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Date Fingers

Filed under :Dessert

 

 

Finger Dates

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

Filed under :Main Course

 

Mozzarella Chicken Escalope

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


Biscotti’s with Pistachio, Almonds and Cranberries

Filed under :Dessert

1-almond-and-cranberrie-biscotts-wm <-click to zoom

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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.

Battata 7arra (Lebanese spicy potatoes)

Filed under :Vegetarian dishes

lebanese-spicy-potatoes-wm <-click to zoom

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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.

Baba Ghanouj (roasted eggplant puree)

Filed under :Maza (Appetizers)

baba-ghnouj-wp <-click to zoom

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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.

Lebanese Knafeh

Filed under :Dessert

Lebanese Knafeh

INGREDIENTS NEEDED:

  • 1 package of shredded Kataifi  dough
  • 1 cup  of butter melted
  • 1 tablespoon melted Ghee
  • 2 ½ cups of Akawi cheese
  • 1/2 cup unsalted pistachio coarsely chopped
  • 2 1/4 cups of milk
  • ½ cup of Semolina (fine)
  • 1 tablespoon of Rose water

Syrup:

  • 3 cups sugar
  • 1 ½ cups of water
  • 1 teaspoon of fresh lemon juice
  • 2 teaspoon of rose water

PREPARATION:

  1. Thinly slice the cheese into  patties and soak in water for an hour changing the water at least twice to  remove salt.
  2. Next is to defrost the Kataifi dough. Remove from bag, and chop the log into 1 inch treads.
  3. In a sauce pan, make syrup (add sugar, water, lemon juice and rose water) and bring to a boil for 7-10  minutes. Then heat down to low and keep warm.
  4. In a large bowl, shred the  dough to make sure you have no clumps. Then add the melted butter and ghee while continuously shredding the dough and making sure it’s competently incorporated.
  5. When this process is complete and the dough coated well with the butter and ghee, separate the dough into two equal portions.
  6. In a pan ( 30*20cm), spread out the dough thoroughly, and gently press down.
  7. Remove cheese from water and pat dry on paper towel.
  8. In a sauce pan, cook the milk, semolina and rose water until thickened. Pour over the pressed dough in the tray and spread evenly ovoid touching the edges of the tray.
  9.  Lay the cheese patties onto the semolina spread. Lay the second half of the dough onto the cheese so that it is evenly distributed. Gently press down making it even all over.
  10. Preheat the oven to 350 degrees, then place the pan in the middle for roughly 45 minutes. With a butter knife check the side to make sure bottom is browning.
  11. Once golden brown on both sides, remove from oven then sprinkle with pistachio’s and then spoon half the sugar syrup over the Knafeh.
  12. Serve warm with a spoonful of syrup over it. Once cooled you can reheated it in microwave for 30-40  seconds a slice and then pour some syrup over it.


Sayadieh ( Rice and Fish)

Filed under :Main Course
Sayadieh ( Rice and Fish)

INGREDIENTS NEEDED:

  • 2 tbsp. oil for frying fish
  • 4-6 pieces of white fish fillet ( Haddock or Cod)
  • ½ cup of  flour to coat fish( mix with any seasoning you want) I used salt, a pinch of  black pepper, red chili pepper)
  • ½ -cup of pine nuts
  • 2 tbsp of oil for toasting pine nuts
  • 3-medium onions diced
  • 2 tbsp  of oil
  • 1 tbsp of vegetable ghee
  • 3-cups of  your favorite rice ( I used basmati)
  • 1- tsp. turmeric powder
  • 1- tsp of seven spice powder
  • 1 ½ tsp of Salt ( as desired)
  •  ½ tsp of black pepper
  • 1 ½ tsp of rice spice “kapsi powder” ( can be found in any middle-eastern store)
  • 3- cups of  beef stock
  • 3-cups of water

PREPARATION:

  1. Heat the 2 tbsp of oil in a deep pan and fry the pine nuts till light golden brown. Remove pine nuts from the oil and set aside.
  2.  In the same pan, Coat the fish with flour and fry for 3-4 minutes on each side until cooked and light golden color. Remove from pan and set aside.
  3. In a pot, on medium heat add the onions with 2 tbsp of oil and ghee and fry till medium brown.
  4. Add the rice, turmeric, all spices, salt and pepper and mix till the rice is well-coated with spices and oil.
  5. Add the beef  stock, water, boil and then lower the heat. Cover the pan half way and simmer for 20-30 minutes or until rice is cooked and no more water in pan. ( MAKE SURE TO NEVER STIR RICE WHILE COOKING)
  6. When the rice is finished, empty on a flat dish and arrange the fish fillets on top and garnish with pine nuts.

Chocolate Chip Banana Cake

Filed under :Dessert

 

Chocolate Chip Banana Cake

 

INGREDIENTS NEEDED:

  • 4-large ripe bananas
  • 1-cup sour cream
  • 2- teaspoons pure vanilla extract
  • 4- large eggs, room temperature
  • 1 ½  cups  white sugar
  • 4- cups cake flour + 1 tablespoon for tray
  • 1 cup of dark chocolate chips
  • 1 cups of chopped pecans
  • 2- teaspoon baking powder
  • 2- teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 ¼ cup of unsalted butter, softened to room temperature

PREPARATION:

  1. Preheat oven to 350 degrees
  2. Spray with non-stick oil then sprinkle with 1 tablespoon of flour and pat until evenly coated.
  3. In the bowl of your food processor, place the bananas, sour cream, and vanilla extract. Process just until mixed and smooth. Add the eggs and process until combined.
  4. In the bowl combine the sugar, flour, baking powder, baking soda, salt, nutmeg  and ground cinnamon and mix well.
  5. Add the softened butter, along with half the banana mixture, and beat on low speed just until the dry ingredients are moistened.
  6.  Add the remaining banana mixture and half of the chocolate chips and beat on medium for 1 minute.
  7. Pour the batter into floured pan, smoothing the top. Then sprinkle with the pecans and rest of chocolate chips.
  8.  Bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  9. Remove from oven and set aside to completely cool.
  10. For garnish you can drizzle with chocolate syrup and extra pecans.

 


Lebanese Makloubi with Meat

Filed under :Main Course

Lebanese Beef Makloubi

 

INGREDIENTS NEEDED:

For step # 1

  • 21/2-lbs  of  veal large chunks
  • 3-table spoons of olive oil
  • 1-large onion ( peeled and cut in half)
  • 1-teaspoon cinnamon
  • 2-cinnamon  sticks
  • 1-teaspoon nutmeg
  • 1-teaspoon all spice
  • 1-teaspoon of black pepper
  • 1 -teaspoon of red pepper flack
  • 2-bay leafs
  • 8 -cups of water

_____________________________________

  • 2-large tomatoes, cut into  circles
  • 1-large eggplant, cut into circle shapes and fried
  • ½ pound of cauliflower, cut  into bite size and fried
  •  3 cups of rice ( your choice, I used Basmati)
  • 1-2 tablespoon of Salt ( add as  you desire or less)
  • 3- tablespoons of ghee
  • 1-cup of pine nuts ( fried in Oil until golden brown)
  • 1 cup of blanched almonds ( fired in oil until golden brown)
  • ½ cup of oil for brown pine   nuts and almonds

PREPARATION:

  1. Heat olive oil in a deep pot over medium-high heat and sauté veal meat and cook  for 1-2 minutes on each side. Add water, onion, cinnamon powder, and  sticks, nutmeg, all spice, black pepper, red pepper flack and bay leafs to the pot and cook again for 2 hours on medium heat or until meat is very tender.   Leave in stock once done ( taste stock for your liking of seasoning)
  2. In a large pot, melt the ghee  and turn heat to low.
  3.  Remove meat from stock and shred with a fork, then evenly place as your 1st layer ( careful HOT)
  4. Place tomato as 2nd layer into the pot then add eggplant as 3rd layer after that add the cauliflower.
  5. Place the rice over the layers  and spread evenly.
  6. Strain the stock and carefully pour  6 CUPS over the rice
  7. Cover the pot and place it over  high heat until the water start to boil then reduce the heat to medium and keep until the Maklouba is cooked and no more water in pot. (NEVER stir rice)
  8. Prepare flat serving plate and   quickly flip the pot over the plate then hit the pot with hand from  different places and gently lift it up.
  9. Serve and enjoy Makloubi with your favorite side dish.

Kibbet Potato (Meatless Kibbeh)

Filed under :Main Course, Side Dishes, Vegetarian dishes

Kibbet Potato

INGREDIENTS NEEDED:

  • 3  cups #1 dark cracked wheat
  • 1 medium white onion, finely graded
  • 2-3 teaspoon salt (as desired)
  • 2 teaspoon of black pepper
  • 1 teaspoon of all spice
  • 3 tablespoon of ground cumin
  • 8 medium potatoes
  • ½ cup of olive oil
  • 5 cups of hot water
  • 3-4 tablespoon of olive oil for  top.

Filling

  • 3 large onions, chopped
  • ¾ cup  chopped almonds
  • ¾ cup pine nuts
  • ¼ cup ground sumac
  • ½ cup of vegetable oil

PREPARATION:

  • Peel and cut potatoes in half,  then wash and cook the potatoes until ready to be mashed.
  • Meanwhile in a large bowl add (washed  and drain cracked wheat, salt, black pepper, all spice, and cumin), mix well and then add hot water and soak for at least 5 minutes.
  • Once the mixture is soaked add the olive oil and grated onion. With two hands take the mixture and mix  between your palms until you get a smooth mixture (roughly 5 minutes).
  • Drain water from potatoes and  add to the mixture then mash altogether with a potato masher until  everything is mix well.  Taste and  add extra seasoning for your liking.
  • Meanwhile in frying pan, fry  the 3 chopped onions until golden brown and, then, add the chopped almonds  and cook for another 1-2 minutes. Place in a plate and set aside. In the same pan, toast the pine nuts until light golden brown, immediately,  remove from heat and place over the onion mixture and mix all together.
  • Grease baking tray with olive  oil. Divide potato and crack wheat mixture into two portions; flatten half      of the potatoes in the tray. Cover it with filling mixture (onions, pine nuts and almonds), and, then sprinkle the sumac powder over the filling mixture.
  •  Flatten the other half of the potato and creaked wheat on top. Score in diamond or square shape design through the      top.
  • Brush the top with olive oil (3-4 tablespoons)
  • Bake in 400 degrees oven until   brown (30-40) mintues. When cool, cut in diamond or square shape pieces to serve.
  • serve warm or cold with side salad or my favorite cucumber and yogurt salad.

 

 


Sfoof (Semolina Cake)

Filed under :Dessert

 

Lebanese Sfouf

 

INGREIDENTS NEEDED

  • 1½ cup fine semolina flour
  • ½ cup all-purpose flour
  • 1 cup of sugar
  • 1 tablespoon of Turmeric
  • 1 cup warm milk
  • 2 tsp of baking powder
  • ½ cup of vegetable oil
  • 1 tbsp of tahini paste
  • 12-18 whole blanched almonds

PREPARATION:

  • In a bowl combine dry ingredients (flour, semolina, baking powder and turmeric and set aside.
  • In a separate bowl, dissolve the milk and sugar, and then add the dry mixture and oil and beat on low-medium for 5 minutes ( this step is very important).
  • Grease an 8 inch pan with tahini paste and pour the mixture in. Sprinkle with  sliced almonds or pine nuts.
  • Bake at 350 degrees for 30 minutes or until inserted  wooden tooth pick come out clean.
  • Remove and let to cool. Enjoy

Fatti be Laban with Hummus

Filed under :Maza (Appetizers)

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.

 

 

 


Basic dough (Ajeen)

Filed under :Pizza and other pies, Vegetarian dishes
Ingredients needed:

 

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.


Creamy Potato Salad

Filed under :Salads

 

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.


Chocolate Cheese Cake

Filed under :Dessert

 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.

Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. .
Ganache: Toping

4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

1 teaspoon unsalted butter, room temperature


Best Cherry Cheesecake

Filed under :Dessert

 

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 Cheesecake

Filed under :Dessert

 

Blueberry_Cheese_Cake

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.


Barazeq ( Sesame cookies)

Filed under :Dessert

 

 

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

Filed under :Main Course

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.


Triple Chocolate Biscotti’s with Almonds and Cranberries:

Filed under :Dessert

Read the Full Recipe!


Lebanese garlic “Toum” spread

Filed under :Side Dishes, Vegetarian dishes

Read the Full Recipe!


Harissi – Nammora- (somalina cake)

Filed under :Dessert

Read the Full Recipe!


Manaeesh Bil Zataar( tyme and olive oil paste)

Filed under :Pizza and other pies

Read the Full Recipe!


Akras Labnieh Makileyea (fried kibbi balls with pressed yogurt and onion stuffing.

Filed under :Maza (Appetizers)

Read the Full Recipe!


Lubya Bil Lahim (Green Beans and Veal Stew)

Filed under :Main Course

Read the Full Recipe!


Ma caron( Semolina Fritters)

Filed under :Dessert
 

 

Read the Full Recipe!


Batata Bil kizbara (potato with coriander)

Filed under :Main Course, Vegetarian dishes

Read the Full Recipe!


Kafta Bil Sanieh (baked kafta)

Filed under :Main Course

Read the Full Recipe!


Melokhie (with chicken)

Filed under :Main Course

Read the Full Recipe!


Chicken with sautéed mushrooms and coconut sauce

Filed under :Main Course

Read the Full Recipe!


Kibbi Bil Sawnieh (baked kibbi with meat stuffing)

Filed under :Main Course

Read the Full Recipe!


Yakhnet Albatata (potato and lamb stew)

Filed under :Main Course

Read the Full Recipe!


Roast Red Pepper Hummus

Filed under :Maza (Appetizers)

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Arnabeet Mekleh (fried cauliflower)

Filed under :Maza (Appetizers)

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SALATA HOMMOS(chick peas salad)

Filed under :Salads, Vegetarian dishes

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Kibbit il Batatta (potatoes With cracked wheat and spices)

Filed under :Vegetarian dishes

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Shish Tawook (chicken with tawook spices)

Filed under :Main Course

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Yakhnet Sabanegh (spinach stew)

Filed under :Main Course

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Stuffed bell peppers

Filed under :Main Course

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Mjaddara (lentils and wheat)

Filed under :Vegetarian dishes

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Foul (fava beans)

Filed under :Maza (Appetizers)

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Yakhnet bathinjan (eggplant stew)

Filed under :Main Course

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Akras Kibbeh Makileyea (meat and cracked wheat balls fried in oil)

Filed under :Main Course, Maza (Appetizers)

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Malfouf Mihshy (stuffed cabbage leaves in lemon and herbs dressing)

Filed under :Main Course

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Malfouf Mihshy, (stuffed cabbage leaves in tomato sauce)

Filed under :Main Course

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Potatoes Patties

Filed under :Vegetarian dishes

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Fatayer Bil Patata(potatoes pie)

Filed under :Pizza and other pies

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Lebanese rice

Filed under :Vegetarian dishes

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Bazella Wa Riz ( green peas and potatoe stew)

Filed under :Main Course

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Khyar Bi Laban: cucumber and yogurt salad

Filed under :Salads, Side Dishes, Vegetarian dishes

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Shorabit Addas (lentil soup)

Filed under :Vegetarian dishes

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Hammer fish fillet with Herb & Citris sauce

Filed under :Main Course

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Lebanese Baklava

Filed under :Dessert

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Falafel (vegetarian patti)

Filed under :Maza (Appetizers)

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Fatayer Bil Sabanigh(mini spinach pies)

Filed under :Pizza and other pies

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Lahm Bahjeen (mini meat pies)

Filed under :Pizza and other pies

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Waraa Ainab bi zyait(stuffed grape leaves)

Filed under :Maza (Appetizers)

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Kibbi Nayeh ( raw kibbi)

Filed under :Maza (Appetizers)

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Chocolate Rum balls

Filed under :Dessert

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Bebamieh Bi Zayt (Okra stew)

Filed under :Main Course

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Kousa Mihshi ( stuffed zucchini)

Filed under :Main Course

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Labenese Fattoush

Filed under :Maza (Appetizers), Salads

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Lobieh bi zait (green beans with garlic, onions and tomatoes)

Filed under :Maza (Appetizers)

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Tabbloueh (parsley and cracked wheat salad)

Filed under :Maza (Appetizers), Salads

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Hummous with Tahini(chick pea dip)

Filed under :Maza (Appetizers)

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