Cardamom Flavored Fruit Salad Salatat Al Fawaakih Recipes

CARDAMOM-FLAVORED FRUIT SALAD (SALATAT AL-FAWAAKIH)

Steps:

• Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
• When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
• Make sure to include some of the sauce with each serving!

TAHINI EGG SALAD (MUTABBALAT TAHEENA)

Steps:

• Place tahini and lemon juice in a blender and blend for a few moments, then transfer to a bowl. (I would use an immersion blender here.).
• Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed.
• Place on a platter, sprinkle with paprika and serve.

ARABIAN GULF SHORTBREAD COOKIES (GHIRAYBAH)

Steps:

• First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
• If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
• Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
• Preheat oven to 325°F.
• Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
• Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
• Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
• Enjoy!

BEET SALAD WITH CHIVES (SALATAT SHAMANDAR)

Steps:

• Boil the beets until tender.
• When beets are cool enough to handle, peel, dice, and place in a salad bowl.
• Stir in garlic, cilantro, chives, olive oil, vinegar, salt and pepper.
• Chill for at least 1 hour.
• Stir, sprinkle with parsley and serve.

YOGURT SALAD (JAJEEK)

Steps:

• In a bowl stir yogurt until creamy. Add finely diced cucumber, minced and crushed garlic, sea salt to taste, and optional mint. Stir well and refrigerate for about 30 minutes before serving but not too much longer or cucumbers will lose their crunch.
• Enjoy!

RICE WITH ONION (MASHKOUL)

Steps:

• Preheat oven to 350°F.
• Pick over rice and wash gently with cold water until water runs clear. Drain.
• Bring 6 cups water to a boil in a large pot, add rice and salt and return to the boil, stirring occasionally to keep the grains separate. Boil for 8 minutes, the strain in a large sieve.
• Heat ghee or butter in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and light coloured.
• Grease a 9 X 13 inch baking pan. add half the onion to the pan and add strained rice on top and toss with a fork to mix onion through rice. Sprinkle the rest of the onion on top of rice. Cover well with aluminum foil and place in oven until done. (If you feel the rice needs more moisture add sprinkles of water to the dish and place back in the oven until done) Approximately 15 minutes.
• Fluff up with a fork and serve pilled on a plater.