Typical Egyptian (Middle Eastern) Specialties:
Mona
INGREDIENTS:
12 Tbs. Butter (unsalted & melted/softened),
1/3 cup blanched Almonds (optional),
1 yogurt,
3/4 cup sugar (or to taste),
1 1/2 cup Semolina (available at most Arabic stores),
1 egg,
1 full tsp. Baking Powder,
Few drops of Vanilla Extract,
SYRUP:
1 cup sugar,
1/3 cup water,
1/2 Lemon (1 Lime) juice
METHOD:
SYRUP:
Add sugar, water & lemon juice together in a saucepan, on medium
low heat. Stir occasionally, until the sauce becomes thick & starts
to boil.
Leave it to cool off.
BASBOUSA DOUGH:
Whisk the egg & sugar until they become foamy. Add butter, yogurt, Semolina, baking Powder & vanilla extract & continue whisking.
When the dough is fluffy & foamy put it into an oven pan ( it should be a flat oven pan, maybe slightly higher than that of pizza).
Decorate with Almonds. Put in the oven on 400 F (200 C) for 30 min. or until the top is brownish red.
When the Basbousa is done, pour in the Syrup on the top of it & make sure that it gets to all parts of the Basbousa top.
NOTES:
* This is a Middle Eastern recipe that almost everybody in the Middle
East enjoys.
* You may chose to use pistachios or raisins instead of the almonds
* Some people prefer to put the Basbousa back into the oven after pouring
the syrup for 3 min.
* You may put whipped cream on the top when serving
* Cut in triangles, squares, or any shape you prefer
* Usually served at room temperature, but maybe served cold too
* Goes well with Coffee or Tea, cause it is sweet.
Bon Appétit
o Béchamel Casserole (with Pasta / Zucchini) a la Egyptian
Style:
INGREDIENTS:
2 lb. (1 Kg) Zucchini (peeled & diced)/ 16 oz (500 g) Penne Rigate,
1 quart ( 1 l) milk,
1/2 cup cold milk,
4 Tbs. flour,
1 egg,
2 chicken bouillon,
Butter/ oil/ margarine (to taste)
METHOD:
1) If you choose Zucchini:
Cook Zucchini with 1 chicken bouillon & water, until Zucchini softens. Drain.
2) If you choose Pasta:
Cook Pasta as usual in water & salt until pasta is soft through. Do Not over cook though!!
3) Béchamel Sauce (French word deriving from the name Louis de Bechamelle):
On medium heat bring the 1 quart (1 l) milk to boil. Add chicken bouillon, & lower heat to medium high.
In a bowl add remaining cold milk to flour & egg. Beat the mixture well, until homogeneous. Make sure, there are no flour clots.
Add mixture to the boiling milk & stir well. Occasionally stir until
it thickens. Add butter, oil or margarine. & Stir again.
Remove from heat.
In a deep oven pan, put a layer of Zucchini or the Pasta (you may add
tomato sauce to it). Then put a layer of béchamel sauce. Put the
remaining of the Zucchini / Pasta & Cover well with béchamel
sauce
Put the oven pan on medium heat for 1/2 an hour in the oven. When the
upper surface of the Casserole becomes red, turn the oven on broil until
it is red all over.
BE CAREFUL NOT TO BURN IT, THOUGH!!! :)
NOTE:
* Serve hot
* Goes well with Chicken on a white sauce, or Red meat with mushroom
sauce
Bon Appétit
o Basseema ( Coconut Cake):
INGREDIENTS:
4 cups Coconut ( grated/ flakes),
1 cup flour (all purpose),
1/4 cup sugar (or to taste),
1/2 cup water
METHOD:
In a bowl mix Coconut, flour, sugar & water. If it is too dry for the dough to become homogeneous, add some water (but make sure it isn't too much).
Use a non-stick baking pan ( flat one, just a little bit higher than the Pizza pan) or batter a normal baking pan. (To make sure the dough doesn't stick)
Pour in the dough paste & spread it well on the pan.
Batter the top of the paste, so it becomes a little reddish.
Put in the oven on 350 F (180 C) until the top of the basseema becomes a little bit reddish brown.
When ready, take out of the oven, let it cool, then slice into squares, triangles or what ever shape you prefer.
Bon Appétit
o Belila ( Wheat with milk):
INGREDIENTS:
2 cups wheat (or more if you want to),
2 1/2 cups water (for each cup of wheat add a cup of water, then add
1/2 a cup extra),
Sugar (to taste),
1 quart (1 l) Milk (to cover the wheat)
METHOD:
In a pot add the water & wheat. On medium high heat bring to a full boil. Then reduce the heat to medium low. Leave it to simmer until the wheat is soft (not too soft though).
Remove some of the water & add milk (so that the wheat is covered with milk & maybe a little bit more). Add sugar.
On medium heat stir constantly until the sugar dilutes in the water. When the sugar is all diluted, but it on low for 3 minutes.
NOTE:
* Could be served cold or hot. It is just a healthy, delicious meal.
* Don't throw away all the water from the boiling, cause that water
would contain many of the vitamins & minerals the wheat lost in the
process of boiling. You might even want to leave all the water & just
add the milk to it.
* Start off by adding little sugar. Then add more if it's not to your
taste.
* If you add cornstarch to it, you make up another Egyptian recipe
called Ashoura. (Will explain it in a moment)
ASHOURA:
After the Belila is all ready, & still hot.
In a cup mix 2-3 Tbs.. cornstarch with cold water (has to be cold,
as for the cornstarch not to make clots).
Add the cornstarch-water mixture to the Belila. Simmer on medium low heat, until it starts to thicken (meanwhile, stir frequently).
Put in small serving bowls. Decorate with raisins (you could also add raisins to the Belila before adding the cornstarch-water mixture), shredded coconut &/or cinnamon powder.
NOTE:
* The Ashoura is cooked on a certain day of the Islamic calendar (Moharram 10th).
Bon Appétit
o Egyptian Baklava (Bakla'ua):
INGREDIENTS:
1 lb. (1/2 Kg) Filo Dough,
1 cup grated/ crushed nuts,
2 Tbs. sugar,
1 cup butter (softened)
SYRUP INGREDIENTS:
1 cup sugar,
1/3 cup water,
1/2 Lemon (1 Lime) juice
METHOD:
SYRUP:
Add sugar, water & lemon juice together in a saucepan, on medium
low heat. Stir occasionally, until the sauce becomes thick & starts
to boil.
Leave it to cool off.
BAKLAVA:
In a baking pan, put half of the Fillo dough. Add 1/4 of the butter ( melted).
Mix the sugar & nuts together. Spread the nuts & sugar mix onto the fillo dough.
Cover with the rest of the Fillo dough. Cut in triangular patterns on the unbaked Baklava, but do not separate.
Melt the rest of the butter & pour onto the top of the Baklava.
Put into the oven on 400 F (200 C) until the surface becomes yellowish.
Pour the syrup on top of it & make sure that it is well spread on the Baklava. Then return into the oven for 2-3 more minutes.
Serve at room temperature.
BAKLAVA FINGERS:
(Same ingredients, but different method than the Baklava.)
Cut the Fillo dough into 2 inch (3 cm) stripes. Put some of the sugar & nuts mix in the center, then roll.
After all the stripes have been rolled bake in the oven on 400F (200C) until it becomes yellowish, then drop into the syrup.
You can bake again for another 2-3 minutes or just serve.
NOTE:
* This is a very delicious middle eastern dish
* Any kind of nuts can be added, some people also like to add raisins
* Decorate with finely grinded pistachio nuts
Bon Appétit
o Egyptian Kishk:
INGREDIENTS:
4 small onions,
2 plain yogurts,
6 Tbs. flour,
1/2 quart milk ( 1/2 liter),
1 cube chicken bouillon,
little bit of oil,
1 cup of water
OPTIONAL INGREDIENTS:
boiled chicken (cut in thin pieces)
METHOD:
Slice the onions thinly (you may use the food processor), fry in oil
till it turns reddish brown.
Put aside.
In a pot, add yogurt, flour, milk, chicken bouillon, left overs of the
oil used for frying the onions (do not add onions), stir well & make
sure not to have any lumps from the flour. Add the water & put on medium
heat on the stove. (optional: add the boiled chicken pieces, you may leave
some for decoration).
Stir all the time to prevent the lumps until it thickens.
Put in a serving bowl. Decorate with the onions (& rest of the chicken pieces)
NOTE:
* Maybe served cold or warm.
* Usually eaten with pita bread, balladi bread or shami bread
* Yogurt may be light or reduced fat
* Milk may be reduced or fat-free milk
Bon Appétit
o Egyptian Milk Rice ( Rozz Be Laban or Mehalabe'ya):
INGREDIENTS:
1 cup milk rice (fat, short grains, but not risotto rice),
1 quart (1 l) water,
1 quart (1 l) milk,
sugar (to taste),
vanilla,
raisins,
nuts
METHOD:
Boil the rice with the water on medium heat , until the rice is very soft. Then put into a sieve & leave until all the excess water is drained.
In a pot, add the milk & sugar together, until the sugar dissolves completely. Then add the drained rice.
Leave to simmer on medium low heat. Stir frequently, until it thickens & bubbles start to show.
Remove from heat & add vanilla. Mix well.
Put into small serving bowls & decorate with raisins & nuts.
NOTE:
* Serve hot or cold
* In case you don't want to use the rice, just replace it with 4 Tbs.
of cornstarch. BUT make sure to dissolve them in cold milk first before
adding them to the hot milk, or else they will make clots.
Bon Appétit
o Egyptian Style Okra Dish (Bami'ya):
INGREDIENTS:
1 lb.. (1/2 kg) Okra (fresh or frozen),
1 can tomato paste/ 4-5 medium size fresh tomatoes (soft type &
blended in a blender),
1-2 chicken/ vegetable/ beef/ tomato bouillon (to taste),
dash of ground black peppers,
1 medium onion (chopped finely or processed in a food processor),
1 tbs. (or slightly less) of oil,
water (to taste)
METHOD:
In a pan, heat the oil, add the onions. Fry the onions till they become transparent or reddish (to taste). Add the bouillon(s) & add the tomato paste/ fresh tomatoes. Leave to simmer.
If you use fresh Okra, cut the top of the okra & the very bottom
of the okra pods. Then cut the okra into 2-3 parts (to taste).
Add the okra to the sauce & leave on medium - medium high heat.
If the sauce doesn't cover at least 3/4 of the okra, add some water to it.
When the sauce with the Okra in it starts to boil, add black peppers.
Reduce the heat to medium low heat. Leave to simmer, until the okra is soft. Remove from heat.
NOTE:
* Best eaten warm
* Can be served with either white rice or with pita/ Arabic bread
Bon Appétit
o Egypt's Famous Molokhia (Jews Mellow):
INGREDIENTS:
1 pkg. of frozen Molokhia (found at any Arabic store),
2 chicken bouillon,
3 cups water (more/less to taste),
dried cilantro / coriander (to taste),
dried/ fresh garlic (powder or cut in small pieces),
1 tsp. oil to fry the spices (also called taklia)
METHOD:
Cook the Molokhia, water & bouillon on low medium heat. Leave it to cook, but DO NOT boil. (this would separate the water from the molokhia leaves). Just before the molokhia is ready, in a pan, fry the garlic & cilantro / coriander until it goes reddish brown.
Add to the molokhia leave for a minute on medium heat. (DO NOT cover, cause it would also separate the water from the molokhia leaves).
NOTES:
* If you buy the molokhia & it's not cut into small pieces, please
Do cut it (you may use the food processor if you don't have the molokhia
cutter)
* Serve hot, preferably with white rice
* You may use chicken stock instead of water + bouillon
* May be served with chicken, ducks, rabbits
Bon Appétit
o Egypt's Pumpkin Pie:
INGREDIENTS:
PUMPKIN INGREDIENTS:
Medium pumpkin (peeled & diced),
Sugar (to taste),
Water (to cover the pumpkin dices),
Raisins (optional dried cranberries or cherries, & nuts)
SAUCE INGREDIENTS:
1 quart milk (1 liter),
3-5 Tbs. flour,
3 eggs,
Sugar (to taste)
METHOD:
In a large pot cook the pumpkin dices, sugar & water till the pumpkin gets soft (you can help by mashing it with a wooden spoon). Then put through a sieve to get rid of the excess water. Leave in the sieve till the sauce is ready.
SAUCE:
Add the milk, flour, eggs & sugar in a large pot. Stir well, then cook on medium heat until the sauce thickens.
Put a layer of pumpkin in an oven pan, add some raisins (& optional dried fruits or nuts) then put the last layer of pumpkin. Add the sauce on top. Bake in an oven on 350F (180 C) until it starts getting reddish, then turn onto broil on 325F (165 C) until it becomes reddish brown from the top.
NOTE:
* Maybe served cold or warm
* Sugar maybe replaced with sweetener
* Milk maybe reduced or fat-free milk
Bon Appétit
o Falafel (Tame'ya ):
INGREDIENTS:
1 Lb. + 10 oz (3/4 Kg) soaked fava beans,
10 1/2 oz (1/4 Kg) soaked chickpeas,
1 Lb.. (1/2 Kg) red onions & green onions (all chopped together
making 1 lb..),
4 bunches parsley,
3 bunches cilantro (green coriander),
3 cloves garlic,
1 pod hot green pepper,
4 Tbs. salt,
1/2 Tbs. white & black pepper,
6 Tbs. flour,
1 pot-full frying oil
METHOD:
In a food Processor, add soaked fava beans, soaked chickpeas, red onions, green onions, parsley, cilantro, garlic, hot green pepper. Chop all the above mentioned ingredients finely.
Rub the finely chopped mixture with salt, white pepper, black pepper
& flour.
Allow to set for 2 hours.
About 30 min. before the falafel is to be served, make the paste into small patties.
Heat the frying oil, then dump the patties in it & fry.
Remove from oil & transfer on paper towels (to lose some of the
oil).
Arrange on a platter when fried & garnish with chopped parsley.
NOTE:
* Serve warm & fresh
* Serve with Pita bread, Arabic bread or flat bread
* Also serve with tahini or hummus
* Goes well in sandwiches: Using large pita breads, in half a loaf,
put falafel, salad (lettuce, tomatoes, pickles, carrots) & tahini.
Using small Pita bread, then one loaf is one sandwich.
Bon Appétit
o Foul (Egyptian Folkloric dish of Fava beans):
INGREDIENTS:
Fava beans (the brown ones are more tasty than the green ones, also
they are the more typical Egyptian beans),
water for boiling the fava beans,
2-3 medium tomatoes (depending on how much fava beans you cook),
1 small onion (optional),
cumin (to taste),
salt & black pepper (to taste),
handful of yellow lentil grains,
olive oil (to taste),
water to cover the fava beans (in a slow cooker)
METHOD:
Soak the fava beans in water (preferably over night). It is advisable to change the water once or twice. Drain.
In a pan put the drained fava beans & cover them with water. Boil the fava beans for an hour on medium heat. Preferably covered.
In a slow cooker put the fava beans (don't bother to drain the water
in which it was boiled). Add diced tomatoes, onions (optional), a handful
of yellow lentil grains , cumin (to taste), salt & pepper (to taste),
olive oil & water to cover the ingredients.
Put the lid over the slow cooker. For 30 minutes or so put the slow
cooker on high, then turn it down on low.
If you're going to cook it during the day, then leave it all day long, it should be done by late dinner time ;) If you will leave it over night then, by the morning it should be done. Test it, if it is soft enough then it's done.
NOTE:
* The soaking of the fava beans before cooking them, serves in reducing
the gas effect beans have on our intestines ;)
* Goes well with Pita bread or Arabic bread.
* Best eaten with white cheese, falafel, scrambled eggs.
* If eaten in a sandwich then you might want to add salad (we buy the
ready salad bags) & tahini or hummus.
* Some people substitute the olive oil with other oil types, butter
or margarine.
* Fava beans are also sold in Arabic stores in cans, but I am sure
this is much more nicer.
Bon Appétit
o Ghorayeba ( Muslim Small Feast, Eid, Cookie):
INGREDIENTS:
1 1/2 cup solid unsalted butter,
1 cup sugar (or to taste),
1 cup all-purpose flour,
1 cup tahini,
2 tsp. cardamom (grated),
blanched Almonds (optional for decoration)
METHOD:
In a bowl combine flour, tahini & cardamom well until they become homogeneous.
In another bowl combine butter & sugar until the mixture becomes
foamy.
Add the mixture of the other bowl slowly (do not add the whole mixture
at once).
Knead with your hands ( the warmth of the hand helps the dough to mix better & the butter to melt naturally), add more mixture while kneading etc. Keep on kneading until the dough is homogeneous.
Shape the dough into cookie shapes, using either cookie gun or just forming balls then flattening them.
Decorate with Almonds (usually one whole almond on the top of each cookie).
Put dough shapes onto cookie sheet (preferably nonstick) & bake on 350 F (180 C)
NOTE:
* Usually eaten for the small Bayram (after the holy month of Ramadan).
Bon Appétit
o Kahk ElEid ( Muslim Small Feast Cookies):
INGREDIENTS:
INGREDIENTS FOR THE COOKIES:
2 1/4 pound (1 Kg) flour,
pinch of salt,
2 1/2 cup butter (may be upgraded to 3 cups, to make the cookies smooth),
1 tsp. Kahk extract (sold at Arabic/ Middle Eastern stores),
2 Tbs. sesame,
1 piece of active yeast (as big as a lemon),
1 Tbs. sugar,
Powdered Sugar for decoration
INGREDIENTS FOR FILLING (AGAMIYA):
2 Tbs. butter,
2 Tbs. flour (sieved),
1 Tbs. sesame,
2 Tbs. Kahk Extract,
1 cup honey,
2 Tbs. grated Walnuts (optional)
METHOD:
METHOD FOR THE FILLING:
In a large Saucepan, heat the butter until it melts. Add flour & stir till it becomes yellowish. Add the sesame. Remove from heat.
Add the honey & stir constantly, then put on heat again. Stir vigorously until it starts boiling. Note the mixture has to be soft. Add the Kahk Extract & the Walnuts.
Remove from heat, let it cool, then put in the fridge. (make sure it is soft, while baking, it will become harder).
When it's just cool enough to be held in the hand, cut into balls (size of an unpeeled walnut) & keep in the fridge till the Dough is ready.
METHOD FOR THE DOUGH:
In a large bowl add the flour, pinch of salt & Kahk Extract. Mix well. Add sesame. Make a hole in the middle of the bowl.
In a saucepan, heat the butter until it melts. Pour 3/4 of the butter into the hole in the bowl. Mix with a wooden spoon until it cools off, then knead with your hands.
In a small bowl add the yeast, sugar & 1/2 cup warm water.
Add the yeast mixture to the bowl. Mix well. Add the remaining butter. Knead well until the butter is well spread & the mixture is homogeneous.
Cover the bowl with a towel & leave in a warm place (I usually use the oven, unheated) for 30 min. or until the dough doubles in size.
Make the dough into lemon size balls. Make a hole in the middle of the ball & add the filling ball into it. With your hand pat the cookies & print the cookie form (there is a special Kahk form) on the top. Put the cookies on a cookie tray, repeat until the cookies are all put on cookie trays.
Leave on the tray in a warm place again, till the dough balls double in size again.
Preheat the oven & bake the cookies on 400 F (200 C). Note the cookies while they are being baked, as soon as their color changes to yellow/ golden, remove the tray from the oven. Let it cool off. Remove from the tray carefully (they are very fragile. Then spray with powdered sugar.
Keep in a ceiled cookie box.
NOTE:
* My family never adds powdered sugar to these cookies, it still tastes
great, but is slightly less fattening :)
* You might want to half the amount of the ingredients if this amount
is too much
Bon Appétit
o Kamar ElDin (Dried Apricot Paste: Drink or Servings):
INGREDIENTS:
INGREDIENTS FOR THE DRINK:
1 Pkg. dried apricot Paste (sold at Arabic/ Middle Eastern Stores),
1 quart (1 l) water (more if needed),
Sugar (to taste),
INGREDIENTS FOR SERVINGS:
Same as for the Drink,
3 Tbs. cornstarch,
1 cup cold water,
Raisins (for decoration),
Coconut flakes (optional)
METHOD:
METHOD FOR THE DRINK:
Cut the dried apricot paste into small pieces. In a large pan add the apricot paste pieces, water & sugar. On medium heat bring to boil. Reduce heat to low/ medium-low & let it simmer. Stir occasionally. When the paste is fully diluted in the water, remove from heat.
Pour through a sieve into a large pitcher.
May be served warm or cold, as preferred.
METHOD FOR SERVINGS:
Same as for the drink, but pour through a sieve into a large pan.
In a cup of cold water dilute the cornstarch (cold water prevents lumps from forming).
Add the cornstarch to the drink in a pan & stir constantly until it becomes thick.
Pour the mixture into serving cuplets/ bowl & decorate with raisins
& coconut (optional).
Refrigerate before serving.
NOTE:
* This is a Middle Eastern specialty for the month of Ramadan (it's a holy month for the Muslims, where they fast from sunrise to sunset)
Bon Appétit
o Konafa ( Middle Eastern Pastry):
INGREDIENTS:
1/2 lb.. (1/4 Kg) Konafa dough (also known as Shredded Fillo dough,
sold in Arabic stores),
1 cup melted butter,
nuts & raisins (for the filling),
1/2 cup sugar (for the filling),
SAUCE INGREDIENTS:
1 cup sugar,
1/3 cup water,
1/2 lemon juice
METHOD:
SAUCE:
In a small saucepan, mix the sugar, water & lemon juice together. On medium heat bring to a boil, stirring constantly. Leave to cool.
KONAFA:
Half the Konafa dough into 2 portions. In an oven pan, put half the konafa dough, shredding it with your hands. Make sure the shredded dough pieces are equally distributed on the oven pan.
Smear quarter of the butter on the surface of the dough in the oven pan.
In a small bowl, mix grated nuts, raisins & sugar together. Add this mixture on top of the battered surface. Make sure you distribute it evenly.
Put the rest of the Konafa dough on the top of the nut/raisin mixture. Also, shred the konafa dough with your hands like you did at the lower part. Smear the rest of the butter on top of the surface of the dough.
In a preheated oven, bake the Konafa on 400 F (200 C) until the surface becomes reddish gold (about 30 min.). (you may use the broil for a couple of minutes, in order to get the right color)
Take the Konafa out of the oven & pour in the sauce. (it will bubble a little). Return into the oven on broil 300 F (150 C) for about 5 min.
Remove from the oven & let it cool.
Serve at room temperature.
NOTE:
* You may want to replace the filling with Custard, cream, just raisins
or just nuts.
* You can also use cheese as a filling, but then, you do not add the
sweet sauce on top.
* At home, we like it a little crispy
Bon Appétit
o Lemon Basil Hummus:
INGREDIENTS:
19 oz (1/2 Kg) canned chickpeas (drained & rinsed),
1/3 cup fresh chopped basil / 2-3 Tbs. dried basil,
3 Tbs. lemon juice,
2 Tbs. olive oil,
1 garlic clove (minced)
METHOD:
Combine all the ingredients. In small batches, puree until smooth in a food processor (or a blender).
NOTE:
* Goes well with pita bread
* Makes about 1- 1 1/2 cups serving
* Has 125 calories
* Cholesterol-free
Bon Appétit
o Lentil Soup & Lentil Cuplets:
LENTIL SOUP
INGREDIENTS:
1 lb. ( 1/2 kg) Lentil grains (yellow/ orange lentil),
3-4 medium carrots,
Salt & Pepper (to taste),
Cumin powder (to taste),
1-2 Chicken bouillon
METHOD:
On medium heat cook the lentil grains & carrots until they become
soft.
Pour the mixture through a strainer.
Add salt, pepper & cumin.
In hot water dilute the chicken bouillon (it could be done in the microwave/ in a sauce pan). Add to mixture.
NOTE:
* Serve Hot
* Preboiled noodles could be added to the soup
* Best eaten with Pita bread or Arabic bread
LENTIL CUPLETS
INGREDIENTS:
Same as the lentil soup,
fried onion
METHOD:
Cook lentil grains & carrots together until soft.
Pour the mixture through a strainer.
Put back on medium heat & leave it to simmer until mixture thickens.
Add salt, pepper, cumin & chicken bouillon (as described above).
Put in cuplets & decorate with the fried onions.
NOTE:
* Serve either hot or cold
* Best eaten with Pita bread or Arabic bread
Bon Appétit
o Mahshi Mix ( Mix for stuffed Vegetables, i.e. vine
leafs):
INGREDIENTS:
3 cup rice (short grain, raw),
1 big onion (thinly sliced or processed),
1 bunch parsley (finely chopped),
1 bunch dill (finely chopped),
1 bunch cilantro / green coriander( finely chopped),
2-3 medium tomatoes (processed in a food processor),
1 can of tomato paste,
2 small carrots (optional),
1-2 chicken/beef/vegetable bouillon (to taste),
a little bit of oil (olive oil is a good idea),
ground beef (optional, cooked),
Vegetables used for this dish are divided in two groups:
A: Vine leafs, Cabbage leafs,
B: Zucchini, Thin Aubergines = thin eggplants.. both dark & white
ones, Tomatoes, Green Bell peppers, large onions etc.
METHOD:
Mix all the ingredients in a large bowl. Let sit for a good 10 minutes as to give time for them to blend.
FOR GROUP A VEGETABLES:
Spread the leafs so that the smoother side is downwards (as to have it on the outside after rolling). In the middle of the bottom corner of the leaf put some of the mix. Fold the sides of the leafs inward, then roll the leaf from the bottom corner where the mix is, to the top corner. Make sure to have them tight as not to lose the mix while cooking it.
FOR GROUP B VEGETABLES:
Core out the inside of the vegetable ( use a corer), making a hole tube inside the vegetable, but do not core till the end, leave the bottom encored. Insert the mix into the holes & press them inside. Do not fill the vegetable more than 3/4 full, cause the rice will expand when it is cooked.
After preparing the vegetables, put them neatly in a pan.
For vegetables A please put a layer of unused vegetables underneath
the vegetables, as not to burn the lower row (which eventually becomes
the upper row) Also, you may add some on the top.
Add water to cover the vegetables. In a little bit of water dilute
the 1-2 bouillons (you can use the microwave for that), then add it into
the water.
Cook on high heat until the water starts boiling, then reduce the heat on low. Cook for about 15-30 min. You can taste it, & when the rice is tender, then the vegetables are ready.
If the vegetables are ready & there is too much water still... For
vegetables A: just slowly & carefully drain the water, without destroying
the neatly put order of the vegetables.
For vegetables B, you might just get the vegetables out using a spoon,
instead of draining it.
In case of vegetables A: remove the upper layer of unfilled vegetables, then put a serving plate a little bit bigger than the pan upside down on the top of the pan. Quickly, but carefully turn the plate so that the pan is upside down on the plate. Slowly remove the pan & arrange any vegetables that came out of place.
In case of vegetables B: Just put them neatly on a serving plate.
NOTE:
* Serve hot, although tastes great cold :)
* Goes well with any meat
* Usually eaten with a yogurt salad ( See my Cook Book)
Bon Appétit
o Rice Cooking (The Egyptian Style):
INGREDIENTS:
White short grain rice (use a cup to measure),
For each cup of rice 1 cup of water,
1/2 cup water,
Butter/ oil/ margarine (to taste),
2 tsp. salt (or to taste)
METHOD:
Wash the rice with water thoroughly & remove all the water.
In a pan put the butter/ oil/ margarine & leave it till it gets hot.
Optional: You may want to take 1/3 of the rice & add it into the butter/ oil/ margarine & fry it till it becomes reddish brown.
Add the rest of the rice & the water. Then add salt.
Leave it on high heat until it boils. Stir it with a spoon & then
remove the pan onto low heat. Cover the pan.
Leave it for 15 - 20 min. or until the rice becomes softened.
NOTE:
* Raw rice expands with the water, so always count on that when measuring.
Bon Appétit
o The Traditional Egyptian Koshary:
INGREDIENTS:
1 cup salad macaronis,
1 cup lentil grains (brown lentils),
1 cup rice (white short grain rice),
1 big onion (chopped thinly, DO NOT use food processor),
2-3 ground garlic cloves (or powder),
oil (to fry the onions),
tomato paste,
1/2 cup water,
Cumin (to taste),
Chili sauce or dry chili (optional),
Salt & pepper (to taste),
1/2 cup white vinegar
METHOD:
Cook each cup of macaronis, lentil & rice, on their own, in water until they become soft. Then drain the water.
Fry the onions in the oil in a frying pan until it becomes reddish brown. Leave to the side.
SAUCE (Dokka):
In a pan fry garlic, in the left overs of the oil in which the onions
were fried, until it becomes reddish. Add tomato paste, water, cumin, chili
(optional), salt & pepper, & vinegar. Bring to boil. Leave it to
simmer until the water separates from the oil automatically.
You may add water if the sauce is too concentrated.
In a bowl mix the macaronis, lentil & rice. On the top add the sauce
& then on top of that add the fried onions as a decoration.
NOTE:
* This is one of the most folkloric recipes of Egypt
* You can add chili if you like it hot. It still tastes great without
it.
* You might want to reduce the amount of rice, but in Egypt rice is
the main dish on a table
* Some times, you can buy ready fried onions from shops, especially
Asian grocery shops.
Bon Appétit
Mona Zieminska-Osman