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This is a dessert made of pastry sandwich filled with date paste. I made this as a dessert for the family lunch, since I am now in the land of a wide variety of dates and from the best quality. Ingredients: 500 grams all purpose flour ( about 4 cups) 250 grams softened butter 2 tablespoons milk powder 3 tablespoons icing sugar+ extra for sprinkling 1 1/2 tablespoon of vegetable shortening 1/4 cup of orange blossom water 300 grams paste of dates (as in Maamoul recipe ) Preparation: - Preheat the oven to 180 C - Mix all the ingredients by hand until you have an even and soft dough. - Place half of the dough in a tray - Spread the paste of dates on top of the first layer of dough, then cover it wit the second half of the dough and bake in the oven for about 30 minutes or until the top becomes light golden color - While still hot, sprinkle the icing sugar on the top, cut into small pieces and serve cold Source: Tabkhet el yom

Meghli is a kind of sweet traditionally prepared to celebrate a new born baby in the family. The word “Meghli” means boiled, probably named such because it is boiled for a very long time. It is said to be very good for the baby and mother especially during breast feeding as it supposedly promotes breast milk production. In some villages, they make it on Christmas to celebrate the birth of Jesus. It has a refreshing taste of cinnamon and with coconut added on top, is a perfect treat to cool you off in the summer heat. Ingredients: 1 cup of rice powder 7 cups water 1 tablespoon ground cinnamon 1/2 tablespoon ground caraway 2 cups sugar for decoration: almond, pistachios, whole nut, shredded coconut, pine seeds and raisins Preparation: - In a pot, mix the rice powder with cinnamon, caraway then the water. Mix and keep stirring until it boils - When it starts boiling, add the sugar and continue stirring until the mixture thickens Pour in small individual bowls and allow to cool - Cover eac...

Ingredients: 1 kilo fresh spinach 1 cup fine bulgur 1/2 cup flour 1 small onion, finely chopped or grated 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1 teaspoon cumin 4 large onions, chopped into wings 2 tablespoons olive oil an dash of chili pepper (optional) Preparation: - Wash the spinach leaves and boil in hot water for 2 minutes, drain then wash with cold water and keep in the strainer until needed - To make the kibbe dough, wash the bulgur and discard the water then mix the bulgur with flour, salt, cinnamon, paprika and cumin to form a soft dough (add water if needed); mix it it with the grated onion - Take a small piece from the dough, shape it into a small ball then flatten it, place it on  slightly floured plate; repeat until all the dough is used - Boil the kibbe dough in hot water for about 15 minutes - Heat the olive oil and fry the wing chopped onions until golden brown - Add the boiled spinach and the kibbe dough to the frying pan, let it cook on a low ...

Ingredients: One medium cabbage 1 medium onion, finely chopped 8 to 10 cloves of garlic 2 cups rice 1 teaspoon salt 1 tablespoon cumin 1 tablespoon olive oil Preparation: - Remove the leaves of cabbage, wash and thinly slice, remove about half for the salad - Heat the olive oil, fry the onion until translucent, add the garlic then the cabbage, cover the pot and let it cook for about 5 minutes - Add the rice, cover with 4 cups of water, season with salt and cumin. When it starts boiling lower the fire, cover and let it simmer gently until the rice is well cooked - Serve with cabbage salad: put the cabbage in a bowl and mix with 1 clove garlic crushed, 1 teaspoon salt, juice of one lemon and extra virgin olive oil

Fatayer is another kind of Lebanese pie which uses the same dough as Sambousek, but filled with spinach, or it can be filled with swiss chard, or even with purslane. It is also a dish from our Lebanese Mezze. Ingredients for the dough: 3 cups of all purpose flour a pinch of salt 1/2 teaspoon of instant dried yeast 2 tablespoons vegetable oil 1 cup of water Preparation of the dough: Sift the flour with the salt, mix with oil, add the yeast Add the water, mixing by hand until the dough is soft Rub it all with oil , place it in a bowl and cover with a clean towel and leave it for about 2 hours to rise Ingredients of the filling: 1 kilo of fresh spinach 1 large white onion chopped finely 1 teaspoon salt 1 teaspoon seven spices handful of pine seeds 1 tablespoon of grenadine molasses juice of one lemon 1 tablespoon olive oil 1 tablespoon sumac Preparation of the filling: - Preheat the oven to 180 - Cut the spinach and wash, keep in a strainer, add all the remaining ingredients to the spinac...

Ingredients 1 bunch Swiss chard stalks 2 small garlic cloves, crushed 4 tablespoons Tahini Juice of 1 lemon Preparation 1. Wash the stems removing any bad ones, wash and chop into 1inch pieces, place in the pot covered with water with some salt and boil 2. When tender, strain and gently crush them with a pestle and mortar 3. Add the garlic and the lemon juice mixing well together 4. Add the above mixture and the tahini to the stems and mix well 5. Put in a serving plate and top with some extra virgin olive oil. Serve with pita bread

A few days ago I made these muffins with blueberries and most of all I wanted to try the paper molds, they are very good because they do not stick or burn.  Now that I see them I think they could also be made for Christmas. We are already so close. I've been watching recipes, I always watch a lot but of course I can not do all of them and I'm on the computer for a while.  But I like to look at everything Christmas and of course I think about my mom. Esperanza wants to make the Christmas Cake my mom made,   it's absolutely delicious,  and really smell like Christmas (by the spices) I did it here  years ago if someone wants to see it, just like stollen , my mom's Christmas cake   is the best I've tasted. The cookies .., Salmon puff pastry . so many things. Once again I know I can not do everything. But Christmas is here and is wonderful :) Pomegranate Jellies My mom's Christmas cake Blueberry Cornmeal muffins with thyme glaze (Adapted from Bake from sc...

Ingredients: 500 grams kafta ( 500 grams minced beef mixed with a small onion finely chopped and 1 cup of chopped parsley and season with 1 teaspoon salt and 1 teaspoon seven spices) 1 tomato, sliced 1 teaspoon corn oil 1 kilo boiled potatoes 4 spring onion, sliced 1  red pepper, finely chopped 1 cup parsley, finely chopped a few cherry tomatoes 1 teaspoon salt juice of one lemon 1/2 cup virgin olive oil Preparation: Preheat the oven to 180 C With a wet hand take a small ball of kafta meat and put it on a wooden skewer, when all the meat is finished place the skewers in a tray, put on the sides the slices of tomato, and teaspoon of corn oil in the tray Bake for about 25 minutes, turning the skewers half way To make the salad, cut the boiled potatoes in cubes, add the chopped parsley, sliced spring onions and the diced red pepper Season with salt, lemon juice and the olive oil and mix well

About the recipe today, Sheikh El Mehchi, it is called so because the eggplants are stuffed without removing their tops, so it looks like the head of Sheikhs. Ingredients: 1 kilo small eggplants 200 grams minced meat 1 medium onion, finely chopped 1 teaspoon salt+ 1 teaspoon salt 1/2 teaspoon seven spices+1/2 teaspoon seven spices handful of pine seeds 1 tablespoon canola oil 1 red tomato sliced 1 tablespoon tomato paste 2 cups frying oil Preparation: Peel the eggplants without removing the heads Heat the frying oil, fry the eggplants until brown color. Place on kitchen towel to remove the excess oil Heat the canola oil and fry the chopped onions until transparent, add the pine seeds and fry for another 2 minutes, then add the meat and fry until well cooked. Season with salt and 1/2 teaspoon seven spices Preheat the oven to 180 C Slice open the eggplant in the middle and place a generous tablespoon of the meat stuffing inside it, press it down gently with the back of spoon Place the st...

Atayef is a kind of sweet very popular in Ramadan, the dough could be filled either of cheese or with Ashta (kind of Arabic cream). This sweet requires quite some time to prepare but it is worth it. Ingredients : 3 cups of flour 2 teaspoons yeast 1 tablespoon baking powder 1 cup orange blossom water 1 1/2 cup water 500 grams Akawi cheese (or Mozzarella). Akawi cheese is a kind of salted cheese like feta sugar syrup about 2 cups of frying oil Preparation : Start by cutting the cheese into small pieces and soak in water to remove the salted taste, change the water every half an hour for about 3 times, or until you find the cheese is sweet enough,(if you are using mozzarella cheese you can skip this step) Prepare the dough: dissolve the yeast in a cup of warm water and leave for few minutes Mix the flour with the baking powder, add the yeast with water, the orange blossom water and the water until you have the consistency of a pancake dough. Let it set for about one hour, until it double ...

The literal translation for the word “Laban Immo” is : the milk of his mother. This yogurt cooked in this meal is very silky and smooth almost like the texture of the milk 🙂 . It is cooked with meat, onions and garlic with dried mint to enhance the flavor of the meal. Ingredients : 1 kilo yogurt 2 tablespoons corn starch 300 grams lamb chunks (you can use beef also if you prefer), 1 teaspoon seven spices 400 grams baby onions, peeled 3 cloves of garlic, crushed 1 tablespoon dried mint 1 tablespoon corn oil + extra teaspoon to fry the garlic 1 teaspoon salt + 1 teaspoon to add to garlic handful of pine seeds Preparation : - In a pot fry the onions until brown, then remove and put aside - In the same oil fry the lamb until brown then cover with about 4 cups of water, add 1 teaspoon salt and the spices and let it cook until tender(you can use pressure cooker it will take 20 minutes to be cooked). Drain the meat from water, and keep one cup of the lamb stock - In another pot, place the yo...

Total Time Prep: 15 min. Cook: 15 min. + cooling Makes 6 servings Ingredients 2 cups water 1 cup quinoa, rinsed 3/4 cup packed fresh parsley sprigs, stems removed 1/3 cup fresh mint leaves 1/4 cup coarsely chopped red onion 1 garlic clove, minced 1 cup grape tomatoes 1/2 English cucumber, cut into 1-inch pieces 2 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground allspice Directions In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa. In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving. Editor...

Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons curry, then add more to your taste. —Taste of Home Test Kitchen Total Time Prep: 20 min. Cook: 7 hours Makes 6 servings Ingredients 1/3 cup all-purpose flour 2 pounds boneless beef chuck roast, cut into 1-inch cubes 3 tablespoons olive oil 2 cans (14-1/2 ounces each) beef broth 2 cups chopped onions 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup dry red wine 1 tablespoon curry powder 1 tablespoon paprika 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1-1/2 cups golden raisins Hot cooked couscous, optional Directions Place flour in a large resealable plastic bag; add beef and toss to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook o...

SERVINGS: 6 RECIPE BY: MAUREEN ABOOD Perfect with poultry, lamb, beef, grains, greens--pretty much everything! INGREDIENTS 2 large sweet potatoes or yams 2 tablespoons neutral oil, such as grapeseed or canola 1 teaspoon kosher salt 2 teaspoons sumac 1/4 teaspoon cayenne pepper (or more!) Few grinds black pepper 2 tablespons honey 1 tablespoon extra virgin olive oil INSTRUCTIONS Place a large sheet pan in the oven and heat to 500°F. Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. Pour over the potatoes and stir with a large spoon until the potatoes are well coated. Remove the sheet pan from the oven reduce the oven to 425°F. Line the pan with parchment. Place the potatoes on the pan, arranging them so they aren’...

The method is the same whether you are using fresh or jarred grape leaves, except the fresh leaves need not be soaked in cold water. To make smaller rolls, cut jarred leaves in half. 80-100 grape leaves, medium size 1 cup long grain rice 1 pound ground beef (90% lean) or lamb ½ cup butter, melted ½ tablespoon salt ½ teaspoon freshly ground pepper ½ teaspoon ground cinnamon 2 lamb or pork neck bones, 2 bone-in pork chops, or 6 chicken wings (optional) 3 large grape leaves 2 lemons Rinse the leaves thoroughly and soak in cold water for 15 minutes. Line a heavy, deep pan with meat bones if using, then 3 grape leaves. (Line the pan with just the leaves if no meat is being used). For the filling: In a medium-size bowl, combine rice, ground beef or lamb, butter, salt, pepper, and cinnamon. Mix well with your hands. Prepare a dutch oven by lining the bottom with lamb bones or chicken wings. Spread 3 large leaves over the top of the meat. To stuff and roll the leaves: Place grape leaves facing...

This is a very simple and versatile soup that is thick and nourishing. Kishk powder always contains salt, so little to no seasoning is necessary beyond that. If garlic isn’t your thing, all is not lost—use lots of onion instead. The meat is also optional, and can be simple ground lamb or beef, or use cooked kibbeh balls. Do eat the kishk with good flatbread or pita. The quantity is easily adjusted using a ratio of 3:1, water to kishk. Serves 2. 3 tablespoons butter or olive oil 6 garlic cloves, green germ removed and minced ½ pound ground lamb or lean ground beef (optional) 1 cup kishk powder Dried mint or parsley (for garnish) In a medium saucepan over medium heat, melt the butter or heat the oil. Lower the heat and add the garlic, cooking just long enough to release the scent without browning it. Add the meat and increase the heat to medium, stirring constantly to break up and brown the meat. Add three cups of water to the pot. Gradually whisk in the kishk powder, a little at a time....

Think of this bread salad as you might any other salad that includes croutons. Here the crouton is toasted pita bread, which is thin and crisp and soaks up the salad’s juices deliciously. I love fattoush with firm leaves of romaine, which stand up well to the bread, but you can make the salad of any leaf you like and add whatever vegetables you like. The lemony vinaigrette is so good, it may be the only dressing you ever eat again. For the salad: 2 loaves thin pita bread 1 head of romaine lettuce, washed and chopped into large bite-sized pieces 1 cup tomatoes, coarsely chopped 1 cup sliced cucumber 1 small sweet onion, sliced For the vinaigrette: 1 tablespoon freshly squeezed lemon juice, or more to taste 3 tablespoons canola or light olive oil ½ teaspoon garlic powder ½ teaspoon kosher salt freshly ground black pepper 1 tablespoon sumac Preheat the oven to 375 degrees. Tear the pita bread into 2-inch pieces (using both layers of the pita per piece; this makes for a sturdier crouton). ...

PREP TIME: 20 MINUTES | COOK TIME: 12 MINUTES | TOTAL TIME: 32 MINUTES | SERVINGS: 4 | RECIPE BY: MAUREEN ABOOD Grilled marinated chicken kebabs are a Lebanese tradition, served with toum garlic sauce or a simple seasoned yogurt sauce. I love this recipe because the chicken is so juicy and delicious from the flavorful yogurt marinade. Use long metal or wooden skewers--soaking the wooden skewers in water helps prevent them from catching fire over the grill flame. Be sure to plan ahead so the chicken can marinate for 8 to 24 hours. I often double this recipe...people eat it up and lots of it! The chicken is delicious served over rice, with salads like tabbouleh , fattoush , and Lebanese potato salad . INGREDIENTS 1 cup plain whole milk yogurt 1 medium sweet onion, grated 1 tablespoon dried mint 1 teaspoon kosher salt 3 cloves garlic, minced 3 tablespoons extra-virgin olive oil Juice of 1/2 lemon 4 skinless, boneless chicken breasts, cut in 1- to 2-inch pieces 2 large red onions, cut in w...

My shawarma, which is tenderized and given a boost of flavor with a wonderful marinade, is based on a recipe by Sam Sifton in The New York Times. Go any direction you like with the sauce; mine is a nice balance of cool yogurt and cayenne heat. Serve the shawarma over rice; I love cinnamon-scented vermicelli rice for this. The recipe for the rice is in the Rose Water & Orange Blossoms cookbook…. Serves: 6 | Recipe by: Maureen Abood INGREDIENTS For the shawarma: Juice of 2 lemons ½ cup extra-virgin olive oil ½ cup yogurt (any fat percentage) 6 cloves garlic, peeled and halved 1 teaspoon kosher salt 2 teaspoons sumac ½ teaspoon cinnamon ¼ teaspoon red pepper flakes 2 pounds skinless boneless chicken thighs 1 large red onion, peeled and quartered 2 tablespoons coarsely chopped flat-leaf parsley For the sauce: 1 cup whole-milk yogurt, chilled Pinch kosher salt Cayenne pepper, to taste Olives, cucumbers, pickled turnips, and flatbread or pita bread, for serving INSTRUCTIONS 1. In a mediu...

It is impressive at this time the amount of recipes you can find relating to Christmas. No matter what happens Christmas is still great, I go to bed surrounded by books and magazines and sometimes I fall asleep. Because always take time to see what recipe make, if you would like , the ingredients and all that things. In short it is a process and we are already in mid-November. I will try to make the best possible recipes and you already know that they are all tested. This recipe for this Chocolate -frangipane bundt cake I just made it because I love frangipane and was really delicious. and is a recipe you could make for Christmas too. I have to say this cake ended quite quickly.. Adapted from : Bake from scratch Ingredients 1/2 cup (113 grams) unsalted butter 2 cups (480 grams) whole buttermilk or greek yogurt 2 large eggs room temperature 1 tablespoon instant espresso powder 1 1/2 teaspoon vanilla extract 2 cups granulate sugar 2 cups all purpose flour 3/4 cup dutch process cocoa powd...

Cabbage rolls are not our most beautiful food, but they are so savory and delectable that their looks are quickly forgiven. Cabbage rolls can be cooked in water, chicken stock, or tomato juice. They can be as garlicky as you like, or not at all. Lemon can be added to the broth or served alongside the rolls, or both. The way to create the best flavor in the rolls is to coax many layers of flavor—by salting the blanching water for the leaves, soaking the rice in the spices for the stuffing, and salting the cooking water. A little butter doesn’t hurt anything, either. Recipe by: Maureen Abood Ingredients 1 head of cabbage leaves, blanched 1 cup converted rice (such as Uncle Ben’s) 4 oz. (1 stick) butter, melted 1 teaspoon cinnamon 2 teaspoons kosher salt, plus more for cooking ½ teaspoon pepper 1 lb. ground sirloin ¼ cup water 8-10 garlic cloves, peeled Preparation Prepare the leaves: Blanch the head of cabbage and remove the leaves one by one. In order to roll the blanched cabbage leaves...