Author: Ms.Whisk

Roz Bel Laban

(Rice Pudding)

Ingredients

1 cup white rice

2 cups water

3 cups milk

1 cup sugar (adjust to desired sweetness )

¼ teaspoon cinnamon, and or ¼ teaspoon nutmeg, according to taste

½ cup raisins(optional)

1 teaspoon rose water (optional) or 1 teaspoon orange blossom water (optional)

Directions

Rinse rice and place in a saucepan with water. Cover and simmer over medium heat for 15-20 minutes. Add milk, stirring constantly. When it begins to thicken, and sugar and orange blossom water. Continue stirring constantly until rice is soft or well done. Remove from heat and pour into platter spreading it thinly or pour into individual bowls. Cool and serve.

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Umm Ali

(Bread pudding)

Ingredients

1 (17.25 ounce) package frozen puff pastry, thawed

5 cups milk

1 cup white sugar

1 teaspoon vanilla extract

¼ cup raisins

¼ cup slivered almonds

¼ cup pine nuts

¼ cup chopped pistachio nuts

¼ cup sweetened, flaked coconut

Directions

Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9×13 inch glass dish, and sprea evenly. Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish. Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.

Egyptian Baklava

Ingredients:

2 cups of walnuts, chopped

1 cup sugar

½ cup melted butter (for walnuts)

2 cups melted butter, or as needed (for phyllo)

2 tablespoons cinnamon

1 package Phyllo dough, thawed to room temperature

Syrup:

2 cups sugar

1 cup water

2 tablespoons lemon juice

Instructions:

Preheat oven to 350 ℉

Spread walnuts on a baking sheet and bake for 15 minutes

After you take them out of the oven, mix the walnuts with ½ cup of melted butter and cinnamon in a bowl.

Grease your pan (size depends on the size phyllo dough you are using) and add two sheets of dough; brush them with melted butter. Repeat this until you have used half your dough.

Spread the nut mixture evenly over the dough.

Again, place two sheets of dough and coat with butter. Repeat until you use the rest of the dough.

Cut the Baklava in the pan before baking it, make diagonal lines and cut in a pattern to create diamonds.

Bake in the oven for about 40 minutes until golden brown

While it is baking, prepare the syrup, combine the sugar and water in a pot and heat it over the medium for about 10 minutes or until it begins to boil.

Take off the heat and add lemon juice, then return it to heat until it starts to boil again. Then set it aside until the Baklava is done baking.

Once both the Baklava and the syrup are cooled completely, pour the syrup over the Baklava coating it completely.

Top with nuts to garnish, and enjoy!