Politiko dessert is a syrupy semolina cake topped with the creamiest custard and plenty of ground cinnamon on top. Very delicious!
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
This rich and decadent Healthy Peanut Butter Mousse recipe is secretly guilt free, sugar free, low carb, high protein, gluten free, dairy free, AND vegan!
With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month. Ramadan, a month of worship and giving, is also a month full of
The compliments from family and friends make these Sicilian cookies worth the effort. It’s the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York
BAKLAVA It is an easy to make, mouth-watering traditional lebanon sweet,which makes your stomach rumble just by seeing it. So go ahead and try it!!! Preparation Time: 15 mins Cooking Time: 15 mins Makes 4 servings Ingredients 4 ready-made frozen samosa pattisoil for deep-fryinghoney for drizzling For The Filling1/2 cup chopped walnuts (akhrot) 1/4 cup soaked and 1/4 cup soaked and 1/4 cup chopped dates (khajur) 1/4 tsp cinnamon (dalchini) powder 2 tbsp honey 2 tbsp brown sugar 1 tsp lemon juice Method Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangles. You will get 12 pieces in all. Heat the oil in a kadhai and deep-fry the samosa pattis till golden brown. Drain on absorbent paper and keep aside. Mix all the ingredients for the filling together and divide into 8 equal portions. Keep aside. Place one samosa patti piece on a flat surface and place one portion of the filling on it taking care to leave the sides clean. Place another piece of samosa patti on top. Put another portion of the filling on it again taking care to leave the sides clean. Top with the third piece of the samosa patti. Repeat with the remaining samosa pattis and filling to make 3 more baklavas. Drizzle honey on top and serve immediately. MA'AMOUL "Ma'amoul means filled in Arabic. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. several variations for the fillings. This one has a pistachio filling, but you can use almonds or walnuts too." INGREDIENTS 2 cups semolina 1/2 cup all purpose flour 1 1/2 cup melted ghee 1/2 cup powdered sugar 1 tbsp. orange blossom water 1 tsp. baking powder warm milk to the dough FILLING (choose one of these): dates FILLING 1cup pitted dates 2 tbsp. soft butter walnuts AND pistachios FILLING 1/2 pound ground walnuts and pistachios 2 tbsp. sugar 1 tbsp. orange blossom water METHOD Preheat the oven to 350 F. Melt the ghee and cool To make the filling, put the ingredients into a food processor and blend to a paste. Sift all purpose flour and mix with baking powder, semolina and ghee Add orange blossom water Set aside for about 2 hours resting( covered ) Form little balls ( if you don't have the special mold) , about 3 cm., make a hole and fill the cookies. Place the cookies on non-stick baking sheets, bake for 15 - 20 minutes or until golden. Transfer the cookies to a wire rack to cool. When cool, dust with confectioners sugar. MOUHALABIEH OR LEBANESE MILK FLAN Makes about 8 flans.Ingredients for the "Flans":4 Cups Milk (3.5 % fat)1/2 Cup Cornstarch 3/4 Cups Castor sugar 1 Tbs Orange blossom water 1 Handful pistacchios, roasted and chopped Ingredients for the "Syrup": 4 Tbs water 2 Hibiscus flowers (optional) 2 Tbs Rosewater 8 tbs Castor sugar Method for the "Flans": 1. In a medium pan, mix together the milk, sugar and cornstarch. Whisk well until the cornstarch has been disolved. 2. While constantly whisking the mixture, bring to the boil, then lower the heat and cook for 1 minute more. 3. Once the mixture has thickened, remove from the heat and add the orange blossom water. 4. Pour the mixture into the small flan moulds. 5. Set aside, in the refrigerator, for about 3 hours.Method for the "Syrup": 6. Very briefly boil the water and add the hibiscus flowers. 7. Remove from the heat and let infuse for about 30 minutes. 8. Mix together the hibiscus water, sugar and rose water, then bring to the boil and remove from the heat once the sugar has been entirely dissolved. 9. Serve imediately with the flans or let cool and put in the refrigerator in order to serve cold over the flans. Sfouf It is a sweet almond cake from Lebanon. This sfouf recipe is easy and delicious! Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes INGREDIENTS 2 cups semolina 1 cup flour plus 1 tablespoon 1/2 teaspoon turmeric 1 teaspoon baking powder 1 cup salted butter, melted 1 cup sugar, plus 3 tablespooons 1 1/2 cups milk 1/2 cup water 1/2 cup slivered almonds Preparation: Preheat oven to 350. In a mixing bowl combine semolina, flour, turmeric and baking powder. Stir to combine well. In a separate bowl combine butter, sugar, milk, and water. Add to dry ingredients and stir to make a paste. Pour batter into greased 9x13 baking dish. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Allow to cool for 15-20 minutes and serve with your favorite coffee or tea. AWAMAT-Crisp Doughnut Balls These sweet treats from Lebanon are perfect for any occassion. Small balls of dough are fried to a golden browned crisp and then coated with simple syrup. Make sure you make enough of these to go around - there is no way you can eat just one! Ingredients: 3 cups pastry flour 1/2 tsp. sugar 2 1/2 cups water 1 1/2 tsp. dry yeast 1/4 tsp. salt olive oil for frying simple syrup Preparation: In a large bowl mix pastry flour, yeast, sugar, and salt. Slowly add water until dough forms. Knead well. Spoon dough by the teaspoon full and form ball shape with hands. In a frying pan, add olive oil, enough so that dough will be submersed. Heat oil until hot. A good tip for testing the heat of oil is to place the end of a wooden spoon into the oil. If you see small bubbles form around the spoon then oil is hot. Carefully place dough into oil, only a few at a time. When dough is cooked it will rise to the top of the oil and be golden brown. Remove from oil and place on plate covered with paper towel to cool and absorb excess oil. Once dough is cooked and slightly cooled, toss and coat in simple syrup. Serve immediately. Caraway Pudding (Caraway or Meghli) MEGHLI This pudding is a traditional sweet served usually in an after-delivery baby shower; hence it has many benefits for the new mommy. But, this pudding is also served any time during the year, especially in winter, since most people like to have it warm, in addition that caraway has calming effect in spasms and flatulence (which occurs more in winter). Caraway pudding is usually made with either semolina flour or rice flour; added to it Caraway powder, and spiced with some cinnamon and anise. Ingredients: 1 1/1 cups pounded rice 8 cups water 2 1/2 cups sugar 1 tbsp caraway seed 1 tbsp anise seed 1/4 tsp powdered ginger Methods: Pound rice in a mortar until fine and powdery. Pound spices separately. Mix rice with two cups water. Add sugar, caraway and anise. Add it to the remaining six cups of water, which should be boiling. Add ginger. Boil, stirring occasionally, until mixture coats the spoon. About an hour of cooking, at least, is required. Pour into individual serving dishes. Decorate with blanched almonds, walnuts, pine nuts, pistachios and coconut. Milk Ice Cream BOUZA BI HALEEBThis is an Authentic Lebanese Recipe Ingredients 1 qt. milk 1 1/2 cups sugar 1/2 tsp. sahlab (cornflower) 1/4 tsp. mustikah (gum arabic) 1 tsp. ma'es zahr (orange blossom essence) Middle Eastern hostesses sprinkle chopped pistachio nuts over this ice cream when serving it to guests. Method Dissolve sahlab in one cup of milk. Bring the rest of the milk to a boil with the sugar. Add the cold milk and starch mixture slowly to the hot milk, stirring constantly. Pulverize the mustikah and mix with several teaspoons of sugar. Add to the cooking milk mixture. Boil gently over low fire for 10 minutes, stirring constantly. Remove from fire. Stir occasionally while cooking. Flavor with ma'ez zahr. Freeze either in crank type freezer or in refrigerator trays. When mixture is frozen in refrigerator trays it should be removed and beaten three times during freezing to break up ice crystals. Just before serving, take the trays of ice cream from the freezer unit and allow to rest several minutes in the chilling part of the refrigerator. RIZ BI HALEEB Here is another rice pudding loved by Lebanese children. Ingredients 1 qt. milk 3/4 cup rice 1 1/4cups sugar 1/2 tsp. ma'el ward (rose water) 1/2 tsp. ma'ez zahr (orange blossom essence) 1/4 tsp. powdered mustikah (gum Arabic) 1 cup cold water Method Wash rice well in several waters to remove loose starch. Add cold water and rice to milk which has been brought to the boil. Boil for half an hour over a medium flame. Stir well and gradually turn up the cooking flame. When pudding has thickened add the sugar, rose water and orange blossom essence. Continue boiling until bubbles break through the pudding. Pour into individual serving dishes. Decorate in the traditional manner with a design of blanched almonds, pistachio nuts or pine nuts.
De retour après un mois d'avril chargé, entre vacances et travail débordant, il faut parfois faire l'impasse sur les casseroles ! "Mettez de la… mettez de la farine… dans une jatte… dans une jatte plate !"… etc. Je n'ai pas été jusqu'à réaliser le...
Kolachky, another name for kolaczki, are flaky pastries filled with fruit, poppyseed, almond or cheese.
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
Our baklava recipe takes the mystery out of this beloved dessert! Learn to perfect your own flaky, sticky, sweet baklava right in your home kitchen.
Crispy on the outside, filled with creamy and slightly sweet ricotta. Finally we can enjoy a gluten free cannoli and not feel left out!
With all due respect to baklava, we've found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
Sweet tarts, cheesy appetizers, savory pies, and more.
These typical desserts from Spain are the perfect sweet finish to any meal. Grab a spoon and get ready to enjoy!
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
This is a very famous, easy-to-make sweet milk pudding from Israel. For this recipe, I learned from a friend, you can use rose syrup instead of pomegranate syrup. —Kanwaljeet Chhabra, Eden Prairie, Minnesota
Dairy free double chocolate panna cotta is an impressive looking dessert, but only seems indulgent. With no heavy cream, no eggs, and no added sugar, it's the panna cotta dreams are made of!
Dutch Gevulde Speculaas is a speculaas spice cookie filled with almond paste. Speculaas Spice is similar to Pumpkin Pie Spice. A traditional Dutch dessert.
The pride of Nanaimo, B.C., these bars have a crumb base layered with a creamy custard filling and a chocolaty topping. Best served at room temperature, the bars keep well refrigerated or frozen.
This recipe is delicious and it was one of my favorite desserts growing up. Its Greek like me! You'll love it. It takes a bit of time to make like most Greek dishes do, but it came out delicious the first time I made it. Im sure it will work for you. The only extra tips I should include are :for the custard make sure to whisk continuously and keep the heat low to medium. No one likes burnt or clumpy custard. Also do not boil the syrup for too long. The first time I made this dish I let it boil for 15 minutes and it became a little too sticky. Oh and work fast with the phyllo and butter generously! You'll do fine!:)
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
For the shortbread: For the chocolate topping: For the caramel: Preheat oven to 175°C. Lightly grease an 18 cm square cake tin. Sieve flour and sugar into a large bowl. Rub butter into mixture until…
Things aren't always better with bacon.
Just a fancy name for a delicious, super versatile raspberry sauce, this Easy Raspberry Coulis pairs fabulously with chocolate and a zillion other desserts!
Loukoumades are crispy dough balls covered in aromatic syrup and sprinkled with chopped nuts or cinnamon. They are Greek mini-doughnuts.
Delicate dairy-free, egg-free, vegan crepes with crisp edges, perfect for filling or topping, savoury or sweet!
This Greek milk pie is one of the easiest and most delicious phyllo recipes. It's perfect served for breakfast, brunch, or dessert!
Using Kataifi Pastry in savoury dishes is a great way to add crunchy texture. Here, we’ve combined ham and cheese to make a cheese-ilicious dish that everyone will enjoy! This is a creative recipe using ham and cheese, perfect for breakfast or lunch. Ham and cheese recipe inspiration. Creative thing
Bignè are always a crowd pleaser, whether you make them small or large. You may know them as profiteroles, or cream puffs, but basically they are Choux Pastry puffs filled with different flavoured …
They're sweet (or tart!), juicy and delicious.
This layer cake includes a rich buttered rum soaked sponge cake and nutmeg spice swiss meringue buttercream. Decorated with fresh cranberries, almond slice pine cones, and a sprinkling of fresh powdered sugar "snow" this boozy cake version of Eggnog is perfect for your holiday table.&n
This holiday season, bake up a cake filled with the flavors that remind you of Christmas.
Treat yourself to this elegant and visually stunning black and white mille crepe that tastes as good as it looks.
