Umm Ali - How to Make Umm Ali

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Umm Ali Recipe. Enjoy Egyptian desserts and learn how to make  Umm Ali. 
 
Preparation time :     15 minutes
Cooking time :     20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200°C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.

More Dessert Recipes:       

 

Layali Lubnan  

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

Chilled almond pudding with honey syrup

Pomegranate and Dates Smoothie

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Mango Mahalabeya

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mango Mahalabeya recipe. Enjoy tasty Egyptian dessserts and learn how to make Mango Mahalabeya. Mango custard topped with dried fruit & nuts.

 Ingredients:

4 cups milk
1 cup sugar
4 tablespoons corn flour
1 cup mango juice
1/2 cup water
1/2 teaspoon vanilla essence
dried fruits and nuts to garnish
mango slices (optional)

Directions:

Mix sugar with 3 cups of the milk, heat until boiling. Mix corn flour with remaining cup of milk.

Then add it slowly to sugar-milk mixture while stirring quickly until it re-boils. It is very important to stir quickly.

Add mango juice to the mixture and stir quickly. Turn heat down to low. Cook for 5 minutes.

Add water and vanilla essence to the mixture and stir for 3 more minutes.

Remove mixture from heat and wait until it cools down a little. Pour into round individual dessert dishes.

Top with dried fruit, mixed nuts or small slices of fresh mango. Serve warm or chilled.

Sahlab Recipe - Muhallabieh - Awamat

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Stuffed Baby Zucchini and Eggplant with Beef Shanks

The Lebanese recipes blog invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks. Learn how to make the best Stuffed Baby Zucchini and Eggplant... a middle eastern traditional dish.

Ingredients
10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste

Preparation

1. Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.
3. Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.
4. Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.
5. Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.
6. Combine and mix well the water and tomato paste together. Pour over the prepared pot. Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Stuffed Zucchinis With Yogurt Sauce - Yalanji Recipe

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Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

The Lebanese Recipes site invites you to try a delicious and traditional middle eastern dish of Stuffed Baby Zucchini and Vine Leaves with Lamb Chops. Enjoy the middle eastern cooking and learn how to make the best Stuffed Baby Zucchini and Vine Leaves with Lamb Chops.

Ingredients - Serves 8 persons
18 small baby zucchini or 1500 g
35 medium vine leaves
1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and drained
500 g minced lamb
1 medium tomato or 150 g
4 tablespoons butter, melted
¼ cup water or 60 ml
1¼ teaspoons salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
1 kg lamb chops, cleaned from fat
4 cubes MAGGI® Mutton Bouillon
8 cloves garlic, peeled
10 cups water or 2500 ml, additional quantity
½ cup lemon juice or 125 ml

Preparation

1. Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
3. Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
4. To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
5. Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI® Mutton Bouillon cubes over the lamb chops.
6. Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
7. Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
8. Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.

Stuffed Zucchinis With Yogurt Sauce - kousa mahshi b'banadoura - How to make Yalanji

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Kushari Recipe - Egyptian Kushari Recipe

For Egyptian food lovers, try an Authentic Egyptian recipe for Kushari - a traditional Egyptian dish. Learn how to make delicious Kushari. I am not including directions below how to cook the rice, you need only to cook 2 cups dry rice in your favorite chicken (or vegetable if you'd like to make a vegetarian version) stock. Depending on the type of rice used, the quantity of stock and cooking time can vary, so use the kind you like and cook it the way you like.

Ingredients - Serves 6
1 cup lentils
1 quartered garlic clove
1 tablespoon cumin
3 large onions
1 cup oil
6 ounces uncooked elbow macaroni
2 cups dry rice
salt
chicken stock or vegetable stock
1 (15 ounce) can tomato sauce
1 dash lime juice 2 minced garlic cloves
1 dash yellow mustard
2 tablespoons vinegar

Preparation

1. Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.
2. Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
3. Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
4. Drain them onto paper towels and set aside.
5. Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:.
6. Boil the macaroni until done (about 10 min).
7. Cook the rice in the chicken stock add salt if the broth is unsalted.
8. Put them all together in the same pot and mix well.
9. Make the sauce.
10. In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
11. Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.
12. Next, add one can 15 oz can tomato sauce.
13. Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.
14. To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!

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Basbousa Recipe - Egyptian Basbousa - How to Make Basbousa

Easy recipe for Egyptian basbousa - Learn how to make best basbousa, a traditional egyptian desserts dish. This recipe consists of cream, sugar, milk, vanilla powder, baking powder, butter, semolina, and almonds.

Basbousa is a sweet cake made of a semolina soaked in syrup. It is found in the cuisines of the eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. Basbousa is very common in Arabia. Basbousa is routinely called "Hareesa" in Arabic countries.

Preparation time : 20 minutes
Cooking time : 40 minutes

Ingredients
1 tin NESTLÉ® Cream or 170 g
1 cup sugar or 200 g
2¾ cups milk or 690 ml
2 teaspoons vanilla powder
2 teaspoons baking powder
¾ cup butter or 150 g, melted
5 cups semolina or 800 g
½ cup almonds or 70 g, halved

For the syrup:
1¾ cups water or 440 ml
2½ cups sugar or 500 g
2 tablespoons rose water

Preparation

1. Combine NESTLÉ® Cream , sugar, milk, vanilla powder, baking powder and butter. Stir until sugar dissolves.
2. Add semolina to the milk cream mixture and stir until well combined.
3. Grease a 35cm x 28cm oven tray with butter. Pour semolina mixture in and arrange the surface at one level then decorate with almond halves.
4. Bake in 175°C preheated oven for 35-40 minutes or until the top is golden brown.
5. Remove from oven and pour the syrup equally.
6. Set aside to cool, use a sharp knife to cut in square or diamond patterns and serve.

To prepare the syrup:

1. Boil water and sugar for 5-6 minutes, remove from heat, stir with rose water and allow cooling to room temperature.

Basbousa with Almond - Basbousa with Yogurt Recipe - Basbousa with Pistachio Recipe

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Baba ghanouj Recipe - Best Recipe for Baba ghanouj

Learn how to make the best recipe for Baba ghanouj or some times spelled Baba Ghannouj or Baba Ghannoug. It is a Middle Eastern dish of eggplant mashed and mixed with various seasonings. Frequently the eggplant is baked in the oven or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is eaten with pita bread. It is usually of an earthy light brown color some times little off white, depending if you like to have more Tahini. It is popular in the Levant and Egypt.

Cooking time: 20 minutes

Ingredients
2 large eggplants
3 garlic cloves minced
1/3 cup tahini sauce
1/2 teaspoon salt
1/4 cup lemon juice

Preparation

1. heat the oven to 400 degrees F. Make a few 1’’ slits all around each eggplant. Wrap the eggplants in a aluminum foil. Roast it for 40 minutes, or until soft. Let it cool for 10 minutes.
2. Mash garlic with little salt, mash it really good to paste consistency.
3. Peel the eggplants.
4. In a food processor, mix the eggplants, garlic, tahini, salt and lemon juice until just combined.
5. Drizzle with olive oil. Serve with pita bread.

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Sahlab - Sahlab Recipe

Quick and easy to prepare Sahlab Recipe. Sahlab is traditionally prepared at home although there are boxed versions of this pudding. You can add more or less cornstarch to this recipe if preferred.

Sahlab Ingredients - Serves 3 -5
4 cups milk
1/2 cup cornstarch
1 teaspoon vanilla
Sugar (to taste)

Toppings
ground cinnamon (to taste)
unsweetened dried shredded coconut (to taste)
chopped pistachios (to taste)

Preparation
1. Combine cornstarch and water in a small cup and stir well.
2. Add milk to a soup pan or dutch oven pot.
3. Stir in cornstarch mixture in milk before it gets warm.
4. Add in vanilla and sugar.
5. Must stir constantly until it comes to a boil.
6. Let boil for 2 minutes, meanwhile still stirring.
7. Serve in dessert bowls.
8. Top with cinnamon and coconut or just chopped pistachios.
9. It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
10. Enjoy!

Try also...

Sahlab - How to make sahlab
Sahlab

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Bathenjan - Bathenjan Dip Recipe

Bathenjan Dip recipe is a Middle Eastern spread and dip similar to hummus, but is made with bathenjan (eggplant) instead of chickpeas (garbanzo beans).

Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: cup
Servings: 8

Ingredients
1 1/2 pounds bathenjan (eggplant more or less)
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced or pressed
optional garnishes: minced parsley, tomato, paprika

Preparation
Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.

Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.

Garnish as desired. Serve with wedges of pita bread, crackers, etc.

TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.

Try
Baba Ghanoush
Baba Ganush

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Bamai - Bamia Stew Recipe

Bamia stew with lamb or beef cubes and okra in a tomato sauce base. This recipe for bamia is very simple. You can make it vegetarian by omitting the meat.

Preparation Time: 15 minutes
Cook Time: 2 hours, 00 minutes

Ingredients
1 lb stew meat (Lamb or Beef)
1 pound frozen okra
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

Preparation
In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Add okra and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve bamia with white rice.

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kufta - Best Kufta Recipe

Kufta is a recipe for meatballs that can be made with vegetables and meat or separately.

This is the best Kufta recipe for Beef or Lamb meatballs with vegetables served with sesame sauce or tahini. Enjoy!

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Ingredients

• 1/2 KG fine ground meat (Beef or Lamb)
• 1/2 cup parsley
• 2 medium onions (diced)
• Salt to taste, Black Pepper and Allspice
• 1/4 cup cooking oil
• 1/3 cup sesame paste (tahina)
• 1/3 cup lemon juice
• 1/3 cup water

Preparation

• Mix the meat with fine cut parsley and diced onions.
• Add your seasoning- Salt, Black pepper and Allspice.
• Shape into Kababs, (the size of a small egg) and place into a large pan.
• Add cooking oil and lightly fry the Kufta on the stove top to hold its shape.

Preparing the Tahini sauce:

• Mix tahina and lemon juice together well until it forms a smooth paste.
• Slowly add the water while stirring to keep the mixture smooth.
• Pour sauce over kofta.
• Cook on the stove top covered at a low-medium heat until the water has boiled away to form a semi-thick sauce in the bottom of the pan (about 30 Minutes).
• Brown the top under the broiler.
• Serve with Pita bread or white rice on the side.

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Falafel Recipe

Falafel (Arabic: فلافل‎ falaafil (help·info), Hebrew: פָלָאפֶל‎; also known in Egypt and Sudan as ta'meya, Arabic طعمية), is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze (snack or tapas). The word "falafel" is the plural of the Arabic word فلفل (filfil), meaning pepper. Variant spellings in English include felafel and filafil.

Falafel is usually served as a sandwich wrapped in pita bread, and outside the Middle East, the term "falafel" commonly refers to this sandwich—falafel in a pita is typical street food or fast food. Along with the falafel balls, which may be crushed onto the bread or added whole, topping variations are usually included. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset.

Serves: 8

Difficulty: medium

Prep & Cook time: 2 hours

Falafel Recipe

2 cups dried garbanzo beans
1 1/2 cup dried fava beans
1 cup cilantro (coriander leaves)
1/2 cup parsley
8 garlic cloves minced
2 tsp salt
1 tbs coriander
1 tsp cumin
1 very large onion
1/2 tsp blk pepper
1/4 tsp cayenne pepper (optional)
1/2 cup bread crumbs
2 tsp baking soda added before frying
1/2 tsp baking powder

Preparation

Soak the garbanzo beans and fava beans in water over night before the day of cooking. Chop and blend the garbanzo beans and fava beans in a food processor until the beans are the consistency of fine bread crumbs. Put in a large bowl. Next put the onion, garlic, cilantro and parsley in the blender and blend until it is a paste consistency, add to bean mixture. To the bowl add the cumin, coriander, salt, black pepper, bread crumbs and cayenne pepper and mix very well. Taste to see if you would like to add more salt or not. Heat about 1 inch of vegetable oil in a 2 to 3 inch frying pan, turn to medium-low heat. Add the baking soda to the bean mixture and mix well. Mold the falafel mixture into small balls and drop into oil to fry, continually turn over the falafel balls to keep the color an even brown on all sides, when they are a medium brown color, remove the balls and drain on a paper towel for a minute. Serve warm and fresh with tahini sauce and vegetables.

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Othmaliye Bil-Kishta and Strawberry Recipe

Enjoy preparing desserts the Oriental way, try an easy recipe to make Othmaliye Bil-Kishta and Strawberry!

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients

• 250 g othmaliye dough, readymade
• ½ cup ghee or 125 ml, melted

For the filling:

• 1 tin NESTLÉ® Cream or 170 g
• 2 cups milk or 500 ml
• 1/3 cup corn flour or 40 g
• 1 tablespoon blossom water
• 1 cup strawberries or 200 g, cut into slices
• 1 cup sugar syrup or 250 ml

Preparation

• Cover the bottom of a round 25cm baking tin with half the quantity of othmaliye dough. Pour ½ quantity of melted ghee over the dough (reserve the remaining half of melted ghee) and bake in a 200˚C preheated oven for 35-40 minutes or until dough is golden brown in color. Remove from the oven and carefully take the crusted dough out and place it on a flat platter.
• In the same baking tin, cover the bottom with the rest of the dough and pour the remaining melted ghee and bake again in the oven in the same way. Remove and place on a separate flat platter.
• Meanwhile, add NESTLÉ® Cream , milk and corn flour to a large saucepan, bring to boil with constant stirring then simmer for 1-2 minutes or until sauce thickens. Remove from heat and stir with orange blossom water. Allow to cool at room temperature. (Cover with cling film to avoid the top drying up).
• Stir the cooled cream well until very smooth. Spread the cream mixture over the first part of the baked dough. Arrange sliced strawberries on top of the cream then place the second part of the baked dough on top.
• Slice and serve with the sugar syrup.

Serving tips : Decorate the top with clicks of whipped cream, crushed pistachio and strawberries.

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Basbousa with Pistachio Recipe

If you like Basbousa try it with Pistachio, get the taste of oriental cuisine using an easy recipe to prepare Basbousa

Ingredients - Serves 10

• 1 cup butter or 200 g, melted
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 teaspoon baking powder
• 2 cups semolina or 320 g
• 1½ cups pistachio nuts or 210 g, finely chopped

For the syrup:

• 2 cups sugar or 400 g
• 1½ cups water or 375 ml
• 1 teaspoon lemon juice
• 1 tablespoon rose water

Preparation

• In a bowl, combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.
• Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.
• Bake in a 190°C preheated oven for 35 minutes or until top is golden.
• Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.
  

To prepare the syrup:

• Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.

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Dukkah

Dukkah, Dokka or Dükkah is an Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices and flavors. In some countries such as Lebanon, Syria, Jordan and Palestine it is called Za'atar.

Traditionally Dukkah is eaten by dipping fresh Egyptian baladi bread first into olive oil and then into the nut mixture. Dukkah is a versatile seasoning and can also be sprinkled on salads or vegetables. It can also be used as a crust or breading for foods like lamb, shrimp, fish or chicken.

Dukkah Recipe

Ingredients:

• ¾ cup sesame seeds
• ½ cup pine nuts
• ½ cup coriander seeds
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)

Preparation:

• In a large frying pan combine pine nuts and coriander seeds over medium-high heat. When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.
• Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.
• Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.

Chicken Liver with Pomegranate Molasses

Easy and tasty appetizer dish of Chicken Liver with Pomegranate Molasses.

Ingredients:

• 1 Kg (2.2 lb) chicken liver
• 1 large onion, finley chopped
• 1/2 teaspoon red pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon cumin
• 1/4 cup cooking oil or olive oil
• 1 or 2 tablespoons Pomegranate Molasses

Preparation:

• Heat oil in frying pan on high heat.
• add onion and stir until onions are golden brown. Add chicken liver until it's color change and bubbles appear in the oil or until done according to desire.
• add cumin, salt, red pepper, black pepper and mix well.
• Add Pomegranate Molasses and mix well, leave over fire for 2 minutes.
  
• Serve hot with pita bread as an appetizer.
  

karkadeh Tea - karkadeh Tea Recipe

Karkadeh, carkade or karkady teay is served hot or chilled with ice. It is very popular in some parts of the Middle East, and especially in North Africa. Karkadeh Hibiscus tea is the infusion made from the calyces (sepals) of the Hibiscus sabdariffa flower.

Serves 4 persons

Ingredients:

• 1 cup Karkadeh (Hibiscus) flowers
• 4 cups water
• 1 cup sugar

Preparation:

1. Wash Karkadeh flowers well, then place in a pot with 4 cups of water over medium heat.
2. Let boil for 5 minutes then let soak overnight.
3. Strain the Karkadeh flowers and pour the juice in a glass pitcher. Add sugar.
4. Stir well until all sugar dissolves.
5. Let cool in the fridge and serve chilled.

karkadeh (Hibiscus Plant)

karkadeh (Hibiscus Dried flowers)

More about karkadeh (Hibiscus) ...

Hibiscus flower extract has been used in many folk remedies for liver disorders and high blood pressure. The constituents of the flowers contain gossypetin, anthocyanin, and glucoside hibiscin, which may have diuretic and choleretic effects, decreasing the viscosity of the blood, reducing blood pressure and stimulating intestinal peristalsis.

The dried flower contains hibiscic acid. Root contains saponins and tartaric acid. Aspartic acid is the most common amino acid. Dried fruits also contain vitamin C and Ca oxalate; dry petals contain flavonol glucoside hibiscitrin

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Sayadieh

Sayadieh (Fish with Rice) is a delicious and robust lebanese, Syrian, Egyptian, Palestinian, and Jordanian style fish dish. Any firm, white fish, such as haddock or cod, can be used in this recipe.

Ingredients:

• 2 tbsp. oil, for deep-frying
• 2 tbsp. pine nuts
• 3 onions, sliced
• 2 cups American rice, rinsed
• 1/2 tsp. turmeric
• 1/4 tsp. mixed spices
• Salt and pepper to taste
• 2 MAGGI Chicken Stock cubes(dissolved in 3 cups of hot water)
• 4 white fish fillets (Cod or Haddock)
• 3 tbsp. seasoned flour to coat the fish
  

Preparation:

1. Heat the oil in a deep pan and fry the pine nuts till brown. Remove nuts from the oil and keep aside.
2. Add the onions to the same pan and fry till brown.
3. Add the rice, turmeric, spices, salt and pepper and stir till the rice is well-coated with oil.
4. Add the MAGGI Chicken Stock, boil and then lower the heat. Cover the pan and simmer for 20 minutes.
5. Meanwhile, coat the fish with the seasoned flour and deep fry.
6. When the rice is cooked, add the pine nuts and stir gently.
7. Empty the rice in a flat dish, and arrange the fish on top. Serve with mixed salad and Tarator (Tahini sauce).

Egyptian Katayef

Katayef was traditionally prepared by street vendors as well as households in the Levant and more recently has spread to Egypt. Qatayef is the general name of the dessert as a whole, but more specifically, the its batter. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted goat cheese or ground walnuts and cinnamon. It is then baked and served with a hot sugar-water syrup or sometimes honey.

Ingredients:

• 1 1/2 cups water
• 1 cup white sugar
• 1 teaspoon fresh lemon juice
  

• 1 (8 ounce) container ricotta cheese
• 1 teaspoon cornstarch
  

• 2 1/2 cups all-purpose flour
• 1 1/2 (.25 ounce) envelopes active dry yeast
• 3 cups water
  

• 3 cups oil for frying

Preparation:

1. Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
2. Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
3. Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
4. Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
5. Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
6. Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat.
   
7. Serve immediately.

Day life during Ramadan - Preparing Katayef

Katayef Recipe Video...

Sfiha

Sfiha are meat pies widely spread in the middle east specially in Syria, Jordan, Lebanon, Palestine and Iraq. Sfiha is an appetizer that is prepared at homes specially during Ramadan and can be bought from pastry restaurants.

Ingredients - Sfiha:

• Dough
• 1/2 kg (16 oz) ground lamb meat
• 1 kg (32 oz) firm tomatoes, finely chopped
• 5 medium onions, finely chopped
• 1 tspn salt
• A dash of: ground cayenne red pepper, ground cinnamon, and ground allspice
• 2 tbls butter, diced
• 2 tbls yoghurt
• 1 tbls sesame paste (Tahini)
• 1 tbls pomegranate thickened juice (if available)
• 4 tbls fried pine nuts
  

Preparation - Sfiha:

1. Mix well meat, tomatoes, onion and spices. Add yogurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
2. Divide dough into walnut size balls. Roll between hand palms to smooth.
3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
4. Bring the edges up and press to make a square.
5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden and meat is cooked.
6. Serve hot with yogurt.