Lebanese Nights Dessert Recipe – Layali Lubnan

Lebanese Nights, aka “Layali Lubnan” is an amazingly aromatic dessert that is quite refreshing in summer time.  It has a rich complex taste stemming from subtle hints of  Mastic (aka Mistika, or Mastika in Greek, or “Arabic Gum” (not to be mistaken with “Gum Arabic”) , orange blossom water and rose water.  The bottom layer is made of the actual pudding, topped with a layer of whipped cream and a layer of coarsely ground fresh pistachios and sugar syrup.

You can serve Layali Lubnan in small cups/shots or you can lay the pudding in a tray as shown in the photos and then cut it into pieces. The pudding can last 3-5 days in the fridge but if you’re planning on keeping it that long you may want to keep the whipped cream in a separate container and add it only for serving. Whipped cream is known to lose volume after a few hours.

Recipe type: Dessert
Cuisine: Lebanese, Middle Eastern
Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins

Lebanese Nights aka "Layali Lubnan" is an easy-to-make, amazingly aromatic semolina pudding that is quite refreshing in summer time.

Ingredients

Pudding Ingredients (10 servings)
8 cups of whole milk
¾ cup of semolina
1 teaspoon of ground Mastika 
6 to 8 tablespoons of sugar
3 tablespoons of rose water
3 tablespoons of orange blossom water
1 cup of coarsely ground fresh pistachio
Sugar Syrup Ingredients
1 cup of brown or white sugar
¾ cup of water
¼ teaspoon of lemon juice
1 tablespoon of orange blossom water
Whipped Cream Ingredients
2 cups of Heavy Cream (preferably pasteurized, but ultra-pasteurized is also ok)
1 tablespoon of granulated sugar
Vanilla extract (optional)

Instructions

1. Mix milk, semolina and sugar well in a cooking pot then bring to a boil on medium to high heat while continuously stirring and scalping the bottom (this is important so the semolina doesn't clump or stick).
2. As soon as it boils, lower heat to minimum, add ground Mastika all while stirring.
3. When the pudding starts to thicken, remove from heat, add the rose water and orange blossom water, stir a bit so they are well dissipated and then immediately pour the hot pudding into your serving containers.
4. The serving container could be a 2 inch-deep pyrex tray or small serving cups/bowls. Make sure to leave some room on the top for the whipped cream.
5. Let rest and cool down at room temperature for about 40 minutes and meanwhile you can prepare the sugar syrup and the Whipped Cream.
6. Mix water and sugar well then bring to a boil in a saucepan on medium heat.
7. When boiling occurs, lower heat, add ¼ teaspoon of lemon juice and let it simmer for 10 minutes after which you remove from heat, add orange blossom water and let rest for 30 minutes at room temperature.
8. Place Heavy Cream in a chilled stainless steal bowl (or place bowl on ice) and with a whisk whip your way through it for a few minutes vigorously.
9. If you are using an electric whipper, start on low speed then increase the speed gradually.
10. After a few minutes of whipping the Heavy Cream will increase in volume and turn into whipped cream as soft peaks start to form. At which point add the sugar and optional vanilla and whip a bit more to mix it in. Don't over-whip the cream so it doesn't turn into butter. Keep whipped cream chilled.
11. Once the pudding has rested and cooled down place it in the fridge for a few minutes to chill, then top it with a ½ to ¾ inch layer of whipped cream, add a sprinkle of coarsely ground Pistachio and serve with sugar syrup (optional).

Saniora's palace bread (Aish el saraya) recipe

6:00 Prep | 0:15 Cook | 12 Servings | Capable cooks

Super Food Ideas

A traditional Egyptian Palace Bread. It may be simple to prepare, but it's full of love

Ingredients

10 slices white bread, crusts removed, toasted
2 1/2 cups milk
1/3 cup caster sugar
600ml thickened cream
1/3 cup cornflour
2 teaspoons rosewater (see notes)
1 cup chopped pistachio kernels (see notes)

Rosewater Syrup

2/3 cup caster sugar
3 teaspoons lemon juice
3 teaspoons rosewater

Method

Make Rosewater Syrup: Place sugar, juice and 2/3 cup water in a medium saucepan. Stir over low heat for 3 to 4 minutes or until sugar dissolves. Increase heat to high. Bring to a simmer. Remove from heat. Stir in rosewater. Cool for 10 minutes.

Place 1/2 the bread in a 5cm-deep, 17cm x 26cm (6-cup-capacity) baking dish, cutting to fit. Pour 1/2 of the syrup over the bread in the dish. Top with remaining bread, cutting to fit. Drizzle with remaining syrup.

Place milk, sugar, cream and cornflour in a medium saucepan over medium-high heat. Cook, stirring constantly, for 6 to 8 minutes or until mixture boils and thickens. Stir in rosewater. Pour over the bread in the dish. Sprinkle with pistachio. Set aside to cool for 20 minutes. Refrigerate overnight or until set. Serve.

Notes

You'll need to start this recipe 1 day ahead.

You could use rosewater essence instead. Use 1 teaspoon of essence in the cream mixture and 2 teaspoons in the syrup.

Toasted almonds or hazelnuts would also work well in this recipe.

Author: Saniora Malak Image credit: Andrew Young Publication: Super Food Ideas

Namoora (Basboosa) Recipe

Namoora (Basboosa)

"Middle Eastern dessert."

From allrecipes.com
Recipe by: Basma Yacoub


1 h 50 m 16 servings 286 cals

Ingredients

1 tablespoon tahini (sesame seed paste)
2 cups dry farina cereal
1 1/2 cups white sugar
2 teaspoons baking powder
1 cup plain yogurt
1 tablespoon butter, softened
16 blanched almond halves
2 cups white sugar
2 cups water
1 teaspoon lemon juice
1 tablespoon butter
1 teaspoon orange flower water (optional)
Add all ingredients to list

Directions

Prep 20 m | Cook 30 m | Ready In 1 h 50 m

1. Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
2. Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
5. While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

Editor's Note:
Dry farina is commonly sold in the US under the Cream of Wheat(R) brand.

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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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 

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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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      

Save and share Traditional arabic hot pudding with kiri recipe

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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
 
Save and share Colored Pudding 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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Ashtaliyeh Recipe - How to make Ashtaliyeh

Photo: Ashtaliyeh Recipe

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

Ingredients:

4 cups milk
1 cup cream
3 tbsp corn flour
¼ cup Al Wadi Al Akhdar Rose water
¼ cup Al Wadi Al Akhdar Orange blossom water
Pistachios ground and halved almonds to decorate
Honey, to drizzle

Preparation

In a large pot, put 3½ cups of milk and bring to a boil.

Dilute the corn flour in the rest of milk and add it to the boiling milk, stirring constantly, about 10mn.

Add the cream and whisk for another 5mn.

Remove from heat. Add Orange blossom water and Rose water.

Pour evenly in single serving bowls and refrigerate.

Before serving, drizzle with honey and decorate with pistachios.

Source alwadi-alakhdar.com   

More recipes from the hummus blog:   

Hazelnuts Basbosa 
Turkish delight truffles 
Turkish Delight tarts
Date Muffins  
Maakroun Recipe
Low Fat Mohallabiah    

Save and share Ashtaliyeh Recipe

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Hazelnuts Basbosa Recipe

Photo: Hazelnuts Basbosa Recipe

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

ngredients

For sugar syrup
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For the Basbosa
3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup chopped hazelnuts (optional)
½ cup chopped almond (optional)

Method

For the syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For the Basbosa
- Mix together flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Sprinkle nuts over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

Chef Osama  
 
More recipes from the hummus blog:    

Turkish delight truffles 
Turkish Delight tarts  
Date Muffins  
Maakroun Recipe
Low Fat Mohallabiah 
Arabic fried macroons 
 
Save and share Hazelnuts Basbosa recipe 

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Ramadan Desserts Recipes - Ramadan Desserts for 2012

The Hummus Recipes Kitchen invites you to try our best collection of Ramadan Dessert Recipes for 2012.

 

Alkatayef (Arabic Stuffed Pancakes)

Katayef Bi Kashta

Almond Sweet Sambousek 

Basbousa with Pistachio

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup 

Eish Saraya

Halawat El-Jibn Bil-Kishta

Kashtaleya

Knafeh

Layali Lubnan

Mafroukeh

Osmallieh

Pistachio baklava

Umm Ali 

Znoud Elsit

Awamat  

 

Source Lebanese Recipes

 

Save and share Ramadan Desserts Recipes for 2012

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Stuffed Potato with Tomato Sauce Recipe - How to Make Stuffed Potato with Tomato Sauce

Photo: Stuffed Potato with Tomato Sauce Recipe

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

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     45 minutes

Ingredients

1½ kg potatoes, small and round

2 cups oil for deep frying

2 tablespoons vegetable oil

2 medium onions or 250 g, chopped

750 g minced beef

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon seven spices, ground

2 tablespoons pine seeds, toasted

for the sauce:

2 tablespoons olive oil

2 cloves garlic, crushed

3 medium tomatoes or 450 g, peeled and coarsely chopped

2 tablespoons tomato paste

2 cubes MAGGI® Chicken Bouillon

¼ tablespoon ground black pepper

2 cups water or 500 ml

Preparation

Peel the potatoes and cut little from both bottom sides to have a flat base then hollow their center and fry in hot deep oil until it’s golden in color and half way cooked. Set aside on kitchen tissues to absorb excess oil.

Meanwhile, heat the vegetables oil in a frying pan; add onions and sauté for 3 minutes or until it’s tender. Add minced meat and stir until meat is cooked. Season with salt and spices. Add the toasted pine seeds. Stir and remove from heat.

Stuff the fried potatoes with the meat mixture and set aside.

To make the sauce: warm olive oil in a medium saucepan and sauté garlic until fragrant then add tomatoes and stir for 5 minutes. Add tomato paste, MAGGI® Chicken Bouillon cubes, black pepper and water. Bring to boil and simmer for 10 minutes over a low heat.

Pour the tomato sauce in an oven-proof platter.

Arrange the stuffed potatoes in the platter over the tomato sauce.

Cover with aluminum foil and bake in a preheated oven of 200°C temperature for 40 minutes or until potatoes are cooked.

Nutritional information:

Energy :     647.00 Kcal
Protein :     42.00 g
Carbohydrate :     49.00 g
Fats :     37.00 g 

Source: nestle Family

More Middle Eastern Food Recipes:

Stuffed Baby Zucchini with Tomato Sauce
Lamb Stuffed Cabbage Rolls
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Tomato with Frike
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern stuffed roast chicken

Save and Share Stuffed Potato with Tomato Sauce recipe

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