Friday, February 24, 2017

Shish Barak- Meat Dumplings Yogurt Stew Recipe

Shish Barak- Meat Dumplings Yogurt Stew

Shish Barak is a mouth watering food experience. You should try it at least once.

Preparation time: 1 hour(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4

Shish Barak Dough Ingredients (20 servings)

5 cups of multipurpose flour
1 and 1/4 teaspoon salt
2 and 1/4 cups of water
1/4 teaspoon yeast
1/2 cup of warm water (to melt the yeast)
1/8 teaspoon of sugar (to melt with yeast)

Meat Stuffing Ingredients (20 servings)

1 lb of lean ground beef
1 teaspoon of Lebanese 7-spices
1/2 to 1 teaspoon of salt (to taste)
2 small red onions finely chopped
1/4 cup of pine nuts
Some Olive Oil

Shish Barak Stew Ingredients (4 servings)

1 lb of Labneh
6 cups of water
2 cloves of garlic, crushed
1 heaping teaspoon of dried mint powder
1/2 teaspoon of dried cilantro leaves
1 lemon (juiced)
1/2 teaspoon of salt (or to taste)
Note: If using Greek yogurt instead of Labneh, then use 5 cups of yogurt and 1 cup of water

Meat Stuffing Preparation Method (20 mins)

  1. Sautee the onions with a bit of olive oil until they start turning pinkish (10 mins)
  2. Add the ground beef, 7-spices, salt, mix well and then sautee until the beef is cooked (10 minutes)
  3. Add the pine nuts in the last 5 minutes. The meat stuffing is now ready.
Dough Preparation Method (20 mins)
  1. Mix the dough ingredients in a food processor (or knead with hands) and let rest for a few minutes.
  2. When ready, place dough on kitchen counter that’s been dusted with flour, and flatten into a large disk the thickness of 2 dimes (1/8th of an inch).
  3. Using a bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter)
  4. Place cut dough on a plate that’s been dusted with flour
  5. Place 1/3 to 1/2 teaspoon of meat stuffing in the center of each dough piece, fold edges in and close them on the meat, then pull edges around and fold them on one another, then flatten the sides to make it all look like a “hat” or ravioli.
  6. Line up all the dumplings on a flour dusted plate
  7. If you’re making extra dumplings for future use, lay dumplings on a flour dusted tray in the freezer for a couple of hours, and then pack them in small ziplog bags (about 7 – 8 oz each) and store back in freezer for a few months. Each bag (or 7 – 8 oz) of ready dumplings can make 4 servings.
Shish Barak Cooking Method 1, With Labneh: (40 minutes)
  1. Pour 6 cups of water and 1 lb of labneh in a pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low.
  2. Add 2 crushed cloves of garlic
  3. Add the dried mint powder and cilantro leaves
  4. Add 1/2 to 3/4 teaspoon of salt (to taste)
  5. Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.
  6. Add the Shish Barak dumplings, bring the stew to a boil again, and then stir gently on low heat for 15-20 minutes until the shish barak dumplings are cooked.
  7. Serve hot as a soup
Cooking Method 2, With Greek Yogurt: (50 minutes)
  1. Pour 5 cups of plain yogurt (Greek yogurt) and 1 cup of water in a pot and stir continuously on low heat until it reaches a boil. It is very important that heat is very low and stirring is constant otherwise the yogurt may break apart and can’t be salvaged
  2. Follow steps 2-7 above
Source: Mama's Lebanese Kitchen

Stuffed Cabbage Rolls With Meat and Rice – Malfouf Recipe

Stuffed Cabbage Rolls With Meat and Rice – Malfouf

If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe. In Arabic it’s called “Malfouf” which has a dual meaning of “cabbage” as well as “rolled.” It’s also called “Mih-sheh Malfouf” which means stuffed cabbage.

Author: Mama's Lebanese Kitchen

Recipe type: Entree, Middle Eastern
Prep time: 70 mins
Cook time: 90 mins
Total time: 2 hours 40 mins

A dolma-like recipe involving cabbage leaves stuffed with ground meat, rice, spices, and cooked in a lemony garlicky sauce.


1 Cabbage head (4 lbs)
¾th lb of lean ground beef (~ 350 grams)
1 cup of rice, rinsed, dried
3 heads of garlic, freshly peeled
4 lemons, freshly squeezed
1-2 teaspoons of 7 spices
3 table spoons of olive oil
Salt to taste

  1. A 4 lbs cabbage head should yield around 30-35 rolled cabbage leaves depending on how big the leaves are.
  2. Peel and discard the outer leaves of the cabbage.
  3. Pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves get separated easier.
  4. To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all of its sides.
  5. As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other. Do this slowly and carefully so you don't hurt yourself with boiling water, and to also ensure that leaves are whole and not torn.
  6. Place the cabbage leaves in a colander as you peel them. Please note that if you try to peel leaves of a raw cabbage they'll very likely break and tear.
  7. Once you've separated all leaves, try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes.
  8. Mix the ground beef with the rice, 1 to 2 teaspoons of Lebanese 7-spices (or Allspice) to taste as well as ½ teaspoon of salt to taste. Mix them well and set aside.
  9. Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick. Spread 1 to 2 table spoons of meat stuffing along the edge of the leaf , then roll it slowly and tightly over the meat all the way.
  10. Line up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact manner until you've completed a layer which you will garnish with a few chopped cloves of garlic. Place the rolls with the greenest leaves on the bottom of the pot since they need more heat/longer to cook.
  11. Roll all the leaves and place them in the pot in this manner while placing garlic cloves in between the layers. You may end up with 2 to 4 layers of rolls, depending on how wide the cooking pot is.
  12. In a frying pan, saute 10-15 cloves of freshly minced or crushed garlic (one head) with 3 table spoons of olive oil and a squeeze of lemon juice until they start to turn light brown then dump the entire content on top of the cooking pot.
  13. Squeeze 4 lemons, mix them with 4 cups of water, and ½ to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does.
  14. Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywhere and that the fried garlic also mixes well with the sauce (or you can mix them in advance).
  15. Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes until they boil, at which time you turn heat to very low and let them simmer slowly for 1 to 1.5 hours (until the cabbage is fully cooked and is no longer crunchy - time may vary, however you should be left with a bit of sauce on the bottom don't let it dry up).
  16. Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice.

Note: You may end up with tiny leaves that can't be rolled or with other fragments from the cabbage head. Don't throw them away. You can make a nice spicy saute of cabbage and onions called "Marshousheh" which is a Saute of Cabbage and Cracked Wheat.

Monday, February 20, 2017

Lebanese Rice Pudding With Pistachio - Riz B Haleeb Recipe

Lebanese Rice Pudding With Pistachio - Riz B Haleeb

Author: Esperance Sammour

Recipe type: Middle Eastern
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Try This Delicious and Easy to Prepare Lebanese Rice Pudding Dessert.


4 cups of milk
10-12 teaspoons of sugar (to taste)
½ cup of rice
2-4 Table Spoons of corn flour
2 teaspoons of orange blossom water
Pistachio as a garnish


  1. Rinse the rice then let dry
  2. Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously.
  3. As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn flour the pudding becomes too jello-like and if you add little it'll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to.
  4. As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating.
  5. Serve cold.
Source: Mama's Lebanese kitchen

Friday, February 17, 2017

Barazek (Syrian Sesame Cookies) Recipe

Barazek (Syrian Sesame Cookies)

Preparation time: 30 minute | Serves: 8 | Level: Easy


3 cups flour
1 cup sugar
1 1/2 cup butter, at room temperature
Pinch of salt
2 cups sesame seeds


Preheat the oven to 180 C.

Knead butter, flour and sugar with hands until you get soft dough.

Cut dough into small walnut-sized pieces, then flatten to form a 2 inch round cookie.

Put sesame in a large tray.

Dip one side of the cookie into sesame.

Arrange barazek on a baking sheet with the sesame side up.

Bake in preheated oven for  15 minutes or until golden brown.

Take out of the oven and let it cool completely, then serve.

Photograph by fatafeat

Ghorayeba"Shortbread Cookies" Recipe

Ghorayeba"Shortbread Cookies"


1 cup soft butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda

Flavor Options

2 teaspoons instant coffee OR
2 teaspoons strawberry or mint syrup

Garnish Options

-Whole nuts, coarsely chopped pistachios, coffee beans, or chocolate chips, for topping
-Cocoa powder or ground cinnamon, for sprinkling
-Melted dark and/or white chocolate, for drizzling
-Date Paste, for filling


-Preheat oven to 170˚C (350˚F).
-In bowl of electric mixer, cream butter with powdered sugar and vanilla on medium speed. Mix flour with baking soda and beat into butter mixture on low speed. Add coffee or syrup and beat until combined. (Or, divide dough and add different flavoring to each one.) Cover and refrigerate for 30 minutes.
-Shape dough into walnut-size balls and place, well apart, on a baking sheet. If topping with nuts, lightly press thumb into center of each ball and top with one whole nut.
-Bake for 15 minutes, until set but not browned.
-Let cool, then arrange on serving plate. If desired, sprinkle with cocoa powder or cinnamon, or drizzle with melted chocolate before serving.

Shaping variations

-Roll dough into a cylinder. Cut diagonally into slices, then drag the tines of a fork over the top to decorate. Bake, let cool, then drizzle with chocolate.
-Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with smaller balls of date filling. Mold dough over filling, pressing seams to seal. Roll into date-shaped fingers. Roll in ground pistachios, then bake. 

Source: Chef Osama

Thursday, February 16, 2017

Fried Cauliflower With Tahini Sauce Recipe

Fried Cauliflower With Tahini Sauce

By Sandi (From CA)

Total Time 1hr 30mins
Prep 30 mins
Cook 1 hr

This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.


Servings 4-6
Units US

2 teaspoons salt
1 head cauliflower (about 2 1/2 lbs)
canola oil (for frying)

1 large garlic clove
1 teaspoon salt
1⁄2 cup tahini (mix well before using)
1⁄3 cup fresh lemon juice
1⁄4 cup water
1⁄4 cup finely chopped flat leaf parsley, use green leafy parts and tender stems


Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size.

Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.

Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed.

In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.

Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.

TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.

Best Lebanese Rice With Sharia (Vermicelli) (Gluten Free) Recipe

Lebanese Rice With Sharia (Vermicelli)

Total Time 21mins
Prep 5 mins
Cook 16 mins

This is similar to the rice served at our local shawarma restaurant without the gluten noodles. This is a rice that can be dolled up replacing the water with some kind of broth or stock, adding onion fried until transparent in butter after cooked or even adding a hand full of pine nuts lightly toasted in a dry frying pan all depending on what you are serving it with but the basic recipe is excellent with chicken cooked with Shoarma Spice Mix.


Servings 4
Yield 4
Units US

1 cup white rice
1⁄4 cup rice vermicelli (to be gluten free, find in the Asian, Chinese section)
1 1⁄2 tablespoons butter
water, as needed
sea salt
1⁄4-1⁄2 teaspoon cinnamon


  1. Rinse rice in a sieve gently until water runs clear, set aside.
  2. Put butter in a large pot and melt over medium heat.
  3. Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly.
  4. Add rice and cinnamon and toss to coat.
  5. Add the amount of water according to the normal way you cook rice and add sea salt to taste.
  6. Bring to a boil uncovered.
  7. Once boiling turn heat to almost low and cook until done.
  8. Fluff rice with a fork and serve.

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