| Recipe |
Cuisine |
Preparation Time |
Cooking Time |
|
| Shish Barak with Yoghurt |
Lebanese |
10 |
15 |
View |
| Cucumber Laban Salad |
Oriental |
10 |
10 |
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| 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 |
View |
| Milk-Based Cookies (Kaak bi halib) |
Lebanese |
340 |
20 |
Hide |
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| Serves for 70 pieces |
| |
| Ingredients |
| 1 kg flour |
| 1 teaspoon dried yeast, dissolved in 1/3 cup warm water |
| 1 tablespoon baking powder |
| 200 g butter |
| 1 3/4 cups sugar |
| 1 3/4 cups warm milk |
| 1/4 teaspoon nutmeg powder |
| 1 teaspoon mahlab, if available |
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| How to cook |
| 1. Melt the butter in a small saucepan then add the sugar and milk. Stir for few minutes and leave to cool. |
| 2. In a large bowl, mix the flour, nutmeg, mahlab, baking powder and the yeast dissolved in water. |
| 3. Gradually pour the butter, milk and sugar mixture into the flour while kneading. Continue kneading until you have a smooth dough. If the dough remains sticky, you can add some more flour to get a soft non-sticky dough. Leave the dough to rest for at least 5 hr in a warm place. |
| 4. Divide the dough into small walnut-size balls and roll each ball into a finger-like shape then bring the ends together forming a ring. Place on slightly greased baking trays. |
| 5. Put in the oven on the middle rack and bake for 20 min at medium heat. |
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