The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, various toppings and flavorings are used for doughnut, such as sugar, chocolate, or maple glazing.

Ingredients

• 1 c. sugar
• 2 eggs, beaten
• 1 c. milk
• 1 tsp. vanilla
• 3 c. flour
• 1/4 tsp. salt
• 2 tsp. baking powder
• cinnamon sugar (to taste)

Directions
Mix together. Drop by teaspoon into hot oil. Fry until brown. Drain. Roll in sugar and cinnamon while still warm (it's easy to do this in a clean brown paper lunch bag). Alternately, donuts may be dusted with powdered sugar.

To make cinnamon sugar, combine 1/2 cup granulated white sugar with 1 tsp. cinnamon.

Source: cooks.com

Oat Soup Kind of delicious soups and easy which is a chicken broth and tomato
 juice is added to salt and black pepper and oats 

Ingredients

• 3 tomatoes 
• 4 cups of chicken broth 
• 3 tbsp of oats 
• Salt 
• Black pepper

Directions

1. Placed tomatoes with chicken broth on the fire to boil the mixture. 
2. Filtering chicken broth and mix in a blender with tomatoes.
3. kindle the fire, boil the mixture well, then add oats and spices and leaves 

over medium heat until mixture boils and served hot.

 Olive Kibbeh recipes from middle east kitchen

Ingredients 

• (1 cup) bulgur 
• (1 cup) green olives, skimmed nucleus 
• (50 g) minced meat 
• 1 tablespoon onion, finely chopped 
• 1/4 teaspoon salt 
• 1/8 teaspoon  black pepper

For stuffing 

• (1/2 cup) green olives, sliced 
• (1/4 cup) pine 
• 1 small onion, chopped 
• 1 tablespoon olive oil 
• Vegetable oil for frying 
• (1 cup) water

Directions

1. In a bowl, soak bulgur cup water to become tender.

2. Mixed the bulgur, green olives, onions, meat, salt and pepper, then put the mixture in the prepared food mixer and grated twice to get a cohesive dough.

3. For the processing of the filling, in a saucepan, fry the onion in olive oil until the pine wilt, then add and stir until red.

4. Add the sliced ​​black olives to the onion mixture and stir for a minute.

5. Lift the pan from the heat and leave the stuffing to cool .

6.Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.

7.Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.

Tips: Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months. 

Milk Bread recipes from middle east kitchen , with easy steps

Ingredients

• (450 g) flour
• (250 ml) warm milk
• 1 tablespoon sugar 
• 1 tablespoon yeast 
• Pinch of salt 
• (100 ml) warm water

Directions

1. In a bowl, mix all the dry ingredients, then add water and milk gradually to the mixture and knead for 8 minutes. 

2. Form the dough as desired, distributed in the tray and set aside to double in size and then enter into
a hot oven for 20 to 30 minutes to ripen. 

3. Removed the bread from the oven and served hot.

A traditional Ramadan treat served after the fast is broken. No home could ever hold their head up without a plate of these wonderful homemade Katayef treats. 

Atayef Batter 

In a bowl place 1 tablespoon of dry yeast and 2 tablespoons of warm water. Make sure the waster is not too warm because at 130 degrees you will ruin the yeast. Let it ferment for 5 minutes.

In the same bowl add:

• 1 cup of flour
• 1 cup of water
• dash of salt

With a mixer or in your food processor mix this batter very well. Cover and let this batter rise for 1-2 hours or until the batter has doubled in size. When the batter has risen, add 1/2 teaspoon of baking soda (bicarbonate) and 3 drops of lemon juice.

Heat a heavy based skillet on high heat and brush the skillet with some oil. Drop the pancake batter on to the skillet in rounds of 10 cm and cook only on one side. You will see the top start to bubble from the baking soda. Remove the pancakes from the skillet and place on a platter to cool.

  

Traditional Katayef Filling

• 1 cup of chopped walnuts
• 1/4 cup of sugar (alternative method use some honey)
• 1/4 cup of coconut
• dash of cinnamon
• 1/4 cup of raisins (optional)

Mix all the ingredients together and take one tablespoon and drop on to each pancake and seal with your fingers. Place the sealed pancakes on a well greased pan and brush the top of each katayef with some melter butter. Bake in a hot oven of 400 degrees. When the katayef are browned, remove from the oven.

*Note - Many Muslims will fry the katayef in oil, opposed to baking them.

Katayef Atter (syrup) 

Place in a pan:

• 1 cup of water
• 1 cup of sugar
• dash of cinnamon
• 4 drops of lemon juice

Bring this to boil for one minute only. Do not boil longer, as the atter will harden and not be usable.

Cheese Katayef

• 1 pound of white cheese
• 3/4 pound of softened butter

Mix the two ingredients together. Place a tablespoon of the mixture on the pancakes and seal with your fingers. Bake as you do the traditional recipe or fry in oil.

Serving 

It is traditionally served with the katayef dipped in the syrup. But with many choosing to reduce the sugar in their diets, you can place small bowl of the syrup or atter by a plate of katayef. Katayef is a tradition in all Arab countries. Let it be a tradition in your house today.

Source http://arabicfood.weebly.com

Photo Credit : Michael Natkin 

Yield: 3 serving

This easy chicken recipe only uses four ingredients but is packed with taste. Boneless chicken breasts are coated in a flavorful blend of cheese and spices for a wonderful main dish that goes with anything from spaghetti to baked beans.

Ingredients

• 1/2 cup grated Parmesan cheese 
• 1 package Good Seasons Italian Dressing mix 
• 1/2 teaspoon garlic powder 
• 6 boneless skinless chicken breast halves

Directions

1. Preheat oven to 400 degrees F.

2. Mix cheese, dressing mix and garlic powder.

3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.

4. Bake 20 to 25 min. or until chicken is no longer pink in the center.

Yield: 4 serving

The fabulous 50's gave us so many great recipes, this chicken salad is one of them. When ladies had luncheons and served chicken salad in perfectly cored tomatoes, presentation and taste were done to perfection.

From shredding the chicken breast by hand, to adding just the right amount of mayo with hard boiled eggs...this recipe is worthy of the finest women's club menu offerings.

Ingredients

• 2 cups cooked shredded chicken, cold
• 1 cup chopped celery
• 1 Tablespoon lemon juice
• Salt and pepper to taste
• 3/4 cup mayonnaise 
• 2 hard-boiled eggs, chopped

Directions

1. Mix chicken, celery, lemon juice, salt and pepper.

2. Add mayonnaise, mix well.

3. Fold in chopped eggs, blending throughout.

4. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves

Yield: 6 serving

Ingredients

• 5  tablespoons  butter, plus more for the baking dish
• 1  pound  elbow macaroni
• 1/2  cup  all-purpose flour
• 6  cups  whole milk
• 2  cups  grated Gruyere (8 ounces)
• 1 1/2  cups  grated Cheddar (6 ounces)
• 1/4  teaspoon  cayenne pepper
• Kosher salt

Preparation

1. Heat oven to 400° F. Butter a 9-by-13-inch baking dish or some other shallow 3-quart baking dish.

2. Cook the pasta according to the package directions.

3. Wipe out the past pot and melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes (do not let it darken). Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes.

4. Add the Gruyère, Cheddar, cayenne, and 1½ teaspoon salt and cook just until the cheeses melt. Mix in the pasta. Transfer the pasta mixture to the prepared baking dish and bake until golden, 25 to 30 minutes.

By Sara Quessenberry and Rori Trovato , November, 2006

Shawarma is like the ultimate on the go meal. Thinly sliced meat, 

wrapped in a pita bread with veggies and sauce is a delicious quick meal.

Yield: 6 serving

Ingredients

• 2 lbs beef, prime rib is best
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon

___________________________
FOR THE SAUCE:

• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt

___________________________
PITA FILLINGS:

• 8 loaves of pita bread or 4 large
• thinly sliced cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)

Preparation

Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil 

Add beef, cover and refrigerate at least 8 hours, preferably overnight. 

In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook! If beef becomes a little dry, add a few tablespoons of water throughout cooking duration.

While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside. 

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita

Place enough beef on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas .

Serving Shawarma

You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

Edward Karaa

Falafel Recipe. A traditional middle eastern dish. 

A very filling vegetarian dish, perfect as a starter, 

main course or just a snack. Savour our Falafel recipe.

Yield: 4serving

Ingredients

• 250 g chickpeas
• 3 cloves of garlic
• 1 handful of parsley
• 1 handful of coriander
• 1 chilli
• 2 flour
• 3/4 tsp baking soda
• 1 tsp cumin
• 1 tsp coriander seeds
• 1 ltr vegetable oil
• salt
• pepper
• 1 blender or food processor
• 2 bowls
• 1 spoon
• 1 tray
• 1 slotted spoon
• 1 saucepan
• paper towel

Preparation

Step 1: You will need…

See top right.

Step 2: Prepare the chickpeas

Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.

Step 3: Drain and purée chickpeas

Hold the chickpeas over the sink and drain off the water with your hand over the bowl.

Now spoon the chickpeas into the blender bowl.

Don't overfill the blender! If the blender is small, you will have to do it in batches. If you have a bigger mixer you can do it all at once.

Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb like mixture. Check the consistency by stirring with a spoon. If necessary, blend again on full power until you create a fine purée. Then transfer into a bowl.

Step 4: Purée the rest of ingredients

Introduce the parsley, coriander, chilli, garlic along with 2 tablespoons of the puréed chickpeas into the bowl of the blender. Put the lid on and blend until well combined.

Step 5: Mix and season

Spoon the blended mixture into the bowl of puréed chickpeas. Then add the flour, the cumin, the crushed coriander seeds, the baking soda and about one and a half tablespoons of salt. Finally, add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry, a few drops of water can be added.

Step 6: Preheat the oil

Place the saucepan on the hob and add the oil. Then heat it up on a medium high setting.

Step 7: Make the Falafel balls

Take a small amount of the blended mixture in your fingertips and mould into small balls. Then place onto a baking tray.

This amount of ingredients should make around twenty five to thirty balls.

Kept covered, this mixture will keep for one day in the fridge.

Step 8: Fry the Falafel balls

The oil should now be hot enough to fry. Individually, spoon half the batch of falafel balls into the oil. Allow to fry for 2 minutes until golden brown, stirring with the slotted spoon, so they brown evenly. Then remove and drain on a tray prepared with some kitchen towel. Now repeat the process with the remaining falafel balls.

Step 9: Serve and enjoy

The falafel balls are now ready! They are usually served inside pitta bread with tahini, humus, or chopped salad.

Yield: 8 servings 

Ingredients 

• 2 pounds (32 ounces) chicken breasts, boneless and skinless
• 1 cup salsa, homemade or purchased
• 1 cup petite diced canned tomatoes (choose low-sodium)
• 2 tablespoons Taco Seasoning
• 1 cup onions, diced fine
• 1/2 cup celery diced fine
• 1/2 cup carrots, shredded
• 3 tablespoons sour cream, reduced fat

Preparation

Birdie, one of our most successful members to date, is a doctor and mother of five. Having lost 143 pounds on SparkPeople, she is always on the lookout for healthy recipe ideas, but they have to be quick and easy. “I'm not a good cook,” she confesses, but this is one dish she serves regularly without worry. She's not the only member who's making this for dinner: the recipe has been rated more than 2,700 times!

Salsa Chicken is easy to make; just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations, and your family is guaranteed to like each one. 

6-8 hours to prepare; 15 minutes of active cooking time

Makes 8 one-cup servings of chicken. 

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream. 

Makes eight 1 cup servings.

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