Meat Crescents / Sanbusak bil-lahmeh Recipe

Makes 25-30

You can vary on the taste here by replacing the lemon juice with either vinegar, verjuice or pomegranate syrup. Each

Ingredients

150 g plain white flour
¼ tsp salt
1 tbsp extra virgin olive oil, plus extra to brush dough
50g unsalted butter
25g pine nuts
125g lean minced lamb
¼ tsp Adonis ground cinnamon
½ tsp Adonis Seven Spices
1/8 tsp Adonis ground black pepper
2 tsp lemon juice (or your choice of variation mentioned above)
Salt to taste
Vegetable oil for frying

Cooking instructions

Mix the flour and salt in a mixing bowl and make a well in the centre. Add the oil to the well and, with the tip of your fingers, mix the oil with the flour until well incorporated. Gradually add 90-100 ml water (it is difficult to measure the exact amount of water as it depends on the brand of flour you are using) knead until you have rough dough.

Remove the dough onto a lightly floured surface and knead for 3 minutes. Invert the bowl over the dough and let it rest for 15 minutes. Knead for another 3 minutes, or until the dough is smooth and elastic. Form into a ball, cover with a damp cloth and let it rest for 5 to 10 minutes.

Melt the butter in a frying pan over medium heat. Add the pine nuts and saute, stirring constantly until golden brown. Remove with a slotted spoon onto a double layer of kitchen paper to drain of the excess fat. Cook the minced meat in the same butter, stirring and mashing it with the pack of a wooden spoon or fork so that it separates well and does not form lumps until it loses all traces of pink. Season with Adonis cinnamon, Adonis Seven Spices, Adonis ground black pepper, and salt to taste. Add the lemon juice (or vinegar, very juice or pomegranate syrup) and sauteed pine nuts. Cook for another minutes or so. Taste and adjust the seasoning if necessary. Set aside.

Divide the dough into two balls. Place one on a lightly floured surface. Flatten it slightly and sprinkle with a little flour. Roll out into a large circle, about 2 mm thick, turning over the dough regularly and sprinkling with a little flour every now and then so that it does not stick. Use a 7 cm round pastry cutter to cut the flattened pastry into as many circles as you can. Pick up the excess pastry, knead together and let it rest under the damp cloth.

Turn the circles over. Then take one and lay it on the fingers of one hand. Put a tea spoon (or less if you are making smaller crescents) of the meat filling in the middle and fold the dough over the meat, aligning the edges to form a half circles. With your free thumb and index finger, pinch the edges together into a thin flat edge, starting at one end of the half circle. Slide the filled pastry onto the tips of your fingers so that the flat edge is on the outside. Pinch the end that is furthest from you to flatten it even more and fold it towards you into a little diagonal pleat. Continue pinching and pleating the edge until you form a fluted edge (or until you form a border resembling a twisted cord)- this is done to decorate as well as to seal the pastry tightly together so that it does not open during frying. Place the finished crescents until you finish the first lot of circles.

Fill a large frying pan with enough vegetable oil to deep fry the pastries and place the pan over a medium-high heat. When the oil is hot - test with the corner of one pastry; if the oil bubbles around it, it is ready - slide in as many crescents as will fit comfortably in the pan and fry until golden brown on both sides. Remove with a slotted spoon onto several layers of kitchen paper to drain of the excess oil.

Take the oil of the heat and roll out the remaining dough. Knead the cut outs together. Cover and let rest while you make and fry more crescents. Roll out the left over dough and finish making the crescents - you should end up with 25-30 pieces. It is important you make and fry the crescents in batches so that the dough does not dry up or rise too much. As with fatayer, sambusak freeze well, but here it is best to freeze them raw and fry them frozen. Serve hot or warm.

Baba Ghannouj / Grilled Eggplant Dip Recipe

Some tips to help you produce a superior Baba Ghannouj. Grilling the eggplants over an open fire will produce the smoky flavor that is so typical of this dish, though the smoky flavor will come through to a certain extent if you cook them under the grill in your oven. It is important to let the grilled flesh drain for a while to get rid of the excess liquid; and finally, once this done, you need to mash the flesh with the back of a fork to retain texture. The dip will be too smooth if you use a food a processor.

Ingredients

6 large eggplants (about 250g each)
4 tbsp Tahini
1 garlic clove, crushed (or ¼ tsp Adonis garlic powder)
Juice of 1 lemon, or to taste
Sea salt
Fresh pomegranate seeds (Ideally the sour type)
Extra virgin olive oil

Cooking instructions

Prick the eggplants in several places with a small knife to stop them from bursting during cooking. Place them on a non-stick baking sheet and cook under a hot grill for 25 minutes on each side. The eggplants are ready when they have become very soft to the touch. By then, the skin should have become slightly charred for a smoky taste.

Remove the grilled eggplants onto a large chopping board. Cut each in half lengthways, and with a spoon, scoop out the flesh. Place the flesh in a colander to drain the excess liquid. Let it drain for a least half an hour.

Put the eggplants in a wide mixing bowl and mash with a masher or the back of a fork. Be sure not to crush them too much, as you want the dip to have texture. Add the tahini and salt to taste. Mix well. Then add the lemon juice and crushed garlic. Mix well. Taste and adjust the seasoning if necessary.

Transfer the dip to a shallow serving bowl and with the back of a spoon; spread it the same way as with hummus. The garnish can be the same as that of hummus, using mint instead of parsley; or you can use pomegranate seeds, arranged in a star shape in the middle and at regular intervals along the edge. Olive oil is of course used with both garnishes.

Middle Eastern Pita Panzanella Recipe

Middle Eastern Pita Panzanella

Total Time: 30 min
Cook: 30 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

8 cups pocketless pita bread cubes, stale or toasted (about 13 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup sliced Persian or hothouse cucumbers
1 cup chopped fresh parsley
1 cup diced green bell peppers
1/2 cup thinly sliced red onion
3/4 cup crumbled feta
1/4 cup chopped pitted green olives
1/4 cup lemon juice
1 teaspoon Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Directions

Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.

Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.

Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again.

From Food Network

Roasted Chicken Stuffed with Harees Recipe - How to Make Roasted Chicken Stuffed with Harees

Photo: Roasted Chicken Stuffed with Harees Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Roasted Chicken Stuffed with Harees. 

Cuisine: Emarati
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 2 hours

Ingredients

 ¾ cup cracked wheat or 100 g

2 cups water or 500 ml, cold

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon butter

¾ cup dried apricots or 75 g, chopped

½ cup walnuts or 75 g, finely chopped

1 tablespoon ground cardamom

1 cube MAGGI® Chicken Bouillon or 10 g

2 cups water or 500 ml, hot

5 tablespoons pomegranate molasses or 50 ml

1300 g whole chicken, preferably fresh

1 medium onion or 150 g, chopped

Preparation

Soak Harees in cold water and allow to sit for 6 hours.

Melt butter in a medium sauce pan, drain and rinse Harees grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 minutes or until the Hareese is ½ cooked. Add chopped Apricot and Walnuts and Cardamom powder and remove from heat, cover and allow to cool slightly.

Wash the Chicken and make sure the cavity is empty. Gently spoon the Harees and Apricot stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.

Place chopped Onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges). And position the trussed chicken on top of the bed of onions.

Dissolve remaining 1 MAGGI® Chicken Bouillon cube in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated oven for one hour.

After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Other tips : Chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80c or 180f.

Nutritional Information

Energy :     674.00 Kcal
Protein :     45.00 g
Carbohydrate :     25.00 g
Fats :     43.00 g 

More Recipes from the Hummus Blog:

Chicken and Vegetables Rice 
Chicken with dates and couscous
Chicken Shawarma for Two
Chicken couscous salad
Chicken with Eggplant and Cauliflower Rice
How to Make Kuwaiti Chicken Biryani 

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Turkish delight and yoghurt bavarois with raspberry syrup recipe

Photo: Turkish delight and yoghurt bavarois with raspberry syrup recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish delight and yoghurt bavarois with raspberry syrup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish delight and yoghurt bavarois with raspberry syrup.

Ingredients (serves 10)

450ml pouring cream
150g caster sugar
1 vanilla bean
4 (20g) gelatine leaves (see note)
180g rose-flavoured Turkish delight, finely chopped
2 tsp icing sugar
1 1/4 cups Greek-style yoghurt
50g flaked almonds, toasted
Raspberry syrup
3/4 cup (165g) caster sugar
1 vanilla bean
1 cinnamon stick
5cm-long strip lemon rind
4 x 120g punnets raspberries

Method

Lightly grease 10 x 125ml dariole moulds. Place 150ml cream and sugar in a small saucepan. Split vanilla bean lengthways. Using the tip of a small knife, scrape seeds into pan, then add bean. Stir over low heat until sugar dissolves, then bring almost to the boil. Remove from heat. Stand for 5 minutes.

Meanwhile, soak gelatine leaves in cold water for 4 minutes or until softened. Strain cream mixture through a fine sieve into a bowl. Squeeze excess liquid from gelatine, then add to warm cream mixture and stir until dissolved. Cool to room temperature. Toss chopped Turkish delight in icing sugar. Using an electric mixer, whisk remaining cream until soft peaks form. Whisk yoghurt into cooled cream mixture, then fold through whipped cream and Turkish delight. Pour into prepared moulds and refrigerate for 4 hours (or overnight) until set.

For syrup, place 1 1/2 cups water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Add scraped seeds from vanilla bean and bean (see step 1 for directions), cinnamon stick and lemon rind and bring to the boil. Simmer for 10 minutes. Place raspberries in a heatproof bowl then strain syrup over raspberries. Cool to room temperature.

Unmould bavarois on to plates. Spoon over raspberries, syrup and almonds.

Notes

Look for gelatine leaves in delicatessens. Alternatively, sprinkle 1 1/2 tbs powdered gelatine over 1/4 cup water in a small heatproof cup. Place cup in a saucepan of boiling water. Stir until dissolved.

Gelatine-free: For strict vegetarians, combine all cream and sugar in the recipe with 8g agar agar powder (in place of gelatine) and 1/2 cup water in a small saucepan. Stir over medium heat until mixture boils and agar agar dissolves. Whisk yoghurt into hot mixture. Stir in Turkish delight. Pour into moulds immediately and refrigerate for 15 minutes or until set. Agar agar is a natural seaweed extract, available from health and Asian food stores.

Source
Notebook: - March 2006, Page 124
Recipe by Jane Hann 

More Dessert Recipes:

Turkish delight filo rolls
Christmas biscuit house
Mini Christmas puddings
Christmas cheesecake
Cookies and cream fudge
Salted caramel and chocolate truffles

Save and share Turkish delight and yoghurt bavarois with raspberry syrup recipe

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Marinated beef fillet rolled in fresh herbs recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Marinated beef fillet rolled in fresh herbs Recipe. Enjoy Christmas mains and learn how to make Marinated beef fillet rolled in fresh herbs.

After a new take on roast? This beef fillet is a real crowd-pleaser!

Ingredients (serves 8)

1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped

Method

Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.

Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel. Heat sunfl ower oil in a large roasting pan over mediumhigh heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.

Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve thickly sliced, and garnish with shiso if desired.

Notes

Asian baby herbs from selected greengrocers and growers' markets.

Source
delicious. - December 2006, Page 108
Recipe by Valli Little  

More recipes from the hummus blog:

Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus
Roasted Red Bell Pepper Hummus  

Save and share Marinated beef fillet rolled in fresh herbs recipe

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Barbecued salmon with lemon and herbs recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Barbecued salmon with lemon and herbs Recipe. Enjoy Christmas Mains and learn how to make Barbecued salmon with lemon and herbs.

Whether you're having a weekend barbie, or planning a more casual Christmas, this salmon recipe could not be simpler. 

Ingredients (serves 12)

1/2 cup olive oil
2 garlic cloves, finely chopped
2 lemons, juiced
2 tablespoons small capers, drained, chopped
1/3 cup dill leaves, finely chopped
1 bunch lemon thyme, roughly chopped
sea salt
12 x 180g atlantic salmon fillets, skin on
lemon wedges, to serve

Method

Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.

Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.

Notes

Tip: You can replace the salmon with ocean trout. Compare the prices - often one is cheaper than the other.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest  

More recipes from the hummus blog:

Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus
Roasted Red Bell Pepper Hummus
Kibbeh bel-saniyyeh 

Save and share Barbecued salmon with lemon and herbs recipe

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Christmas biscuit house recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Christmas biscuit house Recipe. Enjoy Christmas Desserts and learn how to make Christmas biscuit house.

Preparation Time
40 minutes

Makes
1

Ingredients

80g (1/2 cup) icing sugar mixture, sifted
3 savoiardi (sponge finger biscuits)
2 Arnott's Hundreds & Thousands biscuits
4 Arnott's Tina Wafer biscuits
2 Arnott's Iced Vo Vo biscuits
2 spearmint leaf lollies
1 licorice allsort, halved diagonally
Icing sugar, extra, to dust

Method

Place icing sugar in a bowl. Add enough cold water to make a thick paste. Place in a piping bag fitted with a 4mm plain nozzle.

Trim 1 long side from 2 savoiardi biscuits. Trim both long sides from the remaining savoiardi biscuit. Reserve 1 trimmed piece. Pipe icing along the cut sides. Press iced sides of the biscuits together to secure.

Place Hundreds & Thousands biscuits, pink-side down, on a clean work surface. Pipe icing along the 2 short sides of each biscuit. Press the edge of 1 wafer into the icing on 1 biscuit. Repeat with another wafer on the opposite side. Top with the remaining Hundreds & Thousands biscuit, icing-side down, to make 4 walls. Set aside until set. Pipe icing along base of the walls. Arrange on top of savoiardi biscuit base and press down gently. Set aside until set.

Cut 1 of the remaining wafers in half diagonally to make 2 triangles. Pipe icing along the edge of the long side of each wafer triangle. Press onto the edges of the front and back walls of the house. Set aside until set. Place Iced Vo Vo biscuits, pink-side down, on a clean work surface. Pipe icing along 2 short sides of each biscuit. Press, icing-side down, onto the edges of each wafer triangle to make the roof. Set aside until set. Pipe icing along the cut side of reserved savoiardi biscuit. Place along the roof. Set aside until set.

Cut a small square from the remaining wafer to make a door. Pipe icing along the base and place at 1 end of the house. Pipe icing along base of each leaf lolly. Place in front of house to make trees. Pipe icing over the cut side of 1 licorice allsort half. Place on side of roof to make a chimney. Set aside until set. Dust with icing sugar

Notes

Transport tip: To gift wrap, place on stiff cardboard and wrap loosely in cellophane.

Source
Good Taste - December 2008, Page 10
Recipe by Reader recipe

More Dessert Recipes:

Mini Christmas puddings
Christmas cheesecake
Cookies and cream fudge
Salted caramel and chocolate truffles
Gingerbread men
Choc-cherry lollipop biscuits 

Save and share Christmas biscuit house recipe

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Mini Christmas puddings recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mini Christmas puddings Recipe. Enjoy Christmas Desserts  and learn how to make Mini Christmas puddings.

School's out and you need to amuse the kids? Get them in the kitchen and help them make these super-easy Chrissy treats. Yule love 'em!

Makes
12

Ingredients

100g white chocolate melts
12 Arnott's Royals chocolate biscuits
12 Jaffas
Spearmint leaves, cut into smaller leaves

Method

Place the white chocolate melts into a heatproof bowl. Microwave on Medium/50% power, stirring every minute until they are fully melted.

Spoon the melted chocolate into a sealable plastic bag and snip one corner of the bag to make a piping bag. Pipe enough white chocolate on top of the biscuits, allow to drip down the side to resemble custard flowing over the pudding.

Place a Jaffa on top and a small spearmint leaf each side of the Jaffa and secure in the melted chocolate.

Notes

Variation: You can use the same ideas with white chocolate Jaffas and mint leaves on top of homemade or purchased chocolate truffles.

Cooking with children should be supervised by an adult.

Source
Fresh Living - 20 December 2004, Page 47
Recipe by Mary Wills

More Dessert Recipes:

Christmas cheesecake
Cookies and cream fudge
Salted caramel and chocolate truffles
Gingerbread men
Choc-cherry lollipop biscuits
Christmas cupcakes

Save and share Mini Christmas puddings recipe

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Christmas cheesecake recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Christmas cheesecake Recipe. Enjoy Christmas Desserts and learn how to make Christmas cheesecake.

 Ingredients (serves 8)

200g packet digestive biscuits
85g unsalted butter, melted
500g cream cheese
100ml Dairy Farmers Thickened Cream
3 eggs
200g caster sugar
1 1/2 tsp vanilla bean paste*
300g Dairy Farmers Sour Cream
150g Dairy Farmers Traditional Natural Yogurt
300g frozen cranberries
2 tbs port
1 tsp arrowroot
8 small rosemary sprigs dusted with icing sugar, to garnish

Method

Preheat oven to 180°C.

Process biscuits to fine crumbs in a food processor. Add butter and whiz to combine. Press evenly into the base of a 20cm springform cake pan and chill while you make the filling.

Place cheese, thickened cream, eggs, 100g caster sugar and 1 teaspoon of vanilla bean paste in the (cleaned) food processor, and process until smooth. Spread filling over biscuit base.

Bake for 30 minutes or until filling has set. Remove cake from oven and set aside to cool for 15 minutes.

Meanwhile, combine sour cream, yoghurt, another 50g caster sugar and remaining vanilla paste. Spread over cake, then return to oven for a further 10 minutes. Set aside to cool, then refrigerate for at least 4 hours or overnight.

Place remaining 50g sugar, cranberries and port in a saucepan over low heat. Cover and cook for 5 minutes. Remove lid and stir.Continue to cook until the cranberries give off their juice. Stir arrowroot into a dash of the juice, then add to pan with berry mixture and continue to cook until the mixture thickens. Remove from the heat and cool.

To serve, top cake with cranberry sauce and garnish with the dusted rosemary sprigs.

Source
delicious. - December 2005, Page 161

More Dessert Recipes:

Cookies and cream fudge
Salted caramel and chocolate truffles
Gingerbread men
Choc-cherry lollipop biscuits
Christmas cupcakes
Baklava with honey syrup

Save and share Christmas cheesecake recipe

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Cookies and cream fudge recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Cookies and cream fudge Recipe. Enjoy Christmas Desserts  and learn how to make Cookies and cream fudge.

Irresistible bits of fun beckon with cookies and cream fudge.

Makes
64 pieces

Ingredients

395g can sweetened condensed milk
1 cup brown sugar
2 tablespoons glucose syrup
125g butter, chopped
200g milk chocolate, finely chopped
1/2 x 150g packet Oreo cookies, chopped

Method

Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar dissolved.

Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate and cookies until combined and chocolate melted. Spoon into prepared pan. Smooth top. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.

Cut fudge into 2.5cm pieces. Serve.

Notes

Use a heavy-based saucepan for even heat and to prevent fudge from sticking to the base and burning. Fudge sets quickly, so work fast when stirring in the chocolate and spreading it into the pan or it may seize. Store fudge in an airtight container in the fridge for up to 2 weeks.

Tip: Use cookie cutters to cut fudge into shapes such as stars, Christmas trees, rounds or flowers.

Source
Super Food Ideas - December 2010, Page 64
Recipe by Kim Coverdale

More Dessert Recipes:

Salted caramel and chocolate truffles
Gingerbread men
Choc-cherry lollipop biscuits
Christmas cupcakes
Baklava with honey syrup
Baklava loaf

Save and share Cookies and cream fudge recipe

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Salted caramel and chocolate truffles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Salted caramel and chocolate truffles Recipe. Enjoy Christmas Desserts  and learn how to make Salted caramel and chocolate truffles.

What's the perfect gift for Christmas? A decadent chocolate truffle with a touch of salty caramel.

Preparation Time 30 minutes
Cooking Time 15 minutes

Makes 40

Ingredients

1/4 cup (55g) caster sugar
100ml thin cream
1 tablespoon liquid glucose
Small pinch of sea salt flakes
120g good-quality milk chocolate, finely chopped
75g good-quality dark chocolate, finely chopped
20g butter, chopped
200g good-quality dark chocolate, extra
Sea salt flakes, extra, to decorate

Method

Place the sugar in a medium saucepan over medium-low heat. Cook, stirring, for 5-7 minutes or until the sugar melts and turns a golden-brown colour. Remove from heat. Add the cream, glucose and salt. Cook, stirring, over low heat for 1-2 minutes or until the toffee melts and the mixture is smooth.

Place the combined chocolate in a medium heatproof bowl. Add the cream mixture and butter and stir with a metal spoon until the chocolate melts and the mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours or until firm.

Line an oven tray with baking paper. Roll 1 teaspoon of chocolate mixture into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture to make 40 truffles. Place in the fridge for 30 minutes or until the truffles are firm.

Place the extra dark chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and is smooth.

Line an oven tray with baking paper. Divide the truffles into 4 batches. Remove 1 batch from the fridge. Use a fork or truffle dipper to dip truffles, 1 at a time, in the melted chocolate to evenly coat. Gently tap the fork or dipper on the edge of the bowl to shake off any excess melted chocolate. Carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Top each truffle with extra sea salt flakes to decorate. Set aside for 15 minutes to set.

Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.

Source
Taste.com.au - November 2011
Recipe by Sarah Hobbs

More Dessert Recipes:

Gingerbread men
Choc-cherry lollipop biscuits
Christmas cupcakes
Baklava with honey syrup
Baklava loaf
Baklava Recipe

Save and share Salted caramel and chocolate truffles recipe

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Gingerbread men Recipe - How to make Gingerbread men

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Gingerbread men Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Gingerbread men.

Share the love at Christmas with beautiful hand-made baked goodies as gifts.

Makes 30

Ingredients

125g butter, softened
2/3 cup brown sugar
1/4 cup maple syrup
1 egg, lightly beaten
2 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 cup white chocolate melts
Silver cachous, to decorate

Method

Using an electric mixer, beat butter and sugar until light and fluffy. Add maple syrup and egg. Beat to combine.

Sift flour, bicarbonate of soda, ginger and cinnamon over butter mixture. Using a wooden spoon, stir until just combined and a soft dough forms. Place dough on a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour or until firm.

Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper. Roll dough between 2 sheets of baking paper until 5mm thick. Using a 6.5cm-long, 7cm-wide gingerbread man cutter, cut shapes from dough. Re-roll dough scraps and cut to make a total 30 gingerbread men. Place, 2cm apart, on prepared trays.

Bake 1 tray at a time for 20 to 25 minutes, or until just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

Place melts in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring every 30 seconds or until smooth. Spoon into a small snap-lock bag. Snip off 1 corner. Pipe faces and buttons onto gingerbread men. Decorate with cachous. Set aside to set.

Source
Super Food Ideas - December 2010, Page 40
Recipe by Katrina Woodman

More Dessert Recipes:

Choc-cherry lollipop biscuits
Christmas cupcakes
Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe

Save and share Gingerbread men recipe

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Choc-cherry lollipop biscuits recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Choc-cherry lollipop biscuits Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Choc-cherry lollipop biscuits.

These pretty biscuits on a stick are sure to become a party favourite.

Cooking Time 10 minutes
Makes about 30

Ingredients

2 1/2 cups (375g) plain flour
1 tsp bicarbonate of soda
200g unsalted butter, softened
1 cup (220g) firmly packed brown sugar
150g caster sugar
2 eggs
1 1/2 tsp vanilla extract
250g milk chocolate, coarsely chopped
1 cup (200g) glace cherries, quartered
30 wooden icy pole sticks

Method

Preheat oven to 180°C. Sift flour, bicarbonate of soda and 1/4 tsp salt into a bowl. Using an electric mixer, beat butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla then stir in flour until just combined.

Roll heaped tablespoonfuls of mixture into balls. Place 5cm apart on baking paper-lined oven trays then, using your palm, flatten each to a 5cm round. Press an icy pole stick into each, then pieces of chocolate and cherries. Bake biscuits for 8-10 minutes or until golden. Cool on trays. Store in an airtight container for up to 2 weeks.

Notes

Makes about 30

Source
Notebook: - November 2005, Page 137
Recipe by Sophia Young

More Dessert Recipes:

Christmas cupcakes
Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava

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Christmas cupcakes recipe - How to make Christmas cupcakes

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Christmas cupcakes Recipe. Enjoy Christmas desserts and learn how to make Christmas cupcakes.

Create truly beautiful memories with these sweet Christmas cupcakes for the festive season.

Preparation Time 60 minutes
Cooking Time 20 minutes

Makes24

Ingredients

200g butter, softened
1 3/4 cups (370g) caster sugar
1 teaspoon vanilla bean paste
4 eggs
2 3/4 cups (415g) self-raising flour
1 cup (250ml) milk
1/4 cup (50g) white choc chips
150g frozen raspberries
Icing sugar, to dust
500g bought white fondant
Bought red icing flowers, to decorate
Buttercream frosting
200g butter, softened
3 cups (450g) icing sugar mixture
1 tablespoon milk

Method

Preheat oven to 180°C. Line twenty-four 1?3-cup (80ml) capacity muffin pans with paper cases.

Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. Add eggs, 1 at a time, beating after each addition.

Add the flour and milk in alternate batches and stir until just combined. Add the white choc chips and raspberries and gently fold until just combined.

Spoon mixture among paper cases. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.

To make the frosting, use an electric mixer to beat butter until very pale. While beating, gradually add icing sugar. Add the milk and beat until combined.

Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar. Roll fondant to a 3mm-thick disc. Use a 10cm-round fluted pastry cutter to cut discs from fondant. Gently smooth fondant onto cupcakes. Decorate with icing flowers.

Source
Taste.com.au - November 2011
Recipe by Sarah Hobbs

More Dessert Recipes:

Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava
Pistachio & cardamom baklava

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Baklava with honey syrup recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baklava with honey syrup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Baklava with honey syrup.

Master the art of these delicate Middle Eastern delights - it's surprisingly simple.

Ingredients (serves 8)

3/4 cup sesame seeds
4 cups (400g) walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted
Honey syrup
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Method

Preheat oven to 200°C. Lightly grease a shallow baking tray.

Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.

Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.

Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.

Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.

Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Source
Super Food Ideas - November 2005, Page 46
Recipe by Yianni Sourris

More Dessert Recipes:

Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava
Pistachio & cardamom baklava
Middle eastern rosewater cakes

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Baklava Recipe - How to make Baklava

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Baklava.

Sink your teeth into this Middle Eastern syrup soaked pastry - our version is so easy to make!

Preparation Time 30 minutes
Cooking Time 40 minutes

Makes 18 pieces

Ingredients

375g (3 3/4 cups) walnuts
200g (1 1/4 cups) blanched whole almonds
75g (1/3 cup) caster sugar
3/4 tsp ground cinnamon
125g unsalted butter, melted
375g packet filo pastry (see Top tips)
Syrup
220g (1 cup) caster sugar
120g (1/3 cup) honey
60ml (1/4 cup) lemon juice
4 wide strips lemon zest
9 cloves

Mamool, Mamoul, Maamoul, Mamool Cookies

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mamool, Mamoul, Maamoul, Mamool Cookies Recipes. Enjoy the Middle Eastern Cuisine and learn how to make Mamool, Mamoul, Maamoul, Mamool Cookies.

Simple Eid Cookies (ka’ak) Recipe

Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.

Maamoul with Walnuts Recipe

Serves: 12
Difficulty: Medium
Prep Time: 45 minutes

Ingredients:

Dough:
2 cups all purpose flour
1 cup semolina flour
1 tsp baking powder
1/4 cup milk
2 sticks butter at room temperature
1 tsp orange blossom water

Filling:
1 cup ground walnuts
1/4 cup sugar
1/4 tsp cinnamon
1 tsp orange blossom water

8 medjool dates, pitted
1 tsp orange blossom water

vegetable oil
powdered sugar

Preparation:

Pre-heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.

In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.

To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.

Pistachio Maamoul Recipe

Ingredients

• For the dough:
• 9 cups semolina or 1500 g
• 1½ cups butter or 300 g, melted
• 1½ cups ghee or 300 g, melted
• 1 cup caster sugar or 200 g
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mahlab
• 1 teaspoon yeast
• ¾ cup rose water or 190 ml
• ¼ cup blossom water or 60 ml

For the filling:

• 3½ cups pistachio nuts or 500 g
• 1 tablespoon blossom water
• 2 tablespoons rose water
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
• Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Kahk with Dates Recipe

 
Ingredients:

• 2 cups samn balady
• 1 cup milk
• 4 1/2 cups flour, all purpose
• 2 tablespoons baking powder
• 1 teaspoon instant yeas
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 tea spoon ground ginger
• sesame seeds

Preparation:

1. Heat the samn balady (Gee) until almost boiling.
2. Add the baking powder and the spices to the flour.
3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
4. Keep stirring and stirring and stirring.
5. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.
9. Put them in a cookie tray and let them rest for a little.
10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Mamool Recipe

Ingredients:

2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

• Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Maamool with Dates

Ingredients:

• 1 1/2 # semolina
• 1 cup sugar
• 1 1/4 # pound butter
• boiling water
• 2 # fresh dates, pitted and pureed

Preparation:

1. Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.
2. When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.
3. Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.
4. Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.

Maamool with Walnuts

Ingredients:

• 2 cups smeed (semolina)
• 1 cup boiling water
• 1 1/2 cups samneh (or other shortening)
• 1 tsp. ma'ez zahr (orange blossom essence)
• 1 tsp. rose water
• 3/4 cup fine sugar
• 1 1/4 cup crushed walnuts

Preparation:

1. Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.
2. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.
3. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

Source Lebanese Recipes

More Middle Eastern Dessert Recipes:

Chocolate Drops and Figs Cookies
Almond Sesame Balls
Dates and Walnuts Maamoul
Pistachio Maamoul
Kahk Recipe
Halawet El-Riz Recipe 

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Layali Lubnan Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Layali Lubnan Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Layali Lubnan.

Preparation time : 15 minutes
Cooking time : 25 minutes

Serves: 8 persons

Ingredients

2½ cups water or 625 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup fine semolina or 80 g
2 eggs
1 tablespoon rose water
1 tablespoon blossom water
1 cup liquid cream or 250 ml, whipped
3 tablespoons pistachio nuts, chopped
3 tablespoons flaked almonds, toasted

Preparation

In a medium saucepan, place water and NESTLÉ® Sweetened Condensed Milk . Stir occasionally to boil.

In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk, stirring vigorously for 3 minutes or until it thickens.

Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools.

Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.

Serving tips: Serve sugar syrup if desired. 

More Desserts Recipes

Popcorn Cake
Snow-topped holly cakes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe

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Popcorn Cake Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Popcorn Cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Popcorn Cake.

Ingredients

4-5 cup popcorn
1 ¼ cup chocolate chip
¾ cup roasted peanuts (peeled)
¼ cup oil
½ tablespoon margarine
1 ½ cup marshmallow

Method

- Mix popcorn, chocolate, and peanuts in a bowl.
- Heat oil, margarine, and marshmallow in a large heavy-bottom saucepan over medium flame, stir until it melt.
- Pour marshmallow mixture over popcorn mixture, stir to combine.
- Brush a rectangle cake mould (28×10 cm) with oil or margarine.
- Put the mixture in the cake mould, press slightly to even the surface.
- Allow to firm in the mould for about 20 – 30 minutes.
- Cut into slices, arrange in a serving dish.

Chef Osama

More Desserts Recipes

Snow-topped holly cakes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Lebanese Baklava Recipe

Save and Share Popcorn Cake Recipe

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