Shaybeeyat Recipes

SAYADIEH

Steps:

• In a large deep skillet, heat 2 tablespoons of olive oil on medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
• Rinse the rice, then transfer to the pot of onions. Season with salt, pepper, turmeric, coriander, cinnamon and ginger. Toss well to combine and toast the rice lightly with the spices, about 5 minutes.
• Add 4 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
• While the rice is cooking, season the fish with salt and pepper on both sides. Fry on a skillet with the remaining 2 tablespoons olive oil, working in two batches to avoid over-crowding the skillet.
• Serve the cooked fish broken up in chunks or whole on top of the rice mixture. Add toasted almond and parsley on top.

SHAABIYAT

Steps:

• Pour milk, cream, sugar, and corn starch into pot and slowly cook, on medium heat, stirring constantly until it begins to thicken a little. Add rose & orange blossom waters and continue to cook until custard is very thick. Turn off from heat (if you want to transfer to another bowl this is fine but not necessary) stirring every once in a while for an hour, then put in the fridge to cool completely. (I prefer to do it the day before just make sure you cover it before you refridgerate it)
• Preheat oven to 450 degrees make sure phyllo dough is thawed out (but still in package) get a damp towel to keep dough covered. Take 2 or 3 sheets of dough, and "paint" with butter, then cut into 3 strips place a large spoonful of custard on the end of it and fold the dough over. then continue to fold (side to side) so it makes a triangle shape. Cook for about 15 minutes until golden.
• For the syrup, cook all the ingredients together, bring to a boil, until it becomes slightly thick, sticky, like syrup. If using the cinnamon bark, remove from syrup. Pour over the pastry once it is finished cooking.

SHAYBEEYAT

Steps:

• Divide filo sheets in half and put half aside wrapped back in box.
• Melt 1/2 cup butter in microwave or on stovetop.
• Lay flat half the filo sheets on counter.
• fold all, but one sheet over.
• Cover folded over filo with towel.
• Using pastry brush apply melted butter on first filo sheet.
• Turn back each filo sheet and brush on melted butter
• Leaving top sheet unbuttered.
• Then fold over other side of filo sheets.
• Cover folded over side with towel and repeat buttering remaining sheets.
• Once all sheets are completely buttered, brush top with melted butter.
• Measure and cut filo into 8 inches squares, as shown in picture.
• Butter baking pan
• Fill each square with Kasta recipe (Lebanese cream filling) and fold over in triangle shape.
• Lay each triangle shaped pastry in pan, as shown in picture.
• Bake at 400 degrees for 15 minutes and then broil for 1 minute to brown top of pastries.
• BE CAREFUL NOT TO BURN TOP, just golden color.
• Remove from oven and let cool for 10 ten minutes.
• Generously, brush tops with Atr recipe (Lebanese sweet glaze).
• Using a chopper or blender grind pistachios.
• Garnish each pastry with pistachios, as shown in picture.
• Let cool for another 15 minutes.
• Cut melted Kasta for easy removal from baking pan and arrange on a serving tray.