AMAZING Middle Eastern Snacks

Instructions

To make the sahlab:

1. Mix together the Sahlab powder and milk
2. Heat over medium heat until it comes to a boil, stirring the entire time
3. Once boiled pour out into glasses, and allow to cool before topping with desired nuts or fruit

To make the Hummus Elsham:

1. Soak your chickpeas overnight, then drain and rinse
2. Add the chickpeas to a pot with the onion, chopped tomatoes, garlic, salt, 3/4 Tsp Cumin, and 1/2 Tsp Cayenne pepper
3. Bring the pot to a boil, then simmer with the lid ajar for 45 minutes
4. Once the chickpeas have softened to a chewable consistency, remove the onions and tomato
5. Add in the juice of a lemon, and top up with more water if there isn't much left
6. Now take 100ml of stock and mix with the remaining cayenne pepper to make the spicy sauce. And take 50ml of stock and mix with the lemon juice and 2 Tsp ground cumin
7. Fill a glass with the chickpeas and stock, then add sauces to season

To make the sweet potatoes:

1. Wash your sweet potatoes thoroughly and place them on an oven tray
2. Bake at 180c for 45-75 minutes, until the desired doneness is achieved

To make the Khabees:

1. Add the sugar, saffron, rose water, and 1/2 the cardamom to a pot with the water
2. Bring to a light boil, then boil for about 3-4 mins
3. Add your flour to a pan over high heat, and toast the flour to a golden color by mixing constantly
4. Once toasted, add in the butter and stir to incorporate it into the flour
5. Cook this for about 3 minutes, then add the salt and cardamom
6. Pour in the syrup, then mix well until it achieves a playdough texture. Keep folding the mixture into the pan for 3 minutes
7. Finally, turn off the heat, cover with a lid and let it steam for 10 minutes
8. Break the khabees up into large chunks, then top with pistachio and rose and serve immediately

To make the sweet vermicelli:

1. Add the butter to a pot and melt over medium heat
2. Once melted, add the vermicelli and begin toasting this until browned
3. Pour in the milk and sugar, then your desired flavoring or vanilla powder
4. Mix the pot and turn the heat to medium-low, then cover with a lid. Cook for 20 minutes stirring the pot occasionally
5. Once the vermicelli has doubled and softened, stir the cream into the pot
6. Serve hot and top with nuts or other toppings