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www.asaffa.com

A'Saffa RecipesYour favourite recipesfrom A'Saffa Foods

A'Saffa Foods S.A.O.GPO Box 3436, Ruwi, PC 112, Sultanate of OmanTel: +968 22 360 250, Fax: +968 22 360 260

Email: info@asaffa.com

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Juices � Mango Milkshake � Strawberry Smoothie � Pomegranate Milkshake � Guava Spritzer � Orange Guava Glow

Starters � Chicken Caesar Salad � Fresh Vegetable Salad � Sweet Corn Chicken Soup � Delicious Vegetable Beef Soup � Tender A’Saffa Chicken Tikka Wraps � A’Saffa Chicken Franks � Omani Style Chicken Burger � Kebab Sandwich � Chicken Samosa with Cilantro Yogurt Dip � Chicken Tikka with Garlicky Mayo � Chicken Shawarma � Zingle Chicken Fillet � Chicken Tandoori Pockets with Raita � Grilled Seekh Kebab with Roasted Red

Pepper � Khayrat Crispy & Juicy Breaded Shrimps � Vegetable Burger with Hot Chilli Chutney

Main Course � Butter Chicken / Murg Makhani � Chicken Manchurian � Sweet & Sour Chicken � Chicken with Red Pesto Pasta � Chicken Kabsa � Egyptian Style Chicken � Chutney Chicken Thigh with Kashmiri Pilaf � Omani A’Saffa Chicken Biryani

� Chicken Meat Balls with Spaghetti � Grilled Chicken Breasts in Lime Sauce � Arabic Chicken with Lemon & Thyme � Arabian Chicken Stew � Spicy Roasted Chicken Legs � Traditional Chicken Machboos � Khayrat Tasty Keema Curry � Beef Meat Balls Curry � Spicy Vegetable Curry

Desserts � Fruit Salad with Strawberry

& Sapota Sauce � Mango Cheesecake � Mango and Mint Kheer � Strawberry Chiffon Cake � Chocolate Fondants with a Burst of

Orange � Spiced Pomegranate and Orange

Caramel

Low Fat, Low Calorie Snacks � Ekhtiari Saucy Chicken Franks � Ekhtiari Chicken Burger with Sauce of

Your Choice � Ekhtiari Chicken Nuggets with Dip

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� Mango Milkshake � Strawberry Smoothie � Pomegranate Milkshake � Guava Spritzer � Orange Guava Glow

JUICES

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MANGO MILKSHAKE

Ingredients: • 3/4 cup of Khayrat Mango Pulp • 1/2 tbsp sugar • 3 cups of milk.

Instructions: • Place Khayrat Mango Pulp in a mixer and blend • Pour milk and sugar; blend again • Serve chilled.

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STRAWBERRY SMOOTHIEIngredients: • 4 cups of Khayrat Frozen Strawberries • 2 cups milk • 4 cups strawberry ice cream

• 2 tsp white sugar.

Instructions: • Place Khayrat Frozen Strawberries, milk, ice cream and sugar in a blender • Blend until smooth.

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POMEGRANATE MILKSHAKE

Ingredients: • 3 cups of Khayrat Pomegranate Kernels • 3/4 cup vanilla soy milk or skim milk • 1 large banana, peeled and broken into chunks • 2 tbsp slivered or sliced almonds • 1 tsp honey.

Instructions: • In a blender, combine all ingredients and blend at high speed for 30 seconds.

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GUAVA SPRITZERIngredients: • 2 cups freshly squeezed chilled grapefruit juice • 4 cups Khayrat Guava Pulp • 1/4 cup

light agave syrup or to taste • 1 lt citrus sparkling mineral water, chilled • Ice cubes for serving • Grapefruit slices for serving • Lime wedges for serving.

Instructions: • In a large pitcher, combine the grapefruit juice, Khayrat Guava Pulp and agave syrup • Stir well to combine. Taste for sweetness and add more agave as necessary • Pour the juice mixture over ice into glasses for serving, add a splash of mineral water and serve with grapefruit slices and lime wedges.

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ORANGE GUAVA GLOWIngredients: • 3 cups Khayrat Guava Pulp • 1 cup pineapple, boiled • 1 cup Khayrat Orange Pulp

• Sugar • 2 tsp black salt • 1 tsp roasted cumin seeds powder • 1 tsp black peppercorns powder.

Instructions: • Combine all the ingredients along with 1 cup chilled water and blend in a mixer till smooth • Strain and pour into serving glasses • Add ice and serve chilled.

9STARTERS � Chicken Caesar Salad

� Fresh Vegetable Salad � Sweet Corn Chicken Soup � Delicious Vegetable Beef Soup � Tender A’Saffa Chicken Tikka Wraps � A’Saffa Chicken Franks � Omani Style Chicken Burger � Kebab Sandwich � Chicken Samosa with Cilantro Yogurt Dip � Chicken Tikka with Garlicky Mayo � Chicken Shawarma � Zingle Chicken Fillet � Chicken Tandoori Pockets with Raita � Grilled Seekh Kebab with Roasted Red Pepper � Khayrat Crispy and Juicy Breaded Shrimps � Vegetable Burger with Hot Chilli Chutney

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CHICKEN CAESAR SALADIngredients: • 4 boneless A’Saffa Tender Chicken Breasts • Melted butter or oil for basting • 8 bite-

size pieces of lettuce • Croutons • Parmesan cheese

Instructions: • Grill A’Saffa Chicken, turning and basting frequently with oil or butter • Cut meat diagonally into strips, and set aside • In a large bowl, toss lettuce with croutons and dressing • Put on 4 plates crisscross chicken strips, sprinkle with Parmesan cheese

Croutons ingredients: • 1 loaf Italian or French bread • Olive oil • Spices

Instructions: • Preheat oven to 350°F • Slice bread into 1/2-inch cubes; place on cookie sheet • Sprinkle olive oil, turning bread to coat • Sprinkle your favourite spices (garlic, onion, peppers, oregano, etc.) • Cook, tossing until golden brown (approximately 15-20 minutes)

Dressing: • 1/2 cup olive oil • 2 cloves garlic, crushed • 1 egg • 1 tsp mustard sauce • 2 tsp lemon juice • Freshly-ground pepper.

Instructions: • Whisk all ingredients with fork.

11STARTERS

FRESH VEGETABLE SALAD

Ingredients: •1bagof frozenKhayratMixedVegetables •1package frozencauliflower (smallbag) • 3 stalks celery • 3 tomatoes • 1 pack mushrooms • Ripe olives (optional) • Pimentos (optional).

Instructions: • Bring frozen vegetables to a boil, then drain quickly, and let cool • Add remaining ingredients.

Salad Dressing: • 2 packs of ranch mix • 1/4 tbsp vinegar • 1/4 tbsp salad oil • Mix and pour over vegetables.

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SWEET CORN CHICKEN SOUPIngredients: • 100 g A’Saffa Boneless Chicken • 1 tsp of pepper powder • a pinch of ajinomoto • Salt

•1egg,separated•1/2packofKhayratSweetCorn•2tbspsofcornflour.

Instructions: • Boil A’Saffa Chicken with little pepper powder and salt, and shred it • In a pan, add 4 soup bowls of water • Add ajinomoto and let it boil • Add the shredded chicken into the water,stirwell•Addthecorn;stirwell•Inhalfcupofcoldwater,addthecornflourandmixthoroughly•Inthepan,addthecornflourmixtureslowlyandkeepstirring•Letit boil well; keep stirring and note the soup’s consistency • In a small cup, beat the egg white well • Take a big strainer and strain the egg into the soup • Serve hot with pepper powder.

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DELICIOUS VEGETABLE BEEF SOUPIngredients: • 1/2 pack Khayrat Frozen Mixed Vegetables • 14 oz vegetable broth • 2 cups water

• 5 small potatoes, peeled and diced • 1/3 head cabbage, chopped • 700 g Khayrat Beef Mince • 1 small onion, diced • 1/4 cup diced celery • 1/4 cup chopped green bell pepper • 1 tbsp minced garlic • 2 (11.5 oz) cans tomato-vegetable juice cocktail • 1 (14.5 oz) can Italian-style diced tomatoes • 1 cup frozen cut okra • 1 cup frozen beans • 2 cubes beef bouillon, crumbled • 1 tbsp celery seed • 1 tbsp lamb grease • Salt, and pepper.

Instructions: • Pour 1 can vegetable broth and water into a large pot • Place potatoes and cabbage intopot,andbringtoboil •Cook for10min,oruntilpotatoesaretenderbutfirm • Place the beef in a skillet over medium heat, and cook until evenly brown • Drain grease and mix beef into the pot • Stir in the onion, celery, green bell pepper, and garlic into the skillet • Cook until tender, then mix into the pot • Pour remaining broth and tomato-vegetable juice cocktail into the pot • Mix in tomatoes, Khayrat Frozen Mixed Vegetables, okra, beans, beef bouillon, celery seed, and lamb grease • Season with salt and pepper • Bring to a boil, reduce heat to low, and let simmer for 2 hrs.

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TENDER A’SAFFA CHICKEN TIKKA WRAPS

Ingredients: • 140 g A’Saffa Chicken Tikka pieces • 1/4 cucumber, halved and sliced • 1/4 iceberg lettuce, shredded • 2 spring onions, sliced • Handful mint leaves, torn • 4 plain small pita bread • Natural yogurt, to serve.

Instructions: • Toss all the salad vegetables together • Heat the pita bread in the microwave on medium heat for 1 min until puffed up • Tip the A’Saffa Chicken Tikka pieces into a bowl and give them a quick spin in the microwave to heat thoroughly • Split the breads in half and stuff with the salad, chicken and a spoonful of yogurt.

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A’SAFFA CHICKEN FRANKSIngredients: • A’Saffa Chicken Franks • Croissant • Cheese • Oman Chips.

Instructions: • Fry the A’Saffa Chicken Franks • Cut the side of the croissant • Spread the cheese around • Crush Oman Chips and sprinkle on cheese • Place the A’Saffa chicken franks in the croissant, and serve.

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CHICKEN BURGERIngredients: • A’Saffa Burger • Cheese • Mayonnaise • Ketchup • Mustard sauce • Onion • Burger bun.

Instructions: • Fry A’Saffa Burger • Slice the burger bun and spread mayonnaise, ketchup, mustard sauce • Fry onion until caramelised and place it on the bun • Place slice of cheese on top of the patty, and serve.

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KEBAB SANDWICH

Ingredients: • A’Saffa Seekh Kebab • Jumbo size bread (horizontal cut pieces) • 2 tomatoes, sliced • 1 cucumber, sliced • Green chilli sauce • 2 boiled eggs, mashed • 8 ounce butter • 1 tbsp lemon juice • 1/2 tsp salt • 1/2 tsp black pepper • 1/2 tsp mustard paste • 1 tbsp ketchup • 1 tbsp vinegar • 1 cup curd cheese • 3/4 tsp white pepper • 3/4 tsp salt • 1 tbsp caster sugar • 1 cup fresh cream • 500 g cream cheese.

Instructions: • Pour 1 tbsp oil in a pan and add A’Saffa Seekh Kebab, cook with lid • Beat butter with salt, lemonjuice,blackpepperandmustardpastetillfluffy•Spreadthisbutteronthebreadand then spread green chilli sauce • Place buttered side of the bread over green chilli sauce and spread mayonnaise on the other side • Place another bread slice over it and spread ketchup on its top • Place sliced tomatoes over ketchup • Place another slice over it and spread butter mixture over the bread • Place cucumbers over this slice • Sprinkle salt and black pepper over it • Place another slice over it and spread mayonnaise on it • Place shredded chicken on its top • Place last slice of bread over chicken and cover this sandwich in a clean cloth • Place covered sandwich in the freezer for some time • Beat curd cheese with salt, white pepper and caster sugar • Separately beat fresh cream and cream cheese • Now beat all of them together, then spread it over bread sandwich • Cover all sides of sandwich with it • Garnish with red cabbage, white cabbage, bitter ground, olives and cherries • Freeze it for 1 hr; take out of freezer 30 min before serving.

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CHICKEN SAMOSA WITH CILANTRO YOGURT DIP

Ingredients:Cilantro Yogurt Dip: 1½ tbsp whole cumin seeds • 1 cup cilantro leaves • 1 small green sliced Thai

chilli • 3/4 cup plain whole-milk yogurt • 1 tbsp fresh lemon juice • 1 tbsp sugar • Salt and freshly ground black pepper.

Instructions: • Put the cumin seeds in a small skillet and set over medium heat • Toast, shaking the pan, until fragrant and browned; the seeds will start to pop • Remove from heat, cool andgrindtoafinepowder inaspicegrinder•Putthecilantro leavesandchilli inafood processor and process until coarsely chopped • Transfer to a mixing bowl and add yogurt,lemonjuice,sugar,and½tbspoffinelygroundcumin•Stirwell,seasonwithsalt,pepper, and sugar to taste; and set aside • Deep fry frozen A’Saffa Chicken Samosa, and serve with cilantro yogurt dip.

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CHICKEN TIKKA WITH GARLICKY MAYO

Ingredients: • A’Saffa Chicken Tikka • Mayonnaise • Minced shallots • Lemon juice • Garlic cloves.

Instructions: • Grill A’Saffa Chicken Tikka till it is seared, but not fully cooked; set aside.

Garlicky Mayo Dip: Combine mayo, 1 tbsp minced shallots, 1/2 tsp lemon juice, dash of salt, and 3 minced garlic cloves in a mortar; pound with a pestle until blended.

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CHICKEN SHAWARMAIngredients and Instructions:Homemade Tahini: • Add sesame seeds to a wide saucepan over medium-low heat and toast,

stirring constantly until the seeds become fragrant and lightly coloured, then let it cool • Add the sesame seeds to the bowl of a food processor then process until a crumbly paste forms in about 1 min • Add 3 tbsp of oil and process for 2 to 3 mins, stopping to scrape the bottom and sides • The tahini’s consistency should be smooth and pourable • Add salt and pepper to taste.

Chicken Shawarma: • Grill onions adding 1 tsp of Sumac • Stir for about 30 secs till everything mixes and layer them in the bread • Grill tomatoes adding 1 tsp of Sumac and a pinch of coriander, and layer in the bread • Add the tahini and A’Saffa Chicken Shawarma • Add a pinch of coriander to taste.

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ZINGLE CHICKEN FILLETIngredients and Instructions: • Fry A’Saffa Zingle Chicken Fillet and set aside while you make the gravy • Melt butter

overlowheatinasaucepan•Addflourandmix•Add1/4tbspsaltandaround10grindsofpepper•Stiruntiltheflourislightbrownandsmellsnutty•Add1/2cupofmilk,increase heat to medium and allow to simmer, stirring constantly to avoid sticking • Be ready with more milk; add by 1/4 or 1/2 cup till gravy has thickened • Add at least 10 more grinds of pepper and another pinch of salt • Serve with rice or naan bread.

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CHICKEN TANDOORI POCKETS WITH RAITA

Ingredients: • 400 g A’Saffa tenderloins • 1 tbsp lime juice • 1/2 cup tandoori paste • 1/4 cup yogurt •8largeflourtortillas•60gsnowpeasprouts•Raita-1cupyoghurt,1cucumber(halved,seeded,choppedfinely),1tbspfinelychoppedfreshmint.

Instructions: • Combine A’Saffa Chicken, lime juice, paste and yogurt in a medium bowl • Cook chicken on heated oiled grill plate until brown all over and cooked through; slice thickly • Heat tortillas • Place equal amounts of chicken, sprouts and raita on a quarter section ofeachtortilla•Foldtortillainhalfandtheninhalfagaintoenclosefillingandformatriangle-shaped pocket • For raita, combine ingredients in a small bowl and mix.

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GRILLED SEEKH KEBAB WITH ROASTED RED PEPPER

Ingredients: • 1 pack Khayrat Beef Seekh Kebab • 4 ounces crumbled feta • 1/2 cup chopped roasted red peppers • 1/2 cup fresh mint leaves • Salt and pepper • 1 tbsp olive oil • Butter.

Instructions: • Grill the Beef Seekh Kebabs, glaze them with butter before taking them off the grill • Crumb the red peppers and mint leaves • Mix well and serve with kebabs.

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KHAYRAT CRISPY AND JUICY BREADED SHRIMPS

Ingredients: • 1/2 to 1 lb Khayrat Breaded Shrimps • 8 oz softened cream cheese • 1/3 cup mayonnaise • 3 tbsp chilli sauce (or 1-2 tbsp hot Tabasco) • 2 tsp lemon juice • 1/4 cup sour cream • 1/4 tsp Worcestershire sauce • Fresh dill (optional) • 1 round bread, not sliced

Instructions: • Mix all together (except shrimps) • Use electric hand mixer to smoothen all cream cheese lumps • Fold in Khayrat Breaded Shrimps and add dill to top • Scoop out middle of round bread and pour in dip • Put pieces of bread around the sides of bread to use for dipping and serve.

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VEGETABLE BURGER WITH HOT CHILLY CHUTNEY

Ingredients:Hot Chilli Chutney: • 10 mid-size red peppers, such as red jalapeños • 8 medium red bell peppers

•1tbspoliveoil•2mediumslicedredonions•1tbspfinelychoppedfreshrosemary • 2 bay leaves • 2-inch piece of cinnamon stick • Salt & freshly ground black pepper • 1/2 cup brown sugar • 2/3 cup balsamic vinegar.

Instructions: • Roast peppers till charred • Place in a bowl, cover with plastic wrap, and let cool for 15 to 20 mins • Remove charred outer skin, cut in half, and remove seeds and cores • Finely chop peppers • Heat oil to simmer in a saucepan over medium heat • Add onions, rosemary, bay leaves, and cinnamon and season lightly with salt and pepper • Cook for about 20 mins, stirring occasionally, till onions are soft and dark • Add chopped peppers, sugar and vinegar • Cook for about 30 mins, stirring occasionally, till mixture is thick and syrupy • Remove cinnamon and bay leaf • Season with salt and pepper to taste • Grill the Khayrat Vegetable Burger till golden brown, place in burger bun and add hot chilly chutney with your choice of toppings and enjoy.

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� Butter Chicken / Murg Makhani � Chicken Manchurian � Sweet & Sour Chicken � Chicken with Red Pesto Pasta � Chicken Kabsa � Egyptian Style Chicken � Chutney Chicken Thigh with Kashmiri Pilaf � Omani A’Saffa Chicken Biryani � Chicken Meat Balls with Spaghetti � Grilled Chicken Breasts in Lime Sauce � Arabic Chicken with Lemon & Thyme � Arabian Chicken Stew � Spicy Roasted Chicken Legs � Traditional Chicken Machboos � Khayrat Tasty Keema Curry � Beef Meat Ball Curry � Spicy Vegetable Curry

Main Course

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Main CourseBUTTER CHICKEN

Ingredients: • 1 kg A’Saffa Boneless Chicken (skinless) • Juice of 1 lime • Salt to taste • 1 tsp red chilli powder (or to suit taste) • 6 cloves • 8-10 peppercorns • 1” stick of cinnamon • 2 bay leaves • 8-10 almonds • Seeds from 3-4 pods of cardamom • 1 cup fresh yogurt (not sour) • 3 tbsp cooking oil • 2 onions, chopped • 2 tsp garlic paste • 1 tsp ginger paste • 2 tsp coriander powder • 1 tsp cumin powder • 1/4 tsp turmeric powder • 1 can (400 g) of tomato paste • 1/2 Lt chicken stock • 2 tbsp Kasuri Methi (dried fenugreek leaves) • 3 tbsp soft butter • Coriander leaves to garnish

Instructions: • Mix the A’Saffa Chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl •Coverandallowtomarinatefor1hr•Heataflatpanonmediumheatandgentlyroast(stirringfrequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly • Cool and add the cardamom seeds • Grind into a coarse powder in a clean, dry coffee grinder • Mix the yogurt, whole spice powder (from previous step), coriander, cumin and turmeric powders and add them to the chicken • Allow to marinate for 1 hr • Heat the oil in a deep pan on medium heat • When hot, add the onions and fry till pale golden brown in colour • Add ginger and garlic pastes • Fry for 1 min • Add the chicken from the chicken-spice mix and fry • Now add tomato paste, chicken stock, Kasuri Methi and rest of the yogurt-spice mix • Cook till the chicken is tender and the gravy is reduced to half of original volume • Melt butter in a small pan and pour it over the chicken • Garnish with coriander leaves and serve with Naan (Indian bread) and Kaali Daal (dark lentil) • For anauthentic and traditional cooked-over-the-coalsflavour:When theButter Chicken is cooked, make a small bowl shape with aluminium foil and place it on top of the curry(‘floating’onit)•Heatabriquetteofcharcoalonanopenflametillredhotandgentlyputthecharcoalintothealuminiumfoilbowl•Coverthedishimmediately(forabarbequeflavour) • Remove the cover just before serving, discard the foil and charcoal, and serve

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Ingredients: • 500 g A’Saffa Chicken Boneless • 1 tsp garlic paste • 1 egg, whisked • Salt to taste • Whitepeppertotaste•1tbspflour•4garliccloves,chopped•4tbspketchup•3tbspchilli garlic sauce • 1 capsicum • 1 spring onion • 1/2 lemon • 4 pineapple slices • Black peppertotaste•Whitepeppertotaste•2tbspcornflour•Oil,asrequired•Water,asrequired.

Instructions:•MixA’SaffaChickenwithblackpepper,whitepepper,salt,garlic,egg,flourand1tbspoil • Leave to marinate for about 30 min • Deep fry marinated chicken and keep aside • Heat 2 tbsp oil in a pan and sauté chopped garlic • Add capsicum, spring onion and sauté • Then add pineapple chunks and fry for 2 min • Add fried chicken, ketchup, chili garlic sauce, salt, black and white pepper; mix well • Add a glass of water and cook for 3 min •Dissolvecornflourinlittlewaterandaddtothegravywhilestirring•Letitsimmergently till gravy thickens • Just before serving, add a few drops of lemon juice and serve with egg fried rice.

CHICKEN MANCHURIAN

29M

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Ingredients: • 800 g A’Saffa Chicken Drumsticks • 440 g canned pineapple pieces in natural juice • 1 tbsp peanut oil • 1 small (80 g) brown onion, sliced thinly • 1 large (350 g) red cap-sicum and 1 large (350 g) green capsicum, chopped coarsely • 1 (100 g) celery stalk, sliced thickly • 1/4 cup (60 ml) tomato sauce • 1/4 cup (60 ml) plum sauce • 2 tbsp light soysauce•1/4cup(60ml)whitevinegar•1tbspcornflour•1/2cup(125ml)chickenstock.

Instructions: • Cook A’Saffa Chicken on heated oiled grill plate until browned all over • Cover to keep warm • Drain pineapple; reserve juice • Heat oil in large saucepan; cook pineap-ples, onion, capsicums and celery, stirring for 4 min • Add reserved juices, sauces, vinegar, andblend•Add4tspcornflourandstock;stiruntilmixtureboilsandthickensslightly•Serve A’Saffa Chicken topped with sweet and sour sauce.

SWEET AND SOUR CHICKEN

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Ingredients: • 800 g A’Saffa Chicken Breast Fillets • 1/4 cup (75 g) red pesto or tomato • 375 g spaghetti • 1 cup (70 g) dried bread crumbs • 1/2 cup finely chopped fresh chives • 2 tbsp wholegrain mustard • 1/2 cup (125 ml) chicken stock.

Instructions: • Coat A’Saffa Chicken with half the pesto • Cook spaghetti in large saucepan of boil-ing water, uncovered, until tender; drain • Rinse under cold water; drain • Cook A’Saffa Chicken in heated oiled grill until browned all over • Cover loosely to keep warm • Heat oil in a large saucepan; cook breadcrumbs, stirring until browned • Stir in spaghetti with remaining pesto, chives, mustard and stock; cook, stirring until hot • Serve spaghetti with sliced A’Saffa Chicken and tomato wedges, if desired.

CHICKEN WITH RED PESTO PASTA

31M

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Ingredients: • 1 whole A’Saffa Chicken, cut into 8 pieces • 1 cup Basmati rice, washed and rinsed • 2 tbsp sunfloweroil•2bayleaves•1chickenbouilloncube•1onion,diced•2garliccloves,diced• 6 green cardamom pods, whole • 5 cloves • 2 cinnamon sticks • 2 black limes • 1 tsp cumin • 1 tsp coriander • 1 tsp salt • 1 tsp pepper • 1 tsp ginger • 1 tsp cardamom, ground • 1 can (15 oz) tomato sauce • 4 hard-boiled eggs (optional) • Pine nuts and raisins (optional).

Instructions: • In an 8-quart stockpot, on medium-high heat, add onions, garlic, and allow onions to turn golden • Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger and ground cardamom • Blend well and sauté for 30 sec • Add tomato sauce and chicken bouillon • Mix well until sauce thickens; reduce heat to low-medium • Add A’Saffa Chicken and sauté for 1 min • Mix chicken thoroughly • Add water until chicken is completely covered • Bring to a boil, then reduce heat to low • Cook for 35 min • After the chicken has cooked, reserve broth for rice • In a 2-quart saucepan, add rice and enough broth so that rice is covered • Bring to a boil, then turn heat to low and cook covered for 8 to 10 min • Meanwhile, turn oven on high broil • Add chicken to a roasting pan and broil for about 5 min, until golden • Serve cooked rice on a platter with chicken arranged on top • Garnish with hard-boiled eggs, pine nuts and raisins (optional).

CHICKEN KABSA

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Ingredients: • 2 large A’Saffa Chicken Breasts • 1 medium onion • 1/2 tsp allspice • 1/2 tsp paprika • 1/2 tsp coriander • 1 tsp cumin • Fresh ground black pepper • Salt • 1/2 cup (or less) olive oil • 2 large chicken stock cubes • 2 cups long grain rice • 1/2 cup currant • 1/2 cup blanched almond (roughly chopped) • 2 tbsp butter • 1/2 cup vermicelli.

Instructions: • Cut A’Saffa Chicken into small pieces • Put olive oil into large pot over low heat • Add chicken, chopped onion, allspice, paprika, coriander, cumin and pepper • Stir, cover and cook until the chicken and onion have softened • Add rice, stock cubes, 4 and 1/2 cups of hot water and salt to taste • Cover and simmer until the rice is almost cooked • Sauté vermicelli in 2 tbsp of butter until it separates and is golden brown • Tip vermicelli into rice and add currants and chopped almonds • Turn off heat, put a tea towel over the pot, cover with lid and allow to steam for 10 min • Fluff rice with fork, and serve.

EGYPTIAN STYLE CHICKEN

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Ingredients: • 800 g A’Saffa Chicken Thighs • 1 tbsp vegetable oil • 1 small (80 g) brown onion, choppedfinely•1garlicclove,crushed•1tspblackmustardseeds•1/4tspgroundcardamom • 1/2 tsp ground cumin • 1/2 tsp garam masala • 1/2 tsp ground tumeric • 1 and 1/2 cups (300 g) long-grain white rice • 3 cups (750 ml) chicken stock • 2 tbsp coarsely chopped fresh coriander • 80 g mango chutney • 2 tbsp water.

Instructions: • Heat oil in medium-size saucepan; cook onion, garlic and mustard seeds • Stir until onion softens and seeds pop • Add remaining spices; cook; stir, until fragrant • Add rice; stir to coat spices • Add stock, bring to boil • Reduce heat, simmer uncovered, until rice is tender • Stir in coriander; keep warm • Cook chutney and water in small saucepan; stir, until heated through • Cook A’Saffa Chicken brushed all over with chutney mixture on heated oiled grill plate until browned • Cut into thick slices • Serve chutney with pilaf.

CHUTNEY CHICKEN THIGH WITH KASHMIRI PILAF

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Ingredients: • 1/2 kg A’Saffa Chicken • 1/2 kg Basmati rice • Salt to taste • Black pepper to taste • 1/4 tsp nutmeg powder • 1/4 tsp mace powder • 1 tsp crushed coriander • 1/2 tsp white cumin • 1/4 tsp black pepper • 5 cloves • 2 black cardamom • Cinnamon sticks •Bayleaves•2staraniseeds•100gclarifiedbutter•1tbspginger-garlicpaste•1/2kgonions • 1 tbsp raisins • 1 tbsp almonds • 100 g dried plums • 100 g potatoes • 2 eggs • Saffron.

Instructions: •Soak1/2kgBasmatiricefor30min•Grind250gslicedonionsandfry250gfinelyslicedoniontillgoldenbrown•Add100gofclarifiedbuttertoamediumsizecookingpot and let it melt • Add 1 tbsp of ginger-garlic paste and sauté for 2 min • Add onion puree, 1/2 tsp cumin seeds, 1/4 tsp whole black pepper, 5 cloves, 2 black cardamoms, cinnamon sticks, bay leaves and 2 star aniseeds • Sauté until puree is golden brown • Add 1/2 kg A’Saffa chicken and mix • Now add 1 tsp crushed coriander, 1/2 tsp cumin seeds, 1 tbsp raisins, 1 tbsp almonds, 100 g dried plum and 100 g potatoes, salt and black pepper to taste • Add water if required; cook chicken • When chicken is tender, take it off the flame•Inamediumsizecookingpot,boilwater•Add1tbspoil,salttotasteand1/2kgrice; cook until rice is 1/3 cooked • Boil 2 eggs and remove the shell • Add boiled rice to the pot with cooked chicken • Sprinkle saffron, cover and let simmer for 8-10 min • Garnish with eggs and serve.

OMANI A’SAFFA CHICKEN BIRYANI

35M

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Ingredients: • 1 pack A’Saffa Chicken Meat Balls • 1 tbsp oil • Onion and garlic, chopped • Tomatoes • Bay leaves • Black pepper, freshly ground • Basil sprig • Spaghetti • Cilantro leaves

Instructions: • To make the sauce, heat a spoon of oil in a large saucepan • Add chopped onion and garlic; fry for 1-2 min • Add tomatoes and bay leaves, cover and bring to a boil, stirring occasionally • Reduce heat to low, partially cover, and cook for 30-35 min (or till cooked thoroughly) • Add A’Saffa Chicken Meat Balls to the sauce, along with freshly ground black pepper and simmer for 10-15 min • Finally add basil sprig • While sauce is simmering, cook the spaghetti in a pot of boiling water • Garnish with fresh cilantro leaves and serve.

CHICKEN MEAT BALLS WITH SPAGHETTI

OMANI A’SAFFA CHICKEN BIRYANI

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Ingredients: • 1 pack A’Saffa Chicken Breasts • Eggs • Bread crumbs • Olive oil • Freshly squeezed lime juice • Butter • Chives • Dill.

Instructions: • Coat A’Saffa Chicken Breasts with egg, and dip in bread crumbs • Place on a wire rack, and allow to dry for 10 min • Heat olive oil in a large skillet over medium heat • Place chicken in the skillet, and fry for 3-5 min • Remove to a platter • Drain grease from the skillet, and squeeze in lime juice • Cook over low heat till boil • Add butter and stir • Season with chives and dill • Spoon sauce over chicken, and serve fresh.

GRILLED CHICKEN BREASTS IN LIME SAUCE

37M

AIN CO

URSE

Ingredients: •2(4lb)tenderA’SaffaTenderChickenBreasts•3⁄4cupsaladoil(1/2canola&1/2olive)•2⁄3cuplemonjuice•2tbspthyme•1tspgarlicpowder.

Instructions: • Mix all ingredients (except chicken) for marinade • Marinate chicken for 1 hr up to overnight • Place chicken in baking dish • Bake 1 hr at 350o F, then broil 15 min or until golden brown.

ARABIC CHICKEN WITH LEMON & THYME

MAI

N C

OU

RSE

38

Ingredients: • 900 gm A’Saffa Chicken Drumsticks or whole chicken cut into eight pieces (skinless) •2largetomatoes,finelychopped•2mediumzucchini,diced•1largeonion,finelychopped • 1 large potato, diced • 1 large carrot, diced • 4 garlic cloves, minced • 3/4 cup coriander leaves, chopped • 2 tbsp oil • 2 tbsp tomato paste • 1 tbsp coriander powder • 2 tsp cumin powder • 1/2 tsp black pepper powder • 1/2 tsp turmeric powder • 1/4 tsp cardamom powder • 1/4 tsp cinnamon powder • Salt to taste • 8 cups boiling water.

Instructions: • In a hot pan, add oil and onion, cook until onion turns light brown • Add chicken and cook on medium heat till light brown • Add potatoes and carrot, and stir for 3 min • Add tomatoes, stir for 3 min; then cover the pan and let it cook on medium heat for about 5 to 7 min • Add garlic and spices, and stir to combine • Add zucchini and tomato paste; stir for 2 min • Season with salt, then add boiling water and let the stew cook for about 45 - 50 min • Add coriander and stir for 3 min • Serve hot.

ARABIAN CHICKEN STEW

39M

AIN CO

URSE

Ingredients: • 24 A’Saffa Chicken Legs • 2 sticks butter • Juice of 2-3 lemons • 1/2 tsp salt • 1 tsp black pepper • 1 tsp cayenne pepper • 4 cloves garlic, minced.

Instructions: • Preheat the oven to 450o F • Line baking sheets with foil • Melt butter in a saucepan • Add lemon juice, salt, black pepper, cayenne and garlic; stir and set aside • Rinse and pat the chicken legs dry • With metal tongs, dip chicken legs one by one into the butter mixture and place on prepared baking sheets • Give one last coating of the butter mixture with a pastry brush • Place in the oven for 30 - 35 min, basting a couple of times during roasting • If necessary, turn on the broiler for 2 min and watch closely • Remove when golden brown and serve.

SPICY ROASTED CHICKENARABIAN CHICKEN STEW

MAI

N C

OU

RSE

40

Ingredients: • 1.5 kg A’Saffa Chicken Thighs • 4.5 cups water • 650 g Basmati rice • 3 tomatoes, quartered •3onions,finelychopped•1⁄4cupcorianderleaves,chopped•1greenchilli•2blackdriedlimes • 2 tsp baharat spice mix • 1.5 tsp turmeric powder • 1 tsp cumin powder • 2 tsp cinnamon • 1 tsp cardamom powder • 2 garlic cloves • 1 slice ginger-root, cut into small pieces•3tbspbutter•1⁄4cuplemonjuice•3tbsprosewater•3tbspoil•3tspsalt

Instructions: • Heat water and leave aside • In a small bowl, mix the baharat, turmeric, cumin, and cardamom together; add to the mixture one teaspoon of salt • Sprinkle half of the spice mixture on the chicken thighs • Heat oil in a large cooking pan, fry the onions until golden brown; then add to the pepper and the black limes with a hole made in each • Add the chicken to the onion mixture and turn it over a few times • Sprinkle a teaspoon of cinnamon and the rest of the mixed spices • Mix content to coat the chicken with the spices • Cover the pan and let it cook on medium heat for 3 min • Add garlic, chopped ginger, and tomato cubes to the pan and mix • Cover again for 3 min on medium heat • Sprinkle salt and pour on water while still hot • Cover pan and let it cook for about 1 hr • Add chopped coriander in pan 5 min before removing the chicken from the stock • While chicken is cooking, wash rice well and soak for 10 min in cold water, then drain • Remove chicken from the pan and put in an oven tray, brush with oil and sprinkle cinnamon powder and grill in the oven till golden brown • Add the rice to the chicken stock, stir and then let it cook on low heat until the rice absorbs the stock and is almost done • Sprinkle rose water and lemon juice over the rice and place butter pieces on top • Cover and cook on low heat for 30 min • Serve rice on a large serving plate with grilled chicken thighs on top.

TRADITIONAL CHICKEN MACHBOOS

41M

AIN CO

URSE

Ingredients: •3/4kgKhayratMincedBeef•Cookingoil•1medium-sizeonion,peeledandfinelychopped • 1 garlic clove, crushed • 1/2 tsp salt • 2 tsp ground ginger • 1 tbsp garam masala or curry powder • 1/2 tsp chilli powder • 6 tomatoes, skinned, seeded and chopped • 2 tbsp tomato puree • 150 – 300 ml beef stock • 250 g cartons natural unsweetened yogurt.

Instructions: • Heat 2 tbsp of oil in a large frying pan • Add the onion, garlic and ginger; and fry until golden • Stir in the Khayrat Minced Beef, garam masala or curry powder and chilli powder; and fry until the meat is browned; stir constantly • Add tomatoes, tomato puree, 150 ml of stock and half the yogurt, and mix well • Cover and simmer gently for about 30 min or until cooked; add more stock if mixture becomes dry • Taste for seasoning, stir in the remaining yogurt • Serve hot.

KHAYRAT TASTY KEEMA CURRY

MAI

N C

OU

RSE

42

Ingredients: • 1 pack Khayrat Beef Meat Balls • 1 tbsp olive oil • 1 tbsp of mustard seeds • Fresh curry leaves • 1 onion, chopped • 1 tomato, diced • 1 fresh green chilli • 1/2 tbsp red chilli powder • Ginger-garlic paste • 1/2 tbsp turmeric powder • 1 tbsp coriander powder • 1 tbsp cumin powder • 3 tbsp tomato paste • 400 ml of coconut milk.

Instructions: • Heat olive oil in a pan and stir fry mustard seeds and fresh curry leaves until you can smell the aroma • Add onion and stir fry until soft and translucent • Add tomato and stir fry for 2 min until soft • Add green chilli, red chilli powder, ginger-garlic paste, turmeric powder, coriander powder and cumin powder; stir fry for 1 min • Add tomato paste and 400 ml of coconut milk • Season with salt and pepper • Mix and let simmer covered for 5-7 min • Place Khayrat Beef Meat Balls into the curry and let it cook for 5 min; stir continuously till done • Serve with rice or Indian bread.

BEEF MEAT BALLS CURRY

43M

AIN CO

URSE

Ingredients: • 1 bag of Khayrat Mixed Frozen Vegetables • 2/3 cup plain yogurt • 1 tsp corn-starch • 2 tbsp vegetable oil • 1 tsp cumin seeds • 1/2 tsp fennel seeds • 1/2 tsp mustard seeds • 1 tsp ground turmeric • 1/2 tsp onion powder • 1/2 tsp freshly ground coriander • 1/8 tsp freshly ground cinnamon • 2 garlic cloves, crushed • 3 dried red chillies • 1/4 tsp sugar • 1/2 tsp salt • Black pepper.

Instructions: • Poke several holes in the bag of frozen vegetables and microwave on high for 2 - 3 min till thawed; set aside • In a mixing bowl, whisk together yogurt and corn-starch; set aside • Heat oil over medium-high heat • Add cumin seeds, fennel seeds and mustard seeds; cover pan and cook, stirring occasionally until they begin to pop • Turn heat to medium, add turmeric, onion powder, coriander, cinnamon, garlic, and chillies • Sauté until garlic turns golden brown • Add the vegetables, sugar, salt and pepper • Cook 3 - 5 min till vegetables are heated • Remove vegetables, pour into bowl with yogurt mixture, and stir to combine • Serve hot.

SPICY VEGETABLE CURRY

DES

SERT

S44 � Fruit Salad with Strawberry & Sapota Sauce

� Mango Cheesecake � Mango and Mint Kheer � Strawberry Chiffon Cake � Chocolate Fondants with a Burst of Orange � Spiced Pomegranate and Orange Caramels

Desserts

45D

ESSERTS

Ingredients: • Khayrat Frozen Fruits – Strawberry, Sapota, Pomegranate • 1/3 cup mango juice • 1/3 cup fresh lemon juice • 1/3 cup brown sugar • 1/2 tbsp grated orange zest • 1/2 tbsp grated lemon zest • 2 tbsp vanilla extract • 2 cups fresh pineapple, cubed • 3 kiwi fruit, peeled and sliced • 3 bananas, sliced • 2 oranges, peeled and sectioned • 1 cup seedless grapes.

Instructions: • Chop the ingredients and mix them in a bowl • Add Khayrat Mango Juice, lemon juice and vanilla extract; refrigerate for 15 min • Add frozen Khayrat Sapota and Strawberries and 1 tbsp of vanilla extract; blend till smooth • Top the fruit salad with sauce and sprinklepomegranateontopforanextraburstofflavourandserve.

FRUIT SALAD WITH STRAWBERRY & SAPOTA SAUCE

DES

SERT

S46

Ingredients: • 2 cups Khayrat Mango Pulp • 1.5 cups (150 g) digestive biscuits/graham crackers/plain cookies, crushed • 1/4 cup (55 g) butter, melted • 3/4 cup (180 ml) whipping cream • 8 oz (225 g) white chocolate • 11 oz (300 g) cream cheese • 2 tbsp fresh lemon juice • 1 tbsp gelatin • 1/4 cup (60 ml) water • Toothpicks.

Instructions: • Crush the biscuits using a food processor or by placing in a Ziploc bag and crushing with a rolling pin • Mix the crumbs with melted butter and press on the bottom of an 8-inch (20 cm) springform tin; set aside • In a bowl, whip the cream until soft • Beat cream cheese, mango pulp and fresh lemon juice until smooth • In a microwave safe bowl, stir gelatin and water • Let the mixture stand for about 5 min to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly • Drip 6 tbsp of cheesecake batter, stirring continuously before gelatin sets • Add gelatin to the rest of the cheesecake batter, stirring continuously • Fold in 1 cm mango cubes • Pour fillingintothespringformpananddollopwithmangopulp•Usetoothpicktoswirlthepulplightly into cheesecake • Chill for 6 hrs or more and serve.

MANGO CHEESECAKE

47D

ESSERTS

Ingredients: • 1 cup Khayrat Mango Pulp • 2.5 cups milk • 1 cup Basmati rice • 3 tbsp powdered sugar • Saffron • 8 almonds, chopped • 12 raisins • Mint leaves, small bunch • 4 green cardamom • 3 cloves • Almonds, to garnish.

Instructions: • In a pan, heat and stir milk, Basmati rice and sugar • Add saffron • Once the mix comes to boil, add mango pulp • Sprinkle almonds, raisins and fresh mint leaves • Cover and let rice cook on low heat till fully cooked, and kheer is thick and creamy • Add green cardamom • Place in a bowl and sprinkle chopped almond • Refrigerate, and serve cold.

MANGO AND MINT KHEER

DES

SERT

S48

Ingredients: • 1/3 cup Khayrat Strawberry Pulp • 1/2 cup Khayrat Frozen Strawberries • 1 cup (120 g) cakeflour•1/2cupgranulatedsugar•2tbsp(25g)sugar•1tsp(5g)bakingpowder•1/4tsp salt • 1/4 cup (60 ml) vegetable oil • 4 large (72 g) egg yolk • 6 large (180 g) egg whites • 1/4 tsp cream of tartar • 1 tsp vanilla extract.

Instructions: • Preheat oven to 325o F • Use 7-9” cake pans, adjusting baking time accordingly • In a large mixingbowl,combineflour,saltandbakingpowder;whisktillevenlymixed•Addoil,eggyolk, 1/2 cup sugar, vanilla extract, and Khayrat Strawberry Pulp; whisk till smooth • Add oil mixture to dry ingredients and whisk vigorously into a smooth batter • In a mixer bowl, whip the egg whites and cream of tartar on high speed until frothy, white and thick • Add 2 tbsp of sugar very slowly and continue whipping to medium peaks • Fold 1/3 of the mix into the batter to lighten, then fold in the rest gently • Pour into paper-lined cake pans and bake for approximately 35 min or when toothpick inserted comes out with moist crumbs • Cool, add Khayrat Frozen Strawberries on top, and serve.

STRAWBERRY CHIFFON CAKE

49D

ESSERTS

Ingredients: • 60 ml (4 tbsp) Khayrat Orange Pulp • 300 g (10.5 oz) dark chocolate • Grated rind of 1 orange • 75 g (3 oz) unsalted butter • 50 g (2 oz) light brown soft sugar • 5 medium eggs•50g(2oz)plainflour,sifted•Vanillaicecream.

Instructions: • Preheat oven to 200o C • Butter 6 x 150 ml pudding tins • Place chocolate and orange rind in a bowl set over a pan of simmering water • Once melted, stir until smooth •Allowtocoolslightly•Placebutter,sugar,eggs,flourandKhayratOrangePulpinafoodprocessor and blend to smooth batter • Add melted chocolate and whisk well • Divide mixture between the tins • Place on baking tray and bake for 9 min • The outside will be cooked, with a molten centre • Serve immediately, with a scoop of vanilla ice cream.

CHOCOLATE FONDANTS WITH A BURST OF ORANGE

STRAWBERRY CHIFFON CAKE

DES

SERT

S50

Ingredients: • 1/4 cup Khayrat Pomegranate Pulp • 1/2 cup Khayrat Orange Pulp • 1 cup granulated sugar • 3/4 cup dark brown sugar • 1/4 cup corn syrup • 6 tbsp butter • 1/2 cup heavy cream • 1 tsp cinnamon • 1/2 tsp ground ginger • 1/4 tsp nutmeg • 1/4 tsp cloves • 1 pinch ground black pepper • 1 tbsp vanilla extract • Sea salt.

Instructions: • Line an 8” x 8” baking dish with parchment and set aside • Combine Khayrat Pomegranate Pulp and Khayrat Orange Pulp in a medium saucepan and bring to a simmer over medium-high heat • Remove from heat, add sugars, corn syrup, butter, cream, cinnamon, ginger, nutmeg, cloves, and pepper • Return to medium-high heat • Continue cooking caramel, stirring frequently for about 10 min • Quickly stir in vanilla extract • Pour caramel into baking dish, spreading to corners and edges with a spatula. Allow caramel to cool about 30 min before sprinkling sea salt on top and gently pressing in • Allow to cool completely before cutting and serving.

SPICED POMEGRANATE AND ORANGE CARAMEL

51LO

W FAT, LO

W

CALORIE SN

ACKS

Low Fat, Low Calorie

Snacks

� Ekhtiari Saucy Chicken Franks � Ekhtiari Chicken Burger with Sauce of your Choice � Ekhtiari Chicken Nuggets with Dip

LOW

FAT

, LO

W

CALO

RIE

SNAC

KS52

Ingredients and Instructions: • Mix hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder,

and salt in a pot, and place over medium heat • Bring to a simmer while stirring with a whisk • Add Ekhtiari Chicken Franks after 5 min • Cook till franks and liquid boil • Top with ranch sauce and serve

EKHTIARI SAUCY CHICKEN FRANKS

53LO

W FAT, LO

W

CALORIE SN

ACKS

Ingredients:Cucumber and Yogurt Aioli: • 1/2 cup diced cucumber • 1/2 cup non-fat yogurt • 1 tbsp lemon

juice • 2 tsp tahini • 1/4 tsp sugar • 1 small grated garlic clove • Hot sauce • Salt • Freshly ground black pepper.

Pomegranate Chutney: • 2 pomegranates • 1.5 tbsp honey • 1 tsp grated lemon zest • 1 tbsp olive oil • 1.5 tbsp orange juice • Dash of salt.

Yemeni Zhugh Chilli Sauce: • 2 bunches of chopped coriander • 4 green chillies (optional) • 2 peeled garlic cloves • 1 tsp lemon juice • 2 tbsp olive oil • 1/2 tsp ground cumin • 1/4 tsp ground coriander • 1/4 tsp ground cardamom • Pinch of salt.

Omani Tomato Sauce: •1sprigofcoriander•1garlicclove,finelydiced•1dicedtomato• 1 green chilli • Pinch of salt.

Instructions: • Blend all the ingredients, mix well and refrigerate for 30 min • Grill Ekhtiari Chicken Burger till golden brown • Place in bun • Serve with sauce and toppings of your choice.

EKHTIARI CHICKEN BURGER WITH SAUCE OF YOUR CHOICE

LOW

FAT

, LO

W

CALO

RIE

SNAC

KS54

Ingredients: Cilantro Yogurt Dip: • 1.5 tbsp whole cumin seeds • 1 cup cilantro leaves • 1 small green chilli,

sliced • 3/4 cup plain whole-milk yogurt • 1 tbsp fresh lemon juice • 1 tbsp sugar • Salt • Freshly ground black pepper.

Instructions: • Put cumin seeds in a small skillet and set over medium heat • Toast, shaking the pan, until fragrant and browned • When seeds start to pop, remove from heat, cool and grind tofinepowder •Putcilantro leavesandchilli ina foodprocessorandprocessuntilcoarsely chopped • Transfer to mixing bowl, add yogurt, lemon juice, sugar, and 1/2 tbsp offinelygroundcumin•Stirwell,seasonwithsalt,pepper,andsugartotaste;setaside• Deep fry Ekhtiari Chicken Nuggets and serve with cilantro yogurt dip.

EKHTIARI CHICKEN NUGGETS WITH DIP

LOW

FAT

, LO

W

CALO

RIE

SNAC

KS56

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A'Saffa RecipesYour favourite recipesfrom A'Saffa Foods

A'Saffa Foods S.A.O.GPO Box 3436, Ruwi, PC 112, Sultanate of OmanTel: +968 22 360 250, Fax: +968 22 360 260

Email: info@asaffa.com