Sunbulah's fried "Empanada" offers a high quality ingredients that guarantees the best taste. Our convenient fried Empanada dough will save your preperation time. All what you have to do is to serve it with your innovative touch to enjoy the delicious tasty unlimited recipes.

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Empanada

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For the empanadas

For the chili-tomato jam

For the empanada filling, mix the corn, mozzarella, za’atar, sumac, garlic, and white onion in a bowl

Lay the empanada leaves out and lightly brush around the edges with water. Put a tsp of filling down one half of the circle

Fold the pastry over the top to make a semi-circle and fold in the edges to seal, making sure there are no gaps. Repeat with the remaining dough and filling

Pour the vegetable oil into a large saucepan and set over a medium heat. Leave to heat up for 5 minutes. To test if the oil is ready

carefully add a 1cmx1cm cube of bread to the oil – if it turns golden brown and crisp in 1minute, the oil is hot enough

Working in batches of 2-3 carefully lower the empanadas into the oil and fry for 30 seconds – 1 minute per side, or until golden brown

Remove with a slotted spoon and transfer to the prepared tray. Keep warm in a low oven while you cook the remaining empanadas

For the jam, preheat the oven to 180C. Put the tomatoes, red chili and garlic on a baking tray and drizzle with 2 tbsp olive oil

Roast for 20 minutes, until soft and sticky. Tip into a blender and blitz until smooth. Reduce the oven heat to low

Serve the empanadas with the tomato-chili jam

Cheesy Corn and Za’atar Empanadas

Sunbulah’s grated "Mozzarella" is made with 100% fresh cow milk. Sunbulah’s cheese products are of superior quality and are an essential source of the healthy nutrients that we need on a daily basis; that’s why they are added to most dishes to give them a delicious touch and an unforgettable taste.

Shredded Mozzarella 500g

Sunbulah’s vegetables are Nature's treasure, rich in vitamins and healthy minerals. These vitamins and minerals are stored in the vegetables only if they are fresh or immediately frozen, just like how we do it in Sunbulah.*****+


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Sweet Corn

Shredded Mozzarella 1KG

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Shredded Mozzarella

Fresh Recipes

Sunbulah - Margarita Pizza_2.mp4

Sunbulah’s Fruits are characterized by a variety of the finest frozen fruits that have been picked from the best fields of the world and frozen immediately (IQF) 
Just like how we do it in Sunbulah, to preserve the natural characteristics and the nutritional value.

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Strawberry

For the strawberry puree, put the strawberries in a saucepan with the caster sugar and water

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For the puree

For the malabi

For the figs

Bring to a gentle simmer and cook for 10 minutes, until the strawberries have softened and broken down slightly

Allow to cool, transfer to a blender and blitz until smooth. Strain the through a sieve and keep in the fridge until needed

For the malabi, put the cornstarch in a medium bowl. Slowly pour in 200ml milk, whisking continually to prevent lumps from forming

Pour the remaining milk and double cream into a saucepan set over a medium-low heat. Add the sugar and slowly bring to the boil, stirring constantly

Once the milk boils, reduce the heat to low and add the cornstarch mixture

Cook over low heat for 3-4 minutes, stirring constantly, until the mixture begins to thicken. Remove from the heat and allow to cool very slightly

Carefully divide the malabi between 6 serving glasses. Top with the strawberry puree, then transfer to the fridge to chill overnight or for at least 4 hours

For the figs, preheat the oven to 180°c and put the halved figs in a small roasting dish. Drizzle over the honey and 2 tbsp water. Cover with foil and roast for 15 minutes, until soft

Top each malabi with a roasted fig just before serving

Strawberry and Fig Malabi

Sunbulah - Margarita Pizza.mp4

For the meringues, preheat the oven to 200°C. Line two baking trays with parchment paper

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For the meringue

For the macerated strawberries

Spread the sugar over the prepared baking tray and transfer to the oven for 8 minutes, until the sugar begins to turn golden at the edges

Meanwhile, beat the egg whites using an electric whisk until foamy. With the mixer on high speed, gradually beat in the hot sugar

Continue beating on high until the mixture has cooled and is stiff, glossy and very thick (this will take approximately 10 minutes). Add the vanilla extract

Add large tablespoons of the meringue mixture to the baking trays, making an indent in the center of each one, for the filling to sit once baked

For the macerated strawberries, put the strawberries in a bowl and cover with the caster sugar. Leave to stand for 30 minutes

To serve, top the meringues with whipped cream and macerated strawberries

Strawberry and Cream Meringues

Sunbulah’s vegetables are Nature's treasure, rich in vitamins and healthy minerals. These vitamins and minerals are stored in the vegetables only if they are fresh or immediately frozen (IQF) Just like how we do it in Sunbulah, to preserve the natural characteristics and the nutritional value.

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Broccoli

Add the broccoli and cook for 5 minutes, until just beginning to char. Tip in the peas and carrots and cook for 2 minutes more

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Set a large frying pan or wok with the olive oil over a medium-high heat. Tip in the red onion and fry for 3 minutes

Add the garlic and ginger and cook for a further minute

Push the ingredients to one side of the pan and pour in the eggs. Cook for 20 seconds, stirring constantly, then mix through the vegetables

Add the rice, soy sauce and sesame oil and toss together

Divide between plates and serve topped with the sliced spring onion, fish sauce, white and black sesame seeds and the coriander leaves

Thai-Style Broccoli Fried Rice

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Peas and Carrots

Cook your Meal in 30 Mins

The most important characteristic of Sunbulah’s "Spiced Potato Wedges", its pure golden color, its crispness on the outside, and its delicious softness inside. It’s the distinguished crispness that made adults and children fall in love with it. You can also bake it as a healthier choice.

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Spiced Potato Wedges

Cook the spiced potato wedges according to pack instructions

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For the tomato sauce

For the aioli

Set a large frying pan over a medium heat and add the oil. Add the onion and sauté S for 6-7 mins, until soft. Stir in the garlic and cook for a further 2 minutes

Add the paprika, tinned tomatoes and tomato paste and cook for 10 minutes, until sticky. Cool slightly, then tip into a blender and blitz until smooth

For the aioli, mash the garlic to a paste using a pestle or knife, then transfer to a bowl. Whisk in the egg yolk, lemon juice and mustard

Whilst still whisking, slowly pour in the olive oil, until you have a thick mayonnaise-like mixture

If the mixture splits, stop adding the oil and whisk vigorously until the it comes back together. Season and chill in the fridge until needed

To serve, reheat the tomato sauce. Arrange the wedges on a large platter and spoon over the tomato sauce. Drizzle with the aioli and sprinkle over the chopped parsley

Patatas Bravas

Sunbulah offers you the "Konafa dough" easy to prepare to save your time and effort. All you have to do is fill it with your favorite stuffing of cream and pistachio, date paste or any filling of your innovation and enjoy a delicious and unique taste.

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Konafa Dough

Preheat the oven to 180°c. Line a baking tray with baking paper

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Preheat the oven to 180-200°c. Line a baking tray with baking paper

Divide the strands of konafa dough into 12 equal-sized balls, trying to keep the strands of dough if possible

Put a 7cm round cookie cutter on the prepared baking tray and place a ball of konafa in the center

Use the back of a spoon to push the dough down into a flat disc. Repeat with the remaining dough, until you have 12 cookies

Cover the cookies with a sheet of baking paper then set a second baking tray on top

Cook in the preheated oven for 15 minutes, or until the cookies are golden brown. Transfer to a wire rack and leave to cool completely

Put the chocolate and orange blossom in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir until melted, then remove from the heat and allow to cool slightly

Drizzle the chocolate over the cooled cookies, then sprinkle with orange zest and finely chopped pistachios

Orange Konafa Cookies and Chocolate

For the cheesecake base, preheat the oven to 190°C

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For the sugar syrup

For the cheesecake base, preheat the oven to 180-200°C. Line a 20cm round loose-bottomed tin with baking paper

Take half the konafa dough and place in the tin. Use a bowl or plate to push down into a tightly packed flat disc covering the base (it should be about 1.5cm thick)

Transfer to the preheated oven and cook for 18-20 minutes, until golden brown all over

For the topping, cut the remaining konafa strands into 1cm pieces

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