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.

What I love most about homemade dulce de leche is how versatile it is. You can spread it on toast, swirl it into brownies, fill cookies or donuts, or even spoon it over ice cream. Honestly, I could eat it straight from the jar—it’s that good!

Best of all, once you make it at home, you’ll never want to go back to the packaged kind. So let’s get started!

what is Dulce de Leche?

Dulce de leche (Spanish for “sweet milk”) is a thick, caramel-like sauce made by slowly heating sweetened milk until it thickens and turns golden brown. While similar in taste to caramel, it’s creamier and has a deep, milky flavor.

How to make Dulce de Leche?

1. Remove the label from the can of sweetened condensed milk.
2. Place the unopened can in a pressure cooker and cover it completely with water.
3. Close the lid and pressure cook on high heat for 20 to 25 minutes, depending on your preferred thickness:
   • For a thicker, richer consistency, cook for 25 minutes.
   • For a softer, smoother texture, cook for 20 minutes.
4. Let the pressure release naturally—don’t rush this step.
5. Once it’s safe to open, use tongs to carefully remove the can (it will be very hot!).
6. Let it cool completely before opening. You can place it on the counter or in a bowl of cold water to speed it up, but do not open it until fully cooled.
7. Open the can and transfer the dulce de leche to a clean jar or container.
8. Store in the fridge in an airtight container for up to 2 weeks.

Cream Caramel Spread Using Sweetened Condensed Milk in the Can

Method: Pressure Cooker

Time: 12 to 15 minutes on high pressure

Instructions:

1. Remove the label from the can of sweetened condensed milk.
2. Place the sealed can on a trivet or rack inside the pressure cooker.
3. Add enough water to fully cover the can (at least 1 inch above).
4. Pressure cook on high for 15 minutes.
5. Let the pressure release naturally.
6. Carefully remove the can with tongs and let it cool completely before opening.

This will give you a lighter, creamier caramel spread—softer than thick dulce de leche, with a custard-like texture, perfect for spreading or drizzling.

Important: Never open the can while it’s hot! Always let it cool fully to avoid pressure-related accidents.

Different Methods to make dulce de leche

Method 1: Pressure Cooker (Fastest & My Favorite)

Time: 20–25 minutes (plus cooling time)

Best for: Quick results with deep flavor and thick texture.

Instructions:

1. Remove the label from the can of sweetened condensed milk.
2. Place the unopened can in your pressure cooker and cover it completely with water.
3. Seal the lid and cook on high pressure:
   
   • 20 minutes for a soft, pourable dulce de leche.
   • 25 minutes for a thicker, spreadable consistency.
4. Let the pressure release naturally.
5. Carefully remove the can using tongs and let it cool completely before opening.

Safety Note: Never open the can while it’s still hot—pressure build-up can be dangerous.

Method 2: Stovetop Simmering (Traditional Method)

Time: 2.5 to 3 hours

Best for: Those without a pressure cooker who prefer a hands-off method.

Instructions:

1. Remove the label from the can.
2. Place the unopened can in a large pot and cover it with water (at least 1–2 inches above the can).
3. Bring to a boil, then reduce heat to a gentle simmer.
4. Simmer for 2.5 to 3 hours, topping off with hot water as needed to keep the can submerged.
5. Remove with tongs and cool completely before opening.

Pro Tip: Don’t let the pot dry out—always keep the can fully covered with water to avoid accidents.

Method 3: Oven-Baked (Open Can Method – Safest for Baking)

Time: 1.5 hours

Best for: Those who want to caramelize in the oven and control texture.

Instructions:

1. Preheat oven to 425°F (220°C).
2. Pour one can of sweetened condensed milk into a shallow baking dish (like a pie dish or glass container).
3. Cover tightly with foil.
4. Place the dish inside a larger baking pan and fill the larger pan halfway with hot water (this water bath prevents burning).
5. Bake for 1.5 hours, stirring once or twice for even color.
6. Remove from oven, whisk until smooth, and let cool before storing.

Why not bake the unopened can? It’s not safe to bake sealed cans. The oven’s dry heat can cause the can to overheat, risking a burst. Stick with the open-can oven method for safety.

storage tips

• Transfer cooled dulce de leche to a clean jar or airtight container.
• Store in the refrigerator for up to 2 weeks.
• For longer storage, freeze in a sealed container for up to 3 months.

How to Use Dulce de Leche?

You’ll be amazed at how versatile it is! Here are a few ideas:

• Spread on toast, pancakes, or waffles
• Fill donuts, churros, or sandwich cookies
• Drizzle over ice cream, brownies, or cheesecake
• Swirl into coffee, hot chocolate, or milkshakes
• Use as cake or tart filling or dessert cups

Frequently Asked Questions

Can I bake the sealed can in the oven?

No. Baking a sealed can in the oven is dangerous due to pressure build-up. Use the open-can oven method instead for safe, delicious results.

What’s the safest method?

The oven-baked open-can method is considered the safest, especially if you’re concerned about pressure cooking or boiling sealed cans.

Can I use low-fat sweetened condensed milk?

You can, but the texture and richness won’t be quite the same. Full-fat versions yield the best results.

Tips And Tricks

1. Always Remove the Label First

Paper labels can burn or break apart, leaving residue in your pot or pressure cooker. Peel them off completely before cooking.

2. Keep the Can Fully Submerged

When boiling or pressure cooking, always ensure the can is completely covered with water at all times. Top up with hot water if needed during the process.

3. Let the Can Cool Completely

Opening a hot can is dangerous due to built-up pressure. Never rush this step. Allow it to cool on the counter or in cold water, but only open it once it’s fully cooled.

4. Use Full-Fat Sweetened Condensed Milk

Low-fat versions can work, but the texture is thinner and less creamy. Full-fat yields the best flavor and consistency.

5. For an Even Color (Oven Method)

If you’re baking it in a dish, stir once halfway through for even browning and a smoother texture.

6. Don’t Overcook for Pourable SauceIf you want a thinner, drizzle-friendly dulce de leche, reduce the cooking time by 5 minutes. It will thicken as it cools.

7. Strain for Extra Smoothness

If you see lumps after opening or baking, whisk vigorously or strain through a fine mesh sieve for a silky finish.

8. Label and Date Your Jar

Homemade dulce de leche can last up to 2 weeks in the fridge. Label your jar so you know when you made it!

9. Freeze for Longer Storage

Dulce de leche freezes well in airtight containers for up to 3 months. Thaw overnight in the fridge and stir before using.

10. Experiment with Flavors

Once you’re comfortable with the basic recipe, try mixing in a pinch of sea salt, vanilla, or even cinnamon after it’s cooked for a fun twist!

More recipes to check

chocolate chip banana bread recipe

Strawberry Tiramisu recipe

Pressure cooker link

Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo

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Homemade Dulce de Leche

Homemade Dulce de Leche is rich, creamy, and incredibly easy to make with just one ingredient—sweetened condensed milk! Whether you pressure cook, simmer, or bake it, this golden caramel treat is perfect as a spread, filling, or dessert topping. Once you try it, you’ll never go back to store-bought!

Course Dessert

Cuisine latin american

Keyword # dulce de leche

Ingredients

• 1 can sweetened condensed milk

Instructions

• Remove the label from the can of sweetened condensed milk.
• Place the unopened can in a pressure cooker and cover it completely with water.
• Close the lid and pressure cook on high heat for 20 to 25 minutes, depending on how thick you want your dulce de leche:
• For a thicker consistency, cook for 25 minutes.
• For a softer texture, cook for 20 minutes.
• Let the pressure release naturally.
• Once it’s safe to open the cooker, carefully remove the can with tongs (it will be hot!).
• Let the can cool completely before opening. You can place it on the counter or in cold water to speed up cooling—but do not open it until fully cooled.
• Once cooled, open the can and transfer the dulce de leche to a clean jar.
• Store it in the refrigerator in an airtight container for up to 2 weeks.

Notes

1. Always Remove the Label First

Paper labels can burn or break apart, leaving residue in your pot or pressure cooker. Peel them off completely before cooking.

2. Keep the Can Fully Submerged

When boiling or pressure cooking, always ensure the can is completely covered with water at all times. Top up with hot water if needed during the process.

3. Let the Can Cool Completely

Opening a hot can is dangerous due to built-up pressure. Never rush this step. Allow it to cool on the counter or in cold water, but only open it once it’s fully cooled.

4. Use Full-Fat Sweetened Condensed Milk

Low-fat versions can work, but the texture is thinner and less creamy. Full-fat yields the best flavor and consistency.

5. For an Even Color (Oven Method)

If you’re baking it in a dish, stir once halfway through for even browning and a smoother texture.

6. Don’t Overcook for Pourable Sauce

If you want a thinner, drizzle-friendly dulce de leche, reduce the cooking time by 5 minutes. It will thicken as it cools.

7. Strain for Extra Smoothness

If you see lumps after opening or baking, whisk vigorously or strain through a fine mesh sieve for a silky finish.

8. Label and Date Your Jar

Homemade dulce de leche can last up to 2 weeks in the fridge. Label your jar so you know when you made it!

9. Freeze for Longer Storage

Dulce de leche freezes well in airtight containers for up to 3 months. Thaw overnight in the fridge and stir before using.

10. Experiment with Flavors

Once you’re comfortable with the basic recipe, try mixing in a pinch of sea salt, vanilla, or even cinnamon after it’s cooked for a fun twist!

The post Homemade Dulce de Leche appeared first on Baiti Ana.

What is Lebanese Malfouf (Stuffed Cabbage Rolls)?

Malfouf is the Lebanese word for cabbage, and in this dish, it refers to cabbage leaves rolled around a savory, herbed rice filling. It’s part of the broader Middle Eastern tradition of stuffed vegetables (known as “mehshi”). Malfouf can be made vegetarian or with meat and is slow-cooked in a lemony tomato sauce. It’s hearty, aromatic, and deeply satisfying.

Recipe Summary: Lebanese Stuffed Cabbage Rolls (Malfouf)

Total Time:

About 2 hours 45 minutes (or 1 hour with a pressure cooker)

Prep Time:

45 minutes — prep the cabbage, meat, and mix the filling.

Cook Time:

20 minutes in a pressure cooker or 2 hours on the stovetop, on low heat.

Steps:

Stuff cabbage leaves with herbed rice, layer over meat (optional), pour over lemon-tomato sauce, and cook until tender.

For the Cabbage & Meat Base

Cabbage – Used as the wrapper for the rolls; freezing or boiling softens the leaves.

Lamb chops or steak – Optional; browned and placed at the bottom of the pot for added flavor.

For the Filling

Short-grain rice – Perfect for stuffing; becomes tender and slightly sticky when cooked.

Parsley – Adds freshness and vibrant color to the filling.

Onion – Provides sweetness and depth of flavor.

Tomatoes – Add moisture and a light acidity to the mix.

Dried or fresh mint – Brings a refreshing, herbal touch.

Salt – Brings out the natural flavors of the ingredients.

Lemon juice – Gives a bright, citrusy kick.

Olive oil – Adds smoothness and helps bind the filling.

Pomegranate molasses – Adds a sweet and tangy depth.

Tomato paste – Enhances richness and gives a hint of sweetness.

7 spice – A warm spice blend that defines the dish’s character.

Paprika – Offers a mild, sweet flavor and nice color.

Black pepper – Adds a subtle heat and sharpness.

For the Sauce

Hot water or rice liquid – Keeps the rolls moist while cooking.

Lemon juice – Intensifies the tangy flavor in the sauce.

Tomato paste – Thickens and enriches the sauce base.

Olive oil – Adds a silky texture and shine.

Salt – Balances the flavors in the sauce.

Different Methods for Preparing Cabbage for Stuffing

Traditional Blanching Method

Cut out the core from the bottom of the cabbage.

Place the whole head in a large pot and cover with boiling water.

Cook until the outer leaves begin to loosen, about 2–3 minutes.

Use tongs to peel off each softened leaf and set aside to cool.

Freezer Shortcut Method

Trim the core, then wrap the whole cabbage head and freeze for 24–48 hours.

Remove the frozen cabbage and immediately plunge it into a pot of boiling water.

As soon as the outer leaves thaw and loosen, peel them off one by one.

Continue until you’ve removed all the leaves—no thawing or chopping required.

Both techniques yield tender, intact leaves perfect for rolling your favorite stuffing.

Instructions

Prepare the cabbage by freezing a whole head for 1–2 days, then placing it in hot water to loosen the leaves for easy peeling.

Brown the meat by searing lamb chops or steak on both sides, then leaving them at the bottom of the pot to add rich flavor during cooking.

Make the filling by mixing short-grain rice, parsley, onion, tomatoes, mint, salt, lemon juice, olive oil, pomegranate molasses, tomato paste, 7 spice, paprika, and black pepper in a large bowl until well combined.

Roll the cabbage by trimming the thick vein on each leaf, adding a spoonful of filling, and rolling tightly while folding in the sides.

Layer the pot by arranging the stuffed rolls snugly over the meat, making sure they’re packed tightly so they stay intact while cooking.

Prepare the sauce by stirring together hot water (or rice liquid), lemon juice, tomato paste, olive oil, and salt, then pouring just enough over the rolls to cover them.

Cook the rolls by covering the pot and simmering over low heat for 2 hours, or using a pressure cooker for 20 minutes until everything is tender and flavorful.

Tips for Making Malfouf (Lebanese Stuffed Cabbage Rolls)

Freeze or boil the cabbage – This softens the leaves, making them easy to peel and roll without tearing.

Trim the thick stem on each leaf – This helps the rolls stay tight and cook evenly.

Use short-grain rice – It sticks together nicely, keeping the filling compact inside the rolls.

Pack the rolls tightly in the pot – This prevents them from opening up while cooking.

Don’t overfill the rolls – Leave room for the rice to expand, or they might burst during cooking.

Different cooking methods for stuffed cabbage rolls

1. Stovetop Method:
   Place the stuffed cabbage rolls in a large pot, cover them with sauce or broth, and cook covered on low heat for about 2 hours. Make sure they stay moist and simmer gently for tender, flavorful rolls.
   
2. Pressure Cooker (My Favorite):
   This is the method I use most often—it’s much faster and still tastes amazing! Place the rolls in the pressure cooker, add enough liquid to cover, and cook on high pressure for 15–20 minutes, then let the pressure release naturally. The result is delicious, tender rolls in a fraction of the time.
   
3. Oven Method:
   Preheat your oven to 350°F (175°C). Arrange the cabbage rolls in a baking dish, cover them with sauce or broth, and make sure they’re fully submerged or well-covered with liquid. Cover tightly with foil and bake for about 1 hour, or until fully cooked and tender.

the most commonly asked questions

Can I make these rolls vegetarian?
Yes! Simply omit the meat and use a hearty vegetable broth or extra tomato sauce to flavor the dish.

Can I freeze the cabbage rolls after making them?
Yes, you can freeze them either before or after cooking. Just be sure to store them in an airtight container, and they can be reheated later.

How do I know when the rolls are done cooking?
The rolls should be tender and the rice fully cooked. If using a stovetop, check for doneness by gently poking one of the rolls—there should be no resistance.

Can I use white rice instead of short-grain rice?
It’s best to stick with short-grain rice for its stickier texture, but if you use white rice, keep in mind it may not hold the filling as well.

Can I use a different type of meat instead of lamb?
Absolutely! Ground beef can be used as an alternative to lamb in the filling or steaks.

Link for the Instant pot & chopper

Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo

Instant Pot Pro 10-in-1 Pressure Cooker

Vegetable Chopper Cutter Slicer Multifunctional 13-in-1 Food Veggie Onion Potato Fruit Chopper Cutter Dicer with Container

More Lebanese Recipes

Lebanese mujadara

cheese rolls

Lebanese chicken and rice ( Rez a jej )

Cheese manakeesh

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Lebanese stuffed cabbage rolls

Lebanese stuffed cabbage rolls, known as "malfouf", are a beloved comfort dish in Lebanese cuisine. These tender cabbage leaves are filled with a flavorful rice mixture and gently simmered until perfectly cooked. What makes this dish truly special is its flexibility—offering both vegetarian and meat options in the same pot. The meat is typically placed at the bottom of the pot, allowing those who prefer a heartier meal to enjoy it with the rolls, while others can savor the dish without it. Infused with herbs, spices, lemon, and pomegranate molasses, malfouf is a perfect harmony of tangy and savory flavors, ideal for sharing with loved ones.

Course Main Course

Cuisine Lebanese

Keyword cabbagerolls, stuffedcabbage

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Ingredients

Cabbage

• 1 head of cabbage – Freeze for 1 to 2 days in advance. When ready to use remove from the freezer, place in hot water, and carefully peel off the leaves one by one. Alternatively, you can use the traditional method of boiling the cabbage and peeling the leaves one by one.

Meat

• Lamb chops or beef steaks ( ribeye, blade, shank, or rib) Brown both sides in a pan.

Rice and vegetables filling

• 2 cups short-grain rice – Ideal for stuffing as it becomes tender and slightly sticky when cooked.
• 1 bunch of parsley – Chopped to add freshness and flavor.
• 1 large onion – Chopped for sweetness and depth.
• 2 medium-sized tomatoes – Chopped to add moisture and tang.
• 2 tbsp dried mint or 1/4 cup fresh chopped mint – For a refreshing, herbal note.
• 2 tsp salt – To season the filling.
• 1/4 cup lemon juice – Adds tang and brightness.
• 1/4 cup olive oil – To bind the filling and add richness.
• 1 tbsp pomegranate molasses – For a sweet and tangy depth of flavor.
• 1 tbsp tomato paste – To enrich the filling.
• 1 tsp 7 spice – A traditional Lebanese spice blend.
• 1 tsp paprika – Adds a mild sweet flavor.
• 1/2 tsp black pepper – For a subtle kick of heat.

Liquid sauce

• 2 cups hot water or the liquid that comes out from the rice – To create the cooking liquid for the rolls.
• 1/4 cup lemon juice – Adds a tangy flavor to the sauce.
• 2 tbsp tomato paste – To thicken and add richness to the sauce.
• 2 tbsp olive oil – Adds smoothness to the sauce.
• 1 tsp salt – To season th

Instructions

• Prepare the Cabbage
• Start by freezing the head of cabbage for 1 to 2 days. Once you’re ready to use it, remove it from the freezer and place it in hot water. Allow the cabbage to soften and carefully peel off the leaves one by one. Alternatively, you can boil the cabbage in hot water and peel the leaves off once softened.
• Brown the Meat (Optional)
• In a large pan, brown the lamb chops (or steak) on both sides until they are nicely seared. Set them aside and keep them for the next step.
• Prepare the Filling
• In a large bowl, combine short-grain rice, chopped parsley, chopped onion, chopped tomatoes, dried or fresh mint, salt, lemon juice, olive oil, pomegranate molasses, tomato paste, 7 spice, paprika, and black pepper. Stir everything together until the ingredients are evenly mixed.
• Roll the Cabbage
• Carefully cut out the thick vein from each cabbage leaf to make rolling easier. Take a leaf, place a spoonful of the filling at the base, and then roll it tightly, folding in the sides as you go. Repeat this process for all the cabbage leaves.
• Layer the Pot
• In a large pot, arrange the browned lamb chops (or steak) at the bottom. Then, place the stuffed cabbage rolls on top, packing them tightly together to ensure they stay intact while cooking.
• Prepare the Sauce
• In a separate bowl, combine hot water (or the liquid from the rice), lemon juice, tomato paste, olive oil, and salt. Stir well and pour the mixture over the stuffed cabbage rolls in the pot. Add enough liquid to cover the rolls, but no more than that.
• Cook the Rolls
• Stovetop Method: Cover the pot and cook over low heat for 2 hours, checking occasionally to make sure the rolls still has liquid.
• Pressure Cooker Method: Cover the pot and cook for 20 minutes under high pressure. Let the pressure release naturally.
• Serve and Enjoy
• Once cooked, allow the rolls to sit for about 10-15 minutes before serving to let the flavors settle. Serve with a side of yogurt or a fresh salad if desired.

Notes

Freeze or Boil the Cabbage – Freezing the cabbage makes the leaves super easy to separate and roll without tearing. If you’re short on time, boiling works just as well—just soften the leaves enough to bend.

Trim the Thick Vein – Always slice off the thick stem part of each cabbage leaf. This makes rolling easier and helps the rolls cook more evenly.

Use Short-Grain Rice – It becomes soft and slightly sticky, which helps the filling hold together inside the rolls.

Don’t Overfill – Leave some space in each roll for the rice to expand while cooking, or they might burst open.

Layer Rolls Tightly – Pack them close together in the pot to keep them from unraveling during cooking.

Add Meat for Extra Flavor – Browning lamb or steak and placing it at the bottom of the pot adds depth to the whole dish, even if not everyone eats the meat.

Balance the Sauce – Adjust lemon juice and salt to taste; the sauce should be tangy but not overpowering.

Let Them Rest – After cooking, let the rolls sit for 10–15 minutes before serving to allow the flavors to settle.

The post Lebanese Stuffed Cabbage Rolls appeared first on Baiti Ana.

Recently, I decided to challenge myself and recreate these legendary wraps at home—and let me tell you, they turned out amazing. In fact, they were so good that I felt like I was sitting right there at Cactus Club, indulging in my favorite dish. Best of all, the recipe is surprisingly simple and totally worth making. If you’re a fan of bold flavors, quick prep, and restaurant-quality dishes at home, you’re going to love this copycat version.

Recipe summary

Prep Time: 15 minutes

Cook Time: 10 minutes

Cuisine: Asian Fusion

Flavor Profile: Savory, Spicy, Umami, Slightly Sweet

Texture: Crisp lettuce, tender filling, crunchy toppings

Szechuan Lettuce Wraps ingredients

Protien and coating

• Chicken breast brings tender, juicy protein that soaks up all the bold Szechuan flavors.
• Cornstarch (and flour, if using) creates a light, crispy coating on the chicken once it hits the hot oil.
• High-heat neutral oil (like canola or peanut) ensures a perfectly crispy, golden fry without burning the wraps or chicken.

Crunchy Toppings & Garnish

• Unsalted peanuts lend a satisfying crunch and earthy nuttiness to every bite.
• Wonton wrappers fry up into lacy, golden strips that add an irresistible crisp.
• Iceberg lettuce provides cool, crisp cups that perfectly balance the spicy, saucy filling.
• Green onions contribute a fresh, oniony bite and vibrant color.
• Cilantro adds a bright, herbal note that cuts through the richness.

sauce

• Soy sauce brings savory depth and umami richness to the sauce.
• Sweet chili sauce infuses a tangy-sweet heat that defines the dish’s signature flavor.
• Water thins the sauce just enough so it coats every piece of chicken evenly.
• Honey rounds out the sauce with a natural sweetness that balances the spice.
• Sriracha kicks up the heat and adds a garlicky warmth.
• Garlic powder delivers a concentrated garlic punch with no chopping required.
• Fresh ginger gives a bright, peppery zip that livens the sauce.
• Rice vinegar brings a gentle acidity that brightens and balances the overall flavor.
• Extra cornstarch (in the sauce) ensures it thickens to a glossy, clingy consistency.

spicy mayo

• Mayonnaise provides the creamy base for the spicy mayo drizzle.
• Additional sriracha in the mayo gives the final kick of heat.
• Lime juice in the mayo adds a hint of citrusy brightness.
• Paprika (if you choose to include it) lends a subtle smokiness and color to the mayo.

How to make Szechuan Lettuce Wraps

1. Cut wonton wrappers into thin strips.
2. Slice chicken into small, thin pieces.
3. Pat chicken dry and toss in cornstarch or a cornstarch–flour mix.
4. Whisk together sauce ingredients.
5. Stir spicy mayo ingredients and chill.
6. Slice green onions and chop cilantro.
7. Wash and dry lettuce leaves.
8. Heat oil to 350–375°F in a deep pot.
9. Deep-fry wonton strips until crisp; drain.
10. Deep-fry chicken until golden and cooked through; drain.
11. Simmer sauce in the pan.
12. Toss chicken in sauce.
13. Stir in peanuts, green onions, and cilantro.
14. Arrange chicken on a platter.
15. Top with wonton strips and extra herbs.
16. Serve with lettuce cups and spicy mayo.

Storage & Make-Ahead

1. Store the fried chicken, crispy wonton strips, sauce, and spicy mayo separately in airtight containers in the refrigerator for up to two days.
2. Prep all ingredients in advance—slice, chop, and mix—but keep each component apart until serving.
3. If the chicken has already been coated in sauce, reserve the crunchy toppings (wontons, peanuts, and herbs) in a separate container.
4. Just before serving, combine the sauced chicken with fresh toppings to ensure maximum crispness and flavor.

Frequently asked questions

1. Can I substitute the chicken with another protein?
   Absolutely—shrimp, tofu, or thinly sliced pork all work great. Just adjust the cooking time so your protein is cooked through but still tender.
2. How can I make these completely gluten-free?
   Swap the cornstarch–flour coating and cornstarch in the sauce for a 1:1 gluten-free flour blend, and use gluten-free soy sauce (tamari).
3. What’s the best way to store leftovers?
   Keep the saucy chicken mixture, crispy wonton strips, and spicy mayo in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet, and crisp the wonton strips in a 350°F oven for a few minutes before serving.
4. How do I control the spice level?
   Reduce (or omit) the sriracha in both the sauce and spicy mayo for milder heat, or add an extra dash if you prefer it hotter.
5. Can I bake instead of fry the chicken and wonton strips?
   Yes—toss chicken pieces and wonton strips in a thin coat of oil and bake at 425°F until golden and crispy (about 10–12 minutes for chicken, 5–7 minutes for wontons), flipping halfway through.
6. What toppings can I add besides peanuts and cilantro?
   Try toasted sesame seeds, chopped cashews, or thinly sliced red chilies for extra crunch and flavor.
7. How do I prevent the lettuce cups from getting soggy?
   Serve the chicken and sauce on the side and let guests fill their own cups, or arrange the washed lettuce leaves on a paper towel-lined platter to absorb excess moisture before serving.

Tips and Tricks

• Choose the Right Oil: Use a high-smoke-point, neutral oil (canola, peanut, or vegetable) for deep-frying to achieve a light, crispy texture without imparting unwanted flavor.
• Dry Your Chicken: Pat chicken slices thoroughly before coating to help the cornstarch adhere and create a crunchier crust.
• Don’t Overcrowd the Fryer: Fry in small batches so the oil temperature stays consistent and everything crisps up evenly.
• Control Heat: Keep your oil at around 350–375°F; too hot can burn the coating, too cool makes it soggy.
• One Oil, Multiple Uses: Fry wonton strips first, then chicken—both benefit from the same oil, and you’ll infuse extra flavor into each.
• Thicken Sauce Properly: Whisk cornstarch into a small amount of cold liquid first to prevent lumps, then stir into the simmering sauce.
• Prep Ahead: Mix your sauce and spicy mayo, chop herbs, and cut wontons in advance to streamline cooking.
• Keep Elements Separate: Store fried chicken, wontons, and lettuce cups separately until serving to maintain maximum crispness.
• Adjust Heat to Taste: Start with less sriracha, taste the sauce, then add more if you crave extra spice.
• Garnish Last: Add peanuts, herbs, and lime juice just before serving to keep flavors bright and textures distinct.

More appetizers recipes

Fattoush cups recipe

Product Link

sweet chili sauce

soya sauce

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Szechuan Lettuce Wraps – Cactus Club Cafe Copycat

Szechuan Lettuce Wraps – Cactus Club Cafe Copycat” brings all the bold, spicy flavors you love straight to your kitchen. Inspired by the restaurant’s most popular appetizer, this simple recipe lets you enjoy tender, crispy chicken wrapped in cool, crisp lettuce any night of the week. Best of all, it comes together in under 30 minutes—perfect for busy cooks craving a restaurant-quality bite at home.

Course Appetizer

Cuisine south east asian cuisine

Keyword #lettuce wraps

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 People

Ingredients

Protein & Coating

• 1 large chicken breast sliced into small, thin pieces
• 2 Tbsp cornstarch or ¼ cup cornstarch, or a blend of 2 Tbsp cornstarch + 2 Tbsp all-purpose flour
• 1 litre vegetable or canola oil for deep frying

Crunchy Toppings & Garnish

• 1/4 cup unsalted peanuts
• Wonton wrappers cut into thin strips
• 1 head iceberg lettuce leaves separated and washed
• 2 green onions thinly sliced
• Small handful fresh cilantro roughly chopped

Sauce:

• 2 Tbsp soy sauce
• ¼ cup sweet chili sauce or Thai sweet chili sauce
• ¼ cup water
• 1 Tbsp honey
• 1 tsp sriracha adjust to taste
• ¼ tsp garlic powder
• ¼ tsp freshly grated ginger
• 1 Tbsp rice vinegar
• 1 tsp cornstarch to thicken

Spicy mayo

• ¼ cup mayonnaise
• 1 Tbsp sriracha or more, to taste
• 1 tsp freshly squeezed lime juice
• ¼ tsp paprika optional

Instructions

• Prep the Wonton Strips:
• Using kitchen scissors or a sharp knife, cut wonton wrappers into very thin strips.
• Set aside.
• Cut and Coat the Chicken:
• cut he chicken into very thin and small strips then toss in cornstarch (or the cornstarch–flour blend) until evenly coated.
• Set aside.
• Mix the Sauce:
• In a small bowl, whisk together soy sauce, sweet chili sauce, water, honey, sriracha, garlic powder, ginger, rice vinegar, and 1 teaspoon cornstarch.
• Set aside.
• Make the Spicy Mayo:
• In another bowl, combine mayonnaise, sriracha, lime juice, and paprika (if using).
• Cover and refrigerate until ready to serve.
• Prep the Herbs:
• Rinse and slice the green onions.
• Roughly chop the cilantro or keep the same.
• Reserve a bit of each for garnish.
• Wash the Lettuce:
• cut the iceberg in half, wash, and pat dry.
• Arrange on a serving platter.
• Deep Fry the Wonton Strips:
• Heat oil in a pot or deep skillet over medium-high heat.
• Fry the wonton strips until they puff up and turn golden brown (you can stop sooner if you prefer them pale and crisp).
• Drain on paper towels.
• Deep Fry the Chicken:
• In the same oil, fry the coated chicken pieces until they’re lightly golden and cooked through, about 3–4 minutes.
• Transfer to a paper-towel–lined plate.
• Finish the Sauce & Chicken:
• Add the prepared sauce to a pan and bring it to a simmer.
• Return the fried chicken to the pan and toss to coat thoroughly.
• Add Peanuts & Herbs:
• Turn off the heat.
• Stir in the peanuts and a handful of chopped cilantro and green onions.
• Reserve the rest for garnishing.
• Assemble & Garnish:
• Pile the saucy chicken onto a serving platter.
• Top with crispy wonton strips, remaining cilantro, and green onions.
• Serve alongside the lettuce cups and spicy mayo.
• Serve & Enjoy:
• Spoon the chicken into individual lettuce leaves, drizzle with spicy mayo, and dig in!

The post Szechuan Lettuce Wraps – Cactus Club Cafe Copycat appeared first on Baiti Ana.

what makes this recipe special?

What makes this banana bread recipe extra special is its soft, cake-like texture and the perfect balance between sweetness and richness. The chocolate chips melt into the batter, giving it little pockets of creamy goodness, while optional mix-ins like pecans and golden raisins add crunch and a hint of fruity chewiness. It’s versatile enough to enjoy for breakfast, serve as an afternoon snack, or pair with a cup of tea or coffee for dessert.

Best of all, it’s a no-fuss recipe—no mixers, no fancy tools—just a bowl, a fork, and a little bit of time. It’s the perfect way to use up overripe bananas and fill your kitchen with the cozy aroma of fresh baking. So grab those bananas and let’s get started on your new favorite banana bread!

chocolate chip banana bread ingredients

Ripe bananas provide natural sweetness and a moist, tender texture to the bread.

All-purpose flour gives the banana bread its structure and soft crumb.

Sugar, sweetener, or honey adds the perfect amount of sweetness to balance the flavors.

Egg helps bind the ingredients together and adds richness.

Vegetable oil keeps the bread extra moist and tender without making it heavy.

vanilla extract enhances the flavor with a warm, aromatic note.

Baking soda helps the bread rise and gives it a light, fluffy texture.

salt sharpens the flavors and balances the sweetness.

Milk chocolate chips add bursts of creamy chocolate throughout the bread.

Pecans provide a satisfying crunch and a hint of buttery flavor.

Golden raisins add chewy texture and a touch of fruity sweetness.

How to Make Chocolate Chip Banana Bread?

1. Preheat your oven to 340°F (170°C) and lightly grease a loaf pan or line it with parchment paper.
2. Mash the bananas in a large mixing bowl until they are very smooth with no large lumps.
3. Add the sugar, egg, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
4. Pour in the vegetable oil, then sprinkle in the salt and baking soda. Stir everything gently.
5. Add the flour to the bowl and mix just until the batter is smooth and thick. Avoid overmix

chocolate chip banana bread storage

• At room temperature:
  Once the banana bread has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
  
• In the refrigerator:
  To keep it fresh a little longer, you can refrigerate the bread. Wrap it well to prevent it from drying out. It will last for up to one week in the fridge.
  
• In the freezer:
  For longer storage, wrap the loaf (or individual slices) tightly in plastic wrap and then place it in a freezer-safe bag or container. It will stay good for up to 3 months.
  To enjoy, thaw the bread at room temperature or warm individual slices in the microwave for about 20–30 seconds.

Frequently Asked Questions

1. Can I use frozen bananas?

Yes! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas are often even sweeter, which makes the bread extra flavorful.

2. Can I substitute the vegetable oil?

Absolutely. You can replace it with melted butter, coconut oil, or even applesauce for a slightly healthier option.

3. What if I don’t have milk chocolate chips?

You can use dark chocolate chips, white chocolate chips, or even chop up a chocolate bar. Feel free to get creative!

4. Can I leave out the pecans and raisins?

Of course! Both are optional. If you prefer a simpler banana bread, you can skip them without affecting the texture.

5. How should I store the banana bread?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.

6. Can I make muffins instead of a loaf?

Yes! Simply pour the batter into a muffin tin and bake at the same temperature for about 18–22 minutes, or until a toothpick comes out clean.

7. Why is my banana bread dense and not fluffy?

Overmixing the batter can cause the bread to become dense. Make sure to mix just until the flour disappears into the batter.

Tips and Tricks

• Use overripe bananas:
  The riper, the better—brown, spotty bananas add more sweetness and moisture.
  
• Don’t overmix the batter:
  Stir just until everything is combined. Overmixing can make the bread dense or rubbery.
  
• Measure flour correctly:
  Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and dry out the bread.
  
• Add toppings before baking:
  Gently press the extra chocolate chips and pecans on top of the batter so they don’t sink during baking.
  
• Let it cool completely:
  Cooling the bread in the pan for about 10–15 minutes before transferring it to a wire rack helps it set and slice cleanly.
  
• Customize it your way:
  Swap in walnuts, dried cranberries, or even shredded coconut. This recipe is super flexible!
  
• Use parchment paper:
  Lining your pan with parchment makes for easy removal and less cleanup.

More recipes to try

chocolate ganache cake

coconut cake recipe

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Chocolate chip banana bread

This chocolate chip banana bread recipe is truly a must-try! It’s wonderfully simple to make, incredibly moist, and packed with rich banana flavor and sweet chocolate chips in every bite. Whether you’re a beginner baker or someone who loves quick, homemade treats, this recipe is perfect for you. All you need are a couple of ripe bananas and a few pantry staples, and you’ll have a warm, delicious loaf ready in under an hour.

Course Dessert

Cuisine American

Keyword chocolate chip banana bread

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 12 Peoaple

Ingredients

• 3 large bananas
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar sweetener, or honey
• 1 egg
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/8 tsp salt
• 1/2 cup milk chocolate chips 1/4 cup in the batter, 1/4 cup for topping
• 1/4 cup pecans
• 1/4 cup golden raisins

Instructions

• Mash the bananas until very smooth.
• Add the sugar, egg, and vanilla, then mix well.
• Add the oil, salt, baking soda, and flour. Mix until you get a smooth, thick batter.
• Fold in 1/4 cup of chocolate chips and the raisins.
• Pour the batter into a loaf pan, then top with the remaining chocolate chips and pecans.
• Bake at 340°F for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Video

Notes

• Use overripe bananas:
  The riper, the better—brown, spotty bananas add more sweetness and moisture.
• Don’t overmix the batter:
  Stir just until everything is combined. Overmixing can make the bread dense or rubbery.
• Measure flour correctly:
  Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and dry out the bread.
• Add toppings before baking:
  Gently press the extra chocolate chips and pecans on top of the batter so they don’t sink during baking.
• Let it cool completely:
  Cooling the bread in the pan for about 10–15 minutes before transferring it to a wire rack helps it set and slice cleanly.
• Customize it your way:
  Swap in walnuts, dried cranberries, or even shredded coconut. This recipe is super flexible!
• Use parchment paper:
  Lining your pan with parchment makes for easy removal and less cleanup.

The post Chocolate Chip Banana Bread appeared first on Baiti Ana.

What is Zaatar Manakeesh?

Zaatar Manakeesh (or Manakish bi Zaatar) is a traditional Levantine flatbread topped with a blend of za’atar (a mix of dried thyme, oregano, sumac, and sesame seeds) mixed with olive oilThe dough is rolled out flat, then the zaatar mix is spread generously on top. After that, it’s baked in the oven until the bread turns golden and crispy on the edges, yet remains soft in the center.

It’s often enjoyed with labneh (a thick, tangy yogurt), fresh vegetables, olives, or even wrapped up as a sandwich. Its earthy, tangy, and slightly nutty flavor makes it a favorite for people of all ages.

What is manakeesh

Manakeesh (also spelled manakish, manaeesh, or manousheh in singular) is a Levantine flatbread that’s topped with a variety of ingredients and then baked—kind of like a Middle Eastern version of pizza.

It’s a staple food in countries like Lebanon, Syria, Jordan, and Palestine, especially popular for breakfast or lunch. The dough is usually soft and slightly chewy, and it can be topped with:

• Zaatar (thyme, sumac, sesame seeds, and olive oil) – the most traditional and famous version
• Cheese – often a salty white cheese like akkawi or halloumi
• Minced meat – spiced ground beef or lamb (called “lahm bi ajeen”)
• Spinach or other veggies – sometimes combined with lemon and onions for a tangy filling

Manakeesh can be served flat like a pizza, or folded/wrapped up for easy eating on the go.

Ingredients

For the Dough:

• Start with 5 cups of all-purpose flour for a soft and chewy base.
• Then add 2 cups of warm water to activate the yeast and bring the dough together.
• Next, mix in ½ cup of vegetable oil to keep the dough moist and tender.
• Stir in 2 tablespoons of instant yeast to help the dough rise quickly and evenly.
• Add 2 tablespoons of sugar to feed the yeast and balance the flavor.
• Finally, include 1 teaspoon of salt to round out the taste.

For the Zaatar Spread:

• In a small bowl, combine ½ cup of zaatar with ¼ cup of olive oil.
• Mix well until you get a spreadable paste—add more oil if needed for a smoother texture.

How to make zaatar manakeesh

1. Prepare the Dough

• First, in a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5–10 minutes until it starts to foam—this means the yeast is active.
• Next, add the vegetable oil, salt, and flour. Mix until a dough forms.
• Then, knead the dough for about 8–10 minutes until it becomes smooth and elastic.
• Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until doubled in size.

2. Make the Zaatar Spread

• While the dough is rising, mix the zaatar and olive oil in a small bowl. Stir until it forms a thick, spreadable paste. Add a little more oil if it’s too dry.

3. Shape the Dough

• Once the dough has risen, punch it down and divide it into equal balls (about 8–10, depending on your preferred size).
• Then, on a floured surface, roll each ball into a thin circle—about 6–8 inches wide.

4. Add the Topping

• Now, spread a spoonful of the zaatar mixture evenly over each circle, leaving a small border around the edges.

5. Bake

• Preheat your oven to 450°F (230°C). Place the manakeesh on a baking sheet or pizza stone.
• Bake for 7–10 minutes, or until the edges are golden and the bottom is crisp.

6. Serve and Enjoy

• Finally, remove from the oven and let cool slightly. Serve warm with labneh, fresh veggies, or enjoy on its own!

Tips To Make This Recipe

Use warm water to activate the yeast – It should be warm, not hot, to help the dough rise properly without killing the yeast.

Let the dough rise in a warm place – A cozy spot helps the dough double in size faster and become nice and fluffy.

Adjust the zaatar mix – If the spread is too thick, add a little more olive oil until it’s smooth and easy to spread.

Bake just until golden – Keep an eye on the oven! They cook fast—about 7–10 minutes is all you need for a crisp, golden finish.

How to serve Zaatar manakeesh?

Zaatar manakeesh is delicious on its own, but it’s even better when served with fresh veggies and a cup of tea for breakfast. It also pairs wonderfully with olives and labneh, making it a truly perfect morning meal.

You can enjoy it as-is or turn it into a wrap—just fill it with veggies, olives, and labneh if you like, then roll it up and enjoy it with your favorite drink. It’s a flavorful and satisfying option for breakfast, brunch, or even lunch.

How to Freeze Zaatar Manakeesh:

Bake Fully First – Bake the manakeesh as you normally would, letting them cool completely.

Wrap and Store – Once cooled, wrap each manakeesh tightly in plastic wrap or parchment paper. Then, place them in a freezer-safe bag or airtight container.

Freeze – You can freeze them for up to 1-2 months.

How to Reheat:

From Frozen:

• Preheat your oven to 350°F (175°C).
• Place the frozen manakeesh on a baking sheet and heat for 10–15 minutes or until the edges are crisp and warmed through.

In a Toaster Oven:

• You can reheat them in a toaster oven for a few minutes until they’re warm and slightly crispy.

Frequently Asked Questions

For more mediterranean brunch recipes:

Lebanese chees boats

cheese fatayer

Zaatar Grilled Cheese

Hummus Recipe

Falafel Homemade Recipe

Chicken Fatteh Recipe

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Zaatar Manakeesh

Zaatar Manakeesh is a traditional Levantine flatbread topped with a flavorful mix of zaatar (a blend of thyme, sumac, sesame seeds, and olive oil) and baked until crispy. The dough is soft and chewy, creating the perfect base for the aromatic zaatar topping. This dish is commonly enjoyed for breakfast or as a snack, and it’s a delicious, easy-to-make treat that can be customized with extras like cheese or vegetables.

Course Breakfast

Cuisine Lebanese

Keyword lebanese zaatar manakeesh, zaatarmanakeesh

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 people

Ingredients

• For the Dough:
• 5 cups flour
• 2 cups warm water
• ½ cup vegetable oil
• 2 tbsp instant yeast
• 2 tbsp sugar
• 1 tsp salt
• For the Zaatar Spread:
• ½ cup zaatar
• ¼ cup olive oil add more if needed

Instructions

• Prepare the Dough
• In a large bowl, mix 2 cups of flour with warm water, yeast, sugar, and salt. Stir well, cover, and let rest for 10 minutes to allow the yeast to activate.
• Once the mixture has doubled in size, add the vegetable oil and gradually add the remaining flour.
• Add the last ½ cup of flour slowly while kneading, until you get a soft and smooth dough.
• Cover the dough and let it rest for 30–45 minutes, until it rises.
• Prepare the Zaatar Spread
• In a small bowl, mix zaatar and olive oil until well combined.
• If the mixture is too thick, add an extra tablespoon of olive oil to reach a spreadable consistency.
• Shape the Manakeesh
• Take small portions of dough and roll them into balls. Cover and let them rest for 5 minutes.
• Preheat the oven to 500°F (260°C).
• Using a rolling pin, roll out each dough ball to your preferred thickness:
• For thinner manakeesh, bake for a shorter time.
• For thicker manakeesh, bake slightly longer.
• Assemble & Bake
• Place the rolled-out dough on a baking tray.
• Spread the zaatar mix evenly on top, leaving a small border around the edges.
• Bake in the preheated oven at 500°F for 5 minutes, until golden.
• If you prefer a crispier top, turn on the broiler for 1–2 minutes.
• Serve & Enjoy
• Serve warm with fresh vegetables, olives, labneh, or a cup of tea.

Notes

Dough Texture: Be sure to use warm (not hot) water to activate the yeast. If the dough feels too sticky, add a little more flour; if it’s too dry, add a little more water.

Zaatar Spread: If your zaatar mix is too thick, simply add a bit more olive oil to reach a spreadable consistency. Feel free to adjust the amount of zaatar depending on your taste preference.

Baking Tips: Keep an eye on the oven as manakeesh bake quickly—about 7-10 minutes at 450°F (230°C) is usually perfect. The edges should be golden and crispy, and the bottom should be slightly browned.

Freezing: Manakeesh freezes well. After baking and cooling, wrap them tightly and store in the freezer for up to 1-2 months. Reheat in the oven or toaster oven for the best results.

Serving Ideas: Enjoy as-is or serve with sides like labneh, olives, fresh veggies, or a drizzle of extra olive oil.

The post Zaatar Manakeesh appeared first on Baiti Ana.

What is Cheese Manakeesh?

Cheese Manakeesh (also spelled manaqish or manakish) is a traditional Lebanese flatbread topped with a blend of white cheeses, typically Akkawi, Mozzarella, or Nabulsi. It’s commonly eaten for breakfast or brunch, often accompanied by fresh vegetables, olives, and a cup of hot mint tea. Baked in high-heat ovens, the dough becomes soft yet slightly crisp, while the cheese melts into a rich, stretchy layer. This dish is a popular item across Lebanon and the Levant, loved for its satisfying texture and simple, delicious flavor.

Why You’ll Fall in Love with This Cheese Manakeesh

The texture is ah-mazing. This Lebanese flatbread boasts the perfect contrast—crispy on the outside, yet soft and chewy on the inside. It’s topped with a luscious blend of Akkawi and Mozzarella cheese, which bubbles and caramelizes beautifully as it bakes, giving you that irresistible golden top.

It’s surprisingly easy to make. While the dough does require two rising periods, it’s straightforward and beginner-friendly. Once it’s ready, you simply divide it into 12 equal balls, flatten them into circles, and top each one with cheese. From there, it’s just a quick bake away from cheesy perfection.

Totally customizable. One of the best things about cheese manakeesh is how versatile it is. Stick with traditional Middle Eastern cheeses, or get creative with your own favorites—like cheddar, gouda, or feta. You can also add toppings like fresh herbs, tomatoes, olives, or even cooked meats to suit your cravings.

Ingredients You’ll Need for Akkawi Cheese Manakeesh

For the Dough:

• Flour – Use all-purpose flour for a soft, pliable dough that bakes up with the perfect texture.
• Warm water – Helps activate the yeast and brings the dough together smoothly.
• Vegetable oil – Keeps the dough tender and adds a hint of richness; olive oil works well too if you prefer a more traditional flavor
• Instant yeast – Makes the dough rise beautifully without the need for proofing.
• Sugar – Feeds the yeast and helps the dough develop a light golden color when baked.
• Salt – Enhances the flavor of the dough and balances the overall taste.

For the Cheese Topping:

• Mozzarella cheese – Melts easily and gives the topping a creamy, stretchy texture.
• Akkawi cheese – Brings a slightly salty, tangy flavor that pairs perfectly with mozzarella; soak in water first if it’s too salty.
• Parsley – Adds a fresh, herbal note; use fresh parsley if possible, or dried if that’s what you have on hand.
• Nigella seeds or sesame seeds – A sprinkle on top adds a subtle crunch and earthy flavor that completes the dish.

How to make cheese manakeesh

Making Cheese Manakeesh involves preparing a soft dough, rolling it into circles, and topping it with a mixture of mozzarella and Akkawi cheese. The dough is then baked in the oven until golden, crispy on the edges, and bubbly on top. It’s a simple yet delicious dish perfect for any time of day.

Make the dough

1-Mix dry ingredients: Begin by combining 2 cups of flour, yeast, sugar, and salt in a large bowl. Stir everything well to ensure even distribution.

2-Add warm water: Gradually pour in warm water and stir to combine. Let the mixture sit for 10 minutes, allowing the yeast to activate and begin bubbling.

3-Incorporate oil: Once the yeast has activated, add vegetable oil into the mixture. Stir until the oil is well incorporated into the dough.

4-Add the remaining flour: Slowly add the remaining flour, a little at a time, mixing as you go until a dough begins to form.

5-Knead the dough: On a lightly floured surface, knead the dough for about 8–10 minutes. Gradually add the last ½ cup of flour to create a smooth, soft dough.

6-Let the dough rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 30-45 minutes, or until it doubles in size.

Divide and Prepare the Flatbread

1-Divide the dough: Once the dough has risen, punch it down and divide it into small portions (about 12). Roll each portion into a small ball.

2-Rest the dough balls: Cover the dough balls with a damp cloth and let them rest for 5 minutes to relax the gluten and make rolling easier.

3-Preheat the oven: While the dough rests, preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat up.

4-Roll out the dough: Using a rolling pin, roll each dough ball into a circle of your desired thickness. For thinner manakeesh, roll them thinner; for thicker, roll them a bit thicker.

How to Bake Cheese Manakeesh

Assemble the manakeesh: Place the rolled-out dough onto a baking tray. Evenly spread the cheese mixture (mozzarella and akkawi cheese) over the dough, leaving a small border around the edges.

Bake and finish: Bake in the preheated oven at 500°F (260°C) for 5-7 minutes until the crust is golden and the cheese is bubbling. For a more golden top, turn on the broiler for 1–2 minutes at the end.

Enjoy your delicious homemade Cheese Manakeesh fresh from the oven! Serve hot with fresh vegetables, olives, or a nice cup of tea for a true Lebanese experience.

Tips for Making the Best Akkawi Cheese Manakeesh

1. Soak the Akkawi Cheese – To ensure the perfect balance of flavor, if your Akkawi cheese is too salty, soak it in water for about an hour before shredding. This will help reduce the saltiness and bring out the cheese’s natural taste.

2. Let the Dough Rise Properly – Once you’ve mixed and kneaded the dough, make sure to give it enough time to rise and double in size. This step is crucial for achieving a light, fluffy texture in your manakeesh.

3. Preheat the Oven – Before you start baking, preheat your oven to 500°F (260°C). A hot oven will ensure that your manakeesh has a crispy, golden crust with a soft interior.

4. Don’t Skip the Rest Period for Dough Balls – After dividing the dough into balls, allow them to rest for about 5 minutes. This resting period will make the dough easier to roll out and prevent it from shrinking back.

Popular substitutions & additions

Use Different Cheeses – While Akkawi cheese is traditional, you can easily swap it out for feta or halloumi if you’re looking for a tangier or firmer texture. Mozzarella can still be used for its meltiness, but experimenting with different cheese combinations can add a unique twist to your manakeesh.

Add Fresh Herbs – For a burst of flavor, consider adding fresh herbs like oregano, thyme, or za’atar to your cheese mixture. Not only will this elevate the taste, but it will also add a fragrant, earthy note that complements the rich cheese.

Incorporate Vegetables – To add a fresh touch, you can top your cheese manakeesh with tomatoes, olives, or even spinach before baking. These additions not only enhance the flavor but also bring a beautiful, colorful look to your manakeesh.

Switch to Gluten-Free Flour – If you’re looking for a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be mindful that the texture may differ slightly, but the result will still be delicious.

Add a Sweet Twist – For something a little different, you can drizzle a bit of honey on top of the cheese before baking. The sweetness balances out the salty cheese and adds an unexpected, delightful contrast.

How to serve Cheese Manakeesh

Cheese manakeesh is so good! The cheesy topping can be enjoyed on its own with a cup of tea or coffee, making it a perfect breakfast option.

You can also pair it with a side of salad or soup for lunch, or enjoy it as a snack or appetizer. It’s great for school lunches or when you’re on the go but still want something delicious.

How to Store Cheese Manakeesh:

Let it Cool – Before storing, let your cheese manakeesh cool completely to prevent condensation, which can make the dough soggy.

Wrap it Up – Once cooled, wrap the manakeesh tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, you can place it in an airtight container for better protection from air.

Refrigerate for Short-Term Storage – If you plan to eat the manakeesh within 2-3 days, simply store it in the fridge. The cheese and dough will stay fresh when wrapped properly.

Freeze for Long-Term Storage – For longer storage, you can freeze the manakeesh. Place the wrapped manakeesh in a freezer-safe bag or container, and freeze for up to 3 months.

How to Reheat Cheese Manakeesh:

Reheat in the Oven (Best Method) – Preheat your oven to 350°F (175°C). Place the manakeesh on a baking sheet and cover it loosely with aluminum foil to prevent the cheese from drying out. Heat for about 10-12 minutes (or 5-7 minutes if it’s frozen) until it’s warmed through and the cheese starts to bubble again.

Reheat in a Skillet (Quick Method) – If you’re in a hurry, you can reheat the manakeesh in a skillet over medium heat. Simply heat the manakeesh for 3-4 minutes on each side, covered, until it’s warmed through. This method gives the crust a nice crispness.

How long will manakeesh last in the fridge?

Manakeesh will last about 3 to 4 days in the fridge if stored properly in an airtight container or tightly wrapped in plastic wrap or foil.

Can I freeze manakeesh?

Yes, you can freeze manakeesh! To do so, let it cool completely, then wrap it tightly in plastic wrap or foil and place it in an airtight container or freezer bag. It will last for up to 1-2 months in the freezer, and you can reheat it in the oven or on a skillet when you’re ready to eat it.

Frequently asked Questions

More Mediterranean Recipes:

Zaatar Grilled cheese

Lebanese Cheese Boats

Cheese Fatayer

Falafel Homemade Recipe

Lebanese Mujadara

Chicken Fatteh

The post Cheese Manakeesh appeared first on Baiti Ana.

If you’re not a fan of coffee-flavored desserts, you’re going to love this fruity twist on tiramisu. It’s sweet, creamy, and the perfect light treat for warm weather. Plus, it’s super versatile! You can layer it in a bowl like a trifle, arrange it in a tray and cut it into slices, or serve it in individual cups for a cute and convenient presentation.

Whether you’re hosting a gathering or just treating yourself, this strawberry tiramisu is guaranteed to impress. It’s a crowd-pleaser and so simple to make—definitely a must-try this summer!

Strawberry Tiramisu Ingredients

• Ladyfingers add a soft, sponge-like texture that soaks up the strawberry flavor perfectly.
  
• Whipping cream creates a light, airy base that gives the dessert its creamy, cloud-like consistency.
  
• Sweetened condensed milk brings rich sweetness and helps bind the cream layer together.
  
• Cream cheese adds a slight tang and smooth texture that balances the sweetness beautifully.
  
• Strawberry sauce infuses the dessert with a bright, fruity flavor and a vibrant color.
  
• Fresh strawberries provide bursts of natural sweetness and a refreshing bite in every layer.
  
• Cold milk helps soften the ladyfingers while adding a subtle touch of creaminess.

How to make strawberry tiramisu?

Step 1: Whip the Cream

Start by whipping the cold whipping cream using a hand mixer or stand mixer until stiff peaks form. This will give your cream layer a light, airy texture.

Step 2: Make the Cream Mixture

Add softened cream cheese to the whipped cream (you can microwave it for a few seconds to soften), then pour in the sweetened condensed milk. Beat everything together until smooth and creamy.

Step 3: Prep the Strawberries

Wash and slice the fresh strawberries into thin slices or small pieces—these will be layered between the cream for a fresh, juicy bite.

Step 4: Make the Dipping Mixture

In a separate bowl, combine cold milk with a spoonful of strawberry sauce. This mixture will lightly flavor the ladyfingers without making them soggy.

Step 5: Layer the Ladyfingers

Quickly dip each ladyfinger into the milk mixture—just a second on each side—then arrange them in a tray to form the first layer.

Step 6: Add Cream and Strawberries

Spread a generous layer of the cream mixture over the ladyfingers. Top with a layer of sliced strawberries.

Step 7: Repeat the Layers

Add another layer of dipped ladyfingers, followed by more cream and strawberries.

Step 8: Decorate the Top

Drizzle strawberry sauce in thin lines across the top layer. Use a toothpick to gently swirl the sauce for a pretty design. Add more fresh strawberries for garnish.

Step 9: Chill Before Serving

Cover and refrigerate the tiramisu for a few hours, or overnight if possible, to let the flavors blend and the layers set.

Homemade strawberry sauce

• 2 cups fresh strawberries, hulled and chopped (1lb strawberry)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice (optional)

1. Prepare the Strawberries:
   Wash, hull, and chop the strawberries into small pieces.
   
2. Cook the Base:
   In a saucepan, combine the strawberries, sugar, and water. Stir well and bring to a gentle simmer over medium heat.
   
3. Add Cornstarch:
   In a small cup, mix the 1 teaspoon of cornstarch with a splash of cold water to create a slurry. Pour the slurry into the simmering mixture while stirring continuously. Cook for 1–2 more minutes until slightly thickened. The sauce should still be thin and pourable.
   
4. Mash or Blend (Optional):
   Use a spoon or masher to break down some of the strawberries for a textured sauce, or blend it smooth if you prefer a thinner, syrup-like consistency.
   
5. Add Lemon Juice (Optional):
   Stir in lemon juice for a touch of brightness and to balance the sweetness.
   
6. Cool and Store:
   Let the sauce cool completely, then transfer to a jar or bottle. Store in the fridge for up to 1 week.

How to store Strawberry Tiramisu?

After assembling your tiramisu, cover the dish tightly with plastic wrap or place it in an airtight container. This helps prevent the dessert from drying out and keeps it from absorbing other odors in the fridge.

Refrigeration is key—store the tiramisu in the fridge for up to 3 days. In fact, it tastes even better after a few hours (or overnight) as the flavors have time to meld and the layers set beautifully.

If you’re serving it for a gathering, you can make it a day in advance and simply keep it chilled until ready to serve.

Freezing is not recommended for this dessert. Since it’s made with whipped cream and cream cheese, freezing can cause the texture to change—the cream may become grainy or separate when thawed.

If you’re storing individual portions, you can place them in small airtight containers for easy grab-and-go servings.

Frequently asked questions

1. Can I make strawberry tiramisu ahead of time?

Yes! In fact, it’s best when made ahead. Prepare it the night before and let it chill overnight. This helps the flavors develop and the layers set nicely.

2. Can I use frozen strawberries?

You can, but fresh strawberries give the best texture and flavor. If using frozen, make sure to thaw and drain them well to avoid excess moisture.

3. Can I make it without cream cheese?

Yes, you can replace the cream cheese with mascarpone for a more traditional tiramisu flavor, or use whipped topping for a lighter version.

4. What if I don’t have strawberry sauce?

You can make a quick homemade version by simmering strawberries with a little sugar and lemon juice until thickened, or simply blend fresh strawberries with a bit of sugar.

5. How long does strawberry tiramisu last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

6. Can I freeze strawberry tiramisu?

It’s not recommended to freeze it, as the cream may separate and the texture can change after thawing.

7. Can I make this in individual cups?

Absolutely! It works great as a single-serve dessert. Just layer the ingredients in small glasses or cups for a cute and convenient presentation.

8. Can I use tea cookies instead of ladyfingers?

Yes, tea cookies can work as a substitute! Just be sure to dip them lightly in the milk mixture so they soften without falling apart. The texture will be slightly different, but still delicious.

Tips and tricks

1. Don’t Soak the Ladyfingers Too Long

Dip the ladyfingers in the milk mixture quickly—just a second on each side. If you soak them too long, they can become too soggy and lose their structure.

2. Use Cold Cream

For a fluffier, thicker texture, make sure your whipping cream is chilled before you whip it. Cold cream holds better and helps achieve those stiff peaks faster.

3. Slice Strawberries Evenly

To ensure each bite has the right balance of fruit and cream, slice your strawberries evenly. Thin slices work best for layering without overpowering the other ingredients.

4. Let It Chill

For the best flavor and texture, allow your tiramisu to chill for at least 4 hours or overnight. The flavors will meld, and the dessert will hold together better when served.

5. Use Fresh Strawberries for Garnish

Fresh strawberries on top not only look beautiful but add a burst of natural sweetness and color. Choose ripe, firm strawberries for the best flavor.

6. Experiment with Other Flavors

If you want to change things up, try using other fruit syrups (like raspberry or blueberry) or flavored liqueurs (like amaretto) instead of strawberry syrup.

7. Add a Little Lemon Zest

A small amount of lemon zest in the cream mixture can add a subtle tang and enhance the overall freshness of the dessert.

8. Make Individual Portions

Serving tiramisu in individual cups or jars makes for a cute and convenient way to enjoy this dessert. It’s also perfect for parties and gatherings.

More dessert recipes

Choco crunch cake recipe

Osmaliyi cups recipe

Biscoff cheesecake cups recipe

Different ways to make strawberry Tiramisu

1. Individual Servings (Mini Tiramisu Cups)

Instead of a large tray, layer the ingredients in small cups or mason jars for individual portions. This is perfect for parties, picnics, or as a personalized dessert for guests.

2. Trifle Style

For a fun, visually stunning dessert, layer the tiramisu ingredients in a large glass trifle bowl. This allows the layers to be visible, showcasing the beautiful red strawberries against the creamy layers.

3. Vegan or Dairy-Free Version

To make a dairy-free version, replace the whipping cream with coconut cream or a non-dairy whipped topping, and use dairy-free cream cheese or a vegan alternative. The flavor and texture will still be delightful!

4. Strawberry Tiramisu Cake

Make it into a layered cake by baking a simple sponge cake and layering it with the strawberry cream mixture and fresh strawberries. This would be a great alternative for a special birthday or celebration.

5. No-Bake Strawberry Tiramisu Bars

Turn the dessert into a no-bake bar by layering it in a rectangular pan and cutting it into square pieces. It’s easy to serve and perfect for a picnic or casual get-together.

6. Chocolate-Coated Strawberry Tiramisu

Add a chocolate twist by dipping the ladyfingers in melted chocolate or cocoa powder. Layer them with the strawberry cream mixture for a chocolate-strawberry fusion that’s irresistible!

7. Frozen Strawberry Tiramisu

For a cool treat, layer your tiramisu and freeze it for a few hours. The texture will be more like a frozen mousse, which is perfect for hot summer days.

8. Tropical Twist

Substitute the strawberries for tropical fruits like mango, pineapple, or passion fruit for a refreshing summer version with a tropical flair.

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Strawberry tiramisu

Strawberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Light, creamy, and bursting with sweet strawberry flavor, it’s the perfect no-bake treat for warm weather. Whether you’re not a fan of coffee or just craving something different, this version is refreshing, delicious, and guaranteed to impress at any gatherings.

Course Dessert

Cuisine Italian

Keyword strawberry tiramisu, tiramisu

Prep Time 10 minutes minutes

Assemble time 10 minutes minutes

Servings 12 People

Ingredients

• 1 pack ladyfingers 400g
• 3 cups liquid whipping cream
• 1 can sweetened condensed milk 300ml
• 1/2 cup softened cream cheese
• Strawberry sauce
• Fresh strawberries
• 1 cup cold milk

Instructions

• In a bowl, whisk the whipping cream using a stand mixer or hand mixer until stiff peaks form.
• Add the softened cream cheese (you can microwave it for a few seconds to soften), then pour in the sweetened condensed milk. Whisk everything together until smooth.
• Slice the strawberries into small pieces or thin slices.
• In a separate bowl, mix the cold milk with 1 tablespoon of strawberry sauce.
• Quickly dip each ladyfinger into the milk mixture (don’t let them soak), then arrange them in a tray to form the first layer.
• Once the first layer is done, spread a layer of the cream mixture on top, followed by a layer of fresh strawberries.
• Repeat the process for another layer of ladyfingers, cream, and strawberries.
• Drizzle strawberry sauce in lines on top and use a toothpick to create a swirl design. Finish with more fresh strawberries.
• Refrigerate for a few hours or overnight before serving.

Video

Notes

1. Don’t Soak the Ladyfingers Too Long

Dip the ladyfingers in the milk mixture quickly—just a second on each side. If you soak them too long, they can become too soggy and lose their structure.

2. Use Cold Cream

For a fluffier, thicker texture, make sure your whipping cream is chilled before you whip it. Cold cream holds better and helps achieve those stiff peaks faster.

3. Slice Strawberries Evenly

To ensure each bite has the right balance of fruit and cream, slice your strawberries evenly. Thin slices work best for layering without overpowering the other ingredients.

4. Let It Chill

For the best flavor and texture, allow your tiramisu to chill for at least 4 hours or overnight. The flavors will meld, and the dessert will hold together better when served.

5. Use Fresh Strawberries for Garnish

Fresh strawberries on top not only look beautiful but add a burst of natural sweetness and color. Choose ripe, firm strawberries for the best flavor.

6. Experiment with Other Flavors

If you want to change things up, try using other fruit syrups (like raspberry or blueberry) or flavored liqueurs (like amaretto) instead of strawberry syrup.

7. Add a Little Lemon Zest

A small amount of lemon zest in the cream mixture can add a subtle tang and enhance the overall freshness of the dessert.

8. Make Individual Portions

Serving tiramisu in individual cups or jars makes for a cute and convenient way to enjoy this dessert. It’s also perfect for parties and gatherings.

The post Strawberry Tiramisu appeared first on Baiti Ana.

To begin with, the chicken is seasoned with warm spices like cinnamon, seven spice, and black pepper, which instantly bring depth and richness. Then, it’s seared until golden and juicy—locking in flavor while building a delicious base for the rice.

Next, the seasoned rice is added directly into the same pan, soaking up all the flavor from the chicken and spices. A bit of broth or water brings it all together, and from there, it’s as simple as covering the pan and letting it simmer.

Meanwhile, you can toast some nuts and prepare a fresh, crunchy salad on the side. Finally, once everything is cooked, you top the dish with toasted nuts and freshly chopped parsley for a bit of texture and brightness.

All in all, this dish is a comforting, one-pan wonder that’s as easy to clean up as it is to eat. Pair it with a simple cucumber-tomato salad or some tangy yogurt on the side, and you’ve got a complete meal in under an hour.

one pan chicken and rice ingredients

• Chicken thighs are juicy and flavorful, making them perfect for slow-cooking without drying out.
  
• Basmati or parboiled rice provides a fragrant, fluffy base that absorbs all the savory chicken and spice flavors.
  
• Water or chicken broth helps cook the rice while infusing it with rich, savory depth—especially when broth is used.
  
• Olive oil or vegetable oil is used to sear the chicken and add richness to the dish.
  
• Salt enhances the overall flavor and helps balance the warm spices.
  
• Seven spice brings classic Middle Eastern warmth and complexity with a blend of aromatic seasonings.
  
• Cinnamon adds a subtle sweetness and depth that beautifully complements the savory chicken.
  
• Black pepper gives the dish a mild heat and earthy finish.
  
• Chicken bouillon cube intensifies the savory flavor, making the rice taste like it’s been simmered in homemade stock.
  
• Fresh parsley adds a burst of color and freshness to the final presentation.
  
• Toasted nuts provide a crunchy, nutty contrast that elevates both flavor and texture.

How to make one pan chicken and rice?

1. Prepare the Chicken:
   Clean the chicken pieces by rinsing them under cold water mixed with a bit of vinegar. Pat them dry with paper towels.

2. Prepare the Rice:
   Rinse the rice under cold water until it runs clear to remove excess starch. Soak the rice in water for about 30 minutes, then drain well.
   
3. Season the Chicken:
   Mix spices such as seven spice blend, cinnamon, black pepper, and salt. Coat the chicken pieces evenly with half of this spice mixture. Reserve the remaining half for the rice.
   
4. Sear the Chicken:
   Heat oil in a large pan over medium heat. Add the seasoned chicken pieces and cook until golden brown on both sides.
   
5. Prepare the Rice Mixture:
   In a bowl, combine the drained rice with the reserved spice mixture and crumbled chicken bouillon.
   
6. Combine Rice and Chicken:
   Place the rice mixture over the seared chicken in the pan. Add enough hot water or chicken broth to cover the rice.
   
7. Cook the Dish:
   Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let it simmer until the rice is tender and the liquid is absorbed.
   
8. Toast the Nuts:
   While the dish cooks, toast nuts like almonds or pine nuts in a bit of oil until golden brown. Set aside.
9. Prepare a Simple Salad (Optional):
   Combine chopped cucumbers, tomatoes, onions, olive oil, lemon juice, and salt to make a refreshing salad.
   
10. Finish and Serve:
    Once cooked, garnish the dish with toasted nuts and chopped parsley. Serve warm, accompanied by the salad if desired.

Frequently asked questions

1. What type of rice is best for this dish?

Long-grain white rice is commonly used for its ability to remain separate and fluffy when cooked. However, other types like basmati or jasmine rice can also be used, keeping in mind that cooking times and liquid ratios may vary.

2. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may require a shorter cooking time to prevent dryness. Consider reducing the cooking time or adding them later in the process if using boneless, skinless breasts.

3. How can I make the dish spicier?

To add heat, incorporate spices like cayenne pepper, red pepper flakes, or chopped fresh chilies to the spice blend. Adjust the quantity to suit your heat preference.

4. Can I add vegetables to the one-pan chicken and rice?

Absolutely! Incorporating vegetables enhances the flavor and nutritional value of the dish. Options like onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers work well. Sautéing these vegetables before adding the rice allows them to absorb the spices and chicken flavors, enriching the overall taste.

5. How do I store and reheat leftovers?

Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally.

6. Is it possible to make this dish ahead of time?

yes, Assemble the chicken, rice, and spices in the pan, cover, and refrigerate. Before cooking, bring the pan to room temperature and proceed with the cooking instructions. This method allows flavors to meld and saves time on busy days.

Tips and tricks

1. Best Rice Type: Long-grain white rice is preferred for its fluffiness. Love to use Basmati and parboiled rice. jasmine rice are also suitable.  
   
2. Using Chicken Breasts: Chicken breasts can be used but may require shorter cooking times to prevent dryness. Boneless, skinless thighs are recommended for juicier results.
   
3. Making It Spicier: Add cayenne pepper, red pepper flakes, or chopped fresh chilies to the spice blend to suit your heat preference.
   
4. Adding Vegetables: Incorporate vegetables like onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers to enhance flavor and nutrition. Sautéing them before adding rice allows them to absorb spices and chicken flavors.
   
5. Storing and Reheating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to prevent drying. Alternatively, microwave in short intervals, stirring occasionally.
   
6. Preparing Ahead of Time: Assemble the chicken, rice, and spices in the pan, cover, and refrigerate. Before cooking, bring the pan to room temperature and proceed with the cooking instructions. This method allows flavors to meld and saves time on busy days.

More chicken recipes

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Butterflied roast chicken

Chicken casserole

Print

One pan chicken and rice

This Middle Eastern-inspired one-pan chicken and rice is incredibly easy to make and absolutely packed with flavor. It’s the perfect go-to meal when you need something fast, hearty, and satisfying.

Course Main Course

Cuisine Middle Eastern

Keyword chicken dish, onepan chicken and rice

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 People

Ingredients

• 1 kg chicken thighs
• 2 cups basmati rice parboiled rice, or a mix of both
• 4 cups water or chicken broth
• 3 tbsp olive oil or vegetable oil
• 1 tbsp salt
• 1 tbsp seven spice
• 2 tsp cinnamon
• 1 tsp black pepper
• 1 chicken bouillon cube
• Fresh parsley for garnish
• Toasted nuts for garnish

Instructions

• Wash the chicken with cold water and a little vinegar, then pat dry.
• Wash the rice and soak it in water for 30 minutes.
• Season the chicken with half of the spices. Reserve the other half to season the rice.
• Heat the oil in a large pan. Add the chicken and cook for about 5 minutes, until golden. Flip to the other side, cover, and cook for another 10 minutes.
• While the chicken is cooking, mix the rice with the remaining spices and the bouillon cube.
• Add the rice mixture on top of the chicken. Pour in enough water or chicken broth to cover the rice. Bring to a boil, then lower the heat, cover, and cook for 30 minutes.
• While the rice and chicken cook, toast the nuts in a bit of oil. Set aside.
• Prepare a simple salad to serve on the side.
• Once the rice and chicken are done, garnish with chopped parsley and the toasted nuts.
• Serve warm with the salad on the side.

Notes

1. Use a Heavy-Bottomed Pan: Opt for a thick, heavy-based pan with a lid to ensure even heat distribution and prevent uncooked rice pockets.  
2. Sear Chicken Properly: Avoid overcooking the chicken during searing; aim for a browned exterior while keeping the interior moist, as it will cook further with the rice.  
3. Choose the Right Rice: Long-grain white rice, such as basmati, is ideal for this recipe due to its non-clumping nature.  
4. Avoid Lifting the Lid: Once you’ve added the liquid, resist the temptation to lift the lid during cooking. This ensures the rice absorbs all the liquid and cooks evenly.  
5. Let It Rest: After cooking, let the dish rest with the lid on for a few minutes. This allows any remaining liquid to be absorbed and the flavors to meld.  
6. Use an Oven-Proof Skillet: If you plan to transfer your dish from stovetop to oven, ensure you’re using a skillet that can handle both, like cast iron or stainless steel.  
7. Customize with Vegetables: Incorporate vegetables such as onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers to enhance both flavor and nutrition.
8. Consider Seasoning Variations: Adjust spices and herbs according to your taste preferences. Adding ingredients like paprika, cumin, turmeric, or garlic powder can introduce new flavor dimensions.  

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