Colored Custard

Ingredients:


2 packs al alali Dessert Syrup Strawberry Flavor dissolved in boiled water
2 packs al alali Dessert Syrup Lime Flavor dissolved in boiled water
2 packs al alali Dessert Syrup Lemon flavor dissolved in boiled water
1 light milk prepared from al alali Full Cream Milk Powder
4 tbsps. sugar
2 1/2 tbsps. al alali Vanilla Powder
5 tbsps. al alali Custard Powder

Method:


• Prepare al alali Custard Powder as per direction mentioned on the pack, add al alali Vanilla Powder. Cook
• Place prepared al alali Gelatin Dessert in a rectangular tray 20 x 5 cm, or square tray 20 x 20cm. Refrigerate until set, cut into small cubes 2 x 2 cm.
• Repeat the process for the lime and lemon gelatin flavors.
• Place the gelatin cubes in a cake mold with hole in the middle.
• Pour the custard mixture over the gelatin cubes. Refrigerate for few hours.
• Serve cold and enjoy!

Colored Layers Cake

Ingredients:


1 pack al alali Chocolate Cake Mix
1 pack al alali Orange Cake Mix
1 pack al alali White Cake Mix
1 pack al alali Gelatin Dessert Lime Flavor
2 tsps. orange peel
2 tbsps. Brown sugar
2 tbsps. white sugar
2 tsps. al alali Ground Cinnamon

Method:


• Prepare al alali Chocolate Cake Mix as per directions mentioned on the pack. Batter should be sold, you may need extra 1/4 cup water.
• Prepare al alali Orange Cake Mix as per directions mentioned on the pack. Batter should be sold, you may need extra 1/4 cup water.
• Prepare al alali White Cake Mix as per directions mentioned on the pack.
• Mix al alali Gelatin Dessert Lime flavor with 1/4 cup of hot water. Boil. Set aside to cool, add to white cake to give the green color.
• Mix al alali Ground Cinnamon with the brown sugar.
• Mix orange peel with white sugar.
• Grease tray with oil, place the butter paper, pour 1/3 of chocolate cake. Bake for 10 minutes. Bake. Pour 1/3 of orange cake over the baked chocolate cake, sprinkle sugar mixture and orange peel. Bake for 10 minutes.
• Pour 1/3 of the green cake over the baked orange cake. Sprinkle brown sugar mixture and cinnamon. Bake for 15 minutes. Repeat the process until all cakes are used. (enough for 3 trays).
• Cut into pieces and serve with Coffee and enjoy!

Coconut Muhalabia with Caramel

Ingredients:


2 packs al alali Muhalabia Mix
2 large cans liquid coconut milk
8 tbsps. desiccated coconut
½ cup Egyptian rice in 2 cups water without salt or sugar
¼ cup rose water
2 tsps. Butter
5 tbsps. brown sugar
2 tbsps. water
1 tbsp. al alali Apricot Jam
2 tsps. al alali Vanilla Powder
1 tbsp. Dates molasses
1 tbs. al alali white Oats
2 tbsps. fresh cream
1/2 cup al alali Strawberry Syrup

Method:


• Roast coconut flakes until golden color.
• Cook brown sugar with butter, water, al alali Apricot Jam and Dates Molasses until caramel color. Mix with cream.
• Place al alali Muhalabia Mix in a deep bowl, add al alali White Oats and 2 spoons of coconut milk, cook until thick, Add one spoon of cream.
• Add one tablespoon of al alali Strawberry Syrup in each cup.
• Spread Muhalabia over the rice.
• Spread caramel over the Muhalabia while hot.
• Garnish with roasted coconut.
• Refrigerate until cool.
• Serve cold and enjoy!

Chocolate Cake balls

Ingredients:


1 pack al alali Chocolate Cake Mix
al alali Chocolate Syrup
al alali Dessert Syrup
al alali Chocolate or Vanilla Frosting
Wooden sticks

Method:


• Prepare al alali Chocolate Cake Mix as per directions mentioned on the pack. Set aside to cool.
• Flake the cake, mix with al alali Dessert Syrup and Chocolate Syrup until firm, form balls with the cake.
• Dip sticks into al alali chocolate Frosting, dip each stick with cake balls, dip in al alali Chocolate or Vanilla Frosting as required.
• Decorate with colored chocolate candy.
• Serve and enjoy!

Baked Rice with Chicken Livers (Tajine Orz)

Ingredients:


1 tbsp. al alali Onion Flakes
2 tbsps. butter
250 g pound chicken livers
1/8 tsp. al alali Ground Black Pepper
11/2 cups rice
2 cups chicken broth prepared from al alali Chicken Stock
1/2 tsp. salt

Method:


• Preheat oven at 160 ˚C (325 ˚F)
• In a frying pan, melt 1 tbsp. butter, cook chicken liver with al alali Ground Black Pepper and onion for 10 minutes or until brown color. Place in a buttered casserole
• Add remaining butter in the frying pan, fry rice until slightly brown color. Add chicken broth and salt , boil for 5 minutes, add chicken liver, mix
• Cover the casserole, bake for 20 minutes or until slightly brown color
• Serve hot and enjoy!

Baked Pasta with Sausage, Tomatoes and Cheese

Ingredients:


1 pack al alali Pasta #72
500g turkey sausages
1 cup al alali Onion Flakes
1 tbsp. al alali Garlic Powder
1 tbsp. al alali Tomato Paste
1/4 tsp. salt
1/4 tsp. al alali Ground Black Pepper
2 cans diced tomatoes
1/4 cup fresh basil, chopped
Cooking spray
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shredded

Method:


• Preheat oven at 175 °C (350 °F)
• Cook al alali pasta as per directions mentioned on the pack, drain well and set aside
• In a large pan, cook sausages with onion and al alali Garlic Powder over medium heat until brown color
• Mix al alali Tomato Paste, salt, al alali Ground Black Pepper and tomatoes with the sausages, and boil. Reduce the heat, cover and simmer for 10 minutes
• Add the sausage and basil to the pasta
• Spray a casserole with cooking spray, add half the pasta, top it with half of the mozzarella and Parmesan cheese. Repeat the process to create layers
• Bake for 25 minutes
• Serve hot and enjoy!

Baba Ghanoush

Ingredients:


1 mid-size eggplant
1/2 lemon, squeezed
1 tsp. al alali Garlic Powder
1-2 tbsps. al alali Parsley Flakes 1 tomato diced 1 small onion finely chopped
Salt
al alali Ground black Pepper

Method:


• Roast eggplant over a stove until cooked. Set aside for 15-20 minutes to cool
• Peel the eggplant skin and chop
• Mix all ingredients with the eggplant
• Serve and enjoy!

Asian Veal Meatballs with Spaghetti

Ingredients:


1 pack al alali Spaghetti #5, cooked
500 g ground veal
1 cup soft bread crumbs
1/2 cup al alali Pieces & Stems Mushrooms
1 egg
2 tbsps. green onion, chopped
2 tbsps. soy sauce
1 1/2 tsps. al alali Ground Ginger
2 tsps. dark sesame oil
1 1/2 tsps. al alali Corn Flour dissolved in 1/2 cup cold water
1 tsp. beef bouillon granules

Method:


• Preheat oven at 175°C (350 °F)
• In a large bowl, mix the ground veal, bread crumbs, al alali Pieces & Stems Mushrooms, egg, onion, soy sauce, al alali Ground Ginger and 1 1/2 tsps. sesame oil. Shape into 12 meatballs
• Place the meatballs in a greased baking pan and bake for 15-20 minutes, until light brown color
• In a pan, cook al alali corn flour with bouillon granules, stir occasionally until thickened. Add 1/2 tsp. sesame oil and meatballs to the mixture
• Serve the meatballs with al alali spaghetti and enjoy!

Chicken with Vermicelli and Pasta

Ingredients:


1 cup al alali Pasta no. 72 cooked and drained
1/2 cup al alali Vermicelli
1 boiled chicken
1 green pepper cut into slices
2 tsps. garlic mashed
1/2 cup Green Coriander chopped
1/2 tsp. al alali Ground Black Pepper
1/2 tsp. al alali Allspice
1 tsp. al alali Chili Powder
1/2 tsp. al alali Ground Ginger
1 cube al alali Chicken Stock

Method:


• In a saucepan, heat the oil, fry green pepper.
• Cut chicken into longitudinal pieces with bones or skin.
• Boil al alali Vermicelli with the chicken broth for two minutes. Drain, mix with chicken and Pasta. Marinate with spices, salt and green pepper.
• In a saucepan, heat oil, fry garlic and coriander, add al alali Chicken Stock.
• Add the mixture over the chicken and Pasta. Simmer for 15 minutes.
• Serve hot and enjoy!

Chicken with Pasta and Béchamel Sauce!

Ingredients:


1/2 Kg chicken breast cut into slices
2 onions finely chopped
1 tbsp. al alali Onion Flakes
1 tbsp. garlic mashed
2 tbsps. vegetable oil
Salt to taste
al alali Ground Pepper to taste
1 can al alali Pieces & Stems Mushrooms
1 pack al alali Pasta cooked and drained
1 pack al alali Béchamel Mix
All You Need for the Red Sauce:
1onion finely chopped
1/2 tbsp. garlic mashed
1 pack al alali Pasta Sauce
Parmesan Cheese
Salt to taste
al alali Ground White Meat Pepper to taste
1 tsp, al alali Oregano

Method:


• In a saucepan, heat corn oil, add onions and garlic, cook for two minutes, add chicken slices, mix for two minutes until cooked. Add al alali Pieces & Stems Mushrooms, salt, al alali Ground White Pepper. Set aside.
• In another pan, prepare al alali Béchamel Mix as per directions mentioned on the pack. Mix with cooked Pasta and chicken mixture. Place in a tray.
• In a saucepan, heat corn oil, add onions and garlic and al alali Pasta Sauce. Boil, add slat and al alali Ground White Pepper.
• Pour tomato sauce over pasta mixture, ad Parmesan cheese. Bake on medium heat for 20 minutes.
• Serve and enjoy!

Chicken Maqluba with Peas

Ingredients:


3 onions chopped
5 cloves garlic sliced
1 can al alali Garden Peas drained
1 can al alali Sweet Corn drained
1 boiled chicken
2 tomatoes cut into rings
3 cups broth from the boiled chicken
1 cube al alali Chicken Stock
1 tsp. al alali Garlic Powder
Salt to taste
4 cups rice long grain
1cup rice short grain
1 tbsp. al alali allspice
1/2 tbsp. al alali Ground cinnamon
1/4 tbsp. al alali Ground Black Pepper

Method:


• Mix long and short grains rice, wash and soak for half an hour.
• In a pot, heat the oil, saute onions, garlic cloves, al alali Garden Peas, al alali Sweet Corn, Chicken Stock, Garlic Powder and salt.
• Drain the rice, add spices and salt. Mix well.
• Place 4 tbsps. of rice in a pot, add the tomato rings over the rice, then add the boiled chicken cut into pieces, then add corn and peas mixture, finally add the remaining quantity of rice.
• Heat chicken broth, add to the rice carefully.
• Bring to boil, simmer for 25 minutes.
• Set aside, flip on serving plate.
• Serve hot and enjoy!

Basbousah with Fennel Seeds

Ingredients:


1 pack al alali Basbousah Mix
1 tsp. sodium carbonate
2 tbsps. melted butter
1/2 cup fennel seeds roasted and grinded
1 tbsp. brown sugar
1 cup walnut chopped
2 tbsps. Tahineh
1 cup whole walnut for decoration
al alali Arabic Dessert Syrup with Cardamom Flavor

Method:


• Prepare al alali Basbousah Mix as per directions mentioned on the pack with sodium carbonate.
• Grease a large Pyrex tray with tahineh.
• Place 1/2 cup walnut over the tahineh.
• Mix 1/2 of basbousah batter with fennel seeds.
• Pour fennel seeds mix in the Pyrex.
• Pour the melted butter over the fennel mixture, add sugar and walnut.
• Bake for 10 minutes as per directions mentioned on the pack. Set aside.
• Pour the remaining of basbousah. Bake until cooked.
• Add al alali Arabic Dessert Syrup with Cardamom flavor.
• Cut Basbousah into sqaures.
• Decorate each square with whole walnut.
• Serve cold and enjoy!

Artichoke Salad

Ingredients:


Fresh artichokes
2 cans al alali Mixed Vegetables drained
1 onion finely chopped
2 garlic cloves mashed
1 lemon squeezed
1 tbsp. extra virgin olive oil
Salt to taste

Method:


• In a sauce pan heat the olive oil, add the chopped onions and garlic , sauté
• Add al alali Mixed Vegetables, sauté
• Add artichokes upside down over the vegetables
• Cover the artichokes and vegetables with water
• Add salt and lemon juice, simmer until artichokes are cooked
• Place artichokes in the serving plate, add the vegetables
• Set aside until cool
• Serve and enjoy!

Arab Lentil and Tomato Soup

Ingredients:


1 cup lentil
1 tsp. extra virgin olive oil
2 medium size onions, chopped
4 cloves garlic, crushed
2 cups stewed tomatoes
2 tsps. salt
1 tsp. cumin
1 tsp. ground coriander seeds
1/2 tsp. al alali Ground Black Pepper
1 tsp.al alali Hot Sauce
1/4 cup white rice, uncooked
1/4 cup lemon juice

Method:


• In a saucepan, boil lentil over medium heat . Cover the pan and cook for 25 minutes
• In the meantime, in a frying pan, heat oil, fry onions and garlic until golden brown color. Add remaining ingredients, except lemon juice, and continue frying for another 5 minutes
• Add mixture to lentil and bring it to boil. Cover the saucepan and cook over low heat for 20 minutes until cooked.
• Add lemon juice
•  Serve hot and enjoy!

Chinese Deep-Fried Fish with Spicy Black Bean Sauce

Ingredients:


1 kg whole red snapper, cleaned and scaled with the head removed
1 cup rice flour
salt to taste
al alali Ground Black Pepper to taste
Peanut oil, for frying
6 scallions, finely chopped
1-inch piece ginger, peeled and chopped
4 cloves garlic, thinly sliced
1 Serrano chili, thinly sliced
1/2 cup fermented black beans
2 cups chicken broth prepared from al alali Chicken Stock
2 tbsps. al alali Corn Flour
3 tbsps. water
Cilantro leaves, for garnish

Method:


• Cut fish into 2-inch thick steaks
• In a plate, mix rice flour with salt and al alali Ground Black Pepper
• Coat fish pieces with the mixture. Shake off the excess rice flour
• In a large deep pot, heat the peanut oil, place the fish carefully, deep-fry for 12 – 14 minutes or until brown color and crisp
• Remove fish pieces and drain on paper towels; place into a platter
• Drain all except 3 tablespoons of oil from the pot
• Stir-fry scallions, ginger, garlic, and chili for 2 minutes
• Add the black beans, fry for 1 minute
• Add al alali Chicken Stock and boil. Simmer for 10 minutes or until sauce thickens
• In a separate small bowl, mix al alali Corn Flour with cold water until no lumps. Pour into the black bean mixture (it will thicken immediately), cook for another 2 minutes
• Pour the sauce over the fish pieces and garnish with cilantro
• Serve hot and enjoy!

Lebanese rice pudding

Ingredients:


1 litre milk prepared from al alali Full Cream Milk Powder
3/4 cup rice
1 cup sugar
2 to 3 tbsps. al alali Vanilla Powder
1 tbsp.al alali Orange Marmalade Jam

Method:


• In a pot, cook rice as per directions mentioned on the pack
• Add sugar and milk to cooked rice and mix well
• Cook the mixture on medium heat for 3 to 4 minutes. Set aside
• Add al alali Vanilla Powder
• Serve with a topping of al alali Orange Marmalade Jam and enjoy!

Basbousah Candy Pizza

Ingredients:


1 pack al alali Basbousah Mix
1 pack al alali Vanilla Frosting
1 pack al alali chocolate Frosting
1 cup colored candy
1 cup small marshmallows
1 cup chocolate candy for cake decoration
2 cups al alali Arabic Dessert
3 tbsps. Tahineh

Method:

• Prepare al alali Basbousah as per the directions mentioned on the pack. Add extra 1/2 cup to have a soft dough.

• Grease large Pyrex tray with tahineh.

• Pour 1/2 the dough into tray, sprinkle the chocolate candied.

• Pour 1/2 cup of al alali Arabic Dessert over the chocolate layer in thin strings shape.

• Spread al alali Vanilla Frosting over the chocolate layer in the same way.

• Pour the remaining of Basbousah dough over the frosting. Bake as per the directions mentioned on the pack until cooked.

• Pour al alali Dessert Syrup. Set aside and allow it to cool.

• Spread al alali Chocolate Frosting on the side of the Basbousah in string shape.

• Distribute the Marshmallows and the color candies on top.

• Serve cold and enjoy!

Banana Cake

Ingredients:


1 pack al alali Banana Cake Mix
6 Fresh banana
Almonds sliced for decoration
Crème pateseur
al alali Vanilla Frosting
al alali Chocolate Syrup
1 1/2 cups milk prepared from al alali Full Cream Milk Powder
1 pack al alali Crème Caramel
1 tbsp. al alali Corn Flour
1 tsp. al alali Vanilla Powder
1 lemon peel
1/2 cup sugar
2 yolks
1 egg

Method:


• Pateseur
• In a pot, heat milk.
• In another pot, mix all ingredients, add small amount from the hot milk. Heat , stirring continuously until boil and thick. Set aside
• Cake
• Prepare al alali Banana Cake Mix as per directions mentioned on the pack . Set aside to cool.
• Cut cake into two layers, place some quantity of crème pateseur on the first layer, put banana rings on top. Place the second layer.
• Grease the cake with al alali Vanilla Frosting, decorate with al alali Chocolate Syrup and banana slices on the side.
• Serve and enjoy!

Baby Corn Maqluba

Ingredients:


2 cups Egyptian rice soaked and drained
2 cup American rice soaked and drained
4 cups water
4 tbsps. extra virgin olive oil
4 tbsps. butter
2 cans al alali Sweet Corn drained
2 cans al alali Baby Corn drained
2 cubes al alali Chicken Stock
1 tbsp. al alali Chili Powder
1 tbsp. al alali Ground Cinnamon
1 tsps. al alali Ground White Pepper
1 can al alali Garden Peas
1 medium onion cut into small cubes
Salt to taste
1/2 cup Parsley finely chopped for garnishing

Method:


• In nonstick pot, heat olive oil, sauté onions with spices, al alali chicken Stock, salt and olive oil, simmer for few minutes.
• Add al alali Sweet Corn, add rice and mix continuously for few minutes.
• Cover rice and corn mixture with 4 cups water, cover and simmer until cooked. Mix with 1 tbsp. butter.
• In a small pot, heat the butter, add peas and salt, cook for few minutes. Set aside, mix with parsley while cold.
• In a small pot, heat 2 tbsps. butter, add al alali Baby Corn and salt, simmer for 5 minutes, set aside. Place in the cheese cake mold.
• Add rice over the baby corn, press until firm.
• Flip rice mold in a serving plate and distribute peas around the plate.
• Serve hot and enjoy!

Armenian Grit Salad

Ingredients:


2 cups fine grit
1 bunch chopped parsley
2 medium onions chopped.
1 tbsp. garlic mashed
2 spring onions chopped
4 tomatoes chopped
1/2 bunch chopped mint
1/4 cup corn oil
1/2 cup extra virgin olive oil
4 tbsps. pomegranate molasses
3/4 cup al alali Tomato Ketchup
4 cubes al alali Chicken Stock
3/4 hot water
2 hot green peppers chopped

Method:


• In a deep pan, heat corn oil, fry garlic until golden; add al alali Chicken Cubes and al alali Chili Powder, cumin, onions, stirring constantly. Add al alali Tomato Paste, stir for few minutes, add pomegranate molasses , al alali Tomato Ketchup, grit and water.
• Cover, simmer for 15 minutes. Set aside and allow to cool.
• Mix green pepper, parsley, spring onions, tomatoes, mint, and olive oil, add grit mixture, mix well.
• Place in a serving plate, garnish with parsley, lemon slices and enjoy!

Lebanese fruit salad

Ingredients:

1 ripe melon (peeled and diced)
1/2 slice al alali Choice Pineapple
1 to 2 oranges (peeled and cut into pieces)
Apples, pears, or strawberries (depending on season) (chopped)
2 ripe bananas (peeled and sliced)

Method:


• In a bowl, mix the diced melon and al alali Choice Pineapple pieces
• Add the chopped apple, pear, and strawberries to the mixture
• Add the sliced banana to the mixture. Mix
• Serve and enjoy!

Lamb with Chickpeas and Almond Rice

Ingredients:

600g lamb back strap (thin slices)
1 tbsp. Moroccan seasoning
2 tbsps. extra virgin olive oil
200g al alali Onion Flakes
200g red capsicum, chopped coarsely
250g basmati rice
250ml chicken broth prepared from al alali Chicken Stock
250ml water
400g chickpeas
2 tbsps. currants
180g zucchini
2 tbsps. flaked almonds, toasted
Yogurt and lemon wedges, for serving

Method:


• In a bowl, sprinkle half of the seasoning on the lamb
• In a large non-stick frying pan, heat one tbsp. of olive oil, cook lamb until brown color. Cover and set aside
• Add remaining olive oil to the pan. Fry onion and capsicum until tender
• Add rice and remaining seasoning to the pan. Mix well
• Add water, chicken broth prepared from al alali Chicken Stock and chickpeas to the pan. Cook until water start boiling
• Reduce the heat and cover the pan for 10 minutes
• Remove the lid and add currants and sliced zucchini
• Cook for 2 minutes until the rice is tender
• Mix the sliced lamp with rice
• Garnish with almonds
• Serve with yogurt and lemon wedges and enjoy!

Lamb Chops with Vegetable Couscous

Ingredients:

Couscous:
1 cup couscous
1 cup chicken broth prepared from al alali Chicken Stock
Salt to taste
al alali Ground Black Pepper
2 tbsps. extra virgin olive oil
1 tbsp. lemon juice
1 cup mixed herbs (al alali Parsley Flakes, mint and basil)
Lamb:
8 lamb chops
al alali Garlic Powder
Salt to taste
al alali Ground Black Pepper
1 tsp. lemon zest
1 tbsp. Extra virgin olive oil
Vegetables:
1 tbsp. Extra virgin olive oil
1 medium carrot
1 small red or yellow capsicum
2 small zucchini
1 cup broccoli florets, halved until quite small
1/2 cup al alali Garden Peas
1 tbsp. light soy sauce

Method:


• In a medium bowl, add the prepared al alali Chicken Stock to couscous, mix until couscous is soaked.
• In a medium bowl, add olive oil, lamb, garlic, zest, salt and al alali Ground Pepper. Set aside until ready to grill
• Meanwhile, loosen the couscous with a fork, add olive oil, lemon juice, herbs, salt and al alali Ground Black Pepper
• Grill lamb chops on a baking tray until golden brown on both sides
• Heat olive oil in a large frying pan, lightly fry the chopped carrot and capsicum. Add zucchini, broccoli and al alali Garden Peas and continue to fry till the vegetables turn tender. Add soy sauce and mix
• Mix couscous with the fried vegetables. Set aside
• Serve lamb chops with vegetable couscous and enjoy!

Lamb Kofta with Spicy Yoghurt and Couscous

Ingredients:

Kofta:

1kg minced lamb
1 clove garlic
1 medium onion
1 tsp. salt
1/2 tsp.al alali Ground Black Pepper
2 tsps.fresh coriander leaves
2 tsps. fresh mint leaves
1 tsp.al alali Paprika
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground cayenne pepper
12 metal skewers

Spicy yoghurt:

250ml Greek style yoghurt
1 clove garlic
1/2 tsp. each ground cumin, coriander, chives and mint
1/4 tsp. ground cayenne pepper
1 tsp. finely grated lemon zest
1 tsp. lemon juice
1/2 tsp. sea salt
1/2tsp.al alali Ground Black Pepper

Couscous salad:

1 cup couscous
1 cup water
1/4 cup raisins
2 tsps.lemon juice
1/4 cup toasted flaked almonds
2 tsps. toasted pine seeds
2 tsps. toasted pistachios
2 tsps. chopped coriander
1/2small red onion
2-3 tsps. extra virgin olive oil
salt to taste al alali Ground Black Pepper to taste
Extra lemon juice to taste

Method:


• Couscous salad:
• In a bowl, add water to couscous. Set aside for 10 minutes for the couscous to absorb water.
• Mix couscous with a fork, add the remaining ingredients.
• Add salt, al alali Ground Pepper and lemon juice for seasoning.
• Kofta:
• In a bowl, mix all Kofta ingredients. Refrigerate for 1 hour.
• In a bowl, mix all spicy yoghurt, refrigerate until ready to use.
• Use your hands to apply 12 kofta portions around the skewers.
• Grill until cooked.
• Place three skewers on each plate; pour spicy yoghurt over grilled kofta.
• Serve with couscous salad and enjoy!