Tuesday, October 6, 2015

Baklava with walnuts, almonds and hazelnuts recipe

Baklava with walnuts, almonds and hazelnuts
Baklava with walnuts, almonds and hazelnuts


Phyllo dough sheets
Butter to grease phyllo dough

1 cup roasted almonds, coarsely ground
1 cup toasted walnuts, coarsely ground
1 Cup roasted hazelnuts, coarsely ground
1/4 cup sugar
1 teaspoon cinnamon and a little of cloves
Blossom water or rose water
Almonds for garnish
Honey mixed with blossom water

How to prepare the filling
Mix almonds, walnuts, hazelnuts with cinnamon, cloves. Add blossom water or rose water and mix. Set aside.


Brush baking dish with butter.

Layer 8 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).

Place the filling mixture over the dough.

Layer the rest of phyllo on top, brushing each with butter before adding the next. Brush the top piece with extra butter.

Use a sharp knife to cut the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Garnish each slice with almonds.

Bake for 30 minutes in a preheated oven at 450 degrees F for the first 5 minutes, then the rest at 350 degrees F.

Remove from oven.

Pour the honey mixed with blossom water over the warm baklava; let soak, uncovered. Serve

Photograph by fatafeat

Monday, October 5, 2015

Manakish zaatar and jibneh recipe

Manakish zaatar and jibneh
Manakish zaatar and jibneh



3 cups flour, sifted
1 tablespoon olive oil
1 small egg, whipped
1/2 cup yogurt
1 cup water, warm (or less depending on flour type)
2 teaspoon yeast, Instant
1 tablespoon baking powder
1 teaspoon sugar
1 tablespoon salt


1 cup Middle Eastern thyme mixture
1/2 cup olive oil
1 large spoon Sesame, Roasted
500 grams white cheese, Nabulsi or Akawi (salinity medium) cut into thin slices
1/2 cup cheese, Kashkaval or any type of grated yellow cheese coarse


- Mix dough ingredients well for 10 minutes until smooth.

- Sprinkle with little flower and transfer into a deep bowl, cover with plastic wrap or wet kitchen towel. Put aside for 2 hours in a warm place.

- Place dough on a surface sprinkled with little flour.

- Cut into balls based on required size. Roll it with the rolling pin into thin circles 1/2 cm thickness.

- Place rolled dough on trays greased with olive oil.

- Mix zaatar with extra sesame and olive oil. Spread over dough and press it a little.

- Spread white cheese over dough and sprinkle with a little amount of yellow cheese.

- Leave dough to rest for 15 minutes.

- Preheat oven to 180°C.

- Place trays in the oven and bake for about 15 minutes.

- Serve hot.

Sambusa with meat and cheese recipe

Sambusa with meat and cheese
Sambusa with meat and cheese



3 cups flour, white
1 tablespoon margarine, vegetarian
1 1/2 cup water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon vinegar

Meat filling

500 grams veal, or lamb without fat, minced medium
2 tablespoon olive oil
1 large onion, chopped into cubes approx 1/2 cm
1 hot pepper, finely chopped
2 tablespoons pine
Spices (ground): 1 teaspoon black pepper, 1 teaspoon mixed spices, 1/2 teaspoon cinnamon powder, 1/2 teaspoon cardamom, 1/4 teaspoon nutmeg and 1 teaspoon sumac
Salt to taste

Cheese filling

500 grams white cheese, Nabulsi or Akawi (medium salinity), coarse grated
2 teaspoon cornstarch
1/4 teaspoon Mistika (Mastic), grounded with 1/2 teaspoon salt


- Mix dough gently and let it rest for an hour.

- In a saucepan, fry pine in oil and set aside.

- Saute onion on low heat using the same sauce pan, add little salt and black pepper. Stirring until tender.

- Take 1/2 of the onion amount (without oil) and set aside.

- Raize the heat, add the meat, stirring quickly and crushing any lumbs.

- Add salt and spices except sumac and stir over high heat for several minutes, cover and simmer over low heat until cooked.

- Remove from heat and leave to cool, then add the rest of the onions, pine and sumac.

- Squeeze cheese by hand to get rid of the fluid, then mix all cheese filling together.

- Roll dough into a very thin thickness using a rolling pin and cut it into suitable circles. Fill each circle with the filling then form it into a semi-cirle and close it by pressing with your fingers.

- Place sambusa on a tray sprinkled with littte flour or cornstarch.

- Fry in batches in vegetable oil over medium heat until golden, lift and drain on kitchen paper and serve hot.

Wednesday, September 30, 2015

Chicken maqluba and vegetables in the oven recipe

Chicken maqluba and vegetables in the oven
Chicken maqluba and vegetables in the oven

Cooking time: 40 minutes
Serves: 6


1 kilo chicken
1 large onion, quarters
10 whole Black pepper
2 bay leaves
1 tablespoon mixed spices
1 teaspoon turmeric
1/2 teaspoon cinnamon powder
1/4 teaspoon black pepper
2 teaspoon salt
1 large eggplant, thick slices
1 small head cauliflower, pieces
2 large potato, thick slices
2 hot pepper, rings
2 1/2 cup basmati rice

For garnish
fried nuts, fried onions


1. In a deep saucepan put chicken and water. Place the pan on medium heat until it boils. Remove foam.

2. Add onion, pepper and bay leaves. Cook chicken for 50 minutes or until cooked.

3. Take out the chicken from the saucepan and place it in a dish. Strain broth then add mixed spices, turmeric, cinnamon, pepper and salt. Stir ingredients.

4. Fry eggplant until golden brown. Place it on kitchen papers to obsorb extra oil.

5. Fry cauliflower until golden brown. Place it on kitchen papers to obsorb extra oil.

6. Fry potatoes until golden brown. Place it on kitchen papers to obsorb extra oil.

7. Fry pepper until golden brown. place it on kitchen papers to obsorb extra oil.

8. Wash rice and rinse it for 30 minutes.

9. Prepare a large tray with a high edge.

10. Spread a little of the fried onion into the tray. Spread chicken pieces. Spread eggplant, cauliflower, potatoes and pepper. Spread more fried onion.

11. Strain rice and spread it over chicken and fried vegetables.

12. Pour 5 1/2 cups of broth over rice. Cover tray with foil.

13. Preheat oven to 180 c. Place tray in the middle rack of the oven for 30 minutes until cooked.

14. Remove Maqluba from oven. Prepare a serving dish similar to the size of maqluba tray. Place the dish on the tray and invert maqluba.

15. Garnish with nuts and fried onion. Serve.

Monday, September 21, 2015

Cooked Mushroom and Rice Recipe

Cooked Mushroom and Rice
Cooked Mushroom and Rice


fresh mushrooms, stemmed and quartered
vegetable Oil
garlic, chopped
onions, chopped
grated tomatoes
1 tbsp tomato sauce
green bell peppers, chopped
salt and black pepper to taste
White rice, to serve


Saute onions in a hot vegetable oil.

Add mushroom, black pepper and garlic, stirring evry now and then.

Add green bell pepper, tomato, tomato sauce, salt and black pepper, stirring every now and then until cooked. Don't cover.

Place the mushroom mixture in a bowl, cover mushroom with cooked white rice and flatten it with the back of your spoon. Really push it down into the bowl.

Place your plate upside down over the bowl. Try to keep the bowl in the center of the plate.

Flip the plate (and bowl) over.

Gently and slowly lift the bowl. It should go really smooth.

© 2015 Lebanese Recipes. All Rights Reserved.

Hummus Salad Recipe

Hummus Salad
Hummus Salad


Boiled Chickpeas
black pepper
Minced garlic
Ground cumin
ground chili pepper


- Mash boiled chickpeas with salt and black pepper and minced garlic.

- Add the cumin, ground chili pepper and tahini.

- Mix well then spoon mixture into a serving dish. Serve.

© 2015 Lebanese Recipes. All Rights Reserved.

Friday, September 18, 2015

Best Stuffed Potato with Tomato Sauce Recipe

Stuffed Potato with Tomato Sauce
Stuffed Potato with Tomato Sauce

Preparation time: 25 minutes
Serves: 6 persons
Level: Easy


• ½ kg small potatoes, peeled
• 1 onion, chopped
• ¼ kg minced veal
• Salt and pepper to taste
• seven spices
• 2 tbsp parsley, chopped
• ½ cup light béchamel sauce
• 3 tbsp Parmesan cheese, grated
• 3 garlic cloves, minced
• 1 cup tomato juice
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 tablespoon basil, chopped
• water, to cook potatoes



- Saute onions. Add meat and stir until cooked. Add spices and parsley. Set aside.

- Hollow the center of potatoes by removing pulps then boil for several minutes.

- When potatoes get cold, stuff it with the meat mixture and place it in a baking tray.

Tomato sauce

- Saute garlic, then add tomato juice and paste.Let it boil a little.

- Pour sauce into the baking tray. Put 1 teaspoon of béchamel sauce over each potato. Put Parmesan cheese and basil on top.

- Bake in the oven for 25 minutes. Serve


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