Instagram Youtube Facebook X-twitter Pinterest Linkedin

SIGN UP FOR FREE WEEKLY RECIPES

SIGN UP FOR FREE WEEKLY RECIPES

Baked Lebanese Parsley Omelette (Ejje in a Tray)

This post may contain affiliate links.
See my disclosure policy
.

Instagram Youtube Facebook X-twitter Pinterest Linkedin
Jump to Recipe Print Recipe
Looking for a quick, wholesome Middle Eastern meal? This Baked Lebanese Parsley Omelette, traditionally known as Ejje in a Tray (or Ejjeh), is the ultimate rustic comfort food. Perfect for a light lunch or satisfying dinner, this authentic Lebanese ejje recipe blends a handful of inexpensive, simple ingredients into a dish that falls somewhere between a fluffy omelette and a savory vegetable cake.
I have been enjoying this traditional egg bake since I was a little girl, surrounded by the beautiful, seared aromas of my grandmother’s kitchen. Serve it with a crisp green salad or a refreshing Lebanese fattoush.

Happy eating!

Pin It Now

Authentic Lebanese Ejje: Frequently Asked Questions

  • What is Lebanese ejje?

    Lebanese Ejje (also spelled Ejjeh or Ejji) is a traditional Middle Eastern egg dish packed with fresh parsley and onions. To easily picture it, imagine an omelette and a savory cake fell in love and got married! What would their baby be? Lebanese ejje, of course! A delicious little love child that takes the best of both worlds, giving you a dish that sits perfectly between a fluffy omelette and a savory cake. That’s the magic of ejje!

  • Can you fry the ejje instead of baking it?

    Yes, this traditional recipe can easily be shallow-fried instead of baked in the oven. Frying the egg batter in hot oil yields a beautiful texture with deeply golden, ultra-crispy edges. If you prefer bite-sized, crunchy fritters over the tray-baked method, ➡️ Click here for my step-by-step guide to making crispy fried Lebanese Parsley Ejji!

  • How do you prevent ejje from sticking to the pan?

    The secret to preventing Ejje in a tray from sticking is to heat the canola oil directly in the baking pan inside the oven before adding the egg mixture. Preheating the pan creates an instant sear when the batter is poured in. This professional baking trick acts like a natural non-stick coating and guarantees a perfectly golden-brown, lightly crispy bottom crust that lifts away effortlessly.

More Lebanese Egg Recipes to Try

📩 Let’s Stay in Touch!

Never miss a recipe! Subscribe via email to get comforting Middle Eastern recipes delivered straight to your inbox.
You can also follow along and share your creations with me on social media:
Facebook, Instagram, YouTube , Pinterest and TikTok!

Baked Lebanese Parsley Omelette (Ejje in a Tray)

No ratings yet
Prep: 5 minutes
Cook: 17 minutes
Total Time 22 minutes
Servings 3
Course
Appetizer
MAIN DISHES
Cuisine
#Middle Eastern
Lebanese
Print Pin Review

Description

An old-fashioned, baked Middle Eastern egg dish made with fresh parsley, onions, and a delicate touch of black pepper. Wholesome, gluten-adaptable, and baked until the surface is beautifully golden and the bottom is perfectly crispy.

Ingredients
 

  • 5 eggs lightly beaten
  • ½ bunch of parsley finely chopped
  • 1 large onion finely chopped
  • A dash of freshly ground black pepper
  • 1 teaspoon salt
  • A dash of ground cinnamon
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup canola oil

Instructions
 

  • Preheat the oven to 230°C/450°F, placing a rack in the center.
  • In a mixing bowl, toss the finely chopped onion with the salt, ground cinnamon, and black pepper.
  • Add the lightly beaten eggs and chopped parsley, whisking until well combined.
  • Add the flour, baking powder, and baking soda, and mix until the batter is smooth and evenly combined.
  • Pour the canola oil into a 28 cm (11-inch) baking pan, spreading it evenly over the bottom. Place the pan in the preheated oven until the oil is hot. This step is essential for achieving a beautifully golden, crispy-bottomed Lebanese ejje.
  • Carefully remove the hot pan from the oven and immediately pour the batter evenly into the hot oil.
  • Return the pan to the oven and bake for 15–17 minutes, or until the ejje is fully cooked through and the surface is beautifully golden.
  • Cut into squares and serve warm. Enjoy!
Keyword egg
Tried this recipe?Let us know how it was!

Subscribe to our newsletter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You May Also Like
About the author
hadiamobile

HI THERE !

Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

MORE ABOUT HADIA
Popular Recipes
LATEST RECIPES

Swiss Chard Stalk Dip / Mutabal Silik

Swiss Chard Stalk Dip / Mutabal Silik

Authentic Lebanese Ma’akaron Recipe (Anise Seed Fritters)

Authentic Lebanese Ma’akaron Recipe (Anise Seed Fritters)

Stuffed Zucchini and Grape Leaves (Kousa wa Warak Inab)

Stuffed Zucchini and Grape Leaves (Kousa wa Warak Inab)

Hareesa (Wheat and Chicken Porridge)

Hareesa (Wheat and Chicken Porridge)

LATEST VIDEO
Have you ever involved tahini in cookies? Here is a great recipe to start with with and the bonus is that it is keto friendly, sugar-free and gluten-free; the nutty taste of tahini, the good dark chocolate chunks and the final sprinkling of salt will elevate the cookies over the top. What makes these keto tahini chocolate chip cookies healthier? You will notice that they’re filling, because the almond and tahini have a natural source of fiber and healthy fats, they keep you full and pleased. They are low in carbs, so they won’t spike your blood sugar levels like regular cookies. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/low-carb-tahini-chocolate-chips-cookies/ Ingredients 1/4 cup unsalted butter, 57 grams equivalent to 57 grams 1/4 cup tahini 1/2 cup keto friendly sweetner 1 egg 1/2 teaspoon vanilla extract 1 1/2 cups almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt and more for sprinkling after baking if desired A handful of chopped walnuts optional 1/2 cup keto friendly chocolate chunks I used Lindth 85 percent cocoa, or you can use keto friendly chocolate chips. And some extra keto friendly chocolate chips to put on top of the raw balls before baking.
Low Carb Tahini Chocolate Chip Cookies
Subscribe
as seen in
7
3
1
2
6
5
4
7
3
1
2
6
5
blank
4
We are on YouTube
Have you ever involved tahini in cookies? Here is a great recipe to start with with and the bonus is that it is keto friendly, sugar-free and gluten-free; the nutty taste of tahini, the good dark chocolate chunks and the final sprinkling of salt will elevate the cookies over the top. What makes these keto tahini chocolate chip cookies healthier? You will notice that they’re filling, because the almond and tahini have a natural source of fiber and healthy fats, they keep you full and pleased. They are low in carbs, so they won’t spike your blood sugar levels like regular cookies. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/low-carb-tahini-chocolate-chips-cookies/ Ingredients 1/4 cup unsalted butter, 57 grams equivalent to 57 grams 1/4 cup tahini 1/2 cup keto friendly sweetner 1 egg 1/2 teaspoon vanilla extract 1 1/2 cups almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt and more for sprinkling after baking if desired A handful of chopped walnuts optional 1/2 cup keto friendly chocolate chunks I used Lindth 85 percent cocoa, or you can use keto friendly chocolate chips. And some extra keto friendly chocolate chips to put on top of the raw balls before baking.
Low Carb Tahini Chocolate Chip Cookies
Discover how to make Lebanese Spicy Cauliflower (Arnabeet Harra), a delicious Middle Eastern recipe featuring golden, crispy roasted cauliflower tossed in a spicy garlic, cilantro, and red pepper sauce with fresh lemon juice! Inspired by traditional Lebanese Batata Harra, this flavorful Arnabeet Harra recipe replaces potatoes with cauliflower for a delicious, lower-carb twist. It's vegan, packed with bold Mediterranean flavors, and perfect as an appetizer, side dish, or part of a Lebanese mezze spread. The secret to delicious Arnabeet Harra is roasting the cauliflower until golden and crispy, then tossing it with fragrant garlic, fresh cilantro, red pepper paste, and tangy lemon juice. You can also adjust the chili to your preferred heat level. 🥦 GET THE FULL WRITTEN RECIPE: https://hadiaslebanesecuisine.com/blog/arnabit-harra-spicy-cauliflower/ 🌶️ MAKE YOUR OWN RED PEPPER PASTE: https://hadiaslebanesecuisine.com/blog/red-pepper-paste/ 📝 INGREDIENTS • 2 medium heads of cauliflower (approximately 1,500 g / 3.3 lb total) • 1 small head of garlic • 1/2 cup olive oil, divided • 1 cup fresh cilantro, finely chopped • 1 red habanero or red chili (optional) • 2 teaspoons red pepper paste • Juice of 1 large lemon • Salt to taste 👩‍🍳 HOW TO MAKE ARNABEET HARRA 1. Cut the cauliflower into evenly sized florets and clean thoroughly. 2. Season with salt and olive oil, then roast at 400°F (200°C) until golden, flipping halfway through. 3. Crush the garlic with the optional chili. 4. Sauté the garlic and fresh cilantro in olive oil. 5. Add the red pepper paste and stir until fragrant. 6. Toss in the roasted cauliflower and coat evenly with the sauce. 7. Finish with fresh lemon juice, adjust the seasoning, and serve! 💡 HADIA'S COOKING TIP For beautifully golden, crispy cauliflower, arrange the florets in a single layer and flip them halfway through roasting. Fresh cauliflower works best for this recipe. ⏱️ VIDEO CHAPTERS 00:00 Introduction to Arnabeet Harra 00:15 Cutting and cleaning the cauliflower 00:42 Seasoning and roasting 01:31 Flipping for crispy edges 02:25 Preparing the garlic and cilantro sauce 03:19 Adding red pepper paste and cauliflower 03:45 Finishing with lemon and serving LOVE LEBANESE FOOD? Explore more Lebanese, Middle Eastern, and Mediterranean recipes on Hadia's Lebanese Cuisine. Subscribe for more delicious homemade recipes and cooking inspiration! 🌐 VISIT HADIA'S LEBANESE CUISINE: https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf 💬 Have you tried Lebanese Spicy Cauliflower before? Let us know in the comments, and tell us whether you prefer your Arnabeet Harra mildly spiced or extra hot! #arnabeetharra #spicycauliflower #lebaneserecipes #cauliflowerrecipe #lebanesecuisine #middleeasternfood #roastedcauliflower #veganrecipes #lowcarbrecipes #vegetarianrecipes #mediterraneanfood #hadialebanesecuisine
Spicy Lebanese Cauliflower You Can Make Tonight | Vegan & Low Carb
Learn how to make Lebanese Beef and Vegetable Soup, also known as Shorbit Khodra Bil Lahmeh! This traditional Lebanese soup combines tender beef, potatoes, carrots, tomatoes, red and green bell peppers, and aromatic Middle Eastern spices in a rich, comforting broth. This easy one-pot beef and vegetable soup is a beloved family recipe, slowly simmered until the beef is tender and the flavors come together beautifully. Serve it hot with crusty bread for a satisfying homemade meal. 🥣 GET THE FULL PRINTABLE RECIPE: https://hadiaslebanesecuisine.com/blog/vegetable-and-beef-soup-shorbit-khodra-bil-lahmeh/ INGREDIENTS 4 large carrots, peeled and diced 3 large tomatoes, peeled and finely diced 2 large potatoes (about 21 oz total), peeled and diced 4 medium onions, sliced 1 lb beef tenderloin or another tender cut of beef, cut into 2-inch cubes 1 teaspoon ground cumin 1 medium green bell pepper, diced 1 medium red bell pepper, diced 2 garlic cloves, chopped 2 teaspoons dried marjoram 1/4 cup olive oil 1 teaspoon salt, or to taste 5 cups water 1 beef bouillon cube (optional) 1/2 teaspoon cayenne pepper (optional) 1 teaspoon paprika HOW TO MAKE LEBANESE BEEF AND VEGETABLE SOUP Cut the beef into cubes and brown it in olive oil. Add the sliced onions and garlic, then season with cumin, dried marjoram, paprika, salt, and optional cayenne pepper. Stir in the carrots, potatoes, green and red bell peppers, and tomatoes. Add the water and optional beef bouillon cube. Bring to a boil, then cover and simmer over low heat for about 1 hour and 20 minutes, or until the beef and vegetables are tender. Serve this hearty Lebanese vegetable and beef soup hot with crusty bread. VIDEO CHAPTERS 00:00 Introduction and Beef Preparation 00:47 Preparing the Vegetables and Seasonings 02:29 Peeling Tomatoes and Starting the Soup 03:43 Adding Vegetables and Simmering 04:47 Serving the Lebanese Beef and Vegetable Soup ❤️ ENJOYED THIS RECIPE? Please give this video a thumbs up, share it with someone who loves homemade soup, and subscribe to Hadia's Lebanese Cuisine for more authentic Lebanese recipes, traditional Middle Eastern cooking, and family-favorite dishes. 💬 Have you tried Lebanese beef and vegetable soup before? Let us know in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #vegetablebeefsoup #lebaneserecipes #beefandvegetablesoup #middleeasternfood #shorbitkhodra
Lebanese Beef and Vegetable Soup | Shorbit Khodra Bil Lahmeh
Kousa ablama bil laban could be the ultimate comfort food that has sustained generations in Lebanon and the Levant countries; it provides deep nourishment and sense of home, the recipe embodies two of my favorite things, cooked yogurt plus zucchini or grey squash. Kousa ablama bil laban made with tender grey squash filled with cooked minced meat and simmered in yogurt, no rice involved in the filling, unlike kousa bil laban. My grandmother often made it on special occasions alongside shish barak and kibbeh bil Laban; the memories came flooding back, a recipe worth keeping alive, it is hearty enough to eat it alone but works well to serve it with Lebanese rice and vermicelli, it is long been linked to comfort food. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/kousa-ablama-bil-laban-minced-meat-stuffed-zucchini-in-yogurt/ Link to the rice and vermicelli on youtube: https://youtu.be/kcr3YW778kg?si=G55NciOMOwrdV4O- Ingredients For the yogurt 2 kgs / 4.5 lbs / 2 liters plain whole milk yogurt 6 garlic cloves crushed 3 tablespoons cornstarch diluted in 3 cups of water Salt to taste 2 teaspoons dried mint For the meat filling 750 grams / 1.6 lb minced beef or lamb 1 medium sized onion finely chopped 1/4 cup pine nuts 1/2 teaspoon freshly grated black pepper 1/4 cup sunflower oil or ghee Salt to taste 1.5 kg small gry squash/ zucchini 1 cup canola or olive oil, or ghee to fry the zucchini Garnish 3 tablespoons olive oil 1 teaspoon dried mint
Kousa Ablama Bil Laban , Ultimate Comfort Food
Learn how to make Lebanese Mashed Potato Salad without mayonnaise! This traditional Lebanese potato salad combines creamy mashed potatoes with garlic, fresh lemon juice, extra virgin olive oil, and aromatic dried mint for bold Mediterranean flavor. Made with simple plant-based ingredients, this easy Lebanese mashed potato salad is a delicious alternative to mayonnaise-based potato salads. Serve it as a Mediterranean side dish, a starter, or alongside your favorite grilled foods. 🥔 GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/lebanese-style-mashed-potato-salad/ INGREDIENTS 2 kg / 4 lb 8 oz Russet, Yukon Gold, or another starchy potato variety 2 1/2 tablespoons dried mint 8 garlic cloves 1/2 cup extra virgin olive oil 1/2 cup freshly squeezed lemon juice Salt to taste HOW TO MAKE LEBANESE MASHED POTATO SALAD Peel the potatoes and cut them into large cubes. Place the potatoes in a pot, cover with cold water, and simmer until tender. Crush the garlic cloves into a smooth paste using a mortar and pestle or a garlic press. Whisk together the garlic, freshly squeezed lemon juice, extra virgin olive oil, dried mint, and salt. Drain the cooked potatoes and mash them with a potato masher. Avoid using a blender, which can make the potatoes gluey. Add the dressing and mix until the potatoes are evenly coated and smooth. Adjust the salt to taste and serve with optional cherry tomato garnish. WHY YOU'LL LOVE THIS LEBANESE POTATO SALAD No mayonnaise, butter, or cream Fresh lemon juice and fragrant dried mint Rich olive oil and savory garlic flavor Simple ingredients inspired by traditional Lebanese cooking A versatile Mediterranean side dish for family meals and gatherings VIDEO CHAPTERS 00:00 Introduction to Lebanese Mashed Potato Salad 00:35 Preparing the Potatoes 01:30 Cooking Potatoes and Preparing Garlic 02:15 Fresh Lemon Juice and Dried Mint 03:01 Making the Garlic, Lemon and Olive Oil Dressing 04:11 Mashing the Potatoes and Mixing the Dressing 05:18 Serving and Garnishing the Salad 06:03 Serving Suggestions and Storage Tips 07:36 Final Thoughts ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more authentic Lebanese recipes, Mediterranean dishes, and homemade family favorites. 💬 Have you ever tried mashed potato salad without mayonnaise? Let us know in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #lebanesepotatosalad #mashedpotatosalad #nomayopotatosalad #mediterraneanfood #lebaneserecipes
Lebanese Mashed Potato Salad Without Mayo? You Have to Try This
A ramekin of rice pudding is one of the most superbly comforting desserts on earth. Every culture has a rice pudding recipe, including Lebanon and the Levant countries, I can’t imagine anything creamier, or more subtly flavored dessert than the Lebanese rice pudding aka riz bi haleeb, give it a try and it will prove to be a stunning addition to your next dinner party. Despite its simple list of ingredients Riz Bi Haleeb needs an accurate recipe to retain the richness, creaminess and the correct consistency. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lebanese-rice-pudding/ 1.75 liters / 7 cups whole milk, 3.25 milk fat 250 ml / 1 cup heavy cream 200 grams/ 1 cup short grain rice, any of the following: Egyption rice, Arborio rice, bomba Spanish rice or sushi rice 3 cups water, to cook the rice 350 grams / 1 3/4 cups sugar 1/4 cup orange blossom water 3 tablespoons cornstarch/ corn flour Zest of 1 large lemon, optional but recommended 1/4 cup raw shelled pistachios, for garnish, optional
Lebanese Rice Pudding, Authentic Riz Bi Haleeb
Learn how to make a delicious Beetroot and Arugula Salad with Honey Balsamic Dressing! This colorful roasted beetroot salad combines peppery baby arugula, sweet raisins, crunchy pecans or walnuts, red onion, and creamy cheese, finished with a homemade sweet and tangy balsamic vinaigrette. The secret to this restaurant-style beetroot salad is the homemade balsamic reduction mixed with honey and extra virgin olive oil. The result is a rich, glossy dressing that brings together the earthy flavor of roasted beets, fresh greens, crunchy nuts, and creamy cheese. Whether you're preparing a Mediterranean-inspired side dish or an elegant salad for guests, this beet and arugula salad is a beautiful addition to your recipe collection. 🥗 GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/beet-and-arugula-salad/ INGREDIENTS For the beetroot salad: 1 kg / 2 lb 4 oz beets, scrubbed and rinsed 3 cups baby arugula, rinsed and dried 1 large onion, thinly sliced 1/2 cup raisins 3/4 cup pecans or walnuts, toasted 150 g / 5 oz Greek feta or goat cheese chèvre For the honey balsamic dressing: 1/2 cup extra virgin olive oil 1/3 cup balsamic vinegar reduction 2 tablespoons honey Salt to taste Freshly grated black pepper For the balsamic reduction: 1 bottle (500 ml) balsamic vinegar, reduced to approximately half its original volume HOW TO MAKE BEETROOT AND ARUGULA SALAD Roast the beets: Preheat the oven to 400°F (200°C). Scrub the beets, wrap them tightly in aluminum foil, and roast for about 1 hour or until fork-tender. Make the balsamic reduction: Pour the balsamic vinegar into a saucepan. Bring it to a boil, lower the heat, and simmer carefully until reduced by about half and thick enough to coat a spoon. Let it cool. Prepare the dressing: Whisk 1/3 cup of the cooled balsamic reduction with honey and extra virgin olive oil. Season with salt and freshly grated black pepper. Prepare the salad: Once the beets are cool enough to handle, remove their skins and slice them. Thinly slice the onion and toast the pecans or walnuts. Assemble: Arrange the baby arugula and sliced onion, then add the beetroot slices, raisins, toasted nuts, and cheese. Finish and serve: Drizzle the honey balsamic dressing over the salad just before serving to help keep the arugula fresh and crisp. WHY YOU'LL LOVE THIS BEETROOT SALAD A homemade honey balsamic dressing with a deep, tangy-sweet flavor Earthy roasted beetroot paired with fresh baby arugula Crunchy nuts, sweet raisins, and creamy cheese A colorful Mediterranean-inspired salad for everyday meals or special occasions VIDEO CHAPTERS 00:00 Beetroot and Arugula Salad Introduction 00:41 How to Make Balsamic Reduction 01:20 Preparing the Honey Balsamic Dressing 01:59 Mixing the Salad Dressing 02:45 Preparing the Salad Ingredients 03:32 Roasting and Slicing the Beets 04:42 Assembling the Beetroot and Arugula Salad 05:40 Adding Cheese, Nuts, and Raisins 06:37 Dressing and Serving the Salad 07:25 Final Tasting and Closing ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more delicious Lebanese, Middle Eastern, and Mediterranean recipes. 💬 What is your favorite ingredient in a beetroot salad: toasted nuts, raisins, creamy cheese, or the honey balsamic dressing? Tell us in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #beetrootarugulasalad #beetsalad #honeybalsamicdressing #arugulasalad #mediterraneansalad
Beetroot and Arugula Salad with Honey Balsamic Dressing | Hadia's Lebanese Cuisine
Discover how to make Lemon and Passion Fruit Posset, a silky, creamy, no-bake British dessert made with just a few simple ingredients. This classic chilled pudding combines heavy cream, sugar, and fresh citrus juice to create a smooth, luxurious texture without eggs, gelatin, or any additional thickening agent. This easy lemon posset recipe can also be made with passion fruit juice for a delicious tropical variation. With its rich, creamy texture and refreshing sweet-tart flavor, it is an elegant make-ahead dessert for summer gatherings, dinner parties, and special occasions. GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/lemon-and-passion-fruit-posset/ INGREDIENTS: 500 ml / 2 cups heavy cream 3/4 cup granulated sugar 8 tablespoons freshly squeezed lemon juice OR passion fruit juice 1 tablespoon lemon zest (for the lemon version) HOW TO MAKE LEMON POSSET Finely grate the yellow outer zest of one lemon, avoiding the bitter white pith. Combine the heavy cream, sugar, and lemon zest in a saucepan. Bring to a boil while whisking, then reduce the heat to medium and maintain a steady boil for about 8 minutes, until the mixture reduces to approximately 2 cups. Remove from the heat and strain out the lemon zest if desired. Add the lemon juice and whisk well. Pour into small ramekins or dessert glasses. Let cool completely, then refrigerate for at least 4 hours until set. HOW TO MAKE PASSION FRUIT POSSET Use passion fruit juice in place of lemon juice. For the passion fruit version, omit the lemon zest and follow the same cooking and chilling method. Add a few passion fruit seeds on top for an attractive finish, if desired. TIPS FOR THE PERFECT POSSET Use freshly squeezed lemon juice for bright citrus flavor. Allow enough time for the dessert to chill and set properly. Prepare it ahead of time for entertaining. Keep covered in the refrigerator and enjoy within the storage period described in the recipe. VIDEO CHAPTERS 00:00 Introduction to Lemon and Passion Fruit Posset 00:38 Making the Lemon Posset 01:09 Preparing Passion Fruit Juice 01:45 Setting, Garnishing, and Serving the Posset 02:23 Final Tips and Closing ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more delicious dessert recipes and traditional Lebanese, Middle Eastern, and Mediterranean cooking inspiration. 💬 Which version would you try first: refreshing lemon posset or tropical passion fruit posset? Let us know in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #lemonposset #passionfruitposset #nobakedessert #britishdessert #easydessert
Lemon and Passion Fruit Posset Recipe | Easy No-Bake British Summer Dessert
Lemon or Passion Fruit Posset
Learn how to make Lebanese Cheese Rolls, also known as Rkakat Jibneh! These crispy, golden Middle Eastern appetizers feature a deliciously stretchy mozzarella cheese filling wrapped in thin, crunchy spring roll pastry. Discover the stovetop cheese-filling technique that creates a creamy, gooey center. Learn how to roll and seal the wrappers to help prevent the cheese from leaking. Follow the freezing and frying tips for beautifully golden, crispy cheese rolls. Serve these homemade Lebanese appetizers as part of a mezze spread, party snack, or family gathering. Watch the full recipe for step-by-step instructions and helpful cooking tips! 🥟 GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/cheese-rolls-rkakat-jibneh/ INGREDIENTS For the cheese filling: 400 grams mozzarella cheese 3 tablespoons sunflower oil 2 tablespoons all-purpose flour 1 cup milk Salt to taste For the sealing slurry: 1/3 cup all-purpose flour 1/3 cup water 1 package of spring roll wrappers HOW TO MAKE LEBANESE CHEESE ROLLS Prepare the slurry by whisking the flour and water together until smooth. Thaw the spring roll wrappers in the refrigerator overnight so they separate easily. Heat the sunflower oil in a saucepan. Add the flour and whisk for about 30 seconds. Gradually add the milk, whisking constantly until the mixture thickens. Add the mozzarella cheese and stir until melted and incorporated into a smooth, stretchy filling. Season with salt to taste, then allow the filling to cool completely. Place a spring roll wrapper on a flat surface. Seal the edges with the flour slurry, add the cheese filling, fold in the sides, and roll tightly. Freeze the assembled cheese rolls for about 40 minutes before frying to help prevent the filling from leaking. Heat the frying oil to approximately 350°F (177°C). Fry the rolls in small batches until golden and crispy. Avoid overcrowding the pan, then drain and serve warm. TIPS FOR CRISPY, GOOEY CHEESE ROLLS • Use good-quality mozzarella or another suitable stretchy cheese. • Seal the wrapper edges carefully to help keep the filling inside. • Freeze the rolls before cooking to help prevent cheese leakage. • Maintain an oil temperature of approximately 350°F (177°C). • Air frying is another option, although deep-frying produces the crispiest texture. VIDEO CHAPTERS: 00:00 Introduction to Lebanese Cheese Rolls 00:16 Preparing the Wrapper Slurry 00:33 Making the Creamy Cheese Filling 01:08 Filling and Sealing the Rolls 01:41 Freezing Tips and Air Fryer Option 02:14 Frying Until Golden and Crispy 02:51 Oil Temperature and Frying Tips 03:25 Serving the Cheese Rolls 03:48 Final Tips and Closing ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more authentic Lebanese recipes, Middle Eastern appetizers, and delicious homemade dishes. 💬 Have you tried Lebanese cheese rolls before? Do you prefer deep-fried or air-fried cheese rolls? Share your thoughts in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #lebanesecheeserolls #rkakatjibneh #lebaneserecipes #middleeasternfood #lebaneseappetizers
Lebanese Cheese Rolls (Rkakat Jibneh) | Crispy & Gooey
Mutabal Silik
Learn how to make Swiss Chard Stalk Dip, also known as Mutabal Silik, an authentic Lebanese dip made with tender Swiss chard stalks, creamy tahini, fresh lemon juice, and garlic. This traditional Lebanese recipe transforms humble Swiss chard stems into a delicious Mediterranean dip that deserves a place alongside hummus, baba ghanouj, and muhammara. Discover how to prepare this easy Lebanese tahini dip with simple ingredients, a smooth or slightly chunky texture, and a finishing drizzle of extra virgin olive oil. 🥣 GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/swiss-chard-stalk-dip-mutabal-silik/ INGREDIENTS 450 grams / 1 pound Swiss chard stalks 1/2 teaspoon sugar 1 large garlic clove, crushed 1/2 cup tahini 1/4 cup freshly squeezed lemon juice 1 teaspoon salt, or to taste Extra virgin olive oil, for serving HOW TO MAKE SWISS CHARD STALK DIP (MUTABAL SILIK) Separate the Swiss chard stalks from the leaves and place the stalks in a saucepan. Cover with water, add the sugar, and bring to a boil. Reduce the heat and simmer for about 25 minutes, or until the Swiss chard stalks are tender. Drain the cooked stalks thoroughly to remove excess water. Transfer the stalks to a bowl and roughly mash them using a mortar and pestle. Alternatively, use an immersion blender for a smoother texture. Add the freshly squeezed lemon juice and crushed garlic. Mix well, then add the tahini and salt. Adjust the texture to your preference and transfer the dip to a serving plate. Create a small well in the center with the back of a spoon. Drizzle with extra virgin olive oil and garnish with parsley, if desired. Serve with pita bread. WHY YOU'LL LOVE THIS LEBANESE DIP • A traditional Lebanese recipe made with Swiss chard stalks • Creamy tahini, fresh lemon, and savory garlic flavor • A plant-based dip made with simple ingredients • A creative way to reduce food waste in the kitchen • A delicious addition to a Mediterranean mezze spread VIDEO CHAPTERS 00:00 Introduction to Mutabal Silik 00:20 Preparing and Cooking Swiss Chard Stalks 00:41 Mashing the Cooked Stalks 01:08 Adding Lemon Juice and Adjusting Texture 01:32 Mixing in Tahini and Seasoning 02:12 Final Thoughts and Closing ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more authentic Lebanese recipes, traditional Middle Eastern dips, and Mediterranean favorites. 💬 Have you ever tried Swiss chard stalk dip? Would you serve it alongside hummus or baba ghanouj? Let us know in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #swisscharddip #mutabalsilik #lebanesedip #lebaneserecipes #tahinidip #middleeasternfood #swisschardstalks #lebanesefood #middleeasternrecipes #veganrecipes #plantbasedrecipes #zerowastecooking #vegetarianrecipes #lebaneseappetizers #hadiaslebanesecuisine
Swiss Chard Stalk Dip (Mtabal Silik) | Lebanese Recipe | Hadia's Lebanese Cuisine
Subscribe

Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

Powered by Develop2000

×