Month: May 2017

Print Recipe

Preparation time: 5mn
Cook time: 5mn
Total time: 10mn

Ingredients
3 eggs
3 Ts half and half
Pinch of salt
2 Ts olive oil
2 ts chopped dill

Preparation
1- Heat up the olive oil in a pan over medium heat.
2- Beat the eggs, and add a pinch of salt.
3- Pour the eggs mixture in the pan.
4- As eggs begin to set, lower the heat and use a spoon to move the eggs edges to the middle.
5- The eggs should not be fully cooked while in a pan.
6- Take off the heat and stir until the eggs finish cooking and become creamy but not watery.
7- Serve in a dish sprinkled with chopped dill(optional).
Recipe by: LDS’s Mom

Preparation time: 15 mn
Cook time: 35 mn
Total time: 50 mn

Ingredients
1 cup medium semolina
1 cup all purpose flour
1 cup sweetened coconut flakes+ more for sprinkling
1 cup melted butter
½ cup granulated sugar
½ cup half and half
½ cup milk                                                                                        2 eggs
2 tsp baking powder
For the syrup
2 1/2 cups water
1 3/4 cups sugar
1 tbsp orange blossom water

Preparation
1- First of all, we need to prepare the syrup , by putting all the ingredients in a pan over high heat. Bring to a boil, then reduce the heat to medium and let simmer for 15 mn.Turn off the heat then add the orange blossom water and let cool.
2- Preheat oven to 350° F.
3- In a bowl, mix all the dry ingredients.
4- In another bowl, mix all the wet ingredients and pour the batter in the first bowl with the dry ingredients.
5- Mix everything well and pour the mixture in a non stick baking pan of about 9 x 9 inch if it’s a square shape or 9 inch diameter if it’s round.
6- Bake for about 35 mn, or until golden. You may need to put the cake in a top rake in the oven for the last 5minutes, to get that beautiful color.
7- Take out the cake from the oven, and pour the cold syrup immediately over it.
8- Let the cake absorb the syrup. Sprinkle coconut flakes over the cake and let it cool before cutting.
9- Serve.
Recipe by: LDS’s Mom