Can anyone tell me where has the summer gone? It has been ages since I last posted on here and I miss blogging so much, and what better way to start blogging again than to share a sweet treat. By now you are thinking what is Basbousa? Basbousa is a traditional Middle Eastern cake that is made with semolina and is covered with sugary syrup. It has been enjoyed all across the Middle East for quite sometime now during special occasions as well as family gatherings. I have to admit though when I was young I didn’t like Basbousa, maybe because my mom used to make it a lot and I got used to it. I think we can all relate when your mom cooks the same dish over and over, you just come to detest that dish.So recently, I started craving Basbousa and found myself all over Google trying to find a good recipe.This recipe was adapted from Xawaash so make sure to go and check out their website. The only difference I did is I added tahini to the baking pan when I was brushing with butter.
Sweet, creamy and delicious, Lebanese nights is a traditional dessert that is so refreshing and easy to make. It consists of semolina pudding flavoured with rose water and topped with whipped cream and pistachios. This dish is super indulgent and is made for special occasions and family gatherings. Let’s dig in:)
- 1/2 cup semolina
- 1 cup sugar
- 1 egg
- 3 Tbsp cornstarch
- 1/4 cup water
- 2 tsp rose water
- 2 tsp orange blossom water
- 3 cups milk
- Whipped cream or Nestle cream.
Sugar Syrup ( attar)
- 2 cups sugar
- 1 cup water
- Juice of half a lemon
- 1 Tbsp of rose water
- 1 Tbsp of Orange blossom water
- A pinch of ground cardamom
Make the sugar syrup ( attar ) ahead of time. Bring the water and sugar to a boil and continue boiling for about 3-4 minutes. Add the rose water, orange blossom water as well as the ground cardamom and set aside to cool.
As for the pudding, add the milk to a medium sauce pan and warm it up on medium heat. Dissolve the corn starch in 1/4 cup water. Next, add the semolina and sugar and stir for a couple more minutes. Add the beaten egg as well as the corn starch and continue stirring for about 5 minutes. Turn off the heat and add in rose water and orange blossom water. Pour your mixture in a deep dish or small dishes and let it cool down to room temperature. I chose to serve it in mason jars as I had to attend a friend’s gathering and wanted to do something fun and different. Add the cream and ground pistachios. Lastly, serve with the sugar syrup.
Truly scrumptious and easy to make, this apricot jam biscuits recipe is the BEST! Served with your favourite tea and enjoyed with family and friends, these biscuits will satisfy anyone’s sweet tooth.
- 4 cups all-purpose flour
- 4 eggs
- 1 1/2 cups sugar
- 11/4 cups canola oil
- 1 teaspoon vanilla
- 1/2 teaspoon ground cardamom
- 1 tablespoon baking powder
- Apricot jam for filling – about 2 cups
- Preheat your oven to 350 degrees F
- In an electric mixer fitted with the paddle attachment, mix the canola oil and sugar together until they are well combined and then add the vanilla.
- Add the eggs and sifted flour slowly and continue mixing
- When finished, place half of the dough on a greased cookie sheet
- Press your dough onto the cookie sheet
- Add the apricot jam and then shred the rest of the dough on top of the jam.
- Bake for 20-25 minutes or until the cookies are golden brown.
- Cool, cut into squares and serve.
Tip: broil your cookies for about 3 minutes but keep an eye to avoid burning.
Hummus is a chickpea based dip that is staple in middle-eastern cuisine and is enjoyed across the world. Packed with healthy fats, hummus is our family’s go-to snack. I have been eating hummus for as long as I can remember and it is one of those best things that is so simple to make.
- 1 can of Chickpeas
- 1/4 cup yogurt
- 1/2 cup tahini sauce
- 1/2 tsp salt
- 3-4 garlic gloves
- Juice of 1 lemon
- Olive oil for garnish
- Parsley for garnish
- Rise the chickpeas in cold water and add it to your food processor.
- Add the rest of your ingredients and turn on the food processor until all ingredients are well combined.
- Garnish with olive oil, parsley and chickpeasas.
- Serve with your favourite bread.
Made with ripe avocados, tossed with cilantro and served with tortilla chips; this recipe is beyond delicious. It is the best recipe E V E R. So go get ready and turn on your favourite show on Netflix and let’s enjoy this guac recipe.
- 4 ripe avocados (large)
- Tomatoes (1/2 cup)
- Onions (2 green onions chopped)
- Lime (juice of 1 and a half)
- Salt (1/2 tsp)
- Pepper ( 1/4 tsp)
- Cumin (1/4 tsp)
Cut the avocados in half and remove the stone. Scoop the flesh in a medium bowl
Chop your tomatoes into cubes
Chop your green onions and cilantro
Warm spicy and full of flavour, this chicken dish has been a staple in our household for the longest time. It is one of my favourite growing up.
This recipe is very special to my heart as it reminds me of the time my mom used to make it for us. The best part about this recipe is that it is so easy to make. All you need is some chicken, potatoes, carrots and spices.
- 8 chicken thighs, bone in and skin on
- 1 medium onion chopped
- 3 garlic gloves chopped
- 2-3 medium potatoes cubed
- 2 carrots
- 2 bay leaves
- 1 tsp Mediterranean seven spices
- 1/2 tsp salt
- 1/2 tsp curry powder
- 1/4 tsp black pepper
- 1 1/2 cup water
- 1/2 tsp vinegar (any type)
- A squirt of ketchup and Hp sauce
- Parsley for garnish
- Wash your chicken thighs and place them in a stainer to dry.
- In a medium skillet, sauté your onions and garlic for 2 minutes on medium heat.
- Add your chicken thighs and sauté until your chicken turns colour to white.
- Add your potatoes, chopped carrots, spices and water.
- Cover and let it cook for a couple of minutes on medium heat.
- Then add your ketchup and Hp sauce.
- Cook for 45 minutes. Then let it cook on low heat for another 20 minutes.
- Check if your chicken is fully cooked.
- Garnish with parsley
I am not a big fan of raw zucchini but I totally understand the benefits of eating raw vegetables. Zuchini is so good for you as it is an amazing source of magnesium, fibre, folate as well as vitamin C. Therefore, I decided to give my cucumber yogurt salad a twist by adding zucchini instead of cucumber and this salad was just as good (Yum!). All I did was add shredded zucchini instead of chopped cucumber and I kept all ingredients the same. For exact measurements and detailed instructions, continue reading below.
- 2 large zucchinis
- 1 cup yogurt
- 2 garlic gloves
- 1/2 tsp salt or to taste
- Parsley for garnish
- In a medium bowl, shred your zucchini
- In a spectate bowl, add your yogurt along with mashed garlic and salt
- Mix your yogurt until you get a creamy consistency.
- Add your yogurt mixture to your shredded zucchini bowl.
- Mix until all ingredients are combined
- Garnish with chopped parsley