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Middle Eastern Vermicelli Rice (Ruz Bil Shi'iriya) - FalasteeniFoodie | 5 | 0 h 0 min | Dinner, Lunch, Side Dish | 2 cups jasmine rice, 3 cups hot water, 1 tablespoon ghee or butter, 1 tablespoon oil, 2 teaspoons salt, ⅓-½ cup vermicelli | Wash the rice a few times until the water runs clear, then soak it for 20 minutes in lukewarm water.. Add butter/ghee and oil to a pot and let them melt.. Add the cut-up vermicelli and toast on medium-high until golden brown not burnt.. Drain the rice and add it to the vermicelli, then add the salt and hot water.. Mix well, and let it come to a boil for 5 minutes on high before lowering it all the way to low and covering.. Let it cook for 15-20 minutes until done. Fluff with a fork and enjoy! | Mediterranean, Middle Eastern | 352 kcal |
Layali Lubnan (Lebanese Nights Dessert) - FalasteeniFoodie | 14 | 2 h 20 min | Dessert | 4 cups milk, 1 cup fine semolina, ¼ teaspoon crushed mastic, 1 teaspoon orange blossom, ½ teaspoon rose water, 3 tablespoons sugar, 1½ cups milk, 1½ cups heavy whipping cream, 3 tablespoons cornstarch, 3 tablespoons sugar, 1 teaspoon orange blossom, ½ teaspoon rose water, 2 cups sugar, 1½ cups water, 1 teaspoon orange blossom water, Squeeze of lemon juice, 4 cups milk, 1 cup fine semolina, ¼ teaspoon crushed mastic, 1 teaspoon orange blossom, ½ teaspoon rose water, 3 tablespoons sugar, 1½ cups milk, 1½ cups heavy whipping cream, 3 tablespoons cornstarch, 3 tablespoons sugar, 1 teaspoon orange blossom, ½ teaspoon rose water, 2 cups sugar, 1½ cups water, 1 teaspoon orange blossom water, Squeeze of lemon juice | Whisk together all ingredients in a pot making sure that the cornstarch dissolves.. Add it to the stove on medium high heat and whisk until thickened but still pourable, about 10 minutes long.. Once thickened, transfer to a plate or bowl and place plastic wrap on top making sure to touch the surface of the ashta so it doesn't crust over.. Place in the fridge to cool as you prepare the pudding.. Mix together all ingredients well.. Add onto the stove on medium heat.. Continue whisking together until it thickens and still is able to be poured, also about 10 minutes.. Pour into a 9×9 pan, or divide into small cups.. Let it cool for 20 minutes in the fridge.. Spread the ashta/qishta on top of the semolina pudding and sprinkle with chopped pistachios.. Place into the fridge and let it cool and set for 3-4 hours.. Serve with qater (simple syrup) | Lebanese, Middle Eastern | 281 kcal |
Easy Beef Stroganoff Recipe - FalasteeniFoodie | 4 | 0 h 30 min | Dinner, Lunch, Main Course | 1 pound thinly sliced beef, like top sirloin, or flank steak, 1 small yellow onion, finely chopped, 4 cloves of minced garlic, 8 ounces of fresh brown mushrooms, thinly sliced, 1 and ½ cups of heavy cream, ½ cup of sour cream, 3 tablespoons unsalted butter, ½ tabelspoon oil of your choice, 1 tabelspoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon paprika, 1 pound thinly sliced beef, like top sirloin, or flank steak, 1 small yellow onion, finely chopped, 4 cloves of minced garlic, 8 ounces of fresh brown mushrooms, thinly sliced, 1 and ½ cups of heavy cream, ½ cup of sour cream, 3 tablespoons unsalted butter, ½ tabelspoon oil of your choice, 1 tabelspoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon paprika | Add the butter and oil to a pan on medium heat and let it melt.. Toss in the onions and garlic, and sear until fragrant and translucent.. Add in the sliced mushrooms and stear for 1 minute, before adding the beef.. Stear the beef until they are no longer pink.. Add the spices, heavy cream, sour cream, and Worcestershire sauce and mix well. Cover and let it simmer on medium heat until the beef becomes tender.. Serve with egg noodles, white rice or even mashed potatoes for a heavier meal. | American, International | 689 kcal |
Palestinian Cauliflower Fritters (Emshat) - FalasteeniFoodie | Serving size not found | 0 h 0 min | Breakfast, Dinner, Lunch, Main Course, Side Dish | 3 pounds cauliflower, 1 cup green onions, cup parsley, 2 large eggs, tablespoon salt, 1 tablespoon 7 spice, 1 teaspoon black pepper, 1 teaspoon cumin, tablepoon cinnamon, cup flour | . . . . . . | Middle Eastern, Palestinian | Calories not found |
Rich White Hot Chocolate Recipe - FalasteeniFoodie | 4 | 0 h 15 min | Beverages, Drinks | 3 cups whole milk, 1 cup heavy cream, 1 cup white chocolate, 1 teaspoon vanilla extract, ¼ teaspoon salt | Add the heavy cream, whole milk, and white chocolate to a pot on medium heat and whisk constantly to prevent the chocolate from burning. Add salt and vanilla extract and mix well.. When you start seeing steam, remove it.. Serve immediately and enjoy! | International | Calories not found |
Aromatic Spiced Yellow Rice - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dinner, Lunch, Side Dish | 1 cup basmati rice, 6-8 cardamom pods, 1 cinnamon stick, 1 star anise, 4 cloves, 2 tablespoons neutral oil, 1 teaspoon salt, ½ teaspoon turmeric, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon coriander powder, ½-1 teaspoon 7 spice or all spice., ¼ teaspoon ground cardamom, 2 cups hot water | Make sure to wash the rice and soak it for 20 minutes beforehand.. Add the oil to a pot on medium-high heat then add the whole spices and sauté for a minute until fragrant.. Add the drained rice and the ground spices. Mix so the rice is coated with oil.. Add the hot water and let it boil for 3 to 5 minutes until the water touches the surface of the rice. Cover.. Lower the heat to low for 10 to 20 minutes, until the water is evaporated and rice is fluffy. | Mediterranean, Middle Eastern | Calories not found |
Middle-Eastern Stuffed Cabbage Rolls - FalasteeniFoodie | 4 | 0 h 50 min | Dinner, Lunch, Main Course | 3 large cabbage heads, 3½ cups Calrose rice, 1 pound 80/20 ground beef, 2 medium Roma tomatoes, 5 cloves garlic, 1 medium onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon 7 spice, 1 teaspoon cumin, 1 teaspoon bullion powder, juice of 1 lemon, ½ teaspoon black pepper, ½ teaspoon salt, 8 cloves garlic, ¼ cup olive oil, 1 teaspoon cumin, 1½ teaspoons bullion powder, ½ teaspoon salt, 2 tablespoons lemon juice, 8 cloves garlic, ¼ cup olive oil, 1 teaspoon cumin, 1½ teaspoons bullion powder, ½ teaspoon salt, 2 tablespoons lemon juice | Chop all the vegetables finely.. Add them to the soaked and washed rice, then add the spices and beef and mix.. Boil the cabbage and let it cool.. Cut each piece into halves, removing the inner middle stem without throwing them away. Save them for later.. Add the filling, close one end of the roll, and roll like a burrito.. Add the stems you cut out to a large pot and layer all your rolled cabbage leaves on top of the chopped stems.. Add the final topping ingredients to a food processor and pulse until completely chopped into a thick sauce.. Drizzle the sauce over the rolled cabbage.. Fill the pot halfway with water to cover the rolls completely.. Let it come to a rolling boil for 5 minutes, simmer, then let it cool for 40-45 mins until completely done.. Serve with a generous squeeze of lemon and enjoy! | Lebanese, Mediterranean, Middle Eastern, Palestinian | 448 kcal |
Yemeni Chicken Mandi - FalasteeniFoodie | 1 | 1 h 25 min | Dinner, Lunch, Main Course | 2 chickens, 1 onion, 1 bay leaf, 1 dry lime or lemon, 3 whole cloves, 1 cinnamon stick, 5 cardamom pods, 1 teaspoon salt, 2 tablespoons mandi spices, 1 teaspoon coriander powder, 1 teaspoon garlic powder, ½ teaspoon ginger powder, ½ teaspoon black pepper, 3 tablespoons oil, 1 tablespoon chicken bullion powder, water, to cover, 2 cups basmati rice, 1½ yellow onions, ½ inch block fresh ginger, 8 cloves garlic, 1 cinnamon stick, 1 dry lime or lemon (loomi), ½ red bell pepper, cubed small, ½ green bell pepper, cubed small, ½ jalapeno, you can remove the seeds and veins for less flavor, 1½ teaspoon black pepper, 1 tablespoon mandi spices, 4 cups reserved broth, 3 tablespoons oil, 1 teaspoon saffron, 2 teaspoons salt, 1 tablespoon ginger powder, 1 tablespoon garlic powder, 1 bay leaf, 2 cloves, 2 teaspoon smoked paprika, 1 teaspoon ground cardamom, 2 cardamom pods, 1 teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric, caramalized and crispy onions, toasted almonds, golden raisins, 2 lit up charcoal pieces with 1/2 teaspoon oil, 2 chickens, 1 onion, 1 bay leaf, 1 dry lime or lemon, 3 whole cloves, 1 cinnamon stick, 5 cardamom pods, 1 teaspoon salt, 2 tablespoons mandi spices, 1 teaspoon coriander powder, 1 teaspoon garlic powder, ½ teaspoon ginger powder, ½ teaspoon black pepper, 3 tablespoons oil, 1 tablespoon chicken bullion powder, water, to cover, 2 cups basmati rice, 1½ yellow onions, ½ inch block fresh ginger, 8 cloves garlic, 1 cinnamon stick, 1 dry lime or lemon (loomi), ½ red bell pepper, cubed small, ½ green bell pepper, cubed small, ½ jalapeno, you can remove the seeds and veins for less flavor, 1½ teaspoon black pepper, 1 tablespoon mandi spices, 4 cups reserved broth, 3 tablespoons oil, 1 teaspoon saffron, 2 teaspoons salt, 1 tablespoon ginger powder, 1 tablespoon garlic powder, 1 bay leaf, 2 cloves, 2 teaspoon smoked paprika, 1 teaspoon ground cardamom, 2 cardamom pods, 1 teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric, caramalized and crispy onions, toasted almonds, golden raisins, 2 lit up charcoal pieces with 1/2 teaspoon oil | Add 3 tablespoons of oil to a pot. Add the quartered onion, mix until fragrant, add chicken.. Mix in the whole spices, then the rest of the powdered spices and mix well. Add water to cover and let it boil for 30 minutes on medium heat.. Remove the chicken and broil it until its skin gets crispy. I like brushing it with some oil and mandi spices before crisping.. For the rice, add 3 tablespoons of oil to a pot. Add finely chopped onions and sauté over medium/low heat for 15 minutes, so they soften and do not burn.. Add the chopped 1/2 inch-size bell peppers with the garlic and ginger. Sauté for 5 minutes, then add the cinnamon stick and the dried lime, and add the soaked and drained rice along with mandi spices.. Add the hot broth, cover, and adjust the salt to your taste. Let it boil for 5 minutes before lowering the heat to low and simmering for 10-15 minutes.. Light 2 pieces of charcoal or use liquid smoke. When the rice and chicken are done, add the charcoal to foil in the middle of the rice and chicken and a drop of oil to let it smoke. Quickly cover the food with foil and let it sit for 5 minutes before removing the charcoal and discarding it.. Transfer the cooked rice to a large serving platter and place chicken on top of it. You can also garnish with freshly chopped parsley, toasted almonds, or golden raisins and caramelized onions.. Serve with fresh salad, hot sauce, or yogurt. Best served with Yemeni Sahawiq. | Middle Eastern, Yemeni | Calories not found |
Juicy Chicken Kofta Kebabs - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dinner, Lunch, Main Course | 1½ pounds ground chicken, 1/2 Roma tomato, ½ small yellow onion, ¼ cup parsley, 5 cloves garlic, ⅛ jalapeno, 1 teaspoon Aleppo pepper, 1 teaspoon coriander powder, ½ teaspoon 7 spice, 1 teaspoon salt, ¼ teaspoon turmeric, ½ teaspoon baking soda, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons pepper paste, 2 tablespoons Arabic Shatta (spicy paste) | Chop the vegetables very finely.. Add the chopped veggies and spices to the chicken and mix.. Place the chicken mixture into the freezer for 30 minutes, or fridge for an hour.. When ready, dip your hand into the cold water and start shaping your kebabs on the wooden skewers.. Place on a parchment paper lines baking sheet and bake, covered, at 425 degrees F for 18-22 minutes, flipping halfway. You can broil them to get more color. | Mediterranean | Calories not found |
10-Min Multi-Use Dough - FalasteeniFoodie | 8 | 0 h 0 min | Dough | 5 cups all-purpose flour, ½ cup vegetable oil, 1 tablespoon active dry yeast, 1-2 tablespoons sugar, 3 tablespoons powdered milk, 1 teaspoon salt, 2 cups warm water, 1 teaspoon baking powder | In a large bowl, start by mixing the following 2 cups of all-purpose flour, active dry yeast, sugar, baking powder, powdered milk, and salt. Then, add warm water. I recommend using warm milk for a softer dough.. Mix them all together until it's smooth using your hands or a stand mixer. It'll be liquidly, but that's fine. Cover it, and let it sit in a warm place for 10-15 minutes until it becomes bubbly. You can cover it with a blanket or two.. Once the 10 minutes are over, 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.. Now, it's ready to use for anything your family asks for.. Check notes for which doughs I recommend an eggwash for. | International | 220 kcal |
Middle Eastern Cheese Fatayer (Cheese Pies) - FalasteeniFoodie | 12 | 0 h 0 min | Breakfast, Dinner, Lunch, Side Dish | 5 cups all-purpose flour, ½ cup vegetable oil, 1 tablespoon sugar, 1 tablespoon yeast, 1 teaspoon baking powder, 1 teaspoon salt, 2 cups warm milk, 2½ cups mozzarella, 1 cup cream cheese, 1¼ cups panela cheese, 1 cup Bulgarian feta, 1 tablespoon melted butter, ⅓ cup chopped parsley, 5 cups all-purpose flour, ½ cup vegetable oil, 1 tablespoon sugar, 1 tablespoon yeast, 1 teaspoon baking powder, 1 teaspoon salt, 2 cups warm milk, 2½ cups mozzarella, 1 cup cream cheese, 1¼ cups panela cheese, 1 cup Bulgarian feta, 1 tablespoon melted butter, ⅓ cup chopped parsley | 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.. Mix shredded mozzarella, cream cheese, panela cheese, Bulgarian feta, melted butter, and chopped parsley. Set them aside.. Roll out your desired amount of dough and add the cheese mixture to the middle, and spread it.. Fold the edges to create a boat and place the pies on a parchment-lined tray.. Brush the edges of the dough with the egg wash and bake in a preheated oven at 450 for 10-12minutes- or until the edges get golden. | Middle Eastern | 700 kcal |
Tender Middle Eastern Style Beef Shawarma - FalasteeniFoodie | Serving size not found | 0 h 30 min | Dinner, Lunch, Main Course | 2 pounds beef tenderloin/ tri tip/flap meat, ¼ cup plain yogurt, 1½ tablespoons tahini, 2 tablespoons mayo, 1 tablespoon shawerma spices of choice, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1 tablespoon sumac, 1½ teaspoons garlic paste, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon 7 spice, 1 teaspoon Aleppo pepper or paprika, 1 teaspoon ginger, ¼ cup olive oil, 1 tablespoon lemon juice, 1 cup tahini, ½ cup yogurt, Salt, lemon juice, Water, 1 large red onion, 1-2 tablespoons sumac, ½ lemon, ¼ teaspoon salt, ¼ cup plain yogurt, 1½ tablespoons tahini, 2 tablespoons mayo, 1 tablespoon shawerma spices of choice, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1 tablespoon sumac, 1½ teaspoons garlic paste, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon 7 spice, 1 teaspoon Aleppo pepper or paprika, 1 teaspoon ginger, ¼ cup olive oil, 1 tablespoon lemon juice, 1 cup tahini, ½ cup yogurt, Salt, lemon juice, Water, 1 large red onion, 1-2 tablespoons sumac, ½ lemon, ¼ teaspoon salt | In a big bowl, add the beef sections then the ingredients of the marinade sauce: plain yogurt, tahini, mayo, shawarma spices of choice, garlic powder, onion powder, sumac, garlic paste, salt, black pepper, seven spice, Aleppo pepper or paprika, ginger, olive oil, and lemon juice.. Mix until well combined, then cover and refrigerate for at least 24 hours to allow the flavors to meld.. Once the marinating process is done, discard the sauce and cook on high heat.. Let it rest for 5 minutes before chopping.. Meanwhile, prepare the yogurt tahini sauce. Whisk in tahini, yogurt, salt, and lemon juice. Add water for a thinner consistency and your tahini sauce is ready.. To make the sumac onion, cut the onions into short wings, then add salt, sumac, and lemon juice.. Line up the tortilla bread, or shrak if available, layer some chopped tomatoes, pickles, and sumac onion, then drizzle the tahini sauce.. Wrap tightly, press in a panini press until golden, and enjoy. | Middle Eastern | Calories not found |
Japanese Beef Curry - FalasteeniFoodie | 4 | 1 h 15 min | Dinner | 1 pound beef stew meat/ meat chunks, 1 small yellow onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, 1 teaspoon salt, ½ teaspoon paprika, 3 tablespoons oil, 5 cups hot water, ½ golden curry packet, 1 cup chopped carrots, 2 celery stalks, 2 medium yellow potatoes | To start up, heat up the oil on medium high heat and then sauté the chopped onion cubes until they are translucent.. Once cooked, add the cubed beef and let it cook in the oil until browned, then add the spices and hot water.. Mix and cook until meat chunks are tender (mine took about 30-40 minutes because of their size). The smaller the chunks, the quicker they cook.. Once cooked, add your chopped vegetables and peeled potato.. Cut up the curry cube small so it can dissolve faster.. Add it to the pot and continue mixing until the curry cubes are all dissolved and until the vegetables are fork tender, about 20 minutes.. Serve with rice and enjoy. | Japanese | 350 kcal |
Middle Eastern Mint Tea (Shai Bi Na'Na) - FalasteeniFoodie | Serving size not found | 0 h 0 min | Beverages, Drinks | 5 cups water, 3 bags Ceylon tea, ⅓ cup mint leaves | Boil the water in a tea pot or kettle.. Once boiling, add the tea bags and let them boil in the water for 1 minute.. Add the fresh mint leaves alongside the tea bags and stir.. Remove the tea pot from the heat and let it steep for 5 minutes before serving.. Place sugar in each cup as desired. | Mediterranean | Calories not found |
Tender Grilled Steak Kebabs - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dinner, Lunch, Main Course | 1 packet boneless strip loin steak, 2 tablespoons olive oil, 1 tablespoon mayo, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon coriander powder, 2 large green bell peppers, 2 large red bell peppers, 1 medium red onion | Cut up the strip-loin steak into chunks, about 1 inch in size.. Add them to a bowl along with the spices, the olive oil and mayo.. Mix well and marinate for 2 hours or more.. Once marinated, add onto a skewer with the vegetables.. Grill on high until desired, or bake covered at 425 for half an hour. | Middle Eastern | Calories not found |
Knafeh Cheesecake - FalasteeniFoodie | 10 | 2 h 0 min | Dessert | 3 blocks cream cheese, 3 large eggs, 2 tablespoons heavy cream, 2 tablespoons flour, 1 cup sugar, ¾ cup sour cream, 1 tablespoon orange blossom water, ¾ package of kataifi dough, 2 teaspoons powdered red food coloring, 1 stick unsalted butter, ½ block Akkawi cheese, Simple syrup, pistachio, 1 cup Ricotta | In the bowl of a mixer, beat the cream cheese until smooth, then add the sugar and beat again.. Add the orange blossom and sour cream and mix again.. On low speed, add the eggs one at a time. Don’t overmix.. Add in the heavy cream and flour, mixing until just incorporated.. Melt the butter and mix the red food coloring with it.. Shred the knafeh dough, pour the red-colored butter all over, and mix well until each strand is colored.. Spray a 9-inch springform pan well and cover it with parchment paper then spray again.. Spread ½ of the listed knafeh dough into the pan and press it down.. Place the remaining dough spread out on a baking sheet and bake both trays at 350 degrees F for 10 minutes, until crispy.. Place the filling on top of the baked crust and add the Akkawi cheese on top.. Transfer to a deep baking pan and fill halfway up with boiling water, make sure the springform pan is double-wrapped in foil.. Bake at 325 degrees F for 1 hour and 10 minutes, until the center is a little jiggled but the outer edges are firm.. Turn off the oven, open the door slightly and let it cool for 30 minutes before transferring it to the fridge to cool for 4+ hours.. Once cool, top with ricotta and the crunchy dough. Serve with pistachio and simple syrup. Enjoy! | Middle Eastern, Palestinian | 254 kcal |
Mulukhiyah Stew (Jute Mallow Stew) - FalasteeniFoodie | 5 | 0 h 0 min | Dinner, Lunch, Main Course | 5 cups tightly packed Mulukhiyyah (Jute) Leaves, 2 cups Water, 1 tablespoon Chicken Bullion, Salt, Lemon Juice, 1 tablespoon aleppo pepper, 1 tablespoon coriander powder, 1 tablespoon garlic powder, 8 garlic cloves, 2 tablespoons olive oil, 1 small roma tomato, 1½ cups cooked boneless skinless chicken, ⅓ cup vermicelli, 2 tablespoons oil, 1½ cups jasmine rice, 1½ tablespoons salt, 1¾ cups water, 5 cups tightly packed Mulukhiyyah (Jute) Leaves, 2 cups Water, 1 tablespoon Chicken Bullion, Salt, Lemon Juice, 1 tablespoon aleppo pepper, 1 tablespoon coriander powder, 1 tablespoon garlic powder, 8 garlic cloves, 2 tablespoons olive oil, 1 small roma tomato, 1½ cups cooked boneless skinless chicken, ⅓ cup vermicelli, 2 tablespoons oil, 1½ cups jasmine rice, 1½ tablespoons salt, 1¾ cups water | Wash the mulukhiyyah (jute leaves) then soak in water for 1½ hours, making sure to change the water every 30 minutes.. Wash it repeatedly and squeeze as much water as you can, till water is clear.. To a pot, add oil and heat on medium heat, then add the chopped garlic and saute until golden.. Add the squeezed and soaked mulukhiyyah leaves and mix.. Add the spices, tomato, cooked chicken, and water then mix again.. Cover and let it simmer on medium low for 15-20 minutes, then add your desired amount of lemon juice.. Sauté the vermicelli in the oil until light brown in color.. Add the soaked and washed rice and saute for a minute.. Add the salt, then add the water and let it boil for 3-5 minutes.. Cover and reduce heat to low, letting it cook for 12-15 minutes. | Middle Eastern, Palestinian | Calories not found |
Tiramisu Cheesecake - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dessert | 3 3½ ounces package of lady fingers, 5 tablespoons butter, 2 tablespoons espresso, 3 large eggs, 16 oz cream cheese, 1 cup mascarpone, 1 cup sugar, 1 teaspoon vanilla, 2 tablespoons espresso, ¼ cup heavy cream, ¼ cup flour, 3 3½ ounces package of lady fingers, 5 tablespoons butter, 2 tablespoons espresso, 3 large eggs, 16 oz cream cheese, 1 cup mascarpone, 1 cup sugar, 1 teaspoon vanilla, 2 tablespoons espresso, ¼ cup heavy cream, ¼ cup flour | Add the lady fingers to a food processor and process until completely fine.. Add the melted butter and espresso and mix well.. Spray and line a 9-inch springform pan, and add the crust to the bottom and push up the sides.. Press the crust firmly, and bake it in a preheated oven at 350 degrees F for 5-7 minutes and remove.. Meanwhile the crust is cooling, beat the mascarpone and the cream cheese together until smooth, either using a stand mixer or hand mixer.. Scrape down the sides and beat again a few times.. Add the sugar, vanilla extract, and espresso and beat again.. Mix in the flour and heavy cream and beat.. Add in the eggs until smooth but barely incorporated, you don't want to overmix the eggs.. Place the mix on top of the crust, then place it in a water bath, and add boiling water halfway up to the side of the pans.. Bake at 350 degrees F for 60-70 minutes until the center still jiggles slightly.. Turn off the oven, prop the door slightly, and let it cool for 15 minutes before removing it.. Cool it at room temperature for 30 minutes and serve your amazing Tiramisu Cheesecake. Enjoy! | Italian | Calories not found |
Oreo Milkshake Recipe - FalasteeniFoodie | 6 | 0 h 0 min | Beverages | 5 cups vanilla ice-cream, 1 teaspoon vanilla, ½ cup Half and half, 16 sandwich cookies, Whipped cream | Use a full tub of ice cream to make the full serving (around 6 shakes). If you want to make less, leave the vanilla ice cream on your kitchen counter for about 5-10 minutes until it is easy to scoop it into the measuring cup, and adjust the rest of the ingredients.. In the blender, add the sandwich cookies, milk, and vanilla, to the ice cream.. Blend them until everything is mixed.. Top it with whipped cream. Serve and enjoy! | American | Calories not found |
Chicken Musakhan Sliders - FalasteeniFoodie | 4 | 0 h 0 min | Lunch, Main Course | 1 pound chicken breast, ½ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground cinnamon, Some water, 3 large red onions, ½ cup olive oil, ½ teaspoon cinnamon, 1½ teaspoons 7 spice, some salt, 2 tablespoons sumac, 2 cups mozzarella, 3 tablespoons melted butter, more sumac, 1 pound chicken breast, ½ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground cinnamon, Some water, 3 large red onions, ½ cup olive oil, ½ teaspoon cinnamon, 1½ teaspoons 7 spice, some salt, 2 tablespoons sumac, 2 cups mozzarella, 3 tablespoons melted butter, more sumac | Boil the chicken with the black pepper, salt, garlic powder, onion powder, and cinnamon until completely cooked.. Discard the liquid and shred the chicken.. To a pan on medium to high heat, add the sliced onions and let them wilt without any oil, and they start to turn into a light pink color.. Add the oil and cook on medium heat for 5 minutes.. Add the shredded chicken and the remaining seasonings (sumac,7 spice, salt, cinnamon) and mix.. Adjust sumac (for tanginess) and salt to your liking, and sauté for another 3-4 minutes.. Add toasted nuts if you like and remove from heat.. Add your mini buns to a lined baking pan or tray and slice in half.. Add the entire filling and top with your desired amount of mozzarella.. Top with the other side of the buns and brush melted butter on top.. Sprinkle with sumac and bake at 450, covered, for about 5-10 minutes or until cheese is melted.. Check at 5 min mark. | Mediterranean, Middle Eastern | Calories not found |
Lebanese Tabbouleh Salad - FalasteeniFoodie | 4 | 0 h 0 min | Appetizer, Salad | 3 bunches parsley, ¼ cup fine burgul wheat, 1 roma tomato, 3 green onions, ¼ cup fresh mint, ¼ cup olive oil, ¼ cup lemon juice, salt | Soak the burghul in lemon juice for extra flavor, for at-least half an hour.. Meanwhile, wash and dry the parsley. Get rid of the stems and keep the part with the leaves.. Chop the parsley as fine as possible.. Chop the green onions all the way down to the white parts, also as finely as possible.. Chop the mint, tomato as finely as possible and add them to the parsley and onions.. Add the soaked burghul, then the olive oil. Adjust lemon juice and salt to taste.. Mix well and serve. Bon appetite! | Mediterranean, Middle Eastern | 583 kcal |
Authentic Labneh Balls - FalasteeniFoodie | 30 | 0 h 0 min | Breakfast, Dip | 1 64 ounces Arabic-style yogurt tub, 2½ teaspoons salt, Extra Virgin Olive oil, Zaatar, sumac, Aleppo pepper, and dried mint | Empty the yogurt into a large mixing bowl and mix in the salt with a whisk until no longer clumpy.. Transfer to a cheesecloth and tie tightly.. Place into a strainer fitted on top of a bowl to strain the liquid.. Since it’s hot, I left mine to drain in the fridge.. Leave it to drain for 2-3 whole days. You want to make sure its completely dry, so when it cures in the olive oil it doesn't turn moldy. In between draining, squeeze the whey out of the cheesecloth every so often.. Transfer the thick mixture to a bowl, discarding the liquid strained.. Start shaping them into little balls.. Dip each ball into zaatar, Aleppo pepper, sumac, or dried herbs. This is an optional step but bursts with various earthy flavors.. Store balls on top of each other (not squished) in a jar.. Immerse the labneh balls completely with olive oil and store the jar in a cool dry place. Labneh balls should be submerged in olive oil. You can store them inb the fridge, but the olive oil will get jelly like. | Lebanese, Mediterranean, Middle Eastern, Palestinian | Calories not found |
Hilbeh | Fenugreek Cake - FalasteeniFoodie | 25 | 0 h 0 min | Dessert | 4 tablespoons Fenugreek seeds, 2 cups Water, ¾ tablespoon yeast, ¼ cup sugar, ¼ cup milk, 2¼ cups flour, 3 tablespoons toasted sesame seeds, 3 tablespoons toasted nigella seeds, 1½ tablespoons anise seeds, 2 tablespoons ground anise, 2 tablespoons ground fennel, 1⅓ cups fine semolina, 1¼ cups olive oil, boiled and strained hilbeh seeds, 1 cup reserved hilbeh water, 6 cups sugar, 3½ cups water, a squeeze of lemon, orange blossom, 4 tablespoons Fenugreek seeds, 2 cups Water, ¾ tablespoon yeast, ¼ cup sugar, ¼ cup milk, 2¼ cups flour, 3 tablespoons toasted sesame seeds, 3 tablespoons toasted nigella seeds, 1½ tablespoons anise seeds, 2 tablespoons ground anise, 2 tablespoons ground fennel, 1⅓ cups fine semolina, 1¼ cups olive oil, boiled and strained hilbeh seeds, 1 cup reserved hilbeh water, 6 cups sugar, 3½ cups water, a squeeze of lemon, orange blossom | Boil hilbeh seeds in 2 cups water for 3 minutes and discard the liquid.. Return seeds to boil with 2 cups water for another 3 minutes and discard the liquid.. Return the seeds to boil one last time with other 2 cups of water for 3 minutes. Strain and reserve the remaining liquid.. Boil water and sugar until it starts bubbling. Then, add a squeeze of lemon and orange blossom if desired.. Allow it to come to room temperature before using it.. Mix the yeast, sugar, and warm milk together and set aside for 5-10 minutes to activate.. In a large bowl, mix the fine semolina, flour, toasted sesame seeds, toasted nigella seeds, anise seeds, ground anise, ground fennel, and strained hilbeh.. Once yeast is activated, add it to the dry ingredients with the olive oil and reserved hilbeh water. Mix well and press down firmly into a half cookie sheet, making sure its even on all sides.. Cut your cake into the desired shape. I did vertical lines and then diagonal lines to make diamond shaped pieces. Cover and let it rise in a warm place for 1-2 hours or until fluffy.. Bake in a preheated oven at 400F for 35-45 minutes or until it gets some nice color on top.. Pour about 4 cups of simple syrup on top while the cake is hot, and let it sit at room temp until completely cool.. Serve it with black coffee or a hot cup of tea and enjoy. | Middle Eastern, Palestinian | Calories not found |
Kung Pao Chicken - FalasteeniFoodie | Serving size not found | 0 h 45 min | Dinner, Lunch | 1½ pounds boneless skinless chicken thighs, 3 tablespoons oil for cooking, 1½ tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 tablespoon hoisin sauce, 1 tablespoon water, 1 tablespoon brown sugar, 1 tablespoon cornstarch, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon black vinegar, 1 tablespoon hoisin sauce, 1 tablespoon brown sugar, 1 tablespoon water, ½ teaspoon white pepper, ½ teaspoon red pepper flakes, 1 large zucchini, 6 cloves garlic, 1 inch ginger, 1 bunch green onion, ⅓ cup peanuts, ⅓ cup chili peppers, 2 tablespoons oil for cooking, 1½ tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 tablespoon hoisin sauce, 1 tablespoon water, 1 tablespoon brown sugar, 1 tablespoon cornstarch, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon black vinegar, 1 tablespoon hoisin sauce, 1 tablespoon brown sugar, 1 tablespoon water, ½ teaspoon white pepper, ½ teaspoon red pepper flakes, 1 large zucchini, 6 cloves garlic, 1 inch ginger, 1 bunch green onion, ⅓ cup peanuts, ⅓ cup chili peppers, 2 tablespoons oil for cooking | Cut the chicken into half inch cubes.. In a medium bowl mix well the chicken with the marinade sauce and let it sit for 30 minutes.. Chop the vegetables and set aside.. Whisk the sauce ingredients in a separate bowl and set aside.. In a skillet or wok, add oil and cook the chicken on high heat for 5 minutes. Stir until you obtain thick and golden chicken. Set aside.. To the same skillet add oil again and sauté the zucchini, chili peppers and peanuts on high heat for 1 minute.. Add the ginger and garlic and sauté until fragrant.. Add the green onions and the chicken and mix.. Add the spices, the sauce and mix well until the sauce thickens a little bit.. Serve with white rice and enjoy! | Chinese | Calories not found |
Chicken Fatteh - FalasteeniFoodie | Serving size not found | 1 h 0 min | Main Course | 1 pound chicken breast, 1 stick cinnamon, ½ teaspoon black pepper, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sumac, 1 onion, 1 teaspoon 7 spices, 1 teaspoon paprika, 1 teaspoon aleppo pepper, 1 tablespoon butter or ghee, 2 pita bread, Pine nuts or almonds, 1½ cups basmati rice, 1½ teaspoons salt, 1 teaspoon turmeric, 1 teaspoon 7 spice, ½ teaspoon coriander powder, ½ teaspoon aleppo pepper, 3 cups water, 1 cup yogurt, 3 cloves garlic, lemon juice, 2 tablespoon s water, salt, 1 tablespoon butter, 1½ cups basmati rice, 1½ teaspoons salt, 1 teaspoon turmeric, 1 teaspoon 7 spice, ½ teaspoon coriander powder, ½ teaspoon aleppo pepper, 3 cups water, 1 cup yogurt, 3 cloves garlic, lemon juice, 2 tablespoon s water, salt, 1 tablespoon butter | Boil chicken with black pepper, cinnamon and 1 tsp salt.. Discard water and shred chicken.. Sauté sliced onion in butter or ghee until golden, then add shredded chicken and spices.. Let it cook for another 5 minutes. Cook the rice in 1 tablespoon oil and add the spices.. For the yogurt sauce, I prefer frying my minced garlic before adding it to the yogurt but you can skip that and add it raw, without the butter.. Fry or airfry the cubed pita bread and nuts.. Layer the bread, rice, some sauce, chicken, yogurt sauce and nuts.. Plate while food is hot so the bread doesnt stay crunchy. | Middle Eastern | Calories not found |
Sheikh Makhshi (Kusa Bi Laban) - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dinner, Lunch, Main Course | 6 Mexican Squashes, ½ onion, 1 pound ground beef, 2 tablespoons oil, 1 teaspoon 7 spice, 1 teaspoon coriander powder, pine nuts, 1 ½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon cinnamon, 1 tablespoon pomegranate molasses, Oil for frying, 2 cups yogurt drink, 1 cup yogurt, ½ tablespoon cumin, 1 ½ tablespoons maggi, 4 cloves garlic, 2 tablespoons oil, 2 tablespoons labaneh | Core the zucchini then wash thoroughly or soak.. In a pan, add 2 tablespoons of oil and onions.. Add beef and discard the fat. Return to pan, add spices and fried nuts.. Stuff the zucchini leaving ½ inch of space of space on the top.. Once filled, fry zucchini in oil to get brown colors on all sides, or broil for less oil.. Add the yogurt and yogurt (and labaneh) to a pot and mix on low heat.. Raise the heat to medium and continue mixing.. Let it boil, then add cumin and maggi.. After that add the fried or broiled zucchini and let it cook for 10 minutes.. Chop and fry the garlic in oil and add to the yogurt pot.. Finally, serve with vermicelli rice. | Mediterranean, Middle Eastern, Palestinian | Calories not found |
Rashta (Irkak o Adas) - FalasteeniFoodie | Serving size not found | 0 h 0 min | Main Course, Soup | 2¼ cups flour, 1 cup warm water, 1 teaspoon salt, 1 cup brown lentils, ¼ cup olive oil, 1 medium yellow onion, 1 teaspoon cumin, ½ teaspoon black pepper, salt, 1 tablespoon bullion powder, ½ teaspoon 7 spices or all spice, ½ teaspoon sumac, 8 cups water, 2¼ cups flour, 1 cup warm water, 1 teaspoon salt, 1 cup brown lentils | Wash 1 cup of brown lentils then boil in 5 cups of water, ½ teaspoon of cumin, and ½ teaspoon of black pepper. Cook for 15-20 minutes or until the lentils are soft, then discard the liquid.. Once the lentils are cooked, strain them.. Add olive oil to a pot and heat before adding the diced onion.. Sauté until soft and translucent.. Add the lentils and the spices and mix.. Add the hot water and let it come to a boil for 5-10 minutes.. As for the dough, roll it as thin as you can.. You can cut it into short strips, or roll it lightly not tightly into a log and slice it that way.. Sprinkle flour on top, then drop into the boiling lentils in batches.. Keep stirring in between so it doesn’t stick together. Cook on high heat for 10-15 minutes until it thickens. Serve it hot with crispy onions and lemon if desired. | Middle Eastern | Calories not found |
Aish El Saraya Dessert - FalasteeniFoodie | Serving size not found | 0 h 45 min | Appetizer, Dessert | 1 package toast , 5½ cups heavy whipping cream, 1½ cups half n half, 9 heaping cornstarch, 3½ cups simple syrup, 1 teaspoon orange blossom, 1 teaspoon rose water, ½ teaspoon mastic, 1 teaspoon sugar, 5 cups sugar, 4 cups water, 2 tablespoons orange blossom, Lemon, 5 cups sugar, 4 cups water, 2 tablespoons orange blossom, Lemon | Make your syrup and set aside to cool.. For the toast, cut off all the crusts, do not use the first and last piece.. Add toast to a sheet pan, making sure to leave no spaces in between.. Place in oven at 450℉ for about 5-10 mins, or until toasted.. Drizzle 2 cups of simple syrup to toast, fresh out of the oven, making sure each piece has enough simple syrup on it.. Set it aside.. Into a pot, add heavy whipping cream and half n half.. Add the cornstarch, simple syrup (alternatively, add sugar but a little less), rosewater, and orange blossom.. Add the crushed mastic, and whisk well until all the cornstarch is dissolved.. Add to the stove on medium heat and keep whisking until thickened.. Gradually, the mixture should start thickening.. Once thickened, turn off the heat and pour over toast, making sure to get an even layer across the pan.. Garnish with pistachios and place in the fridge for 5 hours to be ready. | Middle Eastern | Calories not found |
Green Bean and Lamb Stew - FalasteeniFoodie | Serving size not found | 2 h 0 min | Dinner, Lunch, Main Course | 2 pounds lamb loin chops or beef/lamb chunks, 2 pounds fresh green beans, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1 tablespoon vegetable bouillon powder, 1 tablespoon ground coriander, 1½ teaspoons cumin, salt, 1 tablespoon chicken bouillon powder, ¼ teaspoon nutmeg, 1 small onion, 4 large Roma tomatoes, 12 ounces tomato sauce, 6 cups water, 10 cloves garlic, 2 tablespoons olive oil | Add the meat to a pot, then sprinkle the nutmeg and cover with water.. Let it boil for 10 minutes before discarding the water.. Add the diced onions and mix with the meat and sauté until softened.. You can add a tablespoon of oil if you'd like.. Sprinkle the spices and mix once again before adding the water.. Let it cook on low heat, covered, for 35 minutes.. Add the tomatoes and tomato sauce to a blender and blend until smooth.. Alternatively you can just use all tomato sauce instead of fresh tomatoes.. Once completely liquified, add to the pot and mix, then add the chopped green beans.. Close the lid and let it simmer for about 30 mins.. Once meat is tender and the green beans are soft, sauté the minced garlic in olive oil in a pan until golden, then add it to the pot and give it a mix before serving. | Middle Eastern | Calories not found |
Kousa Mahshi (Stuffed Grey Squash) | 8 | 0 h 0 min | Dinner, Lunch, Main Course | 10 Mexican squashes, 1¾ cups Calrose rice, ½ cup 80/20 beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon 7 spices, 1 teaspoon salt, 1½ teaspoons dried mint, 6 cloves garlic, 1 small onion, 1½ small Roma tomatos, ¼ cup olive oil, 2 cans tomato sauce, 1 teaspoon bullion powder, ½ teaspoon coriander powder, ¼ teaspoon black pepper | Wash the zucchinis and tomatoes and let them dry.. Wash the rice and soak it for 15 minutes.. Core the zucchini, and cut the tomatoes into small pieces.. In a large mixing bowl, mix the diced tomatoes and minced garlic with the rice and spices.. Add olive oil, and blend them well.. Start stuffing them as much as possible but also leave ¼ inch of space by the opening.. Place them in a pot and lay them down.. Add water just enough to cover and then add the tomato sauce.. Add dried mint, olive oil, and salt, and mix.. Put the pot on medium to high heat until it boils. At this point, reduce to medium-low heat, and cover.. Let it simmer on a low bubble for 30-45 minutes. Once cooked, adjust for saltiness.. For the instant pot, just cook them the same way on high pressure for 10 minutes. | Lebanese, Mediterranean | Calories not found |
Easy No Bake Knafeh Cups - FalasteeniFoodie | Serving size not found | 0 h 0 min | Breakfast, Dessert, Snack | 2 cups heavy whipping cream, 1 cup half n half, 4 heaping tablespoons cornstarch, 1 tablespoon orange blossom, ⅓ cup sugar, 1 cup ricotta cheese, ½ package knafeh dough, 1 stick butter, sugar syrup, 2 cups heavy whipping cream, 1 cup half n half, 4 heaping tablespoons cornstarch, 1 tablespoon orange blossom, ⅓ cup sugar, 1 cup ricotta cheese, ½ package knafeh dough, 1 stick butter, sugar syrup | In a pot, whisk together the half n half, heavy cream, sugar, cornstarch and orange blossom and mix until well combined.. Cook on the stove over medium heat for around around 6 to 10 minutes and keep mixing until thickened. Set aside to cool.. Once cooled, add the ricotta and mix it in.. In a saucepan, melt the stick of butter on medium-low heat and add the shredded knafeh dough.. Mix for 6 to 8 minutes until crunchy. Remove from heat and let cool until the ingredients are room temperature.. Line up some cups and start layering. Layer the crunchy knafeh dough and add simple syrup on top, then add the cream.. Repeat until done, and refrigerate for 2 hours.. Garnish with pistachio nuts and dried red petals if available. Enjoy! | Middle Eastern | Calories not found |
Zaatar and Cheese Breakfast Bake - FalasteeniFoodie | 6 | 0 h 35 min | Breakfast, Snack | 1 cup flour, ½ tablespoon baking powder, ½ cup fresh zaatar leaves, ¼ cup milk, ⅔ cup yogurt, 2 large eggs, ¼ cup extra virgin olive oil, ½ teaspoon salt, 1 tablespoon lemon zest, ½ cup Akawi or Nabulsi cheese, 1 teaspoon sumac, ¼ cup zaatar, sesame seeds, black seeds | In a large mixing bowl, crack the eggs, and add the lemon zest to the eggs in the bowl.. Drizzle the olive oil over the eggs.. Add the yogurt, and the milk and whisk them all manually until you get a smooth mixture.. In another bowl, mix the dry ingredients – flour, baking powder, fresh zaatar leaves, sumac (if using) and salt.. Add the previous mixture to this dry combination, and blend them all together to get a cake like batter.. Pour half of the batter into a sprayed and lined 9 inch pan.. Add the cubed cheese.. Top with the remaining batter. Now, if you'd like, top with zatar, sesame seeds, and black seeds.. Bake it in a preheated oven at 350 F for 15-25 minutes or until a toothpick comes out clean.. Wait till it cools off, cut it into pieces, and serve with labaneh and tomatoes, olives and pickles for a full Palestinian style breakfast. | Mediterranean, Middle Eastern | 300 kcal |
Vegetarian Loaded Eggplant - FalasteeniFoodie | Serving size not found | 1 h 15 min | Dinner, Lunch, Main Course | 1 large eggplant, ½ cup nuts, 2 tablespoons pomegranate molasses, ½ cup yogurt, 1 tablespoon butter, 3 cloves garlic, 1 teaspoon salt, 1 teaspoon lemon juice, 3 tablespoons olive oil, 1 roma tomato, ¼ cup red onion | Brush the eggplant halves on both sides with 2 tablespoons of olive oil.. Air fry on 400 degrees for 20 minutes, flipping halfway. Or bake at 450 degrees for 30 minutes, covered.. When done, carefully remove and smash the eggplant down to make a boat.. Combine the walnuts and pomegranate molasses and set aside.. Fry the garlic in the butter and add to the yogurt, with the salt and lemon juice.. Add the remaining olive oil to a pan and sauté the tomato and onion until tender and soft.. To assemble, smooth down the eggplant and add the tomato mixture.. Add the walnuts, yogurt, and top with fried pine nuts. | International | Calories not found |
Restaurant Style Butter Chicken (cheat version) - FalasteeniFoodie | 6 | 1 h 40 min | Main Course | 2 pounds chicken breast or thighs, ¼ cup yogurt, 1½ tablespoons ginger paste or fresh ginger, 1½ tablespoons garlic paste or fresh garlic, ½ teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon curry powder, 3 tablespoons olive oil, ½ teaspoon red chili powder (or more can be spicy), ¼ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon turmeric, 1 small yellow onion, 1 tablespoon garlic paste or fresh garlic, 1 tablespoon ginger paste or fresh ginger, 3 tablespoons butter, 1 can coconut cream (or thick coconut milk), 2¼ cups heavy cream, ½ cup tomato paste, 1 tablespoon chicken bouillon (or to taste), ¼ teaspoon dried fenugreek leaves, 1 teaspoon garam masala, ½ teaspoon red chili powder, ¼ teaspoon coriander powder, 1 teaspoon curry powder, ½ teaspoon salt, ⅓ cup soaked raw cashews, 2 pounds chicken breast or thighs, ¼ cup yogurt, 1½ tablespoons ginger paste or fresh ginger, 1½ tablespoons garlic paste or fresh garlic, ½ teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon curry powder, 3 tablespoons olive oil, ½ teaspoon red chili powder (or more can be spicy), ¼ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon turmeric, 1 small yellow onion, 1 tablespoon garlic paste or fresh garlic, 1 tablespoon ginger paste or fresh ginger, 3 tablespoons butter, 1 can coconut cream (or thick coconut milk), 2¼ cups heavy cream, ½ cup tomato paste, 1 tablespoon chicken bouillon (or to taste), ¼ teaspoon dried fenugreek leaves, 1 teaspoon garam masala, ½ teaspoon red chili powder, ¼ teaspoon coriander powder, 1 teaspoon curry powder, ½ teaspoon salt, ⅓ cup soaked raw cashews | Cut chicken into 1 inch cubes. Then put it in a big bowl and add the marinade ingredients and mix well. Marinate in the fridge for at least 1 hour.. Heat the butter in a pot and add finely diced onions. Let it cook and caramelize on medium heat. This should take about 5-10 minutes or so. If you're using cashews, add them now.. Add the garlic and ginger paste and sauté for 2 minutes. Once caramelized, transfer to a food processor and process until fine (or use an immersion blender). Run the mixture through a sieve to make sure it comes out super smooth and creamy.. Add the spices, coconut cream, heavy cream, and tomato paste, and mix.. In a separate pot, cook the chicken until all the moisture evaporates, for about 15 minutes.. Add to the sauce and let it boil. Then cover and let it cook for another 10 minutes. | Indian | 2685 kcal |
Tender Zaatar Cheese Buns - FalasteeniFoodie | Serving size not found | 0 h 45 min | Appetizer, Breakfast, Dinner, Main Course, Side Dish, Snack | 5 cups flour, 1 tablespoon yeast, 1 tablespoon sugar, 1 tablespoon sugar, 1 tablespoon baking powder, 2 cups water or milk, 1 tablespoon salt, 2 cups Mozzerella, 1 block cream cheese, ⅓ cup parsley, ½ cup ackawi or, Panela, Nabulsi, 5 cups flour, 1 tablespoon yeast, 1 tablespoon sugar, 1 tablespoon sugar, 1 tablespoon baking powder, 2 cups water or milk, 1 tablespoon salt, 2 cups Mozzerella, 1 block cream cheese, ⅓ cup parsley, ½ cup ackawi or, Panela, Nabulsi | Mix 2 cups of flour and add 1 tablespoon of yeast and sugar.. Add a tablespoon of baking powder. Though it is optional, it would make your dough fluffier.. Add 1 tablespoon of sugar.. Mix very well before adding 2 cups of warm water or milk.. Keep mixing until it is no longer lumpy yet smooth.. Cover the mixture and let it rest for 10 minutes.. When the mixture becomes jiggly, add ½ cup of oil (Mazola or Canola oil) and 3 cups of flour.. Mix for 2 minutes. Then knead it for 2-3 minutes.. If you are using cheese in the water brine, make sure you soak it for a few hours to remove the excess salt.. After preparing your dough, cut it into desired size. Let each stuffed ball rest for 5-10 minutes.. For the sesame topping, dip a rested ball into olive oil and then the zaatar.. Bake at 375ºF until slightly golden.. It is about 15 minutes depending on your oven just keep an eye on the oven. | International, Middle Eastern | Calories not found |
Middle Eastern Rice Pudding (Riz Bi Haleeb) - FalasteeniFoodie | Serving size not found | 0 h 30 min | Breakfast, Dessert | 2 cups Calrose rice, 3 cups Hot water, 1½- 2 cups sugar, 1 tablespoon orange blossom water, ½ tablespoon rose water, ½ teaspoon mastic, 3 cups heavy cream | It is very important to soak your rice in hot water for at least 1.5 hours. Add the water and rice to a pot and let it boil for 5 minutes on medium-low heat. Let the water decrease below the rice, no longer covering it.. Add the milk and heavy cream, and let it simmer on low. Make sure to stir occasionally so it doesn't stick.. Add sugar, rose, and orange blossom water and keep mixing.. Add the ground mastic, and let it simmer for about 20-30minutes, or until the rice is fully cooked and the milk mixture is thickening.. Divide them into bowls and let them cool. Refrigerate for a few hours or enjoy warm. | Mediterranean | Calories not found |
Palestinian Purslane Stew Recipe | 4 | 0 h 25 min | Dinner | 3 full bunches of purslane, 1 small onion, 2-3 roma tomatoes, 1 teaspoon bullion powder, 1 tablespoon garlic powder, ¼ teaspoon black pepper, ¼ cup olive oil, salt to taste | Chop up your vegetables finely. The purslane is fully used, including the stems! No food is wasted in this recipe.. Add the olive oil to a pot on medium heat then add the diced onions. Sauté until softened.. Once soft, add the chopped purslane and the tomatoes and then mix.. Sprinkle the spices and mix thoroughly before lowering the heat to medium low, so the mixture doesn't burn.. Once the purslane turns into a dark green color and the tomatoes are softened, you're ready to enjoy a perfect meal.. Serve with pita bread and a nice sprinkle of toasted nuts. | Middle Eastern | Calories not found |
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