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Orange and cardamom ghriba bahla
|
Makes 15 cookies
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No category found
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200g plain flour,80g caster sugar,40g sesame seeds toasted and ground,Zest of 2 oranges,½ teaspoon freshly ground cardamom,½ teaspoon baking powder,¼ teaspoon salt,70g unsalted butter, softened,70ml flavourless oil such as sunflower or canola oil,½ teaspoon vanilla extract
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• Preheat oven to 170 C ( 335F).
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Bakoula, feta and pine nuts hand pies
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Makes 8 hand pies
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Appetizers
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2 tablespoons olive oil,400g Swiss chard, stalks removed, leaves cut into strips 3cm wide,2 tablespoons finely chopped flat leaf parsley,1 tablespoons finely chopped fresh coriander,1 tablespoons lemon juice,2 garlic cloves, peeled and crushed,1 teaspoons paprika,½ teaspoon ground cumin,¼ teaspoon salt, or more to taste,60g feta, crumbled,2 tablespoons pine nuts,320g ready-rolled shortcrust pastry sheets,1 egg, beaten to brush the pastry
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• Preheat the oven to 220°C (200°C fan).
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Ras El Hanout Sweet Potato + Feta, Mint and Preserved Lemon Msemen Wrap
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Serves 5
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No category found
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150g plain flour and more for kneading,150g semolina flour and more for flouring ,½ teaspoon salt,120 to 170 ml lukewarm water,4 tablespoons vegetable oil, divided and more for drizzling ,20g melted butter,500g sweet potatoes, peeled and cut int0 2 cm chunks ,2 onions, sliced (400 gr),Zest of a lemon,2 tablespoons lemon juice,1½ teaspoon ras el hanout,1 teaspoon salt, ore more to taste,200g feta, crumbled,2 tablespoons chopped preserved lemon,1 tablespoon dried mint,1 garlic clove, finely chopped,A handful toasted pine nuts,Rocket or salad leaves, to serve
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• In a large bowl mix all the flours, salt, 120 ml water and 2 tablespoons vegetable oil to form a dough. If the mixture is too dry and you can’t form a dough, add a couple tablespoons of water bit by bit. Make sure you don’t add too much water to the dough because it will make your dough very sticky and you won't be able to knead it. If that happens, add a bit of flour. When your dough is nicely done, lightly flour a worktop and knead for 15 minutes until light and soft.
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Authentic Palestinian Musakhan Recipe - FalasteeniFoodie
|
6
|
1 h 30 min
|
Dinner, Lunch, Main Course
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8 large red onions, 2 cups extra virgin olive oil, Chicken bullion powder, ⅓ cup sumac, Pine nuts, Taboon or Plain Naan, 3 small chickens, Additional spices, 3 small chickens, ¼ cup olive oil, 1 tablespoon sumac, 1 tablespoon 7 spices, 1 tablespoon ground coriander, 1 tablespoon garlic powder, 2 tablespoons salt, 3 small chickens, ¼ cup olive oil, 1 tablespoon sumac, 1 tablespoon 7 spices, 1 tablespoon ground coriander, 1 tablespoon garlic powder, 2 tablespoons salt
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Cut the onions and sauté in a pan on low heat. Keep mixing until the onions become soft, have a bright pink color to them, and have released all their water. Keep mixing and add spices. Spread the onions on the bread. Sprinkle sumac and nuts, and repeat.. Preheat your oven to 450 Fahrenheit. Chicken for Musakhan is cut either into 2 halves (of a whole chicken) or into 4 pieces. Then, dry it with a paper towel.. Mix the spices together with the olive oil, then brush onto each chicken piece from all sides. Place onto a baking sheet lined with parchment paper, making sure the chicken is not tightly packed so it has enough room to crisp up.. Cover with aluminum foil, and bake for about 1 hour, then uncover and bake for an additional 5-10 minutes, so the skin gets crispy and develops a golden-brown color.. Start with 1 Naan or Taboon. Using a slotted spoon, take some onions and spread on top. Depending on the size of your bread, add enough to reach the edges but not so much that it piles up in the middle.. Sprinkle some sumac all around and some fried pine nuts.. Serve each chicken on a bread piece topped for one person or layer multiple bread pieces on top of each other. Then, add the chicken on the final top layer. For gatherings, I recommend layering them on top of each other, then cutting pieces as desired.
|
Middle Eastern, Palestinian
|
2408 kcal
|
Fattet Betenjan - FalasteeniFoodie
|
Serving size not found
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0 h 40 min
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Breakfast, Main Course
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1 Large eggplant, 1 pound ground beef, ½ bell pepper, 3 pita bread, 2 roma tomatoes, ½ red onion, 1½ teaspoons salt, 2 tablespoons pomegranate molasses, 1 teaspoon 7 spice, 1 teaspoon coriander powder, ¼ teaspoon cinnamon, 6 garlic cloves, 3 tablespoons butter, sumac, pomegrante arils, 1½ cups yogurt, 2 tablespoons oil, oil, pine nuts or almonds
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Peel the eggplant, cut it into small cubes and fry until they become golden brown. Then, cut the pita bread into squares and fry until crispy.. Add a little bit of oil to a pan then add onion. Cook until translucent and add the ground beef and diced tomatoes and bell peppers.. Add spices and cook until done for about 10 minutes.. Fry garlic in butter until golden and add it to the yogurt. Thin it out just a bit with some water.. Start layering the fried pita and then the fried eggplant. Sprinkle sumac on the eggplant, then add some yogurt. Add ground beef, and add some more yogurt.. Add fried nuts and pomegranate seeds, and finally, sprinkle some more sumac, and you’re done!
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Lebanese, Mediterranean
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Calories not found
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Stuffed Grape Leaves Recipe - FalasteeniFoodie
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Serving size not found
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0 h 0 min
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Appetizer, Side Dish, Snack
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1 jar Alafia leaves, 3½ cups Cal Rose rice, 1 bunch green onions, 1 bunch parsley, 1 yellow onion, 2 tomatoes, 8 garlic cloves, 1 cup olive oil, 1 tablespoon pomegranate molasses, 1 lemon juice, ½ cup walnut, 1 tablespoon 7 spice, 1 tablespoon coriander powder, 1 tablespoon bullion powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon ground cardamom, ¼ teaspoon black pepper, ½ tablespoon turmeric, ½ tablespoon salt, 1 tomato, 1-2 potatoes, 2 garlic cloves, 3½ cups Cal Rose rice, 1 bunch green onions, 1 bunch parsley, 1 yellow onion, 2 tomatoes, 8 garlic cloves, 1 cup olive oil, 1 tablespoon pomegranate molasses, 1 lemon juice, ½ cup walnut, 1 tablespoon 7 spice, 1 tablespoon coriander powder, 1 tablespoon bullion powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon ground cardamom, ¼ teaspoon black pepper, ½ tablespoon turmeric, ½ tablespoon salt, 1 tomato, 1-2 potatoes, 2 garlic cloves
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Soak the rice.. Meanwhile, finely chop the green and yellow onions, tomatoes, parsley, and walnuts. Set them all in a large bowl and mix together.. Now, add the 7 spices, coriander powder, garlic powder, onion powder, ground cardamom, black pepper, turmeric, salt, pomegranate molasses, lemon juice, and olive oil. Mix well.. Then, add to the washed and drained rice and combine well.. Use good quality grape leaves. I like to use Al Afia. Rinse well before using them. Don’t forget to cut the stem end of the grape leaves.. On a large plate, cutting board, or any work surface you prefer, set each warak enab with a shiny side up. Add around 1 teaspoon of stuffing. Fold the edges into the center and roll grape leaves.. Slice the tomatoes and set a layer at the bottom of the pot. Then, add a second layer of sliced potatoes and garlic. Add the layers of grape leaves, ensuring they're tightly packed.. Once all are layered, add a heavy plate on top to keep them from moving around. Add hot water to your pot. There should be enough water to slightly cover the inverted plate on top.. You can add a little bit of pomegranate molasses on top and bullion powder to the hot water if desired.. Cook on and boil on high for 10 minutes, then cover and let it simmer on low for 2-2.5 hours.. You can also pressure cook on manual high for 35 minutes. If there is excess cooking liquid when it's finished cooking, discard it before serving.. Serve with lemon wedges and enjoy!
|
Lebanese, Mediterranean
|
Calories not found
|
Date-Filled Brioche Buns - FalasteeniFoodie
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4
|
0 h 0 min
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Dessert
|
4½ cups flour, 6 tablespoons softened butter, 2 large eggs, 1¼ cups milk, ¼ cup granulated white or brown sugar, ½ teaspoon salt, A generous sprinkle of sesame seeds, 2½ teaspoons active dry yeast, 2 13-ounce packages date paste, 1½ teaspoons ground cardamom, 1½ teaspoons ground cinnamon, 1 stick melted butter, 1 whisked egg, 1 teaspoon vanilla extract, 2 tablespoons milk, 4½ cups flour, 6 tablespoons softened butter, 2 large eggs, 1¼ cups milk, ¼ cup granulated white or brown sugar, ½ teaspoon salt, A generous sprinkle of sesame seeds, 2½ teaspoons active dry yeast, 2 13-ounce packages date paste, 1½ teaspoons ground cardamom, 1½ teaspoons ground cinnamon, 1 stick melted butter, 1 whisked egg, 1 teaspoon vanilla extract, 2 tablespoons milk
|
Whisk together warm milk, sugar, and yeast in a large bowl until the yeast is dissolved.. Cover the bowl, and let it froth for 5-10 minutes.. Once bloomed, add the flour, eggs, and salt.. Mix them all with a stand mixer for 2-5 minutes. It should look like a dough but it won't be soft.. Cover it and leave it to rest in a warm place for ten minutes.. Once done, bring it back to the mixer, and add the softened butter in 3 parts, letting the mixer knead it until it becomes smooth. I have my mixer on medium speed.. Cover and let it rise in a warm place until doubled.. When it is doubled, punch down the dough, and divide it into 16-18 equal-sized balls.. Cover the balls, and let them rest for 5 minutes.. Add the packaged date paste, spices, and melted butter into a bowl.. Knead well until you get a soft dough.. When you spread and fill the dough, place it on a baking sheet lined with parchment. Spread each dough ball thin, but not paper thin.. Brush the buns with egg wash and sprinkle sesame seeds, shredded coconut, or even pistachios.. Bake at 425 F for 12-17 minutes or until golden.
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French, Mediterranean, Middle Eastern
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Calories not found
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Juicy Middle Eastern Kebabs - FalasteeniFoodie
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8
|
1 h 15 min
|
Dinner, Lunch, Main Course
|
1 pound Ground Beef/ Kebabs, 1 pound Ground Lamb, ½ bunch Parsley, 4 Garlic Cloves, ½ Yellow Onion, 1 tablespoon Garlic Powder, 1 tablespoon Onion Powder, 1 tablespoon 7 spices, ½ tablespoon Coriander Powder, 1 tablespoon Sumac, ½ tablespoon Aleppo Pepper, ¼ tablespoon Black Pepper, 2-3 teaspoons Salt, ½ teaspoon Baking Soda
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Chop your parsley and garlic or add to a food processor then add to the meat.. Process the onion separately, then add it to a paper towel and squeeze out all the liquid, making sure to not throw it out. Add the chopped onion to the meat, then the spices, and mix.. Don’t skip the baking soda. It helps in retaining moisture.. Place in the fridge for 45 minutes before shaping on the skewer or until cold. When shaping, use the reserved onion liquid to add a little bit of flavor onto the beef skewer. Grill on medium low heat until cooked through and enjoy.. Optionally, you can brush with a small amount of melted butter or ghee pre baking for some extra delicious flavor.
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Middle Eastern
|
Calories not found
|
Cranberry Orange Bundt Cake - FalasteeniFoodie
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12
|
1 h 5 min
|
Dessert
|
3 cups flour, 1 tablespoon baking powder, 1½ cups water, 1 cup white sugar, 1 cup brown sugar, 4 eggs, ½ cup sour cream, 1 cup orange juice, ½ cup half and half, 1 teaspoon orange blossom, 1 teaspoon vanilla, 1 teaspoon salt, 1 tablespoon orange zest, 2 cups cranberry, ¼ cup powdered sugar, 1-2 tablespoons orange juice, ¼ cup powdered sugar, 1-2 tablespoons orange juice
|
Mix flour, baking powder, and salt in a bowl and set aside.. In a bowl, add room temperature butter and both sugars.. Mix on medium speed until well-incorporated and creamy.. Add eggs, orange zest, orange blossom and vanilla. Mix them until combined.. Add the room temperature sour cream, orange juice, and half and half. Mix just until incorporated, but don’t want overmix.. Chop the cranberries and toss them in the 2 tablespoons of flour, and then fold into the batter using a wooden spoon.. Add to a well-sprayed Bundt pan.. Bake at 350℉ for 55-65 minutes or until a toothpick comes out clean. Check every few minutes after 55 minutes.. Whip the ingredients in a bowl until you obtain a consistency that can be sprinkled.. If it becomes too thin, you can add more powdered sugar to thicken it back up.. Add one teaspoon of orange zest.
|
International
|
292 kcal
|
Bakery Style Almond Croissants - FalasteeniFoodie
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Serving size not found
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0 h 30 min
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Breakfast, Dessert, Snack
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4 large day-old croissants, ¾ cup almond flour, ⅓ cup granulated sugar, ½ teaspoon almond or vanilla extract, 1 large egg, 4 tablespoons unsalted butter, pinch salt, ¼ cup sugar, ⅓ cup water, Drizzle of almond or vanilla extract, Powdered sugar, Almonds, ¼ cup sugar, ⅓ cup water, Drizzle of almond or vanilla extract, Powdered sugar, Almonds
|
Combine the sugar syrup ingredients in a pan on the stovetop until the sugar is melted. Or you could microwave instead. Once melted, then set aside.. Add the room-temperature butter and mix well; you can use a spatula or your hand to help.. Add the egg, and mix well again before adding the vanilla extract.. Slice the croissants in half, either all the way or enough to make a pocket.. Brush the inside of the croissant with about 1 tablespoon of the syrup.. Spoon a few tablespoons of the butter inside and then close the croissant.. Place all of the filled croissants on a lined baking tray, and brush the top of the croissants with the remaining almond cream.. Add sliced almonds and bake at 350℉ for 12-15 minutes or until the almonds are golden brown.
|
French
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Calories not found
|
Lebanese Fried Kibbeh - FalasteeniFoodie
|
25
|
1 h 30 min
|
Appetizer, Side Dish
|
3¼ cups burghul, 4 cups boiling water, ¼ cup onion, 1 teaspoon Aleppo pepper, ½ teaspoon cumin, 1½ teaspoons salt, 1 teaspoon paprika, 1 pound lean ground meat, 8 tablespoons cold water, 1 pound lean ground beef, 1 tablespoon oil, 1 tablespoon ghee, 1 onion, 1½ teaspoons 7 spice, ¼ teaspoon cumin, 1 teaspoon pomegranate molasses, ½ teaspoon cinnamon, 1½ teaspoons salt, dash black pepper, 1 teaspoon paprika, 1 teaspoon sumac, fried pine nuts, 3¼ cups burghul, 4 cups boiling water, ¼ cup onion, 1 teaspoon Aleppo pepper, ½ teaspoon cumin, 1½ teaspoons salt, 1 teaspoon paprika, 1 pound lean ground meat, 8 tablespoons cold water, 1 pound lean ground beef, 1 tablespoon oil, 1 tablespoon ghee, 1 onion, 1½ teaspoons 7 spice, ¼ teaspoon cumin, 1 teaspoon pomegranate molasses, ½ teaspoon cinnamon, 1½ teaspoons salt, dash black pepper, 1 teaspoon paprika, 1 teaspoon sumac, fried pine nuts
|
Add the burghul to a large bowl, then pour boiling water over them.. Cover the bowl, and let it sit for half an hour to 45 minutes.. Once done and while it's still hot/warm, mix burghul well with your hand, kneading the dough between your fingers and clumping it together so the burghul gets finer.. An optional step is to add the burghul to a food processor and pulse until fine before adding the water.. Once kneaded, add super finely chopped onion, Aleppo pepper, cumin, paprika, and salt to the kibbeh dough. Then, add the lean beef and mix well.. Add cold water to get smooth emulsified consistency, then cover and then cover and allow it to cool in the fridge.. Add oil and ghee to pan. Then, add the beef and sauté until the liquid is almost evaporated.. Add the finely chopped onion, 7 spice, cumin, cinnamon, salt, black pepper, paprika, sumac, and pomegranate molasses to the pan. Cook all the way through.. Add fried nuts to taste and let it cool before filling the kibbeh.. Grab a ping pong size ball of the bulgur mix and start shaping it by poking it through the middle and almost coring it with your finger to make a deep hole or football shape.. Stuff it with the ground beef mixture and close the other end. If the mix keeps cracking, keep the bowl of water mixed and cornstarch on hand. Use it sparingly by adding a few drops to your fingers when needing to fix a crack.. Deep fry kibbeh in hot oil on medium high heat until they become golden brown.. Serve and enjoy.
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Lebanese, Mediterranean, Middle Eastern
|
64 kcal
|
Halawat el Jibn (Sweet Cheese Rolls) - FalasteeniFoodie
|
Serving size not found
|
0 h 0 min
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Dessert
|
1 cup semolina, 1 cup sugar, 1 cup water, 2 cups fresh mozzarella, 3 cups whole milk ricotta, Simple syrup, pistachios, 2 cups sugar, 1 ½ cups water, 1 tablespoon orange blossom, lemon juice, 2 cups sugar, 1 ½ cups water, 1 tablespoon orange blossom, lemon juice
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Prepare the simple syrup and make sure it cools ahead of time. The recipe is below.. Lay large pieces of plastic wrap on a table or flat surface. I suggest making the plastic 3 feet by 3 feet in length and width. This will help you spread the dough later on.. Once the plastic wrap is down, drizzle 3 tablespoons of simple syrup all over the plastic. This will give the dessert some slight sweetness.. In a pot, add the water and sugar and stir on high heat until the sugar melts and starts bubbling.. Shred the fresh mozzarella into small pieces.. Once the sugar and water mix is boiling, add the cheese and stir with a wooden spoon.. Keep stirring and trying to break up the clumps until the cheese is melted.. Once it's melted, add the fine semolina, and keep mixing.. Add the orange blossom, making sure to continuously mix.. While mixing, break up any cheese and semolina clumps. This ensures that you have a smooth and consistent "dough".. At this point, hold your pot with one hand and using your other hand, mix the semolina and cheese dough vigorously, stretching the dough upwards and then pulling it back down. Repeat this process a few times, about 5 times, until your dough looks solid and is stretchy. As you continue vigorously mixing, the mixture should start forming into a dough- like consistency and should pull away from the edges of the pot. You should mix and stretch the spoon upwards to make it more malleable.. Once done, remove the pot from the stove.. Add the dough mixture to the plastic wrap. Drizzle 1 more tablespoon of simple syrup on top of the dough.. Fold half of the plastic wrap on top of the cheese dough and use a rolling pin to roll it out into a rectangle. The thickness depends on what you prefer, however do not roll it paper thin.. Cut off the uneven edges and add dollops of ricotta on a long edge of the dough.. Roll twice like you would roll a cinnamon roll and cut again into a long log.. Cut the log into a few smaller logs but not into small pieces. Add to a plate or tray and cover with plastic wrap. Refrigerate for a minimum of 4 hours.. Once refrigerated, cut into smaller pieces when it's serving time. Drizzle with a little bit of simple syrup and garnish with pistachios.
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Mediterranean, Middle Eastern
|
Calories not found
|
Authentic Middle Eastern Chicken Shawarma - FalasteeniFoodie
|
3
|
0 h 35 min
|
Main Course
|
1 pound chicken breast, 1 teaspoon Aleppo pepper, 1½ teaspoons shawarma spices, ⅓ cup olive oil, 2 tablespoons yogurt, 1 tablespoon mayo, 1½ teaspoons salt, 1 tablespoon fresh garlic, 1 teaspoon paprika, ½ teaspoon ginger powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, Tortilla, Pickled turnips, Middle Eastern pickled cucumbers, 1 pound chicken breast, 1 teaspoon Aleppo pepper, 1½ teaspoons shawarma spices, ⅓ cup olive oil, 2 tablespoons yogurt, 1 tablespoon mayo, 1½ teaspoons salt, 1 tablespoon fresh garlic, 1 teaspoon paprika, ½ teaspoon ginger powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, Tortilla, Pickled turnips, Middle Eastern pickled cucumbers
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Make slits into full chicken breasts.. In a large mixing bowl, add the spices and ingredients of the shawarma marinade (Aleppo pepper, shawarma spices, olive oil, yogurt, mayo, salt, minced fresh garlic, paprika, ginger powder, garlic powder, black pepper). Mix until all combined. Marinate for a minimum of 6 hours in the fridge.. Cook the marinated chicken shawarma covered in a pan on medium heat until cooked through.. Set aside for 5 minutes before slicing each chicken breast thinly.. Layer your shawarma wraps by spreading garlic sauce on the tortilla and then adding the cut chicken on top.. Add more garlic sauce and the different diced pickles.. Roll up like a burrito and press in a panini press or on the stove until golden. Enjoy!
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Mediterranean, Palestinian
|
430 kcal
|
Lebanese Mujadara - Lentils and Rice with Caramelized Onions - FalasteeniFoodie
|
3
|
0 h 0 min
|
Dinner, Lunch, Main Course
|
¾ cup dry brown lentils, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon 7 spice, pinch cinnamon, 5 cups water, 1½ cups jasmine rice, 1 teaspoon cumin, 1 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon 7 spice, dash cinnamon, 4 tablespoons olive oil, 1½ teaspoons veggie bullion powder, 1 small yellow onion, 3 cups hot water, ¾ cup dry brown lentils, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon 7 spice, pinch cinnamon, 5 cups water, 1½ cups jasmine rice, 1 teaspoon cumin, 1 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon 7 spice, dash cinnamon, 4 tablespoons olive oil, 1½ teaspoons veggie bullion powder, 1 small yellow onion, 3 cups hot water
|
Soak the rice and set it aside.. Wash the lentils well. Add them to a pot along with garlic powder, onion powder, cumin, 7 spice, and cinnamon. Add enough water to cover them.. Let it come to a rolling boil, then simmer on medium heat until completely soft. It needs around 20-25 minutes.. Strain the liquid and set lentils aside.. To a pot, add the olive oil, diced onion and sauté until golden.. Drain the soaked rice and add it to the onions. Next, add cumin, coriander powder, 7 spice, cinnamon, veggie bullion powder, and salt.. Add the strained lentils to the rice and onions, then add the hot water. Let it come to a rolling boil until the water touches the surface of the rice, then cover it with aluminum foil and the lid at the same time.. Cook mujadara at low heat for 15-20 minutes. Serve it with crispy onions and salad or yogurt.
|
Mediterranean, Middle Eastern
|
1542 kcal
|
Sahlab Dessert Recipe
|
Serving size not found
|
0 h 10 min
|
Dessert
|
3 cups milk, 2 teaspoons orange blossom water, ¼ cup sugar, 2 tablespoons cornstarch, 2 mastic rocks, Pistachio, Almonds, Coconut, Cinnamon, Rose petals, Pistachio, Almonds, Coconut, Cinnamon, Rose petals
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Add all the ingredients into a pot.. Continue mixing with a spoon to make sure the cornstarch is fully dissolved and is not chunky (add more cornstarch if you want to eat it with a spoon like a looser pudding).. Turn on heat. Add the pot to a medium flame and let the mixture thicken, stirring constantly.. Stir until your desired thickness and serve hot in mugs and top with a sprinkle of cinnamon spice, ground pistachios, or other ground nuts on each serving.. I like to drink it but some people like to eat it with a spoon.
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Mediterranean, Middle Eastern
|
Calories not found
|
Eggless Chocolate Cake - FalasteeniFoodie
|
8
|
0 h 40 min
|
Dessert, Snack
|
1 cups flour, 1 teaspoon baking Soda, ¾ cup cocoa powder, 1¼ cups sugar, ½ teaspoon salt, 1 teaspoon espresso powder, ½ cup oil, ½ cup sour cream, ¾ cup hot water, 2 teaspoons vanilla, 1 tablespoon lemon juice
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Sift together the flour, sugar, salt, cocoa powder, and espresso powder. Set aside.. Mix the water, sour cream, oil, and vanilla all together.. Add to the dry mixture and mix using a whisk or spatula.. Mix together the vinegar or lemon juice with the baking soda, and immediately add to the cake batter.. Fold using a spatula until incorporated and pour into sprayed and lined 9 inch cake pan or Bundt cake.. Tap the pan onto the counter a few times to release the bubbles.. Bake at 350 for 30-40 minutes, testing it with a skewer that should come out clean when it’s done.. Cool on a wire rack for 15 minutes before flipping.
|
International
|
Calories not found
|
Palestinian Sesame Tea Cookies - FalasteeniFoodie
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Serving size not found
|
0 h 0 min
|
Dessert, Snack
|
2 cups flour, ¼ cup ghee, ¼ cup vegetable oil, ½ cup powdered sugar, 1 teaspoon baking powder, 1 teaspoon bakers ammonia, 1 teaspoon ground anise, 1 teaspoon fennel, dash table salt, 1 teaspoon vanilla extract, ½ cup water, 1-2 cups toasted sesame seeds, 1 tablespoon simple syrup or honey
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Sift the flour, baking powder, fennel, anise, salt, and bakers ammonia together.. Add the softened ghee and oil together and mix well until crumbly.. Add the powdered sugar, water, and vanilla into a bowl and mix well until powdered sugar is dissolved.. Add the mixture to the dry ingredients and mix well until dough forms.. Cover and let it rest for 20 minutes.. Once done, cut into 15 pieces and shape.. Mix the toasted sesame seeds with syrup or honey together.. Dip the cookies in the mixture as much or as little as you like.. Place the cookies on a lined baking sheet and bake at 350℉ for 20 to 24 minutes, or until the bottom is golden.. Let them rest for 10 minutes before touching.
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Mediterranean, Middle Eastern, Palestinian
|
Calories not found
|
Hummus Bil Lahme - FalasteeniFoodie
|
Serving size not found
|
0 h 0 min
|
Appetizer, Dinner
|
¼ pound Sirloin steak, ½ teaspoon 7 spices, ½ teaspoon Coriander powder, ¼ teaspoon Black pepper, ½ teaspoon salt, 1 tablespoon olive oil, 2 15 oz. cans chickpeas, ½ cup lemon juice, ⅔ cup tahini, 3 cloves garlic, 1½ teaspoons salt, ¼ cup water, 1 teaspoon cumin, ¼ cup olive oil, 3 tablespoons yogurt, Ice cubes, Toasted pine nuts + pomegranate seeds, ¼ pound Sirloin steak, ½ teaspoon 7 spices, ½ teaspoon Coriander powder, ¼ teaspoon Black pepper, ½ teaspoon salt, 1 tablespoon olive oil, 2 15 oz. cans chickpeas, ½ cup lemon juice, ⅔ cup tahini, 3 cloves garlic, 1½ teaspoons salt, ¼ cup water, 1 teaspoon cumin, ¼ cup olive oil, 3 tablespoons yogurt, Ice cubes, Toasted pine nuts + pomegranate seeds
|
Cut up the sirloin steak into small, thin pieces.. In a pan, add oil and let it heat for 1 minute, then add the sirloin steak pieces.. Sprinkle with the spices and salt.. Cook until your desired doneness (I do mine for about 10 minutes).. Add the tahini and lemon juice to a food processor and process until a thick cream appears.. Scrape down the sides, then add the garlic and olive oil, and process again.. Scrape down the sides again and add 1 can of drained chickpeas then process.. Add the other drained can of chickpeas.. At this moment, I like adding 2 tablespoons of yogurt, I find it lightens the tahini flavor and adds creaminess.. Drizzle in the cold water while the food processor is running.. If available, add 2 ice cubes to make it extra creamy.. Add the spiced sirloin, toasted pine nuts, and pomegranate seeds. Serve with pita bread or warm Arabic bread and enjoy!
|
Mediterranean
|
Calories not found
|
Lentil Soup (Shorbet Adas) - FalasteeniFoodie
|
4
|
0 h 40 min
|
Side Dish, Soup
|
1 cup lentils, 6 cups water or broth, 1 teaspoon cumin, 1 teaspoon coriander powder, ⅛ teaspoon ginger powder, ½ teaspoon onion powder, ½ teaspoon garlic powder, ⅛ teaspoon black pepper, 1 teaspoon salt, 1 tablespoon bouillon, 1 small russet potato, ¼ cup carrots, 1 stalk celery, ½ yellow onion, 2 tablespoons olive oil
|
Add the olive oil to a pot, then add the finely diced onions.. Sauté until brown, then add the lentils and mix.. Add the veggies, diced small.. Add the spices, then hot water, and let it come to a boil before covering it and letting it simmer on low heat for 30 minutes.. Transfer to a blender or use an immersion blender to blend until smooth. Hit again before serving.
|
Lebanese
|
250 kcal
|
Strawberry Mascarpone Crème Croissants - FalasteeniFoodie
|
Serving size not found
|
0 h 20 min
|
Appetizer, Breakfast, Dessert
|
1½ cups Heavy Cream, 2 teaspoons Vanilla Extract, 4 ounces Cream Cheese, 4 ounces Mascarpone Cheese, Powdered Sugar, Strawberry jam, Store bought croissants
|
Mix in a bowl the heavy cream, vanilla, and the desired amount of sugar.. Start off with ¼ cup and build up.. Beat until fluffy and light with a hand mixer or stand mixer.. Add the mascarpone/ cream cheese mixture and beat until well-mixed.. Spread a tablespoon of jam in the middle of the croissant.. Fill the croissant with cream and fresh strawberries.
|
International
|
Calories not found
|
Molokhia Soup - FalasteeniFoodie
|
Serving size not found
|
1 h 5 min
|
Soup
|
2 packets frozen fine minced mlokhiyeh, 2 tablespoons oil, ½ large yellow onion, 1 cinnamon stick, 1 bay leaf, 4 cardamom pods, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1 teaspoon 7 spice, ½ teaspoon black pepper, 1 teaspoon coriander powder, 6 cups water, 4 leg quarters or 1 whole chicken, 1 small Roma tomato, 8 cloves of garlic, 2 tablespoons olive oil, 1 tablespoon chicken bullion powder, salt to taste
|
Sauté the onion in the oil and add the chicken pieces.. Add the spices and mix letting the chicken get a little bit of color.. Add the hot water to the cover and let it boil for 5 minutes before simmering on medium low heat for 40 minutes.. Remove the chicken and place it into a baking sheet, or airfryer basket.. Add your favorite chicken seasoning and broil until crispy.. Strain the broth and return 3 cups of it to the pot.. Add two bags of mlokhiyeh, either frozen or thawed, to the broth and mix. If frozen, stir it around to try and make it melt faster.. Add the tomato halves and sauté.. Once mlokhiyeh is fully thawed into the broth, add the chicken bouillon powder and salt to taste.. Let it simmer for 10 minutes on medium heat before removing the tomato.. Fry the minced garlic in olive oil until golden in a separate pan.. Add the fried garlic to the mlokhiyeh and mix.. Serve with some vermicelli rice and crisped-up chicken. Make sure to squeeze some lemon for optimal flavor. Enjoy!
|
Mediterranean, Palestinian
|
Calories not found
|
Mafroukeh Truffles - FalasteeniFoodie
|
Serving size not found
|
0 h 0 min
|
Dessert
|
2 cups good quality almond flour, ¼ cup powdered sugar, ¼ cup, ¾ teaspoon orange blossom water, ½ recipe, 1 cup ricotta, 2 cups good quality almond flour, ¼ cup powdered sugar, ¼ cup, ¾ teaspoon orange blossom water, ½ recipe, 1 cup ricotta
|
Make syrup and set aside to cool.. In a pot, add the cream and corn starch, sugar, and orange blossom.. Make sure to whisk well so the cornstarch dissolves.. Mix before adding it to the stove on medium low heat.. Set aside to cool completely in the fridge. It is best prepared ahead of time.. Once completely cooled, if you are using ricotta, add it now.. Add the almond flour, powdered sugar, simple syrup and orange blossom together until they form a thick play dough like consistency.. Form a ball about 1.5 inches in diameter and spread it.. Add the cooled qishta and close off.. Roll and set aside. You can also shape it with any mold you like (I used a moon cake shaper before).. Refrigerate before serving.. Add some qishta and simple syrup on top to serve(optional).
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Middle Eastern
|
Calories not found
|
Middle Eastern Kufta Bil Tahiniye - FalasteeniFoodie
|
Serving size not found
|
0 h 45 min
|
Dinner, Lunch, Main Course
|
1 pound 80/20 lean beef, ½ cup parsley, ½ yellow onion, 1½ large Roma tomatoes, 5 garlic cloves, 1½ teaspoons 7 spice, 1 teaspoon coriander powder, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, 1 teaspoon salt, pinch turmeric, 1 tablespoon olive oil, 2 large russet potatoes, ¾ cup tahini, 1¼ cups water, 2 lemons juice, salt, 2 tablespoons yogurt, ¾ cup tahini, 1¼ cups water, 2 lemons juice, salt, 2 tablespoons yogurt
|
Peel and slice the potatoes into rounds or halves, then fry them until they are golden (you can air fry them).. Once they are done, set them aside.. In a food processor, combine the tomato, onion, garlic and parsley, and process until chunky.. Add those to the beef and then add all the spices and mix.. Shape the beef into patties or fingers and add them to your baking sheet along with the potatoes.. Bake covered at 400 for 25 minutes.. Into your food processor, add the tahini, yogurt, water, salt and lemon juice.. Process until a smooth sauce forms and pour it over the baked beef and potatoes.. Return to the oven for another 10-15 minutes.
|
Middle Eastern
|
Calories not found
|
Chicken Fajita Quesadillas - FalasteeniFoodie
|
3
|
0 h 25 min
|
Dinner, Lunch, Main Course
|
1 pound chicken breast, 1½ large green bell peppers, 1 medium red onion, 3 tablespoons oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon coriander powder, 1 teaspoon paprika, ½ teaspoon chili powder, cayenne, 1 teaspoon Mexican oregano, 1 teaspoon salt, ½ teaspoon black pepper, 1 large tortilla, 2 tablespoons light sour cream, ¼ cup shredded cheese, Siracha mayo, 1 large tortilla, 2 tablespoons light sour cream, ¼ cup shredded cheese, Siracha mayo
|
Add oil to a pot and let it heat up before adding the sliced chicken. Sauté for a bit until it releases some juice, and add the spices.. Mix around and cook all the way through, about 10-15 minutes. Remove and set aside.. In the same pot, add 1 tablespoon oil to deglaze then add the onions and bell peppers and sauté on high heat for 5-7 minutes, moving them around often so they don't burn.. Add back the chicken and toss together, and remove from the heat.. Take 1 tortilla and add 2 tablespoons sour cream and spread.. Add the fajita filling and top with hot sauce, taco sauce, or siracha mayo. You can also add avocado here.. Add cheese, and fold in half. Press until both sides crisp up and the cheese melts.
|
Mexican
|
Calories not found
|
Coconut Chicken Curry - FalasteeniFoodie
|
Serving size not found
|
0 h 35 min
|
Main Course
|
2 tablespoons oil, ½ large yellow onion, 3 garlic cloves, 1 bell pepper, 1 pound chicken thighs or breast, ½ teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2½ teaspoons curry powder, 1 teaspoon coriander powder, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, 200 millilitre coconut cream, 1¼ cups heavy cream, ⅓ cup water, 1 teaspoon bullion powder, 1 cup frozen peas
|
Heat up your oil of choice and add up the chopped onion and bell peppers.. Sauté on high heat until fragrant and wilted.. Add the garlic and sauté for another 3 minutes or until fragrant.. Add the cubed chicken (about 1 inch in size) and mix.. Add all the spices, heavy cream, coconut cream and water and mix again.. Let it come to a boil before lowering the heat and simmering for 20 minutes on a medium-low.. Once simmered, add the frozen peas and mix, letting the mixture heat up and cook together for another 5 minutes.. Serve with white rice.
|
Indian
|
Calories not found
|
Beef Ouzi Pockets - FalasteeniFoodie
|
Serving size not found
|
0 h 50 min
|
Dinner, Dough, Lunch, Main Course
|
¾ pound ground beef, 2 tablespoons oil, 1 small yellow onions, ¾ teaspoon 7 spices, ¾ teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon aleppo pepper, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cinnamon, toasted nuts for mix ins and topping, 1½ cups basmati rice, 2 tablespoons oil, 1 cup frozen peas, 1 medium yellow onion, 5 large garlic cloves, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons 7 spice, 1½ teaspoons coriander powder, 1 teaspoon Aleppo pepper, 1 tablespoon chicken bullion powder, Salt, ½ teaspoon turmeric, Phyllo dough sheets, Butter or cooking spray, ¾ pound ground beef, 2 tablespoons oil, 1 small yellow onions, ¾ teaspoon 7 spices, ¾ teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon aleppo pepper, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cinnamon, toasted nuts for mix ins and topping, 1½ cups basmati rice, 2 tablespoons oil, 1 cup frozen peas, 1 medium yellow onion, 5 large garlic cloves, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons 7 spice, 1½ teaspoons coriander powder, 1 teaspoon Aleppo pepper, 1 tablespoon chicken bullion powder, Salt, ½ teaspoon turmeric, Phyllo dough sheets, Butter or cooking spray
|
Sauté the onions in oil until translucent, then add the beef and spices.. Cook until well done.. Sauté onions in oil until translucent, then add the garlic and sauté until fragrant.. Add frozen peas and carrots if using, and sauté for 2 minutes.. Add the soaked and washed rice and spices and mix.. Add the ground beef and toasted nuts and mix, then add the hot water.. Let it boil for 5 minutes then simmer for 15-20.. Once cooked, you can mix in toasted nuts if you would like before stuffing the dough.. Take 5 phyllo dough sheets and spray them or brush them with butter, and lightly spray your bowl. You don't want the dough to get soggy.. Layer one sheet, spray, then another sheer, and repeat.. Add rice enough to fill, then close the edges and trim the excess. Make sure to place it on parchment lined sheet and bake at 425 degrees F for 10-20 minutes or until crispy or golden.
|
Middle Eastern
|
Calories not found
|
Garlic Sauce - Middle Eastern Toum - FalasteeniFoodie
|
20
|
0 h 0 min
|
Dip, Sauce
|
1 cup garlic cloves, 3½ cups neutral oil, 1 tablespoon salt, ⅓ cup lemon juice
|
Cut each garlic clove in half lengthwise and remove the inner germ. This process makes the garlic taste a lot less spicy.. Add to your food processor. Your food processor must have a small emulsifier spout. It has to be a strong and large food processor (minimum of 12 cups).. Add the salt to the garlic and turn the food processor on. Let it go until the garlic gets finely cut.. Stop, and scrape down the sides.. Add 3 tablespoons of the oil you are using and about 1 teaspoon of lemon juice. Start the food processor once again and you should see the garlic getting chopped even more finely.. Stop the processing one more time and scrape down the sides, making the garlic move towards the middle. Close the lid, and add the emulsion sleeve to your food processor.. Start the food processor and add ½ cup of the oil into the emulsifier cup. Let it drip slowly, then once it is finished, add another ½ cup. Repeat until you finish 2½ cups of oil.. Once finished, add in ½ of your lemon juice to the emulsifier cup. Once it is finished, add ½ cup of the oil, then add the remaining lemon, and finally the last bit of oil.. Once it is finished, it means that your garlic sauce is now ready. It should be fluffy and creamy.
|
Middle Eastern
|
377 kcal
|
Macarona Bil Bechamel (Bechamel Pasta Bake) - FalasteeniFoodie
|
6
|
1 h 15 min
|
Dinner, Lunch, Main Course
|
8 ounces penne or rigatoni pasta, ½ pound 80/20 beef, ½ large yellow onion, ¼ cup tomato sauce, ½ teaspoon cinnamon, 1½ teaspoons 7 spice, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon coriander powder, 2 tablespoons oil, 2 cups shredded mozzarella, 4 tablespoons butter, 3½ tablespoons flour, ¼ teaspoon cinnamon, ½ teaspoon bullion powder, 3 cups milk, 4 tablespoons butter, 3½ tablespoons flour, ¼ teaspoon cinnamon, ½ teaspoon bullion powder, 3 cups milk
|
Cook the pasta until al dente and set aside.. Sauté an onion in some oil until translucent then add the ground beef.. Mix it around and add the spices and tomato sauce and cook until completely done. Set aside.. Melt some unsalted butter in a pot on medium heat. Once melted, add the flour and whisk together well until smooth and not clumpy.. Once whisked, add in the milk, bullion powder, and cinnamon and mix again. Keep whisking until the mixture thickens but is smooth.. Spray your baking dish with nonstick spray.. Add half of your pasta and add a bit of bechamel sauce just to evenly coat the pasta. Mix them together to make sure each piece is coated.. Add the beef sauce on top, then optionally you can add ⅓ cup of mozzarella. Top it off with the rest of the pasta and the rest of the bechamel sauce.. Cover and bake at 450 for 25 minutes before removing the cover, adding the cheese, and covering again. Bake for another 10 minutes or until the cheese is all melty and you can broil for some color.
|
Egyptian, Mediterranean
|
Calories not found
|
Palestinian Tatbeeleh (Shatta) (Spicy Salsa) - FalasteeniFoodie
|
1.5
|
0 h 5 min
|
Dip, Sauce
|
5 garlic cloves, ⅓ bunch green onions, ½ green bell pepper, 1 large jalapeño, deseeded or not, ½-1 teaspoon salt, ½ teaspoon Aleppo pepper, 1-2 large lemons, juiced, 3 tablespoons olive oil
|
Add all the ingredients to a food processor and blitz until coarsely chopped but still bite-sized. That's it.
|
Lebanese, Mediterranean, Middle Eastern, Palestinian
|
Calories not found
|
Ouzi Rice With Ground Beef - FalasteeniFoodie
|
4
|
0 h 50 min
|
Dinner, Main Course
|
1½ cups washed and soaked basmati rice, 2 tablespoons oil, 1 cup frozen carrots and peas, 1 medium yellow onion, 5 large garlic cloves, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons 7 spice, 1½ teaspoons coriander powder, 1 teaspoon Aleppo powder, 1 tablespoon chicken bullion powder, 1½ teaspoons salt, ½ teaspoon turmeric, 3 cups hot water, ¾ pound ground beef, 2 tablespoons oil of choice, 1 small yellow onion, ¾ teaspoon 7 spice, ¾ teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Aleppo pepper, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cinnamon, 1½ cups washed and soaked basmati rice, 2 tablespoons oil, 1 cup frozen carrots and peas, 1 medium yellow onion, 5 large garlic cloves, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons 7 spice, 1½ teaspoons coriander powder, 1 teaspoon Aleppo powder, 1 tablespoon chicken bullion powder, 1½ teaspoons salt, ½ teaspoon turmeric, 3 cups hot water, ¾ pound ground beef, 2 tablespoons oil of choice, 1 small yellow onion, ¾ teaspoon 7 spice, ¾ teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Aleppo pepper, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cinnamon
|
Sauté the onions in oil until translucent and then add the beef and spices.. Cook until well done.. Sauté the onions in oil until translucent and add the garlic and sauté until fragrant.. Add frozen peas and carrots and sauté for 2 minutes.. Add soaked and washed rice and spices and mix well.. Add the boiling water.. Let it boil for 5 minutes, then simmer for 15-20 minutes.. Once cooked, layer your rice onto a serving platter and top it with the cooked beef, then finally, with toasted nuts and parsley.
|
Jordanian, Lebanese, Middle Eastern, Palestinian
|
400 kcal
|
Oven Baked Chicken Skewers - FalasteeniFoodie
|
Serving size not found
|
4 h 5 min
|
Dinner, Lunch
|
1 pound boneless chicken thighs, ¼ cup plain yogurt, ½ teaspoon sumac, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon aleppo pepper, ½ teaspoon black pepper, 1 teaspoon salt, 1 teaspoon 7 spice, ¼ teaspoon tumeric, 1 tablespoon garlic paste or 3 garlic cloves, 3 tablespoons red pepper paste, 2 tablespoons olive oil, 1 tablespoon lemon juice
|
Cut your chicken thighs into 1-inch cubes.. Add the yogurt, oil, lemon juice, and add all spices.. Mix together well and cover and marinate in the fridge for a minimum of 4 hours.. Before baking, soak the wooden skewers in cold water.. Load the chicken onto the skewers and bake at 375 for 20 minutes, and you can broil them to get some charring and crispiness.
|
Middle Eastern
|
Calories not found
|
Crispy Cheese Borek (Turkish Cheese Rolls) - FalasteeniFoodie
|
20
|
1 h 0 min
|
Appetizer, Dinner, Dough, Side Dish
|
16 sheets phyllo dough, 8 ounces cream cheese, 14 ounces can Feta cheese or whatever white cheese you prefer, parsley, ¾ cup butter, 1 egg
|
Mix the cheeses and parsley (if using) together. This works best if the cream cheese is at room temperature unless you're using the spreadable kind.. Spread 1 sheet of phyllo dough, and brush with melted butter.. Then top with another sheet and brush again, until you finish 3 sheets.. Add the cheese mixture close to the long edge of the sheet, then roll it up into a log.. Cut each large log in half and add it to your sprayed quarter sheet pan (9×13). Repeat with the rest.. Once arranged, cut each log in half. Brush with a beaten egg, and sprinkle black sesame seeds and regular sesame seeds if you'd like.. Bake at 400 degrees F for 20-25 mins or until its golden.
|
Middle Eastern, turkish
|
Calories not found
|
Small Batch 10 Minute Dough - FalasteeniFoodie
|
2
|
0 h 10 min
|
Dough
|
2⅔ cups flour, ¼ cup oil, ¾ tablespoon active dry yeast, 2 tablespoons sugar, ½ teaspoon salt, ½ teaspoon baking powder, 1½ tablespoons powdered milk, 1 cup warm water
|
Mix 1 cup of flour with the yeast, sugar, salt, baking powder, and powdered milk if using.. Once mixed, add the warm water or warm milk, and whisk together well until no longer clumpy.. Cover and set aside in a warm place for 10 minutes.. After 10 minutes, you should see the mixture look bubbly and frothy.. Now, add the remaining 1 cup of flour and the oil.. Mix in your stand mixer, or by hand, until a smooth and soft dough forms, about 5-7 minutes.. Now it's ready to use!
|
International
|
Calories not found
|
Honeycomb Bread (Khaliat Al Nahl) - FalasteeniFoodie
|
35
|
0 h 45 min
|
Breakfast, brunch, Snack
|
2⅔ cups flour, ¼ cup oil, ¾ tablespoon yeast, 1 tablespoon sugar, ½ teaspoon salt, ½ teaspoon baking powder, 1½ tablespoons powdered milk, 1 cup warm water, 1 large egg, 1 tablespoon milk, 12 ounces block of cream cheese, ⅓ cup honey, 3 tablespoons sesame seeds, 3 tablespoons Nigella seeds, 2⅔ cups flour, ¼ cup oil, ¾ tablespoon yeast, 1 tablespoon sugar, ½ teaspoon salt, ½ teaspoon baking powder, 1½ tablespoons powdered milk, 1 cup warm water, 1 large egg, 1 tablespoon milk, 12 ounces block of cream cheese, ⅓ cup honey, 3 tablespoons sesame seeds, 3 tablespoons Nigella seeds
|
Mix 1 cup of flour with the yeast, sugar, salt, baking powder, and powdered milk (if using).. Once mixed, add the warm water or warm milk and whisk together well until no longer clumpy. Cover it and set it aside in a warm place for 10 minutes.. After 10 minutes, you should see the mixture look bubbly and frothy.. Add the remaining 1⅔ cups of flour and the oil. Mix in your stand mixer (or by hand) until smooth and soft dough forms, about 5-7 minutes. Now it’s ready to use.. Divide the dough into 35 mini pieces (this mimics the small honeycomb bread balls) or you could make them larger.. Cut each brick of cheese into equal pieces, a full block of cheese makes 24 pieces.. Spray your round or rectangle pan lightly.. Spread a dough ball into a round flat circle and add the cream cheese to it.. Close the ends and ball it up and place it into your tray. Repeat until finished.. Whisk the egg with a tablespoon of milk with a fork and brush it on top of the dough balls.. Sprinkle with toasted sesame seeds and nigella seeds and bake at 400℉ for 20-25 minutes or until golden.. Once out of the oven, immediately drizzle with honey.
|
Middle Eastern
|
Calories not found
|
Ful Medames Recipe (Stewed Fava Beans) - FalasteeniFoodie
|
4
|
0 h 8 min
|
Breakfast, brunch, Dip
|
1 can fava beans, ¼-½ teaspoon salt, 1 teaspoon cumin, 4-5 cloves garlic, 3 tablespoons olive oil, 1 small roma tomato, 2 tablespoons chopped parsley, 2 tablespoons green onion, Shatta (spicy sauce)
|
Heat fava beans in liquid with garlic for 2-3 minutes until it becomes soft and bubbly.. Keep the beans soaked in their liquid while heating them.. Add cumin and salt.. Mash the garlic and beans to your liked consistency.. Mix in 2 tablespoons of olive oil, most of the chopped vegetables leaving some for garnish.. Drizzle the last tablespoon of olive oil on top of the fava beans dish.. Top the dish with some Tatbeeleh or Shatta (spicy sauce).
|
Mediterranean, Middle Eastern, Palestinian
|
Calories not found
|
Palestinian Chicken Makloubeh (Maqluba) - FalasteeniFoodie
|
6
|
1 h 0 min
|
Dinner, Lunch, Main Course
|
3 cups Jasmine Rice, 1 large head cauliflower, 2 large russet potatoes, 5 cups chicken broth, 1 tablespoon maqluba spice, Tomato, 1 teaspoon 7 spice, 1½ teaspoons salt, 2 small chickens, water, 3 tablespoons oil, 1 medium onion, 5 cloves garlic, 3 tablespoons maqluba spices, 2 tablespoons 7 spice, 1 tablespoon coriander powder, 1 stick cinnamon, 4 cardamom pods, 2 teaspoons salt, ½ teaspoon black pepper, 6 cups chicken broth, 3 cups Jasmine Rice, 1 large head cauliflower, 2 large russet potatoes, 5 cups chicken broth, 1 tablespoon maqluba spice, Tomato, 1 teaspoon 7 spice, 1½ teaspoons salt, 2 small chickens, water, 3 tablespoons oil, 1 medium onion, 5 cloves garlic, 3 tablespoons maqluba spices, 2 tablespoons 7 spice, 1 tablespoon coriander powder, 1 stick cinnamon, 4 cardamom pods, 2 teaspoons salt, ½ teaspoon black pepper, 6 cups chicken broth
|
Add the chicken to a pot with oil and onions, then sauté.. Add the maqluba spices, whole garlic, black pepper, cinnamon, coriander, and cardamom and mix. .. Add water to cover. Let it boil and skim off any foam that forms and discard. Let it cook for about 30-40 minutes until done.. Once the chicken is cooked, remove it and strain the broth. You can now leave the chicken as it is, bake it to crisp up, or fry it. I like air frying it.. Wash the rice a few times to make sure the starches are removed. Soak in cold water for about 30 minutes.. Once soaked, strain and add the 7 spices, maqluba spices, and salt. Mix well and set aside.. Prep your vegetables ahead of time.. Cut the cauliflower into medium size florets, peel the potatoes, and cut them into ½-inch thick rounds.. For the eggplants, you can peel them or leave the skin. Cut into ½-inch rounds and place on top of a paper towel.. Sprinkle a small amount of salt on top of each round to draw out the moisture, about 10 minutes.. If you're using carrots, the baby ones work great. Deep fry all the vegetables, air fry, or bake them. Once done, set aside.. For assembly, my hack is to cut parchment paper the same size as the bottom of the pot you're using and lay it flat.. Add tomato slices, then layer the chicken on top. Add the vegetables and finally the rice.. Now once your maqluba is assembled, make sure to add HOT broth. You don't want this to be warm or cold.. Let it boil on medium-high heat, then cover and lower the heat until the rice is fully cooked, anywhere from 15-25 minutes. The rice on top should be fluffy and cooked.
|
Jordanian, Lebanese, Middle Eastern, Palestinian
|
483 kcal
|
Palestinian Ka'ak - FalasteeniFoodie
|
Serving size not found
|
0 h 0 min
|
Appetizer, Dessert
|
2⅓ cup flour, 1 cup fine semolina, 2 tablespoons sugar, 2 teaspoons yeast, 1½ cups warm milk, ¼ cup melted ghee, 1 cup olive oil, 1½ tablespoons toasted nigella seeds, 1½ tablespoons toasted seasme seeds, 3 tablespoons Maamoul/Ka'ak spice*, ¼ teaspoon ground mastic, ¼ teaspoon ground mahlab, 2 packages date paste, 1 tablespoon Ka'ak spice, ¼ teaspoon ground mahlab, 4 tablespoons melted butter, 1 tablespoon melted samneh, 2 tablespoons ground anise, 2 tablespoons ground fennel, 1 teaspoon cardamoun, 2 packages date paste, 1 tablespoon Ka'ak spice, ¼ teaspoon ground mahlab, 4 tablespoons melted butter, 1 tablespoon melted samneh, 2 tablespoons ground anise, 2 tablespoons ground fennel, 1 teaspoon cardamoun
|
Add all the dry ingredients together and mix well.. Add the liquids slowly, mixing in between. Mix until a soft ball forms.. Cover and let it rise in a warm place until it becomes larger in size, about 1-1.5 hours.. Mix the melted butter and ghee and add them along with the spices.. Mix and knead until soft and not as sticky.. Roll a 1 inch dough ball flat and long, add a log of dates and roll into a cigar shape, then roll into a circle.. Add to a baking sheet lined with parchment paper and bake at 425 for 10-15 mins or until golden.
|
Mediterranean
|
Calories not found
|
Freekeh Salad Recipe - FalasteeniFoodie
|
Serving size not found
|
0 h 0 min
|
Salad
|
¾ cup freekeh, 1 tablespoon olive oil or ghee, ½ red onion, 2 persian cucumbers, 10 cherry tomatoes, ¼ cup pecans, ¼ cup green onions, ¼ cup pomegranate seeds, 2 tablespoons pistachios, 1½ cups hot water for Freekeh, 3 tablespoons olive oil, 1½ tablespoons pomegranate molasses, salt to taste, 1 tablespoon dried mint, 1 teaspoon lemon juice, 3 tablespoons olive oil, 1½ tablespoons pomegranate molasses, salt to taste, 1 tablespoon dried mint, 1 teaspoon lemon juice
|
Rinse the freekeh until it is clean.. Soak for 20 minutes.. When done, add to a pot with 1 tablespoon ghee or olive oil, and sauté for 2 minutes or until fragrant.. Add salt to taste and add 1 cups hot water to cover the top.. Let it boil then lower heat and cover to let it fully cook, about 15 minutes.. Set aside and let it cool.. Chop the cucumbers, green onions, and red onions into fine pieces.. Cut each cherry tomato into quarters.. Roughly chop the pistachios and pecans (if using).. To assemble, add freekeh, cucumbers, red and green onions, tomatoes, pistachios, and pecans to a bowl.. Add pomegranate seeds and the salad dressing mixture and toss until well mixed.
|
Middle Eastern
|
Calories not found
|
Palestinian Makrouta - FalasteeniFoodie
|
19
|
1 h 50 min
|
Cookies, Dessert
|
2⅓ cups flour, 1 cup fine semolina, 2 tablespoons sugar, 2 teaspoons yeast, 1½ cups warm milk, ¼ cup ghee, 1 cup olive oil, 1½ tablespoons nigella seeds, 1½ tablespoons sesame seeds, 3 tablespoons maamoul/ka’ak spice, ¼ teaspoon ground mastic, ¼ teaspoon ground mahlab, 2 packages date paste, 1 tablespoon ka’ak spice, ¼ teaspoon ground mahlab, 4 tablespoons butter, 1 tablespoon ghee, 2⅓ cups flour, 1 cup fine semolina, 2 tablespoons sugar, 2 teaspoons yeast, 1½ cups warm milk, ¼ cup ghee, 1 cup olive oil, 1½ tablespoons nigella seeds, 1½ tablespoons sesame seeds, 3 tablespoons maamoul/ka’ak spice, ¼ teaspoon ground mastic, ¼ teaspoon ground mahlab, 2 packages date paste, 1 tablespoon ka’ak spice, ¼ teaspoon ground mahlab, 4 tablespoons butter, 1 tablespoon ghee
|
Add all the dry ingredients together and mix well.. Add the liquids slowly, mixing in between, and mix until soft ball forms.. Cover and let it rise in a warm place until larger in size for about 1-1½ hours.. Mix the melted butter and ghee and add them along with the spices.. Mix and knead until soft and not as sticky.. When it's time, spread the dough into a really thin rectangle on top of a sprayed flat surface. You don't want it to be paper thin or too thick.. Spread a thin layer of dates on the top and begin rolling. Roll 3 or 4 times, then cut it into long rolls.. Cut each long roll into smaller pieces. Place the small pieces on a lined baking sheet.. Bake for about 10-15 minutes at 425 F, on the rack on top of the direct heat.. Transfer to the top rack for a few minutes to get golden. If you don’t want a golden color, you can completely skip this step.
|
Palestinian
|
3998 kcal
|
Burghul Mujadara - FalasteeniFoodie
|
Serving size not found
|
0 h 55 min
|
Dinner, Lunch, Main Course
|
1 cup coarse burghul, 1 teaspoon cumin, 1 teaspoon coriander powder, ½ teaspoon salt, 1 teaspoon 7 spice, dash cinnamon, 3 tablespoons olive oil, 1 teaspoon veggie bullion, 1 small yellow onion, 1½ cups reserved lentil cooking water, ¾ cup cooked lentils, ¾ cup dry brown lentils, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon 7 spice, pinch cinnamon, 5 cups water, 1 cup coarse burghul, 1 teaspoon cumin, 1 teaspoon coriander powder, ½ teaspoon salt, 1 teaspoon 7 spice, dash cinnamon, 3 tablespoons olive oil, 1 teaspoon veggie bullion, 1 small yellow onion, 1½ cups reserved lentil cooking water, ¾ cup cooked lentils, ¾ cup dry brown lentils, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon 7 spice, pinch cinnamon, 5 cups water
|
Wash the lentils and add them to a pot along with the spices.. Add enough water to cover, about 5 cups. Let it come to a boil, and simmer on medium heat until completely soft for around 20-25 minutes.. Strain the liquid and set it aside.. Make sure the burghul is washed. Add to a pot the olive oil, and diced onions and sauté until golden.. Add the washed burghul and the spices, the strained lentils, and the reserved lentil water.. Let it come to a rolling boil until the water touches the surface of the burghul, and cover it with aluminum foil and a lid. Lower the heat on low.. Cook for 15 to 20 minutes and serve with crispy onions on top, and salad or yogurt.
|
Mediterranean, Middle Eastern
|
Calories not found
|
Coffee Banana Shake - FalasteeniFoodie
|
Serving size not found
|
0 h 10 min
|
Beverages, Snack
|
1 tablespoon instant coffee, 1¼ cup frozen banana, 4 pitted dates, honey, or any sweetener of choice, 1 teaspoon cocoa powder, 1½ tablespoon nut butter of choice, 1¼ cup milk of choice, ½ teaspoon cinnamon, pinch of cardamom
|
Soak the data in hot water for 10 minutes to help them soften.. Discard the excess water.. Add all the ingredients to a blender and blitz until smooth.. And here you have it, enjoy!
|
International
|
Calories not found
|
Zaatar Rolls - FalasteeniFoodie
|
Serving size not found
|
0 h 35 min
|
Breakfast, brunch
|
5 cups all-purpose flour, ½ cup vegetable oil, 2 cups warm milk, 1-2 tablespoons sugar, 3 tablespoons powdered milk, 1 tablespoon active dry yeast, 1 teaspoon baking powder, 1 teaspoon salt, 1¼ cups zaatar, 1¼ cups olive oil, 5 cups all-purpose flour, ½ cup vegetable oil, 2 cups warm milk, 1-2 tablespoons sugar, 3 tablespoons powdered milk, 1 tablespoon active dry yeast, 1 teaspoon baking powder, 1 teaspoon salt, 1¼ cups zaatar, 1¼ cups olive oil
|
Start by mixing 2 cups of all-purpose flour, active dry yeast, sugar, baking powder, powdered milk, and salt. Then, add warm water or warm milk to a large bowl.. Mix them all together. Cover it, and let it sit in a warm place for 10-15 minutes.. After 10 minutes, add 3 cups of all-purpose flour and the oil to the dough. Mix them well.. Knead it for about 5-10 minutes. It will come together really quickly. For more details, check the Ten Minute Multi-Use Dough recipe.. Spread the dough into a large rectangle, about 18×17.. Mix zaatar and olive oil together until a thick paste forms, and then spread it all over the dough.. Cut the dough into 8 thick strips, and roll each strip from the bottom to the top, making it look like a cinnamon roll.. Place the rolls on a parchment paper lined baking pan and bake it at 400 for 18-25 minutes. You will get a bright golden color on the top of each roll. Serve and enjoy!
|
Mediterranean
|
Calories not found
|
Ezme (Turkish Salad) - FalasteeniFoodie
|
3
|
0 h 0 min
|
Salad
|
1 medium sized tomato, ½ small red onion, ¼ cup parsley, ½ green bell pepper, ½ red bell pepper, 2 garlic cloves, 2 tablespoons mild red pepper paste, ½ teaspoon Aleppo pepper, ½ teaspoon sumac, 1½ teaspoons dried mint, salt to taste, 2 tablespoons olive oil, 2 tablespoons pomegranate molasses
|
Add the veggies to a food processor to chop finely or chop finely by hand.. Then, add the spices and olive oil and pomegranate molasses.
|
Middle Eastern
|
125 kcal
|
Instant Pot Beef Curry - FalasteeniFoodie
|
Serving size not found
|
0 h 58 min
|
Dinner, Lunch, Main Course
|
3 tablespoons oil, 1½ pounds large stew chunks, 1½ medium yellow onions, 1½ tablespoons garlic paste, ½ tablespoon ginger paste, 1¼ cups tomato sauce, ¼ cup water, 1 cup whole milk plain yogurt, 1½ teaspoons garam masala, 1½ teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons coriander powder, 1 teaspoon bullion powder, ½ teaspoon turmeric, ½ teaspoon black pepper, 2 teaspoons salt
|
Press the sauté button on your instant pot.. Sauté the onion in oil until slightly browned, then add the ginger and garlic pastes and sauté until fragrant.. Add the beef and the spices and mix.. Let it cook for 3 minutes, sautéing occasionally, and add the water.. In a bowl, whisk together the yogurt and tomato sauce well, then pour it into the beef and mix.. Cover and seal the instant pot lid, then turn off sauté mode and turn on Manual Pressure. Put manual pressure on high for 35 minutes.. Once the pot has finished cooking, immediately release the steam. Mix well and serve with rice or naan.
|
Indian
|
Calories not found
|
Mediterranean Style Chicken Salad with Creamy Yogurt Dressing - FalasteeniFoodie
|
Serving size not found
|
1 h 30 min
|
Dinner, Lunch, Main Course, Salad
|
1 large Romaine lettuce head, ½ cup Cherry tomatoes, 1 cup Pitted kalamata olives, ½ large red onion, 1 cup feta cheese, ¼ cup pine nuts, ½ large English cucumber, ¼ cup banana pepper, 1 small avocado, 2 small chicken breasts, 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon basil, ½ teaspoon black pepper, 4 cloves garlic, 2 tablespoons yogurt, ¼ cup olive oil, 1 teaspoon salt, 2 tablespoons vinegar, ¼ teaspoon black pepper, 1 teaspoon oregano, ½ teaspoon basil, 1 large Romaine lettuce head, ½ cup Cherry tomatoes, 1 cup Pitted kalamata olives, ½ large red onion, 1 cup feta cheese, ¼ cup pine nuts, ½ large English cucumber, ¼ cup banana pepper, 1 small avocado, 2 small chicken breasts, 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon basil, ½ teaspoon black pepper, 4 cloves garlic, 2 tablespoons yogurt, ¼ cup olive oil, 1 teaspoon salt, 2 tablespoons vinegar, ¼ teaspoon black pepper, 1 teaspoon oregano, ½ teaspoon basil
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Slice chicken breast in half if it's thick to make two thin slices.. Add them to a bowl along with spices, garlic, olive oil, and mix.. Marinate for an hour or more if you have time, or cook it right away.. Air fry at 400 degrees F for 12 minutes, flipping halfway, or pan fry on medium heat for 15 minutes flipping every so often. Let it cool then slice.. Assemble your salad by adding lettuce to the bottom then add the rest of the salad ingredients.. Add the sliced chicken and make sure to add to your dressing ingredients into a food processor or blender to make it creamy.. Serve with the salad and enjoy.
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Mediterranean
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Calories not found
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Makdous - FalasteeniFoodie
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Serving size not found
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0 h 0 min
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Appetizer, Breakfast, brunch
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20 baby eggplants, ¼ teaspoon salt, ½ tablespoon salt, olive oil, 1 cup walnuts, ½ tablespoon sugar, 10 cloves garlic, ¼ cup shatta, 20 baby eggplants, ¼ teaspoon salt, ½ tablespoon salt, olive oil, 1 cup walnuts, ½ tablespoon sugar, 10 cloves garlic, ¼ cup shatta
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Cut off the stem from each eggplant, or you can do so after boiling them.. To a large pot, add water to more than triple the amount of eggplants and place on high heat to boil.. Once the water is boiling, add the baby eggplants and boil for 8-10 minutes then strain and let them sit to drain and cool.. Once cooled, make a deep slit in the middle of each eggplant and place ¼ teaspoon of salt in each eggplant.. Close back up and place in a large strainer once again, lined up flat.. Once lined up, sprinkle ½ tablespoon of salt on top of all the eggplants and place a large item that is heavy on top of the eggplants to extract all the liquids out. Leave it like this for 2 days.. You want to make sure there is no water left in the eggplants, as this will make them moldy.. So every few hours, rotate the eggplants in the strainer to make sure each one is getting squeezed properly.. Once two days are up, pat dry the eggplants and you can work on the filling.. Mix together the walnuts, shatta, sugar, and garlic. Adjust the taste to your liking.. Once the filling is made, stuff each eggplant generously. Place into a clean, airtight glass jar.. Now as a precaution, invert the glass jar (while the eggplants are in it) into a strainer just to make sure there is absolutely no water left. Again, we’re avoiding mold.. After a full 24 hours, place the jar right side up making sure the eggplants are tightly packed next to each other.. Add olive oil to cover, and close tightly with an airtight lid. Let it sit at a room temperature for 12-14 days.. After 12-14 days, if all the steps are followed properly, the eggplant should be softer and easier to pull apart with bread, and it’s not discolored.
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Middle Eastern
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Calories not found
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Moroccan Harira Soup Recipe - FalasteeniFoodie
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4
|
0 h 0 min
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Appetizer, Main Course, Side Dish
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½ pounds beef or lamb chunks, 1 large yellow onion, 3 tablespoons extra virgin olive oil, 15 ounces tomato sauce, 1 can chickpeas, ½ cup parsley, 2 tablespoons cilantro, 2 tablespoons tomato paste, 3 tablespoons vermicelli, ¼ tablespoons brown lentils, 5 cups hot water, ¼ cup celery, ¾ teaspoon black pepper, ½ tablespoons ground ginger, 1½ teaspoons ground cinnamon, 1½ teaspoons salt, 1 teaspoon turmeric, 1 tablespoon bullion powder, 1 tablespoon flour, 2 tablespoons water, 1 tablespoon flour, 2 tablespoons water
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Soak the lentils in boiling water for 30 minutes.. Add the olive oil to a pot, and heat it until sizzling. Add the chopped onions. Saute for 2 minutes, then add the beef chunks.. Saute until the beef is browned, about 10-12 minutes. Mix every so often so nothing burns. Add the finely chopped celery and saute for another 3-5 minutes, until softened.. Add the drained chickpeas, drained lentils and mix. Add the chopped parsley, cilantro and the spices and mix again.. Dissolve the tomato paste in the 5 cups of water and add to the pot along with the tomato sauce.. Let it come to a boil for about 5 minutes before lowering the heat to low and covering. Let it cook for 30-40 minutes before adding in the vermicelli. Let it cook for another 10 minutes or until the vermicelli are plump and soft.. Mix the flour and water until well combined and not lumpy and drizzle it in the soup. Mix for a few minutes, and serve with some more parsley or cilantro and lemon wedges.
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Middle Eastern, Moroccan
|
275 kcal
|
Best Easy Meatloaf Recipe - FalasteeniFoodie
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Serving size not found
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0 h 45 min
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Dinner, Lunch, Main Course
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1 pound 85% or 80% lean ground beef, ½ pound 85% lean ground turkey, 1 large egg, 4 tablespoons milk, ¼ cup panko breadcrumbs, 3 tablespoons ketchup, ½ small yellow onion, finely chopped, 1 teaspoon smoked or regular paprika, 1 teaspoon garlic powder, 1½ teaspoons onion powder, 1½ teaspoons dried oregano, ½ teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon salt, 3 tablespoons ketchup, 1 tablespoon tomato paste, 1 teaspoon brown sugar, 1 teaspoon Worcestershire sauce, 3 tablespoons ketchup, 1 tablespoon tomato paste, 1 teaspoon brown sugar, 1 teaspoon Worcestershire sauce
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Preheat your oven to 400℉.. In a bowl, combine the beef and turkey (or whatever meat you're using).. Add the egg, ketchup, breadcrumbs, milk and seasonings. Mix together well until just combined.. Shape into a log on a tray lined with parchment paper, or over line a loaf pan and let parchment paper hang off the sides, then place the mixture inside.. Bake for 30 minutes, covered with aluminum foil.. Combine the glaze ingredients together, and brush ontop and on the sides of the meatloaf once 30 minutes are up.. Bake for another 10 minutes, then remove from the oven. Let it cool for 10 minutes before slicing.. Serve with mashed potatoes, corn, gravy, or salad.
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American
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Calories not found
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The Best Awameh (Luqaimat) Recipe - FalasteeniFoodie
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Serving size not found
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2 h 50 min
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Dessert, party meal
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2¼ cups All purpose flour, 1½ tablespoons Cornstarch, 1¼ teaspoons Active dry yeast, 1½ tablespoons Granulated sugar, 1 tablespoon Powdered milk, ⅛ teasoon Salt, ⅛ teaspoon Baking powder, ½ teaspoon Orange blossom water, 1½ cups Lukewarm water
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To start, prepare the sugar syrup ahead of time so it cools to room temperature.. In a bowl, sift together the flour, powdered milk, salt, baking powder, cornstarch, sugar and yeast.. Add the water and mix well with a spatula until well mixed. Cover tightly and let the dough rise for 2-3 hours, until doubled in size and the dough puffy.. Deflate the dough using a spatula and gather the dough from the sides of the bowl towards the middle, it should look alot smaller now.. Heat up a few inches of oil, enough for the dough to be deep fried.. If you're using a piping bag, transfer the dough to it now. Cut open a small slit to the balls. Using kitchen shears, dip them in a little oil so they don't stick to the dough. Snip off your desired dough ball size and add to the oil.. Once they float to the top of the oil, let them become a light golden color before removing from the oil and onto a colander or strainer.. Once all the dough balls are golden, heat the oil for another 2 minutes before adding the previously fried dough balls. Fry for another few minutes until a dark golden color, making sure to use your metal spoon to move them around.. Immediately remove using a slotted spoon, and toss them in 1-1.5 cups of syrup for about 20-30 seconds before straining and serving.
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Lebanese, Middle Eastern, Palestinian, turkish
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Calories not found
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Cajun Chicken Alfredo Pasta - FalasteeniFoodie
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Serving size not found
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0 h 0 min
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Dinner, Main Course, Side Dish
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3 tablespoons unsalted butter, 1 tablespoon olive oil, 1 medium yellow onion, 5 garlic cloves, ½ red bell pepper, ½ green bell pepper, 3 tablespoons fire roasted tomatoes with chillis, ¾ pound fettuccine pasta, 1 tablespoon cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ cup shredded parmesan cheese, ¾ cup shredded mozzarella cheese, 3 cups heavy cream, 2 chicken breasts, 2 cups panko Italian style breadcrumbs, ½ teaspoon cajun seasoning, ¼ teaspoon salt, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, 2 tablespoons oil or butter, 2 large eggs, beaten, ¼ teaspoon smoked paprika, ⅛ teaspoon salt and pepper, 2 chicken breasts, 2 cups panko Italian style breadcrumbs, ½ teaspoon cajun seasoning, ¼ teaspoon salt, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, 2 tablespoons oil or butter, 2 large eggs, beaten, ¼ teaspoon smoked paprika, ⅛ teaspoon salt and pepper
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To start, cook your pasta according to package instructions and set aside.. Slice the chicken breast in half. Mix the panko breadcrumbs with the seasonings and set aside.. Mix the wet mixture ingredients together making sure the eggs are whisked well.. Dip each slice of chicken breast in the wet mixture, then dip into the breadcrumbs on both sides. Add to a pan with either 2 tablespoons of butter or two tablespoons of oil on medium-high heat. Cook until the chicken turns golden, about 10 minutes, flipping it halfway. Set aside to rest before slicing.. In a pot, melt the 3 tablespoons of butter and add the tablespoon of olive oil. Add the chopped onions and sauté until softened. Add the minced garlic and chopped bell peppers and sauté until soft and fragrant. Add the cream along with the seasonings and mix. Let it start bubbling and thickening before adding in the cheese and mixing. Once mixed, add in the fettuccine and toss together. Cook for another 5 minutes before removing and serving.
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American, Italian
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Calories not found
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Strawberry Cheesecake Croissants - FalasteeniFoodie
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10
|
0 h 0 min
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Breakfast, brunch, cheesecake, Dessert, party meal, Snack
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1¼ cups strawberries, ½ cup sugar, 1½ teaspoons lemon zest, 2 tablespoons lemon juice, 1 block cream cheese, 1 cup heavy cream, 1 teaspoon vanilla extract, 1 cup powdered sugar, 1⅓ cups blueberries, ½ cup granulated sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 block cream cheese, 1 cup heavy cream, 1 teaspoon vanilla extract, 1 cup powdered sugar, 1¼ cups strawberries, ½ cup sugar, 1½ teaspoons lemon zest, 2 tablespoons lemon juice, 1 block cream cheese, 1 cup heavy cream, 1 teaspoon vanilla extract, 1 cup powdered sugar, 1⅓ cups blueberries, ½ cup granulated sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 block cream cheese, 1 cup heavy cream, 1 teaspoon vanilla extract, 1 cup powdered sugar
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Cut the strawberries into small cubes, and add them to a pot on medium heat.. Add the sugar, lemon zest, and juice and mix well.. Mash the strawberries lightly, you don’t want to puree them but you don’t want huge strawberry chunks either.. Lower the heat to low, and keep mixing occasionally so they don’t stick and burn.. Now make the cornstarch slurry by mixing the water and cornstarch together until smooth. Add to the strawberry mixture and mix well.. Let it thicken for a minute before removing it from the heat and letting it cool before using.. If your mixture is too liquidy, add another 1½ teaspoons of cornstarch mixed with 1 tablespoon of water and return to the stovetop until thickened.. Add the cream cheese and powdered sugar to a bowl (or stand mixer bowl) and beat until smooth. Scrape down the sides and beat again.. Then add the heavy cream and vanilla and beat until stiff peaks, about 5-10 minutes on high speed.. Now cut your croissants in half, add your desired amount of compote, then pipe in the cheesecake filling using a piping bag so it’s easier.. Add fresh cut-up fruit or more compote, and dust with powdered sugar.. Serve and enjoy!
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International
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Calories not found
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Orange Cardamom Olive Oil Cake - FalasteeniFoodie
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Serving size not found
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0 h 0 min
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brunch, Dessert, party meal
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2 cups all purpose flour, 1½ cups granulated sugar, 1 cup extra virgin olive oil, 3 large eggs, ¼ cup yogurt, ½ cup milk, ⅓ cup + 2 tablespoons orange juice, ¼ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cardamom, ½ teaspoon salt, 4 tablespoons orange zest, 1 teaspoon orange blossom water
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Preheat your oven to 350°F. Grease and grease a 9-inch cake pan.. In a medium bowl, add the granulated sugar and the orange zest. Massage them between your fingers so you extract the oils in the zest to give off as much flavor as possible. Now, add in the eggs and whisk well.. To another bowl add in the flour, baking powder, baking soda, salt, and ground cardamom. The best option is for you to take fresh cardamom pods and grind them in a spice grinder so the flavor is strong and fresh.. Add the olive oil, milk, orange blossom (if you're using it), ⅓ cup orange juice, and yogurt to the sugar and egg mixture. Whisk together well until everything is well incorporated.. Gradually stir in the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.. Pour the batter into the prepared cake pan and smooth out the top with a spatula.. Bake the cake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.. Immediately after removing from the oven, poke the surface of the cake with a toothpick or with a fork. Pour 2 tablespoons of freshly squeezed orange juice all over.. Let the cake cool in the pan for 20 minutes, then remove it from the pan and place it on a wire rack to cool completely.. Once the cake has cooled, you can serve it as is or decorate it with powdered sugar or an orange sugar glaze.
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International, Mediterranean
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Calories not found
|
Knafeh Na'ameh (Nabulsi Knafeh) - FalasteeniFoodie
|
12
|
1 h 25 min
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Breakfast, Dessert, party meal
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2½ cups All purpose flour, ¼ cup Fine semolina, ⅓ cup Powdered milk, 4 tablespoons Cornstarch, ¾ teaspoon Baking powder, ⅓ cup Melted ghee, 1 cup Lukewarm water, 2 tablespoons Lukewarm water, 3½ tablespoons Ghee, ⅛ teaspoon Powdered food coloring, ½ pound Ackawi cheese, ½ pound Nabulsi cheese, 8 ounces Fresh mozzarella, 4 ounces Shredded mozzarella, 2½ cups All purpose flour, ¼ cup Fine semolina, ⅓ cup Powdered milk, 4 tablespoons Cornstarch, ¾ teaspoon Baking powder, ⅓ cup Melted ghee, 1 cup Lukewarm water, 2 tablespoons Lukewarm water, 3½ tablespoons Ghee, ⅛ teaspoon Powdered food coloring, ½ pound Ackawi cheese, ½ pound Nabulsi cheese, 8 ounces Fresh mozzarella, 4 ounces Shredded mozzarella
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Before making the dough, preheat your oven to the highest setting. Mine was 500 °F. by making the dough. Mix the flour, semolina, baking powder and cornstarch together. Add the powdered milk and mix. Now, add in the melted ghee and the lukewarm water and knead for 5-10 minutes, until smooth.. the dough to a 15 inch circle and place into a oven safe tray with parchment paper.. , turn OFF the oven. Then, place the tray with the dough in it in the turned off oven for 40-45 minutes. Once it finishes, remove and allow to cool at room temp. Then, break the dough into pieces and place into a food processor and process until fine.. the ghee and food coloring into the round 14 inch pan evenly.. about 4 cups of the knafeh dough and spread it evenly across the pan. With the palms of your hands, press down firmly to ensure the dough sticks to the pan. Make sure to do this, otherwise the dough will stick.. your fresh mozzarella smaller and cut up the ackawi and Nabulsi cheese into small pieces.. the 1/2 the amount mozzarella on top as the first layer in the center of the knafeh.. 1/2 the ackawi and Nabulsi cheese into the pan over the dough, then add remaining half of mozzarella sandwiched between the two layers of Acakwi and Nabulsi.. with 1/2 cup knafeh dough evenly over the cheese layer across the pan. You will have some left over dough, freeze for later.. with aluminum foil and bake at 450 F for 30- 35 minutes, or until cheese bubbles and the edges are browned.. it from the oven, and run a knife along the edges to loosen the knafeh. Flip it into a larger or same size pan. Top with simple syrup, make sure to get the edges as well.. it to the oven for about 5-10 minutes. Remove, garnish with pistachios.
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Egyptian, Jordanian, Lebanese, Middle Eastern, Palestinian
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Calories not found
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Baklava Cheesecake Bars - FalasteeniFoodie
|
16
|
6 h 55 min
|
baklava, baklawa, cheesecake, Dessert
|
2 8 ounces blocks cream cheese, 3 tablespoons sour cream, 3 tablespoons milk or heavy cream, 1½ tablespoons flour, 2 large eggs, 2 teaspoons rosewater, ⅔ cup sugar, 3 cups chopped walnuts, ¾ cup sugar, 2 teaspoons orange blossom water, 1½ teaspoons rose water, 1½ tablespoons ground cinnamon, 1 pound Phyllo dough, about 28-32 sheets, 1½ sticks unsalted butter, 2 8 ounces blocks cream cheese, 3 tablespoons sour cream, 3 tablespoons milk or heavy cream, 1½ tablespoons flour, 2 large eggs, 2 teaspoons rosewater, ⅔ cup sugar, 3 cups chopped walnuts, ¾ cup sugar, 2 teaspoons orange blossom water, 1½ teaspoons rose water, 1½ tablespoons ground cinnamon, 1 pound Phyllo dough, about 28-32 sheets, 1½ sticks unsalted butter
|
Prepare the simple syrup ahead of time so it has time to cool.. Preheat the oven to 350°F.. Make sure the cream cheese, eggs, and sour cream are at room temperature, and that the phyllo is thawed according to package instructions.. To a bowl of a stand mixer and using a paddle attachment, add the cream cheese and sugar and beat on medium speed until smooth, about 3-5 minutes. Stop and scrape down the sides.. Return to medium speed and add the sour cream, rosewater, cream or milk, and flour. Beat until smooth. Scrape down the sides and return to medium-low speed.. Add the eggs, and beat just until incorporated. Do not over mix or your cheesecake will be gritty and gummy.. Add the walnuts to a food processor or chop by hand until slightly chunky but not fine.. Transfer to a bowl and add the cinnamon, rose water, orange blossom and sugar. Mix and set aside.. Take your 9×13 pan and brush it with 2 tbsp of melted butter. Add 1 sheet of phyllo dough and brush with butter. Repeat phyllo layers until you reach 8.. Now, add 1 cup of the walnut baklava filling, make sure to spread it evenly. Top with 5 sheets of phyllo dough, brushing in between each layer.. Now, add the cheesecake batter on top, spreading it around evenly.. Add 1 sheet of phyllo dough on top and brush with melted butter. Repeat until 5 sheets are finished.. Add the remaining walnut baklava filling on top.. Top with the remaining phyllo dough sheets, brushing butter in between each layer.. Bake at 350° for about 40-50 minutes, or until golden.. Immediately top with simple syrup, about 1 and half cups.. Let it cool at room temp for 1 hour before refrigerating 6 hours, preferably overnight.. Slice, serve with more syrup and chopped pistachios, and enjoy.
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American, Middle Eastern
|
Calories not found
|
Bukhari Rice and Chicken (Ruz Bukhari) - FalasteeniFoodie
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4
|
0 h 0 min
|
Dinner, Main Course
|
4 Skinless leg quarters, 1 cup sela basmati rice, 1 cup shredded carrots, 1 large yellow onion, 5 garlic cloves, 1 teaspoon ginger paste, 1 dry lime or lemon, 1 dry bayleaf, 3 cloves, 1 cinnamon stick, 5 tablespoon s olive oil, 1 teaspoon coriander powder, ½ teaspoon ground cardamom, ½ teaspoon ground ginger, 1 tablespoon bullion powder, 1 teaspoon turmeric, 1½ teaspoon 7 spice, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, 2 cups chicken broth, ½ teaspoon saffron threads, ¼ cup hot water
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Add 3 tablespoons of olive oil to a pot. Let it heat before adding in the finely chopped onion, garlic, and ginger. Sauté for 5-10 minutes, or until soft fragrant. Stir often so they don't burn.. Add the chicken pieces and the whole spices and mix. Mix until the chicken becomes more white-ish. Now add the ground spices and mix again.. Add hot water to cover the chicken.. While waiting for the chicken to boil, add two tablespoons of oil to a separate pan and heat up. Add the shredded carrots and sauté until soft and fragrant. Remove half of the carrots and add them to the chicken broth. Cover, and cook on medium heat for about 30 minutes or until chicken is cooked.. Strain the broth and remove the whole spices. Do NOT discard the carrots and onion mixture.. To the same pot, add the carrots and onions, and add the soaked and washed rice. Add 2 cups of the strained broth, and adjust for salt. I needed about 1/2 teaspoon. Now let it come to a boil again before covering and letting it simmer on low for 15-20 minutes.. Once the rice is cooking, add the saffron threads to 1/4 cup of hot water. Mix and let it sit for 5 minutes. Lightly brush the chicken with half of the saffron water mixture, and broil until golden or air fry.. When the rice is fully cooked, drizzle the remaining saffron water ontop and fluff with a fork. Transfer to a platter, and top with the remaining sautéed carrots, and the broiled chicken.
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Middle Eastern
|
Calories not found
|
No Bake Mango Cake - FalasteeniFoodie
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Serving size not found
|
0 h 0 min
|
brunch, Dessert, party meal, Snack
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2 cups heavy whipping cream, 8 ounces mascarpone cheese, 1 cup sweetened condensed milk, 1⅓ cups mango pulp, 14.4 ounces graham crackers, 1 cup mango pulp
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Add the heavy whipping cream and mascarpone cheese to a bowl. Using a hand mixer or stand mixer, whip on high speed for 5 minutes, or until soft peaks.. Add in the 1⅓ cups mango pulp and the sweetened condensed milk.. Beat on high speed for another 8 minutes, or until everything is thickened. It won't be thick like normal whipped cream.. Line the bottom of your 9×13 pan with 1 layer of graham crackers. Brush each cookie with mango pulp. Add a generous layer of the cream, and spread it evenly.. Repeat the graham cracker layers and the cream layers, and the final layer should be cream.. Using whatever remaining mango pulp, draw straight lines spaced out about 1 inch from each other. Use a toothpick and drag it down the center of 1 line. Then for the next line, drag the toothpick the opposite way of the first one.. If you dragged from the top down, the second one should be dragged from the bottom to the top. Repeat until finished.. Garnish with diced mangos. Let it refrigerate for a minimum of 3 hours to set.
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International
|
Calories not found
|
Authentic Tandoori Chicken Recipe - FalasteeniFoodie
|
14
|
1 h 40 min
|
Dinner, Lunch
|
6 Whole chicken leg quarters, ¾ cup Whole milk plain yogurt, 3 tablespoons Mustard seed oil, 1 tablespoon Garam masala, ½ tablespoon Coriander powder, 1¼ teaspoons Kashmiri chili powder, 1 tablespoon Garlic paste, 1 tablespoon Ginger paste, 1 teaspoon Turmeric, ½ teaspoon Cumin, ½ teaspoon Garlic Powder, ½ teaspoon Onion powder, ½ teaspoon Black pepper, ¼ teaspoon Fenugreek powder, 1 teaspoon Salt, 3 tablespoons Lemon juice, ½ teaspoon red food coloring, 1 teaspoon Kashmiri chili powder mixed with 2 tablespoons of mustard oil, 1 cup Whole milk plain yogurt, 3 tablespoons lemon juice, 1 garlic clove, ½ teaspoon garam masala, ½ teaspoon coriander, ½ teaspoon salt, 3 tablespoons water, ¼ cup fresh mint leaves, ¼ cup Fresh parsley, ½ teaspoon red food coloring, 1 teaspoon Kashmiri chili powder mixed with 2 tablespoons of mustard oil, 1 cup Whole milk plain yogurt, 3 tablespoons lemon juice, 1 garlic clove, ½ teaspoon garam masala, ½ teaspoon coriander, ½ teaspoon salt, 3 tablespoons water, ¼ cup fresh mint leaves, ¼ cup Fresh parsley
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To start, add the yogurt, lemon juice and oil to a bowl.. Add the garlic paste and ginger paste.. Add all the spices and mix well until you achieve a smooth paste.. If you're using food coloring, add it now.. Now, If you're not using skinless chicken legs, remove the skin.. Cut some slits into the flesh of the chicken, about 3-4 per whole leg.. Add the marinade on top and rub it in well, making sure it gets into the cuts.. Cover and refrigerate for a minimum of 1 hour, up to 36 hours.. Remove from the fridge 30 minutes prior to cooking to allow it to come to room temperature.. Using a cast iron skillet or a heavy bottom pan, spray or oil your skillet with 1 tablespoon of oil. Add the chicken and sear on high heat for 3-4 minutes per side or until charred. Make sure to not add in any extra marinade.. Once charred, transfer to your air fryer and bake at 400°F for 25-30 minutes, or bake at 400°F for another 30-40 minutes. The internal temperature should reach 165 F. Bake less or more depending on your oven.. If you're using Kashmiri pepper for color, mix it with the oil and brush it onto the chicken.. To get that traditional smokey flavor, light two small charcoal pieces until they get a grey and white ish color. Transfer to a metal or foil lined bowl.. Transfer the completely cooking chicken into a serving dish, and add the charcoal bowl next to it.. Add 1 tablespoon of oil or ghee to the charcoal, and immediately cover the entire platter with foil so it traps in the smoke. Let it sit for 8-10 minutes before enjoying.. Add the yogurt, mint, parsley, lemon juice, water and spices to a food processor. Blend until smooth. Thin with water as desired.
|
Indian, International
|
390 kcal
|
Middle Eastern Inspired Baked Salmon - FalasteeniFoodie
|
Serving size not found
|
0 h 35 min
|
Dinner, Lunch, Main Course, Side Dish
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1 pound salmon fillet, 1 large colored bell pepper, 2 tablespoons red pepper paste, ½ large red or yellow onion, 6 cloves garlic, ½ bunch parsley, 1 lemon's juice, 3 tablespoons olive oil, 1 teaspoon 7 spices, 1 teaspoon coriander powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon turmeric
|
Preheat the oven to 400 degrees and grease a large baking pan.. Add all the spices,parsley, olive oil, bell pepper, garlic, pepper paste, onion, and lemon juice into a food processor.. Process them until chunky.. Bake at 400 degrees F for 15–20 minutes, or until the salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1–2 minutes if desired.
|
Middle Eastern
|
Calories not found
|
Fattoush - FalasteeniFoodie
|
4
|
0 h 15 min
|
Salad, Side Dish
|
1 large romaine heart, 5 radishes, 3 roma tomatoes, 3 Persian cucumbers, 1 large red bell pepper, ¼ cup parsley, 2 tablespoons chopped mint, ¼ cup green onions, 3 pita bread loaves, ¼ cup extra virgin olive oil, 1 teaspoon salt, 1 lemon, juiced, 1½ tablespoons pomegranate molasses, 1 tablespoon dried mint, 1 large garlic clove, 1 teaspoon sumac, ¼ cup extra virgin olive oil, 1 teaspoon salt, 1 lemon, juiced, 1½ tablespoons pomegranate molasses, 1 tablespoon dried mint, 1 large garlic clove, 1 teaspoon sumac
|
For the pita chips, cut your pita loaves into squares.. Drizzle with 3 tablespoons of olive oil and bake at 425 F for 5-10 minutes, checking on them frequently so they don’t burn. They should be a medium brown color.. Sprinkle with 1 teaspoon of sumac and set aside.. To a bowl, combine the chopped lettuce, cucumber, radishes, green onions, parsley, fresh mint, bell pepper, and tomato.. Add the olive oil, pomegranate molasses, salt, Sumac, lemon juice, dried mint, and the minced garlic clove to a small bowl and whisk together well until combined.. Top the salad with the pita chips, and the dressing, and toss together well.. Transfer to small bowls or plates and enjoy.
|
Lebanese, Middle Eastern
|
286 kcal
|
Quick Potato Corn Soup - FalasteeniFoodie
|
Serving size not found
|
0 h 30 min
|
Dinner, Lunch, Soup
|
4 tablespoons butter, 2 russet potatoes, 1 medium yellow onion, 1 cup shredded carrots, 12 ounces frozen corn, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon thyme, 1 bay leaf, 4 cups chicken broth, 1½ cups half n half, 1½ teaspoons bullion powder
|
Sauté the finely chopped onion and potato with the unsalted butter. This will take time for both to soften, about 10 minutes.. Stir often so they don't stick and burn.. Once softened, add the shredded carrots and corn. I like to cut my shredded carrots a little smaller, but that is optional.. Add all the seasonings and mix.. Add the half n half with the chicken broth and mix.. Cover and let it simmer on medium heat for 15-20 minutes, or until all the vegetables are softened.. Once softened, take half of the amount of the vegetables and purée them using a blender or use an immersion blender.. Return it to the pot, mix, and serve.
|
American
|
Calories not found
|
Vegetarian Makloubeh - FalasteeniFoodie
|
4
|
2 h 0 min
|
Dinner, Lunch, Main Course
|
1½ cups Jasmine rice, 1 medium head of cauliflower, 2 large potatoes, 1 cup baby carrots, 1 large eggplant, 1 large tomato, 3 cups hot water, ¼ cup oil, 2 tablespoons Makloubeh spices, 1 tablespoon bullion powder, ½ teaspoon salt, 2 teaspoons 7 spice, ½ teaspoon turmeric, ¼ teaspoon cinnamon, ½ teaspoon cumin, 1 teaspoon coriander powder, ½ teaspoon mild curry powder, 1 tablespoon bullion powder, ½ teaspoon salt, 1 teaspoon garlic powder, 2 tablespoons Makloubeh spices, 1 tablespoon bullion powder, ½ teaspoon salt, 2 teaspoons 7 spice, ½ teaspoon turmeric, ¼ teaspoon cinnamon, ½ teaspoon cumin, 1 teaspoon coriander powder, ½ teaspoon mild curry powder, 1 tablespoon bullion powder, ½ teaspoon salt, 1 teaspoon garlic powder
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Prepare your vegetables by cutting the cauliflower into florets, the eggplant (if using) into thick rounds, and the potato into rounds.. Place them on a baking sheet lined with parchment paper and top them with 3 tablespoons of oil.. Bake uncovered at 450℉ for 1 hour, or until soft. In the meantime, wash and soak the rice for 30 minutes in cold water.. To layer your pot, add a small circle of parchment paper (it helps it not stick or burn) and 1 tablespoon of oil and cut the tomato into circles and lay them flat at the bottom. Place half of the baked vegetables.. Drain the rice, mix the seasonings in it, and place on top of the vegetables, then top with the remaining vegetables.. Top with enough boiling water to cover by 1 inch, about 3 cups or so.. Let it come to a boil for 5 minutes, then cover, and lower the heat to low for 15-20 minutes, or until the water is all absorbed and rice is done.. Let it sit in the pot, covered, for 15 minutes before flipping.
|
Middle Eastern, Palestinian
|
Calories not found
|
Knafeh Pancakes - FalasteeniFoodie
|
8
|
0 h 50 min
|
Breakfast, Dessert, sweets
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Ready mix pancake batter, 1 tablespoon orange blossom, 1 cup heavy cream, 1 tablespoon corn starch, ¼ cup sugar, ½ cup ricotta, mozzarella, 2 cups shredded katayfi dough, 1 teaspoon red coloring, 4 tablespoons butter, Ready mix pancake batter, 1 tablespoon orange blossom, 1 cup heavy cream, 1 tablespoon corn starch, ¼ cup sugar, ½ cup ricotta, mozzarella, 2 cups shredded katayfi dough, 1 teaspoon red coloring, 4 tablespoons butter
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Add the Knafeh dough to a food processor and chop finely.. Add the butter to a skillet and melt over medium heat.. Add the food coloring and mix, then add the shredded Knafeh dough.. Mix well until evenly colored and the dough starts to get crunchy.. Set aside. Add the cream, orange blossom water, sugar, and corn starch to a pot with the heat turned off.. Whisk well to make sure the corn starch is fully dissolved and no longer clumpy.. Turn the stove on to medium heat and whisk until thickened.. Once done, remove from the stove top and fold in the ricotta.. Prepare the pancake batter according to the instructions on the package.. Add ¼ cup to a sprayed pan on medium heat, then top with ⅓ cup mozzarella, and top with another 2 tablespoons of pancake batter.. Flip the pancake and cook through.. Add a pancake and spread some qishta on top alongside some Knafeh dough, and layer as many times as you would like.. Top with crunchy Knafeh and drizzles of simple syrup.. Enjoy!
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International, Middle Eastern, Palestinian
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206 kcal
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Middle Eastern Bamya (Okra Stew) Recipe - FalasteeniFoodie
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4
|
1 h 25 min
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Dinner, Lunch, Main Course
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2 tablespoons olive oil, 1 medium yellow onion, 14 ounces frozen bamya, 1 pound beef stew meat, 1½ teaspoons 7 spices, 1½ teaspoons garlic powder, ¼ teaspoon ground cinnamon, ½ teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon coriander powder, salt, 5-6 cups water, 1½ tablespoons tomato paste, 2-2½ cups reserved broth, 15 ounces tomato sauce, 2 tablespoons olive oil, 8 garlic cloves, 2 tablespoons olive oil, 1 medium yellow onion, 14 ounces frozen bamya, 1 pound beef stew meat, 1½ teaspoons 7 spices, 1½ teaspoons garlic powder, ¼ teaspoon ground cinnamon, ½ teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon coriander powder, salt, 5-6 cups water, 1½ tablespoons tomato paste, 2-2½ cups reserved broth, 15 ounces tomato sauce, 2 tablespoons olive oil, 8 garlic cloves
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To start, heat up the olive oil on medium high heat. Add the chopped onion and sauté until translucent.. Add the cubed beef pieces and mix.. Sauté until the beef chunks develop a brown crust.. Add the salt, black pepper, 7 spices, garlic powder, coriander, paprika, and cinnamon. Mix well, then add the hot water (about 5-6 cups).. Let this mixture come to a boil and let it boil for 5-8 minutes before reducing the heat to medium low.. Let it simmer for 30-40 minutes or until the beef is tender and cooked through.. Stir this occasionally. There should be leftover broth.. To the cooked beef, add the tomato paste and tomato sauce.. Add 2 cups of the remaining beef broth. You can add more if you want the consistency to be thinner.. Add the frozen or thawed bamya, and mix well.. Let it cook for another 15 minutes, and season with salt to taste.. In a separate frying pan, heat up the 2 tablespoons of olive oil on medium heat.. Add the 8 minced garlic cloves and sauté until golden, for about 3-4 minutes.. Once golden, add to the beef pot and mix.. Let it simmer together for 5 minutes before serving.
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Middle Eastern
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329 kcal
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Lemon Garlic Chicken (Jaj O Batata) - FalasteeniFoodie
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4
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1 h 40 min
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Main Course
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3½ pounds bone-in chicken, 3 large potatoes, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1½ teaspoons paprika, 1 teaspoon coriander powder, ½ teaspoon black pepper, 1½ teaspoons salt, ¼ teaspoon turmeric, 2 tablespoons extra virgin olive oil, 10 cloves garlic, ½ cup lemon juice, ⅓ cup extra virgin olive oil, ⅓ cup cold water, 1 teaspoon aleppo pepper, 10 cloves garlic, ½ cup lemon juice, ⅓ cup extra virgin olive oil, ⅓ cup cold water, 1 teaspoon aleppo pepper
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Clean the chicken and pat it dry using a paper towel. Add it to a 9×13 pan that’s lined with parchment paper. Add the peeled potatoes.. Mix the garlic and onion powder, paprika, coriander, salt, black pepper, and turmeric.. Sprinkle the spice mixture all over the chicken and potatoes, making sure to get it under the skin.. Drizzle two tablespoons of olive oil and rub it all over.. Bake in a preheated oven at 425℉ for 30 minutes, uncovered.. Crush the garlic using a mortar and pestle, or you can mince it as well, but it releases less garlic flavor.. Add the crushed garlic to a bowl along with the water, extra virgin olive oil, lemon juice, and aleppo pepper.. You could also zest some lemon for extra flavor.. Pour this all over the chicken and potatoes, and cover with aluminum foil.. Return to the oven for another 30-40 minutes, or until the chicken reads an internal temperature of 165℉.. Broil for a minute or two to crisp up the skin and enjoy with pita bread.
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Mediterranean
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1203 kcal
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Chicken Kafta Skewers - FalasteeniFoodie
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4
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0 h 30 min
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Dinner, Lunch, Main Course
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1½ pounds boneless chicken breast, ½ red or yellow bell pepper, ½ small red onion, 1 Roma tomato, 4 garlic cloves, 2 tablespoons parsley, 3 teaspoons mild red pepper paste, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon sumac, 1 teaspoon paprika, 1 teaspoon 7 spice, 1 teaspoon salt, ½ teaspoon Aleppo pepper, ½ teaspoon turmeric, 1½ tablespoons bread crumbs
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If you're using chicken breast pieces, add them to a food processor and process until completely ground.. Add the finely chopped vegetables (or add them to a food processor to make it easier) to the chicken.. Add the seasonings and the bread crumbs and mix. Cover and refrigerate for 2+ hours.. In the meantime, if you're using wooden skewers, soak them in cold water.. Preheat oven to 415℉. Load the chicken onto the skewers, and bake for 15-20 minutes.
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Mediterranean, Middle Eastern
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229 kcal
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Chicken Fajita Rice Bowl - FalasteeniFoodie
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4
|
0 h 35 min
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Lunch, Main Course
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1½ pounds boneless chicken breasts, 3 tablespoons extra virgin olive oil, 3 bell peppers, 1½ medium yellow onions, 3 garlic cloves, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons smoked paprika, 1 tablespoon chili powder, ¾ teaspoon cumin, ¾ teaspoon dried oregano, ½ teaspoon coriander powder, 1 teaspoon salt, ¼ teaspoon black pepper, ¼-½ teaspoon cayenne, 1½ pounds boneless chicken breasts, 3 tablespoons extra virgin olive oil, 3 bell peppers, 1½ medium yellow onions, 3 garlic cloves, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons smoked paprika, 1 tablespoon chili powder, ¾ teaspoon cumin, ¾ teaspoon dried oregano, ½ teaspoon coriander powder, 1 teaspoon salt, ¼ teaspoon black pepper, ¼-½ teaspoon cayenne
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If you are using chicken breasts, cut them into 1/2-inch thick strips. You can also cut the whole breasts in half to create 2 long equal pieces, then cut it again to make 4 equal thinner pieces in total. If you are using chicken thighs, trim the excess fat.. Preheat the oven to 425℉.. Line and grease a baking sheet.. Add your cut-up chicken, garlic, and the onions and peppers sliced into strips.. Sprinkle the seasoning right on top, and drizzle the olive oil over it.. Mix well by hand until everything is well-coated.. Bake for 18-25 minutes, uncovered.. If you cooked the chicken in larger pieces, cut it into strips once out of the oven.. Finish it off with a drizzle of lime juice.. Start with a base of plain white rice or cilantro lime rice.. Add your fajita chicken and veggies mix.. Add black beans, corn, and chopped tomatoes.. Add some guacamole, sour cream, and jalapenos if you wish.. Enjoy!
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American
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1773 kcal
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Olive Salad - FalasteeniFoodie
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4
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0 h 10 min
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Salad
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1 cup green olives, 1 cup black olives, ½ red onion, ½ cup cherry tomatoes, 1 red bell pepper, ¼ cup parsley, ⅓ cup walnuts, 2 tablespoons extra virgin oil, 1 tablespoon pomegranate molasses, 1 tablespoon honey, 1 teaspoon dried mint, ¼ teaspoon Aleppo pepper, ¼ teaspoon sumac, 2 tablespoons water, Salt, 2 tablespoons extra virgin oil, 1 tablespoon pomegranate molasses, 1 tablespoon honey, 1 teaspoon dried mint, ¼ teaspoon Aleppo pepper, ¼ teaspoon sumac, 2 tablespoons water, Salt
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If your olives are salty, wash and drain them, then add them to a bowl.. Add the finely chopped red onions, finely chopped peppers, quartered cherry tomatoes, and finely chopped parsley.. Add the coarsely chopped walnuts.. To make the dressing, combine together the oil, pomegranate molasses, water, and seasonings.. Mix together well until well combined.. Pour over the salad mix and toss together before enjoying.
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Mediterranean
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1073 kcal
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Easy Beef Stew Recipe - FalasteeniFoodie
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4
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2 h 0 min
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Dinner, Lunch, Main Course
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1 pound beef stew chunks, 2 tablespoons cornstarch, 1 tablespoon unsalted butter, 1 tablespoon oil, ¼ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon paprika, ½ teaspoon chili powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, 2 tablespoons oil, 1 yellow onion, 3 garlic cloves, 2 dry bay leaves, 1 teaspoon dried thyme, 2 tablespoons tomato paste, 1 teaspoon paprika, 1½ teaspoons garlic powder, ½ teaspoon chili powder, 1½ tablespoons cornstarch, 2 tablespoons water, 4 cups beef or vegetable broth, 1 pound baby potatoes, 4 large carrots, 1 pound beef stew chunks, 2 tablespoons cornstarch, 1 tablespoon unsalted butter, 1 tablespoon oil, ¼ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon paprika, ½ teaspoon chili powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, 2 tablespoons oil, 1 yellow onion, 3 garlic cloves, 2 dry bay leaves, 1 teaspoon dried thyme, 2 tablespoons tomato paste, 1 teaspoon paprika, 1½ teaspoons garlic powder, ½ teaspoon chili powder, 1½ tablespoons cornstarch, 2 tablespoons water, 4 cups beef or vegetable broth, 1 pound baby potatoes, 4 large carrots
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Add the cornstarch to the beef and coat well.. Melt the butter in a pot, and add the tablespoon of oil.. Add the beef and the seasonings in the Beef Prep.. Let it brown, get it a nice sear, and remove.. Add the remaining oil, garlic, and onion.. Sauté until translucent.. Add the carrots, potatoes, and seared beef.. Add the tomato paste and bay leaves, and then add the seasonings.. Mix well and add the broth.. Let it come to a boil for 5 minutes on high heat before lowering the heat to low.. Leave it to cook for about an hour or an hour and a half or until all is tender.. Once cooked, mix the cornstarch with the 2 tablespoons of cold water until cornstarch is totally dissolved.. Add the cornstarch mixture to the stew and mix until thickened.. Serve the stew with mashed potatoes or any other side of your preference.
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French
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271 kcal
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Zaatar Pretzels - FalasteeniFoodie
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12
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1 h 28 min
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Breakfast, Dough, Snack
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3 cups bread flour, 1¼ cups warm water, 2 tablespoons brown sugar, 2½ teaspoons active dry yeast, 4 tablespoons unsalted butter, 1 teaspoon salt, ½ cup olive oil, ⅓ cup zaatar, Flaky salt², 4 quarts water, ½ cup baking soda, 3 cups bread flour, 1¼ cups warm water, 2 tablespoons brown sugar, 2½ teaspoons active dry yeast, 4 tablespoons unsalted butter, 1 teaspoon salt, ½ cup olive oil, ⅓ cup zaatar, Flaky salt², 4 quarts water, ½ cup baking soda
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Add the yeast and sugar to a bowl, then add the warm water.. Mix for 1 minute and let it sit for 10 minutes to activate. Once activated, add the bread flour and salt.. Add the melted butter mix by hand or with a stand mixer until a dough ball forms.. Transfer to a greased bowl and let it double in size, for about 1 hour.. Once done, divide into 8 equal pieces. Now add 4 quarts of water to a pot and let it come to a boil.. Once boiled, add the baking soda slowly.. Once the water bath is ready, start rolling out the dough.. Take one dough ball and roll it into a log of about 25–30 inches in length.. Turn it into a U shape, then cross the two points, then cross them again to make a twist shape.. Fold the twisted ends over toward the bottom and gently press down to hold shape.. Drop into the baking soda bath for 30 seconds and remove using a slotted spoon.. Add to a sprayed baking sheet. Repeat for the rest of the pretzels.. Mix the zaatar and olive oil. Brush on top of the pretzels and sprinkle with flaky salt.. Bake at 400℉ for 12–18 minutes, or until golden.
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Middle Eastern
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254 kcal
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Honey Garlic Roasted Carrots - FalasteeniFoodie
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5
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0 h 30 min
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side dishes
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15 Large carrots, 6 garlic cloves, ⅓ cup olive oil, ½ cup honey, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¾ teaspoon onion powder, ¼ teaspoon ginger powder, 1 teaspoon pepper flakes or Aleppo pepper
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Add the carrots to a lined baking sheet.. Mix the honey, oil, minced garlic, salt, onion powder, garlic powder, ginger powder, black pepper, and pepper flakes.. Bake the carrots uncovered in an oven preheated at 425℉ for 20-35 minutes, or until fork tender.. It is highly recommended to broil the carrots for extra caramelization.
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American
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313 kcal
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Labneh with Confit Tomatoes and Garlic - FalasteeniFoodie
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4
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0 h 30 min
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Appetizer, Dip
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10 ounces cherry tomatoes, 1 cup labneh, 5 large garlic cloves, 2 tablespoons olive oil, 1 tablespoon pomegranate molasses, 2 tablespoons shatta, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon sumac, 1 tablespoon chopped mint, Toasted pine nuts
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Add the tomatoes to a baking dish.. Sprinkle in the salt, black pepper, sumac, olive oil, and pomegranate molasses, followed by the shatta (spicy Middle Eastern sambal olek.). Add the garlic and mix everything together well.. Bake at 425℉ uncovered for 20 minutes, or until the tomatoes are soft and mushy.. In a serving platter, spread the labneh evenly. Optionally, grate in 1 garlic clove and mix it with the labaneh.. Top it with the baked cherry tomatoes and garlic.. Drizzle it with the tomato liquid, and for that perfect finishing touch, add some toasted pine nuts, chopped fresh mint, and a sprinkle of sumac.
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Middle Eastern
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121 kcal
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The Best and Easiest Chili - FalasteeniFoodie
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6
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0 h 30 min
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Dinner, Lunch, Main Course
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1 medium yellow onion, 5 garlic cloves, 1 celery rib, 1 green bell pepper, 2 tablespoons neutral oil, 1 pound lean ground beef, 2 15 ounces cans tomato sauce, 1 tablespoon tomato paste, 1½ cups beef or vegetable broth, 1 15 ounces can dark red kidney beans, 1 15 ounces can black bean, 1 jalapeños, 1½ tablespoons chili powder, 1 tablespoon garlic powder, 1½ teaspoons onion powder, 1 tablespoon paprika or smoked paprika, 2 teaspoons dried basil, 2 teaspoons dried oregano, 2 teapsoons cumin, Cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1½ tablespoons chili powder, 1 tablespoon garlic powder, 1½ teaspoons onion powder, 1 tablespoon paprika or smoked paprika, 2 teaspoons dried basil, 2 teaspoons dried oregano, 2 teapsoons cumin, Cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt
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Add onions to the preheated oil on medium high. Sauté for 5 minutes, or until soft and translucent, stirring constantly. If you are using jalapeños, sauté them with the onions.. Add the beef and sauté until most of the pink color goes away.. Add the seasonings and the garlic. Mix well. Then, add the chopped peppers and celery.. Sauté for another few minutes until the beef is completely browned and the vegetables are mixed throughout.. Add the drained and rinsed beans, then the tomato paste and mix well.. Add the tomato sauce and beef broth, mix well and let it come to a rolling boil for 3 minutes before covering and lowering the heat to low.. Let it simmer for 15 minutes and then serve.. Serve with jalapeño slices, cheese, and sour cream.
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American
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820 kcal
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Easy Blueberry Loaf Cake - FalasteeniFoodie
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10
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1 h 15 min
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Dessert, Snack
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¼ cup milk, ⅓ cup yogurt, ⅓ cup lemon juice, 2 large eggs, ¼ cup neutral oil, ¼ cup unsalted butter, 1 cup frozen blueberries, 1½ teaspoons vanilla, 3 tablespoons lemon zest, 1½ cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 cup granulated sugar, 1 tablespoon poppy seeds, 4 ounces cream cheese, ½ cup powdered sugar, 2 tablespoons heavy cream, 2 tablespoons powdered sugar, 2 tablespoons lemon juice, ¼ cup milk, ⅓ cup yogurt, ⅓ cup lemon juice, 2 large eggs, ¼ cup neutral oil, ¼ cup unsalted butter, 1 cup frozen blueberries, 1½ teaspoons vanilla, 3 tablespoons lemon zest, 1½ cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 cup granulated sugar, 1 tablespoon poppy seeds, 4 ounces cream cheese, ½ cup powdered sugar, 2 tablespoons heavy cream, 2 tablespoons powdered sugar, 2 tablespoons lemon juice
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Add the sugar to a large bowl along with the lemon zest. Massage the zest between your fingers to extract the oils from the lemon zest.. Add in the eggs and whisk well.. Add the milk, oil, butter, and vanilla. Whisk again until smooth.. Add in the yogurt and lemon juice and give it a good mix until everything is well combined.. In another bowl, combine the all purpose flour, baking soda, baking powder, salt, and poppy seeds. Mix well.. Toss the blueberries in lightly, so they are coated in flour.. Pour in the liquids on top of the dry mix and fold until combined. Do not overmix.. Transfer the batter to a lined and sprayed 8.5 inch loaf pan and bake at 350℉ for 50-60 minutes or until a toothpick comes out clean.. Combine the powdered sugar and lemon juice.. Using a toothpick, poke a few small holes on top of your cake and pour the syrup over. This helps the cake retain moisture and enhances the lemon flavor.. Once the cake is completely cooled, warm up the cream cheese in the microwave for 20-30 seconds and mix it with the powdered sugar and cream until smooth.. Spread it on top of the cooled cake, along with fresh blueberries or defrosted frozen ones.
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American
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255 kcal
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Chicken Pot Pie - FalasteeniFoodie
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3
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1 h 5 min
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Lunch
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1 large chicken breast, 2 stalks celery, 1¼ cups frozen peas and carrots, 1 large yellow onion, 1 Russet potato, 3 cloves garlic, 1½ teaspoons onion powder, 1½ teaspoons garlic powder, ½ teaspoon black pepper, 1 teaspoon paprika, 1½ teaspoons dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, 1 sprig fresh thyme, 1 sprig fresh rosemary, 1 cup heavy cream, ½ cup chicken broth, 3 tablespoons unsalted butter, 1½ tablespoons cornstarch, 2 Puff pastry sheets, 1 large egg
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Thaw your puff pastry according to package instructions.. In a pot on high heat, add the butter and let it melt.. Add the diced onions and small cut chicken breast and garlic, then sauté until they change in color.. Add the seasoning and the potatoes and mix.. Sauté until chicken is mostly cooked through. It should be a little golden in color.. Add the celery and the peas and the carrots and mix.. Add the celery, peas, carrots, and mix.. In a bowl, mix the cornstarch, heavy cream, and chicken stock together, making sure that the cornstarch is fully dissolved.. Pour over the vegetable and chicken mixture and add the fresh thyme and rosemary, make sure to remove the stems.. Cover and lower the heat to low and let it simmer for 15 minutes, or until thickened.. Roll out the puff pastry sheets until thin using a rolling pin.. Cut circles enough to cover the top of your ceramic soup bowls. You can also choose to line the inside of the soup bowl with puff pastry as well, to create a cavity.. Add the pot pie filling to your bowl and top with the cut-out puff pastry.. Cut a small slit at the top, and brush with egg wash.. Bake at 350℉ for 25-30 minutes or until it turns golden.
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Greek
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1466 kcal
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Classic Creamy Tiramisu - FalasteeniFoodie
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8
|
6 h 35 min
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Dessert
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5 large egg yolks, ½ cup sugar, 1½ cups heavy cream, 16 ounces mascarpone, 2 packages ladyfingers, 2 cups espresso, 1½ tablespoons vanilla extract, 5 large egg yolks, ½ cup sugar, 1½ cups heavy cream, 16 ounces mascarpone, 2 packages ladyfingers, 2 cups espresso, 1½ tablespoons vanilla extract
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Add the room temperature egg yolks to a large and heat-resistant bowl.. Add the sugar but leave 2 tablespoons aside.. Add in ½ teaspoon vanilla extract and whisk the ingredients for 3 minutes or until the mixture becomes fluffy.. Add a pot to the stove with hot water on low heat. You want the mixture to be simmering.. Put the bowl of egg and sugar mixture right on top, but don't let the bowl touch the water.. Whisk continuously for a few minutes until light in color. You should be able to dip your finger in and barely feel any sugar granules.. Remove and set aside. Fold in the room temperature mascarpone cheese.. Get a large bowl and beat the heavy cream, remaining vanilla and sugar for 5 minutes on high speed until it becomes thick and fluffy.. Fold in the mixture in 3 batches with the mascarpone egg mix.. Dip the ladyfingers one at a time in the coffee.. Layer them flat in the bottom of a 9×13 dish or divide them into two 9×9 square pans.. Once one layer is done, add the cream layer and repeat to make 2 layers of cream and 2 layers of ladyfingers. The last layer should be made of cream.. Refrigerate for 6-8 hours, preferably overnight.. Dust the top with cocoa powder before serving.
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Italian
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682 kcal
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Basbousa (Middle Eastern Semolina Cake) - FalasteeniFoodie
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10
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0 h 15 min
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Dessert, snacks
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2 cups coarse semolina, 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 cup coconut powder, ½ cup granulated sugar, 1 cup plain yogurt, 3 large eggs, ¼ cup milk, ½ cup neutral oil, ½ cup melted unsalted butter, 1½ teaspoons vanilla extract, 3 tablespoons tahini, 3 cups simple syrup
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Mix flour, semolina, coconut powder, salt, and baking powder.. In another bowl combine eggs, milk, oil, sugar, vanilla, butter, and yogurt.. Whisk together well until no longer lumpy.. Add the wet ingredients on top of the dry mixture and fold until combined.. Add the tahini to your 9×13 tray and brush it evenly, making sure to get to the corners.. Pour the Basbousa batter and smooth the top.. Bake at 350℉ for 25-35 minutes or until a toothpick comes out clean.. Once out the oven, immediately pour simple syrup on top, about 2-3 cups of room temperature syrup.. Let it cool completely at room temperature.. When it's time to cut, use a sharp knife, and wipe the knife after each cut in order not to ruin the shape. Make sure to cut carefully.
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Middle Eastern
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559 kcal
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Aromatic Pumpkin Spice Creme Brulé - FalasteeniFoodie
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Serving size not found
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6 h 0 min
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Dessert
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2 cups heavy cream, 1 cup pumpkin puree, 1½ teaspoons pumpkin pie spice, ¼ cup brown sugar, ½ cup white sugar, 4 large egg yolks, 1 teaspoon vanilla, Pinch salt, White sugar, White sugar
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Preheat the oven to 325 degrees. Add the heavy cream and pumpkin spice to a pot. Whisk well and heat over medium-low heat until the edges start to bubble slightly. Be careful not to let it boil. Once it bubbles, stir in the vanilla and salt.. While the cream is heating, in a heat-safe bowl, add the egg yolks and sugar. Whisk them together well until the mixture becomes super creamy and fluffy, which should take about 5 minutes.. Once the cream is heated, add approximately ¼ cup of it to the egg yolk and sugar mixture. Whisk this together really well quickly. Then, slowly pour in the remaining cream mixture into the egg yolks, whisking continuously.. Divide the mixture into 6 (4 ounces) ramekins or 4 (6 ounces) ramekins evenly. Place them in a deep oven-safe tray. Fill the tray with hot water until the water reaches halfway up the ramekins.. Bake for 40-45 minutes, or until the center is slightly jiggly. Avoid over baking. Immediately remove the ramekins from the oven and water bath. Allow them to cool on the counter for 10 minutes before placing them in the fridge for 4-6 hours.. When ready to serve, add 1 tablespoon of sugar on the top of each ramekin and torch until caramelizes and crystallizes.. Serve within 30 minutes.
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French
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Calories not found
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Stuffed Whole Chicken With Freekeh (Jaj Mahshi) - FalasteeniFoodie
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4
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0 h 0 min
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Dinner, Main Course
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3-4 pound chicken, 2 tablespoons plain whole milk yogurt, 2 tablespoons tomato paste, 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, ½ large red onion, 3 garlic cloves, ¼ cup parsley, ½ small roma tomato, 1 teaspoon 7 spices, 1 teaspoon smoked paprika, 1½ teaspoon table salt, ½ teaspoon black pepper, ½ teaspoon Aleppo pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon coriander powder, ½ teaspoon turmeric, ½ teaspoon sumac, 1½ cups freekeh, 2½ cups hot water, ½ a small onion, 1 small roma tomato, 2 tablespoons parsley, 2 garlic cloves, ⅓ cup peas, 2 tablespoons extra Virgin olive oil, ½ teaspoon 7 spices, ½ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon turmeric, 3-4 pound chicken, 2 tablespoons plain whole milk yogurt, 2 tablespoons tomato paste, 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, ½ large red onion, 3 garlic cloves, ¼ cup parsley, ½ small roma tomato, 1 teaspoon 7 spices, 1 teaspoon smoked paprika, 1½ teaspoon table salt, ½ teaspoon black pepper, ½ teaspoon Aleppo pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon coriander powder, ½ teaspoon turmeric, ½ teaspoon sumac, 1½ cups freekeh, 2½ cups hot water, ½ a small onion, 1 small roma tomato, 2 tablespoons parsley, 2 garlic cloves, ⅓ cup peas, 2 tablespoons extra Virgin olive oil, ½ teaspoon 7 spices, ½ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon turmeric
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Season the Chicken: To a food processor, add the red onion, garlic, tomato, and parsley. Chop everything until completely fine. Now, add in the yogurt, tomato paste, lemon juice, olive oil and the seasonings. Blend until smooth. Rub this mixture all over the chicken. Make sure to get the mixture inside the empty cavity. Gently use the back of your fingers to pull the skin away from the meat so you can rub the marinade in there as well. Once the chicken is marinated (front, back, and inside) set aside to prepare the freekeh filling.. . Begin by washing the freekeh in cold water a few times until the water runs clear. Add the freekeh to the vegetable mixture and saute for 1 minute. Add the seasonings, and the hot water. Cover and simmer for 10 minutes, or until the freekeh is tender but still slightly chewy.. Once 10 minutes are over, remove about 1 cup of the freekeh and set it aside. Continue to cook the remaining freekeh, covered, another 10 minutes or until cooked through. The chicken will be served on this freekeh.. Now, let the mixture cool for 5 minutes.. Carefully spoon the prepared and reserved freekeh stuffing into the chicken cavity. Don’t overfill it, as the stuffing will expand slightly while cooking. Secure the legs of the chicken with kitchen twine to help hold the stuffing in place.. Place the chicken in a roasting pan or on a wire rack set over a baking sheet. This will allow the hot air to circulate around the chicken, ensuring even cooking and a crispy skin. Alternatively, you can use a 9×13 deep pan and rotate the chicken every 20 minutes.. Roasting Time: Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.. Baste the chicken with its own juices every 20 minutes to keep the skin moist and enhance the flavor. The chicken should be golden brown and crispy once done.. Remove the chicken from the oven and let it rest for about 15 minutes.. To serve, add the remaining cooked freekeh to a serving plate. Carefully place the stuffed chicken on top. Garnish with fresh parsley or toasted nuts if you like.
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Jordanian, Lebanese, Middle Eastern, Palestinian
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887 kcal
|
Kabuli Pulao (Afghanistan's National Dish) - FalasteeniFoodie
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4
|
0 h 0 min
|
Dinner, Main Course
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4 lamb shanks, 1 tablespoon cumin seeds, 2 black cardamom pods, 6 green cardamom pods, 2 cinnamon sticks, 1 dried bay leaf, 6 whole cloves, 1 tablespoon black pepper corns, 2 small yellow onions, 4 garlic cloves, 3 tablespoons neutral oil, 1 tablespoon salt, 6-8 cups water, 3 tablespoons neutral oil, 2 cups basmati rice, 3 cups Reserved lamb broth, 2 medium yellow onions, 1 tablespoon cumin seeds, 1 teaspoon cumin powder, 1 teaspoon garam masala, Salt, 3 large carrots, ½ cup Sultanas or raisins, 2 tablespoons granulated sugar, 2 tablespoons neutral oil, ¼ cup sliced pistachios or sliced almonds, 4 lamb shanks, 1 tablespoon cumin seeds, 2 black cardamom pods, 6 green cardamom pods, 2 cinnamon sticks, 1 dried bay leaf, 6 whole cloves, 1 tablespoon black pepper corns, 2 small yellow onions, 4 garlic cloves, 3 tablespoons neutral oil, 1 tablespoon salt, 6-8 cups water, 3 tablespoons neutral oil, 2 cups basmati rice, 3 cups Reserved lamb broth, 2 medium yellow onions, 1 tablespoon cumin seeds, 1 teaspoon cumin powder, 1 teaspoon garam masala, Salt, 3 large carrots, ½ cup Sultanas or raisins, 2 tablespoons granulated sugar, 2 tablespoons neutral oil, ¼ cup sliced pistachios or sliced almonds
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. . . . . . . . . . . . . Add the washed and drained basmati rice to the pot. Gently stir to coat the rice in the spices, onion and lamb mixture. Add in the cumin, garam masala (or char masala) and pour in the warm lamb broth. Salt to taste.. . Serve Kabuli Pulao on a large platter for a family-style meal. Place the rice at the base, arrange the lamb shanks on top, and spread the sweet carrot and raisin garnish over everything.
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Afghan, International
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990 kcal
|
Batata Harra (Lebanese Spicy Potatoes) - FalasteeniFoodie
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3
|
0 h 0 min
|
Appetizer, Breakfast, Side Dish
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1 lb baby potatoes, 3 tbsp extra virgin olive oil, 5 garlic cloves, 1 tsp salt, ¾ tsp 7 spices, ½ tsp ground cumin, 1 tsp Aleppo pepper, 1 ½ tbsp shatta, lemon wedges, ¼ cup cilantro or parsley
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. . . . . . . . . .
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Lebanese, Middle Eastern
|
259 kcal
|
Easy Gulab Jamun - FalasteeniFoodie
|
16
|
0 h 0 min
|
Dessert
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1 cup whole milk powder, ½ cup all-purpose flour, ½ teaspoon baking powder, 2 tablespoons ghee, ⅓ cup whole milk, neutral oil, 2 cups granulated sugar, 2 cups water, 1 teaspoon rosewater, 8 cardamom pods, ¼ tsp saffron threads, 1 cup whole milk powder, ½ cup all-purpose flour, ½ teaspoon baking powder, 2 tablespoons ghee, ⅓ cup whole milk, neutral oil, 2 cups granulated sugar, 2 cups water, 1 teaspoon rosewater, 8 cardamom pods, ¼ tsp saffron threads
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Indian, International, Pakistani
|
297 kcal
|
Palestinian Kousa Bi Zeit (Kousa Hos) - FalasteeniFoodie
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3
|
0 h 0 min
|
Dinner, Lunch, Main Course
|
5 medium zucchinis, 4 tablespoons extra virgin olive oil, 1 1/2 medium yellow onions, 2 cloves garlic, 2 large tomatoes, water, Salt, ½ teaspoon black pepper, 1 teaspoon 7 spices, ½ teaspoon ground cinnamon, ½ teaspoon garlic powder, ½ teaspoon onion powder, Fresh parsley, Salt, ½ teaspoon black pepper, 1 teaspoon 7 spices, ½ teaspoon ground cinnamon, ½ teaspoon garlic powder, ½ teaspoon onion powder, Fresh parsley
|
. Once the garlic and onions are soft, add the finely cubed zucchini to the skillet. Stir well to coat each piece in the garlic and oil. Cook for about 5-7 minutes, stirring occasionally. You want the zucchini to become tender but still slightly firm, with a bit of a bite.. Next, add in the tomatoes, along with salt, black pepper, garlic and onion powder, cinnamon, and 7 spices. Cook for another 2-3 minutes, until the tomatoes soften.. . .
|
Jordanian, Palestinian
|
257 kcal
|
Macarona Bil Lahme (One Pot & Under 30 Minutes) - FalasteeniFoodie
|
4
|
0 h 0 min
|
Dinner, Main Course
|
8 ounces elbow macaroni, ½ pound 80% Lean ground beef, 2½ cups tomato sauce, 2 tablespoons tomato paste, 3 cups hot water, 3 tablespoons extra virgin olive oil, 1 large yellow onion, 3 garlic cloves, 1 bell pepper, 1½ teaspoons 7 spices, 1 teaspoon coriander powder, ½ teaspoon ground cinnamon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, Salt to taste, ½ teaspoon black pepper
|
To start, heat up the olive oil on medium high heat.. Once hot, add in the finely chopped onions and finely chopped bell peppers. Saute for 2-3 minutes until fragrant and soft.. Add in the finely minced garlic and saute for 1-2 minutes, until fragrant and golden in color.. Now, add in the ground beef. Break up the beef into small chunks and mix with with the onions, garlic and bell peppers.. Once the beef is about 75-80% browned and cooked through, add in the seasonings. Mix well to combine.. Add in the tomato paste and mix it with the beef until well incorporated.. Add in the tomato sauce and the hot water. Mix everything well.. Toss in the raw and uncooked pasta noodles. Mix it in well and make sure it's covered.. Cover the pot and let it cook on medium heat for 15-20 minutes, stirring every 5 minutes so it doesn't stick or burn.. Once cooked, remove from heat and it let it sit, covered, for another 5 minutes to cook in it's own steam.. Serve with cheese and enjoy.
|
Lebanese, Middle Eastern, Palestinian
|
520 kcal
|
Orange Coconut Basbousa - FalasteeniFoodie
|
16
|
0 h 0 min
|
Dessert
|
2 cups coarse semolina, 1 cup all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 cup coconut powder, ½ cup granulated sugar, 1 cup plain yogurt, 2 large eggs, ⅓ cup milk, ⅓ cup freshly squeezed orange juice, 3 tablespoons orange zest, ½ cup neutral oil, ½ cup unsalted butter, 1 teaspoon orange blossom water, 3 tablespoons tahini, 3 cups granulated sugar, 2 cups water, ½ cup freshly squeezed orange juice, 2 tablespoons orange zest, ½ teaspoon orange blossom, 2 cups coarse semolina, 1 cup all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 cup coconut powder, ½ cup granulated sugar, 1 cup plain yogurt, 2 large eggs, ⅓ cup milk, ⅓ cup freshly squeezed orange juice, 3 tablespoons orange zest, ½ cup neutral oil, ½ cup unsalted butter, 1 teaspoon orange blossom water, 3 tablespoons tahini, 3 cups granulated sugar, 2 cups water, ½ cup freshly squeezed orange juice, 2 tablespoons orange zest, ½ teaspoon orange blossom
|
. . . . Preheat oven to 350 °F .. . . Add the eggs, milk, orange juice, oil, orange blossom water, melted butter, and yogurt.. . . . . Bake at 350 °F for 25-35 minutes or until a toothpick comes out clean.. . .
|
Egyptian, Lebanese, Middle Eastern, Palestinian
|
465 kcal
|
Talbina Recipe (Prophetic Talbina) - FalasteeniFoodie
|
2
|
0 h 0 min
|
Breakfast
|
3 cups whole milk, 6½ tablespoons barley flour, 1 teaspoon cinnamon, honey, dates, nuts
|
To start, add the barley flour to a pot on medium high heat. Whisk for 2-4 minutes, until the flour starts to toast and turn brown.. If you're adding in cinnamon, add it here.. Immediately add in the milk or water, and continuously whisk together until the talbina comes together and is thickened, about 2-5 minutes.. Transfer the talbina to servings bowls, and top with honey, chopped dates, and nuts.. Enjoy warm.
|
Middle Eastern
|
388 kcal
|
Yemeni Foul (Fava Bean Stew) - FalasteeniFoodie
|
4
|
0 h 0 min
|
Breakfast, brunch
|
3 tablespoons extra virgin olive oil, ½ a large red onion, 3 garlic cloves, 1 whole jalapeño, 2 large roma tomatoes, 1 ½ tablespoons tomato paste, ¼ cup chopped cilantro, 1 can of fava beans with liquid, ½ teaspoon salt, ½ teaspoon cumin, ½ teaspoon black pepper, ⅓ cup hot water
|
. . . . . Add the tomato paste and mash down the fave beans using a spatula or a pestle. It should be a little chunky but not too chunky with full sized beans.. Finally, add in the hot water and the chopped cilantro or parsley and give everything a good stir before removing from heat.. Serve with some more extra virgin olive oil, jalapeño, and onions.
|
Middle Eastern, Yemeni
|
115 kcal
|
Best Crispy Falafel Recipe - FalasteeniFoodie
|
6
|
0 h 0 min
|
Breakfast, brunch
|
2 cups dry chickpeas, ½ large yellow onion, 2 mini potatoes, ⅓ bunch of green onions, ½ bunch of parsley, ⅓ bunch of mint, 4 large garlic cloves, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1½ teaspoon baking powder, ¾ tablespoon table salt, 2 tablespoons coriander, 1 tablespoon cumin, ½ teaspoon black pepper, neutral oil
|
Add the chickpeas to a large bowl. Add cold water to cover them by 1½-2 inches. Cover with plastic wrap and set aside to soak for a minimum of 12 hours, up to 24 hours. When you're ready to use, drain them and set aside.. To a large food processor, add the soaked and drained chickpeas along with the garlic cloves, peeled and chopped potatoes, onions, parsley, green onions, and mint. Process them on high speed until the vegetables and herbs are well chopped and mixed in. Stop and scrape down the sides every so often to ensure even mixing.. Add in the cumin powder, coriander powder, salt and black pepper. Process until incorporated.. Transfer the falafel dough to a food large bowl.. Add the baking soda, baking powder, and cornstarch. Mix well using your hands, making sure to use kneading motions to ensure even mixing.. Cover the dough and place in the freezer for 20 minutes. This will not freeze the falafel, but will cool it down.. In a deep pot or skillet, heat up neutral oil (avocado, canola, mazola) on medium -high heat. Ensure the oil has enough time to heat up, about 3-5 minutes.. Once the dough is ready, shape using a falafel scoop or an ice cream scoop. Test one falafel and carefully drop it in the oil. If the falafel disintegrates, the oil is not hot yet. Heat it up for a few more minutes. Once you ensure the oil is hot, drop falafel pieces, a few at a time. Do not overcrowd the falafel. Once the falafel starts getting golden on the bottom, flip them to ensure even browning.. Once browned, immediately remove from heat and transfer to a strainer to drain excess oil. The falafel do not need to be DARK, as that might mean they're too oily or dry.. Serve with pita bread, or homemade bread rolls, tahini sauce, salad, or hummus.
|
Egyptian, Lebanese, Mediterranean, Middle Eastern, Palestinian
|
319 kcal
|
2 Ingredient Homemade Yogurt - FalasteeniFoodie
|
Serving size not found
|
0 h 0 min
|
How To, Side Dish
|
1 gallon whole milk, ⅓ cup store-bought yogurt with active cultures
|
. . . . . . .
|
American, Middle Eastern
|
Calories not found
|
Turkish Tres Leches Cake (Trileçe) - FalasteeniFoodie
|
9
|
0 h 0 min
|
Dessert
|
1 1/2 cups all purpose flour, 5 large eggs, 1 cup granulated sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons baking powder, Pinch of salt, 1/3 cup whole milk, 1/3 cup neutral oil, 1 1/3 cup heavy cream, 1 can sweetened condensed milk, 1 1/3 cups evaporated milk, 1 cup heavy cream, 1 cup granulated sugar, 2 tablespoons unsalted butter, 3/4 cup heavy whipping cream, 2 tablespoons water, 1 1/2 cups all purpose flour, 5 large eggs, 1 cup granulated sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons baking powder, Pinch of salt, 1/3 cup whole milk, 1/3 cup neutral oil, 1 1/3 cup heavy cream, 1 can sweetened condensed milk, 1 1/3 cups evaporated milk, 1 cup heavy cream, 1 cup granulated sugar, 2 tablespoons unsalted butter, 3/4 cup heavy whipping cream, 2 tablespoons water
|
. . . . . . . . . . . . . . . . . . . . . . . . .
|
International, Middle Eastern, turkish
|
714 kcal
|
Middle Eastern Stuffed Onions - FalasteeniFoodie
|
5
|
0 h 0 min
|
Dinner, Lunch, Main Course
|
3 pounds yellow onions, 2 roma tomatoes, medium size, ½ cup parsley, ¼ cup dill, 5 garlic cloves, 2 cups cal-rose or sushi rice, ¼ cup extra virgin olive oil, 2 tablespoons pomegranate molasses, 2 tablespoons lemon juice, 2 teaspoons 7 spices, 1 tablespoon dried mint, 1 teaspoon coriander powder, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon Aleppo pepper, ½ teaspoon black pepper, 2 teaspoons salt, 1½ cups hot water, 30 oz tomato sauce, 3 cups hot water, 2 tablespoons pomegranate molasses, 2 tablespoons tomato paste, 1 teaspoon dried mint, 1 tablespoon vegetable stock powder, 3 pounds yellow onions, 2 roma tomatoes, medium size, ½ cup parsley, ¼ cup dill, 5 garlic cloves, 2 cups cal-rose or sushi rice, ¼ cup extra virgin olive oil, 2 tablespoons pomegranate molasses, 2 tablespoons lemon juice, 2 teaspoons 7 spices, 1 tablespoon dried mint, 1 teaspoon coriander powder, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon Aleppo pepper, ½ teaspoon black pepper, 2 teaspoons salt, 1½ cups hot water, 30 oz tomato sauce, 3 cups hot water, 2 tablespoons pomegranate molasses, 2 tablespoons tomato paste, 1 teaspoon dried mint, 1 tablespoon vegetable stock powder
|
. . . Transfer to the microwave and microwave on high heat for 7-8 minutes. They should be soft. Remove from the water and let them cool.. Now, wash the rice a few times until the water runs clear.. . Preheat your oven to 375 °F .. . . . . . . Bake at 375 for 1 hour and 15 minutes, or until the onions are soft.. .
|
Lebanese, Middle Eastern, Palestinian, turkish
|
583 kcal
|
Turkish Lentil Soup (Kırmızı Mercimek Çorbası) - FalasteeniFoodie
|
6
|
0 h 0 min
|
Appetizer, Side Dish, Soup
|
1/4 cup extra virgin olive oil, 1 cup red lentils, 1 medium yellow onion, 3 garlic cloves, 2 large carrots, 1 small gold potato, 2 tablespoons tomato paste, 6 cups hot water, 1 teaspoon cumin, 1 1/4 teaspoon Aleppo pepper, 1 teaspoon coriander powder, 1/2 teaspoons turmeric, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1 tbsp vegetable bouillon powder, Salt
|
. . . . . . . .
|
International, Mediterranean, turkish
|
234 kcal
|
Sfeeha (Middle Eastern Meat Pies) - FalasteeniFoodie
|
24
|
0 h 0 min
|
Appetizer, Side Dish
|
1½ pound Ground beef 80/20 lean, ½ cup Parsley, 4 Garlic cloves, 1 medium Red onion, 2 Roma tomatoes, 2 tablespoons Tomato paste, 2 tablespoons Pomegranate molasses, 1 tablespoon Extra virgin olive oil, 2 teaspoons 7 spice, ½ teaspoon Garlic powder, ½ teaspoon Onion powder, 1 teaspoon Coriander powder, ½ teaspoon Ground cinnamon, ½ teaspoon Ground cardamom, ½ teaspoon Black pepper, 1 teaspoon Salt Or to taste, 2 teaspoons 7 spice, ½ teaspoon Garlic powder, ½ teaspoon Onion powder, 1 teaspoon Coriander powder, ½ teaspoon Ground cinnamon, ½ teaspoon Ground cardamom, ½ teaspoon Black pepper, 1 teaspoon Salt Or to taste
|
. . . . . . . .
|
Lebanese, Middle Eastern, Palestinian, Syrian
|
85 kcal
|
Blueberry Cheese Brioche Buns (Danishes) - FalasteeniFoodie
|
12
|
0 h 0 min
|
Breakfast, brunch, Dessert
|
4 cups All purpose flour, 1 ½ cups Warm milk, 2 ¼ teaspoon Instant yeast, ½ cup Granulated sugar, ⅛ teaspoon Salt, 1 Large egg, 6 tablespoons Unsalted butter, 16 ounces Cream cheese, ⅓ cup Heavy cream, 1 cup Powdered sugar, 2 teaspoons Vanilla extract, pinch Salt, Fresh or frozen blueberries, Fresh strawberries, Strawberry jam, 1 Large egg, ½ cup Unsalted butter, 1½ cups All purpose flour, ½ cup Brown sugar, 1½ teaspoons Ground cinnamon, 4 cups All purpose flour, 1 ½ cups Warm milk, 2 ¼ teaspoon Instant yeast, ½ cup Granulated sugar, ⅛ teaspoon Salt, 1 Large egg, 6 tablespoons Unsalted butter, 16 ounces Cream cheese, ⅓ cup Heavy cream, 1 cup Powdered sugar, 2 teaspoons Vanilla extract, pinch Salt, Fresh or frozen blueberries, Fresh strawberries, Strawberry jam, 1 Large egg, ½ cup Unsalted butter, 1½ cups All purpose flour, ½ cup Brown sugar, 1½ teaspoons Ground cinnamon
|
In the bowl of a stand mixer, add the warm milk, instant yeast, granulated sugar, salt, and the large egg. Mix well with a whisk.. Add in the flour, and use the dough hook on low speed to mix together for 3-4 minutes. You should see the dough come together.. Once the dough comes together, slowly drop in the room temperature butter, 1 tablespoon at a time. Bump up the speed to 3 on the stand mixer so it isn't as slow but it isn't too fast.. Once you add in the butter, you should have a soft and pliable. It will be the tiniest bit sticky. Transfer to an oiled bowl, and cover. Let it rest in a warm spot to rise until doubled in size, about 1-2 hours... Preheat the oven to 375 °F (once dough has risen). Once risen, transfer the dough to a clean surface (without punching it down) and divide into 12-15 balls. Shape each dough piece into a smooth and round ball and set aside while you make the filling.. To a bowl of a stand mixer or using a hand mixer, beat the cream cheese until smooth.. Add the heavy cream and vanilla extract.. Add the pinch of salt and powdered sugar and beat until completely smooth.. Combine the melted butter, brown sugar, cinnamon and all purpose flour together in a bowl. Mix well until crumbly. To get finer crumbs, rub a clump of topping between both palms.. Line a baking sheet with parchment paper.. If you're making 12 buns, these are gonna be big, so only bake 6 per tray.. Grab one dough ball at a time and transfer it to the lined tray. Use your fingers to make indentations in the middle and stretch it out to make a circle about 5 inches in diameter.. Brush the edges with the whisked egg.. Fill the bun with cream cheese filling, and top with frozen or fresh blueberries.. IF you're making strawberry buns, add a tablespoon or so of strawberry jam and top with quartered strawberries.. Add the crumble topping to the edge of the pastry. Bake at 375 °F for 20-30 minutes, rotating the pan half way. The edges should be a golden color.. Once out of the oven, let it sit for 10-15 minutes before moving to help it set.
|
American
|
Calories not found
|
Sayadieh (Lebanese Rice and Fish) - FalasteeniFoodie
|
4
|
0 h 50 min
|
Dinner, Lunch, Main Course
|
4 tablespoons extra virgin olive oil, 1½ large onions, 5 garlic cloves, 1 jalapeño, 4 6oz. white fish fillets, 2 tablespoons cornstarch, 1½ cups basmati rice, 3 cups hot water, 2 teaspoons cumin, 2 teaspoons 7-spices blend, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon coriander powder, 1 teaspoon turmeric, 2 teaspoons salt, 1 teaspoon black pepper, ½ teaspoon ground cardamom, 2 teaspoons cumin, 2 teaspoons 7-spices blend, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon coriander powder, 1 teaspoon turmeric, 2 teaspoons salt, 1 teaspoon black pepper, ½ teaspoon ground cardamom
|
Start by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.. Add the sliced onions and sauté until they turn golden brown, about 10–12 minutes. Stir occasionally to prevent them from burning. This caramelization is key to the deep flavor of Sayadieh.. Once the onions are golden, add the minced garlic and chopped jalapeño. Sauté for another 2–3 minutes until the garlic is fragrant.. Combine the spice mix in a small bowl and set aside.. Season the white fish fillets with 1 teaspoon of the spice blend. Coat each fillet lightly with cornstarch, ensuring an even layer.. In a separate skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Fry the fish fillets for 2–3 minutes per side until golden and slightly crispy outside. The goal is to create a flavorful crust while keeping the inside tender. Remove the fish from the skillet and set aside.. Return to the pot with the caramelized onions. Add the washed and drained basmati rice to the pot. Add all the remaining seasoning spices to the pot. Stir well to coat the onions and aromatics with the spices.. Pour in 3 cups of hot water, ensuring the rice is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a low simmer and cover the pot with a tight-fitting lid.. Let the rice cook for about 18–20 minutes or until tender and fluffy. Once the rice is cooked, gently fluff it with a fork.. Arrange the crispy fish fillets on top of the rice and sprinkle with toasted almond slivers, chopped parsley, and more caramelized onions.
|
Middle Eastern
|
1737 kcal
|
Kafta Bi Bandora (Middle Eastern Kafta in Tomato Sauce) - FalasteeniFoodie
|
4
|
0 h 50 min
|
Main Course
|
1 lb 80/20 ground beef or lamb, ½ bunch parsley, 6 garlic cloves, ½ medium yellow onion, 2 medium roma tomatoes, 1 pound baby potatoes, ½ teaspoon 7 spices, 1 teaspoon garlic powder, ½ teaspoon coriander powder, ¼ teaspoon black pepper, 1 teaspoon salt, ½ teaspoon paprika, 2 cups hot water, 15 ounces can of tomato sauce, 3 tablespoons tomato paste, 1 tablespoon pomegranate molasses, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried mint, 2 cups hot water, 15 ounces can of tomato sauce, 3 tablespoons tomato paste, 1 tablespoon pomegranate molasses, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried mint
|
Preheat the oven to 375℉.. Finely chop the parsley, onion, garlic and tomato. Alternatively, add them to a food processor and pulse until fine.. Transfer this mixture to a bowl and add the ground beef. Add in the 7 spices, garlic powder, black pepper, salt, and paprika. Mix well.. Shape the meatballs into 1½ – 2-inch balls. Set aside.. Wash and cut the potatoes, then pat dry. If you’re using larger potatoes, peel them too. Fry or air fry the potatoes until golden.. Transfer the potatoes and the meatballs into a deep baking dish.. . Pour the sauce over the meatballs and potatoes and cover with aluminum foil. Bake at 375℉ for 25-35 minutes, or until the beef reaches an internal temperature of 160℉..
|
Lebanese, Middle Eastern, Palestinian
|
448 kcal
|
Adas Bil Hamod (Lebanese Lentil Swiss Chard Soup) - FalasteeniFoodie
|
4
|
0 h 35 min
|
Appetizer, Main Course, Side Dish, Soup
|
3 tablespoons extra virgin olive oil, 1 large yellow onion, 3 garlic cloves, 1 cup green lentils, 3 small potatoes, 3 cups chopped swiss chard, 6½-8 cups hot water, 1 teaspoon coriander powder, ¾ teaspoon cumin, ¾ teaspoon Aleppo pepper, 1 teaspoon garlic powder, Salt, ½ teaspoon black pepper, 3 tablespoons freshly squeezed lemon juice
|
. Add the olive oil and heat up for a minute before adding in the finely chopped onion and the garlic. Sauté until translucent, about 5 minutes or so.. . . . Wash and chop the Swiss chard.. Add to the pot, along with the salt, black pepper, coriander powder, garlic powder, Aleppo pepper, and cumin. Stir.. .
|
Lebanese, Middle Eastern
|
414 kcal
|
Macarona Bil Laban - FalasteeniFoodie
|
6
|
0 h 0 min
|
Appetizer, Side Dish
|
1 pound cavatappi pasta, 1 pound 80% lean ground beef, 2 tablespoons extra virgin olive oil, 1 large yellow onion, chopped, 2 teaspoons 7 spices, ½ teaspoon ground cinnamon, ½ teaspoon sumac, ½ teaspoon black pepper, 1 teaspoon salt, or to taste, toasted pine nuts or almonds, 2½ cups plain whole milk yogurt, 1 teaspoon sumac, 1 teaspoon salt, 1 lemon, juiced, 6-8 garlic cloves, 2 tablespoons unsalted butter, 2½ cups plain whole milk yogurt, 1 teaspoon sumac, 1 teaspoon salt, 1 lemon, juiced, 6-8 garlic cloves, 2 tablespoons unsalted butter
|
Start by boiling the pasta according to package instructions. Drain and set aside.. Add the olive oil to a pot on medium high heat. Add the chopped onions and saute until translucent.. Add the ground beef and saute until lightly browned, and most of the pinkness is gone.. Add the salt, black pepper, sumac, 7 spices and ground cinnamon.. Mix everything together well and cook for another few minutes, until completely browned and cooked through.. In a large bowl, combine the plain whole milk yogurt, sumac, and salt. Whisk everything together well.. Melt the butter on a pan on medium high heat. Once melted, add the minced garlic.. Saute the garlic until golden brown, making sure to moving it around every so often. This takes about 1-3 minutes.. Once golden, add the garlic and the butter to the yogurt. Whisk well.. Combine the cooked and drained pasta into the yogurt sauce. Mix well until everything is well incorporated.. Add the yogurt pasta to a serving dish, and top with the cooked ground beef mixture.. Finally, top it with some toasted pine nuts or almonds, and some chopped parsley. Serve warm or at room temperature.
|
Jordanian, Lebanese, Middle Eastern, Palestinian, Syrian
|
614 kcal
|
Middle Eastern Chuck Roast (Oven Braised) - FalasteeniFoodie
|
4
|
0 h 0 min
|
Dinner
|
3 pounds chuck roast, 1 yellow onion, 4 garlic cloves, 1 cup beef broth, 1½ cups water, 2 tablespoons olive oil, 1 teaspoon all spice, ½ teaspoon sumac, ½ teaspoon turmeric, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon black pepper, ½ teaspoon salt, 4 cardmom pods, 2 bay leaves, 2 cinnamon sticks
|
. . Heat a large, oven-safe Dutch oven on medium-high heat. Add the 2 tablespoons of olive oil and sear the chuck roast on all sides until a deep golden-brown crust forms.. . . . . . . Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the roast to braise for 3-4 hours, checking occasionally to ensure the liquid level remains fine and the meat doesn't dry out. Mine was pretty fork tender at the 3 hour mark.. .
|
American, Middle Eastern
|
703 kcal
|
Middle Eastern Salmon Recipe (Under 30mins!) - FalasteeniFoodie
|
4
|
0 h 0 min
|
Dinner, Lunch
|
4 6oz Salmon fillets, ¼ cup Extra virgin olive oil, 1½ tablespoons Lemon zest, 2 tablespoons Lemon juice, 4 Garlic cloves, ⅓ cup Chopped parsley, ½ teaspoon Black pepper, 1½ teaspoons Salt, 1 teaspoon Coriander powder, 1 teaspoon Aleppo pepper, 1 teaspoon Paprika, ½ teaspoon Onion powder, ½ teaspoon Cumin
|
Preheat oven to 400 °F. . . . . . . . Serve with some tahini sauce, tahini salad or salata arabiya, spiced rice, and fresh lemon.
|
International, Mediterranean, Middle Eastern
|
135 kcal
|
Authentic Palestinian Maftoul Recipe - FalasteeniFoodie
|
3
|
0 h 0 min
|
Dinner, Main Course
|
3 chicken leg quarters, 1 large yellow onion, 3 tablespoons extra virgin olive oil, 1 teaspoon black peppercorns, 2 dried bay leaves, 8 cardamom pods, ½ teaspoon turmeric, ¼ teaspoon ground caraway, ½ teaspoon 7 spices, ¼ teaspoon ground cumin, 1.5 teaspoons salt, 8 cups hot water, for boiling, 2 tablespoons ghee, 1 large yellow onion, ½ teaspoon cumin, 1 teaspoon 7 spice, ½ teaspoon coriander, 1 teaspoon dill seeds, salt, 1½ cups maftoul (packaged), 1½ cups reserved chicken broth, 1¼ cup canned chickepeas, 1 large carrot, 8 oz pearl onions, 4 cups reserved chicken broth, 3 chicken leg quarters, 1 large yellow onion, 3 tablespoons extra virgin olive oil, 1 teaspoon black peppercorns, 2 dried bay leaves, 8 cardamom pods, ½ teaspoon turmeric, ¼ teaspoon ground caraway, ½ teaspoon 7 spices, ¼ teaspoon ground cumin, 1.5 teaspoons salt, 8 cups hot water, for boiling, 2 tablespoons ghee, 1 large yellow onion, ½ teaspoon cumin, 1 teaspoon 7 spice, ½ teaspoon coriander, 1 teaspoon dill seeds, salt, 1½ cups maftoul (packaged), 1½ cups reserved chicken broth, 1¼ cup canned chickepeas, 1 large carrot, 8 oz pearl onions, 4 cups reserved chicken broth
|
. . . . . : Brush the chicken with a mixture of 2 tablespoons olive oil, and 1/2 teaspoon of the following spices: paprika, turmeric, onion powder and salt. Broil until golden.. . . . . . Plate the cooked couscous, and strain some of the the vegetables from the broth and place on top of the maftoul. Add the chicken on top as well. Serve the broth in a bowl on the side.
|
Palestinian
|
616 kcal
|
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