Back to My Kitchen With… Tamrye

Hi everyone,

It’s been a long time since I posted last as this was a busy summer for me; my two daughters came with their families to spend their vacation in Lebanon. My son was so jealous he also visited from New York to join the fun. We all had a lovely time together but now I’m back to the recipes you love and I miss posting about 🙂

Here I am back to my kitchen with a ton of new recipes that I would love to share with you.

Tamrye is a kind of sweet is found mainly during the Holy Month of Ramadan, as well as during special occasions such as St. Marie day, St. Charbel’s and others – we have several saints in Lebanon.

“Tamr” in Arabic originally means date, but this recipe has nothing to do with dates. It’s made of a dough filled with a mixture of semolina and milk with sugar, fried and dusted with icing sugar.

Ingredients for the dough:

  • 2 and a half cups of flour
  • 1 cup water
  • pinch of salt
  • 1/4 cup oil

Ingredients for the filling:

  • 1 cup semolina
  • 5 cups milk
  • 2/3 cup sugar
  • 1 tablespoon flower blossom water
  • about 2 cups frying oil
  • icing sugar for dusting


  • Sift the flour with salt, add water and mix until you have a soft dough
  • Cut the dough into small pieces, put them in a oiled tray, and pour some oil over the dough, cover the tray and let it rest for about 2 hours

  • In the meantime prepare the filling: In a pot, place the semolina with sugar and milk, put on fire and let it boil stirring consantly
  • After boiling add the flower blossom water and place the filling on a tray and let it cool

  • Take a piece of the dough and roll it very thinly, brush oil over it and cut into square, place a tablespoon of he filling in the center of the dough, fold the four corners overlapping them

  • When you finish filling all the dough, heat the oil and fry them until golden brown, dust them with icing sugar and enjoy eating while still hot


Kibbe With Yogurt (Kibbe Bel Laban)

As I mentioned in a previous post, Kibbe is a traditional Lebanese food made out of ground meat mixed with bulgur and spices. Today were going to make them in a ball shape stuffed with minced meat cooked with onion. These balls can be eaten fried or cooked in yogurt. This is the kind of meal you like to share with your family and your friends. The kibbe meat is the same for all the recipes, the stuffing as well. Also, I have to mention that kibbe can be eaten raw when the sheep’s meat is fresh.

Ingredients: for the kibbe:

  • 1 and 1/2 cup fine brown bulgur
  • 300 grams  beef meat
  • 1 small onion
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices


  • Wash the bulgur and drain it from water
  • Grate the onion until fine
  • Mix the meat with bulgur and grated onion, add the salt and spices
  • Place in a food processor a little at a time until all the quantity is used
  • Your kibbe is ready place it in the fridge until you prepare the stuffing

Ingredients for the stuffing:

  • 300 grams minced meat
  • 2 onions, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices
  • a handful of pine seeds (optional, but it enhances the flavor of the stuffing)
  • 1 teaspoon grenadine molasses
  • 1 tablespoon vegetable oil

Preparation of the stuffing:

  • In a saucepan heat the oil, fry the onion until golden brown
  • Add the meat and fry with the onion for about 10 minutes, then add the pine seeds, season with salt, spices and the molasses
  • Cook for about 10 minutes until the pine seeds turn golden

Stuffing the kibbe:

Your going to need an additional ingredient, a tablespoon of corn flour

  • Dissolve the corn flour in a cup of cold water
  • Make a medium sized ball from the kibbe dough with you wet hand (dip it in water and cornflour), and using your index make a hole in the ball of kibbe, and with the other hand (wet also) turn it around your index until it thins out and the hole becomes wider
  • Place 1 teaspoon of the stuffing inside and close it, turning the ball in your hand to form a nice shape
 Stuffing the Kibbe

Usually I make a big quantity and keep in the freezer; they can last for months uncooked.

These balls can be fried and eaten with yogurt or salad, and it can be cooked with yogurt.

Fried Kibbe

Ingredients for the yogurt cooking:

  • 1 kg of fresh yogurt
  • 1 tablespoon corn flour
  • 4 cloves of garlic, crushed
  • 2 teaspoon salt
  • 2 tablespoons dried mint
  • 1 tablespoon oil

Preparation for the yogurt: For about 16 pieces of kibbe balls:

  • Dissolve the corn flour with one cup of cold water and add it to the yogurt
  • Place the yogurt in a pot on fire, stirring constantly. When it starts boiling, add the uncooked kibbe balls and reduce the fire, stirring occasionally for about 15 minutes
  • In the meantime, mix the crushed garlic with salt and dried mint
  • Heat the oil in a saucepan and fry the garlic mixture until light golden color, then add it to the yogurt and let it cook on a very low heat for five more minutes
  • Serve it with rice cooked with vermicelli


To make the rice with vermicelli, fry a handful of vermicelli in hot oil in a pot until golden brown. Next, cook it with one cup of rice while adding an extra half cup of water to the normal measure of water to allow the vermicelli to cook.


Biscuit With Anise

Few days ago, I had a mild flu. I felt like eating something sweet but nothing too sweet. I remembered that when I was young, my aunt used to tell me that anise is very good when you have cold. Boil the seeds in water then remove them with a spoon and add some honey, you will feel better. She was telling me this while making these biscuits with anise and until now I remember that wonderful aroma that wafted to me from the oven. I brought my notebook, which I have been filling until this day with recipes I collect from my mother and her sisters since I was 17 years old, and wrote down that which I’m going to share with you.

In my flu-ridden state, I turned to this biscuit recipe in my notebook; thankfully I had all the ingredients ready and didn’t need to go do grocery shopping. The best thing about this recipe it is quick to prepare, and the rest is left to the oven.


  • 3 cups all purpose flour
  • 1 cup icing sugar
  • 1 egg
  • 1 cup of butter softened
  • 1 tablespoon of anise seeds
  • 1/3 cup of corn oil
  • 1/4 cup of water
  • sesame (optional but recommended)


  • Preheat the oven to 180 C (or 300 F)
  • Mix all the ingredients by hand. Add water to the dough if you feel it’s hard
  • Take a small piece from the dough and shape it to your liking by hand. Dip the circle in some sesame seeds if you have some ready
  • Place these biscuit in a baking tray and cook in the oven for 30 minutes until they are a nice golden color from the top
  • Enjoy the aroma while it cools. Have it with some tea if you’re feeling under the weather like I was, it’s a real treat


Lebanese Macaroon

The Lebanese Macaroon is very different from the French one. For one thing, the French Macaroons are made from almond powder, egg whites and sugar whereas the Lebanese ones are made out of semolina, oil and some spices. Also, the French Macaroon is baked in the oven while the Lebanese variation is fried in oil. It’s a very indulgent dessert, with a high amount of sugar (how much sugar syrup you add is up to you.) I’ll be posting the recipe for the French Macaroons sometime in the future; you can try it then and see the difference for yourself.

When I was young, I used to help my mother to roll the dough when she made macaroons. It would make me happy to sit on the floor, shaping the dough and rolling it on a straw chair to create a pleasant texture. It maybe difficult to find a straw chairs nowadays (its not necessary to use one) so rolling the dough on a cheese grater will create a similar effect.

This is my mother’s recipe and it is unmistakably delicious. Help yourself to a wonderfully indulgent dessert 🙂

Sugar Syrup Preparation:

  • Boil 2 cups of sugar in a cup of water, stirring occasionally
  • When done, add a teaspoon of lemon juice and a tablespoon of rose water
  • Keep warm until you use it in the macaroon

Macaroon Ingredients:

  • 500 grams fine semolina (3 1/2 cup)
  • 1 teaspoon of ground anise
  • 1 teaspoon dried instant yeast
  • 1 teaspoon sugar
  • 1/2 cup corn oil
  • 1 teaspoon fennel
  • warm water to form the dough, about 1 cup of water (have a bit more handy)
  • oil for frying
  • sugar syrup


  • Mix the semolina, fennel, anise, dried yeast, sugar and the corn oil together with one cup of water until it forms a soft dough (add only one cup at the beginning, but if you find that the dough still hard add more water little by little until the dough is soft and easy to manage)
  • Take a palm-sized roll of dough, roll it into a long shape (about one finger’s length) and roll it against the grater to give it texture
  • When you finish all the dough, deep fry them until they give a nice golden color
  • Remove from them from the oil and straight into the sugar syrup. Do this quickly so that the macaroons absorb the syrup




المشبك هو نوع من الحلويات اللبنانية التي غالبا ما نجدها في الاسواق أيام شهر رمضان المبارك أو خلال عيدي البربارة وانتقال السيدة العذراء, ولذا, ولانني أحب أن آكل هذه الحلوى في جميع أوقات السنة وليس فقط وقت المناسبات فلقد تعلمت وصفتها من والدتي, رحمها الله, التي كانت تشترط علينا مساعدتها لكي تحضرها لنا.

ومع أنني حتى اليوم لم أستطع أن أتقن فن صبها في الزيت بطريقة مثالية كما نراها في الاسواق, الا أني متأكدة أن طعمها لذيذ جدا وسوف أشارككم هذه الوصفة.



  • • كوبان من الطحين
  • • ملعقة كبيرة من نشاء الذرة مذابة في نصف كوب من الماء الفاتر
  • • ملعقة كبيرة من خميرة البيرة الفورية
  • • رشة ملح صغيرة
  • • ليتر من زيت القلي

طريقة التحضير:

  • • يمزج الطحين مع الملح والخميرة ويضاف الى هذه المقادير النشاء, ثم يضاف الماء الفاتر الى أن تصبح العجينة متوسطة الكثافة (مثل اللبن تقريبا)
  • • توضع العجينة في وعاء, تغطى بمنشفة وتترك في مكان دافىء حوالي الساعة, أو لحين تبدأ فقاعات هواء تظهر على سطحها, وذلك يعني أن حجمها قد تضاعف
  • • توضع العجينة في قنينة بلاستيك لها رأس رفيع, لتسهيل سكبها, أو توضع داخل كيس نايلون , ونحدث ثقبا صغيرا بزاويته
  • • يحمى الزيت في طنجرة على نار متوسطة, ثم تصب العجينة على شكل دوائر وتقلى وحين تنزع عن النار توضع مباشرة في القطر المعد سابقا
  • • يرفع المشبك من القطر ويوضع في صحن التقديم مباشرة

طريقة عمل القطر:

يغلى 4 أكواب من السكر مع كوبين من الماء جيدا حتى يشتد, بعد ذلك يوضع في القطر عصير نصف ليمونة حامض, وحين يرفع عن النار يضاف الى القطر ملعقة كبيرة من ماء الزهر.
وهذه كانت حلوى اليوم أرجو أن تنال اعجابكم.
وألف صحتين..

Rice with milk (dessert)

This dish is the kind of sweet which can be eaten after a meal, or as a snack, even for breakfast. When we were young me and my brothers use to eat it with french bread and kashkawal cheese, and we still like to eat it this way until now. Sometimes the child inside  me, doesn’t want to grow up 😛

Rice and milk


  • 1/2 cup of egyptian rice, half boiled
  • 3 cups of milk
  • 1/2 cup of sugar
  • 2 tablespoons of corn flour diluted with 1/2 cup of water
  • 1 tablespoon of  flower water
  • White musk (one teaspoon), crushed with one teaspoon of sugar


  • Put the rice in 1/2 cup of water and boil it until the rice is half cooked
  • Boil the milk in a pot and then add the rice and stir continuously until the rice is well cooked
  • Add the sugar, and stir until the sugar is dissolved
  • Put the corn flour in half a cup of water and mix it, add it now to the milk and rice, stir until the milk thickens
  • Now you can add the white musk
  • Turn off the fire and add the flower water
  • Put the mixture in small cups and when its cold you can decorate them with pistachios or dried raisins

C’est fini!