Southern California		 bismillah

King Fahad Mosque

 Hawthorn  Mosque


Recipes
Fresh Raspberry Pie

Pumpkin Pie

Pie Crust

Pizza Dough

Coconut Cream Tart

Videos:

Beef Shawirma Sandwich

Chicken Sheek Kabab

Shish Tawook (Chicken shish Kabab)

Chicken Biryani

Tandoori Chicken (حلال)

Potato Cup Cake (منال العالم ــ قوالب البطاطس)

GARLIC SAUCE

Macaroni and Béchamel Sauce- معكرونه بالبشاميل

Basboosa

Mandi (المندي)

Mutton Biryani

  

Fresh Raspberry Pie

 

Ingredients

1 c. sugar
2 tbsp. cornstarch
Dash salt
1 qt. raspberries
2 tbsp. butter
 

Directions

Combine sugar, cornstarch, and salt. Toss with berries. Place mixture into a fresh or frozen pie crust shell. Top with butter and bake at 375 degrees for 40 to 50 minutes.

Back to Top

  

Pumpkin Pie

Ingredients

  • 1 3/4 cups pumpkin puree
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1/2 cup milk
  • 1 (9 inch) unbaked pie crust
 

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
  3. Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
  4. Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
  5. Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Back to Top		  

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons milk
 

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Back to Top

  

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar

Directions

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

 

  
Back to Top  
photo: Coconut Cream Tart
ingredients
 
For the crust:
1 ¼ cups all-purpose flour (spooned and leveled)
½ cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
¼ teaspoon salt
For the filling:
1 ½ cups sweetened shredded coconut (4 ounces)
2 ½ cups milk
½ cup sugar
3 tablespoons cornstarch
pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream
Coconut Cream Tart
  Serves 8 | Prep time: 1 hour| Total time: 2 hours 30 minutes
 
 
  1. Make crust: Preheat oven to 350°. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom.With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
  2. Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
  3. Make filling: Spread ¾ cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
  4. In a medium saucepan, heat 2 cups of the milk and remaining ¾ cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
  5. In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining ½ cup milk until blended. Gradually whisk into saucepan.
  6. Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
  7. In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
  8. To assemble the tart. Sprinkle ¼ cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another ¼ cup coconut on filling; top with whipped cream, and garnish with remaining ¼ cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.
Back to Top		  
   
 
   

 

  
halal_islamic recipes middle eastern India Pakistan, cooking schools, culinary art school, chef school, muslim halal recipes and cooking instructions, islamic arabian cooking, pakistani islamic cooking, indian halal
cooking, middle eastern cooking recipe, islamic recipes, middleeastern cooking schools, islamic chef, middleeastern sweets recipes, sweets recipes,
dessert recipes, arabic sweets and dessert recipes. school, muslim halal recipes and cooking instructions, islamic arabian cooking, pakistani islamic cooking, indian halal
cooking, middle eastern cooking recipe, islamic recipes, middleeastern cooking schools, islamic chef, middleeastern sweets recipes, sweets recipes,
dessert recipes, arabic sweets and dessert recipes. middleeastern cooking schools, islamic chef, middleeastern sweets recipes, sweets recipes,
dessert recipes, arabic sweets and dessert recipes.

 

 

 

 

 
 
 
 
 
 
 
 
 
 
 

 

 

© 2009 Muslims411.com All rights reserved.
 Muslims411 logo and all other related marks contained herein are trademarks of DSFL CORP
All designated trademarks and brands are the property of their respective owners.