Wednesday, October 7, 2015

Sambusa with meat and cheese recipe

Sambusa with meat and cheese
Sambusa with meat and cheese



3 cups flour, white
1 tablespoon margarine, vegetarian
1 1/2 cup water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon vinegar

Meat filling

500 grams veal, or lamb without fat, minced medium
2 tablespoon olive oil
1 large onion, chopped into cubes approx 1/2 cm
1 hot pepper, finely chopped
2 tablespoons pine
Spices (ground): 1 teaspoon black pepper, 1 teaspoon mixed spices, 1/2 teaspoon cinnamon powder, 1/2 teaspoon cardamom, 1/4 teaspoon nutmeg and 1 teaspoon sumac
Salt to taste

Cheese filling

500 grams white cheese, Nabulsi or Akawi (medium salinity), coarse grated
2 teaspoon cornstarch
1/4 teaspoon Mistika (Mastic), grounded with 1/2 teaspoon salt


- Mix dough gently and let it rest for an hour.

- In a saucepan, fry pine in oil and set aside.

- Saute onion on low heat using the same sauce pan, add little salt and black pepper. Stirring until tender.

- Take 1/2 of the onion amount (without oil) and set aside.

- Raize the heat, add the meat, stirring quickly and crushing any lumbs.

- Add salt and spices except sumac and stir over high heat for several minutes, cover and simmer over low heat until cooked.

- Remove from heat and leave to cool, then add the rest of the onions, pine and sumac.

- Squeeze cheese by hand to get rid of the fluid, then mix all cheese filling together.

- Roll dough into a very thin thickness using a rolling pin and cut it into suitable circles. Fill each circle with the filling then form it into a semi-cirle and close it by pressing with your fingers.

- Place sambusa on a tray sprinkled with littte flour or cornstarch.

- Fry in batches in vegetable oil over medium heat until golden, lift and drain on kitchen paper and serve hot.

Source: Lebanese Recipes

Tuesday, October 6, 2015

Shanklish made from labneh recipe

Shanklish made from labneh
Shanklish made from labneh


500 gram labneh, dry or normal
1 small onion, finely chopped
2 tbsp walnut, finely chopped
1 tsp chili powder
2 tsp dry mint, rubbed
1/2 tsp black pepper, ground
1 tbsp dry oregano, rubbed
1 cup tomatoes, cut into small cubes, drained
Salt, as needed
Olive oil, to serve
Green mint, for garnish


Add 1 tsp of salt to labneh. Place it in cheesecloth or muslin. Place a weight on top. The easiest thing to use is a small plate with a can placed on top. It doesn't need to be that heavy. Leave it for 15 minutes (if lebaneh is soft, it needs 30 minutes).

Mix all ingredients with labneh except tomatoes to prevent it from crushing. After mixing the ingredients, add tomatoes.

Form shanklish into balls, coat them with the spice mixture (dry mint and oregano) on the outside. Keep in the fridge covered for an hour.

Serve with olive oil, green mint and Arabic bread.

Photo by fatafeat

Tuesday, September 29, 2015

Kofta with Green Olives Recipe

Kofta with Green Olives
Kofta with Green Olives


½ kg meat, minced
3 garlic cloves, minced
1 tablespoon fresh thyme, minced
2 tablespoons parsley, chopped
½ cup bread crumbs, crushed
1 eggs, Whipped
1 onion, chopped
1 teaspoon red pepper, paprika
1 stick cinnamon
4 tomatoes, grated
2 tablespoons tomato sauce
1 cup beef broth
1 cup green olives, Pitted
Salt and black pepper, to taste
2 tablespoons olive oil


- In a deep bowl, mix meat with garlic, herbs, eggs, bread crumbs, salt and black pepper

- Form small balls from the meat mixture. Put in the fridge for 30 minutes.

- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel.

- Saute onion in the same skillet with the remaining olive oil.

- Add pepper, paprika and stir until onion softens.

- Add the cinnamon, tomatoes, tomato sauce and broth.

- Leave the sauce to boil over low heat and season with salt and black pepper.

- Add meat balls and olives. Cook for 10 minutes until the sauce thickens and the meatballs are cooked.

- Serve with rice.

Source: Lebanese Recipes

Kofta in a tray recipe

Kofta in a tray
Kofta in a tray

Prep time: 20 minutes | Serves: 5 | Level: Easy


1 kg minced meat
2 tomatoes, cut into circles
2 onions, sliced
1 red bell pepper,sliced
1 green bell pepper, sliced
1 small onion, finely chopped
1/4 teaspoon red pepper, grounded
2 garlic cloves, minced
1 tbsp corn oil
Salt and Pepper
1/4 parsley package, chopped


- In a bowl, mix chopped meat, chopped onion, garlic, little parsley, grounded red pepper, salt and pepper.

 - In another bowl mix onion slices, red bell pepper, green bell pepper, salt, pepper and corn oil.

- Spread kofta mixture in an oven tray. cover with tomato slices.

- Place the vegetables mixture on top of tomatoes. 

- Place in the oven for 20 minutes. Serve

Source: Lebanese Recipes 

Friday, September 18, 2015

Rice and Lamb Kofta with Tahini Sauce Recipe

Rice and Lamb Kofta with Tahini Sauce
Rice and Lamb Kofta with Tahini Sauce

Preparation time: 60 minutes
Serves: 4
Level: Easy



500 grams lamb meat without fat, minced
1 teaspoon crushed garlic
¼ cup onion, finely chopped
1 teaspoon hot green pepper, finely chopped
¼ cup parsley, finely chopped
1 tablespoon grape vinegar or apple
2 teaspoon salt

Ground Spices

1 teaspoon black pepper
1 teaspoon mixed spices
½ teaspoon cinnamon powder
¼ teaspoon nutmeg


1 cup rice
2 cups chicken or beef broth
1 tablespoon onion , finely chopped
1 tablespoon margarine
Salt and black pepper to taste

Tahini sauce

1 cup tahini
3 cups water
2 tablespoon lemon juice
1 teaspoon crushed garlic
1 tablespoon salt
1 cup thin sliced onions
2 tablespoon olive oil
Salt and black pepper to taste

For garnish

¼ cup pine nuts



- Mix kofta ingredients very well.


- Wash rice and soak in warm water for half an hour and then drain it.

- In a saucepan, saute onion with margarine and sprinkle with salt and pepper.

- Add rice and stir.

- Add hot broth, leave uncovered over high heat until the broth becomes on the rice level.

- Reduce heat, cover the pan and leave for 10 minutes until the rice is cooked well.

- Pour into a bowl and leave to cool completely.

- Mix rice with meat well.

- Form mixture into 7 cm length Fingers (Put your hand in cold water to make the process easy). Place fingers in a greased oven tray adjacent to each other.

- Preheat oven to 180°C. Put tray in the middle rack of the oven for about 15 minutes turning kofta into both sides.

Tahini sauce

- Mix tahini with water and salt, slowly add the water while stirring to keep the mixture smooth.

- Fry pine nuts in olive oil until golden brown. Remove from heat.

- Saute onion in the same oil on low heat, sprinkle with salt and pepper.

- Add garlic and stir.

- Add tahini sauce and stir well on medium heat until starts to boil.

- Add lemon juice and stir.

- Pour over Kofta then return the tray into the oven for another 5 minutes.

- Remove from oven. Pour into serving dish. Scatter pine nuts over the top. Serve

Source: Lebanese Recipes


Wednesday, September 16, 2015

Eid Kaak with Dates Recipe

Eid Kaak with Dates
Eid Kaak with Dates

Cooking time: 20 minutes servings: 100


2 cups very hot margarine
7 cups flour
2 tsp smell of kaak (special kaak spices)
2 tbsp toasted sesame
1/2 cup warm water
1 tbsp yeast
1 tsp sugar
1/2 cup milk

500 grams Ajwa (dates)
1 tsp cinnamon

For garnish:
Fine powder sugar


1. Dough: Using an electric mixer fitted with paddle attachment, mix flour, smell of kaak and sesame. Process on slow speed for some seconds until ingredients are mixed.

2. Add the hot margarine and process on slow speed for 4-5 minutes until the flour is well mixed with margarine. Leave the mixture in the bowl to cool completely.

3. In a small cup, put the water, sugar and yeast. cover the cup and set aside until bubbles up.

4. Add the yeast mixture and milk to the flour mixture. Process on slow speed for 2-3 minutes until dough is formed. Cover and let it rest for 60 minutes.

5. Stuffing: Put cinnamon on dates, mix well with your fingertips until soft.
6. Bring half sheet pans, divide the dough into small balls 3 cm, place little dates mixture in the dough ball then form it like a thick ball and decorate it using a small tool dedicated for kaak decoration called "maamoul tong". Place kaak in the pans leaving spaces between them. Leave kaak to rest for 60 minutes.

7. Place pans in a preheated oven on 180°C for 15-20 minutes until golden brown. Remove pans from oven and let it cool before being transferred from the pans. Keep it in tight food containers. Sprinkle with fine powder sugar directly before serving.

Source: Lebanese Recipes


Basbousa with Chocolate Recipe

Basbousa with Chocolate
Basbousa with Chocolate

Preparation time: 10 minutes | Serves: 12 persons| Level: Medium


2 cups caster sugar
1/4 cup honey
1 cup water
1 stick cinnamon
2 pods cardamom
1/2 orange peel
1/2 cup butter
8 bars soft dark chocolate
1 cup yogurt
1/2 cup caster sugar
1 cup semolina
2 tsp baking powder
2 tsp vanilla

To garnish
boiled almonds


- Preheat oven to 180°C.

- Place sugar, honey, water, cardamom and orange peel in a sauce pan. Let it cook for five minutes. Let mixture cools.

- Melt butter and chocolate in a hot water bath.

- Mix remaining ingredients together and add to the chocolate mixture and Mix well.

- Pour mixture in a baking ban greased with butter. Cut it into desired shapes using a knife. Place an almond over each piece. Bake in the oven for 30 minutes.

- Remove from oven and power sugar syrup over it.

- Place basbousa again in over for another 5 minutes.

Source: Lebanese Recipes


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