Store-bought butter can contain unnecessary and lower-quality ingredients. Make your own butter at home instead! You will be blown away by how flavorful and delicious this homemade butter is.

Homemade butter is incredibly easy to make with the help of your stand mixer, blender, or food processor! Back in the day, they had to do it by hand, which took longer than 20 minutes. So, we really have no excuse not to make butter at home at least once! You could even use a hand mixer if that is easier for you. So trust me, whatever you have will work great.

All you need is whipping cream, and with a few simple steps in less than 3 minutes, you will have tasty homemade butter — creamy and delicious!

While making butter is easy at home, making ghee is just as simple. All you need is good quality butter, and if you use the homemade butter we made, it will taste amazing. So, after making butter, you can make ghee using the butter we made.

You can use store-bought butter to make ghee instead of using homemade butter.

Ghee is a type of clarified butter, more concentrated in fat than butter as it doesn’t contain water or milk solids. it taste delicious in food and desserts.

When you make homemade ghee, you won’t buy it anymore. It tastes and smells so good when you make it at home.

When you make butter at home, it will also yield buttermilk. So, for those who love buttermilk, this recipe is for you.

When you make butter at home, it will also yield buttermilk. So, for those who love buttermilk, this recipe is for you.

I usually make butter when I have whippimg cream about to expire

1L whipping cream

1. Pour whipping cream into a stand mixer, blender, or food processor and mix on high speed.
2. after about one minute or a little bit more, it will turn into whipped cream.

3. Continue mixing on high speed until the cream separates into butter and buttermilk.

4. Remove the butter to a bowl and strain out the buttermilk.

5. Squeeze the butter, then place it in a bowl of cold water and squeeze again to remove any access buttermilk.

6. Make sure to squeeze thoroughly to remove any access liquid.

7. Save the butter in a container in the fridge.

8. To make ghee, you need butter. So, add the butter we just made into a pot and let it melt over medium heat.

9. When start bubbling lower the heat then let it simmer on low

10. With spoon, skim off the white foam.

11. Then let it simmer on Low heat for about 10 minute until it becomes clear.

12. Move from the heat then let it cool down before pouring into a jar. (Use sstrainer)

13 . Let it cool down before covering.

14.store in a cool and dry place, in your party or the fridge.
15. When the ghee cool down it will get thicker.

Note: you can add salt to make salty butter

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It’s a satisfying weeknight dinner that you’ll find yourself making over and over again.

This recipe offers the most delicious creamy pasta you’ll ever eat, better than any restaurant’s and It’s the perfect vegetarian dish.

Feel free to customize this recipe to your liking! You can adjust the spices, add extra garlic, or sprinkle in more Parmesan cheese to suit your taste preferences. Whether you prefer a bit more kick from additional spices, an extra garlicky punch, or a richer cheesy flavor, don’t hesitate to tailor this dish to your liking..

-300g Pasta

– 2 cups whipping cream

– 1 cup milk

– 1 150g herbs and garlic Boursin cheesecake

– 2 tbsp butter

– 2 tbsp flour

– 1/2 tsp paprika

– 1/4 tsp cayenne pepper or chili flakes 

– 1/4 tsp black pepper

– 1 tsp salt (or more to taste)

– Parsley for garnish

_ Parmesan cheese ( optional)

Note: I used penne pasta, but feel free to use any kind of pasta that you prefer.

This dish pairs perfectly with a side of Caesar salad and garlic bread.

1. In a pot, add water and bring it to a boil. Then, add the pasta and let it cook.

2. In another pot, add butter. When it melts, add flour and mix together.

3. Add whipping cream and milk, and mix. Then, add Boursin cheese and mix until everything is combined.

4. Add salt, black pepper, paprika, and cayenne pepper (if you like a kick of spiciness) to the sauce, then mix.

5. Strain the pasta, then add it to the sauce and mix. Turn off the heat and let it simmer for a couple of minutes before serving.

6. Garnish with parsley and Parmesan cheese.

Notes

I used penne pasta, but feel free to use any kind of pasta that you prefer.

I used Boursin cheese, but you can use any creamy cheese with herbs, and you can add fresh garlic if desired.

You can use milk instead of whipping cream, but it won’t be as rich

The post creamy Boursin pasta appeared first on Baiti Ana.

I use store-bought mini tart shells, but you can make homemade tart shells.
However, store-bought ones are easier if you’re looking for a quicker dessert to make.

• 24 Tart shells
• 1 block cream cheese (250g)
• 2 cups whipping cream
• 1 can sweetened condensed milk (300ml)
• Fresh berries and bananas
• Caramel sauce
• Pistachios

• 24 Tart shells
• 1 block cream cheese (250g)
• 2 cups whipping cream
• 1 can sweetened condensed milk (300ml)
• Fresh strawberries and bananas
• Caramel sauce
• Pistachios

Instructions:

1. Preheat the oven to 375°F and place the mini tarts in a baking tray. Bake following the directions on the mini tart shell package.

1. Start preparing the filling by whisking 2 cups of whipping cream and half of the can of sweetened condensed milk.
2. After it’s fluffy, transfer it to a dish. Then add the cream cheese and the other half of the sweetened condensed milk. Whisk until smooth and fluffy.
3. After it’s fluffy, transfer it to a dish. Then add the cream cheese and the other half of the sweetened condensed milk. Whisk until smooth and fluffy.
4. Add back in the whipping cream and whisk for only a couple of seconds.
5. Place the cheesecake cream mix in a piping bag and set it aside or in the fridge until ready to use.
6. Take out the mini tarts and let them cooldown completely

7. When cooled down, fill them with the cheesecake mix, top with fresh fruit and caramel sauce.

8. Place in the fridge until you want to serve them.

Tips

this recipe can be prepared ahead of time even the day before

Also, you can cook the tarts and make the cheesecake filling the day before then fill the same day of serving

For the best results is to place in the fridge for couple of hours before serving will taste way better.

The post cheesecake tarts appeared first on Baiti Ana.

Kibbeh bil siniyi can be made using a food processor or by hand. It can also be prepared ahead of time and stored in the freezer; when needed, simply take it out and place it in the oven.

Kibbeh bil siniyi tastes best when you add plenty of olive oil, ghee, or butter to enhance its flavor.

Serving Kibbeh bil siniyi with a side of soup, yogurt, or ketchup enhances its flavors and makes for a delightful meal.

Kibbeh Dough:

–  2 cups fine bulgur wheat

–  500g extra lean ground beef

–  1 small minced onion

–  1 minced sweet pepper

–  2 tbsp water

–  2 tsp salt

–  2 tsp paprika

–  1/2 tsp black pepper

–  1 tbsp kibbeh spice or (1 tsp 7 spice + 2 tsp cumin)

Kibbeh Filling:

–  500g lean ground beef

–  2 tbsp olive oil

–  1 small chopped onion

–  1 tsp salt or more to taste

–  1 tsp 7 spice

–  1/2 tsp black pepper

–  2 tbsp ghee or butter or oil

–  pine nuts or silvered almonds (optional )

olive oil as needed

1. Begin by preparing the filling: Cook the ground beef with oil, then add spices. Once the meat is nearly done, incorporate chopped onions and cook for a few more minutes. Add butter, thoroughly combine, and then turn off the heat. Optionally, include pine nuts or silvered almonds and pomegranate seeds.

2. Transfer the meat filling to a plate and allow it to cool down.

3. Now, start making the dough: Rinse 2 cups of fine bulgur wheat and use a strainer to remove any excess water. Let it sit for 5 minutes.

4. In a blender or food processor, combine 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until smooth.

5. Add the rinsed fine bulgur wheat to the mixture along with salt, black pepper, paprika, and 7-spice, then mix well.

6. Incorporate extra lean ground meat and mix by hand or using a food processor.

7. Roll the kibbeh dough between parchment paper, then use the baking dish in which you’ll be making the kibbeh bil siniyi to cut out the exact size.

8. Brush the baking dish with olive oil, then add a thin layer of dough followed by the meat filling and another layer of dough.

9. Smooth the top layer, shape it as desired, and generously drizzle with olive oil or melted butter, or a combination of both.

10. Bake in a preheated oven at 400°F until golden brown, approximately 45 minutes.

Tips

ـKibbeh bil siniyi can be prepared a day or two in advance, stored in the fridge or freezer, and then baked just before serving.

ـOlive oil, ghee, or butter can be used for this dish.

ـKibbeh bilsiniyi can be prepared and frozen. Add parchment paper to the bottom of the tray so it’s easy to remove the tray after freezing. Then, you can store it inside a freezer-safe ziplock bag. When you’re ready to cook it, take it out and place it in a baking dish, then bake.”

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Othmaliye is crispy on the outside and creamy and cheesy on the inside. It’s best served while still warm, accompanied by simple syrup and crushed pistachios.”

You can make it with just the ashta or add cheese to the ashta, which makes it cheesy and delicious.

1 pack of kataifi shredded dough (454g)

1 cup melted ghee or unsalted butter +2 tbsp to brush the tray

1 cup shredded mozzarella cheese (or more if you prefer it extra cheesy)

1/4 cup crushed pistachios

Simple syrup

• Ashta Ingredients
• 2 cups milk
• 2 cups whipping cream
• 8 tbsp cornstarch
• 1/3 cup sugar
• 2 tsp rose water
• 2 tsp orange blossom water

• Simple Syrup Ingredients
• 2 cups sugar
• 1 cup water
• 2 tsp lemon juice
• 1 tsp rose water
• 1 tsp orange blossom water

1. Cut the kataifi dough, then separate it.

2. Add melted ghee or unsalted butter and mix well until everything is combined.

3. Start making the ashta by mixing milk, whipping cream, corn starch, sugar, and keep stirring to prevent sticking to the bottom.

4. When the ashta thickens, remove it from the heat and set it aside

5. Brush a baking tray with ghee or butter, then add the shredded kataifi dough and press down to form an even layer.

6. Add half of the ashta, then optionally add shredded mozzarella cheese, and then add the remaining ashta.

7. Add the remaining kataifi on top and press gently.

8. Bake in a preheated oven at 350°F until golden brown and crispy.

9. While it’s baking, make the simple syrup by adding sugar and water to a pot without mixing. Turn the heat to high; when it starts bubbling, lower to medium, add lemon juice, orange blossom water, and rose water. Let it boil for 4 minutes, then remove from the heat and let it cool down.

10. When the othmaliye is done, which usually takes about 45 minutes (depending on your oven), take it out and add 1/4 cup of the simple syrup.

11. Flip it, then add another 1/4 cup of simple syrup or more to your liking and crushed pistachios.

12. Serve while still warm, and while serving, add more simple syrup if desired.

The post Baked Othmaliye with ashta and cheese appeared first on Baiti Ana.

The best type of ashta to use with this dessert is Arabic ashta, and you can find the full detailed recipe here.

the simple syrup should be prepared ahead of time and thick not runny.

you can substitute the simple syrup with honey or sweetened condensed milk.

– 1 pack of phyllo sheets

– Ghee or butter, as needed

– Arabic ashta (recipe in the link https://baitiana.com/2024/03/11/arabic-ashta-القشطه-العربيه/

– Simple syrup

– Crushed pistachios

-cannoli molds ( the link for it below)

https://amzn.to/3x65tyl

Simple Syrup:

– 2 cups sugar

– 1 cup water

– 2 tsp lemon juice

– 1 tsp rose water

– 1 tsp orange blossom water

Combine sugar and water in a pot, and without stirring, heat the mixture until it starts bubbling. Once bubbling, add lemon juice, rose water, and orange blossom water. Reduce the heat to low and let it simmer for 4 minutes. Remove from heat and allow it to cool down.

1. Prepare the ashta and the simple syrup ahead of time.

2. Cut the phyllo dough in half and cover, put on top each other and cover with a cloth so don’t dry.

3. Take a sheet of phyllo dough, fold it in half, then brush with melted ghee or unsalted butter.

4. Roll into a cannoli-shaped mold, then squish to form a wrinkled shape.

5. Place on a baking tray and repeat until you’ve used all the dough.

6. Bake in a preheated oven at 350°F until crispy and golden brown.

7. Take out of the oven and drizzle with simple syrup immediately.

8. Let it cool down, then fill with ashta and press the ends with crushed pistachios.

9. Place it in the fridge for an hour before serving.

Notes:

baklava rolls can be preapared ahead of time then filled with ashta the day of serving

this taste the best if you refrigerate for an hour before serving

it will stay crunchy for up to 2 days in the fridge

you can drizzle honey or sweetened condensed milk instead of simple syrup

The post Ashta baklava rolls appeared first on Baiti Ana.

I like to deep fry my kibbeh, then serve it with the yogurt sauce. You can also brush the kibbeh with oil and air fry or bake it at a high temperature.

• 4 cups yogurt
• 1 cup water
• 1 egg
• 2 tsp salt
• 12 kibbeh (kibbeh recipe in this link https://baitiana.com/2024/03/04/kibbeh/)
• 2 tbsp chopped cilantro or more for your liking
• 2 minced garlic cloves
• 2 tosp olive oil
• Toasted pine nuts or almonds

1. In a pot, add yogurt, water, egg, and salt.

2. Whisk until combined and smooth.

3. Turn on the heat and keep stirring until it starts to bubble. Keep stirring the whole time to prevent the yogurt from curdling.

4. When it starts bubbling, stop stirring, then lower the temperature to low and let it simmer for 5 minutes.

5. Fry the kibbeh and serve with the yogurt sauce (recipe for the kibbeh in the link https://baitiana.com/2024/03/04/kibbeh/ )

kibbeh maker link https://amzn.to/49Roofb

6. In a pan, sauté garlic and cilantro with olive oil, then add on top of the yogurt sauce. You can add it in the pot or each person can add it to their plate. Alternatively, you can top it with dried mint.

Notes:

1: if you like the yogurt sauce to be thick, add 1 to 2 tablespoon of corn starch.

2. You can substitute the egg with cornstarch, but it tastes way better with egg, and you can’t taste the egg in the yogurt sauce at all.

3. You don’t have to fry the kibbeh; you can drop them in the yogurt sauce and cook on low for about 10 minutes.

4. Kibbeh can be baked or cooked in the airfryer instead of deep frying

5. You can substitute the cilantro with parsley or dried mint

The post kibbbeh labaniyi appeared first on Baiti Ana.

Othmaliye Bil Ashta resembles two large layers of crispy kataifi shredded dough that looks like bird’s nest filled with a delicious homemade cream mixture, topped with simple syrup and pistachios.

The othmaliye crispy layer can be prepared ahead of time and filled later on, or even the second day. It can also be placed in the fridge after filling, and it will stay crispy for up to 2 days.

• 1 package 454g katiafi shredded dough
• 1 cup melted ghee or unsalted butter
• Arabic ashta 
• Simple syrup 
• crushed pistachios

Arabic Ashta( full detailed recipe found in this link https://baitiana.com/2024/03/11/arabic-ashta-القشطه-العربيه/

Ingredients

*Ricotta cheese:

• 2 L full-fat milk
• 1/3 cup vinegar

*cream mix:

• 1 L milk
• 1/3 cup sugar
• 7 tbsp cornstarch
• 2 tsp rose water
• 2 tsp orange blossom water

Instructions

1.   In a pot, add 2 L of full-fat milk. When it warms up after a couple of minutes, add vinegar and mix until it starts to separate.
2.   Leave it for a couple of minutes until the liquid becomes clearer. Then, strain the cheese and remove any excess water. Set it aside.
3.   In another pot, combine 1 L of milk, sugar, cornstarch, orange blossom water, and rose water. Mix everything together, then turn on the heat. 
4. Keep stirring to prevent sticking to the bottom.
5.   When the mixture thickens, add the ricotta cheese that was prepared earlier. Mix everything together until smooth and well combined.
6.   Pour the mixture into a plate, cover it well, then refrigerate for a couple of hours before using or serving.

simple syrup

• 2 cups sugar 
• 1 cup water 
• 2 tsp lemon juice 
• 1 tsp rose water &1 tsp orange blossom water 

Combine sugar and water in a pot, and without stirring, heat the mixture until it starts bubbling. Once bubbling, add lemon juice, rose water, and orange blossom water. Reduce the heat to low and let it simmer for 4 minutes. Remove from heat and allow it to cool down.

1. First, start by making the ashta and simple syrup, then set them aside to cool down.

2. Separate the kataifi shredded dough with your fingers; don’t cut, just separate.

3. Add melted ghee or butter, then mix very well until fully combined

4. Divide the shredded dough in half and place each half in two trays of the same size. Then, press down using the tray.

5. Bake in a preheated oven at 350°F until golden brown. It took about 30 minutes for me, but the timing may vary from one oven to another.

6. As soon as it comes out of the oven and while still hot, add about 1/4 cup of simple syrup to each layer.

7. flip to a flat tray then let it cool down.

8. When it’s completely cooled down, fill it with ashta, then add the top layer. Sprinkle some pistachios and rose petals on top, then refrigerate for a couple of hours before serving.

9: cut into pieces and serve with more simple syrup

Note

• The othmaliye crispy layer can be prepared ahead of time, a day or two before. Then fill it on the day you want to serve it.

The post Othmaliye Bil Ashta appeared first on Baiti Ana.

Ashta is commonly used in many Middle Eastern desserts, particularly with phyllo dough and kataifi shredded dough

Arabic ashta is also often incorporated into fruit cocktails and avocado cocktails.

Here’s a revised version:

To make Arabic ashta, we follow two simple steps: first, we make ricotta cheese, and second, we create a thick cream mixture, then we combine both. You have the option to use store-bought ricotta cheese instead of making it at home, but it’s also quite simple to prepare.

Ricotta cheese:

•    – 2 L full-fat milk
•    – 1/3 cup vinegar

Cream mix

•    – 1 L full fat milk
•    – 1/3 cup sugar or sweetner
•    – 6 to 7 tbsp cornstarch
•    – 2 tsp rose water
•    – 2 tsp orange blossom water

1. In a pot, add 2 L of full-fat milk. When it warms up after a couple of minutes, add vinegar and mix until it starts to separate.

2. Leave it for a couple of minutes until the liquid becomes clearer. Then, strain the cheese and remove any excess water. Set it aside.

3. In another pot, combine 1 L of milk, sugar, cornstarch, orange blossom water, and rose water. Mix everything together, then turn on the heat.

4. Keep stirring to prevent sticking to the bottom.

5. When the mixture thickens, add the ricotta cheese that was prepared earlier. Mix everything together until smooth and well combined.

6. Pour the mixture into a plate, cover it well, then refrigerate for a couple of hours before using or serving.

7. Serve it with Middle Eastern desserts or alone with fruit or nuts, or both together, and a drizzle of honey or simple syrup.

Notes

-Make sure to use full-fat milk to get a good amount of ricotta cheese and rich flavor in the ashta. Using low-fat milk won’t yield the same results.

-Arabic ashta will last in the fridge for up to one week if you store it in a tightly closed container.

-Arabic ashta can be placed in the freezer for up to 3 months. When you need it, simply take it out and defrost it. If you notice any water, just place it in a strainer or use a paper towel to squeeze out any excess water.

-Instead of sugar, you can use any other sweetener that you prefer.

-You have the option to use store-bought ricotta cheese instead of making it at home.

The post Arabic ashta / القشطه العربيه appeared first on Baiti Ana.

Kibbeh is a popular Middle Eastern appetizer that is always present on the table at any occasion or gathering.

Kibbeh is paired with many Middle Eastern dishes, such as kibbeh yogurt soup, called ‘kibbeh bil labaniyi’ in Arabic, as well as Kishk soup. It also pairs perfectly with lentil soup or vegetable soup.

Kibbeh dough:

•   2 cups fine bulgur wheat
•   500g extra lean ground beef
•   1 small minced onion
•   1 minced sweet pepper
•   2 tbsp water
•   2 tsp salt
•   2 tsp paprika
•   1/2 tsp black pepper
•   1 tbsp kibbeh spice or (1 tsp 7 spice + 2 tsp cumin)
•   water as needed for kneading the kibbeh dough and for shaping the kibbeh

kibbeh filling:

•   500g lean ground beef
•   2 tbsp olive oil
•   1 small chopped onion
•   1 tsp salt or more to taste
•   1 tsp 7 spice
•   1/2 tsp black pepper
•   2 tbsp ghee or butter or oil
•   pine nuts or silvered almonds (optional )
•   pomegranate seeds ( optional)

1: Start by making the filling: cook the ground beef with oil, then add spices. When the meat is almost done, add chopped onion and cook for another couple of minutes. Add ghee or butter or oil mix well, then turn off the heat. If you like add pine nuts or silvered almond and pomegranate seeds.

2: Transfer the meat filling to a plate and set it aside to cool down.

3: Start making the dough: wash 2 cups of fine bulgur wheat and use a strainer to drain any excess water. Let it rest for 5 minutes.

4: In a blender or food processor, add 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until it’s very smooth.

5: After 5 minutes, the bulgur will be fluffy. Add the onion and pepper mix, along with the spices, and mix everything together well.

6: Add the extra lean meat, then knead it between your hands until it’s smooth and well combined.

7: You can transfer the dough to a food processor if you prefer it extra smooth, or you can continue kneading it by hand.add cold water if the dough feels dry and continue kneading till you get soft and smooth dough.

8: Cover the dough to prevent it from drying out, then start making your kibbeh by hand or using a kibbeh maker.

9. You can deep fry the kibbeh right away or place them on a tray and freeze them to use later. Once they are frozen, take out the tray, place them in a freezer-safe bag, and store them in the freezer until you need them.

10. Deep fry the kibbeh in preheated oil on medium heat until they are golden brown.

Tips

-If the dough gets dry while making the kibbeh, just add some cold water and knead again. Add water gradually until you achieve a soft and smooth dough.

-If you don’t know how to shape kibbeh, the best way is to use a kibbeh maker. It will result in perfect, thin, smooth, and uniform sizes. Click the link below for the kibbeh maker.

https://amzn.to/49Roofb

-Search for ‘kibbeh maker’ to see exactly how to use it on my blog, and tap the link below for the video.

https://www.instagram.com/reel/C3-zwVFPcNP/?igsh=ZGM4enE5NWF4aTJv

Note

-The kibbeh can be placed in the freezer and when you need take out before 15 minutes then deep fry.

-Nuts or pomegranate seeds can be added to the filling for optional flavor, with pine nuts being the best option.

-Instead of kneading the kibbeh dough by hand, you can use a good food processor. Just follow the same steps, and you will get a soft kibbeh dough. First, crush the onion and the sweet pepper. Then, add the washed bulgur and spices, mixing until everything is combined. After that, add the meat and mix. If there’s too much dough, take some out and mix little by little until finished. Finally, transfer everything to a bowl and mix, if the dough dry add little bit of water and mix.

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