Arab-Style Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like cheese or chocolate, our Arab-style soufflé incorporates Middle Eastern spices and herbs to create a unique flavor profile. Additionally, we have adapted the cooking technique to infuse the dish with the essence of Arab cuisine. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs 4 eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/8 teaspoon black pepper 1/8 teaspoon black pepper
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 12g (1g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a soufflé dish with olive oil.
2. 2.
   In a saucepan, heat the milk and olive oil over medium heat until warm.
3. 3.
   In a separate bowl, whisk together the flour, cumin, coriander, turmeric, cinnamon, cardamom, salt, and black pepper.
4. 4.
   Gradually add the flour mixture to the warm milk mixture, whisking constantly until smooth and thickened.
5. 5.
   Remove the saucepan from heat and let it cool for a few minutes.
6. 6.
   Separate the egg yolks from the whites. Add the egg yolks to the cooled milk mixture and mix well.
7. 7.
   In a clean bowl, beat the egg whites until stiff peaks form.
8. 8.
   Gently fold the beaten egg whites into the milk mixture, followed by the grated Parmesan cheese and chopped parsley.
9. 9.
   Pour the mixture into the greased soufflé dish and smooth the top.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown.
11. 11.
    Serve immediately while it's still fluffy and enjoy!

Treat your ingredients with care...

• Eggs — Separate the eggs carefully, ensuring no traces of yolk mix with the whites. This will help achieve the desired fluffy texture.
• Olive oil — Use a good quality extra virgin olive oil for a subtle Mediterranean flavor.
• Fresh parsley — Chop the parsley finely to evenly distribute its vibrant taste throughout the soufflé.
• Ground spices — For the best flavor, use freshly ground spices or whole spices that you grind yourself.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the milk mixture to maintain the airiness of the soufflé.
• Avoid opening the oven door while the soufflé is baking to prevent it from deflating.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• Experiment with different Middle Eastern spices to customize the flavor of your Arab-style soufflé.
• Serve with a side of fresh salad or warm Arabic bread for a complete meal.

Serving advice

Serve the Arab-style soufflé straight from the oven while it's still puffed and golden brown. Accompany it with a side of mixed greens or a fresh cucumber and tomato salad for a refreshing contrast. This dish is perfect for a cozy family dinner or a special gathering with friends.

Presentation advice

To enhance the visual appeal of your Arab-style soufflé, sprinkle a pinch of ground cinnamon or paprika on top before serving. Garnish with a sprig of fresh parsley or a drizzle of olive oil for an elegant touch. Serve it in individual ramekins or present it in the soufflé dish at the center of the table for a stunning presentation.