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[Jannah]

Sablés à la confiture




Ingredients

2 3/4 cups Flour
1 tbsp Lemon Peel,grated
1/2 tsp Baking Powder
1/4 tsp Salt
1 cup Powder Sugar
1/2 cup Almonds,blanched
1 cup Butter ,or margarine, soft
1 pack Cream Cheese,soft
1 Egg
1/2 cup Strawberry Jam

Directions



In a food processor, blend almonds and ½ cup sugar until almonds are ground. Add flour, baking powder, lemon peel, salt, and remaining sugar. Process until well mixed.
Add butter, cream cheese and egg and process until mixture forms dough.
Divide dough in half, wrap with plastic wrap and refrigerate for 2 hours.
Roll each piece of dough on a floured surface until about 1/2 cm thick. Using a cookie cutter, cut dough into shapes. With a very small round cookie cutter, remove the centers from half the cookies.
Gather remaining dough, roll again and make more cookies using the cookie cutter. Repeat with remaining half of dough.
Heat oven to 190 C. Put cookies on a baking sheet and bake for 12-15 minutes. Remove from sheet and put to cool on wired rack.
In a small saucepan, heat jam over low heat, stirring frequently until jam melts. Spread jam on whole cookies.
Put cookies with cut out centers on a waxed paper or board. Put powder sugar in a sieve and sprinkle sugar over cookies. Place cookies with cut out centers over cookies with jam spread. Store cookies in a covered box at room temperature.

http://www.wasfasahla.com/recipe.cfm?recipe_id=6852

Sablè

Ingredients

2 cups Flour
1 cup Butter ,or margarine, melted
1 tbsp Butter
1/2 cup Cocoa Powder
1 1/4 cup Powder Sugar
1/4 cup Semi Sweet Chocolate,chopped or shredded
1/2 tsp Vanilla
1 cup Apricot Jam

Directions



Preparing petit four
Butter a baking sheet and preheat oven to 190C.
In a bowl mix cocoa with ¼ cup sugar. In another bowl, put melted butter and add cocoa mixture gradually to it. Mix well with your hands.
Add flour gradually while mixing with your hands to form dough. Cover and refrigerate for 30 minutes.
Roll dough on a slightly floured surface until its thickness is 1cm thick. Using a glass or teacup cut dough into circles then arrange on baking sheet.
Bake for 15-20 minutes until edges turn golden. Don't over bake. Take out of oven and leave to cool for 20 minutes before removing from baking sheet.
Preparing chocolate sauce
In a small saucepan, heat chocolate and 1 tbsp butter until melted. Remove saucepan from heat and put in a bath of hot water.
Add 1 cup sugar and vanilla and stir until ingredients are well blended and mixture becomes a thick sauce.
Making sablè
Spread 2 tsp jam on one sablè bottom then stick another sablè on top of jam.
Cover sable top and sides with a thin layer of chocolate sauce then arrange on a platter and refrigerate for 30 minutes.


http://www.wasfasahla.com/recipe.cfm?recipe_id=1554

[Jannah]

BASBOUSA (Turkish call this revani)



CAKE:

1/2 c. sweet butter, softened
3/4 c. sugar
1 tsp. vanilla
2 eggs
2 c. fine semolina or farina
1 tsp. baking powder
1/2 tsp. baking soda
3/4 c. plain yogurt
1 c. sliced almonds

SYRUP:

2 c. sugar
1 1/2 c. water
1 tbsp. lemon juice

1. Cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time and beat well.
2. Sift semolina or farina with baking powder and soda. Fold into buttered mixture alternately with yogurt.

3. Spread batter into a greased 8 x 12 inch slab cake pan and sprinkle almonds on top.

4. Bake in moderate oven for 30 to 35 minutes until cake is done when tested.

5. While cake cooks, make syrup. Dissolve sugar in water over medium heat, add lemon juice and bring to boil. Boil for 10 minutes, then cool by standing pan in cold water.

6. When cake is cooked, spoon cooled syrup over hot cake. Cool thoroughly and cut into squares to serve. Ice cream or thickly whipped cream may be served with Barbousa.


Basbousa with keshta

We are all used to plain basbousa with nuts and condensed cream is served separately beside it. In this recipe, condensed cream is used in stuffing basbousa. It is incredibly delicious

http://www.wasfasahla.com/recipe.cfm?recipe_id=1101