Baklava

Coming soon!

Warbat

Coming soon!

Hareseh

Hareseh 

Hareseh 

2c Farina

1c Yogurt

1/4c Sugar

3/4c Coconut

2tea Baking powder (full)

2tb Samneh

Pinch of salt

Mix wet and dry ingredients separate and then mix together

Let set for 30 mins

Place in pan and cut

Pour hot sugar syrup on hot hareseh

Bake at 400

Sugar Syrup

2 (10oz cups) Sugar

1 (10oz cup) Water

Awameh

Awameh 

Awameh

2c Flour

2tb Starch

1tea Yeast

1 3/4c Water

Cover the bowl and let it rest for about 30 mins

Roz Bil Haleeb (Rice Pudding)

Roz bil halib is a Middle Eastern rice pudding style dessert that is so easy to make.  This dessert recipe is filled with flavors I love and remember eating as a child.  I enjoy making this pudding in the summer time because it is so refreshing.  The unique flavors of roz bel haleeb include mastic, rose water and orange blossom water. Orange blossom water is a flavoring syrup made by distilling flowers from orange trees and is generally added to many Arabic, Turkish, Lebanese desserts. Mastic gum is a natural substance extracted from the trunk of the mastic tree an evergreen shrub found in the Mediterranean and in North Africa.  The flavors of these tasteful ingredients are out of this world! They are typically found in Middle Eastern grocery stores or online.

Roz Bil Haleeb

1 C Dry short grain rice or Egyptian rice

4 C Milk

1 1/3 C Sugar (or less)

1/4 Teaspoon mastic gum (Arabic gum)

2 Tablespoon orange blossom water 

1 Tablespoon rose water (optional)

1. Wash the rice well and place in a pot with 4 cups of water and soak for 10 minutes.

2. Strain the rice and boil it in a pot with water on medium heat until the rice is tender and the water becomes thick and starchy.

3. Once the rice cooks and water thickens add the milk and sugar and stir constantly on medium heat.

4. After about 20 minutes of stirring add the rose water, orange blossom water and ground mastic.

5. Stir for another 5 minutes on low and place in individual serving cups.

You can garnish this yummy delight with pistachios, coconut and a sprinkle of cinnamon. Place in the refrigerator when it cools and chill for at least 3 hours before serving.

Atayef Asafeer

Coming soon!

Atayef (Katayef)

Atayef 

If there is one dessert that brings the Ramadan spirit then Atayef (Qatayef) is it! This is the only dessert made in Ramadan. Atayef is a Middle Eastern dessert that is similar to a pancake batter. The batter is poured onto a hot iron skillet or a griddle with the same concept of making pancakes. The only difference though is that Atayef batter is cooked only on one side. Once the batter is cooked it can be filled with all kinds of fillings. Traditionally a cheese filling, walnut or coconut.  There is another smaller version of Atayef, what we refer to as Atayef Asafeeri. These are usually half filled with store bought canned cream or a homemade cream called isha. It is then dipped in ground pistachios and drizzled with sugar syrup.

Atayef

2 C Flour

1 C Semolia (smeed na3em)

1 Tablespoon yeast

1 Teaspoon sugar

1/4 Teaspoon baking powder

1/4 Teaspoon baking soda

1/4 Teaspoon mastic (arabic gum)

1/4 Teaspoon mahlab

3 Tablespoons of syrup (atter)

Pinch of salt

3 1/4 C Water

1. In a bow blend all of the ingredients in a bowl.

2. Pour the atayef batter into the blender and blend for 30 seconds.

3. Pour back into the bowl and cover for 20 minutes.

4. Heat the pan or griddle.

5. When the griddle is heated pour the atayef in circles, but do not flip them.  Atayef  is only cooked on one side.

6. When you see the batter dry up and cook you can take it off and let it cool.

7. Continue the same process until all of the batter is finished.

Knafe

Coming soon!

Belgium Waffles

Belgium Waffles

Belgium Waffles 

2 Eggs

2c Flour

1 3/4c Milk

1/2 Vegetable or corn oil

2 Tablespoon Sugar

4 Tablespoon Baking powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla

Toppings

1. Preheat waffle iron. 

2. Beat eggs in large bowl with hand beater until fluffy. 

3. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, just until smooth.

4. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and cook until golden brown.

5. Add toppings such as, syrup, berries, nuts, whipped cream and powdered sugar.

Pancakes

Pancakes

Pancakes

2 cups all-purpose flour

1/4 cup sugar 

2-1/4 tsp. baking powder 

1/2 tsp. baking soda 

1/2 tsp. salt  

2 eggs 

2 cups buttermilk 

 1/4 cup melted unsalted butter, plus some for frying

 1 cup blueberries, fresh or frozen (optional)  
 

Cooking Procedures: 
 
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside. 
 
2. In a separate small bowl, beat the eggs with the buttermilk and melted butter. 
 
3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes). 
 
4. Let the batter rest for 30 minutes to 1 hour for better results. 
 
5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.  
 
6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake's edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.