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13 03, 2014

Lamb Kebabs

2014-03-13T11:33:43+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Lamb Kebabs

(sent by Quttah) MARINADE 5 ml. (1 tsp.) garlic, crushed or finely chopped 10 ml. (2 tsp.) fresh ginger, finely chopped 30 ml. (2 Tbs.) lemon juice 60 ml. (1/4 cup) peanut or vegetable oil 2.5 ml. (1/2 tsp.) ground turmeric 2.5 ml. (1/2 tsp.) ground coriander 2.5 ml. (1/2 tsp.) ground cumin .5 ml. (1/8 tsp.) ground cayenne pepper 30 ml. (2 Tbs.) grated onion KEBABS 1 kg. (2 lbs.) lean lamb, cut into cubes 2 medium onions, cut into large chunks 2 medium bell peppers, cut into large chunks 2 medium tomatoes, cut into large wedges Mix marinade [...]

13 03, 2014

Tafta Kofta (Beef Balls in the Pan)

2014-03-13T11:33:14+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Tafta Kofta (Beef Balls in the Pan)

(sent Quttah) TO SERVE 4 3 slices stale bread 2 cloves crushed garlic 3 tablespoons grated cheese salt and pepper chicken fat for frying 1 lb. beef 2 onions, grated 1 teaspoon cayenne pepper 2 eggs 1 tablespoon dill, chopped 1 gill grape juice Soak bread in grape juice and squeeze dry in hands. Put meat 3 times through mincer, add bread and put through mincer again. Add all other ingredients, except chicken fat, and knead for 10 minutes. Wet palms of hands with leftover grape juice and shape mixture into small balls. Heat fat to boiling point and put [...]

13 03, 2014

Kefta Kabab

2014-03-13T11:32:42+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Kefta Kabab

(sent by Qutta) 1 lb. ground lean beef or lamb 1/4 cup chopped fresh parsley 1/4 cup chopped cilantro 1 medium onion, grated 1 tsp. ground cumin 1 tsp. paprika 1 tsp. freshly ground pepper Salt to taste Combine all ingredients in a large bowl. Mix well. Let stand 1 hour to blend flavors. Preheat oven to broil. Or prepare hot coals on barbecue grill. Using about 1/4 cup mixture for each kebab, mold into a sausage shape around flat metal skewers. Moistening your hands will help mold the meat mixture onto skewers. Taper ends of sausage shapes to prevent [...]

13 03, 2014

Egyptian Meat Pie

2014-03-13T11:32:13+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Egyptian Meat Pie

(sent by Qutta) 1 package of phyllo dough 1 lb. minced beef (or a combination of beef and lamb) 1 large onion, minced 1 bell pepper, minced Garlic, minced, to taste 2 tablespoons melted butter or oil Salt, freshly ground pepper, and cumin, to taste Pre-heat oven to 350 degrees. In a non-stick fry pan, using a teaspoon of butter or oil, sauté the onions, pepper and garlic until soft. Add the minced meat and cook until browned, then add the spices and mix. Remove from heat and drain off excess fat. Prepare a rectangular oven dish by lightly brushing [...]

13 03, 2014

Ali Baba’s Abadian Spiced Shrimp

2014-03-13T11:31:40+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Ali Baba’s Abadian Spiced Shrimp

(sent by Quttah) 2 pounds large shrimp, peeled 2 tablespoons olive oil 1 tablespoon garlic, minced or chopped 2 tablespoons capers 1 cup tomatoes, diced 2 tablespoons butter 1/4 cup parsley, chopped Juice of 2 fresh lemons Salt and pepper, to taste In a large, nonstick skillet, over medium-to-high heat, sauté garlic with olive oil for 2 minutes. Add the shrimp and sauté for 2 more minutes. Add remaining ingredients to mixture of shrimp and garlic. Cook until shrimp is just tender. Remove from heat. Serve over Basmati rice. (Warning: Shrimp cooks quickly so be careful not to over cook.) [...]

13 03, 2014

Samak Baladi (Country-Style Fish)

2014-03-13T11:31:10+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Samak Baladi (Country-Style Fish)

(sent by Quttah) Pure or virgin olive oil for the griddle 2 cups wheat bran 2 teaspoons freshly ground cumin seeds 4 whole fish (gray mullet, red snapper, grouper, redfish, yellowtail, 1½ to 2 pounds each), scaled (if desired), gutted, and cleaned, with heads and tails left on ¼ cup white vinegar Juice from ½ lemon 3 tablespoons extra virgin olive oil 1 teaspoon freshly ground cumin seeds ½ teaspoon paprika ½ teaspoon cayenne pepper Salt and freshly ground black pepper to taste 1½ cups hot water Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt, and [...]

13 03, 2014

Missaa

2014-03-13T11:30:38+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Missaa

(sent by Quttah) 4 aubergines ½ lb. of meat 1 onion Salt and pepper Oil for frying 1 cup of water or tomato juice Peel the aubergines and slice them. Put them into a colander and sprinkle heavily with salt. Drain well. Mince the meat. Heat some oil in a frying pan, and when it is smoking hot, fry the aubergines. Drain them well. Chop the onion and brown it in a little oil, add the meat and fry it. Put half the aubergine slices in a layer at the bottom of a pyrex dish, then the meat, and finish [...]

13 03, 2014

Filfil Rumi Mahshi (Stuffed Green Peppers)

2014-03-13T11:30:11+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Filfil Rumi Mahshi (Stuffed Green Peppers)

(sent by Quttah) 6 green peppers 180 grams (6 oz., 3/4 cup) pine nuts 4 large onions 250 grams (9 oz., 1 1/2 cup) olive oil 450 grams (1 lb., 2 1/2 cup) long-grain rice 125 grams (4 oz., 1/2 cup) currants 5 grams (1 tsp.) salt, 3 grams (1 tsp.) pepper 15 grams (1 Tbs.) sugar, water to cover 7 grams (1/2 cup) mint 4 grams (1 tsp.) allspice lemon slices, tomato wedges 10 grams (1/2 cup) chopped flat-leaf parsley 30 milliliters (1 oz., 2 Tbs.) lemon juice Choose medium-sized green peppers. Wash them and cut out the stems. [...]

13 03, 2014

Kabab Samak

2014-03-13T11:29:35+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Kabab Samak

(sent by Quttah) Juice from ½ lemon ¼ cup extra virgin olive oil 3 medium-size onions, 1 very finely chopped and 2 quartered and layers separated 2 teaspoons freshly ground cumin seeds Salt and freshly ground black pepper to taste 2 pounds firm-fleshed fish steaks or fillets, such as swordfish, marlin, shark, or sea bass, skin removed and cubed Eight 10-inch-long wooden skewers 1 green bell pepper, seeded and cut into 20 to 24 sqare pieces 18 bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh) Lemon wedges for garnish Chopped [...]

13 03, 2014

Egyptian Fatta

2014-03-13T11:28:46+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Egyptian Fatta

(sent by Nogamimi) Ingredients for 2 or 3 persons 2 1/2 bread loaf ( Baldy) 1 big cup of Rice 05 Chinese Garlic cloves vinegar, Salt & Pepper Tomato Suce ALL THE ABOVE MENTIONED INGREDIENTS VERY EASY TO GET FROM EL SHEIKH ABDALLH OR OLD MARKET PREPARING cut all the bread to pieces and put it in Teval pan then 1 big spoon of butter and put the pan on the fire and watch the bread till it becomes brown color and very dry. grate the garlic and fried it in the pan for 3 minutes make sure that the [...]

13 03, 2014

Sweet Potato

2014-03-13T11:27:22+02:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Sweet Potato

(sent by Nogamimi) Ingredients 8 Potato Suger Milk Preparing Peel the Sweet potato first from the skin then boil it tell it beomes very cooked , take it out from the water till it become little cold then minced with fork add suger as you wish then add little milk step by step till you fell its like semi dough then put a 1/5 butter spoon on a TeFal pan ( for not sticking )then take out the pan off the fire and pour the potato dough and make the top very smooth with Knife and you can add all [...]

13 03, 2014

Spaghetti with fresh tomato sauce

2014-03-13T11:26:06+02:00March 13th, 2014|Low Fat/Diet, Recipes|Comments Off on Spaghetti with fresh tomato sauce

You need: Spaghetti (or other pasta) Tomatoes (dark red and ripe) Olive oil Balsamic vinegar Sugar Salt Pepper For variation, you can add also one or all of the following: 1 small onion or spring onion 4 or 5 dried tomatoes Capers 1 small cucumber 1 bell pepper This cold sauce is quickly made, very fresh, healthy, and has only a few calories. Cut the tomatoes and the onion in pieces and put in a blender. Add the olive oil (less = less calories, more = smoother taste… you decide what's more important), the balsamic vinegar, a dash of sugar, [...]

13 03, 2014

Doro’s Easy Low Fat Chinese Chicken

2014-03-13T11:25:15+02:00March 13th, 2014|Low Fat/Diet, Recipes|Comments Off on Doro’s Easy Low Fat Chinese Chicken

You need: Chicken, soy sauce, honey, garlic, lemon, dates, vegetables, and an oven. Buy a whole frozen chicken, let it defrost completely, take all skin and fatty parts off, and divide it in 4 or more pieces. Prepare a marinade from soy sauce (min. 5 tablespoons), honey (3 tablespoons), 1 piece fine chopped garlic, a piece of fine chopped ginger if available (sometimes at Sheikh Abdallah supermarket), the juice of one lemon, and put the chicken in. Make sure that the marinade is rubbed in all parts of the chicken, cover the bowl, and let it soak for min. 2 [...]

13 03, 2014

Italian Ciabatta Bread

2014-03-13T11:21:56+02:00March 13th, 2014|Bread & Co., Recipes|Comments Off on Italian Ciabatta Bread

You need: For the "BIGA" / sourdough (to be prepared min. 12 hours in advance): - 225 g flour (wheat) - 2/3 tsp instant yeast powder - 100 ml water, lukewarm For the final dough: - the BIGA from above - 1 ½ tsp instant yeast powder (available at many supermarkets in big (500 gr), vacuum packed packages. Note: the yeast you find in little bags and tins is not of the instant variety, and needs to be used in a different way to work!) - 200 ml water, warm - 300 g flour (wheat) - 1 tsp salt - [...]

13 03, 2014

Mixed Pickles, Arabic Style (Kabees Mashakkal)

2014-03-13T11:18:53+02:00March 13th, 2014|Diverse, Recipes|Comments Off on Mixed Pickles, Arabic Style (Kabees Mashakkal)

Ingredients: 2 cups peeled and sliced carrots 2 cups sliced cucumbers 2 cups seedless sliced bell peppers 2 cups peeled garlic cloves 10 peeled small onions 2 cups of cauliflower florets 2 cups vinegar ½ cup coarse salt 8 cups water Preparation: Dissolve salt in water, add vinegar and stir over medium heat. Bring to a boil. Put aside to cool. Arrange mixed vegetables in sterilized jars. Add strained liquid to cover. Sprinkle some olive oil over. Close jars tightly. Store in a dry place for a month before using.