Does anyone know any good and easy made egyptian meal?!

Question: Greek recipes

Ingredients:

2 c. cooked white meat chicken, cubed ( may used canned )
1/2 c. sliced celery
1 c. coarsely chopped walnuts
1 c. green or red seedless grapes, cut in half lengthwise
3/4 c. scallions, chopped
1/2 c. low fat mayonnaise ( less or more to taste )
garnish with lettuce, grapes, walnuts if desired
Instructions:

Combine ingredients gently and serve cold. May be multiplied to increase servings.

Toasted Pine Nut Couscous with Garlic Shrimp
A delicious and easy way to prepare shrimp.
Ingredients:

1 lb. fresh or frozen large shrimp( I used the 'Easy to peel' kind from my fishmonger)
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. Old Bay seasoning ( or celery salt )
1 5.6 oz. package toasted pine nut couscous mix
1 1/4 cups chicken broth
2/3 cup sliced green onion
1/3 cup lemon juice
1/4 cup melted butter
1 6-oz. package baby spinach
Shredded parmesan cheese
Instructions:

Peel, devein and rinse shrimp, and then pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. Gently turn and 'massage' the bag to coat the shrimp with the marinade. Refrigerate for at least one hour.
Prepare the couscous according to the package directions, substituting the chicken broth for the water. Stir the onions into the couscous. Set aside.
Combine the lemon juice and butter in a bowl, and set aside.
Saute' the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. ( Do not overcook or the shrimp will be tough.) Pour half of the butter over the shrimp.
To serve, divide the spinach among individual bowls. Spoon the couscous onto the spinach. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan. Serves 4.

Answers: Greek recipes

Ingredients:

2 c. cooked white meat chicken, cubed ( may used canned )
1/2 c. sliced celery
1 c. coarsely chopped walnuts
1 c. green or red seedless grapes, cut in half lengthwise
3/4 c. scallions, chopped
1/2 c. low fat mayonnaise ( less or more to taste )
garnish with lettuce, grapes, walnuts if desired
Instructions:

Combine ingredients gently and serve cold. May be multiplied to increase servings.

Toasted Pine Nut Couscous with Garlic Shrimp
A delicious and easy way to prepare shrimp.
Ingredients:

1 lb. fresh or frozen large shrimp( I used the 'Easy to peel' kind from my fishmonger)
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. Old Bay seasoning ( or celery salt )
1 5.6 oz. package toasted pine nut couscous mix
1 1/4 cups chicken broth
2/3 cup sliced green onion
1/3 cup lemon juice
1/4 cup melted butter
1 6-oz. package baby spinach
Shredded parmesan cheese
Instructions:

Peel, devein and rinse shrimp, and then pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. Gently turn and 'massage' the bag to coat the shrimp with the marinade. Refrigerate for at least one hour.
Prepare the couscous according to the package directions, substituting the chicken broth for the water. Stir the onions into the couscous. Set aside.
Combine the lemon juice and butter in a bowl, and set aside.
Saute' the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. ( Do not overcook or the shrimp will be tough.) Pour half of the butter over the shrimp.
To serve, divide the spinach among individual bowls. Spoon the couscous onto the spinach. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan. Serves 4.

Arent those GREEK recipes? Why did you ask for easy Egyptian meals? Doesnt make any sense!!

Other Answers (3)

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Egyptian Couscous with Chickpeas

INGREDIENTS:

2 cups chicken broth
1 tablespoon vegetable or olive oil
1/2 medium onion, cut into 1/4-inch dice
1 large garlic clove, minced
2 medium carrots, peeled and coarsely grated
1 (10 ounce) package plain couscous
1 (16 ounce) chickpeas, drained and rinsed
salt and pepper
chopped parsley (optional)

DIRECTIONS:

Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve.
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EGYPTIAN CHICKEN KEBABS: you could use an indoor grill pan or broil in the oven

INGREDIENTS:

2 skinless boneless chicken breasts, cut into 1 inch cubes
1 tablespoon plain yogurt
1 teaspoon lemon juice
1 teaspoon vinegar
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon dry mustard
1/8 teaspoon ground cardamom
1 onion cut into 8 thin slices
4 small tomatoes, halved

PREPARATION:

Combine yogurt, salt, turmeric, mustard, curry powder, cardamom, lemon juice and vinegar. Place chicken in a medium bowl and pour mixture over top. Toss to coat and let stand for 30 minutes. Remove chicken pieces and thread onto skewers alternating with the onion and tomato pieces.

Preheat grill. Place kebabs on grill and cook for about 10 minutes or until done. Brush with marinade half way through the cooking time. Remove and serve. Traditionally garnished with tomato slices, green pepper rings and parsley.

KOSHARY
(EGYPTIAN, LENTILS, RICE AND MACARONI)

1 1/8 c. brown lentils
1 c. elbow macaroni
1/2 c. long grain rice
Salt
Freshly ground pepper

SAUCE:

2 minced onions
2 crushed cloves garlic
2 tbsp. oil
16 oz. can chopped tomatoes
1 tbsp. wine vinegar
1 chili pepper, crumbled (either fresh or dried)
1 tbsp. chopped parsley
Salt
Freshly ground pepper

Place lentils in saucepan and cover with boiling water. Bring to boil and simmer 30 to 40 minutes. Drain.

Meanwhile, prepare sauce. Fry onions and garlic in oil 5-10 minutes. Stir in tomatoes, vinegar, and chili pepper and simmer 10 minutes until thickened. Add parsley, season to taste.

While sauce is cooking, boil macaroni and rice together in water for 12 minutes. Drain. Mix together lentils, macaroni and rice, season to taste. Place on heated serving dish. Pour tomato mixture over all. Serve hot.

You get crocodiles head, mix it with some vital human organs and mix it into a stu.

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Does anyone know any good and easy made egyptian meal?!

Other Answers (3)

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