Egyption cuisine

[Jannah]

Fool medames (egyptian beans)
Categories: Vegetable African
Yield: 8 servings
1 lb Dried sm. fava or pink beans
Lightly salted water
½ c Red lentils
3 tb Lemon juice
¼ c Olive oil
½ ts Cumin, ground
Salt and pepper to taste
½ c Green onions, chopped

Sort and rinse dried beans. Place in a large saucepan and add lightly salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat 2 1/2 hours. If necessary, add more water to keep beans covered. Add lentils and cover. Simmer 30 minutes longer or until lentils and beans are tender and mixture is thick but not soupy. Stir in lemon juice, olive oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each serving with a portion of green onions. *The Egyptian national dish is eaten for breakfast or any time of day with green onions and bread. Source - Middle Eastern Cooking by Rose Dosti, HPBooks.

Well I've never made it with onions and I remember making it with red pepper or chilli powder, not too much though

[Jannah]

Stuffed Tomatoes



Ingredients:


¾ Cup cracked wheat

6 Large tomatoes

4 Small tomatoes

Chives

Parsley

Fresh mint

3 Tablespoon olive oil

1 Tablespoon lemon juice

Salt and pepper

A few washed lettuce leaves


Procedure:


Put cracked wheat into a bowl, cover with cold water and let stand for 1 hour. Wash the large tomatoes, cut off top and take out the pulp. Sprinkle with salt and turn upside down to drain. Cut the herbs. Prepare a dressing with the oil,lemon juice, salt, and pepper. Scald the small tomatoes for 1 minutes and then peel, cut them into cubes. Drain the wheat. Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing. Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce

[Jannah]

Egyptian kefta ( meatballs)
Categories: Appetizers
Yield: 4 Servings

1 lb Ground lamb 1 ts Salt 1/2 ts Course ground pepper Watercress Chopped flat parsley Combine meat , salt and pepper, Form into 5 or 6 four inch ovals. Thread on skewer and grill 5 minutes until brown, turn and grill other side. Serve on a bed of watercress. Profusely sprinkle with chopped parsley. Accompany with pita bread

[Jannah]

http://www.touregypt.net/recipes/

there's a useful tip to make ghee, ghee has an advantage in making baklava because gives a more moist texture

[Jannah]

Tahini

http://homecooking.about.com/library...e/blcon110.htm

Other dishes
http://homecooking.about.com/rsrch.h...ng&terms=egypt

[Jannah]

Houmous

http://www.seasonedpioneers.co.uk/sp...CheckFrames=No

[Jannah]

Om Ali


http://old.algeria.com/forums/showth...threadid=13757