Tag Archives: vegan desserts

Pharaoh’s Friday #16: Holiday Feasting Egyptian Style and Vegan!


Fridays are “Pharaoh’s Fridays“!  We like to take traditional, Egyptian recipes and adapt them so they are entirely plant-based!

Today is the last Friday of Ramadan.  Next week, many Egyptians will be celebrating the end of the holy month.  Family and friends will have special meals together, just as they do in any other culture, no matter what religion.  Eating brings us together.

One of the things we like to do at Alf Hana is make it possible for Egyptians interested in eating plant-based foods to still be able to enjoy their traditional favorites and comfort foods.  So, we have, over these last 10 months, posted many of our plant-based versions of Egyptian favorites.  Today, we’ve gathered them into one post so you can easily access them as you plan your holiday menus!

Appetizers:

Main Dishes:
Desserts:
Of course, you will find many other NON-traditional items on Alf Hana.  Feel free to search for your favorites!
Whether you are celebrating next week or not, we hope you enjoy or vegan versions of Egyptian favorites!  For our Muslim readers, we wish you all a happy holiday!!!
What’s your favorite food to eat during the holidays?
Alf Hana!!!
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Tuesday Teaser #11: ‘Kentucky’ Konafa with Banana Pudding


Tuesdays are always “Teaser Tuesdays” at Alf Hana.  We try out other people’s recipes and share our impressions and recommendations with you.
I am originally from Kentucky.  Before I became vegan, there were many southern-style foods in which I loved to indulge.  One of them was banana pudding!!!  Have you ever tried it?  It’s so smooth, creamy and sweet!!!
Ramadan started yesterday and if you don’t know, konafa is a very popular sweet consumed during the month.  Konafa is shredded phyllo pastry and is commonly made with cream, nuts, and sugar syrup.  Sometimes, it is made with pudding.
Wait – pudding!!!??? Like, BANANA PUDDING – my favorite?  Yes, so, I hope I won’t offend my Egyptian readers by doing this, but I decided to play with the traditional recipe for konafa with pudding and make it with my dear banana pudding instead.  And of course, all the ingredients are plant-based!!
I changed up this recipe for southern-style banana pudding for the ‘Kentucky’ Konafa.  If you want to try the original banana pudding recipe, it is easy and delicious!!!
But, for all you brave readers out there, here is our ‘Kentucky’ Konafa….
Serves 12
Ingredients:
For the banana pudding:
¼ cup cornstarch
½ cup sugar (you may want to use less, if you don’t have a sweet tooth)
3 cups nondairy milk (we used soy)
1 banana, mashed
2 teaspoons, vanilla

For layering between the konafa and pudding:
2 bananas, sliced

For the konafa:
¼ kilogram (250 grams) kunafa
¼ tablespoon corn oil, divided

For the sugar syrup:
½ cup water
1 cup sugar
juice of one lime (about 1 tablespoon of juice)

Instructions:
Prepare the banana pudding:
1.  In a medium saucepan, mix the cornstarch, and ½ cup sugar.  Add the nondairy milk and heat on medium heat.  Stir consistently until the mixture is boiling and thickens.  Add the mashed banana and continue stirring for about 2 more minutes.

2.  Remove from the heat and add the vanilla.

3.  Leave to cool.

Prepare the sugar syrup:
4.  Mix the water, sugar, and lime juice in a small saucepan and heat on low heat until the mixture becomes clear.
5.  Set aside and allow to cool.

Put it all together:
Preheat the oven to gas mark 6 (moderately hot) – 200º C – or 400º F
6.  Cut the konafa into small pieces.
7.  In a large bowl, sprinkle the 2 tablespoons of the corn oil over the konafa and mix it with your hands to be sure it coats the konafa.
8.  Lightly oil a casserole dish.  Place half of the konafa and press it down firmly.

9.  Layer the sliced banana over the konafa.

10.  Spread the pudding over the layer of bananas.

11.  Layer the remaining konafa over the pudding.
12.  Drizzle the remaining 2 tablespoons of oil over the top of the konafa.

13.  Bake in the oven for 30 minutes or until the top is lightly golden brown.

14.  Pour the cool syrup over the kunafa.
15.  Turn off the oven and return the kunafa to the oven for 5 minutes.

You can eat it warm – it’s delicious that way!!!

BUT, it will be very sloppy!  If you let it set in the refrigerator overnight, you will find the pudding is firm.

Delicious that way too!!!

Nutritional Information:
252 Calories; 0 mg Cholesterol; 6 g Fat; 47 g Carbohydrates; 2 g Fiber; 3 g Protein

Alf Hana!!!

Pharaoh’s Friday #10: Apricot Pudding (Qamar Al-Din)


Hi everybody!  Are you hot?!  It’s 40 degrees Celsius!!!  (That’s 104 for you Fahrenheit folks!).  Want something cool, creamy and sweet?!  Try this!  A traditional Egyptian dessert, this has been one of my favorites since I first step foot in Egypt.  Our version is low on sugar (we didn’t add any at all!!) but still has all the natural sweetness of the dried apricot!

Ingredients:
¼ kilo pressed apricot sheets (1/2 of the package; 250 grams)

1 and ½ cups of water¼ cup cornstarch
¼ cup water

shredded coconut for serving

Instructions:
1.  Open up the sheets of dried apricot and separate about half of the package.


2.  Cut the 250 grams of dried apricot into small pieces and put in a saucepan.


3.  Cover the pieces of apricot with about 1 and ½ cups of water.  Make sure all the pieces are covered with water.
4.  Boil for about 10 minutes.
5.  Remove from heat and let stand for 30 minutes.

6.  Once cooled, press the mixture through a sieve with narrow holes.

After straining

7.   In a separate bowl, mix the ¼ cup of cornstarch with ¼ cup water until all the cornstarch is dissolved.
8.  Stir the cornstarch mix into the apricot mixture.


9.  Heat this mixture in a saucepan until boiling.  Boil for a few minutes until thick.
10.  Spoon into small dishes. Garnish with shredded coconut.  Refrigerate until sets.

Serving Suggestions:
*Add chopped nuts (pistachios, walnuts, or any you like!) to the coconut topping.
*Add chopped dried apricots and raisins to the apricot and cornstarch mix.
*These sheets can also be used to make a cold, refreshing drink commonly consumed during Ramadan.

Nutritional Information:
1 of 2 servings:
135 calories, 1 g fat, 0 g cholesterol, 32 g carbohydrates, 2 g fiber, 1 g protein

Have you ever had Qamar Al-Din before (as a pudding or drink)?  Which way do you like it most? What other ways do you like to eat apricots?

Alf Hana!!!

Teaser Tuesday #2: Pineapple Upside Down Cake


If you’re looking for a simple yet elegant cake to take to a special event, this one is for you.  We found this recipe a while back on Vegweb.com.

It is a straight-forward, simple cake to put together in a few minutes.  And I love the tart and sweet flavors.  It makes an impressive presentation and is fluffy and light.  We love it!

Alf Hana!!!