Author Archives: DedeMed

Knafa

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This dessert combines crunchy shredded phyllo with a sweet cheese filling, all accented with a simple syrup.

Nutritional info
per serving

Knafa

1 (9-inch-round) pie
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1 lb. pkg. shredded or kataifi phyllo dough
  • 1 cup melted butter
  • [1/2] cup whole milk
  • 2 TB. semolina flour
  • 1 lb. ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 TB. sugar
  • 1 cup Simple Syrup

Directions

In a food processor fitted with a chopping blade, pulse shredded phyllo and butter 10 times. Transfer the mixture to a bowl. In a small saucepan over low heat, warm the whole milk. Stir in semolina flour, and cook for 1 minute. Rinse the food processor, and to it, add ricotta cheese, mozzarella cheese, sugar, and semolina mixture. Blend for 1 minute. Preheat oven to 375 F. In a 9-inch-round baking dish, add 1/2 of the shredded phyllo mixture, and press down to compress. Add cheese mixture, and spread out evenly. Add rest of shredded phyllo mixture, and spread evenly, and gently press down. Bake for 40 minutes or until golden brown. Let the pie rest for 10 minutes before serving with simple syrup drizzled over top.

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Brown Rice with Vermicelli Noodles

This is a nice twist on plain brown rice. The toasted noodles add a pleasing, toasted flavor to the earthy brown rice.

Nutritional info
per serving

Brown Rice with Vermicelli Noodles

2 1/2 cup
Servings
Prep time: Cook time: Total time:

Ingredients

  • 3 TB extra-virgin olive oil
  • [1/4] cup vermicelli noodles
  • 1 vegetable bouillon
  • 2 [1/4] cups water
  • 1 cup brown basmati rice
  • [3/4] tsp. salt

Directions

Heat a 2-quart saucepan over low heat. Add extra-virgin olive oil and vermicelli noodles, and brown, stirring constantly, for 1 min. Add vegetable bouillon and water and bring to a simmer. When water comes to a simmer, add brown basmati rice and salt, and stir. Reduce heat to low, cover, and cook for 40 minutes. After 40 minutes, turn heat off. Fluff rice with a fork, and let rice sit for 15-20 minutes. Serve warm.

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Lebneh

Lebneh is a very popular breakfast food. It has a smooth, tangy flavor, and when you add garlic and mint to it, the flavor is enhanced even more. It's a great spread on toast, a bagel, or even pita.

Nutritional info
per serving

Lebneh

6 servings
Servings
Prep time: Cook time: Total time:

Ingredients

  • 2 cups Plain Greek yogurt
  • 1 tsp minced garlic (optional)
  • 1 tsp dried mint (optional)

Directions

Place a strainer over a bowl. Line the strainer with 2 layers of cheesecloth. Pour Greek yogurt into the cheesecloth. Gently bring together the ends of the cheesecloth, and twist it to hold in yogurt. This helps liquid drain out. Set the cheesecloth back in the strainer, and refrigerate for two days to drain. Remove lebneh spread from the cheesecloth. Store in a sealed container in the refrigerator. If you wish, you can stir in smashed garlic and mint to taste and store in a sealed container in the refrigerator.

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Kefta bil Sanieh

This is a Middle Eastern casserole dish consisting of flattened ground beef and topped with tomatoes, tomato sauce and potato slices. It is served warm with rice and Greek yogurt on the side.

Nutritional info
per serving

Kefta bil Sanieh

4 servings
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1 lb ground beef
  • [1/2] cup finely chopped onion
  • 1 tsp salt
  • [1/2] tsp black pepper
  • 4-6 large potatoes
  • 1 16 0z plain tomato sauce
  • [1/2] cup water
  • 4 thinly sliced Roma tomatoes

Directions

Slice potatoes to 1/4 inch thickness and drizzle with olive oil and bake on a baking sheet for 20 minutes at 400 degrees. In a large bowl mix ground meat, onion, salt and black pepper. Spread meat into a 2 inch deep pan, bake meat for 15 minutes, after cooking time is up, top the meat with cooked sliced potatoes, sliced tomatoes, tomato sauce and water. Sprinkle with 1/2 tsp salt, black pepper and garlic powder and bake for another 20-25 minutes. Serve with rice, yogurt and pita bread.

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Ouzi Recipe

This can be a main dish, side dish, lunch or dinner meal!

Nutritional info
per serving

Ouzi Recipe

6 pockets
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1 package phyllo dough
  • 1 lb lean ground beef
  • 2 cups melted butter
  • 1 cup frozen, fresh peas
  • [1/2] cup pine nuts
  • 2 cups long grain rice
  • 1 tsp salt
  • 3 Tbs olive oil
  • 3 Tbs Dedemed's Kabsa seasoning
  • [1/2] tsp black pepper
  • 1 tsp cinnamon
  • 3 Tbs butter
  • 4 cups water

Directions

Preheat the oven to 400 degrees. Remove the phyllo dough from the freezer about 2 hours before preparing the meal. In a large pot, add 3 tbs olive oil and brown the ground beef for about 5 minutes on medium heat. Add 1 tsp salt to the ground beef, kabsa seasoning, cinnamon, and pine nuts, stir together and brown for about 3-4 minutes. Rinse off rice with water and drain, next add rice to the beef mixture and stir together. Add 4 cups of water to the rice mixture, next add peas, black pepper and butter, stir gently and cover, let cook on low heat for 45 minutes. On a clean board, lay out 3 layers of phyllo dough and butter in between each layer. Place about 3/4 cup of the rice mixture in the middle of the phyllo dough, fold over the sides to form a closed pocket. Place phyllo pocket on a baking sheet and paint it with some butter. Repeat the process for each serving. Place the baking sheet in the oven to bake for 15-20 minutes or until the phyllo pocket is golden brown. Remove and let sit for about 5 minutes before removing from baking sheet. Serve with Greek/Mediterranean yogurt. To reheat, just place on a baking sheet and in the oven for 5-7 minutes.

This Ouzi recipe is a meat and rice stuffed phyllo pocket. It can be made with ground beef or lamb, chicken or chunks of roasted lamb. This stuffed phyllo pocket is a surprising way to serve your guests a rice dish with a twist. The crunchy phyllo outside contrasts with the flavor rice inside. This can be prepared in advance and baked to serve.

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Shaabiyat

These phyllo pockets are stuffed with a slightly sweetened custard and drizzled with a sweet simple syrup.

Nutritional info
per serving

Shaabiyat

12 pockets
Servings
Prep time: Cook time: Total time:

Ingredients

  • 2 1/4 cupsAshta Custard
  • 8 phyllo sheets
  • [1/2] cupmeltedbutter
  • 1 cupSimple Syrup
  • [1/2] cupgroundpistachios

Directions

Preheat the oven to 450 F.

Lay out a sheet of phyllo dough, brush with butter, and layer another sheet of phyllo dough on top. Cut sheets into 3 equal size columns, each about 3 or 4 inches wide.

Place 3 tablespoons Ashta Custard at one end of each column, and fold the bottom-right corner up and over custard. Pull up bottom-left corner, and repeat folding each corner up to the opposite corner, forming a triangle as you fold.

Place triangle pockets on a baking sheet, brush with butter, and bake for 10 minutes or until golden brown.

Serve warm or cold, drizzled with Simple Syrup and sprinkled with pistachios.

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