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

Save and share Saudi Rice with Meat and Chickpeas recipe

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