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

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

Middle eastern bird nest baklava ingredients

Kataifi (Osmanliya) Dough

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

Ghee or Butter

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

Simple Syrup

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

fillings

pistashios

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

Cashews

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

Nutella

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

Biscoff

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

Ashta (Arabic Cream)

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

How to make Middle Eastern Bird Nest Baklava

1. Prepare the Simple Syrup (Qater)

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

1. In a pot, combine sugar and water.

2. Bring it to a boil without stirring.

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

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

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

⸻

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

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

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

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

4. Stir constantly over medium heat until it thickens.

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

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

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

⸻

3. Prepare the Nut Fillings

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

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

⸻

4. Shape the Kataifi Nests

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

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

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

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

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

⸻

5. Bake the Nests

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

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

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

⸻

6. Add Final Fillings

1. Fill the empty nests with your choice of:

Nutella

Biscoff

Ashta

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

Frequently asked questions

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

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

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

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

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

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

4. Can I make this dessert ahead of time?

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

5. Is it better to use ghee or butter?

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

6. How do I store leftovers?

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

7. Can I make this dessert without nuts?

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

Tips and Tricks

Use Ricotta as a Quick Ashta Substitute

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

Keep Kataifi Dough Covered

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

Shape Nests Around Your Finger

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

Pre-make Syrup & Fillings

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

Fill After Baking for Creamy Options

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

Add Syrup While Nests Are Hot

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

Decorate for a Special Touch

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

Product links

mini cupcake pan

katiafi phyllo shredded dough

lotus Biscoff cream

Edible rose petals

More middle eastern deserts to make

Osmaliyi cups

Osmaliyi bil ashta

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Middle eastern bird nest baklava

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

Course Dessert

Cuisine Middle Eastern

Keyword middle eastern bird nest baklava

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 Mini Osmaliyi

Ingredients

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

Instructions

prepare the simple syrup (Qatar)

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

Prepare the ashta

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

Prepare the Nut Fillings

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

Shape the Kataifi Nests, bake and fill

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

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

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

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

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

What is kafta bil sanieh?

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

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

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

How do you make Kafta bil sanieh?

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

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

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

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

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

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

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

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

What do you eat with kafta bil sanieh?

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

Hummus – Perfect for dipping or making quick kafta wraps.

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

Different cooking methods

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

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

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

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

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

Top tips to make kafta bil sanieh

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

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

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

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

Frequently Asked Questions

More Lebanese recipes

Lebanese mujadara

Lebanese fatteh

Vegetarian Stuffed Grape Leaves

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kafta bil sanieh

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

Course Main Course

Cuisine Lebanese

Keyword beefkafta, kafta, lebanesekafta

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

The post Kafta bil sanieh appeared first on Baiti Ana.

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

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

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

You need to try this cake!

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

Ingredients

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

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

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

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

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

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

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

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

How to make lemon poppy seed cake?

Step 1: Prepare the Wet Ingredients

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

Step 2: Add the Dry Ingredients

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

Step 3: Prepare Your Baking Pan

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

Step 4: Pour the Batter

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

Step 5: Bake

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

Step 6: Cool the Cake

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

Step 7: Make the Glaze

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

Step 8: Glaze the Cake

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

Step 9: Serve and Enjoy

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

How to store your Lemon Poppy Seed Cake?

Room Temperature (Short-Term):

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

Refrigerator (Longer Freshness):

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

Freezer (For Later):

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

Different Baking Pan Options for Lemon Poppy Seed Cake

Muffin or Cupcake Tin

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

Loaf Pan

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

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

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

⭘ Round Cake Pans (8 or 9 inch)

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

⭓ Bundt Pan

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

Frequently asked questions

1. Can I make this cake without poppy seeds?

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

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

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

3. What can I use instead of instant pudding?

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

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

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

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

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

6. Can I make this cake ahead of time?

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

7. Is the glaze necessary?

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

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

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

Tips and Tricks

1. Use room temperature ingredients.

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

2. Don’t overmix the batter.

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

3. Grease and flour your pan well.

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

4. Add lemon zest for extra flavor.

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

5. Let the cake cool completely before glazing.

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

6. Use fresh lemon juice for the glaze.

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

7. Slice with a serrated knife.

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

8. Store leftovers properly.

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

More cakes recipes

Orange cake

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Lemon poppy seed cake

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

Course Dessert

Cuisine American

Keyword lemon cake, lemon poppy seed cake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Servings 12 People

Ingredients

Cake ingredients

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

Lemon Glaze:

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

Instructions

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

Notes

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

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

Why You Need to Try This Spinach Dip?

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

Spinach dip ingredients

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

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

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

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

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

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

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

How to make spinach dip

Step 1: Defrost the Spinach

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

Step 2: Prep the Veggies

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

Step 3: Mix the Creamy Base

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

Step 4: Add the Flavor

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

Step 5: Combine Everything

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

Step 6: Chill

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

Step 7: Serve and Enjoy

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

How to store and serve spinach dip?

Storing

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

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

Serving

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

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

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

Frequently asked questions

1. Can I make spinach dip ahead of time?

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

2. Can I use fresh spinach instead of frozen?

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

3. What can I use instead of sour cream?

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

4. Is spinach dip served hot or cold?

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

5. Can I freeze spinach dip?

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

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

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

7. What should I serve with spinach dip?

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

8. Can I make spinach dip without water chestnuts?

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

Tips and Tricks

Squeeze That Spinach!

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

Crush the Soup Mix (Optional)

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

Let It Chill

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

Adjust Creaminess

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

Add a Cheesy Kick

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

Make it Your Own

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

Serve in a Bread Bowl

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

More dip recipes

Hummus dip recipe

Black bean salsa recipe

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Spinach dip

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

Course Appetizer, dip

Cuisine American

Keyword spinach dip

Prep Time 5 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 16 Serving (1/4 cup each)

Ingredients

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

Instructions

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

Notes

Squeeze That Spinach!

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

Crush the Soup Mix (Optional)

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

Let It Chill

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

Adjust Creaminess

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

Add a Cheesy Kick

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

Make it Your Own

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

Serve in a Bread Bowl

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

The post Spinach Dip appeared first on Baiti Ana.

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

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

kibbeh batata ingredients

Kibbeh dough

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

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

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

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

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

Fillings

Labneh filling:

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

Fresh mint and green onions add brightness and freshness.

Chopped onion adds a bit of sharpness and depth.

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

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

kawarma filling:

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

Chopped walnuts add crunch and a nutty touch.

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

How to Make kibbeh batata?

Step 1: Cook and mash the potatoes

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

Step 2: Soak the bulgur wheat

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

Step 3: Make the dough

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

Step 4: Prepare the filling

Choose your filling:

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

Step 5: Shape the kibbeh

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

Step 6: Cook the kibbeh

Choose your method:

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

Serve hot with a side of fresh salad or soup.

Different filling options

vegetarian filling

1. Labneh & Herb Filling (classic)

Labneh (strained yogurt)

Chopped fresh mint

Green onions or leeks

Onion

Seven spice, cumin, black pepper, salt

2. Caramelized Onion & Walnut

Finely sliced onions, caramelized in olive oil

Chopped walnuts

Sumac or pomegranate molasses for tang

Pinch of cinnamon or allspice

3. Spinach & Feta

Sautéed spinach (well-drained)

Crumbled feta cheese

Chopped dill or parsley

Black pepper, chili flakes

4. Lentil & Onion (mujaddara-style)

Cooked brown lentils

Sautéed onions

Cumin, coriander, salt

Optional: a touch of bulgur for texture

Meat based filling

1. Kawarma & Nut Filling (traditional)

Kawarma (preserved spiced meat or ground lamb/beef)

Chopped walnuts or pine nuts

Seven spice, cumin, black pepper, salt

2. Ground Beef & Onion

Sautéed ground beef or lamb

Finely chopped onion

Sumac or pomegranate molasses for a tangy flavor

Spices: allspice, cinnamon, black pepper

3. Chicken & Mushroom

Shredded cooked chicken

Sautéed mushrooms and onions

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

kibbeh batata Cooking options

1. Charcoal Grilled (Mishwiyyeh Style)

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

2. Deep Fried

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

3. Oven Baked

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

4. Pan Grilled (Stovetop)

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

How to store kibbeh batata?

Storing Raw Kibbeh Batata:

• Refrigerator:

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

• Freezer:

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

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

⸻

Storing Cooked Kibbeh Batata:

• Refrigerator:

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

• Freezer:

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

Frequently asked questions

1. Can I make kibbeh batata ahead of time?

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

2. Can I bake instead of fry?

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

3. Can I skip the filling?

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

4. What kind of bulgur should I use?

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

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

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

6. Can I make them vegan?

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

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

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

Tips and Tricks for best kibbeh batata

1. Use fine bulgur wheat

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

2. Don’t skip the potato water

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

3. Knead the dough well

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

4. Rest the dough

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

5. Taste and adjust the filling

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

6. Keep your hands damp

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

7. Seal well to avoid leaking

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

8. Don’t overcrowd while cooking

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

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

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

10. Freeze extras for later

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

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Kibbeh Batata

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

Course Main Course

Cuisine Lebanese, Middle Eastern

Keyword kibbeh batata

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Shaping time 30 minutes minutes

Servings 30 Kibbeh

Ingredients

Kibbeh dough

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

Labneh filling

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

Kawarma Filling:

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

Instructions

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

Notes

1. Use fine bulgur wheat

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

2. Don’t skip the potato water

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

3. Knead the dough well

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

4. Rest the dough

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

5. Taste and adjust the filling

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

6. Keep your hands damp

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

7. Seal well to avoid leaking

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

8. Don’t overcrowd while cooking

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

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

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

10. Freeze extras for later

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

The post  kibbeh batata  appeared first on Baiti Ana.

Why You Need to Try This Dessert?

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

Banana pudding parfait ingredients

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

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

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

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

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

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

How to Layer the Perfect Banana Pudding Parfait?

Step 1: Start with the Base

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

Step 2: Add Fresh Bananas

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

Step 3: Pipe or Spoon Vanilla Pudding

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

Step 4: Drizzle Dulce de Leche

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

Step 5: Repeat the Layers

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

Step 6: Finish with Whipped Cream

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

Step 7: Garnish

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

Step 8: Chill Before Serving

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

Frequently asked questions

1. Can I make these parfaits ahead of time?

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

2. Can I skip the dulce de leche?

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

3. What can I use instead of graham crackers?

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

4. Can I use homemade pudding?

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

5. How long do these last in the fridge?

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

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

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

Tips and Tricks for best Banana pudding parfait

1. Use ripe but firm bananas

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

2. Toss banana slices in lemon juice

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

3. Chill all your components before layering

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

4. Use piping bags for clean layers

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

5. Gently warm the dulce de leche

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

6. Pack graham crumbs lightly

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

7. Let it chill before serving

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

8. Get creative with toppings

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

More dessert cups to try

Osmaliyi cups

Biscoff cheesecake cups

Dulce de Leche recipe

product links

Pastry pipping bags

graham cracker crumbs

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Banana Pudding Parfait

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

Course Dessert

Cuisine American

Keyword #banana pudding parfait

Prep Time 10 minutes minutes

Layering time 5 minutes minutes

Servings 4 People

Ingredients

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

Instructions

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

Notes

1. Use ripe but firm bananas

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

2. Toss banana slices in lemon juice

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

3. Chill all your components before layering

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

4. Use piping bags for clean layers

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

5. Gently warm the dulce de leche

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

6. Pack graham crumbs lightly

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

7. Let it chill before serving

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

8. Get creative with toppings

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

The post Banana pudding parfait appeared first on Baiti Ana.

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

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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

Print

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.

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