Finger Dates, Lebaese Dessert

INGREDIENTS NEEDED

3 cups of four

1 large spoon of yeast

1 large spoon sugar

1 small spoon baking powder

¼ small spoon of salt

¼ small spoon of cinnamon

½ cup veggie oil

¾ cup of warm water

FILLING

450 grams date paste

1 large spoon of butter

1 small spoon of cinnamon

UPPER LAYER

1 large egg

¼ spoon small vanilla

¼ cup  sesame seeds

PREPERATIONS:

1. In a bowl of your food processor with the dough hook add 2 1/2 cups of flour, yeast, baking
   powder, salt, cinnamon, and mix well.
2. Add the oil and water and mix until dough separates from walls. Then add the remaining flour and knead for 5
   minutes.
3. Remove and rub with oil, then place in an oiled bowl and cover with plastic for 1 hour.
4. Mix the filling ingredients until you get soft dough that you can shape into fingers.
5. On a flat layer, roll out dough into any size you want (1-2 cm thickness) place filling,
   and roll over twice only. You can make one at a time or roll out a large sheet
   and use a knife to cut into you shapes.
6. Place the fingers on a baking sheet.  Mix the upper
   layer ingredients (egg, vanilla) and brush the fingers, then sprinkle with the
   sesame seeds. Place in a warm place for 10 minutes.
7. Preheat oven to 350 degrees. Baking for 10-20 until golden brown

Mozzarella Chicken Escalope

INGREDIENTS NEEDED:

• 4-6 small chicken breasts
• 1 cup of seasoned bread crumbs
• 1 tablespoon coriander leaves, finely chopped
• 1 tablespoon of  Lemon zest
• 50 g mozzarella cheese, shredded finely
• 1 tsp of salt
• 1 tsp of black pepper
• ½ tsp of paprika
• 2 eggs
• 1 cups vegetable oil for frying

PREPARATION:

Wash and dry chicken breast. In a flat dish place bread crumbs with coriander, lemon zest , salt, black pepper, paprika and mozzarella and mix well.  In a separate bowl, beat eggs.  Dip chicken breast in eggs then in coating mixture and place them on a plate

Heat oil in a skillet or pan   to medium heat, fry chicken escalope for 4-5 minutes on each side until golden brown. ( depending of size of chicken breast).

Serve with salad, mashed potato or French fries

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INGREDIENTS NEEDED:

• 1 3/4 cups of all purpose flour
• 2/3 cup of granulated white sugar
• 2 large eggs
• 1 tsp of lemon zest
• 1 tsp of vanilla extract
• 1 tsp of baking powder
• ¼ salt
• ½ cup of dried cranberries coarsely chopped
• ¼ cup of coarsely chopped pistachios
• ¼ cup coarsely chopped almonds
• 1 cup of semi-sweet chocolate
• 1 tsp of vegetable shortening
• NOTE: you can substitute the cranberries for your favorite dried fruit (peaches, cherries, raisins) or change the recipe with any choice of nuts.

PREPARATION:

• Preheat oven to 350
• In an electric mixer, add eggs and sugar and beat on high for 4-5 minutes ( it should be thick and pale in colour. Then beat in vanilla and lemon zest until combined.
• In a bowl mix thoroughly flour, baking powder and salt. Then add to egg mixture and mix well.  Fold in cranberries, pistachios and almonds.  (You can use electric  mixer or kneed them yourself)
• Transfer the dough onto a flat surface and divide the dough into 2 equal parts. Shape into logs about 20cm long and 3cm thick. Place the logs on a baking sheet about 5 cm apart. Lightly moist your hands in water if the dough is sticky to help you shape into logs.
• Bake in oven for 20-25 minutes or until light golden brown and firm to the touch. Remove and let cool for 10-15 minutes.
• Cut the cooled biscotti’s into 2 cm slices, on the diagonal and place back on the baking sheet. Then place back in oven for 5 minutes at 300 degrees.
• Remove and cool completely.
• Melt 1 cup of chopped semi-sweet or dark chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering hot water.
• Line a sheet with parchment paper. Remove melted chocolate from heat and dip the bottom end of the biscotti’s into the melted chocolate. Place on parchment paper and cool in the fridge for ½ hour before serving with your favorite cup of coffee or tea.

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INGREDIENTS NEEDED

• 1 kg potatoes cut into desired shape wash and dry
• 1 tbsp of minced garlic
• 1tsp of dried Basil
• 2 tbsp fresh coriander chopped
• 2 tbsp of lemon juice
• 2 tsp of cumin
• 1/4 tsp paprika
• 1 tbsp of Extra Virgin Olive oil
• 2 tsp of  Salt
• 1 tsp of   red pepper flakes

PREPERATION:

• In a bowl place dry potatoes with all the ingredients and mix thoroughly.  Place on baking sheet or oven dish and bake at 375 degrees for 30  minutes or until lightly toasted around the edges and golden brown all over.  ( make sure no to over crowd the potatoes on the try)

• Remove from oven and serve as a side dish with pita bread or as a side dish.

INGREDIENTS NEEDED:

• 3 medium size eggplant
• Juice of one large lemon (1/4 cup fresh lemon juice)
• ½  cup tahini
• 1 tablespoon finely minced garlic
• 2 tablespoon olive oil
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt

PREPARATION:

• Wash and place whole eggplant on a sheet pan and roast at 400 for 25-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature. TIP—roasting the eggplant whole on the BBQ for 15-20 on medium heat will give the final dish a smoky taste, and enhances the taste of the eggplant.
• Remove and cool for 10 minutes. Peel the skin and remove the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for 5-10 minutes.
• Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt and olive oil. Puree until the mixture is smooth or desired texture. Before serving refrigerate at least 30 minutes.
• Garnish with fresh mint and olive oil. Serve with Pita bread or alongside nacho chips or vegetables as a dip.

Fatti be Laben is a rich Lebanese dish that is eaten usually as an appetizer usually in the month of Ramadan, but enjoyed by many any other time of the year. This dish mainly consists of chickpeas, toasted bread, plain yogurt, pine nuts and your choice of ground lamb, beef or chicken.  

INGREDENTS NEEDED:

• 2 cups of Chick peas
• 3-4 Arabic pita bread ( cut into bite size pieces and Toast)
• 2 tablespoon of melted butter
• 8 cups of plain yogurt
• 1 tablespoon of garlic(Crushed)
• 2 teaspoon of Salt ( more if desired)
• ½ cup of pine nut (toast)
• ½ cup of chopped parsley

If you want it with meat ( beef, lamb or chicken)

• 150 grams Fried ground lamb meat (optional or your choice of meat)
• ½ teaspoon salt
• ½ teaspoon black pepper

PREPARATION:

1. Drain and rinse the chick peas and  set aside.
2. Cut the bread into small square pieces and place them in a deep bowl. Add the olive oil and mix with the      bread until well coated. Place on a flat sheet and bake on 375 degrees until golden brown.
3. Place the toasted bread in a deep dish.
4. In a bowl, mix the plain yogurt,  salt and garlic ( taste, add more salt or garlic for your liking)
5. In a small pan, fry the meat until cooked with salt and black pepper, place into a bowl.
6. In the same pan, toast the pine nuts until light golden brown.
7. Once everything is ready, pour  the yogurt over the bread.
8. Pour the Chick peas over the top and spread evenly.
9. Add cooked meat on the top ( optional)
10. Place the pine nuts chick peas  and yogurt
11. Sprinkle chopped parsley on top.

5 cups) plain flour
2 teaspoons of dry yeast

1 1/-2 cups water
1/2 cup olive oil
1/2 cup vegetable oil
2 tbs salt
2 tbs sugar

Preperations:

In an electric mixer fitted with a dough hook, or in a food processor. Sift flour salt and sugar, then add yeast and mix. While on meduim to high speed add  gradually add in the water, olive oil and corn oil. ( if the dough is two stiff a little water). 

 Once a ball forms, remove onto a  floured working surface until it is smooth. ( this can be done the old method by kneading by hands.

Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6-8 hours.

Remove cloth, and shape into small round balls for making fataryer, pizza, etc.

INGREDIENTS NEEDED:

5 large potatoes

3 eggs (hard boiled and diced)

1 ½ cups mayonnaise

2 green onions, thinly sliced

¼ cup of diced pickles

3 stalks celery, thinly diced

½ cup of diced red bell pepper

2 tsp salt

1 tsp black pepper

Directions:

Peel and cut potatoes into desired shape. Add potatoes to a large pot of water with a tsp of salt and cook for 15 to 20 minutes, or until tender but still firm. Drain and cool.

 In a large bowl, combine cooled potatoes and diced eggs, mayonnaise, green onion, red pepper, and celery. Season with salt and pepper, and then mix well. Cover, and refrigerate for several hours or overnight.

 INGREDIENTS NEEDED:

Crust:

1/3 cup unsalted butter, melted
2 cups graham cracker crumbs

Filling:

1 cup granulated sugar
4 eight ounce packages cream cheese, room temperature
1/2 cup heavy cream340 grams of semi-sweet chocolate
3 eggs
1/4 cup all-purpose flour
1 cup sour cream
1 tsp vanilla

PREPARATION:

 Preheat oven to 350F. Grease sides of a spring-form pan.  In a large bowl, mix butter and graham cracker crumbs until well blended. Press into bottom of pan and freeze for at least 30 mintues.

 beat sugar and cream cheese on medium-high speed for 3 minutes until light and fluffy, blend in cream. Add eggs, one at a time, mixing well( 30 seconds) after each egg is added. Mix in sour cream, flour and vanilla until smooth. Pour the filling batter over the crust.

Bake  for one hour in preheated oven. Turn oven off and let cake cool in oven for about 5 hours.   Refrigerate for at least 5-7  or overnight.

Cherry Cheese Cake

 INGREDIENTS NEEDED:

Crust:

1/3 cup unsalted butter, melted
2 cups graham cracker crumbs

Filling:

1 cup granulated sugar
4 eight ounce packages cream cheese, room temperature
1/2 cup heavy cream
4 eggs
1/4 cup all-purpose flour
1 cup sour cream
1 tsp vanilla

PREPARATION:

Preheat oven to 350F. Grease sides of a spring-form pan.  In a large bowl, mix butter and graham cracker crumbs until well blended. Press into bottom of pan and freeze.

beat sugar and cream cheese on medium-high speed for 3 minutes until light and fluffy, blend in cream. Add eggs, one at a time, mixing well( 30 seconds) after each egg is added. Mix in sour cream, flour and vanilla until smooth. Pour the filling batter over the crust.

Bake for one hour in preheated oven. Turn oven off and let cake cool in oven for about 5 hours.   Refrigerate for at least 5-7 hours before serving.

• Cherry sauce for topping ( or your favorite toppings)

Blueberry_Cheese_Cake

INGREDIENTS NEEDED:

Crust:

1/3 cup unsalted butter, melted
2 cups graham cracker crumbs

Filling:

1 cup granulated sugar
4 eight ounce packages cream cheese, room temperature
1/2 cup heavy cream
4 eggs
1/4 cup all-purpose flour
1 cup sour cream
1 tsp vanilla

PREPARATION:

Preheat oven to 350F. Grease sides of a spring-form pan.  In a large bowl, mix butter and graham cracker crumbs until well blended. Press into bottom of pan and freeze.

beat sugar and cream cheese on medium-high speed for 3 minutes until light and fluffy, blend in cream. Add eggs, one at a time, mixing well( 30 seconds) after each egg is added. Mix in sour cream, flour and vanilla until smooth. Pour the filling batter over the crust.

Bake for one hour in preheated oven. Turn oven off and let cake cool in oven for about 5 hours.   Refrigerate for at least 5-7 hours before serving.

INGREDIENTS NEEDED:

• 2 ½ cups of plain flour
• ¾ cup of white sugar
• 1 tablespoon of baking powder
• 1 teaspoon vanilla
• ½ pistachio nuts, crushed
• 1 cup unsalted butter at room temperature
• Water ( AS NEEDED)
• 1  ½ cup toasted sesame seeds
• 1  cup pistachio nuts, crushed

Preparation

Combine the flour, sugar, and baking powder then mix well. Add the melted butter and vanilla and mix with your hands until well combined.

Then add 1 tablespoon of water at a time until soft dough and keep aside for 10 minutes.

Make small balls with the dough. Press each ball gently to make a circle. Dip one side in the crushed pistachio, turn and dip the other side in the sesame seed press well here to hold the seeds in place.

Place them using a non-stick tray and bake at 300 degrees for 8 to 10 minutes or until golden in color

Remove and let cool before serving with coffee or tea.

Spicy Chicken Curry

INGREDIENTS NEEDED:

• 3 medium size chicken breast ( cut into desired shape)
• 3 meduim potatoes ( cut into cubes)
• 1 red pepper sliced
• 1 ½ cups of green peas
• 1 large onion diced
• 2 cloves garlic, crushed
• 2 cups of coconut milk
• 4 cups of water
• 2 tablespoons vegetable oil
• 1 teaspoons fresh ginger (grated)
• ½ cup of  boiled then mashed yams ( substitute for sweet potato or yellow squash)
• 2 large tablespoon of red curry paste ( more or less for desired taste)
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 tablespoon of tomato paste
• 1 bay leaf
• ½ teaspoon black pepper
• 1 teaspoon of salt

Preparation:

In a wok or pot heat oil and add chicken, cook well and set aside.

 In the same pan add onion slices and fry on medium heat for 2 minutes or until they become light golden in color.

Add garlic, ginger, curry paste, ground coriander, curry powder, tomato paste, black pepper, salt mashed yams and bay leaf then mix well. Then add coconut milk and water and simmer on medium heat for 5 minutes.

Add the cooked chicken, potato’s and green peas to the pot. Stir and simmer for another 20 minutes or until potatoes are well cooked and sauce is slightly thickened.

Serve alongside your favorite rice.

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