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

one types of salads with the distinctive flavor، delicious، quick and easy to prepare 
and is an arugula, corn kernels, and season with salt and white vinegar and olive oil

Ingredients

• 1 bunch of watercress
• 250 grams of canned corn kernels
• Teaspoon of salt
• 2 tbsp of white vinegar
• 3 tbsp olive oil

Directions
1. Cut the watercress large slices and corn kernels, washed then filtered.
2. Mix vinegar, salt, olive oil and then placed on salad and served.

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.

Traditionally date balls are made very simply.  They take a package of dates and roll them into balls.  They then stuff each one with a whole almond and then roll in coconut or pistachios. 

Ingredients:  

• 1 7.5 oz. Package of dates, finely chopped,
• 1/4 lb. butter,
• 1 egg beaten slightly with fork,
• 1 bag fine coconut,
• 1 t. vanilla,
• 1 cup sugar,
• 2 cup rice crispy cereal

Directions:

In a large pot, combine dates, butter, sugar and egg.  Bring to a boil stirring constantly until dates melted.  Add vanilla and cereal and roll into small balls and then roll them in coconut.  Place in refrigerator until molded.

Source (Thanks)  : http://arabicfood.weebly.com/

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