Tuesday, March 24, 2015

Sweet cheese pastry (knafeh) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sweet cheese pastry (knafeh) Recipe. Enjoy delicious Lebanese desserts and learn how to make Sweet cheese pastry (knafeh).

Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead. The golden crust, topped with rose petals and pistachios, barely contains the molten cheese centre.

Serves 20
Preparation 30min
Cooking 1hr
Skill level Mid

By
Charles Fisher

Ingredients

160 g unsalted butter, melted
440 g Corn Flakes, finely crushed
4¼ cups milk
110 g (½ cup) caster sugar
90 g (¾ cup) fine semolina
600 ml thickened cream
1 tbsp cornflour
1 tsp rosewater (see Note)
500 g mozzarella, coarsely grated
rose petals (dried) (see Note) and pistachios, to serve

Ater (sugar syrup)

440 g (2 cups) caster sugar
½ tsp lemon juice
½ tsp rosewater (see Note)

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.

Instructions

Chilling time overnight

You will need a 24 cm x 34 cm x 4 cm tray for this recipe.

Place melted butter and Corn Flakes in a bowl, mixing with your hands to combine and completely coat cereal. Press half the mixture evenly onto the base of a 24 cm x 34 cm x 4 cm tray. Refrigerate until needed.

Place milk, sugar, semolina and cream in a large saucepan. Dissolve cornflour in 1 tablespoon of warm water and add to saucepan. Place over medium-low heat and cook, stirring constantly, for 12 minutes or until very thick. Remove from heat and stir through rosewater. Allow to cool slightly.

Preheat oven to 180ºC. Spoon half of the semolina mixture over Corn Flake base, then scatter over mozzarella. Cover with remaining semolina mixture, then scatter over remaining Corn Flake mixture.

Bake for 25 minutes or until mixture is just starting to bubble around the edges. Remove from oven and allow to cool completely, then refrigerate overnight.

To make syrup, place sugar in a saucepan with 250 ml (1 cup) water over medium heat, stirring to dissolve sugar. Bring to a simmer and cook for 8 minutes or until thickened. Remove from heat and allow to cool completely.

Preheat oven to 200ºC. Cut knafeh into 20 slices in pan, remove pieces with a palette knife and place on large oven trays. Bake for 10 minutes or until cheese just starts to ooze from the sides. Drizzle with syrup and scatter with rose petals and pistachios. Serve immediately.

Notes

• Rosewater, from Middle Eastern food shops, delis and select supermarkets, is a musky flavouring that is made by distilling rose petals.

• Rose petals (dried) are from specialist and Middle Eastern food shops.

Photography by Chris Chen. Food preparation by Phoebe Wood. Food styling by Justine Poole.

Source: sbs.com.au

Recipes related to Sweet cheese pastry (knafeh):

How to Make Knafeh | Lebanese Knafeh Recipe | Lebanese Sweets Recipes | Lebanese Knafe Na'ama Recipe | Mafroukeh | Fried Kunafa Fingers

Sunday, March 22, 2015

Easy Tomato Cucumber Hummus Snack Recipe


Yield 1-2 servings

Prep Time: 15 minutes

Start to finish: 15 minutes

Ingredients

hummus (about 1-2 tablespoons per piece of toast)
cucumbers, thinly sliced
tomatoes, thinly sliced
basil, roughly chopped
salt and pepper to taste
optional: a few pinches of dill

Directions
  1. Spread hummus on toasted bread, top with sliced cucumbers and/or tomatoes, and chopped basil.
  2. Salt and pepper to taste.
  3. If desired, sprinkled with dill.
  4. Enjoy!

Recipes related to Easy Tomato Cucumber Hummus Snack:

Authentic Middle Eastern Hummus | Classic Lebanese Hummus Dip | Hummus and Grilled Vegetable Wrap | Hummus with spiced lamb (hummus b'lahmeh) | Roasted Garlic Hummus | Griddled wholemeal pitta with homemade hummus

Friday, March 20, 2015

Daoud Basha Recipe

Daoud Basha

Dawood Basha are Lebanese meatballs which are prepared in practically all local restaurants, houses, snack bars and which is considered to be a very comfortable food, as the meatballs can be cooked with a day in advance of the event, leaving the chefs to concentrate on other things.
 

Ingredients

Meatballs:

½ kg beef meat, minced
1 tsp salt
½ tsp pepper
½ tsp ground cinnamon
2 tbsp bread crumbs
2 tbsp vegetable oil

Sauce

2 onions, chopped
2 garlic cloves, crushed
400g 1 can Al Wadi Al Akhdar diced tomatoes
1 cup water
1 tsp salt
½ tsp pepper
1 tbsp dried mint

Preparation
  1. Combine together meat, salt, pepper, cinnamon and breadcrumbs. Make small balls.
  2. Heat the oil in a large pot. Add the meat balls and cook until well browned on all sides. Remove meatballs from the pot and set aside.
  3. Put in the same pot the onions. Cook, over medium heat, stirring frequently. Add the garlic and cook for a few minutes.
  4. Add the meatballs and diced tomatoes and mix gently.
  5. Add the water, salt, pepper and mint. Continue to cook about 20mn.
  6. Serve with cooked rice.

Recipes related to Daoud Basha:

Meatball Stew (Dawood Basha) | Lamb meatballs in fresh tomato sauce (kefta) | Frike with Meatballs | Lamb Meatballs in Tomato Sauce | Turkish meatballs | Meatballs with couscous salad

Tuesday, March 17, 2015

Spiced chicken wings with carrots and tahini recipe


Inspired by the flavours of Lebanon and the Middle East, the stunning combination of flavours will make you look at chicken and carrots in a whole new light. If you're planning ahead, marinate the chicken the night before for a punchier flavour.

Serves 2
Preparation 10min
Cooking 25min
Skill level Easy

By
Brett Sargent

Ingredients

500 g (roughly 8) chicken wingettes (see Note)
3 cloves garlic, sliced
3 tsp cumin seeds
1½ tbsp olive oil
1 tsp ground coriander
¾ tsp chilli powder spice
3 tsp honey
3 tsp lemon juice, plus extra wedges to serve
2 bunches dutch carrots, trimmed and halved lengthways
1 tbsp tahini

Instructions

Marinating time overnight (optional)

Preheat oven to 200°C.

In a mortar and pestle, pound the garlic, 1 teaspoon cumin seeds and a pinch of salt until smooth. Transfer to a bowl and stir in 3 teaspoons olive oil, coriander, chilli powder and 2 teaspoons each of lemon juice and honey.

Add wingettes, season to taste and mix until well coated in the marinade. Arrange the chicken on a baking paper-lined tray. Transfer to the oven and roast for 15-20 minutes or until golden and cooked through.

Meanwhile, arrange carrots on a baking paper-lined tray and drizzle with 3 teaspoons olive oil. Sprinkle with 2 teaspoons cumin seeds and season to taste. Transfer to the oven and roast for 15-20 minutes until tender and the tips begin to caramelise.

Meanwhile, combine the tahini with 3 teaspoons hot water and mix until combined. Stir in 1 teaspoon each of honey and lemon juice, and season with a pinch of salt.

Divide chicken and carrots between plates and drizzle with tahini sauce. Serve with lemon wedges.

Note

• Wingettes are the drumstick part of the chicken wing, commonly available from butchers and poultry suppliers. You can use any type of wing for this recipe, simply adjust the cooking time to suit.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.

White series ceramic cup (for dip) from Koskela.

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.

Recipes related to Spiced chicken wings with carrots and tahini:

Arabic Style Herbed Chicken Wings | Kuwaiti Stuffed Zucchini with Chicken Wings | Jawaneh (Grilled Chicken Wings With Lemon and Garlic) | Harissa chicken wings with preserved lemon marmalade | Jawaneh | Tandoori wings with cucumber yoghurt

Sunday, March 15, 2015

Mediterranean Meat Pies (Sfeeha) Recipe


Recipe by LauraT

"These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!"

Prep Time: 20 Minutes
Cook Time: 15 Minutes
  
Ready In: 1 Hour 20 Minutes
Servings: 18

Ingredients:

1 pound ground beef
1/2 pound ground lamb
1 white onion, finely chopped
3/4 cup pine nuts
1/8 teaspoon ground cinnamon  
salt and ground black pepper to taste
1/3 cup lemon juice
1 egg, beaten
2 (17.3 ounce) packages frozen puff
pastry, thawed

Directions:

1. Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
3. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
4. Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
5. Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Photo By: JFoodChef
Source: allrecipes.com

Recipes related to Mediterranean Meat Pies (Sfeeha):

Lamb Sfeeha (Meat Pie with Puff Pastry) | Sfeeha | Filo vegetable turnovers | Cheese turnovers (White Cheese Burek) | Spinach Turnovers (Fatayir bi Sabaanikh) | Grape leaves, tabouli, and sfeehas (spinach turnovers)

Middle Eastern Kibbeh Recipe


Middle Eastern Kibbeh Recipe

Recipe by Ron Shepherd

"Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste."


Prep Time: 20 Minutes
Cook Time: 12 Minutes
  
Ready In: 32 Minutes
Servings: 12

Ingredients:

2/3 cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice  
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean ground lamb
3 tablespoons olive oil

Directions:

1. Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.

2. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.

3. Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Photo By: LeAnna Quartuccio

Recipes related to Middle Eastern Kibbeh:

Kibbeh Arnabieh | Raw minced lamb with burghul and spices | Baked kibbeh with onion and pine nuts | Fish Kibbeh | Kibbeh Bi Laban | Baked Lamb Kibbeh | Potato Kibbeh

Wednesday, March 11, 2015

Lebanese Lentil Salad Recipe


Total Time 1hr 10mins
Prep 40 mins
Cook 30 mins

The lemon and mint are the secret to giving these basic lentils their middle eastern flavor.

Ingredients

Servings 4-6 Units US

1 cup lentils
4 cups water
3⁄4 cup red pepper, chopped
1⁄3 cup red onion, chopped
2 tablespoons fresh mint, chopped
6 tablespoons olive oil
6 tablespoons lemon juice
2 cloves garlic, minced
6 ounces feta cheese, crumbled

Directions
  1. In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
  2. Add pepper, onion and mint.
  3. Refrigerate at least 30 minutes or until ready to serve.
  4. Just before serving, add oil, lemon juice, garlic and feta.
  5. toss and serve.

Recipes related to Lebanese Lentil Salad:

Lamb, feta and lentil fattoush | Cracked wheat and parsley salad (Tabooleh) | Couscous tabouli and beef salad | Haloumi, tomato, cucumber and mint salad | Herb and spiced lamb salad | Lentil & tomato salad with garlic lebanese bread

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