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RECIPE: https://www.cookingwithalia.com/968-tikka-masala-briwats/ INGREDIENTS: 500g pastilla leaves For the tikka masala chicken 250g (1/2 pound) chicken breast, cut into cubes 100g (1/2 cup) plain unsweetened yogurt 1 teaspoon grated garlic 1 teaspoon grated fresh ginger 1 tablespoon garam masala 1/2 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon turmeric 1/4 teaspoon cumin 2 tablespoons olive oil For the tikka masala sauce 2 tablespoons unsalted butter 1 onion, peeled and diced 1 teaspoon minced garlic 1 teaspoon fresh grated ginger 1 tablespoon garam masala 1/2 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon turmeric 1/4 teaspoon salt 170ml (3/4 cup) tomato puree 100ml (1/2 cup) heavy cream 60ml (1/4 cup) water 1 tablespoon chopped coriander and parsley For the chutney 100g (1/2 cup) yogurt 1 small bunch of coriander, roughly chopped 1 small bunch of mint, roughly chopped 2 tablespoons lemon juice 1/4 teaspoon chili powder Salt and pepper to taste DIRECTIONS: Step 1: Preparing the chicken tikka masala 1- In a large bowl, mix the chicken, yogurt and spices. Cover with plastic wrap, then refrigerate for 2 hours. 2- Heat the olive oil in a skillet over medium heat. Add the chicken, then cook for 7 minutes. Remove the chicken and set it aside. 3- In the same skillet, add the butter, onions, garlic, and ginger, then cook over medium heat for 5 minutes. 4- Add salt, ground coriander, turmeric, garam masala, paprika, tomato puree, heavy cream, and water, then cook until the sauce thickens. 5- Add the chicken to the sauce and cook for another 5 minutes. Turn off the heat, then set aside to cool before shredding the chicken. Step 2: Shaping the Briwat 6- Preheat the oven to 200°C/ 400°F. 7- In a small bowl, whisk together the flour and water to make a flour paste. 8- Cut the pastilla sheets to form long rectangles. 9- Add a tablespoon of the chicken filling to each rectangle of pastilla sheet, wrap the sheet of pastilla around the filling to form a triangle and use the flour paste to seal it. 10- Place the briwat on a baking sheet lined with baking paper, then bake for 25min. 11- While the briwat are cooking, place all the chutney ingredients in a blender, then blend until smooth. Serve it with the warm briwat and enjoy !

RECIPE: https://www.cookingwithalia.com/966-makrout-gulab-jamun/ INGREDIENTS: For the dough 250g (1 1/2 cups) fine semolina 25g (1/3 cup) All-purpose flour 50g (3 1/2 tablespoons) unsalted butter, melted Pinch of salt 1/4 teaspoon Arabic gum, ground with a teaspoon of sugar 1/2 teaspoon vanilla extract 100ml (1/2 cup) orange blossom water For the filling 125g (4.5 ounces) date paste 1 tablespoon sesame seeds, toasted 1 tablespoon almonds, toasted and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon orange blossom water 1 tablespoon unsalted butter, at room temperature For the syrup 150g (2/3 cups) white granulated sugar 150ml (1/2 cup) water 5 cardamom pods, lightly crushed 1/4 teaspoon saffron threads 1 tablespoon rose water 1 tablespoon lemon juice Vegetable oil for frying DIRECTIONS: Step 1: Preparing the dough 1- In a bowl, whisk together the semolina, flour and salt. 2- Add the melted butter and mix with your fingertips until you reach a sandy consistancy. 3- Add the Arabic gum, vanilla extract, and orange blossom water, then mix to form a smooth paste. 4- Set the dough aside for 5 minutes. Step 2: Preparing the filling 5- In a bowl, combine the date paste, almonds, sesame seeds, cinnamon, cloves, butter, and orange blossom water by hand until well combined. 6-Shape the filling into small balls. Step 3: Preparing the syrup 7- Place the water, sugar, cardamom, and saffron in a saucepan over medium heat. Bring the mixture to a boil, then cook for 5 minutes. 8- Add the rose water and lemon juice, then boil for 1 more minute. Turn off the heat and set aside to cool. Step 4: Preparing the makrout 9- Take one dough ball at a time, then flatten it with your hand. 10- Place one date ball in the middle, then roll the dough around it to shape the markrout. 11- Fry the makrout in hot vegetable oil until golden brown, then transfer immediately to the cooled syrup. Drain, then serve!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/964-whole-wheat-baghrir/ INGREDIENTS: 190g whole wheat flour 2 tablespoons Fino flour 8g baking powder 1 teaspoon yeast 1/2 teaspoon salt 460g lukewarm water DIRECTIONS: 1- Place all the ingredients in a blender, then blend until smooth. Set aside to rest for 15 minutes. 2- Blend the baghrir a second time. 3- Heat up a 20cm non-stick skillet over medium heat. Pour one ladle of the batter at a time, then cook for 1 minute until small holes start to form on the surface and the batter is no longer wet. 4- Place the baghrir on a clean cloth, one next to the other. If still hot and stacked, the baghrir will stick to each other. Serve the baghrir warm with almond butter, honey, olive oil, or any other topping of your choice.