Cheese filled pastry recipe

Photo: Cheese filled pastry recipe

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

Category: Appetizers
Serving: 6 Persons
Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients:

400g ready-made filo pastry  sheets
1 cup of sugar syrup
2 cups of milk
2 tbsp starch
6 kiri squares
¼ cup sugar

Mix for spreading over filo pastry sheets:

1 cup of milk
1 tbsp butter
1 tsp oil

Directions

Stuff:

Put two cups of milk with starch and sugar in a vessel on fire and stir well and continuously.

Add kiri cheese and stir until mix becomes homogenous. Let it cool

Spreading Mix:

Melt butter and add milk and two spoons of oil.

Stir the mix and remove from fire.

Cut filo sheets with 7 × 25cm width

Butter filo sheet with butter then put another one over it.

Put two tsp of stuff on one end of filo piece and bend angles on triangle form

Repeat the same until you finish all sheets.

Oil the tray and arrange filo pieces in it.

Grill in oven until color becomes golden. You can fry them instead as desired.

Served cold or hot with syrup.
 
More Recipes from the Hummus Blog:

Meat & Potatoes Samboosak
Chicken and Potato Casserol
Kofta With Lemon Sauce 
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice   

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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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Meat & Potatoes Samboosak Recipe

Photo: Meat & Potatoes Samboosak Recipe

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

Cuisine: Arabic
Category: Levant
Serves: 10 persons
Difficulty: Medium
Cost: Cheap

Ingredients

for filling:

2 medium potatoes or 400 g

1 tablespoon vegetable oil

500 g minced beef

2 medium onions or 250 g, finely chopped

1 cup flat leaf fresh parsley or 75 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 teaspoon ground black pepper

pastry:

1 packet samosa pastry sheets or 500 g

½ cup water or 125 ml, cold

2 tablespoons corn flour

1 cup vegetable oil

Preparation

Peel and cut Potatoes to 1cm cubes and set aside.

In a deep pan, heat Vegetable Oil, add potato cubes and fry until golden, remove and set aside.

In the same pan brown Minced Meat, add chopped Onions and fry until onions are translucent.

Add chopped Parsley and the MAGGI® Chicken Bouillon and Water and simmer for five minutes until liquid is absorbed.

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.

Dissolve Corn Flour and cold water until smooth and milky.

Place about a tablespoon of the filling on the Samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.

Serve warm with a side of chili sauce.

More Recipes from the Hummus Blog:

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

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Chicken and Potato Casserole Recipe

Photo: Chicken and Potato Casserole Recipe

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

Serves : 4  Persons
Duration : 60 Min

Ingredients:

1     Kilo     Whole Chicken
2     Large     Sliced onion
6     Cloves     Sliced garlic
2     Pieces     Chili pepper (cut in halves)
4     Large     Potato (thick wedges)
4/1     Cup     Olive Oil
2/1     Cup     Lemon Juice
2/1 1     Teaspoons     Salt
4/1     Teaspoon     Black pepper
1     Teaspoon     Oregano
1     Teaspoon     Cinnamon
1     Teaspoon     Coriander
4/1     Teaspoon     Turmeric
1     Cup     Water

Preparation:

1. Fit the middle rack in the oven. Preheat oven to 180c/350°
2. Line baking dish with aluminum foil.
3. In a deep bowl, mix the chicken, onion, garlic, pepper, potato, oil, lemon juice, salt, black pepper, oregano, cinnamon, coriander and turmeric.
4. Put the chicken and potato mixture in the oven dish, add the water and cover the dish with aluminum foil. .
5. Bake chicken and potato casserole for 50 minutes.
6. Remove the top aluminum foil and bake for ten more minutes until golden brown

More Recipes from the Hummus Blog:

Kofta With Lemon Sauce
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice
Chicken tabouli salad  
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin  

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Kofta With Lemon Sauce Recipe

Photo: Kofta With Lemon Sauce Recipe

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

Serves : 8  Persons
Duration : 30 Min

Ingredients:

1     Kilo     Meat
1     Medium     Sliced Onion
3     Cloves     Garlic
4/1         Parsley
1     Tablespoon     Meat spices
1     Teaspoon     Cinnamon
1     Teaspoon     Ground Cardamom
1     Teaspoon     Coriander
1     Teaspoon     Cumin
2     Teaspoons     Salt
2/1     Teaspoon     Black pepper
4/1     Cup     Flour
2     Tablespoons     Oil
3     Large     Sliced onion
2     Cloves     Minced Garlic
3     Cups     Broth or water
2/1     Cup     Lemon Juice
1     Tablespoon     Dried mint
2     Pieces     Chili pepper (cut in halves)

Preparation:

1. Grind the meat, onion, garlic and the parsley. Add the meat spices, cinnamon, cardamom, coriander, salt and pepper. With your fingertips, mix all the ingredients until well-mixed and smooth Kofta forms. Shape the Kofta into small balls.
2. Place the flour in a shallow dish.
3. Roll the Kofta balls in the flour to coat well.
4. Heat 1 tablespoon of oil in a shallow frying pan over medium heat.
5. Add the Kofta balls and fry until golden brown.
6. With a slotted ladle, transfer the Kofta balls to an oven dish.
7. Add the rest of the oil to the frying pan. Stir in the onion and garlic. Add the water, lemon juice, mint and chili pepper. Let the sauce boil for two minutes, then pour over the Kofta.
8. Cover the dish with aluminum foil.
9. Fit the middle rack in the oven. Preheat oven to 350 degrees.
10. Bake the Kofta for 30 minutes. Serve with white rice.
 
More Recipes from the Hummus Blog:

Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice 
Chicken tabouli salad   
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej) 

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Cheese turnovers (White Cheese Burek) Recipe

Photo: Cheese turnovers (White Cheese Burek) Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Cheese turnovers (White Cheese Burek) recipe. Enjoy the Middle Eastern cuisine and learn how to make Cheese turnovers (White Cheese Burek). 

Serves: 8  Persons
Duration : 20 Min

Ingredients:

2     Cups     Flour
2/1     Cup     Butter
2/1     Cup     Water
4/1     Teaspoon     Baking Powder
2/1     Teaspoon     Salt

Filing
1     Cup     White Cheese
4/1     Cup     Chopped Parsley
Fried     corn oil

Preparation:

1. In a stand mixer bowl place the flour, butter, water, baking powder and salt. Fit the hook beater. Beat on low speed for 3-4 minutes until soft dough forms.

2. Form the dough into a smoothed disc and wrap with a cling film. Chill the dough up to 2 hours.

3. The filling: in a bowl put the cheese and parsley. Using a fork stir the chees until will mixed.

4. On a slightly floured surface, roll the dough until 3-4 mm thick. Using a 3 or 4 inch round cookie cutter, cut the dough into rounds.

5. Put about ½ teaspoon of cheese in middle of each round. Close the dough on the cheese forming half a circle. Press well on the dough edge to secure the filling.

6. Fry Cheese Burek until golden brown and serve hot.  
 
More Recipes from the Hummus Blog:

Broiled Chicken with Herb
Bokhari Rice
Chicken tabouli salad 
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice    

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Broiled Chicken with Herbs Recipe

Photo: Broiled Chicken with Herbs Recipe

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

Serves : 4  Persons
Duration : 30 Min

Ingredients:

1     Kilo     Whole Chicken
2     Tablespoons     Olive Oil
1     Tablespoon     Butter
1     Tablespoon     Oregano
1     Tablespoon     Rosemary
1     Tablespoon     Sage
1     Tablespoon     Mardakoosh
1     Tablespoon     Basil
1     Teaspoon     Salt
1     Teaspoon     Garlic Powder
1     Teaspoon     Onion Powder
1     Teaspoon     Red Pepper Flakes
1     Teaspoon     Lemon Zest
4/1     Cup     Lemon Juice
Decorated     Fresh Herbs

Preparation:

1. Butter the Chicken. Using a sharp knife cut the entire back of the chicken. Open and put on a flat surface. Press down to flatten.

2. In a large skillet heat olive oil and butter.

3. In a bowl mix oregano, rosemary, sage, mardakoosh, basil, salt, garlic powder, onion powder, pepper flakes, and lemon zest.

4. Sprinkle ½ of the spice mix onto the chicken.

5. Place chicken in skillet and using a heavy pot press down on the chicken releasing most of its juice. Leave the pot for 10 or 15 minutes until the juice evaporates and the bottom of the chicken is golden brown.

6. Using tongs flip the chicken and sprinkle the rest of the spices. Press down on the chicken again and leave for another 10 minutes.

7. Fit the middle rack in the oven. Preheat oven to 350 degrees.

8. Cook the chicken in oven for 30 minutes or until well done.

9. Remove chicken from oven and transfer to a serving plate. Cover to keep warm.

10. Put skillet on medium heat. Add lemon juice and let boil for 1 minute.

11. Spread the sauce onto the chicken. Garnish with the fresh herbs and serve.   

More Recipes from the Hummus Blog:

Bokhari Rice
Chicken tabouli salad
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice 
Spicy chicken kebabs      

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