Noodles and nuts mold recipe

Photo: Noodles and nuts mold recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Noodles and nuts mold Recipe. Enjoy our collection of wonderful Recipes and learn how to make Noodles and nuts mold.

Ingredients

2 tablespoons ghee
1 cup short noodles
6 eggs
1/2 cup sugar
2 cups milk or cream
1 cup ground nuts (almond, hazelnuts, and pistachio nuts)
1/4 cup raisins
1/4 cup dried papaya or apricot
Vanilla
1 teaspoon baking powder
1 tablespoons whipped cream for garnish

Method

- preheat the oven to 180 degrees C
- heat the ghee in a pan on medium heat and begin by browning the noodle till they are golden in color
- Beat the eggs then add the sugar, vanilla, milk or cream, baking powder. mix till well incorporated
- Mix in the raisins, dried apricot or papaya, and the nuts, reserving a tablespoon to garnish the cake with.
- put the noodle mixture into a spring-form cake pan and over it the egg mixture completely covering the noodles
- place in the oven till the eggs are cooked and the noodles are browned
- remove from the pan, now the noodles have taking on the shape of the pan, place on serving dish
- garnish with whipped cream and the reserved nuts
- this can be served with ice cream
   
More from the Lebanese Recipes Kitchen: 

Cinnamon Cookies 
Butter Cookies (Ghorayeba)
Namoura  
Fritter with Fruits  
Rose Water Rice Pudding with Basbosa    
Cookies Filled with Fig, Dates and Apricot   

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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
� cup powdered sugar
� cup soft butter
2 cups flour
2 tsp ground cinnamon
� tsp salt
1 tsp baking powder
1 tsp ground anis
� 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 
� cup powdered sugar
2 cup flour 
1/8 teaspoon baking soda 
� 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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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  

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Fritter with Fruits Recipe

Photo: Fritter with Fruits Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fritter with Fruits Recipe. Enjoy Moroccan food recipes and learn how to make Fritter with Fruits.

Ingredients

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
1 egg 
2 cups flour 
1 teaspoon salt 
� teaspoon saffron 
dried apricot 
fresh cherries without seeds 
strawberry 
oil for frying 
syrup

Method

- Sprinkle yeast and sugar over warm water. Stir and allow to foam. 
- Beat egg, add flour, salt and saffron. 
- Add yeast mixture gradually and mix until combined. 
- Cover batter and leave for an hour or until double in size. 
- Boil apricot in a little water to soften, cut and stuff with cherries. 
- Heat oil over medium heat. 
- Dip apricot in batter to cover completely, drop by spoonfuls into hot oil.
- Fry until golden, remove and drain from excess oil. 
- Repeat until done with fruits. 
- Drop into syrup, and drain excess syrup. 

*You can use melted chocolate or powdered sugar instead of the syrup. 

More from the Lebanese Recipes Kitchen:  

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
Chocolate cake with warm chocolate ganache         

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Rose Water Rice Pudding with Basbosa Recipe

Photo: Rose Water Rice Pudding with Basbosa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rose Water Rice Pudding with Basbosa Recipe. Enjoy Moroccan food recipes and learn how to make Rose Water Rice Pudding with Basbosa.    

Ingredients

For the Basbosa

3 cup semolina flour
1� cups sugar
2 teaspoons baking powder
4 tablespoons clarified butter or soft butter
1� cup yogurt
1 cup coconut (optional)
� tablespoon ground cinnamon
1 tablespoon tahini
syrup
 
Rose Water rice pudding

� cup milk
� cup sugar
? cup condensed milk
2 teaspoons rose water
1� cup cooked Egyptian rice
� cup heavy cream
2 teaspoons cornstarch (Optional)
 
Caramel

1 cup sugar
3 teaspoon rose water

Method

For the Basbosa

- Mix of flour, sugar, and baking powder well.
- Add the melted butter with the finger tips till it gets mixed with the other components.
- Add the yogurt and mix it well till you get soft dough.
- You can add chopped coconut to the dough.
- Mix ground cinnamon with small amount of the dough and set aside for filling.
- Brush an individual oven-proof mould with tihini.
- Place dough in half the mould size then put small amount of the filling followed with another amount of the dough till its surface.
- Bake in an oven of 180�C for 15 minutes.
- Place the syrup on the hot Basbosa.

For Rose Water rice pudding

- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.
- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.

For the Caramel

- Place Sugar in to a pan and cook to a caramel color. Add rose water.
- Reduce the heat and cook till hard crack.
- Pour a thin layer over the set rice puddings and leave to cool 

More from the Lebanese Recipes Kitchen:  

Cookies Filled with Fig, Dates and Apricot 
Alkatayef (Arabic Stuffed Pancakes) Recipe 
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)


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Cookies Filled with Fig, Dates and Apricot Recipe

Photo: Cookies Filled with Fig, Dates and Apricot Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cookies Filled with Fig, Dates and Apricot Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cookies Filled with Fig, Dates and Apricot.

Ingredients

The filling 
1 cup dry fig
1 cup dry apricots
1 cup dry dates
1 cup water
� cup sugar

For the dough 
� cup soft butter
� cup cream cheese
� cup sugar
1� cups flour
1 tablespoon anise
� teaspoon baking powder
� teaspoon baking soda
� teaspoon salt
� teaspoon vanilla
1 egg (beaten for brushing)

Method

The filling
- In saucepans separately put figs, apricots and dates over a medium heat , divide both the water and sugar amounts over each one, cook for 5 minutes.
- Remove from heat, and puree each in a blender to have a paste consistency.

The dough 
- Preheat oven to 180 �C.
- Combine butter, cheese and sugar in an electric beater; beat on a medium speed until creamy.
- Mix flour with anise, baking powder, baking soda vanilla and salt, gradually add the flour mixture to the butter mixture, beat until well-combined and homogenous dough is obtained.
- Cover the dough and chill for 30 minutes.
- On a floured surface, roll out the dough with a rolling pin, and divide it into 3 thin rectangles.
- Put the desired stuffing on the rectangle dough, roll it to form a cylinder, brush the surface with egg wash, cut into slices and place them on a baking sheet.
- Bake for 15 minutes or until golden brown.
- Allow to cool, then arrange on a serving plate.

Chef Osama
 
More from the Lebanese Recipes Kitchen:

Alkatayef (Arabic Stuffed Pancakes) Recipe 
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust  

Save and share Cookies Filled with Fig, Dates and Apricot Recipe

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