For the crust:
1/2 cup butter
1/3 cup sugar
1 cup flour
For the filling:
3 large apples, sliced 3/8″ thick
2 tbsp butter
1/4 cup sugar
2 tbsp cream 35%
8 oz cream cheese
1/2 cup brown sugar, packed
1 cup sour cream
Grated rind of a lemon
1 lemon juice Continue reading Apple Cheesecake
These crescent-shaped mini pancakes are a famous choice of dessert in the Middle Eastern regions during the month of Ramadan. Indulge your sweet tooth with this simple yet delicious combination of fried pancakes, nuts, raisins and sugar syrup. Qatayef can be prepared ahead and cooked within minutes making it an ideal choice for last minute visitors, plus you can use Continue reading Qatayef (Stuffed pancakes)
This dish can be described as Lebanese version for Ravioli and it tastes divine. Shish Barak is a life-changing experience that begins the moment you take a spoonful of these round-shaped meat dumplings drowned in a delicious thick yoghurt sauce until it goes down your throat. In Eastern Mediterranean countries, it’s considered a traditional dish that people of all ages can’t help Continue reading Shish Barak
4 cups of peanuts
1/4 cup honey
1/4 cup butter
1 tsp cinnamon
2 tbsp granulated sugar
1/3 cup powdered sugar
Preheat the oven to 325 F.
In a small saucepan over medium heat combine butter, honey and half the cinnamon. Stir well and remove from heat when the butter is melted.
Now dump the peanuts in a large bowl. Add the honey-butter mixture and stir real good until evenly coated.
Next, spread the nuts out evenly on a greased cookie sheet and place the nuts in the oven. Roast for about 12 to 15 minutes. NOTE: The honey burns easily, so give this operation your full attention.
Remove the nuts from the oven and quickly dump them back into that large bowl before they
begin to cool. Add the granulated sugar and the remaining half-teaspoon of cinnamon.
Stir well and spread nuts back onto the pan to cool completely. They will solidify into a large sheet.
Not to worry.
When the nuts are completely cool, break the chunks up with your hands and put the nuts into a different but equally large bowl. Add the powdered sugar (sifted), a couple tablespoons at a time, and work it in real good with your fingers, breaking up the chunks in the process.
3 onions, chopped
1/4 cup oil
1 cup Long Grain rice
2 1/2 cups hot water
2 tbsp parsley, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp allspice
1/4 cup cinnamon
1/2 tsp paprika
1/2 can of drained peas
1 can of mussels in oil
1 can of baby clams
1 can of polyp in oil
Stir fry the onion in the oil until golden.
Add the rice and stir fry for 5 minutes.
Add 2 cups of water, parsley, salt, pepper, allspice, cinnamon and paprika.
Bring to a boil, then simmer for 15 minutes.
Add 1/2 cup hot water plus the water from the can of baby clams and simmer, covered for 5 more minutes.
Add the peas, the mussels, the polyp and the drained baby clams.
Simmer, covered, for 5 – 10 more minutes.