More Recipes Like Layali Libnan (Lebanese nights)

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Lebanese Easter Cookies

Submitted by: Phoenician Gourmet

Home Town: Beirut, Beirut, Lebanon

Living In: North Bay, Ontario, Canada

These cookies are made in my mom's home village of Baalbek, in Lebanon's Bekaa Valley, a week before Easter. They are such a hit, everyone asks for the recipe. They taste good and they're not hard to prepare, especially if you add the right ingredients.

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Rice Pudding II

Submitted by: Kim

Oven baked rice pudding thickened with flour and speckled with raisins.

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Mahallebi

Submitted by: GATOULA

This is a cool, cream-based dessert of Lebanese origin that is perfect for those hot summer days.

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Pastry Cream for Pies

Submitted by: Jackie

A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!

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Sago Plum Pudding II

Submitted by: Diane Bell

This boiled pudding is lightly sweetened sago with bread crumbs, butter and a twist of lemon.

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Traditional Galaktoboureko

Submitted by: NIKOLETTA

Home Town: Athens, Attica, Greece

Living In: Fort Myers, Florida, USA

Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!

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Chocolate Cream Pudding

Submitted by: Mimi

Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavored with butter and vanilla before chilling.

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Vanilla Ice Cream VI

Submitted by: Melissa

A no-cook vanilla ice cream with eggs and evaporated milk.

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Mom's Chocolate Meringue Pie

Submitted by: Mary Ann Benzon

Rich, creamy and very chocolaty, this pie 's ingredients are simmered slowly on the stove until they perfectly blend and the filling is thick and ready to pour into a pie shell. The chocolate custard pie is topped with a glossy meringue and slipped into the oven.

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Creamy Citrus Sherbet

Submitted by: Maribelle Culver

This recipe was handwritten in a booklet that came with my family's first refrigerator in the early 1940s. I was very young at the time, but I can still remember the iceman delivering huge blocks of ice. Since finding the booklet among my mother's things, I make this refreshing dessert often. -Maribelle Culver, Grand Rapids, Michigan