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.