Sfiha

These delicious, exotic sfiha are traditional in Lebanon, Syria and Jordan. They make perfect appetizers or entrees.

SERVES 4 -9 , 9 mini pizzas

Ingredients:

Dough

• 1 teaspoon dry active yeast
• 1 cup warm water
• 2 teaspoons sugar
• 3 cups all-purpose bread flour
• 1 teaspoon salt
• 1/3 cup extra-virgin olive oil
• 1 teaspoon dried mint or oregano (optional) or anise, seeds. (optional)
• 2 egg whites
  

Filling

• 1-2 onions, finely chopped and drained of juices
• 1 chili pepper, finely chopped
• 18 ounces ground lamb or beef
• 3/4 cup yogurt
• 3 tablespoons pomegranate concentrate
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt and pepper
• 1/3 cup pine nuts (or chopped walnuts)
• 2 tablespoons tomato paste (optional)
  

Preparation:

1. Dough:
2. Dissolve the yeast with the sugar in 1/2 cup of the water, leave in a warm place for 10 minutes, or until it begins to froth.
3. Sift the flour and salt into a large bowl and stir in the olive oil. Add the yeast mixture and slowly add enough of the remaining water to hold the dough together in a ball.
4. Knead vigorously for about 10 minutes until the dough comes off the sides of the bowl and becomes smooth and elastic. Towards the end of the kneading, add the flavorings, if desired.
5. Pour a small amount (1/2 tablespoon) of olive oil in the bowl and roll the dough in it to grease it over.
6. Leave in a warm area for 1-1/2 - 2 hours. (should be doubled in size).
7. Cut the dough into 9 pieces and roll each out thinly on a flat floured surface. Roll out to 7 inch circles.
8. Place the rounds on oiled baking sheets and brush with egg whites. Cook in a preheated 450 degree oven for 10 minutes, turn over and brush the other side with egg whites. cook for another 8 minutes.
9. Let them cool enough to handle.
10. Mix the filling ingredients together and work with your hands into a soft paste. Take even lumps of the mixture and spread thickly over each pastry round.
11. Bake in the oven at 450 degrees for 15 minutes.
12. Serve hot.
    

Carrot Cheesecake

Try this delicious carrot cheesecake recipe!

Makes 10-12 slices

• 1 1/4 cups graham cracker crumbs
• 1/2 cups walnuts, coarsely chopped
• 1/2 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 1 teaspoon ground cinnamon
  

Filing:

• 2 1/2 packages (8oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup cornstarch
• 1 teaspoon vanilla extract
• 4 large eggs at room temperature
  
• 1 cup finely shredded carrots
• 1/2 cup raisins
  
• 1 tablespoon grated orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
  

Topping:

• 1/2 package (8oz) cream cheese softened
• 1 cup confectioner's sugar
• 1/4 cup sour cream
• 1 tablespoon fresh orange juice
• Finely shredded orange zest to decorate
  

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter a 10-inch springform pan. Mix the crumbs, walnuts, brown sugar, butter an cinnamon in a large bowl.
2. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.
3. Filling: Beat the cream cheese, sugar, cornstarch and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs one at a time until just blended after each addition. With mixer at low speed beat the carrots, raisins, orange zest and juice, nutmeg, ginger and cinnamon. Spoon the filling into the crust.
4. Bake for 55-65 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours.
5. Topping: with mixer at medium speed, beat the cream cheese, confectioners sugar, sour cream and orange juice in a medium bowl until smooth. Loosen and remove the pan sides. Spread the topping over. Decorate with orange zest.

Coffee Cheesecake

Try this delicious coffee cheesecake recipe! enjoy it.

Makes 10-12 slices

• 1 1/4 cups graham cracker crumbs
• 1 tablespoon granulated sugar
• 1 large egg white
  

Filling:

• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 cup part-skim ricotta cheese
• 1 packcage 8oz light cream cheese, softened
• 1 large egg + 3 large egg whites at room temprature
• 2 tablespoons freeze-dried coffee granules dissolved in 1/3 cup skim milk
• 1/4 cup reduced fat sour cream
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar
  

Preparation:

1. Preheat the oven to 375 Fahrenheit degree. Butter a 10-inch springform pan. Mix the crumbs, sugar and egg white in a large bowl. Press into the bottom and partway up the sides of the prepare pan. Bake for 8-10 minutes or until lightly golden. Cool completely in the pan on a rack.
2. Filling: Reduce the oven temprature to 300 Fahrenheit degree. Stir together the sugar, flour and cornstarch in a small bowl.
3. Process the ricotta in a food processor until smooth. Transfer to a large bowl. Beat in the cream cheese, whole egg and 1 egg white with an electric mixer at medium speed until smooth. With mixer at low speed gradually beat in the dry ingredients.
4. With mixer at low speed, beat the in the coffee mixture, sour cream and vanilla. With mixer at medium speed, beat the remaining 2 egg whites in a medium bowl until frothy.
5. With mixer at high speed, beat the 3 tablespoons sugar, beating until stiff, glossy peaks form. Use a large rubber spatula to fold them into cheese mixture.
6. Spoon the filling into the crust. Bake for 60-70 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 60-70 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours. Loosen and remove the pan sides to serve.

German Chocolate Cake

This delicious German chocolate cake is made with a German chocolate cake mix, pecans, coconut, confectioners sugar, butter, and cream cheese. German chocolate upside down cake recipe.

Ingredients:

• 1 cup flaked sweetened coconut
• 1 cup chopped pecans
• 1 package (18.25 ounces) German chocolate cake mix
• eggs, water, and oil as directed on package
• 8 ounces cream cheese, room temperature
• 1/2 cup butter or margarine, room temperature
• 1 pound confectioners' sugar, about 3 3/4 cups, unsifted
  

Preparation:

• Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.

• Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.

• Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.

Fruitcake

An easy and delicious fruitcake recipe with apricot brandy and chopped candied fruits and spice cake mix.

Ingredients:

• 1 package spice cake mix (2 layer size)
• 1 package (3 3/4 ounces) instant lemon pudding mix
• 2/3 cup apricot nectar
• 1/4 cup Apricot brandy
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup chopped dates
• 1/2 cup chopped candied cherries
• 1/2 cup chopped candied pineapple
• 1 cup chopped walnuts
• Glaze, optional
• 1 cup sifted powdered sugar
• 2 to 3 tablespoons apricot brandy
  

Preparation:

• In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.

• Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.

Eid Cards

Eid Cards and Eid Mubarak is a traditional Muslim greeting reserved for use on the festivals of Eid ul-Adha and Eid ul-Fitr. Eid cards are sent by moslems to greet each other in the Eid ocasion. The phrase "Eid Mubarak" translates into English as "blessed festival", and can be paraphrased as "may you enjoy a blessed festival". Muslims wish each other Eid Mubarak after performing the Eid prayer. This celebration continues till the end of the day, and continues a further three days. It is notable that saying these exact words is a cultural tradition influenced by deep roots of religion in it; however, it is not part of any religious obligations. Speakers of Arabic might also add "kul 'am wantum bikhair."

Below are some Google searches related to: eid cards

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Eid al-Fitr

Eid al-Fitr, Eid ul-Fitr, eid ramadan, (Arabic: عيد الفطر), often abbreviated to Eid, is a Muslim holiday that marks the end of Ramadan, the Islamic holy month of fasting. Eid is an Arabic word meaning "festivity", while Fiṭr means "to break the fast".

Eid ul-Fitr starts the day after Ramadan ends, and is verified by the sighting of the new moon. Muslims give money to the poor and wear their best clothes. Eid al-Fitr lasts three days and is called "The Smaller Eid" (Arabic: العيد الصغير) compared with the Eid ul-Adha that lasts four days and is called "The Greater Eid" (Arabic: العيد الكبير).

How muslims celebrate Eid al-Fitr?

During the month of Ramadan, Muslims observe a strict fast and participate in pious activities such as charitable giving and peace-making. It is a time of intense spiritual renewal for those who observe it. At the end of Ramadan, Muslims throughout the world observe a joyous three-day celebration called Eid al-Fitr (the Festival of Fast-Breaking).

The answer is : Eid al-Fitr falls on the first day of Shawwal, the month which follows Ramadan in the Islamic calendar. It is a time to give in charity to those in need, and celebrate with family and friends the completion of a month of blessings and joy.

Before the day of Eid, during the last few days of Ramadan, each Muslim family gives a determined amount as a donation to the poor. This donation is of actual food -- rice, barley, dates, rice, etc. -- to ensure that the needy can have a holiday meal and participate in the celebration. This donation is known as sadaqah al-fitr (charity of fast-breaking).

On the day of Eid, Muslims gather early in the morning in outdoor locations or mosques to perform the Eid prayer. This consists of a sermon followed by a short congregational prayer.

After the Eid prayer, Muslims usually scatter to visit various family and friends, give gifts (especially to children), and make phone calls to distant relatives to give well-wishes for the holiday. These activities traditionally continue for three days. In most Muslim countries, the entire 3-day period is an official government/school holiday.

Kibbe Nayeh

Kibbe Nayeh (Raw Kibbe) shares with tabbouleh the position of national Lebanese dish. Try the delicious taste kibbe using this version of Kibbe Nayeh Recipe.

Ingredients - Kibbe Nayeh:

• 600g mutton leg
• 1 big cup of bourghoul (ground wheat)
• 1 onion
• 1 teaspoon salt
• pepper to taste
  

Preparation - Kibbe Nayeh:

• Wash the bourghoul well by rinsing it in a deep dish so that the scraps float and are evacuated with the water.
  
• Cover the bourghoul with water and let it soak for half an hour. In the meanwhile, very finely chop the meat and onion together -- they must take the consistency of a dough. Add salt and pepper. Press the bourghoul between your hands to squeeze out the water and add it to the meat and onion. Knead at length with the palm of the hand, often dipping your fingers in cold water.
  
• Spread in a dish, not too thickly. Decorate with fresh mint leaves and store about 15 minutes in the fridge before serving.
  
• Serve with olive oil on the side for the guests to pour on their plate if they wish.

Tip: kibbe Nayeh is often eaten with pita bread and green onions.