Here 2 recepies: the first for "Um ali" and the second for fuul
Ali’s Mother’s Bread Pudding
Ingredients:
1 tablespoon butter, for greasing pan
1 day-old classic French baguette, cut into 1-inch cubes (5 cups total)
1/2 cup shredded coconut
1/2 cup dried apricots
1/2 cup pistachios, shelled
1/2 cup plus 1 tablespoon sugar, divided
1 teaspoon orange blossom water
2 cups whole milk
1 teaspoon vanilla
2 large egg yolks, lightly beaten
1 teaspoon rose water
1 cup heavy cream
Vanilla ice cream, for serving, if desired
Preparation:
Butter a 9x13-inch or 10-inch oval baking dish. Preheat oven to 350°F. Place bread chunks in the bottom of the baking dish.
Mix coconut and dried apricots together and scatter over the bread.
In a food processor, combine pistachios with 1 tablespoon sugar and orange blossom water. Pulse until pistachios are coarsely ground. Sprinkle mixture on top of bread.
In a medium saucepan over medium heat, heat milk, vanilla,and 1/2 cup sugar until just boiling. Add 1 tablespoon ofhot milk to beaten eggs. Slowly pour egg mixture into milk mixture, and stir vigorously for 2 minutes.
Take milk off heat, stir in rosewater, and pour evenly over bread in baking dish. Pour cream evenly over ingredients in the dish.
Bake, uncovered, for 25 to 30 minutes or until bread is goldenand liquid has thickened. Serve warm or at room temperature with vanilla ice cream, if desired.
Serves 6 to 8.
Pureed Fava Beans
Ingredients:
1 tablespoon clarified butter (ghee)
1 (15-ounce) can cooked fava beans with juice
Juice of 1 lemon
1 teaspoon Saudi Spice Mix or cumin
Salt, to taste
1 hard-boiled egg, crumbled
2 roma tomatoes, diced
Preparation:
Heat clarified butter in a medium frying pan over medium low heat. Add beans and juice from can, lemon juice, Saudi Spice Mix, and salt. Stir well to combine. Cook for 5 minutes or until most of the liquid is absorbed.
Reduce heat to low and mash slightly with a fork or potato masher.Spoon onto a serving plate. Top with crumbled egg and tomatoes. Serve with pita bread.
Serves 4 to 6.
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