Sweet Coffee Or Saffron Infusion Qahwat Al Hilo Recipes

Steps:

• Bruise cardamom pods by hitting with a mallet or pound briefly in a mortar.
• Combine the ingredients in a small pan or large long handled coffe pot.
• Stir to desolve the sugar, then leave on low heat for 30 minutes until reduced and thick.
• Serve in Arabic coffee cups*, filling them.
• *Those small cups the size Chinese tea is served inches.
• An exotic brew!

Steps:

• Add the coffee, cinnamon and saffron to your coffee pot or Ibrik. Stir the three together so that it will all brew together.
• Add the water and start coffee pot or boil and rest the usual 3 times for the Ibrik.
• When done pour into your cup, sweeten as or if desired.
• Sit back and enjoy what may be the best cup of coffee ever.

Steps:

• 1. Place the saffron into the cup of hot water and stir to dissolve. Pour into a large bowl. Pour in the honey and whisk until dissolved. Add the yeast and stir again. Add 1 1/2 cups of the flour and stir to mix everything together. Cover with a clean dish cloth and let sit for 30 minutes.
• 2. Meanwhile, in another bowl or the bowl of a stand mixer, place 2 1/2 cups of the flour, the sugar, salt, and margarine. Using a whisk, an electric mixer, or the whisk attachment of a stand mixer, cut the margarine into the dry ingredients until it looks like sand and there are no big clumps of margarine.
• 3. After the half hour, the yeast mixture should have changed: It will either look thick, have bubbles, or have increased in size. If the mixture has not changed, your yeast may be dead and you should dump that mixture and make a new one with new yeast. Beat 2 of the eggs in a small bowl. Add the eggs to the yeast mixture and mix using a wooden spoon or silicone spatula. Add the flour and margarine mixture in three parts, mixing well after each addition. With your hands or a dough hook on the stand mixer, knead the dough and add 1/4 cup of the flour. If the dough remains sticky, add another 1/4 cup of flour. Add more flour, a tablespoon at a time, until the dough is no longer sticky and feels soft when you slide your hand across it.
• 4. Wash the bowl, dry it, and rub the oil round the bowl. Add the dough and rub the top with the oil on your hands. Cover with a dish towel and let rise 1 1/2 hours.
• 5. Sprinkle the top of the cookie with the remaining teaspoon of sugar. Slide the parchment onto a cookie sheet and bake for 35 to 37 minutes, until the edges start to look golden. Remove from the oven and immediately cut the cookie into 8 or 12 large wedges or about eighteen 1 x 3-inch bars, if you like. If you wait until the cookie cools to cut it, you will not get nice clean edges. 5. Place the dough on a floured surface and punch it down to remove air pockets. Divide the dough into 2 or 3 balls, depending on how many challahs you will bake. Divide each ball into three pieces. Roll the three pieces into strands the same length, shorter for a fatter challah, longer for a long and narrow challah. Braid the strands. *See instructions in "Braiding Challah" below.
• 6. Place on a greased cookie sheet. Let rise another 1 1/2 hours. Beat the remaining egg and brush the challahs with the egg.
• 7. Preheat the oven to 350°F. Bake for 35 minutes, or until the top is browned and when you lift the challah and tap on the bottom, it sounds hollow. Remove the challahs to a wire rack to cool.