Egyption foods

Fried Fish the Egyptian Way

5 medium tilapia fish

2 green chili peppers 

... 2 tbsp chopped dill

2 tbsp chopped coriander

6 garlic cloves 

The juice of one lemon

2 tbsp olive oil

2 tsp cumin 

1 tsp paprika 

½ tsp red chili pepper flakes

1 tsp garlic powder

Salt & pepper

For the Crust

1 cup flour

½ tbsp paprika

Salt & pepper 

Directions 

Open your fish from the belly area and remove all its insides. Wash very well with salted water from inside and out. Using a knife remove the fish scales, no necessarily all of them. Dry your fish from all water and with a sharp knife make two cuts in the flesh in each side but make sure you don’t cut the fish through.

In a hand grinder add all the ingredients and mash together till you get a coarse paste of all ingredients. Divide the paste equally between all fish and put in the fish cavity. Start messaging your fish from inside with the paste and then from outside as well. Repeat with all fish.

In a wide tray mix your flour with the spices. Add the fish in the flour mixture and cover the surface well. Fry you fish in hot oil, not deep but not very shallow, and don’t turn it to make sure you get a nice crust, just turn once for every side.

Serve hot with some rice and a lot of lemon and tahini salad.

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Shakshouka

Shakshouka also chakchouka, Shakshooka or Shakshoka well known in the Arab countries and the middle eastern region. It's made of cooked tomatoes, peppers, spices and eggs. This Shakshouka recipe is delicious and easy to make.

Ingredients:

• 6 tablespoons of frying olive oil
• One tablespoon of sweet paprika
• 6 cloves of garlic finely chopped
• One large sweet red pepper diced
• One Chili pepper (red or green) diced
• 6 ripe tomatoes diced
• Ground fresh black pepper
• Salt to taste
• 6 eggs

Preparation:

1. On a high flame, heat the oil for about half a minute. Add the paprika and blend well.
2. Add the garlic and peppers, and turn to low flame. Cook for about ten minutes - until the peppers have slightly softened.
3. Add the tomatoes and spice it with salt and pepper and then blend it.
4. Bring it to a boil, taste it and if necessary – add spices to get the taste refined.
5. Makes six dents in the mixture. Into each dent put an egg yolk, and spread the egg whites around.
6. Continue to cook on low until the egg whites have coagulated.

Tips: Serve the Shakshouka with fresh pitta bread and garnish with chopped fresh parsley

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Molokhiya Recipe

This the Egyptian-Style of Chicken And Molokhiya recipe.

Ingredients:

• 2 pound chicken parts
• 1 small onion, quartered
• spice packet: 1 stick cinnamon, 1/4 teaspoon mastic, 1 teaspoon peppercorns and 3 cardamom pods wrapped in cheesecloth
• 1 teaspoon salt
• 6 cups water
• pinch sumac
• pinch dried thyme
• olive oil
• 1 cup cider vinegar
• 1/2 cup finely chopped red onion
• pinch of ground cinnamon
• 14 ounce package frozen Molokhiya (available at Middle Eastern grocers)
• 1 tablespoons butter
• 1 tablespoon crushed garlic
• 1 teaspoon salt
• 2 tablespoons ground coriander
• 2 pita breads, cut into triangles and toasted until brown in the oven
• 2 cups freshly cooked white rice

Preparation:

1. Place the chicken, onion, spice packet, and 1 teaspoon salt in a 4-quart casserole. Add 6 cups water and bring to a boil. Cover and cook at the simmer for 45 minutes, skimming from time to time. Remove the chicken to an oiled baking pan, sprinkle with a pinch of sumac and thyme; moisten with <>
2. About 1 1/2 hours before serving, preheat the oven to 425 F.
3. Strain the chicken broth; discard the fat, measure the broth and add more water if necessary to make 4 cups. Return to the saucepan and bring to the boil. In a skillet heat the butter to sizzling, add the garlic and 1 teaspoon salt and the coriander and fry, stirring, until the texture is sandy and the color brown, but not burnt. Add to the boiling broth and cook over medium heat for 15 minutes.
4. An hour before mealtime bring soup to a boil, add frozen molokhia and cook uncovered over medium heat until it completely defrosts, without undue stirring. (If using fresh or dried molokhiya, see note to cook.) Makes about 3 cups sauce. Meanwhile, set the chicken in the oven to brown. Make the onion-vinegar-cinnamon dressing and let stand 30 minutes.
5. To serve in layers in individual cereal bowls: place toasted pocket bread triangle on the bottom; add a few spoonfuls of plain rice, the chicken, a ladleful of sauce and top with a spoonful of the onion-vinegar-cinnamon dressing.

Notes: One-half pound dried molokhiya can be substituted for fresh or frozen: rub the leaves between hands until finely crushed. Forty minutes before serving, rinse quickly in a strainer, drain, soak in enough hot broth to cover for half an hour, then add to the boiling soup and cook uncovered for about 10 minutes.

If using fresh molokhiya: Rinse and carefully dry. Use a mezzaluna or half-moon chopper to finely chop then set aside until ready to add the last 10 minutes. Don't worry if it feels a little slimy to the touch. (A food processor can be used for the chopping.) Add the fresh molokhiya to the boiling soup, immediately reduce heat and cook, uncovered, (to retain its green color) for 5 to 10 minutes. Remove from the heat the moment it begins to boil. Seeds for growing molokhiya are available at some Middle Eastern grocers in the spring.

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Fasolia - Fasolia Recipe

Fasolia is a famous main dish in many Arab countries and it is served with Lebanese rice. Enjoy this Fasolia recipe (white beans).

Ingredients

1lb dried haricot beans
1 large onion, sliced
2 cloves garlic, thinly sliced
peeled tomato
1 tbsp tomato puree
olive oil for frying
salt
Preparation

1. Soak the beans overnight.
2. Drain and add fresh cold water. Bring to boil.
3. Meanwhile, sauté the onions and garlic.
4. Add peeled tomato, tomato puree and cook for 2-3 minutes.
5. When the beans have come to the boil for 10 minutes, drain and add freshly boiled water enough to cover.
6. Add the tomato sauce, cover and simmer for 45minutes or until the sauce has thickened and the beans are cooked.
7. Five minutes before the end, add the salt and pepper.
8. Allow the beans to stand for at least 15 minutes before serving. Serve as a main dish with Lebanese rice.

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Stuffed zucchini (Koussa mahshi) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed zucchini (Koussa mahshi) Recipe.  Enjoy tasty  cooking recipes and learn how to make Stuffed zucchini (Koussa mahshi).

If you omit the mince, this simple and tasty dish makes a great vegetarian option, too.

Preparation Time 40 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

8 (about 12cm long) white zucchini, stalks trimmed, washed
100g lamb mince
50g (1/4 cup) long-grain rice, washed, drained
1/2 tomato, finely chopped
10g butter, melted
2 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
70g (1/4 cup) tomato paste
1/2 tsp salt
Lebanese bread, to serve
Natural yoghurt, to serve
Method
1. Use an apple corer or small, sharp knife to remove the flesh from the zucchini, leaving a 5mm-thick border. Wash shells in a bowl of salted water.
2. Combine the mince, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about three-quarters full with the rice mixture.
3. Place the zucchini, in a single layer, in a large saucepan. Cover with cold water. Add tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender.

4. Divide among serving dishes and pour over broth. Serve with bread and yoghurt

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Feteer Meshaltet "Arabic Pie" Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Feteer Meshaltet "Arabic Pie" Recipe. Enjoy the Arabic Cuisine and  learn how to make Feteer Meshaltet "Arabic Pie".    

Ingredients

4¾ cups all purpose flour

1 tsp salt

2 cups water

Method

• Put flour, salt and water in a mixer and blend well until the dough becomes one smooth and elastic piece (knead for 15 minutes by machine or 45 minutes by hand).

• Divide the dough into equal parts and press by hand to remove the air. Shape into balls and grease with melted butter, set aside for at least 15 minutes.

• Preheat the oven to 500 °C.

• Grease four or five pieces with oil.

• Spread the dough pieces on a marble surface and roll out with a rolling pin until they become very thin.

• Pull from all sides and fold from four directions until you get a square shape. Leave the last piece rolled out for the base.

• Put the folded pieces in the middle of the base piece.

• Fold the four sides toward the middle to make a square with the other pieces inside.

• Bring the corners around the filling to make a circle.

• Place on a tray greased with oil.

• Bake for 15 minutes or until golden brown

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Macaroni with béchamel recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Macaroni with béchamel Recipe. Enjoy the Arabic Cuisine and  learn how to make Macaroni with béchamel.

Ingredients

½ kilo macaroni

2 Tbs corn oil

1 onion (medium size), chopped

½ Kilo ground meat

Salt and pepper For the béchamel

3 Tbs butter

3 Tbs flour

2 Cups milk

1 Egg

Salt and white pepper

1/8 tsp nutmeg, grated

2 Tbs mozzarella cheese, grated Salt, pepper and ground nutmeg

Method

- Cook macaroni in boiling salted water, stir once or twice for the first few minutes remove and drain then place in a large pot, add some oil.

- Heat oil in a skillet over a medium heat, add onion, and stir for 5 minutes until tender.

- Add minced beef, stir occasionally and leave for 10 minutes.

- Reduce heat, season mixture with salt and pepper, leave for 20 minutes or until most of the liquid evaporate.

For béchamel sauce 

- Heat butter in a saucepan over a medium heat, add flour and stir for 3 minutes.

- Add milk to the mixture while continuously whisking with a hand mixer (so that chunks will not be formed) until combined and sauce is thickened.

- leave sauce to cool, add the egg and beat well with the sauce, season with salt, pepper and nutmeg.

- Preheat oven to 180°C.

- Divide sauce into 2 parts.

- Mix one half with 3 tablespoons of minced beef and half of the macaroni.

- Place the mixture in an oven pan as a first layer, and then add remaining beef, mozzarella cheese as a second layer and the macaroni as a third layer, top with remaining béchamel sauce.

- Bake in the oven for 40 minutes or until surface is golden, set to cool before cutting. 

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Kofta Stew Recipe

Ingredients

• 500 g minced lamb
• 1 small onion or 70 g, chopped
• 2 tablespoons vegetable oil
• 1 medium onion or 125 g, cut into small cubes
• 1 medium tomato or 150 g, peeled and diced
• 4 tablespoons tomato paste
• 1 medium carrot or 150 g, cut into large cubes
• 1 medium potato or 300 g, cut into large cubes
• 1 cup frozen green peas or 160 g, thawed
• 2 cubes MAGGI® Mutton Bouillon
• 3 cups water or 750 ml
• ½ teaspoon ground black pepper
• * ½ teaspoon dried mint

Preparation

• Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.
• Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.
• Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.
• Add tomato paste, carrot, potato, green peas, MAGGI® Mutton Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.
• Season with black pepper and dried mint. Stir and serve.

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Egyptian Chicken Kishk

i cooked a chicken in stock : 

2 litres of water

1 carrot 

... 1 celery branch 

1 onion cut in 4 slices

2 whole garlic cloves 

3 bay leaves , 

3 cardamons seeds 

nutmeg, salt and 1 chicken broth cube 

i bonless the chicken and drain the soup .. in a large bowl i mix 5 bell tablespoons of flour with some water till obtaining a heavy paste ( similar to 2atayef dough ) ... and pour it in the stock ( with stiring of course ) and boil until thikness . 

i place chicken slices in the plates , and pour the kishk on the top ... i decorate with some fried onion ( TIPS : U CAN ADD THE OIL OF ONION TO THE KISHK .. IT GIVES A NICE FLAVOUR 

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Egyptian macarons ( Shakalama )

250g coconut powder

1 tbs of flour 

1 tbs of sugar 

... 1 can of candensed milk ( nestle ) 

vanilla 

mix all ingredients together , pour in a pastry bag and make some stars in a battered sheet .

bake in medium oven for 8-10 minutes 

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(Egyptian meat cubes ( kabab 7ala

1 kg meat cut in medium cubes

500g sliced onions 

1 tsp of cinnamon 

... 1 tsp of pepper 

1/2 tsp of nutmeg 

some arabic gum

1/2 tsp of cardamon powder

some buy leaves and some cinnamon sticks 

1/2 tbs ginger powder

4 minced cloves of garlic 

3 medium potatoes cut in medium cubes and fried .

in some olive oil, cook the meat and onion til becomin gold and gravy , add the spices , stir for some minutes , add water and cover ... let cook for 30 minutes til meat become soft .. add the potatoes and transfer to oven casserole .. bake for 15 minutes 

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(Egyptian bastermeh filo ( golash

 1 green pepper

filo dough

... 250g bastermeh

1 cup sliced mushrooms

1/2 cup green olives

1/2 cup black olives

1/2 cup grated roomy cheese

1/2 cup grated mozarella cheese

1/2 cup grated cheddar cheese

1 cup milk

2 eggs

spices : nutmeg, salt, pepper, oregano .

in a sauce pan cook bastermeh , green peppers mushrooms, olives , and spices for 10 minutes . turn off the heat , add the cheese.

in ur oven mould, place the filo layers ( dont forget to brush between layers with melted butter ) til obtaining a thik layer ... pour the bastermeh filling , and make some other layers of fillo on the top. ( brushing always with melted butter )

bake in oven for 10 minutes , not more, pour the milk egg mixture ( mix eggs with milk ) on the top , and re - bake til filo become gold------------------------------------------------------------------------------------------------------------

Egyptian Orzo & chicken livers tajine

500g orzo pasta

250g boiled, peeled and mixed tomatoes

3 tbs of tomato paste

2 chopped onion

250g of chicken livers

1 litre of chicken stock

salt , pepper and nutmeg

in a deep pan , fry the orzo pasta in some spoons of oil until becoming gold ...remove from the oil and set aside.

in the same pan , add onion and chicken livers , spices and stir for some minutes.

add tomato paste, tomato juice and let cook for 15 minutes ... add the chicken stock cover and lett cook until livers are soft .

add the the orzo and stir ... ( if u fell that pasta need some water .. add it but be carefull water must be boiled before to add it ) . transfer the orzo in a tajine and

bake it for 20 minutes in medium oven .

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Foul Mudammas

Ingredients

1 Can fava beans 16oz

1 Can garbanzo beans 16oz

2 Large minced Garlic

1 tsp of salt

1/2 Cup lemon juice

1/2 cup chopped tomato

1/2 cup chopped parsley

2 radish sliced

1 tsp cayenne pepper

1/4 cup extra virgin olive oil

Preparation

In a pot warm up the fava beans and chick peas then transfer to a large bowl. Add minced garlic with salt and lemon juice and combine with beans. With a mortar, mash half of the beans then mix with a spoon. Top with freshly chopped parley, tomato, radishes, olive oil and cayenne pepper. Serve with pita bread

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Falafel

Ingredients:

shell fresh or frozen fava beans of their pod and exterior skins

1 clove garlic

1/2 tsp salt

1/2 tsp cumin

1/2 tsp baking powder with scallion greens

parsley

cilantro

Preparation:

In a food processor, puree the fava beans, garlic, salt, cumin, and baking powder with scallion greens, parsley, and cilantro.

Form the falafel mixture into a ball, dip in toasted sesame seeds, and flatten. Refrigerate.

Fry the falafels in vegetable oil and brown and crispy on both sides.

To make this dish something special, serve the falafels with a tahini dipping sauce:

Add 1/2 cup tahini, 1 cup water water, juice of 1/2 lemon, 2-3 garlic cloves, salt to taste, and 1 tsp cumin to a food processor.

Process until the mixture is smooth.

Egyptian Falafel Recipe II

Ingredients:

2 cups dried fava beans

1 medium onion, chopped

1 large potato, peeled and quartered

6 garlic cloves

1 teaspoon ground coriander

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 cup vegetable oil (for deep frying)

3 large green onions, chopped small

3/4 cup dried breadcrumbs

1/2 cup deep fried dried onions

1/2 teaspoon baking soda

1/4 cup sesame seed, lightly roasted

4 large radishes, sliced

1/2 cup finely chopped fresh parsley

1 large tomato, diced

1 large dill pickles, diced

1 medium jalapeno pepper, seeded and diced

6 whole 6 1/2 inch pita bread

1 cup finely shredded lettuce (, of your choice)

1/2 teaspoon beau monde seasoning

Preparation:

In a large-size saucepan, add fava beans and cover with water; bring to boil, reduce heat, cover and simmer for about 3 minutes.

Remove from heat and let beans soak overnight.

When ready to use, drain.

In a small saucepan, add quartered potatoes, cover with water and cook until done; drain.

In a food processor or blender, process fava beans, onion, cooked potato and garlic cloves until smooth.

Add coriander, cumin, salt, black pepper and cayenne pepper and process for a few seconds to blend well.

Transfer mixture to a large mixing bowl.

Add chopped green onions, bread crumbs, deep fried dried onions, and baking soda; mix well to incorporate.

With dampened hands, form mixture into balls the size of walnuts.

Place on a lightly floured surface and flatten the formed balls slightly into patties.

Measure roasted sesame seeds into a soup bowl.

Dip flattened fava patties into sesame seeds, turn over to coat lightly with sesame seeds.

In a large frying pan, heat vegetable oil to medium-high heat.

Carefully drop fava patties into hot oil and deep-fry for 2 minutes, turn over and deep-fry for another 1 to 2 minutes or until patties are cooked through and golden brown.

Remove from oil with a slotted spoon onto paper toweling to drain.

In a medium-size mixing bowl, add sliced radishes, chopped fresh parsley, diced tomato, diced dill pickle and diced jalapeño pepper and mix well.

Wrap paper toweling around each individual flat bread or pita bread, place individually in microwave oven and microwave on HIGH (full power) for 30 seconds.

Microwave remaining pitas in the same manner.

Remove and cut pita at one end to form a pocket.

Stuff 3 or 4 fava patties in pocket.

Then spoon about 3 tablespoons of prepared vegetable mix into the pocket.

Top with finely shredded lettuce and sprinkle with Beau Monde seasoning.

Serve immediately.

You can also use canned fava beans but I prefer the dried fava beans the best.

Note: Deep fried dried onions are available in most East Indian Grocery Stores.

These are the best to use as they are crispier and crunchier than the ones that you can buy in cans.

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Kushari

Ingredients - Serves 6

1 cup lentils

1 quartered garlic clove

1 tablespoon cumin

3 large onions

1 cup oil

6 ounces uncooked elbow macaroni

2 cups dry rice

salt

chicken stock or vegetable stock

1 (15 ounce) can tomato sauce

1 dash lime juice 2 minced garlic cloves

1 dash yellow mustard

2 tablespoons vinegar

Preparation

Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.

Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.

Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.

Drain them onto paper towels and set aside.

Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:.

Boil the macaroni until done (about 10 min).

Cook the rice in the chicken stock add salt if the broth is unsalted.

Put them all together in the same pot and mix well.

Make the sauce.

In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.

Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.

Next, add one can 15 oz can tomato sauce.

Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.

To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy

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Baba ghanouj

Cooking time: 20 minutes

Ingredients

2 large eggplants

3 garlic cloves minced

1/3 cup tahini sauce

1/2 teaspoon salt

1/4 cup lemon juice

Preparation

heat the oven to 400 degrees F. Make a few 1’’ slits all around each eggplant. Wrap the eggplants in a aluminum foil. Roast it for 40 minutes, or until soft. Let it cool for 10 minutes.

Mash garlic with little salt, mash it really good to paste consistency.

Peel the eggplants.

In a food processor, mix the eggplants, garlic, tahini, salt and lemon juice until just combined.

Drizzle with olive oil. Serve with pita bread

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Bamia stew

Preparation Time: 15 minutes

Cook Time: 2 hours, 00 minutes

Ingredients

1 lb stew meat (Lamb or Beef)

1 pound frozen okra

16 oz canned crushed tomatoes

4 oz. canned tomato puree

1 medium onion, chopped

2 cloves garlic, crushed

1/2 teaspoon cumin

1 teaspoon coriander

1/8 teaspoon allspice

8 cups water

salt and pepper to taste

2 tablespoons olive oil

Preparation

In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Add okra and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve bamia with white rice

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Dukkah

Dokka or Dükkah is an Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices and flavors. In some countries such as Lebanon, Syria, Jordan and Palestine it is called Za'atar.

Traditionally Dukkah is eaten by dipping fresh Egyptian baladi bread first into olive oil and then into the nut mixture. Dukkah is a versatile seasoning and can also be sprinkled on salads or vegetables. It can also be used as a crust or breading for foods like lamb, shrimp, fish or chicken.

Dukkah Recipe

Ingredients:

¾ cup sesame seeds

½ cup pine nuts

½ cup coriander seeds

½ tsp ground cumin

½ tsp salt

½ tsp chilli powder

½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)

Preparation:

In a large frying pan combine pine nuts and coriander seeds over medium-high heat. When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.

Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.

Use as seasoning in cooking or serve as an accompaniment with bread and olive oil

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Sayadieh

Ingredients:

2 tbsp. oil, for deep-frying

2 tbsp. pine nuts

3 onions, sliced

2 cups American rice, rinsed

1/2 tsp. turmeric

1/4 tsp. mixed spices

Salt and pepper to taste

2 MAGGI Chicken Stock cubes(dissolved in 3 cups of hot water)

4 white fish fillets (Cod or Haddock)

3 tbsp. seasoned flour to coat the fish

Preparation:

Heat the oil in a deep pan and fry the pine nuts till brown. Remove nuts from the oil and keep aside.

Add the onions to the same pan and fry till brown.

Add the rice, turmeric, spices, salt and pepper and stir till the rice is well-coated with oil.

Add the MAGGI Chicken Stock, boil and then lower the heat. Cover the pan and simmer for 20 minutes.

Meanwhile, coat the fish with the seasoned flour and deep fry.

When the rice is cooked, add the pine nuts and stir gently.

Empty the rice in a flat dish, and arrange the fish on top. Serve with mixed salad and Tarator (Tahini sauce).

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Meatball Stew (Dawood Basha)

Ingredients:

1kg minced lamb

200g lamb fat (from tail or kidney)

1 large white onion, minced

Salt and black pepper, to taste

2 tbsp. vegetable oil

1 large onion, sliced

5 cups tomatoes, peeled and tinned

2 cubes MAGGI Chicken Stock, dissolved in 3 liters water

1/2 tbsp. tomato paste

2 tbsp. roasted pine nuts

Preparation:

1 Mix the lamb meat and fat with the minced white onions, salt and pepper and mince them again together

2 Make small balls and place them on an oiled oven tray and bake them at 300 degrees Fahrenheit for 15 minutes

3 Start pan-frying the sliced onions in the oil, then add the tomatoes, dissolved MAGGI Chicken Stock, salt and pepper. Cook this sauce for 30 minutes on a slow fire

4 Remove the meatballs from the oven and add the meatballs with their juices to the sauce. Simmer for another 15 minutes

5 If the sauce is thin, thicken it with 1/2 tbsp. tomato paste

6 Sprinkle the pine nuts over the meatballs just before serving with vermicelli rice or small boiled potatoes Serves 8

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Egyptian Fata

Ingredients:

1 kg of meat (beef / lamb)

1 medium onion

1 – 2 cups of white rice

2 tablespoon of butter

1 tablespoon of tomato paste

2 -3 wheat pita bread

3 cloves of garlic – minced

1/2 cup of vinegar

2 – 4cardamom

5 1/2 cups of water

2 bay leaves

Salt and pepper

Servings: 2- 3 persons

Steps:

1- Boil 4 cups of water in a pot and then add the meat, onion, bay leaves, cardamom and season the mix with salt and pepper, to taste.

2- Cook the meat for 1 hour or until it is well cooked.

3- Wash rice with water. In a different pot, add butter and rice and stir it together on a medium heat.

4- Add 1 1/4 cup of water to the rice and wait until there is no water. Then lower the heat.

5- To prepare the sauce, place oil, garlic, vinegar, 1/2 cup of water and tomato paste. Leave it to simmer for 5 minutes.

6- Cut the pita bread into small pieces. In a pot, place butter, then add bread and stir together until golden brown.

7- Add 2 cups of meat stock to bread and 3/4 of the sauce prepared in step # 5 and stir the mixture together.

8- In a serving plate, place the bread mixture, then the white rice and finally the rest of the sauce.

9- Serve the meat over the rice or in a separate plate

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Fried Cauliflower

Ingredients:

1 Cauliflower – (head "without roots" sliced into pieces and boiled)

3 tablespoon of flour

3 eggs

1/4 cup of milk

1 onion (small) – chopped

Parsley – chopped

Servings: 5 - 6 persons

Steps:

1- Mix flour with water and then add eggs and stir it together.

2- Season the mix with salt and pepper.

3- Add chopped onion, parsley and milk. Stir the mix together.

4- In a bowl, mince the boiled cauliflower using a fork.

5- Add the minced cauliflower to the mix done in step # 3. Mix all together.

6- Make sure that you can shape the mix into small balls, if not; you can add more eggs until it can be shaped.

7- Heat oil in a frying pan, use an ice cream scoop to shape the mix into small balls and fry it. Served hot

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Eggplant with Vinegar and Garlic

Ingredients:

1 – 2 eggplant

4 table spoon of oil

4 cloves of garlic – minced

Vinegar

Salt

Servings: 2 – 4 persons

Steps:

1- Slice eggplant into pieces.

2- Season eggplant with salt and leave it for 20 minutes (to remove all water).

3- Put 4 table spoon of oil in a pan and fry the eggplant.

4- Add the minced garlic and vinegar to the fried eggplant.

5- Leave it for 20 minutes before serving.

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Omlette with vegetables (Eigga)

Ingredients:

4 table spoon of all purpose flour

1/3 cup of water

4 table spoon of oil

3 eggs

1 chopped onion

1- 2 sliced tomato into squares

Chopped parsley

Salt and pepper

Servings: 2-3 persons

Steps:

1- Put 4 table spoon of all purpose flour in a bowl with 1/3 cup of water and mix it together.

2- Add 3 eggs to the previous mix.

3- In a pan, put 2 table spoon of oil and add the chopped onion until becoming yellow.

4- Add to the onion 1-2 chopped tomato and season the mix with salt and pepper and leave it for 5 min.

5- Add the chopped parsley to the previous mix and leave it for 3 min.

6- Leave the pan to cool for a while before pour its content into the mix in the bowl made in step 1 & 2.

7- Put 2 table spoon of oil in a pan and pour the resulting mix in it until becoming golden brown.

8- Turn it on the other side using a plate to fry it (put some oil before returning the Omlette back to the pan).Garnish the Omlette with some parsley.

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Meat & Baby Onions Tajin

The easiest way to have a perfectly cooked meat dish with the slightest effort and you’ll end up with the most tender meat as the onions will penetrate your meat and give it an amazing oniony sweet flavor…just try it and you’ll know ;-)

Ingredients

1 kg meat cut in medium size cubes, tender cut

½ kg baby onions whole or cut in halves, preferably red onions

2 tbs chopped garlic

¼ tsp chili powder

¼ tsp nutmeg

½ tsp meat spices

½ tsp tsp garlic powder

½ tsp onion powder

¼ tsp cinnamon powder

2 bay leaves

Salt & pepper

2 cups meat or vegetables stock

Margarine

Directions

Heat up some margarine and saute your meat cubes seasoning them with all the spices but don’t add any salt. Keep sauteing till they get a golden brown lovely crust. Add some water and let the meat cook till it’s about 75% well cooked, add more water if necessary. Once you’re done with the meat remove it from the coking pan and set aside and in the same cooking pan add some more margarine and start sauteing the onions seasoning them with salt, pepper & nutmeg. Once the onions start to tenderize add the meat back and mix for a couple of minutes. Remove from Heat and transfer to your tajin (baking dish).

In the same pan, add a little more margarine and saute the chopped garlic in it seasoning with some chili pepper and once it starts getting golden poor the meat or vegetable stock over it and bring to a boil. Pour in the mixture over the meat and onions in your baking dish and cover with foil paper. Enter the tajin into your hot oven and bake on medium heat until the onions and the meat get veryyyyy tender and a nice thick onion meat gravy is formed

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Mosakha’aa with Garlic & Vinegar

Ingredients

5 big eggplants pealed and cut into sliced

5 green peppers cut into quarters and seedless

2 whole red chili peppers

6 skinless ripe tomatoes cut into very small cubes

¼ cup white vinegar

1/3 cup sliced garlic

Vegetable oil

Olive oil

Salt & pepper

Directions

In a wide pan filled with some vegetable oil shallow fry your eggplants till they soften and turn golden brown. Also shallow fry the green pepper and the red chili peppers. Leave them aside to drain from all the access oil.

In a deep cooking pan add some olive oil and start sautéing your garlic and once it start getting golden add all the vinegar and let them cook for a couple of minutes. Add all your tomatoes and once it starts boiling drop in the eggplants, the green pepper & the red chili peppers. Season with some oil and black pepper and cover the led and leave the mixture to simmer slowly on very low heat until all is tender and the tomato sauce has thickened. Leave to set in the fridge and serve cold with some bread

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Chicken Kishk

Ingredients

2 ¼ cups yogurt (about 5 yogurt cups, 110 gm each)

1 cup rice flour

2 cups cold whole fat milk

5 cups chicken stock

6 medium size white onions

10 gloves of garlic finely chopped

Half a chicken (the breasts only)

Nutmeg

3 cardamoms

1 cinnamon stick

2 bay leaves

1 chicken concentrate cube (magi)

Salt & pepper

P.S: Usually I buy the rice flour from the super market but this time I made it the all traditional Egyptian way, I washed some Egyptian rice and left it spread on a towel for 1 day and the I grinned it very finely and used it in my Keshk. It gave a very different and improved texture to the keshk so I hoe you can try it :)

Direction

Boil your chicken breasts in hot water adding to it one onion cut in half, cinnamon stick, cardamoms, q pinch of nutmeg, bay leaves, salt & pepper. You need your chicken breasts to cook really well until they fall of the bones and are very tender. Take your chicken breasts out of the stock and with your hands cut it into strains. Note that you’ll be using the chicken stock for the rest of your recipe.

In a non-stick pan, off the heat, add the yogurt, rice flour & milk. Whisk very well until the mixture is very smooth and with no lumps at all. If you need to you can strain the mixture through a very fine strainer. Put the mixture on medium heat adding 5 cups of chicken stock, season with nutmeg, salt & pepper and add the magi cube. Whisk constantly and you’ll mixture will start thickening. Keep whisking until it started boiling and then reduce the heat to low and keep whisking for another 3 minutes. Remove from heat and instantly add the strains of chicken breasts.

Cut the remaining 5 onions into small cubes and in a pan add them with a lot of oil and start browning your onions. You need the onions to be swimming in oil. Keep frying the onions until the start turning brown. Add the garlic and continue frying till the onions are golden brown. Remove from the oil and strain from any access oil. Add half the ¾ the quantity in the kishk and mix. Pour your kishk in the serving plate and garnish with the remaining onions.

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Rokak

Ingredients for the Stuffing

300 gm minced meat

2 large onions finely chopped

3 garlic cloves finely chopped

1/2 tsp meat spices

1/4 tsp cinnamon

1/2 tsp paprika

A good pinch of nutmeg

1/2 tsp garlic powder

1/2 tsp onion powder

1 bay leave

A pinch of red chili flakes

Oil

The Remaining Ingredients

6 soft rokak sheets

1 cup meat stock

Margarin

Directions

To prepare your meat stuffing, sautee your onions in some oil. Add the garlic when the tender and then the minced meat. Add all the spices and leave it to dry all the water and cook well. Remove from heat and set aside to cool.

You'll need a low edge baking pan for assembling the pie. Cut the rokak sheets in circles, 3 sheets should be bigger than your an and three sheets should be exactly the same size of your pan. Brush the bottom of the baking dish with some margarine, brush every rokak sheet with some margarine and some stock. The bottom layer should be the three sheets larger the the pan. Leave the edges aside as we'll fold them later. Add your meat stuffing and press it with the palm of your hands. Now, fold in the extra edges of the rokak sheet and brush with stock and margarine to make sure they'll stay folded in. Now, brush the other 3 layers with stock and margarine and bot on top of the first layer. Poor in some chicken stock on the to and brush again with some margarine and bake in the oven until crispy and golden

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