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Our Arabic Dishes

Our Arabic Dishes. Tanielle Iqbal Asya. Ramadan Recipes - Luqaimat. INGREDIENTS 1 teaspoon yeast 1 tablespoon sugar 2-1/2 cups warm water 1/2 teaspoon saffron 1 egg 2 tablespoons oil 3-1/2 cups all purpose flour oil for deep frying. METHOD

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Our Arabic Dishes

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  1. Our Arabic Dishes TanielleIqbalAsya

  2. Ramadan Recipes -Luqaimat • INGREDIENTS • 1 teaspoon yeast1 tablespoon sugar2-1/2 cups warm water1/2 teaspoon saffron1 egg2 tablespoons oil3-1/2 cups all purpose flouroil for deep frying METHOD 1. In a small bowl dissolve yeast and sugar in a 1/2 cup warm water, leave for 5 minutes until foamy.2. Infuse saffron in 1/2 cup water, sit aside. In a large mixing bowl add egg and remaining water. Mix well with a hand mixer. Add yeast mixture and saffron, mix well.3. Add flour gradually, and knead after each addition . Cover in a warm place and allow to rise for one hour.4. Heat oil in a large pan on medium heat. Alongside the bowl of batter, have a small bowl of oil. Take some batter (the size of a pistachio) with the tip of a small spoon. Using another oiled small spoon, carefully slip batter from spoon into hot oil. (it will puff into a larger ball).5. Deep fry until golden brown, turning to brown evenly. Drain on paper towel and serve with sugar syrup.

  3. Arab Fried Chickpeas Pasty Humus Falafel Harisa Arab Beef Cigars Arab Broad Bean Soup Arab Eggplant Salad Dip Arabic Stuffed Grape Leaves Bulgur with Tomato Arab Sweet Syrup Arab Lokhmatt

  4. Ramadan Recipes Hummus • INGREDIENTS 2 garlic cloves, mashed and then minced 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed 2/3 cup of tahini (roasted, not raw) 1/3 cup freshly squeezed lemon juice 1/2 cup water 1/4 cup olive oil 1/2 teaspoon of salt Pine nuts (toasted) and parsley (chopped) for garnish METHOD • 1 In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. • 2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley. • Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus. • Makes about 3 cups.

  5. Falafel • Prep Time: 15 minutes • Cook Time: 1 hour, 45 minutes • Total Time: 2 hours • Ingredients: • 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans. • 1 large onion, chopped • 2 cloves of garlic, chopped • 3 tablespoons of fresh parsley, chopped • 1 teaspoon coriander • 1 teaspoon cumin • 2 tablespoons flour • Salt • Pepper • Oil for frying

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