Koshary and Baklavas

{Ramadan Special} – Guest Post: Koshary & Baklavas from Ola of Dr.Ola’s Kitchen

Warm welcome to my today’s post where my lovely guest Dr.Ola of Dr.Ola’s Kitchen is going to share with us, her all time favorite and very close to her heart Ramadan recipe. I came across Ola through a Facebook group while doing this Joy From Fasting To Feasting – VI event…this year…Then I landed into her blog where delicious and warm Avocado Brownies welcomed me…spent that evening going around her blog…checking recipes and learning more about food….That evening I sent her message whether she is interested in doing a guest post for my event. There was a prompt reply saying ‘Yes’….But being doctor and mummy of three wonderful kids…she got busy on personal front and with a tour to Paris….When she was back from vacation, her internet was down that she could not send me her post….Dr.Ola took all the pain going to her friends place and sending across this beautiful post….I don’t know whether I told you or not….Baklava is something I craved for most during my pregnancy….there is something about this sweet…that I adore…sugary, nutty, flaky and heavenly….With no delay I take you to Dr.Ola’s post where she has bought in for us Koshary and Baklava….

Assalamu Alikom wa rahmat Allah 🙂

• 1 cup brown lentils
• 1 cup rice
• 1 cup small sized pasta
• 1 cup chickpeas (ready made in jars)
• 1 chopped onion
• 2 cups tomato Sauce
• 4-5 Table spoons vinegar
• 4-5 grated garlic cloves
• salt, pepper & cumin.
• Oil for frying  onions & garlic

• Add 1 cup washed brown lentils to 1 1/2 cups water & let them boil for 5 minutes. Then add the washed rice over it & another 1 1/2 cups water (or according to your rice type).
• Add salt & reduce heat. Let them cook together (around 20 minutes). Boil pasta & leave it aside.

• Add 1 spoon oil +garlic, stir for few minutes then add the tomato paste & 1 1/2 cups water. Now add 4-5 tbsp. vinegar (or less according to your taste), reduce the heat till the sauce is thick.
• Chop 1 onion & mix it with little flour (to be crunchy). Add salt & fry in oil.
• Serve by layering the rice-lentil mixture, then pasta then sauce then chickpeas & fried onions.  Enjoy:)

• 200 gm Filo sheets
• 50 gm melted butter

• Roasted & finely chopped nuts
• 2 Table spoons melted butter
• 2 Tablespoons sugar
• 1 teaspoon cinnamon

• 3/4 cup sugar
• 3/4 cup water
• 1 packet of Vanilla
• few drops of lemon juice

 

PREPARE THE SUGAR SYRUP: Put the sugar,Vanilla & water in a pot over the heat & wait till sugar dilutes in water. then add few drops of Lemon & leave them to simmer for 5 minutes then turn off the heat & set it aside.

PREPARATION:

• Preheat the oven to 200 °C.
• Take 2 Filo sheets & brush it with melted butter then put the nuts inside , Roll the Filo Sheets & cut them in equal parts & put them in a Casserole or a baking tray.
• Repeat this till you finish all the Fillo sheets.
• Brush the top of Baklavas with butter before entering the oven.
• Enter the oven for around 25-30 minutes till golden on top.
• Remove from the oven & pour the cool Sugar syrup over the hot Baklavas.

You can find Ola @ Blog.

 

Thank you so much Dr.Ola for taking out time and doing this wonderful post.