egyptian-recipes

Pound cake

Fri, 30 Oct 2009 15:20:51 +0100

My cousin Nadia's recipe.

1 cup butter

1 1/4 cup sugar

6 eggs

1 tsp vanilla

3/4 cup milk

1 tsp baking powder

2 tbs orange zest

2 1/2 cups flour

1/4 cup milk mixed with2 tbs coco powder optional

Prepare cake form with butter and flour, shake out excess. Preheat oven 350.

Using a hand blender beat butter till light and fluffy, add sugar mix well, add eggs and vanilla blend ingredients till well combined. Mix in baking powder, orange zest and flour a little at a time with the milk until well incorporated. Pour into cake form. If you're using coco powder keep about 1/4 of the mix and incorporate with the coco mix pour on top of the cake mix. Bake for about 45 minutes or until knife comes out clean when pierced. Cool on a cake rack for about 10 minutes.

Koftah Kebab (Ground beef and lamb kebab)

Thu, 29 Oct 2009 00:17:14 +0100

2 lbs ground chuck
1 pound ground lamb
1 onion finely chopped
1 1/2 tsp salt
1tsp pepper
1/8 tsp mace optional
1/8 tsp allspice
1 tbs tomato sauce
2 tbs lemon juice
2 tbs bread crumbs
Bamboo skewers soaked in water minimum 30 minutes (use 2 bamboo skewers for each koftah) yield 12 to 15.
In a bowl combine and thoroughly mix all ingredients, refrigerator for a minimum of 1 hour to marinate, longer the better. Heat B.B.Q to 400 degree.
Divide meat into meatball like portions, with wet hands shape beef around the skewers and flatten koftah to resemble a finger.
Place on a hot grill about 6-8 minutes, turning once. Test for doneness

Shish kebab

2 or 3 pounds of beef fillet or leg of lamb cubed into uniformed pieces. Allow 2 skewers per person.
Marinate beef or lamb as above (omit bread crumbs). Skewer, B.B.Q on hot grill 3-4 minutes on each side, according to desired doneness.

Not Egyptian but Optional; you may add cut onions, mushrooms, bell pepper.

Fasolia Naya f Naya (Quick and delicious green beans)

Thu, 29 Oct 2009 00:12:47 +0100

1 lb green beans (frozen)
1 tbs Crisco or olive oil
1 8oz can tomato sauce
1 large onion chopped
4 cloves of garlic chopped
8 oz water
salt & pepper

Mix all ingredients in a medium size pot. Bring to boil and reduce to medium, cook till tender about 25 minutes.

Note: you can cook any other type of vegetable in the same way; just vary the cooking time with the vegetables.

Om Ali

Tue, 29 Sep 2009 13:27:24 +0100

Serves 8

1/2 lb Goulash - Lavoush (large rounds sold wrapped in paper)
1/4 lb butter
1/2 cup nuts almonds
1/2 cup hazelnuts walnuts
2 tbs coconut (optional)
1/2 raisins
5 cups milk +
3/4 cup sugar
3 tbsp heavy cream

Preheat oven to 375

Melt butter. Cut goulash into medium sized pieces, place 1/2 goulash in a baking dish, and brush with butter and bake 1 to 2 minutes, turning once till crisp and golden. Repeat process with remaining goulash. Set aside.

Place almonds in small pan of water, bring to boil. Cool almonds and peel skin.
Place hazelnuts in dry pan, toast till skin begins to crack, remove from pan and place in between a towel and rub to remove skin. Once skin has been removed from nuts, place back into pan and roast for 1 minute. Place nuts in food processor and roughly chop.

In a pot heat the milk; add the sugar and stir till dissolved.

In deep baking dish place half the goulash cover with nuts and coconut if using, along with raisins, place remaining goulash and cover with 2/3 of the milk. Allow to stand for 10-15 minutes. Place in oven and bake 15 minutes. Remove from oven add remaining milk (add more if needed, shouldn’t be dry) and the heavy cream, continue baking till 10-15 till golden brown.

Sabanekh bil Béchamel (Spinach with Béchamel Sauce)

Tue, 22 Sep 2009 17:09:13 +0100

Assag

1 tbsp butter or Crisco

1 onion chopped

1/2 lb ground beef

1 garlic minced

Salt & pepper

1/8 tsp allspice

Béchamel sauce

2 tbsp butter

3 tbsp flour

2 cups milk heated

1 egg beaten with salt & pepper

1 cup or mozzarella cheese divided

You may add another 1/2 cup milk if too thick

2 pound of spinach squeezed from all water

1 tsp of olive oil for the top

1 tbsp spoon of butter

2 tbsp bread crumbs

Pre-heat oven to 350

Melt Crisco or butter; add onion, ground beef and remaining ingredients, cook till no blood remains. Set aside.

In a heavy bottom pot melt butter add flour stir continuously till flour starts to bubble , add milk and stir vigorously to mix, set on a moderate heat and boil for about 2 minutes, remove from burner let it cool for a while. Mix in the egg very quickly add 1/2 the cheese.

In a bowl mix 2 tbsp of béchamel sauce with spinach.

In a baking dish cover the bottom with bread crumbs and butter, add 1/2 of the spinach cover with the meat and top with the other half of the spinach, cover with béchamel sauce. Sprinkle spinach with remaining cheese and drizzle with olive oil. Bake for approximately 45 minutes till bubbly and nice in color.

Cool for a while and serve with salad. Enjoy

MAHALLABIAH BEL MASTIC KISHK EL FOKARAA (MILK PUDDING WITH MASTIC)

Mon, 07 Sep 2009 17:03:14 +0100

1 tsp butter

2 - 3 mastic

3 1/2 cups (840 ml) whole milk

1/2 cup (120 ml) half & half (whole milk is optional)

1/4 cup (60 ml)sugar more or less according to taste

4 tbs (60 ml) corn starch mixed in about 1/4 cup of cold milk

for garnish

1 small can fruit cocktail or fresh grapes and orange segments

2 tbs (30 ml) shredded coconut or ground pistachio

whipped cream

In a heavy bottom pan melt the butter and mastic. Add milk, half & half, sugar and corn starch bring to boil, stir continuously and be careful that it doesn't boil over. Turn the heat down and simmer for about 20 minutes stirring regularly as not to scorch bottom. Remove from heat when mahallabiah has thickened (milk will coat the spoon), it will continue to thicken as it cools.

Divide into serving bowls allow to cool (cover tightly with plastic wrap to avoid a thick crust), refrigerate.

Before serving, garnish with whipped cream, coconut or pistachios and the fruit salad, serve very cold.

ROZ NOUS MAHAMAR (TOASTED RICE)

Sun, 30 Aug 2009 12:03:32 +0100

Serves 4-6
2 cups of rice rinsed and drained well
2 tbs ghee or butter
3 3/4 cups of water
salt
1/4 tsp of cinnamon

in a pot melt ghee add about 1/2 the rice, stir till toasted and fragrant (nutty aroma). Add remaining rice and mix well, add water, salt and cinnamon bring water to boil, reduce heat and cook for about 25 minutes or till done. Fluff with a fork and serve.

DEKIAH KOUSSA (ZUCCHINI IN TOMATO SAUCE)

Sun, 30 Aug 2009 11:49:25 +0100

Serves 4-6

1/2 cup split chick peas washed and soaked in hot water for at least 30 minutes

2 tbs crisco or ghee

1 med onion finely chopped

2 crushed garlic cloves

salt pepper

1/4 tsp allspice

1/2 lb ground beef or stew pieces

1 8oz can tomato sauce

3 cups water or broth

2 pounds of zucchini washed and cut onto 1" diagonal

1/4 tsp crushed dry mint

Pre heat oven to 400

in a pot melt crisco or ghee add onion cook till onion is translucent then add garlic stir for few seconds add salt, pepper, allspice and beef. Stir till well incorporated. Add split peas and 1/2 cup water bring to a boil then simmer till peas are tender and meat is cooked. Add tomato sauce and 2 cups water, boil and simmer till sauce has thickened a bit. Place sauce in a baking dish, add the zucchini slices, mint and cover with remaining water. Place in oven and bake for 20 minutes till zucchini is tender. Serve with toasted rice (see recipe) and salad.

If you cooked with this with ground beef you can serve with additional plate of kebab hellah (see recipe under meat).

KISHK (YOGURT COOKED WITH CHICKEN BROTH AND GARLIC)

Sun, 30 Aug 2009 11:38:21 +0100

1 cup flour

2 cups yogurt plain (preferably a day or 2 old)

1 tbs rice soaked for about 1 hour

broth

1 large chicken cleaned and dried

1 large onion quartered

1 tomato quartered

2 cardamom pods

2 mastic

1 bay leaf

salt & pepper

1 can chicken broth or bullion (if needed)

remaining ingredients

3 large tbs ghee or mix of ghee and butter

1 large onion sliced

5 large cloves of garlic crushed

1 tbs of lemon juice

1/2 tsp of salt

1tps of olive oil

sauce

1 tbs of olive oil

3 cloves of garlic finely minced

1/2 tsp of vinegar

8 oz can tomato sauce

1/2 cup water

salt and pepper

In advance mix the yogurt and the flour to make a smooth paste leave for few hours or over night at room temperature.

Place chicken in pot and cover with water, bring to boil and remove the scum as it forms. Add onion, tomato, cardamom, mastic, bay leaf, salt and pepper bring to boil. Reduce heat allow to simmer for about 45 min till chicken is done. You will need at least 5 cups broth, add water as needed you may also add bullion or chicken broth. Remove the chicken strain broth through a sieve.

Allow broth to cool a bit. In a large bowl add 2 cups of the broth to the yogurt mixture mix well add more till no lumps remain. You will have a rather thin past like mixture.

In the soup pot add the ghee and fry the sliced onion till golden in color don't over cook. Remove the onion from the pot, set aside. Add the yogurt mixture 2 additional cups broth, garlic and rice bring to a boil continuously stirring, reduce heat and simmer for abut 30 minutes till garlic and rice are cooked, continue to stir. Mix should have consistency of pancake mix and be thin, add more broth if needed.

Ladle the kishk into flat bowls and top with some of the fried onion. Let kishk set for about 20 minutes.

In a small pan heat oil add the garlic saute for 2 minutes, add vinegar, tomato sauce, water, salt and pepper simmer for about 10 min.

BATATES BEL ASSAG (POTATOES WITH GROUND MEAT)

Sun, 30 Aug 2009 10:39:08 +0100

Serves 4-6

2 pounds of potatoes

1 tbs vingar

3 tbs butter +

1 cup milk

salt & pepper

2 eggs

1 cup parmesan cheese

1/4 cup bread crumbs

1/2 pound assag (see recipe under meat)

Pre heat oven to 350

cover potatoes with water add salt and vinegar cook till done. Mash the potatoes add 2 tbsp butter, milk, salt and pepper mix on a low heat.

Separate eggs, reserve whites. Add the cheese to the egg yolk and mix. Remove potatoes from flame, add egg mixture mix well.

Grease a baking dish with butter add bread crumbs covering bottom and sides of dish. Spread 1/2 the potato mixture evenly cover with assag and 1/4 cup cheese, top with remaining potatoes.

Mix the egg whites with remaining cheese, 1 tbsp melted butter and pepper, spread on potatoes.

Bake till nicely browned about 25 minutes. Enjoy!