Ingredients
- 1.5 liter milk
- 1 cup round rice
- 1 cup sugar
- 2 tablespoons orange bloom water (or rosewater)
Instructions
- Cook the rice in boiling water until the water is completely absorbed.
- Boil the milk and add the orange bloom water, the sugar and cooked rice.
- Stir until boiling point then allow to cook on low heat for about 30 min.
- Serve cold with a hint of cinnamon on top.
Quick Notes
garnish with rose petal jam, some sliced almonds.
Variations
replace rose petal jam with honey
Cooking time (duration): 50
Number of servings (yield): 4
Meal type: snack
Culinary tradition: Middle Eastern(Lebanese)
My rating:5 stars: ★★★★★
Ingredients
- 1 cup uncooked lentils
- 1/2 cup uncooked rice
- 4 cups water
- 1 onion, chopped
- Salt and pepper to taste
- Virgin Olive Oil
Instructions
- Rinse lentils and place in a pan with water.
- Boil for approx 25 minutes on medium fire. Sauté chopped onions in oil.
- Add onions and residue, seasonings and rice to the lentils.
- Cook for 20 minutes while often stirring.
Quick Notes
Can be eaten hot or cold.
Variations
Green or vegetables salad can be accompanied on the side.
Cooking time (duration): 40
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Ingredients
- 3 cups of Kishk
- 12 cups of water
- 500 grs of meat (qawarma if available)
- 2 clove of garlic
- salt to taste.
Instructions
- melt the meat or qawarma and then add garlic cloves and fry lightly.
- Add the kishk and saute for several minutes, stirring constantly. Add the water and salt to taste. Boil and stir until the desired porridge consistency is reached.
- Serve hot.
Quick Notes
*Kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yoghurt). It is easily stored and is valuable to the winter diet of isolated villagers or country people. Kishk is prepared in the early Fall when the wheat crop is harvested. Milk, laban and burghul are mixed well together and allowed to ferment for nine days. Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the kishk is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place.
Variations
You can prepare the dish without adding the meat for a veggie dish.
Cooking time (duration): 15
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: breakfast
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★