Egyptian Condiment Daqua Recipes

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!

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.

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.

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.

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.