Ghorayeba"Shortbread Cookies" Recipe

Photo: Ghorayeba"Shortbread Cookies" Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Ghorayeba"Shortbread Cookies" Recipe. Enjoy the Middle Eastern cuisine and learn how to make Ghorayeba"Shortbread Cookies". 

Ingredients

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

Method

-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. 

By Chef Osama 

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Traditional arabic hot pudding with kiri
Colored Pudding
Broiled Filo Rounds
Date Bake  
Creamy Semolina Pudding 
Lebanese cream slice   

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Lebanese stew with peas with rice (bazella w riz) recipe

Photo: Lebanese stew with peas with rice (bazella w riz) recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lebanese stew with peas with rice (bazella w riz) Recipe. Enjoy the Middle Eastern cuisine and learn how to make Lebanese stew with peas with rice (bazella w riz). 

This is a classic Lebanese recipe. It is a hearty, spiced stew that is easy to prepare, and you simply cannot enjoy it without the revered rice pilaf with vermicelli.

Serves 4–6
Preparation 20min
Cooking 45min
Skill level Easy

Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
1 brown onion, finely chopped
4 cloves garlic, finely chopped
400 g beef or lamb mince
2 tsp baharat spice mix (see below)
2 tsp salt
150 g carrots, cut into ½ cm pieces
2 tbsp tomato paste
375 ml (1½ cups) chicken stock
1½ cups frozen peas
Greek yoghurt, to serve

Rice
2 tbsp unsalted butter
2 tbsp olive oil
1 cup broken vermicelli pasta
1 litre (4 cups) boiling water
2 cups medium grain rice, washed and drained
2 tsp salt

Baharat
½ tsp ground allspice
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground nutmeg

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine all baharat ingredients together.

Heat the oil and butter in a medium saucepan over medium-high heat. Add the onion and cook for 8–10 minutes until starting to turn golden.  Add the garlic, cook for 1 minute, then add the mince and cook, breaking up lumps with the back of a spoon, for 4–5 minutes until browned. Add the 2 tsp baharat and 1 tsp salt and cook for 1 minute. Add the carrot and tomato paste, stir to combine then add the remaining 1 tsp salt and the stock. Bring to the boil, reduce the heat and simmer, covered, for 20 minutes. Remove the lid and cook for a further 4–5 minutes until the sauce thickens slightly. Stir through the peas and cook for 2 minutes. Season to taste.

Meanwhile, to make the rice, heat the butter and oil in a heavy-based saucepan over medium-high heat.  Add the vermicelli and fry for 3–4 minutes, stirring, until golden.

Immediately add the water, rice, and salt. Cover, bring to a boil, reduce the heat to low and cook, covered, for 12–14 minutes or until all the water is absorbed and the rice and pasta are tender.
Serve the stew and rice together with yoghurt on the side.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

By Norma Dakhoul
Source: SBS
Photography by Alan Benson 

More Recipes from the Hummus Blog:

Lamb Chops with Maghrabia
Traditional arabic hot pudding with kiri
Colored Pudding 
Broiled Filo Rounds
Date Bake
Creamy Semolina Pudding  

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Lamb Chops with Maghrabia Recipe

Photo: Lamb Chops with Maghrabia Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lamb Chops with Maghrabia Recipe. Enjoy the Middle Eastern cuisine and learn how to make Lamb Chops with Maghrabia. 

Ingredients

1/2 cup flour
1 teaspoon paprika
1 teaspoon ground cumin
6-8 lamb chops
4 tablespoons olive oil
2 onion, chopped
2 garlic cloves, chopped
2 cups maghrabia (Pearl cuscus)
1/2 cup brown lentil, washed, drain
2 teaspoon tomato paste
2 cups meat stock
Salt and pepper
1 cup chopped tomato with juice
Sliced almond

Method

 -Mix flour half the paprika and cumin in a bowl, sprinkle over chops to season.
-Heat half the oil in a sauce pan over medium high heat, sear lamb chops from both sides, Left chops and keep aside.
-Add half the onion and garlic to same pan, stir until translucent about 5 minutes.
-Mix maghrabia and lentil and add to onion mixture, stir.
-Dissolve tomato paste in stock, add to maghrabia mixture, season with salt and pepper.
-Stir, let boil then cover, reduce heat and simmer for about 15 minutes.
-Heat remaining oil in a saut?ing pan, add remaining onion and garlic, stir for about 5 minutes over medium heat.
-Add tomato and chops, let boil, then reduce heat, cover and simmer for about 10-15 minutes.
-Arrange lamb chops with maghrabia in a serving plate, garnish with almond slices and tomato sauce.

Chef Osama 

More Recipes from the Hummus Blog: 

Traditional arabic hot pudding with kiri
Colored Pudding
Broiled Filo Rounds
Date Bake
Creamy Semolina Pudding
Lebanese cream slice    

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Traditional arabic hot pudding with kiri recipe

Photo: Traditional arabic hot pudding with kiri recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Traditional arabic hot pudding with kiri Recipe. Enjoy the Middle Eastern cuisine and learn how to make Traditional arabic hot pudding with kiri. 

Serving: 6 Persons
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients

250gm puff pastry

1 liter milk

100gm (1/2 cup) icing sugar

100gm (1/2 cup) raisins

50gm (1/2 cup) pistachio 

50gm (1/3cup) boiled and cut almond

50gm (1/3 cup) pine nuts

150gm cream

10 kiri squares

Directions

Heat oven to 190ºC

Spread pastry in 30×20cm oven tray

Bake for 10 minutes until it becomes crispy and golden

Cut paste after cooling it to medium sized pieces

Mix cream with kiri squares and icing sugar in a vessel

Let it boil

Lower fire and let it boil gently for 5 minutes

Put it aside to cool

Mix pastry pieces in a side dish with raisins and nuts

Pour milk above the mix and let soak for 30 mintues

Bake mix in oven for 20 minutes until it becomes golden

Serve the pastry hot

Source: Kiri Recipe Book    

More Recipes from the Hummus Blog: 

Colored Pudding
Broiled Filo Rounds
Date Bake 
Creamy Semolina Pudding 
Lebanese cream slice  
Sesame Halva      

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Grilled Fish Recipe

Photo: Grilled Fish Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Grilled Fish Recipe. Enjoy the Middle Eastern cuisine and learn how to make Grilled Fish. 

Serves : 4  Persons
Duration : 20 Min

Ingredients:

4 Large Fish
10 Cloves Garlic
3-4 Pieces Green chilies
1 Teaspoon Red Pepper Flakes
2 Teaspoons Salt
2 Teaspoons Cumin
2 Teaspoons Coriander
2 Teaspoons Sumac
2/1 Teaspoon Black pepper
2 Medium Chopped Tomatoes
1 Cup Chopped cilantro
4/1 Cup Vinegar
4/1 Cup Lemon Juice
2 Tablespoons Lemon Zest
2 Tablespoons Oil
2 Cups Wheat bran

Preparation:

1. Brush the fish with oil.
2. In food processer put the garlic, chilies, pepper flakes, salt, cumin, coriander, sumac and black pepper. Process until smooth sauce forms. Put the sauce in a bowl. Mix in the tomatoes, cilantro, vinegar, lemon juice, lemon zest and oil.
3. Fill the fish with 1/3 of the sauce. Spread the rest of the sauce in a shallow serving platter. Set aside for serving.
4. Sprinkle the wheat barn in a wide pan.
5. Heat an electric grill until very hot.
6. Hold a fish and put it on the wheat barn and press gently. Turn the fish slowly on the other side and press gently until well coated with the barn.
7. Put the fish on the grill. Cook for 10 minutes. With a wide slotted spatula turn the fish on the other side. Cook for 10 more minutes.

Video:

 

More Recipes from the Hummus Blog: 

Layered Pomfret & Rice ( Kuwaiti style) 
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Baked fish with pistachio and tahini recipe 
Egyptian-style fish with roasted vegetables
Fish with Chickpeas and White Rice
Spiced almond fish with fattoush  

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Chicken farika recipe

Photo: Chicken farika recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Chicken farika Recipe. Enjoy the Middle Eastern cuisine and learn how to make Chicken farika.

Category: Meats
Serving: 6 Persons
Cooking Time: 40 mins
Preparation Time: 15 mins

Ingredients: 

8 Kiri squares
2 cups farika
1 tsp salt
1 tsp black pepper
4 chicken breasts
1 cup ghee
1 onion (chopped)
1 cup olive oil
2 cups chicken stock

Directions

Soak the farika in water for ten minutes.

Heat some ghee in a pan and add onion and cook until golden brown. Then add the farika and cook for a few minutes before adding the chicken stock. Cook for an additional 15 minutes and finally add the Kiri squares.

Make a hole at the back of the chicken breast and stuff in the farika mixture. Cook for a further ten minutes in an oven and serve hot. 

Source: Kiri Recipe Book

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Chicken and Potato Casserole
Kofta With Lemon Sauce
Cheese turnovers (White Cheese Burek) 
Broiled Chicken with Herb
Bokhari Rice
Chicken tabouli salad    

Save and share Chicken farika recipe

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