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Strawberries Dipped in Chocolate

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Strawberries Dipped in Chocolate

Looking for a healthy and quick way to satisfy your chocolate craving? Strawberries dipped in melted semi-sweet chocolate and drizzled with melted white chocolate. A fun, presentable dessert.

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Strawberries Dipped in Chocolate

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Cook: 20 minutes
Servings 4
Course
desserts
Cuisine
RECIPES FROM AROUND THE WORD
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Description

Looking for a healthy and quick way to satisfy your chocolate craving? Strawberries dipped in melted semi-sweet chocolate and drizzled with melted white chocolate. 

Ingredients
 

  • 15 strawberries with stems washed and well dried
  • 6 oz./170 g. semi-sweet chocolate
  • 3 oz./85 g. white chocolate
  • 1 teaspoon butter

Instructions
 

  • Melt the semi-sweet chocolate and butter in a double boiler, stirring until smooth.
  • Dip each strawberry in melted chocolate, leaving the top uncoated. Shake a bit and let the excess chocolate drip off.
  • Place dipped strawberries on parchment paper.
  • Melt the white chocolate in a double boiler.
  • Place the white chocolate in a piping bag or a squeeze bottle. Drizzle the melted white chocolate over the dipped strawberries. Refrigerate for a minimum of 20 minutes before serving.
Keyword chocolate, Strawberries
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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.

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The sweetest semolina-flour dough shaped into logs with a beautiful impression, and dipped in sugar syrup, beware they are so addicting.
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The sweetest semolina-flour dough shaped into logs with a beautiful impression, and dipped in sugar syrup, beware they are so addicting.
Maakaron, Lebanese Sweet Fritters Flavored with Anise Seeds
A family recipe that I kept 33 years in my repertoire! You need to make a mallaeble flour-semolina dough, shape into small logs, deep fry in oil and brown to golden, then dip in sugar syrup; ma’akaron are a sweet treat I loved as a child, and years later I still enjoy making and nibbling, and this recipe is by far the best one I’ve ever had, when I got married, mom taught me how to make it, eventually, my grandmother had taught her — it still remains in my cooking repertoire, so addictive that my friends request it when they come over. and I have high expectations that you’ll agree once you try it for yourself, its is so delectable, easy to make and the dough comes together in one bowl, the logs are rolled onto a grater to provide the ma’akaron with that impressive impression. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/maakaron-lebanese-sweet-anise-fritteres/ Ingredients 1 1/2 cups semolina 2 1/2 cups all-purpose flour 1/2 cup rose water 3/4 cup sunflower oil 2 tablespoons ghee or butter 1/2 cup milk 2 tablespoons anise seeds For the sugar syrup: 3 cups sugar 1 1/2 cups water 2 tablespoons lemon juice 1 tablespoon orange blossom water For frying: 4 cups sunflower oil or any nuetral oil
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If there is one food I could eat everyday without getting bored it would have to be mahshi kousa wa warak enab, everyone in every age group loves stuffed zucchini and grape leaves, this dish brings back memories, fills the kitchen with the best aromas, and makes any day better, comfort food at its best, if you have never had stuffed zucchini and grape leaves, you’ve got to put it on your to do list, it’s great to keep in your cooking repertoire, a celebratory get together dish. 2 kg/ 4 lb 8 oz small zucchini (use the Mexican grey squash for best results) 500 grams fresh or brined grape leaves, try to put your hands on tender grape leaves 2 cups short-grain rice 500 grams / 1 lb 2 oz mined beef or lamb 1 teaspoon sevenspice 1/2 teaspoon freshly grated black pepper 1 teaspoon sumac optional Salt to taste to the filling and the whole pot 4 tablespoons ghee or olive oil or sunflower oil for the filling 1/3 cup ghee/ olive oil/ sunflower oil to saute the meat chops 500 grams / 1lb 2 oz meat chops beef oxtail, lamb chops or neck chops on the bone 1 or 2 lemons, depending how lemony you like your kousa wa warak enab.
Stuffed Zucchini and Grape Leaves/ Mahshi Kousa Wa Warak Enab #mahshi
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Hareesa, and sometimes pronounced hrisa, is a wheat berry porridge, cooked with chicken or meatmade specifacally in Lebanon during Ashura, Muharam. The pot is cooked slow and low for hours (lots of stirring is required), ending up with a creamy texture, but with enough slight chewy bite to keep it gripping. Hareesa, could be arguably the best thing you would ever taste, believe me, you are in for a treat. I grew up eating hareesa, and after I had a kitchen for myself, I worked hard 33 years ago to perfect it and by time I gained a reputation for being a great hareesa maker, follow the recipe to a T and success is yours, it’s a project and laborious to make, but so worth it. Hareesa is made traditionally in Ashura, Muharram (the first month in the Islamic calendar), and are prepared and served by volunteers. This act plays a connotative role in remembering the famishment experienced by Imam El Hussain and his family, a feasability for individuals to come together and share their faith and loyalty. Harrisa is made during the 10 days of Ashura. It doesn’t have to be the only option to serve but it has to at least be part of the lineup alongside kaak al Abbas. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/hareesa-wheat-and-chicken-porridge/ Ingredients: 1 Kg Wheat berries 2 whole chickens 1.5 kg/ 3 lb 5 oz each 1 cup ghee Salt to taste For the chicken broth 1 onion 3 bay leaves 4 cardamom pods 4 whole cloves
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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.

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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

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