Portfolios Archive - General Poultry Company - Kingdom of Bahrain https://www.gpc.bh/portfolio/ Fresh Bahraini Eggs Since 1977 Mon, 28 Apr 2025 07:49:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 https://www.gpc.bh/wp-content/uploads/2021/04/cropped-Artboard-2Biz-card-2-32x32.png Portfolios Archive - General Poultry Company - Kingdom of Bahrain https://www.gpc.bh/portfolio/ 32 32 Balaleet https://www.gpc.bh/portfolio/balaleet/ Wed, 01 Jul 2020 14:10:28 +0000 http://www.atomheartme.com/dawajin/?post_type=portfolio&p=4940 Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

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BALALEET

Balaleet is a traditional sweet and savoury dish popular in Kingdom of Bahrain. It traditionally consists of vermicelli sweetened with sugar, cardamom, rose water and saffron, and served with an overlying egg omelette. It is sometimes served with sautéed onions or potatoes.

Ingredients
  • 2 cups vermicelli (wheat noodles)
  • 8 tablespoons butter (or clarified butter)
  • ¾ cup sugar
  • 2 tablespoons ground cardamom
  • 2 pinches saffron , diluted in 2 tablespoons of rose water (or water)
  • 4 eggs , beaten
  • Vegetable oil
Method
  • In a pan, heat 2 tablespoons of oil and add half of the raw vermicelli. Lightly fry the vermicelli noodles until they turn golden brown, about 5 minutes. Constantly stir with a wooden spoon, so the vermicelli do not burn.
  • Then add a large volume of water to boil the fried vermicelli. Once the water starts to boil, add the rest of raw vermicelli and cook for just 3 minutes. Drain vermicelli in a colander.
  • Add butter, cardamom, sugar and diluted saffron to the pan. Mix and heat until sugar is dissolved for about 6 to 8 minutes.
  • Add vermicelli back to the pan, mix and cook for an additional 2 minutes.

  • Heat 3 tablespoons vegetable oil in a separate pan. Add the beaten eggs. Tilt the pan in order to spread the uncooked egg. When dry on top, flip the omelet over and cook for an additional minute.

  • Serve vermicelli with omelette on top.

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]]> Buttery Scrambled Eggs https://www.gpc.bh/portfolio/buttery-scrambled-eggs/ Wed, 01 Jul 2020 13:57:45 +0000 http://www.atomheartme.com/dawajin/?post_type=portfolio&p=4936 Bacon Egg Cups Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Ingredients 6 slices bacon 6 eggs salt, taste pepper, taste ¼ cup shredded cheddar cheese(25 g) chive, to taste Method Preheat the oven to 400°F (200°C). Place the slices of bacon in the muffin tin, wrapping in a circle. Bake the bacon for 10 minutes. Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese. Bake for another 10 minutes, or until the egg yolks reach your desired consistency. Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.

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Buttery Scrambled Eggs

Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt, butter and sometimes other ingredients.

Ingredients
  • 4 extra large eggs
  • 2 tablespoons cold unsalted butter
  • 1 tablespoon unsalted butter (for pan)
  • Salt and pepper to taste
Method
  • Gather the ingredients.
  • In a bowl, beat the eggs with a fork or whisk until thoroughly mixed and the yolks and whites are totally combined.
  • Chop the 2 tablespoons cold butter into small cubes and mix into the eggs. Don’t over mix; the butter should not melt into the eggs just yet.
  • Add the tablespoon of butter to a saute pan and turn the heat to medium-low. (Be careful not to heat the pan too high—low and slow is key.)
  • Once the butter is melted and foaming, add the egg mixture and cook for up to 1 minute without touching the eggs at all, until a thin layer, similar to an omelet, forms on the top. 
  • Before it sets up too much, gently stir the eggs with a wooden spoon, making sure to pull the eggs away from the edge of the pan. Continue cooking until cooked through and your desired texture is reached. This can take less than 2 minutes.
  • Add salt and pepper to taste.

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]]> Mexican Baked Eggs https://www.gpc.bh/portfolio/mexican-baked-eggs/ Wed, 01 Jul 2020 13:39:54 +0000 http://www.atomheartme.com/dawajin/?post_type=portfolio&p=4929 Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

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MEXICAN BAKED EGGS​

Mexican Baked Eggs are cooked in one skillet and make a delicious dinner! Low calorie and high protein, it’s the perfect healthy meal.

Ingredients
  • 1/2large jalapeno diced
  • 1small onion finely diced
  • 1tsp olive oil depending on the pan
  • 1/2tsp ground cumin
  • 1/4tsp chili pepper
  • 15 oz. can Fire roasted diced tomatoes with juice (do not drain)
  • 115 oz. can black beans rinsed and drained well
  • 14 oz. can diced green chiles
  • 6large eggs
  • 2ounces colby jack cheese, shredded
  • whole wheat/corn tortillas for serving
  • chopped cilantro or chives for garnish,if desired
  • sour cream or greek yogurt for garnish,if desired
Method

  • Preheat oven 450F.

  • Heat olive oil in a pan with deep sides and saute onions and jalapenos 2 minutes. Add ground cumin and chili pepper and saute 2-3 minutes more. Add diced tomatoes with juice, black beans, and diced green chilies to the pan and let cook at very low simmer for 15-20 minutes, or until the mixture is slightly thickened.

  • Using the back of a spoon, make an indentation in the mixture, and crack an egg into the little pocket. Repeat around the pan with all eggs. Spoon the rest of the mixture around eggs, avoiding the yolk.

  • Place skillet (ovenproof or cover handle with tin foil) in oven for about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. Remove and change oven to broil (Be careful not to burn yourself!)

  • Sprinkle cheese over the top and place under broiler for 1-3 minutes, or until the cheese has melted.

  • Be sure to remove while egg yolk is still soft. If you don’t like runny eggs, cook 2-3 minutes longer (it is still very good this way).

  • Serve hot, with whole wheat flour/corn tortillas to dip into egg. Also good with salsa and sour cream or Greek yogurt on top!

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]]> Grilled Chicken Salad https://www.gpc.bh/portfolio/grilled-chicken-salad/ Wed, 01 Jul 2020 13:29:12 +0000 http://www.atomheartme.com/dawajin/?post_type=portfolio&p=4922 Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. IIt’s super easy and versatile. It’s a vegetarian one-skillet meal that is easy to make, very healthy, and totally addicting.

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Grilled Chicken Salad + Homemade Sweet Onion Dressing

Ingredients
  • 4 boneless skinless chicken fillets, about 5 oz each
  • 1 Tbsp avocado oil, or olive oil
  • 8 packed cups mixed lettuce leaves
  • 1 cup cooked fresh or thawed frozen organic corn kernels
  • 5 cups halved cherry tomatoes
  • 1/3 cup chopped pecans
  • 4 hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, diced

Sweet Onion Dressing:

  • 2 fresh garlic cloves, pressed
  • 1 small sweet onion, chopped
  • 4 Tbsps extra virgin olive oil, divided
  • 1/4 cup apple cider vinegar
  • 1/2 a fresh lemon, juiced
  • sea salt and freshly ground pepper
Method
  • Heat a grill pan or an outside grill on medium-high heat.
  • Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill.
  • Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside.
  • Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin.
  • Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown.
  • Place caramelized garlic & onions in a small blender together with remaining extra virgin olive oil, cider vinegar and lemon juice; puree until smooth.
  • Season to your taste with sea salt & pepper, then refrigerate dressing until ready to serve.
  • In a large salad bowl, add lettuce, then cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado as shown.
  • Once ready to serve drizzle the dressing on top, and gently toss to combine.

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]]> Shakshuka https://www.gpc.bh/portfolio/shakshuka/ Wed, 01 Jul 2020 13:15:01 +0000 http://www.atomheartme.com/dawajin/?post_type=portfolio&p=4916 Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. IIt’s super easy and versatile. It’s a vegetarian one-skillet meal that is easy to make, very healthy, and totally addicting.

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SHAKSHUKA

Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. It’s super easy and versatile. It’s a vegetarian one-skillet meal that is easy to make, very healthy, and totally addicting.

Ingredients
  • 1 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 bell pepper, seeded and chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp mild chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper, or more to taste (careful, it’s spicy!)
  • Pinch of sugar (optional, to taste – omit for low carb)
  • Salt and pepper, to taste
  • 6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)
  •  
Method
  • Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
  • Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  • Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. 
  • At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).
  • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.
  • Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
  • Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.

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]]> Spanish Breakfast Eggs https://www.gpc.bh/portfolio/spanish-breakfast-eggs/ Tue, 08 Oct 2019 03:47:47 +0000 Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

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SPANISH BREAKFAST EGGS​

10 MINS | SERVES 4

Ingredients
  • 4-6 General Poultry Eggs
  • 2 tablespoons olive oil
  • 2 sliced chorizo sausages
  • 1 small red onion, thinly sliced
  • 1/2 green capsicum, finely sliced
  • 200 grams button mushrooms, sliced
  • 8 cherry tomatoes, halved
  • 1 tablespoon parsley, chopped
  • 1/3 teaspoon dried oregano
  • salt and black pepper
Method
  • Step 1.

    Heat 1 tbsp oil in a frying pan and sauté chorizo until browned on both sides.

  • Step 2.

    Remove to a plate using a slotted spoon.

  • Step 3.

    Add onion and capsicum and sauté until lightly browned, stirring often.

  • Step 4.

    Add tomatoes and mushrooms and cook until softened, about 2 minutes.

  • Step 5.

    Season to taste with salt and pepper, add the parsley and oregano and return the chorizo. Cook briefly and set aside, keeping warm.

  • Step 6.

    Heat remaining oil in another pan and fry eggs to preference.

  • Step 7.

    Serve the chorizo mixture onto warmed plates.

  • Step 8.

    Top each with 1-2 eggs and serve.

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