A'Saffa Recipes. Your favourite recipes from A'Saffa Foods 1 JUICES.

www.asaffa.com

from A'Saffa Foods

A'Saffa Foods S.A.O.G

PO Box 3436, Ruwi, PC 112, Sultanate of Oman Tel: +968 22 360 250, Fax: +968 22 360 260

2

JUICES

INDEX

Juices  Mango Milkshake  Strawberry Smoothie  Pomegranate Milkshake  Guava Spritzer

 Orange Guava Glow

Starters

 Chicken Caesar Salad  Fresh Vegetable Salad  Sweet Corn Chicken Soup  Delicious Vegetable Beef Soup  Tender A’Saffa Chicken Tikka Wraps  A’Saffa Chicken Franks

 Omani Style Chicken Burger  Kebab Sandwich

 Chicken Samosa with Cilantro Yogurt Dip  Chicken Tikka with Garlicky Mayo  Chicken Shawarma

 Zingle Chicken Fillet

 Chicken Tandoori Pockets with Raita  Grilled Seekh Kebab with Roasted Red

Pepper

 Khayrat Crispy & Juicy Breaded Shrimps  Vegetable Burger with Hot Chilli Chutney

Main Course

 Butter Chicken / Murg Makhani  Chicken Manchurian

 Sweet & Sour Chicken  Chicken with Red Pesto Pasta  Chicken Kabsa

 Egyptian Style Chicken

 Chutney Chicken Thigh with Kashmiri Pilaf  Omani A’Saffa Chicken Biryani

 Chicken Meat Balls with Spaghetti  Grilled Chicken Breasts in Lime Sauce  Arabic Chicken with Lemon & Thyme  Arabian Chicken Stew

 Spicy Roasted Chicken Legs  Traditional Chicken Machboos  Khayrat Tasty Keema Curry  Beef Meat Balls Curry  Spicy Vegetable Curry

Desserts

 Fruit Salad with Strawberry & Sapota Sauce

 Mango Cheesecake  Mango and Mint Kheer  Strawberry Chiffon Cake

 Chocolate Fondants with a Burst of Orange

 Spiced Pomegranate and Orange Caramel

Low Fat, Low Calorie Snacks

 Ekhtiari Saucy Chicken Franks

 Ekhtiari Chicken Burger with Sauce of Your Choice

 Ekhtiari Chicken Nuggets with Dip

INDE

X

4 5 6 7 8 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 45 46 47 48 49 50 52 53 54

INDEX

 Mango Milkshake

 Strawberry Smoothie

 Pomegranate Milkshake

 Guava Spritzer

 Orange Guava Glow

4

JUICES

MANGO MILKSHAKE

Ingredients:

• 3/4 cup of Khayrat Mango Pulp • 1/2 tbsp sugar • 3 cups of milk.

Instructions:

• Place Khayrat Mango Pulp in a mixer and blend • Pour milk and sugar; blend again • Serve chilled.

STRAWBERRY SMOOTHIE

Ingredients:

• 4 cups of Khayrat Frozen Strawberries • 2 cups milk • 4 cups strawberry ice cream • 2 tsp white sugar.

Instructions:

• Place Khayrat Frozen Strawberries, milk, ice cream and sugar in a blender • Blend until smooth.

6

JUICES

POMEGRANATE MILKSHAKE

Ingredients:

• 3 cups of Khayrat Pomegranate Kernels • 3/4 cup vanilla soy milk or skim milk • 1 large banana, peeled and broken into chunks • 2 tbsp slivered or sliced almonds • 1 tsp honey.

GUAVA SPRITZER

Ingredients:

• 2 cups freshly squeezed chilled grapefruit juice • 4 cups Khayrat Guava Pulp • 1/4 cup light agave syrup or to taste • 1 lt citrus sparkling mineral water, chilled • Ice cubes for serving • Grapefruit slices for serving • Lime wedges for serving.

Instructions:

• In a large pitcher, combine the grapefruit juice, Khayrat Guava Pulp and agave syrup • Stir well to combine. Taste for sweetness and add more agave as necessary • Pour the juice mixture over ice into glasses for serving, add a splash of mineral water and serve with grapefruit slices and lime wedges.

8

JUICES

ORANGE GUAVA GLOW

Ingredients:

• 3 cups Khayrat Guava Pulp • 1 cup pineapple, boiled • 1 cup Khayrat Orange Pulp • Sugar • 2 tsp black salt • 1 tsp roasted cumin seeds powder • 1 tsp black peppercorns powder.

Instructions:

• Combine all the ingredients along with 1 cup chilled water and blend in a mixer till smooth • Strain and pour into serving glasses • Add ice and serve chilled.

 Fresh Vegetable Salad

 Sweet Corn Chicken Soup

 Delicious Vegetable Beef Soup

 Tender A’Saffa Chicken Tikka Wraps

 A’Saffa Chicken Franks

 Omani Style Chicken Burger

 Kebab Sandwich

 Chicken Samosa with Cilantro Yogurt Dip

 Chicken Tikka with Garlicky Mayo

 Chicken Shawarma

 Zingle Chicken Fillet

 Chicken Tandoori Pockets with Raita

 Grilled Seekh Kebab with Roasted Red Pepper

 Khayrat Crispy and Juicy Breaded Shrimps

 Vegetable Burger with Hot Chilli Chutney

ST

AR

TE

RS

10

CHICKEN CAESAR SALAD

Ingredients:

• 4 boneless A’Saffa Tender Chicken Breasts • Melted butter or oil for basting • 8 bite-size pieces of lettuce • Croutons • Parmesan cheese

Instructions:

• Grill A’Saffa Chicken, turning and basting frequently with oil or butter • Cut meat diagonally into strips, and set aside • In a large bowl, toss lettuce with croutons and dressing • Put on 4 plates crisscross chicken strips, sprinkle with Parmesan cheese

Croutons ingredients:

• 1 loaf Italian or French bread • Olive oil • Spices

Instructions:

• Preheat oven to 350°F • Slice bread into 1/2-inch cubes; place on cookie sheet • Sprinkle olive oil, turning bread to coat • Sprinkle your favourite spices (garlic, onion, peppers, oregano, etc.) • Cook, tossing until golden brown (approximately 15-20 minutes)

Dressing:

• 1/2 cup olive oil • 2 cloves garlic, crushed • 1 egg • 1 tsp mustard sauce • 2 tsp lemon juice • Freshly-ground pepper.

FRESH VEGETABLE SALAD

Ingredients:

• 1 bag of frozen Khayrat Mixed Vegetables • 1 package frozen cauliflower (small bag) • 3 stalks celery • 3 tomatoes • 1 pack mushrooms • Ripe olives (optional) • Pimentos (optional).

Instructions:

• Bring frozen vegetables to a boil, then drain quickly, and let cool • Add remaining ingredients.

Salad Dressing:

• 2 packs of ranch mix • 1/4 tbsp vinegar • 1/4 tbsp salad oil • Mix and pour over vegetables.

ST

AR

TE

RS

12

SWEET CORN CHICKEN SOUP

Ingredients:

• 100 g A’Saffa Boneless Chicken • 1 tsp of pepper powder • a pinch of ajinomoto • Salt • 1 egg, separated • 1/2 pack of Khayrat Sweet Corn • 2 tbsps of corn flour.

Instructions:

• Boil A’Saffa Chicken with little pepper powder and salt, and shred it • In a pan, add 4 soup bowls of water • Add ajinomoto and let it boil • Add the shredded chicken into the water, stir well • Add the corn; stir well • In half cup of cold water, add the corn flour and mix thoroughly • In the pan, add the corn flour mixture slowly and keep stirring • Let it boil well; keep stirring and note the soup’s consistency • In a small cup, beat the egg white well • Take a big strainer and strain the egg into the soup • Serve hot with pepper powder.

DELICIOUS VEGETABLE BEEF SOUP

Ingredients:

• 1/2 pack Khayrat Frozen Mixed Vegetables • 14 oz vegetable broth • 2 cups water • 5 small potatoes, peeled and diced • 1/3 head cabbage, chopped • 700 g Khayrat Beef Mince • 1 small onion, diced • 1/4 cup diced celery • 1/4 cup chopped green bell pepper • 1 tbsp minced garlic • 2 (11.5 oz) cans tomato-vegetable juice cocktail • 1 (14.5 oz) can Italian-style diced tomatoes • 1 cup frozen cut okra • 1 cup frozen beans • 2 cubes beef bouillon, crumbled • 1 tbsp celery seed • 1 tbsp lamb grease • Salt, and pepper.

Instructions:

• Pour 1 can vegetable broth and water into a large pot • Place potatoes and cabbage into pot, and bring to boil • Cook for 10 min, or until potatoes are tender but firm • Place the beef in a skillet over medium heat, and cook until evenly brown • Drain grease and mix beef into the pot • Stir in the onion, celery, green bell pepper, and garlic into the skillet • Cook until tender, then mix into the pot • Pour remaining broth and tomato-vegetable juice cocktail into the pot • Mix in tomatoes, Khayrat Frozen Mixed Vegetables, okra, beans, beef bouillon, celery seed, and lamb grease • Season with salt and pepper • Bring to a boil, reduce heat to low, and let simmer for 2 hrs.

ST

AR

TE

RS

14

TENDER A’SAFFA CHICKEN TIKKA WRAPS

Ingredients:

• 140 g A’Saffa Chicken Tikka pieces • 1/4 cucumber, halved and sliced • 1/4 iceberg lettuce, shredded • 2 spring onions, sliced • Handful mint leaves, torn • 4 plain small pita bread • Natural yogurt, to serve.

Instructions:

• Toss all the salad vegetables together • Heat the pita bread in the microwave on medium heat for 1 min until puffed up • Tip the A’Saffa Chicken Tikka pieces into a bowl and give them a quick spin in the microwave to heat thoroughly • Split the breads in half and stuff with the salad, chicken and a spoonful of yogurt.

A’SAFFA CHICKEN FRANKS

Ingredients:

• A’Saffa Chicken Franks • Croissant • Cheese • Oman Chips.

Instructions:

• Fry the A’Saffa Chicken Franks • Cut the side of the croissant • Spread the cheese around • Crush Oman Chips and sprinkle on cheese • Place the A’Saffa chicken franks in the croissant, and serve.

ST

AR

TE

RS

16

CHICKEN BURGER

Ingredients:

• A’Saffa Burger • Cheese • Mayonnaise • Ketchup • Mustard sauce • Onion • Burger bun.

Instructions:

• Fry A’Saffa Burger • Slice the burger bun and spread mayonnaise, ketchup, mustard sauce • Fry onion until caramelised and place it on the bun • Place slice of cheese on top of the patty, and serve.

KEBAB SANDWICH

Ingredients:

• A’Saffa Seekh Kebab • Jumbo size bread (horizontal cut pieces) • 2 tomatoes, sliced • 1 cucumber, sliced • Green chilli sauce • 2 boiled eggs, mashed • 8 ounce butter • 1 tbsp lemon juice • 1/2 tsp salt • 1/2 tsp black pepper • 1/2 tsp mustard paste • 1 tbsp ketchup • 1 tbsp vinegar • 1 cup curd cheese • 3/4 tsp white pepper • 3/4 tsp salt • 1 tbsp caster sugar • 1 cup fresh cream • 500 g cream cheese.

Instructions:

• Pour 1 tbsp oil in a pan and add A’Saffa Seekh Kebab, cook with lid • Beat butter with salt, lemon juice, black pepper and mustard paste till fluffy • Spread this butter on the bread and then spread green chilli sauce • Place buttered side of the bread over green chilli sauce and spread mayonnaise on the other side • Place another bread slice over it and spread ketchup on its top • Place sliced tomatoes over ketchup • Place another slice over it and spread butter mixture over the bread • Place cucumbers over this slice • Sprinkle salt and black pepper over it • Place another slice over it and spread mayonnaise on it • Place shredded chicken on its top • Place last slice of bread over chicken and cover this sandwich in a clean cloth • Place covered sandwich in the freezer for some time • Beat curd cheese with salt, white pepper and caster sugar • Separately beat fresh cream and cream cheese • Now beat all of them together, then spread it over bread sandwich • Cover all sides of sandwich with it • Garnish with red cabbage, white cabbage, bitter ground, olives and cherries • Freeze it for 1 hr; take out of freezer 30 min before serving.

ST

AR

TE

RS

18

CHICKEN SAMOSA

WITH CILANTRO YOGURT DIP

Ingredients:

Cilantro Yogurt Dip:

1½ tbsp whole cumin seeds • 1 cup cilantro leaves • 1 small green sliced Thai chilli • 3/4 cup plain whole-milk yogurt • 1 tbsp fresh lemon juice • 1 tbsp sugar • Salt and freshly ground black pepper.

Instructions:

• Put the cumin seeds in a small skillet and set over medium heat • Toast, shaking the pan, until fragrant and browned; the seeds will start to pop • Remove from heat, cool and grind to a fine powder in a spice grinder • Put the cilantro leaves and chilli in a food processor and process until coarsely chopped • Transfer to a mixing bowl and add yogurt, lemon juice, sugar, and ½ tbsp of finely ground cumin • Stir well, season with salt, pepper, and sugar to taste; and set aside • Deep fry frozen A’Saffa Chicken Samosa, and serve with cilantro yogurt dip.

CHICKEN TIKKA WITH GARLICKY MAYO

Ingredients:

• A’Saffa Chicken Tikka • Mayonnaise • Minced shallots • Lemon juice • Garlic cloves.

Instructions:

• Grill A’Saffa Chicken Tikka till it is seared, but not fully cooked; set aside.

Garlicky Mayo Dip:

Combine mayo, 1 tbsp minced shallots, 1/2 tsp lemon juice, dash of salt, and 3 minced garlic cloves in a mortar; pound with a pestle until blended.

ST

AR

TE

RS

20

CHICKEN SHAWARMA

Ingredients and Instructions:

Homemade Tahini:

• Add sesame seeds to a wide saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and lightly coloured, then let it cool • Add the sesame seeds to the bowl of a food processor then process until a crumbly paste forms in about 1 min • Add 3 tbsp of oil and process for 2 to 3 mins, stopping to scrape the bottom and sides • The tahini’s consistency should be smooth and pourable • Add salt and pepper to taste.

Chicken Shawarma:

• Grill onions adding 1 tsp of Sumac • Stir for about 30 secs till everything mixes and layer them in the bread • Grill tomatoes adding 1 tsp of Sumac and a pinch of coriander, and layer in the bread • Add the tahini and A’Saffa Chicken Shawarma • Add a pinch of coriander to taste.

ZINGLE CHICKEN FILLET

Ingredients and Instructions:

• Fry A’Saffa Zingle Chicken Fillet and set aside while you make the gravy • Melt butter over low heat in a saucepan • Add flour and mix • Add 1/4 tbsp salt and around 10 grinds of pepper • Stir until the flour is light brown and smells nutty • Add 1/2 cup of milk, increase heat to medium and allow to simmer, stirring constantly to avoid sticking • Be ready with more milk; add by 1/4 or 1/2 cup till gravy has thickened • Add at least 10 more grinds of pepper and another pinch of salt • Serve with rice or naan bread.

ST

AR

TE

RS

22

CHICKEN TANDOORI POCKETS

WITH RAITA

Ingredients:

• 400 g A’Saffa tenderloins • 1 tbsp lime juice • 1/2 cup tandoori paste • 1/4 cup yogurt • 8 large flour tortillas • 60 g snow pea sprouts • Raita - 1 cup yoghurt, 1 cucumber (halved, seeded, chopped finely), 1 tbsp finely chopped fresh mint.

Instructions:

• Combine A’Saffa Chicken, lime juice, paste and yogurt in a medium bowl • Cook chicken on heated oiled grill plate until brown all over and cooked through; slice thickly • Heat tortillas • Place equal amounts of chicken, sprouts and raita on a quarter section of each tortilla • Fold tortilla in half and then in half again to enclose filling and form a triangle-shaped pocket • For raita, combine ingredients in a small bowl and mix.

GRILLED SEEKH KEBAB WITH ROASTED

RED PEPPER

Ingredients:

• 1 pack Khayrat Beef Seekh Kebab • 4 ounces crumbled feta • 1/2 cup chopped roasted red peppers • 1/2 cup fresh mint leaves • Salt and pepper • 1 tbsp olive oil • Butter.

Instructions:

• Grill the Beef Seekh Kebabs, glaze them with butter before taking them off the grill • Crumb the red peppers and mint leaves • Mix well and serve with kebabs.

ST

AR

TE

RS

24

KHAYRAT CRISPY AND JUICY

BREADED SHRIMPS

Ingredients:

• 1/2 to 1 lb Khayrat Breaded Shrimps • 8 oz softened cream cheese • 1/3 cup mayonnaise • 3 tbsp chilli sauce (or 1-2 tbsp hot Tabasco) • 2 tsp lemon juice • 1/4 cup sour cream • 1/4 tsp Worcestershire sauce • Fresh dill (optional) • 1 round bread, not sliced

Instructions:

• Mix all together (except shrimps) • Use electric hand mixer to smoothen all cream cheese lumps • Fold in Khayrat Breaded Shrimps and add dill to top • Scoop out middle of round bread and pour in dip • Put pieces of bread around the sides of bread to use for dipping and serve.

VEGETABLE BURGER WITH HOT

CHILLY CHUTNEY

Ingredients:

Hot Chilli Chutney:

• 10 mid-size red peppers, such as red jalapeños • 8 medium red bell peppers • 1 tbsp olive oil • 2 medium sliced red onions • 1 tbsp finely chopped fresh rosemary • 2 bay leaves • 2-inch piece of cinnamon stick • Salt & freshly ground black pepper • 1/2 cup brown sugar • 2/3 cup balsamic vinegar.

Instructions:

• Roast peppers till charred • Place in a bowl, cover with plastic wrap, and let cool for 15 to 20 mins • Remove charred outer skin, cut in half, and remove seeds and cores • Finely chop peppers • Heat oil to simmer in a saucepan over medium heat • Add onions, rosemary, bay leaves, and cinnamon and season lightly with salt and pepper • Cook for about 20 mins, stirring occasionally, till onions are soft and dark • Add chopped peppers, sugar and vinegar • Cook for about 30 mins, stirring occasionally, till mixture is thick and syrupy • Remove cinnamon and bay leaf • Season with salt and pepper to taste • Grill the Khayrat Vegetable Burger till golden brown, place in burger bun and add hot chilly chutney with your choice of toppings and enjoy.

M

AIN COURSE

26

 Butter Chicken / Murg Makhani

 Chicken Manchurian

 Sweet & Sour Chicken

 Chicken with Red Pesto Pasta

 Chicken Kabsa

 Egyptian Style Chicken

 Chutney Chicken Thigh with Kashmiri Pilaf

 Omani A’Saffa Chicken Biryani

 Chicken Meat Balls with Spaghetti

 Grilled Chicken Breasts in Lime Sauce

 Arabic Chicken with Lemon & Thyme

 Arabian Chicken Stew

 Spicy Roasted Chicken Legs

 Traditional Chicken Machboos

 Khayrat Tasty Keema Curry

 Beef Meat Ball Curry

 Spicy Vegetable Curry

Ingredients:

• 1 kg A’Saffa Boneless Chicken (skinless) • Juice of 1 lime • Salt to taste • 1 tsp red chilli powder (or to suit taste) • 6 cloves • 8-10 peppercorns • 1” stick of cinnamon • 2 bay leaves • 8-10 almonds • Seeds from 3-4 pods of cardamom • 1 cup fresh yogurt (not sour) • 3 tbsp cooking oil • 2 onions, chopped • 2 tsp garlic paste • 1 tsp ginger paste • 2 tsp coriander powder • 1 tsp cumin powder • 1/4 tsp turmeric powder • 1 can (400 g) of tomato paste • 1/2 Lt chicken stock • 2 tbsp Kasuri Methi (dried fenugreek leaves) • 3 tbsp soft butter • Coriander leaves to garnish

Instructions:

• Mix the A’Saffa Chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl • Cover and allow to marinate for 1 hr • Heat a flat pan on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly • Cool and add the cardamom seeds • Grind into a coarse powder in a clean, dry coffee grinder • Mix the yogurt, whole spice powder (from previous step), coriander, cumin and turmeric powders and add them to the chicken • Allow to marinate for 1 hr • Heat the oil in a deep pan on medium heat • When hot, add the onions and fry till pale golden brown in colour • Add ginger and garlic pastes • Fry for 1 min • Add the chicken from the chicken-spice mix and fry • Now add tomato paste, chicken stock, Kasuri Methi and rest of the yogurt-spice mix • Cook till the chicken is tender and the gravy is reduced to half of original volume • Melt butter in a small pan and pour it over the chicken • Garnish with coriander leaves and serve with Naan (Indian bread) and Kaali Daal (dark lentil) • For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminium foil and place it on top of the curry (‘floating’ on it) • Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal into the aluminium foil bowl • Cover the dish immediately (for a barbeque flavour) • Remove the cover just before serving, discard the foil and charcoal, and serve

M

AIN COURSE

28

Ingredients:

• 500 g A’Saffa Chicken Boneless • 1 tsp garlic paste • 1 egg, whisked • Salt to taste • White pepper to taste • 1 tbsp flour • 4 garlic cloves, chopped • 4 tbsp ketchup • 3 tbsp chilli garlic sauce • 1 capsicum • 1 spring onion • 1/2 lemon • 4 pineapple slices • Black pepper to taste • White pepper to taste • 2 tbsp corn flour • Oil, as required • Water, as required.

Instructions:

• Mix A’Saffa Chicken with black pepper, white pepper, salt, garlic, egg, flour and 1 tbsp oil • Leave to marinate for about 30 min • Deep fry marinated chicken and keep aside • Heat 2 tbsp oil in a pan and sauté chopped garlic • Add capsicum, spring onion and sauté • Then add pineapple chunks and fry for 2 min • Add fried chicken, ketchup, chili garlic sauce, salt, black and white pepper; mix well • Add a glass of water and cook for 3 min • Dissolve corn flour in little water and add to the gravy while stirring • Let it simmer gently till gravy thickens • Just before serving, add a few drops of lemon juice and serve with egg fried rice.

Ingredients:

• 800 g A’Saffa Chicken Drumsticks • 440 g canned pineapple pieces in natural juice • 1 tbsp peanut oil • 1 small (80 g) brown onion, sliced thinly • 1 large (350 g) red cap-sicum and 1 large (350 g) green capcap-sicum, chopped coarsely • 1 (100 g) celery stalk, sliced thickly • 1/4 cup (60 ml) tomato sauce • 1/4 cup (60 ml) plum sauce • 2 tbsp light soy sauce • 1/4 cup (60 ml) white vinegar • 1 tbsp cornflour • 1/2 cup (125 ml) chicken stock.

Instructions:

• Cook A’Saffa Chicken on heated oiled grill plate until browned all over • Cover to keep warm • Drain pineapple; reserve juice • Heat oil in large saucepan; cook pineap-ples, onion, capsicums and celery, stirring for 4 min • Add reserved juices, sauces, vinegar, and blend • Add 4 tsp cornflour and stock; stir until mixture boils and thickens slightly • Serve A’Saffa Chicken topped with sweet and sour sauce.

M

AIN COURSE

30

Ingredients:

• 800 g A’Saffa Chicken Breast Fillets • 1/4 cup (75 g) red pesto or tomato • 375 g _{spaghetti • 1 cup (70 g) dried bread crumbs • 1/2 cup finely chopped fresh chives} • 2 tbsp wholegrain mustard • 1/2 cup (125 ml) chicken stock.

Instructions:

• Coat A’Saffa Chicken with half the pesto • Cook spaghetti in large saucepan of boil-ing water, uncovered, until tender; drain • Rinse under cold water; drain • Cook A’Saffa Chicken in heated oiled grill until browned all over • Cover loosely to keep warm • Heat oil in a large saucepan; cook breadcrumbs, stirring until browned • Stir in spaghetti with remaining pesto, chives, mustard and stock; cook, stirring until hot • Serve spaghetti with sliced A’Saffa Chicken and tomato wedges, if desired.

Ingredients:

• 1 whole A’Saffa Chicken, cut into 8 pieces • 1 cup Basmati rice, washed and rinsed • 2 tbsp sunflower oil • 2 bay leaves • 1 chicken bouillon cube • 1 onion, diced • 2 garlic cloves, diced • 6 green cardamom pods, whole • 5 cloves • 2 cinnamon sticks • 2 black limes • 1 tsp cumin • 1 tsp coriander • 1 tsp salt • 1 tsp pepper • 1 tsp ginger • 1 tsp cardamom, ground • 1 can (15 oz) tomato sauce • 4 hard-boiled eggs (optional) • Pine nuts and raisins (optional).

Instructions:

• In an 8-quart stockpot, on medium-high heat, add onions, garlic, and allow onions to turn golden • Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger and ground cardamom • Blend well and sauté for 30 sec • Add tomato sauce and chicken bouillon • Mix well until sauce thickens; reduce heat to low-medium • Add A’Saffa Chicken and sauté for 1 min • Mix chicken thoroughly • Add water until chicken is completely covered • Bring to a boil, then reduce heat to low • Cook for 35 min • After the chicken has cooked, reserve broth for rice • In a 2-quart saucepan, add rice and enough broth so that rice is covered • Bring to a boil, then turn heat to low and cook covered for 8 to 10 min • Meanwhile, turn oven on high broil • Add chicken to a roasting pan and broil for about 5 min, until golden • Serve cooked rice on a platter with chicken arranged on top • Garnish with hard-boiled eggs, pine nuts and raisins (optional).

M

AIN COURSE

32

Ingredients:

• 2 large A’Saffa Chicken Breasts • 1 medium onion • 1/2 tsp allspice • 1/2 tsp paprika • 1/2 tsp coriander • 1 tsp cumin • Fresh ground black pepper • Salt • 1/2 cup (or less) olive oil • 2 large chicken stock cubes • 2 cups long grain rice • 1/2 cup currant • 1/2 cup blanched almond (roughly chopped) • 2 tbsp butter • 1/2 cup vermicelli.

Instructions:

• Cut A’Saffa Chicken into small pieces • Put olive oil into large pot over low heat • Add chicken, chopped onion, allspice, paprika, coriander, cumin and pepper • Stir, cover and cook until the chicken and onion have softened • Add rice, stock cubes, 4 and 1/2 cups of hot water and salt to taste • Cover and simmer until the rice is almost cooked • Sauté vermicelli in 2 tbsp of butter until it separates and is golden brown • Tip vermicelli into rice and add currants and chopped almonds • Turn off heat, put a tea towel over the pot, cover with lid and allow to steam for 10 min • Fluff rice with fork, and serve.

Ingredients:

• 800 g A’Saffa Chicken Thighs • 1 tbsp vegetable oil • 1 small (80 g) brown onion, chopped finely • 1 garlic clove, crushed • 1 tsp black mustard seeds • 1/4 tsp ground cardamom • 1/2 tsp ground cumin • 1/2 tsp garam masala • 1/2 tsp ground tumeric • 1 and 1/2 cups (300 g) long-grain white rice • 3 cups (750 ml) chicken stock • 2 tbsp coarsely chopped fresh coriander • 80 g mango chutney • 2 tbsp water.

Instructions:

• Heat oil in medium-size saucepan; cook onion, garlic and mustard seeds • Stir until onion softens and seeds pop • Add remaining spices; cook; stir, until fragrant • Add rice; stir to coat spices • Add stock, bring to boil • Reduce heat, simmer uncovered, until rice is tender • Stir in coriander; keep warm • Cook chutney and water in small saucepan; stir, until heated through • Cook A’Saffa Chicken brushed all over with chutney mixture on heated oiled grill plate until browned • Cut into thick slices • Serve chutney with pilaf.

CHUTNEY CHICKEN THIGH

WITH KASHMIRI PILAF

M

AIN COURSE

34

Ingredients:

• 1/2 kg A’Saffa Chicken • 1/2 kg Basmati rice • Salt to taste • Black pepper to taste • 1/4 tsp nutmeg powder • 1/4 tsp mace powder • 1 tsp crushed coriander • 1/2 tsp white cumin • 1/4 tsp black pepper • 5 cloves • 2 black cardamom • Cinnamon sticks • Bay leaves • 2 star aniseeds • 100 g clarified butter • 1 tbsp ginger-garlic paste • 1/2 kg onions • 1 tbsp raisins • 1 tbsp almonds • 100 g dried plums • 100 g potatoes • 2 eggs • Saffron.

Instructions:

• Soak 1/2 kg Basmati rice for 30 min • Grind 250 g sliced onions and fry 250 g finely sliced onion till golden brown • Add 100 g of clarified butter to a medium size cooking pot and let it melt • Add 1 tbsp of ginger-garlic paste and sauté for 2 min • Add onion puree, 1/2 tsp cumin seeds, 1/4 tsp whole black pepper, 5 cloves, 2 black cardamoms, cinnamon sticks, bay leaves and 2 star aniseeds • Sauté until puree is golden brown • Add 1/2 kg A’Saffa chicken and mix • Now add 1 tsp crushed coriander, 1/2 tsp cumin seeds, 1 tbsp raisins, 1 tbsp almonds, 100 g dried plum and 100 g potatoes, salt and black pepper to taste • Add water if required; cook chicken • When chicken is tender, take it off the flame • In a medium size cooking pot, boil water • Add 1 tbsp oil, salt to taste and 1/2 kg rice; cook until rice is 1/3 cooked • Boil 2 eggs and remove the shell • Add boiled rice to the pot with cooked chicken • Sprinkle saffron, cover and let simmer for 8-10 min • Garnish with eggs and serve.

Ingredients:

• 1 pack A’Saffa Chicken Meat Balls • 1 tbsp oil • Onion and garlic, chopped • Tomatoes • Bay leaves • Black pepper, freshly ground • Basil sprig • Spaghetti • Cilantro leaves

Instructions:

• To make the sauce, heat a spoon of oil in a large saucepan • Add chopped onion and garlic; fry for 1-2 min • Add tomatoes and bay leaves, cover and bring to a boil, stirring occasionally • Reduce heat to low, partially cover, and cook for 30-35 min (or till cooked thoroughly) • Add A’Saffa Chicken Meat Balls to the sauce, along with freshly ground black pepper and simmer for 10-15 min • Finally add basil sprig • While sauce is simmering, cook the spaghetti in a pot of boiling water • Garnish with fresh cilantro leaves and serve.

CHICKEN MEAT BALLS

WITH SPAGHETTI

M

AIN COURSE

36

Ingredients:

• 1 pack A’Saffa Chicken Breasts • Eggs • Bread crumbs • Olive oil • Freshly squeezed lime juice • Butter • Chives • Dill.

Instructions:

• Coat A’Saffa Chicken Breasts with egg, and dip in bread crumbs • Place on a wire rack, and allow to dry for 10 min • Heat olive oil in a large skillet over medium heat • Place chicken in the skillet, and fry for 3-5 min • Remove to a platter • Drain grease from the skillet, and squeeze in lime juice • Cook over low heat till boil • Add butter and stir • Season with chives and dill • Spoon sauce over chicken, and serve fresh.

GRILLED CHICKEN

Ingredients:

• 2 (4 lb) tender A’Saffa Tender Chicken Breasts • 3⁄4 cup salad oil (1/2 canola & 1/2 olive) • 2⁄3 cup lemon juice • 2 tbsp thyme • 1 tsp garlic powder.

Instructions:

• Mix all ingredients (except chicken) for marinade • Marinate chicken for 1 hr up to overnight • Place chicken in baking dish • Bake 1 hr at 350o _{F, then broil 15 min or until} golden brown.

ARABIC CHICKEN WITH

LEMON & THYME

M

AIN COURSE

38

Ingredients:

• 900 gm A’Saffa Chicken Drumsticks or whole chicken cut into eight pieces (skinless) • 2 large tomatoes, finely chopped • 2 medium zucchini, diced • 1 large onion, finely chopped • 1 large potato, diced • 1 large carrot, diced • 4 garlic cloves, minced • 3/4 cup coriander leaves, chopped • 2 tbsp oil • 2 tbsp tomato paste • 1 tbsp coriander powder • 2 tsp cumin powder • 1/2 tsp black pepper powder • 1/2 tsp turmeric powder • 1/4 tsp cardamom powder • 1/4 tsp cinnamon powder • Salt to taste • 8 cups boiling water.

Instructions:

• In a hot pan, add oil and onion, cook until onion turns light brown • Add chicken and cook on medium heat till light brown • Add potatoes and carrot, and stir for 3 min • Add tomatoes, stir for 3 min; then cover the pan and let it cook on medium heat for about 5 to 7 min • Add garlic and spices, and stir to combine • Add zucchini and tomato paste; stir for 2 min • Season with salt, then add boiling water and let the stew cook for about 45 - 50 min • Add coriander and stir for 3 min • Serve hot.

Ingredients:

• 24 A’Saffa Chicken Legs • 2 sticks butter • Juice of 2-3 lemons • 1/2 tsp salt • 1 tsp black pepper • 1 tsp cayenne pepper • 4 cloves garlic, minced.

Instructions:

• Preheat the oven to 450o _{F • Line baking sheets with foil • Melt butter in a saucepan} • Add lemon juice, salt, black pepper, cayenne and garlic; stir and set aside • Rinse and pat the chicken legs dry • With metal tongs, dip chicken legs one by one into the butter mixture and place on prepared baking sheets • Give one last coating of the butter mixture with a pastry brush • Place in the oven for 30 - 35 min, basting a couple of times during roasting • If necessary, turn on the broiler for 2 min and watch closely • Remove when golden brown and serve.

SPICY ROASTED CHICKEN

ARABIAN CHICKEN STEW

M

AIN COURSE

40

Ingredients:

• 1.5 kg A’Saffa Chicken Thighs • 4.5 cups water • 650 g Basmati rice • 3 tomatoes, quartered • 3 onions, finely chopped • 1⁄4 cup coriander leaves, chopped • 1 green chilli • 2 black dried limes • 2 tsp baharat spice mix • 1.5 tsp turmeric powder • 1 tsp cumin powder • 2 tsp cinnamon • 1 tsp cardamom powder • 2 garlic cloves • 1 slice ginger-root, cut into small pieces • 3 tbsp butter • 1⁄4 cup lemon juice • 3 tbsp rose water • 3 tbsp oil • 3 tsp salt

Instructions:

• Heat water and leave aside • In a small bowl, mix the baharat, turmeric, cumin, and cardamom together; add to the mixture one teaspoon of salt • Sprinkle half of the spice mixture on the chicken thighs • Heat oil in a large cooking pan, fry the onions until golden brown; then add to the pepper and the black limes with a hole made in each • Add the chicken to the onion mixture and turn it over a few times • Sprinkle a teaspoon of cinnamon and the rest of the mixed spices • Mix content to coat the chicken with the spices • Cover the pan and let it cook on medium heat for 3 min • Add garlic, chopped ginger, and tomato cubes to the pan and mix • Cover again for 3 min on medium heat • Sprinkle salt and pour on water while still hot • Cover pan and let it cook for about 1 hr • Add chopped coriander in pan 5 min before removing the chicken from the stock • While chicken is cooking, wash rice well and soak for 10 min in cold water, then drain • Remove chicken from the pan and put in an oven tray, brush with oil and sprinkle cinnamon powder and grill in the oven till golden brown • Add the rice to the chicken stock, stir and then let it cook on low heat until the rice absorbs the stock and is almost done • Sprinkle rose water and lemon juice over the rice and place butter pieces on top • Cover and cook on low heat for 30 min • Serve rice on a large serving plate with grilled chicken thighs on top.

TRADITIONAL

Ingredients:

• 3/4 kg Khayrat Minced Beef • Cooking oil • 1 medium-size onion, peeled and finely chopped • 1 garlic clove, crushed • 1/2 tsp salt • 2 tsp ground ginger • 1 tbsp garam masala or curry powder • 1/2 tsp chilli powder • 6 tomatoes, skinned, seeded and chopped • 2 tbsp tomato puree • 150 – 300 ml beef stock • 250 g cartons natural unsweetened yogurt.

Instructions:

• Heat 2 tbsp of oil in a large frying pan • Add the onion, garlic and ginger; and fry until golden • Stir in the Khayrat Minced Beef, garam masala or curry powder and chilli powder; and fry until the meat is browned; stir constantly • Add tomatoes, tomato puree, 150 ml of stock and half the yogurt, and mix well • Cover and simmer gently for about 30 min or until cooked; add more stock if mixture becomes dry • Taste for seasoning, stir in the remaining yogurt • Serve hot.

M

AIN COURSE

42

Ingredients:

• 1 pack Khayrat Beef Meat Balls • 1 tbsp olive oil • 1 tbsp of mustard seeds • Fresh curry leaves • 1 onion, chopped • 1 tomato, diced • 1 fresh green chilli • 1/2 tbsp red chilli powder • Ginger-garlic paste • 1/2 tbsp turmeric powder • 1 tbsp coriander powder • 1 tbsp cumin powder • 3 tbsp tomato paste • 400 ml of coconut milk.

Instructions:

• Heat olive oil in a pan and stir fry mustard seeds and fresh curry leaves until you can smell the aroma • Add onion and stir fry until soft and translucent • Add tomato and stir fry for 2 min until soft • Add green chilli, red chilli powder, ginger-garlic paste, turmeric powder, coriander powder and cumin powder; stir fry for 1 min • Add tomato paste and 400 ml of coconut milk • Season with salt and pepper • Mix and let simmer covered for 5-7 min • Place Khayrat Beef Meat Balls into the curry and let it cook for 5 min; stir continuously till done • Serve with rice or Indian bread.

Ingredients:

• 1 bag of Khayrat Mixed Frozen Vegetables • 2/3 cup plain yogurt • 1 tsp corn-starch • 2 tbsp vegetable oil • 1 tsp cumin seeds • 1/2 tsp fennel seeds • 1/2 tsp mustard seeds • 1 tsp ground turmeric • 1/2 tsp onion powder • 1/2 tsp freshly ground coriander • 1/8 tsp freshly ground cinnamon • 2 garlic cloves, crushed • 3 dried red chillies • 1/4 tsp sugar • 1/2 tsp salt • Black pepper.

Instructions:

• Poke several holes in the bag of frozen vegetables and microwave on high for 2 - 3 min till thawed; set aside • In a mixing bowl, whisk together yogurt and corn-starch; set aside • Heat oil over medium-high heat • Add cumin seeds, fennel seeds and mustard seeds; cover pan and cook, stirring occasionally until they begin to pop • Turn heat to medium, add turmeric, onion powder, coriander, cinnamon, garlic, and chillies • Sauté until garlic turns golden brown • Add the vegetables, sugar, salt and pepper • Cook 3 - 5 min till vegetables are heated • Remove vegetables, pour into bowl with yogurt mixture, and stir to combine • Serve hot.

DES

SE

RTS

44

_{ Fruit Salad with Strawberry & Sapota Sauce}

 Mango Cheesecake

 Mango and Mint Kheer

 Strawberry Chiffon Cake

 Chocolate Fondants with a Burst of Orange

 Spiced Pomegranate and Orange Caramels

Ingredients:

• Khayrat Frozen Fruits – Strawberry, Sapota, Pomegranate • 1/3 cup mango juice • 1/3 cup fresh lemon juice • 1/3 cup brown sugar • 1/2 tbsp grated orange zest • 1/2 tbsp grated lemon zest • 2 tbsp vanilla extract • 2 cups fresh pineapple, cubed • 3 kiwi fruit, peeled and sliced • 3 bananas, sliced • 2 oranges, peeled and sectioned • 1 cup seedless grapes.

Instructions:

• Chop the ingredients and mix them in a bowl • Add Khayrat Mango Juice, lemon juice and vanilla extract; refrigerate for 15 min • Add frozen Khayrat Sapota and Strawberries and 1 tbsp of vanilla extract; blend till smooth • Top the fruit salad with sauce and sprinkle pomegranate on top for an extra burst of flavour and serve.

FRUIT SALAD WITH

DES

SE

RTS

46

Ingredients:

• 2 cups Khayrat Mango Pulp • 1.5 cups (150 g) digestive biscuits/graham crackers/plain cookies, crushed • 1/4 cup (55 g) butter, melted • 3/4 cup (180 ml) whipping cream • 8 oz (225 g) white chocolate • 11 oz (300 g) cream cheese • 2 tbsp fresh lemon juice • 1 tbsp gelatin • 1/4 cup (60 ml) water • Toothpicks.

Instructions:

• Crush the biscuits using a food processor or by placing in a Ziploc bag and crushing with a rolling pin • Mix the crumbs with melted butter and press on the bottom of an 8-inch (20 cm) springform tin; set aside • In a bowl, whip the cream until soft • Beat cream cheese, mango pulp and fresh lemon juice until smooth • In a microwave safe bowl, stir gelatin and water • Let the mixture stand for about 5 min to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly • Drip 6 tbsp of cheesecake batter, stirring continuously before gelatin sets • Add gelatin to the rest of the cheesecake batter, stirring continuously • Fold in 1 cm mango cubes • Pour filling into the springform pan and dollop with mango pulp • Use toothpick to swirl the pulp

lightly into cheesecake • Chill for 6 hrs or more and serve.

Ingredients:

• 1 cup Khayrat Mango Pulp • 2.5 cups milk • 1 cup Basmati rice • 3 tbsp powdered sugar • Saffron • 8 almonds, chopped • 12 raisins • Mint leaves, small bunch • 4 green cardamom • 3 cloves • Almonds, to garnish.

Instructions:

• In a pan, heat and stir milk, Basmati rice and sugar • Add saffron • Once the mix comes to boil, add mango pulp • Sprinkle almonds, raisins and fresh mint leaves • Cover and let rice cook on low heat till fully cooked, and kheer is thick and creamy • Add green cardamom • Place in a bowl and sprinkle chopped almond • Refrigerate, and serve cold.

DES

SE

RTS

48

Ingredients:

• 1/3 cup Khayrat Strawberry Pulp • 1/2 cup Khayrat Frozen Strawberries • 1 cup (120 g) cake flour • 1/2 cup granulated sugar • 2 tbsp (25 g) sugar • 1 tsp (5 g) baking powder • 1/4 tsp salt • 1/4 cup (60 ml) vegetable oil • 4 large (72 g) egg yolk • 6 large (180 g) egg whites • 1/4 tsp cream of tartar • 1 tsp vanilla extract.

Instructions:

• Preheat oven to 325o _{F • Use 7-9” cake pans, adjusting baking time accordingly • In a large}

mixing bowl, combine flour, salt and baking powder; whisk till evenly mixed • Add oil, egg yolk, 1/2 cup sugar, vanilla extract, and Khayrat Strawberry Pulp; whisk till smooth • Add oil mixture to dry ingredients and whisk vigorously into a smooth batter • In a mixer bowl, whip the egg whites and cream of tartar on high speed until frothy, white and thick • Add 2 tbsp of sugar very slowly and continue whipping to medium peaks • Fold 1/3 of the mix into the batter to lighten, then fold in the rest gently • Pour into paper-lined cake pans and bake for approximately 35 min or when toothpick inserted comes out with moist crumbs • Cool, add Khayrat Frozen Strawberries on top, and serve.

Ingredients:

• 60 ml (4 tbsp) Khayrat Orange Pulp • 300 g (10.5 oz) dark chocolate • Grated rind of 1 orange • 75 g (3 oz) unsalted butter • 50 g (2 oz) light brown soft sugar • 5 medium eggs • 50 g (2 oz) plain flour, sifted • Vanilla ice cream.

Instructions:

• Preheat oven to 200o _{C • Butter 6 x 150 ml pudding tins • Place chocolate and orange} rind in a bowl set over a pan of simmering water • Once melted, stir until smooth • Allow to cool slightly • Place butter, sugar, eggs, flour and Khayrat Orange Pulp in a food processor and blend to smooth batter • Add melted chocolate and whisk well • Divide mixture between the tins • Place on baking tray and bake for 9 min • The outside will be cooked, with a molten centre • Serve immediately, with a scoop of vanilla ice cream.

CHOCOLATE FONDANTS

WITH A BURST OF ORANGE

DES

SE

RTS

50

Ingredients:

• 1/4 cup Khayrat Pomegranate Pulp • 1/2 cup Khayrat Orange Pulp • 1 cup granulated sugar • 3/4 cup dark brown sugar • 1/4 cup corn syrup • 6 tbsp butter • 1/2 cup heavy cream • 1 tsp cinnamon • 1/2 tsp ground ginger • 1/4 tsp nutmeg • 1/4 tsp cloves • 1 pinch ground black pepper • 1 tbsp vanilla extract • Sea salt.

Instructions:

• Line an 8” x 8” baking dish with parchment and set aside • Combine Khayrat Pomegranate Pulp and Khayrat Orange Pulp in a medium saucepan and bring to a simmer over medium-high heat • Remove from heat, add sugars, corn syrup, butter, cream, cinnamon, ginger, nutmeg, cloves, and pepper • Return to medium-high heat • Continue cooking caramel, stirring frequently for about 10 min • Quickly stir in vanilla extract • Pour caramel into baking dish, spreading to corners and edges with a spatula. Allow caramel to cool about 30 min before sprinkling sea salt on top and gently pressing in • Allow to cool completely before cutting and serving.

SPICED POMEGRANATE

AND ORANGE CARAMEL

Low Calorie

Snacks

 Ekhtiari Saucy Chicken Franks

 Ekhtiari Chicken Burger with Sauce of your Choice

 Ekhtiari Chicken Nuggets with Dip

LOW FA T, L OW CAL ORIE SNA CKS 52

Ingredients and Instructions:

• Mix hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot, and place over medium heat • Bring to a simmer while stirring with a whisk • Add Ekhtiari Chicken Franks after 5 min • Cook till franks and liquid boil • Top with ranch sauce and serve

EKHTIARI SAUCY

CHICKEN FRANKS

Ingredients:

Cucumber and Yogurt Aioli:

• 1/2 cup diced cucumber • 1/2 cup non-fat yogurt • 1 tbsp lemon juice • 2 tsp tahini • 1/4 tsp sugar • 1 small grated garlic clove • Hot sauce • Salt • Freshly ground black pepper.

Pomegranate Chutney:

• 2 pomegranates • 1.5 tbsp honey • 1 tsp grated lemon zest • 1 tbsp olive oil • 1.5 tbsp orange juice • Dash of salt.

Yemeni Zhugh Chilli Sauce:

• 2 bunches of chopped coriander • 4 green chillies (optional) • 2 peeled garlic cloves • 1 tsp lemon juice • 2 tbsp olive oil • 1/2 tsp ground cumin • 1/4 tsp ground coriander • 1/4 tsp ground cardamom • Pinch of salt.

Omani Tomato Sauce:

• 1 sprig of coriander • 1 garlic clove, finely diced • 1 diced tomato • 1 green chilli • Pinch of salt.

Instructions:

• Blend all the ingredients, mix well and refrigerate for 30 min • Grill Ekhtiari Chicken Burger till golden brown • Place in bun • Serve with sauce and toppings of your choice.

LOW FA T, L OW CAL ORIE SNA CKS 54

Ingredients:

Cilantro Yogurt Dip:

• 1.5 tbsp whole cumin seeds • 1 cup cilantro leaves • 1 small green chilli, sliced • 3/4 cup plain whole-milk yogurt • 1 tbsp fresh lemon juice • 1 tbsp sugar • Salt • Freshly ground black pepper.

Instructions:

• Put cumin seeds in a small skillet and set over medium heat • Toast, shaking the pan, until fragrant and browned • When seeds start to pop, remove from heat, cool and grind to fine powder • Put cilantro leaves and chilli in a food processor and process until coarsely chopped • Transfer to mixing bowl, add yogurt, lemon juice, sugar, and 1/2 tbsp of finely ground cumin • Stir well, season with salt, pepper, and sugar to taste; set aside • Deep fry Ekhtiari Chicken Nuggets and serve with cilantro yogurt dip.

EKHTIARI CHICKEN

NUGGETS WITH DIP

LOW FA T, L OW CAL ORIE SNA CKS 56 www.asaffa.com

A'Saffa

Recipes

Your favourite recipes

from A'Saffa Foods

A'Saffa Foods S.A.O.G

PO Box 3436, Ruwi, PC 112, Sultanate of Oman Tel: +968 22 360 250, Fax: +968 22 360 260