Dukkah is one of the National Dishes made up of a Mix
of Roasted Nuts, Seeds & Finely Blended Spices
Sesame Seeds- ¾ Cup
Pine Nuts- ½ Cup
Coriander Seeds- ½ Cup
Ground Cumin- ½ Tsp.Salt- ½ Tsp.
Chilli Powder- ½ Tsp.
Baharat (White & Black Peppercorn, Cinnamon, Cloves
& Nutmeg)- ½ Tsp.
In
a Pan, Mix Pine Nuts, Coriander Seeds on Medium-High Flame
As the
mix starts to colour, Add the Sesame Seeds & Continue to toast until Golden
Brown
Pour
the mixture into a Mixer
Add
Cumin, Baharat Mix, Chilli Powder & Salt
Blend
together
Use
as Seasoning in cooking or Serve as an Accompaniment with Bread and Olive Oil
Traditionally Dukkah is consumed with Fresh Egyptian
Bread dipped in Olive Oil & then in the Nuts Nix
Dukkah is also a versatile Seasoning in the Egyptian
Cooking
The Molokhia Leaves have potent Antioxidants like
Vitamin E
The stem is removed, finely chopped Leaves along with
Garlic & Coriander are made into a Soup which is considered by many as the
National Dish
Kushari is a fragrant mix of Rice, Lentils &
Pasta served with Onions and delicious Tomato Sauce
Kushari is made with Rice Butter in Pot Water
Kushari
is a Traditional Egyptian Recipe made with Green Lentils, Pasta & Rice
mixed together with Caramelised Onions
It
is served with a Tomato based Topping and Finished off with a Crispy Onion Garnish
It
is best served Hot with a side of Garden Salad
1
cup green lentils
1
cup medium grain rice
2
cups small macaroni
2
large onions, thinly sliced
6
tbsp olive oil
1
tsp mixed spices or baharat spice mix
Salt
to taste
Sauce
1
small onion, diced finely
2
cloves garlic, crushed
250g
tomato paste
2
tbsp olive oil
1
cup water
Salt
& pepper
1
tsp baharat spice mix
Chilli
flakes (optional)
Crispy
Onion Garnish
2
onions, finely sliced
Oil
for deep-frying
Over
a moderate heat add heat 2 tbsp oil, the rice and a tsp of salt to a
medium-size saucepan. Fry for 2 minutes and then add two cups of water. Stir
well and bring to the boil. Once the mixture has reached boiling point, lower
the heat, cover and simmer for a further 15mins or until the rice is cooked.
Wash
the lentils under cold running water until the water runs clear. Add the
lentils to another saucepan with two cups of water and bring to the boil. Once
tender, remove from the heat, strain and set aside.
Cook
macaroni separately in boiling water with a little salt and strain when al
dente.
To
caramelise the onions, heat remaining oil in a fry pan and add onions. Cook
until soft and slightly brown.
Place
macaroni In a large serving dish and coat with a little olive oil. Then add the
cooked lentils, rice and onions and mix through
For
Sauce:
Place
a saucepan on moderate heat. Add oil and onion and cook until soft. Add garlic
and fry to a pale brown.
Stir
in tomato paste, water, salt, baharat, pepper and ground chilli. Lower the heat
and leave to simmer for 15-20 mins or until sauce has reduced by half. Remove
from heat.
For
the Onion Garnish:
Heat
sufficient oil in a pan for frying. Add onions and fry until dark brown. Remove
from oil, place on absorbent paper towel and leave to cool.
Just
before Serving, Sprinkle with Baharat Spice Mix, Pour desired amount of Tomato Sauce
& Garnish with Crispy Onions!
Basbousa is a Sweet Semolina Cake with Rose Water &
Lemon Syrup is very popular in Egypt and throughout the Middle East
Coarse Semolina- 2 ½ Cups
Self-Raising Flour- ½ Cup
Castor Sugar- 1 Cup
Desiccated Coconut- 1 Cup
Natural Thick Yoghurt- 200 Grams
Unsalted Butter- 200 Grams, Melted
Vanilla Extract- 1 Tsp.
Almonds- 25 No’s, Blanched
Milk- As Needed
For Syrup:
Castor Sugar- 1 ½ Cups
Water- 1 Cup
Lemon Juice- 1 Tsp.
Rose Water- 1 Tsp.
Preheat the Oven at 180 Degrees C for 20 Minutes
In a Bowl, Mix the Semolina, Flour, Sugar, Coconut,
Yoghurt, Butter & Vanilla
If the
mixture is too thick, add a little Milk
Spread evenly in a Slightly Greased Baking Tray, dab
the edges so it bakes all over, Cover & Keep aside for about 30 Minutes
Cut into the Classic Diamond Shape
Put one Almond in the centre of each Diamond
Bake in an oven at 190°C for 35-40 Minutes
until Golden Brown
In a Pot, Mix Sugar & Water until the Sugar dissolves
Simmer for about 5 Minutes
As the Syrup starts to Boil, Add the Lemon Juice
& Rosewater
Remove from the Heat and Set Aside to Cool
Pour the syrup over the Hot Cake & Keep it aside
till it reaches Room Temperature
Serve Fresh!
Feel free to share your
views & do let us know how this one turned out :)
Serve Chilled (with may be some extra Blanched & Sliced Almonds & Yes..Raisins!)
Servings 6
