Arabic Lokhmatt

Ingredients

• 3 Cups flour
• 2 tsp yeast with pinch of sugar
• 2/3 Cup yogurt
• 1/2 Cup warm water
• oil for frying

Preparation

- Add the flour a little salt, water and the yogurt, and mix to a thick batter. Leave aside for six (6) hours.

- Mix the yeast with the sugar and warm water, leave to ferment. Add the yeast to the batter and mix until batter peaks, leave aside for a further three hours.

- Heat the oil. Shape batter into little balls, and put few at a time in the hot deep oil and fry it until golden brown, while entirely covered with oil during frying. Soak the balls in syrup and serve hot.

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Meat Cakes

Ingredients

• 500g dough (or frozen shortcrust)
• 600g ground mutton
• 2 onions
• 1 teaspoon salt
• 1 pinch of pepper
• 1 tablespoon butter
• 10 tablespoons laban or yogurt
• 50g pine kernels (if available)

Preparation

Mix together the mutton and finely chopped onions, with salt, pepper, melted butter, yogurt and pine kernels.

Separate the dough in pieces the size of an egg and spread it to a thickness of about 5 mm.

Spread one tablespoon or more of the meat mixture on each piece of dough.

Bake in a hot oven for 15 min.

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Moroccan Zucchini Salad

Ingredients

• 1 1/2 pounds Zucchini, washed
• 4 tablespoon Olive oil
• 1/4 teaspoon Hot red pepper
• 1/4 teaspoon Cumin
• 1 tablespoon Vinegar
• 1/4 teaspoon Black pepper
• 4 tablespoon Italian parsley, chopped
• 3 tablespoon Olive oil
• Salt

Preparation

Trim the zucchini & cut into 1/4" thick slices. Combine slices in a pot with 2/3 c water, oil, hot pepper, cumin, black pepper & salt.

Cook for 5 minutes until just tender-crisp. Cool & chill. When ready to serve, drain the zucchini.

Combine the dressing ingredients adding salt & pepper to taste. Add to the zucchini, toss well & garnish with the parsley. Serve immediately

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dolma

 

Ingredients

• 1/2 kg vine leaves - fresh
• 1/2 kg ground beef
• 1/2 cup uncooked rice
• 2 Tablespoon chopped parsley
• 1 Tablespoon chopped mint leaves
• salt, white pepper
• 1/2 cup olive oil
• 2 lemons, thinly sliced with rind

Preparation

- Soak leaves in hot water for 10 minutes. Drain. Combine all beside leaves, lemon and oil

- Mix ground beef, rice, parsley, mint leaves, white pepper and salt.

- Spoon mixture on edge leaves and roll. Place the rolls in a pot. Top dish with lemon slices. Top lemons with the stuffed leaves . Cover with oil and water . Cook for 1 hour in moderate fire.

Arab Meat Soup

Ingredient

1 1/2 lbs (650gms) lamb neck

3 onions

4 garlic cloves

1/2 cup oatmeal

salt to taste

1/2 teaspoon black pepper

1 teaspoon turmeric

2 teaspoons crushed dried mint

3 whole dried loomi (ripe limes boiled in salt water ) or 3 lemon juice

2 lamb stock cubes (optional)

1/2 cup fresh mixed vegetables chopped finely

Preparation

- Clean the neck of lamb and remove any fat. Chop onions and crush garlic.

- Place lamb in a large soup pot with all other ingredients plus 10 cups of water. Cook very slowly, stirring occasionally, adding a little water if needed to stop it from thickening too much (if adding vegetables to the soup, increase the amount of water accordingly).

- Cook on a very low heat for 3 1/2 to 4 hours, then taste for salt and adjust if necessary.

- When done, add the juice of a lemon and serve immediately.

 

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How to make sfouf

This is a very easy and well-known Arabic dessert. If baked well, it is light and fluffy.

Ingredients:

3 cups flour
3 cups semolina
2 ½ cup sugar
2 cups milk
1 cup vegetable oil
1 teaspoon ground aniseed
1 teaspoon ground turmeric
3 teaspoons baking powder
1 teaspoon vanilla or a pinch of vanilla sugar
Pine seeds or almonds for garnish
Tahina/Tahini (a thick paste made from ground sesame seeds) to grease pan (medium rectangular or square)

Method:

1) Grease bottom of pan with tahini/tahina.

2) In a bowl mix all the ingredients together to get a mixture medium in thickness.

3) Spread the mixture in the pan and smooth the top with a spoon wetted with water.

4) Garnish with pine seeds or almonds

5) Bake for about 30 minutes or until the golden brown on top in an 350F/gas mark4/180 C oven.

how to make arabic coffee

1. Fill a little more than half of the pot with water.
2. Turn stove on to on medium heat.
3. Boil water.
4. Lower heat.
5. Add three tablespoons of Arabic grind coffee to water inside coffee pot and stir.
6. Keep temperature low and let the coffee brew on low temperature After 5-10 minutes on low heat the coffee will start to boil inside pot and starts foaming and slowly rise to top.
7. Turn stove off and let the pot settle for a minute.
8. When foaming has begun, remove the pot from the stove, let the foam settle, and add your cardamom.
9. Spoon the foam which forms into your cups, and then pour the coffee.