Kaak Lebi Hilw Orange And Cumin Biscuits Recipes

ORANGE CUMIN VINAIGRETTE

Steps:

• Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
• Cover jar and shake vigorously for 2 minutes to form temporary emulsion.

KAHK EID COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 1 hour.
• Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
• Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
• Remove the pot from the heat, add the pistachios, and mix well to incorporate.
• Let the filling cool for 10 minutes, then form into 24 small balls.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Once the dough has rested, roll into 24 balls.
• Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
• Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
• Bake the cookies for 18-20 minutes or until the bottoms are golden brown.
• Let the cookies cool on a wire rack.
• When ready to serve, dust the cookies with powdered sugar.
• Enjoy!

KAAK LEBI HILW (ORANGE AND CUMIN BISCUITS)

Steps:

• Pre-heat oven to 180°C.
• Cream together the sugar and eggs.
• Whisk in the oil, orange juice and tahini.
• Add the flour and baking powder and bring together. You should have a stiff dough.
• Turn the mixture onto a lightly-floured work surface and roll out to about 6mm thickness.
• Cut into ka'ak shapes (typically crescents), transfer to a lightly-greased baking tray.
• Bake for 12-15 minutes, or until a light golden brown. Remove from the oven, sprinkle a little caster sugar over the top then transfer to a wire rack to cool completely.

HANUKKAH BISCUITS

Steps:

• Place the flour, ½ tsp salt, caraway seeds and yeast in a large bowl. Make a well in the centre and pour in the melted margarine and 200ml warm water. Mix to combine all of the ingredients, adding more water or flour if needed, then knead for 2 mins to form a soft dough. Place in an oiled bowl, cover with cling film and leave in a warm place to rise for 1 hr.
• Once doubled in size, knead the dough for 1 min, then divide the mixture into 12 balls. Cut each ball in half and roll each piece into a thin sausage shape. Twist the 2 pieces together, then join the ends to form a circle. Place on a lightly greased baking tray, cover with a tea towel and leave to rise again for 30 mins.
• Heat oven to 200C/180C fan/gas 5. Brush the biscuits with a little beaten egg and bake for 10-15 mins until golden. Remove to cool on a wire rack, then turn the oven down to 110C/90C fan/gas 1⁄4. Once cool, return the biscuits to the oven and bake for a further 10 mins, then turn off the heat completely, leaving the biscuits in the oven to dry out for 2 hrs.

AWAM (SPOON DOUGHNUTS)

Steps:

• First make the Syrup and chill.
• Combine all ingredients in saucepan and bring to a boil. Simmer for 10 minutes. Allow to cool to room temperature; chill in refrigerator.
• Boil potatoes until tender. Drain well and mash.
• Add the flour, yeast and enough water to make a soft dough. Knead until well combined. Cover with a clean kitchen towel and allow to rise in a warm area away from drafts for about an hour.
• Using a spoon, take up a small amount of dough and drop into hot oil. Fry until golden brown. Drain on paper towels.
• Drop into syrup. Remove and enjoy!