Monday, February 20, 2017

Lebanese Rice Pudding With Pistachio - Riz B Haleeb Recipe

Lebanese Rice Pudding With Pistachio - Riz B Haleeb

Author: Esperance Sammour

Recipe type: Middle Eastern
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Try This Delicious and Easy to Prepare Lebanese Rice Pudding Dessert.


4 cups of milk
10-12 teaspoons of sugar (to taste)
½ cup of rice
2-4 Table Spoons of corn flour
2 teaspoons of orange blossom water
Pistachio as a garnish


  1. Rinse the rice then let dry
  2. Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously.
  3. As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn flour the pudding becomes too jello-like and if you add little it'll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to.
  4. As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating.
  5. Serve cold.
Source: Mama's Lebanese kitchen

Friday, February 17, 2017

Barazek (Syrian Sesame Cookies) Recipe

Barazek (Syrian Sesame Cookies)

Preparation time: 30 minute | Serves: 8 | Level: Easy


3 cups flour
1 cup sugar
1 1/2 cup butter, at room temperature
Pinch of salt
2 cups sesame seeds


Preheat the oven to 180 C.

Knead butter, flour and sugar with hands until you get soft dough.

Cut dough into small walnut-sized pieces, then flatten to form a 2 inch round cookie.

Put sesame in a large tray.

Dip one side of the cookie into sesame.

Arrange barazek on a baking sheet with the sesame side up.

Bake in preheated oven for  15 minutes or until golden brown.

Take out of the oven and let it cool completely, then serve.

Photograph by fatafeat

Ghorayeba"Shortbread Cookies" Recipe

Ghorayeba"Shortbread Cookies"


1 cup soft butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda

Flavor Options

2 teaspoons instant coffee OR
2 teaspoons strawberry or mint syrup

Garnish Options

-Whole nuts, coarsely chopped pistachios, coffee beans, or chocolate chips, for topping
-Cocoa powder or ground cinnamon, for sprinkling
-Melted dark and/or white chocolate, for drizzling
-Date Paste, for filling


-Preheat oven to 170˚C (350˚F).
-In bowl of electric mixer, cream butter with powdered sugar and vanilla on medium speed. Mix flour with baking soda and beat into butter mixture on low speed. Add coffee or syrup and beat until combined. (Or, divide dough and add different flavoring to each one.) Cover and refrigerate for 30 minutes.
-Shape dough into walnut-size balls and place, well apart, on a baking sheet. If topping with nuts, lightly press thumb into center of each ball and top with one whole nut.
-Bake for 15 minutes, until set but not browned.
-Let cool, then arrange on serving plate. If desired, sprinkle with cocoa powder or cinnamon, or drizzle with melted chocolate before serving.

Shaping variations

-Roll dough into a cylinder. Cut diagonally into slices, then drag the tines of a fork over the top to decorate. Bake, let cool, then drizzle with chocolate.
-Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with smaller balls of date filling. Mold dough over filling, pressing seams to seal. Roll into date-shaped fingers. Roll in ground pistachios, then bake. 

Source: Chef Osama

Thursday, February 16, 2017

Fried Cauliflower With Tahini Sauce Recipe

Fried Cauliflower With Tahini Sauce

By Sandi (From CA)

Total Time 1hr 30mins
Prep 30 mins
Cook 1 hr

This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.


Servings 4-6
Units US

2 teaspoons salt
1 head cauliflower (about 2 1/2 lbs)
canola oil (for frying)

1 large garlic clove
1 teaspoon salt
1⁄2 cup tahini (mix well before using)
1⁄3 cup fresh lemon juice
1⁄4 cup water
1⁄4 cup finely chopped flat leaf parsley, use green leafy parts and tender stems


Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size.

Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.

Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed.

In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.

Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.

TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.

Best Lebanese Rice With Sharia (Vermicelli) (Gluten Free) Recipe

Lebanese Rice With Sharia (Vermicelli)

Total Time 21mins
Prep 5 mins
Cook 16 mins

This is similar to the rice served at our local shawarma restaurant without the gluten noodles. This is a rice that can be dolled up replacing the water with some kind of broth or stock, adding onion fried until transparent in butter after cooked or even adding a hand full of pine nuts lightly toasted in a dry frying pan all depending on what you are serving it with but the basic recipe is excellent with chicken cooked with Shoarma Spice Mix.


Servings 4
Yield 4
Units US

1 cup white rice
1⁄4 cup rice vermicelli (to be gluten free, find in the Asian, Chinese section)
1 1⁄2 tablespoons butter
water, as needed
sea salt
1⁄4-1⁄2 teaspoon cinnamon


  1. Rinse rice in a sieve gently until water runs clear, set aside.
  2. Put butter in a large pot and melt over medium heat.
  3. Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly.
  4. Add rice and cinnamon and toss to coat.
  5. Add the amount of water according to the normal way you cook rice and add sea salt to taste.
  6. Bring to a boil uncovered.
  7. Once boiling turn heat to almost low and cook until done.
  8. Fluff rice with a fork and serve.

Sunday, February 12, 2017

Hummus Casserole Recipe

Hummus Casserole

 For this delicious dish, we layer a little hummus on the bottom of a casserole dish, then add the pita pieces, then the rest of the hummus with toasted pine nuts, lemon juice, and parsley. We don't make this dish topped with ground beef, but that's the way it's served in most Arab homes. If you choose this option, simply cook some ground beef with salt and diced onion and layer it on top.

Prep 15 m | Cook 10 m | Ready In 25 m | 8 servings | 500 cals


1 pound ground beef (optional)
1 medium onion, chopped (optional)
1/4 teaspoon allspice (optional)
salt, or to taste
1/2 teaspoon ground black pepper, or to taste
2 tablespoons olive oil
1/2 cup pine nuts
4 cups hummus spread
3 pita bread rounds
paprika, for garnish
1/2 cup chopped fresh parsley, for garnish
2 tablespoons fresh lemon juice


  1. In a large skillet over medium heat, combine the ground beef and onions. Cook, stirring frequently, until meat is no longer pink and onion is transparent, about 10 minutes. Remove from heat and drain fat. Season with allspice, salt, and pepper; set aside.
  2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts to coat with oil. Continue stirring until the nuts turn golden brown, about 2 minutes. Set aside.
  3. Assemble by spreading half of the hummus over the bottom of a 9x13 casserole dish. Tear the pita bread rounds into pieces and layer these over the hummus. Spoon the remaining hummus evenly over the bread, then top with pine nuts. Sprinkle with paprika, half the parsley, and drizzle with lemon juice. If adding a meat layer, top the casserole with ground beef mixture and remaining parsley, and serve. 

Lebanese Potato and Beef Stew With a Side of Rice Recipe

Lebanese Potato and Beef Stew With a Side of Rice

Lebanese Potato and Beef Stew is a common traditional dish that is served with a side of rice.

Author: Mama's Lebanese Kitchen

Recipe type: Middle Eastern Stew
Prep time: 20 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 50 mins


1.5 lbs of Beef Stew Meat, cubed
3lbs Potatoes, peeled and cubed
1 head of fresh garlic, crushed or minced
1 medium onion, minced
2.5 table spoons of ghee or butter
2-3 teaspoons of tomato paste
1 cup of coriander leaves finely chopped (preferably green)
1.5 teaspoon of salt
a dash of Lebanese 7-Spices (or allspice)
Warm Water
A side of rice

  1. In a deep cooking pot, saute/fry the meat in the ghee/butter on medium heat with a bit of salt for about 8-10 minutes or until medium-well cooked.
  2. Add the garlic, onions, coriander leaves, 7-spices and the remaining salt to the beef and saute well together for another 3-4 minutes.
  3. Add about 6-7 cups of warm water (watch out for the steam), bring to a boil, cover and let simmer/cook on low heat for 2 to 2.5 hours.
  4. Meanwhile, bake the cubed potatoes in the oven for about 30 minutes at 370 degrees, then add them to the simmering meat half-way through its cooking time.
  5. During the last 30 minutes of cooking, add the tomato paste, stir well, then let simmer for the remaining time.
  6. Serve hot with a side of rice.

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