Mulukhiyah a middle eastern meal

Mulukhiyah

 

 

 Mulukhiyah, mloukhiya, molokhia, mulukhiyya, or malukhiyahis the leaves of Corchorus species used as a vegetable  in Middle Eastern, East African, North African, and South Asian cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilageinous  broth; it is often described as "slimy," rather like cooked okra. Mulukhiyyah  is generally eaten cooked, not raw, and is most frequently turned into a kind of soup  or stew, typically bearing the same name as the vegetable in the local language.

 

Kenafeh ingredients

Kenafeh

 Spelled knafeh, kunafeh, or kunafah, is a Palestinian sweet made of very fine vermicelli-like pastry. It is sometimes known as shredded phyllo.

Cooking Kunafa

1. Prepare the syrup by combining all ingredients and heating over medium heat.

2. Let simmer until thickened.

3. Stir in orange blossom water and refrigerate at least 1 hour.

4. Cream filling: Mix ground rice and sugar to a smooth paste with 1/2 cup milk.

5. Boil the rest of the milk and add the ground rice paste little by little stirring continuously.

6. Simmeri until thick.

7. Let cool, add cream and mix well.

8. Walnut or pistachio filling: Mix the chopped nuts with sugar.

9. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible.

10. Pour melted butter over them and work it in thoroughly.

11. Put half of the pastry in a large, deep oven dish.

12. Spread either filling over it evenly.

13. Cover with the remaining pastry and flattening out with the palm of your hand.

14. Bake at 350 degrees for 45 minutes then increase temperature to 475 degrees for an additional 10-15 minutes longer until it is golden.

15. Remove from the oven and immediately pour the cold syrup over the hot konafa.

16. Serve hot or cold.

Kibbeh nayyeh

 

 Kibbe nayyeh or raw kibbeh (also kibbee, kubba,  is a common Levantine mezze. It is considered to be a traditional dish originating from Northern Lebanon. It consists of minced raw lamb or beef mixed with fine bulgur  and spices.Kebbeh nayyeh is often served with mint leaves and olive oil, green peppers, and green onions. Arabic bread is used to eat it. Sometimes a sauce of garlic or olive oil is served. The dish has a unique versatility in that any leftovers are cooked, creating a different dish. Many recipes call for kibbe nayyeh as the "shell" for cooked kibbe, as well. In this case, however, the kibbe nayyeh is rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried, usually known as  "Hoseh".

 

Lebanese Safeha

Lebanese Food  includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.

Safeha 

also known as 'Arab' or 'Chaldean' Pizza, is a pizza-like dish originating from the Levant (Syria, Lebanon, Jordan, Palestine and Iraq), and introduced in Brazil, Mexico and Argentina by Levantine immigrants.In contrast to the modern use of lamb or beef, traditional sfiha are open-faced meat pies made with ground mutton. Historically, sfiha were much like dolma- simply ground lamb, lightly spiced, wrapped in brined grape leaves. In Brazil, sfihas are folded into a triangular pastry, although the open-faced version is very common too.

Ful medames

Ful medames

Fūl medammis mudammis; alternate spellings include ful medames or ful mudammas), or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Lebanon ,Syria ,Palestine,Jordan, and Saudi Arabia.

Jordanian mansaf

Mansaf

The national dish of Jordan and the most distinctive Jordanian dish. Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt called Jameed and served with rice or bulgur.

Raspberry Cheescake!

Ingredients:
- Wheatmeal biscuits (70g) 
- Desiccated coconut (1/3 cup) 
- Melted butter (70g) 
- Lite cream cheese (375g)
- Lite thickened cream (1/2)  
- Caster sugar (1/3 cup) 
- Boiling water (2 tbs) 
- Powered gelatine (2 tsp) 
- Raspberries (300g) 


Method:
1. In a food processor, process biscuits, coconut and melted butter to form crumbs. Press into the base of a 20cm springform pan. Refrigerate while preparing filling. 
2. Using an electric mixer beat the cream cheese, cream and sugar until smooth and the sugar has dissolved. Whisk gelatine with the boiling water until the gelatine has dissolved. Add to the cream cheese mixture and beat to combine. 
3. Fold half the raspberries through cream cheese mixture and spoon onto the base. Top with remaining raspberries. Cover with plastic wrap and refrigerate for 4 hours or until set.