Tuesday, September 29, 2015

Kofta with Green Olives Recipe

Kofta with Green Olives
Kofta with Green Olives


½ kg meat, minced
3 garlic cloves, minced
1 tablespoon fresh thyme, minced
2 tablespoons parsley, chopped
½ cup bread crumbs, crushed
1 eggs, Whipped
1 onion, chopped
1 teaspoon red pepper, paprika
1 stick cinnamon
4 tomatoes, grated
2 tablespoons tomato sauce
1 cup beef broth
1 cup green olives, Pitted
Salt and black pepper, to taste
2 tablespoons olive oil


- In a deep bowl, mix meat with garlic, herbs, eggs, bread crumbs, salt and black pepper

- Form small balls from the meat mixture. Put in the fridge for 30 minutes.

- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel.

- Saute onion in the same skillet with the remaining olive oil.

- Add pepper, paprika and stir until onion softens.

- Add the cinnamon, tomatoes, tomato sauce and broth.

- Leave the sauce to boil over low heat and season with salt and black pepper.

- Add meat balls and olives. Cook for 10 minutes until the sauce thickens and the meatballs are cooked.

- Serve with rice.

Source: Lebanese Recipes

Kofta in a tray recipe

Kofta in a tray
Kofta in a tray

Prep time: 20 minutes | Serves: 5 | Level: Easy


1 kg minced meat
2 tomatoes, cut into circles
2 onions, sliced
1 red bell pepper,sliced
1 green bell pepper, sliced
1 small onion, finely chopped
1/4 teaspoon red pepper, grounded
2 garlic cloves, minced
1 tbsp corn oil
Salt and Pepper
1/4 parsley package, chopped


- In a bowl, mix chopped meat, chopped onion, garlic, little parsley, grounded red pepper, salt and pepper.

 - In another bowl mix onion slices, red bell pepper, green bell pepper, salt, pepper and corn oil.

- Spread kofta mixture in an oven tray. cover with tomato slices.

- Place the vegetables mixture on top of tomatoes. 

- Place in the oven for 20 minutes. Serve

Source: Lebanese Recipes 

Friday, September 18, 2015

Rice and Lamb Kofta with Tahini Sauce Recipe

Rice and Lamb Kofta with Tahini Sauce
Rice and Lamb Kofta with Tahini Sauce

Preparation time: 60 minutes
Serves: 4
Level: Easy



500 grams lamb meat without fat, minced
1 teaspoon crushed garlic
¼ cup onion, finely chopped
1 teaspoon hot green pepper, finely chopped
¼ cup parsley, finely chopped
1 tablespoon grape vinegar or apple
2 teaspoon salt

Ground Spices

1 teaspoon black pepper
1 teaspoon mixed spices
½ teaspoon cinnamon powder
¼ teaspoon nutmeg


1 cup rice
2 cups chicken or beef broth
1 tablespoon onion , finely chopped
1 tablespoon margarine
Salt and black pepper to taste

Tahini sauce

1 cup tahini
3 cups water
2 tablespoon lemon juice
1 teaspoon crushed garlic
1 tablespoon salt
1 cup thin sliced onions
2 tablespoon olive oil
Salt and black pepper to taste

For garnish

¼ cup pine nuts



- Mix kofta ingredients very well.


- Wash rice and soak in warm water for half an hour and then drain it.

- In a saucepan, saute onion with margarine and sprinkle with salt and pepper.

- Add rice and stir.

- Add hot broth, leave uncovered over high heat until the broth becomes on the rice level.

- Reduce heat, cover the pan and leave for 10 minutes until the rice is cooked well.

- Pour into a bowl and leave to cool completely.

- Mix rice with meat well.

- Form mixture into 7 cm length Fingers (Put your hand in cold water to make the process easy). Place fingers in a greased oven tray adjacent to each other.

- Preheat oven to 180°C. Put tray in the middle rack of the oven for about 15 minutes turning kofta into both sides.

Tahini sauce

- Mix tahini with water and salt, slowly add the water while stirring to keep the mixture smooth.

- Fry pine nuts in olive oil until golden brown. Remove from heat.

- Saute onion in the same oil on low heat, sprinkle with salt and pepper.

- Add garlic and stir.

- Add tahini sauce and stir well on medium heat until starts to boil.

- Add lemon juice and stir.

- Pour over Kofta then return the tray into the oven for another 5 minutes.

- Remove from oven. Pour into serving dish. Scatter pine nuts over the top. Serve

Source: Lebanese Recipes


Wednesday, September 16, 2015

Eid Kaak with Dates Recipe

Eid Kaak with Dates
Eid Kaak with Dates

Cooking time: 20 minutes servings: 100


2 cups very hot margarine
7 cups flour
2 tsp smell of kaak (special kaak spices)
2 tbsp toasted sesame
1/2 cup warm water
1 tbsp yeast
1 tsp sugar
1/2 cup milk

500 grams Ajwa (dates)
1 tsp cinnamon

For garnish:
Fine powder sugar


1. Dough: Using an electric mixer fitted with paddle attachment, mix flour, smell of kaak and sesame. Process on slow speed for some seconds until ingredients are mixed.

2. Add the hot margarine and process on slow speed for 4-5 minutes until the flour is well mixed with margarine. Leave the mixture in the bowl to cool completely.

3. In a small cup, put the water, sugar and yeast. cover the cup and set aside until bubbles up.

4. Add the yeast mixture and milk to the flour mixture. Process on slow speed for 2-3 minutes until dough is formed. Cover and let it rest for 60 minutes.

5. Stuffing: Put cinnamon on dates, mix well with your fingertips until soft.
6. Bring half sheet pans, divide the dough into small balls 3 cm, place little dates mixture in the dough ball then form it like a thick ball and decorate it using a small tool dedicated for kaak decoration called "maamoul tong". Place kaak in the pans leaving spaces between them. Leave kaak to rest for 60 minutes.

7. Place pans in a preheated oven on 180°C for 15-20 minutes until golden brown. Remove pans from oven and let it cool before being transferred from the pans. Keep it in tight food containers. Sprinkle with fine powder sugar directly before serving.

Source: Lebanese Recipes


Basbousa with Chocolate Recipe

Basbousa with Chocolate
Basbousa with Chocolate

Preparation time: 10 minutes | Serves: 12 persons| Level: Medium


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


- 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


Sunday, September 13, 2015

Knafeh cupcakes recipe

Knafeh cupcakes
Knafeh cupcakes


Kilo  Kataifi (shredded filo dough)
½ cup margarine
1/2 sugar, powder
knafeh syrup

Nuts filling:
Pistachio, chopped
1/2 cup sugar, powder

Cheese filling:
1/2 kilo ricotta cheese
2 tbsp sugar

Garnish (optional)
Heavy cream
Pistachio, chopped 


Preheat the oven to 200°C.

Mix kataifi with margarine.

Grease cupcake pan with margarine.

Place half of the kataifi mixture in each cup of the pan. press it with your fingers to cover the bottom and sides of pan.

Mix all nuts filling and distribute the filling in each knafeh cup. You can replace the nuts filling with the cheese filling in any cup.

Place the cupcake pan in the oven for about 20 minutes until golden brown.

Remove pan from the oven and and flip it down on a serving dish.

Distribute syrup on knafeh.

To garnish: Top knafeh cupcakes with heavy cream and sprinkle with chopped pistachio's.

Serve immediately.

Source: Lebanese Recipes


Basbousa Cheesecake Recipe

Basbousa Cheesecake
Basbousa Cheesecake

Preparation time: 60 minutes | Serves: 6 | Level: Easy


First layer:
2 tbsp cream
3 packs biscuit small size, crushed
1/2 cup butter, soft

Second layer:
1 cup milk powder
1 carton of yogurt
1/4 cup caster sugar
3 pieces cream cheese

Third layer:
1 pack cream
1/4 cup caster sugar
1/4 cup sunflower oil
1 egg
1 tsp baking powder
1 tsp vanilla essence
1/2 cup semolina

To garnish:
sugar syrup
minced pistachios


- Preheat oven to 180°C.

- Mix first layer ingredients (cream, biscuit and butter). Pour into a cheese cak pan. Place it in the oven until thickens.

- Using the electric mixer, mix the ingredients of the second layer at medium speed (milk powder, yogurt, sugar and cream cheese). Pour mixture over first layer. Place it again in the over until thickens.

- Mix the ingredients of the third layer (cream, sugar, oil, egg, baking powder, vanilla, and semolina). Pour mixture over the second layer, Place in the oven until golden brown.

- Remove pan from oven.

- Directly, pour sugar syrup over basbousa cheesecake while it is hot.

- Garnish with minced pistachios. Let it cool. Serve

Source:  Lebanese Recipes

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