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  • Kahk Spices

    ‘Kahk’ literally translates to cookies. After the fasting month of Ramadan we celebrate ‘Eid’ in my home country Egypt and the most of the Arab world with making all sorts of cookies but the most special one dating to the Pharaos is actually kahk. It's a very soft, buttery melt in your mouth kind of cookie that is sprinkled with sugar and spiced with this special blend of spices. For me Eid starts with the trip along with my mum to the downtown and one of those old spice shops to prepare our kahk spices, and yes as a kid I was excited with this trip 😃 I loved how the old man concocted those spices and the aromas that filled the shop❤️❤️ It's a very warm and fragrant mix, flowery because of the rose petals. I have a huge jar of it and I use not just for kahk but cakes, cookies, coffee...... Etc the sky is the limit 😍 Ingredients: -Equal amounts of: Cardamom Cinnamon Rose petals Mahleb Allspice -Half amount of: Cloves Nutmeg Instructions: -Grind all the ingredients finely. -Keep in an airtight container up to 6 months. ريحة الكحك: تستخدم ريحة الكحك لعمل كحك العيد المصري. اضافتها يعطي نكهه لا مثيل لها. احب ان اضيفها لمخبوزاتي مثل الكيك و البسكويت و القراقيش لذلك احضر كميه منها و احتفظ بها في مطبخي. المقادير: -مقادير متساويه من كل من: حبهان قرفه زر ورد محلب كبابه صيني -ونصف الكميه من: القرنفل جوزة الطيب الطريقه: -تطحن كل المقادير و تخزن في برطمان محكم الغلق حتى ٦ شهور.

  • Arabic pastry cream

    Ingredients: 2 L milk 1/2 c. Vinegar For the cream: 1 L full fat milk 2 tbs. semolina 4 tbs. starch dissolved in 1/2 c. Milk 4 tbs. sugar 1 tsp. Vanilla 1/4 tsp. Ground mastic 1 tbs. rose water 1 tbs. orange blossom water Instructions: -First to make the milk curdle we place the 2 L milk in a pot on medium heat and when it starts to warm we add the vinegar and as soon as the milk separates we remove it from the heat and we strain in a colander and a cheese cloth. -Then we place the 1 L milk, semolina, sugar, vanilla, orange blossom and rose water and mastic in a non stick pot on low heat stirring continuously. When it starts to warm we add the starch and keep stirring until it thickens. -We remove it from the heat and add the milk curdle and stir it lightly, we don’t want the milk curdle to dissolve. -Store in an airtight container in the fridge for up-to a week. To be used with any arabic dessert: Qataif, konafa or golash. لقشطه العربيه للحلويات (كريمة الحلويات) المقادير: للخثره: ٢ لتر حليب كامل الدسم ١/٢ كوب خل للكريمه: ١ لتر حليب كامل الدسم ٢ م ك سميد ٤ م ك نشا مذوبه في نصف كوب حليب ٤ م ك سكر ١ م ص فانيليا ١/٤ م ص مستكه مطحونه ١ م ك ماء زهر ١ م ك ماء ورد الطريقه: اولا لعمل الخثره: -نضع الحليب في قدر و نضعه على نار متوسطه و نتركه حتى يدفى ثم نضع عليه الخل و نقلب الى ان يتخثر. -نصفيه في مصفاه ضيقه و لا نتخلص من السائل او شرش الحليب، يمكن استخدامه للعجائن او لحفظ الاجبان. -نضع الحليب و السميد و السكر و المستكه و ماء الزهر و الورد و الفانيليا على نار هادئه مع التقليب المستمر و عندما يبدأ الخليط بان يدفى نضع النشا المذوب و نقلب باستمرار حتى يغلي الخليط و يشد. -ثم نضع الخثره و نطفأ النار و نقلب تقليبه خفيفه لاننا لا نريد ان نذوب الخثره. -تبرد و تحفظ في البراد حتى اسبوع لحين الاستعمال.

  • Kunafa with Arabic cream

    Kunafa is a very famous middle eastern dessert eaten especially in Ramadan. In my home country Egypt you would know it's the beginning of the festive month of Ramadan just by seeing decorated stalls being set in bakeries to make the thin noodle like pastry used to make this delightful dessert. I filled it with a very creamy filling with a subtle hint of rose and orange blossom water and ground mastic. Ingredients: 500 g konafa pastry 1/2 c. Melted ghee 2 1/2 c. Arabic cream Sugar syrup Ingredients for the sugar syrup: 1 c. Water 1 c. Sugar 1/4 c. Lemon juice 1/4 tsp. Vanilla Instructions: -Freeze the konafa pastry because the yields better results when processed. -Process the konafa pastry to get finely shredded strands. Place them in a bowl and add the melted ghee and try to mix lightly with your hands. -Place them in an 8 inch well coated pan and press on them lightly and pay attention to coat the sides to prevent the cream from burning. -Place the cream and add the top layer of konafa. -Bake in a preheated oven on 200 degrees centigrade until golden and drizzle with the cold syrup while it's hot. Instructions for the syrup: -Place all ingredients in a heavy bottom sauce pan and let them simmer on medium heat for 15 minutes. Arabic pastry cream Ingredients: 2 L milk 1/2 c. Vinegar For the cream: 1 L full fat milk 2 tbs. semolina 4 tbs. starch dissolved in 1/2 c. Milk 4 tbs. sugar 1 tsp. Vanilla 1/4 tsp. Ground mastic 1 tbs. rose water 1 tbs. orange blossom water Instructions: -First to make the milk curdle we place the 2 L milk in a pot on medium heat and when it starts to warm we add the vinegar and as soon as the milk separates we remove it from the heat and we strain in a colander and a cheese cloth. -Then we place the 1 L milk, semolina, sugar, vanilla, orange blossom and rose water and mastic in a non stick pot on low heat stirring continuously. When it starts to warm we add the starch and keep stirring until it thickens. -We remove it from the heat and add the milk curdle and stir it lightly, we don’t want the milk curdle to dissolve. -Store in an airtight container in the fridge for up-to a week. To be used with any arabic dessert: Qataif, konafa or golash. المقادير: ١/٢ كيلو كنافه ١/٢ كوب سمنه ذائبه ٢ ١/٢ كوب كريمه او قشطه عربيه عسل او شربات مقادير الشربات: ١ كوب سكر ١ كوب ماء ١/٤ كوب عصير ليمون ١/٤ م ص فانيليا الطريقه: -اولاً نفرز الكنافه لانها و هي مفرزه تعطينا نتيجه افضل عند فرمها في محضرة الطعام. -نفرمها في محضرة الطعام لتعطينا كنافه مفرومه فرم ناعم و ننقلها في اناء و نخلطها مع السمن. -نضعها في صينيه صغيره مقاس ٢٠ سم بعد دهنها جيدا بالسمن. و نغلف الجوانب حتى لا تحترق الكريمه. -نضع الكريمه و نضع طبقة اخرى من الكنافه. -نخبزها في فرن مسخن مسبقًا على ٢٠٠ درجه حتى تحمر و عندما تخرج نسقيها بشربات بارد. طريقة عمل الشربات: نضع جميع المكونات نتركهم يغلوا لمدة ربع ساعة علي نار هادئة ثم نطفئ النار. القشطه العربيه للحلويات (كريمة الحلويات) المقادير: للخثره: ٢ لتر حليب كامل الدسم ١/٢ كوب خل للكريمه: ١ لتر حليب كامل الدسم ٢ م ك سميد ٤ م ك نشا مذوبه في نصف كوب حليب ٤ م ك سكر ١ م ص فانيليا ١/٤ م ص مستكه مطحونه ١ م ك ماء زهر ١ م ك ماء ورد الطريقه: اولا لعمل الخثره: -نضع الحليب في قدر و نضعه على نار متوسطه و نتركه حتى يدفى ثم نضع عليه الخل و نقلب الى ان يتخثر. -نصفيه في مصفاه ضيقه و لا نتخلص من السائل او شرش الحليب، يمكن استخدامه للعجائن او لحفظ الاجبان. -نضع الحليب و السميد و السكر و المستكه و ماء الزهر و الورد و الفانيليا على نار هادئه مع التقليب المستمر و عندما يبدأ الخليط بان يدفى نضع النشا المذوب و نقلب باستمرار حتى يغلي الخليط و يشد. -ثم نضع الخثره و نطفأ النار و نقلب تقليبه خفيفه لاننا لا نريد ان نذوب الخثره. -تبرد و تحفظ في البراد حتى اسبوع لحين الاستعمال.

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  • Recipes | nanosnummies

    Nancy Hamdy Feb 12 Whole Wheat Egyptian Pita Bread aka (Baladi Bread) Baladi whole wheat bread is a staple in any Egyptian household. It's flavor and smell are unique. Learn to make it on your stove top! Nancy Hamdy Feb 11 Pita Bread with Milk This is a very soft and pillowy recipe for pita bread, just like my family likes it. I make these on the stove top which is a super easy... Nancy Hamdy Feb 11 Kumaj or Bakakeen (Egyptian Farmers Pita Bread) Bakakeen or Kumaj (Egyptian Framers Pita Bread) Egyptian households in the villages are always self sufficient especially when it comes... I am an Egyptian dentist that loves to cook for my family. I believe that food brings us closer. Those little or big gatherings around a food filled table,( hence the name Nano's Nummies) accompanied by chats and laughs... carve beautiful memories that last forever. . Sign up for email updates

  • About | nanosnummies

    Authentic Egyptian, Mediterranean, middle eastern recipes and more!! Hi, I am Nancy, a dentist who has a passion for cooking and photography. I’ve always loved cooking and baking since I was six years old. It all started with an Elmo reading book teaching us about numbers in the form of a recipe, and voila! My first ever cookies! Thank you, Elmo! Since then, cooking for the people I love and sharing my dishes with neighbors and friends became my passion. There’s a sort of warmth in gathering around a table of home-cooked food and sharing a conversation. I grew up as an ex-pat, and whenever we went back to Egypt for our holidays, we would find my grandmother (may the Lord bless her soul) saving us jars of jams, pickled vegetables, home-baked goodies, and bread. I have the fondest memories of her telling me about these things and how she made them, introducing me to foods that weren’t available where we used to live. When I became a mother myself, I saw what my grandmother and my mother must have put in their food! This blog is an appreciation to all grandmothers and mothers from which we all have learned a lot, to preserve their heritage and the heritage of our beautiful cuisine to our children and the coming generations. To make it easy for anyone searching for specific Egyptian authentic and traditional recipes, I found that the internet lacked in Arabic or English. I hope that this humble effort will contribute and help those searching for such content. I believe food and traditions are an integral part of our identity, and they are an essential part of who we are and the memories we create. When I became a mother, my kids started asking questions about our heritage and traditions. There grew a curiosity in me to research and tell them stories of why we have a particular dish or tradition. ​ It was fascinating to see how ingredients traveled continents and oceans and the fusions of the flavors, the takes of each area on the same dish, and how people interpreted the ingredients around them. Medieval Cairo, in particular, captivated me with its rich Caliphate kitchens and the busy Cairene street markets. You will find some cool historical facts as well here on the blog. In my household, Egyptian food is a staple, together with Arabic, Mediterranean, and middle eastern. We love to try new cuisines on our travels as well; you will find recipes for our favorite dishes from all over the world on the way soon! I hope you like my mix of old and new Egyptian recipes and my twists on them and the history behind some of them, as well as our favorite recipes that we cook at home that aren’t essentially Egyptian but we really do enjoy. Welcome to my kitchen!! Keep in touch! If you have any questions about any of the recipes, please email me at nanosnummies@hotmail.com

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