SIDR Tree Leaf Tea with Cinnamon and Foamed Milk Cream

SIDR Tree Leaf

Water

Milk

SIDR Honey

Ground Cinnamon

Cinnamon Stick

sidr tree leaves tea with cinnamon and foamed milk cream

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Put water in a teapot as much as the capacity of your glass and open the stove for the water to boil. Using a torch, carefully burn the sticks of cinnamon and place one each underneath serving glasses. Let rest while the tea brews.

When you feel the water getting hot, take 3-5 pieces of SIDR Tree Leaves and throw them into the teapot without waiting for it to boil.

The leaves will begin to give their color to the water as the water starts to boil. Continue to boil the water with the leaves for 4-6 minutes.

Fill a small coffee pot with milk as much as the capacity of your glass, add 3-5 SIDR Tree Leaves, and 2 Tsp SIDR honey(if you want) into it.

Remove the leaves from the tea brewed in the teapot and the boiling milk. Whisk the milk using an electronic or manual whisk to make the milk frothy and voluminous.

Mix the brewed tea and milk in your cup according to the density you want to drink.

You can get a more aromatic taste and a delicious view by sprinkling powdered cinnamon on it. 

After all these preparations, you can go to a place where you feel peaceful and enjoy this wonderful winter drink.

Silky Coconut Semolina Halva

Semolina

Unsalted Butter

Coconut

Mixed Nuts

Cardamom

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In a heavy-bottomed pan, heat the ghee or unsalted butter over medium heat until melted. Add the semolina to the pan and roast it, stirring continuously, until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Be careful not to burn it.

Once the semolina is roasted, reduce the heat to low and carefully pour in the water while stirring continuously to avoid lumps.

Add the SIDR Honey to the pan and mix well until fully incorporated with the semolina mixture. 

Stir in the shredded coconut, chopped nuts, ground cardamom. Continue to cook, stirring frequently, until the mixture thickens and starts to pull away from the sides of the pan, about 8-10 minutes.

Remove the pan from the heat and let the halva rest for a couple of minutes. Serve the halva warm, garnished with sliced almonds or shredded coconut for an extra crunch and visual appeal.

Honey Garlic Shrimp

Large Shrimp

Garlic

Olive Oil

Soy Sauce

Rice Vinegar

Sesame Oil

Cornstarch

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In a small bowl, whisk together the soy sauce, SIDR Honey, rice vinegar, sesame oil, and cornstarch until well combined. Set aside.

Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 1 minute, until fragrant.

Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, until they turn pink and opaque.

Pour the honey garlic sauce over the shrimp in the skillet. Stir well to coat the shrimp evenly. Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened and the shrimp are fully cooked.

Once cooked, remove the skillet from heat and transfer the honey garlic shrimp to a serving dish. Garnish with chopped green onions and sesame seeds for added flavor and presentation.

Serve the honey garlic shrimp hot over steamed rice or noodles, and enjoy the delicious combination of sweet honey and savory garlic flavors.

Feast of Ramadan Baklava

Phyllo Dough

Pistachios

Cinnamon

Lemon Juice

Vanilla Extract

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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray. In a bowl, combine the chopped nuts with ground cinnamon. Set aside.

Unroll the phyllo dough and cover it with a damp towel to prevent drying out. Place one sheet of phyllo dough in the prepared baking dish and brush it generously with melted butter. Repeat with 7 more sheets, brushing each sheet with butter.

Sprinkle a layer of the nut mixture evenly over the buttered phyllo dough. Continue layering phyllo sheets, brushing each with butter, and adding a layer of nuts until all the nut mixture is used, finishing with a top layer of phyllo dough. Make sure to brush the top layer generously with butter.

Using a sharp knife, carefully cut the baklava into diamond or square shapes. Bake in the preheated oven for 40-45 minutes, or until golden brown and crisp.

While the baklava is baking, prepare the honey syrup. In a saucepan, combine SIDR Honey, water, lemon juice, and vanilla extract. Bring to a simmer over medium heat, then reduce the heat to low and let it simmer for 10 minutes. Remove from heat and let it cool slightly.

Once the baklava is out of the oven, immediately pour the warm honey syrup evenly over the hot baklava, making sure to cover all the pieces. Allow the baklava to cool completely in the pan before serving, allowing the phyllo dough to absorb the honey syrup.

Serve the Sidr honey baklava at room temperature and enjoy the rich, sweet flavors of this classic world-famous dessert.

Silky Smooth Honey Hummus

Chickpeas

Tahini

Cumin

Salt

Lemon

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In a food processor, combine the chickpeas, tahini, olive oil, minced garlic, SIDR Honey, lemon juice, ground cumin, and salt.

Process the mixture until smooth and creamy, scraping down the sides of the bowl as needed. If the hummus is too thick, add water, 1 tablespoon at a time, until desired consistency is reached.

Taste and adjust seasoning if necessary, adding more salt or lemon juice if desired. Transfer the hummus to a serving bowl. Drizzle a little extra virgin olive oil and sprinkle a pinch of paprika over the top for garnish.

Serve the honey hummus with your favorite dippers such as pita bread, carrot sticks, cucumber slices, or crackers. 

Enjoy the silky smooth texture and delightful sweetness of this SIDR Honey-infused hummus with your friends and family.

Roasted Lemon Rosemary Fish

Salmon Fillets

Fresh Rosemary

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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Pat the fish fillets dry with paper towels and place them on the prepared baking sheet.

Drizzle the fish fillets with olive oil and season with salt and pepper on both sides. Arrange lemon slices and fresh rosemary sprigs on top of each fish fillet.


Roast the fish in the preheated oven for 15-20 minutes, depending on the thickness of the fillets, or until the fish is cooked through and flakes easily with a fork.

While the fish is roasting, prepare the SIDR Honey glaze. In a small saucepan, heat the SIDR Honey over low heat until it becomes thin and runny, stirring occasionally.

Once the fish is cooked, remove it from the oven and carefully drizzle the warm SIDR Honey glaze over the top of each fillet. 

Return the fish to the oven and broil for an additional 1-2 minutes, or until the honey glaze is caramelized and bubbly. Remove the fish from the oven and let it rest for a few minutes before serving.

Serve the roasted lemon rosemary fish hot, garnished with additional fresh rosemary if desired. Enjoy the flavorful combination of tangy lemon, aromatic rosemary, and sweet SIDR Honey!

Citrus Fettuccine with Honey Sauce

Fettuccine Pasta

Orange Citrus Oil

Fresh Parsley

Parmesan

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Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

In a large skillet, heat the orange citrus oil over medium heat. Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the oil.

In a small bowl, whisk together the SIDR honey and reserved pasta cooking water until well combined. Pour the honey mixture over the fettuccine in the skillet. Toss the pasta again to ensure it's coated with the honey sauce.

Add the chopped parsley to the skillet and toss with the pasta. Season with salt and black pepper to taste. Cook the pasta for an additional 2-3 minutes, stirring frequently, until the sauce has thickened slightly and coats the pasta evenly.

Once done, remove the skillet from heat and transfer the citrus fettuccine to serving plates. Garnish the pasta with grated Parmesan cheese if desired.

Serve immediately and enjoy the refreshing flavors of citrus and honey paired with the savory parsley sauce over tender fettuccine.

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SIDR Tree Leaf Tea with Cinnamon and Foamed Milk Cream

raw & unfiltered

sidr honey

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