tea biscuits
First layer:
4-5 Almarai instant vanilla pudding mix
1 cup Almarai whipped cream
2 creamy powder packages
Second layer:
2 cups chocolate chip
1 cup desserts cream
50 gm butter

Method of Preparation:

Stir pudding mix, whipped topping, and desserts cream together in a medium bowl until well blended.

Melt chocolate on a steam heat, add the butter and cream, and stir until the chocolate melts and the mixture thickens.

Evenly spread a layer of biscuits, then a layer of cream mixture, and add another layer – (I did 3 layers). Top the last layer with biscuits. Add the chocolate mixture. Keep in the fridge for at least 4 hours or a day in advance. Decorate with biscuits.

Recipe and Method of Preparation:

Spinach or arugula

1 cup cherry tomatoes

2 cucumber slices

Fried bread or sliced and grilled toast bread

Cheese Balls:

10 Almarai cheese squares

200 gm Almarai feta cheese

1 teaspoon Italian herbs

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 cup roasted and crushed walnuts

Dressing:

1/2 cup olive oil

2 tablespoons lemon juice

1/4 cup balsamic vinegar, salt and pepper

Recipe:

First layer:

100 gm butter
250 gm biscuits

Second layer:

250 gm chocolate
1 and 1/2 cup milk
2 cups marshmallow

Third layer:

1 cup Almarai cream
2 sachets cream powder

Method of Preparation:

• Start mixing the liquid cream with the powdered cream and put it in the fridge until use. Mix the biscuits and butter together and put them in the cups. Put milk on the stove and melt two cups of marshmallow and chocolate in it. Stir well until the mixture becomes smooth. Spread the mixture over biscuits and put it in the fridge for at least two hours. Garnish with whipped cream and biscuits.

Recipe:

5 cups Almarai milk

1 cup semolina flour

1/4 cup sugar (optional)

1/4 teaspoon mastic powder

1 can fresh Almarai cream

To Garnish:

1/2 cup ground pistachios

Lemon blossom jam

Served with honey or sugar syrup (Qatar)

Method of Preparation:

• Lebanon nights are usually prepared without adding sugar and served with honey or sugar syrup – Qatar. Adding 1/4 cup of sugar (or not) to the mixture is optional.

Preparation Time: 20 minutes
Baking Time: 20 minutes

Ingredients:

1/2 cup flour

2 tablespoons cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1 and 1/2 cup yoghurt

1 and 1/4 cup sugar

150 gm butter

2 eggs

1 teaspoon vinegar

3 tablespoons liquid red food coloring

1 teaspoon vanilla

A pinch of salt

Cream Cheese:

50gm butter

200 gm cream cheese

1 teaspoon vanilla

1 and 1/4 cup powdered sugar

2-3 tablespoons vanilla milk

Method of Preparation:

Heat the oven at 180 degrees. Grease the cake pans. Put the yoghurt in a bowl, add the red food coloring, vinegar, and vanilla and set it aside. Mix the dry ingredients together (flour, cocoa, baking powder, baking soda, salt) and set them aside. Beat the eggs and sugar well on a medium speed, then gradually add the butter, then the yoghurt, then the dry ingredients mixture and mix them well. Distribute the mixture in special molds and bake for 20 minutes in the oven, then set aside to cool to start with the cream cheese: Beat cream cheese and butter on slow speed, then add vanilla, caster sugar and milk and set aside. Add cream cheese and fruits and serve.