A`Saffa Recipes - Asaffa Foods SAOG

A’Saffa Recipes
Your favourite recipes from A’Saffa Foods.
100% NATURAL, 100% HALAL, 100% OMANI.
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INDEX
Introduction
Salad
Chicken Ceasar salad
Fresh vegetable salad
Soup
Sweet corn chicken soup
Delicious vegetable beef soup
Chicken
Chicken Manchurian
Butter chicken - Murg makhani
Chicken tandoori pockets with raita
Sweet and sour chicken
Chicken with red pesto pasta Chicken with rice
Hyderabadi chicken biryani
Chicken Kabsa
Egyptian style chicken
Chutney chicken thigh with Kashmiri palaf
Omani A’Saffa chicken biryani
Beef
Tasty keema curry
Malai kofta
Seafood
Khayrat crispy and juicy breaded shrimps
Dip for A’Saffa breaded fish fillet
Vegetable
Spicy vegetable curry
Delicacies
Tender A’Saffa chicken tikka wraps
INDEX
Italian meatballs with pasta and tomato sauce
A’Saffa hotdog
Omani style hamburger
Kebab sandwich
Shakes
Mango milkshake
Strawberry milkshake
Guava milkshake
Pomegranate milkshake
2 | A’Saffa Recipes
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tender? For us, with A’Saffa Foods no matter what you cook, it tastes
better than the other. With our wide selection of chicken, meat,
vegetables and delicacies to choose from, you can never run out of
ideas for cooking. A’Saffa, 100% natural, 100% pure, 100% halal and
100% Omani —100% the right choice.
A’Saffa Recipes | 3
Chicken CeAsar salad
Ingredients
• 4 boneless A’Saffa chicken breasts • Melted butter or oil for basting • 8 c. bite-size
pieces of lettuce • 1 1/3 c. croutons • Parmesan cheese
Instructions
• Grill A’Saffa chicken, turning and basting frequently with oil or butter (or your favorite
marinade) • Cut meat diagonally into strips • 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 Italian loaf 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 favorite spices (garlic, onion, all
types of peppers, oregano, etc.) • Cook, tossing until golden brown, approximately 1520 minutes.
Dressing
• 1/2 c. olive oil • 2 cloves garlic, crushed • 1 egg • 1 teaspoon mustard sauce
• 2 teaspoons lemon juice • Lots of freshly ground pepper.
Instructions
• Whisk all ingredients with fork.
4 | A’Saffa Recipes
Fresh vegetable salad
Ingredients
• 1 bag of frozen Khayrat mixed vegetables • 1 package frozen cauliflower (small bag)
• 3 stalks celery • 3 tomatoes • 1 can mushrooms • Ripe olives (optional) • Pimentos
(optional)
Instructions
• Bring frozen vegetables just to a boil, then drain quickly • Let it cool • Then add rest of
vegetables.
Dressing for salad
• 2 packs of ranch mix • 1/4 vinegar • 1/4 salad oil • Mix and pour over vegetables.
A’Saffa Recipes | 5
Sweet corn chicken soup
Ingredients
• 100g A’Saffa boneless chicken • 1 teaspoon of pepper powder • a pinch of
ajinomoto • salt as required • 1 egg, separated • 1/2 tin of canned sweet corn
• 2 tablespoon of corn flour
Instructions
• Boil A’Saffa chicken with little pepper powder and salt and shred it • In a pan add 4
soup bowls of water • Add the ajinomoto salt and let it boil • Add the shredded chicken
into the water, stir well • Add the corns stir it well • In half cup of cold water, add the
corn flour and mix it thoroughly • In the pan, add the corn flour mixture slowly and keep
stirring • Let it boil well, and stir it well, note the soup consistency • Finally in a small cup
beat the egg white well • Take a big strainer and strain the egg into the soup • Serve
immediately with pepper powder.
6 | A’Saffa Recipes
Delicious vegetable beef soup
Ingredients
• 1/2 (16 oz) Khayrat frozen mixed vegetables • 14 oz vegetable broth • 2 cups water
• 5 small potatoes, peeled and diced • 1/3 head cabbage, chopped • 1 1/2 pounds
ground beef • 1 small onion, diced • 1/4 cup diced celery • 1/4 cup chopped green
bell pepper • 1 tablespoon 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 tablespoon celery seed • 1 tablespoon lamb grease • salt and pepper to taste
Instructions
• Pour 1 can vegetable broth and water into a large pot • Place potatoes and
cabbage into pot, and bring to a boil • Cook for 10 minutes, or until potatoes are tender
but firm • Place the beef in a skillet over medium heat, and cook until evenly brown
• Drain grease and mix beef into the pot. Stir 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 simmer for 2 hours.
A’Saffa Recipes | 7
Chicken Manchurian
Ingredients
• Boneless A’Saffa chicken 500g • For marinating: Garlic paste 1 teaspoon • 1 egg
(whisked) • Salt to taste • White pepper to taste • Oil 1 tablespoon • Flour 1 tablespoon
For Gravy
4 garlic cloves chopped • 4 tablespoons ketchup • 3 tablespoons chilli garlic sauce
• 1 capsicum • 1 spring onion • 1/2 lemon • 4 pineapple slices • Salt to taste • Black pepper to taste • White pepper to taste • 2 tablespoons corn flour
• Oil as required • 1 glass water
Instructions
• Mix the A’Saffa chicken with black pepper, garlic, white pepper, salt, egg, flour
and 1 tablespoon oil • Leave it to marinate for approximately half an hour • Deep fry
the marinated chicken and keep aside • Heat 2 tablespoon oil in a pan and sauté
chopped garlic in it • Add capsicum, spring onion and sauté • Then add pineapple
chunks and fry for 2 minutes • Add fried chicken, ketchup, chili garlic sauce, salt, black
and white pepper, mix well • Add a glass of water and cook for 3 minutes • Dissolve
corn flour in little water and add to the gravy while stirring • Let it simmer gently till gravy
thickens • Just before serving, add a few drops of lemon juice and serve with egg fried rice.
8 | A’Saffa Recipes
Butter Chicken - Murg Makhani
Ingredients
• 1kg A’Saffa boneless chicken (skin removed) • Juice of 1 lime • Salt to taste
• 1 teaspoon red chilli powder (adjust to suit your 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 yoghurt (must not be sour) • 3 tablespoons vegetable/canola/
sunflower cooking oil • 2 onions chopped • 2 teaspoons garlic paste • 1 teaspoon
ginger paste • 2 teaspoons coriander powder • 1 teaspoon cumin powder
• 1/4 teaspoon turmeric powder • 1 can (400g or 14oz) of tomato paste • 1/2 litre
chicken stock • 2 tablespoons kasuri methi (dried fenugreek leaves) • 3 tablespoons,
soft butter • Salt to taste • Coriander leaves to garnish
Instructions
• Mix the A’Saffa chicken, lime juice, salt and red chilli powder in a large, non-metallic
bowl • Cover and allow to marinate for 1 hour • Heat a flat pan or griddle on medium
heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay
leaves and almonds till they darken slightly • Cool and add the cardamom seeds
• Now grind into a coarse powder in a clean, dry coffee grinder • Mix the yoghurt,
whole spice powder (from previous step), coriander, cumin and turmeric powders
together and add them to the chicken • Allow to marinate for another hour
• Heat the oil in a deep pan on medium heat • When hot, add the onions • Fry till pale
golden brown in colour and then add the ginger and garlic pastes • Fry for
a minute • Add only the chicken from the chicken-spice mix and fry till sealed (chicken
will turn opaque and the flesh will go from pink to whitish in colour • Now add the
tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix
to the chicken • Cook till the chicken is tender and the gravy is reduced to half its
original volume • Melt the butter in another small pan and then pour it over the chicken
• Garnish with coriander leaves and serve with Naan (Indian bread) and Kaali Daal
(Indian) • For an authentic and traditional cooked-over-the-coals flavour: When the
Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it
on top of the curry (‘floating’ on it) • Heat a briquette of charcoal on an open flame
till red hot and gently put the charcoal in to the aluminum foil bowl • Cover the dish
immediately • Remove the cover just before serving, discard the foil bowl and charcoal
and serve • The curry will be infused with a barbeque flavour.
A’Saffa Recipes | 9
Chicken tandoori
pockets with raita
Ingredients
• 400g A’Saffa tenderloins • 1 tablespoon lime juice 1/2 cup tandoori paste • 1/4 cup yoghurt • 8 large flour tortillas • 60g snow pea sprouts • Raita - 1 cup yoghurt
• 1 cucumber (halved, seeded, chopped finely) • 1 tablespoon finely chopped
fresh mint
Instructions
• Combine A’Saffa chicken, juice, paste and yoghurt in a medium bowl • Cook chicken
on heated oiled grill plate until browned all over and cooked through; slice thickly
• Heat tortillas according to manufacturer’s instructions • Place equal amounts of
chicken, sprouts and raita on a quarter section of each tortilla; fold tortilla in half
and then in half again to enclose filling and form triangle-shaped pockets • For raita,
combine ingrediants in a small bowl and mix.
10 | A’Saffa Recipes
Sweet and sour chicken
Ingredients
• 800g A’Saffa chicken drumsticks • 440g canned pineapple pieces in natural juice
• 1 tablespoon peanut oil • 1 (80g) small brown onion, sliced thinly • 1 (350g) large red
capsicum and 1 (350g) large green capsicum chopped coarsely • 1 (100g) celery stalk
sliced thickly 1/4 cup (60ml) tomato sauce • 1/4 cup (60ml) plum sauce 2 tablespoons
light soy sauce • 1/4 cup (60ml) white vinegar 1 tablespoon cornflour • 1/2 cup (125ml)
chicken stock
Instructions
• Cook A’Saffa chicken on heated oiled grill plate until browned all over and cooked
through • Cover to keep warm • Drain pineapple; reserve juice • Heat oil in large
saucepan; cook pineapples, onion, capsicums and celery, stirring for 4 minutes • Add
reserved juices, sauces, vinegar, blended.
A’Saffa Recipes | 11
Chicken with red pesto pasta
Ingredients
• 800g A’Saffa chicken breast fillets • 1/4 cup (75g) red pesto or tomato • 375g
spaghetti • 1 cup (70g) dried bread crumbs • 1/2 cup finely chopped fresh chives
• 2 tablespoons wholegrain mustard • 1/2 cup (125ml) chicken stock
Instructions
• Coat A’Saffa chicken with half the pesto • Cook spaghetti in large saucepan of
boiling water, uncovered, until just tender; drain • Rinse under cold water; drain • Cook
A’Saffa chicken in heated oiled grill until browned all over and cooked through • 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 • Add 4 tsp cornflour and stock; stir until mixture boils and thickens slightly
• Serve A’Saffa chicken topped with sweet and sour sauce.
12 | A’Saffa Recipes
Hyderabadi chicken biryani
Ingredients
• 1 1/2kg of A’Saffa chicken (cut into 12 pieces) • 1 cup plain yogurt • 1kg of long
grain rice • 1 teaspoon red chilli powder • 1/2 teaspoon ginger paste • 1/2 teaspoon
garlic paste • Lemon juice (from 4 lemons) • A bunch of fresh mint leaves • 4 green
chillies (finely chopped) • 6 whole black peppercorns • 6 cardamom pods • 2 medium
onions (thinly sliced) • 2 cups of Dalda Banaspati or any clarified butter (Ghee)
• 1/2 teaspoon yellow food colour (soaked in 1/2 cup milk)
Instructions
• Wash A’Saffa chicken pieces with cold water and drain well • In a separate bowl mix
together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth
paste • Marinate chicken pieces in this mixture and set aside for 30 minutes • Cook on
low heat without adding any water to the chicken • When water dries up, remove from
heat • In a separate pan, heat the Banaspati (Ghee) or clarified butter; add onions
and fry to golden brown • Add mint leaves, cardamom pods, and lemon juice • Mix
and remove from heat • Boil rice in water in a large pot until rice is parboiled and drain
• Grease the same pot; add half of the rice to it and then all of the chicken mixture on
top of that and then the rest of the rice • Add food colour mixture on rice • Place pot
on a hot tava or griddle and let cook on low heat for 15 minutes • Finally remove from
heat; fluff rice and serve.
A’Saffa Recipes | 13
Chicken Kabsa
Ingredients
• 1 whole A’Saffa chicken, cut into 8 pieces • 1 cup Basmati rice, washed and rinsed
• 2 tablespoons sunflower oil • 2 bay leaves • 1 chicken bouillon cube • 1 onion, diced
• 2 garlic cloves, diced • 6 green cardamom pods, whole • 5 cloves • 2 cinnamon sticks
• 2 black limes • 1 teaspoon cumin • 1 teaspoon coriander • 1 teaspoon salt
• 1 teaspoon pepper • 1 teaspoon ginger • 1 teaspoon cardamom, ground
• 1 (15 ounce) can 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 allow to
sauté for 30 seconds • Add tomato sauce and chicken bouillon • Mix well until sauce
thickens, reduce heat to low-medium • Add A’Saffa chicken and allow to sauté for
minute • Rotate chicken so that it gets all of the flavours • Add water until chicken is
completely covered • Bring to a full boil then reduce to low • Cook for 35 minutes
• After the chicken has cooked reserve broth for rice • In a 2-quart saucepan, add rice
and enough sauce from the chicken just so that the rice is covered • Bring to
a boil then immediately turn heat to low and cook covered for 8 to 10 minutes
• Meanwhile, while the rice is cooking, turn oven on high broil • Add chicken to
a roasting pan and broil for five minutes or until golden • Add cooked rice to a serving
platter with chicken arranged on top • Garnish plate with hard-boiled eggs, pine nuts,
and raisins.
14 | A’Saffa Recipes
Egyptian style Chicken
Ingredients
• 2 large A’Saffa chicken breasts • 1 medium onion • 1/2 teaspoon allspice
• 1/2 teaspoon paprika • 1/2 teaspoon coriander • 1 teaspoon cumin • Fresh ground
black pepper • Salt • 1/2 cup olive oil (or less) • 2 large chicken stock cubes (4 of
the square ones) • 2 cups long-grain rice • 1/2 cup currant • 1/2 cup blanched almond
(roughly chopped) /2 tablespoons butter • 1/2 cup vermicelli (2 or 3 nests)
Instructions
• Cut A’Saffa chicken into small pieces • Put olive oil, into large heavy pot over low heat
• Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper
• Stir, cover and cook until the chicken and onion has softened • Add rice, stock cubes,
4 1/2 cups of hot water and salt to taste • Cover and simmer until the rice is almost
cooked • Sauté vermicelli in the 2 tablespoons of butter until it separates and is golden
brown • Tip vermicelli into rice and add currants and chopped almonds • Turn off
hotplate, put a tea towel over the pot, cover with lid and allow to steam for 10 minutes
• Fluff rice with fork and serve.
A’Saffa Recipes | 15
Chutney chicken thigh
with Kashmiri palaf
Ingredients
• 800g A’Saffa chicken thighs • 1 tablespoon vegetable oil • 1 (80g) small brown onion,
chopped finely • 1 clove garlic crushed • 1 teaspoon black mustard seeds
• 1/4 teaspoon ground cardamom • 1/2 teaspoon ground cumin 1/2 teaspoon garam
masala • 1/2 teaspoon ground tumeric • 1 1/2 cup (300g) long-grain white rice • 3 cups
(750ml) chicken stock • 2 tablespoon coarsely chopped fresh coriander • 80g mango
chutney • 2 tablespoons water
Instructions
• Heat oil in medium 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 the water in small saucepan,
stir, until heated through • Cook A’Saffa chicken, brushing all over with chutney mixture,
on heated oiled grill plate unitil browned all over and cooked through • Cut into thick
slices • Serve chutney with palaf.
16 | A’Saffa Recipes
Omani A’saffa chicken biryani
Ingredients
• 1/2kg A’Saffa chicken • 1/2 kg Basmati rice • Salt to taste • Black pepper to taste
• 1/4 teaspoon nutmeg powder • 1/4 teaspoon mace powder • 1 teaspoon crushed
coriander • 1/2 teaspoon white cumin • 1/4 teaspoon black pepper • 5 cloves • 2 black
cardamom • Few cinnamon sticks • Few bay leaves • 2 star aniseeds • 100g clarified
butter • 1 tablespoon ginger garlic paste • 1/2 kg onions • 1 tablespoon raisins
• 1 tablespoon almonds • 100g dried plums • 100g potatoes • 2 eggs
Instructions
• Soak 1/2kg Basmati rice for half an hour • Grind 250g sliced onions and fry the other
250g finely sliced onion till golden brown • Add 100g of clarified butter to a medium
sized cooking pot and let it melt • Then add a tablespoon of ginger garlic paste and
sauté for a couple of minutes • Now add onion puree, 1/2 teaspoon cumin seeds, 1/4
teaspoon whole black pepper, 5 cloves, 2 black cardamoms, few cinnamon sticks,
few bay leaves and 2 star aniseeds • Sauté until the puree is golden brown • Then
add 1/2 kg A’Saffa chicken and mix briefly • Now add 1 teaspoon crushed coriander,
1/2 teaspoon cumin seeds, salt and black pepper to taste, 1 tablespoon raisins, 1
tablespoon almonds, 100g dried plum and 100g potatoes • Add water if required
to cook chicken • When chicken is tender, take it off the flame • In a medium sized
cooking pot, boil water • When water comes to a boil, add 1 tablespoon oil, salt to taste
and 1/2 kg rice and cook until rice is 1/3 cooked • Boil 2 eggs and remove the shell
• Add boiled rice to the other cooking pot where you cooked chicken • Sprinkle saffron
and cover and let it simmer for 8 to 10 minutes • Garnish with fried eggs and serve.
A’Saffa Recipes | 17
Khayrat Tasty keema curry
Ingredients
• 3/4kg Khayrat minced beef • Vegetable or cooking oil for frying • 1 medium-sized
onion, peeled and finely chopped • 1 garlic clove, crushed with 1/2 teaspoon spoon
salt • 2 teaspoon spoons ground ginger • 1 tablespoon garam masala or curry powder
• 1/2 teaspoon spoon chilli powder • 6 tomatoes, skinned, seeded and chopped
• 2 tablespoons tomato puree • 150 – 300ml (1/4 - 1/2 pint) beef stock
• 2 x 141g (5 oz) cartons natural unsweetened yogurt
Instructions
• Heat 2 spoons 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, stirring constantly • Add the tomatoes,
tomato puree, 150ml (1/4 pint) of the stock and half the yogurt and mix well • Cover
and simmer gently for about 30 minutes or until the beef is cooked, adding more stock if
the mixture becomes dry • Taste for seasoning, stir in the remaining yogurt and transfer
to a hot serving platter.
18 | A’Saffa Recipes
Malai Kofta
Ingredients
For the Kofta: A’Saffa mince beef • 1 1/2 lb. potatoes • 2 heaped tablespoons each
of crumbled paneer, khoya and thick malai (You can substitute this with baked ricotta
cheese and heavy cream) • 4-5 cashew nuts chopped •1 tablespoons raisins • 2-3
finely chopped green chillies •1/4 teaspoon sugar • 1 teaspoon coriander powder
•1 teaspoon cumin powder •1 teaspoon red-chilli powder •1/2 teaspoon cardamom
powder • Salt to taste • 3 tablespoons cooking oil/ghee (clarified butter).
For the gravy: 2 medium onions, chopped • 3 cloves garlic, crushed • 1 inch ginger,
crushed • 3 large tomatoes, pureed • 1 teaspoon red-chilli powder • 1/2 teaspoon
garam masala powder • 1/2 teaspoon corainder powder • 1/2 teaspoon cumin
powder • 2 teaspoon powdered poppy seeds • 1/2 teaspoon sugar • 1 tablespoon
ground peanuts/cashew nuts.
Instructions
• Boil the potatoes till tender • Peel, mash and add salt to taste • Keep aside • Mix all
the other ingredients for the kofta into a paste • Make balls out of the potato dough
and place a little of the prepared mixture in the center of each ball • Seal the edges
and shape into stuffed balls • Deep fry each kofta till golden brown • Drain and keep
aside • Blend together the onions, ginger, garlic and the poppy seeds and fry in 3
tablespoons of oil till brown and the oil begins to separate • Add the pureed tomatoes
and the masala powders • Add the sugar and the ground peanuts • The gravy will
begin to thicken • You can also add some malai cream to thicken it some more • Mix
in some water if necessary • When the gravy comes to a boil, add the koftas • Heat
through and serve the malai kofta.
Note: In this malai kofta receipe, the koftas should be put in just before eating the dish or
else they will turn soggy.
A’Saffa Recipes | 19
Spicy vegetable curry
Ingredients
• 1 bag (1-pound) of Khayrat mixed frozen vegetables • 2/3 cup plain yogurt • 1 teaspoon cornstarch • 2 tablespoons vegetable oil • 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds • 1/2 teaspoon mustard seeds • 1 teaspoon ground
turmeric • 1/2 teaspoon onion powder • 1/2 teaspoon freshly ground coriander
• 1/8 teaspoon freshly ground cinnamon • 2 medium cloves garlic, crushed • 3 dried
red chillies, stems and seeds removed if less heat is desired • 1/4 teaspoon sugar
• 1/2 teaspoon salt • Black pepper, optional
Instructions
• Poke several holes in the bag of Khayrat frozen vegetables and microwave on high for
2 to 3 minutes or until thawed - set aside • In medium mixing bowl, whisk together
yogurt and cornstarch - set aside • Heat oil in a 10-inch, non-reactive sauté pan over
medium-high heat • Add cumin seeds, fennel seeds and mustard seeds, cover pan
with a splatter screen, and cook, stirring occasionally, until they begin to pop • Once
they begin to pop, turn the heat down to medium, and add turmeric, onion powder,
coriander, cinnamon, garlic, and chillies • Sauté until garlic turns golden brown in colour,
approximately 3 to 5 minutes • Gently add the vegetables, sugar, salt and pepper, if
desired, and cook for 3 to 5 minutes, or until vegetables are heated through • Remove
vegetables from heat, pour into bowl with yogurt mixture, and stir to combine • Remove
chillies if desired, and serve immediately.
20 | A’Saffa Recipes
Khayrat breaded fish fillet Dip
Ingredients
• 6 1/2 cup (140g) mayonnaise • 2 cloves (10g) garlic, minced • 2 teaspoons (10g)
lemon juice
Instructions
• Combine ingredients and mix well
A’Saffa Recipes | 21
Khayrat crispy
and juicy breaded shrimps
Ingredients
• 1/2 to 1lb. Khayrat breaded shrimps • 8oz. softened cream cheese • 1/3 cup
mayonnaise • 3 tablespoons chilli sauce (or 1-2 tablespoons hot Tabasco) • 2 teaspoons
lemon juice • 1/4 cup sour cream • 1/4 teaspoon Worcestershire sauce • Fresh dill,
optional •1 round bread - not sliced
Instructions
• Mix all together (except shrimps) • Use electric hand mixer • Get rid of 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.
22 | A’Saffa Recipes
Tender A’Saffa chicken tikka wraps
Ingredients
• 140g A’Saffa chicken tikka pieces • 1/4 cucumber , halved and sliced • 1/4 iceberg
lettuce, shredded • 2 spring onion 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 for 1 minute until puffed up • Tip the A’Saffa chicken tikka pieces into a bowl
and give them a quick spin in the microwave to heat through • Split the breads in half
and stuff with the salad, chicken and a spoonful of yogurt.
A’Saffa Recipes | 23
Italian meatballs with pasta
and tomato sauce
Ingredients
• A’Saffa chicken meatballs • 1/4 cup (60ml) olive oil • 1 onion, finely chopped •1 cup
(250ml) chicken or beef stock • 400g can Italian chopped tomatoes • 400g dried short
pasta • Flaked parmesan, to serve
Instructions
• Heat oil in a large frying pan or saucepan over high heat • Add A’Saffa chicken
meatballs and cook, turning occasionally for 5 minutes or until well browned • Remove
from pan and set aside • Add onions to pan and cook, stirring, over medium heat for 5
minutes or until tender • Add stock and simmer until reduced by 1/2 • Return meatballs
to pan with tomatoes and bring to the boil • Cover and cook for 15 minutes or until
sauce is thickened • Meanwhile, cook pasta in a large saucepan of boiling salted water
until done • Drain and return to pan • Add meatballs and sauce and toss to combine,
then serve scattered with flaked parmesan.
24 | A’Saffa Recipes
A’saffa hotdog
Ingredients
• A’Saffa chicken franks (hotdogs) • Croissant • Cheese • Oman chips Instructions
• Cut the side of the croissant • Spread the cheese around • Crush Oman chips and
sprinkle them on cheese • Place the A’Saffa chicken frank in the croissant.
A’Saffa Recipes | 25
Omani style hamburger
Ingredients
• A’Saffa burger • Cheese • Mayonnaise • Mustard • Onion • Burger bun
Instructions
• Fry the A’Saffa frozen burger • Slice the burger bun and spread mayonnaise, ketchup,
mustard• Fry onion until caramelised • Place slice of cheese on top of the patty.
26 | A’Saffa Recipes
Kebab Sandwich
Ingredients
• A’Saffa Seekh Kebab • Jumbo size bread (horizontal cut pieces) • 2 tomatoes (sliced)
• 1 cucumber (sliced) • Green chili sauce • 2 boiled Egg (mashed) • 8 butter ounce
• 1 tablespoon lemon juice • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1/2
teaspoon mustard paste • 1 tablespoon ketchup • 1 tablespoon vinegar • 1 cup curd
cheese • 3/4 teaspoon white pepper • 3/4 teaspoon salt • 1 tablespoon caster sugar • 1 cup fresh cream • 500g cream cheese Instructions
• Pour 1 tablespoon oil in a pan and cook A’Saffa Seekh Kebab by placing lid over it
• Beat butter with salt, lemon juice, black pepper and mustard paste till it becomes fluffy
• Spread this butter on each side of bread and then spread green chilli sauce • Place
butter side of the bread over this green chilli sauce and spread mayonnaise on the
other side of bread • Place mashed or sliced egg on the bread • 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 bread slice • Sprinkle salt and black pepper over it • Place another slice over it and
spread mayonnaise on its top • 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 and
than 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 hour
and take out of freezer half an hour before of serving.
A’Saffa Recipes | 27
Mango Milkshake
Ingredients
• 3/4 cups of Khayrat mango pulp • 1/2 tablespoons sugar • 3 cups of milk
Instructions
• Place Khayrat mango pulp and grind in a mixer • Pour the milk and sugar; grind once
again • Serve chilled.
28 | A’Saffa Recipes
Strawberry Milkshake
Ingredients
• 4 cups of Khayrat frozen strawberries • 2 cups milk • 4 cups strawberry ice cream
• 2 teaspoons white sugar
Instructions
• In a blender combine Khayrat frozen strawberries, milk, ice cream and sugar • Blend
until smooth.
A’Saffa Recipes | 29
Guava Milkshake
Ingredients
• 3 cups of Khayrat guava pulp • 2 cups milk •1 tablespoon granulated sugar
Instructions
• Take Khayrat guava pulp and put into blender • Pour the milk and sugar into the blender
and purée until smooth • Test for sweetness and add sugar if necessary.
30 | A’Saffa Recipes
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 tablespoons slivered or sliced
almonds• 1 teaspoons honey
Instructions
• In a blender, combine all ingredients, cover, blend on high speed for 30 seconds.
A’Saffa Recipes | 31