Tuesday, November 3, 2015

Lamb biryani recipe

Lamb biryani
Lamb biryani

Preparation time: 30 minutes
Serves: 2
Level: Medium


2 tbsp vegetable oil
2 onion (thinly sliced)
3 garlic cloves
4 cardamom pods
Nutmeg (ground)
1 stick cinnamon (Crushed)
1 tablespoon mixture of garlic with ginger and green chili
¼ teaspoon turmeric
½ teaspoon garam masala powder
curry leaves
½ teaspoon salt
½ teaspoon black pepper
1 tomatoes (chopped)
¼ cup fresh pineapple (chopped)
2 tbsp cashew paste
3 tbsp yogurt
1 tbsp coriander (chopped)
2 tbsp mint
1 teaspoon cumin powder
1 kg lamb (cut)
½ lemon (juice)
2 cups basmati rice


Boil the rice with garam masala and curry leaves.

Drain rice

Add fried onions and roasted cashews, raisins and some of the pineapple chunks. Stir the mixture and set aside.

To serve
Place meat in a deep bowl. Add basmati rice. Sprinkle with fried onions, parsley, and chopped coriander. Place some tomato slices on the sides.

Lamb biryani
Heat oil in a saucepan. Add onion, cardamom, nutmeg, cinnamon and ginger mixture. Stir mixture for few seconds.

Add the onion and stir the mixture until the onion wilts

Add the turmeric, masala powder, salt and pepper and stir the mixture well.

Add tomato and pineapple mixture and stir well again for a few seconds.

Add the cashew paste and stir the mixture for one minute on medium heat.

Add the meat (which has already cooked with garam masala) and lemon juice. stir until the meat is completely covered with the mixture.

Sprinkle the mixture with some fried onion, cashews and raisins.

Sunday, November 1, 2015

Sayadieh Fish Recipe

Sayadieh Fish
Sayadieh Fish

Preparation time: 20 minutes
ٍServes: 4
Level: Easy


1 tbsp olive oil
1 kg white fish fillets
3 white medium-sized onions, sliced
1/2 cup pine nuts
2 cups long-grain white rice
2 1/2 tsp cumin powder
1 1/2 tsp cinnamon powder
4 cups chicken broth
1 lemon, for garnish
Salt and pepper, to taste


Heat oil in a non-stick large saucepan. Fry fish fillets on both sides until golden brown. Put fried fish aside.

Add onion and pine nuts to the saucepan, stir on medium heat for 10 minutes or until a little golden brown.

Add rice, cumin powder, Cinnamon powder. Stir ingredients for 1 minute. Add chicken broth and leave it until it begins to boil.

Place fish fillets gently over the rice. Cover the saucepan and cook over low heat for 25 minutes or until rice is done.

Take out the fish fillets gently, place rice in a serving dish then put the fish beside the rice or over it.

Garnish with fried onion, pine nuts and lemon slices.

Lebanese biryani rice recipe

Lebanese biryani rice
Lebanese biryani rice

Preparation time: 60 minutes
Serves: 3
Level: Medium


3 cups rice
300 grams of lamb, minced
1 onion, chopped small
2 tbsp oil
3 tbsp butter
1 tsp meat spices
1/2 tsp of cinnamon powder
1 tsp seven spices
black pepper
1/4 teaspoon sweet spices


In a saucepan, heat oil and 3 table spoons butter, add onion and stir until golden brown then add meat. Stir well and add spices.

Add washed and rinsed rice to the meat and stir gently.

Add boiled water. Leave it until rice absorbs the water.

Let it cook on low heat for 10 minutes.

Place rice in a serving dish. Garnish with fried almonds and pine nuts.

Serve with biryani sauce.

Monday, October 19, 2015

Knafeh with Cheese Recipe

Knafeh with Cheese
Knafeh with Cheese

Preparation time: 10 minutes
Serves: 10 people
Level: Intermediate



250 gram Knafeh dough
1/2 cup butter, melted
500g fresh mozzarella cheese, cut into halves and frozen
100 grams milk
Pinch of salt


2 cups sugar
1 1/2 cup water
A few drops of lemon juice
1 teaspoon blossom water
2 teaspoon rose water

For garnish

Pistachio powder
any edible flowers


To prepare the Syrup:

Boil sugar and water in a sauce pan. Add drops of lemon juice. Let the mixture boils on low heat for about 20 minutes. Add blossom water and rose water. Strain the mixture and set aside to cool.

To prepare Kunafa:

Preheat oven at 200 °C.

Mix milk, butter and a pinch of salt.

Divide kunafa into smooth strands about 13 cm long. Spread part of the kunafa dough.

Brush kunafa with butter and milk. Wrap a piece of the frozen mozzarela cheese with kunafa and form it like a ball.

Put kunafa in a muffin or tart pan. Repeat the process until the pan is filled with kunafa then pour a little of butter and milk on top.

Place another pan filled with chickpeas of beans over the kunafa pan.

Bake for 20 minutes until gaining a little color of golden brown.

After 10 minutes, remove the pan which is filled with chickpeas or beans.

Continue baking for another 10 minutes.

Pour cold syrup over hot knafeh. Let it rest for 5 minutes.

Sprinkle with pistachio powder and garnish with edible flowers. Serve hot

Friday, October 16, 2015

Aish al saraya cups recipe

Aish al saraya cups
Aish al saraya cups


1 French toast bread (baguette), slice off the crust
2 cups sugar
1 Cup water
Orange color as desired
4 cups milk
1 cup cream
5 tbsp starch
1 tbsp rose water
2 tbsp sugar
1/4 cup syrup
pistachio, pine nuts and lemon blossom


To make the syrup, put the sugar and water in a non-stick pan. Let it boil. Add lemon and the orange color. Let it bubble in the pan to a thickened syrup.

Add bread pieces to the syrup. Cook on a low heat till the syrup is absorbed into the bread.

Remove from heat and let it cool.

Preparing homemade cream:

In a saucepan, heat milk, add starch, cream and sugar. Stir well, let it bubble in the pan to a thickened mixture.

Prepare serving cups, put a layer of cream in each cup, then a layer of toast then another layer of cream. Garnish with pistachio, pine nuts and lemon blossom.

Thursday, October 15, 2015

Baklava cups with basbousa recipe

Baklava cups with basbousa
Baklava cups with basbousa


filo pastry
1/2 cup sugar
2 cups semolina
1 Cup yogurt
1 Cup margarine
2 tbsp margarine, additional for brushing filo pastry, melted
1 tsp baking powder
1/4 cup coconut
Fresh Cream
Lemon blossom


In a bowl, add sugar, semolina, baking powder and coconut. Mix well. Add margarine, yogurt then mix well with your hand until all ingredients are combined.

Cut filo pastry into small squares.

Prepare a cupcake pan and brush it with melted margarine.

filo sheet squares
filo sheet squares

For each cup, prepare 3 filo sheet squares and brush each one with margarine. Place filo sheets in the cupcake pan and form it like a cup. Add about 1 1/2 tbsp of basbousa mixture in the cup.

Place the pan in a preheated oven at 180°C for 15 to 20 minutes or until golden brown.

Pour the syrup over the baklava cups; let soak, uncovered. Garnish with cream and lemon blossom. Serve

Wednesday, October 14, 2015

Baklava with cream and pistachio recipe

Baklava with cream and pistachio
 Baklava with cream and pistachio


phyllo pastries
1/2 cup margarine
1/2 cup sunflower oil

Desserts thick cream:
5 cup cream
6 tablespoons flour
4 tablespoons sugar

For garnish
ground pistachio


Grease an oven tray with margarine.

Melt margarine and mix it with sunflower oil.

Layer half the phyllo pastries in the tray, brushing each piece with margarine and oil before adding the next.

Preparing cream filling:

Whip well flour, sugar and 5 cups cream. Put mixture over heat until thick.

Pour the cream mixture over phillo pastries then cover it with the rest of the phyllo pastries brushing each piece with margarine and oil.

Place the tray in a preheated oven at 180°C for 25 minutes or until golden brown.

Pour the syrup over the warm baklava; let soak, uncovered. Garnish with pistachio. Serve


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