Kanafeh/Künefe (Sweet Cheese Pastry) Recipe

Kanafeh/Künefe (Sweet Cheese Pastry)

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 12

A pastry consisting of hot cheese in between layers crispy shredded phyllo dough in a sweet syrup that is common in the Middle East.

Ingredients

1/2 pound shredded phyllo (called: kataifi or kunefe), thawed as directed on package
1/2 cup unsalted butter, melted
2 cups mozzarella, shredded
2 cups feta (soaked in water for an hour) or goat cheese, crumbled
1/2 cup simple syrup or 1/4 cup apple and/or pear sauce

Directions

1. Break the pastry apart into one or two inch long pieces, separating the strands. (A few pulses of a food process helps with this.)
2. Mix the butter into the pastry with your hands in a large bowl until coated and press half of it into the bottom of a greased metal baking pan in a thin layer.
3. Pulse the cheeses in a food processor until the mixture reaches the consistency of a coarse meal and press it into the dough in the pan.
4. Press the remaining dough onto the cheese and bake in a preheated 350F/180C oven until lightly golden brown, about 20-30 minutes.
5. Serve warm covered in syrup or topped with apple and/or pear sauce.

Note: Top make the simple syrup, simmer 1/2 cup water and 1/2 cup sugar until the sugar has disolved and let cool.

Nutrition Facts: Calories 280, Fat 18g (Saturated 11g, Trans 0.3g), Cholesterol 57mg, Sodium 489mg, Carbs 20g (Fiber 0.3g, Sugars 9g), Protein 9g

Source: Closet Cooking

Fruit Pie with Jam Recipe

Fruit Pie with Jam

Fruit tarts are such wonderful treats - you see them in bakeries and in restaurants, and now you can serve them in your own home. Not sure how? All you need to do is follow this recipe by our al alali top chef. Watch how al alali chef prepared it easily!

Preparation Time: 1 hour approximately
Cooking Time: 30 minutes approximately
Serves: 4 persons

All you need

8 pcs pastry sheets
400g pears cut cubes
400g green apple cut cubes
60g butter unsalted
Sugar for filling
2/3 cups al alali Raspberry Preserve for filling
2 cups al alali Raspberry Preserve for sauce
2/3 cup water for sauce
Lemon zest as required for sauce
1/4 cup white flour mixed in water

Directions

1. In a sauce pan melt butter, then add apple and pears cube. Sauté with little sugar
2. Add the 2/3 cups of al alali Raspberry Preserve to the sautéed fruits
3. Add little water to smooth texture, then keep reducing to low heat to cook apple and pears, and become soft. Keep aside to cool
4. In another sauce pan, mix well the 2 cups of al alali Raspberry Preserve with 150 ml water and lemon zest
5. Cook on medium heat to reduce for half quantity and become thicker sauce. Allow to cool aside
6. Spread pastry sheet on flat board, then stuff it with cooked apple and pears sauce. Wrap the sheet in the shape you like
7. Use flour and water mix to stick the end side sheets to avoid opening while deep frying
8. Heat oil in deep fryer pan, then fry wraps until golden crisp
9. Strain well from existing frying oil and cool aside
10. Cut roll in the middle and top with raspberry sauce prepared before, and scoop of Vanilla Ice cream if available
11. Serve and enjoy!

Source: alalali

Basbousah with cream recipe

Basbousah with cream

Pamper your family with this traditional Arabic dessert.

Preparation Time: 15 minutes approximately
Cooking Time: 45 minutes approximately
Serves: 4 persons

All you need

1 pack al alali Basbousah Mix

Stuffing
4 cups milk prepared from al alali Full Cream Milk Powder
1/4 cup al alali Corn Starch
1/4 cup al alali Cream Delight prepared from 1 sachet
2 tbsps. orange blossom water

Syrup
1 1/2 cups sugar
1 1/2 cups water
Lemon juice
1 tbsp. orange blossom water
1 tbsp. rose water

Decoration
1/4 cup pistachio
1/4 cup rose jam
1 tbsp. tahineh for greasing the pan

Directions

• Prepare al alali Basbousah as per directions mentioned on the pack

Cream

• Boil 3 cups of milk on low fire
• Mix remaining milk with al alali Corn Starch
• Add to the hot milk, stirring continuously
• Add orange blossom water. Set aside until cool
• Mix with prepared al alali Cream Delight

Syrup

• Mix sugar and water and boil on low fire
• Add few drops of lemon juice
• Boil until thick
• Add orange blossom water & rose water

Basbousah with Cream

• Pre-heat oven to 180ºC or 350ºF
• Grease pan with tahineh
• Spread half of the prepared Basbousah in the pan
• Add cream on top
• Spread the remaining Basbousah over the cream
• Bake for 20-25 minutes until golden
• Pour the syrup on top of Basbousah while hot
• Return to oven for 3 minutes
• Decorate with pistachio and rose jam
• Serve cold and enjoy

Source: alalali

White chocolate baklava cigars recipe

White chocolate baklava cigar

All good things must come to a close, but you'll look forward to the end if it means relishing these creamy, slender delights.

To Prep 0:45
To Cook 0:20
INGREDIENTS 9
DIFFICULTY EASY
MAKES 16

Ingredients

105g (3/4 cup) slivered almonds, coarsely chopped
100g white chocolate, coarsely chopped
1 tablespoon caster sugar
12 sheets filo pastry
60g unsalted butter, melted
225g (1 cup) white sugar
125ml (1/2 cup) water
5 cardamom pods, bruised
1 tablespoon fresh lemon juice

Method

Step 1
Place the almonds, chocolate and caster sugar in the bowl of a food processor and process until finely chopped.

Step 2
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet and brush with melted butter. Repeat with another filo sheet and melted butter. Cut into quarters. Spoon 1 tablespoonful of almond mixture along the centre of 1 narrow edge of each filo stack. Fold in sides and roll up to create a cigar shape. Place, seam-side down, on the lined tray and brush with melted butter. Repeat with remaining filo sheets, almond mixture and melted butter. Bake for 20 minutes or until golden.

Step 3
Meanwhile, place white sugar and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add cardamom pods. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until syrup thickens. Stir in the lemon juice.

Step 4
Place cigars in a heatproof dish. Drizzle over the syrup. Serve.

Notes

You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 1 hour ahead.

Nutrition

Energy 822kJ
Fat saturated 4.00g
Fat Total 9.00g
Carbohydrate sugars 19.00g
Carbohydrate Total 25.00g
Dietary Fibre 1.00g
Protein 3.00g
Cholesterol 11.00mg
Sodium 81.11mg

All nutrition values are per serve.

Australian Good Taste - March 2007 , Page 70
Recipe by Alison Roberts

Photography by William Meppem

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

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

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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Date Fingers Recipe

Photo: Date Fingers Recipe

Duration : 10 Min

Ingredients

The Dough
3     Cups     Flour
1     Tablespoon     Instant Yeast
1     Tablespoon     Sugar
1     Teaspoon     Baking Powder
1/4     Teaspoon     Salt
1/4     Teaspoon     Cinnamon
1/2     Cup     Corn Oil
3/4     Cup     Warm Water

The Filling
500     Gram     Date Paste
1     Tablespoon     Butter Or Ghee
1     Teaspoon     Cinnamon

Topping
1     Large     Egg
1/4     Teaspoon     Vanilla Extract
1/4     Cup     Roasted Sesame
1/4     Cup     Sliced Almonds

Preparation

1. In a stand mixing bowl, put 2 ½ cups of the flour. Add the yeast, sugar, baking powder, salt, cinnamon, oil and water. Fit the dough hook. Beat on slow speed until dough forms. Add the rest of the flour if the dough is too soft. Beat on low speed for 5 minutes.
2. Shape the dough into a ball. Put in slightly oiled bowl. Cover the dough with a cling film. Put in a warm place until dough doubled in size.
3. The filling: mix the date, butter and cinnamon until well mixed. Shape into 20 inches rods.
4. To form the fingers: on a slightly floured surface, roll the dough into 20 inches square. Place one date rod near the edge of the dough. Roll the dough once or twice to cover the date rod. Using a pizza cutter, cut near the dough rod. Roll the rod with your palms to smooth. Using the pizza cutter or a knife cut the filled rod into 2 inches fingers.
5. Place the date fingers in cookie sheet leaving 1 inch between them. Put in a warm place for 10-15 minutes.
6. The topping: mix the egg and vanilla extract. Brush the fingers with the egg wash. Sprinkle the sesame and almonds.
7. Fit the middle rack in the oven. Preheat oven to 350 degrees. Bake date fingers for 10 -12 minutes until golden brown 

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White chocolate and cranberry fudge recipe

Photo: White chocolate and cranberry fudge recipe

Takes: 10 mins to prepare and 15 mins to cook, 1 hr to cool
Serves:10

Ingredients

350g (12oz) granulated sugar
25g (1oz) unsalted butter
170ml (6fl oz) can evaporated milk
100g (3½oz) dried sweetened cranberries
300g (10oz) white chocolate, chopped

Preparation

Cut a piece of baking parchment large enough to line a shallow 25x20cm (10x8in) baking tin or a 1kg (2lb) loaf tin.

Put the sugar, butter, and evaporated milk in a large heavy-based pan. Heat gently until the sugar has dissolved completely.

Bring to the boil, stirring continuously with a wooden spoon, then reduce the heat and simmer for 5 minutes. It is a good idea to set a timer for this.

Immediately remove from the heat then add the cranberries and chocolate. Allow the chocolate to melt, then quickly stir the mixture and pour straight into the tin. It will thicken immediately.

Spread into the tin and chill for an hour or so until firm. Cut into squares.

Use a piece of card to make a festive box for the fudge. Line with baking parchment, decorate with ribbon, and attach a message.

Adopted from Tesco Realfood

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Cranberry Christmas cake cubes recipe

Photo: Cranberry Christmas cake cubes recipe

Takes; 20 mins to prepare and 1 hr 25 mins to cook, 15 mins to cool

Makes: 12 squares

Ingredients

185g (6½oz) dried cranberries
300g (10oz) sultanas
300g (10oz) raisins
200g (7oz) dried apricots, chopped
200g (7oz) dried figs, chopped
100g (3½oz) toasted hazelnuts, chopped
350g (12oz) plain flour
zest of 2 oranges
2tsp mixed spice
1tsp ground cinnamon
300g (10oz) butter
300g (10oz) light muscovado sugar
6 medium eggs, beaten

Preparation

Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line the base and sides of a straight-sided, 33x25cm (13x9in) rectangular cake tin that is about 6cm (2½in) deep with nonstick baking paper.

Place the dried fruit, hazelnuts, flour, orange zest and spices into a large mixing bowl and stir to combine.

Beat the butter and sugar with an electric mixer until creamy and pale. Gradually whisk in the eggs. Add a little flour if necessary to help prevent curdling.

Add the egg mixture to the bowl of dry ingredients and gently stir to combine. Pour into the cake tin and use a spatula to lightly smooth the surface. Place in the centre of the oven and bake for 30 minutes. Reduce oven to gas 2, 150°C, fan 130°C and cook for a further 45-55 minutes until dark golden, firm, and a skewer comes out clean.

Set aside to cool, then turn out and leave upside down. Cut into squares.

To decorate
Print out our Christmas tree stencil below. Cut out in cardboard, place on the cakes and dust with icing sugar. The cakes will store in a cake tin for up to 2 weeks.

Adopted from Tesco Realfood

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Christmas Mendiants Recipe

Photo: Christmas Mendiants Recipe

Takes: 10mins to prepare, 10mins to cook and 30mins chilling time
Serves: 4

Ingredients

300g dark chocolate, roughly chopped
25g mixed candied peel
50g whole blanched almonds
25g pine nuts
15g unsalted pistachios

Preparation

Grease and line two baking sheets with greaseproof paper.

Place the chocolate in a large, heatproof mixing bowl and sit over a saucepan of gently simmering water. Stir occasionally until melted, then remove from the heat. Spoon 1tbsp of the melted chocolate at a time onto the baking sheets, spaced apart; the chocolate will spread out naturally into a round.

Decorate each with a mixture of the nuts and mixed candied peel. Chill for 20-30 minutes until the chocolate has set. Line in rows on a presentation tray when ready to serve.

Adopted from Tesco Realfood

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Cinnamon and rosewater rice pudding with pomegranate syrup recipe

Photo: Cinnamon and rosewater rice pudding with pomegranate syrup recipe

Rice pudding is a winter comfort all over the globe. In Portugal, it’s called arroz doce and, in France, it’s known as riz au lait. This version, served with pomegranate syrup and pistachios, is very much a Middle Eastern variation. The trickle of the tart and sweet syrup is the perfect match for this creamy, cinnamon-spiked rice dessert.

Serves 6
Preparation 15min
Cooking 1hr 15min
Skill level Mid

By Kate Gibbs

Ingredients

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater (see Note)
dried rose petals (see Note) (optional), chopped pistachios and pomegranate seeds, to serve

Pomegranate syrup

750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice 



To make the syrup, place all ingredients in a pan over medium heat and stir occasionally for 3 minutes or until sugar dissolves. Reduce heat to low and simmer gently for 40 minutes or until reduced by two-thirds. Cool in pan.

Place milk, cream, sugar, vanilla bean and cinnamon in a saucepan over medium–high heat and bring to a simmer. Gradually add rice. Cook, stirring constantly, for 25 minutes or until rice is al dente and pudding is thickened. Discard vanilla bean. Remove from heat.

Stir rosewater and a pinch of sea salt into rice pudding, then spoon into bowls. Serve drizzled with pomegranate syrup and scattered with dried rose petals, if using, pistachios and pomegranate seeds.

Note

• Rosewater is a musky flavouring that is made by distilling rose petals. It is available from Middle Eastern food shops and select supermarkets.
• Dried rose petals are available from specialist and Middle Eastern food shops.

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

Photography Chris Chen

More Recipes from the Hummus Blog:  

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

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Chocolate Mohallabiah Recipe - How to make Chocolate Mohallabiah Recipe

Photo: Chocolate Mohallabiah Recipe

Muhallabieh is typically a Lebanese dessert but is popular all over the Middle East in various forms.
 
Cuisine: Oriental
Category: 30 Minutes or Less
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 15 minutes 
 
Ingredients

4 cups water or 1 liter

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

4 tablespoons cocoa powder

6 tablespoons corn flour

1 tablespoon rose water

1 tablespoon blossom water

1 cup dark chocolate or 150 g, grated

3 tablespoons ground pistachio nuts

Preparation

Add water, NESTLÉ® Sweetened Condensed Milk , cocoa powder and corn flour in a large saucepan. Bring to boil and simmer on low heat with constant stirring until it thickens.

Remove from heat, stir in the rosewater and blossom water then pour it over an individual cups and set them aside to cool into a room temperature.

Sprinkle the grated chocolate over the cooled mouhallabieh and set in the fridge until the serving time.

Source: Nestle Family

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  

Save and share Chocolate Mohallabiah Recipe

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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 

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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Colored Pudding Recipe

Photo: Colored Pudding Recipe

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

Serves : 4  Persons
Duration : 20 Min

Ingredients:

1 Cup Berries juice
3 Tablespoons Corn starch
1 Cup Milk
1/4 Cup Sugar
1 Cup Strained orange juice
2 Tablespoons Crushed pistachio
2 Tablespoons Fine coconut

Preparation:

1. Bring 4 pudding cups.
2. In a small saucepan put the berry juice and 1 tablespoon cornstarch. Whisk until cornstarch dissolves completely. Put the saucepan on medium heat and stir with a wooden spoon until juice boils and pudding forms. Cook for 2-3 minutes. Divide the pudding in the cups. Chill pudding until sets.
3. In a small saucepan put the milk, 1tablespoon cornstarch and 2 tablespoons sugar. Whisk until cornstarch dissolves completely. Put the saucepan on medium heat and stir with a wooden spoon until juice boils and pudding forms. Cook for 2-3 minutes. Divide the pudding over red pudding. Chill until sets.
4. In a small saucepan put the orange juice, 1tablespoon cornstarch and 2 tablespoons sugar. Whisk until cornstarch dissolves completely. Put the saucepan on medium heat and stir with a wooden spoon until juice boils and pudding forms. Cook for 2-3 minutes. Divide the pudding over orange budding. Chill colored pudding for 2-3 hours or over night.
5. To serve: decorate the pudding with pistachio and coconut and serve.  
 

More Recipes from the Hummus Blog: 

Broiled Filo Rounds
Date Bake
Creamy Semolina Pudding 
Lebanese cream slice 
Sesame Halva    
Eggplant Fatteh with Meat and Keshk
 
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Broiled Filo Rounds Recipe

Photo: Broiled Filo Rounds Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Broiled Filo Rounds recipe. Enjoy the Middle Eastern cuisine and learn how to make Broiled Filo Rounds. 

Serves : 8  Persons
Duration : 10 Min

Ingredients:

500     Gram     Filo pastry (defrosted)

cream
3     Cups     Milk
1     Tablespoon     Sugar
2/1     Cup     Flour
2/1     Cup     Cream
1     Tablespoon     Flower Water
Presentation     Sugar Syrup
Formation     corn oil

Preparation:

1. The Cream: In a medium saucepan put the milk, sugar, and flour. With a hand whisk, beat until flour dissolves. Put over medium heat and bring to a light boil while stirring continually until it milk thickens. Add cream and flower water. Stir until smooth cream forms. Let cream cool.

2. Forming the Rounds: Brush Filo sheet with oil and fold length in half. Repeat with another Filo sheet. Cut each sheet into 8 strips starting from the folded edge. Get a 4-inch round cookie cutter or egg ring and place on a flat surface. Arrange the strips by laying each strip, one at time, inside the ring-beginning with one of the ends in the middle of the ring and leaving the rest out; using all the strips to form a base inside the round. Making sure that the strips overlap. Scoop 1-2 tablespoons of the cream into the middle of the ring. Fold outside strips to cover the cream. Remove ring from round. Gently place the round onto a cookie sheet. Form enough rounds to use all the cream.

3. Fit the middle rack in the oven. Preheat oven no longer than 10 minutes to 350 degrees

4. Bake 10 minutes.

5. Remove Filo rounds from oven. Immediately drizzle with sugar syrup. Garnish with the pistachio and serve!  
 
More Recipes from the Hummus Blog: 

Date Bake
Creamy Semolina Pudding
Lebanese cream slice 
Sesame Halva  
Eggplant Fatteh with Meat and Keshk
Best Baklava
 
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Date Bake Recipe

Photo: Date Bake Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Date Bake recipe. Enjoy the Middle Eastern cuisine and learn how to make Date Bake.
 
Cuisine: Oriental
Category: Levant
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups dried dates or 300 g, pitted and chopped

1 cup water or 250 ml

¼ teaspoon baking soda

½ cup butter or 100 g, chopped

1/3 cup caster sugar or 70 g

2 eggs, kept at room temperature

1¼ cups white self-raising flour or 175 g

2 teaspoons vanilla powder

Preparation

Place NESTLÉ® Sweetened Condensed Milk , dates and water in a large sauce pan. Bring to boil and cook on low heat stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside to cool.

In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.

Gently mix in the flour and vanilla powder, and then stir in the date mixture.

Pour the mixture into a buttered and floured baking tin. Bake in a 175°C preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.

Nutritional Information

Energy :     486.00 Kcal
Protein :     8.40 g
Carbohydrate :     81.00 g
Fats :     16.00 g  
From Nestle Family
 
More Recipes from the Hummus Blog: 

Creamy Semolina Pudding
Lebanese cream slice
Sesame Halva 
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)   

Save and share Date Bake Recipe

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Creamy Semolina Pudding Recipe

Photo: Creamy Semolina Pudding Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Creamy Semolina Pudding recipe. Enjoy the Middle Eastern cuisine and learn how to make Creamy Semolina Pudding. 

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Creamy Semolina Pudding.

Cuisine: Oriental
Category: Arabic desserts
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :  0 minutes
Cooking time : 10 minutes

Ingredients

2 tablespoons ghee

1 cup semolina or 160 g

5 cups milk or 1250 ml

1½ cups sugar or 300 g

2 tins NESTLÉ® Cream or 340 g

2 tablespoons rose water

Preparation

In a large saucepan, melt ghee. Add semolina and stir for 6-8 minutes over a medium heat or until slightly changed in color.

Add liquid milk, sugar and NESTLÉ® Cream . Bring to boil and simmer with constant stirring over a low heat for few minutes or until it thickens.

Add rose water and stir then remove from heat and pour into a large platter or in individual cups. Set aside to cool then refrigerate. Serve directly from the fridge.

Serving tips :     Garnish the top with toasted chopped almonds, icing sugar and some cinnamon powder before serving.

Nutritional Information

Energy :     433.00 Kcal
Protein :     8.60 g
Carbohydrate :     61.00 g
Fats :     18.00 g 

From Nestle Family

More Recipes from the Hummus Blog:    

Lebanese cream slice 
Sesame Halva 
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves     

Save and share Creamy Semolina Pudding Recipe

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Lebanese cream slice recipe

Photo: Lebanese cream slice

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lebanese cream slice recipe. Enjoy the Middle Eastern cuisine and learn how to make Lebanese cream slice.

Cuisine: Lebanese
Prep Time: 10 min(s)
Cook Time: 20 min(s)
Serves 8

Doused in caramel syrup and smothered in thick custard, this simple yet luxurious bread dessert is quick to prepare and requires minimal cooking.

Chilling time 2 hours
Level of difficulty Easy

Ingredients
 
8 pieces French toast (see note)
750 ml (3 cups) milk
600 ml cream
75 g (⅓ cup) caster sugar
½ cup cornflour
½ cup plain flour
100 g ground pistachios

syrup
440 g (2 cups) caster sugar
1 tbsp lemon juice
2 tbsp rosewater

Preparation
 
For the syrup, place the sugar and 375 ml (1½ cups) water in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lemon juice, reduce the heat to a gentle boil and cook for 15 minutes until light golden. Remove from the heat and stir in the rosewater.

Arrange the toast to cover the base of a 23cm square or rectangular dish. Pour half the sugar syrup over the toast, reserving the remainder.

Place the milk, cream, sugar, cornflour and plain flour in a saucepan, and whisk until well combined. Place the saucepan over medium heat and cook, whisking continuously, for 8 minutes until thick with a yoghurt-like consistency. Pour the custard over the toast, bang on the bench a few times to settle the custard, and set aside to cool for 1 hour. Sprinkle with the ground pistachios and refrigerate for 2 hours.

Serve cold with extra syrup to the side.

Note
The French toast in this recipe is commercial, toasted bread slices sold in packets in most continental delis. To make your own French toast, remove the crusts from 8 slices of white bread and bake in an 180˚C oven for 8–10 minutes until completely dry.

SBS 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.

Photography by Alan Benson.

Source www.sbs.com.au 

More Recipes from the Hummus Blog:   

Sesame Halva 
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves   
Stuffed tomatoes with lamb mince, dill & rice 

Save and share Lebanese cream slice recipe

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