Anise Tea

Anise tea is very popular in the Middle east. It is sometimes used medicinally to sooth a stomachache or to relieve gas.

3 cups boiling water
2 teaspoons whole anise seeds, or 2 teaspoons dried anise leaves
2 tea bags

1. Boil 1-1/2 cups water with anise seeds. In another pot, boil 1-1/2 cups water. Add tea bags. Steep both for 10 minutes. Strain anise water into pot with tea. Pour into serving cups. Add lemon and honey if desired.

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Patates Musakka

I can not believe this is the first dish that I ever was taught how to cook several years ago. That is how easy it is. I used to make it all the time because it was all that I could cook. Not only is it easy but no one will know how easy it was, that is how good it taste. And its all in one pot, can it get any better?
6 medium potatoes, peeled and sliced 3/4 inches thick
1 lb (16 oz) ground beef
1 onion, diced
3 garlic cloves, chopped
1 tomato, chopped
1 tablespoon butter
4 tablespoo
 oil
2 cups water
1/2 teaspoon pepper
salt to taste
1 teaspoon parsley

1. In a saute pan on medium heat place the potatoes. Add in order, ground beef, onion, garlic, tomato, butter, olive oil, water, salt, pepper and parsley. Cook for 20 minutes on medium-low heat, adding water if needed.

Yields: 6 servings

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Baharat Mixes

This is a list of the ingredients each spice mix contains. You must mix or grind them together and store in a cool dark place. A glass container is best and use as needed.

Arabic Baharat(Arabic spice mix):
2 tablespoons fresh ground black pepper
6-1/2 teaspoons paprika
4-1/2 teaspoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1/4 teaspoon allspice
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cardamom

Turkish Baharat:
2 tablespoons fresh ground black pepper
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground mint
1 tablespoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon ground cardamom
pinch of ground cinnamon

Levant Baharat:
1/4 cup black peppercorns
1/4 cup allspice berries

Syrian Baharat:
2 teaspoons allspice
1 tablespoon cinnamon
1-1/2 teaspoons cloves

Tunisian Baharat:
1 teaspoon ground cinnamon
1 teaspoon dried rose petals
1 teaspoon black pepper

Gulf aka Khaleeji Baharat:
1 tablespoon red pepper
1-1/2 teaspoon cumin
1-1/2 teaspoon cinnamon
1-1/2 teaspoon ground (dried/black lime or lemon)
1 teaspoon cloves
1 teaspoon black pepper
1 teaspoon ground cardamom
1/4 teaspoon allspice
1 teaspoon ground coriander
1/2 teaspoon saffron threads
1/4 teaspoon turmeric
1/2 teaspoon kholengan

Chinese Five-Spice:
2 tablespoons ground star anise
2-1/2 teaspoons ground fennel seeds
1-1/2 teaspoon ground cassia
1/2 teaspoon ground Sichuan or black pepper
1/4 teaspoon ground cloves

Dukkah:
2/3 cup toasted white sesame seeds
1/3 cup toasted coriander seeds
2-1/2 tablespoons toasted ground cumin
1/2 teaspoon toasted black pepper
1 teaspoon salt
1/4 cup roasted and peeled pistachios
1/4 cup roasted and peeled hazelnuts

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