Manti with Lentil - Sahuur

Your Saf helper for this recipe:

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Saf-instant yeast (125g)

Serve for 6
For the dough:

1 tbsp of Saf-instant yeast (5,5g)
4 glass of flour (500g)
2 tbsp of olive oil (20g)
2 eggs
1 tbsp of salt (10g)
1 glass of water (150g)

For the filling:
3 glass of green lentil (300g)
2 onions
1 tbsp of pepper sauce
3 tbsp of butter (40g)
1500g of water
1 tbsp of salt
1 tbsp of pepper
1 tbsp of cummin
**In a large pot, mix green lentils and salt and cooked. Filter the water in a pot. Then chopped the onions and cook in a butter. Whisk all filling ingredient in a pan and cook for 2-3 minutes and leave to cool.

For the sauce:
500g of yogurth
2 tbsp of olive oil (20g)
100g butter
2 cloves of garlic
1 tbps of red chili peppers
1 tsp of dry mint
A pinch of salt
**Whisk peels garlic with yogurt and salt. Melt the butter in a bowl, add the paprika and dried mint in it.

1)In a bowl, mix the dough ingredient and knead until the dough is homogeneous. Let the dough rest for 20 minutes.
2)Divide the dough into 2 pieces. Roll the dough on a floured surface into 2mm thick. Divide the dough into 7 equal pieces and roll. Cover with a damp towel and let rest for 20 minutes.
3)Cut the dough into 2cm squares.
4)Put 1 spoon of the lentil mixture into each square dough and close the dough.
*Close the each dough carefully.
5)Put the dough on a floured tray.
6)In a large bowl, put 2000g of water, add a pinch of salt and boil. Add the lentil mantis into the boiled water and cook for 3 to 5 minutes. Then filter the water.
7)Serve with the sauce.

Pumpkin Cake - Iftar

1)In a bowl, mix the dough ingredient and knead until the dough is homogeneous. Let the dough rest for 10 minutes.
2)Grease to the 27x27cm tart plate with butter and pour the dough into it.
3)Close the dough with a clean towel and let rest for 1.5 - 2 hours in a room temperature.
4)Pour the half of pumpkin sauce on the dough.
5)Bake the dough in a preheated 190°C oven for 30 to 35 minutes. Then let the dough cool.
6)Cut the cake in 3 pieces horizontally with a sharp knife.
7)Soak the bottom cake layer with the pumpkin sauce you prepared. Then pour the Creme Patisserie on top of it and put the other cake piece on it. Repeat the steps for the second cake too.
8)Put the last cake piece on the top and repeat the same steps.
9)Place several walnuts or banana pieces onto it.
10)Pour the caramel onto the cake and place in the fridge and let rest for 1-2 hours.

Your Saf helper for this recipe:

Saf-instant yeast (125g)
Recipes popup image

Serve for 10
For the dough:

2 tbsp of Saf-instant (11g)
5 glass of flour (500g)
1.5 glass of milk (300g)
1.5 tsp of salt (7,5g)
2 tbsp of sugar (40g)
1 egg
80g butter

Creme Patisserie:
1 sachet of vanilla
2.5 glass of milk (500g)
125g sugar
2 egg yolks
1 tbsp of cinnamon
3 tbsp of flour (60g)
**Melt the milk, vanilla and sugar in a cooker pan. Add the whipped eggs when the mixture is cooled. Add the flour into the mixture and cooked until the mixture is homogeneous.

Pumpkin ingredient:
500g pumpkin (peeled and chopped into thin cubes)
150g sugar
50g butter
1 glass of waltnut (100g)
1 tsp of cinnamon
**In a pan, melt butter and sugar. Add chopped pumpkins into the pan and cook. Add cinnamon and walnut into the mixture and let cool.

1 glass of water
½ glass of sugar
**Melt the water and sugar together in a bowl.

150g sugar
100g milk cream
20g butter
1 sachet of vanilla
**In a pan, melt butter and sugar. Add the other ingredient into the pan and cook for 1-2 minutes.

For the topping:
150g walnut
1 banana

baking yeast