• Eid,  Sides

    Hummus

    I have always been amazed by how some people can make humms so smooth and creamy, till one day i saw a recipe online saying they add B.S while soaking the chickpeas! and true i tried it and it really made a difference!   recipe Ingredients:   350g chickpeas 2 tsp. bicarbonate sodium ¼ cup fresh lemon juice 3 gloves of garlic ¼ cup tahini 1 tsp. salt ½ cup water   Water for soaking and cooking Olive oil for topping Method: In a deep bowl put all the chickpeas with 1 tsp. of bicarbonate sodium and cover with water for at least 5 hours or for overnight. Strain the…

  • breads,  desserts,  Eid,  libyan

    Ftera

    I’m not really sure if this recipe is 100% Libyan but its a tradition to make for the first day of Eid, its the typical breakfast after 30 days of fasting usually people like with honey along with their tea or coffee but for me i just love it with cheese and i may add honey but the cream cheese has to be there lol all you need to make this recipe a successes is a very good quality flour, high in gluten flour will allow the dough stretch to a very thin layer which is the secret to have it light like thin papers. this is how the dough…

  • desserts,  Eid,  libyan

    Magrood

    the KING! that is what i call this dessert, among all libyan sweets or desserts for me this is the best or let me say my all time favorite, Semolina, date with honey! its just magic for me especially that i’m a coffee addict so Magrood makes it extra luxury. there are sooo many ways to make Magrood but i must say the typical traditional way has no measurements, yes they keep adding this and that till they get to a dough that hold up in their hands in a certain way which is too difficult for me so i had to fix the measurements and come up with a…

  • desserts,  Eid,  libyan

    Libyan Ghraiba

    i think this type of sweets or desserts is well known in most Arab countries, most of them make Ghraiba but its different from country to another, ingredients and techniques are the reason behind this deference. its well known as an easy to make dessert yet so tricky to get it perfectly done, as for the Libyan Ghriaba is has to be a bit hard when you take a bite, melts in your mouth and the more it cracks while baking the better it is and your ghraiba is considered a success. for me i had to go through many recipes, yes yes the ingredients are way too simple but…

  • desserts,  Eid

    Lancashire Cookies

    this is the kind of recipes that never lets you down, easy with simple ingredients and the result is delicate and elegant! i usually make these cookies for tea parties or even for my kids to play with, like they choose their favorite jam to stick the two cookies and cover them with sugar sprinkles then eat what they have made, its kindda mess but some how super fun :))) for the past 3 years i added it to my Eid sweets menu as it can be baked ahead of time and just finish the jam gluing part in the Eid morning.   Let them cool completely before you glue…

  • desserts,  Eid,  libyan

    Libyan Ghrayba

    Ghraiba is an easy to make dessert yet tricky, as the type of flour and ghee plays a main role in the final result. The best Ghraiba has super cracked surface and a smooth texture that melts in the mouth. recipe Ingredients: 6 cups flour ( sifted) 1 cup powdered sugar 1 ¼ cup Ghee ¾ cup oil 1 tbsp Baking Powder Blanched Almonds ( for decoration) Method:  Mix dry ingredients together in a large bowl, in a separate bowl mix the oil and ghee, add to the dry ingredients gradually until we have a crumbly ball of dough.  Wrap and place the dough in the refrigerator for 30 minutes…

  • Eid,  libyan

    Aseeda

    This is the most popular breakfast dish in all over Libya, it can be eaten with different combinations, the most used are honey and butter or date molasses with olive oil. recipe Ingredients: 2 cups flour (sifted) 1 ¾ cup water Pinch of salt Teaspoon of vegetable oil. 1 cup pure honey ¾ cup butter Method: Place water in a non- stick high saucepan over heat and bring to boil, add salt and oil then the flour and mix continuously until a soft ball of dough is formed.  Remove from heat, using a wooden spoon rub the dough against the saucepan’s wall, return to heat again,at this stage if the…

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