Easy Baklava Recipe

     This recipe is really one of the easiest ways to make delicious BAKLAVA(one of the most delicious Middle East Desserts) Enjoy Tasty Middle Eastern Desserts and learn how to make Easy Baklava.  

Ingredients
1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

4. Bake in preheated oven 50 minutes, until golden and crisp.

5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered

Stuffed Baby Zucchini with Tomato Sauce...

     I invite you to try Stuffed Baby Zucchini with Tomato Sauce Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed Baby Zucchini with Tomato Sauce. 

Ingredients

3 lb baby zucchini

2 TS ghee

1 medium onion,finely chopped

350 g minced lamb

2 TS fresh mint

½ ts ground cinnamon

½ ts ground black pepper

¾ cup egyptian rice,washed and drained

1 medium tomato,finely chopped

2 cups water or 500 ml

3 cloves garlic, crushed

2 TS tomato paste

2 cubes MAGGI Chicken Bouillon

Preparation

1. Hallow the zucchini, wash well and set aside.
2. Heat ghee in a large saucepan then add onion, meat, spices and sauté while stirring for 3-4 minutes. Remove from heat. Stir in rice and tomato.
3. Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.
4. Combine water, garlic, tomato paste and MAGGI Chicken Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.
5. Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.