Kaak Lebi Hilw Orange And Cumin Biscuits Recipes

BEET SALAD WITH CHIVES (SALATAT SHAMANDAR)

Steps:

• Boil the beets until tender.
• When beets are cool enough to handle, peel, dice, and place in a salad bowl.
• Stir in garlic, cilantro, chives, olive oil, vinegar, salt and pepper.
• Chill for at least 1 hour.
• Stir, sprinkle with parsley and serve.

TAHINI EGG SALAD (MUTABBALAT TAHEENA)

Steps:

• Place tahini and lemon juice in a blender and blend for a few moments, then transfer to a bowl. (I would use an immersion blender here.).
• Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed.
• Place on a platter, sprinkle with paprika and serve.

LEMON COUSCOUS WITH PEAS AND CARROTS

Steps:

• Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
• Add carrots and cook 2 minutes.
• Add peas; cook fresh peas 4 minutes or frozen peas 1 minute.
• Add couscous; cook 30 seconds, stirring often.
• Add lemon juice, lemon peel and butter; stir until melted and smooth.
• Remove from heat, cover and let stand 5 minutes.
• Fluff with fork.
• Season with salt and pepper.

EGYPTIAN LEMONADE

Steps:

• Quarter the lemons.
• Put the water and quartered lemons in a pot, bring to a boil, then cover and simmer over medium heat for 20 minutes.
• Strain into a teapot and stir in the sugar and orange blossom water.
• Bring to a boil and serve.

OMANI PUDDING

Steps:

• Combine all ingredients except for the nuts in a large bowl.
• Place the egg mixture in a large nonstick pot, stir over low heat with a flat wooden spoon for 10-15 minutes or until the mixture start to thicken.
• Add the nuts and keep stirring for another 5 minutes or until the mixtures thickens properly.
• Remove from heat and place on a serving dish. Allow cooling before placing in fridge to cool properly.
• Garnish with crushed pistachio and serve with some syrup on top.

TOMATO AND CHICKPEA SOUP (HASA TAMATA MA' HUMMUS)

Steps:

• Melt butter in a saucepan and saute the onions until they begin to brown.
• Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
• Stir in remaining ingredients and bring to a boil.
• Cook over medium heat for about 20 minutes or until the rice is cooked.

AWAM (SPOON DOUGHNUTS)

Steps:

• First make the Syrup and chill.
• Combine all ingredients in saucepan and bring to a boil. Simmer for 10 minutes. Allow to cool to room temperature; chill in refrigerator.
• Boil potatoes until tender. Drain well and mash.
• Add the flour, yeast and enough water to make a soft dough. Knead until well combined. Cover with a clean kitchen towel and allow to rise in a warm area away from drafts for about an hour.
• Using a spoon, take up a small amount of dough and drop into hot oil. Fry until golden brown. Drain on paper towels.
• Drop into syrup. Remove and enjoy!

ZUCCHINI AND YOGURT DIP (KOOSA MA' ZANJABEEL)

Steps:

• Bake zucchini in oven until soft; then peel and mash. (Sorry, no temperature or time listed).
• Add remaining ingredients except parsley and mix thoroughly.
• Place on a serving platter and chill for at least one hour.
• Garnish with parsley and serve.

KAAK LEBI HILW (ORANGE AND CUMIN BISCUITS)

Steps:

• Pre-heat oven to 180°C.
• Cream together the sugar and eggs.
• Whisk in the oil, orange juice and tahini.
• Add the flour and baking powder and bring together. You should have a stiff dough.
• Turn the mixture onto a lightly-floured work surface and roll out to about 6mm thickness.
• Cut into ka'ak shapes (typically crescents), transfer to a lightly-greased baking tray.
• Bake for 12-15 minutes, or until a light golden brown. Remove from the oven, sprinkle a little caster sugar over the top then transfer to a wire rack to cool completely.