Cheese Cookies-And Happy Eid

بسم الله الرحمن الرحيم

I've seen this recipe somewhere, and made a mental note of it. and now I've spent long time searching for the blog where I found the recipe, but couldn't find it. I loved the idea and adapted it, but still I want to link back to give credit to the one who made it, will still look for it.I made these for eid as we bake and bake lots of sweets to serve for guests and take to the houses we visit as well. Happy Eid everyone...:)

Cheese cake cookies (adapted from somewhere):

400 gram salted butter, softened

1 cup sugar

4 1/2 cups flour (I remember the original recipe called for 3 1/2)

1 cup cream cheese

2 tsp baking powder (mixed with the flour)

2 eggs

vanilla

crushed digestive biscuits

• Beat butter, sugar and cheese till mixed well, add eggs one at a time and then add vanilla
• add flour and continue mixing at low speed
• the dough will be soft, so you can cover it and refrigerate it for around one hour
• shape your cookies and roll them on crushed biscuits, bake for around 15 minutes 160 degrees Celsius

Harira soup

بسم الله الرحمن الرحيم

Harira, a chickpea soup. it is a Moroccan/Algerian soup served mostly during the month of Ramadhan. It is hearty, filling and delicious. I have been looking for a recipe and got this one which is delicious.

Ingredients:

1½ large onion, grated (I used two medium onions)

½ glass lentils, pre-cooked

200 g chickpeas, pre-cooked (or canned)

1 celery stalk, chopped

2 tomatoes, peeled and chopped

1 tsp tomato paste

2 tbsp flour

3 tbsp vermicelli

2 tbsp fresh parsley, coarsely chopped

2 tbsp fresh cilantro, coarsely chopped

2 tbsp vegetable oil

1 liter boiling water

½ tsp ground pepper

1/3 tsp ground cinnamon

1/3 tsp ground ginger

pinch of ground turmeric

pinch of rasa el hanut (I didn't have this)

2 threads of Moroccan saffron (I used Iranian saffron, which I have)

2 tsp salt (up to you)

Method:

• Cook the soup: Put a pan over medium heat to warm up. Add oil and then onion, celery, chopped parsley, half of the chopped coriander and spices; let simmer uncovered for 5 minutes. Add chopped tomatoes and let simmer uncovered for 5 more minutes stirring now and then. Add tomato paste, pre-cooked lentils and chickpeas and stir well – let simmer for 5 more minutes. Add water and bring to boil, then let cook for 5 minutes longer.
• Thicken the soup: In a cup dissolve the flour in a small quantity of water and carefully mix into the soup constantly stirring. Let cook for 5 more minutes stirring now and then for the flour to expand. Put the vermicelli and let cook for 5 more minutes.
• Serve: Garnished with the rest of the chopped cilantro when serving.

ingredients and methods adapted from the site mentioned above.