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Mouhamara Recipe

Photo: Mouhamara Recipe
Ingredients:

3 red bell peppers
1 medium yellow onion, diced
1/2 cup olive oil
1/2 cup breadcrumbs
3/4 cup walnuts, crushed
1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
1/4 teaspoon cumin

Preparation:

Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.

In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.

Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.

In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.

Add remaining ingredients and blend, adding olive oil as needed.

Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or use as a dipping sauce for kebabs.

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How to Make Samboosek


Samboosek is a wonderful appetizer that is traditionally served during the meza portion of the meal. It is traditionally made with phyllo dough or a thin dough pastry. It can either be stuffed with ground meat or cheese.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
Level: Easy

Ingredients

1 lb ground beef
1/2 cup finely chopped onion
1 tbs DedeMed's Seven Spices
6 tbs olive oil
2 cups melted butter
1 package phyllo dough
1 tsp salt

Directions

In a preheated pan, on medium heat, add the 3 tbs olive oil and then the onions. Cook for 3-5 minutes then remove from pan into a plate. Add the ground beef to the same pan on medium heat and add 3 tbs olive oil, seven spices and add 1 tsp salt and and cook until brown, about 5 minutes. Add the onions back to the beef and cook for 2-3 minutes. Remove from heat and place mixture into a plate to let cool. Preheat oven to 450 degrees.

Prepare the phyllo dough by laying out a few layers, start with 3 layers and butter each layer. Cut the layered phyllo into 3 inch strips and place about 2 tbs of the meat filling at the end of each strip. Follow the video instructions on how to fold the phyllo into triangles. Place the samboosek onto a nonstick pan and brush with melted butter. Bake for 10 minutes until golden brown. Let rest of 5 minutes and then serve alone or with yogurt or a Dede’s spicy harrisa sauce.

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How to Make Kabsa


This kabsa rice dish is the equivalent of the Italian risotto or Spanish paella. This is a traditional rice dish in the south Mediterranean and combines wonderful spice flavors with the topping of chicken or meat and toasted nuts. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. The spices, rice and meat may be enhanced with almonds, pine nuts, onions and raisins. It's very fulfilling and very worth the time it takes to make.

Total Time: 2 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: 4-6
Level: Medium

Ingredients

2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tbs ground cardamom
10 cloves
1/2 tsp nutmeg
1/2 tsp Dede's 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth:

2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Directions

NOTE: IF USING DEDEMED KABSA SPICE, THEN REPLACE CARDAMOM, NUTMEG, 7 SPICES, CINNAMON, CLOVES AND BLACK PEPPER WITH 3 TBS KABSA SPICE.

In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.

After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

NOTE: TO USE DEDE'S KABSA SPICE, REPLACE CARDAMOM, CLOVES, NUTMEG, 7 SPICES, CINNAMON, BLACK PEPPER WITH 2 TBS DEDE'S KABSA SPICE
 
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How to make Garlic Sauce


This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East. It is very flavorful yet not to overpowering. It goes with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. it is definitely worth a try.

Total Time: 30 Minutes
Prep Time: 30 Minutes
Cook Time: None
Yield: 4-6
Level: Medium

Ingredients


4-6 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 or 2 cold egg whites

Directions

In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.

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How to make Pita Bread


Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. This bread is served with every meal and makes for great sandwiches.

Total Time: 50 Minutes
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Yield: 4
Level: Easy

Ingredients

3 cups flour + 1 cup flour for kneading
1 1/2 tsp salt
1 cup warm water
1 packet yeast (7 grams or 1/4 oz)
1 tsp sugar
1/2 cup warm water
olive oil

Directions

In a small bowl mix yeast, sugar and 1/2 cup warm water and let sit for 10-15 minutes. In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. IN a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in oiled bowl, cover with a blanket, and let sit for 3 hours in a warm place. After 3 hours and dough has risen, add flour on to table surface and knead dough for 10 minutes, add flour to surface to keep it from sticking. Form dough into small balls and let sit in a plate for 10 minutes. Preheat oven to 450 degrees. Roll our balls to 1/8 inch thick and place on flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up. If the dough does not puff up all the time, that is ok, you'll still have a pita pocket. 

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How to Make Knafeh


Knafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served for breakfast or as a dessert.

Total Time: 1 Hour
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: 8-10
Level: Easy

Ingredients

1 package Kataifi (shredded fillo dough)
3 sticks of sweet cream butter melted
1 15oz package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons samolina or farina
1 cup Mediterranean simple syrup for serving
Ground pistachios for garnish

Directions

Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.

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How to make Layali Lubnan "Lebanese Nights" Dessert


This is classic Lebanese dessert recipe. It is simple to make and can be made ahead of time and refrigerated before serving. It is a simple light dessert and can be served any time of year.

Total Time: 30 Minutes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Yield: 8-10
Level: Easy

Ingredients

1/2 cup semolina
1 cup sugar
1 egg
3 tbs corn starch dissolved in 1/4 cup water
2 tbs rose water
2 tbs orange blossom water
3 cups whole milk
1 banana or 2 cups of any fruit
1/2 cup toasted almonds
1/2 cup pistachios
1/2 cup toasted pine nuts
2 cups whipped cream
2 cups DedeMed ashta custard (see recipe below)
2 cups DedeMed simple syrup (see recipe below)

DedeMed Ashta Recipe

2 cups whole milk
2 cups 2% or fat free milk
1 cup heavy cream
3 tbs sugar
1/2 cup cornstarch mixed with 1/2 cup water
7 pieces white bread with crust removed
1 tbs Rose Water
1 tbs Orange Blossom water

DedeMed Simple Syrup Recipe

2 cups sugar
1 cup water
juice of 1/2 of a lemon
1 tbs orange blossom water
1 tbs rose water

Directions

In a pot, add milk and on medium heat, warm the milk for 3 minutes. Next, add the semolina and sugar, stir and cook for 5-7 minutes until you see it start to thicken. Next add the beaten egg and cornstarch and cook for another 5 minutes and continue stirring. Lastly, turn off the heat and stir in the rose water and orange blossom water, pour the mixture into a deep serving dish and let cool at room temperature for about 40 minutes. After the mixture has cooled, add the ashta custard on top and layer in some of the fruit and nuts, then add the whipped cream and add more of the nuts. Cool in the refrigerator for at least 2 hours. Drizzle lightly with simple syrup and serve with simple syrup on the side in case someone wants more.

For Ashta custard pour whole milk, fat free milk, heavy cream, sugar and cornstarch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.

For simple syrup combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes. Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for up to 2 months.

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How to Make Fattoush Salad


How to make fattoush salad at home in easy steps. Fattoush salad is a Mediterranean salad low in calories and rich in vitamins and yet filling.

Ingredients:

1 Small Romaine Lettuce
1 Medium Red Onion
2 Medium Tomatoes
3 Medium Cucumbers
3 oz (85 g) Olives
1/2 Bunch Italian Parsley
1/4 Bunch Mint Leaves
1/2 Bunch Radish
1 Pita Bread
1/4 Cup Olive Oil
Dijon Mustard
2 Tbsp White Wine Vinegar
Sumac, Salt, Black Pepper Powder, Dried Basil
3/4 Cup Plain Yogurt
2 Tbsp Tahini
1/3 Lemon
1/4 Bunch Dill (1 ounce, 28 g minced fresh dill)

Preparations:

1- Toast the pita bread.

Directions:

1- In a large bowl, chop/mince and combine the romaine, red onion, tomatoes, cucumbers, olives, italian parsley, mint leaves, radishes.

2- In a smaller bowl, mix olive oil, dijon mustard, white wine vinegar, salt and black pepper powder and mix well.

3- Add the vinegar mixture to the large bowl and mix well.

4- Break the toasted pita bread and add to the bowl and mix.

Sauce:
5- In a small bowl, combine the yogurt, tahini, lemon juice (squeeze 1/3 of a fresh lemon), salt, black pepper powder.

6- Mince 1 ounce (28 g) of fresh dill and add to the yogurt sauce and stir well.

7- When serving, sprinkle sumac, dried basil and the yogurt sauce and enjoy.

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How to Make Kibbeh Bi Shamiyeh


Kibbeh is a dish of minced meat and bulgar wheat and takes many forms. This recipe is for the stuffed meaty “torpedos” served as part of a meze.

Ingredients

For the outside

300 g (10 oz) minced meat, beef is OK but lamb is best
150 g (5 oz) bulgar wheat
1 medium onion, coarsely chopped
½ tsp cumin powder
½ tsp salt
½ tsp ground black pepper

For the filling

150 g (5 oz) minced meat (see above)
1 medium onion, finely chopped
2 tbsp pine nuts (optional)
1½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp chilli powder
1 tbsp olive oil
Oil for frying

Instructions

Place the bulgar wheat in a bowl. Add plenty of hot water and allow to soak for 20 minutes. Drain the bulgar and squeeze the excess water out of it.

Load up a food processor with the 300 g (10 oz) of meat, the coarsely chopped onion, the salt, pepper and cumin. Process to a smooth paste – this could take around 2 minutes.

Place the paste in a bowl and add in the bulgar wheat. Mix well then chill the dough in the ‘fridge for 30 minutes.

Toast the pine nuts in a frying pan over a medium heat for about 5 minutes, then put to one side.
Sauté the finely chopped onions in the olive oil over a medium heat in a pan for about 5 minutes.

Add in the meat and spices. Cook to brown the meat. Once all the pinkness has gone from the meat, turn off the heat, add in the pine nuts and allow the mixture to cool.

Take some of the dough and make a ball about the size of a golf ball and proceed to make a “pocket” for the filling. If you ever made “thumbpots” at school you will understand! Make the walls of the pocket as thin as you dare.

Use a teaspoon to fill the pocket with the filling. Press the filling down.

Now work the dough up to cover the filling. Pinch the dough closed at the top. Work into a ball, then gently work the ball into a slightly elongated shape.

Either shallow-fry the kibbeh or deep-fry at 180°C for 5 minutes until a deep brown.

Titli’s Tips
The smaller the bulgar wheat the better your kibbe will be. Fine-ground bulgar is perfect.

To squeeze the bulgar dry either press it in a sieve as I did, or place it in some muslin or cheesecloth and wring it dry.

Serve as part of a meze with a yoghurt and cucumber dip.

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How to Make Lebanese Baba Ghanouj


Let's take you to Lebanon with a demonstration of a recipe for Baba Ghanouj (eggplant dip with tahini, olive oil, lemon, and garlic) prepared by Chef Michael Skibitcky of The Culinary Institute of America.

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How to Make Tabbouleh Salad


Tabbouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

Tabbouleh

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

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How to Make Stuffed Grape Leaves


Step By Step On How To Make Great Stuffed Grape Leaves (Dolma). This is a vegetarian recipe of stuffed grape leaves.
 
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How to make Shish Tawook

 
Watch how easy it is to make this Shish Tawook recipe. Shish Tawook are Middle Eastern Spiced Chicken Kabobs. I've paired them with a Feta-Cheese Yogurt Sauce!

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Lamb Recipe - How to Make Kofta Kebabs




In this video, you'll see how to make grilled kebabs with ground lamb or beef. You'll season the ground meat with garlic and fragrant spices and grill it on skewers. Serve with flat bread and yogurt sauce. 

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How to Make Stuffed Cabbage Rolls


See how to make individual stuffed cabbage rolls. Using canned tomato soup for the cooking sauce makes this recipe fast and easy, as does using a slow cooker.

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How to Make Easy Baklava


Watch how to make sweet, nutty baklava from scratch. It's surprisingly easy to prepare!

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How to Make Baklava


Watch how easy it is to make this top-rated Baklava recipe. Nutty and sweet, this classic Greek dessert is surprisingly easy to make! Discover how to arrange the thin strips of phyllo dough for this recipe, and see a neat trick for cutting the pastry into sections before baking. 

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How to Make Lebanese Inspired Chicken Shawarma


Watch how to make a flavorful Lebanese chicken sandwich. You'll create a simple yogurt- and Lebanese spice-based marinade for your chicken. Serve these on pita bread with lettuce, tomatoes, and onions. You'll also see how to make a tasty tahini sauce for your sandwiches. 

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How to Make Easy Hummus


This video shows how easy it is to make a delicious hummus from scratch. Canned garbanzo beans, lemon, garlic, and tahini are simply blended together. Serve with pita or your favorite crackers or fresh veggies to dip. 

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Vegan Recipes - How to Make Falafel


Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Vegetarian Recipes - How to Make Red Pepper Hummus


Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice. 

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How to Make Real Hummus


Watch how to create delicious hummus from scratch. Nothing can beat freshly made hummus, with the tang of lemon juice, the kick of garlic, and the smooth hint of sesame from the tahini. And this comes together in just a couple of minutes.

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How to make Lemon Meringue Pie


A lemon meringue pie is not only delicious but it also looks impressive. If you follow these simple steps, we'll show you that a lemon meringue pie is a really easy tea-time treat to prepare.

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How to make a gingerbread house


Celebrate the festive season with a traditional gingerbread house the whole family will love.

From Taste.com.au

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How to make Stained Glass Cookies


Take your Christmas tree to a whole new level with these edible decorations. These stained glass biscuits look so colourful and taste just as good.

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How to make Easy banana yoghurt cake



So simple - just mix, bake and enjoy our healthy twist on the classic banana cake.

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How to make tagine of chicken, olive & lemon



Find out how to make chicken tagine with or without a tagine pot.

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How to make labne balls



Learn how to make this middle-eastern cheese from natural yoghurt.

More videos:

How to Make Whole Wheat Pita
Great Ways to Flavor Falafel
How to Make Lemon Couscous
Rustic vegetable soup
How to make hummus
Maamoul 

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Moghrabieh Recipe

Photo: Moghrabieh Recipe
Ingredients:

Half a pound of Moghrabieh
4 Chicken breasts (or any desired part of the chicken)
4 big onions (cut in chunks)
1 can of chickpeas (or garbanzo beans)
Half a stick of butter
3 tablespoons allspice
1 tablespoon cumin
Salt and Moghrabieh special pepper

Preparation:

Cook the chicken or chicken breasts in boiling water, add to it a carrot, half an onion, cinnamon stick, bay leave. Take the foam out and let it cook until done. After it’s done take out the onion, carrot, cinnamon and bay leave and keep the broth. Put the chicken aside.

In a seperate deep pan, add the onions, butter, salt and pepper. Cook over medium heat until soft, then add the Moghrabieh, stir all for few minutes then add the chickpeas, then add the allspice and cumin. When it feels that it’s starting to stick then start adding the broth gradually, about 3-4 cups.

Cook on low to medium so that it absorbs the water and cook gently. Taste it to know if it’s cooked all the way, and the water should reduce but don’t dry it. Serve hot with chicken on top, for around four.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Garlic Chicken and Potatoes
Chicken farika
Chicken tagine with apricots and almonds
Chicken and pomegranate tagine
Middle Eastern roasted chicken
Beef shawarma with tahini sauce 

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Samak bi tahini recipe

Ingredients:

4 skinned fish fillets or steaks, about 2 pounds, fresh or frozen, thawed (*)
Salt
1 1/2 tablespoons olive oil
Sauce:
1 clove garlic
1/2 teaspoon salt
1/2 cup tahini
Juice of 2 lemons, about 6 tablespoons
Fresh parsley
Lemon wedges

Preparation:

Sprinkle fish with salt and refrigerate for one hour.
Preheat oven to 400 degrees F.
Brush fish on both sides with olive oil and place in a lightly greased baking dish. Bake uncovered for 20 to 35 minutes, or until fish flakes easily with a fork and is opaque all the way through. Cooking time will vary depending on the thickness of the fillets or steaks.
While fish is baking, combine garlic, 1/2 teaspoon salt, tahini, and lemon juice. Mix well and add water if sauce is too thick.
Remove fish from oven. Let cool and pour sauce over fish. Garnish with parsley and lemon wedges and serve.

More from the Lebanese Recipes Kitchen:

Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) 
Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)  

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Garlic Chicken and Potatoes Recipe

Photo: Garlic Chicken and Potatoes Recipe
Ingredients:

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley


Preparation:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Mediterranean chicken with roasted vegetables
Mediterranean chicken tray bake
Baked chicken nuggets 
Baked chicken & lamb 
Baked Moroccan chicken and rice 

Lebanese Chicken and Potatoes 
   

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Stuffed zucchinis cooked in yoghurt (kossa mihshi bi laban) recipe


Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.

Serves 4 | Preparation 1hr | Cooking 1hr 10min | Skill level Mid

Ingredients

1.5 kg thick Lebanese zucchinis (see Note)
1 tsp mixed spice
250 g minced beef
150 g (¾ cup) medium-grain rice
1 small onion, finely chopped
11 garlic cloves, crushed
30 g butter, chopped, softened
1 tbsp cornflour
1 kg Greek-style yoghurt
3 tsp dried mint

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Trim tops and small brown bases of zucchinis. Fill a large bowl with cold water. Using a vegetable corer, remove centre from zucchinis, leaving a 5 mm shell. Place in water as you go.

Using your hands, combine mixed spice, beef, rice, onion, 1 garlic clove and butter in a bowl. Season with salt and pepper. Fill zucchinis three-quarters full with meat mixture, then layer in a heavy-based saucepan.

Combine cornflour and 2 tbsp water in a large bowl to form a paste. Add another 150 ml water and stir to combine. Add yoghurt, remaining garlic and mint, and combine. Pour over zucchinis, place pan over medium heat and bring to a simmer. Reduce heat to low and cook, covered, for 1 hour and 10 minutes or until rice is tender.

Carefully transfer zucchinis to a large plate and serve with the yoghurt sauce.

Note
• Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.

Adopted from Feast magazine
By Ziad Heblos 

More from the Lebanese Recipes Kitchen: 

Addas polow (Persian rice pilaf and lentils) 
Lebanese Rice with Chicken (Riz 3a Djeij)
Traditional Bahraini Chicken Machboos 
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 


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Caramelised semolina with clotted cream (mafroukeh) recipe


"This is a traditional Lebanese sweet that can be found in sweet shops all over Lebanon," says Rabih of Al Afrah Sweets.

Serves: 8 | Preparation: 15min | Cooking: 45min | Skill level: Mid

Ingredients

315 g unsalted butter
1 kg fine semolina
250 ml (1 cup) milk
110 g (½ cup) caster sugar
250 g ashta (Lebanese clotted cream, see Note), regular clotted cream or double cream
slivered almonds, ground pistachios and crystallised flower petals (see Note), to serve

Syrup

220 g (1 cup) caster sugar
1 tsp rosewater

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Cooling time 25 minutes

Preheat oven to 220°C. Melt 190 g butter, then combine with semolina, milk and sugar in a bowl until mixture comes together. Spread out in a greased, shallow ovenproof dish. Bake for 20 minutes or until starting to brown. Using a fork, break up mixture into large pieces, then return to oven and bake for a further 20 minutes or until golden brown. Cool slightly.

Meanwhile, to make syrup, place 250 ml water and sugar in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to high and bring to the boil. Cook for 1 minute or until slightly reduced. Stir in rosewater, then set aside to cool for 10 minutes.

Melt remaining 125 g butter. Process the semolina mixture in a food processor to a fine powder. With the motor running, add melted butter and syrup, processing to a paste. Cool.

Spread the semolina mixture onto a large serving platter or plate, top with ashta and serve scattered with almonds, pistachios and crystallised flower petals.

Notes
• Ashta is from Lebanese sweet shops.

• Crystallised flower petals are available from specialist cake shops.

Adopted from Feast magazine
By Rabih Saker  

More from the Lebanese recipes kitchen:

Cinnamon and rosewater rice pudding with pomegranate syrup
Chocolate Mohallabiah
Turmeric and aniseed cake (sfouf) 
Lebanese Sugared Donuts 
Walnut, date & honey cake
Pistachio Chocolate Slices


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Fig cookies (cucidati) recipe


The name means "little bracelets" and for many Italians, particularly Sicilians, it simply wouldn’t be Christmas without these semicircular fig-filled biscuits.

Makes 21 | Skill level Mid

Ingredients

500 g dried figs, stems removed, chopped
150 g dried pitted dates, chopped
200 g (1⅓ cups) raisins, chopped
1 tsp orange zest
1 tsp lemon zest
60 ml (¼ cup) orange juice
90 g (¼ cup) honey
100 g (1 cup) walnuts, toasted
80 g (½ cup) blanched almonds, toasted
1 tsp ground cinnamon
1 tsp ground nutmeg
525 g (3½ cups) plain flour
120 g (¾ cup) icing sugar
150 g cold unsalted butter, chopped
1 egg, plus extra 3 egg yolks
hundred and thousands, to decorate

Royal icing
1 egg white
240 g (1½ cups) icing sugar mixture

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

For ease, you can use store-bought royal icing.

Process figs, dates, raisins, orange and lemon zest, juice and honey in a food processor until finely chopped. Transfer to a bowl. Process nuts in food processor until finely chopped. Add to fruit mixture with cinnamon and nutmeg, and stir to combine.

Process flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg, extra 2 egg yolks and 2 tbsp water, and pulse until mixture forms a dough. Shape into 7 discs, wrap each in plastic wrap and refrigerate for 30 minutes, to rest.

Preheat oven to 180°C. Working with 1 disc at a time, roll out dough to a 21 cm x 10 cm rectangle. Trim edges. Place ½ cup of the fruit mixture in the centre of the pastry along longest edge. Fold over bottom edge to cover mixture, then roll up to form a log. Repeat with remaining pastry and fruit mixture.

Using a floured knife, cut each fruit-filled log into 3 x 7 cm-long pieces. Cut 4 x 5 mm-wide slits three quarters of the way through biscuits. Shape biscuits gently to fan out slits.

Place on 2 greased and lined oven trays. Brush with remaining lightly whisked egg yolk. Bake for 20 minutes or until light golden. Transfer to a wire rack to cool.

To make icing, whisk egg white and icing sugar in a bowl until combined. Immediately drizzle biscuits with icing and scatter with hundreds and thousands, to decorate.

As seen in Feast Magazine, Issue 17, pg64.
By Angela Nahas
Photography by Alan Benson

More Christmas Desserts Recipes:

Christmas pudding
Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake

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Dulcie's famous Christmas pudding recipe


Serves 6-8 | Preparation 20min | Cooking 7hr | Skill level Easy 

Ingredients

5 cups (large) flour
900 g sultanas
455 g currants
455 g raisins
42 g lemon peel, finely chopped
455 g suet (shortening)
1 tsp salt
4 tsp baking powder
4 eggs
455 g raw sugar
1 tbsp golden syrup
2 tsp vanilla
2 cups milk
2 cups water
2 tbsp flour

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Mix flour, fruit, suet, salt and baking powder.

In another bowl, beat eggs and raw sugar, then add golden syrup and vanilla to eggs. Mix egg mixture into dry ingredients, adding milk and water at the same time, mix well.

Scald a 60cm square of unbleached calico and dust with 2 tablespoons of flour. Put mixture into it and tie with room to swell. Boil — fully immersed in water — for 6–7 hours, adding boiling water as it steams away.

Recipe from Gran's Kitchen published by Hardie Grant.

More Christmas Desserts Recipes:

Christmas pudding
Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake

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Christmas pudding recipe


Ingredients

200g plain flour
1/2 tsp mixed spice
1/2 tsp ground nutmeg
300g sultanas
300g raisins
300g currants
100g mixed peel
50g glace cherries
450g brown sugar
200g fresh breadcrumbs
1 apple, peeled, cored, grated
50g ground almonds
300g butter, melted
Juice of 1 orange
5 large eggs, beaten
1/2 tsp almond essence
1/2 tsp vanilla essence

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Sift together the flour, mixed spice and ground nutmeg.

In a large bowl, combine the sultanas, raisins, currants, mixed peel, glace cherries, brown sugar, breadcrumbs, apple, ground almonds and the flour-spice mixture.

Add the melted butter and orange juice to the dry ingredients. Add the eggs, and the almond and vanilla essences. Mix roughly with hands, making sure all dry ingredients are wet.

Transfer the mixture into greased pudding basins (you may require 2 basins). Cover the top  with greaseproof paper and kitchen foil. Stand in a large saucepan of boiling water (water 1/2 way up the side of the pudding basin) and simmer for 7-8 hours, topping up the water in the saucepan as required.

When cooked, replace the greaseproof paper and kitchen foil.

To serve, steam again for approx 1.5 hours (same method as for cooking). Serve with brandy sauce, brandy butter or chilled vanilla cream or ice-cream.

Adopted from Feast magazine

More Christmas Desserts Recipes:

Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake
Red Velvet Sandwich Cookies

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Beef shawarma with tahini sauce recipe

Photo: Beef shawarma with tahini sauce
"Although it’s not traditional, I love to throw the meat on sliced bread with barbecue sauce and Swiss cheese, then toast it," says Mohamed Fettayleh of Abu Ahmed Butchery.

Serves 6 | Preparation 25min | Cooking 20min | Skill level Easy

Ingredients

1 tbsp shawarma spice mix (see Note)
2 garlic cloves, crushed
125 ml (½ cup) non-alcoholic red wine (see Note)
2 tbsp olive oil
60 ml (¼ cup) white vinegar
800 g beef or veal rump, thinly sliced
4 large iceberg lettuce leaves, shredded
1 large tomato, cut into thin wedges
6 large Lebanese breads
1 small red onion, cut into thin wedges
pickled turnips (see Note), to serve

Tahini sauce

140 g (½ cup) tahini
60 ml (¼ cup) white vinegar
1 garlic clove, crushed

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Marinating time overnight

Combine spice mix, garlic, wine, oil and vinegar in a glass or ceramic bowl. Add beef and toss to coat. Season with salt and pepper. Cover and refrigerate overnight to marinate.

Heat a large frying pan over high heat. Add marinated meat, and cook, stirring occasionally, for 20 minutes or until liquid has evaporated and meat starts to brown. Keep warm.

Meanwhile, to make sauce, combine tahini, vinegar and garlic until mixture thickens. Add 80 ml water and stir until just combined; do not over-stir or mixture may separate. Season.

Divide lettuce, tomato and beef mixture among breads. Drizzle with tahini sauce and top with onion and turnips. Wrap and serve.

Notes

• Shawarma spice mix is from Lebanese food shops and Lebanese butchers. You can make your own by combining 2 tsp each ground cumin, allspice and sweet paprika, 1 tsp each dried oregano, ground cloves, ground ginger and salt, ½ tsp each ground turmeric, ground cinnamon and ground cardamom, and ¼ tsp black pepper. Store in an airtight jar in a cool, dark place for up to 6 months. Makes ¼ cup.

• Non-alcoholic red wine is available from supermarkets and Halal food shops.

• Pickled turnips are available from Middle Eastern food shops.

Adopted From Feat Magazine
By Mohamed Fettayleh

More Shawarma Recipes:

Shawarma Meat
Shawarma
Chicken Shawarma  Recipe
Beef Shawarma  Recipe
Shawarma Sauce Recipe
Spicy Chicken Shawarma

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Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) recipe


Feed the family with crisp-skinned and flaky fleshed snapper grilled to perfection and served with burghul.

Serves: 4 | Preparation: 30min | Cooking: 20min | Skill level: Easy

By
Chadi Ali

Ingredients

3 garlic cloves, peeled
1 tbsp ground cumin
2 tsp sweet paprika
2 tbsp white vinegar
80 ml (⅓ cup) extra virgin olive oil
1.5 kg snapper, cleaned, flesh scored 3 times on each side
240 g (1½ cups) coarse burghul (see Note)
2 bunches rocket, stems trimmed, chopped
2 tomatoes, chopped
1 small red onion, finely chopped
1 cup flat-leaf parsley leaves
2 small lemons, juiced
2 tsp sumac (see Note)

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Marinating time 30 minutes

Using a mortar and pestle, pound garlic with 1 tsp salt to a paste. Add cumin and paprika, and pound until just combined. Stir in vinegar and 2 tbs oil.

Rub spice mixture over snapper and inside cavity. Cover and refrigerate for 30 minutes to marinate.

Meanwhile, place burghul in a heatproof bowl and pour in enough boiling water to cover by 1 cm. Cover and stand for 20 minutes or until burghul is tender and liquid is absorbed. Fluff with a fork and set aside for 10 minutes to cool.

Preheat barbecue to medium heat. Cook fish, with lid closed, for 10 minutes each side or until browned and cooked through.

Meanwhile, add the rocket, tomatoes, onion, parsley, lemon juice, sumac and remaining 2 tbsp oil to burghul. Season with salt and pepper, and toss to combine. Serve fish with salad.

Notes
  • Coarse burghul, available from select Middle Eastern food shops, has a larger grain than regular burghul (also known as bulgar to some Lebanese). Each grain is about half the size of a rice grain.
  • Sumac, from supermarkets, is a tangy reddish-brown Middle Eastern spice often used in marinades, salads and dressings.
Photography Tom Donald (Location) & Brett Stevens (Food)

Adopted from Feast magazine

More from the Lebanese Recipes Kitchen:

Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)   
Mediterranean fish stew     

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Cinnamon and rosewater rice pudding with pomegranate syrup recipe

Cinnamon and rosewater rice pudding with pomegranate
syrup Recipe
Photography Chris Chen
Rice pudding is a winter comfort all over the globe. In Portugal, it’s called arroz doce and, in France, it’s known as riz au lait. This version, served with pomegranate syrup and pistachios, is very much a Middle Eastern variation. The trickle of the tart and sweet syrup is the perfect match for this creamy, cinnamon-spiked rice dessert.

Serves 6
Preparation 15min
Cooking 1hr 15min
Skill level Mid

By
Kate Gibbs

Ingredients

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater (see Note)
dried rose petals (see Note) (optional), chopped pistachios and pomegranate seeds, to serve

Pomegranate syrup

750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

 

Instructions

To make the syrup, place all ingredients in a pan over medium heat and stir occasionally for 3 minutes or until sugar dissolves. Reduce heat to low and simmer gently for 40 minutes or until reduced by two-thirds. Cool in pan.

Place milk, cream, sugar, vanilla bean and cinnamon in a saucepan over medium–high heat and bring to a simmer. Gradually add rice. Cook, stirring constantly, for 25 minutes or until rice is al dente and pudding is thickened. Discard vanilla bean. Remove from heat.

Stir rosewater and a pinch of sea salt into rice pudding, then spoon into bowls. Serve drizzled with pomegranate syrup and scattered with dried rose petals, if using, pistachios and pomegranate seeds.

Note
• Rosewater is a musky flavouring that is made by distilling rose petals. It is available from Middle Eastern food shops and select supermarkets.
• Dried rose petals are available from specialist and Middle Eastern food shops.

Adopted from Feast magazine

More from the Lebanese recipes kitchen:

Chocolate Mohallabiah
Turmeric and aniseed cake (sfouf) 
Lebanese Sugared Donuts 
Walnut, date & honey cake
Pistachio Chocolate Slices
Creamy Semolina Pudding


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Addas polow (Persian rice pilaf and lentils) recipe

Tony Tan recalls that Melbourne's Shakahari restaurant
showed how the spices of Asia and Africa could be used
to breathe life into staples such as lentils and rice. Tan's
Persian pilaf, pictured. Photo: Marina Oliphant


Author: Tony Tan

Time: < 30 mins
Difficulty: Medium
Serves: 6-8
Special options: Vegetarian, Gluten-free

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia.

Ingredients

500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp clarified butter
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish

Method

Soak the washed rice in water for about two hours. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.

Drain water from the rice and add to a pot and cover with fresh water 2cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.

Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.

Before serving, heat clarified butter and fry spinach briefly. Sprinkle with salt and pepper. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.

Adopted from Good Food 

More from the Lebanese Recipes Kitchen:

Lebanese Rice with Chicken (Riz 3a Djeij)
Traditional Bahraini Chicken Machboos
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani
Chicken Majboos 

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Middle Eastern roasted chicken recipe

Photo: Middle Eastern roasted chicken
Time: 1-2 hours
Difficulty: Easy
Serves: 4
Special options: Kid-friendly, Egg-free, Dairy-free

This is a really easy dish to prepare, using aromatic spices common in Middle Eastern cooking.Dry-roasting the spices is an essential step as it helps to bring out their full flavour.

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
2 teaspoons fennel seeds
1 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cassia
2 teaspoons sea salt
1/2 preserved lemon
4 garlic cloves
60 ml (2 fl oz/1/4 cup) olive oil
Pinch of saffron threads
1.6 kg (3 lb 8 oz) whole chicken, cut into 8 pieces
1/2 cup coriander (cilantro) leaves
1/2 cup mint leaves
Extra virgin olive oil, to serve

Method

1. Preheat the oven to 200°C (400°F/Gas 6). Place the cumin, coriander, caraway and fennel seeds in a small frying pan over low heat and cook until aromatic. Transfer the spices to a mortar and pestle, add the cayenne, ginger, cassia and salt, and pound to a fine powder. Set aside.

2. Remove the pips, flesh and pith from the lemon. Discard the pips and pith. Slice the rind into thin strips and reserve for a garnish. Add the lemon flesh and garlic to the spice powder in the mortar and pestle, and pound to a smooth paste, adding the olive oil gradually and then the saffron.

3. Place the chicken pieces in a large glass or ceramic bowl, add the spice paste and rub it into the chicken using your hands.

4. Line a roasting pan with non-stick baking paper. Put the chicken, skin side up, on the lined tray. Roast for 20 minutes, basting occasionally with pan juices to develop a good colour and crust. Bake for a further 20 minutes or until cooked through and golden.

5. Transfer the chicken to a platter. Toss the coriander, mint and reserved strips of preserved lemon together. Sprinkle over the chicken and drizzle with a little extra virgin olive oil.

Adopted from Good Food

More from the Lebanese Recipes Kitchen:

Lebanese Rice with Chicken (Riz 3a Djeij)
Traditional Bahraini Chicken Machboos
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey 
Spicy chickpea rice “kedreh” 
Chicken Beryani  
Chicken Majboos 

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