Layali Lubnan Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Layali Lubnan Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Layali Lubnan.

Preparation time : 15 minutes
Cooking time : 25 minutes

Serves: 8 persons

Ingredients

2½ cups water or 625 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup fine semolina or 80 g
2 eggs
1 tablespoon rose water
1 tablespoon blossom water
1 cup liquid cream or 250 ml, whipped
3 tablespoons pistachio nuts, chopped
3 tablespoons flaked almonds, toasted

Preparation

In a medium saucepan, place water and NESTLÉ® Sweetened Condensed Milk . Stir occasionally to boil.

In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk, stirring vigorously for 3 minutes or until it thickens.

Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools.

Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.

Serving tips: Serve sugar syrup if desired. 

More Desserts Recipes

Popcorn Cake
Snow-topped holly cakes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe

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Popcorn Cake Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Popcorn Cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Popcorn Cake.

Ingredients

4-5 cup popcorn
1 ¼ cup chocolate chip
¾ cup roasted peanuts (peeled)
¼ cup oil
½ tablespoon margarine
1 ½ cup marshmallow

Method

- Mix popcorn, chocolate, and peanuts in a bowl.
- Heat oil, margarine, and marshmallow in a large heavy-bottom saucepan over medium flame, stir until it melt.
- Pour marshmallow mixture over popcorn mixture, stir to combine.
- Brush a rectangle cake mould (28×10 cm) with oil or margarine.
- Put the mixture in the cake mould, press slightly to even the surface.
- Allow to firm in the mould for about 20 – 30 minutes.
- Cut into slices, arrange in a serving dish.

Chef Osama

More Desserts Recipes

Snow-topped holly cakes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Lebanese Baklava Recipe

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Arabic Style White Rice Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Arabic Style White Rice Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Arabic Style White Rice.

Preparation time :     10 minutes
Cooking time :     1 hour

Serves: 5 persons

Ingredients

7 cups water or 1750 ml
4 cubes MAGGI® Chicken Bouillon
2 tablespoons vinegar, white
3 cups basmati rice or 600 g
½ cup butter or 100 g
1½ teaspoons ground turmeric
1 medium green bell pepper, sliced

Preparation

Add water, MAGGI® Chicken Bouillon cubes and vinegar to a large pot and bring to boil.

Add the rice and cook for 10 minutes or until the rice is almost tender. Drain in a strainer.

Heat half the quantity of butter in a large saucepan, add turmeric and bell pepper and cook for 2-3 minutes.

Add the cooked rice and spread the rest of butter on top of rice without stirring.

Cover and cook on very low heat for 1 hour or until rice is cooked.

Fluff up the rice using a wooden fork in order to become yellow and white mixed colors.

Serve on a large serving dish, placing the crispy golden rice layer on top.

Nutritional Information:

Fats :     19.00 g
Protein :     9.70 g
Carbohydrate :     98.00 g
Energy :     607.00 Kcal

More Middle Eastern Food Recipes:

Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice
Middle Eastern-style lamb shanks with saffron rice
Lemony rice & peas
 
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Chocolate Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chocolate Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate Baklava.

Layered phyllo dough and Nutella—the creamy chocolate-hazelnut spread—form the base of this nutty pastry dish that's sure to be a crowd-pleaser.

YIELD: 24 servings (serving size: 1 piece)

Ingredients

3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9–inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted

Preparation

1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.

2. Preheat oven to 350°.

3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.

4. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature. 

Nutritional Information (Amount per serving)

Calories: 238
Fat: 13.4g
Saturated fat: 4.3g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 2g
Protein: 4g
Carbohydrate: 27.8g
Fiber: 1.6g
Cholesterol: 10mg
Iron: 1.3mg
Sodium: 148mg
Calcium: 29mg

Cooking Light December 2009

More Dessert Recipes:

Pistachio & Almond Baklava
Pistachio & cardamom baklava
Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)

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Othmaliye Bil-Kishta Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Othmaliye Bil-Kishta Recipe. Enjoy the Middle Eastern Desserts and learn how to make Othmaliye Bil-Kishta.

Preparation time :     30 minutes
Cooking time :     15 minutes
Serves: 18 persons

Ingredients

For the othmaliye:
1 kg othmaliye dough
500 ml oil for deep frying
½ cup sugar syrup

For the kishta:
750 ml water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2/3 cup corn flour or 90 g

Preparation

For the othmaliye:

Take a small bunch of the othmaliye dough; roll over a small aluminum or stainless steel cup 3 times and press it well to make a round shape. Repeat the same process with different cups until you finish the dough.

Arrange all the cups in one tray and put them in a 150 °C preheated oven for 6 to 8 minutes until dry (the color should remain white).

Remove from the oven and cool them down. Remove the cups and deep-fry the round dry othmaliye in the oil until golden in color.

Cool them down and then sprinkle the syrup with a spoon over the othmaliye and keep aside.

For the kishta:

Combine the water, NESTLÉ® Sweetened Condensed Milk and corn flour; bring to boil and simmer for 1 minute. Put the mixture in the fridge.

To keep fresh and crispy, fill the othmaliye with the kishta upon request and serve.

Serving tips :     Garnish with crushed pistachio and orange blossom in syrup.

More Dessert Recipes:

Shabakiyah
Sello Sfouf
Barazeq
Chocolate Drops and Figs Cookies
Almond Sesame Balls
Dates and Walnuts Maamoul

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Shabakiyah Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shabakiyah Recipe. Enjoy the Middle Eastern Desserts and learn how to make Shabakiyah.

Preparation time :     1 hour
Cooking time :     15 minutes
Serves: 28 persons

Ingredients

For the shabakiyah:
1400 g plain flour
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
200 g white vinegar
100 g sesame powder
2 tablespoons anise powder
2 tablespoons ground cinnamon
2 eggs
350 ml blossom water
1 teaspoon ground turmeric
1 teaspoon salt
1.4 cups olive oil or 300 g
3 cups vegetable oil, for deep frying

For the sugar syrup:
2 kg sugar
3 cups water or 750 ml
40 g lemon juice, or juice of one lemon

Preparation

Combine all the shabakiyah ingredients to make hard dough, and keep aside for 20 minutes.

Divide the dough into 5 or 6 pieces and start sheeting with a wooden roller.

Cut the dough into squares 8 x 8cm each and cut inside each square 4 parallel lines keeping the end without cut; giving the shape of shabakiyah.

Deep fry in oil until golden in color; remove and dip directly in sugar syrup for 6 to 8 minutes. Serve cold.

For the sugar syrup:

Bring the sugar and water to boil; add lemon juice and boil until golden in color.

Serving tips :     Garnish with roasted sesame. 

More Dessert Recipes:

Sello Sfouf
Barazeq
Chocolate Drops and Figs Cookies
Almond Sesame Balls
Dates and Walnuts Maamoul
Pistachio Maamoul 

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Mafruka Recipe - How to Make Mafruka

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mafruka Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mafruka.

Preparation time :     8 minutes
Cooking time :     20 minutes
Serves: 25 persons

Ingredients

For the dough:
1 kg fine semolina
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¾ cup sugar or 150 g
1¾ cups ghee or 370 g
¾ cup water

Ingredients added after baking the dough:
1¾ cups sugar syrup or 600 g
¾ cup rose water
2/3 cup water
1½ cups ghee or 280 g, softened
1 cup mixed unsalted toasted nuts (almonds and hazelnuts) or 180 g, for garnishing

For the cream:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 cups water
¾ cup corn flour or 100 g
2 tablespoons rose water

Preparation

Mix all the dough ingredients together to form soft dough.

Bake in the oven at 200 °C for 15-20 minutes or until it turns golden brown in color.

Keep aside to cool for 10 minutes, and then blend using an electrical blender.

In a pan, put the baked blended dough with the sugar syrup, rosewater and water on medium heat for 2 minutes.

Remove from heat, add the ghee and mix gently.

Spread the dough over a large flat plate (or 2 medium size plates) and keep aside.

To prepare the cream, mix all the cream ingredients and bring to boil on low heat, and then simmer for 1 minute, stirring constantly. Keep aside to cool down.

Spread the cream on top of the Mafruka dough and garnish with the nuts.

More Dessert Recipes:

Halawet El-Riz
Kunafa
Qatayef Asafiri
Umm Ali
Lebanese Baklava 

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Milk Tart Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to tryMilk Tart Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Milk Tart.

Ingredients:

1 liter milk
1 cinnamon stick
75 grams sugar
50 grams cake flour
50 grams butter
4 eggs, separated
pinch of salt
cinnamon
sugar
1 pre-made pastry shell

Directions:

Bring milk and cinnamon stick. In a heatproof bowl, mix the sugar, cake flour and salt. Add the hot milk very slowly to this mixture.
 

Return to the saucepan and continue stirring over a very low heat until thick and the flour is cooked properly. Remove from heat, add butter, leave to cool slightly then add to the beaten egg yolks.
 

Return again to the saucepan and stir over low heat until thick. Fold in stiffly beaten egg whites and salt. Pour filling into pre-baked pastry shell.
 

Bake for 20 minutes at 180ºC (Gas mark 4). Reduce heat to 160ºC (Gas mark 3) for the last 10 minutes. Remove from the oven and sprinkle with a little cinnamon sugar. Serve warm. 

More Dessert Recipes...

Snow-topped holly cake
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Lebanese Baklava Recipe  

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Halawet El-Riz Recipe

The Hummus Recipes Kitchen offers an Arabic desserts recipe for Halawet El-Riz. Enjoy Arabic desserts and learn how to make Halawet El-Riz dish.

Ingredients (Serves 18)

400 g akawi cheese, Czech
1¼ cups egyptian rice or 250 g
3 cups water
1 cup sugar or 200 g
½ cup rose water

For the cream:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 cups water
¾ cup corn flour or 100 g
2 tablespoons rose water

Preparation

1. Slice the cheese and soak it in water at room temperature for 3 hours to remove the salt. Change the water every 10-15 minutes.
2. Boil the rice with the 3 cups of water until it is completely cooked. Add the sugar and rose water and blend using electrical blender.
3. Put the cheese in a bowl and melt it on double boil (bain-marie). Boil the rice mixture again and add the melted cheese to it while on fire, mixing constantly until well combined.
4. To prepare the cream, mix all the cream ingredients and bring to boil on low heat, and then simmer for 1 minute, stirring constantly. Keep aside to cool down.
5. Put the cheese mixture in individual cups or a large plate. Serve cold with the cream on top.

Umm Ali Recipe - Lebanese Baklava Recipe - Lebanese Sfouf Recipe

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Kunafa Recipe - Kunafa Bil-Jibn Recipe

An easy recipe to prepare best kunafa desserts. Kunafa originated in the Palestinian city of Nablus then spread to Arab and middle eastern countries. Kunafa is a traditional Middle Eastern desert made from white melted cheese and shreded wheat. It is delicious and light!

Ingredients
1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
1/2 cup minced pistachio
3 cups sugar
1 tsp lemon juice

Preparation

1. First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.
2. Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.
3. In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.
4. Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.
5. The last step is to top the Knefeh with the sweet syrup, pine nuts, and pistachio.

Sfouf Recipe - Qatayef Asafiri - Lebanese Baklava Recipe

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Qatayef Asafiri - Qatayef Asafiri Recipe

Qatayef Asafiri Recipe (قطايف) is an Arab dessert commonly reserved for the Muslim holiday of Ramadan, a sort of sweet crepe filled with kishta. This dessert dish is served cold. Learn how to make the best Qatayef Asafiri.

Preparation time : 15 minutes
Cooking time : 10 minutes

Ingredients
1 tin NESTLÉ® Cream or 170 g
2 cups milk or 500 ml
½ cup corn flour or 60 g
1 tablespoon blossom water
40 small ready-made qatayef slices or 600 g
½ cup ground pistachio nuts or 50 g, for garnishing
2 cups sugar syrup or 500 ml

Preparation

1. In a saucepan mix the NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool to room temperature.
2. Place 1 full teaspoon of the cooled prepared cream on each qatayef slice and seal firmly halfway keeping the cream shown from one side.
3. Dip each qatayef piece from the open side in the ground pistachio.
4. Arrange in a large platter and serve with the sugar syrup.

Serving tips : Garnish the qatayef with orange blossom in syrup.

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Umm Ali - Umm Ali Recipe

Easy recipe for Umm Ali also called om Ali. Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding.

Preparation time : 15 minutes
Cooking time : 20 minutes

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

1. Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.
2. 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.
3. Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.
4. 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.

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Lebanese Baklava Recipe - Recipe for Lebanese Baklava

Easy Recipe for Lebanese Baklava. Learn how to make best homemade Lebanese Baklava. Baklava is a Middle Eastern/Mediterranean dessert made with Phyllo dough (pastry), nuts, butter, and sugar. After baking, a sweet syrup is immediately poured over the pieces allowing the syrup to be absorbed into the layers.

Some baklava contains walnuts. Other variations include pistachios, pine nuts, almonds, or other nuts common to the Mediterranean and the Middle East.

Ingredients

• Phyllo or Filo pastry
• 500 g (18 oz.) finely ground Walnuts
• 125 ml (1/2 cup) granulated sugar
• 30 ml (2 tbsp.) Rosewater
• 30 ml (2 tbsp.) Orange flower water
• 125 ml (1/2 cup) butter
• 125 ml (1/2 cup) oil

Syrup

• 500 ml (2 cups) sugar
• 250 ml (1 cup) water
• A drop of rose water
• A drop of orange flower water
• 1 slice of lemon

Method

1. In a bowl, combine the walnuts, sugar, rose and orange flower waters;
2. Spread out a sheet of phyllo pastry with the narrow edge facing you;
3. Spread some of the mixture over the phyllo, leaving a 2-3 cm (1") border;
4. Roll up; cut into 6 pieces; place in a baking dish; continue until the mixture is used up;
5. Melt the butter in a saucepan or microwave; brush the baklavas until evenly coated;
6. Place in a preheated 125° C (250° F) oven for an hour; increase the temperature to 180° C (350° F) and bake 15 minutes longer.

Finishing

• During the last stage of baking, combine all the ingredients for the syrup in a saucepan;
• simmer until the sugar has melted and formed a syrup;
• Remove the baklava from the oven, pour the syrup over top and let cool to room temperature.

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