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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Libyan Couscous

Tasty recipe to prepare Libyan couscous with meat or chicken.

Ingredients:

• 600g lamb back straps, fat trimmed or Chicken tenderloins
• 2 teaspoons Moroccan spice mix
• 2 tablespoons olive oil
• 1 onion, cut into wedges
• 1 carrot, sliced
• 400g can tomato pieces, undrained & heated
• ½ cup frozen Birds Eye Peas
• 1 teaspoon Moroccan spice, extra
• 1 cup couscous
• 1 teaspoon chicken stock powder
• 1 cup boiling water
• 1 teaspoon grated lemon rind
• 2 tablespoons currants
  

Preparation:

• Sprinkle lamb with Moroccan spice, heat oil in a frying pan and cook until desired. Remove lamb and keep warm.

• Add onion and carrot to pan and cook for 2-3 minutes. Pour in tomato pieces, peas and extra spice, Cover and cook for 10 minutes. Spoon sauce onto prepared couscous; top with lamb slices and serve.

• To prepare Couscous: Place couscous into a bowl, add chicken stock powder and pour over boiling water; stir until combined. Cover and stand for 2-3 minutes. Fluff up with a fork and mix in lemon rind and currants.

More About Couscous...

• Couscous Tips
  
• Couscous Preparation
• Where to buy Couscous
• Couscous Varieties
• Cooking Couscous

Couscous Recipes...

• Moroccan Couscous
• Moroccan Couscous with Lamb
• Algerian Couscous
• Tunisian Couscous
• Libyan Couscous
• Lebanese Couscous
• Palestinian Couscous
• Arabian Couscous
• Israeli Couscous
• Italian Couscous
• Apricot Couscous
• Couscous Salad
• Whole Wheat Couscous Salad
• Mediterranean Couscous Salad
• Quick Spanish Couscous Salad
• Pepper stuffed with couscous

Harissa

What is Harissa?
Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. One well-known and expensive variety, "rose harissa," also includes rose petals.

Harissa is used both as a condiment and as an ingredient in recipes. It has been described as an important item in Tunisian cuisine. Harissa is also used in a few recipes of other North African cuisines, namely Morocco, Algeria and Libya, though it is often treated as a condiment to be served on the side. Moroccan couscous and Algerian couscous is generally served with Harissa sauce.

In Tunisia, harissa is served at virtually every meal as part of an appetizer along with olives and tuna. It is also used as an ingredient in a meat (goat or lamb) or fish stew with vegetables. Harissa is also used to flavour the sauce for couscous. It is also used for lablabi, a popular chickpea soup usually eaten for breakfast. Lemon juice is sometimes added to offset the richness of the sauce. In Saharan regions, harissa can have a smoky flavor.

The paste (which may vary from one Tunisian region to another) is also sold in tubes, jars and cans, and in the West is eaten with pasta, in sandwiches and on pizza. In some European countries like Germany it is very popular as a breakfast spread for tartines or rolls, and in almost every supermarket one will find varieties of Harissa or Harissa-themed spreads. Harissa paste can be also used as a meat or aubergine rub.

Ingredients:

• 3 ounces mild and hot chilies (combine ancho, New Mexican, and guajillo chiles.
• 1 clove garlic -- crushed with salt
• 1/4 teaspoon salt -- for above
• 1 teaspoon coriander -- ground
• 1 teaspoon caraway seed -- ground
• 1 red bell pepper -- roasted
• 1 teaspoon fine sea salt
• olive oil
  

Preparation:

1. Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out excess moisture. Do the same for the red Bell Pepper.
2. Grind chilies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste.
3. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, cover with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
   

Harissa Sauce:

• Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous:
• Combine 4 teaspoons harissa paste, 4 teaspoons water, 2 teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.
  

Katayef

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It's well known in all Arab Countries. It is really simple to make, and as long as they are pinched closed, they should come out great!!

Ingredients:

• 6 cups of flour
• 1 teaspoon of yeast (ferment)
• 6 cups of milk
• 3 cups of fresh Kushta cream
• 3 cups of home made kushta
• 3 cups of minced walnut
• 1 cup of powdery sugar
• 1 tablespoon of rose water
• 2 tablespoons of orange-flower water
• 1/2 cup of lemmon jam
• 1/2 cup of fine pistachio
• 6 cups of frying oil
• 3 cups of Syrup
  

Preparation:

1. Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.
2. Keep it aside until it gets double the size.
3. Fill the pouring bad (that has a steel head) with part of the dough.
4. Start pouring small circles on a steel pan you have put on the fire.
5. You can make the circles as big or as small as you like.
6. After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.
7. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
8. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
9. Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
10. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
11. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
12. Fry the filled Kateyef with the oil until it gets a golden color.
13. Take them out and put them in the Syrup for few minutes.
14. Take them out of the Syrup and serve them hot.

How to make katayef - Video: