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Makloubeh

Feb 11, 2021 · Leave a Comment

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Makloubeh is a Middle Eastern upside down rice dish, with spiced rice cooked in meat broth, meat pieces, eggplant and cauliflower. It’s a delicious hearty meal, that’s visually stunning. Makloubeh is a classic and so delicious!

What is makloubeh?

Makloubeh is also known as maqlooba, maqluba, maklouba, maqlooba, makloubeh, maqlouba. It has many spellings that basically mean the same thing. Makloubeh literally translates to “upside down”. The rice is arranged in a deep pot with layers of vegetables and meat, and when the cooking is over, it’s flipped onto a serving plate. Ideally, it remains standing tall like an upside down rice cake. Even when the rice tower breaks though, it doesn’t matter because this is delicious in any form!

A very common dish in Middle Eastern cuisine, Makloubeh is a little more labor intensive than some dishes, so is always a happy event when it’s made. It’s often served on special occasions and everyone has their own twist.

The base of makloubeh is always rice, some vegetables, and chicken or meat (lamb or beef), arranged in layers.

Maqluba is commonly made in Palestine, Jordan, Syria and Iraq. Everyone has their preference but I’m personally convinced my Grandma made the best maqluba ever! She was known for her authentic Palestinian makloubeh made with so much love.

Why should I make this makloubeh?

It is a visually stunning dish that’s full of layers of textures and flavors.

It’s utterly comforting! Nothing like the spiced rice cooked in meat broth until full of flavor with roasted vegetables coming up with every few bites.

The vegetables are completely flexible according to your preference and what you have on hand. I love my makloubeh recipe because it has both eggplant and cauliflower (you’d usually use one or the other), as well as potatoes and tomatoes. The perfect combination! I like to include a lot of the roasted veggies so you don’t have to dig around to find a good piece.

What ingredients do I need to make maqluba?

Rice: I use basmati rice, but you can also do a mix of short grain and basmati. Short grain or Egyptian rice tends to be a little mushier, so you have to be careful not too add to much broth to it.

Veggies: I like using cauliflower, eggplants, and potatoes. Most recipes use either eggplants OR cauliflower, but using both is majorly delicious. We also use tomato slices and chickpeas when assembling the actual maklouba in the pan.

Meat: I used boneless lamb chunks, you can also use bone in lamb pieces or beef pieces.

Aromatics for the broth: An onion and a whole head of garlic, cut into half for the broth as well as whole spices like cloves, cardamom, bay leaves and cinnamon sticks.

Spices: After the broth is strained, we mix in salt, pepper, turmeric, seven spice or all spice, and cumin powder.

Steps in making makloubeh:

  1. Roast the vegetables. Arrange the potato slices, eggplant slices, and cauliflower florets onto parchment paper lined baking sheets in a single layer, and roast for around 30 minutes until golden brown and cooked through. Set aside.
  2. Prepare the meat broth by browning the meat, adding the aromatics and enough water to cover and simmering until meat is cooked through and tender. You can also cook the meat in a pressure cooker. Once the meat is cooked, strain the stock to get rid of the whole spices, place the meat pieces aside, and add spices to the strained stock. Set aside.
  3. Assemble!

How to assemble makloubeh:

There are a few different ways to do this, but I’ll take you through my preferred way.

  • Coat the bottom of the pan with oil, and layer with tomatoes. The tomatoes will help prevent sticking, and also they sweeten and almost caramelize while cooking- absolutely delicious!
  • Add the eggplant on top of the tomatoes. You can either arrange them in the center in a concentric shape, or arrange them so that the eggplant comes up the side of the pan a little. When you flip the pan, this means the eggplant will sort of wrap the top of the rice cake. You can see the video below the recipe card to really demonstrate this!
Tip:
  • I like to season every layer of vegetables with a little salt to really bring out the flavor. Just sprinkle some salt as you assemble.
  • Add the meat cubes on top of the eggplant, evenly spread out.
  • Sprinkle some chickpeas on top. They are such yummy little nuggets to bite into.
  • Add half the strained rice and spread it out in an even layer. The reason I like to add the rice in two different batches, is that you have a good proportion of rice to vegetables while scooping into the maklouba, instead of a big layer of rice and layer of vegetables. I think this distributes everything a little better.
  • Add all the potato slices and cauliflower. Sprinkle with salt.
  • Add the second half of rice on top of these vegetables, spread evenly, and pat firmly with the back of a wooden spoon. Pressing it firmly down helps it maintain it’s cake like shape when you flip the pan after cooking.
  • Pour all the prepared stock on top of the rice until it comes up to 1/2 inch above the rice. If you need to, add a little more water to accomplish this. Now it’s all assembled and ready to cook!

Cooking the maklouba:

Bring the large assembled pot to a boil over medium high heat, then lower the heat to low, and cover with a tightly fitting lid. If you have a gap between the lid and the pot you can add a kitchen towel before closing to seal off any air.

Once the pot is covered and the maklouba is simmering, cook for 50-55 minutes, or until the rice has absorbed all the water when you lift the lid. Remove from the heat and set aside for about 10 minutes to rest.

Flipping the maqluba:

The goal is to flip the pot over, and have a standing rice cake, at least for a few minutes for everyone to ooh and ahh over. It’ll drop down pretty fast, or get destroyed by hungry humans but it is a fun moment where everyone waits with bated breath to see if the makloubeh will hold it’s shape.

To help the chances of that happening, follow these steps:

After the rice has stood for 10 minutes after cooking, remove the lid and place a large serving platter or tray as the lid. Go to the table you’ll serve the dish on, and using the pot handles, flip the pot upside down, and place the serving dish on the table with the upside down pot still on it.

Leave the pot to stand for a few minutes to get the rice to drop down, then slowly, using the handles of the pot, lift it up off the maqluba. Hopefully, you’ll reveal a large stack of layered rice. And even if you don’t? It’ll still be absolutely delicious!

How to garnish:

The garnish is so important. You have to have lots of toasted pine nuts and/or almonds as well as chopped parsley. The toasted nuts really complete the dish.

To toast the nuts, just heat a little olive oil in a small skillet over medium heat. If using both almonds and pine nuts, add the almonds first because they took longer to cook. When they start to turn a light beige, add the pine nuts. Stir constantly until golden brown, then immediately remove from the heat to another paper towel lined plate so they don’t burn. Set aside until ready to use.

What to serve this with:

Maqluba is very commonly served with yogurt. The creaminess of the yogurt works so well with the warm spiced meat and rice.

It’s also usually eaten with a zingy green salad, the acidity of which cuts through the heaviness of the rice.

I prefer serving with both! One scoop of yogurt, and a big scoop of salad- just a simple salad made with lettuce, tomatoes, cucumbers, and carrots, with a lemon olive oil dressing.

You can also serve this with a cucumber yogurt salad, like the one in this recipe.

If you liked this recipe, you might enjoy these other traditional Middle Eastern main dishes:

Malfouf- stuffed cabbage rolls

Bazella- Pea and meat stew

Mulukhiya

Dawood Basha- Meatballs in tomato pomegranate molasses stew

Or these Middle Eastern rice dishes:

Chicken Kabsa

Lamb Haneeth

Sayadieh- Lebanese fish and rice

Lebanese Hashweh Rice

Ouzi- filo wrapped rice parcels

Instant Pot Mujaddara

Makloubeh

A pot of rice, stewed meat and vegetables that's flipped upside down and garnished with toasted nuts. It's a very common dish in the Middle East and absolutely delicious!
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Course: Main Course
Cuisine: Middle Eastern
Keyword: rice, middle eastern
Prep Time: 40 minutes
Cook Time: 50 minutes
Servings: 6 people
Calories: 408kcal
Author: Farah Abumaizar

Ingredients

For the roasted vegetables:

  • 2-3 tbsp olive oil or vegetable oil for drizzling on the vegetables
  • 1 tsp salt for seasoning the vegetables
  • 2-3 potatoes, peeled and sliced,
  • 2 medium sized eggplants, peeled into strips and sliced lengthwise into strips
  • 1 medium head cauliflower, cut into large florets

For the meat broth:

  • 1 tbsp vegetable oil or olive oil
  • 1.5 lb lamb pieces, boneless or bone in 700g
  • 1 onion, cut into half
  • 1 head garlic, cut into half
  • 2 bay leaves
  • 4 whole cardamom pods
  • 4 cloves
  • 2 cinnamon sticks
  • 4 cups water
  • 1 tsp seven spices or allspice powder
  • 2 tsps salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder

For assembling:

  • 2 tbsp olive oil or vegetable oil
  • 2 tomatoes, sliced
  • 1/2 can chickpeas, rinsed and drained 7 oz total (200g)
  • 2.5 cups basmati rice, rinsed and drained well
  • salt for sprinkling

Instructions

Prepare the vegetables:

  • Preheat the oven to 425 C (220C). Add the cauliflower florets and potato slices to one baking sheet lined with parchment paper, spread out. Add the eggplant slices to another baking sheet lined with parchment paper, in a single layer. Drizzle both trays of vegetables with oil and sprinkle with salt. Place both trays in the oven at the same time.
  • Roast for around 30 minutes or until vegetables are golden brown and cooked through. they'll probably need around 30 minutes. You can flip the potato slices around halfway through, but it's not necessary. Once vegetables have roasted, remove from the oven and set aside until it's time for assembling.

For the meat:

  • Add the oil to a large saucepan over medium heat. Once hot, add the meat pieces and cook, stirring until browned on each side. Add the onion and garlic, the bay leaves, cardamom pods, cloves, and cinnamon sticks.
  • Add enough water to the pot to cover the meat completely. I used 4 cups of water. Bring to a boil, then skim off any foam that accumulates on the surface and discard it.
  • Cover the pot, reduce heat to a medium low simmer, and cook for 40-45 minutes or until lamb pieces are cooked through and tender. Alternately, you could cook the meat in an pressure cooker or instant pot according to your preference.
  • Once the meat is cooked, pour the stock over a strainer, catching the stock in a bowl. Discard the whole spices, and keep the meat pieces aside.
  • To the strained stock, stir in the seven spices or all spice, salt, black pepper, cumin powder and turmeric powder. Taste it, it should taste pretty salty. Set stock aside.

To assemble:

  • In a large clean saucepan (you can clean the one you used to make the stock), drizzle the oil to coat the bottom. Layer the tomato slices on the bottom, this will help keep the rice from sticking.
  • Arrange the eggplant slices evenly around the pan, coming up the sides of the pan if you can so that they'll sort of end up wrapping the rice mixture (see video below for clarification).
  • Sprinkle the eggplants with salt, and add all the meat cubes to the pan. Add the chickpeas on top of the meat. Add half the rice and spread it out evenly. Add the cooked potato slices and half the cauliflower florets. Season these vegetables with a sprinkle of salt.
  • Add the second half of the rice on top of the vegetables, and pat with the pack of a wooden spoon to firmly press it into the pan.
  • Pour the meat stock over the rice. It should cover the top of the rice by about 1/2 inch. If you need to, add a little water in order to submerge the rice, maybe 1/2 cup or so. Place the pot of rice on medium high heat until the water in it comes to a boil, about 5 minutes or so, then tightly cover (if your lid doesn't fit tightly, you can place a kitchen towel under the lid before covering).
  • Reduce heat to low, and cook for 50-55 minutes, until all the broth has been absorbed and the rice is fluffy. Remove from heat and let the pot stand for 5-10 minutes.
  • After the rice has rested, remove the lid and place a serving platter or tray on top of the pot. Flip the pot upside down, but don't lift the pot up for a few minutes to give the rice time to drop. After a few minutes pass, slowly use the pot handles to lift and remove the pot.
  • Garnish your makloubeh with plenty of toasted nuts and parsley. Enjoy immediately! We like this with yogurt and/or a simple green salad.

Notes

You can substitute bone in chicken pieces for the meat. You’ll need less time to cook it, maybe 30 minutes or so.
You can do this with all eggplants or all cauliflower, and omit the potatoes if you like.
You can use a mix of short grain and long grain rice, a 50/50 ration if you like.
See post above for instructions on toasting nuts. The toasted nuts add so much flavor toe the dish!
 
 
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 408kcal

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Farah Abu Maizar | Food Lover
You have to know, if I post a chicken recipe it me You have to know, if I post a chicken recipe it means it’s reaaaaaally good. This copy cat Halal guys chicken and rice is unbelievable dish! I got the turmeric rice recipe from @seriouseats and its buttery and perfectly spiced and fluffy and addictive, topped with juicy grilled spiced chicken cubes and a tangy, creamy dressing, tomatoes and parsley. AMAZING! Recipe below and in the @tamimimarkets catalogue❤️.

INGREDIENTS:

For the chicken marinade:
900 g chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp white vinegar
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp oregano powder
1 tsp seven spices
1/2 tsp ginger powder
1/2 tsp cumin powder
1/2 tsp paprika powder

For the white sauce:
3/4 cup Greek yogurt 170g (6oz)
1/2 cup mayonnaise 115 g
1 tbsp white vinegar
1 tbsp water
1 tsp lemon juice
1-2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

For the rice:
2 tbsp unsalted butter
1/2 tsp turmeric powder
1/4 tsp cumin powder
1 1/2 cups basmati rice, soaked for 20 minutes then rinsed
2 1/2 cups chicken stock or 1 stock cube dissolved in 2.5 cups hot water
salt and pepper to taste, a pinch of each

To assemble:
1 chopped tomato
handful chopped parsley
sriracha sauce

INSTRUCTIONS: 
For the chicken:
In a bowl, mix all the ingredients for chicken marinade. Add chicken breast and toss to coat evenly. Cover and marinade for 1-2 hours.

Heat 1 tbsp oil in a large skillet on medium high heat, and cook chicken for 5-6 min each side, or until golden brown and cooked.
Remove chicken to a cutting board, and rest for 10 minutes, before chopping roughly into 2 inch cubes.

For the white sauce:
Mix all ingredients and store in the fridge until ready to serve.

For the rice:
Add butter to a large saucepan over medium heat. Once melted, add the turmeric and cumin, and stir for 1 minutes.
Add the rice, and toast the rice by stirring for 4 minutes. Add chicken stock, salt and pepper to season. Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 15 min, then set aside 15 min and fluff with a fork.

To assemble:
Place the rice in your serving platter, top with the chicken, the white sauce, and chopped tomatoes and parsley. Sriracha too!
This is my go to baked creamy cheesecake. It’s s This is my go to baked creamy cheesecake. It’s so good and rich and easy, topped with a sweet and tangy simple strawberry sauce (sauce recipe from @sallysbakeblog ). I used my new @kenwood_bahrain stand mixer and it was excellent- gave me silky smooth lump free filling. Another winner for my @digitrolley collab- all my new appliances are from them❤️ Check IGTV for recipe video!

For the strawberry topping:
-1 tbsp cornstarch
-3 tbsp water
-450 g strawberries, halved (big pack)
-zest and juice from 1/2 small lemon 
-1/4 cup (50g) sugar

-Whisk together cornstarch and water, then add to a saucepan along with all other ingredients, over medium heat.
-Bring to a simmer, stirring constantly and breaking up strawberries as they cook, 5 minutes or so until thickened. Set aside to cool, can be stored in fridge up to one week.

For the cheesecake:

Ingredients
For the crust:
* 250 g crushed digestive biscuits 2 cups 
* 135 g melted butter 1 stick and 1 tablespoon
* 1/2 tsp cinnamon

For the cheesecake:
* 900 g cream cheese (3 3/4 cup)
* 1 1/2 cup white sugar 300 g
* 3/4 cup milk, room temp
* 4 eggs, room temp
* 1 cup sour cream 240 g
* 1 tbsp vanilla extract
* 1/4 cup all purpose flour 32g

Instructions:

For the crust:
* In a mixing bowl, combine crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Let the crust chill a little in the fridge while you prepare cheesecake.

For the cheesecake:
-Preheat the oven to 180 C
-In  stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.

-Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.

-Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking.

* Store cheesecake in fridge after this time period is over until chilled, then top with the strawberry topping.
This, to me, is the sambosa that best embodies Bah This, to me, is the sambosa that best embodies Bahrain- the first- actually the only-place I have these cheesy corn sambosa ❤️. No fancy cheese goes in this, it’s literally the stuff out of a can and take SO melty and cheesy and good. I mix in a little mashed potatoes and it just makes these 💯 times better, creamy and delicious. Posting the full steps on IGTV, it’s so easy you prob won’t need them! Recipe below and tell me- what’s your go to sambosa cheese?

Ingredients
2 small potatoes, peeled and cut into cubes 8 oz total, 235 g
1/2 cup corn kernels, from a can, drained
12 oz American cheese, like Velveeta or Kraft, grated 340 g (2 170g cans of Kraft processed cheese)
pinch salt
pinch black pepper
1/2 pack samosa wrappers each pack is 500 g

Instructions:
-Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.

-Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.

-Fill each samosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.

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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #delishkitchen #friedfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #middleeasternfood #vegetarian #tasty #tastingtable #tastemade #samosa #sambosa
This is one of my top 5 recipes from this Ramadan’s recipe prep. One of my features does the @tamimimarkets recipe catalogue! Click the link in their bio to access this gorgeous (free!) catalogue.

This harira soup is unbelievable. Hearty and delicious and beautifully spiced- I’ve never been obsessed with harira soup until this one. It’s a simple one because it’s meat free, so it’s perfect to start your iftar with but also hearty enough to totally serve as a meal alongside some sambosas. Recipe below, and IGTV video coming in a bit!

Ingredients
3 tbsp olive oil
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp black pepper
pinch red chili flakes
1/2 cup chopped parsley
1/2 cup chopped coriander(cilantro)
1 can tomato sauce 15 oz (430g)
7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
1 can drained chickpeas 15 oz (400 g)
1 cup green lentils
1/2 cup vermicelli noodles 50 g
2 lemons, juiced 1/4 cup juice
2 tbsp flour, dissolved in 1/4 cup water* use cornstarch if gluten free

Instructions:
-Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
-Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
-Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
-Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.
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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #moroccan #moroccanfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #veganrecipes #vegan #tasty #tastingtable #tastemade #lentils
Never ever liked vimto until I had it like this 🍧. Vimto smoothies means that the sweetness of vimto is tempered by that cold crunchy shaved ice. Could not stop eating/drinking these vimto slushees! So easy, you just need water, ice, vimto and a high speed blender- my @ninjakitchenme did so well breaking down huge ice chunks👏🏼. Save this for a little twist on your classic iftar drink🥳

Ingredients:
-3/4 cup water
- 3/4 cup vimto 
- 2 cups ice 

Method:
Add the ingredients to your blender in the order listed, and blend on frozen drink mode until slushy like consistency. Add more ice or water if you need to, and enjoy immediately with a spoon/straw. Yum!
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#ramadan #ramadan2021 #ramadanrecipes #iceddrinks #slush #slushy #slushii #berries #syrup #cordial #drinkphotography #damnthatsdelish #foodfluffer #pour #dripshot #foodphotography #foodphotographyandstyling #foodstylist #foodstyling #thefeedfeed #vimto #foodtographyschool #foodtography #beautifulcuisines
A biscuit base topped with a super easy smooth, cr A biscuit base topped with a super easy smooth, creamy pistachio cheesecake and the crowning touch,  @mayadelices ‘s luscious milk chocolate melted and poured over the top. I mean- heavenly! Recipe below, adapted from @savoryandsweetfood ,, IGTV will be uploaded today. I am absolutely loving @mayadelices couverture, great quality baking chocolate thats so fun experimenting with! They have sugar free and vegan options too, and best of all it’s easily available in their shop in Bahrain 🍫👏🏼

Ingredients:

For the crust:
2 cups digestive biscuit crumbs (250 g)
1/2 cup butter melted, 115g
Pinch cinnamon powder

For the pistachio cheesecake filling:

1 cup pistachio powder (140g)
12 Kiri squares or cream cheese (215g)
250 ml thick cream
1/2 of a 400 g tin of sweetened condensed milk, more if you like it sweeter

To top:
1 cup Maya milk chocolate (160g)
pistachios to garnish

Method:
1. Preheat oven to 180C. Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.

2. Mix digestive crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.

3. In a food processor, add the pistachio powder, kiri cheese cubes, thick cream, and condensed milk. Blend until well combined and smooth. Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly. Let cool at room temperature for 1 hour then refrigerate for several hours.

4. Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, and refrigerate until set. Enjoy!
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#ramadan #ramadan2021 #ramadanrecipes #cheesecakebars #cheesecakebites #chocolateporn #pistachio #chocolatelover #chocolaterecipes #cheesecakelovers #cheesecakelove #damnthatsdelish #foodfluffer #pour #chocolatedrip #dripshot #foodphotography #foodphotographyandstyling #foodstylist #foodstyling #thefeedfeed #thebakefeed #foodtographyschool #foodtography #beautifulcuisines
Want a Ramadan dessert that takes minutes to make Want a Ramadan dessert that takes minutes to make and tastes amazing? Yeah we all do - I got you! Try this coffee biscuit cake (barely adapted from the wonderful @littlesunnykitchen). Layers of coffee soaked biscuits and a super easy fluffy cream 👌🏼. I used my new @braun_bahrain handheld electric whisk, one of the attachments in the minipimer set-It whips the cream so fast, much faster than my stand mixer and it’s so convenient to be able to use any bowl to prep the cream in. I’ve partnered with @digitrolley to bring you lots of good recipes with their range of kitchen appliances, so keep following along! Recipe below , and IGTV video coming today in my Ramadan series!

Ingredients
2 tbsp nescafe powder dissolved in 1 cup hot water
1 cup heavy whipping cream 250ml
3 tbsp sweetened condensed milk
splash vanilla extract, optional
1 creme caramel sachet, powder only 49g
1 pack tea biscuits or graham crackers 7 oz or 200 g
2 tbsp cocoa powder for topping

Instructions:
-Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
-Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. -Layer in a 7×11 or 9×9 inch clear pyrex dish, then top with half the cream mixture.
-Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!

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#nescafe #nescafegold #coffeecake #biscuit #biscuitcake #nobake #nobakedessert #nobakecake #tiramisu #damnthatsdelish #tastingtable #beautifulcuisines #foodphotography #foodphotographyandstyling #tastyfood #easydessert #ramadankareem #ramadan2021 #ramadanrecipes #cream
Ramadan Kareem! And the first recipe is for these Ramadan Kareem! And the first recipe is for these unbelievable (and easy!) chicken musakhan sambosa was developed for @tamimimarkets Ramadan catalogue. One of the coolest projects I’ve ever worked on can’t wait to tell you more about it! In the meantime, enjoy this teaser recipe and check IGTV for full video steps coming up. 

Ingredients:
2 chicken breasts, cooked and finely shredded about 1 heaped cup of shredded chicken See notes
1/4 cup olive oil
2 large onions cut in half, then thinly sliced into wedges
1/4 cup toasted almond slivers or pine nuts
3 tbsp sumac
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cumin powder
1/4 tsp cinnamon powder
To assemble:
1 pack sambosa wrappers 500 g
1 tbsp flour
1/2 tbsp water
For frying:
vegetable oil, about 1/4 cup

Instructions:
-In a deep skillet over medium heat, add the olive oil until it heats up. Add the onions, and cook, stirring frequently until soft and starting to caramelize, 8-10 minutes.

-Add the shredded chicken, the toasted nuts, and all the spices. Stir to combine, then remove from the heat. Let mixture cool slightly 5 minutes or so.

-Fill each sambosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the sambosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top 

-Mix together the flour and water to form a thick paste, and seal the ends of the sambosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm, optionally with yogurt to dip in.
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