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!