To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Recipe: https://www.cookingwithalia.com/774-basbousa-cake/ INGREDIENTS: For the cake: 180 grams (2 yogurt pots) Fine Semolina Moony 3 Eggs 100 grams (1 Yogurt pot) plain yogurt 115 grams (1 yogurt pot) granulated sugar 100 grams (1 yogurt pot) vegetable oil 45 grams (1 yogurt pot) shredded dried coconut 2 tablespoons baking powder 1 pinch of salt 1 tablespoon vanilla sugar For the syrup: 290 milliliters (2 1/2 yogurt pots) water 140 grams (1 1/2 yogurt pots) sugar 1/2 orange, cut into slices DIRECTIONS: Step 1: Preparing the syrup 1- In a small saucepan over medium heat, combine the water, sugar, the orange slices, and cook for 10 minutes until the texture becomes syrupy. Turn off the heat and allow it to cool down. Step 2: Preparing basbousa cake 2- In a large bowl, add the eggs, granulated sugar, vanilla sugar, vegetable oil, salt, and mix all together using a whisk until well combined. Set aside. 3- In another large bowl, add the shredded dried coconut, baking powder, and the fine semolina. 4- Add the egg mixture to fine semolina mixture and mix all together using a whisk until the texture becomes homogeneous. 5- Pour the basbousa cake batter in a square mold (18 cm x 18 cm) greazed with butter and dusted with fine semolina. 6- Place the basbousa cake in a preheated oven at 180°C (356°F) and bake for 25 minutes, or until a toothpick inserted into the basbousa cake center comes out dry. 7- Pour the cold syrup little by little using a spoon on the hot Basbousa cake. Let it to cool down completely before serving.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/773-batbout/ INGREDIENTS: 250 grams (2 cups) all purpose flour 125 grams (1 cup) fino (fine semolina) 1/2 teaspoon salt 1 teaspoon dry yeast 220 mililiters (1 cup) lukewarm water DIRECTIONS: 1- In a large bowl, combine all the dry ingredients (flour, semolina, dry yeast, and salt). Add a little bit of water and start mixing. 2- Continue adding the water little by little and keep mixing with your hands, until all the dry ingredients are well incorporated. 3- Knead the dough by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. The dough should be soft but not sticky. 4- Place the dough in a bowl. Cover it with a plastic wrap and a clean, dry towel. Set aside for 30 minutes. 5- Dust some flour on your working surface. Take some of the dough and roll it out with a rolling pin to a medium thickness. 6- With a round cookie-cutter or any shape you like, cut out circles in the dough. You can choose the size you want. 7- Heat a nonstick pan over medium heat. Once the pan is hot, start cooking the batbout. 8- Cook the batbout for a few minutes on each side until it puffs up and gets golden brown spots. 9- When cooking, keep turning on both sides several times. 10- Put the batbout aside until it cools down. Then fill it up with whatever filling you want.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

It is very uncommon for people to use whole wheat flour in cakes. And being the most complentary flour, why not bring both sweetness and fibers to your table's kids? In collaboration with @Moony, we made this great cake, that actually turns out to be very moist and fluffy, with the melting chopped chocolate inside! RECIPE: https://www.cookingwithalia.com/whole-wheat-chocolate-cake/ INGREDIENTS: 200 grams (7.0 oz) Farine Complète Moony 85 grams (2.9 oz) unsweetened cocoa powder 1 1/2 tablespoons (0.4 oz) baking powder 3 medium eggs 250 grams (8.8 oz) granulated sugar 1 tablespoon vanilla sugar 140 milliliters (4.7) vegetable oil 100 grams (4.4 oz) plain yogurt 250 milliliters (8.4 oz) milk 80 grams (2.8 oz) chopped dark chocolate (55%) DIRECTIONS: 1- In a large bowl, place the whole wheat flour, sift together the cocoa powder and the baking powder. Mix all the ingredients together with a whisk until well combined. Set aside. 2- In another large bowl add the eggs, sugar, vanilla extract, vegetable oil, plain yogurt, and mix all together using an electric egg beater for 5 minutes until thick and light yellow. 3- Add the dry ingredients little by little to the eggs mixture, and continue mixing with a spatula for 2 minutes until the batter becomes a bit firm and homogeneous. 4- Add the milk to the batter and mix once again until soft and smooth. 5- Add the chopped dark chocolate to the cake batter and gently mix with a spatula until well combined. 6- Pour the whole wheat chocolate batter in a rectangular cake mold ( 27 cm x 9 cm) covered with parchment paper until it fills up 3/4. 7- In a preheated oven at 180°C (356°F) bake the whole wheat cake for 40 minutes. Touch gently the top center of the cake, if it's spongey, it's ready. 8- Remove the whole wheat chocolate cake from the oven and allow to cool before serving.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/771-vegetable-cigars/ INGREDIENTS: 500 grams (17.64 OZ) warka dough (Phyllo dough or spring roll wrappers) 3 medium leeks, chopped 3 medium carrots, peeled and grated 3 medium zucchinis, grated 100 grams (0.2 pound) black mushrooms, soaked in hot water then roughly chopped 1/2 preserved lemon, finely chopped 80 grams (0.2 pound) pitted green olives, chopped 2 tablespoons finely chopped fresh parsley and cilantro 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon ground ginger 1 teaspoon ground paprika 100 grams (0.2 pound) grated cheese 2 tablespoons all purpose flour 3 tablespoons water 50 grams (0.1 pound) melted butter DIRECTIONS: Step 1: Prepare the filling 1- Heat the olive oil in a frying pan over medium heat. Add the leeks and cook for 3 minutes while stirring regularly with a spatula. 2- While stirring the mixture, add one by one: black mushrooms, carrots, zucchini, green olives, lemon, parsley and cilantro, and all the spices. Cook for 5 minutes until the vegetables are done.  3- Turn off the heat, then add the cheese and mix. Let the filling cool down. Step 2: Shape the cigars 4- Using scissors, remove the edges of the warka sheets. 5- On top of one warka sheet, place about a tablespoon of the filling onto the edge closest to you, leaving about 0.5 cm (1/4-inch) border along the sides. 6- Fold in the warka dough edge closest to you over the filling. 7- Fold in the left and right sides of the warka towards the center. 8- Roll up the edge tightly, as if you were rolling a carpet. 9- In a bowl, mix together the flour and water then use the mixture to brush the tip of the warka and secure the cigar. Step 3: Cook the cigars 10- Place the cigars in a baking pan covered with parchment paper, then brush them with melted butter. 11- Bake the cigars in a preheated oven at 180°C/356 F for 30 minutes until they become deep golden brown. Serve right away.

Looking for a soup recipe that will make you fall in love with soup? Try this simplified Thai soup and enjoy its exotic flavors. It's the perfect soup for a light dinner. RECIPE: https://www.cookingwithalia.com/770-thai-soup-simplified/ INGREDIENTS: 100 grams (3.5 oz.) whole wheat asian noodles 250 grams (8.8 oz.) chicken breast 250 grams (8.8 oz.) peeled shrimps 200 grams (7 oz.) canned mushrooms, drained 200 mililiters (1 cup) coconut milk 50 grams (1/4 cups) butter 1 onion, finely chopped Salt and pepper, to taste 2 tablespoon soy sauce 1 tablespoon fish sauce (Nuoc Mam) Juice of half lemon 1.5 liter (6 cups) fish stock (or water mixed with a fish bouillon cube) 1 tablespoon finely chopped cilantro and parsley mixed 1 tablespoon finely chopped cilantro DIRECTIONS: 1- Over medium heat, melt the butter in a large non-stick pan. Add the chopped onion and salt. Cook for two minutes. 2- Add the chicken and the canned mushrooms to the pan and cook for 15 minutes until the chicken is almost cooked. 3- Add the shrimp and continue cooking for a couple of minutes. 4- Add 1 tablespoon of chopped cilantro and parsley mixed, continue cooking for a minute, and set aside. 5- On medium heat, bring the fish stock to a boil. Place the noodles and cook for a few minutes (per package instructions). 6- Add the chicken and shrimp mixture. Season with salt and pepper, add the soy sauce, the fish sauce, and the coconut milk. Mix and cook for 5 minutes. 7- Finish off with 1 tablespoon of finely chopped cilantro and a bit of lemon juice.