| Recipe |
Cuisine |
Preparation Time |
Cooking Time |
|
| Shish Barak with Yoghurt |
Lebanese |
10 |
15 |
View |
| Cucumber Laban Salad |
Oriental |
10 |
10 |
View |
| Yoghurt cooked with Lamb meat (Shakrieh) |
Lebanese |
10 |
45 |
View |
| Rice Pudding |
Egyptian |
15 |
60 |
View |
| Zucchini in Yoghurt Sauce (Kousa Bil Laban) |
Lebanese |
60 |
60 |
View |
| Chicken Mansaf |
Jordanian |
30 |
30 |
View |
| Kibbeh with Yogurt-Garlic Sauce |
Lebanese |
30 |
30 |
View |
| Basbousa with yoghurt |
Egyptian |
60 |
30 |
Hide |
| |
| Serves for 20 Servings |
| |
| Ingredients |
| 1 cup sugar |
| 1/3 cup water |
| 1/2 lemon (juice only) |
| 1/2 pound butter, unsalted |
| 1/3 cup almonds (blanched) |
| 1/2 cup yogurt |
| 3/4 cup sugar |
| 1 cup semolina |
| 1 teaspoon baking powder |
| 1 vanilla extract |
| whipped cream |
| |
| |
| How to cook |
| 1. Make a thick syrup by boiling the sugar, water and lemon juice together and simmering until it thickens. |
| 2. Allow to cool and chill. Melt half of the unsalted butter. |
| 3. Toast the blanched almonds and chop them finely. |
| 4. Beat the yogurt with the sugar in a large mixing bowl. |
| 5. Add melted butter and all remaining ingredients except the cream, and beat well until thoroughly mixed. |
| 6. Pour into a large rectangular buttered baking tray and bake in a 400 degree oven for 30 min. |
| 7. Pour the cold syrup immediately over the hot basbousa as soon as it comes out of the oven . |
| 8. Cut into lozenge shapes and return to the oven for 3 more minutes. |
| 9. Serve soused with other half of butter, melted, and spread with whipped cream. |
| |
| |
| |
|
| Chocolate Milk Pudding |
International |
10 |
20 |
View |
| Milk-Based Cookies (Kaak bi halib) |
Lebanese |
340 |
20 |
View |
