Harisa - it's a popular dessert in the Middle East, it's made from semolina and few other natural ingredients such as coconut shrims, flour and milk.This natural and healthy ingredients combination makes this cake special It's recommended for vegetarians and vegans.I came up with this simple recipe after moving to Europe when I started to miss original Syrian flavors, it's based on the original recipe and flavor that i remembered from my childhoodI hope you will love it, Bon Appetit!! 😊

I came across this recipe on the internet when I was looking for semolina cake recipe. In my first attempt I followed the recipe step by step, but unfortunately the cake turned out very dry. So, I made orange syrup and poured it on top, I thought the syrup would make the cake moist. The cake was nice and moist with orange syrup, but it had to be eaten as quick as possible, because it turned bad the next day.So, in this recipe I have made some adjustments where I reduced the amount of flour and sugar in it and added extra almond powder. I used orange juice instead of milk and added orange zest. The cake turned out very nice, moist with slightly orange flavored.

Family Recipe, I recognized the word Kroket when Cookpad Member Mamma Fifian posted it as Kroket Kentang. This is how my mother made them, she used lard, I use peanut oil.

I was told by someone that they wanted to eat Valentine's cookies, so I figured I would give it a try.These will become closer to Auntie Stella's ( a cookie store in Japan) cookies by spreading th dough out thinly.Some light-colored bits might remain with only 12 minutes. The light-colored bits will have a crispy but soft texture.These will become crispy if they turn brown.These cookies are crispy when made thick, and crunchy when made thin. Recipe by Cookmummy

I just had a bunchof chilies on my fridge and I didn't want them to go bad, so I made bread!

i personally do not care for bananas however my son and my husband likes them. this is their favorite banana dessert ever!

I had gotten ahold of a whole bunch of limes. So I put them to use.

This is a fold-in baking sheet I made for myself, since I love caramel flavor. Since my recipe for chocolate marbled bread sticks received 10 "I made this" reports, I remember that I'd gotten a request (some time ago) for the caramel sheet recipes, so here it is.I use a 700w microwave oven. Please adjust the cooking time depending on your microwave. Be careful not to burn yourself when adding the boiling water to the caramel sauce (since it splatters). The bitterness of the caramel depends on how long you cook it, so please adjust to taste. I like to caramelize it quite deeply. If you would like a milky caramel flavor, try using cream instead of milk. Recipe by Yukiline

My father: "I want to eat Machi's donuts..." All my relatives: "Me too!!"My Auntie Machi has been making these donuts and gotten lots of love for them for decades. I wanted to continue the tradition, so I asked her to teach me how to make them.Don't overmix the dough! Make the dough rather thick! Don't over-fry! Eat the donuts when they're piping hot! Have fun making them and don't get too hung up on the details. The consistency of the dough may change depending on how big the eggs you have are. When you add water in Step 3, make sure the dough is just about stiff enough to cut out, no stiffer. You can add a bit of cake flour too if needed. Recipe by Mareko

Since I knew how to cook, I made a lots of pancake. I tried so many different recipes to receive a perfect pancake like I always seen in movies when I was a little child.And this recipe is the result of many year trying to make the same dish.

My grandma (Germany / Bavaria) used to do them. It's hard to tell if they're a main dish or a desert, but they're delicious ;-)Oh, if you do more cream of wheat you also can fry the leftovers the next day. Just spread it all and cut what you will fry and put the rest in to the fridge.