Lebanese Rice Pudding with Pumpkin Jam & Walnuts

I am not a fan of the Lebanese “Riz Bi Halib” (rice pudding with milk); yet my husband really likes it. 

I prepare it from time to time, yet I feel it’s a bit boring, more of a newborn dessert ( despite you shouldn’t be giving your newborns dessert with such loads of sugars). 

Anyways, last week I passed by a pantry shop near our house in a village called “Mar Chaaya” in Mount Lebanon; and bought Pumpkin Jam. I never did it at home, but it’s quite a delicious jam. 

It was shinny with a very nice orange color. So thought of, why not adding it on the Riz Bi Halib and see how it’ll taste. And that what I did, with a sprinkle of crushed walnuts. Why walnuts? Well, that what I had at home, but pistachios would have looked much more appetizing. The end result was superb, the taste, the look, everything. 

So I am sharing the recipe, in case you would like to explore! 

N.B: You can find Pumpkin Jams in pantry shops, or just ask around, maybe someone still prepares it at home.

Lebanese Rice Pudding with Pumpkin Jam & Walnuts
Serves 8
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
154 calories
23 g
15 g
4 g
7 g
2 g
261 g
89 g
12 g
0 g
1 g
Nutrition Facts
Serving Size
261g
Servings
8
Amount Per Serving
Calories 154
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 15mg
5%
Sodium 89mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
1%
Sugars 12g
Protein 7g
Vitamin A
7%
Vitamin C
1%
Calcium
22%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. - 1/2 cup Egyptian rice (small roundish rice)
  2. - 2 cups water
  3. - 6 cups milk
  4. - 2 tbsp sugar (some add up to one cup, but what for?)
  5. - 2 tbsp corn flour
  6. - 1 tsp orange blossom water
  7. - 1 tsp rose water
  8. To decorate
  9. - Pumpkin Jam
  10. - Crushed walnuts or preferably pistachios
Instructions
  1. 1. Boil the rice with 2 cups of water (until it's soft, don't let all the water evaporates)
  2. 2. In the meantime, mix the rest of the ingredients and bring to boil (milk mixture)
  3. 3. Add the cooked rice with its water to the milk mixture and boil until it starts thickening up (mix occasional to prevent the rice pudding from sticking to the bottom & sides of the cooker/sauce pan)
  4. 4. Poor in serving cups, cool and refrigerate (cover the cups with a nylon sheet to prevent the tops from drying out)
  5. 5. Just before serving add a few pieces of pumpkin jam and sprinkle with walnuts or pistachios
  6. 6. Serve
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calories
154
fat
4g
protein
7g
carbs
23g
more
Strawberry Blu http://strawberryblu.com/

Kibbeh Bil Kishik

Kibbeh Bil Kishik, an authentic traditional Lebanese dish. 

From the name, you might think it’s a hard and sophisticated recipe; on the contrary, this recipe is extremely easy. Always have some kibbeh balls prepared before hand in your freezer and the rest will be done in just 10 minutes. 

You can find kishik in pantry shops or order it from some villages. The one I used for this recipe, I ordered it from a relative living in a village called “Qartaba”- Jbeil district. 

Kibbeh Bil Kishik
Serves 3
A traditional Lebanese kibbeh recipe!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
396 calories
80 g
0 g
7 g
18 g
1 g
1808 g
316 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
1808g
Servings
3
Amount Per Serving
Calories 396
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 316mg
13%
Total Carbohydrates 80g
27%
Dietary Fiber 32g
129%
Sugars 2g
Protein 18g
Vitamin A
34%
Vitamin C
963%
Calcium
68%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. - 1 cup kishik
  2. - 5 or 6 cups water
  3. - 10 kibbeh balls (prepared before hand for the freezer)
  4. - 1 onion, chopped
  5. - 10 garlic cloves, chopped
  6. - 4 to 5 cabbage leaves, chopped
  7. - 1 tablespoon olive oil
  8. - salt to taste
Instructions
  1. 1. Boil the kibbeh balls in water with some salt (half cooked).
  2. 2. Saute the onions, garlic and cabbage with olive oil.
  3. 3. Add the kishik powder and stir until the kishik color gets a bit golden.
  4. 4. Add the water and salt. Boil until the kishik thickens, around 30 minutes.
Notes
  1. The kishik sauce thickness depends on taste. If you love it thick, boil it further, if not then 30 minutes will do. I usually don't like it too thick (more of soup like).
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calories
396
fat
7g
protein
18g
carbs
80g
more
Strawberry Blu http://strawberryblu.com/

The Best Sfouf Recipe!

This is the best Sfouf recipe ever!

I’ve been trying to get the perfect sfouf for some time now, almost all the recipes I tried came out not so good. Some recipes use all-purpose flour alone, some use semolina, others use a mix of both. With butter rather than oil, with milk and many other combinations.

So here’s my own combination that came out to be a recipe truly to die for.

Try it out and let me know your feedback.

Lebanese Sfouf
Serves 30
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
163 calories
22 g
0 g
8 g
2 g
1 g
82 g
3 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
82g
Servings
30
Amount Per Serving
Calories 163
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
2%
Sugars 8g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. o 2 – 3 cups boiling water
  2. o 2 tablespoons aniseed
  3. o 2 cups Ferkha flour (some call it very fine semolina)
  4. o 2 cups all-purpose flour
  5. o 2 tablespoons turmeric powder
  6. o 2 tablespoons baking powder
  7. o 1 1/4 cups sugar
  8. o 1 cup vegetable oil
  9. o 2 tablespoons Tahina (for the pan) or baking paper
  10. o Sesame Seeds for the decoration
Instructions
  1. 1. Add the aniseeds to the water and boil for 5 minutes. Keep aside for another five minutes then strain.
  2. 2. Preheat oven to 180ºC.
  3. 3. Mix the ferkha flour, all-purpose flour, turmeric powder, sugar and baking powder.
  4. 4. Add oil and anis water to the dry ingredients, then mix well. Add more water if needed. The batter should not be too thick. Rather sticky and soft.
  5. 5. Cover the bottom and sides of your pan with tahina, so the batter won’t stick on it; or use baking paper.
  6. 6. Decorate with sesame seeds.
  7. 7. Bake for 30 - 40 min (depending on your oven), or until a toothpick inserted comes out clean.
  8. 8. Cool.
  9. 9. Cut into square. You’ll get fluffy and mouthwatering sfouf.
Notes
  1. Store in an airtight container, or else the sfouf will dry out.
beta
calories
163
fat
8g
protein
2g
carbs
22g
more
Strawberry Blu http://strawberryblu.com/
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