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Many days ago I have the recipe and the photos ready but it was enough that I sit on the computer and began to stiffen and cough. I have a terrible cold. But I found that  spent a lot of time. So here's the recipe: Apple strudel, I love everything with apples and I've made applestrudel  several recipes but I love this. The dough is so good that it was almost so much I rolled  (a very thin dough), but the second time I was more careful. I hope to make other strudel  with cherries soon . I hope you like it as we all  loved here. Note: I have to say I made this strudel  one day and I could not take pictures  !! they ate it at night. Anyway, the next day I went back to do what you see and I was able to take pictures when it was still warm! A big hug to all of you! Adapted from  Little Viena Ingredients strudel dough 1  1/2  tablespoon  neutral tasting vegetable oil 1 teaspoon vinegar  1/8 teaspoon table salt 1 cup more 2 tablespoon...

This is a simple to make aromatic scrambled eggs with garlic dish. Garlic Eggs Ingredients (2 servings) 4 eggs 10-15 garlic leaves (about 10 inches each) Salt to taste 2-3 teaspoons of Olive oil (or vegetable oil) Garlic Eggs Preparation Method (15 minutes) 1. Rinse then chop garlic leaves into pieces of about 1/2 inch 2. Lightly fry them with a bit of oil for about 5-7 minutes 3. Add eggs and salt to taste, scramble for 3-4 more minutes 4. Serve hot with a side of pita bread and tomatoes/mint Preparation time: 5 minute(s) Cooking time: 15 minute(s) Diet type: Vegetarian Diet tags: High protein Number of servings (yield): 2 Culinary tradition: Middle Eastern Copyright © Mama’s Lebanese Kitchen.

“Mudardara” is a traditional vegetarian Lebanese dish made with lentils and rice, and garnished with caramelized onions. It is delicious, healthy, simple to make and not to forget, frugal. In North Lebanon, we call the “Mudardara” as “Mujaddara w Riz”  ie, Mujaddara with rice. And if we were to go all out on our “shmeli” North Lebanon accent, we call it “Mjaddra” or “Mjaddro”… 🙂 This amazing dish goes well with tangy salads, such as the Fattoush Salad and a side of Greek yogurt. Lentils and Rice Mudardara Ingredients (4 servings) 2 cups of lentils 1 and 1/4 cups of long grain rice 4 medium onions, caramelized 1/2 teaspoon of salt 5 cups of water 1/3 cup of oil for frying (coconut or vegetable) 1 Table spoon of olive oil Preparation Method (60 minutes) 1. Rinse the lentils with cold water and remove any apparent debris. 2. Add the lentils to a pot filled with 5 cups of water, bring to a boil over medium heat, then reduce heat, cover, and let simmer for 20-25 minutes or until lentil...

Ingredients Yoghurt Bread Dough 250 g (9 oz) minced lamb, not too lean 1 tomato, seeded and finely diced 1 small purple onion, finely diced 1⁄3 cup flat-leaf parsley leaves, finely shredded 1 teaspoon ground allspice 1 red bullet chill, seeded and finely diced 1 teaspoon pomegranate molasses Salt and pepper Preparation Don’t buy lamb mince from the supermarket for this recipe as it’s far too fatty. You don’t want the lamb to be too lean, however. Ask the butcher for leg lamb with some fat, but no sinews. Prepare the dough. Preheat the oven to its highest temperature. To prepare the filling, place the mince on a large chopping board and put all the other ingredients, except for the salt and pepper, on top. Use a large knife to chop and mix everything together until well combined. It should be the consistency of a fine paste. Season with salt and pepper. Roll dough out into rounds of 10 cm (4 in) in diameter and brush with olive oil. Smear the mix thinly over the rounds and bake for 3 mi...

0:30 Prep | 0:30 Cook | 4 Servings | Capable cooks Kibbeh is a traditional Lebanese dish made with minced beef, burghul and onion. INGREDIENTS 1 cup burghul (cracked wheat) 1/4 cup olive oil 1 garlic clove, crushed 600g lamb mince 1 medium brown onion, finely chopped 1/4 cup pine nuts, toasted 1 teaspoon ground allspice 2 tablespoons finely chopped fresh coriander leaves 1/2 teaspoon sumac Plain yoghurt, to serve Lebanese bread, to serve Lemon wedges, to serve METHOD Step 1  Preheat oven to 200C/180C fan-forced. Lightly grease a 19cm x 29cm slice pan. Place burghul in a heatproof bowl. Cover with boiling water. Stand for 15 minutes. Drain through a fine sieve, pressing with the back of a spoon to remove any excess moisture. Step 2  Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add garlic, 200g of the mince and half the onion. Cook, stirring with a wooden spoon to break up any lumps, for 2 to 3 minutes or until mince has browned. Stir in pine nuts and ...

0:10 Prep | 0:10 Cook | 2 Servings | Capable cooks Crisp Lebanese bread is the base for these cheesy and zesty fried eggs. INGREDIENTS 2 teaspoons almond dukkah 1 teaspoon finely grated lemon rind 60ml (1/4 cup) olive oil 4 fresh eggs 2 Lebanese bread 60g feta, crumbled 1 tablespoon shredded fresh mint Lemon wedges, to serve METHOD Step 1  Combine dukkah and rind in a bowl. Step 2  Heat the oil in a large frying pan over medium-high heat. Crack the eggs, 1 at a time, into pan. Cook, tilting pan and spooning a little of the hot oil over yolks occasionally, for 5 minutes for soft yolks or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Step 3  Use paper towel to wipe the pan to remove excess oil. Add 1 bread to the pan and cook for 1 minute each side or until warmed through. Transfer to a serving plate. Repeat with the remaining bread. Step 4  Top the bread with eggs. Sprinkle with the dukkah mixture. Crumble over feta. Top with mint....

0:14 Prep | 0:06 Cook | 4 Servings | Easy Enjoy Middle Eastern flavours with these lamb skewers served with hummus and cauliflower salad. INGREDIENTS 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 cup extra virgin olive oil, plus extra to serve 2/3 cup chopped fresh flat-leaf parsley 650g lamb leg steaks, trimmed, cut into 3cm pieces 800g cauliflower, cut into small florets 1 teaspoon sumac 400g can lentils, drained, rinsed 2 tablespoons lemon juice 1/3 cup plain Greek-style yoghurt 100g tub hummus dip 1/4 cup frozen pomegranate seeds, thawed (see note) 4 Lebanese bread, to serve Lemon wedges, to serve METHOD Step 1  Combine the allspice, cinnamon, 1 tablespoon oil, 1 tablespoon parsley and lamb in a bowl. Thread lamb onto 8 skewers. Combine cauliflower, sumac and remaining oil in a bowl. Step 2  Heat a greased barbecue grill and hotplate on medium-high heat. Cook skewers on grill for 3 minutes each side for medium, or until cooked to your liking. Transfer to a ...

0:30 Prep | 0:50 Cook | 6 Servings | Capable cooks Garlic takes centre-stage in this succulent barbecued lamb recipe. INGREDIENTS 1.5kg boned lamb shoulder 2 teaspoons allspice 1/3 cup olive oil 1 baby cos lettuce heart, trimmed, leaves separated 400g tomato medley mix, halved 1 Lebanese cucumber, halved, sliced 1/2 small red onion, thinly sliced 1/2 cup torn fresh mint leaves 1/4 cup lemon juice Lebanese bread, warmed, to serve LEBANESE GARLIC SAUCE 6 garlic cloves, peeled, roughly chopped 1 teaspoon sea salt 1/4 cup lemon juice 1 egg white 1 cup rice bran oil 2 tablespoons iced water METHOD Step 1  Place lamb in a shallow glass or ceramic dish. Add allspice and 1/4 cup oil. Rub to coat lamb all over. Cover. Refrigerate for 2 hours, if time permits. Step 2  Make Lebanese garlic sauce: Place garlic, salt and 1 tablespoon lemon juice in a food processor. Process, scraping down sides often, until garlic is finely chopped. Add egg white. Process until smooth. With motor operating...

About a month ago  was the twins' birthday  and I made this Sache torte with raspberries. I love the traditional Sachetorte with apricots jam but this was awesome) The twins (Gerardo y Esperanza)  love chocolate. It was their birthday so it had to be what they wanted. I made this Sache Torte from that little book that I have in my kindle library: The European Cake cookbook. I have to say: all the cakes I have made of this book are wonderful.  (You can find in Amazon) This cake  can be made with fresh or frozen raspberries, everything depends on the season of the year. Adapted from : The European Cake cookbook Hugs to all and thanks by stopping by ! Ingredients  For cake 200 grams semi sweet chocolate chips 1/2 cup butter (113 g) softened 1/2 cup (63 g) confectioners' sugar 6 eggs separated 1 cup (125 g) all purpose flour 1/4 tesp salt 1/2 cup sugar Filling 3/4 cup raspberry preserves 2 tablespoons raspberry liqueur For ganache 1/2 cup (120 ml)  heavy ...

0:10 Prep | 0:20 Cook | 4 Servings  | Capable cooks This vegetarian recipe is great as a side dish or work lunch. INGREDIENTS 1/2 cauliflower, cut into florets 2 teaspoons sumac 1 1/2 tablespoons olive oil 3 brown onions 1 1/2 cups white long-grain rice 2 1/2 cups Massel vegetable liquid stock 400g can lentils, drained, rinsed 20g butter 1 cup plain Greek-style yoghurt 1 garlic clove, crushed 1/2 cup roughly chopped fresh coriander leaves Fresh coriander leaves, to serve METHOD Step 1  Preheat oven to 200°C/180°C fan-forced. Place cauliflower, sumac and 2 teaspoons oil in a roasting dish. Toss to coat. Season. Roast for 20 minutes or until golden and tender. Step 2  Meanwhile, finely chop 1 onion. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rice. Stir. Add stock and lentils. Season. Bring to the boil. Cover. Reduce heat to low. Simmer for 12 to 15 minutes or until rice is tender. Step 3...

Here's a great dish for chickpea lovers! This quick and easy recipe is the same as our  Foule recipe , except instead of fava beans we use chickpeas. Enjoy this warm chickpea salad with toasted or non-toasted pita bread or alone! ​ Ingredients: Chickpeas - 1 16 oz. can (you can add more or less beans) Garlic - 1 large clove, minced and salted Parsley - 1/2 cup finely chopped Lemon juice - half of a lemon (or more if you like a lemony taste) Olive oil - 2 tablespoons Salt Pepper Instructions: 1. Add chickpeas and juice (drain some of the liquid from can before adding to pot) to a small pot and heat on medium low. Bring to boil (3-5 minutes) ​2. In a bowl, add minced garlic, boiled beans and broth, parsley, olive oil, lemon juice and a few dashes of salt and pepper. Toss and enjoy! Optional: garnish with toasted pine nuts. Sahtan! :)

Here's a simple and easy recipe for a warm fava bean salad! This vegetarian dish makes a great snack, appetizer, or a healthy lunch or dinner. It's delicious with toasted and non-toasted pita bread or even on it's own. Enjoy! Ingredients: Fava beans (Foule Mudammas) - 1 16 oz. can (you can add more or less beans) Garlic - 1 large clove, minced and salted Parsley - 1/2 cup finely chopped Lemon juice - half of a lemon (or more if you like a lemony taste) Olive oil - 2 tablespoons Salt Pepper  Instructions: 1. Add fava beans and juice from the can to a small pot and heat on medium low. Bring to boil (3-5 minutes) 2. In a bowl, add minced garlic, boiled beans and broth, parsley, olive oil, lemon juice and a few dashes of salt and pepper. Toss and enjoy! Optional: garnish with toasted pine nuts! Sahtan! :)

With Esperanza (my daughter) we have been remembering my mom with some of her recipes that are legendary, really delicious. Esperanza made  the other day my mom scones recipe for her friends and recently I made Artichoke Pie one of our favorite recipes . Almost everything I learned about cooking was  with my mom.  She  not only cook fantastic, she also did cooking classes for many years when there were no food  blogs. Anyway ,  is wonderful  remember people  you love for the food they  made and the love they  put into it. I made this recipe at the beginning of my blog but I  review the recipe and post again with pleasure. thanks to all !! Artichokes pie Ingredients Crust 3 cups all purpose flour 3 tablespoons butter 1 teaspoon salt 1/3 cup of milk (a large pyrex oval or round) Artichoke filling 4 fresh artichokes (the food of the leaves ) or two cans artichokes hearts (coarsely chopped  and drained) 1 1/2 tablespoons all purpos...