Dakkous Recipes

DAKOS (GREEK BREAD SALAD)

Dakos (Greek Bread Salad) image

Provided by Bobby Flay

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 loaf country bread, sliced into 1/2-inch thick slices
1 cup Greek olive oil, plus more for brushing on bread
Salt and freshly ground pepper
1/4 cup fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
2 English cucumbers, quartered and cut into 1/2-inch dice
2 ripe beefsteak tomatoes, cut into 1/2-inch dice
1 red onion, peeled, halved and thinly sliced
12 ounces feta cheese, crumbled
Chili oil, for drizzling, optional

Steps:

Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard.
Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately.

DAKKOUS

Dakkous image

Dakkous is an Arabian Style Tomato Sauce perfect for stirring into rice or couscous as well as serving with roasted meat.

Provided by YummySmellsca

Categories Sauces

Time 1h30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups chopped roasted tomatoes
2 tablespoons sun-dried tomato paste
8 serrano peppers or 8 green finger chilies, minced
10 garlic cloves
1 shallot, minced
1/2 tablespoon cinnamon
1/2 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 lemon, zested and juiced

Steps:

Combine all the ingredients in a pot over medium heat and bring to a simmer.
Cook, stirring occasionally, for 45 - 50 minutes or until thick.
Can 40 minutes in a waterbath or store up to 1 week in the fridge. Can be frozen.

Nutrition Facts : Calories 33.7, Fat 0.3, SaturatedFat 0.1, Sodium 184.2, Carbohydrate 7.7, Fiber 2.2, Sugar 3.4, Protein 1.5

KUWAITI MACHBOOS LAHEM MA'A DAKKOUS (LAMB AND RICE W/ TOMATO SAU

Kuwaiti Machboos Lahem Ma'a Dakkous (Lamb and Rice W/ Tomato Sau image

My family likes this dish served with lemon and I would usually serve a salad on the side. Nothing being more symbolic of Kuwaiti hospitality than Lamb Machboos, this dish traditionally prepared by Bedouins with a whole slaughtered sheep. Chicken machboos can be prepared in essentially the same manner, but of course cooking time is reduced. Originally from http://mimisrecipes.blogspot.com.

Provided by UmmBinat

Categories < 4 Hours

Time 2h5m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 26

Ingredients

1 leg of lamb or 1 k lamb
1 whole cinnamon stick
2 whole cloves
4 cardamom pods
1 onion, cut in quarters
1 whole dried black lime (loomi, pierced a couple times with a skewer)
sea salt
1 teaspoon ground cardamom
1/4 cup oil
3 cups basmati rice
1 pinch of saffron threads soaked in 1/4 cup warm water
1/3 cup sultana, soaked in water
1/3 cup pine nuts
1 large onion, chopped
1 teaspoon ground cumin & 1 tsp ground cardamom (I omit these two 1 teaspoon add 3/4 tsp Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon dried lime powder (loomi)
sea salt, to taste
1/4 cup oil
1 small onion, chopped
3 garlic cloves, chopped fine
1 tablespoon white vinegar
1 (680 ml) can tomato sauce (like Hunts or a good can plumb tomatoes pureed)
2 tablespoons tomato paste
1/2 cup stock (reserved from cooking the lamb)
sea salt
fresh lemon, halved for serving

Steps:

Wash a leg of lamb or large lamb pieces thoroughly and place in a pot. Cover with water and add cinnamon stick, cloves, bruised cardamom pods, and onion & peirced loomi. Simmer 1 1/2 hours or until the meat is tender, skimming as necessary. When meat is tender, remove the meat, and strain and reserve the stock.
Rinse the rice, leave to soak in cold water for 15 minutes, then drain well.
In a separate pan, heat 1/4 cup oil. Sprinkle meat with a teaspoon of ground cardamom or baharat, brown it in the oil and remove. To the remaining oil add the drained rice and stock amount required to cook rice & salt. Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over rice and top with meat. Cover well and warm on lowest heat for 15 minutes. (I do this in the oven covered at 250F (warm) until we are ready to eat).
Garnish (Heshew):.
Brown onions in a non stick pan without oil and afterf a while with a little water as needed, stirring continuously. Add pine nuts and brown, then add drained sultanas and spices/sea salt. Set aside.
Sauce (Dakkous):.
Fry onions and garlic till golden. Add remaining ingredients, stir and simmer 5 minutes.
Spoon rice onto a shallow dish, top with heshew and meat. Serve with dakkous, lemons and a fresh salad.

Nutrition Facts : Calories 980.4, Fat 39.7, SaturatedFat 5, Sodium 988, Carbohydrate 145.4, Fiber 10.7, Sugar 21.9, Protein 16.8

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