Lemon Coconut Bread
May 20th, 2010
This cake was easy to make and tasted fabulous. I love the lemony smell and taste, will definitely be making this again and again.
Let’s make Lemon Coconut Bread:
Aqras Malha
May 17th, 2010
This is the third recipe for Aqras (read the first recipe here Aqras Helweh I and the second recipe here Aqras Helweh II). Today’s recipe is the salty version, the dough is prepared with salt and no sugar is added to the recipe, and Salty Aqras is made without sesame seeds.
Let’s make Aqras Malha:
Aqras Helweh II
May 16th, 2010
This is the second recipe for Sweet Aqras (read the first recipe here Aqras Helweh I). Today’s recipe is the modern version of sweet Aqras, and it has another name which is (Aqras Al-Barazeq), the changes here are the type of flour, the amount of yeast and the size.
Let’s make Aqras Helweh II:
Aqras Helweh I
May 14th, 2010
Aqras is a kind of Syrian cookies. There are three recipes for Aqras, Aqras Helweh (Sweet Aqras) and this is the traditional one, and another recipe of Sweet Aqras which is the modern one, and a recipe of Aqras Malha (Salty Aqras). I’ll share with you the three recipes in separated posts.
Today’s recipe is about the traditional Aqras, there are no big differences between traditional and modern Aqras except the type of flour, the amount of yeast and the size.
Aqras was one of the foods that people took with them when they traveled on camels or by ships before the invention of planes, for example, when people traveled on camels to Mecca to perform Hajj (pilgrimage to Mecca), journey took months and Aqras was one of the best foods that remains long time without being affected or something happens to it.
My grandmother makes Aqras every few weeks, it is great for breakfast or as a snack with a cup of milk or hot tea and usually we eat them with jebneh, all Aqras recipes on this blog are from my grandmother.
Let’s make Aqras Helweh I:
Lahm Bi-‘Ajin / Sfiha
May 9th, 2010
Lahm Bi-‘Ajin or Sfiha means meat with dough, it is a piece of dough topped with ground meat and the topping is prepared with different flavors which are:
Lahm Bi-‘Ajin / Sfiha Sada (Plain Lahm Bi-‘Ajin / Sfiha): gorund meat mixed with chopped onions, pomegranate molasses, tahini, salt and black pepper.
Lahm Bi-‘Ajin / Sfiha Bel-Bandourah (Tomatoes Lahm Bi-‘Ajin / Sfiha): gorund meat mixed with chopped onions, chopped tomatoes, chopped red pepper, red pepper past, pomegranate molasses, tahini, salt and black pepper.
Lahm Bi-‘Ajin / Sfiha Bel-Khudar (Vegetables Lahm Bi-‘Ajin / Sfiha), or it has another names such as Lahm Bi-‘Ajin Armani or Lahm Bi-‘Ajin ‘Aentabli: gorund meat mixed with chopped onions, chopped tomatoes, chopped red pepper, red pepper past, chopped parsly, chopped mint, pomegranate molasses, tahini, salt and black pepper.
Let’s make Lahm Bi-‘Ajin / Sfiha:
