You’ll never have a meal like this. This is week 2/2 of Aladdin. This will cover some of Friend like Me and the rest of the movie.
We have some more great Arabic food and also some non-arabic food brought to you by the genie.
Try some of column A. The genie creates a bunch of food on this rising column.
There are a few different foods, on this. Some chicken, which you can see the recipe in our previous post. Theres also a pineapple, a celery, a mellon, some rolls (which are addressed later in this post), some mush (which is covered next) and some cheesecake. I love cheesecake, so I was happy to jump in on this recipe
- 2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers
- 2 Tbsp sugar
- Pinch salt
- 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
- 2 pounds cream cheese (900 g), room temperature
- 1 1/3 cup granulated sugar (270 g)
- Pinch of salt
- 2 teaspoons vanilla
- 4 large eggs
- 2/3 cup sour cream (160 ml)
- 2/3 cup heavy whipping cream (160 ml)
- 2 cups sour cream (475 ml)
- 1/3 cup powdered sugar (35 g)
- 1 teaspoon vanilla
- 12 ounces (340 g) fresh raspberries
- 1/2 cup granulated sugar (100 g)
- 1/2 cup water (120 ml)
- 9-inch, 2 3/4-inch high springform pan
- Heavy-duty, 18-inch wide aluminum foil
- A large, high-sided roasting pan
- Prepare the springform pan so that no water leaks into it while cooking.
- Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
- Place the springform pan in the middle of the foil.
- Gently fold up the sides of the foil around the pan.
- Make sure to do this gently so that you don't create any holes in the foil.
- If there are any holes, water will get into the pan and ruin the crust.
- Press the foil around the edges of the pan.
- Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
- To be triply safe, repeat with a third layer of heavy duty foil.
- Gently crimp the top of the foil sheets around the top edge of the pan.
- Preheat oven to 350°F, with rack in lower third of oven.
- Pulse the graham crackers in a food processor or blender until finely ground. (Or use pre-crushed graham cracker crumbs)
- Put in a large bowl, and stir in the sugar and salt.
- Use your (clean) hands to stir in the melted butter.
- Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.)
- Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
- Be careful as you do this, as not to tear the aluminum foil.
- Place in the oven for 10 minutes.
- Remove from the oven and let cool. Reduce the oven temperature to 325°F.
- Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. (We softened the cream cheese in the microwave at a low setting, stirring every 45 seconds)
- Mix on medium speed for 4 minutes until smooth, soft and creamy.
- Add the sugar, beat for 4 minutes more.
- Add the salt and vanilla, beating after each addition.
- Add the eggs, one at a time, beating for one minute after each addition.
- Add the sour cream, beat until incorporated.
- Add the heavy cream, beat until incorporated.
- Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
- Place the foil-wrapped springform pan in a large, high-sided roasting pan. (We didn't have a pan that big so we used a cookie sheet and a lot of aluminum foil to make walls)
- Prepare 2 quarts of boiling water.
- Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer.
- Smooth the top with a rubber spatula.
- Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
- Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
- Cook at 325°F for 1 1/2 hours.
- Turn off the heat of the oven.
- Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour.
- This gentle cooling will help prevent the cheesecake surface from cracking.
- Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake.
- Chill in the refrigerator for a minimum of 4 hours, or overnight.
- Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth.
- Chill until you are ready to serve the cake.
- Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.
- Place raspberries, sugar, and water in a small saucepan.
- Use a potato masher to mash the raspberries.
- Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken.
- Remove from heat. Let cool.
- Remove the cake from the refrigerator.
- Remove the foil from the sides of the pan, and place the cake on your cake serving dish.
- Run the side of a blunt knife between the edge of the cake and the pan.
- You can use a hair dryer to heat the sides of the pan to make it easier to remove.
- Open the springform latch and gently open the pan and lift up the sides.
- Spread the top with the sour cream mixture.
- Serve plain or drizzled with raspberry sauce.
On that picture, you see some brown mush behind Aladdin. It probably wasn’t meant to be any food. But I looked online for some Persian/Arabic food that looked similar. I found a breakfast food called Ful. Our recipe turned out whiter than it should have because we used lima beans. We couldn’t find Fava beans.
- 1 can fava (or lima) beans, drained, liquid reserved
- 1/4 c. onion, finely minced
- 2 cl. garlic, minced
- 2 – 4 (depending on size and heat level) tabasco or pepperoncini peppers, minced
- 1/4 c. parsley, minced
- Salt and pepper to taste
- Lemon to taste
- Olive oil
- additional minced parsley for garnish, optional
- In a small saucepan over medium-low heat, mix together the fava beans, onion, garlic, peppers, about 2 – 3 tablespoons of the reserved liquid from the beans, and a pinch of salt & pepper.
- Heat the mixture slowly, stirring occasionally.
- Cook about 20 minutes.
- Add more liquid if the beans become too dry.
- Once the mixture is cooked, taste it for seasoning and some lemon to taste.
- Remove the saucepan from the heat and mash the beans, leaving some texture.
- Place the ful on a plate, drizzle over some olive oil and additional parsley.
Chicken ala King
The next three recipes come from Genie’s own cookbook when he’s trying to find the recipe to make Aladdin a prince.
The first recipe is Chicken Ala King.
Chicken ala king is actually really good. I’m not a HUGE fan of mushrooms, but they totally work in this recipe.
- 1 (4.5 ounce) can mushrooms, drained, liquid reserved
- 1 green bell pepper, chopped
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons chicken bouillon powder
- 1 1/2 cups milk
- 1 1/4 cups hot water
- 4 boneless chicken breast halves, chopped
- 4 ounces chopped pimento
- Heat oil in a large pan. Cook the chicken until fully cooked. Set aside.
- Drain the pan and melt butter in the pan.
- Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
- Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in chicken and pimiento. Heat through.
Sabastian King Crab
Alaskan King Crab is the second royal recipe thrown out by Genie. It features a cameo appearance by Sebastian from the Little Mermaid
We had a previous (bad) experience with crab when we were making food from the Little Mermaid. So we decided to go the easy route this time and just get frozen king crab legs.
- lbs king crab legs
- 1⁄2 cup butter (salted or unsalted)
- 1⁄2 head garlic, about 5 garlic cloves, minced pressed
- 1⁄2 lemon, juice of
- 1⁄2lime, juice of
- 1⁄8 cup extra virgin olive oil
- sea salt (optional)
- dried parsley (optional)
- Preheat your oven to 375 degrees.
- On med low heat, melt the butter in a small saucepan. Add the garlic and LIGHTLY saute.
- Squeeze in the juice of the citrus of choice.
- Turn the heat to low and let those flavors mesh until the oven is nice and hot.
- Toss in as much salt (to taste) and a couple pinches of parsley.
- Then whisk in that olive oil with a fork. Remove from heat.
- Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce.
- Pour any remaining sauce over the legs.
- Now toss the pan into the oven on the center rack.
- Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes.
- Remove from oven.
- Sprinkle with a few pinches o' parsley for garnish.
Et Tu Brute Caesar Salad
I never go the joke that went along with this recipe until recently. The hand comes out of the book.
And Genie says “Et Tu Brute?” referring to Shakespeare’s Julius Caesar.
Caesar Salad is actually really easy. I don’t have a specific recipe, but a caesar salad consists of romaine lettuce, parmesan cheese, croutons, boiled egg, Worcestershire sauce, lemon juice, garlic, olive oil, and black pepper. You can add or subtract ingredients as you like.
Prince Ali Kabobs
There is some more food shown in the Prince Ali song (one of my favorites).
At the end it shows some lovely kabobs. They looked delicious.
I love kabobs. I found a recipe for a Persian style kabob.
- 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
- 1 cup fresh lime juice
- 2 tablespoons olive oil
- 2 large onions, peeled and thinly sliced
- 2 cloves garlic, peeled, and crushed
- 2 tablespoons zest of orange
- 2 tablespoons yogurt
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1.5 lbs chicken (diced into 1.5 in pieces)
- 1.5 lbs lamb or beef (diced into 1.5 in pieces)(if using beef find the tenderest cut possible)
- 5 medium tomatoes, halved
- 3 Green bell peppers
- 6 flat, swordlike skewers
- Juice of 1 lime
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper.
- Beat well with a fork.
- Add the pieces of meat and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator.
- Turn the meat twice during this period.
- Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. Or preheat an oven to 450F
- Skewer the meats and veggies in an alternating pattern (use the tomatoes, chopped bell peppers and the onions that were in the marinade)
- Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
- Paint the tomato and chicken with the basting mixture.
- Grill the meat and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally.
- If using the oven, place skewers on a cookie sheet.
- Cook for 10 minutes, turn the skewers over and cook for 10-15 minutes more.
Right after the kabobs, bakers with rolls pop up.
There are actually rolls shown a few times throughout the movie, I’m just lumping it all into one recipe. This is based on a Persian flat bread. They are the best rolls I have ever made. They were insanely delicious.
- 7 g fast action dried yeast
- 700 g strong white bread flour
- 2 heaped tbsp Maldon sea salt, crushed
- 75 ml olive oil
- 50 g salted butter
- Dissolve the yeast in 50ml warm water, stir vigorously and then leave it to sit for a few minutes until fully dissolved.
- In a large mixing bowl, combine the flour and salt and then make a well in the centre.
- Pour in 450ml water, 50ml olive oil and the yeast and water mixture.
- Combine using your hands until a smooth dough is formed.
- If the dough is a bit too sticky, just add a little extra flour and if it is dry, add a splash of water.
- On a clean floured surface, need the dough for 5 minutes to activate the yeast and stretch the gluten in the dough.
- Allow the dough to rest for 10 minutes before kneading it again for 2 minutes.
- Repeat this process another 3 times and on the second kneading, incorporate the remaining 25ml olive oil.
- Once the bread has been kneaded 3 times, return the dough into the mixing bowl, covering it with a dry tea towel and allowing it to rest somewhere warm for 3 hours.
- Once the resting period is over, the dough will have tripled in size.
- Elongate the dough ball gently by stretching it from both ends and then using a knife, cut the dough into half.
- Form the dough into a roll shape.
- Repeat this with the other half of the dough and place each one onto an oven tray lined with baking paper and using a sharp knife or pizza cutter, make 2 long lengthways incision in the centre of the dough, just 2-3 inches away from each end.
- Finally cover each oven tray with clean tea towels and allow them to rise for a further 30 minutes.
- Preheat the oven to 220C fan/gas 6.
- Once the loaves have risen again, brush with melted butter.
- Bake each loaf in the oven for 16-18 minutes, until golden brown.
- The best way to check if they are cooked through is to tap the bottom of the loaf, if it sounds hollow it is cooked.
- Allow the bread to cool down for at least 30 minutes before serving.
All the food was really good. Aladdin as a whole had some amazing food. It is one of my favorite movies as a whole.
It also really made me miss Robin Williams.
Cheesecake – 9.5/10
Ful – 6.5/10
Chicken ala King – 8/10
Alaskan King Crab – 8.5/10
Caesar Salad – 7/10
Kabobs – 7.5/10 (would be higher if I chose better beef, I chose cheap stuff that was tough)
Persian Rolls – 10/10