What is Zaatar Manakeesh?

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

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

What is manakeesh

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

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

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

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

Ingredients

For the Dough:

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

For the Zaatar Spread:

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

How to make zaatar manakeesh

1. Prepare the Dough

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

2. Make the Zaatar Spread

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

3. Shape the Dough

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

4. Add the Topping

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

5. Bake

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

6. Serve and Enjoy

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

Tips To Make This Recipe

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

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

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

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

How to serve Zaatar manakeesh?

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

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

How to Freeze Zaatar Manakeesh:

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

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

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

How to Reheat:

From Frozen:

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

In a Toaster Oven:

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

Frequently Asked Questions

For more mediterranean brunch recipes:

Lebanese chees boats

cheese fatayer

Zaatar Grilled Cheese

Hummus Recipe

Falafel Homemade Recipe

Chicken Fatteh Recipe

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Zaatar Manakeesh

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

Course Breakfast

Cuisine Lebanese

Keyword lebanese zaatar manakeesh, zaatarmanakeesh

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 people

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

The post Zaatar Manakeesh appeared first on Baiti Ana.

What is Cheese Manakeesh?

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

Why You’ll Fall in Love with This Cheese Manakeesh

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

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

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

Ingredients You’ll Need for Akkawi Cheese Manakeesh

For the Dough:

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

For the Cheese Topping:

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

How to make cheese manakeesh

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

Make the dough

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

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

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

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

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

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

Divide and Prepare the Flatbread

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

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

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

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

How to Bake Cheese Manakeesh

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

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

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

Tips for Making the Best Akkawi Cheese Manakeesh

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

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

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

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

Popular substitutions & additions

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

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

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

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

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

How to serve Cheese Manakeesh

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

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

How to Store Cheese Manakeesh:

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

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

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

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

How to Reheat Cheese Manakeesh:

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

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

How long will manakeesh last in the fridge?

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

Can I freeze manakeesh?

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

Frequently asked Questions

More Mediterranean Recipes:

Zaatar Grilled cheese

Lebanese Cheese Boats

Cheese Fatayer

Falafel Homemade Recipe

Lebanese Mujadara

Chicken Fatteh

The post Cheese Manakeesh appeared first on Baiti Ana.

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

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

Strawberry Tiramisu Ingredients

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

How to make strawberry tiramisu?

Step 1: Whip the Cream

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

Step 2: Make the Cream Mixture

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

Step 3: Prep the Strawberries

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

Step 4: Make the Dipping Mixture

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

Step 5: Layer the Ladyfingers

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

Step 6: Add Cream and Strawberries

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

Step 7: Repeat the Layers

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

Step 8: Decorate the Top

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

Step 9: Chill Before Serving

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

Homemade strawberry sauce

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

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

How to store Strawberry Tiramisu?

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

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

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

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

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

Frequently asked questions

1. Can I make strawberry tiramisu ahead of time?

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

2. Can I use frozen strawberries?

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

3. Can I make it without cream cheese?

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

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

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

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

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

6. Can I freeze strawberry tiramisu?

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

7. Can I make this in individual cups?

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

8. Can I use tea cookies instead of ladyfingers?

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

Tips and tricks

1. Don’t Soak the Ladyfingers Too Long

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

2. Use Cold Cream

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

3. Slice Strawberries Evenly

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

4. Let It Chill

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

5. Use Fresh Strawberries for Garnish

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

6. Experiment with Other Flavors

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

7. Add a Little Lemon Zest

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

8. Make Individual Portions

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

More dessert recipes

Choco crunch cake recipe

Osmaliyi cups recipe

Biscoff cheesecake cups recipe

Different ways to make strawberry Tiramisu

1. Individual Servings (Mini Tiramisu Cups)

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

2. Trifle Style

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

3. Vegan or Dairy-Free Version

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

4. Strawberry Tiramisu Cake

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

5. No-Bake Strawberry Tiramisu Bars

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

6. Chocolate-Coated Strawberry Tiramisu

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

7. Frozen Strawberry Tiramisu

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

8. Tropical Twist

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

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Strawberry tiramisu

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

Course Dessert

Cuisine Italian

Keyword strawberry tiramisu, tiramisu

Prep Time 10 minutes minutes

Assemble time 10 minutes minutes

Servings 12 People

Ingredients

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

Instructions

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

Video

Notes

1. Don’t Soak the Ladyfingers Too Long

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

2. Use Cold Cream

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

3. Slice Strawberries Evenly

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

4. Let It Chill

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

5. Use Fresh Strawberries for Garnish

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

6. Experiment with Other Flavors

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

7. Add a Little Lemon Zest

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

8. Make Individual Portions

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

The post Strawberry Tiramisu appeared first on Baiti Ana.

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

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

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

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

one pan chicken and rice ingredients

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

How to make one pan chicken and rice?

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

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

Frequently asked questions

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

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

2. Can I use chicken breasts instead of thighs?

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

3. How can I make the dish spicier?

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

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

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

5. How do I store and reheat leftovers?

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

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

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

Tips and tricks

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

More chicken recipes

Lebanese chicken and rice

Butterflied roast chicken

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One pan chicken and rice

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

Course Main Course

Cuisine Middle Eastern

Keyword chicken dish, onepan chicken and rice

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 People

Ingredients

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

Instructions

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

Notes

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

The post One pan chicken and rice appeared first on Baiti Ana.

There are many ways to prepare mujadara, but I prefer mine creamy and moist rather than dry. If you try my method, I’m sure you’ll love it! No matter which grain you choose—bulgur or rice—the cooking process remains the same. However, one thing you absolutely cannot skip is the caramelized onions on top. They take the dish to the next level, adding a deep, sweet-savory flavor that perfectly balances the earthy lentils.

To complete the meal, serve Lebanese mujadara with a side of fresh cabbage salad. The crisp, tangy salad pairs beautifully with the warm, comforting lentils, creating the perfect combination of healthy and delicious. Whether you’re looking for a hearty main course or a nutritious side dish, mujadara is a fantastic choice that will leave you satisfied every time!

Is Lebanese mujadara nutritious?

Mujadara is a nutritious dish for several reasons:

Rich in Protein and Fiber: Lentils provide plant-based protein and a high amount of fiber, supporting digestion, stabilizing blood sugar, and promoting heart health.

Low in Unhealthy Fats: When prepared with olive oil in moderation, mujadara offers healthy fats that contribute to overall cardiovascular well-being.

Whole Grains: Whether you use bulgur wheat or rice, these whole grains offer complex carbohydrates, which provide lasting energy and help keep you full longer.

Antioxidant Benefits: Onions are a good source of antioxidants and beneficial compounds that can aid in reducing inflammation and supporting immune function.

Balanced and Satisfying: The combination of lentils, grains, and caramelized onions creates a filling, balanced meal that is both delicious and nutrient-dense.

Overall, mujadara is a healthy, wholesome choice for those looking to enjoy a flavorful, vegetarian meal.

Lebanese mujadara ingredients

Lentils are the star of the dish, providing a hearty, earthy base packed with protein and fiber. They give mujadara its signature texture and are essential for creating the creamy consistency that makes this dish so comforting.

Onions add incredible depth of flavor. First, they are cooked until soft and translucent, infusing the lentils with a subtle sweetness. Then, caramelized onions are added on top, creating a rich, golden layer that enhances both the taste and presentation.

Bulgur wheat is my preferred grain for mujadara. It has a slightly nutty flavor and a tender, chewy texture that complements the lentils perfectly. While some people use rice instead, bulgur is a healthier option that adds extra fiber and nutrients.

Water is crucial for cooking the lentils and bulgur, helping them soften and blend together into a smooth, creamy consistency.

Olive oil brings everything together, adding a rich, silky texture and enhancing the flavors of the onions and lentils.

Salt and black pepper are the simple yet essential seasonings that highlight the natural flavors of the ingredients without overpowering them.

Bay leaf adds a subtle depth of flavor, infusing the dish with a mild herbal aroma that complements the earthiness of the lentils.

How to make Lebanese mujadara

Step 1: Prepare the Lentils
Sort through the lentils to remove any bad ones, then rinse them thoroughly under running water.
Drain and set them aside.

Step 2: Chop the Onions
Finely chop one onion for cooking with the lentils.
Slice the remaining onions into thin strips for caramelizing later.

Step 3: Cook the Lentils
Heat olive oil in a pot over medium heat.
Sauté the chopped onion until soft.
Add lentils, water, salt, black pepper, and a bay leaf.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Check if the lentils are tender; cook longer if needed.

Step 4: Add the Bulgur (or Rice)
Rinse and drain the bulgur (or rice).
Stir it into the cooked lentils.
Cover and cook for 10–15 minutes until tender.
Adjust water or heat as needed for the right consistency.

Step 5: Caramelize the Onions
While the lentils and bulgur are cooking, heat olive oil in a separate pan over medium heat.
Add the thinly sliced onions and cook, stirring occasionally, until they turn golden brown and caramelized. This process takes about 15–20 minutes.
Once done, set them aside.

Step 6: Assemble and Serve
Once the mujadara is ready, remove the bay leaf and give it a final stir.
Transfer to a serving dish and top with the caramelized onions.
Serve warm with a side of cabbage salad, yogurt, or a squeeze of lemon for extra freshness.

Different methods for cooking onion for topping

Method 1: Deep Frying

Cut the onions into thin strips. Heat oil in a deep pan until it reaches the proper frying temperature. Add the onion strips and fry them until they turn extra crispy and golden. Drain on paper towels before serving.

Method 2: Sautéing in Olive Oil

Cut the onions into thin strips. Heat olive oil in a pan over medium heat. Add the onion strips and cook them until they caramelize. The onions become crispy on the edges yet remain tender, absorbing the flavor of the olive oil.

Method 3: Microwaving

Cut the onions into thin strips. Spread the slices evenly on parchment paper on a microwave-safe plate. Microwave the onions for about 10 minutes. Every two minutes, pause and stir to ensure even cooking and to prevent burning. The result is crispy, golden onion strips.

How to store mujadara

Refrigerating:

Let the mujadara cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. When reheating, add a splash of water to help restore its texture.

Freezing:

If you want to store mujadara for a longer period, let it cool completely. Then, place it in a freezer-safe container or bag and freeze for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop or in the microwave with a bit of water.

Frequently asked questions

1. Can I use rice instead of bulgur?

Yes! Mujadara can be made with either bulgur or rice. Both versions follow the same cooking method.

2. What type of lentils should I use?

Brown or green lentils work best because they hold their shape while becoming soft and creamy. Avoid red lentils, as they break down too much.

3. How do I get perfectly caramelized onions?

Cook sliced onions slowly over medium heat with olive oil, stirring occasionally. It takes about 15–20 minutes to achieve a deep golden brown color.

4. Can I make mujadara in advance?

Yes! Mujadara stores well in the fridge for up to 4 days. Reheat with a little water to restore its texture.

5. Is mujadara gluten-free?

If made with rice, yes! Bulgur contains gluten, so use rice for a gluten-free version.

6. What should I serve with mujadara?

It pairs well with cabbage salad, yogurt, or a side of pickles for extra flavor.

7. Why is my mujadara too dry or too wet?

If it’s too dry, add a bit of water. If it’s too wet, cook uncovered on medium heat for a few minutes to evaporate excess liquid.

Tips and Tricks

Clean the Lentils: Always sort through and rinse the lentils to remove any debris or broken pieces.

Perfect the Onions: Sauté the onions slowly until they’re soft and translucent for the base, and caramelize extra strips for topping.

Adjust Consistency: Add water gradually to achieve your desired texture—more liquid for a creamier dish, less for a firmer one.

Choose Your Grain: Experiment with bulgur or rice to find the flavor and texture you prefer.

Let It Rest: Allow the dish to rest briefly after cooking so the flavors meld together.Pair Well: Serve with a fresh salad or a squeeze of lemon to brighten the rich flavors.

More vegetarian recipes

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falafel

product links

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Lebanese Mujadara

Lebanese mujadara is a flavorful, nutritious dish that combines lentils, whole grains, and caramelized onions into a hearty vegetarian meal. It offers a delightful blend of protein, fiber, and healthy fats, making it a staple in Middle Eastern cuisine that is both satisfying and wholesome.

Course Main Course

Cuisine Lebanese, Middle Eastern

Keyword mjadara, mujadara

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 People

Ingredients

• 2 cups lentils
• 1 large onion finely chopped
• 1/2 cup coarse bulgur wheat
• 6 cups water
• 3 tbsp olive oil
• 2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Caramelized crispy Onions:

• 4 tbsp olive oil
• 2 large onions sliced into thin strips

Instructions

• Sort through the lentils to remove any bad ones, then rinse and drain. Set aside.
• Finely chop one onion and slice the other two into thin strips. Set aside.
• In a pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
• Add the washed lentils, water, salt, black pepper, and bay leaf. Stir well. Once the mixture starts bubbling, reduce the heat to low, cover, and cook for 30 minutes. Check if the lentils are soft—if not, cover and cook longer as needed.
• Once the lentils are fully cooked, rinse the coarse bulgur wheat and drain. Add it to the pot, stir, and cover again. Cook for another 10–15 minutes.
• If the mixture is too dry when adding the bulgur, add a little water. If it’s too liquidy at the end, increase the heat and cook for a few more minutes until you reach your preferred consistency. I like mine slightly soupy rather than too dry.

Caramelizedcrispy Onions:

• 1: In a pan, heat olive oil. Once hot, add the onions and cook until caramelized and crispy.
• 2: Top the mujadara with the caramelized onions and enjoy!

Notes

• Clean the Lentils: Always sort through and rinse the lentils to remove any debris or broken pieces.
• Perfect the Onions: Sauté the onions slowly until they’re soft and translucent for the base, and caramelize extra strips for topping.
• Adjust Consistency: Add water gradually to achieve your desired texture—more liquid for a creamier dish, less for a firmer one.
• Choose Your Grain: Experiment with bulgur or rice to find the flavor and texture you prefer.
• Let It Rest: Allow the dish to rest briefly after cooking so the flavors meld together.
• Pair Well: Serve with a fresh salad or a squeeze of lemon to brighten the rich flavors.

The post Lebanese mujadara appeared first on Baiti Ana.

First, sauté the chopped onions in the Instant Pot using the sauté setting. Once they’re soft and golden, add the rinsed lentils, water, salt, pepper, and a bay leaf. Seal the lid, set the timer, and let the Instant Pot do the work. After 5 minutes of cooking, cancel the timer and do a quick release. Open the lid, add the bulgur (or rice), and mix well. Close the lid again and cook for another 2 minutes. Everything comes out perfectly tender and flavorful.

Meanwhile, you can prep a fresh salad or chop some vegetables on the side. By the time the mujadara is done, your full dinner is ready to serve.

Not only is this method quick and easy, but it also locks in flavor and nutrients, making it a healthy and satisfying option. With minimal cleanup and maximum taste, Instant Pot mujadara is the perfect solution for a fast, nutritious, and comforting meal.

Instant pot mujadara ingredients

Lentils are the star of the dish, providing a hearty, earthy base packed with protein and fiber. They give mujadara its signature texture and are essential for creating the creamy consistency that makes this dish so comforting.

Onions add incredible depth of flavor. First, they are cooked until soft and translucent, infusing the lentils with a subtle sweetness. Then, caramelized onions are added on top, creating a rich, golden layer that enhances both the taste and presentation.

Bulgur wheat is my preferred grain for mujadara. It has a slightly nutty flavor and a tender, chewy texture that complements the lentils perfectly. While some people use rice instead, bulgur is a healthier option that adds extra fiber and nutrients.

Water is crucial for cooking the lentils and bulgur, helping them soften and blend together into a smooth, creamy consistency.

Olive oil brings everything together, adding a rich, silky texture and enhancing the flavors of the onions and lentils.

Salt and black pepper are the simple yet essential seasonings that highlight the natural flavors of the ingredients without overpowering them.

Bay leaf adds a subtle depth of flavor, infusing the dish with a mild herbal aroma that 

How to make mujadara in the instant pot

Step 1:

Sort through the lentils to remove any debris or damaged ones. Rinse them well and set aside.

Step 2:

Chop one onion finely for cooking. Slice the remaining onions into thin strips for the caramelized topping.

Step 3:

Turn on the sauté setting on your Instant Pot. Add some olive oil and the chopped onion. Sauté until the onion becomes soft, translucent, and lightly golden.

Step 4:

Add the rinsed lentils, water, salt, black pepper, and a bay leaf. Stir everything together. Cancel the sauté mode, close the lid, and set the Instant Pot to pressure cook on high for a few minutes.

Step 5:

Once the cooking time is done, do a quick release. Open the lid and stir. If the mixture looks too dry, add a little more water.

Step 6:

Add the rinsed bulgur wheat or rice, depending on your preference. Mix well, close the lid again, and pressure cook for a couple more minutes.

Step 7:

When it’s finished, do another quick release. Open the lid, give it a final stir, then serve.

Step 8:

While the mujadara is cooking, heat olive oil in a pan. Add the sliced onions and cook them slowly until they turn golden brown and crispy.

Step 9:

Serve the mujadara warm, topped with the caramelized onions. Pair it with salad, fresh veggies, or warm pita bread for a complete meal.

Is mujadara Nutritious dish?

• Rich in Protein and Fiber: Lentils provide plant-based protein and a high amount of fiber, supporting digestion, stabilizing blood sugar, and promoting heart health.
• Low in Unhealthy Fats: When prepared with olive oil in moderation, mujadara offers healthy fats that contribute to overall cardiovascular well-being.
• Whole Grains: Whether you use bulgur wheat or rice, these whole grains offer complex carbohydrates, which provide lasting energy and help keep you full longer.
• Antioxidant Benefits: Onions are a good source of antioxidants and beneficial compounds that can aid in reducing inflammation and supporting immune function.
• Balanced and Satisfying: The combination of lentils, grains, and caramelized onions creates a filling, balanced meal that is both delicious and nutrient-dense.

Different ways of cooking the onions for the topping

Method 1: Deep Frying

Cut the onions into thin strips. Heat oil in a deep pan until it reaches the proper frying temperature. Add the onion strips and fry them until they turn extra crispy and golden. Drain on paper towels before serving.

Method 2: Sautéing in Olive Oil

Cut the onions into thin strips. Heat olive oil in a pan over medium heat. Add the onion strips and cook them until they caramelize. The onions become crispy on the edges yet remain tender, absorbing the flavor of the olive oil.

Method 3: Microwaving

Cut the onions into thin strips. Spread the slices evenly on parchment paper on a microwave-safe plate. Microwave the onions for about 10 minutes. Every two minutes, pause and stir to ensure even cooking and to prevent burning. The result is crispy, golden onion strips.

Frequently asked questions about instant pot mujadara

1. Can I use rice instead of bulgur?

Yes, you can substitute bulgur with white rice or brown rice. Just note that cooking times may vary slightly—white rice cooks quickly, while brown rice might need a bit more time.

2. What type of lentils should I use?

Brown or green lentils work best for mujadara. They hold their shape well and create a creamy texture without falling apart.

3. Can I skip the caramelized onions?

You can, but the caramelized onions add a rich, sweet flavor and a little crunch on top that really completes the dish.

4. How do I store leftovers?

Store mujadara in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water to loosen the texture.

5. Can I make it completely oil-free?

Yes, you can sauté the onions in a little water or broth instead of oil. However, using olive oil adds flavor and helps with the caramelization process.

6. Is Instant Pot mujadara gluten-free?

Only if you use rice. Bulgur is a wheat product and contains gluten, so switch to rice for a gluten-free version.

7. Can I double the recipe?

Absolutely. Just make sure not to fill the Instant Pot past the maximum fill line, and you may need to adjust cooking time slightly for larger quantities.

Tips and Tricks for making best instant pot mujadara

• Rinse lentils and grains well to remove starch and improve texture.
• Use the sauté function to build flavor before pressure cooking.
• Quick release carefully to avoid overcooking the lentils.
• Covering the vent with a cloth during quick release helps prevent hot liquid and steam from splattering. It keeps your kitchen cleaner and safer while releasing pressure. Just be careful not to block the vent completely.
• Adjust water depending on how creamy or thick you like it.
• Make caramelized onions ahead and store for easy topping.
• Serve with salad or yogurt for a balanced meal.

How to store mujadara

Refrigerating:

Let the mujadara cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. When reheating, add a splash of water to help restore its texture.

Freezing:

If you want to store mujadara for a longer period, let it cool completely. Then, place it in a freezer-safe container or bag and freeze for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop or in the microwave with a bit of water.

More instant pot recipes to make

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Instant pot link

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Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo, Sauté, Slow Cook, Bake, Steam, Warm, Roast, Dehydrate, Sous Vide, & Proof.

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Instant pot mujadara

Instant Pot mujadara is a quick and easy version of the classic Middle Eastern dish made with lentils, grains, and caramelized onions. Using the Instant Pot cuts down cooking time while still delivering rich flavor and comforting texture. It’s a healthy, hearty, and satisfying meal perfect for busy days.

Course Main Course

Cuisine Middle Eastern

Keyword instant pot mujadara, mujadara

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Servings 6 People

Ingredients

• 2 cups lentils
• 1 large onion finely chopped
• 1/2 cup coarse bulgur wheat
• 5 cups water
• 3 tbsp olive oil
• 2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Caramelized Onions:

• 4 tbsp olive oil
• 2 large onions sliced into thin strips

Instructions

• Sort through the lentils to remove any bad ones. Rinse and drain, then set aside.
• Finely chop one onion for cooking, and slice the other two into thin strips for topping.
• Turn on the sauté setting on the Instant Pot. Add olive oil, then the chopped onion. Cook until soft, translucent, and lightly golden.
• Add the rinsed lentils, water, salt, black pepper, and bay leaf. Mix well. Cancel the sauté mode. Close the lid and set to pressure cook on high for 5 minutes.
• Once the cooking time is done, do a quick release. Open the lid, stir, and add a little water if the mixture looks too dry.
• Add the rinsed bulgur wheat (or rice if preferred). Stir, close the lid, and pressure cook for 2 more minutes on high.
• When done, do another quick release, open the lid, mix well, and set aside.
• While the mujadara is cooking, make the caramelized onions. In a pan, heat olive oil, add the sliced onions, and cook over medium heat until deeply golden and crispy.
• Serve the mujadara warm, topped with the caramelized onions. Enjoy with a side of salad, fresh veggies, or warm pita bread.

Notes

• Rinse lentils and grains well to remove starch and improve texture.
• Use the sauté function to build flavor before pressure cooking.
• Quick release carefully to avoid overcooking the lentils.
• Covering the vent with a cloth during quick release helps prevent hot liquid and steam from splattering. It keeps your kitchen cleaner and safer while releasing pressure. Just be careful not to block the vent completely.
• Adjust water depending on how creamy or thick you like it.
• Make caramelized onions ahead and store for easy topping.
• Serve with salad or yogurt for a balanced meal.

The post Instant pot mujadara appeared first on Baiti Ana.

Their simplicity and delectable taste make these bars a go-to for any occasion, whether you’re hosting a gathering, need a quick dessert, or simply want to indulge in a sweet treat. The combination of crunchy cereal, gooey marshmallows, and rich chocolate creates a harmonious blend of textures and flavors that’s hard to resist.

If you’re looking for a quick and delightful dessert that will please both the young and the young at heart, these s’mores bars are an excellent choice.

Golden Grahams s’mores bars ingredients

Golden Grahams cereal provides a crunchy base with a sweet honey flavor.

Mini marshmallows add a soft, chewy texture and classic s’mores sweetness.

Milk chocolate contribute a creamy, rich chocolatey taste.

Unsalted butter enhances the mixture with a smooth, buttery flavor.

How to make golden Grahams s’mores bars?

1. Prepare the Chocolate: Chop the chocolate into small pieces and set aside. Alternatively, you can use chocolate chips.

2. Melt Butter and Marshmallows: In a large saucepan over low heat, melt the butter. Add all but 1 cup of the mini marshmallows (set this cup aside for later). Stir continuously until the marshmallows are partially melted.

3. Combine with Chocolate: Add about ¾ of the chopped chocolate to the saucepan. Continue stirring until both the marshmallows and chocolate are fully melted and the mixture is smooth. Remove from heat.

4. Mix in Cereal and Remaining Add-ins: Gently fold in the Golden Grahams cereal, the reserved 1 cup of mini marshmallows, and the remaining chopped chocolate. Stir until all ingredients are evenly coated with the chocolate-marshmallow mixture.

5. Transfer to Pan: Line a 9×13-inch baking dish with parchment paper or lightly grease it with oil. Pour the mixture into the prepared pan, pressing it down gently to create an even layer.

6. Add Chocolate Drizzle: Melt the reserved chocolate and drizzle it over the top of the mixture for added flavor and decoration.

7. Set and Serve: Refrigerate the bars for at least 10minutes to allow them to set. Once firm, cut into squares and enjoy.

How to store golden Grahams s’mores bar?

Room Temperature Storage:

Once the bars have cooled completely, place them in an airtight container.

Store at room temperature for up to 2-3 days to maintain optimal texture and flavor. 

Refrigeration:

For extended freshness, especially beyond a few days, refrigerate the bars in an airtight container.

They can last up to a week in the refrigerator.

Freezing:

To store longer-term, wrap individual bars tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable plastic bag.

They can be frozen for up to three months.

When ready to enjoy, allow the bars to thaw at room temperature for about 20-30 minutes before serving. 

Additional Tips:

Ensure the bars are completely cooled before storing to prevent condensation, which can lead to sogginess.

Using parchment paper between layers can help prevent sticking.

Frequently asked questions

Can I use large marshmallows instead of mini ones?

Yes, but mini marshmallows melt more quickly and evenly.

Can I add vanilla extract for extra flavor?

Absolutely! Vanilla enhances the overall taste.

Is it possible to use dark chocolate instead of milk chocolate?

Yes, dark chocolate adds a richer flavor.

Can I make these bars without any chocolate?

Yes, omitting chocolate still yields delicious bars.

Can I make the bars using only chocolate and no marshmallows?

Yes, mix Golden Grahams with melted white or milk chocolate, ensuring all cereal pieces are thoroughly coated to adhere properly.

Can I make these bars in the microwave?

Yes, you can melt the butter, marshmallows, and chocolate chips in the microwave. Use a microwave-safe bowl and heat in short intervals, stirring in between, until the mixture is smooth before combining with the cereal.

Are Golden Grahams s’mores bars sticky after they set?

Once the bars have cooled and set properly, they should not be overly sticky. Ensuring they cool completely before cutting and storing helps achieve the desired texture.  

Tips and Tricks

Avoid Overheating Marshmallows: Overcooking marshmallows can make them excessively sticky, leading to tough bars. Melt them gently over low heat until just barely melted. 

Press Mixture Evenly: After transferring the mixture to the baking pan, press it down firmly and evenly. This helps eliminate air pockets and ensures a dense, uniform texture. 

Use Parchment Paper: Lining your baking pan with parchment paper prevents sticking and simplifies cleanup.

Add Extra Toppings: For enhanced flavor and texture, sprinkle additional chocolate chips and marshmallows on top before the bars set. Gently press them into the surface to make them stick. 

Let Bars Cool Completely: Allow the bars to cool until firm before cutting. This ensures they hold together well and have the desired texture. 

Store Properly: To maintain freshness, store the bars in an airtight container. Keeping them uncut in the pan with a lid can help preserve their texture.  

More dessert recipes to make

Dubai chocolate bites

Osmaliyi cups

baklava cheesecake bites

Lebanese date filled kaak ( kaak bi ajwi)

product links

Golden graham cereal

Milk chocolate

The post Golden Grahams s’mores bars appeared first on Baiti Ana.

One of the best things about pistachio spread is its versatility. It pairs beautifully with chocolate, enhances the flavor of cakes and cookies, and even works as a topping for pancakes or waffles. Not only does it bring a gourmet touch to homemade treats, but it also makes a perfect addition to ice creams, cheesecakes, and even smoothies.

Why You’ll Love Making Your Own Pistachio Spread

There’s something truly special about homemade pistachio spread. Not only does it taste fresher and more flavorful than store-bought versions, but it also gives you complete control over the ingredients. While many commercial options contain additives, preservatives, and excess sugar, making your own ensures a pure, natural, and customizable treat.

Another major reason to make it yourself is the cost. Store-bought pistachio spreads can be quite expensive, yet making it at home is much more budget-friendly—without sacrificing quality. Plus, you get to decide on the texture and sweetness, whether you prefer it silky smooth or with a slight crunch.

Beyond that, pistachio spread isn’t just delicious; it’s also packed with nutrients. Pistachios are rich in healthy fats, protein, and antioxidants, making this spread a more wholesome indulgence. So, you’re not only treating your taste buds but also nourishing your body.

With its deep, nutty flavor and velvety texture, pistachio spread is a must-have for any dessert lover. Whether you drizzle it over ice cream, mix it into baked goods, or simply enjoy it by the spoonful, homemade always wins over store-bought!

Pistachio spread ingredients

Pistachios are the heart of this spread, providing a naturally rich, nutty flavor and a beautiful green color.

Neutral oil or coconut oil: helps blend the pistachios into a smooth, creamy consistency while enhancing their natural richness.

Powdered sugar or any preferred sweetener balances the nuttiness and ensures a smooth, spreadable texture.

White chocolate melts into the mixture, adding a creamy, luxurious sweetness that elevates the overall flavor.

Coconut oil or additional vegetable oil prevents the spread from becoming too thick and helps maintain its silky texture.

Green food coloring is optional but can enhance the natural hue of the pistachios, making the spread more visually appealing.

How to make pistachio spread?

1. Boil the Pistachios – Bring a pot of water to a boil, then add the pistachios and cook for about 2 minutes. This helps loosen the skins for a smoother spread.

2. Peel the Pistachios – Drain the pistachios and transfer them to a towel. Rub them gently to remove the skins, which will result in a more vibrant and creamy spread.

3. Roast for Extra Flavor – Spread the peeled pistachios on a baking tray and bake in a preheated oven at 350°F for about 20 minutes. This enhances their natural nuttiness.

4. Blend Until Fine – Add the roasted pistachios to a food processor and blend until they turn into a fine powder. Stop occasionally to scrape down the sides.

5. Add Sweetener and Oil – Mix in powdered sugar (or your preferred sweetener) along with neutral oil and blend again until the mixture starts becoming smooth.

6. Incorporate White Chocolate – Melt white chocolate with a little coconut or vegetable oil, then pour it into the pistachio mixture. Blend again until creamy and well combined.

7. Store and Enjoy – Transfer the pistachio spread to an airtight container. It can be kept at room temperature for up to 2 weeks or refrigerated for up to 4 months.

Why Add White Chocolate?

I love adding white chocolate because it gives the pistachio spread a creamy, smooth, and slightly chocolaty flavor while still allowing the pistachio taste to shine through. It also helps balance the nuttiness, making the spread less intense and more indulgent. However, if you prefer a stronger pistachio flavor, you can simply skip the white chocolate.

If you choose not to add chocolate, you’ll need to adjust the consistency by incorporating more neutral oil, such as vegetable or coconut oil. This will make the spread smoother and easier to spread. On the other hand, if you like it thick, you can leave it as is and enjoy a richer texture.

Another great alternative is using sweetened condensed milk instead of both powdered sugar and white chocolate. This not only adds sweetness but also enhances the creaminess and overall flavor. You can start with 1/4 cup and adjust based on your preferred level of sweetness, thickness, and smoothness. Ultimately, the beauty of homemade pistachio spread is that you can customize it exactly to your liking!

Different Types of Oil for Pistachio Spread

1. Vegetable Oil – A neutral option that keeps the spread smooth without altering the flavor.

2. Coconut Oil – Adds a slight sweetness and helps create a creamy texture.

3. Olive Oil – Gives a rich, slightly fruity taste but can affect the overall flavor.

4. Avocado Oil – A mild, healthy alternative that blends well without overpowering the pistachio flavor.

5. Almond Oil – Enhances the nutty taste while maintaining a smooth consistency.

6. Grapeseed Oil – A light, neutral oil that keeps the spread soft and easy to spread.

7. Sunflower Oil – Another neutral choice that won’t interfere with the pistachio flavor.

Each oil affects the taste and texture differently, so choose one based on your preference!

You can also experiment by mixing different oils to achieve the perfect balance of flavor and texture to suit your taste!

Frequently Asked questions

Do I have to add white chocolate?

No, it’s optional, but it adds creaminess and a smooth texture while balancing the pistachio flavor.

Can I use olive oil instead?

Yes, but olive oil has a stronger flavor. It’s best to use neutral oil, or you can mix half neutral oil and half olive oil.

Do I have to peel the pistachios?

Peeling is optional but recommended for a smoother texture and vibrant green color.

Is roasting the pistachios necessary?

Roasting enhances flavor, but it’s not required.

What can I use pistachio spread for?

It’s great in desserts, coffee drinks, milkshakes, baked goods, ice cream, and more.

Do I have to use food coloring?

No, it’s optional. The spread looks more appealing with it, but it’s not necessary.

Can I use a different sweetener?

Yes, you can use sweeteners like monk fruit, maple syrup, honey, or sweetened condensed milk.

How long does it last?

It lasts up to 2 weeks at room temperature or 4 months in the fridge.

Can I make it without a food processor?

A food processor is best, but you can try using a mortar and pestle for a chunkier spread.

Why is it too thick?

Add more oil, a teaspoon at a time, until it reaches the desired consistency.

Can I use salted pistachios?

It’s best to use unsalted pistachios, but you can rinse and dry salted ones if necessary.

Tips and Tricks

1. Use Fresh Pistachios – Fresh pistachios will give your spread a brighter color and a more vibrant, nutty flavor.

2. Roast for Extra Flavor – Roasting the pistachios enhances their natural taste, making the spread even more delicious.

3. Adjust the Sweetness – Start with less sweetener and adjust to taste. You can always add more if you prefer a sweeter spread.

4. Use a High-Powered Blender – A good blender or food processor is key to achieving a smooth, creamy consistency.

5. Make it Creamy – If your spread is too thick, add more oil or even a little warm water to make it easier to spread.

6. Add Flavor Variations – For extra flavor, consider adding a pinch of salt, vanilla extract, or even a touch of cinnamon.

7. Store Properly – Keep your pistachio spread in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.

8. Customize the Consistency – If you prefer a chunkier spread, simply blend for less time to leave small pistachio pieces.

9. Add Toppings – Try sprinkling crushed pistachios, chocolate shavings, or a drizzle of honey on top for extra texture and flavor!

10. Make It Vegan – Use plant-based white chocolate or sweeteners like maple syrup or agave for a vegan-friendly version.

Recipes with pistachio spread

Dubai chocolate bites recipe

pistachio bread recipe

Product links

Raw pistachio

The best food processor/blender and mixer in one machine (thermomix)

Print

Pistachio spread

Pistachio Spread is a rich and creamy treat that brings a delicious, nutty flavor to any dessert or snack. It’s simple to make at home, allowing you to control the sweetness, texture, and ingredients. Whether you enjoy it on toast, in baked goods, or swirled into ice cream, pistachio spread adds a luxurious touch to everything it touches.

Course Dessert, dip

Cuisine Middle Eastern

Keyword pistashio spread

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Blending time 10 minutes minutes

Ingredients

• 1 cup whole raw pistachios
• 3 tbsp vegetable oil
• 1/4 cup powdered sugar or any sweetener of your choice
• 100 g white chocolate melted and mixed with 1 tbsp coconut oil or 1 tbsp vegetable oil
• 2 drops green food coloring optional
• Hot water for boiling the pistachios
• A strong food processor or blender

Instructions

• In a pot, bring water to a boil. Add the pistachios and cook for 2 minutes.
• Remove the pistachios and place them on a towel or paper towel. Fold the towel over and rub the pistachios to loosen the skin.
• Once peeled, spread the pistachios on a baking tray and bake for 20 minutes in a preheated oven at 350°F.
• Remove from the oven, then add to a food processor. Blend until smooth, stopping every minute to scrape down the sides, until the pistachios turn into a fine powder.
• Add powdered sugar and neutral oil, then blend again until smooth.
• Melt the white chocolate with coconut oil in the microwave, then pour it into the pistachio mixture. Blend until smooth and creamy.
• Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 4 months.

Notes

1. Use Fresh Pistachios – Fresh pistachios will give your spread a brighter color and a more vibrant, nutty flavor.

2. Roast for Extra Flavor – Roasting the pistachios enhances their natural taste, making the spread even more delicious.

3. Adjust the Sweetness – Start with less sweetener and adjust to taste. You can always add more if you prefer a sweeter spread.

4. Use a High-Powered Blender – A good blender or food processor is key to achieving a smooth, creamy consistency.

5. Make it Creamy – If your spread is too thick, add more oil or even a little warm water to make it easier to spread.

6. Add Flavor Variations – For extra flavor, consider adding a pinch of salt, vanilla extract, or even a touch of cinnamon.

7. Store Properly – Keep your pistachio spread in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.

8. Customize the Consistency – If you prefer a chunkier spread, simply blend for less time to leave small pistachio pieces.

9. Add Toppings – Try sprinkling crushed pistachios, chocolate shavings, or a drizzle of honey on top for extra texture and flavor!

10. Make It Vegan – Use plant-based white chocolate or sweeteners like maple syrup or agave for a vegan-friendly version.

The post Pistachio spread appeared first on Baiti Ana.

One of the best things about this recipe is how customizable it is. By using a mix of white, milk, and dark chocolate, you get a rich and balanced flavor that pairs beautifully with the creamy pistachio kunafa and the sweet, spiced Biscoff filling. Each bite offers a delightful contrast between the crispy kataifi dough and the smooth chocolate shell, making them irresistible.

Why You Should Try These Chocolate Bites?

Dubai Chocolate Bites are not only delicious but also versatile and perfect for any occasion. Whether you’re making treats for holidays, birthdays, weddings, or just a special gathering, these bites will elevate your dessert table. With their elegant appearance and luxurious taste, they feel like a high-end confection but are easy to make and budget-friendly.

Thanks to their quick freezer setting time, you won’t spend hours in the kitchen. The simple method ensures each piece is perfectly coated and filled, with an extra layer of flavor and texture from the crushed pistachios or Biscoff cookies.

They’re also great for gifting. Once firm, you can package them beautifully in boxes or bags, making them a thoughtful and elegant gift for family, friends, or colleagues.

For a quick, elegant, and delicious dessert, Dubai Chocolate Bites are the way to go. With their crunchy, creamy, and chocolatey goodness, they’ll soon become a favorite for any celebration or simple indulgence.

Dubai chocolate bites ingredients

Kataifi Shredded Dough – Adds a light, crispy texture that contrasts beautifully with the smooth chocolate.

Butter – Helps toast the kataifi to a golden crisp, adding richness and depth.

Chocolate (White, Milk, Dark) – A perfect mix of flavors: dark for richness, milk for sweetness, and white for creaminess.

Pistachio Spread – Creates a smooth, nutty filling that pairs perfectly with chocolate.

Tahini (Optional) – Adds earthiness and enhances the creamy texture of the pistachio filling.

Biscoff Cookies – Brings a warm, spiced caramel flavor with a slight crunch.

Biscoff Spread – Binds the crushed cookies into a smooth, indulgent filling.

Crushed Pistachios – A crunchy, nutty topping for extra flavor and elegance.

Crushed Biscoff Cookies – Complements the Biscoff filling and gives a bakery-style finish.

How to make Dubai chocolate bites?

1. Prepare the Kataifi Dough

• Chop kataifi dough, mix with melted butter or ghee, and bake until crispy, stirring occasionally.

2. Prepare the Chocolate Shells

• Line mini cupcake pan with paper cups, melt chocolate, and coat the sides. Freeze until firm.

3. Make the Fillings

• Pistachio Filling: Mix kataifi with pistachio spread (and tahini if desired).

• Biscoff Filling: Combine crushed Biscoff cookies with Biscoff spread.

4. Assemble the Bites

• Add fillings to chocolate cups, cover with more chocolate, and freeze to set.

5. Add Toppings

• Sprinkle crushed pistachios on pistachio-filled ones and crushed Biscoff cookies on others.

6. Store and Enjoy

• Peel off paper cups and store in an airtight container, either at room temperature or in the fridge.

Frequently asked questions

1. Can I use only one type of chocolate?

Yes! You can use just milk, dark, or white chocolate based on your preference.

2. How long do these chocolate bites last?

They stay fresh for up to a week at room temperature or longer in the fridge.

3. Can I freeze them?

Yes, store them in an airtight container in the freezer for up to a month.

4. What can I use instead of kataifi dough?

Crushed crispy phyllo or finely crushed biscuits can work as a substitute.

5. Can I skip the tahini in the pistachio filling?

Yes, the filling will still be creamy and delicious without it.

6. How do I make sure the chocolate shell doesn’t break?

Make sure the chocolate is fully set before adding the filling, and handle gently when peeling off the paper cups

Tips and Tricks

Toast the Kataifi Well – Bake until golden and crispy for the best texture. Stir occasionally to prevent burning.

Use Good Quality Chocolate – High-quality chocolate melts better and gives a smoother, richer taste.

Chill Between Layers – Let the chocolate set fully before adding the filling to keep the layers clean.

Adjust Fillings to Taste – Add more pistachio or Biscoff spread for a creamier, richer flavor.

Work Quickly with Melted Chocolate – Chocolate sets fast, so move efficiently when coating the cups.

Store Properly – Keep in an airtight container at room temperature or in the fridge for freshness.

Keep them away from direct heat or sunlight to prevent melting!

Perfect for Gifting – Wrap in decorative bags or boxes for an elegant homemade treat!

How to store Dubai chocolate bites?

At Room Temperature: Keep them in an airtight container for up to 1 week in a cool, dry place.

In the Fridge: Store in a sealed container for up to 2 weeks to maintain freshness.

In the Freezer: Place in a freezer-safe container or zip-lock bag for up to 1 month. Thaw for a few minutes before serving.

For Gifting: Wrap individually in plastic or place in decorative boxes for a beautiful presentation.

Keep them away from direct heat or sunlight to prevent melting!

Different filling ideas

1. Nutella Hazelnut Filling

• Combine Nutella with crushed hazelnuts for a rich, chocolate-hazelnut flavor. This creates a creamy and nutty filling that pairs perfectly with the chocolate shell.

2. Caramel and Sea Salt

• Use caramel sauce as the base and add a pinch of sea salt for a sweet-and-salty contrast. The caramel will provide a rich, buttery taste, and the sea salt adds depth to the sweetness.

3. Almond and Honey

• Mix crushed almonds with a bit of honey for a sweet and nutty filling. This adds a delicate, floral note and a bit of crunch to your chocolate bites.

4. Orange Zest and Dark Chocolate Ganache

• Infuse a dark chocolate ganache with a bit of orange zest for a citrusy twist. The combination of rich chocolate with a fresh citrus flavor makes for a unique and refreshing filling.

5. Coconut and White Chocolate

• Mix shredded coconut with white chocolate for a tropical flavor. This filling is creamy, slightly sweet, and pairs wonderfully with the rich chocolate exterior.

6. Peanut Butter and Jelly

• Create a nostalgic filling by combining creamy peanut butter with strawberry or grape jelly. The mix of savory and sweet is sure to please anyone who loves this classic combo.

More recipes to make

Choco crunch cake recipe

Osmaliyi cups recipe

Layali Lubnan recipe

product Links

Plastic Party Favors Bags 

pistachio spread

Biscoff spread

Biscoff cookies

pistachios

Mini cupcake liners

Mini cupcake tray

Print

Dubai chocolate bites

Dubai Chocolate Bites are a delightful blend of crispy, creamy, and chocolatey goodness. With a crunchy kataifi base, rich chocolate shell, and indulgent pistachio or Biscoff filling, these treats are both elegant and easy to make. Perfect for special occasions or as a thoughtful gift, they offer a delicious balance of textures and flavors in every bite!

Course Dessert

Cuisine Middle Eastern

Keyword chocolate bites, dubia chocolate

Prep Time 15 minutes minutes

Cool time 10 minutes minutes

Servings 24 Chocolate bites

Ingredients

• 100 g Kataifi shredded dough
• 2 tbsp melted butter
• 350 g chocolate 150g melted milk chocolate, 100g dark chocolate, 100g white chocolate
• 2 tbsp Crushed pistachios for topping
• 2 tbsp Crushed Lotus Biscoff cookies for topping
• 24 mini cupcake liners
• 24 Mini cupcake pan

Pistachio kunafa filling:

• 1 cup crushed crispy kunafa
• 1/3 cup pistachio spread or more, if desired
• 1 tbsp tahini optional

Biscoff filling:

• 6 crushed Biscoff cookies
• 1/4 cup Biscoff spread

Instructions

• Preheat the oven to 320°F (160°C). Chop the kataifi shredded dough into small pieces, mix it with melted butter, and spread it evenly on a baking tray. Bake until golden and crispy, stirring after 20 minutes.
• Line a mini cupcake pan with cupcake liners.
• Melt the chocolate (white, milk, and dark). Add a small amount of melted chocolate to each baking cup and spread it up the sides. Place the tray in the freezer until the chocolate firms up.
• While waiting, prepare the fillings: first filling is Pistachio Kunafa: Mix the crispy kataifi with pistachio spread and tahini (optional). The mixture should be creamy. Second filling:Biscoff Filling: Mix crushed Biscoff cookies with Biscoff spread until combined.
• Remove the chocolate cups from the freezer and add a spoonful of the prepared fillings into each cup. Cover with more melted chocolate and smooth the top. Sprinkle crushed pistachios on the pistachio kunafa ones and crushed Biscoff cookies on the Biscoff ones.
• Return the tray to the freezer until fully set.
• Once firm, carefully peel off the paper cups. Place the chocolate bites in a sealed plastic bag for storage.
• These treats can be stored at room temperature or in the fridge.

Notes

• Toast the Kataifi Well – Bake until golden and crispy for the best texture. Stir occasionally to prevent burning.

•Use Good Quality Chocolate – High-quality chocolate melts better and gives a smoother, richer taste.

•Chill Between Layers – Let the chocolate set fully before adding the filling to keep the layers clean.

•Adjust Fillings to Taste – Add more pistachio or Biscoff spread for a creamier, richer flavor.

•Work Quickly with Melted Chocolate – Chocolate sets fast, so move efficiently when coating the cups.

•Store Properly – Keep in an airtight container at room temperature or in the fridge for freshness.

.Keep them away from direct heat or sunlight to prevent melting!

•Perfect for Gifting – Wrap in decorative bags or boxes for an elegant homemade treat!

The post Dubai chocolate bites appeared first on Baiti Ana.

This cake is similar to a chocolate trifle, with a combination of creamy, chocolaty, and crunchy textures. It’s incredibly rich, indulgent, and absolutely irresistible!

Choco crunch cake ingredients

First Layer: Chocolate Cake

Chocolate cake – A rich and moist chocolate cake forms the base of this dessert, providing a deep cocoa flavor.

Chocolate milk – Soaking the cake in chocolate milk enhances its moisture and intensifies the chocolaty taste.

Second Layer: Cream Mix

Cream cheese – Adds a smooth, slightly tangy richness that balances the sweetness of the other layers.

Whipping cream – Creates a light and airy texture, making the cream layer soft and fluffy.

Powdered sugar or sweetened condensed milk – Provides the perfect level of sweetness and blends seamlessly into the creamy mixture.

Third Layer: Chocolate Ganache

Milk chocolate – Melts into a silky, luscious ganache that adds a rich, chocolaty depth to the dessert.

Whipping cream or thickened cream (ashta can) – Helps create a smooth and velvety consistency in the ganache, making it easy to spread.

Fourth Layer: Choco Crunch Topping

Crispy rice or cocoa crispy cereal – Brings a crunchy texture that contrasts beautifully with the creamy layers.

Melted chocolate – Coats the crispy cereal, giving it a rich chocolate flavor and helping it stick together.

Unsweetened cocoa powder – Adds a touch of bitterness to balance the sweetness and enhances the overall chocolate taste.

How to make choco crunch cake

Step 1: Prepare the Chocolate Cake Base

1. Cut the chocolate cake into thin slices and arrange them evenly in a tray.

2. Pour chocolate milk over the cake to soak it, ensuring it becomes moist and flavorful.

Step 2: Make the Cream Layer

1. In a bowl, mix softened cream cheese with powdered sugar or sweetened condensed milk until smooth and creamy.

2. Add cold whipping cream and beat the mixture until light, fluffy, and well combined.

3. Spread the cream mixture evenly over the soaked chocolate cake.

Step 3: Prepare the Chocolate Ganache

1. Place chopped milk chocolate in a microwave-safe bowl and add whipping cream.

2. Microwave for about a minute, then stir until the chocolate fully melts and blends into a smooth, thick ganache.

note: if using thickened cream (ashta can) melt the chocolate then add the thicker cream and mix until it’s smooth.

3. pour the chocolate ganache over the cream layer, spreading it evenly.

4. Cover and place the cake in the fridge for at least a couple of hours to allow the ganache to set completely.

Step 4: Make the Choco Crunch Topping

1. In a container, combine crispy rice or cocoa crispy cereal with melted chocolate.

2. Close the container and shake well to coat all the crispy pieces in chocolate.

3. Open the container, add cocoa powder, close it again, and shake until the cocoa evenly coats the chocolate-covered cereal.

Step 5: Assemble and Serve

1. Just before serving, sprinkle the prepared Choco Crunch topping over the cake to maintain its crispy texture.

2. Slice, serve, and enjoy the perfect combination of creamy, crunchy, and chocolaty goodness!

Different Options to Make choco crunch Cake

1. In Cups:

• Layer the chocolate cake, pour chocolate milk, add cream mix, ganache, and crunchy topping in individual dessert cups.

• Serve as single-serve portions for easy and elegant presentation.

2. In a Trifle Dish:

• Layer the ingredients in a large trifle dish, creating beautiful visible layers.

• This option works great for parties or family gatherings, giving everyone a chance to scoop their serving.

3. In a Rectangular Tray:

• Instead of a round cake, spread the layers in a rectangular or square tray, then cut into squares for easy serving.

• Ideal for potlucks or when you want to serve a larger group.

4. In Mini Glass Jars:

• Layer the cake in small mason jars or glass containers for a rustic and fun presentation.

• Perfect for gift-giving or for a charming table display.

frequently asked questions

1. Can I use store-bought cake?
Yes! A homemade cake works too.

2. Can I use dark chocolate?
Yes, it adds a richer flavor.

3. How long should it chill?
At least 2 hours for the best texture

4. Can I make it ahead?
Yes, but add the crunchy topping just before serving.

5. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.

6. Can I use white chocolate?
Yes, but it will be sweeter.

7. What can I use instead of crispy rice cereal?
Try cornflakes, chopped nuts, or crushed biscuits.

8. Is it very sweet?
You can adjust by using dark chocolate or less sugar.

9. Can I add extra toppings?
Yes! Nuts, caramel, or chocolate shavings work great.

10. Can I make it in cups?
Yes, layering in dessert cups makes it easy to serve.

Tips and Tricks

1. Chill Between Layers – Freezing the cake for a few minutes between layers helps set them properly.

2. Smooth Ganache – Stir well after microwaving for a silky consistency; add warm cream if too thick.

3. Keep the Crunch Fresh – Add the crispy topping just before serving to keep it crunchy.

4. Adjust Sweetness – Use dark chocolate or reduce sugar if you prefer less sweetness.

5. Neat Slices – Use a warm knife for clean, even cuts.

6. Flavor Variations – Try adding coffee, peanut butter, or a pinch of sea salt for a twist.

7. Easy Serving – Make mini versions in dessert cups for a fun, mess-free option.

storage tips for the Choco crunch cake

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. The crunchy topping may soften over time.

• Freezing: Freeze the cake (without the crunchy topping) for up to 1 month. Thaw in the fridge before serving and add fresh Choco Crunch topping.

• Keeping the Crunch Fresh: Store the crunchy topping separately in an airtight container at room temperature and add just before serving.

More dessert recipes to make for

chocolate ganache cake

coconut cake

orange cake

product links

the tray I used for this recipe

Cocoa powder

Print

Choco crunch cake

Choco crunch cake made of four delicious layers, each bringing a unique texture and flavor. The first layer consists of a rich chocolate cake soaked in chocolate milk, making it incredibly moist. The second layer is a creamy, velvety mix of cream cheese and whipped cream, adding a smooth contrast. The third layer is a luscious chocolate ganache that enhances the richness. Finally, the fourth layer—a crunchy chocolate-coated crispy rice topping dusted with cocoa powder—adds the perfect crunch.

Course Dessert

Cuisine American

Keyword cake, choco crunch cake

Prep Time 25 minutes minutes

Chill time 2 hours hours

Servings 12 People

Ingredients

First layer: chocolate cake

• Store-bought chocolate cake or use my homemade chocolate cake recipe the recipe liked ( in more recipes to make)
• 1 cup chocolate milk

Second layer: cream mix

• 150 g cream cheese
• 1 cup whipping cream
• 1/2 cup powdered sugar or 1/2 cup sweetened condensed milk

Third layer: chocolate ganache

• 150 g milk chocolate
• 3/4 cup whipping cream or 1 can thickened cream

Fourth layer: Choco crunch topping

• 2 cups crispy rice or cocoa crispy cereal
• 100 g chocolate melted
• ¼ cup unsweetened cocoa powder

Instructions

First Layer: Chocolate Cake

• Cut the cake into thin slices and arrange them in a tray.
• Pour the chocolate milk over the cake to soak it.

Second Layer: Cream Mix

• In a bowl, mix the softened cream cheese with powdered sugar (or sweetened condensed milk) until smooth and creamy.
• Add the cold whipping cream and beat until light and fluffy.
• Spread the cream mixture evenly over the soaked chocolate cake.

Third Layer: Chocolate Ganache

• Combine the milk chocolate and whipping cream in a microwave-safe bowl.
• Microwave for 1 minute, then stir until the chocolate is fully melted and smooth. The ganache should be thick yet pourable.
• Place the cake in the freezer for 5 minutes to firm up the cream layer.
• Remove from the freezer and pour the cooled ganache evenly over the cream layer. Spread it smoothly.
• Return the cake to the fridge for at least 2 hours to set.

Fourth and Final Layer: Choco Crunch Topping

• This layer is best added just before serving to keep it crunchy!
• In a container, combine the crispy rice cereal with melted chocolate. Close the container and shake well until the cereal is fully coated in chocolate.
• Open the container, add the cocoa powder, close it again, and shake until the cocoa powder evenly coats the crispy chocolate mixture.
• Just before serving, sprinkle the Choco Crunch topping over the cake for the perfect crispy finish.

Notes

1. Chill Between Layers – Freezing the cake for a few minutes between layers helps set them properly.

2. Smooth Ganache – Stir well after microwaving for a silky consistency; add warm cream if too thick.

3. Keep the Crunch Fresh – Add the crispy topping just before serving to keep it crunchy.

4. Adjust Sweetness – Use dark chocolate or reduce sugar if you prefer less sweetness.

5. Neat Slices – Use a warm knife for clean, even cuts.

6. Flavor Variations – Try adding coffee, peanut butter, or a pinch of sea salt for a twist.

7. Easy Serving – Make mini versions in dessert cups for a fun, mess-free option.

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