Egyptian cuisine?!
Answers: share your simple recipe for Egyptian cuisine here. Thx...
Koshari
Ingredients
* 2 cups rice
* 1 1/2 cup Yellow Lentils
* 2 Onions ,chopped
* Salt & pepper.
* 3 tablespoons ghee , or butter.
* 2 tablespoons vinegar
* 1 cup water.
* Hot pepper
* Tomato paste.
Cooking Instructions
* Wash rice and lentils separately under running water and drain.
* In a deep pan heat butter or ghee, rice and lentils over medium-high heat.
* Add water and salt and cook until water is absorbed.
* Cover, move to low heat.
* In a frying pan, fry onion until brown.
* Serve koushari and sprinkle fried onion on top.
* You may add boiled macaroni pasta.
Sauce
* In a deep pan heat oil or butter.
* Add tomato paste and water, leave to cook.
* Add salt, pepper and hot pepper.
* Serve on koushari as required.
"Ancient" Egyptian Marinade
This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Ingredient
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
salt and freshly ground pepper to taste.
Instructions:
If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip top bag. You may use cut up chicken pieces also.
Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated.
Bring the meat to room temperature before cooking. While the meat is warming to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade.
If using chicken cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon).
Cooking time will depend upon the size of the poultry pieces; But DO NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.
Fava Beans Supreme
Ingredients:
2 (19 ounce) cans fava beans (use fresh if you have them, take off the pods and boil them until tender, cool and then slip off the)
3 tablespoons olive oil
3 large onions, chopped
5 cloves garlic, minced
2 tablespoons hot red pepper flakes
1/4 cup tomato sauce
3/4 cup hot water
3 tablespoons fresh parsley, chopped
salt and pepper
2 tablepoons Hungarian paprika
Instructions:
1. Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
2. Stir in remaining ingredients except the beans.
3. Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
4. Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.
Biram Ruz
1 cup(s) long grain rice.
1 cup(s) of whole milk (skim milk for the die conscious).
2 cup(s) of heavy cream.
2 tsp. of salt.
15 tblsp of butter.
Method
1.Heat the milk to scalding temperature.
2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30-40 minutes
3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it.
4.while the butter is melting take some of it and sprinkle on top of the rice.
5.Let it cook for 20-30 minutes more, until the rice is brown on top.
This is one of my fav Egyptian recipes! It's easy to make and delicious!
Fig and Lemon Chicken
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. A good recipe with to break the fast of Ramadan and celebrate the Iftar.
Ingredients:
12 chicken thighs
2 lemons, 1 sliced, 1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley
Directions:
Preheat the chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.