Turkish Pizza, Roasted Chicken & Turkish Pilaf (Chef Ammar Ali's Recipes)

There are three recipes from Chef Ammar that I would like to share with you here. They are :

1. Turkish Pizza
2. Roasted Chicken with Mediterranean Vegetables
3. Turkish Pilaf with Green Peas

Let's try and enjoy!

1. Lahmacun (Turkish Pizza)
Ingredients for the Dough

1. Dry Yeast 1 Packet
2. Castor Sugar ½ Teaspoon
3. Warm Water 1 ½ Cups
4. Flour 4 ½ Cups
5. Whole Egg 1 Number
6. Corn Oil For brushing the Dough

Ingredients for the Topping

1. Mince Lamb 500 Grams
2. Onion Holland Mince 1 Number
3. Clean Garlic Mince 3 Numbers
4. Olive Oil 4 Tablespoon
5. Ripe Tomato Mince 2 Cups
6. Green and Red Papers Mince ½ Each
7. Chili Padi Mince 5 Numbers
8. Salt 1 Teaspoon
9. Black Paper crushed 1 Tablespoon
10. Arabic Mix Spices 1 Tablespoon

Method of making
1. For the Dough Mix all the dry ingredients and then add the liquid ingredients till the dough is smooth then let it rest for about 30 Minutes in a warm place.

2. For the Topping Mix the Mince Lamb with all the other ingredients and season accordingly add the olive oil and little water
3. Open the dough to a thin layer then place the topping on the top of the dough leave the ages clean from the topping and back in the oven till it is done

2. Roasted Chicken with Mediterranean Vegetables and Black Papers Sauce

1. Whole Baby Chicken 2 Numbers
2. Tomato cut to wages 4 Numbers
3. Green and Yellow Zucchini thick cubs 1 Number Each
4. Baby Potato washed 300 Grams
5. Green Red and Yellow Papers cut to Cubs 1 Each
6. Red Onion cut to big Diced 5 Numbers
7. Clean Garlic 15 Numbers
8. Olive Oil 1 cup
9. Egg Plant Big cut in to big cubs 1 Numbers
10. Salt To Taste
11. Black papers To Taste
12. Black paper powder ready mix ½ Cup
13. Water 1 Cup

Method of Making

1. Cut all the Vegetables as mentioned above and season them with salt, papers and olive Oil.

2. Season the Chicken with Salt and Black papers and a little Olive oil.

3. Place all the above in a baking try on then add the chicken on the top bake for about 1 hour till the chicken is Golden colour.

4. Black paper powder ready mix adds water about 150 ml and cook it under heat and fry the black papers with butter and let it boil.

3. Turkish Pilaf Rice with Green peas 


1. Basmati Rice 4 Cups
2. Chicken Stock 6 Cups
3. Butter 100 grams
4. Salt 1 ½ Tablespoon
5. Green Peas 1 Cup

Method of Making

1. Wash the Rice drain it.

2. Melt the butter then add the Rice cook for a while till litter golden color.

3. Add the Chicken stock seasoning and add the Green Peas.

4. Cook for about 30 Minutes.


* Recipe from Chef Ammar Ali (Masak Dari Hati Masak with Iman)

*Picture by Chef Ammar

Lamb Mandi with Saffron Basmati Rice and Raisins (Chef Ammar Ali's Recipe)

For those who love Arabic food, I would suggest you try this recipe by Chef Ammar Ali. May God Bless this sharing.

Mandi Lamb with Saffron Basmati Rice and Raisins



Cooking the Lamb Shoulder 

1- Lamb Shoulder 2 Kilo
2- Salt 1 Teaspoon
3- Cinnamon 1 Stick 2.5 CM
4- Arabic Dry Lemon Whole 4 Numbers
5- Bay Leaves 4 Numbers
6- Cardamom Whole 10 Numbers
7- Cloves Whole 10 Numbers
8- Saffron ¼ Teaspoon
9- Rose Water 1 Tablespoon
10- Onion Cut in Small Dice 1 Big Number
11- Water to cover the Meat

Cooking the Basmati Rice

1- Basmati Rice your Choice 4 Cups
2- Ghee 4 Tablespoon
3- Green Chili Whole cut in to ½ 4 Numbers
4- Onion Clean and Small Dice 2 Big Numbers
5- Raisin ½ Cup
6- Salt ½ Teaspoon

Method of Making the Lamb Mandi

Method of Making 

1. Cut the Lamb Shoulder in to big cub and let it at the side.

2. Add Olive oil about 6 tablespoon and fried the Onions.

3. Add all the Dry Herbs and wait till the aroma comes out from the onions and spices.

4. Then add the lamb shoulder and suttee with the herbs and onion for about 5 minutes.

5. Add the water and cover the lamb about 5 cm.

6. Let it cook for about 1 hours to 1 ½ hours till the lamb meat is tender to 90%.

7. Drain the Lamb Stock keep the Lamb Meat at the side and Do the smoking Method as I did in my shows ( only for the Meat ) the stock to cook the lamb. 

Cooking the Basmati Rice 

1. Clean the Rice under running water for about 10 minutes and sock the rice for about 20 -30 minutes depends on the rice quality you are using after that drain the water and let it set for about 30 minutes also. 

2. Cook the Onion with the Ghee use only 2 Tablespoon. 

3. Add the Green chili whole or you can cut it in to split ½.

4. Add the Raisin but make sure you did not overcook the raisins.

5. Add the lamb stock for the Rice ( 4 cups of Basmati Rice to 6 cup of lamb stock) 

6. Correct the seasoning with salt.

7. Add the socked Saffron with Rose water in to the rice once the rice is cooked and add the other 2 Tablespoon of the Ghee on the rice.

*Recipes and Method of Making by Chef Ammar
(Masak Dari Hati Masak with Iman)

*Picture by Chef Ammar. 


Fried Bee Hoon with Dried Shrimps

This is one of the simple dishes that I made on my daughter's recent birthday. Fried Bee Hoon or some called it Mee Hoon. It is vermicelli thin noodles which you can get at any Asian store. Do try this simple recipe. As always, I like to keep my recipes simple and straight to the point. Enjoy!

1 packet or vermicelli noodles (soak in warm water until 3/4 soft)
500 gm fresh prawns, cleaned
Sweet soy sauce
Salty soy sauce
Salt and pepper, to taste
2 cups prawn stock

Spring onions, chopped
Coriander leaves, chopped
1 egg (beaten, fry and roll before cutting into thin slices)
1 fresh red chillies, thinly cut
fried onions

Blended items
3 garlic
3 big onions
500 gm dried shrimps

1.  In a hot wok, pour in some oil. Put in the blended items and stir until they turn aromatic.

2. After that, add in the fresh prawns and stir well for a few seconds before pouring in the prawn stock.

3. Let the stock bubbles before putting salt and pepper to taste. You can also add some soy sauce at the same time.

4. Stir for a while before putting in the vermicelli rice noodles. Stir the noodles well until all are coated with the ingredients.

5. You can reduce the heat to avoid burning. Then add in the coriander leaves and spring onions. Mix all together.

6. When all is mixed well, change the heat to medium and mix all until the noodles are soften.

7. Put the noodles in the serving dish before garnishing it with some leftover coriander leaves, spring onions, fried onions, eggs and fresh sliced red chilli.

*serves 4-6 people


A Joyous Celebration Indeed!

My eldest daughter is officially 10. Yes, she turned 10 on 3 March 2013, which was an easy date to remember. I remember how small and cuddly she was when I first carry her in my arms and as time goes by, she is already a little girl with her own quirks and antics. How I wish time would stand still and she remains my little baby forever. But, life is moving very fast. Without I know it, she is already in her pre-teen age, developing interests in boys and know what love is all about. 

To celebrate her birthday, I had decided to order a cake from the bakery, too lazy to bake one for her. Her request - coffee cake. Hence, I ensured that the cake would be on the table when the time arrived. I opted for a simple decoration and thank God, she loved it. And, the cake was very good indeed. 

On my part, I decided to make a few simple food that were easy to prepare. I busied myself in the kitchen as early as 9 am, since we decided to cut the cake during lunch. I made a very simple fried vermicelli noddles, tuna sandwiches, vegetable salad and tasty food punch and drinks. With the help of my sister in law, she cooked butter rice which could be taken with chicken bbq, which was grilled by my brother. In fact, the birthday celebration was also to celebrate the birthday of my nephew, hence the more the merrier!

When the food was ready, we laid the table outside and began to fill the table with food and more food. Every one had his and her own contribution, with the girls helping to carry the plates, glasses and ice box. Also arranging the chairs.

The best part was, of course the gifts. Yes, she has been waiting for it and the more greater part was that, each and every one of them got a few small gifts as well.

What a joyous celebration indeed!