Ramadan is here and the pressure to make the perfect meal is on! Here are a few quick kitchen tips that you need to know!
To avoid oily Atayef, keep them as cold as possible until frying time and make sure the oil is hot enough before you drop them in.
To avoid rice clumping, make sure to soak it for at least 15 minutes, wash it and drain it well.
The stirring process! You must stir the milk and butter constantly in order for it not to lump.
I always start checking the pasta 8 minutes after the water starts to boil. It usually takes 9-10 mins to be al dente.
The key to a crispy konafa is to toss it with some butter on the oven and when it comes out of the oven you make sure to drizzle it with cold sweet syrup.
For the perfect medium-rare steak, cook it in a hot non-stick pan for 6 minutes. Turn it every minute and rub with butter and half a clove of garlic after every turn.
When you chop molokheya cover it well. And while cooking don’t cover and don’t let it boil for long because it’ll sink down.
Cook the perfect chicken by making a brine. Dissolve 3 tbsp salt and 2 tbsp sugar in 1 liter water. Boil and allow to cool before submerging the chicken in it for 2-12 hours. Remove and place in fridge overnight. This gives crispy skin and tender chicken meat!