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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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Traditional Lebanese Rice Recipe

 Traditional Lebanese Rice Recipe (Riz Bi Sha’arieh)


Traditional Lebanese Rice Recipe (Riz Bi Sha’arieh)

Lebanese rice, or Riz Bi Sha'arieh, is a simple yet flavorful dish that pairs beautifully with Middle Eastern mains like stews, grilled meats, or roasted vegetables. It’s made with vermicelli noodles, rice, and a touch of butter or oil.

Ingredients (Serves 4-6):

  • 1 cup long-grain white rice (e.g., Basmati or Jasmine)
  • 1/2 cup vermicelli noodles, broken into small pieces
  • 2 tbsp unsalted butter or olive oil
  • 1 3/4 cups water or chicken broth
  • 1/2 tsp salt
  • Optional garnish: toasted pine nuts or slivered almonds

Instructions

  1. Rinse the Rice:

    • Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch for fluffier rice.

  2. Toast the Vermicelli:

    • In a medium saucepan, heat the butter or olive oil over medium heat. Add the vermicelli noodles and cook, stirring constantly, until golden brown. Be careful not to burn them.

  3. Combine Rice and Broth:

    • Add the rinsed rice to the pan with the toasted vermicelli. Stir to coat the rice in the butter or oil. Pour in the water or chicken broth, and add the salt.

  4. Cook the Rice:

    • Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.

  5. Fluff and Garnish:

    • Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with toasted pine nuts or slivered almonds, if desired.

Serving Suggestions

  • Serve alongside roasted chicken, lamb kebabs, or fish.
  • Pair with a hearty Lebanese stew like Mujadara (lentils and rice) or Fasolia (bean stew).

Tips

  • Vermicelli Substitution: If you can’t find vermicelli, break spaghetti or angel hair pasta into small pieces.
  • Broth for Flavor: Using chicken or vegetable broth instead of water adds depth of flavor.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Traditional Lebanese Rice is a versatile, comforting side dish that brings authentic Middle Eastern flavors to your table. Enjoy! 🍚🌿

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