fufus kitchen

These are Middle Eastern meat filled dumplings cooked in a yogurt based sauce. It is one of the top comfort foods in Arabic cuisine.

Shish Barak

All purpose flour

Milk powder (optional)

tbsp Granulated Sugar

Salt

Vegetable oil

Water

lb lamb

Pine nuts (toasted in olive oil)

Onion

Parsley

Garlic cloves

tbsp Smoked Paprika

tbsp Seven spice (or allspice)

Salt & pepper

oz Plain yogurt (do not use greek yogurt.)

tbsp Corn starch

Water (may need more)

Garlic (crushed)

tbsp Dried Mint (crushed)

First, prepare the dough by combining all the ingredients together with a kitchenaid with the paddle attachment or by hand. Initially pour the cup of water a little at a time. Cover and let it rest for 30 min as you prepare the filling.

In a food processor, add the onion, garlic, and parsely from the meat filling and pulse. Add this mixture to the beef and saute in a pan with the seasonings. Cook till browned well. Add toasted pine nuts to the filling as well. Set aside.

Once the dough is ready, cut the ball in half and roll out each half thinly. About 1 inch thick. Cut small circles into the dough using a cookie cutter or a small coffee cup. Spread out each circle and add 1 tsp of beef filling onto one side of the circle. Shape like an empanada pinching at the seams. Then pinch the ends of the dumpling together or overlap them to look like tortellini. Repeat this step until all the dough is done.

Place the dumplings onto a nonstick pan sprayed with olive oil. Bake in a 400 F oven for about 10 minutes until lightly browned. Feel free to broil for a minute for more color.

At this point, once the dumplings are cooled you can place them in a ziplock and freeze them for another meal.

Let&#039;s work on the yogurt sauce. Add the yogurt, corn starch, salt, and water to a blender.

Add this mixture to a pot and place on medium heat. Keep mixing until the sauce starts to thicken about 10-15 min until it boils. If you want it thickened more, add a ladle of the yogurt sauce into a bowl and add more corn starch to it and stir. Place back into the pot to thicken it. I like my yogurt thick enough to coat a spoon.

Once at the consistency you prefer, add the dumplings and cook for 10 minutes together. They should be floating to thr top.

In a pan, saute the garlic in olive oil until crisp. Add this to the yogurt sauce and garnish with dried mint as well. Enjoy warm!

These Middle Eastern meat stuffed pita bread are the perfect bite. The pita is crunchy and the filling is well seasoned and tender. It is an addicting bite.

Arayes

tbsp Tomato Paste

tbsp Seven spice (or all spice)

tbsp Paprika (preferabbly smoked)

tsp Red chili paste

Pita Bread (cut in half and opened)

Olive oil (for brushing the pita)

In a food processor or blender, pulse together the onion, garlic, and parsley. Drain from excess liquid.

Add that mixture to the ground meat and mix.

Season the ground meat with the above seasonings, tomato paste, and chili paste. Make sure it is well seasoned.

Mix everything together very well.

Place about 1/3 cup of filling into each pita; about medium thickness. Spread it out. The meat layer should be visible when looking at the opened side of the pita.

Preheat the oven to 400 F.

Line a pan with parchment paper or nonstick spray.

Brush olive oil on each side of the pita then sprinkle with a little salt. You can also use non stick oil spary and spray each side of the pita.

Add the pita&#39;s to a pan. Bake for about 8-10 minutes on each side until crisp. You can broil each side for a minute as well for extra crispiness. Enjoy warm. You can use plain yogurt to dip in as well if you prefer.

The most delicious all natural dairy free smoothie you will ever have! It is sweetened with dates for wonderful flavor.

Easy Date Shake

oz Almond Milk

tbsp Almond Butter

tsp Ground Cinnamon

Dates (pitted, softened)

Banana (frozen, sliced)

Combine all the ingredients in the blender and blend until creamy. Enjoy!

This dough recipe can be used to make anything from pizza to savory Middle Eastern pies known as mo3ajanat.

Easy Dough

All-Purpose Flour

Sugar

Olive Oil

Water, lukewarm

Fast Rising Yeast (about 2-3 tsp)

tbsp Dried Milk Powder (optional, does add extra fluffiness to the dough however)

This recipe can either be done by hand or using the dough handle for the Kitchenaid.

First, mix together in the desired bowl the yeast, sugar, salt, milk powder, lukewarm water, and 2 cups flour until well combined.

Cover with a towel and allow this to rest for 15 minutes.

Then, add the olive oil and the remaining 3 cups of flour to the dough. It may be easier to do so one cup at a time. Use either dough hook or hands to bring this together.

If the dough is too sticky at this point, add a pinch of flour to work with it.

Shape it like a big ball and cover it with a towel for 1 hour.

Divide it into smaller balls (around 25) for meat, spinach, za&#x27;atar, and cheese pies and rest for another 45 minutes covered with a towel preferably in a warm area. If using for pizza dough, just divide dough in half for 2 large pies.

When ready to bake the desired pie, place in a 350 F oven for about 20 minutes for the savory pies and around 25-30 minutes for a large pizza. Keep an eye on it after 20 minutes.

A delicious vegan soup that is made in under 30 min with just a few ingredients and one pot!

Creamy Lentil Soup

Red Lentils

Water stock

Bouillon Cube

Carrots (chopped)

Onion (chopped)

Garlic (chopped)

Olive oil

Salt & Pepper

tsp Cumin

tsp Turmeric

Lemon wedges

Pita chips

In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.

To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.

Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.

Once tender, use an immersion blender to puree this soup until creamy. If you do not have an  immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.

Enjoy with crispy pita chips and fresh lemon juice!

The beloved Middle Eastern upside down dish featuring lots of veggies and chicken as the protein of choice!

Chicken Makloubeh

Large chicken breasts, each

Bay Leaves

Cardamom Pods

Onion,, quartered

Lemon's juice

tsp Chili Paste

Chicken broth

tbsp Olive oil

Paprika

tbsp Garlic Powder

Egpplant, sliced

Cauliflower,

Potatoes, peeled and thinly sliced (optional)

Carrots, thinly sliced (optional)

White Rice (rinsed and drained)

tbsp Seven Spice

tbsp Ghee or olive oil

Cooking Liquid (reserved chicken broth)

Preheat oven to 375F. Season the vegetables with olive oil, salt, and pepper. Mix together very well. Add the eggplant last when marinating.

Place the vegetables flat onto a lightl oiled baking pan. Bake for 30-40 mnutes flipping them halfway through until the vegetables are tender. The vegetables you choose are optional. I did eggplant, cauliflower, and some carrots for this variation.

In the meantime, add the chicken to a pot with water and the other broth ingredients. Bring to a boil then simmer. Remove any residue that may come up to the surface. Allow chicken to cook for about 15-20 minutes until its internal temperature reaches 155 F. Drain and reserve the chicken broth to be used as the cooking liquod for the rice.

Then, add the chicken to a baking pan. Mix together the marinade ingredients and pour on top of the chicken. Bake in the oven for 10 minutes or so until the internal temp reaches 165F. After baking, if there is any leftover marinade in the pan; set it aside.

Set chicken and veggies aside once they are tender and cooked.

At this point, season the rice with salt, pepper, oil, and seven spice. Mix together very well.

Time to assemble. Spray pot of choice with nonstick spray, add a sprinkling of rice to the bottom of the pot, then start lining all the vegetables. Then, wedge the chicken pieces into the vegetables. Add all the rice to the top of this evenly.

Mix together 3 cups of broth with any leftover marinade from the chicken and pour over the rice. You may need more liquid; but the liquid should just cover the rice by an inch or two and not more.

Bring to a light boil and then simmer covered for about 20-30 minutes until all the liquid has been evaporated and the rice is cooked perfectly.

Then, flip the pot over a larger serving plate. Give it a nice tap on top and then slowly lift the pot. You may have some bits stuck to the bottom of the pot; those crispy parts are my favorite!

Enjoy with plain yogurt and a refreshing salad!

In the Middle East, stuffing vegetables is very common. One of the most popular are Malfoof, which are stuffed green cabbage leaves. These are filled with minced meat &amp; seasoned rice then rolled in pre-boiled cabbage leaves which then simmers in a pot for hours. This dish is so worth all the effort!

Malfoof (Stuffed Cabbage Leaves)

Cabbage heads (Green)

water

Salt & Cumin to season boiling water

lb Ground Beef (80/20)

White Rice (short, medium, or long grain)

Tomatoes (Finely chopped)

Onion (Finely chopped)

tbsp Ground Turmeric

tbsp Ground Cumin

Salt & Pepper to taste (Be generous enough

tbsp Red pepper paste (shatta) (optional)

Salt (Start

tsp Ground Cumin

Bouillon cube, crushed

Create deep cuts with a sharp knife around the stem of the cabbage. This will allow for the cabbage leaves to fall off the core easily.

In a large pot, add water 3/4 of the way and sprinkle salt and cumin. Bring water to a boil.

Gently place the cabbage head into the water and use a large fork to keep hold of the cabbage as it is placed under the water. The leaves will start to fall off within minutes. Grab them gently with a tong and place them in a large platter next to you.

For the filling, mix together all its ingredients well.

Next, prep your work station. You will need a cutting board and sharp knife along with the tray of cabbage leaves, the bowl of filling, and a clean tray for the stuffed cabbage rolls.

First, place the cabbage leaf onto the cutting board and cut alongside the white stem in the center to form two leaves. Don&#039;t throw out the center but rather save to make my cabbage soup and line the bottom of the pot with.

Add 1-1 1/2 tbsp of filling onto one side of each leaf depending on the size of the leaf.

Roll it tightly and repeat.

Set aside on the clean platter and repeat this step until all the leaves are stuffed.

Saute an entire garlic head in 2 tbsp of olive oil in the bottom of the pot that will be used to stack the leaves in.

Once the garlic is fragrant and lightly browned, sprinkle salt &amp; pepper. Add the extra pieces of the cabbage that was trimmed or leftover cabbage leaves too. Mix together and cook for a few minutes. Shut off the heat and let the pot cool a bit for layering the stuffed cabbage.

Begin stacking the cabbage rolls tightly next to one another in the pot on top of the sauteed garlic and lefotver cabbage.

Mix together the tomato paste, chilli paste, boiling water, cumin, boullion cube, olive oil, and salt for the cooking liquid.

Pour the liquid on top of the stuffed cabbage leaves until they are just covered completely plus an extra inch.

Place a plate on top fitting to the pot. Bring to a boil then cover the pot and simmer for 2.5 hours until the cabbage is super tender. Serve alongside yogurt &amp; lemon wedges. Enjoy!

Thank you for this recipe! As a first-timer, it was easy and delicious! I truly appreciate you sharing this with us. :)

Love this dish! Easy recipe even for a beginner like me!! I even followed the maklouba recipe. I’m in love. 😍

I tried this recipe during Ramadan and it was a big hit in our family, my 5 year old as well as husband enjoyed it, so much so that he’s asked for it to be a staple in our regular meals. Look forward to trying out more recipes!

love the flavor palette of this dish. super easy to make ! Great for big dinner parties !

I have been dreading making this recipe for years and was always intimidated by the cabbage. It was so easy and delicious!

This is the second time I made malfouf using this recipe and my Kuwaiti husband loves it! Thank you❤️

I made this for the first time and it was a sucess! 
So tasty and with a lot of flavour! Tender in melt in your mouth! it was a success, we devoured it with love!
Super easy to follow with detailed steps by step direction with pictures, nothing can go wrong!
I made it vegan by using beyond meat ground beef! 
Thank you Haifa for another incredibly delicous recipe! Sahteen

This is absolutely delicious! I am learning my way on how to cook Middle Eastern food, and thanks to Heifa I’ve been able to make my Palestinian partner proud. I surprised him with this dish when he came home from work. One bite and he said it took him back to his childhood. I highly recommend trying it!

While I don’t make malfoof a lot when I do, I hop in and find this recipe. It’s delicious. I do leave out the shatta because of my little girls.

Best malfoof I’ve ever made 😍 I got so many compliments

I made it vegetarian and my pregnant sister loved it so much..it was really tasty and they melted soo yummy...today I will make your samosas InshaAllah...we are a
half palestinian and used to live in Palestine when we were kids so i am so glad that I found you on IG and now your blog..such nostalgia and brings amazing childhood memorera...best recepies ever..now i have switched from following Swedens largest middle-eastern blog to yours😁

I followed this recipe to the T and it came out amazingggggg, I will say this though, the filling is a lot. It is enough for 5 small to medium cabbages. I had to go back to the store to grab two more cabbages and I still had left over filling. I added some pomegranate molasses but everything was delicious!

Ok, this is such a wonderful recipe! It came out so yummy! Definitely will be on repeat. Thank you so much, Heifa. I have made malfoof before with different herbs and lemon, but this one just had flavors that went so well together. ❤️

Perfect recipe with really good step by step directions. Definitely a labor of love but not quite as tedious as Dawali.

Tried it yesterday.  Very good and tender. Melt in your mouth for sure. The only thing I don’t like is the cumin. It took away from the other flavors. I would leave out cumin next time. Not sure what to replace with but very delicious recipe.

Top 7 fufus kitchen recipes from across the web

The most viewed fufus kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shish Barak

Arayes

Easy Date Shake

Easy Dough

Creamy Lentil Soup

Chicken Makloubeh

Malfoof (Stuffed Cabbage Leaves)

Top 7 fufus kitchen recipes from across the web

The most viewed fufus kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shish Barak

Arayes

Easy Date Shake

Easy Dough

Creamy Lentil Soup

Chicken Makloubeh

Malfoof (Stuffed Cabbage Leaves)

The most viewed fufus kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine