Muminahs Kitchen 2012

Recipes
1. Mamoul (Eid Date cookies) 2. Layali Libnan (Lebanese nights, sweet cream custard) 3. Namoura/Basbosa (Coconut semolina cake) 4.Cardamom cake (cardamom cake with toffee sauce)
5. Kunafa Nabulsiyi (Shredded filo with sweet cream filling) 6. Marouta ( Traditional Date cookies)

Muminahs Kitchen 2012

Date Mamoul
Dough: 9 cups fine semolina 1 cups butter melted 1 cups ghee melted 1 cup sugar 1 teaspoon instant dried yeast cup rose water cup blossom water Filling: 1lb pack mashed date paste teaspoon ground cardamom teaspoon cinnamon 1/8th teaspoon nutmeg Pinch ground cloves Or you may use 1 tablespoon readymade Mamoul spices cup butter How2: In a bowl, combine semolina, butter, ghee, sugar, and yeast. Mix well. Cover tightly and set aside for at least 4 hours. In a bowl, knead the dates with butter, gradually adding while kneading. Mix in the spices place in fridge for hour. Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water. Remove a small piece of dough press into a small open ball it with your hands and place a small ball of date filling. Close carefully to form a ball. Press the stuffed dough into a wooden Mamoul mold to form a pattern on the upper side of the dough. Tap out onto a cookie sheet that is not greased and bake in a 350 for 15-20 minutes or until lightly colored but not browned.

Muminahs Kitchen 2012

Layali Libanan
2 cups water 1 tin sweetened Condensed milk cup fine semolina 2 eggs 1 tablespoon rose water 1 tablespoon blossom water 1 cup Whipping cream Whipped or you can use cool whip to top 3 tablespoons pistachio nuts chopped How 2: In a medium saucepan, place water and sweet and condensed milk. Stir occasionally to boil. In a separate bowl beat semolina and eggs together. Add this mixture to the simmering milk, stirring for 3 minutes or until it thickens. Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools. Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.

Muminahs Kitchen 2012

Namoura/Basbosa
2 cups fine semolina 1 cup shredded coconut 1 cup sugar 1/2 cup ghee or shortening 3/4 cup warm milk 1 teaspoon yeast 1/4 cup rose water (optional) Almonds for garnish 1 1/2- 2 cups Atir Syrup Tahini sauce or ghee to grease the pan How2: In a mixer combine coconut, sugar, yeast and semolina. mix well. Once mixed add milk and ghee. Mix again you may add rose water its optional. Grease the baking sheet with tahini sauce or ghee. Add the batter to a 20x30cm baking sheet and evenly spread it out. It should be not too thick or to thin. Preheat the oven to 350df. With a knife cut the shape of pieces, and place almonds on each piece. Allow the batter to rest for 15mins in the pan to allow it to rise slightly. Bake until golden brown. Once you remove it pour the syrup over the hot namoura so that it absorbs the sweetness. Allow it to rest before serving so that it does not fall apart.

Muminahs Kitchen 2012

Cardamom Cake
1 1/2 cup Flour 4 eggs 1/4 cup Oil 1 cup sugar 1 cup of table thick cream (found in can next to condensed milk) 1 tablespoon baking powder. 1 teaspoon vanilla extract. 2 teaspoons cardamom powder 2 tablespoons toasted chopped almonds (optional) Caramel sauce: 1/2 cup sugar 1can of thick cream 1/3 stick of butter How2: Beat egg, sugar, vanilla for about 15Min's add oil blend for 7 Min's. Add cream continue to blend for 5Min's. Add dry ingredients and blend for another 5Min's. Pour into greased pan and bake at 350dF until the cake is cooked and when you insert a toothpick its fine. Allow it to cool down a bit before adding the caramel. Caramel sauce: To make sauce combine sugar and butter on med heat until light brown add cream pour over warm cake. Once the cake cools cut slices serve with tea or coffee.

Muminahs Kitchen 2012

Kunafa Nabulsiyi
1 lb shredded Phyllo 2 sticks melted butter (I prefer sweet cream) 2tablespoon Amarillo powder (natural food coloring) ground pistachios for garnish Atir (Arabic sweet syrup found in a previous sweet post) Filling (ashta): 1/2 cup cornstarch 2 cups milk 2 tablespoons sugar 1cup mozzarella cheese How2: In a bowl wearing gloves add shredded Phyllo and butter mix and break up dough, add coloring mix well set aside. place milk,cornstarch,sugar on med-low heat in sauce pan bring to a boil stir constantly to prevent sticking if it come stove a boil lower heat, add mozzarella cheese wait until thickens. Assembling: In a deep baking pan place a layer of the colored, buttered Phyllo on the bottom make sure to fill in any cracks to prevent filling from oozing out. Be sure this layer is thinner then the next because when its flipped the top will be the bottom. Place the ashta filling. Cover with the rest of the Phyllo make sure to prevent any of it from oozing out press gently. Bake at 350DF until golden. Pour some syrup on the hot kunafa. Flip onto a serving plate. Add more of the syrup and garnish with chopped pistachios. Serve with extra atir on the side so people can add as they like.

Muminahs Kitchen 2012

Marouta (Date cookies)

These are different than Mamoul. 3 cups flour 1 1/2 teaspoons baking powder Pinch of salt 1 tablespoon sugar 2 eggs beaten 1/2 cup oil 1/2 cup butter or gee 1/2 cup milk 1 tablespoon black seed 4 tablespoon sesame seeds(Optional) 2 1/2 cups mashed dates 1/4 teaspoon each mixed (ground cardamom, Cinnamon, anis, nutmeg) or Mamoul spices for date cookies found in Arabic stores. EGG WASH: 3 eggs with 1/4 cup milk and 1 teaspoon imitation vanilla How2: In a bowl combine dates ,cardamom, and Cinnamon to form a dough. set aside. In another bowl mix dry ingredients (flour, black seed, sugar, baking powder)add eggs ,oil and mix well, once Incorporated add milk, and gee kneed until a dough is formed. To make cookies: Roll out dough then press flat with finger ,roll out date paste like a snake and place in center roll over close edges, brush with egg wash place some sesame seeds on top cut at a angel. Or form them into circles or half moons place on cookie sheet bake at 350DF until golden. TIP: you may skip sesame seeds and dust them with powdered sugar.

Muminahs Kitchen 2012

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Muminahs Kitchen 2012