Egyptian Condiment Daqua Recipes

FRIED MACARONI IN TOMATO PASTE

Steps:

• put cooking oil in cooking pot and add the peppers till they get slightly.
• tender and turn a lighter shade of green then add the macaroni as is (don't boil).
• stir the macaroni around for 2 minutes till little bits of it turn white.
• then add the tomato paste till it is covered, add the salt & pepper.
• then add water till the macaroni is completely covered.
• stir every now and then so it doesn't stick.
• when the macaroni is cooked close fire when most of the water is dried.
• I usually put Egyptian Condiment (Daqua) published by Egyptian John check it out it gives it a completely different taste.
• ALSO YOU CAN ADD CHOPPED HOT DOGS TO IT & THE KIDS LOVE IT.

MOLUKHIA - JEWS MALLOW SOUP

Steps:

• Season chicken and boil chicken and onions(onions will give it flavor and help tame any gamey flavor the chicken may have) in water, until done, make sure you skim the scum off the top of the water as chicken boils.
• Make sure you have the above chicken broth, if your running low after chicken has boiled add a bit of water.
• Open and add the frozen mlokhia to the boiling broth.
• Add maggi cubes.
• Add allspice.
• Let boil until molukhia has defrosted into the broth, then let cook additional 5 minutes.
• Smash garlic up with a mortar and pestle, until its almost like a paste, you may add a bit of salt in the mortar and pestle to help smash.
• In a small saucepan, add oil and let oil get hot, place garlic in oil and keep an eye on it stirring frequently.
• Once garlic has reached a deep golden brown, but definitely NOT BURNT.
• Pour oil and garlic into the molukhia.
• Stir let set, serve next to bowl of rice.
• Taking a spoonful at a time, place of rice and eat together.
• If desired squeeze lemon over the bowl of mlokhia before eating to add an extra kick.

DIM'A MUSABIKA (EGYPTIAN TOMATO SAUCE)

Steps:

• Heat olive oil over medium heat in a large enough pot; add onions.
• Sauté the onions until translucent (about 6 minutes).
• Add garlic; sauté for 2 more minutes.
• Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
• Add 4 cups water.
• Stir in the vinegar, salt, black pepper, and cayenne pepper.
• Slow simmer, stirring occasionally, for 1 hour.

HIBISCUS TEA (EGYPT)

Steps:

• Briefly rinse the dried flowers in cool water.
• In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
• Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).
• Stir in the sugar.
• Add any other flavorings (if desired).
• Add ice and chill completely.
• May be served over ice as well.
• Note: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.
• Also called l'Oseille de Guinée, Guinea Sorrel, and Karkadé.