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.
- - 1/2 cup Egyptian rice (small roundish rice)
- - 2 cups water
- - 6 cups milk
- - 2 tbsp sugar (some add up to one cup, but what for?)
- - 2 tbsp corn flour
- - 1 tsp orange blossom water
- - 1 tsp rose water
- To decorate
- - Pumpkin Jam
- - Crushed walnuts or preferably pistachios
- 1. Boil the rice with 2 cups of water (until it's soft, don't let all the water evaporates)
- 2. In the meantime, mix the rest of the ingredients and bring to boil (milk mixture)
- 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. Poor in serving cups, cool and refrigerate (cover the cups with a nylon sheet to prevent the tops from drying out)
- 5. Just before serving add a few pieces of pumpkin jam and sprinkle with walnuts or pistachios
- 6. Serve
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.
- - 1 cup kishik
- - 5 or 6 cups water
- - 10 kibbeh balls (prepared before hand for the freezer)
- - 1 onion, chopped
- - 10 garlic cloves, chopped
- - 4 to 5 cabbage leaves, chopped
- - 1 tablespoon olive oil
- - salt to taste
- 1. Boil the kibbeh balls in water with some salt (half cooked).
- 2. Saute the onions, garlic and cabbage with olive oil.
- 3. Add the kishik powder and stir until the kishik color gets a bit golden.
- 4. Add the water and salt. Boil until the kishik thickens, around 30 minutes.
- 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).
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.
- o 2 – 3 cups boiling water
- o 2 tablespoons aniseed
- o 2 cups Ferkha flour (some call it very fine semolina)
- o 2 cups all-purpose flour
- o 2 tablespoons turmeric powder
- o 2 tablespoons baking powder
- o 1 1/4 cups sugar
- o 1 cup vegetable oil
- o 2 tablespoons Tahina (for the pan) or baking paper
- o Sesame Seeds for the decoration
- 1. Add the aniseeds to the water and boil for 5 minutes. Keep aside for another five minutes then strain.
- 2. Preheat oven to 180ºC.
- 3. Mix the ferkha flour, all-purpose flour, turmeric powder, sugar and baking powder.
- 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. Cover the bottom and sides of your pan with tahina, so the batter won’t stick on it; or use baking paper.
- 6. Decorate with sesame seeds.
- 7. Bake for 30 - 40 min (depending on your oven), or until a toothpick inserted comes out clean.
- 8. Cool.
- 9. Cut into square. You’ll get fluffy and mouthwatering sfouf.
- Store in an airtight container, or else the sfouf will dry out.