Desserts

Plain kahk كحك سادة

Notes:

Kahk is a traditional desert in Egypt made at certain times of the year. It can be filled with date paste (agwa????) or other fillings.

Servings:

Preparation Time: 3 hours

Ingredients

2 kg flour.
1 kg ghee.
6 tablespoons yeast.
4 tablespoons sesame.
15 cardamoms.
10 cloves.
1 teaspoon cinnamon.
1 teaspoon salt.
3 cups water.
4 teaspoons kahk extract.

Cooking Instructions

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Khoshaf خشاف

Notes

Chilled Koshaf is a good desert to have in the hot summer.

Servings: 5

Preparation Time: 0.5 hours

Ingredients

1 cup raisins.
1 cup dried apricot.
1 cup prune.
1 cup figs.
1 cup almonds and hazelnut, blanched
5 cups water
Sugar.

Cooking Instructions

Wash and drain dried fruits well.
Add 5 cups of water to a bowl, mix and dissolve sugar.
Add dried fruit and nuts, mix well.
Cover bowl and put in fridge.
Serve cold.

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Vermicelli with sugar شعرية بالسكر

Notes:

Vermicelli can be made into a rice or pasta substitute, or side dish. This recipe however, makes it a dessert.

Servings: 4

Preparation Time: 0.25 hours

Ingredients

1/2 pack vermicelli
2 cups water.
Vegetable oil.
5 tablespoons sugar.

Cooking Instructions

In a deep pan, heat oil then add vemicelli and stir till golden brown.
Dissolve sugar in water.
Add the water to vermicelli.
Leave on medium heat till water is absorbed.
Serve hot or cold.

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Couscous with sugar كسكسي بالسكر

Notes

Couscous is originally from the Western part of North Africa (Morocco, Algeria, Tunisia and Libya).

It has made its way in Egypt, but mostly eaten as a dessert only with sugar.

Servings: 7

Preparation Time: 0.5 hours

Ingredients

2 cups couscous.
2 1/2 cups water .
Powder sugar.
4 tablespoons butter.
Nuts & raisins.
Cinnamon.

Cooking Instructions

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Basbousa بسبوسة

Notes:

This is a popular Egyptian desert.

Servings: 24

Preparation Time: 0.5 hours

Ingredients

3 cups semolina (or Cream of wheat)
1 cup sugar
1 cup coconut
1 cup yogurt
1 teaspoons baking powder
1 teaspoons baking soda
blanched almonds or hazelnuts (filberts) .
2 cups sugar
1 1/3 cups water
5 drops fresh lemon juice

Cooking Instructions

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