Moroccan honeycomb pancakes recipe

The Lebanese Recipes Kitchen (The home of Delicious Lebanese/Middle Eastern food recipes) invites you to try Moroccan honeycomb pancakes recipe. Enjoy cooking best desserts and learn how to make Moroccan honeycomb pancakes.

Based on a recipe from Robert Carrier. These yeast pancakes are cooked on one side only and develop little holes like a crumpet - all the better for soaking up the honey and melted butter.

Ingredients

1 tbsp dried yeast
1 tspn sugar
6 tbsp warm water
450g plain flour
pinch salt
1 egg
1 cup water
1 cup milk
olive oil or grapeseed oil
100g butter
1/2 cup honey
orange-flower water
chopped unsalted pistachio nuts


Method

Mix yeast with sugar and sprinkle over warm water. Stir and set aside for 10 minutes or until bubbly.

Sift flour and salt into a large bowl and make a well. Lightly whisk the egg with the water, milk and yeast mixture and pour into the well. Using a whisk, draw the flour into the liquid and beat until smooth and like thick cream.

Rest for 1 hour. When ready the batter should be covered with small bubbles.

Heat a heavy based pan, brush with oil or buttered paper and pour a ladleful of batter (about 60ml) onto the hot pan. Quickly smooth with back of the ladle or a spoon to make an even circle and cook until little bubbles appear on the surface. The trick is to make the pancake as thin as possible. The first will not look very promising. When correctly cooked the underside will be golden-brown and quite crisp and the uncooked side will be dotted with holes and look pretty uninspiring.

Place pancake on to a warm dish and repeat the process with the remaining batter.

In a small saucepan, melt butter with honey and add 1 teaspoon orange-flower water or to taste.

Spoon the syrup over each pancake and either roll up or fold into quarters. Scatter the plate with chopped pistachio nuts and serve.

Makes about 12-15 pancakes, 12cm diameter.

Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Tuesday September 20, 2005 Middle Eastern, 45 mins plus, Contemporary, Dessert

ATAYEF (QATAIEYF) RAMDSAN RECIPE !!! STUFFED CUSTARD - Katayef Bi Kashta - Egyptian Katayef

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Sweet couscous with fresh pomegranates

The Lebanese Recipes Kitchen (The home of Middle Eastern Recipes) invites you to try Sweet couscous with fresh pomegranates. Enjoy cooking Middle Eastern desserts and learn how to make Sweet couscous with fresh pomegranates.

This unusual dessert is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.
  
Ingredients

Seeds from 2 very large pomegranates
2 tbsp orange juice
1 tbsp orange flower water
Pinch freshly ground pepper
Pinch ground dried orange peel (optional)
1/4 cup, plus 1 tbsp caster sugar
1 cup fine-grain couscous
1 cup boiling water
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter, melted
Pinch ground cinnamon
2 tbsp peeled, crushed pistachios
Icing sugar

Method

Combine pomegranate seeds with orange juice, orange flower water, pepper, dried orange peel and 1/4 cup caster sugar. Mix well, cover and refrigerate for at least two hours.

Place couscous in a fine sieve and rinse under cold running water. Tip into bowl. Let stand for a minute or two, break up any clumps. Cover couscous with boiling water and steam, covered, until water is absorbed. Stir in olive oil.

Add remaining tablespoon of caster sugar and fluff couscous using fork or whisk and cover loosely with damp towel and cool a little.

Add butter and pomegranate seed mixture and fluff couscous again. Place in mound on serving plate, sprinkle with cinnamon and crushed pistachios and dust with icing sugar.

Serves 6-8

Chef: Steve Manfredi Photo: Mark Chew Source: The Sydney Morning Herald Tuesday May 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Lunch

apricot couscous - couscous salad - mediterranean couscous salad

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Middle Eastern Fruit Cake Recipe - How to Make Middle Eastern Fruit Cake

The Lebanese recipes Kitchen (The home of Middle Eastern Food) invites you to try Middle Eastern Fruit Cake Recipe. Learn how to make Middle Eastern Fruit Cake and enjoy Middle Eastern food cooking.

Ingredients (serves 8)

250g pitted dates, roughly chopped
100g dried figs, roughly chopped
200g sultanas
100g shelled pistachio nuts
150g hazelnuts
Grated rind of 1 lemon
2/3 cup (100g) plain flour
1/2 tsp baking powder
1 tbs cocoa powder
360g caster sugar
3 eggs
1 tsp vanilla extract
2 tsp rosewater*
2 cups mixed glace fruits and edible dried rosebuds*
Method

1. 1. Preheat the oven to 150°C. Grease and line a 25 x 10cm loaf pan.
2. 2. Place all dried fruits, nuts and lemon rind in a large bowl. Sift in flour, baking powder, 1/2 teaspoon of salt and cocoa, and stir in 140g caster sugar. Beat eggs and vanilla until combined, add to fruit and nuts, and mix well. Pour into pan and bake for 1 hour or until a skewer inserted into centre comes out clean. Turn out onto a wire rack and cool.
3. 3. Place remaining sugar in a pan with 1 cup (250ml) water and stir over low heat until dissolved. Increase heat to high and boil for 10 minutes or until thick. Add rosewater. Pile glace fruits and rosebuds on top of cake. Drizzle with syrup. Cool before serving.

Notes

Rosewater is from gourmet food stores and selected supermarkets. Dried rosebuds are from Middle Eastern stores. Our are from Pariya Foods.

Source
delicious. - December 2003, Page 104
Recipe by Valli Little

Boozy Coffee & Walnut Cake - Cinnamon NutellaCake - GermanChocolate cake

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Middle Eastern rice pudding recipe - How to make Midle Eastern rice pudding

The Lebanese Recipes kitchen invites you to try Middle Eastern rice pudding recipe. Enjoy the Middle Eastern Cuisine and learn how to make wonderful rice pudding.

Ingredients (serves 4)

2 x 350g tubs Greek-style rice pudding
1/2 cup (125ml) thickened cream
2 tbs rosewater
1/2 tsp ground cardamom seeds
200g rose petal jam
2 tbs slivered pistachios, to garnish

Method

Heat the rice and cream gently in a saucepan over medium-low heat. Stir in the rosewater and cardamom. Warm the jam in the microwave or in a small saucepan over low heat. Divide rice among 4 warm bowls. Garnish with nuts and serve with warm rose petal jam.

Notes
Rosewater and rose petal jam are available from Middle Eastern food shops and selected supermarkets and delis

Source
delicious. - November 2007, Page 122
Recipe by Valli Little

Sahlab Recipe - Muhallabieh - Awamat

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Turkish Doughnuts with Rose Hip Syrup Recipe

Lebanese Recipe blog invites you to try delicious Turkish Doughnuts with Rose Hip Syrup.

Turkey is a paradise for street-food fans, when you travels there, try nibbling on the airy doughnuts soaked in syrup that are offered by many vendors. Let's make them by lacing a basic cream-puff dough with cardamom and cinnamon. Dried rose hips steeped in the syrup add a little texture and tartness to the sticky, fragrant bites.

Ingredients:

For rose hip syrup:
1 cup water
1 1/2 cups sugar
1/2 cup dried rose hips
1 teaspoon green cardamom pods
1/4 cup rose water
2 tablespoons fresh lemon juice

For doughnuts:
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
1 cup water
1 stick unsalted butter, cut into pieces
1 tablespoons sugar
3 large eggs, warmed in very warm water 10 minutes
About 10 cups vegetable oil for frying

Equipment: a deep-fat thermometer

Preparation

Make rose hip syrup:
Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice.

Make doughnuts while syrup simmers:
Whisk together flour, kosher salt, and spices in a small bowl.

Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes.

Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.)

Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.

Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough.

Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm.

Notes:

• Syrup can be made 1 day ahead and chilled. Reheat before using.
• Doughnuts can be fried 3 hours ahead and kept at room temperature. Reheat on a baking sheet in a 350°F oven 10 to 15 minutes, then dip in hot syrup.

Turkish Delight Pistachio - Turkish Coffee Recipe - Turkish pavlova

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Semolina halva - How to make semolina halva

Lebanese Recipes site invites you to try a delicious middle eastern sweet treat "Semolina halva". Learn how to make quick and easy semolina halva. A compote of dried fruits is wonderful alongside this dish. The pudding is also good served cold. It is very dense, so small portions are adequate.

Ingredients - Serves 8

1 cup coarse semolina
1/2 cup clarified butter
3 tbsp currants
4 tbsp toasted pine nuts
2 tbsp pistachios
1/4 cup candied orange peel

For the syrup

1 cup sugar
2 cups water
1 tsp ground cardamom
zest and juice of 1/2 a lemon
zest and juice of 1 orange
2 cinnamon sticks
1-2 tsps rosewater (depending on strength)

Method

To make the syrup
Place the sugar in a pan with the water, stir until dissolved and then add all the other ingredients. Strain and keep hot.

In a pan, brown the semolina in the butter, then add the strained syrup slowly and keep stirring for 10 minutes until the mixture comes away from the sides of the pan. Add the currants, pine nuts, pistachios and candied peel. Press firmly into a lightly buttered, 2-cup mould or into smaller individual moulds (half-fill buttered teacups or demitasse coffee cups) and unmould while hot onto a plate. Serve with lightly whipped, unsweetened cream and poached fruit.

Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Tuesday October 19, 2004 Middle Eastern, 45 mins plus, Vegetarian, Kid-friendly, Dairy free, Egg free, Dessert

Sesame or tahini halva recipe

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Sesame or tahini halva recipe - How to make sesame or tahini halva

Recipe for Sesame Halva, or Tahini Halva: a sweet treat. Learn how to make the best halva.

Halva is basically a crystalized paste of sesame seeds (tahini) and sugar—a flaky sweet confection based on crushed sesame seeds.

Halva best translated as sweetmeat—derives from the arabic for "sweet". Halvas are traditional across a wide range of cultures, spread geographically from north Africa, through the Middle East, the Levant and the Balkans, to central Asia and India.

This sweet treat is produced from quality, natural ingredients and is regarded as one of the most nutritious and healthy natural foods. This is emphasized by the fact that sesame seed , grown in the lush, fertile fields of Thrace , is the basic ingredient (55%) used in the preparation of Halva.

Nutritional analysis results show it to be an excellent source of protein (26%) and polyunsaturated fats (60%), while being rich in vitamins and trace elements, such as iron and magnesium.

The following recipe is for Honey Sesame Halva which represents one of the variations.

Ingredients

2 cups (24 oz.; 700g) honey
flavourings—vanilla, coffee, chocolate,...
1½ cups (12 oz.; 340g) tahini — beaten to mix in any excess oil
optional 1½ cups nuts —try almonds

Preparation

Heat the honey, stirring to prevent local overheating. If using a sugar thermometer, simmer until the thermometer reaches 240 °F (115 °C) — otherwise, test for a ``soft ball '' syrup. Once you have reached the soft-ball temperature, let the honey-syrup cool for a couple of minutes. Meanwhile, warm the tahini to about 50 °C; 120 °F. Fold the warmed tahini into the hot honey-syrup.

Before adding the tahini, you can add nuts (pistachio, almond, hazelnut) to the syrup. It's worth the effort to remove the skins and gently toast the nuts in a moderate oven (180 °C; 350 °F), and add the hot nuts to the hot syrup. Add as many as you want—this mixture will take up to 2 cups (8 oz.; 250g) of nuts if you like your halva that way; most shop-bought halva has far less.

Put the warm mixture into an oiled cake tin (either with a press-out base, or lined with baking paper), ramekins, or a plastic container. Once cool, seal to keep out any moisture and leave in the fridge for 36 hours (this allows the sugar crystals, which give halva its distinctive texture, time to grow). Cut while cold, with a sharp knife (if the halva is softer than the nuts it's difficult to make a clean cut, so this is easier when the halva is cold).

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Basbousa Recipe - Egyptian Basbousa - How to Make Basbousa

Easy recipe for Egyptian basbousa - Learn how to make best basbousa, a traditional egyptian desserts dish. This recipe consists of cream, sugar, milk, vanilla powder, baking powder, butter, semolina, and almonds.

Basbousa is a sweet cake made of a semolina soaked in syrup. It is found in the cuisines of the eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. Basbousa is very common in Arabia. Basbousa is routinely called "Hareesa" in Arabic countries.

Preparation time : 20 minutes
Cooking time : 40 minutes

Ingredients
1 tin NESTLÉ® Cream or 170 g
1 cup sugar or 200 g
2¾ cups milk or 690 ml
2 teaspoons vanilla powder
2 teaspoons baking powder
¾ cup butter or 150 g, melted
5 cups semolina or 800 g
½ cup almonds or 70 g, halved

For the syrup:
1¾ cups water or 440 ml
2½ cups sugar or 500 g
2 tablespoons rose water

Preparation

1. Combine NESTLÉ® Cream , sugar, milk, vanilla powder, baking powder and butter. Stir until sugar dissolves.
2. Add semolina to the milk cream mixture and stir until well combined.
3. Grease a 35cm x 28cm oven tray with butter. Pour semolina mixture in and arrange the surface at one level then decorate with almond halves.
4. Bake in 175°C preheated oven for 35-40 minutes or until the top is golden brown.
5. Remove from oven and pour the syrup equally.
6. Set aside to cool, use a sharp knife to cut in square or diamond patterns and serve.

To prepare the syrup:

1. Boil water and sugar for 5-6 minutes, remove from heat, stir with rose water and allow cooling to room temperature.

Basbousa with Almond - Basbousa with Yogurt Recipe - Basbousa with Pistachio Recipe

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Turkish Delight Pistachio - Turkish Delight with Pistachio

Delicious Turkish Delight with Pistachio truffles desserts. Turkish delight is the in-built surprise in these two-toned chocolate-covered gifts. Enjoy preparing this pistachio Turkish delight recipe. If you don't have a trip to Turkey, you can do it at home using your kitchen appliances.

Preparation Time 30 - 460 minutes
Cooking Time 15 minutes
Makes 36

Ingredients
55g (1/3 cup) unsalted pistachio kernels
2 x 180g pkts Nestle Milky Bar, coarsely chopped
125ml (1/2 cup) pouring cream
100g Turkish delight, cut into 1cm pieces
2 tsp finely grated orange rind
1 x 375g pkt white chocolate melts
100g good-quality dark cooking chocolate, coarsely chopped
Pistachio kernels, extra, coarsely chopped, to decorate

Method

1. Preheat oven to 180°C. Place the pistachio kernels on a baking tray. Bake for 4 minutes or until lightly toasted. Set aside for 5 minutes to cool slightly. Finely chop the pistachio.
2. Place the Milky Bar and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and mixture is smooth. Set aside for 10-15 minutes to cool.
3. Add the pistachio, Turkish delight and orange rind to the Milky Bar mixture, and stir until well combined. Place in the fridge for 4 hours or until firm.
4. Line a baking tray with non-stick baking paper. Roll heaped teaspoonfuls of the truffle mixture into balls and place on the prepared tray. Place in the fridge for 2 hours or until firm.
5. Meanwhile, place the chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
6. Line 2 baking trays with non-stick baking paper. Use a truffle dipper or fork to dip 1 truffle in the melted chocolate to coat. Remove the truffle, tapping the dipper handle or fork gently on the edge of the bowl to shake off excess chocolate. Place on the prepared tray. Repeat with the remaining truffles and melted chocolate. Set aside for 30 minutes to set.
7. Place the dark chocolate in a bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate just melts.
8. Use a teaspoon to drizzle a little of the dark chocolate over each truffle. Top with chopped pistachio to decorate. Place the truffles in the fridge for 20 minutes to set.

Notes & tips

• To make grating easy, wrap a piece of non-stick baking paper around the grater to stop the orange rind from getting stuck in the holes.
• Freezing tip: At the end of step 4, place in an airtight container. Label, date and freeze for up to three months. Continue from step 5.
• These delicate bite-sized beauties need to be wrapped with care, so pop them in a gift box lined with soft white paper or doilies.
• Allow 20 minutes cooling, 6 hours chilling and 50 minutes setting time.

Source
Good Taste - December 2007, Page 81
Recipe by Tracy Rutherford

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Turkish Delight Candy - Turkish Delight Candy Recipe

Wonderful Turkish delight candy recipe. During your visit to Turkey you can easily buy excellent Turkish Delight Candy (lokum ), but after you return home you'll want more. Make it yourself! Here's a recipe to make several dozen squares of lokum candy:

Ingredients
5-1/2 cups water
5 cups granulated sugar
1/4 cup confectioners (powdered) sugar
1-3/4 cups cornstarch
1 cup nuts: pistachios, hazelnuts or walnuts
1 teaspoon cream of tartar
1 teaspoon lemon juice

Preparation

1. In a saucepan, mix 4-1/2 cups water, 5 cups granulated sugar and 1 tsp lemon juice. Bring the mixture to a boil, then simmer for 10 minutes, dissolving the sugar to make syrup.
2. In a bowl, mix 1 cup water and 1 cup cornstarch, then blend in the cream of tartar.
3. Gradually blend the cornstarch mixture into the simmering syrup while vigorously stirring with a wire whisk. Stir frequently while cooking for 1-1/2 to two hours, until the mixture forms a soft ball with an internal temperature of about 235°F (113°C).
4. Test the mixture by dropping a small amount into ice water. It should form a ball. When picked out of the ice water and held between two fingers, it should easily flatten.
5. Stop cooking the mixture, and mix the nuts in well. Hazelnuts or walnuts should be broken into smaller pieces.
6. Pour the mixture into an eight-inch-square flat cake pan (greased) and spread it evenly throughout the pan. Sprinkle two tablespoons of cornstarch on top of the mixture and let stand for at least three hours, or preferably overnight.
7. Mix 1/4 cup confectioners (powdered) sugar and 3/4 cup cornstarch. Grease a knife with butter and cut the Turkish Delight into squares. Lift the squares out of the pan, sprinkle with the cornstarch and sugar mixture, and place on a rack to "cure" for 12 hours. Sprinkle again with the sugar and cornstarch, and serve, or keep in a box. Do not refrigerate.

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Quince Jam Recipe - How to Make Quince Jam

The secret to great Quince jam recipe, So Tasty! Learn how to make the best Middle Eastern Quince jam. Quince is very popular in the middle east. It tastes like across between apple and pear. Mix it with some apples to make a good combination. It has a rich yellow exterior and a strong pleasant fragrance. Hard acidic when raw, once cooked and sweetened, it turns red and tastes divine.

Cooking time: 20 minutes

Ingredients
2 pounds quince
2 cups sugar
3 tablespoons lemon juice

Preparation
Wash quince, peel and grate coarsely. Remove seeds and cores. Add sugar to the grated quince. Let stand for 3 to 4 hours. Over medium heat, add little water and simmer until the mixture thickens and the quince is light red in color. Add the lemon juice and simmer for 5 more minutes. Pour in clean jars while hot. Seal immediately. Serve with toasted bread.

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Ghraybeh Recipe - Best Ghraybeh Recipe

Easy middle eastern best ghraybeh recipe. Very tasty, soft, and can be store in the freezer for 3 months. Add finely chopped almonds or pistachios to get the best cookies ever.

Cooking time 30 minutes

Ingredients
2 cups fluor
1 cup powdered sugar
1 cup Crisco
1 tablespoon flower water (0ptional)
blanched silvered almonds

Preparation
Preheat oven to 350 degrees F. Mix fluor and sugar. Add Crisco and mix well with a mixer to form a dough. Add the flower water. Form small cookies into an “S” shape. Press one almond in the center of each. Place cookies on ungreased sheets and bake for 15 or 20 minutes . Avoid browning.

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