Ice cream is a yummy dessert recipe enjoyed by all ages of people. This is a simple yet delicious recipe make with just 3 main ingredients. If you couldn't find cream near your place I have a video without cream as well – Egg less ice cream recipe and using custard powder, lets get started.
Preparation time: 12 hours
Cooking time: 30 minutes
Total time: 12 hours 30 minutes
120g chickpeas, soaked overnight
25g garlic, chopped
2 tbsp ice cold water
1 tsp lemon salt
20ml corn oil
50g tahini paste
1 tbsp chopped parsley
1 tsp chopped green chillies
1 tsp cumin powder
1 lemon, juiced
Foul madamas, olive oil and chopped parsley, to garnish
- Boil chickpeas until soft, drain and set aside to cool.
- Grind chickpeas to a smooth paste with garlic and cold water. Mix in lemon salt, corn oil and tahini paste. Refrigerate.
- When ready to serve, stir in remaining ingredients and garnish with foul madamas, olive oil and parsley.
Serve this spicy Middle Eastern beef kofta with grilled vegetables
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
250g minced beef
2 cloves garlic
2g freshly ground pepper
3 sprigs parsley, chopped, plus extra to garnish
1 onion, chopped
2g cumin seeds
2 pinches of paprika
1tbsp pomegranate syrup
1 onion, halved and grilled, to serve
1 tomato, halved and grilled, to serve
2 roasted potatoes, to serve
Hummus, to serve
1 qubz bread, to serve
- Mix mince, garlic, pepper, coriander, parsley, onion and cumin. Roll mince mixture into equal-sized portions then skewer. Barbecue until done.
- Sprinkle paprika, parsley and pomegranate syrup on top and serve with grilled vegetables, roasted potatoes, hummus and warm qubz bread.
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
250 gms basmati rice
400 gms lamb cubes
100 gms chopped tomato
2 bay leaves
2 gms chopped green chilli
50 gms chopped red onion
10 gms chopped garlic
10 ml chopped ginger
20 gms coriander leaves
2 pcs dry lemon
1 gm cardamom powder
1 gm black pepper powder
3 pcs cloves
2 gms coriander powder
0.5 gm saffron
0.8 gm turmeric powder
0.6 gm cumin powder
1 pc cinnamon stick
15 gms ghee1 ltr lamb stock
0.5 ml raisin
50 gms chickpeas; boiled
- Soak the rice for 15 minutes, wash and keep it aside.
- In a separate pot, boil the lamb cubes until well-cooked and soft. Strain and keep aside.
- In a heated cooking pot, add ghee, onion, garlic, green chili and ginger. Sauté for 5 minutes, while stirring occasionally.
- Add bay leaves, dry lemon, tomato, cardamom, turmeric, cloves and coriander powder and sauté for a while.
- Add rice and stir for 2 minutes then add saffron, cumin, pepper, salt and lamb stock.
- Continue cooking and cover it with lid for 10 minutes on slow fire.
- Add lamb stock and bring it to boil while stirring occasionally.
- For garnishing, heat a sauté pan then add a little ghee. Sauté together with sliced onion, raisins, dates, chickpeas and cashew nuts.
- Serve hot.
Kibbeh battata is one of the famous traditional Lebanese appetizer. We use mozzarella and spinach for the filling instead of the usual meat & onions. Reduce the wastage significantly by using Knorr Mashed Potato. An absolute essential for Ramadan – view the full recipe below.
Knorr Mashed Potato (1x2kg)
All Purpose Flour
Onion, finely chopped
Knorr Beef Stock Powder (6x1100g)
Mince Lamb Meat 400 g
Olive Oil 50 g
Spring Onion 100 g
Spinach, blanched and mixed 200 g
Mozzarella cheese grated 100 g
Knorr Mise en Place Basil Pesto 40 g
Black Pepper for taste 5 g
Nutmeg powder 3 g
- In a sauce pan boil water, once water boils remove from the heat and add Knorr Mashed Potato to make potato puree
- In a bowl combine bourghul and potato puree, add onion and knead mixture until just starts to stick together, add flour Knorr Beef Stock Powder, spices and dry mint, continue knead by hands until homogenous malleable paste is achieved. Cover and refrigerate for 30 minutes.
- Have already a bowl of iced water to wet hands. Divide kibbeh dough and stuffed by filling equally then roll into balls, try to sharp sides. Refrigerate until ready to use or freeze for future use.
- In a deep fryer at 180◦C, fry the shells are evenly golden brown color and crispy. Alternatively brush the shells with olive oil and bake in a pre-heat oven 190◦C for 20 minutes.
- In a fry pan over medium heat add olive oil, and sauté chopped onion until translucent, add minced meat and sauté for 10 minute or until meat becomes dry, add spring onion and spinach basil pesto and sauté until blended
- Add 7 spices and Knorr Beef Stock Powder, set aside to cool, once cooled add mozzarella.
There are some dishes that are the epitome of comfort food: hamburger steak with onions and gravy is one of those.
I grew up eating this meal alongside mashed potatoes, sweet peas, and dinner rolls.
Still today, the smell of onions and gravy reminds me of the good old days when life was easy, wonderful, and almost nothing mattered.
Anyways, this is the classic recipe for a hamburger steak with no bells or whistles. Even though I love adding new things like carrots and celery and swapping out things occasionally, sometimes you just want a straight up classic. Pure, plain, and simple.
Just a few easy ingredients brought together to sooth the soul and easily feed a crowd.
Beef, spices, onions, broth, and cornstarch. Maybe a little bit of fresh parsley to give a flavor and color boost. That’s about it, no fluff or complicated methods.
Tender and delicious hamburger patties melt in your mouth and the brown onion gravy is just out of this world.
This is definitely not the most photogenic dish but please do not judge this by all its brownish appearance. What it lacks in looks, it makes up for in flavor.
A comforting, hearty meal that is sure to please everybody!
Hamburger Steak with Onions and Gravy Print this recipe!
1 lb / 453 gr ground beef (I used 93%)
4 tablespoons bread crumbs (I used GF bread crumbs)
⅛ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion onion powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 tablespoon cornstarch (or arrowroot powder)
1 cup beef broth
1 tablespoon sherry (or dry white wine)
In a large bowl mix together ground beef, egg, breadcrumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce.
Form into 4 balls and flatten into patties. Set aside.
In a bowl mix cornstarch, beef broth, and sherry. Set aside.
Heat oil in a large skillet over medium heat. Add patties and onions and fry until the patties are nicely browned, about 4 minutes per side.
Transfer patties to a plate and cover to keep warm.
Add cornstarch mixture to the skillet and simmer over medium-high heat for 4 to 6 minutes, or until the gravy thickens.
Turn the heat to low, return the patties to the skillet, and simmer for another 8 to 10 minutes.
Serve sprinkled with chopped fresh parsley.
One serving yields 303 calories, 16 grams of fat, 9 grams of carbs, and 27 grams of protein.
Culinary authority Ghillie James’ new book, Amazing Grains, is full of sweet and savory recipes for any meal of the day. Learning how to work with a variety of grains — and there are a lot — will expand your cooking repertoire without breaking the bank. Make these meaty Middle Eastern bites as an appetizer or main course.
The Arabic word kubbah means ball, and these crispy morsels of ground meat with bulgur and onion are a classic in Levantine cuisine. The paste is stuffed and then usually shaped into mini torpedoes (a role commonly given to a prospective bride in Lebanon and Syria). They are then fried or grilled and served with salad and a tahini or yogurt dip. Known around the Middle East variously as kobeiba, cubbeh, bulgar koftesi or kubba, they can be made bigger or smaller depending on whether you want to serve them as a nibble, an appetizer or as a main course. I like to eat the kibbeh with crunchy leaves, flatbreads and a Greek-style salad. And I prefer them made with beef but they are most commonly made with lamb or even goat; it’s best to use non-lean, good-quality meat. You can prepare the kibbeh earlier in the day and keep in the fridge.
Prep Time: 45 minutes plus chilling time Cook Time: 40 minutes Serving Size: 5
1/2 cup bulgur wheat
14 ounces ground beef or lamb
1/2 onion, roughly chopped
2 good pinches all spice
1/2 teaspoon cumin
1 tablespoon Greek yogurt
sunflower or peanut oil, for frying
1 tablespoon olive oil
1 small onion finely chopped
2 tablespoons pine nuts
1 clove garlic, crushed
a good pinch cayenne
pepper, to taste
2 good pinches cinnamon
a good pinch all spice
1 tablespoon golden raisins, roughly chopped
4 1/2 ounces ground beef or lamb, finely ground
sea salt and fresh ground black pepper
1 heaping tablespoon chopped cilantro leaves
4 teaspoons tahini paste
4 tablespoons Greek yogurt
1 small lemon squeezed
4 tablespoons olive oil
3 tablespoons water
1 large clove garlic, crushed
- Rinse the bulgur wheat three times, then transfer to a bowl and pour over 1/2 cup boiling water. Cover and leave while you prepare the stuffing.
- For the stuffing, heat the oil in a pan and cook the onion gently for 8 minutes or until soft.
- Add the pine nuts and stir over medium-high heat for a minute or so before adding the garlic, spices, golden raisins and lamb and stir-frying until the lamb has browned.
- Season and turn off the heat, then stir in the cilantro leaves. Drain the bulgur wheat thoroughly and transfer to a bowl.
- In a processor, pulse the remaining meat, onion, and spices together with some more seasoning until combined.
- Mix into the bulgur, using your hands, as if you are kneading dough.
- Stir in a tablespoonful of Greek yogurt and season generously.
- Take a golf ball-sized amount of the bulgur mix in your wet hands and flatten into your palm.
- Place a teaspoon or so of the stuffing mixture into the center and then, with a little more bulgur mix, enclose the stuffing and form into a small lemon shape. Place onto a plate while you make about 12–14 more.
- Chill for 20 minutes, or longer if you want to make them in advance.
- When you are ready to cook the kibbeh, heat 1-2 inches or so of oil in a deep frying pan. When sizzling hot but not smoking hot, add half the kibbeh and fry for 7-10 minutes or until they are deep brown all over.
- Drain on paper towels. Keep warm in the oven while you fry the next batch.
Source: Food Republic
Take a walk on virtually any street in Lebanese cities, you will run into a recurring theme, a ubiquitous “delicacy” store that is on almost every corner, but it’s not Starbucks! We’re talking here about Lebanese bakeries, aka “furen,” Arabic for “oven.” Such bakeries are flocked by Lebanese peeps mostly for a nice breakfast of flat bread pies, or mini “pizzas” baked with any of the following toppings: ground beef, Zaatar (thyme mix), Cheese, Labneh (dried yogurt), deli cold cuts or a creative mixture of such and other ingredients like olives, tomatoes, mint etc…
One traditional way of making such pies is to bake them on a “saaj,” a dome-shaped metal oven fired by wood or gas (see photo below). My late grandma in the village of Douma used to have one, and back in the day, every other weekend her neighbors would come over and they’d all bake bread for their families on the “saaj” along with delicious meat and zaatar pies, just like the aunties in the photo below. Good ole’ days.
The meat pie recipe we’re featuring here is the recipe that mom makes at home. Apparently it can be made differently but we LOVE this version! It’s the flat open one that you could also find in most Lebanese bakeries. It can be simply called Lebanese Meat Pie, or sometimes they use the Arabic name in various spellings like Lahmajun, Lahmajin, or if you have it at a Turkish place it’d be Lahmacun or Pide eventhough that may be slightly different.
Our meat pie recipe is easy to make especially if you use pre-made flat bread or thin-crust pizza dough to save you some time. So here we go:
Lebanese Meat Pie Recipe – Sfeeha – Lahm bi Ajeen
Author: Esperance Sammour
Recipe type: Snack
Cuisine: Lebanese, Middle Eastern
Prep time: 30 mins
Cook time: 13 mins
Total time: 43 mins
Lebanese meat pies are flavorful flat bread pies with spicy ground meat toppings.
Meat Topping Ingredients (5 servings)
1 lbs lean ground beef (no fat)
1 large red onion finely chopped
1 large ripe tomato, finely chopped
¾ cup of pine nuts
2-3 tablespoons of Pomegranate Molasses
1 teaspoon of freshly squeezed lemon juice (optional)
½ cup of finely chopped Parsley leaves
2 teaspoons of 7-spices
1-2 teaspoons of salt
a dash of cayenne pepper (or to taste)
6 cups of multipurpose flour
½ teaspoon of yeast melted
2 and ¼th cups of warm water
1 and ¼th teaspoon of salt
Dough Preparation Method
- To save time, you could substitute with fresh thin-crust pizza dough. But if you’re more adventurous, here’s how to make this simple dough from scratch.
- Melt the yeast in ½ cup of warm water along with a tiny bit of sugar (1/8th of a teaspoon)
- Add all dough ingredients to your food processor, and let it knead for a few minutes until you get a dough. Alternatively you could also knead by hand by mixing all ingredients in a bowl.
- Let the dough rest for 20 minutes as you now prepare the meat fillings.
Baking the Pies
- Preheat oven to 500-520 degrees F
- Once dough is ready, make it into rounds of 8 inches in diameter and ⅓ inch thick
- Place dough on baking tray that has had some flour sprinkled on
- Spread 3-4 tablespoons of meat topping evenly on every dough
- Bake for about 10 minutes or until dough turns a bit golden. You could also end it with a 2-minute broil on High.
Serve hot along with any of the following side toppings: additional cayenne pepper, freshly squeezed lemon juice or even Tabasco sauce! You could also offer a Ayran Yogurt drink with it if available, this is basically plain yogurt watered down a bit and blended with some salt and ice. In Lebanese parties, meat pies and other similar pastries are sometimes served as Hors D’oeuvres and appetizers. You would typically find them made into small “mini-pizzas” of about 2.5 to 3 inches in diameter and served along a rainbow of other appetizers and mezza.
Cucumber Yogurt is a smooth, healthy and very refreshing dip perfect for the spring and summer. Its main ingredients are yogurt, cucumbers, garlic, mint and salt. We have this dish as a common appetizer during hot days, and during spring time in Lebanon, when in season, we prepare it using fresh local yogurt made from goat milk, which gives it a richer deeper taste. It’s such an amazing and super easy to make dish that is also common to find in different variations in Turkish and Persian restaurants (aka Masto Khiar). Our greek cousins have an offshoot that they call Tzatzki Dip, and I also learnt that they have a similar dish in Bulgaria which they call “Tarator”.
Summary: The Yogurt Cucumber dip/soup is a smooth, healthy and very refreshing dip perfect for the summer.
4 persian cucumbers (or equivalent), finely chopped
4 cups of plain yogurt
1/2 cup of water
2 cloves of garlic, crushed
a few leaves of green mint finely chopped, or 1 teaspoon of dried mint powder
a dash of salt
1/2 teaspoon of freshly squeezed lemon juice (optional)
- In a bowl, whisk the yogurt, water, crushed garlic, salt and lemon juice well. If you’re preparing this in summer, you can add 2-3 ice cubes in the mix to cool the yogurt and make it even more refreshing
- Finely Chop the cucumbers into cubes of ~ 1/3 inches, add to the mixing bowl
- Add the finely chopped green mint or the dried mint powder and salt, mix well
- Serve in small soup bowls as an appetizer or snack, enjoy and thank the Lord! 🙂
Preparation time: 10 minute(s)
Diet type: Vegetarian
Diet tags: High protein
Number of servings (yield): 4
Culinary tradition: Middle Eastern