Borek
This is a great appetizer that can be made in dozens at a time. There are many variations of borek ranging from Eastern Europe, Turkey and the Middle East. Our mom would always make a huge batch of borek and freeze them for later. As …
Old School Middle Eastern Recipes with Some Modern Day Twists
I am so proud of this cookie. First off, it’s delicious. The dough is crumbly and buttery and the date filling provides a satisfying chew and sweetness. The interior swirl created from the date and dough is just stunning. Each region of the Middle East …
Dill – its slightly warm bitterness and taste of fennel, anise and celery, can transform things like bland white rice into celebratory masterpieces. While my youthful palate did not quite take to the dill flavor profile, I have certainly come to appreciate dill rice as an adult. If cooked to form a golden crust (aka hikaka (pronounced hick-ka-ka) in Arabic), it is brought to the table like a cake in true celebration. A hint of saffron adds to the fragrance of this rice and gives it its golden color.
It is possible to make the dill rice without hikaka or saffron, and you will often see it served that way. But if you have the time, forming hikaka on rice should not be a question. It is “the best part” of the rice and has been fought over at many, a Middle-Eastern table.
This crispy deliciousness of hikaka is so loved that even my husband (not Middle–Eastern) took it upon himself to learn and master the making of it. In fact, he has done so well that I am happy to say he was a major contributor to the making of this recipe (and to the consumption of it).
Serve dill rice with kabob and jajeek for a complete meal that will have everyone coming back for seconds and thirds!