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| Egyption Kitchen |
1) Kushari :
Ingredients
- Rice -- 1 cup
- Macaroni pasta -- 1 cup
- Lentils -- 1 cup
- Oil -- 2 tablespoons
- Onion, chopped finely -- 1
- Garlic, minced -- 2 to 3 cloves
- Tomato sauce or crushed tomatoes -- 2 cups
- Pepper flakes -- 1/2 to 1 teaspoon
- Salt and pepper -- to taste
- Oil for frying
- Onion, sliced thinly -- 1
- Salt and pepper -- to taste
Directions:
- Cook the rice and 2 cups of water in a covered pot until done, about 20 minutes. Cook the macaroni according to package directions, or until al dente. Simmer the lentils and 2 cups of water in a covered pot until tender, 30-45 minutes.
- While the rice, pasta and lentils are cooking, heat the olive oil in a sauté pan over medium-high heat. Add the chopped onions and garlic and sauté until the onions are translucent and wilted, 4-5 minutes. Stir in the tomato sauce and pepper flakes, reduce heat to medium-low and simmer for 10-15 minutes, add a little water if necessary. Season with salt and pepper and set aside.
- Heat about 1/2-inch of oil in a heavy skillet. Add the sliced onions and fry until they turn brown and crispy. Drain on paper towels.
- Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork. Portion the mixture into individual bowls and spoon some tomato sauce over each portion. Top with crispy fried onions and serve hot or at room temperature.
2 - Molokheya :
Ingredients:
- 1 cup of minced corchorus plant
- 3 cups of any kind of meat broth (chicken, rabbit, or beef).
- 4 cloves of minced garlic
- 2 tbsp butter
- 1 tsp mix of spices (cumin, salt and pepper)
Directions:
1- Cut the corchorus leaves and wash them very well then drain.
2- On medium heat, add the meat broth in a pot and bring it to a boil.
3- Meanwhile put the drained corchorus leaves in a mixer until it’s minced into very tiny pieces, then measure a cup. (To avoid mincing too much corchorus leaves, try not mincing a lot of leaves all at once, bit by bit and measuring in between until you get 1 cup of minced corchorus. In case if you got too much of minced corchorus, then boil 3 or 4 tbsp of water and put it aside, then add the extra minced corchorus you have and mix it with the water and leave it until it cools down. You can then out it in a plastic bag and store it in your freezer until the next time you do it.)
4-Once the meat broth boils lower the heat then add the minced corchorus, stir and wait until it starts boiling and switch the heat off and put aside. (Don’t let it boil a lot or the corchorus and the broth would be separated instead of combined altogether.)
5- In a medium pan, add the butter and let it heat up a little.
6- Mix the minced garlic with the spices and add it to the heated butter. Stir until garlic’s color starts fading and starts to turn red then switch the heat off.
7- Add a scoop of the corchorus soup to the garlic and mix, then add this mix to the corchorus pot and stir.
8-The meal is now ready and could be served with rice, meat, and salad.
Ingredients:
1 lb. dried beans or hyacinth beans (Egyptian beans), soaked overnight
1 clove garlic, minced
3/4 cup parsley, minced
1 Tb cilantro, minced
1/2 cup scallions, chopped (green part only)
1/2 tsp. baking powder
1/2 tsp. cumin, ground
1/2 tsp. salt
Toasted sesame seeds, to coat
Basil & mint, chiffonade, for garnish
Directions:
Place soaked beans in a food processor with remaining ingredients and process until thoroughly ground and mixed. Form 2" balls from mixture with your hands and roll to coat in toasted sesame seeds, flattening each ball slightly. Deep fry (or pan fry in 2" of oil) at 375 degrees until golden brown, 5-7 minutes. Serve with tahini leftand garnish with basil and mint.
Ingredients
1 Can fava 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
Directions
In a pot warm up the fava beans 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 bread.
5-Okra with meat (Bamya )
Ingredients :
2 lbs. stewing lamb or beef, cut into one-inch cubes.
2 onion(s), finely chopped2 cloves garlic, finely minced1 teaspoon(s) ground cumin1
teaspoon(s) ground coriander1 cup(s) peeled, seeded and chopped tomatoes3 tablespoon(s)
tomato paste1 cup(s) stock (beef) or water, or as needed2 tablespoons chopped fresh mint
(optional)salt and freshly ground pepper1 1/2 lbs. okra juice of 1 lemon
teaspoon(s) ground coriander1 cup(s) peeled, seeded and chopped tomatoes3 tablespoon(s)
tomato paste1 cup(s) stock (beef) or water, or as needed2 tablespoons chopped fresh mint
(optional)salt and freshly ground pepper1 1/2 lbs. okra juice of 1 lemon
Directions :
1. Preheat an oven to 325 F (165 C)
2. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving.
3. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.
4. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.
5. Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper.
6. Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings.
7. Meanwhile, prepare the okra as directed in the note above.
8. In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently.
9. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven.
10. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.
11. Serve the “BAMIA” stew piping hot.
6- Fatta with meat :
2. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving.
3. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.
4. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.
5. Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper.
6. Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings.
7. Meanwhile, prepare the okra as directed in the note above.
8. In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently.
9. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven.
10. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.
11. Serve the “BAMIA” stew piping hot.
6- Fatta with meat :
INGREDIENTS:
1 1/2 pound lean lamb meat without bones
2 medium onions, chopped fine
freshly ground black pepper
6 cups water,
3/4 cup water, divided
1/2 cup rice
1/4 cup ghee or butter,
2 tablespoons ghee or butter, separated
3 cloves garlic, crushed
1/4 cup wine vinegar
2 rounds Khoubz, toasted (bread)
2 medium onions, chopped fine
freshly ground black pepper
6 cups water,
3/4 cup water, divided
1/2 cup rice
1/4 cup ghee or butter,
2 tablespoons ghee or butter, separated
3 cloves garlic, crushed
1/4 cup wine vinegar
2 rounds Khoubz, toasted (bread)
Directions :
Cut lamb into 1 inch cubes and place in a large pot with 6 cups of the water. Bring slowly to a boil, skimming occasionally. Add onion, salt and pepper. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender yet not falling apart. Meanwhile wash and drain the rice. In a medium saucepan boil one cup of water add 1 Tablespoon of ghee and 1/2 teaspoon of salt, than the rice. Bring back to a boil, stirring occasionally. Cover and simmer over low heat 15-20 minutes until tender. Using a slotted spoon remove meat from cooking liquid. In a separate skillet melt 1 Tablespoon of ghee, add the meat and fry it a few minutes. Remove from heat. Set aside and keep it warm.
In the same frying pan used for the meat melt 1/4 cup of ghee over medium high heat. Add the garlic and saute until it begins to take on color. Remove skillet from heat. Stir vinegar into the skillet. Return to heat and boil a few seconds. Set this mixture aside. Place 1 round of toasted khoudiz in a large casserole or soup tureen. Spoon some of the garlic mixture over the bread then add half of the cooked rice. Pour some of the soup broth over top of this. Place second round of toasted bread then the remaining rice. Place fried lamb cubes on top the fried lamb. Top this off with the remaining garlic mixture.
Pour the remaining soup broth over this. Garnish with fresh chopped parsley.
Note: adding a clove to boiling water will help to cover the aroma of boiling lamb if desired
In the same frying pan used for the meat melt 1/4 cup of ghee over medium high heat. Add the garlic and saute until it begins to take on color. Remove skillet from heat. Stir vinegar into the skillet. Return to heat and boil a few seconds. Set this mixture aside. Place 1 round of toasted khoudiz in a large casserole or soup tureen. Spoon some of the garlic mixture over the bread then add half of the cooked rice. Pour some of the soup broth over top of this. Place second round of toasted bread then the remaining rice. Place fried lamb cubes on top the fried lamb. Top this off with the remaining garlic mixture.
Pour the remaining soup broth over this. Garnish with fresh chopped parsley.
Note: adding a clove to boiling water will help to cover the aroma of boiling lamb if desired
7-Stewed Eggplant (Mesa'ah) :
Ingredient for Mesa'a'a:
* 1 kg brown round eggplant
* 1/2 kg savory minced beef
* 2 cups tomato juice
* cooking oil
* salt and pepper
Ingredients for Savory Minced Meet:
* 1 kg beef
* 2 onions, chopped very fine
* cooking oil
* salt and pepper
Directions :
Mince the beef coarsely. Fry the onions until pale gold, then add beef and seasoning and cook until the juice is reabsorbed.
Directions for Musa''a'a
Slice, peeled or unpeeled eggplant and spread on smooth surface. Sprinkle with salt, and allow to stand for at least one hour. Squeeze gently to drain moisture, pat dry, and deep fry the eggplant in sizzling oil. Then remove onto absorbent paper.
Line the bottom of a baking dish with half the eggplant slices, spread savory minced beef on top, and cover with the remaining half of the eggplant slices. With the tip of a knife, make several deep dents in the eggplants. Season tomato juice and pour over eggplant. Bake in center of moderate oven for about 30 minutes.
8- Stuffed Vegetables (Mahshy) cabbage :
Ingredients
1. One stick of butter (4 OZ).
2. Four small or three medium onions.
3. One cup of water.
4. One can tomato paste (12 OZ).
5. One Cabbage.
6. Four more cups of water.
7. One small spoons of Salt and 1/4 spoon of Pepper.
8. Four cups Rice.
9. Chopped Parsley.
10. Four bouillion cubes.
2. Four small or three medium onions.
3. One cup of water.
4. One can tomato paste (12 OZ).
5. One Cabbage.
6. Four more cups of water.
7. One small spoons of Salt and 1/4 spoon of Pepper.
8. Four cups Rice.
9. Chopped Parsley.
10. Four bouillion cubes.
Directions :
1. Wash the four cups of rice several times, and keep it in water for about ½ an hour. Then, wash rice, drain water out.
2. Cut the cabbage core. Carfully separate the cabbage leaves.
3. Boil water, then place about 10 leaves in the boiling water for about 5 minutes. Remove leaves and drain the leaves. Then, add more leaves to the boiling water and repeat until you are done cooking all leaves.
4. Cook one stick of butter with onions, until the onion becomes brown. Then, add one cup of water and tomato paste to the onion. Cover them and cook together on low for about 10 minutes. Stir every 2 minutes.
5. Add tomato paste and onion mixture to rice. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice. Add chopped parsley to the rice, and mix well.
6. Soup Mixture: Boil 4 cups of water and add four Beef or Chicken bouillion cubes to the water. Boil for 2 minutes.
7. The most difficult part: Cut big cooked cabbage leaves in half. Place a small amount of rice mixture in leaf and roll.
8. Put foil in the bottom of a sauce pan. Place all rolled cabbage in the pan.
9. Cover the rolled cabbage with the soup mixture.
10. Cook for about 50 minutes on medium heat. Check until the water disappears. Keep checking every 5 minutes until it is cooked
2. Cut the cabbage core. Carfully separate the cabbage leaves.
3. Boil water, then place about 10 leaves in the boiling water for about 5 minutes. Remove leaves and drain the leaves. Then, add more leaves to the boiling water and repeat until you are done cooking all leaves.
4. Cook one stick of butter with onions, until the onion becomes brown. Then, add one cup of water and tomato paste to the onion. Cover them and cook together on low for about 10 minutes. Stir every 2 minutes.
5. Add tomato paste and onion mixture to rice. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice. Add chopped parsley to the rice, and mix well.
6. Soup Mixture: Boil 4 cups of water and add four Beef or Chicken bouillion cubes to the water. Boil for 2 minutes.
7. The most difficult part: Cut big cooked cabbage leaves in half. Place a small amount of rice mixture in leaf and roll.
8. Put foil in the bottom of a sauce pan. Place all rolled cabbage in the pan.
9. Cover the rolled cabbage with the soup mixture.
10. Cook for about 50 minutes on medium heat. Check until the water disappears. Keep checking every 5 minutes until it is cooked
9- Stuffed Vegetables (Mahshy ) Eggplants, Green pepper & Zucchini :
1/2 kg Zucchini ,medium size
1/2 kg Green Pepper
1/4 kg Long Eggplant ,white
1/4 kg Long Eggplant ,black
1/2 kg Tomatoes ,medium size, hard
1/4 kg Minced Meat
2 cups Rice
1 cup Parsley ,finely chopped
2 Onions ,medium size, finely chopped
1 tsp Mint ,dried and ground
1/2 cup Coriander , finely chopped
2 tbsp Tomato Paste
2 Chicken Stock Cubes
2 tbsp Margarine
Salt and Pepper
Directions :
1. Preparing vegetables and stuffing
* In a large bowl mix minced meat, parsley, coriander, onion, mint, margarine, salt and pepper.
* Wash rice well, drain and add to bowl. Stir to mix all ingredients well. Taste to adjust seasoning.
* Wash tomatoes, zucchini, eggplant and peppers and cut their tops
* Remove the insides of vegetables by holding the vegetable in your hand and pressing the tip of a sharp knife into the center of vegetables till close to the end. Make continuous circles with the knife to remove the insides of vegetables.
2. Stuffing and cooking vegetables
* Put 1-2 tbsp of stuffing into each vegetable using your fingers. Press on stuffing in the vegetable with your small finger so that stuffing is firm inside vegetable. Don't fill the whole vegetable with stuffing to give space for rice to expand during cook
* In a large deep non-stick pan, arrange stuffed vegetables in a standing position with their tops facing upwards.
* Dissolve stock cubes and tomato paste in 2 cups warm water and add to vegetables. Add more warm water to pan until it covers ¾ of vegetables.
* Cook over medium heat for 40-45 minutes or until rice and vegetables are done. You can add 1/2 cup boiling water if needed.
* Arrange stuffed vegetables in a serving platter in a nice shape. Serve hot.
10 - Om Ali (Dessert ) :
Ingredients :
- 1 package of frozen puff pastry (17 ounces)
- 1 15 oz can of sweetened condensed milk
- 3 cups water
- 1/2 cup cream
- 3/4 cup pistachios, shelled, chopped
- 1/2 cup pine nuts
- 1/2 cup almonds
- 1/2 - 3/4 cups coconut flakes (depending on taste)
- 1/2 teaspoon vanilla extract
Directions :
Preheat oven to 400 degrees. Unroll puff pastry sheets and place on greased baking sheets. Bake for 15 minutes. You want the puff pastry to be golden and puffed. Remove from oven. Do not turn oven off; you will be using it in a few minutes with the same temp.
Break puff pastry into small pieces (about 1-2 inches. Add nuts and coconut and be sure that they are mixed well and evenly distributed. Place nuts and bread in greased 9x12 baking dish.
In a saucepan, heat sweetened milk, vanilla, and water on medium heat. Allow to cook for about 3-5 minutes. Remove from heat then allow to cool.
Pour milk over puff pastry/nut mixture. Pour creme on top and bake uncovered for 15 minutes.
Serve warm.
Break puff pastry into small pieces (about 1-2 inches. Add nuts and coconut and be sure that they are mixed well and evenly distributed. Place nuts and bread in greased 9x12 baking dish.
In a saucepan, heat sweetened milk, vanilla, and water on medium heat. Allow to cook for about 3-5 minutes. Remove from heat then allow to cool.
Pour milk over puff pastry/nut mixture. Pour creme on top and bake uncovered for 15 minutes.
Serve warm.
11- Basbousa (Desserts) :
Directions : 
Ingredients:
- Syrup Ingredients
- 2 1/4 cups sugar
- 1 1/2 cups water
- juice from 1 lemon (or 2 tablespoons orange juice)
- 1 teaspoon honey(optional)
- Cake Ingredinets:-
- 2 cups semolina
- 1 cup sugar
- 1 stick butter, softened
- 1 cup whole milk
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon baking powder
Prepare syrup first. Dissolve sugar in water in a medium saucepan. Add lemon juice and bring to a boil. Once the syrup begins to boil, add in honey. Reduce heat and allow to slowly boil for about 8-10 minutes. Remove from heat and set aside.
Preheat oven to 350 degrees. Lightly grease and flour a 9x12 baking dish.
Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
In a separate bowl, combine semolina, baking powder, and baking soda. Slowly add to butter and egg mixture. Stir in milk.
Pour mixture into baking dish and smooth with spoon.
Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. Place an almond in the center of each diamond. Bake for 25 minutes.
Remove cake from oven and pour syrup over cake until no more can be absorbed. Allow to cool for 20 minutes.
Serve immediately with a dollop of whipped cream.
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