FOOD OF SRI LANKA

Persian-Style Jeweled Rice with Oven Roasted Chicken Recipe

2012-03-10T04:16:00.000-08:00

Photo: Persian-Style Jeweled Rice with Oven Roasted Chicken Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Persian-Style Jeweled Rice with Oven Roasted Chickens Recipe. Enjoy the Middle Eastern cuisine and learn how to make Persian-Style Jeweled Rice with Oven Roasted Chicken.

Total Time: 2 hr 45 min
Prep 45 min
Cook 2 hr 0 min

Yield: 2 1/2 quarts rice, about 6 servings
Level: Intermediate

Ingredients

3 cups long-grain basmati rice
1 roasting chicken, 3 1/2 to 4 pounds, rinsed and patted dry
1 whole plus 2 thinly sliced onions, divided
3 cloves garlic
Salt
1/2 gram saffron, crumbled between your fingers and dissolved in 6 tablespoons hot water, divided
2 large oranges, zested, white pith removed and cut into thin slivers (about 2/3 cup)
1 large or 3 medium carrots, peeled and cut into thin julienne
1 cup sugar
1 cup water
1 1/4 cups golden raisins
1/4 cup currants
1/2 cup clarified butter, divided
1/4 teaspoon ground rose petals
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cumin
2 tablespoons yogurt
1/4 cup slivered almonds, lightly toasted
1/4 cup lightly toasted coarsely chopped pistachios

Directions

Place the rice in a large bowl and wash in 5 changes of cool water, agitating with your hands with each washing. The last change of water should run off mostly clear. Drain in a colander and set aside.

Preheat the oven to 350 degrees F.

Stuff the cavity of the chicken with the whole onion and garlic cloves and season well both inside and out with salt. Using a pastry brush, brush the chicken all over the outside with 1 tablespoon of the saffron water. Place the chicken in the oven and bake until golden brown and cooked through, about 1 1/2 hours. Remove from the oven and let rest briefly before carving into serving pieces and serving with the rice.

While the chicken is roasting, prepare the rice. Place the orange peel in a medium saucepan and cover with water. Bring to a boil then drain. Combine the drained peel, carrot strips, sugar, and 1 cup of water in the same (rinsed) saucepan and bring to a boil. Boil for 10 minutes; strain and set aside.

Rinse the raisins and currants under cool running water and set aside.

In a medium skillet cook the sliced onions in 2 tablespoons of the butter until soft and lightly caramelized, about 10 minutes. Add the raisins and stir to combine. Cook for 2 to 3 minutes, then remove from the heat and set aside to cool.

Combine the rose petals, cinnamon, allspice, and cumin in a small bowl and stir to blend.

In a large, nonstick saucepan, bring 8 cups of water to a boil. Add 2 tablespoons of salt and add the washed and drained rice. Bring to a boil and cook until tender, about 8 minutes, stirring occasionally to keep rice from sticking to the bottom. Drain rice in a large, fine-meshed sieve and rinse briefly under warm water. Set aside.

In the same pot heat 4 tablespoons of the remaining butter. Mix 2 cups of the rice, the yogurt, and 2 teaspoons of the saffron water in a small bowl and then spread over the bottom of the pot using the back of a spoon. Add 2 cups more rice, smooth the top with the back of a spoon, then sprinkle 1/4 of the orange peel-carrot mixture over the rice. Sprinkle half of the spice mixture and then continue adding layers of rice and orange peel-carrot mixture until you have used all of the rice. Cover and cook for 15 minutes over medium heat. In a small bowl combine the remaining 2 tablespoons of butter, saffron water, and 3 tablespoons of water and pour this mixture over the rice.

Cover with a clean dish towel and then cover pot with the lid so that you now have a very tight seal on the pot; reduce the temperature to low and continue to cook for 50 minutes longer, undisturbed. Remove the pot from the heat and transfer to a cool surface, such as a wet kitchen towel, and allow to cool for 5 minutes, undisturbed (this will help to release the crusty rice layer on the bottom of the pot.) Remove the lid and remove a small ladleful of the saffron rice and set aside; this will be used as a garnish. Using a spatula or large spoon, transfer the rice to a serving platter, alternating layers of raisin-onion mixture and cooked rice, mound the rice in the shape of an inverted cone. Arrange the chicken around the edges of the platter, then sprinkle the top of the rice mound with some of the reserved saffron rice. Using a wooden spatula, carefully release the rice "crust" from the bottom of the pot and unmold onto a separate small platter. Serve this "crust" on the side; this is considered a treat! Garnish the platter of rice with the almonds and pistachios and serve immediately.

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: A Persian Feast

More from the Lebanese Recipes Kitchen:

Chicken, sweet potato and grape tajine
Koussitto
Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken

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Spicy Beef Kebabs Recipe - How to Make Spicy Beef Kebabs

2012-03-10T02:08:00.000-08:00

Photo: Spicy Beef Kebabs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy Beef Kebabs Recipe. Enjoy our collection of quick and easy barbecue recipes and learn how to make Spicy Beef Kebabs.

Total Time: 2 hr 32 min
Prep 20 min
Inactive 2 hr 0 min
Cook 12 min

Yield: 4 servings
Level: Easy

Ingredients

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12-inch) metal skewers

Directions

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Recipe courtesy Alton Brown, 2005
Show: Good Eats Episode: Dis-Kabob-Ulated

More kebab Recipes:

Turkish Lamb & Eggplant Kebabs
Easy Chicken Kebabs
Fragrant lamb kebabs
Minted lamb kebabs with tabbouleh
Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs

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Chinese Red Dates and Seeds Power Bars

2012-03-08T09:47:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

These homemade power bars are absolutely delicious, filling, and they're packed with protein, healthy unsaturated fats, fiber and antioxidant. They take little time to make and you can vary the ingredients to satisfy the personal taste, be creative and enjoy!

Chinese Red Dates and Seeds Power Bars

Inspired by Robyn Cooks

10 g Flaxseed, ground
45 ml Warm water
100 g Old-fashioned rolled oats
30 g Dried Chinese red dates, chopped
150 g Roasted pepitas, or sunflower seeds
30 g Raisins
120 g Sesame paste
3 tbsp Maple syrup
1 tsp Vanilla extract
2 Ripe banana, mashed

Preheat oven to 175C/350F. Stir together the ground flaxseed and the water in a small bowl and let soak for 10 minutes until it forms a gel.
Meanwhile, in a large mixing bowl, combine the oats, dried Chinese red dates, and roasted pepitas.
In a separate medium microwave-safe bowl, microwave the sesame paste, inverted sugar syrup, and vanilla for 30 seconds. Stir together until well mixed. Add the banana and mash with a fork to combine. Stir in the gelatinized flax mixture.
Add the wet ingredients to the dry ingredients and stir to combine. Press the mixture firmly into a lightly greased 20x22-cm baking dish and bake for 15 minutes.
Remove and cool in the pan on the counter for 15-20 minutes, then chill in the fridge for about 45 minutes before slicing. Store leftovers in the fridge for up to 5 days, or individually wrap and freeze for up to 2 months.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Lebanese Meat-Stuffed Pitas (Arayes) - How to Make Lebanese Meat-Stuffed Pitas (Arayes)

2012-03-08T03:09:00.000-08:00

Photo: Lebanese Meat-Stuffed Pitas (Arayes) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Meat-Stuffed Pitas (Arayes) Recipe. Enjoy our collection of quick and easy recipes and learn how to make Lebanese Meat-Stuffed Pitas (Arayes).

Total Time: 45 min
Prep 25 min
Cook 20 min

Yield: 16 Arayes
Level: Easy

Ingredients

1/2 large white onion, roughly chopped
2 cloves garlic, smashed
1/2 small bunch fresh parsley
1 pound ground beef
1 small tomato, diced finely
1/4 teaspoon garam masala
1/4 cup toasted pine nuts
2 tablespoons lemon juice
Kosher salt
4 pieces pita (whole wheat or regular), cut into quarters
Extra-virgin olive oil, for brushing

Directions

Preheat the oven to 400 degrees F.

In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.

Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.

Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.

Calories: 111
Total Fat: 5 grams
Saturated Fat: 1 grams
Protein: 48 grams
Total carbohydrates: 10 grams
Sugar: 1 grams
Fiber: 1.5 grams
Cholesterol: 18 milligrams
Sodium: 135 milligrams

Recipe courtesy Aarti Sequeira
Show: Aarti Party Episode: Beer Snacks

More from the Lebanese Recipes Kitchen:

Warm chickpea and yoghurt salad
Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs

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Squash and Chickpea Moroccan Stew Recipe

2012-03-05T11:38:00.000-08:00

Photo: Squash and Chickpea Moroccan Stew Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Squash and Chickpea Moroccan Stew Recipe. Enjoy quick and easy recipes and learn how to make Squash and Chickpea Moroccan Stew.

Total Time: 32 min
Prep 15 min
Cook 17 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads, optional
1/2 preserved lemon, finely chopped
1 cup brined green olives (recommend: Cerignola)
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish

Directions

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

Recipe courtesy Aida Mollenkamp
Show: Ask Aida Episode: Light & Healthy

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagin
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

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Dutch Crunchy Whole Wheat Bread

2012-03-03T21:26:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Dutch crunch is one of many names (tiger bread, giraffe bread, or mottled bread) given to the bread made with a distinct mottled topping, which is made with rice flour, yeast, oil, salt, sugar and water. Mine actually has more resemblance to a tortoise. The crust tastes slightly sweet and crunchy. It�s best beaten the day they were baked or the crust will lose its crunchiness and become soft. These bread rolls go great with soup or salad.

If you brush the paste on the dough before the final proofing stage, the mottling is greater and brushing it on just right before baking results in a more even coating. The paste is fermented by the yeast, and it grows while the dough grows. But because the rice flour has very little gluten to hold it together, it spreads apart and then gelatinizes and caramelizes when the bread is baked. Besides rice flour, other low-gluten flours, like semolina flour, potato starch could be the ideal alternatives.

Dutch Crunchy Whole Wheat Bread

inspired by

Baking Bites

Baking with Passion by Dan Lepard, Richard Whittington
�Baking with Passion Page 61

The Bread Baker's Apprentice by Peter Reinhart
�The Bread Baker's Apprentice Page 264

Bread	Dutch Crunchy
20 g Rye flour 100 g Water 185 g Milk 1 Egg 50 g Olive oil 50 g Sugar 7 g Salt 285 g Bread flour 280 g Whole wheat, ground 7 g Instant dried yeast	100 ml Water, lukewarm 3 g Instant dried yeast 100 g Rice flour 15 ml Corn oil 30 g Caster sugar 1/4 tsp Salt

Combine together rye flour and water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
In the pan of your bread machine, pour in prepared rye paste, milk, egg, olive oil, sugar, salt, bread flour, ground whole wheat, and the yeast. Program the bread machine to dough cycle.
Mix up the ingredients of topping until well-combined and smooth about 35 minutes before the end of the dough cycle. Cover and let rise in a warm place until bubbly and doubled in volume.
After the machine has beeped to indicate the dough cycle is done, scrape the dough out onto a lightly floured work surface and press it down to flatten. Divide the dough into 4 portions of 70 grams and 3 portions of 240 grams.
Shape each portion of dough into a round. Place 3 portions of 240 grams dough balls in a standard loaf pan and 4 portions of 70 grams dough balls on a parchment paper lined baking sheet.
Stir the coating and spread the mixture evenly over the top of each bread. Let rise, uncovered, 45 minutes, until loaf rises level with the top of the pan and the rolls are doubled in size.
Preheat the oven to 190C/375F. Place the bread in the oven and bake 20 minutes for the bread rolls, 35 minutes for the loaf, until they are beautifully golden brown and crisp.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Noodles and nuts mold recipe

2012-03-01T19:43:00.000-08:00

Photo: Noodles and nuts mold recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Noodles and nuts mold Recipe. Enjoy our collection of wonderful Recipes and learn how to make Noodles and nuts mold.

Ingredients

2 tablespoons ghee
1 cup short noodles
6 eggs
1/2 cup sugar
2 cups milk or cream
1 cup ground nuts (almond, hazelnuts, and pistachio nuts)
1/4 cup raisins
1/4 cup dried papaya or apricot
Vanilla
1 teaspoon baking powder
1 tablespoons whipped cream for garnish

Method

- preheat the oven to 180 degrees C
- heat the ghee in a pan on medium heat and begin by browning the noodle till they are golden in color
- Beat the eggs then add the sugar, vanilla, milk or cream, baking powder. mix till well incorporated
- Mix in the raisins, dried apricot or papaya, and the nuts, reserving a tablespoon to garnish the cake with.
- put the noodle mixture into a spring-form cake pan and over it the egg mixture completely covering the noodles
- place in the oven till the eggs are cooked and the noodles are browned
- remove from the pan, now the noodles have taking on the shape of the pan, place on serving dish
- garnish with whipped cream and the reserved nuts
- this can be served with ice cream

More from the Lebanese Recipes Kitchen:

Cinnamon Cookies
Butter Cookies (Ghorayeba)
Namoura
Fritter with Fruits
Rose Water Rice Pudding with Basbosa
Cookies Filled with Fig, Dates and Apricot

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Belgian Endive, Radicchio, and Blood Orange Salad

2012-02-28T21:07:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

A simple, fresh tossed salad with Belgian endive, radicchio, and blood oranges dressed with avocado oil and Balsamic cream. Gorgonzola can be added to the salad to balance bitter radicchio and give contrast to the sweetness of blood oranges.

1 head Belgian endive
1/2 head Radicchio
2 Blood oranges or valencia
Butter lettuce (optional)
50 g Gorgonzola (optional)
1 small handful Parsley leaves
Balsamic cream
Avocado oil
Salt and pepper to taste

Cut the Belgian endives into bite-size pieces, or cut lengthwise into 8 wedges, discarding the hard inner core. Tear the radicchio, butter lettuce if used, into bite-size pieces too. Cut all peel and white pith from oranges. Cut between membranes of oranges to release the segments into a bowl.
Toss all the prepared vegetables with diced Gorgonzola, if used, in a large serving dish. Arrange orange segments over. Garnish with the chopped parsley leaves. Drizzle the salad with balsamic cream and avocado oil. Season to taste with sea salt and pepper.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Green Peas Spelt Cookies

2012-02-25T21:27:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

These crunchy, melt-in-mouth green pea cookies, mainly prepared with spelt flour, ground green peas, peanut oil, and icing sugar, are commonly baked for the Spring Festival celebration, but they are an outright winner any time of year.

Green Peas Spelt Cookies

adapted from No-Frills Recipes

330 g Spelt pastry flour
3/4 tsp Salt
1 tbsp Baking powder
260 g Shelled green peas, finely ground
150 g Powdered sugar
200 ml Peanut or corn oil
1 Egg yolk
1/2 tsp Water
1 tbsp Sesame seeds

Sift the spelt pastry flour, salt, baking powder, finely ground shelled green peas, and powdered sugar into a large bowl. Set aside.
Slowly pour in oil and mix until the mixture forms a soft and pliable dough. Cover with a plastic wrap and allow it to rest for 30 minutes.
Preheat the oven to 180C/350F. Line two baking sheets with parchment paper. Roll the dough into inch balls and arrange them on the prepared baking sheets.
Stir the egg yolk and water in a small bowl. Brush the top of each cookie with egg glaze and sprinkle some sesame seeds over. Bake for 15 minutes until the tops are golden brown.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Cinnamon Cookies Recipe

2012-02-23T21:31:00.000-08:00

Photo: Cinnamon Cookies Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cinnamon Cookies Recipe. Enjoy traditional Lebanese Desserts and learn how to make Cinnamon Cookies .

Ingredients

1 egg
� cup powdered sugar
� cup soft butter
2 cups flour
2 tsp ground cinnamon
� tsp salt
1 tsp baking powder
1 tsp ground anis
� cup milk
hazelnut
syrup
crushed pistachio

Method

- Preheat oven to 180�C.
- Beat egg until fluffy, add sugar and continue beating at medium speed.
- Add butter and continue beating until it becomes cream and light.
- Combine flour, cinnamon, salt, baking powder and anis.
- Add flour mixture gradually to egg mixture, stir with a wooden spoon until combined.
- Add milk gradually and knead until dough formed.
- Shape into small balls, arrange a part on greased cookie sheet.
- Push lightly a piece of hazelnut on top of the balls.
- Bake for about 15 minutes.
- Cool for a few minutes, dip the cookies into a bowl of syrup for a minute.
- Remove with slotted spoon, arrange on a serving plate.
- Sprinkle with crushed pistachio.

More from the Lebanese Recipes Kitchen:

Butter Cookies (Ghorayeba)
Namoura
Fritter with Fruits
Rose Water Rice Pudding with Basbosa
Cookies Filled with Fig, Dates and Apricot
Alkatayef (Arabic Stuffed Pancakes) Recipe

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Butter Cookies (Ghorayeba) Recipe - How to Make Butter Cookies (Ghorayeba)

2012-02-23T21:20:00.000-08:00

Photo: Butter Cookies (Ghorayeba)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Butter Cookies (Ghorayeba) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Butter Cookies (Ghorayeba).

Ingredients

1 cup butter, soften
� cup powdered sugar
2 cup flour
1/8 teaspoon baking soda
� teaspoon vanilla or rose water
Mixed nuts to decorate

Method

- Preheat oven to (160 � 325) degrees.
- Cream butter with electric mixer until light and fluffy.
- Add sugar and continue beating.
- Mix flour, baking soda and vanilla.
- Gradually add flour to butter mixture, knead to form a soft dough.
- Shape into small robe, then into circle. Or shape like small balls.
- Arrange the balls in a cookie sheet.
- Top each one with a piece of nuts (hazelnut/pistachio/almond/clove).
- Bake for about 15 minutes.

- Cool completely on a wire rack

Chef Osama

More from the Lebanese Recipes Kitchen:

Namoura
Fritter with Fruits
Rose Water Rice Pudding with Basbosa
Cookies Filled with Fig, Dates and Apricot
Alkatayef (Arabic Stuffed Pancakes) Recipe
Hazelnut and honey cake

Save and share Butter Cookies (Ghorayeba)

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Black-eyed Pea Salad with Prosciutto

2012-02-22T06:53:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

A black-eyed pea salad with Prosciutto, sundried tomatoes, pepperrocini, red onion, tossed with a simple fresh herb vinaigrette and served on a bed of Belgian endive leaves. You can serve it either as an appetizer or a side dish.

Black-eyed peas are an excellent source of calcium (an important nutrient for the health of our bones and teeth), folate (support red blood cell production and Allow nerves to function properly), and vitamin A (essential for maintaining healthy skin and vision ), among other nutrients. They are thought to bring you luck and prosperity if eaten on New Years, but they are healthy and delicious any time of the year.

Dried black-eyed peas, also known as the cow peas, are easy to use as they requires no soaking and cook quickly. If you are in a hurry, canned variety can be an option.

2 cup Dried black-eyed peas
60 g Prosciutto, diced
5-6 Sundried tomatoes, drained and chopped
3-4 Pepperocini, chopped
1 Small red onion, finely chopped
90 ml Olive oil
120 ml Red wine vinegar
2 tbsp Flat parsley leaves (or thyme), finely chopped
1 clove Garlic, minced
Sea salt and freshly ground pepper
1-2 head Belgian endives
3 Grape tomatoes, cut into wedges (optional)

Place black-eyed peas in large saucepan of water. Bring it to a boil over medium-high heat. Reduce heat to low and simmer for 40 minutes or until peas are tender but not mushy.
Meanwhile, in large bowl, whisk together olive oil, red wine vinegar, parsley or thyme, minced garlic, salt, and black pepper.
Drain black-eyed peas. Add to bowl with dressing along with prosciutto, sundried tomatoes, pepperocini, and red onion. Toss well to combine. Cover and chill for at least 4 hours.
Remove root end from endive and separate the leaves, rinse and pat dry. Arrange the endive leaves on a serving dish. Spoon the peas onto the leaves and arrange the tomato wedges, if used, on top. Serve at room temperature or chilled with a garnish of fresh thyme or parsley, if desired.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Veal with Paprika Recipe

2012-02-20T03:01:00.000-08:00

Photo: Veal with Paprika Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Veal with Paprika Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Veal with Paprika.

Ingredients

� kg veal meat
salt and pepper
4 Tbsps flour
� cup paprika
2 Tbsps vegetable oil
2 Tbsp butter
2 cups onion, chopped
4 Tbsps tomato paste
4 cups chicken or beef stock
2 Tbsps whipping cream or sour cream

Method

- Wash and dry the meat then cut it into thin strips and season with salt and pepper.
- Mix half the paprika with the flour.
- In a large bowl combine the veal strips with the flour and paprika mixture, shake off excess flour.
- In a skillet heat the oil over medium heat, then add the butter*.
- Brown beef strips for 7 minutes, add the onions and stir for another 5 minutes.
- Add the rest of the paprika to the meat stirring frequently until it is cooked half way.
- Blend the tomato paste into the stock. Add the stock to the meat, bring to a boil then reduce heat. Cover and simmer until meat is fully cooked and the sauce is thickened.
- Garnish with cream. Serve hot with pasta or boiled potatoes.

*Butter should be added to medium heated oil.

Chef Osama

More from the Lebanese Recipes Kitchen:

Moroccan meatballs
Koussitto
Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken

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Rye Bread with Chinese Red Dates and Sultanas

2012-02-19T06:51:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

This dark, slightly chewy, raisin and Chinese date-studded bread has a subtle earthy flavours of dark rye, and mild sweetness of Chinese red dates and sultanas. It's a great combination with butter and tea in the morning or for the afternoon snack with a glass of milk.

20 g Wholegrain rye flour
120 ml Water
150 g Bread flour
50 g Wholewheat flour
120 g Dark rye flour
20 g Brown sugar
4 g Salt
190 ml Water, lukewarm
25 g Walnut oil
10 g Fresh yeast, crumbled
50 g Chinese red dates, chopped
120 g Sultanas

Combine together wholegrain rye flour and 120 ml water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
In the bowl of your stand mixer fitted with a dough hook, place in the bread flour, wholewheat flour, rye flour, brown sugar, and salt. Make a well in the center, add in water, 20 grams walnut oil and crumbled fresh yeast. Mix on slow speed until combined. Increase the speed to medium and knead until the dough is smooth.
Turn out the dough onto a lightly floured work surface. Sprinkle with chopped red dates and sultanas and knead with your hands until they are just incorporated. Grease the mixing bowl lightly with the rest of walnut oil. Place the dough in the bowl, cover the bowl, and allow it to rise until doubled in size.
Dust an 8-inch round proofing basket with rye flour and set aside. Turn the dough out onto work surface, kneading briefly, and shape into a round. Place the dough, seam side up, into the floured basket. Cover with a towel and let dough rise again until it reaches the top of the basket.
Preheat the oven to 190C/375F. Turn the proofed bread onto a parchment paper lined baking sheet. Use a very sharp knife to cut a decorative pattern on the top of the boule. Bake the bread in the center of hot oven for 35 minutes until nicely golden brown.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Chicken, sweet potato and grape tajine recipe

2012-02-14T17:49:00.000-08:00

Photo: Chicken, sweet potato and grape tajine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken, sweet potato and grape tajine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken, sweet potato and grape tajine.

Recipe facts:
Takes: 25 mins to prepare and 45 mins to cook
Serves: 4

Ingredients

50ml olive oil
1 medium chicken, jointed with larger pieces halved
3 large sweet potatoes, peeled and cut into chunks
25g whole almonds, blanched
125g seedless green grapes
2tsp ground cinnamon
2tsp ground cumin
1tsp ground coriander
1tbsp honey
400ml chicken stock
salt
pepper
salad cress, to garnish

Heat the olive oil in a large casserole dish or tajine over a moderate heat until hot. Sear the pieces of chicken with seasoning until golden in colour all over. Remove from the pan, then reduce the heat and add the sweet potatoes, almonds and grapes to the dish.

Cover with a lid and cook for 6-7 minutes until the sweet potatoes starts to soften. Sprinkle over the ground spices at this point and stir well. Return the pieces of chicken to the pan then cover the mixture with the stock. Bring to a simmer, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.

Adjust the seasoning of the tajine using honey, salt and pepper. Remove from the heat and garnish with the salad cress before serving.

TESCO realfood

More from the Lebanese Recipes Kitchen:

Koussitto
Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs

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Vegan Lemon Curd Thumbprints

2012-02-14T05:06:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

I have always had a soft spot for the bright, mildly sweet and lemony thumbprint cookies. This thumbprints recipe uses a vegan lemon curd to fill the cookies made with a mix of spelt, buckwheat, walnuts, walnut oil and maple syrup. Traditional lemon curd recipes call for the use of eggs and butter, but this recipe is a bit healthier, while still sweet, tart and satisfying. You can also fill them with your favorite jelly.

Vegan Lemon Curd Thumbprints

adapted from Dairy Free Cooking

Vegan Lemon Curd	Cookie
150 g Fresh lemon juice 150 g Sugar 1 tbsp Fresh lemon zest 1/4 tsp Salt 1 tbsp Coconut milk 2 tbsp Cornstarch 2 tbsp Cold water 2 tbsp Soya margarine �angiesrecipes	130 g Spelt pastry flour 120 g Buckwheat, toasted and finely ground 100 g Walnuts, finely ground 1/4 tsp Salt 125 ml Walnut oil 200 g Maple syrup Cranberries and poppy seed (optional)

In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. Combine together the coconut milk, cornstarch, and cold water in a small bowl, stirring well to combine.
Add the cornstarch mixture, stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add soya margarine, and cook until the mixture resembles a thick pudding. Transfer the mixture to a heat proof dish, cover with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours before using.
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. In a medium-sized mixing bowl, sift together the spelt pastry flour, finely ground buckwheat, finely ground walnut and salt until well combined, making a well in the center.
Add in walnut oil and maple syrup to the center, and stir the mixture with a wooden spoon until it forms a dry dough that just holds together.
Form the dough into 2-inch balls, and place them onto the prepared sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 teaspoonful of lemon curd to each thumbprint and top with a cranberry or some poppy seeds if using. Bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Koussitto Recipe

2012-02-11T10:39:00.000-08:00

Photo: Koussitto Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Koussitto Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Koussitto.

Preparation time :     20 minutes
Cooking time :     1 hour, 50 minutes

Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients

2 tablespoons vegetable oil
1 medium onion or 125 g, finely chopped
2 cloves garlic, crushed
400 g lean lamb, cut into cubes
5� cups water or 1375 ml
2 cubes MAGGI� Chicken Less Salt Bouillon
2 medium tomatoes or 300 g, peeled and cut into cubes
2 tablespoons tomato paste
5 medium zucchini or 500 g, cut into big cubes
1 carrot or 150 g, cut into big cubes
1 tin canned chickpeas or 400 g, drained
� teaspoon ground cinnamon

Preparation

Heat oil in a large saucepan, cook garlic and chopped onions for 3-4 minutes or until they become tender. Add lamb cubes and fry for 6-8 minutes or until meat becomes brown in color.

Add water and MAGGI� Chicken Less Salt Bouillon cubes then bring to boil and simmer for 1 hour 15 minutes or until lamb becomes tender.

Add the tomato cubes, tomato paste, zucchinis, carrot and chickpeas. Simmer for 20-25 minutes or until zucchinis become tender. Season with cinnamon powder and serve.

Serve with steamed rice.

Cooking tips : Add more water to the stew if it needs.

Nutritional Information

Fats :     11.00 g
Protein :     23.00 g
Carbohydrate :     32.00 g
Energy :     308.00 Kcal

More from the Lebanese Recipes Kitchen:

Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

Save and share Koussitto Recipe

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Chicken and Vegetables Rice Recipe

2012-02-11T10:29:00.000-08:00

Photo: Chicken and Vegetables Rice Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and Vegetables Rice Recipe. Enjoy tasty Middle Eastern Food and learn how to make Chicken and Vegetables Rice.

Preparation time : 25 minutes
Cooking time : 40 minutes

Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients

� cup wild rice or 50 g
1 tablespoon vegetable oil
1 small onion or 100 g, chopped
350 g boneless and skinned chicken breasts, cut into cubes
2 cloves garlic, crushed
1 stick celery or 30 g, sliced
1 medium carrot or 100 g, cut into cubes
1 medium zucchini or 100 g, sliced
2 tomatoes or 300 g, peeled and cut into small cubes
2 cubes MAGGI� Chicken Less Salt Bouillon
� teaspoon ground cardamom
� teaspoon ground cinnamon
� teaspoon white ground pepper
� teaspoon ground turmeric
� teaspoon ground coriander
3 cups boiling water or 750 ml
1� cups basmati rice or 300 g

Preparation

Boil wild rice with water for 40 minutes, strain and cool.

Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI� Chicken Less Salt Bouillon cubes and spices. Stir and simmer for another 5 minutes.

Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.

Cooking tips : Peel the celery to remove the hard skin before cutting.

Nutritional Information

Fats : 4.80 g
Protein : 24.00 g
Carbohydrate : 65.00 g
Energy : 400.00 Kcal

From Nestle Family

More from the Lebanese Recipes Kitchen:

Turkish Chicken Thighs
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato

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Potato Bread Batons with Cheese and Pear

2012-02-10T09:59:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

What could be better than homemade bread, especially when it's studded with the earthy flavours of cheese, walnuts, potatoes, fresh thyme and pears. I love it served with a steaming soup on ice cold days. It's also great for a school packed lunch.

Potato Bread Batons with Cheese and Pear

adapted from daheim und unterwegs

Bread	Cheese Spread
200 g Potatoes, diced and boiled 18 g Fresh yeast 550 g Water, lukewarm 100 g Sourdough 800 g Spelt flour 150 g Rye flour 18 g Salt 150 g Walnut, chopped 4 Pears, seeded and cut into wedges	150 g Gorgonzola 150 g Emmental 150 g Sour cream 170 g Quark Salt and pepper to taste 2 tbsp Fresh thyme, chopped 2-3 tbsp Bread crumb

Peel the potatoes and cut into small pieces. Fill a large pot with the potatoes. Add enough water to cover the potatoes. Once the water boils, reduce the heat to medium and cook for about 15 minutes until potatoes are tender. Drain and cool to room temperature.
In the bowl of your stand mixer fitted with a dough hook, dissolve the yeast in water. Add in sourdough, flours, salt, walnuts and cooked potatoes. Mix on slow speed for 4 minutes, then increase the speed and mix a further 4 minutes.
Place the dough on a lightly floured work surface and divide it into 6 even portions. Shape each into a ball and rest, covered, for 15 minutes. Knead the dough balls gently and briefly. Cover, and rest for a further 15 minutes. Shape each dough ball into a baton and allow them to rest, covered, for 15 minutes.
To prepare the cheese spread by combining all the ingredients in a bowl. Transfer the mixture into a pastry bag. With a sharp serrated knife, slash the top of the bread lengthwise, about 1/4-inch deep. Pipe the cheese mixture onto the cut and press 5-6 pear wedges on top. Allow them to rest for 30 minutes. Preheat the oven to 220C/430F and bake for about 35 minutes until nicely golden brown.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Homemade Beef Ravioli with Roasted Tomato Sauce

2012-02-06T07:14:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

This is an comforting and delicious homemade pasta with browned ground beef filling. It's simply sauced with a roasted tomato sauce. If you're a fan of homemade pasta, take some time and make your dinner special.

Homemade Beef Ravioli with Roasted Tomato Sauce

adapted from Klassische italienische K�che von Julia della Croce

Roasted Tomato Sauce	Beef Ravioli
500 g Roma tomatoes 1 Yellow onion, chopped 6 Garlic cloves, peeled 2 tbsp Olive oil 1 tbsp Sugar Salt and pepper 1 tbsp Fresh thyme 200 ml White wine 2 tbsp Balsamic vinegar	300 g Pasta flour (or bread flour) 1/8 tsp Salt 4 Large eggs 1 tbsp Olive oil 200 g Ground beef 1 Shallot, minced 1 clove Garlic, minced 2 tbsp Parsley, chopped 1/4 tsp Salt 1 Egg white, beaten Parmesan, grated (optional) Chives, chopped (optional)

Preheat an oven to 200C/400F. Slice each tomato in half lengthwise and place on a sheet pan, cut side up. Roughly chop the onion and scatter the pieces around the tomatoes. Scatter the garlic cloves on top of the onion. Drizzle with olive oil, then season with the sugar, salt, pepper, and thyme.
Roast the vegetables for 30 minutes or until the tomatoes are soft. Remove from the oven and transfer the roasted tomatoes into a large saucepan. With an immersion blender process the tomatoes to the desired consistency. Bring the tomato sauce to a simmer. Add in white wine and balsamic vinegar. Simmer for a further 20 minutes.
Combine pasta flour and salt on a clean work surface and make a well in the center. Place 3 eggs and olive oil in the well, and incorporate the flour into the liquid ingredients until combined. Knead the dough vigorously until it becomes smooth and elastic.
Allow the dough to rest, covered with plastic wrap, for at least 1 hour before rolling it out. Flatten a manageable amount of dough (about the size of an orange) on a clean work surface dusted with flour. Cover the rest of the dough. Using a rolling pin, work from the center of the dough to the edges with a back-and-forth motion, rolling and stretching the dough. Continue rolling, turning the dough occasionally and dusting it with flour to prevent sticking and tearing, until the sheet is the desired thickness. Leave the dough sheets to dry for 10-15 minutes before cutting.
Cook ground meat, minced shallot and garlic in a skillet until meat is browned. Remove and strain off the fat. Stir in one egg, parsley and salt.
Cut the dough sheet into 8-cm wide strips and place spoonfuls of filling about 4cm apart on one strip. Brush the area between fillings with egg white and top with a second strip of dough. Form ravioli by pressing around each filling to form a seal. Dust with flour and cut into squares with a pastry wheel. Crimp the edges of the ravioli with a fork to ensure that they are sealed properly. Alternatively you can cut out the wraps using a 2-inch cookie cutter.
Bring a large pot of salted water to a boil. Cook the ravioli for 5 minutes in a rapidly boiling salted water. Drain and gently toss with the sauce. Sprinkle some grated Parmesan and chopped chives on top if desired. Serve immediately.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Namoura Recipe - How to Make Namoura

2012-02-05T10:12:00.000-08:00

Photo: Namoura Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Namoura Recipe. Enjoy traditional Lebanese Desserts and learn how to make Namoura.

Preparation Time: 20 min
Cooking Time: 45 min
Number of servings: 6

Ingredients:

2 cups semolina or farina
2 cups sugar
1 teaspoon baking soda
72 blanched almonds
1 tablespoon butter
2 cups yoghurt: alrai yoghurt
1 cup coconut
2 tablespoons tahini

Preparation:

Grease a 9x13 baking pan with tahini to avoid sticking.

Put all ingredients (except maple syrup) together in a bowl and blend until the batter is smooth.
Spread the batter smoothly and flatly into the pan.

Place almonds to cover the surface. Bake in oven for 250 degrees for one hour. Check after 45 minuter, should be a light golden brown.

Let the Namoura cool for 10 minutes before pouring one cup of maple syrup over the pan.

With a watered knife, cut the namoura with evenly spaced diagonol lines across the long end and then across the short end to create diamond shaped pieces.
Be sure to cut around the almonds if possible so that each piece has one almond in the center. Also, when cutting, use an up and down motion as you would cutting a cake.

Source: www.alrai.com.sa

More from the Lebanese Recipes Kitchen:

Fritter with Fruits
Rose Water Rice Pudding with Basbosa
Cookies Filled with Fig, Dates and Apricot
Alkatayef (Arabic Stuffed Pancakes) Recipe
Hazelnut and honey cake
Coffee Butter Cookies

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Herbs and Grains Soup Recipe

2012-02-03T14:40:00.000-08:00

Photo: Herbs and Grains Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Herbs and Grains Soup Recipe. Enjoy Middle Eastern food recipes and learn how to make Herbs and Grains Soup.

Ingredients

� Kilo ground meat
1 Tbsp lemon zest
2 Tbsps chopped dill
Salt & pepper
2 Tbsps olive oil
1 onion, chopped
1 tsp garlic, finely chopped
� cup soaked yellow lentil
� cup soaked Egyptian rice
2 cup stock
1 Tbsp chopped mint
1 Tbsp chopped basil
1 Tbsp chopped parsley
1 Tbsp chopped coriander
1 Tbsp chopped spinach
1 tsp saffron
� cup yogurt
2 Tbsp flour
1 Tbsp lemon juice

Method

� Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls.
� Put meatballs in the oven pan. Leave in the oven until totally cooked.
� Heat oil in a pan then add onion and garlic then lentil and rice and stir.
� Add stock to the mixture until boiling then reduce the heat and simmer until cooked.
� Add the meatballs and the herbs. Leave until simmering.
� Mix yogurt with flour, stir.
� Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick.
� Serve hot with lemon juice.

Chef Osama

More from the Lebanese Recipes Kitchen:

Lemon, lentil and spinach soup
Cold yogurt soup
Cream of pumpkin and honey soup
Lebanese Lentil Soup

Moroccan Harira Soup

Moroccan Vegetable Soup (Chorba)

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Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

2012-02-02T09:21:00.000-08:00

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

These gluten-free crackers, a tasty and healthy blend of buckwheat, walnuts, sesame seeds and spiced with wasabi (Japanse mustard), thin, crisp, and have an earthy flavour and an intense and rich sesame taste.

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

adapted from All Day I Dream About Food

100 g Buckwheat, ground
100 g Walnuts, ground
40 g Sesame seeds, toasted
1 tsp Baking powder
1/3 tsp Salt
3 tbsp Sesame oil
2 tbsp Wasabi paste
1 Egg, lightly beaten

Preheat the oven to 160C/320F. Line a baking sheet with parchment paper. Combine together ground buckwheat, ground walnuts, toasted sesame seeds, baking powder and salt in a mixing bowl.
In another bowl, whisk together the sesame oil, wasabi paste and egg. Pour the oil mixture to the flour mixture. Mix until a dough forms.
Place the dough between two sheets of parchment papers and roll out to a rectangle approximately 2mm thick. With a sharp knife, cut into 2-inch squares or cut out with a round cookie cutter and place each one on the prepared baking sheet. Bake 30 minutes until firm and crisp. Turn off the oven and leave crackers in the oven for 30 minutes before transfering them to the wire racks to cool.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Fritter with Fruits Recipe

2012-01-30T14:25:00.000-08:00

Photo: Fritter with Fruits Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fritter with Fruits Recipe. Enjoy Moroccan food recipes and learn how to make Fritter with Fruits.

Ingredients

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
1 egg
2 cups flour
1 teaspoon salt
� teaspoon saffron
dried apricot
fresh cherries without seeds
strawberry
oil for frying
syrup

Method

- Sprinkle yeast and sugar over warm water. Stir and allow to foam.
- Beat egg, add flour, salt and saffron.
- Add yeast mixture gradually and mix until combined.
- Cover batter and leave for an hour or until double in size.
- Boil apricot in a little water to soften, cut and stuff with cherries.
- Heat oil over medium heat.
- Dip apricot in batter to cover completely, drop by spoonfuls into hot oil.
- Fry until golden, remove and drain from excess oil.
- Repeat until done with fruits.
- Drop into syrup, and drain excess syrup.

*You can use melted chocolate or powdered sugar instead of the syrup.

More from the Lebanese Recipes Kitchen:

Rose Water Rice Pudding with Basbosa
Cookies Filled with Fig, Dates and Apricot
Alkatayef (Arabic Stuffed Pancakes) Recipe
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache

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Rose Water Rice Pudding with Basbosa Recipe

2012-01-30T14:13:00.000-08:00

Photo: Rose Water Rice Pudding with Basbosa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rose Water Rice Pudding with Basbosa Recipe. Enjoy Moroccan food recipes and learn how to make Rose Water Rice Pudding with Basbosa.

Ingredients

For the Basbosa

3 cup semolina flour
1� cups sugar
2 teaspoons baking powder
4 tablespoons clarified butter or soft butter
1� cup yogurt
1 cup coconut (optional)
� tablespoon ground cinnamon
1 tablespoon tahini
syrup

Rose Water rice pudding

� cup milk
� cup sugar
? cup condensed milk
2 teaspoons rose water
1� cup cooked Egyptian rice
� cup heavy cream
2 teaspoons cornstarch (Optional)

Caramel

1 cup sugar
3 teaspoon rose water

Method

For the Basbosa

- Mix of flour, sugar, and baking powder well.
- Add the melted butter with the finger tips till it gets mixed with the other components.
- Add the yogurt and mix it well till you get soft dough.
- You can add chopped coconut to the dough.
- Mix ground cinnamon with small amount of the dough and set aside for filling.
- Brush an individual oven-proof mould with tihini.
- Place dough in half the mould size then put small amount of the filling followed with another amount of the dough till its surface.
- Bake in an oven of 180�C for 15 minutes.
- Place the syrup on the hot Basbosa.

For Rose Water rice pudding

- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.
- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.

For the Caramel

- Place Sugar in to a pan and cook to a caramel color. Add rose water.
- Reduce the heat and cook till hard crack.
- Pour a thin layer over the set rice puddings and leave to cool

More from the Lebanese Recipes Kitchen:

Cookies Filled with Fig, Dates and Apricot
Alkatayef (Arabic Stuffed Pancakes) Recipe
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)

Save and share Rose Water Rice Pudding with Basbosa Recipe

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