one pan shrimp and rice ingredients

Basmati or parboiled rice gives the dish a fluffy texture and helps absorb all the delicious flavors.

Jumbo shrimp add a juicy, tender bite and a touch of sweetness from the sea.

Water, vegetable stock, or chicken stock is used to cook the rice and bring everything together with rich flavor.

Mixed frozen vegetables add color, texture, and extra nutrients to the dish.

Celery sticks bring a light crunch and mild, earthy flavor.

Chopped onion creates a flavorful base and enhances the overall taste.

Minced garlic adds a bold, aromatic kick that complements the shrimp perfectly.

Fresh cilantro gives the dish a bright, herby finish and a pop of freshness.

Hot sauce brings a little heat and a tangy depth of flavor.

Salt is essential for seasoning the dish and balancing the flavors.

Black pepper adds a mild spice and subtle warmth.

Yellow rice seasoning or turmeric gives the rice a beautiful golden color and a hint of earthiness.

Dried cilantro adds extra herb flavor that ties in well with the fresh version.

A chicken bouillon cube boosts the savory flavor of the broth and enhances the rice.

Olive oil is used for sautéing and adds richness and depth to the dish.

How to make one pan shrimp and rice?

1. Soak the Rice

Start by washing the basmati or parboiled rice thoroughly under cold water. Then, soak it in water for about 1 hour. This helps it cook evenly.

2. Prepare the Shrimp

Clean and devein the jumbo shrimp. Rinse them well and set aside.

3. Sauté the Aromatics

In a large pan, heat olive oil over medium heat. Add chopped onion and cook for about a minute until soft. Add minced garlic and cook for another 30 seconds.

4. Add Cilantro and Shrimp

Toss in the chopped fresh cilantro, followed by the shrimp. Stir to combine and cook the shrimp for about 2–3 minutes until they start turning pink (don’t overcook).

5. Mix in the Vegetables

Add the chopped celery and mixed frozen vegetables. Stir everything together for a minute so the veggies begin to thaw and blend into the mixture.

6. Layer the Rice and Seasonings

Drain the soaked rice and add it to the pan. Add yellow rice seasoning or turmeric, dried cilantro, salt, black pepper, and the crumbled chicken bouillon cube. Pour in the hot sauce and gently mix everything together.

7. Pour in Liquid and Cook

Pour in the water or broth (vegetable or chicken stock). Stir once, bring everything to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer gently for about 15 minutes.

8. Adjust Shrimp if Needed

If using smaller shrimp: remove them after step 4 and set them aside. Once the rice is fully cooked, add the shrimp back in and steam for 1–2 minutes before serving to avoid overcooking.

9. Finish and Serve

Once the rice is fluffy and the shrimp are tender, turn off the heat. Garnish with fresh cilantro or parsley and serve with hot sauce, if desired.

How to store shrimp and rice?

1. Cool before storing

Let the shrimp and rice cool to room temperature before placing it in the fridge. This prevents condensation and soggy texture.

2. Use an airtight container

Transfer leftovers into an airtight container to keep it fresh and avoid absorbing other fridge odors.

3. Refrigerate promptly

Store in the refrigerator within 2 hours of cooking. It will stay good for up to 3 days.

4. For longer storage — freeze it

Place portions in freezer-safe containers or zip-top bags. Label with the date and freeze for up to 2 months. Keep in mind: texture may slightly change once reheated.

How to reheat ?

1. Microwave (Quickest)

Add a splash of water or broth to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until warm.

2. Stovetop (Best Texture)

Add the rice to a nonstick pan with a splash of water or broth. Cover and heat over low-medium heat, stirring occasionally, until fully warmed through.

3. Avoid overcooking shrimp again

To keep shrimp tender, remove them while reheating the rice, then stir them in for the last minute of reheating to warm gently.

Frequently asked questions

1. Can I use frozen shrimp?

Yes, frozen shrimp work well in this recipe. Just make sure to thaw them completely and pat them dry before cooking to avoid extra water in the pan.

2. What type of rice works best?

Parboiled or long-grain basmati rice is best for a fluffy, separate texture. Short-grain rice can get sticky and change the final result.

3. Can I use pre-cooked shrimp?

You can, but add them only at the end of cooking to warm through. Cooking them too long will make them rubbery.

4. How spicy is this dish?

The spice level is very mild

Tips and Tricks

1. Soak the rice

Soaking the rice helps it cook faster and more evenly, giving you that perfect fluffy texture.

2. Don’t overcook the shrimp

Shrimp cook quickly—add them toward the end if you’re using smaller ones so they stay juicy and tender, not rubbery.

3. Use stock for more flavor

Water works, but vegetable or chicken stock adds a rich, savory taste to the rice.

4. Finely chop the vegetables

Small pieces cook quickly and evenly and blend nicely into the dish without overpowering the shrimp.

5. Add fresh herbs at the end

Chopped cilantro or parsley at the end adds brightness and freshness to balance the savory flavors.

6. Let it rest before serving

After cooking, let the rice sit (covered) for a few minutes. This helps steam finish the cooking and allows flavors to settle.

7. Taste and adjust

Always taste before serving—adjust salt, pepper, or hot sauce as needed to match your preferences.

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steak with mushroom gravy

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One pan chicken and rice

This one-pan shrimp and rice is the kind of dish you’ll want to make again and again. It’s flavorful, filling, and comes together with minimal effort and cleanup. With tender shrimp, fluffy rice, and colorful vegetables, every bite is packed with taste and texture. Plus, it’s a great way to use pantry staples and frozen veggies for a quick and satisfying meal. 

Course Main Course

Cuisine American

Keyword shrimp and rice

Prep Time 15 minutes minutes

15 minutes minutes

Servings 6 People

Ingredients

• 2 cups basmati or parboiled rice soaked for 1 hour
• 300 g jumbo shrimp cleaned and deveined
• 4 cups water vegetable, or chicken stock
• 1 cup frozen mixed vegetables
• 1 celery stick finely chopped
• 1 small onion chopped
• 2 garlic cloves minced
• Fresh cilantro chopped
• 1 tbsp hot sauce
• 2 tsp salt
• ½ tsp black pepper
• ½ tsp yellow rice seasoning or turmeric
• 1 tsp dried cilantro
• 1 chicken bouillon cube
• 2 tbsp olive oil

Instructions

• Prepare the rice: Wash and soak the rice (basmati, parboiled, or a mix of both) for 1 hour.
• Clean the shrimp: Rinse and clean the shrimp, removing shells and veins if needed.
• Sauté aromatics and shrimp: In a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 1 minute. Stir in garlic and cook for another minute, then add fresh chopped cilantro and the shrimp. Mix well.
• Add veggies: Add the finely chopped celery and frozen vegetables to the pan. Stir everything together.
• Add rice and seasoning: Layer the soaked rice over the mixture. Add the chicken bouillon cube, salt, black pepper, turmeric or yellow rice seasoning, dried cilantro, and hot sauce. Pour in the water or stock.
• Cook the rice: Bring everything to a boil. Once boiling, cover the pan with a lid, lower the heat to low, and let it cook for 15 minutes.
• Note: If using smaller shrimp, consider lightly sautéing them, setting aside, and adding them back in at the end to avoid overcooking. Once the rice is cooked, place the shrimp on top, cover again, and let it steam for 1–2 minutes.
• Finish and serve: Once cooked, fluff the rice gently. Top with fresh cilantro or parsley and serve with extra hot sauce on the side, if desired.

The post One Pan Shrimp and Rice appeared first on Baiti Ana.

Not only is it satisfying, but it’s also incredibly easy to make. With just a few everyday ingredients and simple steps, you can skip the drive-thru and create a homemade sandwich that’s even better than takeout. First, you marinate and batter the chicken, then coat it in a crunchy blend of flour and panko. After a quick fry, the result is golden, crispy perfection.

Whether you’re cooking for the family or treating yourself to a weekend lunch, this crispy chicken burger delivers every time. Best of all, you can customize it with your favorite toppings and sauces to make it your own.

crispy chicken burger ingredients

Chicken breast is the main protein in this recipe, providing a juicy and tender base for the crispy coating.

Salt enhances the natural flavors of the chicken and seasons every layer of the burger.

Paprika adds a warm color and a subtle smoky taste that makes the coating extra flavorful.

Black pepper brings a mild heat that complements the other spices without overpowering them.

Garlic powder gives the chicken a rich, savory depth that ties all the flavors together.

Egg helps bind the batter to the chicken, making sure the coating sticks perfectly.

Flour creates the base of the batter, helping the chicken fry up to a crispy golden crust.

Water thins out the batter so it coats the chicken evenly without being too heavy.

Panko breadcrumbs add a light, airy crunch that makes every bite extra crispy.

flour in the coating helps add structure and makes the final crust nice and crisp.

salt ensures the outer coating is just as flavorful as the inside.

black pepper keeps the seasoning balanced and adds a gentle kick.

paprika deepens the color and boosts the smoky flavor in the final crust.

garlic powder ties the flavors together and enhances the savory taste of the crispy coating.

How to make crispy chicken burger?

Step 1: Prepare the Chicken

Cut each chicken breast in half lengthwise to make thinner, even pieces. This helps them cook faster and evenly.

Step 2: Season the Chicken

In a bowl, add salt, paprika, black pepper, and garlic powder to the chicken. Mix well until all pieces are evenly coated with the spices.

Step 3: Make the Batter

In the same bowl or a new one, add egg, flour, and water. Whisk everything together until it forms a smooth batter. Mix the chicken into the batter so it’s fully coated.

Step 4: Prepare the Coating

In a large ziplock bag or mixing bowl, combine flour, panko breadcrumbs, salt, black pepper, paprika, and garlic powder. This will be your crunchy coating.

Step 5: Coat the Chicken

Place one piece of battered chicken at a time into the coating mixture. Shake the bag or toss in the bowl until the chicken is completely covered. Repeat with the rest.

Step 6: Chill the Chicken

Place the coated chicken on a tray and refrigerate for 20–30 minutes. This helps the coating stick better and become crispier when fried.

Step 7: Heat the Oil

In a deep pan, heat oil over medium-high heat. Make sure it’s hot enough before frying (you can test with a breadcrumb—if it sizzles, it’s ready).

Step 8: Fry the Chicken

Fry the chicken pieces in batches. Cook each side for about 2 minutes, or until they turn golden brown and crispy.

Step 9: Let It Rest

Once fried, place the chicken on a wire rack (not paper towels) to keep the coating crispy while it cools slightly.

Now you’re ready to assemble your crispy chicken burgers with buns, toppings, and sauces of your choice!

crispy chicken burger assembly ideas

 Classic Burger

• Burger bun
• Mayonnaise
• Lettuce
• Tomato slices
• Pickles
• Crispy chicken

 Spicy Burger

• Bun
• Spicy mayo or sriracha
• Jalapeños
• Crispy chicken

 Cheesy Burger

• Bun
• Slice of cheddar or mozzarella
• Crispy chicken
• Ketchup or honey mustard

 Slaw Burger

• Bun
• Coleslaw
• Crispy chicken
• Pickles

 Fresh Burger

• Bun
• Mashed avocado
• Lettuce
• Crispy chicken

 Sweet & Spicy Burger

• Bun
• Honey or honey butter
• Crispy chicken
• Spicy pickles

• Pound the chicken evenly: This helps the chicken cook evenly and stay juicy inside.
• Don’t skip seasoning: Season both the chicken and the coating for maximum flavor in every bite.
• Chill before frying: Refrigerate the coated chicken for 20–30 minutes so the breading sticks better and stays crisp when frying.
• Use panko for extra crunch: Panko breadcrumbs give a lighter, crispier texture than regular breadcrumbs.
• Hot oil is key: Make sure the oil is hot enough before frying (around 350°F or 175°C). If it’s too cool, the coating will absorb oil and become soggy.
• Fry in batches: Don’t overcrowd the pan—this drops the oil temperature and makes the chicken less crispy.
• Drain on a rack, not paper towels: A cooling rack helps the chicken stay crispy on all sides. Paper towels can make the bottom soggy.
• Toast the buns: Lightly toasting the burger buns adds flavor and keeps them from getting soggy.
• Serve immediately: For the best texture, enjoy your crispy chicken burger right after frying.

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Crispy chicken burger

This crispy chicken burger brings together layers of flavor and texture in every bite. The golden, crunchy chicken pairs perfectly with soft buns and fresh toppings, creating a mouthwatering contrast. Whether you keep it classic with lettuce and mayo or add bold flavors like spicy sauce or pickles, this crispy chicken burger delivers a satisfying and delicious experience every time.

Course Main Course

Cuisine American

Keyword crispy chicken burger

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting time in the fridge 20 minutes minutes

Servings 8 Chicken burgers

Ingredients

• 4 chicken breasts
• 1 1/2 tsp salt
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 egg
• 1 cup flour
• 1 cup water

Coating

• 2 cups flour
• 2 cups panko breadcrumbs
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp paprika
• 1/2 tsp garlic powder

Instructions

• Cut the chicken breasts in half lengthwise to make thinner pieces.
• Season the chicken with the salt, paprika, black pepper, and garlic powder.
• In a bowl, whisk together the egg, flour, and water to make a batter. Add the seasoned chicken and mix well to coat.
• In a large ziplock bag or bowl, combine the flour, panko breadcrumbs, salt, black pepper, paprika, and garlic powder for the coating.
• Place one piece of chicken at a time into the bag and shake until it’s fully coated. Repeat with the remaining pieces.
• Arrange the coated chicken on a tray and refrigerate for at least 20–30 minutes. This helps the coating stick better during frying.
• Heat oil in a deep pan over medium-high heat.
• Fry the chicken for about 2 minutes on each side, or until golden and crispy.
• Transfer to a wire rack to keep it crispy.

The post Crispy chicken burger appeared first on Baiti Ana.

At home, I cook mine on a flat grill or in a pan on the stove, and they turn out just like the traditional version—soft, golden, and full of that authentic saj-style texture we all love.

The filling is light and zesty—made with spinach, onions, lemon juice, olive oil, and sumac. That tangy flavor is what makes these pies so special. They’re quick to make, comforting to eat, and always a hit at the table.

Whether you’re enjoying them for breakfast, part of a mezze spread, or as a light meal with a side of labneh and olives, saj spinach fatayer bring the taste of home and tradition in every bite.

Saj spinach fatayer ingredients

Filling Ingredients

• Spinach: The heart of the filling—fresh, leafy, and full of nutrients. Once chopped and mixed, it becomes tender and juicy.
• Onion: Adds a subtle bite and natural sweetness that enhances the flavor of the spinach.
• Sumac: A tangy, deep red spice that gives the filling its signature sour flavor—it’s what makes spinach fatayer truly Lebanese.
• Lemon juice: Brightens the mixture and balances the richness of the olive oil. It also helps keep the spinach fresh and vibrant.
• Olive oil: Adds richness and binds all the ingredients together, giving the filling a silky texture.
• Salt: Brings out the natural flavors of the ingredients and balances the sour notes.
• Black pepper: Adds a touch of warmth and depth to the overall taste.

Dough Ingredients

• Flour: The foundation of the dough, giving it structure and elasticity for easy shaping.
• Water: Hydrates the dough and helps the yeast activate for a soft, pliable texture.
• Vegetable oil: Makes the dough smooth, tender, and easy to roll out thinly.
• Instant yeast: Helps the dough rise and creates a soft, airy base that cooks beautifully on the saj.
• Sugar: Feeds the yeast and adds a subtle sweetness to balance the savory filling.
• Salt: Enhances the overall flavor and strengthens the dough’s structure.

How to make Saj spinach fatayer?

1. Make the dough:

In a large bowl, mix warm water, a bit of flour, yeast, sugar, and salt. Let it sit for 10 minutes until bubbly. Then, add the rest of the flour and oil. Knead until the dough is soft and smooth. Cover and let it rest while you prepare the filling.

2. Prepare the filling:

Wash and dry the spinach thoroughly (or use pre-washed). Chop it finely along with the onion. In a large bowl, mix the spinach, onion, olive oil, lemon juice, sumac, salt, and pepper. Let it sit for 10–15 minutes so the flavors combine.

3. Shape the dough:

Divide the dough into small balls. Cover and let them rest for another 10 minutes. Lightly flour your surface, then roll each ball into a thin circle.

4. Fill and fold:

Place a spoonful of the spinach mixture in the center of each circle. Fold the dough into a triangle and pinch the edges well to seal.

5. Cook the fatayer:

Heat a flat grill or a nonstick pan over medium heat. Lightly brush it with oil. Cook each fatayer on one side until golden, then flip and cook the other side. They’ll puff slightly and develop a beautiful golden crust.

6. Serve:

Enjoy warm with a squeeze of lemon, a side of labneh

How to store Saj spinach fatayer

1. Room Temperature (Short-Term):

If you’re eating them within the same day, you can leave the fatayer at room temperature in an airtight container or wrapped in foil. Just make sure they’re completely cooled before sealing to avoid moisture buildup.

2. Refrigerator (Up to 4 Days):

Place cooled fatayer in an airtight container or zip-top bag. Keep them in the fridge for up to 4 days. Reheat on a pan or in the oven to bring back their crispness.

3. Freezer (Up to 2 Months):

Fatayer freeze beautifully! Once completely cooled, place them in a single layer on a tray to freeze individually. Then transfer to a freezer-safe bag or container.

– To reheat: Thaw at room temperature, then warm in a skillet, oven, or air fryer until heated through and crispy.

Different cooking methods

1. Saj (Traditional Flat Grill)

Texture: Thin, slightly crisp outside with a soft, chewy center

Flavor: Lightly smoky and authentic

How: Preheat your saj (or a convex griddle) over medium heat, brush with a little oil, and cook each fatayer until golden on both sides. This is the traditional Lebanese method.

2. Flat Pan or Skillet (Stovetop)

Texture: Very close to saj—soft with slight crispiness

Flavor: Mild, great for everyday use

How: Use a nonstick or cast iron pan. Brush with oil, cook fatayer on medium heat until golden, flip and cook the other side. This is a great substitute if you don’t have a saj.

3. Oven-Baked

Texture: Slightly thicker, soft and fluffy

Flavor: Milder, more like baked pastries

How: Preheat oven to 375–400°F (190–200°C). Place fatayer on a lined tray and bake for 15–20 minutes or until golden. Brush with oil or egg wash before baking for a golden finish.

4. Air Fryer

Texture: Crispy on the outside, soft inside

Flavor: Slightly toasted flavor, quick and convenient

How: Preheat the air fryer to 350°F (175°C). Place fatayer in a single layer and cook for 8–10 minutes, flipping halfway through. Best for reheating or small batches.

5. Electric Griddle

Texture: Similar to saj but flatter

Flavor: Evenly cooked, convenient for big batches

How: Preheat, brush with oil, and cook several fatayer at once. Great if you’re hosting or making a lot at once.

Frequently asked questions

1. Can I use frozen spinach?

Yes! Just thaw it completely, squeeze out all the excess water, and then mix it with the other filling ingredients. The texture may be slightly softer, but it still tastes great.

2. Can I make the dough ahead of time?

Absolutely. You can make the dough a day in advance and store it in the fridge. Let it come to room temperature before rolling it out.

3. Can I bake them instead of cooking on a saj or pan?

Yes, you can bake them in the oven at 375°F (190°C) for about 15–20 minutes. Brush with oil or egg wash for a golden finish.

4. Why does my dough shrink when I roll it out?

If your dough is shrinking, it needs to rest longer. Let the dough balls rest covered for 10–15 minutes to relax the gluten before rolling.

5. Can I freeze spinach fatayer?

Yes! You can freeze them after cooking. Let them cool completely, then store in freezer bags. Reheat in a pan, oven, or air fryer.

6. What’s the best way to reheat them?

The stovetop or air fryer works best. Just a few minutes on each side brings back the softness and slight crispiness.

7. Is sumac necessary?

Sumac adds a tangy flavor that’s traditional in Lebanese spinach fatayer, but if you can’t find it, you can add a little extra lemon juice as a substitute.

8. Can I add cheese to the filling?

Yes! Feta or akkawi cheese pairs beautifully with spinach. Just don’t add too much lemon if your cheese is salty.

Tips and Tricks

• Use fresh or well-drained spinach: Make sure to squeeze out excess water to avoid soggy filling.
• Let the dough rest: Resting helps relax the gluten, making it easier to roll the dough thin without shrinking.
• Roll dough very thin: The thinner the dough, the crispier and lighter your fatayer will be.
• Seal edges well: Press the edges firmly to prevent the filling from leaking during cooking.
• Cook on medium heat: Too high heat burns the dough; too low makes it dry. Medium heat gives a perfect golden crust.
• Brush with oil lightly: This keeps the fatayer moist and adds a beautiful shine.
• Add lemon juice last: Add lemon juice to the filling just before filling the dough to keep its fresh, bright flavor.
• Experiment with fillings: Try adding a little feta cheese or pine nuts for a twist on the classic.
• Store properly: Let them cool before storing to avoid sogginess, and reheat on the pan for best texture.

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Saj spinach fatayer

Saj Spinach Fatayer are delicious Lebanese spinach pies made with thin, soft dough filled with a tangy spinach mixture. Traditionally cooked on a saj or flat grill, they develop a golden, slightly crispy crust that’s full of flavor. Perfect as a snack, breakfast, or part of a mezze spread, these pies are simple to make and absolutely irresistible!

Course Breakfast, Main Course

Cuisine Lebanese, Middle Eastern

Keyword saj spinach fatayer

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Servings 24 Large fatayer

Equipment

• flat grill or flat pan

Ingredients

Filling

• 300 g fresh spinach
• 1 small onion chopped
• 3 tbsp sumac
• 2 tbsp lemon juice or the juice of half a lemon
• 2 tbsp olive oil
• 1 tsp salt adjust to your taste
• 1/2 tsp black pepper

Dough

• 5 cups flour
• 2 cups water
• 1/2 cup vegetable oil
• 2 tbsp instant yeast
• 2 tbsp sugar
• 1 tsp salt

Instructions

• Start by making the dough: In a bowl, mix warm water, 2 cups of flour, sugar, yeast, and salt. Let it sit for 10 minutes until bubbly and doubled in size.
• Add the remaining flour and the oil. Knead until you get a soft, smooth dough. Cover and let it rest while you prepare the filling.
• Wash and dry the spinach thoroughly (or use pre-washed spinach to save time).
• Chop the spinach and onion, then mix them with olive oil, sumac, lemon juice, salt, and black pepper.
• On a clean, floured surface, divide the dough into small pieces and roll each into a ball. Cover and let rest for 10 minutes.
• Lightly flour your surface and roll each dough ball into a very thin circle. Place a spoonful of the spinach mixture in the center and fold into a triangle shape. Press the edges to seal. Repeat until all are done.
• Heat a non-stick pan or flat grill and brush with a bit of oil. Cook the spinach pies over medium heat until golden on one side, then flip and cook the other side.
• Repeat with the remaining pies. Serve warm with a squeeze of lemon juice on top. Enjoy!

Notes

• Spinach Shrinks – Fresh spinach will shrink after chopping and mixing, so don’t worry if it looks like less filling.
• Sumac is Key – It gives the fatayer their signature tangy flavor. If you don’t have it, you can use extra lemon juice.
• Resting the Dough – Letting the dough rest makes it easier to roll and improves the texture.
• Roll it Thin – The thinner the dough, the more traditional and crisp the result.
• Use a Dry, Floured Surface – This helps prevent sticking when rolling the dough.
• Cook Right Away – Once shaped, cook the fatayer immediately to avoid sogginess or leaking.
• You Can Cook Them on an Electric Flat Grill or a Flat Pan on the Stove – Both work beautifully if you don’t have a saj. Just heat to medium, brush with a little oil, and cook until golden on both sides.
• Make Ahead & Freeze – You can freeze them either before or after cooking—just reheat when ready to enjoy.
• Best Served Warm – A squeeze of lemon on top makes them even more delicious!

The post Saj spinach fatayer appeared first on Baiti Ana.

To begin with, the base is rich and fluffy thanks to whipping cream and sweetened condensed milk. Then, it gets a warm, caramelized flavor from crushed Biscoff cookies and creamy Biscoff spread. Finally, with just a quick whip and a few hours in the freezer, you’ll have a velvety, melt-in-your-mouth dessert that tastes like it came straight from an ice cream shop.

Whether you’re making it for a family gathering, a weekend treat, or just because you deserve something sweet, this recipe is as fuss-free as it gets. So let’s dive into the easiest homemade ice cream you’ll ever make—no fancy equipment, no long prep time, just pure Biscoff bliss in every bite. 

Biscoff Ice Cream Ingredients

Whipping Cream:

This is the base of your ice cream. Once whipped, it gives the mixture that light, airy texture we all love in a good scoop of ice cream. It adds richness and volume, creating that velvety, melt-in-your-mouth feel.

Sweetened Condensed Milk:

Sweet, thick, and smooth—this ingredient brings the sweetness and creaminess without the need for churning. It helps bind everything together while giving the ice cream a soft, scoopable consistency straight from the freezer.

Biscoff Spread:

Also known as cookie butter, this is where the magic happens. Biscoff spread brings a warm, spiced caramel flavor that pairs perfectly with the creamy base. It’s rich, smooth, and adds that signature Biscoff taste that makes this ice cream irresistible.

Crushed Biscoff Cookies:

These crunchy bits are folded right into the mix and sprinkled on top for texture and flavor in every bite. They add a little crunch, a lot of flavor, and make each spoonful a treat. Plus, they give that signature look that makes the ice cream instantly recognizable!

How to make Biscoff Ice Cream?

Step 1: Combine the base

In a large mixing bowl, add the whipping cream, sweetened condensed milk, and Biscoff spread.

Step 2: Whip the mixture

Using a hand or stand mixer, whip the ingredients together until the mixture becomes thick, fluffy, and holds soft peaks.

Step 3: Fold in the cookies

Crush the Biscoff cookies, then gently fold them into the whipped mixture using a spatula. Be careful not to deflate the mixture too much.

Step 4: Layer with Biscoff spread

Pour half of the mixture into a deep freezer-safe container. Drizzle some melted Biscoff spread on top. Add the remaining ice cream mixture, then finish with more melted Biscoff and crushed cookies on top for extra flavor and texture.

Step 5: Freeze

Cover the container and freeze for at least 6 hours, or overnight, until fully set and scoopable.

Step 6: Serve and enjoy

Scoop into cones or bowls and enjoy your homemade, creamy Biscoff ice cream! Optional: add more cookie crumbs or a drizzle of Biscoff spread before serving.

Frequently Asked Questions

Can I make this ice cream without a mixer?

Yes! You can use a whisk—it just takes more effort. Whip until thick and fluffy.

⸻

Is an ice cream maker required?

Nope! This is a no-churn recipe. No machine needed.

⸻

Can I make it less sweet?

Yes! Use less condensed milk or add more cream to adjust sweetness.

⸻

How long does it take to freeze?

At least 6 hours, but overnight is best.

⸻

How long does it last in the freezer?

Store in an airtight container for up to 2–3 weeks.

⸻

Can I use Biscoff alternatives?

Yes! Any cookie butter or spiced cookies will work.

⸻

Can I make it dairy-free?

Try coconut cream and dairy-free condensed milk. Texture may vary slightly.

How to Store Biscoff Ice Cream?

1. Use an airtight container

Transfer your ice cream to a freezer-safe, airtight container to prevent ice crystals and freezer burn. A loaf pan works great—just cover it tightly with plastic wrap or foil.

2. Press a layer on top

For extra protection, press a sheet of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps maintain the creamy texture and keeps air out.

3. Store in the coldest part of your freezer

Place the container at the back of your freezer, where the temperature is most consistent. Avoid storing it in the freezer door, as the temperature fluctuates every time you open it.

4. Shelf life

Homemade Biscoff ice cream is best enjoyed within 2 to 3 weeks. While it may still be safe to eat after that, the texture and flavor will be at their peak within that window.

5. Let it sit before scooping

When you’re ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly. This makes scooping easier and brings out all that creamy, cookie-butter flavor.

Tips and Tricks

1. Chill your bowl and beaters

For best results, place your mixing bowl and beaters in the fridge or freezer for 10–15 minutes before whipping the cream. This helps it whip up faster and fluffier.

2. Don’t overwhip the cream

Whip the cream until it forms soft to medium peaks. If you overwhip, it can become grainy or start turning into butter. Stop once it’s thick and holds its shape.

3. Adjust sweetness to your taste

Biscoff spread and condensed milk are both sweet, so feel free to adjust. Use less condensed milk or more cream if you prefer a less sweet version.

4. Melt the Biscoff spread before layering

For that beautiful swirl and easy layering, warm the Biscoff spread in the microwave for about 10–15 seconds until pourable.

5. Fold gently

When adding the crushed cookies, use a gentle folding motion to keep the mixture light and airy. Avoid stirring too hard, or you’ll deflate the whipped cream.

6. Get creative with toppings

Top with extra cookie crumbs, a drizzle of melted Biscoff, or even white chocolate chips for an extra indulgent touch.

7. Use a freezer-safe container

Choose a deep, airtight container (like a loaf pan or ice cream tub) to help the ice cream freeze evenly and stay fresh longer.

8. Let it sit before scooping

Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. This makes it easier to scoop and enhances the flavor.

9. Make it a dessert combo

Serve your Biscoff ice cream with warm brownies, between cookies as a sandwich, or on top of waffles for an epic dessert!

More recipes to try

Middle eastern bird nest baklava

Lemon poppy seed cake

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Biscoff ice cream

Biscoff ice cream is a creamy dessert bursting with rich, caramelized flavor. Made with just four simple ingredients, it’s effortless to prepare and perfect for warm days or whenever you want a deliciously indulgent sweet.

Course Dessert

Cuisine American

Keyword biscoff ice cream

Prep Time 20 minutes minutes

Freezing time 6 hours hours

Servings 10 People

Equipment

• stand mixer or hand mixer

Ingredients

• 2 cups whipping cream heavy cream
• 1 can 300 ml sweetened condensed milk use the whole can or ¾ of it (I found it a little too sweet with the whole can)
• 12 crushed Biscoff cookies
• 2 tbsp Biscoff spread

layering & topping:

• 2 crushed cookies
• ¼ cup melted Biscoff spread

Instructions

• In a bowl, add the whipping cream, sweetened condensed milk, and Biscoff spread.
• Using a hand or stand mixer, whip until the mixture becomes thick and fluffy.
• Fold in the crushed Biscoff cookies.
• In a deep dish, pour in half of the mixture, then drizzle 2 tbsp of the melted Biscoff spread. Add the remaining mixture and top with more melted spread and crushed cookies.
• Freeze overnight or for at least 6 hours.
• Enjoy in a cone or a cup

The post Biscoff Ice Cream appeared first on Baiti Ana.

With just a few simple ingredients and minimal prep, you’ll have a stunning dessert that looks elegant and tastes incredible. Whether you fill them with creamy ashta, Nutella, or syrupy nuts, these nests are guaranteed to impress.

So, if you’re short on time but want to serve something homemade and unforgettable, this Middle Eastern Bird Nest Baklava is just what you need!

Middle eastern bird nest baklava ingredients

Kataifi (Osmanliya) Dough

This is the star of the dessert. Kataifi dough is a type of shredded phyllo used across the Middle East and Mediterranean. Its delicate strands crisp up beautifully when baked, creating a golden, crunchy texture that holds all the delicious fillings inside. It’s what gives bird nest baklava its signature look and bite.

Ghee or Butter

To bring the kataifi dough to life, you need fat—and either ghee or butter will do the job perfectly. Ghee adds a deep, nutty flavor and helps the dough turn golden and flaky. Butter offers richness and aroma. Choose what you love, or use a mix of both!

Simple Syrup

No Middle Eastern dessert is complete without a fragrant simple syrup. Made by boiling sugar and water with lemon juice and a splash of orange blossom water, this syrup is what sweetens the nests. Drizzle it while the nests are still warm so they soak it up and shine.

fillings

pistashios

Crushed pistachios add color, crunch, and that classic baklava flavor. When mixed with a spoonful of syrup, they become slightly sticky and even more flavorful, perfect for filling the nests.

Cashews

Cashews offer a creamy, mild flavor that balances beautifully with the syrup. They pair well with both traditional and modern baklava fillings and add a smooth crunch that melts in your mouth.

Nutella

For a chocolatey twist, Nutella makes a rich, indulgent filling. It contrasts with the crisp dough and adds a modern touch kids and adults will love.

Biscoff

Biscoff spread brings a caramel-spiced flavor that takes these nests to another level. It’s creamy, slightly spiced, and absolutely addictive—perfect for anyone who loves a unique twist.

Ashta (Arabic Cream)

This luscious, thick cream is traditional in many Middle Eastern desserts. You can make it from scratch or use a shortcut with ricotta and canned ashta mixed with honey or syrup. It’s lightly sweet, floral from rose and orange blossom water, and adds a creamy balance to the crisp nests.

How to make Middle Eastern Bird Nest Baklava

1. Prepare the Simple Syrup (Qater)

You can make this ahead of time and store it in a jar.

1. In a pot, combine sugar and water.

2. Bring it to a boil without stirring.

3. Once boiling, add lemon juice and orange blossom water.

4. Stir gently, lower the heat, and let it simmer for about 5 minutes.

5. Turn off the heat and allow it to cool completely.

⸻

2. Prepare the Ashta Cream (Optional, if using homemade)

1. In one pot, heat full-fat milk and add vinegar once it’s warm. Stir until it curdles.

2. Let it sit for a few minutes, then strain and set aside the ricotta-like curds.

3. In another pot, combine milk, sugar, cornstarch, rose water, and orange blossom water.

4. Stir constantly over medium heat until it thickens.

5. Add the curds to the thickened cream and stir until smooth.

6. Pour the mixture into a dish, cover, and refrigerate for a couple of hours.

Shortcut: Mix store-bought ricotta cheese with canned ashta and a little honey or syrup.

⸻

3. Prepare the Nut Fillings

1. In two separate bowls, mix the pistachios and cashews with a spoonful of simple syrup.

2. Stir until well coated and slightly sticky. Set aside.

⸻

4. Shape the Kataifi Nests

1. Gently loosen the kataifi dough using your fingers so it’s not clumped.

2. Mix it with melted ghee or butter until well-coated.

3. Take a small amount of dough and wrap it around your finger to form a little nest shape.

4. Place the nests in a mini cupcake pan or close together on a tray to help them keep their shape.

5. Fill some nests with the nut mixtures, and leave others empty to fill after baking.

⸻

5. Bake the Nests

1. Preheat your oven to 320°F (160°C).

2. Bake the nests for 25–30 minutes, or until they’re golden and crisp.

3. Once out of the oven, immediately drizzle each one with simple syrup while still warm.

⸻

6. Add Final Fillings

1. Fill the empty nests with your choice of:

Nutella

Biscoff

Ashta

2. Garnish with chopped nuts or rose petals for decoration if desired.

Frequently asked questions

1. What is Kataifi dough, and where can I find it?

Kataifi (or Osmanliya) dough is shredded phyllo pastry used in Middle Eastern and Mediterranean desserts. You can find it in the frozen section of Middle Eastern, Mediterranean, or international grocery stores. Make sure to thaw it completely before using.

2. Can I use regular phyllo dough instead of Kataifi?

Not for this recipe. Regular phyllo is flat and doesn’t form nests like Kataifi. The shredded texture of Kataifi is key to creating that crispy bird nest shape.

3. What if I don’t have a mini cupcake pan?

No problem! You can shape the nests by wrapping the dough around your finger and placing them close together on a baking tray. They’ll hold their shape if nestled tightly.

4. Can I make this dessert ahead of time?

Yes! You can bake the nests a day or two in advance and store them in an airtight container. Add syrup and fillings just before serving for the freshest texture.

5. Is it better to use ghee or butter?

Both work great! Ghee gives a deeper, nuttier flavor and keeps the nests extra crispy. Butter adds rich taste and aroma. Use what you prefer—or a mix of both.

6. How do I store leftovers?

Store them in an airtight container at room temperature for up to 3 days (without cream fillings). If using Ashta, store in the fridge and enjoy within 1–2 days.

7. Can I make this dessert without nuts?

Absolutely! You can fill the nests with Nutella, Biscoff, or just Ashta for a nut-free version.

Tips and Tricks

Use Ricotta as a Quick Ashta Substitute

Don’t have time to make Ashta from scratch? No worries! Just mix ricotta cheese with a bit of canned Ashta (like Puck), and add a touch of honey or simple syrup. It’s creamy, lightly sweet, and a perfect shortcut.

Keep Kataifi Dough Covered

Kataifi dries out quickly, so keep it covered with a damp towel while working to keep it soft and easy to shape.

Shape Nests Around Your Finger

To get that perfect round shape, wrap a small amount of kataifi dough around your finger to form little nests, then place them in a mini cupcake pan to hold their form while baking.

Pre-make Syrup & Fillings

Save time by making your simple syrup and nut fillings a day in advance. Store the syrup in the fridge and warm slightly before using if it thickens.

Fill After Baking for Creamy Options

Only bake the nests with nut fillings. Leave others empty and fill them after baking with Nutella, Biscoff, or Ashta to keep the texture fresh and the filling smooth.

Add Syrup While Nests Are Hot

Drizzle the simple syrup immediately after baking while the nests are still hot. This helps them absorb just the right amount of sweetness without becoming soggy.

Decorate for a Special Touch

Garnish with chopped pistachios, edible rose petals, or a drizzle of chocolate to make your nests look extra festive for Eid or special gatherings.

Product links

mini cupcake pan

katiafi phyllo shredded dough

lotus Biscoff cream

Edible rose petals

More middle eastern deserts to make

Osmaliyi cups

Osmaliyi bil ashta

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Middle eastern bird nest baklava

Middle Eastern Bird Nest Baklava, called “Oush El-Bulbul” (عش البلبل) in Arabic, is a delicate and beautiful dessert made from crispy kataifi dough shaped into little nests and filled with sweet, rich toppings. Whether you choose nuts, cream, or chocolate, each bite is golden, crunchy, and irresistible—perfect for Eid or any special occasion!

Course Dessert

Cuisine Middle Eastern

Keyword middle eastern bird nest baklava

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 Mini Osmaliyi

Ingredients

• 1/2 lb of Kataifi Osmanliya shredded dough
• 1/2 cup ghee or butter
• Simple syrup recipe below
• You’ll need:
• A mini cupcake pan or shape the nests by hand and place them close together on a baking tray.
• Fillings:
• 1/2 cup pistachios mixed with 1 tbsp simple syrup
• 1/2 cup cashews mixed with 1 tbsp simple syrup
• Nutella
• Biscoff
• Ashta homemade or store-bought ricotta cheese mixed with canned ashta and a little honey or simple syrup
• ⸻
• Simple Syrup
• Ingredients:
• 2 cups sugar
• 1 cup water
• 2 tsp lemon juice
• 1 tsp orange blossom water
• Instructions:
• In a pot combine the sugar and water. Bring to a boil over medium heat without stirring.
• Once it starts boiling add the lemon juice and orange blossom water. Stir gently to combine.
• Lower the heat and let it simmer for 5 minutes.
• Turn off the heat and allow the syrup to cool completely.
• ⸻
• Homemade Ashta
• Ricotta-style base milk curdle:
• 2 liters full-fat milk
• 1/3 cup vinegar
• Cream mixture:
• 1 liter full-fat milk
• 1/3 cup sugar or sweetener
• 6 to 7 tbsp cornstarch
• 2 tsp rose water
• 2 tsp orange blossom water

Instructions

prepare the simple syrup (Qatar)

• You can make this ahead of time and store it in a jar.
• In a pot, combine sugar and water.
• Bring it to a boil without stirring.
• Once boiling, add lemon juice and orange blossom water.
• Stir gently, lower the heat, and let it simmer for about 5 minutes.
• Turn off the heat and allow it to cool completely.

Prepare the ashta

• In one pot, heat full-fat milk and add vinegar once it’s warm. Stir until it curdles.
• Let it sit for a few minutes, then strain and set aside the ricotta-like curds.
• In another pot, combine milk, sugar, cornstarch, rose water, and orange blossom water.
• Stir constantly over medium heat until it thicken
• Add the curds to the thickened cream and stir until smooth.
• Pour the mixture into a dish, cover, and refrigerate for a couple of hours.
• Shortcut: Mix store-bought ricotta cheese with canned ashta and a little honey or syrup.

Prepare the Nut Fillings

• In two separate bowls, mix the pistachios and cashews with a spoonful of simple syrup.
• Stir until well coated and slightly sticky. Set aside.

Shape the Kataifi Nests, bake and fill

• Gently loosen the kataifi dough using your fingers so it’s not clumped.
• Mix it with melted ghee or butter until well-coated.
• Take a small amount of dough and wrap it around your finger to form a little nest shape.
• Place the nests in a mini cupcake pan or close together on a tray to help them keep their shape.
• Fill some nests with the nut mixtures, and leave others empty to fill after baking.
• Preheat your oven to 320°F (160°C).
• Bake the nests for 25–30 minutes, or until they’re golden and crisp.
• Once out of the oven, immediately drizzle each one with simple syrup while still warm.
• Fill the empty nests with your choice of:Nutella, Biscoff or ashta then Garnish with chopped nuts or rose petals for decoration if desired.

The post Middle Eastern Bird Nest Baklava appeared first on Baiti Ana.

It’s traditionally served with a side of vermicelli rice, making it the perfect cozy meal for family dinners or gatherings.

Whether you bake it in the oven as one big tray or shape the kafta into patties and simmer in sauce, there are so many ways to enjoy it—every home has their own version!

When I was in Lebanon, I watched my mom make Kafta (kafta bil sanieh) right on the stove using just one pan. I thought that was so cool—it’s simple, fast, and full of flavor. I want to share it with you!

What is kafta bil sanieh?

One pan Kafta (kafta bil sanieh) is a Middle Eastern dish made from a spiced ground meat mixture, usually a mix of beef and lamb, or sometimes just one of them. I blend the meat with fresh parsley, onions, and warm spices like cinnamon, allspice, and black pepper. I love how versatile it is—I can grill it on skewers, shape it into patties, or bake it in a tray with vegetables, just like in this recipe.

The term bil sanieh means “in the tray,” referring to how it’s typically baked in the oven. However, in my version, I cook everything on the stovetop, which makes it easier and quicker.

When I make this, my mom skips sautéing the vegetables and just layers them raw in the pan. She lets everything cook together in one go. I decided to try sautéing the veggies first, and I loved how it brought out an extra layer of sweetness, but honestly, it’s up to you. You can go with whichever method you prefer depending on what vibe you’re feeling.

How do you make Kafta bil sanieh?

First, start by preparing the kafta mixture. In a bowl, combine the ground beef, chopped parsley, chopped onion, salt, black pepper, and 7-spice. Mix thoroughly until everything is well blended.

Next, move on to the vegetables. Slice the onion, sweet pepper, potato, and tomato into thin, even slices to ensure they cook evenly later.

Meanwhile, make the sauce. In a blender, combine the tomatoes, tomato paste, salt, black pepper, 7-spice, chili flakes, and water. Blend until smooth and well combined, then set aside.

Now, heat the olive oil in a large pan over medium heat. Add the sliced vegetables in batches, sautéing them until golden on both sides. This helps bring out their natural sweetness and adds great texture. Once done, remove them from the pan and set them aside.

Then, take the seasoned kafta mixture and press it directly into the same pan, shaping it into a large, flat round that covers the base. Turn the heat up to high and sear the kafta until it’s browned on one side. Carefully flip it over to brown the other side as well.

After that, layer the sautéed vegetables over the cooked kafta. Pour the prepared tomato sauce evenly over the top, making sure everything is well covered.

Once the sauce begins to bubble, reduce the heat to medium-low. Cover the pan with a lid and let everything simmer for about 20 minutes, or until the sauce has thickened and the vegetables are soft and tender.

Finally, remove from heat and sprinkle with freshly chopped parsley for a bright, fresh finish. Serve hot with rice or warm pita bread—and enjoy!

What do you eat with kafta bil sanieh?

Fattoush Salad – Fresh and crunchy, great for low-carb or keto meals.

Hummus – Perfect for dipping or making quick kafta wraps.

Lebanese Rice – Classic and comforting, ideal for soaking up the sauce.

Different cooking methods

One-pan on the stovetop – keep it whole and cook covered until done (like I did here)

Baked in the oven – press the mix into a tray and bake as one piece until browned

With sauce in a pot – shape into patties or fingers, cook in a tomato-based sauce

In a tray with sauce (oven) – arrange kofta pieces in a baking dish, pour over tomato sauce, and bake

Grilled or pan-seared pieces – form into small logs or patties and cook on a grill or skillet

Top tips to make kafta bil sanieh

1-First, choose beef with some fat for the best texture and flavor.
A ground beef mix that’s around 80/20 (meat to fat) will give you juicy, tender kafta. If the meat is too lean, it can dry out quickly, especially when cooked without much sauce.

2-Next, finely chop the parsley and onion.
This helps the ingredients blend smoothly into the meat, giving the kafta a consistent texture and making it easier to shape and cook.

3-Then, avoid overmixing the meat mixture.
Mix just enough to combine the ingredients. Overmixing can lead to a dense or tough final result, so keep it gentle for the best texture.

4-Finally, chill the kafta mixture before cooking.
Letting it rest in the fridge for 15–30 minutes makes it easier to handle and allows the flavors to come together beautifully.

Frequently Asked Questions

More Lebanese recipes

Lebanese mujadara

Lebanese fatteh

Vegetarian Stuffed Grape Leaves

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kafta bil sanieh

This One pan Kafta (kafta bil sanieh)recipe features a flavorful mix of ground beef, fresh parsley, onion, and warm spices like 7-spice. The kafta is seared until golden, then topped with sautéed vegetables and a rich tomato sauce, creating a juicy, satisfying meal. Perfect for serving with rice, salad, or pita!

Course Main Course

Cuisine Lebanese

Keyword beefkafta, kafta, lebanesekafta

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Ingredients

• Kafta Meat:
• 1/2 kg ground beef
• 1/2 cup chopped parsley
• 1 medium onion chopped
• 1 tsp 7-spice
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetables:
• 1 large onion
• 1 large sweet pepper
• 1 large potato
• 1 large tomato or some cherry tomatoes
• Sauce:
• 2 large tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp 7-spice
• 1/4 tsp chili flakes
• 2 cups water
• For cooking:
• 2 tbsp olive oil
• For garnish:
• Chopped parsley

Instructions

• Instructions:
• In a bowl, mix together the ground beef, chopped parsley, chopped onion, and spices.
• Cut the vegetables into thin slices.
• Make the sauce by blending the tomatoes, tomato paste, salt, black pepper, 7-spice, chili flakes, and water until smooth.
• Add olive oil to a pan. Sauté the vegetables until they’re golden on both sides, then remove and set aside.
• Take the kafta meat mixture and press it into the pan, shaping it into a large flat round. Cook on high heat until browned on one side, then flip and brown the other side.
• Layer the sautéed vegetables on top of the kafta, then pour the tomato sauce over everything.
• Once the sauce starts bubbling, cover the pan and cook on medium-low heat for about 20 minutes, until the sauce thickens and the vegetables are tender.
• Top with fresh chopped parsley before serving. Enjoy!

Notes

Meat Choice: While this recipe uses ground beef, you can also use a mix of beef and lamb for a richer flavor. For leaner kafta, opt for ground turkey or chicken, though the texture will be different.

Spice Level: The 7-spice mix adds warmth and depth but isn’t too spicy. If you prefer more heat, you can add extra chili flakes or cayenne pepper to the meat mixture or sauce.

Vegetable Variations: Feel free to experiment with different vegetables. Zucchini, eggplant, or even carrots can be great alternatives to the classic onions, peppers, and potatoes.

Resting the Meat: For best results, allow the kafta mixture to chill in the fridge for 15–30 minutes. This helps the flavors blend and makes it easier to shape and cook.

Make-Ahead: Kafta can be made ahead and stored in the fridge for up to 24 hours before cooking. It also freezes well—wrap the uncooked patties or mixture tightly in plastic wrap and freeze for up to 2-3 months.

The post Kafta bil sanieh appeared first on Baiti Ana.

What makes this cake even better is how simple and easy it is to prepare. With just a few basic ingredients, you can whip up a dessert that tastes like it came from a bakery. First, the lemon cake mix and instant pudding provide a rich, tender texture. Then, the poppy seeds add a subtle nuttiness that complements the lemon beautifully.

After baking, the cake gets topped with a fresh lemon glaze that soaks into the warm sponge, enhancing the flavor even more. As a result, every slice is bursting with zesty goodness and melt-in-your-mouth softness.

Whether you’re serving it for guests or enjoying it with a cup of tea, this cake is sure to impress. So if you’re looking for an easy, crowd-pleasing dessert, this lemon poppy seed cake is the one to try!

You need to try this cake!

It’s soft, fluffy, and bursting with bright lemon flavor in every bite. The poppy seeds add the perfect little crunch, and that sweet-tart glaze on top? Absolutely addictive. Whether you’re baking for a gathering or just craving something sweet and easy, this lemon poppy seed cake never disappoints. One slice and you’ll see why it’s a favorite—simple, refreshing, and completely irresistible

Ingredients

Lemon cake mix provides a bright, zesty flavor and a soft, tender base that makes the cake incredibly flavorful and easy to prepare.

Lemon instant pudding boosts the moisture and richness, giving the cake a velvety texture and enhancing the citrus notes.

Poppy seeds bring a gentle crunch and a hint of nuttiness that contrasts perfectly with the softness of the cake.

Eggs bind the ingredients together and give the cake structure, helping it rise evenly and hold its shape.

Vegetable oil keeps the cake moist and light, adding a smooth richness that lasts for days.

Room temperature water helps everything mix smoothly and activates the cake mix for a fluffy, even crumb.

Lemon juice in the glaze adds a fresh burst of tartness that cuts through the sweetness and brightens every bite.

Powdered sugar balances the glaze with sweetness and creates a silky, glossy finish that melts right into the cake.

How to make lemon poppy seed cake?

Step 1: Prepare the Wet Ingredients

In a large mixing bowl, crack in the eggs. Add the vegetable oil and lemon instant pudding. Whisk everything together until smooth and creamy.

Step 2: Add the Dry Ingredients

Gradually add the lemon cake mix to the bowl. Sprinkle in the poppy seeds. Pour in the room temperature water. Mix everything together until fully combined and the batter is smooth.

Step 3: Prepare Your Baking Pan

Grease a baking pan with butter or non-stick spray. Then, lightly dust it with flour to prevent sticking.

Step 4: Pour the Batter

Pour the cake batter into the prepared pan, spreading it evenly.

Step 5: Bake

Place the pan in a preheated oven at 350°F (175°C). Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then carefully flip it onto a wire rack or serving plate to cool completely.

Step 7: Make the Glaze

In a small bowl, mix the powdered sugar with freshly squeezed lemon juice until smooth and pourable.

Step 8: Glaze the Cake

Once the cake is completely cool, drizzle or pour the lemon glaze evenly over the top.

Step 9: Serve and Enjoy

Slice and serve! Enjoy this moist, fluffy, lemony cake with a cup of tea or coffee.

How to store your Lemon Poppy Seed Cake?

Room Temperature (Short-Term):

Store the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.

Refrigerator (Longer Freshness):

To keep it fresh for up to 1 week, store the cake in the refrigerator. Wrap it well or place it in an airtight container to prevent it from drying out. Let it come to room temperature before serving for the best texture.

Freezer (For Later):

To freeze, wrap the cake (whole or in slices) tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.

Different Baking Pan Options for Lemon Poppy Seed Cake

Muffin or Cupcake Tin

• Tip: Use paper liners or grease each cup well.
• Bake Time: 18–22 minutes at 350°F (175°C)
• Note: Fill each cup about 2/3 full. Perfect for individual servings!

Loaf Pan

• Tip: Line with parchment paper or grease and flour well.
• Bake Time: 45–55 minutes at 350°F (175°C)
• Note: Makes a lovely breakfast-style lemon loaf. Use one standard 9×5 inch loaf pan.

Square or Rectangular Pan (8×8 or 9×13)

• Tip: Great for serving a crowd—easy to cut into squares.
• Bake Time:
  
  • 8×8 inch: 40–45 minutes
  • 9×13 inch: 30–35 minutes
• Note: Adjust glaze quantity if you’re using a larger surface.

⭘ Round Cake Pans (8 or 9 inch)

• Tip: Use for layered cakes—split batter evenly between two pans.
• Bake Time: 25–30 minutes
• Note: Ideal for frosting or layering with lemon curd!

⭓ Bundt Pan

• Tip: Grease and flour generously, especially in the crevices.
• Bake Time: 45–50 minutes
• Note: Beautiful presentation! Let it cool 10–15 minutes before flipping.

Frequently asked questions

1. Can I make this cake without poppy seeds?

Yes! If you don’t have poppy seeds or prefer not to use them, simply leave them out. The cake will still be flavorful and moist.

2. Can I use a different flavor of cake mix?

You can! While lemon cake mix brings out the citrusy flavor, vanilla or white cake mix can work as a base if you add extra lemon zest or juice for that tang.

3. What can I use instead of instant pudding?

If you don’t have lemon instant pudding, you can try using vanilla pudding mix and add a bit of lemon zest or lemon extract to keep the citrus flavor.

4. Can I make this cake in a bundt pan?

Absolutely. A bundt pan works beautifully for this recipe. Just be sure to grease and flour it well to prevent sticking.

5. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready. The top should be golden and slightly springy to the touch.

6. Can I make this cake ahead of time?

Yes! You can make it a day ahead and store it at room temperature or in the fridge. The flavors actually get better the next day.

7. Is the glaze necessary?

While the glaze adds extra lemony sweetness and moisture, the cake is still delicious on its own if you prefer to skip it.

8. Can I freeze the cake with the glaze on?

Yes, you can freeze the cake with the glaze, but for best texture, it’s ideal to add the glaze after thawing.

Tips and Tricks

1. Use room temperature ingredients.

Room temperature eggs and water mix more evenly into the batter, resulting in a smoother texture and better rise.

2. Don’t overmix the batter.

Mix just until everything is combined. Overmixing can lead to a dense cake instead of a soft, fluffy one.

3. Grease and flour your pan well.

Especially if you’re using a bundt or detailed pan, greasing and lightly flouring ensures the cake releases cleanly.

4. Add lemon zest for extra flavor.

If you want to boost the lemon flavor, grate in some fresh lemon zest—it adds brightness and natural citrus oil.

5. Let the cake cool completely before glazing.

If the cake is too warm, the glaze will melt and run off. A cool cake helps the glaze set beautifully.

6. Use fresh lemon juice for the glaze.

Bottled juice can taste dull or artificial—fresh lemon juice gives the glaze a vibrant, tangy flavor.

7. Slice with a serrated knife.

To avoid squishing the soft cake, use a serrated knife for cleaner, neater slices.

8. Store leftovers properly.

Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

More cakes recipes

Orange cake

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Lemon poppy seed cake

Lemon poppy seed cake is a classic treat that combines bright citrus flavor with a subtle nutty crunch. Moist, fluffy, and drizzled with a tangy lemon glaze, it’s the kind of dessert that feels light, refreshing, and perfect for any occasion. Whether you’re serving it for brunch, a casual gathering, or just with your afternoon coffee, this easy-to-make cake is always a crowd-pleaser.

Course Dessert

Cuisine American

Keyword lemon cake, lemon poppy seed cake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 12 People

Ingredients

Cake ingredients

• 1 box lemon cake mix
• 1 box lemon instant pudding 99g
• 2 tbsp poppy seeds
• 3 eggs
• 1/2 cup vegetable oil
• 1 1/4 cups room temperature water

Lemon Glaze:

• Juice of a small lemon about 3 tbsp
• 1 cup powdered sugar

Instructions

• In a bowl, whisk together the eggs, vegetable oil, and lemon instant pudding.
• Add the lemon cake mix, poppy seeds, and water. Mix until well combined.
• Grease a baking pan of your choice and lightly dust it with flour.
• Pour the batter into the prepared pan.
• Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool completely.
• Meanwhile, make the glaze by mixing the powdered sugar and lemon juice until smooth.
• Flip the cake onto a serving plate and pour the lemon glaze over the top.

Notes

• Make sure the eggs and water are at room temperature for smoother mixing and better texture.
• Don’t overmix the batter—mix just until everything is combined to keep the cake light and fluffy.
• For extra lemon flavor, add 1 tsp of lemon zest to the batter.
• You can use a bundt pan, loaf pan, square pan, or even a muffin tin—just adjust the baking time accordingly.
• Let the cake cool completely before glazing so the glaze doesn’t melt and run off.
• This cake stays moist for several days and tastes even better the next day!

The post Lemon Poppy Seed Cake appeared first on Baiti Ana.

Why You Need to Try This Spinach Dip?

This spinach dip is everything you want in an appetizer—creamy, flavorful, and irresistibly delicious. It’s quick to make, requires no cooking, and can be prepped ahead of time, making it perfect for stress-free entertaining. The combination of tangy sour cream, rich mayo, crunchy water chestnuts, and savory soup mix creates a flavor and texture that’s truly addictive. Whether you’re hosting a party, planning a picnic, or just need something tasty to snack on, this dip will steal the show. One bite, and you’ll understand why it’s always the first thing to disappear!

Spinach dip ingredients

Frozen Chopped Spinach This is the star of the dip, bringing a beautiful green color and a mild, earthy flavor. Using frozen spinach makes it super convenient, and once it’s thawed and drained, it blends perfectly into the creamy base.

Sour cream adds a tangy richness and smooth texture, helping create that irresistible creamy consistency that makes this dip so satisfying.

Mayonnaise brings everything together with its velvety texture and subtle flavor. It adds body to the dip and complements the tang from the sour cream.

Yogurt (Optionall) if you choose to add yogurt, it adds a refreshing lightness and an extra layer of tang, balancing out the richness of the other ingredients.

Water Chestnuts These little gems give the dip a wonderful crunch and a bit of sweetness. They’re mild in flavor but add a surprising and delightful texture contrast.

Green onions add a pop of color and a mild, fresh onion flavor that brightens up the dip without overpowering it.

Knorr Vegetable Soup Mix This seasoning packet is the secret weapon. It adds an herby, savory depth with bits of dried vegetables and spices, instantly giving the dip that signature flavor everyone loves.

How to make spinach dip

Step 1: Defrost the Spinach

Take the frozen chopped spinach out of the freezer and let it thaw completely. Once thawed, place it in a clean kitchen towel or paper towels and squeeze out as much excess water as possible. This is important to avoid a watery dip.

Step 2: Prep the Veggies

Finely chop the water chestnuts and thinly slice the green onions. These add crunch and flavor to the dip.

Step 3: Mix the Creamy Base

In a large mixing bowl, combine the sour cream, mayonnaise, and yogurt (if using). Stir until smooth and well blended.

Step 4: Add the Flavor

Add the spinach, chopped water chestnuts, and green onions to the bowl. Sprinkle in the Knorr vegetable soup mix. (You can crush the mix slightly for a smoother texture, but that’s optional.)

Step 5: Combine Everything

Mix all the ingredients thoroughly until everything is well coated and evenly distributed.

Step 6: Chill

Cover the bowl and refrigerate for at least 2 hours. This allows the flavors to blend and the dip to thicken.

Step 7: Serve and Enjoy

Serve chilled with sliced bread, crackers, or fresh vegetables. Enjoy the creamy, crunchy, and savory goodness!

How to store and serve spinach dip?

Storing

Spinach dip should be stored in an airtight container in the refrigerator. It stays fresh for up to 3–4 days. Just give it a quick stir before serving again, as it may thicken slightly or separate a little after sitting.

Tip: Avoid freezing, as the texture may change once thawed.

Serving

Serve the dip chilled, straight from the fridge. It pairs perfectly with a variety of dippers like:

• Sliced baguette or sourdough bread
• Crackers or pretzels
• Pita chips
• Fresh vegetables like carrots, cucumber, celery, or bell peppers

For a party or gathering, you can hollow out a round loaf of bread and serve the dip in the center for a fun and rustic presentation—plus, the bread bowl is edible!

Frequently asked questions

1. Can I make spinach dip ahead of time?

Yes! Spinach dip is perfect for making ahead. In fact, it tastes even better after a few hours in the fridge as the flavors blend. Prepare it up to a day in advance and keep it chilled until serving.

2. Can I use fresh spinach instead of frozen?

Absolutely. Just cook the fresh spinach until wilted, then cool and squeeze out all excess liquid before chopping. You’ll need a large amount of fresh spinach since it shrinks down a lot when cooked.

3. What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt for a lighter version. It still gives a creamy texture with a bit of tang.

4. Is spinach dip served hot or cold?

This version is served cold. However, if you’re craving something warm and cheesy, you can bake it with added shredded cheese for a hot spinach dip.

5. Can I freeze spinach dip?

Freezing is not recommended. The texture can become watery and separate when thawed. It’s best enjoyed fresh or after a short stay in the fridge.

6. How long does spinach dip last in the fridge?

Stored in an airtight container, spinach dip will stay fresh for 3 to 4 days in the refrigerator.

7. What should I serve with spinach dip?

It goes great with sliced bread, crackers, pita chips, or fresh vegetables like cucumbers, carrots, and bell peppers.

8. Can I make spinach dip without water chestnuts?

Yes, you can! But it does taste even better with them—they add a nice crunch.

Tips and Tricks

Squeeze That Spinach!

Make sure to remove as much water as possible from the thawed spinach. Excess moisture can make the dip watery and dilute the flavor.

Crush the Soup Mix (Optional)

If you prefer a smoother texture, lightly crush the Knorr vegetable soup mix before adding it. This helps distribute the dried veggies and seasoning more evenly.

Let It Chill

Don’t skip the chilling time! Letting the dip rest in the fridge for at least 2 hours helps the flavors come together and gives a better texture.

Adjust Creaminess

If you like a creamier dip, add a bit more sour cream or mayonnaise. Want it lighter? Use Greek yogurt for a healthy twist.

Add a Cheesy Kick

For extra richness, mix in some shredded mozzarella or parmesan. You can even bake it for a warm, cheesy version.

Make it Your Own

Customize with extras like minced garlic, chopped artichoke hearts, or a dash of hot sauce for a unique flavor twist.

Serve in a Bread Bowl

Hollow out a round loaf of bread and serve the dip inside for a fun and rustic party presentation. Use the leftover bread for dipping!

More dip recipes

Hummus dip recipe

Black bean salsa recipe

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Spinach dip

This spinach dip recipe is creamy, flavorful, and perfect for any occasion. Easy to prepare ahead of time, it makes entertaining stress-free and delicious. Whether you’re hosting a party, planning a picnic, or just want a tasty snack, this dip is sure to please. Serve it chilled with bread, crackers, or fresh vegetables for a crowd-pleasing appetizer everyone will love!

Course Appetizer, dip

Cuisine American

Keyword spinach dip

Prep Time 5 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 16 Serving (1/4 cup each)

Ingredients

• 1 package 300g frozen chopped spinach
• 1 container 500ml sour cream
• 1 cup mayonnaise
• 1/2 cup yogurt optional
• 1 can 220ml water chestnuts, drained and finely chopped
• 2 green onions thinly sliced
• 1 packet Knorr vegetable soup mix

Instructions

• Defrost the spinach, then wash and squeeze out any excess water.
• Finely chop the water chestnuts and thinly slice the green onions.
• In a large bowl, mix together the spinach, sour cream, mayonnaise, yogurt (if using), green onions, and water chestnuts.
• Add the packet of vegetable soup mix. (I usually like to crush the soup mix before adding it, but that’s optional.)
• Mix everything well, then cover and refrigerate for at least 2 hours before serving.
• Serve with bread, crackers, or vegetables.

Notes

Squeeze That Spinach!

Make sure to remove as much water as possible from the thawed spinach. Excess moisture can make the dip watery and dilute the flavor.

Crush the Soup Mix (Optional)

If you prefer a smoother texture, lightly crush the Knorr vegetable soup mix before adding it. This helps distribute the dried veggies and seasoning more evenly.

Let It Chill

Don’t skip the chilling time! Letting the dip rest in the fridge for at least 2 hours helps the flavors come together and gives a better texture.

Adjust Creaminess

If you like a creamier dip, add a bit more sour cream or mayonnaise. Want it lighter? Use Greek yogurt for a healthy twist.

Add a Cheesy Kick

For extra richness, mix in some shredded mozzarella or parmesan. You can even bake it for a warm, cheesy version.

Make it Your Own

Customize with extras like minced garlic, chopped artichoke hearts, or a dash of hot sauce for a unique flavor twist.

Serve in a Bread Bowl

Hollow out a round loaf of bread and serve the dip inside for a fun and rustic party presentation. Use the leftover bread for dipping!

The post Spinach Dip appeared first on Baiti Ana.

I learned this recipe from my mom—she makes it so well that everyone in the family always asks for it. Watching her hands work with such ease and love inspired me to carry on the tradition.

Best of all, this dish is incredibly versatile. You can deep fry it until golden and crispy, grill it over charcoal for that smoky flavor, or even bake it for a lighter option. No matter how you prepare it, kibbeh batata always turns out absolutely delicious.

kibbeh batata ingredients

Kibbeh dough

Fine bulgur wheat forms the hearty base of the dough, giving it texture and structure.

Mashed potatoes add softness and moisture, creating a smooth and pliable dough.

Potato water or warm water helps hydrate the bulgur and bind the ingredients naturally.

Flour helps hold everything together and gives the dough just the right elasticity.

Salt, black pepper, cumin, and seven spice season the dough with warm, earthy, and slightly spicy notes that bring out the Middle Eastern flavors.

Fillings

Labneh filling:

Labneh provides a creamy, tangy base that contrasts beautifully with the crisp shell.

Fresh mint and green onions add brightness and freshness.

Chopped onion adds a bit of sharpness and depth.

Cumin, seven spice, black pepper, and salt infuse the filling with warmth and bold flavor.

Optional kawarma gives the labneh filling a savory, meaty richness if you want to make it heartier.

kawarma filling:

Kawarma brings deep, preserved meat flavor that’s rich and savory.

Chopped walnuts add crunch and a nutty touch.

Salt, cumin, black pepper, and seven spice balance and season the mixture with bold, aromatic spice.

How to Make kibbeh batata?

Step 1: Cook and mash the potatoes

Boil the potatoes until they’re completely soft Once cooked, peel and mash them until smooth Set aside the water you boiled them in—you’ll use it later for the dough.

Step 2: Soak the bulgur wheat

Place the fine bulgur wheat in a bowl and soak it with the warm potato water (or just warm water if needed) Let it sit until the water is absorbed and the bulgur softens.

Step 3: Make the dough

Add the mashed potatoes to the softened bulgur Mix well, then knead the mixture with your hands until fully combined Add flour, salt, cumin, seven spice, and black pepper Continue kneading until you have a smooth, slightly sticky dough Let it rest for 10–15 minutes.

Step 4: Prepare the filling

Choose your filling:

• For labneh: Mix labneh with chopped mint, green onions, onion, cumin, seven spice, black pepper, and salt. Add kawarma if desired.
• For kawarma: Mix kawarma with chopped walnuts, cumin, seven spice, black pepper, and salt.

Step 5: Shape the kibbeh

Take a small piece of dough and shape it into a ball. Using your finger, hollow out the center to form a shell. Fill it with your prepared filling, then pinch and shape it closed. You can shape it round, oval, or traditional torpedo-style.

Step 6: Cook the kibbeh

Choose your method:

• Grill it over charcoal for a smoky flavor and crisp exterior (traditional and most authentic).
• Deep fry in hot oil until golden and crispy.
• Bake on a lined tray at 375°F (190°C) until firm and golden, flipping halfway through for even browning.
  

Serve hot with a side of fresh salad or soup.

Different filling options

vegetarian filling

1. Labneh & Herb Filling (classic)

Labneh (strained yogurt)

Chopped fresh mint

Green onions or leeks

Onion

Seven spice, cumin, black pepper, salt

2. Caramelized Onion & Walnut

Finely sliced onions, caramelized in olive oil

Chopped walnuts

Sumac or pomegranate molasses for tang

Pinch of cinnamon or allspice

3. Spinach & Feta

Sautéed spinach (well-drained)

Crumbled feta cheese

Chopped dill or parsley

Black pepper, chili flakes

4. Lentil & Onion (mujaddara-style)

Cooked brown lentils

Sautéed onions

Cumin, coriander, salt

Optional: a touch of bulgur for texture

Meat based filling

1. Kawarma & Nut Filling (traditional)

Kawarma (preserved spiced meat or ground lamb/beef)

Chopped walnuts or pine nuts

Seven spice, cumin, black pepper, salt

2. Ground Beef & Onion

Sautéed ground beef or lamb

Finely chopped onion

Sumac or pomegranate molasses for a tangy flavor

Spices: allspice, cinnamon, black pepper

3. Chicken & Mushroom

Shredded cooked chicken

Sautéed mushrooms and onions

Thyme or za’atar, garlic, and a touch of cream or labneh

kibbeh batata Cooking options

1. Charcoal Grilled (Mishwiyyeh Style)

This is the most traditional and flavorful method. Grilling over charcoal gives the kibbeh a smoky aroma and slightly crisp exterior while keeping the inside soft and tender.

2. Deep Fried

For a crispy, golden crust, deep frying is the way to go. It creates a delicious contrast between the crunchy outside and creamy, savory inside.

3. Oven Baked

A lighter, healthier option. Brush the kibbeh with olive oil and bake at a high temperature until golden. This method keeps it soft with just a slight crispness.

4. Pan Grilled (Stovetop)

Great for small batches—cook the kibbeh in a lightly oiled nonstick or cast-iron skillet over medium heat until both sides are crisp and browned.

How to store kibbeh batata?

Storing Raw Kibbeh Batata:

• Refrigerator:

Place shaped kibbeh in a single layer on a tray, cover with plastic wrap, and refrigerate for up to 2 days before cooking.

• Freezer:

Arrange the kibbeh on a parchment-lined tray and freeze until solid (about 2–3 hours). Then transfer to an airtight container or freezer bag. Freeze for up to 3 months.

Tip: Label with the date. Cook directly from frozen—just add a few extra minutes to the cook time.

⸻

Storing Cooked Kibbeh Batata:

• Refrigerator:

Store in an airtight container for up to 4–5 days. Reheat in a pan, oven, or air fryer to keep them crispy.

• Freezer:

Let cool completely, then freeze in a single layer. Once frozen, store in a sealed container or bag for up to 2 months. Reheat from frozen in the oven or air fryer for best texture.

Frequently asked questions

1. Can I make kibbeh batata ahead of time?

Yes! You can shape them in advance and refrigerate for up to 2 days or freeze them uncooked for later. Just cook them directly from the fridge or freezer—no thawing needed.

2. Can I bake instead of fry?

Absolutely. Baking is a great lighter option. Brush each kibbeh with olive oil and bake at 400°F (200°C) until golden and slightly crisp.

3. Can I skip the filling?

Yes, you can make them plain and serve with a side of labneh or a dipping sauce. They’ll still be flavorful thanks to the spiced dough.

4. What kind of bulgur should I use?

Use fine bulgur wheat (not coarse or extra fine) for the dough to come together smoothly and hold its shape.

5. How do I keep the kibbeh from falling apart?

Make sure the dough is well-kneaded and rested. If it’s too dry, add a little water. If it’s too soft, add a touch more flour.

6. Can I make them vegan?

Yes! Use a plant-based filling like spiced sautéed mushrooms, lentils, or even seasoned labneh alternatives.

7. What’s the best way to serve kibbeh batata?

Serve hot with fresh salad, pickles, and yogurt or labneh on the side. They’re also great as part of a mezze spread.

Tips and Tricks for best kibbeh batata

1. Use fine bulgur wheat

This helps create a smooth, cohesive dough that holds its shape well when stuffed and cooked.

2. Don’t skip the potato water

The starchy water from boiling the potatoes adds extra binding power and flavor to the dough.

3. Knead the dough well

Take your time kneading until the dough is smooth and holds together without cracking. This ensures it won’t fall apart during shaping or cooking.

4. Rest the dough

Letting the dough rest for at least 15 minutes helps it firm up and makes it easier to shape.

5. Taste and adjust the filling

Before stuffing all your kibbeh, taste a small amount of your filling (especially the labneh one) and adjust the salt and spice if needed.

6. Keep your hands damp

When shaping the kibbeh, lightly wet your hands with water to prevent sticking and help smooth the surface.

7. Seal well to avoid leaking

Make sure the edges are tightly sealed after adding the filling, especially if you’re deep frying.

8. Don’t overcrowd while cooking

Whether frying, baking, or grilling, leave enough space between each kibbeh so they cook evenly and stay crisp.

9. Add a bit of flour if dough is too soft

If the dough feels sticky or too loose to shape, mix in a tablespoon of flour at a time until it firms up.

10. Freeze extras for later

You can freeze uncooked kibbeh on a tray, then transfer to a bag. Cook straight from frozen—perfect for a quick meal anytime!

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Kibbeh Batata

Kibbeh batata is a comforting and flavorful twist on classic kibbeh—made with a hearty mix of bulgur wheat and mashed potatoes. Unlike the traditional meat-based dough, this version is soft, light, and perfect for stuffing with savory fillings. Whether you go for juicy kawarma (preserved meat) or creamy labneh mixed with herbs and onions, every bite is packed with flavor.

Course Main Course

Cuisine Lebanese, Middle Eastern

Keyword kibbeh batata

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Shaping time 30 minutes minutes

Servings 30 Kibbeh

Ingredients

Kibbeh dough

• 3 cups fine bulgur wheat
• 3 cups mashed potatoes from 3 large cooked potatoes
• 3 cups potato water or warm water
• 3 tbsp flour
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp seven spice

Labneh filling

• 2 cups labneh strained yogurt
• 1/2 cup fresh chopped mint
• 1/2 cup chopped green onions
• 1 medium onion chopped
• 1 1/2 tsp seven spice
• 1 1/2 tsp cumin
• 1/2 tsp black pepper
• Salt to taste
• Optional: kawarma

Kawarma Filling:

• 2 cups kawarma
• 1 cup chopped walnuts
• 1/2 tsp salt
• 1/2 tsp seven spice
• 1/2 tsp cumin
• 1/2 tsp black pepper

Instructions

• Boil the potatoes until soft, then mash them. Reserve the water used to boil them.
• Soak the bulgur wheat in the warm potato water. Add the mashed potatoes and mix until combined.
• Knead the dough well. Add flour, salt, pepper, cumin, and seven spice. Knead again until smooth. Let it rest for 15 minutes.
• Shape the kibbeh shells with your hands, then fill each with either the labneh or kawarma mixture.
• Cook to perfection—grill over charcoal, barbecue, or deep fry until golden and crisp on the outside.

Notes

1. Use fine bulgur wheat

This helps create a smooth, cohesive dough that holds its shape well when stuffed and cooked.

2. Don’t skip the potato water

The starchy water from boiling the potatoes adds extra binding power and flavor to the dough.

3. Knead the dough well

Take your time kneading until the dough is smooth and holds together without cracking. This ensures it won’t fall apart during shaping or cooking.

4. Rest the dough

Letting the dough rest for at least 15 minutes helps it firm up and makes it easier to shape.

5. Taste and adjust the filling

Before stuffing all your kibbeh, taste a small amount of your filling (especially the labneh one) and adjust the salt and spice if needed.

6. Keep your hands damp

When shaping the kibbeh, lightly wet your hands with water to prevent sticking and help smooth the surface.

7. Seal well to avoid leaking

Make sure the edges are tightly sealed after adding the filling, especially if you’re deep frying.

8. Don’t overcrowd while cooking

Whether frying, baking, or grilling, leave enough space between each kibbeh so they cook evenly and stay crisp.

9. Add a bit of flour if dough is too soft

If the dough feels sticky or too loose to shape, mix in a tablespoon of flour at a time until it firms up.

10. Freeze extras for later

You can freeze uncooked kibbeh on a tray, then transfer to a bag. Cook straight from frozen—perfect for a quick meal anytime!

The post  kibbeh batata  appeared first on Baiti Ana.

Why You Need to Try This Dessert?

This Banana Pudding Parfait is more than just easy—it’s a layered dream of creamy pudding, fresh bananas, crunchy graham crackers, and a rich drizzle of dulce de leche. Every bite gives you that perfect balance of flavor and texture. Plus, it’s customizable, quick to make, and doesn’t require any baking. Whether you’re entertaining guests or just treating yourself, this dessert looks fancy, tastes indulgent, and takes minimal effort. One spoonful, and you’ll see why it’s impossible to stop at just one!

Banana pudding parfait ingredients

Vanilla Pudding Smooth, creamy, and lightly sweet, vanilla pudding creates the perfect base layer. It adds a classic flavor that pairs beautifully with bananas and brings that nostalgic banana pudding feel.

Dulce de Leche Rich and caramel-like, dulce de leche adds a luxurious depth of sweetness. It melts into the layers, giving each bite a gooey, indulgent touch that elevates the entire dessert.

Bananas Fresh banana slices add natural sweetness and a soft, fruity bite. They balance the richness of the other ingredients and give the dessert its signature banana flavor.

Whipping Cream Light and airy, whipped cream adds a fluffy finish. It softens each bite and gives the parfait a beautiful, cloud-like top layer that feels indulgent yet balanced.

Graham Cracker Crumbs Buttery and slightly crunchy, graham cracker crumbs add texture and a mild, nutty flavor. They act like a crust, giving structure and contrast to the creamy layers.

Melted Butter Mixed with the graham crackers, melted butter helps hold the crumbs together and adds a rich, toasty note that enhances the overall flavor of the dessert.

How to Layer the Perfect Banana Pudding Parfait?

Step 1: Start with the Base

Spoon a layer of graham cracker crumbs (mixed with melted butter) into the bottom of your cup or jar. This acts as the crust and gives a nice crunch.

Step 2: Add Fresh Bananas

Place a layer of sliced bananas on top of the graham cracker base. Try to keep the slices even for a clean look and balanced flavor.

Step 3: Pipe or Spoon Vanilla Pudding

Add a layer of vanilla pudding over the bananas. You can use a piping bag or spoon for easy and even layering.

Step 4: Drizzle Dulce de Leche

Warm the dulce de leche slightly, then drizzle it over the pudding. This adds a rich, caramel-like sweetness that melts into every bite.

Step 5: Repeat the Layers

Repeat the layers: add more graham cracker crumbs, more banana slices, and a second layer of pudding. This builds depth and texture in each cup.

Step 6: Finish with Whipped Cream

Top it off with a swirl of whipped cream using a piping bag for a clean, elegant finish.

Step 7: Garnish

Sprinkle a little extra graham cracker crumbs on top for a pretty and crunchy finishing touch.

Step 8: Chill Before Serving

Refrigerate the parfaits for at least 1–2 hours to let the flavors meld and the texture set.

Frequently asked questions

1. Can I make these parfaits ahead of time?

Yes! You can make them 1–2 days in advance. Just keep them refrigerated and add the whipped cream topping right before serving for the best texture.

2. Can I skip the dulce de leche?

Absolutely. If you want a lighter version, you can leave out the dulce de leche. The parfait will still be delicious and sweet with just the pudding and bananas.

3. What can I use instead of graham crackers?

You can substitute graham crackers with crushed vanilla wafers, digestive biscuits, or shortbread cookies for a slightly different flavor and texture.

4. Can I use homemade pudding?

Yes, homemade pudding works great! Just make sure it’s cooled and thickened before layering to avoid a runny parfait.

5. How long do these last in the fridge?

They’re best enjoyed within 2–3 days. After that, the bananas may start to brown and the layers can become too soft.

6. Can I make this in a large dish instead of individual cups?

Definitely. You can layer everything in a tray or baking dish, then cut it into squares for serving—great for

Tips and Tricks for best Banana pudding parfait

1. Use ripe but firm bananas

Choose bananas that are sweet and ripe, but not overly soft. This helps them hold their shape and prevents the parfait from getting mushy.

2. Toss banana slices in lemon juice

Lightly coat the banana slices in lemon juice to keep them from browning if you’re preparing the parfaits ahead of time.

3. Chill all your components before layering

Cold pudding and whipped cream layer more neatly and help the dessert set faster.

4. Use piping bags for clean layers

Transferring the pudding and whipped cream into piping bags helps you layer more neatly and evenly, especially in small cups.

5. Gently warm the dulce de leche

A quick 10–15 seconds in the microwave makes it easier to drizzle, creating those beautiful caramel layers without clumping.

6. Pack graham crumbs lightly

Don’t press the graham cracker layer too firmly—keep it light and crumbly for that perfect contrast to the creamy layers.

7. Let it chill before serving

Refrigerate for at least 1–2 hours. This helps the layers set and the flavors to blend beautifully.

8. Get creative with toppings

Try adding chocolate shavings, crushed nuts, or a drizzle of extra dulce de leche for extra flair.

More dessert cups to try

Osmaliyi cups

Biscoff cheesecake cups

Dulce de Leche recipe

product links

Pastry pipping bags

graham cracker crumbs

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Banana Pudding Parfait

Banana pudding parfait cups are the ultimate no-bake dessert—easy to make, irresistibly creamy, and perfect for any occasion. With layers of vanilla pudding, fresh bananas, buttery graham crackers, and a drizzle of dulce de leche, these single-serve treats are as beautiful as they are delicious.

Course Dessert

Cuisine American

Keyword #banana pudding parfait

Prep Time 10 minutes minutes

Layering time 5 minutes minutes

Servings 4 People

Ingredients

• 1 snack pack of vanilla pudding
• ½ cup dulce de leche
• 2 large bananas
• Whipping cream as needed
• 1 cup graham cracker crumbs
• 2 tbsp melted butter

Instructions

• Mix the graham cracker crumbs with the melted butter until well combined.
• Slice the bananas into thin rounds.
• Transfer the dulce de leche to a piping bag or warm it up until it’s pourable.
• Transfer the whipping cream and vanilla pudding to separate piping bags for easy layering.
• Start layering the parfait in cups or small jars:
• Begin with a layer of graham cracker crumbs.
• Add sliced bananas.
• Pipe in the vanilla pudding.
• Drizzle or pipe the dulce de leche on top.
• Finish with whipped cream and a sprinkle of graham cracker crumbs.
• Refrigerate for a couple of hours before serving.

Notes

1. Use ripe but firm bananas

Choose bananas that are sweet and ripe, but not overly soft. This helps them hold their shape and prevents the parfait from getting mushy.

2. Toss banana slices in lemon juice

Lightly coat the banana slices in lemon juice to keep them from browning if you’re preparing the parfaits ahead of time.

3. Chill all your components before layering

Cold pudding and whipped cream layer more neatly and help the dessert set faster.

4. Use piping bags for clean layers

Transferring the pudding and whipped cream into piping bags helps you layer more neatly and evenly, especially in small cups.

5. Gently warm the dulce de leche

A quick 10–15 seconds in the microwave makes it easier to drizzle, creating those beautiful caramel layers without clumping.

6. Pack graham crumbs lightly

Don’t press the graham cracker layer too firmly—keep it light and crumbly for that perfect contrast to the creamy layers.

7. Let it chill before serving

Refrigerate for at least 1–2 hours. This helps the layers set and the flavors to blend beautifully.

8. Get creative with toppings

Try adding chocolate shavings, crushed nuts, or a drizzle of extra dulce de leche for extra flair.

The post Banana pudding parfait appeared first on Baiti Ana.