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Montreal Region

Sauvé: (514) 382-8606
Laval: (450) 978-2333
Place Vertu: (514) 904-6789
Des Sources: (514) 685-5050
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Desserts

Sfouf

1 1 1 1 1 1 1 1 1 1 3.01/5 (64 Votes)
Servings: 12 people

Ingredients:

  • 600g of fine wheat semolina
  • 500g of flour
  • 600g of caster sugar
  • 2 teaspoons of anise powder
  • 2 teaspoons of turmeric
  • 2 teaspoons of baking powder
  • 2 teaspoons of tahini
  • 100g of butter
  • 80 ml of milk
  • 20 cl of neutral oil
  • 50 g of pine nuts

Preparation:

  1. Mix the butter and the oil.
  2. Add the flour and semolina and continue to mix.
  3. Add the sugar, anise, turmeric, baking powder and milk.
  4. Mix
  5. Apply thinly the tahini on 2 pie plates (30 cm of diameter each).
  6. Garnish the mold and sprinkle the surface of pine nuts
  7. Let stand for 1 hour
  8. Preheat oven to 180˚ C for 15 minutes
  9. Bake for 25-30 minutes
  10. Remove the Sfouf from the oven when the top is nicely browned.
  11. Let cool and cut into diamond-shaped portions or squares.

Ameh (boiled wheat)

1 1 1 1 1 1 1 1 1 1 2.77/5 (31 Votes)
Servings: 5 people


Ingredients:

  • 1 cup of wheat (with shell)
  • 4 cups of water
  • 2 tbsp. of anise seeds
  • Raisins
  • Walnuts
  • Blanched almonds
  • Pistachios
  • Pine nuts
  • Sugar


Preparation:

  1. Boil wheat in 3 cups of water until almost tender. Continue to cook over low heat.
  2. In a separate small pan, add 1 cup of water and 2 tbsp. of anise seeds. Bring to a boil and add the water (without anise seeds) in the large saucepan containing wheat.
  3. Continue to cook until the wheat becomes tender enough to be eaten.
  4. Serve warm or at room temperature in individual portions
  5. Add sugar, nuts and dried fruits according to each individual taste




Date Jam

1 1 1 1 1 1 1 1 1 1 3.08/5 (40 Votes)
Servings: 4 people


Ingredients:

  • 1 kg of fresh yellow dates
  • 500g of sugar
  • 2 clementines
  • Blanched almonds
  • ½ lemon
  • 1 handful of cloves


Preparation:

  1. Zest the clementines  
  2. Peel the dates and boil in 1L of water for 10 minutes. Once they begin to be tender, remove from heat and let cool. Keep the cooking juices.
  3. Pit the dates by pressing to let the core out (keep the whole fruit ). Replace the stone with an almond and a little bit of Clementine zest. 
  4. In a saucepan incorporate ½ liter of cooking juices , ½ liter of water , sugar and lemon juice . Bring to a boil and continue boiling for 15 minutes.
  5. Add the stuffed dates and cloves and cook briskly, over high heat,  for about 20 minutes. Lower the flame and allow the preparation to thicken.
  6. Once the preparation thickens, turn off the heat and fill in jars. Close the jars and leave overnight.

Meghlé

1 1 1 1 1 1 1 1 1 1 3.07/5 (41 Votes)
Servings: 12 people


Ingredients:

  • 1 cup of rice flour
  • 2 cups of sugar
  • 8 glasses of water
  • 1 tablespoon of caraway powder
  • 1 tablespoon of cinnamon powder
  • ½ tablespoon of anise powder
  • 100g of grated coconut
  • 100g of blanched almonds
  • 100g of peeled pistachios
  • 150g of pine nuts

Preparation:

  1. Soak the grated coconut, almonds, pistachios and pine nuts in cold water and dry with a cloth.
  2. Put the rice flour, caraway, cinnamon, anise, sugar and water in a saucepan and boil. (Stir regularly, bring to a boil)
  3. Cover the pan and simmer for about 10 minutes.
  4. Pour into small individual bowls and let cool.
  5. Refrigerate.
  6. Garnish with grated coconut nuts, pine nuts, pistachios and almonds.

Servings: 12 people

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