Knafeh with Cheese Recipe

Knafeh with Cheese

Preparation time: 10 minutes
Serves: 10 people
Level: Intermediate

Ingredients

Knafeh

250 gram Knafeh dough
1/2 cup butter, melted
500g fresh mozzarella cheese, cut into halves and frozen
100 grams milk
Pinch of salt

Syrup

2 cups sugar
1 1/2 cup water
A few drops of lemon juice
1 teaspoon blossom water
2 teaspoon rose water

For garnish

Pistachio powder
any edible flowers

Directions

To prepare the Syrup:

Boil sugar and water in a sauce pan. Add drops of lemon juice. Let the mixture boils on low heat for about 20 minutes. Add blossom water and rose water. Strain the mixture and set aside to cool.

To prepare Kunafa:

Preheat oven at 200 °C.

Mix milk, butter and a pinch of salt.

Divide kunafa into smooth strands about 13 cm long. Spread part of the kunafa dough.

Brush kunafa with butter and milk. Wrap a piece of the frozen mozzarela cheese with kunafa and form it like a ball.

Put kunafa in a muffin or tart pan. Repeat the process until the pan is filled with kunafa then pour a little of butter and milk on top.

Place another pan filled with chickpeas of beans over the kunafa pan.

Bake for 20 minutes until gaining a little color of golden brown.

After 10 minutes, remove the pan which is filled with chickpeas or beans.


Continue baking for another 10 minutes.

Pour cold syrup over hot knafeh. Let it rest for 5 minutes.

Sprinkle with pistachio powder and garnish with edible flowers. Serve hot

Source: Lebanese Recipes

Lebanese biryani rice recipe

Lebanese biryani rice

Preparation time: 60 minutes
Serves: 3
Level: Medium

Ingredients

3 cups rice
300 grams of lamb, minced
1 onion, chopped small
2 tbsp oil
3 tbsp butter
1 tsp meat spices
1/2 tsp of cinnamon powder
1 tsp seven spices
black pepper
1/4 teaspoon sweet spices

Directions

In a saucepan, heat oil and 3 table spoons butter, add onion and stir until golden brown then add meat. Stir well and add spices.

Add washed and rinsed rice to the meat and stir gently.

Add boiled water. Leave it until rice absorbs the water.

Let it cook on low heat for 10 minutes.

Place rice in a serving dish. Garnish with fried almonds and pine nuts.

Serve with biryani sauce.

Source: Lebanese Recipes

Basbousa with Chocolate Recipe

Basbousa with Chocolate Recipe

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

Ingredients

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

Directions

- 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

Kofta with Green Olives Recipe

Kofta with Green Olives Recipe

Ingredients

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

Directions

- 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
 

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Last year's ranking: 9
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Last year's ranking: 7
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Last year's ranking: 11
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Lebanese Lentil Salad Recipe

Total Time 1hr 10mins
Prep 40 mins
Cook 30 mins

The lemon and mint are the secret to giving these basic lentils their middle eastern flavor.

Ingredients

Servings 4-6 Units US

1 cup lentils
4 cups water
3⁄4 cup red pepper, chopped
1⁄3 cup red onion, chopped
2 tablespoons fresh mint, chopped
6 tablespoons olive oil
6 tablespoons lemon juice
2 cloves garlic, minced
6 ounces feta cheese, crumbled

Directions

1. In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
2. Add pepper, onion and mint.
3. Refrigerate at least 30 minutes or until ready to serve.
4. Just before serving, add oil, lemon juice, garlic and feta.
5. toss and serve.

More from the Hummus Blog: 

Tomato and pomegranate salad
Chargrilled pumpkin and haloumi salad
Cracked wheat and parsley salad (Tabooleh)  
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Persian-spiced fish with quinoa salad recipe

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Honey-Braised Lamb Shanks Recipe

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.

SERVES 4

INGREDIENTS

¼ olive oil
3 tbsp. unsalted butter
4 lamb shanks, frenched, if desired
Kosher salt and freshly ground black pepper, to taste
1 large white onion, finely chopped
1 cup golden raisins
2 tbsp. ras el hanout (available at The Spice House, or make your own)
¼ tsp. crushed saffron threads
1 stick cinnamon
1 cup blanched whole almonds
⅔ cup honey
Toasted sesame seeds, to garnish

INSTRUCTIONS

1. Heat oil and butter in an 8-qt. Dutch oven over medium-high heat. Season lamb generously with salt and pepper, and cook, turning as needed, until well browned all over, about 12 minutes. Transfer lamb to a plate; set aside.

2. Add onion to pot, and cook, stirring, until soft, about 4 minutes. Add raisins, ras el hanout, saffron, and cinnamon, and cook, stirring, until fragrant, about 2 minutes. Add lamb, almonds, honey, and 3 cups water, and bring to a boil; reduce heat to medium, and cook, partially covered, until lamb is very tender, about 3½ hours. Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.

Source Saveur magazine November 2012 issue

More from the Hummus Recipes Kitchen:

Baked kibbeh (kibbeh bil sayneeyeh)
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe

Save and share Honey-Braised Lamb Shanks Recipe

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Nammoura Recipe

Nammoura or Basbousa is a traditional Somali sweet cake. It is made of cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water. Other than Somalia and neighboring countries, it is also eaten in the former countries of the Ottoman Empire.
For the Syrup

2 cups of sugar

1 cup of water

1 juice of half lemon

1 cinnamon stick

In a medium size quart, add the sugar, water, juice of half a lemon and the cinnamon stick, bring to a boil, lower the heat and cook for about 10-15 minutes.

For this recipe, the syrup needs to be hot when poured over the Nammoura.


For the Nammoura

  1 & 1/2 cups of  semolina flour

1 cup of yogurt

1 stick of melted unsalted butter

1 cup of sugar

1 tsp baking powder

1 tsp of vanilla extract

1/4 cup of Tahini paste

1/4 cup of almonds

In a large bowl, combine the semolina, the yogurt, the butter and sugar.  Mix all the ingredients well.  Add in the vanilla extract, and the baking powder.  You can add the coconut flakes at this point if using.

Spread the tahini paste in a medium, you can use butter to butter the bottom of the pan if you don’t have tahini.  Pour your mixture and spread evenly.  Cut the mixture into squares and top with almonds in each square.

Bake in a 350 degree oven for about 25-30 minutes or until golden brown.  As soon as the Nammoura comes out of the oven pour over the hot syrup immediately.

Let the Nammoura cool off completely, cut into squares, serve with tea or coffee.

Enjoy!

More Recipes from the Hummus Blog:   

Ghorayeba"Shortbread Cookies"
Traditional arabic hot pudding with kiri 
Colored Pudding
Broiled Filo Rounds
Date Bake    
Creamy Semolina Pudding 

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Freekeh with chicken recipe

Similar to the popular dish riz a’djaj (poached chicken served on rice), this recipe uses toasted freekeh wheat with its distinctive nutty taste. The wheat is cooked slowly like a risotto with chicken stock, minced meat, spices and onion until it is soft and flavoursome. The dish is then piled high onto a serving platter and served with poached chicken pieces, Syrian truffle (if available), pine nuts and almonds. 

Serves 6
Preparation 20min
Cooking 2hr 15min
Skill level Easy

By
Ayman Abbassi

Ingredients

2 cups freekeh
1 medium free range chicken (about 1.5 kg)
½ brown onion, quartered
3 cinnamon sticks
4 bay leaves
6 cardamom pods
salt
2 tbsp clarified butter (ghee) or olive oil
1 red onion, finely chopped
300 g minced lamb or beef (optional)
1 tsp baharat
butter
½ cup almonds
½ cup pine nuts
4–6 small Syrian truffles, peeled and sliced (optional)
1 tsp ground cinnamon

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.

Instructions

Wash the freekeh and remove any burnt grains or stones.
 
Put the chicken in a pot and cover with water. Add the brown onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with a lid and bring to the boil. Simmer for 30 minutes or until cooked through.
 
Remove the chicken from the pot (leaving a light stock) and set aside until cool enough to handle. 
Remove the skin and break the meat into large pieces, removing the bones.
 
Bring the chicken stock back to a slow simmer. Heat the ghee or olive oil in a large saucepan and add the red onion. Fry until beginning to soften, then add the lamb or beef, if using, and cook until browned. Stir in the freekeh. Add the baharat and 1 heaped teaspoon of salt and stir through. Add 1 litre of hot chicken stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes.
 
Melt a little butter in a large frying pan over medium heat. Add the almonds and cook until lightly toasted. Remove from the pan and repeat with the pine nuts. Remove from the pan and add another knob of butter. When it melts, add the truffles, if using, and coat with butter. Add the chicken pieces, ground cinnamon and 500 ml of hot stock. Bring to the boil, reheating the chicken.
 
Spoon the freekeh onto a large serving plate. Place the chicken and truffles on top and scatter with the nuts.

More from the Hummus Recipes Kitchen:

Baked kibbeh (kibbeh bil sayneeyeh)
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs 
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe