Homemade Sweet Ricotta Cheese


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Making Ricotta at home is very easy,  does not require a lot of techniques, and take no time at all.

ricotta cheese

As it’s known that ricotta made from the whey of other cheeses, but here I used whole milk and some buttermilk to make it.
However this sweet version contain no salt and does not use any acidic liquids or lemon juice to form it. So the shelf life for this cheese is very short 1-2 days only. Usually, I make this cheese once I want to make sweets that require cheese in it, especially the Middle Eastern sweets like Qatayef, Konafa, Pudding. It’s great also to serve this cheese with fresh fruits or preserves.


  • 8 cups whole milk
  • 2 cups buttermilk


1. Combine milks in a large pot and bring to boil, stirring occasionally. After 10 – 15 minutes the milk will begin to curdle. Stop stirring, but occasionally, scrap the bottom of to release curds. When you starts to see curds separate from the whey, remove from the heat.
2. Line streamer with the cheese cloth and place over a bowl. Carefully pour or spoon the contents from the pot into cheesecloth allowing the liquid to drain into the bowl. Save the forming liquids.
3. Gather the cheesecloth around the curds and gently squeeze to extract any remaining liquid. Allow to set in strainer for 2 hours to drain.

ricotta cheese

ricotta cheese

هذا النوع من الجبنه رائعه جدا لحشو القطايف والكنافه والكتير من الحلويات العربيه والوصفاتةالتي تتطلب اضافة الجبنه لها

جبنة الريكوتا الحلوه

٨ كوب حليب كامل الدسم
٢ كوب بتر ملك

نخلط الحليب مع البترملك ونضعه على النار لحتى يغلي نحرك بين الحين والاخر حتى لا يلصق ويحترق
عندما ينفصل البروتين عن الماء نرفعه عن النار ونصعه بمصفاة مغلفه بقماش الجبنه وموضوعه في طبق عميق . نصب الخليط و نصفيه من الماء او عرق الحليب المتكون
ونحتفظ بماء الجبنه
نغلق قطعة القماش بالجبنه جيدا ونضغطها ونتركها لتزل باقي مائها


Qatayef with Ricotta Cream Filling and Poached Apricot.


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Qatayef is a very popular Ramadan related Middle Eastern sweet.

No Ramadam days pass by without making Qatayef, every household must make Qatayef sweets during ramadan.
As we are in the last day of Ramadan, I will end up Ramadan this year with Qatayef recipe. Tomorrow will begin posting some Eid cookies and sweets recipes.
As many blogs shared their recipe of Qatayef, I have my version too.
Qatayef is Arabs’ Ramadan stuffed pancakes. First, the batter stirred together, it’s very close to pancake recipe, then put into a hand – held funnels and pour the batter in spurts onto a hot griddle.


In Middle East, Qatayef selling stands are spreading on the sides of streets and bakery shops once Ramadan begin. Most houses don’t make Qatayef at home, they buy it ready made patties, but they enjoy making the different fillings for it, from nuts to cheese to cream or Qashta (clotted cream).
Qatayef once filled, can be baked or fried unless you are making Asafiri. Qatayef Asafiri known for it’s smaller size than the regular Qatayef patties, which then filled with Qashta (clotted cream) and eaten with some drizzle of honey on top or some sugar syrup.


Today I’ll share a Ricotta Whey Qatayef with Ricotta Cream filling and Poached apricot. It’s not like the traditional recipe for Qatayef Asafiri, as I used the Ricotta whey to make the dough, then added the Ricotta cheese with table cream to make the cream filling instead of the traditional Qashta filling. For a bonus, I topped the Qatayef with poached apricot.

poached apricot


Qatayef Patties


  • 2 cup white Flour
  • 1/2 cup semolina flour
  • 1 teaspoon Instant Yeast
  • 1 teaspoon Baking Powder
  • 1 Tablespoon Sugar
  • 1 1/2 Cups Water

1- Mix all dry ingredients together.
2- Slowly add the warm water or whey (if using) and continue mixing. Keep adding water to the mix until it reaches a liquid form that is suitable for pouring.
3- Cover and place the mix in a warm place to allow it to ferment. It took about 20 minutes, but depending on the temperature of your kitchen it might take a bit longer.
4- In a hot skillet, pour about 1/4 cup of the batter and cook on one side only until the top forms bubbles that burst and gets dry.
5- Place the cooked cakes on a clean, dry towel and let cool for 10 minutes before you start filling them.

qatayef dough

qatayef dough

Ricotta Cream Filling

  • Use half of the ricotta from this recipe
  • 3 tablespoon honey
  • 1 tablespoon orange water blossom
  • 1 can Nestle table cream or Qashta

1- In a bowl, add the honey and the orange water to the ricotta cheese.
2- With a blinder, smooth the cheese until it’s soft and creamy.
3- Add the whole can of the table cream, mix together very well.

ricotta cream

Poashed Apricot


  • 2 cups castor sugar
  • 1 1/4 cup water
  • 1 teaspoon lemon juice
  • 1 cinnamon stick
  • 1 tablespoon orange blossom water
  • 1/2 Lb firm apricots

1- First make the syrup. In a pan, bring water and sugar to boil. Add the cinnamon, lemon juice and orange blossom water. Let simmer all together at low heat.
2- Cut the apricots in half and remove their kernels. Place all in the syrup pan and slowly bring to the boil for 1-2 minutes.
3- Remove from the heat and allow the apricots to cool in their syrup.

poached apricot

To assemble the stuffed Qatayef:

1- take the Qatayef patty, with your finger tips close half of the patty, making space on the other side to put the filling.
2- spoon the ricotta cream filling into each Qatayef patty.
3- top with apricot halves, then sprinkle some apricot syrup on top, and then crushed pistachio for decoration.


طريقة عمل عجينة القطايف

 او عرق الجبنه من وصفة الريكوتا الموجوده هنا 1 1/2 كأس ماء
ربع كأس سكر
1/2 كأس سميد
2كأس دقيق
1 ملعقة صغيرة بيكنج باودر
1 ملعقه صغيره

طريقة عمل القطايف العصافيري:

– توضع جميع مقادير العجينة في الخلاط وتخلط جيدا ثم تترك لمدة نصف ساعة.
– يسخن صاج على نار متوسطة ثم تصب العجينة على شكل دوائر صغيرة وتترك
حتى تتحمر ( على وجه واحد من الأسفل ) .
– تحشى القطايف بالقشطة وتغلق بالضغط عليها مع أبقائها مفتوحة من أعلى.
– ترش بالفستق ويصب عليها العسل أو الشيرة وتقدم مع القهوة

لعمل حشوة كريمة الريكوتا
1/2 مقدار جبنة الريكوتا من هذه الوصفه هنا
3 ملاعق كبيره عسل
1 ملعقه كبيره ماء الزهر
علبة واحده من نستله كريم او قشطه
باستعمال الخلاط نطحن الجبنه بعد اضافة العسل والماء الزهر عليها حتى تصبح طريه وكريميه ثم نضيف القشطه ونخلطها جيدا

لعمل كمبوت المشمش
2 كوب سكر
1 كوب ماء
عود قرفه
1 ملعقه كبيره ماء زهر
ملعقه صغيره عصير ليمون
1/2 باوند مشمش
اولا نعمل قطر باضافة السكر والماء ونتركه يغلي زنضيف له القرفه وماء الزهر والليمون
نتركه يغلي على نار هادئه
نقطع المشمش انصاف وضيفها الى القطر نتركه يغلى بهدوء على نار خفيفه لدقيقتين تم نتركه بالقطر حتى يبرد تماما

لعمل القطايف العصافيري المحشيه بكريمة الريكوتا والمشمش المحلى

نقفل نصف القطايف نحشيه بملعقه صغيره من الكريمه ونصف حبه من المشمش على وجهه نزينه بالفستق وبعض القطر من المشمش المحلى

Watercress& Eggplant Frittata


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Frittata with buttery sweet eggplant, the watercress is the right herb to complement the eggplant.
watercress eggplant fritatta

A frittata is a flexible dish that appears in many cuisines. In Spain it is known as a tortilla, Eggah in the Middle East. The common ingredient is eggs. From there, you are limited only by what is available or the imagination. In this recipe, the oven roasted eggplant have a nice buttery sweet flavors to add to the Eggah. To add more vitamins and minerals, I sautéed some fresh chopped watercress with the onion. Served with chopped fresh tomato and watercress salad.

A dish to enjoy anytime, breakfast, lunch, or dinner with a nice fresh tomato salad.
Also a perfect dish at the Suhur meal, a meal that resemble a breakfast eaten right before Fasting begin or a couple of hours before the sunrise. Proteinous meals is perfect to be eaten at Suhur meal, eggs recipes, beans, and vegetables are the most. While the protein keeps us full for a long time, the vegetables provide the body with hydration while they break down.

At Suhur Time. Al-Mesaharati wandering in the alleys of the old town of Jerusalem.

Another memories from Ramadan in my country: AL-Mesaharati المسحراتي.
An old traditional habit in the holy month of Ramadan, a dedicated people take care of waking up neighbors and other Peoples a couple of hours before sunrise to eat their Suhur meal, punctuated by religious songs and praises while they roaming in the streets of the town.
Not like any fancy alarmed clock, or any of the most modern communication tools. It’s the tradition that will not fade not even in our today’s modern civilization.

watercress eggplant fritatta

Watercress & Eggplant Frittata


  • 1 eggplant
  • olive oil
  • 1/4 cup onion, finely chopped
  • 1 cup watercresses, chopped
  • 1 tablespoon garlic, minced
  • 1 Tbsp olive oil
  • 4 eggs
  • 2 tablespoon milk
  • salt and pepper

1. Peel and slice the eggplant into about 3/4 inch rounds. Brush both sides with olive oil and place on a baking sheet. Roast in the hot oven until golden. Turn halfway through roasting. Remove and set aside to cool.
2. In a large frying pan sauté the onion and garlic in the olive oil until soft.
3. Add the chopped watercresses, sauté for 1-2 min.
4. Cut the eggplant into cubes and add to the pan, stirring gently.
5. Beat the eggs, milk, and seasoning. Pour over the eggplant mixture. Cook on medium heat until eggs just begin to set.
6. Using flat spatula, flip the frittata to the other side, and continue cooking. The frittata will become fluffy. Cook for no longer than 1-2 minutes on low heat.
7. Serve with a fresh tomato and mint salad.

watercress eggplant fritatta

watercress eggplant fritatta

عجة الباذنجان والبقله

١ حبة باذنجان
زيت زيتون
١/٤ ك بصل مفروم ناعم
١ ك بقله مفرومه
١ م ك توم مهروس
١ م ك زيت زيتون
٤ بيض
٢ م ك حليب سائل
ملح وفلفل

نقطع الباذنجان لشرائح رفيعه بسمك ٣/٤ انش، نمسح كل قطعه بالزيت على الوجهين ونصفها بصينية الفرن لتتحمر ، نقلبها على الوحه الاخر لتكمل التحمير.
نضيف ملعقة الزيت للمقلاه وندبل البصل والتوم، نضيف البقله ونقلب لدقيقه. نضيف قطع الباتنجان المشويه بعد تقطيعها لقطع صغيره.
في طاسه، نخفق البيض والحليب والملح والفلفل ونضيفه فوق البقله والباذنجان بالمقلاة، نغطيه لحتى ينضج البيض، نقلبه على الوجه الاخر ليكمل الاستواء

Another Egg recipes:
Eggs On Hash


Herbed Eggs and Turkey Patties Sandwiches

Mushroom Oat Soup


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My family favorites soup, the oatmeal with the mushroom have their secrets to this delicious creamy soup.


As it looks, this is the first soup recipe I share with you this Ramadan. Although, soup is at our Iftar menu at daily basis during Ramadan. After a long day fasting, our body is in need for a lot of liquids, to compensate the water lose. I tried to make different kinds every time. So, for now I have some pretty good soup recipes. Unfortunately, I really have shortage in time, that I barely have time to spend at internet and blogging. Ramadan times is very difficult and most of the time go mostly toward spiritual work during fasting day or praying at night, may Allah bless us all and accept our deeds.

Ramadan is a special month to me: It’s the month of worship and forgiveness. In this month, all the doors of heaven are opened, Allah calls his worshipers: Anyone in need? Anyone asking me? So Allah will respond and answer his requests. That’s why good muslims racing to make more good deeds during this month, so they can win Allah’s charity and love. They set their goals in remembering Allah, praying — including the late night and early morning prayers — reciting the Quran, seeking knowledge, the obligation to help people, honouring one’s parents and maintaining good family relations and other acts of worship, it’s the spirit of Ramadan.

In this soup recipe, I didn’t use any thickening agent, no cream nor flour. The cooked oatmeal was enough to add the creaminess and a moderate thickness to the soup, the way my family prefers it the most.
I used a pre-cooked chicken. It’s a good way to use up your leftover roasted chicken. But you can add non cooked chicken in the first step with the onion. Cook it half way then add the mushroom. Continue with the recipe as I will describe it below.

Mushroom Oat Soup.


  • 1/2 cup chopped finely onion
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1 tablespoon butter
  • 2 cups finely chopped fresh mushroom
  • 3/4 cup oat old fashioned
  • 6-7 cups chicken stock, or water
  • 1 cup cooked chicken, shredded
  • 2 tablespoon chopped fresh parsley
  • salt and pepper

1. Saute the onion in 1 tablespoon olive oil, then add the garlic, mix and sauté for 1 min.
2. Add the butter then mushroom, sauté for 5 min on medium heat, stir to not let it burned.
3. Add the oat mix well, then add the stock or water. Lower the temperature to medium low and let boil, simmer at low heat for 1/2 hour.
4. add the cooked shredded chicken pieces and parsley, mix let boil together for a couple of mins.
5. Serve with a lot of parsley on top.

mushroom oat soup



شوربة الشوفان والمشروم
١/٢ ك بصله مفرومه ناعم
١ م ك زيت زيتون
١ م ص توم مدقوق
١ م ك زبده
٢ ك مشروم طازج مفروم ناعم
٣/٤ ك شوفان الحبوب المامله
٦-٧ ك مرقة دجاج او ماء
١ ك دجاج مطبوخ جاهز مقطع قطع صغيره
٢ م ك بقدونس مفروم طازج

نقلب البصله بالزيت على النار نضيف التوم لحتى يتدبل
نضيف الزبده والمشروم ونقلبع حتى يتدبل المشروم لمدة ٥ د على نار هاديه
نضيف الشوفان ونخفف الحراره ونقلبه بتلزيت مع المشروم لمدة ١ دقيقه
نضيف الماء ونتركه لحتى يغلي نوطئ الحراره ونتركه يطهو لمدة ١/٢ س على نار هادئه جدا
نضيف الدجاج المطهو والبقدونس ونحركه نعدل الملح والفلفل