Egyptian Cooking Tips?!
Answers: I am getting a little tired of cooking the lamb in w/ veggies in tomato sauce for my Egyptian husband...what else can i do with the lamb to an Egptian's liking?
Lamb Tagine with Prunes
Serves 4
Ingredients:
3 pounds lamb shanks, sawed into 1-inch pieces
3 medium onions, peeled and grated, two peeled and thickly sliced
1 tablespoon ras el hanout, plus more to taste*
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon unsalted butter
Large pinch saffron
1 cinnamon stick
1 teaspoon olive oil
2 teaspoons sugar
1/2 cup canned crushed tomatoes
1 cup canned chickpeas
3 cups pumpkin or butternut squash chunks
3/4 cup pitted prunes, halved
Pita Bread or lavash
Directions:
1. Coat lamb with grated onion, ras el hanout, and salt and pepper. Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 tablespoon butter in a wide, heavy-bottomed pan. Add meat, and brown lightly on all sides. Add saffron, water, and cinnamon stick; bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
2. Let cool slightly, and remove shanks. Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or refrigerate overnight, and remove fat. Refrigerate meat.
3. In a medium sauté pan, heat 1 teaspoon butter and 1 teaspoon oil. Add sliced onions, and sprinkle with sugar, and salt and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
4. Add tomatoes and cooking liquid from the lamb, and bring to a boil. Add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes. Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread.
*To make your own Ras el Hanout:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
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Seleq – Lamb with Rice
INGREDIENTS:
2 lbs. of lamb cut into ? inch cubes
3 medium onions, finely chopped
2 Tb. Fresh cilantro, finely chopped
Salt and pepper to taste
2 cups milk
2 cups rice, rinsed
4 tablespoons butter, melted
Simmer the meat, onions, coriander, salt and pepper in water in a covered saucepan over low heat for one hour. Remove the meat and set aside, and keep warm.
Add 2 cups of water and the milk to the stock in which the meat was cooked. Bring to a boil. Stir in rice, cover and cook very gently over low heat until the rice is nearly cooked (about 15 minutes.) Turn off the heat and allow to steam 10 minutes longer.
Place the rice on a large tray. Arrange the pieces of meat on top. Pour the melted butter over the rice and meat. Serve with a vegetable salad.
Serves 4 to 6.
Egyptian Lemon Lamb
http://www.touregypt.net/recipes/recipew...
Egyptian Eggplant with Lamb:
http://www.touregypt.net/recipes/recipew...
FATA (Egyptian lamb & Bread Soup)
http://www.cdkitchen.com/recipes/recs/47...
eggplant and lamb is sooo good. my best friend is egyptian and her mother cooks the best egyptian food. try the eggplant and lamb..you cant go wrong with that.
Lamb Marinade
This is lovely on all cuts of lamb--kebabs, chops, steak...etc.
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons worcestershire sauce
1 teaspoon thyme (dry)
1 teaspoon coriander (dry)
4 garlic cloves (minced)
1. Mix all the ingredients above in a bowl.
2. Add your desired cut of lamb.
3. Cover in the fridge for at least 24 hours.
4. Cook your lamb in your preferred way.
5. Enjoy a nice new taste to your meat.
this web site is by an Egyptian who is living in USA,he collected most the very Egyptian recipes in his web site including drinks in details,,,,,take a look
http://members.cox.net/ahmedheissa/Recip...
Bismillahi Rahmani Rahim - In the Name of Allah, the Beneficent, the Merciful
Hello / Marhaban. I am also married to one of those wonderful Egyptian men. I enjoy cooking and we eat food of all sorts. When I'm making Eygptian I do ful with pita bread, eggs, cheese, and olives for breakfast. For dinner, I will roast a chicken and make rice w/ chicken broth, with maybe some diced carrots cooked in it and topped w/ pine nuts. I also do kushari, brown lentils cooked with a sauce and served over rice and pasta. I make makarona bechemal where I brown meat and actually use taco seasoning for the spices, then I make a white (bechemal) sauce, boil pasta like ziti, then mix the bechemal and pasta, layer over the meat in a casserole, and bake. Hmm, and there's a dish of layered meat and flat cracker bread that is like matzoh. I steam a lot of veggies as an alternative to that tomato sauce, lol, but I do like making bamya and fasoolia that way. Hmm, what else? Baked whole fish is good, either baked in the oven or done on the grill. Shrimp is popular in my family. I bake my own pita bread, make fresh cheese and yogurt. You are welcome to contact me for specific recipes or just to celebrate being married to Egyptians.
Fi Aman Allah,
Nancy Umm Abdel Hamid