Sahlab is a popular winter drink in Egypt in cafes, as well as in homes.
The beverage is a thick creamy white hot drink.
The flour is used in other Turkish cooking, such as the thick dondurma icecream.
The main ingredient in the flour is mucilage, which gives sahlab its thick characteristic.
In Egypt, salep powder is kept and used for years. However, in Turkey, it is seasonal, and consumption of last year's crop after the new year's crop is out is frowned upon, much like the kastana (Marron glace).
The fruit is consumed in Egypt as a snack, and used to make a refreshing cold drink popular in shops and street vendors.
Known in Egypt as 'black honey', molasses is extracted from sugar cane, which grows well in Egypt's hot summers.
Traditionally kept for relatively long periods in earthenware jars known as ballas بلاص, it does not need refrigiration.
Molasses is used to sweeten some dessert dishes and jam-like preserves.
It is also used as a snack dip and dessert, in combination with tahini and pita bread.
Halawa Tahinia is made from tahini (sesame seed paste), combined with sugar, and shaped into blocks.
Traditionally, halawa was made in two varieties, a hard brittle type, and a less common chewy dough like variety. Both were sold in tins.
Nowadays, many additions and variations exist, such as halwa with pistachios, halwa with chocolate, halwa with hazelnuts, and more.
Halwa is eaten as a filling in sandwiches made from pita bread.
Because it is rich in calories and filling, and not expensive, it is a staple of the working class. It also need no fridge to keep for a long time.
This is a snack/dip as well as a dessert.
In Egypt, this is eaten as breakfast or an evening meal.
- As you mix the ingredients, watch the interesting marks the dark molasses makes in the light colored tahini. Fun for kids to watch.
Tahini is made from sesame seeds, pressed into a paste. The closest resemblance to North American food would be peanut butter.
Tahini is used in Egyptian and other Middle Eastern dishes.
It is a major ingredient in many dips, such as Baba Ghanoug, as well as sweets like Halva/Halawa.
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This was intended to be an introduction to Egyptian cooking, that would eventually have recipes in it. Years passed by, and people kept asking for recipes.
So, instead of having it all on a personal web site, it was decided that it would best in a dedicated site, and Egyptian-Cuisine-Recipes.com was born!
Known in Egypt as Mesteka, the Mastic resin is used in many Egyptian dishes, ranging from soups to meat and desserts.
The Greeks seem to think that this ingredient is unique to them, but it is not. In Turkey, Syria and Lebanon, the dondurma ice cream is made with Mastic.
The resin has a unique flavor and can be chewed like gum, where the translucent hard droplets turn into opaque white.