Tips and tricks

Cooking Instructions/Cooking Instructions

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Any product not consumed the same day must be put in the freezer and not in the refrigerator in order to preserve the good texture. For use from the frozen state, some products must be brought to room temperature for 20min before preheating them in the microwave, such as:

Naan bread 20sec from the freezer, pita bread 15sec, Pretzel for 10sec, eggroll 10sec, kebbé quinoa   with meat 15sec, 10sec for lahmajoun/ cheese pizza/ thyme pizza/ all kinds phyllo pastry appetizers.

 

All non-consumed product must go in a freezer, not in a fridge, to maintain its texture.

To Preheat from frozen, some products have to be kept at room temperature before using a microwave. You could use 20sec for Naan bread, 15 sec for Pita Bread, 10 sec for a Pretzel, 10sec for eggrolls,  for the Kebbé quinoa meat pie 15sec and 10sec for the lahmajoun/cheese pizza/ thyme pizza ./ All phyllo’s appetizers.

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Eggrolls cooked in the oven

Important: Place the end of the rolled dough on the plate downwards and not upwards to prevent it from opening during cooking.

Preheat the oven to 450F, place aluminum foil on a baking sheet, brush  the paper with vegetable oil, place the frozen Eggrolls,  brush the top with oil too. Bake in the middle for 25min or until desired color.

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Important: Place the end of the dough down on the tray and not to the top, to prevent it from opening.

Preheat the oven at 450F, in a tray put aluminum foil, brush with vegetable oil, place the frozen eggrolls and brush the top with vegetable oil too, place it on the middle rack for 25min or until golden

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Fried Imperial Rolls/Fried Eggrolls

In a fryer, heat the vegetable oil at medium high intensity, remove the Eggrolls from the freezer, place 4 units at a time, cook until the desired color is obtained (+-5min).

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In a fryer, preheat the vegetable oil on a medium high temperature, take out the frozen eggrolls, and put 4 at a time until crispy golden (+- 5min).

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Spanakopitas/Phyllo Rolls/Phyllo Rolls

Preheat the oven to 400F, place aluminum foil on a baking sheet, brush the foil with vegetable oil, place the frozen Spanakopitas, the end of the dough down, brush the top with oil too . Bake in the middle for 20 minutes or until desired color is achieved.

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Preheat the oven at 400F, in a tray put aluminum foil, brush with vegetable oil, place the frozen Spanakopitas the end of the dough down, and brush the top with vegetable oil too, place it on the middle rack for 20min or until golden.

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Dumplings (Steamed/Steamed) 

Use two superimposed pans, one of which is perforated,  for steaming.  In the first pan add water to a quarter, place the second pan on top and spray with cooking spray. Place 6 dumplings or less, cover. Heat on medium to high, always covered, for 35min. Remove from fire. Keep covered until you have the transparency of the paste to taste.

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Use two specific saucepans for steamed vegetables. In the first casserole fill the quarter of it with water, use the perforated one on the top of the first casserole and spray it with a non stick cooking oil, put 6 dumplings at a time or less, cover. On a medium high temperature, always covered, boil the water for 35min. Take out from heat. Keep it covered until the transparency of the dough so it will be ready to eat.

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Fried Dumplings/ Fried Dumplings

On a nonstick skillet, lightly brush each dumpling with vegetable oil. In a frying pan, cook each side for 5 min covered over medium heat until the desired color. Remove from the heat and cover for  15 min.

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In a non-stick pan, brush with vegetable oil each Dumplings. Cook them in a pan on a medium high covered for 5min each side, until golden brown. Keep it covered off the fire for 15 mins.

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Fresh Dough for Dumpling and Wonton

Store at counter at room temperature away from cold or heat. The paste can be kept for three days before use. If you ever find that it is slightly dry, wet your fingertips with lukewarm water to soften it. Already made dumplings or wontons freeze very well for a period of three months. 

 

Keep the dough on the counter at room temperature away from cold or heat. It can be kept for three days before use. If you ever find that it is slightly dry, wet the fingertips with lukewarm water to soften it. Already made dumplings or wontons freeze very well for a period of three months. In addition to this, you need to know more about it. In addition to this, you need to know more about it.

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Filo/Phyllo Dough

To thaw, remove from freezer at room temperature the night before.   Method of use: Heat 2 doughs at a time in the microwave for 14 seconds, on parchment paper. Remove excess powder. One sheet is enough for an input roll. Choose your favorite stuffing and roll up according to your choice. For best results, place in the freezer before placing in the oven.

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To defrost, remove it from the freezer at room temperature the night before.  One sheet is enough to prepare one roll of appetizer. Instruction use: Place two sheets of Filo dough on a parchment paper. Heat in microwave for 14sec, remove the excess of powder.  Choose your choice of filling, enroll it as you like. For better results, freeze before cooking in the oven.

 

Pita and Naan Bread/Pita and Naan Bread

Remove from the freezer at room temperature for 20min before preheating them in the microwave.

Pita bread 15 sec. Naan bread 25sec.

 

Take it out from the freezer at room temperature for 20min before preheating a microwave.

Pita bread for 15sec, Naan bread for 25sec

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wonton

From the frozen state, steam them. Use two stacked pans, one of which is perforated. In the first pot, add water to one quart, place the second pot on top of that, spray with cooking spray, place 6 dumplings or less, cover. Cook at medium-high heat to keep the water bubbling, always covered for 30min. Remove from heat and turn it off. Keep covered for 5min more to see the transparent texture of the dough (just for Gelatinous dough).

Meanwhile, in another saucepan, boil 250ml of water, bring to the boil, add a teaspoon of the powdered vegetable broth that has been given to you, simmer for 5 minutes at medium temperature. Serve in a bowl with the cooked wontons, and garnish with chives and a sprig of cilantro.

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Use two saucepans specific for steamed cooking. In the first casserole, fill  it to a quarter with water, use the perforated one on the top of the first casserole and spray it with a non-stick spray , put 6 dumplings at a time or less , cover. Let it cook on a medium high temperature, in order to keep the boiling water, always covered, for 30min. Turn off the stove. Keep the lid on for 5 more minutes until the dough becomes transparent (only for gewwy dough) .

In the meantime, put 250ml of water in a pan to a boiling point. Pour the dried GF chicken broth, shimmer low for 5min.  Serve it on a plate with the cooked Wonton and garnish with chives and a sprig of coriander.

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Enjoy your food