Lebanese Indulgence

Lebanese Desserts Lebanese Enjoy our selection of traditional Indulgence desserts suitable for any occasion Ingredients Nammoura Dough yeast and shortening. Add water • 450g white semolina and knead by hand. Line a • 150g fine yellow semolina rectangular baking tray with the • 350g sugar tahini and one spoon of shortening, • 30 ml milk then spread the dough evenly at 2 • 180 ml water cm thickness. Leave to rest for 2 • 1tsp yeast hours. Pattern the dough into • 100g shortening squares and place an almond in the • 1 tbsp tahini middle of each square. While the Syrup dough is resting, prepare the syrup • 1kg sugar by boiling the water and sugar. Add • 300 ml water lemon juice and set aside. • 1 tbsp lemon juice Put the tray in the oven for 30 minutes at 1800C until the top and Preparation bottom are well done (reddish Mix the white and yellow color). Cut into squares (same cut Serves semolina with the sugar, milk, as before), leave to cool and serve. 8-10 Ingredients • 150g semolina flour the quantity to mixture and knead • 200g all-purpose flour by hand. Then add the rest and Sfouf • 1 tsp ground turmeric knead again to get a semi-liquid • 1 tsp baking powder mixture. Spread the tahini and • 250g sugar shortening evenly over a • 250 ml water rectangular baking tray and • 100 ml oil sprinkle some all-purpose flour • 1 tbsp tahini over them. Pour the mixture into • 1 tbsp shortening the tray and spread evenly at 3 cm • 1 cup raw pine kernels thickness. Decorate with pine or sesame seeds kernels or sesame seeds then put in oven for 25 minutes at 1800C. To Preparation make sure the sfouf is done, stick Mix the semolina flour with a toothpick into the dough. If the the all-purpose flour, toothpick comes out dry, is done. If turmeric and baking powder. not, keep the tray in the oven for a Add oil and mix again. Melt little longer. Leave to cool. Then cut the sugar in water, add half in squares and serve. Serves 8-10 14 Lebanese Desserts Baklava Sacks Ingredients cups of syrup. Place 10 paper- • 1 pack frozen baklawa thin dough sheets over each dough (available in all other and cut into 6x6 cm supermarkets) squares. Place a teaspoon of • 2 cups ground pistachio, the nut mixture in the middle cashew or pine nuts of the square, then pull one • 2 cups melted shortening corner to middle to cover part • 2 cups sugar of the mixture. Repeat for all • 1 cup water corners making sure to leave • 1 tbsp lemon juice. some of the mixture showing in the middle. Preparation Place the pieces on a tray and Take the dough out of the sprinkle the dough with freezer and let it rest for an shortening. Preheat the oven to hour and a half. Meanwhile 1800C degrees. Put tray in the prepare the syrup. Pour water oven for 40 minutes. Remove, Serves on sugar and let it boil. Add drain off the shortening and 8-10 the lemon juice. Set aside for pour the remaining syrup all later. Mix the nuts with 2 over. Leave to cool, then serve. Karabeej by Al Baba Sweets Ingredients Preparation Dough For the dough, put flour, shortening, • 1 cup flour turmeric and sugar in a bowl and mix. • 1 cup shortening Add water and knead. For the filling, • 1 cup sugar thoroughly mix the pistachios, syrup • ½ cup water and sugar in a bowl. Then take walnut • 1 tsp yeast sized lumps of dough and make a • Vanilla sprinkle depression in the center with your • 1 tsp ground turmeric thumb, pushing the dough up the Filling sides of your thumb to make a hollow • 1 cup pistachios sausage-like container. Fill it ¾ full • ½ cup sugar with the nut filling. Close the opening • 1 cup syrup and let it rest. Then place in the oven 0 Natef (dipping cream) for 5 minutes at 350 C degrees. • 2 egg whites For the natef, boil the soapwort root in • 1 cup syrup water for 4 hours. Let it cool. Take a • ¼ cup soapwort root cup of boiled soapwort water and add the egg whites, vanilla or lemon zest, • Lemon zest or sprinkle Serves of vanilla and beat well in a mixer. Let it rest for ½ hour then add the syrup gradually. 6-8 15.

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