Dukkah

Dukkah, Dokka or Dükkah is an Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices and flavors. In some countries such as Lebanon, Syria, Jordan and Palestine it is called Za'atar.

Traditionally Dukkah is eaten by dipping fresh Egyptian baladi bread first into olive oil and then into the nut mixture. Dukkah is a versatile seasoning and can also be sprinkled on salads or vegetables. It can also be used as a crust or breading for foods like lamb, shrimp, fish or chicken.

Dukkah Recipe

Ingredients:

• ¾ cup sesame seeds
• ½ cup pine nuts
• ½ cup coriander seeds
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)

Preparation:

• In a large frying pan combine pine nuts and coriander seeds over medium-high heat. When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.
• Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.
• Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.

Chicken Liver with Pomegranate Molasses

Easy and tasty appetizer dish of Chicken Liver with Pomegranate Molasses.

Ingredients:

• 1 Kg (2.2 lb) chicken liver
• 1 large onion, finley chopped
• 1/2 teaspoon red pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon cumin
• 1/4 cup cooking oil or olive oil
• 1 or 2 tablespoons Pomegranate Molasses

Preparation:

• Heat oil in frying pan on high heat.
• add onion and stir until onions are golden brown. Add chicken liver until it's color change and bubbles appear in the oil or until done according to desire.
• add cumin, salt, red pepper, black pepper and mix well.
• Add Pomegranate Molasses and mix well, leave over fire for 2 minutes.
  
• Serve hot with pita bread as an appetizer.
  

karkadeh Tea - karkadeh Tea Recipe

Karkadeh, carkade or karkady teay is served hot or chilled with ice. It is very popular in some parts of the Middle East, and especially in North Africa. Karkadeh Hibiscus tea is the infusion made from the calyces (sepals) of the Hibiscus sabdariffa flower.

Serves 4 persons

Ingredients:

• 1 cup Karkadeh (Hibiscus) flowers
• 4 cups water
• 1 cup sugar

Preparation:

1. Wash Karkadeh flowers well, then place in a pot with 4 cups of water over medium heat.
2. Let boil for 5 minutes then let soak overnight.
3. Strain the Karkadeh flowers and pour the juice in a glass pitcher. Add sugar.
4. Stir well until all sugar dissolves.
5. Let cool in the fridge and serve chilled.

karkadeh (Hibiscus Plant)

karkadeh (Hibiscus Dried flowers)

More about karkadeh (Hibiscus) ...

Hibiscus flower extract has been used in many folk remedies for liver disorders and high blood pressure. The constituents of the flowers contain gossypetin, anthocyanin, and glucoside hibiscin, which may have diuretic and choleretic effects, decreasing the viscosity of the blood, reducing blood pressure and stimulating intestinal peristalsis.

The dried flower contains hibiscic acid. Root contains saponins and tartaric acid. Aspartic acid is the most common amino acid. Dried fruits also contain vitamin C and Ca oxalate; dry petals contain flavonol glucoside hibiscitrin

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Sayadieh

Sayadieh (Fish with Rice) is a delicious and robust lebanese, Syrian, Egyptian, Palestinian, and Jordanian style fish dish. Any firm, white fish, such as haddock or cod, can be used in this recipe.

Ingredients:

• 2 tbsp. oil, for deep-frying
• 2 tbsp. pine nuts
• 3 onions, sliced
• 2 cups American rice, rinsed
• 1/2 tsp. turmeric
• 1/4 tsp. mixed spices
• Salt and pepper to taste
• 2 MAGGI Chicken Stock cubes(dissolved in 3 cups of hot water)
• 4 white fish fillets (Cod or Haddock)
• 3 tbsp. seasoned flour to coat the fish
  

Preparation:

1. Heat the oil in a deep pan and fry the pine nuts till brown. Remove nuts from the oil and keep aside.
2. Add the onions to the same pan and fry till brown.
3. Add the rice, turmeric, spices, salt and pepper and stir till the rice is well-coated with oil.
4. Add the MAGGI Chicken Stock, boil and then lower the heat. Cover the pan and simmer for 20 minutes.
5. Meanwhile, coat the fish with the seasoned flour and deep fry.
6. When the rice is cooked, add the pine nuts and stir gently.
7. Empty the rice in a flat dish, and arrange the fish on top. Serve with mixed salad and Tarator (Tahini sauce).

Egyptian Katayef

Katayef was traditionally prepared by street vendors as well as households in the Levant and more recently has spread to Egypt. Qatayef is the general name of the dessert as a whole, but more specifically, the its batter. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted goat cheese or ground walnuts and cinnamon. It is then baked and served with a hot sugar-water syrup or sometimes honey.

Ingredients:

• 1 1/2 cups water
• 1 cup white sugar
• 1 teaspoon fresh lemon juice
  

• 1 (8 ounce) container ricotta cheese
• 1 teaspoon cornstarch
  

• 2 1/2 cups all-purpose flour
• 1 1/2 (.25 ounce) envelopes active dry yeast
• 3 cups water
  

• 3 cups oil for frying

Preparation:

1. Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
2. Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
3. Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
4. Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
5. Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
6. Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat.
   
7. Serve immediately.

Day life during Ramadan - Preparing Katayef

Katayef Recipe Video...