Cinnamon Cookies Recipe

Photo: Cinnamon Cookies Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cinnamon Cookies Recipe. Enjoy traditional Lebanese Desserts and learn how to make Cinnamon Cookies . 

Ingredients

1 egg
½ cup powdered sugar
¼ cup soft butter
2 cups flour
2 tsp ground cinnamon
¼ tsp salt
1 tsp baking powder
1 tsp ground anis
½ cup milk
hazelnut
syrup
crushed pistachio

Method

- Preheat oven to 180˚C.
- Beat egg until fluffy, add sugar and continue beating at medium speed.
- Add butter and continue beating until it becomes cream and light.
- Combine flour, cinnamon, salt, baking powder and anis.
- Add flour mixture gradually to egg mixture, stir with a wooden spoon until combined.
- Add milk gradually and knead until dough formed.
- Shape into small balls, arrange a part on greased cookie sheet.
- Push lightly a piece of hazelnut on top of the balls.
- Bake for about 15 minutes.
- Cool for a few minutes, dip the cookies into a bowl of syrup for a minute.
- Remove with slotted spoon, arrange on a serving plate.
- Sprinkle with crushed pistachio.

More from the Lebanese Recipes Kitchen: 

Butter Cookies (Ghorayeba) 
Namoura   
Fritter with Fruits   
Rose Water Rice Pudding with Basbosa   
Cookies Filled with Fig, Dates and Apricot   
Alkatayef (Arabic Stuffed Pancakes) Recipe 

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Butter Cookies (Ghorayeba) Recipe - How to Make Butter Cookies (Ghorayeba)

Photo: Butter Cookies (Ghorayeba)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Butter Cookies (Ghorayeba)  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Butter Cookies (Ghorayeba).

Ingredients

1 cup butter, soften 
½ cup powdered sugar
2 cup flour 
1/8 teaspoon baking soda 
½ teaspoon vanilla or rose water 
Mixed nuts to decorate

Method

- Preheat oven to (160 – 325) degrees. 
- Cream butter with electric mixer until light and fluffy. 
- Add sugar and continue beating. 
- Mix flour, baking soda and vanilla. 
- Gradually add flour to butter mixture, knead to form a soft dough. 
- Shape into small robe, then into circle. Or shape like small balls. 
- Arrange the balls in a cookie sheet.
- Top each one with a piece of nuts (hazelnut/pistachio/almond/clove). 
- Bake for about 15 minutes. 

- Cool completely on a wire rack

Chef Osama
 
More from the Lebanese Recipes Kitchen: 

Namoura 
Fritter with Fruits  
Rose Water Rice Pudding with Basbosa  
Cookies Filled with Fig, Dates and Apricot 
Alkatayef (Arabic Stuffed Pancakes) Recipe 
Hazelnut and honey cake

Save and share Butter Cookies (Ghorayeba)

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Veal with Paprika Recipe

Photo: Veal with Paprika Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Veal with Paprika Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Veal with Paprika.

Ingredients

½ kg veal meat
salt and pepper
4 Tbsps flour
½ cup paprika
2 Tbsps vegetable oil
2 Tbsp butter
2 cups onion, chopped
4 Tbsps tomato paste
4 cups chicken or beef stock
2 Tbsps whipping cream or sour cream

Method

- Wash and dry the meat then cut it into thin strips and season with salt and pepper.
- Mix half the paprika with the flour.
- In a large bowl combine the veal strips with the flour and paprika mixture, shake off excess flour.
- In a skillet heat the oil over medium heat, then add the butter*.
- Brown beef strips for 7 minutes, add the onions and stir for another 5 minutes.
- Add the rest of the paprika to the meat stirring frequently until it is cooked half way.
- Blend the tomato paste into the stock. Add the stock to the meat, bring to a boil then reduce heat. Cover and simmer until meat is fully cooked and the sauce is thickened.
- Garnish with cream. Serve hot with pasta or boiled potatoes.

*Butter should be added to medium heated oil.

Chef Osama

More from the Lebanese Recipes Kitchen:

Moroccan meatballs
Koussitto
Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken

Save and share Veal with Paprika recipe

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Chicken, sweet potato and grape tajine recipe

Photo: Chicken, sweet potato and grape tajine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken, sweet potato and grape tajine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken, sweet potato and grape tajine.

Recipe facts:
Takes: 25 mins to prepare and 45 mins to cook
Serves: 4

Ingredients

50ml olive oil
1 medium chicken, jointed with larger pieces halved
3 large sweet potatoes, peeled and cut into chunks
25g whole almonds, blanched
125g seedless green grapes
2tsp ground cinnamon
2tsp ground cumin
1tsp ground coriander
1tbsp honey
400ml chicken stock
salt
pepper
salad cress, to garnish

Heat the olive oil in a large casserole dish or tajine over a moderate heat until hot. Sear the pieces of chicken with seasoning until golden in colour all over. Remove from the pan, then reduce the heat and add the sweet potatoes, almonds and grapes to the dish.

Cover with a lid and cook for 6-7 minutes until the sweet potatoes starts to soften. Sprinkle over the ground spices at this point and stir well. Return the pieces of chicken to the pan then cover the mixture with the stock. Bring to a simmer, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.

Adjust the seasoning of the tajine using honey, salt and pepper. Remove from the heat and garnish with the salad cress before serving.

TESCO realfood 

More from the Lebanese Recipes Kitchen:

Koussitto
Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs

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Koussitto Recipe

Photo: Koussitto Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Koussitto  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Koussitto. 

Preparation time :     20 minutes
Cooking time :     1 hour, 50 minutes

Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients

2 tablespoons vegetable oil
1 medium onion or 125 g, finely chopped
2 cloves garlic, crushed
400 g lean lamb, cut into cubes
5½ cups water or 1375 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
2 medium tomatoes or 300 g, peeled and cut into cubes
2 tablespoons tomato paste
5 medium zucchini or 500 g, cut into big cubes
1 carrot or 150 g, cut into big cubes
1 tin canned chickpeas or 400 g, drained
½ teaspoon ground cinnamon

Preparation

Heat oil in a large saucepan, cook garlic and chopped onions for 3-4 minutes or until they become tender. Add lamb cubes and fry for 6-8 minutes or until meat becomes brown in color.

Add water and MAGGI® Chicken Less Salt Bouillon cubes then bring to boil and simmer for 1 hour 15 minutes or until lamb becomes tender.

Add the tomato cubes, tomato paste, zucchinis, carrot and chickpeas. Simmer for 20-25 minutes or until zucchinis become tender. Season with cinnamon powder and serve.

Serve with steamed rice.

Cooking tips : Add more water to the stew if it needs. 

Nutritional Information

Fats :     11.00 g
Protein :     23.00 g
Carbohydrate :     32.00 g
Energy :     308.00 Kcal 

More from the Lebanese Recipes Kitchen:

Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

Save and share Koussitto Recipe

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Chicken and Vegetables Rice Recipe

Photo: Chicken and Vegetables Rice Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and Vegetables Rice Recipe. Enjoy tasty Middle Eastern Food and learn how to make Chicken and Vegetables Rice.

Preparation time :     25 minutes
Cooking time :     40 minutes

Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients

¼ cup wild rice or 50 g
1 tablespoon vegetable oil
1 small onion or 100 g, chopped
350 g boneless and skinned chicken breasts, cut into cubes
2 cloves garlic, crushed
1 stick celery or 30 g, sliced
1 medium carrot or 100 g, cut into cubes
1 medium zucchini or 100 g, sliced
2 tomatoes or 300 g, peeled and cut into small cubes
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon white ground pepper
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
3 cups boiling water or 750 ml
1½ cups basmati rice or 300 g

Preparation

Boil wild rice with water for 40 minutes, strain and cool.

Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI® Chicken Less Salt Bouillon cubes and spices. Stir and simmer for another 5 minutes.

Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.

Cooking tips : Peel the celery to remove the hard skin before cutting.

Nutritional Information

 Fats : 4.80 g
Protein : 24.00 g
Carbohydrate : 65.00 g
Energy : 400.00 Kcal   

From Nestle Family 

More from the Lebanese Recipes Kitchen:

Turkish Chicken Thighs
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato

Save and share Chicken and Vegetables Rice recipe

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Namoura Recipe - How to Make Namoura

Photo: Namoura Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Namoura Recipe. Enjoy traditional Lebanese Desserts and learn how to make Namoura.

Preparation Time: 20 min
Cooking Time: 45 min
Number of servings: 6 

Ingredients:

2 cups semolina or farina
2 cups sugar
1 teaspoon baking soda
72 blanched almonds
1 tablespoon butter
2 cups yoghurt: alrai yoghurt
1 cup coconut
2 tablespoons tahini 

Preparation:

Grease a 9x13 baking pan with tahini to avoid sticking.

Put all ingredients (except maple syrup) together in a bowl and blend until the batter is smooth.
Spread the batter smoothly and flatly into the pan.

Place almonds to cover the surface. Bake in oven for 250 degrees for one hour. Check after 45 minuter, should be a light golden brown.

Let the Namoura cool for 10 minutes before pouring one cup of maple syrup over the pan.

With a watered knife, cut the namoura with evenly spaced diagonol lines across the long end and then across the short end to create diamond shaped pieces.
Be sure to cut around the almonds if possible so that each piece has one almond in the center. Also, when cutting, use an up and down motion as you would cutting a cake.
 
Source: www.alrai.com.sa

More from the Lebanese Recipes Kitchen:  

Fritter with Fruits 
Rose Water Rice Pudding with Basbosa  
Cookies Filled with Fig, Dates and Apricot 
Alkatayef (Arabic Stuffed Pancakes) Recipe 
Hazelnut and honey cake
Coffee Butter Cookies  

Save and share Namoura Recipe 

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