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Umm Ali"Egyptian Bread Pudding"

Ingredients
6 plain croissants
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped pistachios
1/4 cup shredded coconut
1/4 cup raisins
1 tablespoon melted, butter
3 cups milk
1/2 cup sugar
1/2 cup whipping cream
1/4 cup coarsely chopped pistachios, for garnish
Method
Preheat oven to 180C (350F).
Cut croissants into big chunks and place in large bowl. Add almonds,
pistachios, coconut, raisins, and butter. Toss to mix.
In a saucepan over medium heat, bring milk to a boil. Stir in sugar until
dissolved. Remove from the heat.
Pour a little of the milk into a baking dish. Scatter half the croissant mixture
into the dish, then pour in half the remaining milk. Add the remaining croissant
mixture, spreading it evenly. Pour over the remaining milk to completely cover
croissant mixture.
Whip cream to soft peak and spread over top.
Bake for 20 minutes, then place under broiler for 5 minutes until golden.
Garnish with chopped pistachios and serve hot.
Baked phyllo sheets or puff pastry can be used instead of croissant. Before
baking, brush phyllo or puff pastry with butter, then sprinkle with sugar. After
baking, let cool, then cut into chunks. Proceed as directed for croissants.

Lokmat Elkadi (Awamat).

Ingredients:
1 teaspoon yeast.
1 teaspoon sugar.
2 1/2 cup warm water or more if needed.
3 1/2 cup flour.
salt.
1 cup powder sugar for decoration.
Frying oil.
sugar syrup.
Method:
- Mix water and yeast in a little water and leave it till it reacts.
- Mix salt and flour, add yeast and water and mix it well with hand till it gets soft
light dough.
- Place some of the dough in the hand palm and press weakly, use a teaspoon
wetted by water to take the dough balls and place it in the hot oil. Move it till it
takes golden color.
- Take it of the oil and place it into syrup for a few minutes, take it off the syrup
and leave it for some time to lose the extra syrup inside it.
- Could be decorated using the powder sugar in stead of the syrup.
- Serve with mango sauce, melted chocolate, and kiwi.(Optional)
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Shrimp with Mallow Leaves (Mulukhiyah)

Ingredients:
1 1/4 lbs. (1/2 kg) mallow leaves
21/2 cups chicken stock
1 Tbsp vegetable oil
1 1/4 lbs. (1/2 kg) medium shrimp, peeled and deveined
2 Tbsp. butter
4 cloves minced garlic
1 Tbsp. ground coriander
Directions:
Strip the mallow leaves from the stalks. Rinse well and pat dry. Place on a plate
lined with paper towels.
Finely chop the leaves.
If frozen chopped mallow is used, set aside ahead of time to thaw at room
temperature.
In a saucepan, heat the oil, add half of minced garlic & coriander, stir for 2
minutes, then add shrimp and cook for 7 minutes or until done.
In a pot, add the chicken stock over medium-high heat and bring to a boil.
Add chopped mallow leaves and the shrimp mixture and reduce the heat,
stirring frequently until simmer then remove from heat.
In a pan, melt the butter over medium-high heat and add the rest of garlic and
coriander mixture stirring until golden brown.
Add the garlic mixture to the mallow while hot. Immediately cover the saucepan
to infuse the stew with the garlic and coriander flavors for about 2 minutes then
remove the cover.
Serve hot with white rice
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