Erk Sous (Licorice Drink)

Erk Sous, also known as Egyptian Licorice Drink, is a traditional beverage particularly enjoyed during the holy month of Ramadan. This non-alcoholic drink boasts a distinctive earthy and slightly sweet flavor, offering a nostalgic sip of ancient Egypt. Licorice root, the prime ingredient, is revered for its health benefits and soothing properties.

Despite some people disliking its unique taste and aroma, Erk Sous is believed to keep you hydrated and curb thirst during fasting periods. While it’s refreshing and good for you in moderation, overconsumption can lead to side effects due to its potent active ingredient, glycyrrhizin. Crafting this drink offers a glimpse into Egypt’s rich culinary history.

Ingredients

50 grams dried licorice root
1/2 teaspoon baking soda
1 liter water

Preparation

Rinse the dried licorice root thoroughly under running water.
Place the licorice root in a large bowl and sprinkle with baking soda.
Add a small amount of water to the bowl, just enough to moisten the licorice root. Mix well.
Let the mixture sit for 6-8 hours or overnight to allow the flavors to develop.
After soaking, place the softened licorice root in a large saucepan.
Add 1 liter of water to the saucepan and bring to a boil over medium heat.
Reduce the heat and let it simmer for 20-30 minutes, allowing the licorice essence to infuse into the water.
Remove from heat and strain the liquid through a fine mesh sieve or cheesecloth to remove the solids.
Let the strained liquid cool completely, then refrigerate until chilled.
Serve the chilled Erk Sous in glasses over ice.

Did you know?

Erk Sous is enjoyed in many Middle Eastern countries and goes by several names, including “liquorice tea” and simply “liquorice drink.” This ancient beverage dates back to the time of the pharaohs, when it was highly valued for its medicinal properties. Historically, licorice root was used by Egyptian physicians to soothe ailments such as gastric ulcers and skin irritations.

In modern times, researchers have confirmed that licorice root contains compounds that can help alleviate stomach issues and reduce inflammation, explaining its historical use as a remedy. However, its active compound, glycyrrhizin, can cause a drop in potassium levels and increase blood pressure if consumed in large quantities, making moderation key.

For people with chronic hypertension or heart issues, it’s advised to limit Erk Sous intake due to its potential side effects. Likewise, pregnant women are recommended to avoid the drink to prevent any adverse effects on the fetus. Despite these caveats, when consumed responsibly, this Egyptian tea offers a taste of history and a plethora of benefits for those who appreciate its unique flavor.

Egyptian Eid Cookies

Egyptian Eid cookies, commonly known as Kahk, are a cherished treat especially popular during the holy month of Ramadan and Eid celebrations. These delightful biscuits are known for their crumbly texture, aromatic flavors, and a dusting of powdered sugar. Originating from ancient times, they represent the joyous spirit of gatherings and festivities.

These cookies come together in a wonderfully easy and simple process, combining the richness of butter and the unique yet mild flavor of vanilla. Whether you’re a seasoned baker or a novice, this recipe guides you on how to make authentic Egyptian biscuits that will be the star of your celebrations.

Ingredients

125 grams (1/2 cup) butter, softened
80 grams (1/2 cup) powdered sugar
1 egg, room temperature
2 grams (1/2 tsp) vanilla extract
300 grams (1 1/2 cups) cornstarch
1 pinch of salt
1/4 tsp baking powder

Preparation

Preheat the oven to 160°C (320°F).
In a large bowl, cream the softened butter with the powdered sugar using a hand mixer until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and mix well.
Gradually mix in the cornstarch, baking powder, and salt, combining until a soft dough forms.
Divide the dough into small portions and shape them into your desired forms—traditional balls, rolls, or braids.
Place the shaped cookies onto a baking sheet lined with parchment paper.
Chill the shaped dough in the freezer for a few minutes to help retain their shape while baking.
Bake in the preheated oven for about 25 minutes, or until the edges are just starting to turn golden.
Let the cookies cool completely before decorating or serving.

Did you know?

Kahk, also known as fancy cookies, have a long-standing tradition in Arabic cultures as part of celebratory meals.

Egyptian families often gather to bake large batches together, emphasizing the communal and festive nature of these treats. The key to achieving the perfect smooth and melt-in-your-mouth cookies is ensuring that the butter is soft but not melted, and sifting the powdered sugar and cornstarch before mixing to avoid lumps.

Interestingly, variations of these cookies can be found in different regions, sometimes incorporating fillings like dates, nuts, or special spices. The use of cornstarch instead of flour gives them their distinctive, tender texture, making them a cheap yet luxurious option for festive baking.

In ancient Egypt, these cookies were actually discovered in tombs, dating back to the Pharaohs, signifying their deep cultural roots. Today, they still hold a significant place in many homes during Ramadan and Eid, bridging the gap between ancient traditions and modern celebratory practices.

Qamar Al Deen Drink

Qamar al-Din, a traditional Egyptian drink, is a staple during the holy month of Ramadan. This delightful beverage is made from dried apricot sheets and is cherished for its sweet, refreshing qualities. It’s often served to quench thirst after a day of fasting, providing both hydration and a burst of energy.

The flavor profile of Qamar al-Din is fruity and aromatic, with subtle floral notes from ingredients like rose water and orange blossom water. It is a versatile drink, enjoyed plain or with nuts and even paired with ice cream for a richer experience. Below are various methods to create and enjoy this beloved drink.

Ingredients

Qamar al-Din Juice

Six cups of water
Four cups of ice
Six hundred grams of dried Qamar al-Din slices
One tablespoon of rose water
Two cups of sugar
One tablespoon of orange blossom water

Qamar al-Din Syrup with Ice Cream

Six pieces of dried and chopped apricots
One and a half liters of water
One package of Qamar al-Din
One liter of vanilla ice cream
1/4 cup of sugar

Qamar al-Din Soak

250 grams of dried apricots
500 grams of Qamar al-Din
1/4 cup of sugar
Walnuts as desired
Almonds as desired
Pistachios as desired
Pine nuts as desired
250 grams of dried apricots or peaches
Three and a half cups of hot water
One teaspoon of cornstarch

Qamar al-Din Drink with Nuts

One packet of Qamar al-Din
Twenty chopped dried apricots
One cup of golden raisins
Water as needed
Roasted almonds, pine nuts, and pistachios as desired

Preparation

Qamar al-Din Juice

Cut the Qamar al-Din slices into medium-sized pieces.
Place them with two cups of sugar and three cups of water in a medium-sized pot.
Put the pot on low heat, stirring constantly until the Qamar al-Din pieces dissolve completely.
Remove from heat and let it cool.
Add orange blossom water, rose water, and the remaining three cups of water. Stir well until combined.
Crush the ice cubes, place them in serving cups, and pour the Qamar al-Din syrup over them. Serve immediately.

Qamar al-Din Syrup with Ice Cream

Cut the Qamar al-Din into small pieces and place them in a deep pot.
Add 1/4 cup of sugar and cover with water.
Let the Qamar al-Din pieces soak for about an hour or until dissolved.
Strain the mixture to obtain a concentrated syrup.
In an electric blender, combine half a liter of ice cream with the concentrated syrup and blend until smooth.
Pour into serving cups, add remaining ice cream, garnish with dried apricots, and serve immediately.

Qamar al-Din Soak

Cut apricots into small pieces and place in a pot.
Cover with hot water, cover the pot and let soak overnight.
In a separate pot, boil softened apricots with a bit of water till soft. Remove apricots, add dried peaches, and boil until soft. Drain.
Combine starch, soaked apricots, and sugar in a pot and cook on low heat until thickened.
Add boiled apricots and peaches, mix well, pour into serving cups, and refrigerate. Decorate with soaked nuts and serve cold.

Qamar al-Din Drink with Nuts

Cut the Qamar al-Din into small slices and place in a pot with dried apricots and raisins.
Cover with water and bring to a boil over medium heat.
Reduce heat and simmer until ingredients are dissolved and cooked.
Pour into serving cups, let cool, and garnish with roasted nuts. Serve.

Did you know?

Qamar al-Din is often synonymous with Ramadan. This drink not only refreshes but also provides an energy boost due to its high sugar content. Dried apricots are rich in vitamins A and E, potassium, and fiber, making the drink both tasty and nutritious. Historically, Qamar al-Din originated from Syria, where the finest apricot sheets were produced and distributed across the Middle East.

Interestingly, Qamar al-Din was once so valuable that it was presented as a gift to royalty. Today, it remains a popular treat not just in Egypt but also in neighboring countries. Besides its delicious taste, consuming apricots can aid in improving digestion, supporting skin health, and boosting the immune system. Whether you are enjoying it plain, with nuts, or as a dessert with ice cream, Qamar al-Din is a versatile drink that is deeply embedded in Egyptian and Middle Eastern culture.

Bissara

Historically cherished in both Moroccan and Egyptian cuisines, Bessara is a rustic dish that dates back centuries, embodying the essence of simplicity and nourishment. Its velvety texture and delightful combination of earthy fava beans and fragrant cumin make it a beloved comfort food, particularly in the cooler months.

Bessara, also known as “Bissara,” boasts a flavor profile that is both rich and refreshing. The hearty fava beans create a creamy base, balanced by the savory notes of garlic, olive oil, and a blend of aromatic spices such as cumin and saffron. This dish is not only a treat for the taste buds but also packed with nutritional benefits.

Ingredients

250 grams of dry fava beans, purified and washed
1 large clove of garlic (or 2 small cloves)
½ tablespoon of salt
¼ teaspoon of black pepper
1 teaspoon of cumin
A pinch of saffron or nutritional yellow color
1 tablespoon of vegetable oil
1 tablespoon of olive oil
Water for cooking
Optional: additional olive oil, cumin, and hot pepper for garnish

Preparation

Place the fava beans, garlic, and salt into a pot.
Add sufficient water to cover the ingredients and cook under pressure for 45 minutes until the beans are tender.
After cooking, assess the water content. If necessary, add a little water to achieve desired consistency.
Blend the mixture in an electric blender until smooth.
Transfer the blended mixture back into a pot.
Add ½ tablespoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of cumin, and a pinch of saffron.
Stir in the vegetable oil and olive oil, and mix thoroughly.
Cook over medium heat, stirring with a wooden spoon until the mixture begins to boil.
Once boiling, remove from heat and adjust seasoning if needed.
Serve hot, garnished with additional olive oil, cumin, and hot pepper if desired.

Did you know?

Bessara is traditionally served as a hearty breakfast or a comforting supper, often accompanied by fresh bread for dipping. In Morocco and Egypt, it’s common to enjoy this dish during the colder months as it provides warmth and sustenance.

Interestingly, fava beans are known for their high protein and fiber content, making Bessara not just delicious but also nutritionally beneficial. Rich in vitamins A, B, and C, this dish also aids in maintaining healthy blood pressure and improves digestive health.

In Moroccan street food culture, Bessara is typically sold in small roadside stalls, where it is served piping hot, drizzled with olive oil and a sprinkle of cumin, offering a quick, wholesome meal. Moreover, this dish is deeply rooted in agrarian traditions, as fava beans are a staple crop, making Bessara an eco-friendly, sustainable choice that honors local farming communities. The ability to blend simplicity with depth of flavor makes Bessara a must-try for anyone interested in traditional North African cuisine.

Chocolate Baklava

Although traditionally known as a Turkish delight, baklava has found a cherished place in numerous cultures, including Egyptian cuisine. This sweet, flaky pastry is loved for its rich, honeyed layers and nutty filling. Today, we’re jazzing it up with a chocolate and hazelnut twist, creating a dessert that’s as indulgent as it is sophisticated.

Baklava offers a symphony of textures and flavors, from the crisp layers of phyllo dough to the creamy Nutella and the satisfying crunch of hazelnuts. Perfect for special occasions or a decadent treat, this easy recipe will guide you through making the best homemade baklava with a modern chocolate spin.

Ingredients

2 cups sugar
1 cup water
A squeeze of lemon juice
1 pack phyllo dough, thawed
1 ½ sticks butter, melted
1 jar of Nutella (or any hazelnut spread)
1 cup chopped hazelnuts
1 cup chocolate chips
Drizzle of oil

Preparation

Begin by making the simple syrup: In a pan over medium heat, combine 2 cups sugar, 1 cup water, and a squeeze of lemon juice. Bring to a boil, reduce to medium-low, and simmer for 10-15 minutes. Set aside to cool.
Preheat your oven to 350°F (175°C). Grease a glass dish generously with melted butter.
Lay your thawed phyllo dough sheets flat, covering with a damp cloth to prevent drying out.
Layer one phyllo sheet in the glass dish, brushing with melted butter. Repeat, stacking about 8 sheets.
Spread a layer of Nutella and sprinkle with chopped hazelnuts.
Continue layering phyllo sheets, buttering each layer, until you’ve used half the pack.
Spread another layer of Nutella and hazelnuts.
Finish by layering the remaining phyllo sheets, continuing to brush each layer with butter.
Cut the layered phyllo into triangles or squares, ensuring clean cuts.
Bake for about 1 hour or until golden brown.
Once out of the oven, pour the cooled simple syrup over the hot baklava evenly.
Let the baklava sit for 3-4 hours.
For the chocolate drizzle, melt 1 cup of chocolate chips with a drizzle of oil in the microwave, stirring every 20 seconds. Drizzle over the baklava and let harden in the fridge.

Did you know?

Baklava is believed to have originated during the Ottoman Empire, making it a staple in Turkish, Greek, and Middle Eastern cuisines. However, each region has given its unique twist to this age-old recipe. While traditional baklava is heavily sweetened with honey or syrup, Egyptian baklava tends to be less syrup-drenched, enhancing the distinct flavors of the filling and dough.

The phyllo dough used in baklava is incredibly thin, almost paper-like, and demands precision and patience to handle. It’s believed that mastering phyllo dough is an art passed down through generations. The dough’s thinness contributes to the delicate and crispy texture that defines a perfect baklava, creating a delightful contrast with the dense, nutty filling.

Moreover, baklava is more than just dessert; it’s a symbol of celebration and hospitality. In many cultures, offering a piece of baklava is akin to extending a hand of friendship and warmth. Adding Nutella to the mix introduces an Italian twist, blending seamlessly with the classic baklava flavors and making it universally appealing.

Lastly, the choice of simple syrup contributes significantly to the consistency and sweetness of baklava. Some variations, like this easy recipe, recommend moderating the syrup to balance the sweetness, keeping the layers crispy yet flavorful, especially appealing to those who prefer their desserts less sugary. Enjoying a piece of chocolate and hazelnut baklava is like embarking on a rich, cultural journey, one sweet bite at a time!

Tamer Hindi (Egyptian Drink)

Tamer Hindi, also known as tamarind juice, is a cherished drink in Egyptian culture, especially during Ramadan. Historically, tamarind found its way to Egypt through trade routes, becoming a staple beverage for breaking the fast. Its sweet and tangy flavor provides a refreshing contrast to a day of fasting, rehydrating and energizing those celebrating this holy month.

The tamarind fruit is not only celebrated for its delicious taste but also for its health benefits. Rich in vitamins and antioxidants, it makes for a nourishing drink. Preparing Tamer Hindi at home ensures a natural and authentic experience, allowing one to enjoy this traditional Ramadan delight as it has been cherished for generations.

Ingredients

Tamarind (500 grams)
Boiling hot water (1 liter)
Cold water (2 liters, divided)
Sugar (2.5 cups, with additional as desired)
Ice (optional)
Blossom water (optional)

Preparation

Place the 500 grams of tamarind in a large bowl and pour 1 liter of boiling hot water over it. Cover and leave it to soak for 4 hours.
After 4 hours, strain the mixture using a fine sieve, pressing well to extract the juice.
Add 1 liter of cold water to the strained mixture and strain again.
Add another liter of cold water and strain for the last time, ensuring all impurities are removed.
Add 2.5 cups of sugar and mix well until dissolved. Taste and add more sugar if desired.
If the mixture is too concentrated, you can add more water to adjust the consistency.
Serve the tamarind juice with ice, and you may add a little blossom water for an aromatic touch.

Did you know?

Tamer Hindi is not just popular in Egypt but is enjoyed across various Middle Eastern and South Asian countries. In some regions, tamarind juice is referred to as “imli ka sharbat”. The tamarind pod, from which the juice is made, has a history dating back centuries and has been cultivated in tropical regions around the world.

It’s also interesting to note that tamarind has significant nutritional value—it’s a great source of vitamins B and C, as well as potassium and magnesium. Additionally, tamarind fruit has been used in traditional medicine for its digestive and anti-inflammatory properties. Because of its versatility, tamarind is also used in cooking to add a unique tart flavor to savory dishes.

Whether enjoyed as a thirst-quenching drink or in culinary recipes, tamarind holds a beloved place in many cultural traditions.

Enjoy your refreshing glass of Tamer Hindi, and don’t forget to appreciate the rich tapestry of history and culture that comes with every sip!

Chickpea Soup (Hummus Drink)

Drawing from the heart of ancient Egyptian cuisine, Halabessa, also known as Hummus Al Sham, is a cherished winter staple. This wholesome chickpea soup features a comforting blend of flavors, perfect for breaking the day’s fast during Ramadan or warming up during the cooler months.

With roots dating back to the age-old traditions of Arabic cooking, this Egyptian stew boasts a rich combination of spices, tender chickpeas, and fragrant herbs. It’s both nutritious and soul-soothing, making it an ideal dish for those looking to experience the authentic taste of Egypt.

Ingredients

2 cups of boiled chickpeas
1 large onion, grated
2 carrots, chopped
2 tablespoons fresh ginger, cubed
3 tablespoons butter
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cardamom
2 bay leaves
4 cups chickpea water (from boiling) or vegetable broth
Optional: chopped chicken breast or lamb meat
Optional: fresh coriander, for garnish

Preparation

Heat a large pot over medium heat and melt the butter.
Add the grated onion and sauté until translucent.
Incorporate the chopped carrots and fresh ginger, stirring occasionally until vegetables soften.
Season with salt, pepper, cardamom, and add bay leaves.
Add the boiled chickpeas and stir to combine with the vegetables and spices.
Pour in the chickpea water or vegetable broth, ensuring all ingredients are well-covered.
Allow the mixture to simmer for 20 minutes, stirring occasionally.
For a creamier texture, blend a portion of the soup and return it to the pot.
If using, add chopped chicken breast or lamb for added protein. Simmer until meat is cooked through.
Garnish with fresh coriander and serve hot.

Did you know?

The heartening Halabessa isn’t just a culinary delight but is steeped in history. Chickpeas, known as hummus in Arabic, have stood the test of time as a vital protein source since ancient periods. The dish not only offers a comforting and nutritious meal but also embodies the essence of Egyptian communal living, often shared during festive gatherings and religious observances.

While traditionally enjoyed as a soup, Halabessa can be found in various formats, such as a thicker stew or even enjoyed as a hot beverage. Its warming properties and rich flavors make it versatile across multiple seasons. Additionally, ginger in the recipe aids in digestion and has anti-inflammatory properties, further enhancing the soup’s health benefits.

Halabessa encapsulates the essence of ancient Arabic traditions with every spoonful, allowing us a taste of Egypt’s culturally rich and flavorful past. So next time you’re seeking both nourishment and a touch of history, delve into a bowl of this delightful Egyptian stew.

Chicken Shawarma

Chicken Shawarma, a staple of Middle Eastern cuisine, envelops your senses with bold, aromatic spices. Originating from the Ottoman Empire, this dish has traveled across the Middle East, influencing Egyptian, Lebanese, and Turkish culinary traditions. Praised for its simplicity and depth of flavor, chicken shawarma offers an authentic taste of the region’s rich culinary history.

The dish typically showcases tender, marinated chicken pieces that absorb a vibrant spice blend. Slowly roasted or oven-baked to perfection, these flavors meld into a tantalizingly layered experience. The zesty yogurt sauce and crisp vegetable garnishes provide a refreshing contrast to the savory, spiced meat, making it a beloved street food and homemade favorite.

Ingredients

2 pounds boneless, skinless chicken thighs
Juice of 1 lemon
3 tablespoons olive oil
1 tablespoon coriander
½ teaspoon cinnamon
2 teaspoons black pepper
½ teaspoon fine salt
½ teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon paprika
1 onion, thinly sliced
2/3 cup Greek yogurt
3 garlic cloves, microplaned
Salt and pepper to taste
Lettuce, tomatoes, cucumbers for garnish
Pita bread

Preparation

In a large bowl, combine the juice of 1 lemon, 3 tablespoons of olive oil, 1 tablespoon coriander, ½ teaspoon cinnamon, 2 teaspoons black pepper, ½ teaspoon fine salt, ½ teaspoon cayenne pepper, 2 teaspoons cumin, and 1 teaspoon paprika. Mix to form the marinade.
Add 2 pounds of boneless, skinless chicken thighs to the bowl, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 425°F (220°C).
Thinly slice 1 onion and set aside.
Place the marinated chicken and sliced onion on a baking sheet, spreading them out to ensure even cooking.
Bake for approximately 30 minutes, flipping the chicken halfway through.
While the chicken is baking, prepare the yogurt sauce by combining 2/3 cup Greek yogurt, the juice of ½ lemon, and 3 microplaned garlic cloves. Add salt and pepper to taste.
Once baked, let the chicken rest for about 20 minutes.
Thinly slice the rested chicken and warm pita bread.
To assemble, spread a generous dollop of yogurt sauce on the pita, add chicken, and garnish with lettuce, tomatoes, and cucumbers. Fold and serve.

Did you know?

Chicken Shawarma has an illustrious history dating back to the 19th century, with ties to the Turkish Doner Kebab and the Greek Gyro. The term “shawarma” is derived from the Arabic word “شاورما” which means “turning”, referencing the spit-roasting method traditionally used. This technique involves stacking layers of marinated meat on a vertical rotisserie, rotating slowly to achieve even cooking and the signature crispy edges.

In Egypt, shawarma has become a beloved fast food, often served in wraps and accompanied by tahini, hummus, or garlic sauce. A fun fact is that shawarma seasoning can vary significantly across different Middle Eastern regions. For instance, Lebanese versions might add a touch of allspice, whereas Turkish recipes tend to include more herbs.

If you’re trying to replicate the traditional spit-roasting method at home, using dark meat, such as chicken thighs, ensures juicy and flavorful results, even when oven-baked. The yogurt sauce, a common accompaniment, not only adds a tangy counterpoint but also pays homage to the Mediterranean approach to balanced flavors. Whether labeled as shawarma, Doner Kebab, or gyro, this homemade version invites you to savor an authentic, easy meal with rich historical roots and a plethora of Middle Eastern and Turkish influences.

Lokma or Zalabia

A cherished gem in Egyptian cuisine, Lokma, also known as Zalabia or Loukoumades, holds a special place in the hearts of many. These golden, sweet dumplings with a crispy exterior and soft interior are a beloved treat, often enjoyed during celebrations and gatherings. This traditional dessert embodies a unique blend of history and flavor, symbolizing prosperity and joy in many Middle Eastern households.

With its delightful light and fluffy texture, Lokma delivers a burst of sweetness in every bite, thanks to its syrupy coating. The perfect balance of crunch and tenderness makes it irresistible. Whether you’re familiar with this dessert or trying it for the first time, the effortless preparation method will make it a staple in your menu. Let’s dive into the art of making these authentic Egyptian dumplings.

Ingredients

2 cups all-purpose flour
2 tablespoons powdered milk
2 tablespoons starch
1 tablespoon sugar
1 teaspoon instant yeast
1/4 teaspoon baking powder
1 pinch salt
Warm water (1-2 cups, as needed)
2 tablespoons white honey (optional)
Oil, for frying
Syrup: 3 cups sugar, 1 1/2 cups water, a squeeze of lemon juice

Preparation

In a large mixing bowl, combine the flour, powdered milk, starch, sugar, yeast, baking powder, and salt. Mix well.
Gradually add warm water while stirring, until a runny, smooth dough forms.
Optionally, add two tablespoons of white honey to the dough for extra flavor.
Cover the bowl and let the dough ferment for 1.5 to 2 hours, until it doubles in size.
Prepare the syrup by dissolving sugar in water and bringing it to a boil. Add a squeeze of lemon juice and let it cool.
Heat oil in a deep frying pan over medium heat until hot.
Using a spoon or a piping bag, drop small rounds of dough into the hot oil. Fry until golden brown and crispy.
Remove the dumplings from the oil and drain on paper towels.
While still warm, dip the dumplings in the prepared syrup, ensuring they are well-coated.
Serve immediately with powdered sugar, Nutella, or even a drizzle of lotus sauce for added sweetness.

Did you know?

The origins of Lokma date back centuries, making it a dessert rich in history and heritage. Originally, Lokma was called “loukoumades” in ancient Greece, and was served to winners of the Olympic games as a symbol of victory and joy. This dessert has transcended borders and cultures, appearing in various forms across the Middle East, Turkey, and the Mediterranean.

In Egypt, these sweet treats are particularly popular during the month of Ramadan, where they’re enjoyed as part of the Iftar meal to break the fast. The name “lokmat al-qadhi” translates to “judge’s morsel,” emphasizing how every bite delivers a small but impactful taste of satisfaction.

Crisp on the outside yet melt-in-your-mouth soft on the inside, Lokma showcases the beauty of simplicity in cooking. The dough’s elasticity is key to achieving the perfect texture, and the use of warm water aids in this fermentation process.

Additionally, frying twice, as some prefer, enhances their crispiness, making them a versatile recipe piece to experiment with to suit your texture preference. Whether you enjoy them plain or with a drizzle of your favorite sweet topping, Lokma surely brings delight to any occasion.

Maamoul (Date Cookies)

Maamoul, a traditional delicacy, holds a special place in many Middle Eastern cuisines, including Egyptian and Lebanese cultures. These date-filled, buttery cookies are often enjoyed during religious festivals like Eid, adding sweetness to celebratory moments. Renowned for their rich, nutty aroma and delicate texture, Maamoul cookies are a symbol of hospitality and warmth.

The flavor profile of Maamoul is a delightful blend of buttery richness and the natural, caramel-like sweetness of dates, often enhanced by hints of cinnamon. Whether you’re a novice baker or an experienced chef, this easy-to-make recipe ensures you can prepare the best Maamoul, showcasing the centuries-old tradition rooted in its origin.

Ingredients

2 cups butter
1 cup powdered sugar
1 cup vegetable oil
1 cup powdered milk
2 eggs
Vanilla (powder or liquid)
1 kilogram biscuit flour
1/2 teaspoon baking powder
500 grams Ajwa/date paste
4 tablespoons butter or oil (for the date filling)
1/2 teaspoon cinnamon powder

Preparation

In a large bowl, mix together 2 cups of butter and 1 cup powdered sugar until well combined.
Stir in 1 cup vegetable oil, followed by 1 cup powdered milk. Mix well.
Add 2 eggs and a bit of vanilla, then continue mixing until smooth.
In another bowl, combine 1 kilogram biscuit flour and 1/2 teaspoon baking powder.
Gradually add the butter mixture to the flour mixture, stirring continuously to form a dough.
Knead the dough lightly and let it rest for 15 minutes.
For the filling, mix 500 grams of Ajwa/date paste with 4 tablespoons butter or oil and 1/2 teaspoon cinnamon powder until the dates are very soft.
Form the date mixture into small balls.
Take a small piece of dough, flatten it, and enclose a date ball inside.
Use Maamoul molds to shape the cookies, taking any design available.
Place the shaped Maamoul on a baking tray.
Bake on the bottom shelf of the oven at 200°C for 20 minutes, then turn on the grill to brown the top for a gorgeous color.
Enjoy the soft and fluffy goodness of your Maamoul!

Did you know?

Maamoul has a history that dates back to the ancient civilizations of the Middle East. The word “Maamoul” itself is derived from the Arabic root meaning “filled” or “stuffed,” indicating the cookie’s signature feature. Traditionally, Maamoul cookies were made during special occasions like Eid for Muslims or Easter for Christians, symbolizing both celebration and unity.

Maamoul’s intricate molds, often carved from wood, are a unique feature, imparting artistic designs on each cookie. These molds come in various patterns and sizes, adding visual charm to these delectable treats. The use of Ajwa dates, known for their superior quality and rich flavor, is believed to have medicinal benefits, contributing to the overall healthfulness of the cookies.

In Lebanese cuisine, Maamoul is also known as Kahk, and it sometimes includes fillings of pistachios or walnuts alongside dates. No matter the variation, the essence of Maamoul remains the same – a heartwarming, sweet bite that connects us to rich culinary traditions and cultures. So, the next time you’re enjoying these date-filled delights, remember you’re partaking in a piece of culinary history that transcends borders and brings people together.