Milk Tart Recipe - How to Make Milk Tart

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Milk Tart recipe. Enjoy tasty Middle Eastern dessserts and learn how to make Milk Tart. Baked custard tart, sure to be loved by everyone!!!

Ingredients:

1 liter milk
1 cinnamon stick
75 grams sugar
50 grams cake flour
50 grams butter
4 eggs, separated
pinch of salt
cinnamon
sugar
1 pre-made pastry shell

Directions:

Bring milk and cinnamon stick. In a heatproof bowl, mix the sugar, cake flour and salt. Add the hot milk very slowly to this mixture.
 

Return to the saucepan and continue stirring over a very low heat until thick and the flour is cooked properly. Remove from heat, add butter, leave to cool slightly then add to the beaten egg yolks.
 

Return again to the saucepan and stir over low heat until thick. Fold in stiffly beaten egg whites and salt. Pour filling into pre-baked pastry shell.
 

Bake for 20 minutes at 180ºC (Gas mark 4). Reduce heat to 160ºC (Gas mark 3) for the last 10 minutes. Remove from the oven and sprinkle with a little cinnamon sugar. Serve warm. 

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Hummus Dip - Recipe For Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Recipe For Hummus Dip. Enjoy tasty Middle Eastern Cuisine and learn how to make easy Hummus Dip.

Prep Time: 10 min
Level: Easy
Yield: about 2 cups

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
 

Classic Lebanese Hummus Dip Recipe - Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Roasted Garlic Hummus 

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Hummus Dip with Whole Chickpeas Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Dip with Whole Chickpeas recipe. Enjoy tasty Middle Eastern food and learn how to make Hummus Dip with Whole Chickpeas.

Total Time: 10 min

Ingredients

Prepared hummus dip
Canned chickpeas
Extra-virgin olive oil
Tomato, diced
Smoked paprika
Freshly ground black pepper
Cilantro
Lemon slices
Crisp pita triangles

Directions

Mound prepared hummus dip in a serving bowl. Mix canned chickpeas or crunchy sprouted chickpeas with extra-virgin olive oil, diced tomato, smoked paprika, and freshly ground black pepper. Spoon chickpea mixture over hummus and garnish with cilantro and lemon slices. Serve with crisp pita triangles.

From Redbook

Spicy Hummus: Quick Chickpea Spread Recipe - Middle Eastern Hummus with veg sticks RecipeAuthentic Middle Eastern Hummus -

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Stuffed Baby Zucchini and Eggplant with Beef Shanks

The Lebanese recipes blog invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks. Learn how to make the best Stuffed Baby Zucchini and Eggplant... a middle eastern traditional dish.

Ingredients
10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste

Preparation

1. Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.
3. Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.
4. Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.
5. Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.
6. Combine and mix well the water and tomato paste together. Pour over the prepared pot. Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Stuffed Zucchinis With Yogurt Sauce - Yalanji Recipe

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Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

The Lebanese Recipes site invites you to try a delicious and traditional middle eastern dish of Stuffed Baby Zucchini and Vine Leaves with Lamb Chops. Enjoy the middle eastern cooking and learn how to make the best Stuffed Baby Zucchini and Vine Leaves with Lamb Chops.

Ingredients - Serves 8 persons
18 small baby zucchini or 1500 g
35 medium vine leaves
1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and drained
500 g minced lamb
1 medium tomato or 150 g
4 tablespoons butter, melted
¼ cup water or 60 ml
1¼ teaspoons salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
1 kg lamb chops, cleaned from fat
4 cubes MAGGI® Mutton Bouillon
8 cloves garlic, peeled
10 cups water or 2500 ml, additional quantity
½ cup lemon juice or 125 ml

Preparation

1. Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
3. Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
4. To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
5. Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI® Mutton Bouillon cubes over the lamb chops.
6. Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
7. Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
8. Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.

Stuffed Zucchinis With Yogurt Sauce - kousa mahshi b'banadoura - How to make Yalanji

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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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Baba ghanouj Recipe - Best Recipe for Baba ghanouj

Learn how to make the best recipe for Baba ghanouj or some times spelled Baba Ghannouj or Baba Ghannoug. It is a Middle Eastern dish of eggplant mashed and mixed with various seasonings. Frequently the eggplant is baked in the oven or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is eaten with pita bread. It is usually of an earthy light brown color some times little off white, depending if you like to have more Tahini. It is popular in the Levant and Egypt.

Cooking time: 20 minutes

Ingredients
2 large eggplants
3 garlic cloves minced
1/3 cup tahini sauce
1/2 teaspoon salt
1/4 cup lemon juice

Preparation

1. heat the oven to 400 degrees F. Make a few 1’’ slits all around each eggplant. Wrap the eggplants in a aluminum foil. Roast it for 40 minutes, or until soft. Let it cool for 10 minutes.
2. Mash garlic with little salt, mash it really good to paste consistency.
3. Peel the eggplants.
4. In a food processor, mix the eggplants, garlic, tahini, salt and lemon juice until just combined.
5. Drizzle with olive oil. Serve with pita bread.

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Mujaddara Recipe - Recipe for Mujaddara

Easy recipe for Mujaddara. Enjoy the Lebanese Cuisine. Mujadara recipe is a lentil dish with rice. It's a vegetarian main dish.

Ingredients

• 1 large onion, cut into thin strips
• 3 tablespoons vegetable oil
• 1/2 cup lentils, washed and soaked for 30 minutes
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 4 cups water
• 1 1/2 cups Basmati rice

Preparation

1. Fry the onions in oil until tender. Remove the onions and spread on a plate covered with paper towels to absorb the extra oil.
2. To the oil, add the lentils, salt, 3 tablespoons oil and water. Bring to a boil with occasional stirring.
3. Add the rice, bring back to a boil and let boil until most of the water is absorbed.
4. Reduce the heat to low and let simmer 15-20 minutes or until rice and lentils are tender. Add more water if needed.
5. To serve, spoon rice mixture onto a large platter then sprinkle the fried onions on top of the rice. Sprinkle with a dash of salt.

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Sahlab - Sahlab Recipe

Quick and easy to prepare Sahlab Recipe. Sahlab is traditionally prepared at home although there are boxed versions of this pudding. You can add more or less cornstarch to this recipe if preferred.

Sahlab Ingredients - Serves 3 -5
4 cups milk
1/2 cup cornstarch
1 teaspoon vanilla
Sugar (to taste)

Toppings
ground cinnamon (to taste)
unsweetened dried shredded coconut (to taste)
chopped pistachios (to taste)

Preparation
1. Combine cornstarch and water in a small cup and stir well.
2. Add milk to a soup pan or dutch oven pot.
3. Stir in cornstarch mixture in milk before it gets warm.
4. Add in vanilla and sugar.
5. Must stir constantly until it comes to a boil.
6. Let boil for 2 minutes, meanwhile still stirring.
7. Serve in dessert bowls.
8. Top with cinnamon and coconut or just chopped pistachios.
9. It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
10. Enjoy!

Try also...

Sahlab - How to make sahlab
Sahlab

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Bathenjan - Bathenjan Dip Recipe

Bathenjan Dip recipe is a Middle Eastern spread and dip similar to hummus, but is made with bathenjan (eggplant) instead of chickpeas (garbanzo beans).

Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: cup
Servings: 8

Ingredients
1 1/2 pounds bathenjan (eggplant more or less)
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced or pressed
optional garnishes: minced parsley, tomato, paprika

Preparation
Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.

Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.

Garnish as desired. Serve with wedges of pita bread, crackers, etc.

TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.

Try
Baba Ghanoush
Baba Ganush

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Bamai - Bamia Stew Recipe

Bamia stew with lamb or beef cubes and okra in a tomato sauce base. This recipe for bamia is very simple. You can make it vegetarian by omitting the meat.

Preparation Time: 15 minutes
Cook Time: 2 hours, 00 minutes

Ingredients
1 lb stew meat (Lamb or Beef)
1 pound frozen okra
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

Preparation
In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Add okra and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve bamia with white rice.

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kufta - Best Kufta Recipe

Kufta is a recipe for meatballs that can be made with vegetables and meat or separately.

This is the best Kufta recipe for Beef or Lamb meatballs with vegetables served with sesame sauce or tahini. Enjoy!

powered by ifood.tv

Ingredients

• 1/2 KG fine ground meat (Beef or Lamb)
• 1/2 cup parsley
• 2 medium onions (diced)
• Salt to taste, Black Pepper and Allspice
• 1/4 cup cooking oil
• 1/3 cup sesame paste (tahina)
• 1/3 cup lemon juice
• 1/3 cup water

Preparation

• Mix the meat with fine cut parsley and diced onions.
• Add your seasoning- Salt, Black pepper and Allspice.
• Shape into Kababs, (the size of a small egg) and place into a large pan.
• Add cooking oil and lightly fry the Kufta on the stove top to hold its shape.

Preparing the Tahini sauce:

• Mix tahina and lemon juice together well until it forms a smooth paste.
• Slowly add the water while stirring to keep the mixture smooth.
• Pour sauce over kofta.
• Cook on the stove top covered at a low-medium heat until the water has boiled away to form a semi-thick sauce in the bottom of the pan (about 30 Minutes).
• Brown the top under the broiler.
• Serve with Pita bread or white rice on the side.

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Freekeh - Best Freekeh Recipe

About Freekeh: Freekeh, or frik is roasted wheat that is dried and cooked in many ways, such as a side dish, stuffed in chicken, or soup. This recipe can be made and served as a main course dish.

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How to make best freekeh recipe

Ingredients

• 2 cups freekeh
• 1.5 cups cooked chicken broth
• Cooking oil

preparation

1. Wash the freekeh very well with water until the water is clear.
2. Soak the freekeh in water for about half an hour
3. Drain
4. Heat up oil in a pan or pot
5. Add the freekeh to the heated oil in the pot.
6. Stir for few min until all the water is evaporated.
7. Add the chicken broth, little by little and let it boil on high heat for a little while then cover and simmer until it is tender and soft and all the broth has been absorbed for about 15-20 minutes.
8. Serve in a platter, topped with chicken and fried almonds and pine nuts
9. Serve with plain yogurt or fresh green salad

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Falafel burgers

A healthy burger that's filling too. These are great for anyone who craves a big bite but doesn't want the calories.

These moist, delicious Falafel burgers had a nice, spicy kick and were great with a dollop of houmous. Ideal for a relaxed meal for friends or family.'

Easily doubled
Preparation and cooking times
Preparation time 10 mins
Cook time 6 mins
Vegetarian

Ingredients - Serves 4
400g can chickpeas , rinsed and drained
garlic clove , chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread
200g tub tomato salsa , to serve
green salad , to serve
1 small red onion , roughly chopped

Method
1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Nutrition Per serving
161 kcalories, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, salt 0.36 g

Recipe from Good Food magazine, March 2008.

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