fardos_kitchen fardos_kitchen

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Fardos's Kitchen  Palestinian🇵🇸 Passionate⠀about⠀cooking baking🥨 photography📷 always⠀excited⠀to try⠀new⠀trends⠀of⠀food. welcome⠀to⠀my⠀world 🤗

Semolina based Maamoul is the most popular kind of dates Maamoul known around middle east.. it has such a lovely texture by the Semolina as well as an amazing aroma of “Mehleb” and other spices all together. you won’t be able resist trying out one piece or tao just right after baking 👌🏼🤩 معمول سميد بالتمر .. الوصفة بالتعليقات
Semolina dates Maa’moul
Ingredients:
3 kgs semolina (half fine and half medium coarse)
1 kg ghee ( best quality available)
3 tsp dry active yeast
3/5 cup sugar
1 cup powdered milk
3/4-1 cup warm water
1/2 Tsp ground Mastic
1/2 tsp Mahlab
1/4 cup Rose water
1/4 cup orange blossom water
For the dates:
2 kg dates paste
1 tsp ground cinnamon
1 tsp ground cardamom
1 Tsp ghee
Pinch of ground mastic
Method:
- Place semolina in a wide deep bowl, add melted ghee.
- Rub the ghee into the semolina until it starts to absorb it. The semolina will have a texture exactly like wet sand.
- Cover and leave it for 3 days.
- After 3 days, start to add powdered milk, yeast, sugar, mahlab & mastic .
- Add rose water and blossom water and start to knead , add warm water gradually and carefully not to add more than required. If you do so you can add a sprinkle of flour .
- Shape into small balls - Mix dates ingredients together and shape it into smaller balls than the dough ones.
- Preheat oven into 180 degrees.
- Take one dough ball , spread the center, add one dates ball and seal it in a neat way.
- Press this stuffed ball gently into the Maa’moul mould.
- Flip it over a wide baking pan. - Repeat for all quantity.
- Bake while keeping an eye though it may get over baked easily. It should take a golden color.
- Cool on a cookie rack and store in a tight container until serving.
#food #foodie #food52 #foodporn #foodlover #arabicdessert #dessert #cookies #datescookies #eiddesserts #eid #ramadan #ramadandesserts #ramadanonmytable #ramadan2018
#middleeasternfood #foodporn #food52 #foodie #dates #datescookies

Today’s salad is kale with roasted chickpeas, artichoke and fried goat cheese.. what I love about this salad is that it has various textures and flavors that could transform your salad experience into a new different level..
It is so simple and summer suitable, Check it out
سلطة الكيل مع الحمص المشوي، الارضي شوكي وجبنة الماعز المقلية الطريقة بالتعليقات👇🏼
Kale salad with artichoke, grilled chickpeas topped with crispy goat cheese .

Ingredients:
150 g goat cheese
1 cup lettuce, washed and chopped
1 cup kale, washed and chopped
1/2 cup chickpeas, cooked previously
1 tomato, cut into wedges
Sea salt and pepper
Paprika, cumin
For goat cheese coating:
Flour seasoned with salt and pepper
1 egg whisked
Bread crumbs seasoned with Oregano
Salad dressing:
1/4 cup balsamic vinegar
2 Tbsp olive oil
3 Tbsp lemon juice
1 clove of garlic
2 Tbsp honey
Sea salt and freshly ground black pepper
Directions:
- shape goat cheese into flat ball shape, cover in flour mixture then egg, again into flour then egg and finally with bread crumbs.
- Cool in the fridge until firm enough.
- Season chickpeas with sea salt, pepper, paprika and cumin , roast in the oven until golden .
- Prepare salad seasoning by mixing all its ingredients together, whisk until all incorporated.
- Arrange salad ingredients in a serving platter, toss with salad dressing, mix.
- Top with chickpeas. - Fry goat cheese in hot vegetables oil until golden, don’t over fry as cheese may melt and get out the coating.
- Add on top of the salad and serve immediately.
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#food #foodporn #yum #instafood #yummy #amazing #instagood #photooftheday #sweet #dinner #lunch #breakfast #fresh #tasty #food #delish #delicious #eating #foodpic #foodpics #eat #hungry #foodgasm #hot #foods

Sometimes I decide to go healthy and try to prepare guilt-free desserts that may satisfy our sweet tooth😬
Energy balls are getting a trendy healthy dessert that can be prepared with no time and can be done to your preference of flavors👌🏼 today I make these balls with a combination of dates and peanuts andcrushed walnuts (or Pecans) , a sprinkle of shredded coconut and a drizzle of dark chocolate at the end will bring the taste to the maximum 👏🏼 احيانا كتير بيجي عبالي اعمل حلو خفيف وصحي تماما مثل وصفة اليوم : كرات التمر مع الشوفان وزبدة الفول السوداني، مغطية بالشوكلاتة الداكنة وجوز الهند.. لذيذة جدا مع فنجان القهوة المسائي وايضا مناسبة تكون جزء من الاكل الي منبعته مع اطفالنا الى المدرسة .. غني بالفوائد ومشبع جدا للاشخاص الي بتبعوا حمية غذائية و بشتهوا يتناولو قطعة حلو صغيرة وما يندموا ابدا 😂

كرات الطاقة
٢ كوب جوز ني ( او لوز حسب الرغبة )
١ كوب جوز هند مبشور غير محلى
٢ كوب تمر مجهول مخلي من النوى
٢ ملعقة كبيرة زبدة فول سوداني
١/٢ ملعقة صغيرة ملح بحري
١ ملعقة صغيرة فانيلا
شوكلاتة دارك مذوبة للتزيين
جوز هند مبشور للتزيين - في وعاء مطحنة الطعام food processor نكسر الجوز حتى يصبح متوسط الخشونة.
- نضيف زبدة الفول السوداني و نستمر بالطحن .
- نضيف التمر ونكمل . - نضيف الملح والفانيلا و اخيرا جوز الهند المبشور .
- نحرك و نخلط الجوانب حتى تتكون لدينا عجينة سهلة التشكيل الى كرات .
- نزين بالشوكلاتة الذائبة و جوز الهند حسب الرغبة و تقدم .
#chocolate #breakfast #chocolateaddict #love #weekend #jj_food #9vaga_food9
#Foods #Food #Foodie #Foodies #Foodporn
#Foodstagram #Foodlover #foodspotting #foodgasm #healthyfood #instafood #foodstagram #foodpics #foodphotography #foodstyling #eatfamous #instayum #spoonfeed #foodgawker #f52grams
@tastedubai #chocolateaddict #thelebanesefoodies
@hautescuisines

The most exciting part while roaming around Jerusalem old streets is having a freshly baked Jerusalem bread “Kaa’k”, sitting somewhere on the pavement, opening Kaa’k and stuffing it with the aromatic Zaa’tar that comes with. You will be lucky enough if you can get a plate of olives oil to dip it in.
For the first time I tried preparing this Kaa’k in my kitchen and I’m so proud to tell you That Ive got almost the same taste of the original except there is somthing so special and sacred about the one we buy from Jerusalem’s streets Vendors.
Each and every bite takes back to the beautiful memories of my beloved Jerusalem .
If you had never visited Jerusalem before then you can live it in your imagination by preparing this amazing recipe😍 احلى شي لما تكون بتمشي بشوارع القدس وحاراتها القديمة وانت بتاكل كعكة قدسية سخنة ، تفتح طرفها وتحشيها بالزعتر ، وبتكون ملك اذا حصلت صحن زيت زيتون تغمس فيه🤩
كل لقمة من هالكعكة بتاخدني وبترجعني لذكريات حلوة كتير يا ترى نرجع نعيشها ولا لأ😌

كل حدا مشتاق للقدس واجواءها وكعكاتها بتقدروا تحاولوا تعيشوها بقلب مطبخكم
ريحة الكعك وهو بنخبز قصة وحكاية لوحدها فما بالكم بالطعم 😍
يلا جهزوا الزعتر وتعالو نحضر مع بعض كعك القدس
Recipe is adapted from fromthegrapevine.com
Recipe in the comments
الطريقة بالعربي بالتعليقات
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#food52 #foodporn #food #foodphotography #foodie #spoon #jerusalem #jerusalembread #kaak #middleeasternfood #palestinianfood #streetfood #bake #bakery #homemadebread #sesamebread

Good morning beautiful people 👋🏼 Summer time is filled with precious moments when we spend time with our families, especially our beloved people who are living abroad🤩 gatherings are always about delicious food ,, and when it comes to long summer nights nothing more fun than sharing a platter of crunchy bites with a savory cheesy dips.. today’s recipe is so suitable for that kind of occasions .. Artichoke & Spinach cheese dip that works with any kind of chips, crackers or veggies fingers. If you love those kinds of recipes check this out 👍🏼 ‎اليوم حبيت اشارككم بتحضير وصفة اغلب الناس بحبوا يتناولوها بالسهرات ووقت جمعة الاهل والاصحاب👇🏼 ‎: تغميسة السبانخ والارضي شوكي مع الاجبان. ‎تغميسة شهية مكونة من سبانخ وارضي شوكي وغنية ومليانة بطعم الجبنة الشهي🧀 ‎تقدم عادة جنب مثلثات التورتيلا المشوية او الخبز المقرمش وممكن كمان تتناولوها مع اي نوع شبس مفضل عندكم او حتى تحضروا منها سندويشات. ‎فكرة ممتازة انكم تخلوا اطفالك ياكلو انواع هالخضار بشكل غير مباشر مخبى مع طعم الجبنة.
الوصفة بالعربي بالتعليقات👇🏼👇🏼
Artichoke and Spinach dip

Ingredients:
300 g cooked artichoke ( fresh or canned) , chopped finely, get rid of any hard parts
300 g spinach washed and chopped ( or ready frozen one)
1/2 onion, chopped finely
2 Tbsp butter or olives oil
1 Tbsp flour
Sea salt
Black pepper
1/2 tsp smoked paprika
1 cup cooking cream
1/2 cup Swiss cheese, mozzarella or cheddar as preference
A Sprinkle of Parmesan cheese
1/4 cup cream cheese

Directions:
- in a deep pot, on a medium/ low heat, heat butter or olive oil, add chopped onion and mix until tender.
- Add chopped artichoke and spinach, cook while stirring. - Add flour and mix.
- Add cooking cream, season with salt and pepper, let cook for 10 -15 minutes. Turn off the heat.
- Add cheese kinds and cream cheese as well.
- Mix very well, top with some smoked paprika. Serve immediately aside to chips, grilled tortillas of bread.
#cheesedips #artichoke #spinachdip #foodie #food52 #foodphotography #foodlove #gatheringfood #nightfood #snack

Today’s Dessert is absolutely Stunning !
We are the biggest fans of Baklava & cheesecake. Therefore, my husband inspired me with this recipe that combines both desserts 😍
Imagine a bite that has a crunchy sweet base of biscuits and pistachios, topped with a smooth creamy layer flavored with rose water and Mastic.. topped with a chewy layer of sweet whole roasted Pistachios topped with a crunchy sweet Baklava layers!
It is a whole new experience of cheesecaking 👌🏼believe me you won’t regret trying it !
تشيزكيك البقلاوة.. وصفة من كامل ابتكارنا تم نشرها لاول مرة ب ١٢-٢٠١٧ 🤗 الطريقة بالعربي بالتعليقات👇🏼
Baklava cheesecake
Ingredients:
For the base:
200 g biscuits
100 g butter, melted
100 g whole pistachio
3 Tbsp sugar syrup
For cheese cake:
400 g cream cheese, room temperature
200 g thick cream
2/3 cup condensed milk
1/8 tsp Mastic, ground
1/2 tsp rose water
10 g plain gelatin powder, dissolved in 1 Tbsp lukewarm water
1/3 cup slightly roasted pistachios
1/2 cup thick sugar syrup
For Baklava:
380 g Phyllo Pastry
100 g butter, melted
1/2 cup vegetables oil
150 g pistachios, medium ground
2 Tbsp powder sugar
1 1/2 cup thick sugar syrup
Directions: - for the base: using a food processor, ground biscuits, then add pistachios, when we get a fine ground add butter and sugar syrup.
- Press into a 9” spring foam.
- Using an electric mixer, whisk cream cheese until fluffy and has no lumps, add thick cream, condensed milk, rose water, mastic and finally gelatins mixture. Mix until incorporated.
- Pour on top of the biscuits base.
- Cool in the fridge for a few hours until set.
- Add pistachios on top of the cheesecake, add some sugar syrup in order to make all stick together.
- Cool again for at least 4 hours.
- For baklava layer: trim phyllo sheets to fit on top of the cheesecake. - Preheat the oven to 180 degrees, place each phyllo sheet, swipe with a generous amount of butter. Top with another.
- Bake until golden brown, soak with sugar syrup while still hot. - Top cheesecake with the baklava part and garnish as required.
#baklavacheesecake #cheesecake #phyllosheets #phyllorecipes #food52 #foodie #foodporn #desserts

Hello people👋🏼.. hope you are enjoying your summer time to the most with your families and friends 🎉
As you may notice how much I love Salads and much more if have it as an outdoor meal. I love experimenting with different flavors and combinations in the Salad especially adding different kinds of fruits each time👏🏼 Today I added to my mixed greens some fresh raspberries, orange wedges, fennel slices topped with some dill leaves and a sprinkle of black sesame seeds!
The combination of flavors is truly unbelievable✨ if you are my team 🥗Salad team 🥗then this one is for you🤗
سلطة الشومر مع الشبت والبرتقال.. الوصفة بالعربي بالتعليقات
Fennel with orange and dill

Ingredients:
1 fennel head, cleaned and cut the white parts into then slices
1 Orange, peeled and cut into wedges
2 cups baby Arugula
1/2 cup dill, washed and the thin leaves
Raspberries for decoration
Chia seeds & black sesame seeds for serving
Dressing:
1/4 cup honey
3 Tbsp extra virgin olive oil
Sea Salt
Freshly ground black pepper
Drizzle of apple cider vinegar - prepare the dressing by mixing all ingredients together. Set aside .
- In a serving plate place all salad ingredients and decorate as preference.
- At the same time of serving drizzle the dressing and serve immediately.
#salad #healthy #dill #orange #mixedgreens #photography #foodphotography #foodie #foodporn #summerrecipes #freshandhealthy #raspberries #fennelsalad

My kids always love to have any kind of homemade desserts😊 they refuse to snack on biscuits or chocolate that we usually pick from the supermarket 😑
This habit has its pros and cons; one of the pros is that you can control how sugary and rich the dessert is. While one huge con is that this process is so demanding which always leads me to search for a life saving recipes that will be ready in short amount of time👏🏼
Today’s dessert is a good one in this case😂 one giant pan cookie that can satisfy their sweet tooth and get my task list clear for a few day(if it lasts that long) 😂😂
الوصفة بالعربي موجودة باول تعليق
This recipe is adapted from @thebrooklyncook Website I’m so glad I had give it a try 🏆
Giant pan cookie
Ingredients:
6 Tbsp Butter
1/3 Cup Brown Sugar
1/2 Cup Sugar
1 Egg
1 Tsp Vanilla Paste
1 Cup Flour
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Chocolate Chips (for topping)
Marshmallow ( for topping)
Ice Cream for serving
Whipped cream for serving
Oreo wafers, crushed for serving.

Instructions
- Preheat oven to 350. Oil skillet and set aside.
- Combine butter and sugars until light and fluffy. Stir in egg and vanilla paste.
- Mix in flour, baking soda, and salt. Combine until fully mixed through. - Press cookie dough into skillet so that it evenly coats the pan.
- Sprinkle some chocolate chips and marshmallows. - Bake for 20 minutes or until edges have turned golden brown and center is just set. Let cool, then enjoy! #giantcookie #pancookie #cookies #food52 #food #foodporn #foodphotography #foodie #dessert #sweettooth #spoonfeed #thefeedfeed #homemade #kidsrecipes

Summer days are as busy as regular days.. many occasions and gatherings are organized, people travel on vacations and others to their home countries. Preparing huge meals in those days become more time consuming therefore I always tend to prepare light/ easy recipes that can be cooked in no time plus avoiding junk food and take aways🙈
Here we have a favorite recipe of my family that is super delicious and full of flavors as wells: Italian meatballs with spaghetti and homemade tomato sauce🇮🇹🍅 كرات اللحم الايطالية مع سباجيتي وصوص الطماطم المنزل
Ingredients

Meatballs
1 lightly packed cup of sliced white sandwich bread , torn into small pieces, crusts removed
1/2 cup grated onion
500 g ground beef (beef mince)
1 egg
1/4 cup fresh parsley , finely chopped
2 garlic cloves , minced
1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
3/4 tsp salt
1/4 tsp black pepper
1 1/2 tbsp olive oil
Sauce
1 tbsp olive oil
3/4 cup onion , finely chopped (white, brown or yellow)
2 garlic cloves , minced
700 g Tomato Puree
1/4 cup water
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt
Black pepper
To Serve
Pasta of choice ، cooked
Parmigiano-Reggiano (or parmesan), freshly grated
Parsley , finely chopped (optional)

Instructions
- Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
- Add all the remaining Meatball ingredients except the olive oil. Use you hands to mix well.
- Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.
- Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over about 5 minutes When they are browned but NOT cooked through, carefully transfer them onto a plate.
- Heat 1 tbsp of olive oil into the fry pan. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
- Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
- Cook the meatballs for 10 minutes, turning and stirring occasionally.

In summer days, Nothing can cool you down as much as cold juicy sweet watermelon🍉
Each and every time after family gatherings there should be a good amount of leftover watermelon chunks .. and because I don’t prefer wasting food I decided to take off the seeds and freeze them in a plastic bag❄️.. blend them the next day or so with some rose water and mint then you get the most delicious slush/ smoothie in NO TIME🤩👏🏼 في اشي منعش بالصيف قد البطيخ؟! فما بالكم لو كان مثلج وطعمه وقوامه قريب لل slush
اذا عندك قطع بطيخ مقطعة زائدة عن الحاجة ممكن تفريزهم قبل بيوم وتاني يوم تستمتعوا بسموذي منعش بدون جهد يذكر 👇🏼👇🏼👇🏼 Watermelon slush with fresh mint and rose water

4 cups watermelon cubes, seeded and frozen previously
2 tsp sugar
1/4 cup rose water
1/2-1 water, as needed
Fresh mint - in a blender cup, place watermelon cubes with rose water and sugar.
- Add water if too thick to blend, don’t over add, we want it to stay thick - You can blend mint with or decorate with it when serving - Serve immediately and enjoy
سموذي بطيخ مع النعنع وماء الورد
٤ كوب بطيخ، مقطع مكعبات،مخلي من البذور ومثلج بالفريزر مسبقا
٢ م ص سكر
ربع كوب ماء ورد
١/٢-١ كوب ماء حسب الحاجة.
اوراق نعنع ( اختياري) - في وعاء الخلاط نضع مكعبات البطيخ مع ماء الورد والسكر ونخلط حتى يصبح عنا عصير سميك نوعا ما
- لا نبالغ باضافة الماء حتى يظل سميك وبارد .
- ممكن اضافة بضع اوراق من النعنع خلال مرحلة الخلط او الاكتفاء بالتزيين به عند التقديم - الف هنا وعافية
#slush #homemadeslush #watermelonslush #watermelonjuice🍉 #watermelon #summerdrinks #colddrinks #foodporn #foodphotography #foodie #leftovers #mint #rosewater #delicious #instayum #food52

If you were on a low carb diet and you were offered a plate of hot creamy pasta with pesto sauce, do u put your diet on hold for this meal?!🤤🙈 I know it is a Hard question , but for me I won’t resist it at all 😂
I love quick on the go recipes, this one is a true life-saver when I’m busy plus my family loves it so much 🤩
باستا صوص البستو مع الهليون والفلفل الاحمر .. الوصفة بالعربي بالكومنت
Pesto pasta with red bell pepper and asparagus
Ingredients:
1 red bell pepper, big, chopped into medium size chunks
250 chicken fillet, cut into cubes
2 cloves of garlic
200 g fresh asparagus, cut into medium length sticks
4 Tbsp pesto sauce
400 g pasta of your choice
1/4 cup Parmesan cheese, shredded
Salt and pepper
1 cup cooking cream
Olive oil

Directions:
- cook pasta 3/4 cook as shown in the directions on the package .
- Heat olive oil in a deep wide pan, add chickens and garlic and stir altogether until chicken is golden and cooked. Keep a side
- In the same pan , add red pepper until tender, add asparagus.
- Return back chicken to the pan and stir through.
- Add salt and pepper.
- Add pasta, pesto sauce, cooking cream and Parmesan cheese. Let boil few seconds and turn off the heat.
- Serve immediately
#pestopasta #asparagus #redbellpepper #pasta #creamysauce #quickmeals #foodporn #foodphotography #foodie #foods

When the weather gets so hot, nothing can cool you down better than homemade ice cream!
What I love about homemade is that you can control the sweetness plus what ingredients to include and this part would make the result so special and unique🤩
Today I choose to try out Mango “Kulfi“ which is an Indian version of ice cream, richer and had a burst of delicious flavors 😋
Here we have one big mold of mango Kulfi that is enhanced with a hint of cardamom aside to the tropical touch of coconut, some crunchiness is added by crushed almonds and served with some fresh raspberries and strawberries.. كولفي المانجو هي وصفة حلو ايسكريم من المطبخ الهندي .. بالمطاعم الهندية عادة بقدموا الكولفي كطبق حلو بعد الاكل الهندي الحار .فعلا منعشة وشهية جدا
نكهة المانجو مع الهيل والزعفران وجوز الهند مش ممكنة ابدا واذا ضفنا اللوز المكسر المقرمش صدقوني مارح تكتفوا بقطعة واحدة ابدا
.. الطريقة بالعربي باول كومنت
Mango Kulfi

2 cups mango purée, 4-6 medium size mango
400 g sweet condensed milk
200 ml liquid whipping creme
Handful almonds, coarsely crushed almonds
Handful coconut, coarsely shredded
1/2 tsp saffron
1/4 tap ground cardamom
Edible dried roses for decoration - in a hand mixer, blend mango purée with creme and condensed milk.
- Add cardamom and saffron and continue blending.
- Cover any deep mould ( I used pound cake mould) with cling film. - Sprinkle almonds and coconut in the bottom and pour the creme blend in. - Freeze for no less than 4 hours.
- When serving sprinkle with more coconut, nuts and any desired fruits.
#mango #mangokulfi #mangorecipes #desserts #summerdesserts #icecream #foodie #foodporn #foodphotography

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