Recipes of only Egypt ,Egyptian Proverb
Recipes of only Egypt ,Egyptian Proverb
Egyptian Lentil Soup
2 cups red lentils
2 quarts vegetable stock
1 medium onion, peeled and quartered
1 medium tomato, quartered
1 medium carrot, sliced
2 teaspoons garlic, coarsely chopped
1 Tablespoon vegetable oil
1 Tablespoon onion, finely chopped
2 teaspoons ground cumin
1 teaspoon salt
black pepper, freshly ground
lemon, cut into wedges
Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.
In a large, heavy saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato, carrot and garlic, reduce the heat to low, and simmer, partially covered, until lentils are tender (about 45 minutes).
Meanwhile, in a small skillet, heat 1 tablespoon of the oil over moderate heat. Sauté the onions until they are soft and deeply browned. Remove from heat. Puree the soup and return to the saucepan. Stir constantly over low heat for 3 or 4 minutes to heat through. Stir in the cumin, and salt and pepper.
To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately.
Kushari (Lentils, rice, and macaroni mixture)
Kushari is often referred to as “Egyptian chili”, and is a specialty of street vendors in Cairo.
2 cups *****d rice
2 cups *****d pasta (such as macaroni or penne)
2 tablespoons vinegar
1 teaspoon ground Cumin, divided
½ teaspoon Garlic Powder
1 cup *****d lentils
1 can (15 ounces) crushed tomatoes
1/2 cup water
1 1/2 tablespoons sugar
3/4 teaspoon Ground Cinnamon
1/2 teaspoon salt
1/4 teaspoon crushed pepper
2 medium onions, thinly sliced (about 2 cups)
1. Combine rice and pasta; spoon into bottom of shallow serving platter. Keep warm.
2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add *****d lentils and stir to combine. Spoon over rice and pasta.
3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers.
4. Sauté onions in 1 tbsp oil over high heat until browned and starting to crisp. Scatter over top of the kushari and serve.
1 large eggplant
2 cloves garlic
2 Tbs tahini
1/4 tsp salt
1 Tbs lemon juice
1/2 cup yogurt
3 Tbs olive oil
several whole olives
Heat oven to 400 degrees. Place whole eggplant on a baking sheet and bake until outer shell is crisp and blackened and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 1 hour). Let the eggplant cool, then remove and discard black skin and green cap. Spoon the insides into a food processor or a blender. Add garlic, tahini, salt, lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives. Serve cold or warm with sliced Pita bread and/or vegetables for dipping.
6 Cups Water
3 lemons, quartered
6 tablespoons honey (or to taste)
1 teaspoon orange blossom water (Mazahar).
Simmer water with quartered lemons for 20 minutes. Strain and stir in honey and orange blossom water. Serve cold.
Apricot Rice Pudding
¼ cup brown rice, raw
2 tbsp cornstarch
3/8 cup water
2 cans apricots, drained
2 cups milk
3/8 cup sugar
1 tbsp vanilla extract
1/8 tsp almond extract
Blend rice until it becomes a fine powder. Mix with cornstarch and water in a small bowl and set aside. Blend apricots until smooth. Mix with milk, sugar and rice mixture in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from heat, stir in vanilla and almond extracts and allow to cool. Chill in fridge and serve cold.
Fuul is a common Egyptian breakfast food. It is often served with a hard boiled egg.
1 can fava beans
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1/8 cup lemon juice
2 cloves garlic, crushed
Mix all ingredients together well, until fava beans start to get crushed. Serve with a hard-boiled egg, if desired, or toast to scoop it up with.
1 tbsp olive oil
4-6 cloves garlic, crushed
1 large eggplant
1 large green pepper
1 can tomato paste
2 tbsp vinegar
Sauté the garlic in a large saucepan until dry. Add the tomato paste and vinegar and cook over low heat for about 15 minutes. Keep it stirred.
Peel the eggplant and cut into rounds, lice the green pepper and then brush with olive oil and grill both vegetables until soft and eggplant is browned. Add the eggplant and pepper to the tomato mixture and serve hot or cold with pita bread.
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