Peanut Butter Pancakes

Ingredients

1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons vegetable oil
1 large egg
1 cup plus 2 tablespoons milk
Banana slices (optional)
Honey roasted peanuts, coarsely chopped (optional)
Maple syrup

Instructions

In a large bowl, mix together the flour, baking powder, and salt, and set aside.
In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended.
Next, lightly coat a griddle or skillet with oil and heat it over medium-high heat. Drop the batter onto the griddle by 1/4-cup measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more. Serve topped with banana slices and chopped peanuts, and drizzled with maple syrup. Makes twelve 4-inch pancakes.

Upside-down Pizza in a Pan

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 pounds ground turkey
2 (15-ounce) cans Italian-style tomato sauce
2 teaspoons dried basil
1 cup chopped pepperoni
1 teaspoon pepper
3 cups shredded mozzarella cheese
1 (13.8-ounce) package prepared pizza dough

Instructions

Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.
Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

Knafeh Dough Recipe:

Ingredients:

3 cups semolina(smeed)
1 cup semne
1 cup sugar
1/4 cup of water

Preparation:

Mix all the ingredients together.
Put them all in a tray.
Put the tray in the oven for a few minutes until it dries.
Rub it until it becomes soft and smooth.
When you want to make any recipie,mix the dough first with some butter and put it at the bottom of a tray(30cm) until it cover it very well,press little bit until it sticks,and then continue what you want to do.

Almond and chocolate pie recipe

Ingredients

½ cup butter
1¼ cups flour
4 Tbsps water
½ cup grounded nuts

The filling

¼ cup almond slices
½ cup dried fruits
½ cup butter
½ cup powdered sugar
2 eggs
½ cup almond flour
¼ tsp vanilla
¼ tsp baking powder

For garnishing

pineapple slices
dried plums
cherries
chopped pistachios

Method

• Preheat oven to180 °C.
• In a large bowl rub butter with flour with finger tips, until well combined and crumby.
• Add water and nuts; continue kneading until soft homogenous dough is obtained.
• Roll out dough in a 26 cm round tart pan, make sure the dough covers the bottom and the sides (prick the bottom of the dough with the tines of a fork to avoid puffing up while baking).
• Cover crust completely with the almond slices and fruits.
• Using an electric mixer beat the butter with sugar in a large bowl on a medium speed until creamy.
• Add the eggs with constant beating until well combined.
• Add flour, vanilla and baking powder; continue beating until thick homogenous batter.
• Pour the batter over the crust.
• Garnish with pineapples, dried plums , cherries and pistachios
• Bake for 35 minutes or until completely cooked.
• Cool, cut and serve.

Lebanese kibbeh burgers recipe

Ingredients (serves 4)

1/2 cup burghul (see note)
3/4 cup flat-leaf parsley leaves
500g lean lamb mince
3 green onions, thinly sliced
1/3 cup mint leaves, finely chopped
1 egg, lightly beaten
1 cup semi-dried tomatoes
2 tablespoons pine nuts, toasted
1/2 small lemon, juiced
1/4 cup olive oil
4 Turkish bread rolls, split, toasted
80g baby spinach
200g hommus

Method

Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.
Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.
Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.
Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.

Moroccan filo mince rolls

Ingredients (serves 4)

1 tablespoon olive oil
1 small brown onion, finely chopped
500g lean beef mince
2 tablespoons Moroccan seasoning
1 1/2 cups cooked Basic tomato sauce
100g reduced-fat feta cheese, crumbled
16 sheets filo pastry
Olive oil cooking spray
8 vine-ripened tomatoes

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a saucepan over medium heat. Add onion. Cook for 3 minutes or until tender. Add mince and 1 tablespoon of seasoning. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add tomato sauce, and salt and pepper. Cook for 5 minutes or until thickened. Refrigerate until cold. Stir in feta.
3. Spray 1 sheet of pastry with oil. Top with another sheet of pastry. Fold pastry sheets in half, short edge to short edge. Spray edges lightly with oil. Spoon 1/2 cup mince mixture along 1 short edge. Fold sides in. Roll up. Place onto prepared tray. Repeat with remaining pastry and mince mixture. Spray top of the rolls with oil. Sprinkle with remaining 1 tablespoon seasoning. Place tomatoes onto another baking tray.
4. Place baking trays into oven (tomatoes under mince rolls). Bake for 25 minutes or until rolls are golden and tomatoes are tender. Serve.

Moroccan meatballs

Ingredients (serves 4)

1 1/2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 x 410g cans crushed tomatoes
1/4 cup flat-leaf parsley leaves, chopped
1 1/3 cups couscous
1 1/3 cups boiling water

Moroccan meatballs

500g lamb mince
1 small brown onion, grated
1 1/2 teaspoons Moroccan spice mix
2 tablespoons pine nuts
1 1/2 tablespoons currants
1/4 cup flat-leaf parsley leaves, chopped

Method

1. Make meatballs: Combine mince, onion, spice mix, pine nuts, currants and parsley in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place on a plate.
2. Heat 3 teaspoons of oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, turning often, for 4 to 5 minutes or until browned. Transfer to a plate.
3. Reduce heat to medium. Add remaining 3 teaspoons of oil, onion and garlic to the pan. Cook, stirring, for 3 minutes. Add tomatoes. Bring to a simmer. Return meatballs to pan. Simmer, uncovered, for 6 to 8 minutes or until meatballs are cooked through and sauce reduced slightly. Stir in parsley. Season with salt and pepper.
4. Meanwhile, place couscous in a large heatproof bowl. Pour over boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate the grains. Spoon couscous into bowls. Top with meatballs and sauce. Serve.

Moroccan musrooms recipe

Ingredients (serves 4)

2 teaspoons olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons Moroccan seasoning
500g cup mushrooms, thickly sliced
2 small tomatoes, finely chopped
small fresh coriander leaves, to serve

Preparation:

Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
Add mushroom. Cook, stirring for 3 to 5 minutes or until mushroom is golden and just tender. Add tomato. Season with salt and pepper. Cook, stirring, for 1 minute or until heated through. Top with coriander leaves.
Serve with grilled fish or beef skewers.

Moroccan beef triangles recipe

Ingredients (serves 6)

1/3 cup burghul (cracked wheat)
400g lean beef mince
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon paprika
1/3 cup pine nuts, toasted, chopped
1/2 cup frozen mixed peas and corn, thawed
12 sheets filo pastry
Olive oil cooking spray
Tzatziki dip, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.
2. Combine burghul, beef, cumin, turmeric, cooking for kids freezer food paprika, pine nuts, peas and corn in a bowl.
3. Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.
4. Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.

Moroccan patties recipe

Ingredients (serves 4)

1 tablespoon olive oil
1 small red onion, chopped
2 teaspoons Moroccan seasoning
400g can chickpeas, drained, rinsed
1 egg
1 small carrot, grated
425g can tuna in springwater, drained, flaked
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup polenta
1/2 cup plain yoghurt
1 tablespoon chopped fresh mint leaves
Baby rocket leaves, beetroot and Lebanese bread, to serve

Method

Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and seasoning. Cook, stirring, for 2 to 3 minutes or until onion has softened. Set aside.
Process chickpeas and egg until smooth. Transfer to a large bowl. Add onion mixture, carrot, tuna and parsley. Season with salt and pepper. Mix to combine. Using 1/4 cup mixture at a time, form into 8 patties. Place on a plate.
Place polenta in a shallow bowl. Coat patties in polenta. Place on a baking tray. Cover. Refrigerate for 10 minutes.
Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and heated through.
Combine yoghurt and mint in a bowl. Serve patties with rocket, beetroot, yoghurt mixture and bread.