Lebanese

The Lebanese Recipes Kitchen (The home of
delicious Lebanese Recipes and Middle Eastern
food recipes) invites you to try Cookies Filled
with Fig, Dates and Apricot Recipe . Enjoy the
Middle Eastern Cuisine and learn how to make
Cookies Filled with Fig, Dates and Apricot.
Ingredients
The filling
1 cup dry fig
1 cup dry apricots
1 cup dry dates
1 cup water
� cup sugar
For the dough
� cup soft butter
� cup cream cheese
� cup sugar
1� cups flour
1 tablespoon anise
� teaspoon baking powder
� teaspoon baking soda
� teaspoon salt
� teaspoon vanilla
1 egg (beaten for brushing)
Method
The filling
- In saucepans separately put figs, apricots and
dates over a medium heat , divide both the water
and sugar amounts over each one, cook for 5
minutes.
- Remove from heat, and puree each in a blender
to have a paste consistency.
The dough
- Preheat oven to 180 �C.
- Combine butter, cheese and sugar in an electric
beater; beat on a medium speed until creamy.
- Mix flour with anise, baking powder, baking soda
vanilla and salt, gradually add the flour mixture to
the butter mixture, beat until well-combined and
homogenous dough is obtained.
- Cover the dough and chill for 30 minutes.
- On a floured surface, roll out the dough with a
rolling pin, and divide it into 3 thin rectangles.
- Put the desired stuffing on the rectangle dough,
roll it to form a cylinder, brush the surface with
egg wash, cut into slices and place them on a
baking sheet.
- Bake for 15 minutes or until golden brown.
- Allow to cool, then arrange on a serving plate.
Chef Osama

පලතුරු මිශ්‍ර ස්වීට්ස් හදන්න

pinnaple cream puff පයිනැපල් පයි හදන හැටි

from rivira

Sesame Chicken Fingers with Spicy Orange Dipping Sauce

Labels: chicken

INGREDIENTS
1 1/4 to 1 1/2 pounds chicken tenders
1/2 cup buttermilk (can sub a scant half cup of
milk that has been mixed with 1 1/2 teaspoons
of vinegar or lemon juice)
1 Tbsp orange marmalade
1 teaspoon soy sauce
Breading:
1 1/4 cups panko breadcrumbs
1/4 cup raw sesame seeds
1 Tbsp olive oil
1/2 teaspoon kosher salt
Dipping sauce:
1/2 cup sweet orange marmalade
1 Tbsp soy sauce
1 teaspoon sriracha hot sauce
1 teaspoon seasoned rice vinegar
METHOD
1 Mix marinade ingredients (buttermilk,
marmalade, soy sauce) in a medium bowl. Add
the chicken tenders to the marinade and stir to
coat completely with the marinade. Cover with
plastic wrap and chill in the refrigerator for 30
minutes to an hour (or longer).
2 While the chicken is marinating, prepare the
breading. Heat a medium sized thick-bottomed
skillet on medium high heat. Add the panko
breadcrumbs to the dry hot pan and spread the
breadcrumbs so they are in an even layer in the
pan. Lower the heat to medium and stir
frequently until the breadcrumbs begin to brown.
Once you can see visible browning, stir in the raw
sesame seeds. Continue to cook in the pan,
stirring frequently until the mixture is a deep
golden color. Remove from heat. Stir in the olive
oil and the salt and stir until all of the
breadcrumbs and sesame seeds are lightly coated
with the oil.
3 Pre-heat oven to 400°F. Line a roasting with
aluminum foil and place a baking rack on top.
Brush or spray the rack with a little cooking oil.
Place the toasted breadcrumb mixture in a
shallow bowl for dredging. Remove the chicken
tenders one at a time from the marinade (do not
wipe off the marinade) and dredge them in the
bread crumb mixture. Place them on the prepared
rack on the roasting pan.
4 Bake chicken tenders at 400°F for 15 minutes.
Remove from oven and let cool for 5 minutes
before serving.
5 While the chicken tenders are baking, prepare
the dipping sauce. In a small bowl stir together
the orange marmalade, soy sauce, sriracha hot
sauce, and seasoned rice vinegar.
Serve sesame chicken fingers with the spicy
orange dipping sauce.