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Recipe for :

Killaj - Deep Fried Rice Pudding Parcels

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit www.samaracuisine.co.uk

Ingredients

10 Filo pastry sheets
4 tbsp of ground rice
2 Cups of milk
2 tbsp of sugar
1/2 cup of milk for brushing the sheets
2 tsp of rose water

To fry:
2 Large cups of vegetable oil

Syrup:
1 Cup of sugar
1 Cup of water
1 tsp rose water
2 tbsp of lemon juice

Method

  • Prepare the syrup first. Put all the ingredients in a small pan, stir until the sugar is dissolved.
  • Put on at a high temperature and stir from time to time until the syrup is no longer watery. This will take around 5 minutes.
  • Leave aside to cool down.
  • For the rice pudding, put the cups of milk in a deep pan, add the rice, sugar and rose water. Stir and place on the hob at a medium temperature. Keep stirring until all the ingredients dissolve and mix together to make a paste, remove and let it cool down for a few minutes.
  • Take one filo pastry sheet, place on a cutting board and cut in two.
  • Brush the surface with milk and add a small spoonful of rice pudding in the middle.
  • Fold the sides together and roll it to make a flat rectangle. Do the same with the other half. Do the rest of the sheets.
  • Heat the oil in a deep frying pan and fry the parcels until golden.
  • Remove with a strainer and serve them on a plate.
  • Drizzle the syrup on top and serve at once.

Samara Cuisine
www.samaracuisine.co.uk

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