Damla Sakızlı Muhallebi

Damla Sakızlı Muhallebi
Ingredients:
170 grams of sugar,

1 spoon of mastic gum,
6 spoons of flour,
1 liter of milk,
2 egg yolks,
40 grams of pistachios, unsalted and chopped for decoration.
Preparation:
Mix all the ingredients and boil for 5 minutes, cool it for 4 hours, then decorate with the
chopped pistachios and serve.
Kleeja/Klejah (Cookies with cardamom):
Very popular cookies in all Middle East but specially in the countries from the Persian Gulf
(Kuwait, Saudi Arabia, Qatar etc.) although its origin appears to be from Iraq. In England it is
customary to accompany the tea with plum cake, but in Middle East both tea and caffe are
usually served with klejah (cookies with cardamom). the cardamom is a spice very much
used in Middle East, only surpassed by the saffron.
INGREDIENTS:
3 full glasses of flour of integral wheat
Half glass of sunflower oil
Three quarter glass of sugar
A quarter glass of skin milk
1 egg
1 spoon of fresh yeast
2 cardamom little spoons
1 pinch of saffron (optional)
One pinch of saltt
Preparation:
First mix the sugar and milk in a casserole at low heat. Stir until the sugar is dissolved
avoiding boiling the milk.
Sieve the flour and add the oil, then mix. Next add the rest of the ingredients and the milk
(which must be cold) and mix. Let it rest in a dark and fresh place for at 15 minutes and
stretch with the help of one rolling pin until reaching a thickness of approximately one
centimeter.
Using one glass we cut circles and we deposit them on top of baking paper. It is traditional
to make drawings over the cookies, using a knife or a spatula.
Pre heat the oven at 180 Celsius and place the cookies until they are golden brown, it
generally takes around 15 or 20 minutes.
Kibbe, Kibe o Kibbeh (pronounced «kib-bi») is a popular Syrian - Lebanese recipe, they are
consumed mostly in the Arab countries of Syria, Lebanon and Palestine and great part of
South América.
A kibbe has the shape of an American football ball. It is a kind of «croquette» of meat and
bulgur wheat, with garlic, onion, and pepper. The mix of raw meat used with the bulgur
along the other ingredients to make the dough of the Kibbe sometimes it is eaten raw.
Serve this Kibbe recipe with lemon, sauce of tahini to dip them.
Ingredients:
For the dough:
 1 kilo of lamb meat
 1/2 kilo of fine burghul wheat
 1 big onion finely chopped.
 Salt and pepper
For the filling:

 3/4 kilo of minced cow meat
 2-3 chopped onions
 2 garlic cloves, chopped.
 1 little spoon of white pepper
 1/2 little spoon of cinnamon
 1 cup of chopped and fresh parsley
 150 g. of fried pinions
 1 glass of olive oil
 Salt
Preparation:
Wash the burghul with cold water and let it soak for at least 10 minutes.
Drain the burghul and mix with the minced meat, the onion, the salt, and the pepper until
obtaining a homogeneous and flexible dough.
For the filling: heat olive oil of in a pan and sauté the chopped onion with the garlic.
Add the minced meat, the pepper, the cinnamon, and the salt. Cook until the meat is well
done. Add parsley, and mix.
Start shaping the mix, make golf sized balls and press them with the palm of the hand.
Place 1 spoon of the mix in the center and close the «dough». Make the balls in a kind of
oval shape with pointy extremes. Place them in a tray until ready to fry.
Heat the oil at medium heat. Fry the kibbes in the oil and cook them until they are crispy
and golden brown. Drain the kibbes of excess oil.
Serve hot with tahini sauce of and lemon.

Mamul or Maamoul
It is one of the most traditional sweets of the Levant: Palestine, Syria, Lebanon, and Jordan.
Ingredients
DOUGH:
 1 cup of semolina
 1 cup of flour
 1 spoon of powdered milk
 1 and 1⁄2 spoon of powdered sugar
 A dash of salt
 Nutmeg (or other spice)
 150gr. of melted butter
 Water
 FILLING OF FIGS AND DATILS:
 1 cup total of datils and dried figs
 Sugar
 Butter
 Some spice such as ginger, cardamom, nutmeg o cinnamon
FILLING OF NUTS:
 3/4 of cup of peeled nuts
 Orange blossom water
 Sugar
 Cinnamon
Preparation
Dough: Mix all the dry ingredients of the dough (semolina, flour, powdered milk, powdered
sugar, nutmeg, salt) with the melted butter. Mix with the hands to hydrate and let it rest for
a few minutes.
Add a bit of water gradually, until the dough is manageable.

Make with the dough, same sized balls.
Filling of datil and figs: remove the seeds and stone, chop and process with a bit of butter,
sugar and spices, i.e..: ginger and cinnamon. The quantity of both sugar and spices varies
from personal taste.
if necessary, put the datils and the figs into the pan with a little bit of butter and water for a
few minutes until soften them, and then process them, with the sugar and the spices.
The filling must be in a way that we can make little balls a little bit smaller than dough balls.
Filling of nuts: process or fine mince, the nuts. Add sugar, cinnamon, and orange blossom
water. Added gently and taste them until reaching the desired taste.
With the palm of the hand, make a hole to the dough balls. Fill some with the fig a datil mix
and in others with the nut filling.
Close until the filling it is not seen.
Place all the balls in an oven tray previously buttered and place them in the oven at
medium heat. It should only take a few minutes, between 15 and 20. The idea is not to let
them turn brown.
Let them cool and sprinkle them with powdered sugar and serve.
SAUDI CHAMPAGNE:
This nonalcoholic drink is very popular in Saudi Arabia, is it very refreshing and it is said that
it is the favorite of the royal family.
Ingredients:
1 liter of apple juice,
0,5 liters of carbonated water or 7up/Sprite,
1 apple cut in fine slices,
1 orange cut in fine slices,
3 mint leaves,
1 spoon of lemon juice,
10 ice cubes,
Preparation:
In a big jar add all the slices of fruit, then add the apple juice, the carbonated water or the
7up/Sprit, stir well and add the ice cubes.
Decorate with mint leaves and serve immediately.
RAISINS SOAKED IN WATER (WATER of RAISINS)
It is consumed a lot in countries such as Jordan and Lebanon, and The following benefits are
attributed to it:
Cleanses the kidneys.

Improves intestinal transit.
Help to purify the blood of toxins.
Reduces stomach aches.
Cleans the liver eliminating possible toxins.
Ingredients:
2 glasses of water
150 grams of raisins
Preparation:
Wash the raisins and set them apart.
Boil two glasses of water and when boiling, add the clean raisins and let them boil at low
heat 2for at least 20 minutes. Let the mix rest overnight.

Damla Sakızlı Muhallebi

Uploaded by

Copyright:

Available Formats

Damla Sakızlı Muhallebi

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Damla Sakızlı Muhallebi

Uploaded by

Copyright:

Available Formats

Damla Sakızlı Muhallebi

170 grams of sugar,

For the filling:

Serve hot with tahini sauce of and lemon.

Add a bit of water gradually, until the dough is manageable.

Cleanses the kidneys.

150 grams of raisins

Wash the raisins and set them apart.

You might also like