Best Egyptian Condiment Daqua Recipes

EGYPTIAN DUKKAH RECIPE

Steps:

• Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
• Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
• Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
• Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!

EGYPTIAN CONDIMENT (DAQUA)

Steps:

• Liquidize everything together (traditionally should be crushed with a mortar and pestle), not too much to keep some pieces in the liquid.
• Put into a ½ litre mineral water bottle, add the lemon juice and top up the remaining space with cold water, shake it’s ready!

DUKKA - EGYPTIAN SPICE MIX

Steps:

• Preheat oven to 350°F Spread almonds on baking sheet, and toast 5-7 minutes, or until light brown and fragrant. Transfer to bowl.
• Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.
• Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.

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.

EASY BAKED FISH (HADDOCK, COD, TILAPIA)

Steps:

• Heat oven to 375 degrees.
• Grease a 9 x 13 inch baking dish.
• Place the fish fillets in the baking dish and top with butter.
• Season with Old Bay and garlic salt.
• Add more butter, old bay and garlic salt to your liking if needed.
• Bake for 30 - 40 minutes or until fish flakes easily with a fork.