Honey Yogurt Cheesecake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey Yogurt Cheesecake Recipe. Enjoy Middle Eastern food and learn how to make Honey Yogurt Cheesecake.



Quick and easy with a light citrus flavour.



Preparation time: 20 minutes

Cooking time: 40 minutes

Yield: 8



Ingredients



Yogurt "Cheese"



2 cups (500 mL) 2% yogurt

2 cups (500 mL) ricotta cheese (low-fat is fine)



Crust



2 cups (500mL) graham cracker crumbs

1 teaspoon (5 mL) finely grated lemon zest

1/4 teaspoon (1 mL) salt

1/2 cup (125 mL) unsalted butter, melted



Filling



1 recipe Yogurt cheese

1/4 cup (60 mL) honey

1 large egg

1 teaspoon (5 mL) finely grated lemon zest

1 teaspoon (5 mL) vanilla extract



Topping



1 1/2 cups diced fresh mango



Directions



Yogurt "Cheese"



Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.



Crust



Preheat oven to 325 F (160 F).

Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.



Filling



For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.



Topping



Top with diced mango immediately before slicing.



Source: www.foodnetwork.ca 



More about Yogurt:



Crockpot Yogurt

Yogurt Mint Sauce

Non-Fat Yogurt Nutrition

How To Buy the Healthiest Yogurt: 5 Tips

A Tale of Two Yogurts

5 Ways to Use Yogurt as Nutritious Substitute



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Hazelnuts Basbosa - how to Make Hazelnuts Basbosa

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hazelnuts Basbosa Recipe. Enjoy Middle Eastern Desserts and learn how to make Hazelnuts Basbosa.  



Ingredients



For sugar syrup



2 cup sugar

1 cup water

1 tablespoon lemon juice

1 cinnamon stick

2 whole cloves



For the Basbosa



3 cup fine semolina flour

1½ cup sugar

2 teaspoon baking powder

4 tablespoon ghee or melted butter

1½ cup yogurt

½ cup coconut (optional)

1 tablespoon tahini past (sesame seed past)

½ cup chopped hazelnuts (optional)

½ cup chopped almond (optional)



Method



For the syrup

- Place sugar and water in a saucepan over medium heat till boiling.

- Add the rest of the ingredients (you can add vanilla or rose water optional).

- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.



For the Basbosa

- Mix together flour, sugar, and baking powder in a large bowl.

- Add the melted butter, rub with finger tips till crumbly.

- Add the yogurt and mix it well until you get soft dough.

- You can add coconut to the dough.

- Coat a baking pan with tahini.

- Spread dough evenly on the prepared pan.

- Bake in a preheated oven to 175˚C for 15 minutes.

- Sprinkle nuts over the soft dough while pressing on the surface.

- Place in the oven for about 20 minutes or until golden.

- Pour syrup over the hot Basbosa.

- Return to the oven for 5 minutes, let cool at room temperature.

- Serve with whipped cream.

More Dessert Recipes:         

 

Almond and Chocolate Pie  

Umm Ali  

Layali Lubnan  

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

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Mamoul, Maamoul Recipe - How to Make Mamoul, Maamoul

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamoul, Maamoul Recipe. Enjoy Eid Fitr and learn how to make Mamoul, Maamoul.

Mamoul with pistachios, walnuts, and dates

What is Mamoul, Maamoul?

It is a delicate and sweet Middle Eastern semolina cookie filled with dates, pistachios, or walnuts. It can also be made with white flour instead of semolina.



Ingredients

Semolina, sugar, butter ghee, rose water, orange flower water, yeast, and either dates, pistachios, or walnuts, depending on the filling chosen.

Characteristics

Mamoul are usually formed in the shape of balls or domes and filled with dates, pistachios, or walnuts, and topped with powder sugar. It is also rarely filled with almonds or figs.

In order to differentiate between the three fillings, each type is molded into a different shape. The walnuts filled version is customarily shaped in the form of a dome with a rounded top, while dates filled one takes the form of a dome with a flat top. The pistachios filled cookie, on the other hand, has a relatively elongated oval shape.

This nuts filled cookie is commonly found in three sizes: small bite sized pieces, medium size, and large size. The bite size version is often consumed with coffee or tea whereas the medium and large size is served as a dessert.

Because they is relatively easy to make, these Middle Eastern cookies are often prepared and baked at home.



Pronunciation of "Mamoul" and "Maamoul"

pronounced [ma'-mul], it is also written Mamul, Maamul, or Ma'moul.

How is Mamoul Made?

First the semolina dough and the filling (dates, pistachios, or walnuts) are prepared. Next, the dough is cut into pieces of the desired size and filled with the filling of choice then shaped using a wooden mold and baked.



Preparation of the Dough

The dough is made of semolina, butter ghee, yeast, rose water, and orange flower water. First, semolina and butter ghee are mixed together and left to rest for about twelve hours. Yeast, rose water, and orange flower water are then added and mixed to form the ready dough.



Preparation of the Filling

Traditionally, Mamoul is filled with pistachios, walnuts, or dates. For pistachios or walnuts fillings, the nuts are grounded, whereas for dates filling, a date paste is used. Sugar and sugar syrup are added and mixed with the nuts or dates to form the filling paste.



Preparation of Maamoul Balls

Small pieces of the dough are cut, the desired filling is put on the dough, and the dough is closed around the filling to form a ball of dough filled with pistachios, walnuts, or dates. The filled dough balls are then put inside a mold to take a particular shape and are left to rest for about an hour.



Baking

The filled dough balls are placed on a baking sheet and baked for about eight minutes on high temperature.



Serving Suggestions

Bite size Maamoul is often offered with coffee or tea anytime during the day, while the medium and large size pieces are offered as a dessert.

In Middle Eastern countries, these cookies are a must have dessert during holidays as well as during the month of Ramadan.



Popularity

It is most popular in Lebanon, Syria, Jordan, Palestine, the Arabic Gulf region, Egypt (where it is usually filled with Lukum), Turkey, Armenia, Iran, Greece, and Pakistan.



Classification

Mamoul is a Middle Eastern cookie.



More Mamoul Recipes:



Mamool

Simple Eid Cookies (ka’ak)

Pistachio Maamoul

Kahk

Maamool with Dates

Maamool with Walnuts  

  

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Mamool, Mamoul, Maamoul, Mamool Cookies

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamool, Mamoul, Maamoul, Mamool Cookies Recipe. Enjoy Eid Fitr and learn how to make Mamool, Mamoul, Maamoul, Mamool Cookies. 



Simple Eid Cookies (ka’ak) Recipe

Ingredients



1 cup ghee (clarified butter)

½ cup warm milk

½ teaspoon rose water

2 1/2 cup flour

1 teaspoon baking powder

1 teaspoon sesame

1/8 teaspoon salt

¼ kg Turkish delight (lokum, malban)

Powdered sugar



Method



- shake ghee, milk and rose water until well combined.

- Sift flour and baking powder in a bowl, add sesame and salt.

- Add flour mixture to ghee mixture, knead until smooth.

- Preheat oven to (180 – 350) degrees.

- Form dough into walnut sized balls

- Shape Turkish delight into tiny balls.

- Make a hole in the center of the dough using your finger.

- Place the Turkish delight balls in the center of each ball.

- Seal the dough up over it and press edges together.

- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.

- Place cookies at least 1 inch apart onto cookie sheets.

- Bake for about 15 to 20 minutes or until lightly browned.

- Cool completely on a wire rack.

- Dust with confectioners (powder) sugar.



Maamoul with Walnuts Recipe

Serves: 12

Difficulty: Medium

Prep Time: 45 minutes



Ingredients:



Dough:

2 cups all purpose flour

1 cup semolina flour

1 tsp baking powder

1/4 cup milk

2 sticks butter at room temperature

1 tsp orange blossom water



Filling:

1 cup ground walnuts

1/4 cup sugar

1/4 tsp cinnamon

1 tsp orange blossom water



8 medjool dates, pitted

1 tsp orange blossom water



vegetable oil

powdered sugar



Preparation:



Pre-heat oven to 450 degrees Fahrenheit.



In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.



In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.



To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.



Pistachio Maamoul Recipe

Ingredients

• For the dough:


• 9 cups semolina or 1500 g


• 1½ cups butter or 300 g, melted


• 1½ cups ghee or 300 g, melted


• 1 cup caster sugar or 200 g


• 1 teaspoon ground nutmeg


• 1 teaspoon ground mahlab


• 1 teaspoon yeast


• ¾ cup rose water or 190 ml


• ¼ cup blossom water or 60 ml

For the filling:

• 3½ cups pistachio nuts or 500 g


• 1 tablespoon blossom water


• 2 tablespoons rose water


• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g


• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.


• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.


• Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.


• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.


• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.


• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.


• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Kahk with Dates Recipe

 

Ingredients:

• 2 cups samn balady


• 1 cup milk


• 4 1/2 cups flour, all purpose


• 2 tablespoons baking powder


• 1 teaspoon instant yeas


• 1 teaspoon ground cinnamon


• 1 teaspoon ground cloves


• 1 tea spoon ground ginger


• sesame seeds

Preparation:

1. Heat the samn balady (Gee) until almost boiling.


2. Add the baking powder and the spices to the flour.


3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.


4. Keep stirring and stirring and stirring.


5. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.


6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).


7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.


8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.


9. Put them in a cookie tray and let them rest for a little.


10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.


11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Mamool Recipe

Ingredients:



2 cups semolina flour

1 1/2 cups shortening

1 cup boiling water

3/4 cup white sugar

2 cups ground walnuts

1 teaspoon rose water

1/4 cup confectioners' sugar for dusting (optional)



Preparation:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.


• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.


• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.


• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

• Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.


• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Maamool with Dates

Ingredients:

• 1 1/2 # semolina


• 1 cup sugar


• 1 1/4 # pound butter


• boiling water


• 2 # fresh dates, pitted and pureed

Preparation:

1. Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.


2. When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.


3. Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.


4. Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.

Maamool with Walnuts

Ingredients:

• 2 cups smeed (semolina)


• 1 cup boiling water


• 1 1/2 cups samneh (or other shortening)


• 1 tsp. ma'ez zahr (orange blossom essence)


• 1 tsp. rose water


• 3/4 cup fine sugar


• 1 1/4 cup crushed walnuts

Preparation:

1. Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.


2. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.


3. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

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Simple Eid Cookies (ka’ak) - How to Make Simple Eid Cookies (ka’ak)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Simple Eid Cookies (ka’ak) Recipe. Enjoy Eid dessert recipes and learn how to make Simple Eid Cookies (ka’ak).



Ingredients



1 cup ghee (clarified butter)

½ cup warm milk

½ teaspoon rose water

2 1/2 cup flour

1 teaspoon baking powder

1 teaspoon sesame

1/8 teaspoon salt

¼ kg Turkish delight (lokum, malban)

Powdered sugar



Method



- shake ghee, milk and rose water until well combined.

- Sift flour and baking powder in a bowl, add sesame and salt.

- Add flour mixture to ghee mixture, knead until smooth.

- Preheat oven to (180 – 350) degrees.

- Form dough into walnut sized balls

- Shape Turkish delight into tiny balls.

- Make a hole in the center of the dough using your finger.

- Place the Turkish delight balls in the center of each ball.

- Seal the dough up over it and press edges together.

- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.

- Place cookies at least 1 inch apart onto cookie sheets.

- Bake for about 15 to 20 minutes or until lightly browned.

- Cool completely on a wire rack.

- Dust with confectioners (powder) sugar.



Save and share Simple Eid Cookies (ka’ak) recipe



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