r/UAEeats

Hi, just sharing my Sayadiyye. Second time I make this month.

Some lessons learned for those who want to make it:

- Use brown onions. never purple. Today unfortunately there was no brown onions in the supermarket so I settled for purple. ma ilo ta3me el purple. 🫠🙄

- Add shallots (those small-sized French onions.) adds a depth of flavor that goes so well

- Use about 1.5L~2L of water for the broth.

- Feel free to add more flavors to your broth...like add a small (snackable sized)"flayfle" / "bell" pepper

- Add a little orange juice (half an orange) to your fish that you will bake in the oven. (or..grill.. ). Gives a real nice zest to it.

wish I can say tfaddalo.

I've only ever found this style of Shawarma in Hamilton, Ontario, Canada. Its basically a rounder pocket pita with only chicken, lettuce, curried onions, white sauce and hot sauce.

There are multiple restaurants that serve it here, but its very different from other Shawarma I've had. Is this just a weird Canadian thing?

Delicious beef with onions. parsley and spices, stuffed into pita or balady bread and baked or fried until crispy on the outside.

It's called hawawshi in Egypt and arayes in other countries.

It's a great easy meal!

Recipe: https://amwhatieat.com/hawawshi-arayes-egyptian-meat-stuffed-pita/

Hi, I'm looking for a place where one can get cheese Manakish with Akkawi cheese that tastes good and is reasonable in Dubai

Please recommend me something good.

In the early 2000s, when I was a kid, dad used to get Cheese Manakish for me on Fridays from Al Ain bakery in Abu Dhabi.

I miss my childhood days. 😭

Labneh, how much is it better than yoghurt?

My attempt of making Muhamarra

This dip smoky, sweet, nutty, tangy and slightly spicy. Perfect with fresh pita.
Ingredients:
4 large red capsicums

2 garlic cloves

1/2 cup breadcrumbs

1 cup walnuts

1/4 cup pomegranate molasses

2 tbsp tahini 

1/2 tsp cumin

1 tsp chilli flakes 

Salt 

Olive oil

Preheat oven to 200°C.

Slice capsicums in half and remove stems/seeds.

Place skin-side up on a lined tray, drizzle with olive oil and roast for 20–30 mins until charred.

Transfer to a bowl and cover with cling wrap so the steam loosens the skins.

Once cool, peel the skins off and add the flesh to a food processor with the breadcrumbs, walnuts, garlic, pomegranate molasses and spices.

Blend into a chunky dip and season with salt to taste.

Serve spread on a plate with extra pomegranate molasses, walnuts and fresh pita bread.