Falafel Omelet Pie in the Oven

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel Omelet Pie in the Oven Recipe. Enjoy Middle Eastern food and learn how to make Falafel Omelet Pie in the Oven.

Ingredients

4 Tbsp cold butter
2¼ cups flour
¼ tsp salt
1 egg
¼ cup ice water

Method

Cut the frozen butter in small pieces.

Mix salt with flour.

Beat the egg.

Put flour in a blender, and then add the egg, the ice water and the butter gradually until a ball of dough is formed.

Wrap the dough well and keep in the refrigerator.

Spread the dough, sprinkle little flour on it. Put in a tray and press it until it takes the shape of the tray.

Pierce the middle of dough with a fork. Cover with aluminum paper and place in a preheated oven of 350 F. for 15 minutes.

Remove aluminum paper.

Mix a cup and half of Falafel paste with four eggs and fill the pie with it. Return to the oven and leave there for 45 minutes.

This pie can be served cold or can be heated easily in a microwave. The same pie can be used with different filling of vegetables, providing it is baked in an oven of medium heat, especially if the amount of liquid is much.

Chef Osama

More Falafel Recipes:

Falafel with Avocado Spread
Baked falafel with roasted eggplant salad
Falafel burgers
Lebanese Falafel
Falafel Sauce
Egyptian Falafel

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Honey Yogurt Cheesecake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey Yogurt Cheesecake Recipe. Enjoy Middle Eastern food and learn how to make Honey Yogurt Cheesecake.

Quick and easy with a light citrus flavour.

Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 8

Ingredients

Yogurt "Cheese"

2 cups (500 mL) 2% yogurt
2 cups (500 mL) ricotta cheese (low-fat is fine)

Crust

2 cups (500mL) graham cracker crumbs
1 teaspoon (5 mL) finely grated lemon zest
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) unsalted butter, melted

Filling

1 recipe Yogurt cheese
1/4 cup (60 mL) honey
1 large egg
1 teaspoon (5 mL) finely grated lemon zest
1 teaspoon (5 mL) vanilla extract

Topping

1 1/2 cups diced fresh mango

Directions

Yogurt "Cheese"

Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.

Crust

Preheat oven to 325 F (160 F).
Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.

Filling

For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.

Topping

Top with diced mango immediately before slicing.

Source: www.foodnetwork.ca 

More about Yogurt:

Crockpot Yogurt
Yogurt Mint Sauce
Non-Fat Yogurt Nutrition
How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute

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Crockpot Yogurt Recipe - How to Make Crockpot Yogurt

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Crockpot Yogurt Recipe. Enjoy Middle Eastern food and learn how to make Crockpot Yogurt.
 
Ingredients:

3 quarts 1% low-fat milk
1 tablespoon plain gelatin
1/3 cup cold water
1 cup plain yogurt (with active cultures)

Directions:

Into your scrupulously clean slow cooker, place your milk. Heat on low until it reaches 185-195°F, 2 to 2 1/2 hours.

In a large measuring cup, sprinkle gelatin over cold water and let stand 15 minutes until bloomed. Add a few ladles of warm milk and whisk until gelatin is dissolved. Pour into the slow cooker and turn down to "keep warm" for 3 hours. (If your cooker does not have a "keep warm" setting, turn the cooker off and wrap it well in several layers of towels. Unwrap it and turn it back on low for the last 30-60 minutes of this time span.). It should be between 122-130°F before proceeding; if it's too warm, turn it off and let it cool.

In the same large measuring cup, place the yogurt. Add a few ladles of hot milk and whisk until smooth. Pour into crockpot and whisk to combine completely. Turn off pot and wrap in several layers of towels/blanket to trap the heat. (Do not use the keep warm setting at this point; it's too hot, and will kill the yogurt cultures.).

Divide into serving portions. You can flavor with fruit, jam or honey now, or when serving. A thicker Greek-style yogurt can be achieved by using whole milk, then scooping the finished yogurt into cheesecloth and allowing it to drain (in the refrigerator, suspended over a bowl) for 2-4 hours.

Source: www.food.com by DrGaellon
 
More about Yogurt:

Yogurt Mint Sauce
Non-Fat Yogurt Nutrition
How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute
10 Reasons Yogurt is a Top Health Food

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Yogurt Mint Sauce Recipe - How to Make Yogurt Mint Sauce

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Yogurt Mint Sauce Recipe. Enjoy Middle Eastern food and learn how to make Yogurt Mint Sauce. 

Prep Time: 5 minutes
Total Time: 1.25 hours

Ingredients

1 cup plain yogurt
1/2 cup fresh mint leaves, chopped
1 clove small garlic, minced
1 tablespoon fresh lemon juice
Salt and pepper to taste

Directions

Whisk all ingredients together.  Then, cover and refrigerate at least one hour to blend the flavors.

Source: www.recipetips.com

More about Yogurt:

Non-Fat Yogurt Nutrition
How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute
10 Reasons Yogurt is a Top Health Food
Turkish Yogurt

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Non-Fat Yogurt Nutrition

Non-Fat Yogurt Nutrition

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about Non-Fat Yogurt Nutrition. 

Overview
Nonfat yogurt is a calcium-rich, low-calorie food. This fermented milk product offers healthy bacteria that can improve digestive health, and it may help lower cholesterol, suggests a study in the 2006 issue of the "Annals of Nutrition and Metabolism." In the study, young women experienced positive cholesterol changes after consuming either probiotic-enhanced yogurt or conventional yogurt. Some yogurt, however, may include too much sugar, making it a less healthy addition to your diet.

Types
Nonfat yogurt comes American style and Greek style. Both are produced in the same way, but manufacturers strain Greek yogurt to remove most of the liquid to create a thicker, creamier consistency. Because the resulting product is more concentrated, so is the protein content. Greek-style yogurt is also slightly lower in carbohydrates and sugars, because some is strained out with the whey.

Macronutrients and Calories
A 6 oz.-serving of American-style nonfat yogurt contains 80 calories and 12 g of carbohydrates. It offers 9 g of protein. In a 6-oz. serving of Greek-style yogurt, you get 90 calories and 7 g of carbohydrates. Greek yogurt provides 15 g of protein per serving.

Additional Nutrient Information
American-style yogurt contains more calcium -- 30 percent of the recommended dietary allowance -- while Greek-style has 20 percent of the RDA, based on a 2,000-calorie diet. Nonfat American-style yogurt also provides 30 percent of the RDA for riboflavin, 20 percent for vitamin B-12, 25 percent for phosphorus and 8 percent for magnesium and zinc. American-style yogurt also offers 400 mg of potassium per 6-oz. serving, just shy of the 467 mg in a banana.

Sugar Considerations
Plain nonfat yogurt contains naturally occurring sugars from the lactose in the milk. Greek-style offers about 7 g per 6-oz. serving; American-style offers about 12 g. Flavored yogurts, however, contain sugars added by the manufacturer, increasing the sugar content to 17 g to 32 g per individual container. The American Heart Association recommends women not exceed 24 g of added sugar daily and men 36 g of sugar daily.

Uses
Use nonfat plain Greek yogurt in lieu of sour cream on tacos, soups and stews or instead of mayonnaise in dips and creamy salads. Greek yogurt also makes a creamy dessert when eaten with fruit and no-calorie sweetener or a touch of honey. Use American-style plain yogurt instead of sour cream in baked goods or in lieu of milk on cereal.

Source: www.livestrong.com

More Middle Eastern Recipes & Articles:

How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute
10 Reasons Yogurt is a Top Health Food
Turkish Yogurt
Yogurt

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How To Buy the Healthiest Yogurt: 5 Tips

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about How To Buy the Healthiest Yogurt: 5 Tips.

As when you purchase any food, read the label, both the "Nutritional Facts" panel and the list of ingredients. Look specifically at the following:

1. The best nutritional deal is plain yogurt, which has only two ingredients: live cultures and milk (whole milk, low-fat, or skim). The longer the ingredients list, the more calories you get and the less yogurt nutrition. In some highly-sweetened containers of yogurt, you're getting more calories in the sweetener than you are in the yogurt. Be sure to read the protein and sugar values on the nutrition panel. The higher the protein and the lower the sugar content, the more actual yogurt you're getting in the container. You can make fun flavored yogurts with your kids that please their tastebuds and give you control over the contents of the yogurt.

BEST YOGURT
Contains only live and active cultures and milk. Stonyfield's Organic Yogurts.

OKAY YOGURT
Contains live and active cultures , milk, and some filler ingredients.

DON'T-EVEN-BUY YOGURT
It might as well be pudding if it says "heat treated" on the label, and it may contain added sugar and stabilizers - and more!

2. The calcium content. The best yogurts provide 35 to 40 percent of the recommended dietary allowance for calcium in an 8-ounce container. Once the calcium gets below 30 percent of the DV, it's a good bet that the container is filled with a lot of less-nutritious filler.

3. Stonyfield's Organic Yogurts - the one we recommend - has the highest level of live and active cultures besides containing inulin.

Avoid yogurt that says "heat treated after culturing" on the label. This means that the yogurt was pasteurized after the healthful organisms were added, which dilutes the health benefits of the yogurt. Pasteurization deactivates the lactase and kills the live cultures, thereby obliterating two health benefits of yogurt. Heat- treating yogurt trades economic gain for nutritional loss. It prolongs the shelf life, but spoils its nutrition and health-food value. Lactose-intolerant persons who can tolerate yogurt containing live and active cultures may not be able to digest yogurt that has been heat treated. Yogurt-based salad dressings and yogurt-covered raisins, pretzels, and candy typically do not contain live and active cultures.

The National Yogurt Association has been urging the FDA not to allow products that do not contain live and active cultures to be called "yogurt."

4. Yogurt terms to watch for. There's a dizzying array of yogurts in the supermarket dairy aisle. Here's a key to the different types.

• Whole milk yogurt contains approximately 7 grams of milk fat per 8-ounce serving.
• Lowfat yogurt contains between 1 and 4 grams (0.5% to 2 %) of milk fat per 8-ounce serving.
• Nonfat yogurt contains less than 1/2 gram (less than 0.5%) of milk fat per 8-ounce serving.
• In Swiss or custard-style yogurt, fruit and yogurt are mixed together. To insure firmness, a stabilizer, such as gelatin, may be added. This is also called "blended yogurt." Swiss yogurt is fermented in vats and then transferred to cups. This process breaks the gel, so that artificial binders and stabilizers must be added.
• Fruit-added or plain yogurt has a runnier consistency. The whey, the clear liquid at the top, should be stirred into the solids.
• Yogurt also comes in liquid form, called "kefir," which may contain added sweeteners such as corn syrup.
• Heat-treated. Some yogurt manufacturers market "heat-treated yogurt" to prolong shelf life or decrease tartness and produce a more pudding-type texture. While perhaps more appealing to some, the heat treatment of the yogurt after the cultures have been added kills much of the health benefits of the yogurt.

5. The benefits of plain yogurt. Ounce for ounce, plain yogurt is more nutritious than fruit-added preparations. Notice the differences on the labels:

• Plain yogurt contains around one-half of the calories of the same amount of fruit-added yogurt.
• Plain yogurt contains almost twice the amount of proteins.
• Plain yogurt contains fewer fillers.
• Plain yogurt contains more calcium.
• Plain yogurt contains no added sugar.

If plain yogurt doesn't appeal to you, buy plain yogurt and flavor it with your favorite fruit. This way you control the sweeteners. 

Source: www.askdrsears.com

More Middle Eastern Recipes & Articles:

A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute
10 Reasons Yogurt is a Top Health Food
Turkish Yogurt
Yogurt
Yogurt Chicken Recipe

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A Tale of Two Yogurts

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about A Tale of Two Yogurts.

Yogurt is a great example of how to supermarket shop. Here's a label lesson in choosing a nutrient-dense yogurt that's super for families and spotting one that is, well, sad. Enjoy a cup of Stonyfield’s Oikos Organic Greek Yogurt, Dr. Bill's personal favorite. Later on in the day eat a cup of one of those "lite" or "fit" brands of yogurt. (Generally avoid package hype of "lite" or "fit" as they usually contain artificial colorings and sweeteners.) Notice any difference in how satisfied you are? Now compare the two labels:

Yummy Yogurt
Calories: 90
Calories from fat: 0
Total Carbs: 9 grams
Sugars: 9 grams
Protein: 22 grams
No added fillers, sweeteners, or colorings.

Yucky Yogurt
Calories: 130-200
Calories from fat: 0
Total Carbs: 24-40 grams
Sugars: 17-32 grams
Protein: 7 grams
Fillers: high fructose corn syrup, colorings and other fillers

Source: www.askdrsears.com

More Middle Eastern Recipes & Articles:

5 Ways to Use Yogurt as Nutritious Substitute
10 Reasons Yogurt is a Top Health Food
Turkish Yogurt
Yogurt
Yogurt Chicken Recipe
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

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5 Ways to Use Yogurt as Nutritious Substitute

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about 5 Ways to Use Yogurt as Nutritious Substitute.

Yogurt is one of the most versatile foods, especially for children who love dips and toppings. It can be used as a substitute for many high-fat foods. Here are some suggestions.

1. Use yogurt in place of mayonnaise. Non- fat, plain yogurt contains less than ten percent of the calories, less than one percent of the fat, and around three percent of the cholesterol of an equal amount of regular mayonnaise. Combining equal amounts of low-calorie mayonnaise and lowfat yogurt works well for many dishes, including potato salad, coleslaw, pasta salad, tuna salad, dips, and appetizers.

2. A favorite with toddlers. Yogurt makes a tasty and nutritious dip for toddlers, who love to dip their exploring fingers into new foods. It is also a favorite topping for toddler foods and a time-honored bait to entice toddlers to try new foods. (See Nibble Tray)

3. Try whole plain yogurt as a healthy alternative to sour cream. It is much lower in calories, fat, and cholesterol. If you're adding it to a sauce in place of sour cream, heat it over very low heat so it doesn't curdle. After a while, switch to lowfat.

4. Try yogurt in baking recipes. Plain yogurt can often be substituted for milk, buttermilk, or sour cream in recipes for waffles, pancakes, and muffins.

5. Substitute yogurt for ice cream. Yogurt shakes and smoothies are a low-fat alternative to ice cream (See School-Ade recipe).

NUTRIMYTH: Frozen yogurt is always a healthy substitute for regular yogurt.

Not all frozen yogurts are created equal. Quality frozen yogurt will have at least 10 million live and active cultures (LAC) seal. The LAC seal signifies that the frozen yogurt has at least that amount of live and active cultures. While it has less live and active cultures than regular yogurt, frozen yogurt is still a good source of live and active cultures, calcium, and a delicious hot weather treat. 

Source: www.askdrsears.com

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10 Reasons Yogurt is a Top Health Food

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about 10 Reasons Yogurt is a Top Health Food.

1. Yogurt is easier to digest than milk. Many people who cannot tolerate milk, either because of a protein allergy or lactose intolerance, can enjoy yogurt. The culturing process makes yogurt more digestible than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack, and another enzyme contained in some yogurts (beta-galactosidase) also helps improve lactose absorption in lactase-deficient persons. Bacterial enzymes created by the culturing process, partially digest the milk protein casein, making it easier to absorb and less allergenic. In our pediatric practice, we have observed that children who cannot tolerate milk can often eat yogurt without any intestinal upset. While the amount varies among brands of yogurt, in general, yogurt has less lactose than milk. The culturing process has already broken down the milk sugar lactose into glucose and galactose, two sugars that are easily absorbed by lactose-intolerant persons.

2. Yogurt contributes to colon health. There's a medical truism that states: "You're only as healthy as your colon." When eating yogurt, you care for your colon in two ways. First, yogurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon, and even lower the risk of colon cancer. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The more of these intestines-friendly bacteria that are present in your colon, the lower the chance of colon diseases. Basically, the friendly bacteria in yogurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic.

Secondly, yogurt is a rich source of calcium - a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium (e.g. Scandinavian countries) have lower rates of colorectal cancer. One study showed that an average intake of 1,200 milligrams of calcium a day is associated with a 75 percent reduction of colorectal cancer. As a survivor of colon cancer, I have a critical interest in the care of my colon. My life depends on it.

3. Yogurt improves the bioavailability of other nutrients. Culturing of yogurt increases the absorption of calcium and B-vitamins. The lactic acid in the yogurt aids in the digestion of the milk calcium, making it easier to absorb.

4. Yogurt can boost immunity. Researchers who studied 68 people who ate two cups of live-culture yogurt daily for three months found that these persons produced higher levels of immunity boosting interferon. The bacterial cultures in yogurt have also been shown to stimulate infection-fighting white cells in the bloodstream. Some studies have shown yogurt cultures to contain a factor that has anti-tumor effects in experimental animals.

NUTRITIP: Yogurt - Good for Young and Old

Yogurt is a valuable health food for both infants and elderly persons. For children, it is a balanced source of protein, fats, carbohydrates, and minerals in a texture that kids love. For senior citizens, who usually have more sensitive colons or whose intestines have run out of lactase, yogurt is also a valuable food. Elderly intestines showed declining levels of bifidus bacteria, which allow the growth of toxin-producing and, perhaps, cancer-causing bacteria.

5. Yogurt aids healing after intestinal infections. Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. This is why children often cannot tolerate milk for a month or two after an intestinal infection. Yogurt, however, because it contains less lactose and more lactase, is usually well-tolerated by healing intestines and is a popular "healing food" for diarrhea. Many pediatricians recommend yogurt for children suffering from various forms of indigestion. Research shows that children recover faster from diarrhea when eating yogurt. It's good to eat yogurt while taking antibiotics. The yogurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.

NUTRITIP: A Chaser for Antibiotics

Antibiotics kill not only harmful bacteria; they also kill the healthy ones in the intestines. The live bacterial cultures in yogurt can help replenish the intestines with helpful bacteria before the harmful ones take over. I usually "prescribe" a daily dose of yogurt while a person is taking antibiotics and for two weeks thereafter.

A 1999 study reported in Pediatrics showed that lactobacillus organisms can reduce antibiotic-associated diarrhea.

6. Yogurt can decrease yeast infections. Research has shown that eating eight ounces of yogurt that contains live and active cultures daily reduces the amount of yeast colonies in the vagina and decreases the incidence of vaginal yeast infections.

7. Yogurt is a rich source of calcium. An 8-ounce serving of most yogurts provides 450 mg. of calcium, one-half of a child's RDA and 30 to 40 percent of the adult RDA for calcium. Because the live-active cultures in yogurt increase the absorption of calcium, an 8-ounce serving of yogurt gets more calcium into the body than the same volume of milk can.

8. Yogurt is an excellent source of protein. Plain yogurt contains around ten to fourteen grams of protein per eight ounces, which amounts to twenty percent of the daily protein requirement for most persons. In fact, eight ounces of yogurt that contains live and active cultures, contains 20 percent more protein than the same volume of milk (10 grams versus 8 grams). Besides being a rich source of proteins, the culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in yogurt are often called "predigested."

9. Yogurt can lower cholesterol. There are a few studies that have shown that yogurt can reduce the blood cholesterol. This may be because the live cultures in yogurt can assimilate the cholesterol or because yogurt binds bile acids, (which has also been shown to lower cholesterol), or both.

10. Yogurt is a "grow food." Two nutritional properties of yogurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yogurt increases the absorption of minerals. And even most picky-eaters will eat yogurt in dips and smoothies and as a topping.

Perhaps we can take a health tip about yogurt cultures from cultures who consume a lot of yogurt, such as the Bulgarians who are noted for their longer lifespan and remain in good health well into old age.

NUTRMYTH: All foods made with yogurt are created equal

Not so. In fact, the yogurt used to coat nibble foods such as raisins, nuts, and fruit bits is often so highly sugared that you're really eating more sugar than yogurt. 

Source: www.askdrsears.com

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Turkish Yogurt
Yogurt
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Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Eggplant with Yogurt and Dill

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Yogurt and Cholesterol

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about  Yogurt and Cholesterol.

 
Cholesterol is a fat-like substance, called a lipid, that is produced in your liver. Animals also produce cholesterol, which means animal products such as meat, eggs and dairy contain cholesterol. Too much cholesterol in your blood can lead to health problems, such as clogged arteries and an increased risk of heart attack and stroke. Yogurt contains cholesterol and saturated fat, which can increase your cholesterol level. However, there is also evidence showing that yogurt can help lower cholesterol.
Identification

Yogurt is formed through fermentation of milk by a culture of lactobacteria and sometimes other bacteria such as streptococcus and bifidis. The bacteria digest the lactose in the milk, producing lactic acid. The lactic acid acts as a preservative, inhibiting the growth of pathogenic bacteria and making the yogurt safe to eat.

Significance

Because it's made from milk, yogurt contains fat and cholesterol. According to the University of California, San Francisco Medical Center, 1 cup of whole yogurt has 29 mg of cholesterol and 7 g of fat, 5 g of which are saturated fat. While the cholesterol content is not that significant -- less than 10 percent of the recommended daily allowance, or RDA, of cholesterol -- the saturated fat content is. Five grams of saturated fat is about 25 percent of the RDA. According to the American Heart Association, saturated fat -- not cholesterol -- is the main dietary culprit in high cholesterol.

Alternatives

To make your yogurt intake more heart healthy, opt for low-fat or no-fat yogurt. No-fat yogurt has no fat or saturated fat, and only 10 mg of cholesterol -- two-thirds less than whole yogurt -- according to the University of California, San Francisco Medical Center. Medical experts often recommend low-fat or nonfat yogurt as a healthy breakfast or snack option. For example, the Cleveland Clinic's Miller Family Heart & Vascular Institute lists nonfat or 1 percent milk fat yogurt as a heart-healthy breakfast item.

Benefits

There is research that suggests yogurt may have cholesterol-lowering effects. A Canadian study published in the March 2000 issue of the "American Journal of Clinical Nutrition" showed that fermented dairy products such as yogurt may help to lower cholesterol levels.


Expert Insight

The explanations behind yogurt's ability to lower cholesterol are explored in "10 Reasons Yogurt is a Top Health Food" at Ask Dr. Sears. The article speculates that the live cultures in yogurt may be able to absorb the cholesterol or that the yogurt binds bile acids, which help to moderate cholesterol levels. The article also says the lactobacteria in yogurt helps regulate levels of cholesterol and triglycerides, a type of fat that circulates in your blood.

Source: livestrong.com 

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Turkish Yogurt Recipe - How to Make Turkish Yogurt

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish Yogurt  Recipe. Enjoy Middle Eastern food and learn how to make Turkish Yogurt.

Yogurt is the main dairy product in the diets of peoples stretching in a wide arc from North Africa through the Mediterranean, Middle East, Eastern Europe and Caucasus on into the Indian subcontinent. It is a favored form of milk for many cultures as it is easily digested, is a good source of protein, holds well and has probiotic qualities.

Makes 2 pints

Ingredients

Milk, nonfat, lowfat or whole -- 4 cups
Plain yogurt with active cultures -- 2 tablespoons

Method

Place two a heat-proof, glass pint jars in a large pot and cover them with water. Set the pot over medium heat and bring to a boil. Reduce heat to very low and simmer, leaving the jars in the water to sterilize them while you prepare the milk.

Bring the milk just below a boil (about 180-190º F) over medium heat in a medium-sized saucepan. Remove from heat and cool to precisely 110ºF.

Using clean utensils, whisk the yogurt into the scalded milk. Remove the sterilized jars from the simmering water and set them on a countertop. Pour the scalded milk into the jars and seal the jars with tight fitting lids.

Set the jars in a warm, protected place for 6-8 hours to allow the milk to culture and thicken. There are a couple ways to do this:
   - Place the yogurt in a gas oven with a lit pilot light.
   - Wrap the jars with several bath towels to insulate them and keep them warm for as long as possible.

IMPORTANT: Do not disturb the yogurt during this time or it may fail to thicken.
Once the yogurt has thickened, refrigerate and store for up to 2 weeks.

Variations

Greek or Bulgarian-Style Yogurt: strain the finished yogurt in a cheesecloth or coffee filter-lined sieve for several hours in the refrigerator to drain away excess liquid.

Whole milk produces a creamier, milder, more full flavored yogurt that works better as an ingredient in recipes requiring heat.

Yogurt can be made out of milk from goats, sheep, buffalo, horses or even camels.

Instead of pint jars, the yogurt can be placed in the containers of a commercial yogurt maker, following their directions. Alternatively, after whisking the culture into the scalded milk, place the liquid into a thermos large enough to hold it all. After the yogurt has thickened overnight, transfer it to clean glass jars.

Notes

The word yogurt comes from the Turkish for "thick." Other names for yogurt:
    Arabic: laban.
    Bulgaria: iogurt.
    Greece: yiaourt, or yaourt.
    India: dahi.
    Iran: mast.

When dishing out yogurt, always use very clean utensils. The yogurt will stay fresh much longer this way.

More Middle Eastern Recipes:
 
Yogurt
Yogurt Chicken Recipe
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Eggplant with Yogurt and Dill
Tahini & yogurt potato salad  

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Kuwaiti Stuffed Zucchini with Chicken Wings Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kuwaiti Stuffed Zucchini with Chicken Wings Recipe. Enjoy Middle Eastern food and learn how to make Kuwaiti Stuffed Zucchini with Chicken Wings. 

Preparation time :     30 minutes
Cooking time :     1 hour, 45 minutes

Ingredients

25 baby zucchini or 2 kg
½ cup basmati rice or 100 g
250 g minced beef
4 tablespoons ghee, melted
1 tablespoon salt
1/3 cup fresh parsley or 25 g, chopped
1/3 cup coriander leaves or 25 g, chopped
1/3 cup fresh dill or 25 g, chopped
1 small onion or 100 g, chopped
3 cloves garlic, mashed
1 medium tomato or 150 g, chopped
2 tablespoons raisins
¼ teaspoon white ground pepper
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons vegetable oil
1 kg chicken wings
5 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon
12 cups water or 3 liters

Preparation

Hollow zucchini and wash well.

Soak rice in water for half an hour then strain.

Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl.

Stuff zucchini with the rice mixture and keep 1cm empty from the top.

Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat.

Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top.

Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.

Cooking tips :     You can use chicken breasts instead of chicken wings for a lighter recipe.

Nutritional Information

Fats :     56.00 g
Protein :     59.00 g
Carbohydrate :     40.00 g
Energy :     867.00 Kcal

More Middle Eastern Recipes:

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Lamb Stuffed Zucchini
Kousa Mahshi B'banadoura
Kousa Mahshi Bi Laban
Stuffed Zucchinis With Yogurt Sauce  

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Chicken with Mushroom and Tomato Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken with Mushroom and Tomato Recipe. Enjoy Middle Eastern food and learn how to make Chicken with Mushroom and Tomato.

Preparation time :     25 minutes
Cooking time :     25 minutes

Ingredients

2 tablespoons olive oil
10 baby onions, peeled
500 g skinned chicken breasts, cut into large cubes
3 cloves garlic, crushed
1 cup mushrooms or 100 g
1 tablespoon plain flour
2 medium tomatoes or 300 g, peeled and chopped
2 tablespoons tomato paste
Pinch of ground black pepper, to taste
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups water or 500 ml
2 tablespoons fresh parsley, chopped

Preparation

Warm olive oil in a large nonstick pan. Add and fry onion until brown in color then add chicken pieces and stir until golden brown.

Add garlic and stir a little. Add mushroom and stir for 1 minute then add flour and stir for another minute. Add tomato, tomato paste, black pepper, MAGGI® Chicken Less Salt Bouillon cubes and water.

Bring to boil with occasional stirring, simmer for 15 minutes or until onion is cooked.

Add the chopped parsley; stir and serve.

Serving tips :     Serve this dish with boiled potato or steamed rice.

Nutritional Information

Fats :     12.00 g
Protein :     22.00 g
Carbohydrate :     13.00 g
Energy :     251.00 Kcal

More Middle Eastern recipes:

Saudi Rice with Meat and Chickpeas
Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew

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Fragrant lamb kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fragrant lamb kebabs Recipe. Enjoy Middle Eastern food and learn how to make Fragrant lamb kebabs.

Ingredients

For the kebabs
625g (1¼lb) lean minced lamb
2 shallots, diced
50g (2oz) breadcrumbs
fresh parsley, chopped
fresh mint, chopped
1 egg
½tsp cinnamon
½tsp allspice
½tsp cumin
½tsp mace
To serve
½ cucumber
4 tomatoes
4 flat or pitta breads
¼ iceberg lettuce, chopped
bunch coriander, chopped
4tbsp natural yogurt

In a large bowl place the lamb, shallots, breadcrumbs, chopped herbs, egg and spices and use your hands to blend everything together equally. Shape into 8 sausages and place each one onto a metal skewer.

Heat the grill to high and then cook the kebabs under it on each side until brown, in total about 12 minutes.

Thinly slice the cucumber and tomato, then toast the flatbread and cut open.

Fill each flatbread with cucumber, tomato, lettuce and coriander. Remove the kebabs from the skewers and add them into the flatbreads. Serve with a small bowl of yogurt for dipping. 

From Tesco Realfood

More kebab Recipes: 

Minted lamb kebabs with tabbouleh
Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce

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Al-Kaisar Bread Recipe - How to Make Al-Kaisar Bread

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Al-Kaisar Bread Recipe. Enjoy bread recipes and learn how to make Al-Kaisar Bread. 

Ingredients

5 cups flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1 tsp milk powder
2 tsp oil
2½ cup water

Method

• Mix all dry ingredients in a blender with some (flour, yeast, salt, sugar and milk powder).
• Add oil to the dough and water slowly until absorbed thoroughly.
• Place the dough in a bowl and set aside to rise.
• Cut into different sizes and roll like balls.
• Spray water on the dough and then sprinkle sesame or black cumin. Leave to rise for another 45 minutes.
• Bake in 180 centigrade oven for 25-30 minutes.

More Bread Recipes:

Arabic Bread
Mixed-herb Turkish bread
Pita Bread
Lebanese Bread
Pita Zaatar Bread
Ginger bread

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Spiced Chicken and Lentils Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Chicken and Lentils Recipe. Enjoy Middle Eastern chicken recipes and learn how to make Spiced Chicken and Lentils.

Ingredients

3 Tbsps oil
4 chicken breasts, cut into cubes
1 onion, chopped
2 garlic cloves, chopped
½ tsp fresh ginger, chopped
½ tsp ground masala, (hot pepper, cinnamon, coriander, cumin, black pepper, cloves - Indian spice)
½ tsp ground turmeric
¼ tsp hot sauce (optional)
1 cup cooked orange lentils
2 cups stock or water for the lentils
salt and pepper
1 tomato, sliced
1 Tbsp fresh chopped coriander
2 Tbsps lemon juice

Garnish

2 Tbsps oil
½ tsp cumin seeds
2 whole garlic cloves
1 hot pepper (optional)
1 curry leaf

Method

• Heat oil in a pan on medium heat and cook chicken cubes until cooked half way, remove and set aside.
• In the same pan add onions, garlic, ginger, masala, turmeric and hot sauce and stir for 5 minutes.
• Return the cooked chicken to the pot then add the stock.
• Add the lentils to the pot and season with salt and pepper.
• Add the tomato slices, coriander, and lemon juice, cover the pot and leave on medium heat till chicken is fully cooked, approximately 15-20 minutes.
• To garnish, heat oil in a pan, add cumin, garlic, hot pepper and curry leaf, mix and remove from heat.
• Spoon the garnish mix over the chicken and lentils, also garnish with fresh chopped coriander.

*Cooking the lentils: wash the lentils and boil in water.
The amount of water should be twice the amount of lentils.
Cook on medium heat until done then strain.
*Masala: a mix of roasted ground spices the Indian kitchen is well known for. 

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Hazelnuts Basbosa - how to Make Hazelnuts Basbosa

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hazelnuts Basbosa Recipe. Enjoy Middle Eastern Desserts and learn how to make Hazelnuts Basbosa.  

Ingredients

For sugar syrup

2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For the Basbosa

3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup chopped hazelnuts (optional)
½ cup chopped almond (optional)

Method

For the syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For the Basbosa
- Mix together flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Sprinkle nuts over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

More Dessert Recipes:         

 

Almond and Chocolate Pie  

Umm Ali  

Layali Lubnan  

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

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Mamoul, Maamoul Recipe - How to Make Mamoul, Maamoul

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamoul, Maamoul Recipe. Enjoy Eid Fitr and learn how to make Mamoul, Maamoul.

Mamoul with pistachios, walnuts, and dates

What is Mamoul, Maamoul?
It is a delicate and sweet Middle Eastern semolina cookie filled with dates, pistachios, or walnuts. It can also be made with white flour instead of semolina.

Ingredients
Semolina, sugar, butter ghee, rose water, orange flower water, yeast, and either dates, pistachios, or walnuts, depending on the filling chosen.

Characteristics
Mamoul are usually formed in the shape of balls or domes and filled with dates, pistachios, or walnuts, and topped with powder sugar. It is also rarely filled with almonds or figs.
In order to differentiate between the three fillings, each type is molded into a different shape. The walnuts filled version is customarily shaped in the form of a dome with a rounded top, while dates filled one takes the form of a dome with a flat top. The pistachios filled cookie, on the other hand, has a relatively elongated oval shape.
This nuts filled cookie is commonly found in three sizes: small bite sized pieces, medium size, and large size. The bite size version is often consumed with coffee or tea whereas the medium and large size is served as a dessert.
Because they is relatively easy to make, these Middle Eastern cookies are often prepared and baked at home.

Pronunciation of "Mamoul" and "Maamoul"
pronounced [ma'-mul], it is also written Mamul, Maamul, or Ma'moul.

How is Mamoul Made?
First the semolina dough and the filling (dates, pistachios, or walnuts) are prepared. Next, the dough is cut into pieces of the desired size and filled with the filling of choice then shaped using a wooden mold and baked.

Preparation of the Dough
The dough is made of semolina, butter ghee, yeast, rose water, and orange flower water. First, semolina and butter ghee are mixed together and left to rest for about twelve hours. Yeast, rose water, and orange flower water are then added and mixed to form the ready dough.

Preparation of the Filling
Traditionally, Mamoul is filled with pistachios, walnuts, or dates. For pistachios or walnuts fillings, the nuts are grounded, whereas for dates filling, a date paste is used. Sugar and sugar syrup are added and mixed with the nuts or dates to form the filling paste.

Preparation of Maamoul Balls
Small pieces of the dough are cut, the desired filling is put on the dough, and the dough is closed around the filling to form a ball of dough filled with pistachios, walnuts, or dates. The filled dough balls are then put inside a mold to take a particular shape and are left to rest for about an hour.

Baking
The filled dough balls are placed on a baking sheet and baked for about eight minutes on high temperature.

Serving Suggestions
Bite size Maamoul is often offered with coffee or tea anytime during the day, while the medium and large size pieces are offered as a dessert.
In Middle Eastern countries, these cookies are a must have dessert during holidays as well as during the month of Ramadan.

Popularity
It is most popular in Lebanon, Syria, Jordan, Palestine, the Arabic Gulf region, Egypt (where it is usually filled with Lukum), Turkey, Armenia, Iran, Greece, and Pakistan.

Classification
Mamoul is a Middle Eastern cookie.

More Mamoul Recipes:

Mamool
Simple Eid Cookies (ka’ak)
Pistachio Maamoul
Kahk
Maamool with Dates
Maamool with Walnuts  
  
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Mamool, Mamoul, Maamoul, Mamool Cookies

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamool, Mamoul, Maamoul, Mamool Cookies Recipe. Enjoy Eid Fitr and learn how to make Mamool, Mamoul, Maamoul, Mamool Cookies. 

Simple Eid Cookies (ka’ak) Recipe

Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.

Maamoul with Walnuts Recipe

Serves: 12
Difficulty: Medium
Prep Time: 45 minutes

Ingredients:

Dough:
2 cups all purpose flour
1 cup semolina flour
1 tsp baking powder
1/4 cup milk
2 sticks butter at room temperature
1 tsp orange blossom water

Filling:
1 cup ground walnuts
1/4 cup sugar
1/4 tsp cinnamon
1 tsp orange blossom water

8 medjool dates, pitted
1 tsp orange blossom water

vegetable oil
powdered sugar

Preparation:

Pre-heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.

In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.

To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.

Pistachio Maamoul Recipe

Ingredients

• For the dough:


• 9 cups semolina or 1500 g


• 1½ cups butter or 300 g, melted


• 1½ cups ghee or 300 g, melted


• 1 cup caster sugar or 200 g


• 1 teaspoon ground nutmeg


• 1 teaspoon ground mahlab


• 1 teaspoon yeast


• ¾ cup rose water or 190 ml


• ¼ cup blossom water or 60 ml

For the filling:

• 3½ cups pistachio nuts or 500 g


• 1 tablespoon blossom water


• 2 tablespoons rose water


• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g


• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.


• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.


• Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.


• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.


• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.


• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.


• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Kahk with Dates Recipe

 
Ingredients:

• 2 cups samn balady


• 1 cup milk


• 4 1/2 cups flour, all purpose


• 2 tablespoons baking powder


• 1 teaspoon instant yeas


• 1 teaspoon ground cinnamon


• 1 teaspoon ground cloves


• 1 tea spoon ground ginger


• sesame seeds

Preparation:

1. Heat the samn balady (Gee) until almost boiling.


2. Add the baking powder and the spices to the flour.


3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.


4. Keep stirring and stirring and stirring.


5. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.


6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).


7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.


8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.


9. Put them in a cookie tray and let them rest for a little.


10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.


11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Mamool Recipe

Ingredients:

2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.


• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.


• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.


• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

• Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.


• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Maamool with Dates

Ingredients:

• 1 1/2 # semolina


• 1 cup sugar


• 1 1/4 # pound butter


• boiling water


• 2 # fresh dates, pitted and pureed

Preparation:

1. Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.


2. When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.


3. Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.


4. Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.

Maamool with Walnuts

Ingredients:

• 2 cups smeed (semolina)


• 1 cup boiling water


• 1 1/2 cups samneh (or other shortening)


• 1 tsp. ma'ez zahr (orange blossom essence)


• 1 tsp. rose water


• 3/4 cup fine sugar


• 1 1/4 cup crushed walnuts

Preparation:

1. Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.


2. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.


3. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

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Chicken Tikka - How to Make Chicken Tikka

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tikka Recipe. Enjoy grilling and learn how to make Chicken Tikka.

Ingredients

½ kilo boneless skinless chicken breast
1 cup yogurt
salt and pepper
1 tsp cumin
1 tsp ground coriander
1 Tbsp paprika
4 Tbsps fresh coriander, chopped

Method

• Wash chicken breasts, pat dry then cut evenly into cubes
• Mix together the yogurt, cumin, coriander, salt and pepper

* For red Tikka, add paprika to the yogurt mix and stir until it turns red in color
* For green Tikka, add coriander the yogurt mix and stir until it turns green

• Place the chicken in the yogurt mix, cover and refrigerate for 6 hours
• After marinating the chicken, place cubes on wooden skewers making sure the chicken is placed in the middle of the skewers
• Lay the chicken skewers on a baking pan and cook in a 350 degree oven for 30 minutes
• You can also grill the skewers to add grill marks to the chicken

Chef Osama

More Grilling Recipes: 

Minted lamb kebabs with tabbouleh
Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce

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Lamb and olives pies (fatayer) - How to make Lamb and olives pies (fatayer)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and olives pies (fatayer) Recipe. Enjoy Dough and Bakery recipes and learn how to make Lamb and olives pies (fatayer).

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup

For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

Chef Osama       


More Dough and Bakery recipes:

Small pies (Manaeish) or Fatayer
Spinach fatayer
Cheese Fatayer 
Spinach Pie 
Middle Eastern Pastries 
Sambousek

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Apricot juice (Qamar el deen) - How to make Apricot juice (Qamar el deen)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Apricot juice (Qamar el deen) Recipe. Enjoy Ramadan Juice recipes and learn how to make Apricot juice (Qamar el deen). 

Ingredients

½ Dried Apricot paste (Qamar Aldin) sheet (about 10cm X 20 cm)
4 Cups hot water
4 Tbs sugar
1 tps rose or blossom (optional)

Method

- Cut Dried apricot sheet into small pieces.
- Dissolve well in hot water.
- Add Sugar, stir then add blossom water.
- Serve cold.
- Can be served with dates or fresh apricot purée (if in season).
- Note: More water or ice can be added until obtaining the desired thickness.

More Middle Eastern Recipes:         

 

Almond and Chocolate Pie  

Umm Ali  

Layali Lubnan  

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

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Simple Eid Cookies (ka’ak) - How to Make Simple Eid Cookies (ka’ak)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Simple Eid Cookies (ka’ak) Recipe. Enjoy Eid dessert recipes and learn how to make Simple Eid Cookies (ka’ak).

Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.

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Saudi Rice with Meat and Chickpeas - How to Make Saudi Rice with Meat and Chickpeas

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Saudi Rice with Meat and Chickpeas Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Saudi Rice with Meat and Chickpeas. 

Serves: 6 persons
Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

750 g lamb, pieces with bones
8 cups water or 2 liters
2 dried limes
3 small cinnamon sticks
5 whole cloves
10 whole cardamom pods
½ tablespoon ground cumin
½ teaspoon ground black pepper
2 tablespoons ghee
3 medium onions or 500 g, chopped
3 cloves garlic, crushed
1 tin canned chickpeas or 450 g, drained
2 cubes MAGGI® Mutton Bouillon
2½ cups basmati rice or 500 g, washed and drained

Preparation

Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.

Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.

Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.

Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.

Nutritional Information

Fats :     28.00 g
Protein :     34.00 g
Carbohydrate :     97.00 g
Energy :     773.00 Kcal

More Middle Eastern recipes:

Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani

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