Taj Mahal Fresh Market Blog

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Posted by on in Recipes


  • 4 egg yolks
  • ½ cup sugar
  • 1¼ cups milk
  • 1¼ cups heavy cream
  • 1 tablespoon rose water
  • 6 ounces rose-flavored Turkish


Combine all ingredients in a large saucepan and place over medium heat.

Stirring occasionally, bring the mixture to 170 degrees F.

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Posted by on in Recipes


  • 6 T butter
  • 1 onion, chopped
  • 1 lb chicken, chopped
  • ¼ c Ziyad brand Dry Apricots, chopped fine
  • ¼ c Ziyad brand Blanched Almond Halves, chopped
  • 1 tsp Ziyad brand Cinnamon Powder
  • ½ tsp Ziyad brand Allspice Ground
  • ¼ c Dana brand Plain Yogurt, strained
  • 1 T fresh rosemary, chopped
  • 2 T fresh parsley, chopped
  • 6 large sheets Ziyad brand Fillo Dough


Combine all ingredients except almonds and fillo dough in large saucepan. Bring to boil, continuously stirring until sugar dissolves. Reduce heat to medium-low, simmer until thick. Remove from heat. Add almonds and chill for 3 hours.

Brush large baking sheet with butter. Unroll pastry. Cover with plastic wrap and a damp kitchen towel.

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Posted by on in Recipes


  • 1 cup sliced ripe banana
  • Orange juice
  • 3 tablespoons fresh lime juice
  • 1 1/2 cups 2% low-fat milk
  • 1 (16-ounce) carton vanilla low-fat yogurt
  • 1/2 cup mango pulp (fresh or frozen)
  • 1 cup crushed ice
  • 3 table spoons Ziyad Sugar Free Syrup


Combine banana, peeled mango, orange juice and lime in a blender, mixing until smooth.

Combine mixture and remaining ingredients in a large bowl and stir well.

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Posted by on in Recipes


  • 2 cups milk
  • 2 ½ oz granulated sugar
  • 2 tablespoons corn flour
  • 2 tablespoons ground rice
  • 2 ½ oz ground blanched almonds
  • 1 teaspoon Ziyad Brand rosewater
  • 2 tablespoons Ziyad Brand honey


Place the milk and sugar in a saucepan and heat over medium heat, stirring until the sugar has dissolved.

Combine the corn flour and ground rice with ¼ cup water and mix to a paste.

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Posted by on in Recipes


  • 2 – 8 oz jars Ziyad brand Grape Leaves
  • 4 lbs leg of lamb, diced into small pieces
  • 4 lbs lamb chunks
  • 1 can diced tomatoes
  • 2 c Chef’s Premium Par Boiled Rice
  • ½ c Sultan brand Extra Virgin Olive Oil
  • 1 onion, diced
  • ½ c lemon juice
  • Salt to taste


Rinse grape leaves in cold water. Remove remaining “stems” from leaves. Place leaves in colander to drain while preparing the filling. Combine leg of lamb and rice. Drain the juice from the diced tomatoes into the lamb and rice mixture. DO NOT add diced tomatoes. Add ½ of the olive oil and onion. Mix well.

Place the lamb chunks in the bottom of a saucepan so it completely covers the bottom of the pot. Cover the lamb chunks with water and ¼ cup lemon juice until just above the level of meat. Add diced tomatoes and remaining onion. Boil over low heat.

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