Anghamelkhalili

Basbousa Recipe Steps (Translated)

Ingredients:

• 3 cups semolina
• 1¼ cups sugar
• 1 cup melted ghee + ¼ cup corn oil
• 1½ cups shredded coconut
• 3 packets baking powder
• Vanilla
• 3 regular plain yogurts (Milky Land or any plain yogurt)

Syrup (Qatr):

• 4 cups sugar
• 3 cups water
• 1 teaspoon lemon juice

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Method:

1. Mix the dry ingredients and fats:
   In a large bowl, combine the semolina, sugar, melted ghee, and corn oil. Mix well.

2. Add coconut and baking powder:
   Add 1½ cups shredded coconut, 3 packets of baking powder, and vanilla. Mix all the ingredients thoroughly.

3. Add the yogurt:
   Add the 3 plain yogurts and mix everything well until fully combined and the batter is ready.

4. Prepare the baking tray:
   Lightly grease a baking tray with a thin layer of ghee. Pour the basbousa mixture into the tray and spread it evenly.

5. Decorate the top:
   Chop the nuts (almonds, cashews, walnuts, etc.) and arrange them on top of the basbousa, along with some raisins if desired.
   Brush the surface of the basbousa with 2 large spoons of syrup (before baking).

6. Prepare the syrup:
   Place the sugar, water, and lemon juice in a pot. Bring to a boil and let it simmer for 10 minutes, then turn off the heat.
   Important: Both the basbousa and the syrup should be hot when pouring the syrup over the cake.

7. Baking:
   Bake in a preheated oven (usually at medium heat around 180°C / 350°F) until golden brown and fully cooked on top and bottom.

8. Serving:
   As soon as you take the basbousa out of the oven while it’s still hot, pour all the hot syrup over it.
   Let it cool a bit so it absorbs the syrup properly, then cut and serve.

Enjoy! 🍰 Support me to pay for my dentist's fees https://chuffed.org/project/186653-urgent-assistance-for-angham

Pomegranate Dessert – 10-inch Pan

First Layer (Base):

• 2 packets of ground biscuits
  
• 100g melted butter (half a stick)
  
• 1 tablespoon of cream
  

Mix the ingredients well and press them into a 10-inch pan.

Second Layer:

• 3 cartons of Labneh (or Greek yogurt-style strained yogurt)
  
• 1½ cups powdered milk
  
• 1 cup sugar
  
• 1 teaspoon vanilla
  
• 1 carton of cream or 1 packet of Dream Cream or 2 large tablespoons of rich cream
  

Put all the ingredients in a blender and mix well until combined.
Pour the mixture over the biscuit layer.
Bake in a low-temperature oven for about 10–15 minutes until the layer sets and becomes firm.
Let it cool completely.

Third Layer:

• Pomegranate seeds (enough to cover the surface)
  
• Strawberry jelly:
  
  • 1½ cups very hot water
    
  • 1 packet of strawberry jelly
    
  • 1 tablespoon sugar
    

Dissolve the jelly in the hot water with the sugar and let it cool completely (very important).
Spread the pomegranate seeds over the second layer, then pour the cooled jelly over them.

Refrigerate the dessert for at least 4 hours until it is fully set. https://chuffed.org/project/186653-urgent-assistance-for-angham

Qatayef Recipe (Easy Traditional Method)

Ingredients (makes about 20–25 pieces)

Qatayef batter: – 2 cups all-purpose flour
– ¼ to ½ cup fine semolina (optional but recommended for better texture)
– 1 tablespoon sugar
– 1 teaspoon instant yeast
– 1 teaspoon baking powder
– Pinch of salt
– About 2 cups warm water (adjust for consistency — should be like pancake batter)

Syrup (Qatr): – 2 cups sugar
– 1 cup water
– Juice of half a lemon
– 1 teaspoon rose water or orange blossom water (optional)

Filling (choose one or more): – Chopped nuts (walnuts + pistachios + almonds) + 1 tablespoon sugar + pinch of cinnamon
– Or ready-made or homemade ashta (clotted cream)
– Or sweet cheese or Nutella

Step-by-step instructions

1. Prepare the syrup first (it must be cold): – Put the sugar and water in a pot over medium heat and stir until the sugar dissolves.
– Bring to a boil, then add the lemon juice.
– Let it boil for 8–10 minutes until it thickens slightly.
– Turn off the heat, add rose water or orange blossom water if desired, and leave it to cool completely.

2. Prepare the batter: – In a bowl or blender, mix the warm water + sugar + yeast and let it sit for 1–2 minutes.
– Add the flour, semolina, baking powder, and salt.
– Mix well until you get a smooth, lump-free batter (consistency similar to pancake batter).
– Cover the bowl and leave the batter to rest in a warm place for 30–45 minutes until bubbles appear on the surface.

3. Cook the qatayef discs: – Heat a non-stick pan over medium heat (no oil).
– Pour about 1 large tablespoon or ¼ cup of batter to form a medium circle.
– Cook on one side only until many bubbles appear on the surface and the top is completely dry.
– Remove immediately and place on a clean kitchen towel, covering them so they don’t dry out.
– Repeat until the batter is finished.

4. Fill and seal: – Place a small spoonful of filling in the center of each disc (on the bubbly side).
– Fold into a half-moon shape and press the edges firmly with your fingers until completely sealed.

5. Frying or baking: – Frying: Deep-fry the qatayef in hot oil until golden and crispy on both sides, then drain on paper towels.
– Baking (lighter option): Brush with a little ghee or butter and bake in a preheated oven at 180°C (350°F) for 10–15 minutes until golden.

6. Soaking in syrup: – Dip the hot qatayef directly into the cold syrup, turn them quickly, then remove.
– Serve hot or warm.

Success tips

• The batter should not be too thick or too runny.
  
• Do not flip the disc while cooking.
  
• The syrup must be cold and the qatayef hot so they absorb properly.
  
• The batter can be kept in the refrigerator for only a few hours.

Enjoy! To help me
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Falafel Recipe (for 1 kg chickpeas – enough for a large family)

Ingredients:

• 1 kg chickpeas
• 3 green chili peppers
• 6 garlic cloves
• 1 large onion
• 1 bunch parsley
• 1 bunch fresh coriander (cilantro)
• Salt (to taste)
• Ground coriander
• Cumin
• White sesame seeds
• 1 teaspoon baking soda (per kg)
• Oil for frying

Instructions:

1. Soak the chickpeas
   Soak 1 kg of chickpeas in cold water for a full day (about 12–24 hours). Change the water once or twice if possible.

2. Drain the chickpeas
   Drain the chickpeas thoroughly.

3. Grind the mixture
   Place the drained chickpeas in a food processor and add:

   • 3 green chili peppers
   • 6 garlic cloves
   • 1 large onion
   • 1 bunch parsley
   • 1 bunch fresh coriander
   • Salt
     Grind everything well until you get a cohesive dough-like mixture.

4. Add the spices
   Add to the mixture:

   • Ground coriander
   • Cumin
   • White sesame seeds
     Mix thoroughly.

5. Just before frying
   Add 1 teaspoon of baking soda (per kg) and mix it in well.

6. Frying
   Heat the oil well.
   Shape the mixture into small balls or patties, then fry them in the hot oil until golden and crispy.

Serve hot with tahini, Arabic bread, and vegetables.
Enjoy! I hope you will support me; if everyone donates just one dollar, I can raise a lot. https://chuffed.org/project/186653-urgent-assistance-for-angham

✅ Orange Cake – Clear & Organized Recipe

Ingredients:

• 4 eggs (at room temperature)
• A pinch of salt
• 1 teaspoon liquid vanilla
• 1½ cups sugar
• ½ cup corn oil (or light vegetable oil)
• 1 cup orange juice (fresh preferred)
• Zest of 1 orange (optional but recommended)
• 2 cups flour (sifted)
• 3 packets baking powder (or 3 teaspoons)

Method – Step by Step:

1. Prepare the oven and pan:
   Preheat the oven to 160–170°C (low heat).
   Grease a cake pan with oil or butter and dust lightly with flour, or line it with parchment paper.

2. Whip the eggs:
   In a mixing bowl (electric mixer preferred), beat the eggs with the pinch of salt and vanilla for about 2 minutes.

3. Add the sugar:
   Add the sugar gradually (one spoonful at a time) and continue beating on medium speed until the mixture becomes creamy, light in color, and increases in volume (about 5–7 minutes).

4. Add the oil:
   Pour in the ½ cup of oil gradually while the mixer is running on low speed, and mix until fully combined.

5. Add the orange juice and zest:
   Add the zest of one orange (only the orange part), then gradually add the 1 cup of orange juice and mix until well incorporated.

6. Add the dry ingredients:
   Sift the flour together with the baking powder.
   Add them to the batter in 3 batches, folding gently in one direction with a spatula (do not use the electric mixer here so you don’t deflate the air).

7. Pour the batter:
   Pour the batter into the prepared pan and gently tap the pan to release any large air bubbles.

8. Bake:
   Place the pan on the middle rack and bake at low heat (160–165°C) for 35–45 minutes (depending on your oven).
   Test with a wooden skewer — if it comes out clean, the cake is done.

9. Cool:
   Remove from the oven and let it rest in the pan for 10 minutes, then turn it out onto a cooling rack and let it cool completely.

Important Tips:

• Eggs must be at room temperature so the cake rises properly.
• Do not open the oven during the first 25 minutes or the cake may collapse.
• For a stronger orange flavor, use the zest of two oranges.
• You can soak the cake after baking with a little orange juice mixed with powdered sugar if you like it moister.

https://chuffed.org/project/186653-urgent-assistance-for-angham

![Shish Tawook Recipe] (https://file.garden/al_TwZYMngRo-7kg/shish.jpg)

✅ Shish Tawook Recipe

Ingredients:

• 1 kg chicken thighs or breasts, cut into cubes, washed and clean
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup or tomato paste/sauce
• 1 tablespoon salt
• 1 tablespoon chicken bouillon powder (optional)
• 2 tablespoons Shish Tawook spice mix
• 1 small teaspoon black pepper
• A pinch of sumac
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses

Instructions:

1. Marinade:
   Mix all the ingredients (mayonnaise, ketchup, spices, oil, pomegranate molasses, etc.) with the chicken pieces.

2. Marinating:
   Cover the chicken well with the marinade and refrigerate for at least 3 hours (preferably longer for better flavor).

3. Grilling:

   • Thread the marinated chicken onto wooden skewers.
   • Grill over charcoal.
   • Or on a grill pan: Brush the grill with corn oil, arrange the skewers, sear on high heat for the first minute, then lower the heat and cook for about 3 minutes per side (adjust according to heat) until nicely browned on both sides.

Serving Suggestion:
Serve hot with fresh Arabic bread (pita), garlic sauce (toum), onions, tomatoes, and pickles. Shish taouk seasoning... its ingredients are chicken seasoning, black pepper, and meat spices. Sumac is optional if you can't find it.

Would you like me to add garlic sauce recipe, make it more detailed, or create a nice formatted version (like PDF)? Just let me know! 🔥 I hope you will support me and help me pay my rent. https://chuffed.org/project/186653-urgent-assistance-for-angham

✅ Kibbeh Recipe (for 6 people)

Ingredients

Kibbeh Dough:

• 1 kg fine bulgur
• Hot water (enough to cover the bulgur, do not add too much)
• 1 medium onion, very finely chopped
• 1 tablespoon ground coriander
• 1 teaspoon black pepper
• Salt (to taste)

Filling:

• 4 medium onions, diced into small squares
• 500g minced meat (ground beef or lamb)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 3 tablespoons sumac
• 1 tablespoon pomegranate molasses

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Instructions

1. Prepare the Dough: 1. Place the fine bulgur in a large bowl. 2. Pour hot water over it until fully covered (do not add excess water so the dough doesn’t become too soft). 3. Let it soak for a few minutes until softened. 4. Add the finely chopped onion, ground coriander, black pepper, and salt. 5. Transfer the mixture to a food processor and blend until it forms a smooth, cohesive dough. Add a little water if needed.

General steps: 1. Heat some oil in a pan. 2. Sauté the diced onions until soft. 3. Add the minced meat and cook until browned and fully cooked. 4. Season with salt, black pepper, sumac, and pomegranate molasses. 5. Mix well and let the filling cool completely before using.

3. Shaping the Kibbeh: 1. Take a portion of dough about the size of a lemon. 2. Roll it into a ball, then hollow it out with your finger to form a thin-walled shell (like a cup). 3. Fill with a suitable amount of the cooled filling. 4. Seal the opening carefully and shape it as desired (oval, round, or flattened). 5. Place the shaped kibbeh on a tray and refrigerate for at least 30 minutes (this helps them hold together during frying).

4. Frying: 1. Heat a generous amount of oil in a deep pot or pan over high heat. 2. Gently add the kibbeh pieces. 3. Fry on high heat for about 1 minute until they get a golden color. 4. Then lower the heat to medium-low and continue frying until they are fully cooked inside and crispy golden on the outside. 5. Remove and drain on paper towels to remove excess oil.

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Important Tips:

• The dough should be smooth and hold together well. If it crumbles, add a little more bulgur or a sprinkle of flour.
• The filling must be completely cold before stuffing.
• Refrigerating the kibbeh before frying is very important to prevent them from breaking apart.
• You can prepare a big batch and freeze them raw for later use.

Please help me raise the money for rent and my child Omar's school fees. https://chuffed.org/project/186653-urgent-assistance-for-angham

Palestinian Molokhia Recipe (ملوخية – Jute Leaves / Dahon ng Saluyot)

Ingredients (for 4-6 people):

For the broth and chicken (optional): – 1 whole chicken or chicken thighs/breasts – 1 medium onion – 3-4 garlic cloves – 1-2 bay leaves – Cardamom pods, cloves, cinnamon stick (optional – traditional Palestinian spices) – Salt + black pepper – Water (enough to cover the chicken)

For the Molokhia: – 400-600g frozen chopped molokhia (Jute Leaves) – 4-5 cups chicken broth (or vegetable broth if no chicken) – Salt to taste – Pinch of sugar (optional)

For the Tadka / Tasha (the secret of the flavor): – Vegetable oil (4-6 tablespoons) – 9 garlic cloves – 1-2 green chilies (according to desired heat) – Light pinch of salt

For serving: – White rice or rice with vermicelli – Fresh lemon – Green onions or pickles (optional)

Preparation Steps:

1. Prepare the broth and chicken (if using):

   • Wash the chicken well and place it in a pot with the onion, garlic, spices, salt, and water.
   • Bring to a boil, then reduce heat and simmer until the chicken is fully cooked (40-60 minutes).
   • Strain the broth and set it aside. You can brown the chicken pieces in the oven or a pan if desired.

2. Prepare the Molokhia:

   • Heat the broth in a pot until hot.
   • Add the frozen molokhia directly and stir until it thaws and mixes well.
   • Add salt and the pinch of sugar.
   • Let it come to just two quick boils on medium heat, then immediately turn off the heat. Do not over-boil so it keeps its bright green color.

3. The Tadka (Tasha – the flavor booster):

   • In a small pan, heat the vegetable oil well.
   • Finely crush the 9 garlic cloves with the green chili(es) (using a mortar & pestle or blender).just two quick boils –> just stir quickly twice
   • Add the crushed mixture to the hot oil and stir quickly until the garlic turns lightly golden and fragrant (do not burn it).
   • Pour the hot tadka directly over the molokhia and stir well.
   • Cover the pot for a few minutes to let the flavors meld.

4. Serving:

   • Serve the molokhia hot with rice and chicken (if using), with fresh lemon squeezed on top.

Palestinian Molokhia Tips:

• The garlic + green chili tadka is what gives it the distinctive Palestinian flavor.
• Rich chicken broth makes a big difference.
• If making it vegetarian: use vegetable broth or water + vegetable stock cubes.
• Frozen molokhia (Jute Leaves) works excellently and gives a beautiful green color.

I am currently homeless because I cannot afford rent. Please help me in exchange for this prescription. https://chuffed.org/project/186653-urgent-assistance-for-angham

✅ Stuffed Grape Leaves (Waraka Enab / Mahshi) -

Servings: 5 – 7 people
Prep Time: About 1 hour
Cooking Time: 1.5 to 2 hours

Ingredients:

1. Grape Leaves:

• 1 kg grape leaves (fresh or preserved)

2. Rice Filling:

• 1 kg short-grain rice (Egyptian or similar)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 small cup olive oil
• 1 small cup pomegranate molasses
• 1 tbsp tomato paste
• 1 tbsp salt
• 1 tbsp chicken bouillon powder (optional, to taste)
• 2 tbsp turmeric
• 1 tbsp black pepper
• 1 tbsp mixed spices (7-spice or allspice)
• Chopped parsley (optional, to taste)

3. For the Pot Base & Cooking:

• 1 onion, sliced into circles
• 1 tomato, sliced into circles
• 1 potato, sliced into circles
• 1 small cup olive oil
• 1 small cup pomegranate molasses
• Salt (to taste)
• 1 tbsp tomato paste
• Juice of 2 lemons (added 15 minutes before finishing)
• Hot water (enough to cover the rolls)

Instructions:

1. Blanch the Grape Leaves:

   • Bring a large pot of water to a boil and add 1 tbsp salt.
   • Add the grape leaves in batches and blanch for about 2 minutes until soft.
   • Remove and place in a colander or tray to cool. Repeat until all leaves are done.

2. Prepare the Rice Filling:

   • Wash the rice well, then soak it in hot water for 10 minutes. Drain completely.
   • In a large bowl, mix the drained rice with:
     • Chopped onion and tomato
     • Olive oil + pomegranate molasses
     • Tomato paste, salt, chicken bouillon, turmeric, black pepper, and mixed spices
     • Chopped parsley (if using)
   • Mix everything thoroughly until well combined.

3. Rolling the Grape Leaves:

   • Place a grape leaf flat (shiny side down).
   • Put a small amount of rice filling near the bottom center.
   • Fold the sides inward, then roll tightly into a small cylinder (don’t overfill).
   • Repeat with all the leaves.

4. Assembling the Pot:

   • In the bottom of a large pot, arrange the onion slices, then tomato slices, then potato slices.
   • Neatly arrange the stuffed grape leaf rolls on top (pack them tightly).
   • Mix 1 small cup olive oil + 1 small cup pomegranate molasses + salt + tomato paste and pour over the rolls.
   • Add hot water until it completely covers the rolls.

5. Cooking:

   • Place a heavy plate or lid on top of the rolls to keep them pressed down.
   • Cook on high heat until the water boils.
   • Once boiling, reduce to very low heat and simmer for 1.5 to 2 hours.
   • 15 minutes before it’s done, add the juice of 2 lemons.

Serving Suggestions:

• Serve hot with yogurt or a fresh salad on the side.

Tips:

• Taste and adjust salt and acidity before closing the pot.
• If using preserved (jarred) grape leaves, rinse them well multiple times to reduce saltiness.
• Don’t overstuff the leaves to prevent them from bursting while cooking. Garnish with pomegranate seeds and lemon wedges when serving, according to your preference.
  I offer you my recipes out of love and to help me live with dignity. Please support me.
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No-Bake Cheesecake (8-inch pan – Medium size)

Ingredients:

Base Layer: – 1 packet plain biscuits (about 200-250g) – ½ cup butter (about 100g), melted – 1 tablespoon cream or sweetened condensed milk (optional, for better binding)

Filling: – 1 pack cream cheese triangles (soft creamy cheese) – 1 cup yogurt (plain or Greek) – 1 small carton cream (قشطة)

Homemade Sweetened Condensed Milk (if not using ready-made): – ½ cup boiling water – 1 tablespoon butter – 1 cup powdered milk – 1 cup sugar – 1 teaspoon vanilla extract

Whipped Cream: – 1 cup heavy whipping cream (Rich cream) – ½ cup ice-cold water

To Set the Cake: – 4 tablespoons gelatin powder – ½ cup boiling water

For Topping (Optional): – Fresh blueberries – Lotus spread (Biscoff), melted over a warm water bath

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Instructions:

1. Prepare the Base:

   • Crush the biscuits in a food processor until they become fine crumbs.
   • Add the melted butter (and cream or condensed milk if using) and mix until it resembles wet sand.
   • Press the mixture firmly into the bottom of an 8-inch pan (greased or lined with parchment paper).
   • Place in the refrigerator while preparing the filling.

2. Make the Sweetened Condensed Milk (if needed):

   • In a blender, combine boiling water, butter, powdered milk, sugar, and vanilla.
   • Blend until smooth and the sugar is fully dissolved.

3. Prepare the Cheesecake Filling:

   • In a large bowl, mix the condensed milk + cream cheese triangles + yogurt + cream until well combined and smooth.

4. Whip the Cream:

   • In a cold bowl, whip the heavy cream with the ice-cold water until it becomes thick and fluffy.
   • Gently fold the whipped cream into the cheesecake mixture.

5. Add the Gelatin:

   • Dissolve 4 tablespoons of gelatin in ½ cup boiling water. Stir until completely dissolved.
   • Let it cool slightly (should not be hot).
   • Pour the gelatin into the filling mixture and mix well.

6. Assemble and Chill:

   • Pour the filling over the biscuit base in the pan.
   • Cover and refrigerate for at least 3 hours (preferably 4–6 hours) until fully set.

7. Topping:

   • Before serving, top with fresh blueberries or drizzle with melted Lotus spread. Support me, my friends
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