| 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 |
Hide |
| |
| Serves for 8 Person |
| |
| Ingredients |
| Less than half a cup of small rice (Not the big ones which are called American rice. Look for Egyptian rice or round rice, it's simply smaller) |
| 4 Cups milk (you can use fat-free) |
| 1\2 Cup sugar |
| 1\2 tbs corn starch melted in little water |
| 1\4 Cup Flower water |
| 1\4 ts Arabic Mistkeh (Optional) |
| |
| |
| How to cook |
| 1. Wash the rice, and soak in 2 cups boiled water for an hour |
| 2. Put the rice and water on fire, once water is boiling lower the heat and leave for about 7 mins |
| 3. Now add the milk and keep stirring for half an hour |
| 4. Add sugar and the corn starch and keep stiring for 10 more mins |
| 5. You can now add the mistkeh but it has to be squashed |
| 6. After the mixture is thick enough you can add the flower water and remove it all from the fire |
| 7. While still hot, pour in small cups and refrigerate |
| |
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|
| 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 |
View |
