Turkish Coffee

As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making.

For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used.

Ingredients

• 1 cup water
• 1 tablespoon of extra finely ground coffee (powder consistency)
• 1/8 teaspoon ground cardamom, or 1 cardamom pod
• sugar (optional)

Preparation

• Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will work.
• Remove from heat and add coffee and cardamom.
• Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.
• Again, return to heat, allowing to foam and remove from heat.
• Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup. Cardamom pod may be served in cup for added flavor.

Turkish Coffee Tips

• Turkish coffee must always be served with foam on top.
• If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
• Do not stir after pouring into cups; the foam will collapse.
• Always use cold water.

Watch this video on how to make Turkish coffee

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Best Falafel Burgers Recipe

Falafel are small deep fried balls of a paste made with chick peas, onions, parsley and spices; it is usually served wrapped in pita bread with tahina and salad.

Ingredients

• 400g can chickpeas , rinsed and drained
• garlic clove , chopped
• handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp harissa paste or chilli powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• toasted pitta bread
• 200g tub tomato salsa , to serve
• green salad , to serve
• 1 small red onion , roughly chopped

Preparation

• Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
• Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

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Sahlab Recipe

Sahlab is a popular winter drink in Jordan in cafes, as well as in homes specially in cold winter days, and to warm one's self, one of the most popular hot drinks is Sahlab. Sahlab is made from the starch found in the ground bulb of the orchid, Orchis mascula . The starch, which can be purchased in Jordan as a powdered mix, thickens the milk while giving it a unique flavor. However, it is more difficult to find Sahlab mix outside of the area. Here is a recipe to mimic Sahlab, using cornstarch as a thickener.

Ingredients:

• 1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch
• 4 cups milk
• 3 tablespoons sugar, or to taste
• 2 teaspoons rose or orange-blossom water (optional)
• 2 tablespoons finely chopped pistachios
• Ground cinnamon
  

Preparation:

• Mix the Sahlab powder or cornstarch with a few tablespoons of milk.
• Bring the remaining milk to a boil. Pour in the starch mixture, stirring vigorously, so that lumps do not form.
• Cook over very low heat, stirring continuously, until the milk thickens (about 10 minutes). Then stir in the sugar and the rose water or orange blossom water, if you so desire.
• Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.

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Mahalabiya Milk Pudding Recipe

Easy Mahalabiya (Milk pudding) recipe. Mahalabiya, mahalabia, muhalabia or mahallabiyya is a favorite Jordanian desserts dish both in summer and winter, especially liked by children. In the Middle East the rice may be purchased already pulverized. It could also be pulverized at home with a mortar and pestle or in an electric blender.

Ingredients:

• 1 qt. milk
• 1/4 cup pounded rice
• 3/4 cup water
• 3/4 cup sugar
• 1 teaspoon ma'ez zahr (orange blossom essence)
• 1/4 cup chopped blanched almonds and skinned pistachio nuts
  

Preparation:

• Mix rice with water and add to milk which has been brought to a boil.
• Stir and cook until thickened and then add sugar.
• Continue cooking and stirring until mixture coats the spoon.
• Add flavorings and boil a few minutes longer.
• Pour into individual serving dishes and decorate with chopped nuts.

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Maamoul

Maamoul or Mamool is a traditional and common sweet in Jordan. This maamoul recipe is easy and delicious Jordanian dessert that is widely available in Jordan restaurants.

Maamoul means filled in Arabic. These are very popular in Jordan but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too.

How to make maamoul recipe?

Ingredients:
2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

• Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

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Katayef Recipe

Katayef is a traditional Middle-Eastern dessert, in the same family as baklava. Katayef is usually prepared during the holly month of Ramadan. I am sure, You'll Love This Middle Eastern Desserts Recipe.

Ingredients

• Katayef. Buy as many as you will need and no more, estimating a minimum of 2 per person.

Filling (option one)

• White sweetened cheese (can be found in all supermarkets)
• pinch of cinnamon
• sugar to taste
• ground teaspoon of Arabic gum.

Filling (option two)

• Ground pieces of walnuts
• pinch of cinnamon
• sugar to taste.

Qatter (Sugar Water) Syrup

• 1 glass of water
• 1 glasses of sugar
• few drops of lemon juice
• few drops of rose water.

For filling option one

• cut the white cheese into very small pieces and shred them by hand.
• Add the cinnamon; ground Arabic gum and sugar and mix.

For filling option two

• Smash the walnuts and mix them with the cinnamon and sugar together.

Preparation

• Place a small amount of either fillings in the center of the Kataif piece and fold one side towards the other and stick them together by pressing on the edges. You now have a crescent shaped Kataif.
• Fry (maximum 2 minutes on both sides) with butter, gee or vegetable oil (better with butter) or bake (placing a thin slice of butter over it is an option) until golden brown.
• Dip into the sugar water syrup and remove. Serve hot.

Qatter Syrup

• To prepare, mix all the ingredients in a pot over high heat at the stove. Stir continuously until it boils.
• Lower heat to medium but continue to stir until the mixture thickens and the sugar is totally dissolved