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Easy” 1 small box 4 hour “2 lemons, washed 2 Moroccan preserved lemons 280 ml (1 cup and 2 tablespoons) milk 4 tablespoons granulated sugar (or to taste)” “1- Cut the organic lemons and preserved lemons, and remove the seeds from them. 2- In a blender, blend the organic lemons and preserved Moroccan lemons with the milk and sugar until the mixture is smooth. 3- Strain the mixture into a bowl. 4- Transfer the mixture to an ice cube tray. 5- Place it in the freezer for two hours. 6- Put the ice cream cubes back in the blender and blend until creamy. 7- Freeze for another two hours. 8- Serve immediately and enjoy the wonderful taste.”

For the briwats 150g almond paste 100g pastilla sheets, cut into 10 cm circles Vegetable oil for frying the briwats 2 tablespoons AP flour 1 tablespoon water For the chocolate dip 200g dark chocolate 1 tablespoon coconut oil For decoration Roasted almonds, chopped Step 1: Preparing the briwats 1- Shape the almond paste into small balls the size of a walnut. 2- Wrap the almond paste balls in two layer of the pastilla sheets. 3- Whisk together the flour and water to create a paste, and use it to seal the briwats. 4- Freeze the briwats for 30 minutes. 5- Heat up the vegetable oil, and fry the briwats until golden brown. Or alternatively brush with oil and bake for 25 minutes in an oven that is preheated to 180°C/356°F. 6- Set aside to cool completely. Step 3: Preparing the chocolate pops 1- Poke the briwats with small wooden skewers (about 4cm / 1.5 in). 2- Melt the dark chocolate with the coconut oil in the microwave in 30 second increments until fully melted. 3- Dip the briwats in the chocolate and optionally decorate with almonds or other toppings of your choice. 4- Set aside to cool until the chocolate hardens and serve.

Hi beautiful people!! We made cheesesteaks last night and had too share with you of course! super easy, add anything you'd like to them and it feels like such a treat. You don't need a griddle or Blackstone, you can make them in a cast iron skillet or stove top griddle. 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

Chebakia cookie butter Easy 1 small bowl 10 minutes — 130g (5 ounces) chebakia 1/4 teaspoon ground cinnamon Pinch of salt 20ml (1 1/2 tablespoons) coconut oil, melted 60ml (1/4 cup) boiling water 1- Place the chebakia in a blender and blend until smooth. 2- Add the cinnamon, salt, coconut oil, and boiling water. 3- Blend again until the mixture turns into cookie butter consistency. Store in airtight container and refrigerate for up to 10 days.

Baghrir Tiramisu Easy 4 10 minutes — “For the tiramisu cream 50g (2 ounces) cream cheese 200ml (1 cup) heavy cream (35% fat content) 2 tablespoons honey 1/2 teaspoon vanilla extract For the serving 8 small baghrirs 2 tablespoons unsweetened cocoa powder For the coffee syrup 100ml (1/2 cup) strong brewed coffee 2 tablespoons honey “Step 1: Preparing the tiramisu cream 1- In a bowl, add the cream cheese, heavy cream, honey, and vanilla extract. 2- Whip using an electric egg beater until you reach stiff peaks. Step 2: Serving the Baghrir tiramisu 1- Place one baghrir in a serving plate. 2- Add a layer of the tiramisu cream. 3- Sprinkle with cocoa powder. 4- Add another layer of baghrir, followed by the tiramisu cream and more cocoa powder. 5- Combine the coffee and honey. At the moment of serving, each person adds the warm coffee to his/her plate of tiramisu. Baghrir absorbs the coffee right away and soaks it in, making the tiramisu soft and spongy and ready right away!

“1 croissant 1/2 tomato 1/2 cucumber 1 lettuce leaf 4 large shrimp, boiled or sauteed 1 tablespoon chopped celery 1 teaspoon lemon juice 1 tablespoon mayonnaise Salt and pepper to taste “ “1- Slice the croissant sideway without cutting through completely. 2- In a bowl, combine the celery, mayonnaise, lemon juice, salt and pepper. Mix. 3- Wash the tomatoes, cucumber and lettuce and thinly slice them. 4- You can either boil the shrimp or In a frying pan, add a spoonful of butter and sauté for a couple of minutes until pink. 5- Warm up the croissant, and generously spread the sauce inside the croissant, and layer the lettuce, tomato, cucumber, and shrimp. Serve immediately.”

للبريوات 150 غرام عقدة اللوز 100 غرام ورقة البسطيلة، مقطعة إلى دوائر بمقاس 10 سم زيت نباتي لقلي البريوات 2 ملعقة كبيرة دقيق متعدد الاستعمال 1 ملعقة كبيرة ماء لصلصة الشوكولاتة 200 غرام شوكولاتة داكنة 1 ملعقة كبيرة زيت جوز الهند للتزيين لوز محمص ومقطع الخطوة 1: تحضير البريوات 1- قوموا بتشكيل عقدة اللوز إلى كرات صغيرة بحجم حبة الجوز. 2- غلّفوا كرات عقدة اللوز بطبقتين من ورقة البسطيلة. 3- اخفقوا الدقيق والماء معًا للحصول على عجينة، واستخدموها لإغلاق البريوات. 4- قوموا بتجميد البريوات لمدة 30 دقيقة. 5- سخنوا الزيت النباتي، واقلوا البريوات حتى يصبح لونها ذهبياً. أو، ادهنوها بالزيت واخبزوها لمدة 25 دقيقة في فرن مسخن مسبقًا إلى 180 درجة مئوية. 6- اتركوها جانباً حتى تبرد تماماً. الخطوة 2: تحضير كرات الشوكولاتة 1- اثقبوا البريوات بأعواد خشبية طولها 5 سم. 2- قوموا بإذابة الشوكولاتة الداكنة مع زيت جوز الهند في الميكروويف لمدة 30 ثانية حتى تذوب بالكامل. 3- اغمسوا البريوات في الشوكولاتة وزينوها باللوز أو أي إضافات أخرى من اختياركم. 4- اتركوها جانباً حتى تتماسك الشوكولاتة ثم قدموها.

1 علبة صغيرة 2 حبات ليمون عضوي، مغسول 2 حبات ليمون مصيّر مغربي 280 مليترمن الحليب 4 معالق كبيرة من السكر “1- قوموا بقطع الليمون العضوي والليمون المصيّروأزيلوا البذور التي بداخله. 2- في الخلاط الكهربائي، قوموا بمزج الليمون العضوي والليمون المغربي المصير، مع الحليب والسكر حتى يصبح الخليط ناعمًا. 3- في وعاء، قوموا بتصفية الخليط. 4- انقلوا الخليط إلى صينية لصنع مكعبات الثلج. 5- ضعوها في الفريزر لمدة ساعتين. 6- ضعوا مكعبات الآيس كريم مرة أخرى في الخلاط واخلطوا حتى تصبح كريمية. 7- ضعوها في الفريزر لمدة ساعتين أخرى، قدموها فورًا واستمتعوا بطعمها

“1 croissant 1/2 tomato 1/2 cucumber 1 lettuce leaf 4 large shrimp, boiled or sauteed 1 tablespoon chopped celery 1 teaspoon lemon juice 1 tablespoon mayonnaise Salt and pepper to taste “ “1- Slice the croissant sideway without cutting through completely. 2- In a bowl, combine the celery, mayonnaise, lemon juice, salt and pepper. Mix. 3- Wash the tomatoes, cucumber and lettuce and thinly slice them. 4- You can either boil the shrimp or In a frying pan, add a spoonful of butter and sauté for a couple of minutes until pink. 5- Warm up the croissant, and generously spread the sauce inside the croissant, and layer the lettuce, tomato, cucumber, and shrimp. Serve immediately.” #croissant #sandwich #shrimp #morocco #cookingwithalia #croissantsandwich

A perfect weekend treat that tastes like something out of a fancy bakery but it's so easy!! ⬇️⬇️ Recipe ⬇️⬇️ ALMOND CROISSANT BLONDIES RECIPE: For the base: 8Tbsp (1/2 cup) of Unsalted butter, softened at room temperature 1/2 cup of Brown sugar 1/2 cup of Granulated Sugar 1 Egg 1 1/4 cup of Flour 1/2 tsp of Baking Powder 1/4 tsp of Salt For the Frangipane: 5 Tbsp of Unsalted Butter, softened at room temperature 1/2 cup of Granulated Sugar 1 Egg 2 tsp of Vanilla Extract 1/4 tsp of Almond Extract 1 cup of Ground Almonds 1 Tbsp of Flour Tiny Pinch of salt, about 1/8 tsp 1/2 cup of Sliced Almonds Items in this video: 8x8 pan: https://amzn.to/457wUoA Electric Whisk: https://amzn.to/3KvWsC8 Order My New Book: https://amzn.to/3PFEJe3 Items you'll find in my kitchen (affiliate): Knives: https://amzn.to/3Khbpse cutting board: https://amzn.to/3OyM2EM Cookware set: https://amzn.to/3OwDWN4 Wooden Spoons: https://amzn.to/3Dy1cnt Cooking Utensils: https://amzn.to/3rL25qa Metal Tongs: https://amzn.to/3DwKMeX Bench Scraper: https://amzn.to/3Qir5zo Standing Mixer: https://amzn.to/47mwQSP Food Processor: https://amzn.to/4771qzv Glass Bowl Set: https://amzn.to/3KhCR9p Salt Container: https://amzn.to/3q8SKrK Pepper Mill: https://amzn.to/3Of7qgS Sheet Pans: https://amzn.to/3DzuGRY Dutch Oven: https://amzn.to/43M63fz Garlic and Herb Seasoning: https://amzn.to/48Kita7