Stuffed Turkey with Cracked Wheat Recipe

Photo: Stuffed Turkey with Cracked Wheat Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed Turkey with Cracked Wheat Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed Turkey with Cracked Wheat.

Ingredients

1 Turkey
Salt & pepper
2 Tablespoon apricot jam
1 teaspoon heated water
½ kilo onion
½ kilo big cubes potatoes or pumpkins
½ kilo big cubes zucchini
½ kilo big cubes carrot

Sauce:

1 Tablespoon oil
1 cup tomato juice
¼ cup green olive (without pippin)
¼ cup raisin
¼ cup toasted pine
3 Colored pepper (slices)
5 Garlic
1 slices onion

For Filling:

2 Tablespoon oil or butter
1 minced onion
1 Tablespoon Tahini
1 cup cracked wheat or Rusk
1 cup chicken stock
1 cup minced cherry plum
2 Teaspoon crushed garlic
2 Tablespoon toasted nuts
2 Tablespoon minced parsley

Method

Turkey:-

- Season with salt and pepper. Inunctions with the jam solute in hot water and keep it
Aside.
- Heat the oil in a pan over medium heat. Add the tomato, green olive, raisin, pine. Season with salt, pepper, and let simmer.
- In the same time, put the colored pepper and the garlic on the grill until it grilled.
- Add the grilled vegetables on tomato mixture till totally cooked.
- Put the big cubes vegetables in an oven tray (Turkey size) with small water amount. Put it in the oven for an hour and half (depending on the turkey size) till its color become golden color.

Cracked Wheat:-

- Heat the butter in a pan or mixture from oil & butter over medium heat. Add onion, tahini, cracked wheat and garlic. Stir until get golden color.
- Add the stock to the cracked wheat until covers it. Reduce the heat and let until totally cooked.
- Add the cherry plum, the toasted nuts and the parsley and stir.
- In the serving plate, put the cracked wheat and the vegetables. Cut the turkey put it over them.

Chef Osama

More Arabic Food Recipes: 

Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter 

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Brussels sprouts with lemon crumbs recipe

Photo: Brussels sprouts with lemon crumbs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brussels sprouts with lemon crumbs Recipe. Enjoy Christmas and  learn how to make Brussels sprouts with lemon crumbs.

Recipe facts:
Takes: 10 mins to prepare and 10 mins to cook
Serves: 6

Ingredients

600g (1lb 5oz) Brussel sprouts, trimmed
65g (2oz) butter
75g (3oz) pancetta cubes
1 lemon, zested
65g (2oz) white breadcrumbs
small handful fresh parsley leaves, finely chopped

Place the sprouts in a large saucepan of boiling water over a high heat and boil for 3-4 minutes until nearly tender. Drain and plunge into cold water to refresh, then drain again.

Meanwhile, melt 45g (1½oz) of the butter in a large frying pan over a medium heat. Add the pancetta and cook for 2-3 minutes. Add the lemon zest, breadcrumbs and parsley and cook for 2 minutes until the breadcrumbs are toasted and golden. Season well. Remove from the pan and set aside.

To serve, melt the remaining butter in a large frying pan over a medium heat. Reduce the heat to low and return the sprouts in the pan to heat through. Transfer to a bowl and scatter with the pancetta breadcrumb mixture.

More Christmas Recipes:

Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies

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Citrus Ginger Cake with Spiced Orange Compote Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Citrus Ginger Cake with Spiced Orange Compote Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Citrus Ginger Cake with Spiced Orange Compote. 

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

10 servings

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

Ingredients

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)

Carbohydrate Servings: 3.5

Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

Spiced Orange Compote Recipe

10 servings, about 1/2 cup each

Active Time: 50 minutes

Total Time: 50 minutes

Ingredients

8 small oranges, preferably seedless
2 cups water
5 tablespoons sugar
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Preparation

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.

Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.

Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition

Per serving: 61 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value)

From EatingWell:  November/December 2007

More Christmas Dessert Recipes:

Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine

Save and share Citrus Ginger Cake with Spiced Orange Compote recipe 

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Chocolate Coconut Meringues Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Coconut Meringues Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Chocolate Coconut Meringues.

These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy.

30 cookies

Active Time: 25 minutes

Total Time: 3 hours

Ingredients

4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract or imitation coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons semisweet chocolate chips or finely chopped chocolate
2 tablespoons trans-fat-free white chocolate chips or finely chopped white chocolate, such as Sunspire

Preparation

Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.

Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.

Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.

Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.

Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.

Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days. Some crispness may be lost during storage.

Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.

Nutrition

Per cookie: 36 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 25 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

From EatingWell:  November/December 2009

More Christmas Dessert Recipes:

Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes

Save and share Chocolate Coconut Meringues Recipe

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Biscuit baubles recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Biscuit baubles Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Biscuit baubles.

Recipe facts:
Costs: 7p
Takes: 1 hr to prepare and 15 mins to cook, 30 mins to cool
Serves: 25

Ingredients

1 lemon, zested and juiced
100g (3½oz) butter
100g caster sugar
175g (6oz) plain flour, plus extra for dusting
1 egg yolk
500g pack royal icing sugar
red food colouring
silver balls, to decorate

Preheat the oven to gas 4, 180°C, fan 160°C.

Put the lemon zest, butter, sugar and flour in a food processor and blend to fine crumbs. Add the egg yolk and 1 tbsp lemon juice and blend again for a few seconds. Gather into a ball and chill.

Lightly dust a work surface with flour and roll out the dough to the thickness of a £1 coin. Using a round cutter, cut out circles and place on an oiled baking tray. Bake for 10-12 minutes until just golden at the edges. Leave for 10 minutes before removing from the tray to cool.

Make up the royal icing as directed on the pack. Put half in a separate bowl and add a little more water to give a pouring consistency. Colour as desired and keep in airtight containers until needed.

Put the thicker icing in a piping bag with a small plain nozzle and pipe a border around each biscuit. Put the thinner icing in a piping bag and snip the end, then fill in the biscuit with the icing. Leave to set overnight then decorate with more icing and silver balls.

Source www.tescorealfood.com

More Christmas Dessert Recipes:

Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees

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Make Your Own Gingerbread House for Christmas

 The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Make Your Own Gingerbread House for Christmas Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Your Own Gingerbread House for Christmas.

Christmas isn’t Christmas without crackers, candy canes and your very own gingerbread house.

Gingerbread house kits are now readily available but considering how easy (and how much fun) it is to make your own house we suggest you start planning your own edible grand design that will make a wonderful centrepiece over the Christmas season.

This is a great project for kids and adults to work on and you can be as creative as you like. Use the template as your guide (or risk uneven foundations!) but feel free to play around with the trimmings. There is no limit to what can be used as decoration so scour your pantry and the supermarket to come up with quirky, edible decorations which personalise your very own house.

The extra time to allow icing to dry is very important and should not be skipped or else your house may collapse. Your gingerbread house will be edible for one week but will last a lot longer for display purposes. Keep it out of direct sunlight to ensure nothing melts!

For the Gingerbread
250g unsalted butter
200g dark brown sugar
7tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
1 ½ tbsp ground ginger
1 tsp ground cinnamon

To Decorate
200g bag flaked almonds
1 can white ready-made icing
Icing sugar for dusting
Mini chocolate finger biscuits
Chocolate flake or chocolate roll
Selection of coloured sweets such as musk sticks, smarties, jubes, edible silver balls, candy canes

Method
Pre-heat fan oven to 200C. Melt the butter, sugar and syrup in a pan until mixed and smooth. Mix the flour, bicarbonate of soda, ground ginger and ground cinnamon into a large bowl, then stir in the butter mixture to make a stiff dough. Add a splash of water if it won't quite come together.

Cut out the six pieces of the gingerbread house template provided. Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of 5mm.

Cut out one section, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, until you have two side walls, a front and back wall and two roof panels.

Pick out the most intact flaked almonds and gently push them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.

You might find it easier to decorate the pieces at this stage while they are flat. If so, use the icing to stick sweets on the side of the house to represent windows, doors and other embellishments. Allow to dry for a few hours.

Gather the front, back and two side pieces of gingerbread and the board/plate you’ll be displaying the house on. Pipe icing generously along the wall edges and carefully join the walls together so that the four pieces are sitting on your board/plate. Use extra icing to secure in place. Use a jar to support the walls from the inside and allow to dry for at least a few hours but ideally overnight. This is essential to ensure the house is strong enough to support the roof pieces.

Remove the jar and affix the two roof panels with icing. You’ll need to hold these in place initially to keep them secure until the icing starts to dry. Allow to dry completely, again ideally overnight. Any gaps left where the pieces don’t quite fit can be filled in with extra icing. Now it’s time to decorate!

Cut the chocolate flake or chocolate roll on an angle and affix to the roof with icing to make the chimney. The mini chocolate finger biscuits can be used along the side of the house and the door. Pipe a little icing on top to represent snow. Sift icing sugar onto the roof of the house and even the whole board for a snowy finish.

DECORATING TIPS
- For a thatched roof look use mini wheat cereal
- Pretzels can be used along the facade of the house to create a log cabin feel
- Decorate upturned ice cream cones as trees with icing and green sweets, topped with a star
- Use lollies and sweets to create a winding path from the front door of your house
- Personalise your gingerbread house with the street number of your real house and add gingerbread figures to represent the people who live inside

Source www.lifestylefood.com.au
 
More Christmas Dessert Recipes:

Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake

Save and share Make Your Own Gingerbread House for Christmas Recipe

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Abby's cookies in a jar

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Abby's cookies in a jar Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Abby's cookies in a jar.   

"We loved this clever Christmas gift idea from Taste.com.au member Babylee so much, we gave her a KitchenAid!"

Preparation Time
10 minutes

Cooking Time
15 minutes

Makes
24

Equipment
You'll need a 1L glass jar with a lid

Ingredients

Jar ingredients
3/4 cup (110g) plain flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/3 cup (75g) firmly packed brown sugar
1/3 cup (75g) caster sugar
3/4 cup (65g) rolled oats
100g craisins (dried cranberries), see variation
130g white chocolate chips
Extra ingredients for making cookies
125g butter, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla extract

Method

Sift flour, baking powder, bicarbonate of soda and salt into a bowl. Spoon the flour mixture into a 1L (4-cup) capacity glass jar. Top with brown sugar, then caster sugar. Top with oats, then craisins, then chocolate chips. Seal jar. Give as gift.

To make cookies, preheat oven to 190ËšC. Line 2 baking trays with baking paper. Empty jar into a large bowl. Add butter, egg and vanilla. Stir until well combined. Shape tablespoons of mixture into balls and place on baking trays approximately 5cm apart. Bake for 10 to 15 minutes, swapping trays halfway during cooking, or until edges are lightly browned. Turn biscuits onto a wire rack to cool. Serve.

Notes

For double choc chip biscuits, substitute craisins for dark or milk chocolate chips. Download and print out the gift tag, complete with cooking instructions here

Source
Taste.com.au - December 2009
Recipe by Abby Rudakov, Taste.com.au member

More Christmas Dessert Recipes:

Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies

Save and share Abby's cookies in a jar recipe

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Christmas wreath cookies recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Christmas wreath cookies Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Christmas wreath cookies.   

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

Makes
20

Ingredients

250g butter, softened
2/3 cup pure icing sugar
1/2 teaspoon vanilla extract
1 1/2 cups plain flour
1/2 cup custard powder
Christmas sprinkles, to decorate
Lemon glaze
1 cup pure icing sugar, sifted
2 tablespoons lemon juice

Method

Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until a soft dough forms. Set aside for 10 minutes.

Spoon one-quarter dough into a piping bag fitted with a 1.5cm fluted nozzle. Pipe 6cm circles, 3cm apart, on prepared trays. Repeat with remaining dough to make a total 20 wreaths. Bake for 14 to 16 minutes, swapping trays halfway, or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.

Make glaze Combine icing sugar and lemon juice in a bowl. Place wire rack with biscuits over a baking tray. Drizzle with glaze. Top with sprinkes. Set aside to set.

Notes

The dough for the Christmas wreath cookies will be quite firm when piping.

Source
Super Food Ideas - December 2010, Page 38
Recipe by Katrina Woodman

More Christmas Dessert Recipes:

Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise

Save and share Christmas wreath cookies recipe

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Christmas ice-cream terrine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Christmas ice-cream terrine Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Christmas ice-cream terrine.  

I scream, you scream, we all scream... for ice cream cake of course. Whether you're thinking Christmas dessert or summer treat, this one's for you!

Preparation Time
35 minutes

Cooking Time
55 minutes

Ingredients (serves 12)

1 x 1.5L ctn Streets Blue Ribbon vanilla ice-cream
3 x 100g pkts multicoloured glace cherries, halved
2 x 100g pkts blanched almonds
1 x 2L ctn chocolate ice-cream
325g (1 cup) Blackwood Lane fruit mince
Fresh raspberries, to serve
Icing sugar, to dust

Method

Line bases and sides of two 11cm-deep, 10.5 x 21cm (base measurement) loaf pans with non-stick baking paper, allowing the 2 long sides to overhang. Place the vanilla ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl and fold in the cherries until combined.

Divide the ice-cream mixture among prepared pans and use the back of a spoon to smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for 4-6 hours or until very firm.

Meanwhile, cook the almonds in a small non-stick frying pan over medium heat, tossing, for 3-4 minutes or until toasted. Set aside to cool slightly. Coarsely chop.

Place the chocolate ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl. Fold in the fruit mince and almonds until well combined.

Spoon the chocolate ice-cream mixture over the vanilla ice-cream mixture in the pans and smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for a further 10-12 hours or until very firm.

Remove ice-cream terrines from the freezer and turn onto serving platters. Remove the baking paper and top the terrines with raspberries. Dust with icing sugar and serve immediately.

Notes

You can prepare this recipe to the end of step 5 up to 2 weeks ahead. Continue from step 6, 10 minutes before serving dessert.

Source
Good Taste - December 2005, Page 78
Recipe by Kim Meredith

More Christmas Dessert Recipes:

Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding

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Christmas strawberry cupcakes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Christmas strawberry cupcakes Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Christmas strawberry cupcakes. 

These little cupcakes with bursts of strawberry flavour are perfect gifts for spreading the Christmas cheer.

Makes 12

Ingredients

185g butter, softened
1 tsp strawberry essence
1 cup (215g) caster sugar
3 eggs
1 1/4 cups (190g) plain flour
1/2 cup (75g) self-raising flour
1/3 cup (80ml) milk
3 x 30g packets sultana bursts strawberry flavour
Icing
1 cup (150g) pure icing sugar
1 tbs milk Christmas sprinkles, to decorate

Method

Preheat oven to 180°C (160°C fan-forced). Line twelve 3/4 cup (185ml) texas muffin pans with paper cases.

Use an electric mixer to beat the butter, essence and sugar in large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined. Stir in combined flours, milk and sultanas in two batches until combined.

Spoon mixture evenly among the paper cases. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Transfer to a wire rack to cool completely.

To make the icing, sift icing sugar into medium bowl. Stir in enough milk to make a smooth icing. Drizzle icing over each cake and sprinkle with Christmas sprinkles.

Source
Taste.com.au - November 2010
Recipe by Emma Braz

More Christmas Dessert Recipes:

Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding
Black forest trifle

Save and share Christmas strawberry cupcakes recipe

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Chocolate Christmas trees recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Christmas trees Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Chocolate Christmas trees.
 
The kids will love helping you decorate and eat these cute chocolate biscuit Christmas trees.

Preparation Time 15 minutes
Cooking Time 15 minutes
Makes 12
Equipment You'll need 12 paddle pop sticks and a tree-shaped cookie cutter.

Ingredients

1 quantity Basic biscuit dough ingredients (see related recipe)
1/3 cup cocoa powder
1 tablespoon milk
200g milk chocolate, melted
100g white chocolate, melted
Mini M&Ms, to decorate

Method

Follow step 1 of Basic biscuit recipe. Follow step 2, adding cocoa and milk with flour. Stir well. Complete steps 2 and 3.

Use a 12cm-long tree-shaped biscuit cutter to cut 12 biscuits from each circle of dough. Place onto trays. Refrigerate for 15 minutes or until firm. Bake for 15 minutes or until firm to touch. Stand for 5 minutes. Transfer to a wire rack to cool.

Spread milk chocolate over flat side of each biscuit. Press 1 paddle pop stick onto 12 biscuits. Sandwich together with remaining biscuits. Refrigerate until firm.

Spoon white chocolate into a snap-lock bag. Snip off 1 corner. Pipe a zigzag pattern over trees. Decorate with M&Ms. Allow to set. Store in an airtight container.

Source
Super Food Ideas - December 2004, Page 47
Recipe by Dixie Elliott

More Christmas Dessert Recipes:

Chocolate Fruit Cake
Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding
Black forest trifle
Summer berry trifle

Save and share Chocolate Christmas trees recipe

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Chocolate Fruit Cake Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Fruit Cake Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Chocolate Fruit Cake.

Total Time: 3 hr 30 min
Prep 30 min
Inactive 1 hr 0 min
Cook 2 hr 0 min

Yield: 1 (8 by 3 1/2-inch) cake

Level: Intermediate

Ingredients

12 1/4 ounces (350 grams) dried soft prunes, chopped
8 3/4 ounces (250 grams) raisins
4 1/2 ounces(125 grams) currants
6 1/4 ounces (175 grams) unsalted butter, softened
6 1/4 (175 grams) dark muscovado sugar
6 1/4 fluid ounces (175 ml) honey
4 1/2 fluid ounces (125 ml) coffee liqueur
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces (150 grams) plain flour
2 1/2 ounces (75 grams) ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For decoration:

1-ounce (25 grams) dark chocolate-covered coffee beans
Edible glitter
Gold mini balls
About 10 edible gold stars

Directions

Preheat the oven to 300 degrees F (150 degrees C).

Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.

After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.

Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.

Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.

To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

Recipes from Feast by Nigella Lawson, published by Chatto and Windus
Show: Food Network SpecialsEpisode: Nigella's Christmas Kitchen: Ginger and Spices 

More Christmas Dessert Recipes:

Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
 Mum's Christmas pudding
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake 

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Creme De Menthe Brownies Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Creme De Menthe Brownies Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Creme De Menthe Brownies.

Total Time: 55 min
Prep 20 min
Cook 35 min

Yield: 24 brownies

Level: Easy

Ingredients

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Frosting:

1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Holiday Cocktail Party

More Christmas Dessert Recipes:

Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake
Banana & chocolate cupcakes  

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Gingerbread with Spiced Creme Anglaise Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Gingerbread with Spiced Creme Anglaise Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Gingerbread with Spiced Creme Anglaise.

Total Time: 2 hr 55 min
Prep 20 min
Inactive 2 hr 0 min
Cook 35 min

Yield: 12 servings

Level: Intermediate 

Ingredients

1 stick unsalted butter
1 cup turbinado sugar (recommended: Sugar in the Raw)
3 large eggs
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup molasses
1 cup Guinness, or other dark beer
Spiced Creme Anglaise, recipe follows
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.

Spiced Creme Anglaise:

2 cups heavy cream
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
3 large egg yolks
1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)

Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours

Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live Episode: Sugars 

More Christmas Dessert Recipes:

Mum's Christmas pudding
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake
Banana & chocolate cupcakes
Double-chocolate cupcakes recipe  

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Lebanese Kebbeh Recipe - How to Make Lebanese Kebbeh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Kebbeh  Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Kebbeh.

Ingredients

500 g finely minced meat (lamb or beef)
400 g fine burghol
1 onion, grated
Salt and pepper
Vegetable oil for deep frying
100 g coarse minced meat
50 g pine nuts
1 onion chopped fine
1 tbsp veg oil


Preparation

To prepare the kebbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.

Add salt and pepper.

To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.

To form the kebbeh balls, take a piece of kebbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.

Insert stuffing, and close the ball in a pointed rugby ball shape.

Fry in hot oil until golden

* If you dip the tip of your finger in cold water it helps in forminng the kebbe ball and sticking the top end close. 

More Arabic Food Recipes: 

Lebanese Spicy Red Pepper Paste Muhammara 
Phyllo with minced beef

Muhammara with spiced bread 

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

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Maamoul: Stuffed Date-Orange Cookies - Best Maamoul Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Maamoul: Stuffed Date-Orange Cookies Recipe. Enjoy our easy Eid Iftar desserts and learn how to make Maamoul: Stuffed Date-Orange Cookies.

Total Time: 2 hr 15 min
Prep 45 min
Inactive 1 hr 0 min
Cook 30 min

Yield: 20 cookies
Level: Intermediate

Ingredients
 
Filling:

1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest

Dough:

2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk

Directions

Preheat the oven to 325 degrees F.

To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.

Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.

Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.

Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.

Other fillings we love:

Apricot Golden Raisin Nut Filling:

1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt

Puree in a food processor until evenly combined.

Quince-Walnut Filling:

1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

Puree in a food processor until evenly combined.

From Food Network Kitchens

More Arabic Food Recipes:

Mamool
Maamoul Recipes
Easy Baklava
Baklava Cups
Pistachio Hazelnut Baklava
Baklava with honey syrup
 
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Maamoul - Maamoul Recipes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Maamoul (Mamoul) Recipes. Enjoy our easy Eid Iftar desserts and  learn how to make Maamoul.

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.

 

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Phyllo with minced beef - How to make Phyllo with minced beef

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Phyllo with minced beef  Recipe. Enjoy Side Dish recipes and  learn how to make Phyllo with minced beef.  

Ingredients

3 Tbs olive oil
1 onion, finely chopped
2 Garlic cloves, chopped
1 Kilo minced (ground) beef
Salt and pepper
¼ Tsp ground all spice
½ Cup parmesan cheese, grated
Butter, melted for brushing
Phyllo
2 Eggs, beaten
1 Cup milk

Method

- Heat oil in a skillet over medium heat, add onion and garlic, stir until soften.
- Add minced beef, sauté for 10 minutes, season with salt, pepper and spices and stir frequently until well combined.
- Remove from heat, add cheese and stir. Set aside to cool.
- Preheat oven to 180°C.
- Butter a (9X11”) baking dish.
- Place about 3 sheets of phyllo pastry on the bottom of the dish, brush with butter (or spray). Repeat until having 4 layers of phyllo.
- Spread the beef mixture; add 4 dough of phyllo as previous.
- Repeat the same until having 3 layers of phyllo and beef.
- Trim edges of phyllo to fit the pan.
- Slice with a sharp knife to form squares or diamond shapes.
- Bake for 5 minutes; mix egg and milk, season and pour over the phyllo.
- Continue baking for 30 minutes or until golden.
- Serve with different sauces.

Chef Osama

More Arabic Food Recipes:

Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles

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Honey Cookies with Walnuts Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Honey Cookies with Walnuts Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Honey Cookies with Walnuts.  

Ingredients

3 ½ cup flour
1 tsp baking powder
⅛ tsp salt
¼ cup orange juice
1 tsp orange zest
½ tsp bicarbonate soda
⅔ cup olive oil
6 tablespoon sugar
1 cup crushed walnuts
Honey syrup*

*Recipe for Honey Syrup
1 cup honey
½ cup sugar
⅔ cup water
1 tsp lemon juice
- Put all ingredients into a saucepan over medium heat until boiling.
- Reduce heat and simmer for 5 minutes, keep warm.

Method

- Preheat oven to 180˚C.
- Mix dry ingredients in a bowl.
- Blend juice, zest, oil and sugar well.
- Add flour mixture gradually to orange mixture, stir until combined.
- Roll dough into small balls.
- Transfer to greased baking sheet, press with the tines of a fork that was dipped in flour on the cookies.
- Bake for 20-25 minutes.
- Dip cookies into hot syrup, transfer to baking sheet, sprinkle with cinnamon and walnuts.
- Cool cookies completely before serving.

More Dessert Recipes:

Almond and Chocolate Pie
Basbousa with Pistachio
Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa
Knafeh

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Kunafa Bil-Jibn Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Bil-Jibn Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Kunafa Bil-Jibn.  
 
Preparation time : 4 hours
Cooking time : 35 minutes

Ingredients

1½ kg akawi cheese, cut into thin slices
1½ cups plain flour or 210 g
1½ cups fine semolina or 240 g
1 cup ghee or 210 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tablespoon blossom water
3 cups sugar syrup

Preparation

Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour). Drain and wrap the cheese in kitchen towel for 1hour to absorb any remaining water.

In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ® Sweetened Condensed Milk and blossom water.

Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes to be crumble).

Remove the dough from the oven and set aside to cool to a room temperature.

Blend the dough in a blender until its smooth then sift using a rough sieve.

Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven (downside heat) for 12-15 minutes with turning the tray from time to time to all sides until all sides become golden brown in color. Remove and set aside.

Meanwhile place the cheese in a bowl over boiling water until cheese is melted (discard any extra water as it appears using kitchen tissues paper).

Pour the melted cheese to flatten evenly all over the cooked kunafa dough.

Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.

Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.

Serving tips : Garnish with pistachio and serve with kunafa kaak.

More Dessert Recipes:

Knafeh
Knafeh Dough
Baklava with honey syrup
Pistachio Hazelnut Baklava
Baklava Cups 
Caramel Date Fingers

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