There are so many Rice Pudding recipes found around the world however in my book, the Lebanese Riz bi Halib (rice in milk) is by far the most cherished of them all. It is a mixture of short grain rice, soaked for at least 4 hours before cooking it for 20 minutes, then adding hot … [Read more…]

Puff pastry is a flaky light pastry containing many layers of dough and folded multiple times to create layers. It is usually used to make Palmiers, Napoleons, Turnovers, Vol au Vent and many more recipes. I never attempted making puff pastry from scratch before especially that it’s readily available at all supermarket, however, I recently … [Read more…]

The word Snayniyeh  derives from “Snan” which means teeth in Lebanese. Traditionally, this dessert is put together to celebrate the emergence of a child’s first tooth. It is made with hulled wheat, pistachios, almonds, desiccated coconut, pomegranate and sugared chick peas. Recently, a friend of mine prepared it with marshmallows and M&M’s which is not … [Read more…]

For people who like Namoura or Basbousa, this cake comes highly recommended. It’s made with semolina (farkha) and not farina (smid) that a traditional namoura is made with. Ingredients: 3 cups semolina 1 stick unsalted butter 1 cup milk, warmed 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups sugar 1 cup desiccated … [Read more…]

I came across this recipe because I am always searching for creative ways to incorporate apples into my repertoire. This recipe is easy, fast and delicious. The texture is crumbly, crunchy and light. Enjoy! Ingredients for the Bottom and top layers: 400 g all purpose flour 150 g sugar 1 tablespoon baking powder 2 eggs … [Read more…]