Cafe Aladdin

Chef Abdullah Hamasli
631-A N. 9th Ave. Pensacola, FL (850) 478-0037

Baklava, Curried Chicken with Basmati Rice,
Falafel (Deep Fried Vegetable/Bean Burgers), Hummus Dip


Baklava

  • 40 sheets of phyllo dough
  • 3 lbs. walnuts or pistachios
  • Butter
  • Sugar
  • Rose Water

Honey Syrup:

  • 1 cup water 2 Tbsp. lemon juice 1/2 cup honey 4 Tbsp. rose water 1/2 cup sugar

To make honey syrup, Boil above ingredients for approximately 35 minutes. Brush a baking pan with butter. Lay 20 brushed phyllo doughs sheets with butter, cover with a layer of crushed walnuts or pistachios with butter, powdered sugar and rose water. Cover with another 20 brushed phyllo dough sheets spread with butter. Cover last sheet with extra butter. Bake for 35-40 minutes in 350 degree pre-heated oven. Cut into small triangles, cover with honey syrup while its hot.

Return to top.

Curried Chicken with Basmati Rice

  • 1 cup basmati rice
  • 1 2/3 cups water or chicken broth
  • Salt
  • 1/3 tsp. saffron
  • Pinch of cardamon

Boil all ingredients until rice is done.

  • Skinless, boneless chicken
  • 1/2 onion, finely diced
  • 1/2 green peppper, finely diced
  • 5 cloves garlic
  • 4-6 oz. fresh ginger
  • 12 oz. plain yogurt
  • Salt and pepper to taste
  • Mixed curried spices (available at Cafe Aladdin)

Boil chicken and cut into bite size pieces. Saute onion, garlic, ginger and green pepper in oil or butter. Add chicken and cook for about 6 minutes, then add yogurt. Cook for about 20 minutes on medium gas heat. Add salt, pepper and spices. Serve over basmati rice and garnish with chopped parsley and sauteed nuts (pinenuts, walnuts or pecans.)

Return to top.

Falafel (Deep Fried Vegetable/Bean Burgers)

  • 8 oz. uncooked chick peas
  • 8 oz. uncooked fava beans
  • Fresh parsley
  • Fresh cilantro
  • Garlic
  • Onion
  • 2 Tbsp. bulgur (cracked wheat)
  • Salt
  • 1 cup water
  • 1 Tbsp. baking powder
  • Sumac

Soak chick peas and fava beans in water for 3-4 hours, then process with parsley, cilantro, onion, and garlic. Mix bulgur, salt, water and baking powder with mixture. Deep fry in 350 degree vegetable oil until golden brown. Season with sumac after frying.

Return to top.

Hummus Dip

  • 16 oz. chick peas
  • Salt
  • Juice of 1 lemon
  • 2 cloves garlic
  • 2 Tbsp. Tahini

Boil chick peas with salt until tender. Process with rest of ingredients to make smooth dip. Serve topped with olive oil, parsley, sumac or cumin, olives, pomegranite and pita bread.

Return to top.