Nqoue’iyeh

February 7th, 2010

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Qamar Ad-Deen is dried apricot paste, it comes in a large flat sheet. Qamar Ad-Deen can be made into a drink and this is very popular in Ramadan and can be used with various recipes such as Mhlabiyeh (Qamar Ad-deen Pudding) and Nqoue’iyeh.

Nqoue’iyeh is a speciality of Hama, Syria, and it is unknown in other cities.  Nqoue’iyeh is prepared from Qamar Ad-Deen cooked with rice,  cornflour, sugar and water, and served cold with hot grilled kibbeh.

Let’s make Nqoue’iyeh:

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1. This is Qamar Ad-Deen sheet.

2, 3. Cut the sheet into pieces.

4. Soak Qamar Ad-Deen in 300 ml water for twelve hours and stir occasionally to help dissolve Qamar Ad-Deen .

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After twelve hours

5. This is dissolved Qamar Ad-Deen.

6. This is Egyptian short grain rice.

7, 8. Rinse rice with cold water in several changes.

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8. Boil water, and soak rice in boiled water, and soak rice in boiled water for 10 minutes, then drain rice and rinse it with cold water in several changes and set aside.

9, 10, 11. Pour Qamar Ad-Deen through a sieve to a pot.

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13. Add cornflour to Qamar Ad-Deen and stir to dissolve.

14. Add sugar to Qamar Ad-Deen and stir to dissolve.

15. Add 300 ml water to Qamar Ad-Deen.

16. Stir.

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17. Add rice to Qamar Ad-Deen.

18. Stir.

19, 20. Turn on heat, and stir on medium heat for 10 minutes.

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21. Reduce the heat, and let the mixture boil with continuous stirring.

22. Take a little taste of the rice to be sure it is cooked, if it is still crunchy so it is not cooked, keep boiling the mixture on low heat with continuous stirring until the rice is cooked, once rice is cooked let the mixture boil for additional 10 minutes with continuous stirring, then turn off heat.

23. Serve immediately in bowls, and keep at room temperature until cool.

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24. Put in the refrigerator to cool. Serve it cold with hot grilled kibbeh.

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Nqoue’iyeh

From: Family Recipe / Servings: 2 – 3 People
PDF Text Only / Print With Images

200 g Qamar Ad-Deen paste, cut into pieces

300 ml water, for soaking Qamar Ad-Deen

1/4 cup Egyptian short grain rice

Boiling water, for soaking rice

1/2 tsp cornflour (cornstarch)

2 tbsp + 1/2 tsp sugar

300 ml water, for cooking

This is Qamar Ad-Deen sheet.

Cut the sheet into pieces.

Soak Qamar Ad-Deen in 300 ml water for twelve hours and stir occasionally to help dissolve Qamar Ad-Deen .

After twelve hours

This is dissolved Qamar Ad-Deen.

This is Egyptian short grain rice.

Rinse rice with cold water in several changes.

Boil water, and soak rice in boiled water, and soak rice in boiled water for 10 minutes, then drain rice and rinse it with cold water in several changes and set aside.

Pour Qamar Ad-Deen through a sieve to a pot.

Add cornflour to Qamar Ad-Deen and stir to dissolve.

Add sugar to Qamar Ad-Deen and stir to dissolve.

Add 300 ml water to Qamar Ad-Deen.

Stir.

Add rice to Qamar Ad-Deen.

Stir.

Turn on heat, and stir on medium heat for 10 minutes.

Reduce the heat, and let the mixture boil with continuous stirring.

Take a little taste of the rice to be sure it is cooked, if it is still crunchy so it is not cooked, keep boiling the mixture on low heat with continuous stirring until the rice is cooked, once rice is cooked let the mixture boil for additional 10 minutes with continuous stirring, then turn off heat.

Serve immediately in bowls, and keep at room temperature until cool.

Put in the refrigerator to cool. Serve it cold with hot grilled kibbeh.

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