| 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 |
View |
| Chocolate Milk Pudding |
International |
10 |
20 |
Hide |
| |
| Serves for 4 Person |
| |
| Ingredients |
| 1/2 cup white sugar |
| 3 tablespoons unsweetened cocoa powder |
| 1/4 cup cornstarch |
| 1/8 teaspoon salt |
| 2 3/4 cups milk |
| 2 tablespoons butter, room temperature |
| 1 teaspoon vanilla extract |
| |
| |
| How to cook |
| In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving. |
| |
| |
| |
|
| Milk-Based Cookies (Kaak bi halib) |
Lebanese |
340 |
20 |
View |
