Egyptian Cuisine Recipes

I've been surfing on the web on Egyptian cuisine since i am engaged to an Egyptian man

I personally love Egyptian food but I don't know how to cook it....... i am sure he would appreciate if I learned how to make Egyptian food...

Hopefully I can get some help with Traditional Recipes from Egypt since its gastronomy is different somehow from the one in the rest of the Arab countries......

Thanks in advance to anyone who helps with their own recipes!!

Hi i like too the Egyptian food i will post some recipes for you i hope u like it..

EGYPTIAN BEEF AND RICE

1 lb. ground round
1 lg. or 2 med. onion
1 1/2 c. uncooked rice
1 c. slivered almonds
1 c. golden raisins
1 tsp. ground cardamom
1 tsp. cinnamon
1/2 to 3/4 tsp. pepper
Salt to taste
5 tbsp. butter for frying, divided usage
2 chicken bouillon cubes

Grate onion over paper plate or into bowl so as not to lose the juice. (Can also chop fine in processor using 1 cup water.) Measure onion and juice plus enough water to measure 3 cups and 3 tablespoons. Place this in sauce pot used to cook the rice and begin to heat.
Meanwhile, fry rice in 2 tablespoons butter in large skillet, stirring constantly until golden brown. Add to onion liquid along with bouillon cubes and bring to boil, reduce heat, cover and cook 20 minutes.

In fry pan used for rice, fry almonds in 2 tablespoons butter, stirring constantly over low heat until golden brown; remove. Fry raisins in 1 tablespoon butter over low heat, stirring constantly until plumped; remove.

Brown ground beef, drain and crumbs. Add spices to beef and continue to brown for a couple of minutes. Add cooked rice, fried raisins and almonds to meat and blend well. Taste and correct seasoning.


EGYPTIAN POTATO ONION BEEF CASSEROLE

1/8 cup vinegar (to soak beef/lamb)
5 medium sized potatoes
1 stick butter
1 pound frozen cubed beef or lamb without bones
3 large onions
1 small can tomato paste
2 tomatoes, chopped
salt, freshly-ground pepper, salt substitute (potassium chloride)

You will also need a ladle, two stockpots, 1 large casserole dish or 2-3 smaller ones, a peppermill or mortar and pestle.

Beef (or Lamb):

Defrost the meat in a large pot or bowl. Cover with cold water and add 1/8 cup of vinegar. Allow to defrost in refrigerator overnight. If already defrosted, let marinate for 1 hour.
Pour off the vinegar mixture and rinse the beef or lamb in cool water. Cut off and discard any excess fat. Place meat in a pot. Add enough water to cover, and boil on medium for 15 minutes.

After the meat has boiled, put the can of tomato paste into the pot and dissolve it into the beef broth. Chop the tomatoes and add them to the meat mixture in the pot.

Add 1/2 tablespoon or more more of ground pepper. Add 1/2 tablespoon of salt and 1/4 tablespoon salt substitute. Mix and TASTE. If needed, add more salt.


Potatoes and Onions:

Peel the potatoes (I think they're more nutritious with the peels on. If you want to, you can leave the skin on, just don't serve the dish to any Egyptians!) and onions into 1/4 inch thick rounds.
Put the potatoes and onions into another pot, cover them with water. Bring to a boil and cook on medium for about 7 minutes.


Casserole:

You will need 1-3 caserole dishes depending on their size. Put 1/2 to 1/3 of the stick of butter into the bottom of the dish.
Put some drained beef or lamb into the dish. Put some DRAINED potato and onion into the dish. Then put some more meat and repeat the process until the dish is about two thirds full.

Then ladle the tomatoey meat sauce from the pot into each dish until the potatoes, onions and meat are completely covered. If you run out, then use the potato water.

Bake the dishes uncovered at 375°F for 90 minutes to 2 hours.

Rice with Vegetables Ruzz bi-l-khudar

Ingredient:


1 thinly sliced onion
2-3 ripe tomatoes, peeled & chopped
2-3 sweet green peppers, finely chopped
2-3 carrots, finely chopped or shredded
2 cups rice
3 cups water
cooking oil
salt & pepper
Instructions:

Saute' first 4 ingredients in a small amount of cooking oil and remove from pan. With the same oil, fry the rice, stirring constantly, until each grain is coated with oil. Add the water, bring to a boil, then reduce heat and simmer until water is absorbed and rice is cooked, according to directions on the rice packaging. Add the vegetables and stir well. Heat thru if necessary.

Home made Pita bread

1 envelope dry yeast
2 teaspoons salt
1 tablespoon sugar
4 cups white all-purpose flour
1 1/2 cups water
1 tablespoon olive oil

Instructions:


1. Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
2. Dissolve the salt in the remaining warm water.
3. Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
4. With your hands, blend it into a dough.
5. You may need a bit more or less water depending on your flour.
6. Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
7. Pour the oil over the dough and knead it again until the oil is absorbed.
8. Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
9. Preheat your oven to 350°F.
10. Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
11. Set 2 or 3 pitas on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
12. Pitas should be white and soft.
13. Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
14. When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
15. Use them immediately, because they get hard when they dry out.

Mango Cup Dessert

Ingredients:

2 kg ripe sweet mangoes (8-10)
1/2 liter milk
30 g pistachios, cut into thin slivers

Instructions:


1. Peel the mangoes.
2. Cut and blend with the milk in a food processor.
3. Pour into glass dessert bowls.
4. Sprinkle with pistachio slivers.
5. Chill before serving for atleast 1 hour.

'Egyptian Kefta' - Meatballs (Appetizer)

Ingredients
800g Lamb, finely ground
2 Eggs
¼ cup Parsley, minced
1 minced Onion
1 clove Garlic, minced
1 ¼ cups Breadcrumbs
1/2 tsp Cumin
1/2 tsp Coriander, ground
1 tbsp Salt
1/2 tsp Mint
1/2 tsp Black Pepper
Vegetable Oil
Procedure
In a large bowl, mix together the minced lamb, minced parsley, minced onion, minced garlic, cumin, coriander, salt, mint and pepper.
Set the mixture aside, for about five minutes.
Make small meat balls out of the mixture.
Heat the vegetable oil in a pan, on medium flame.
Beat two eggs in a bowl and dip the meat balls in the egg.
Dust the meatballs with breadcrumbs.
Put the meatballs in the heated oil, one by one.
Deep-fry the meatballs until golden brown.
Serve hot, with tomato ketchup.


Egyptian Lentil Soup

Ingredients
1 cup Dried Lentils
2 cups Chicken Stock
1/2 cup Onion, chopped
1 cup Carrot, sliced
2 Garlic Cloves, minced
1 cup Celery, chopped
1 Bay Leaf
1 Tomato, chopped
1 tsp Salt
1/4 tsp Black Pepper
2 tsp Butter
2 cups Water
Procedure
Melt the butter in a large saucepan.
Add carrot, onion, garlic, celery and bay leaf and sauté on medium flame.
When the vegetables become tender, add lentils, tomato & chicken stock.
Pour water in the saucepan and cover it with a lid.
Reduce the flame to simmer and cook for about half an hour, or until the lentils become tender.
Remove the saucepan from flame, allowing the soup to cool for sometime.
Transfer the soup into a food processor and blend it well, to form a puree.
Bring the blended soup back onto the flame.
Now, add salt and pepper and boil it for five minutes.
Serve hot.


'Biram Ruz' - Egyptian Rice Casserole (Main Dish)

Ingredients
2 cups Long Grain Rice, uncooked
2 cups Whole Milk
2 cups Fresh Cream, thick
1 tbsp Butter
1/2 tsp Salt
Procedure
Heat the milk in a large saucepan, on medium flame.
Add the cream to milk and bring it to a light boil.
Place the long grain rice in a casserole dish.
Pour the milk-cream mixture over rice and stir. Add salt and mix well.
Bake the rice in oven at 400o F, for about 35 minutes.
When the rice is almost done, sprinkle butter on top.
Cook rice for another 20 minutes.
Serve the dish hot, with chicken or lamb

Molokhia (Egyptian green soup)

Ingredients6 cups chicken stock
1 Lb fresh molokhia leaves or frozen molokhia leaves (thawed)
1 tbsp tomato paste (optional)
1 hot chili pepper, cleaned and chopped (optional)
1 bay leaf (optional)
1 small Onion, finely chopped (optional)
black pepper, to taste
2 tbsp olive oil, butter, or any cooking oil
several cloves (or more) of garlic, minced
1 tsp ground coriander
1 tsp salt
1 tbsp fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
juice of 1 lemon or a teaspoon vinegar (optional)
ground cayenne pepper or red pepper, to taste (optional)
editDirectionsChop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. Bring chicken stock over high heat to a near boil in a large pot. Add the molokhia, stirring well. Add the tomato paste, chili pepper, bay leaf, and Onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes.

After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet. Grind a fine paste of garlic, ground coriander, and the salt. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned. Simmer this for about twenty minutes until garlic has been browned. After the molokhia is nearly done add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.

Adjust seasoning. Serve immediately, hot. Molokhia soup is often served over boiled rice and sometimes with boiled Chicken.


Egyptian Stuffed Vegetables (Mashi)

Ingredients
1 kg zucchini or mixed vegetables (like zucchini, green peppers or capsicums, eggplant, potatoes and tomatoes)
1/2 cup coriander leaves (cilantro)
1/2 cup flat leaf parsley
2 medium onions
1 big hard tomato
2 tablespoons tomato paste
1 teaspoon cracked black pepper
1/4 teaspoon white pepper
salt
3/4 teaspoon cumin, crushed lightly
1/4 teaspoon coriander powder
3/4 teaspoon msg (optional)
1/2 cup oil
1 1/4 cups egyptian rice or any short-grain rice
1 tablespoon ghee
8 pieces gum arabic (mastikah)
1 chicken bouillon cube, dissolved
Directions
1Top and core insides of veggies.
2Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
3Chop tomato.
4Mix rice, herbs and tomato.
5Add spices to rice mixture.
6Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
7Heat chicken broth cube, ghee and mastikah until mastikah melts.
8Layer veggies in a flat pot or baking tin.
9Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
10Bake covered at 180°C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).

Koushari (Lentils, Macaroni, Rice, and Chickpeas)
Ingredients
1 cup lentils
1 teaspoon salt
1 cup elbow macaroni
1 cup rice
1 can (15-ounce) chickpeas (also called ceci)
2 Tablespoons olive oil
SAUCE:

1 cup canned tomato puree
¼ cup olive oil
2 onions
1 garlic clove, or to taste
Procedure
Prepare lentils: Place the lentils in a sieve and rinse thoroughly. Place them in a large saucepan with 3 cups of water and 1 teaspoon salt.
Heat until the water begins to boil. Lower the heat, and simmer for about 1 hour until lentils are tender. Drain and set the lentils aside.
Prepare the macaroni: Fill the same saucepan with water (add salt if desired). Heat until the water begins to boil.
Add the macaroni and boil about 12 to 15 minutes, until macaroni is tender. Drain and set the macaroni aside. (It is okay to combine the macaroni and lentils.)
Prepare the rice: Heat the 2 Tablespoons of olive oil in the same saucepan. Add the rice and cook for 2 or 3 minutes, thoroughly coating the rice with oil.
Add 2 cups of water and heat until the water begins to boil. Cover the saucepan and simmer until the rice is tender, about 15 minutes.
Remove from heat and allow to cool for about 5 minutes.
Assemble koushari: Drain chickpeas and rinse. Add chickpeas, lentils, and macaroni to cooked rice and toss very gently with a fork.
Make sauce: Peel the onions and cut them in half lengthwise. Slice each half crosswise into thin slices.
Heat ¼ cup olive oil in a skillet. Add onions and cook, stirring often with a wooden spoon, until onions are golden brown.
Add garlic clove and cook 1 or 2 more minutes. Stir in tomato puree and heat until bubbly.
Now pour the sauce over the lentil mixture and heat over very low heat for about 5 minutes, until completely warm.
Serve with pita bread.
Serves 4 to 6.

Aish, the Arabic name for bread, means "life." It accompanies most meals and is served in various forms. The most common bread is pita, usually made with whole wheat (or sometimes white) flour. Long, skinny French-style loaves of bread are also widely eaten throughout the country. Traditional Egyptian cheeses, as well as feta imported from neighboring Greece, are frequently served alongside bread at meals.

Shai (Mint Tea) and Baklava
Ingredients
1 package mint tea (loose or in tea bags)
Sugar
4 to 6 cups water (depending on how many people are being served)
Procedure
Bring water to a boil.
If using loose tea, measure 1 teaspoon of tea leaves into a teapot for each person being served.
Otherwise, place one tea bag per person into the teapot.
Pour boiling water over tea.
Allow to steep (soak) for about 3 minutes.
Pour tea into cups. (In Egypt, small glass tumblers are used.)
If loose tea is used, allow the tea leaves to settle to the bottom of the pot, and pour carefully to avoid disturbing them.
Add 4 or 5 teaspoonsful of sugar to each cup.
Enjoy with a piece of baklava, purchased from a bakery.
Serves 4 to 6.

ty..... I knew how to do the casserole... but I will try to find any Arab market to buy molokhya leaves and try doing this!! I appreciate it!

hi i hope u find it !!i think is a very good food..)

Yeah i love molokhya I ate it maybe 5 times when i was in Egypt hehe

ohh greatt i wan visit Egypt is my dream....

It is a great great country..............!!!

Spaghetti with Yogurt (and Meat)
four servings

* 1 lb. spaghetti
* 2 Tbsp. butter
* 2 cups Cooked Yogurt
* 4 cloves garlic, mashed in mortar with salt
* 1 lb. top round ground beef
* 1 tsp. allspice
* 1/2 tsp. cinnamon
* 1/3 tsp. pepper

Recipe may be prepared with meat or without for a less hearty meal.

Cook spaghetti in salted water. Rinse with cold water. Mix meat and spices and sauté in one tablespoon butter. Cover and simmer 15 minutes.

Mix garlic with yogurt (see recipe for Cooked Yogurt). Melt butter an heat spaghetti. Add yogurt and meat. Toss and serve.

Hummus bi Tahini
(Garbanzo Bean Dip with Sesame Seed)

six servings

* 1 1/4 lb. garbanzo beans
* 3 Tbsp. tahini
* 1/2 cup lemon juice
* 3 cloves garlic, mashed in mortar with salt
* 3/4 tsp. salt
* olive oil

Heat garbanzo beans until soft. Drain, reserve liquid, and put into food processor with tahini (sesame seed paste), lemon juice, and garlic. Process until smooth, adding reserve liquid if necessary to achieve dip consistency. Adjust seasonings by adding more lemon, garlic, or salt, as desired. Garnish with olive oil and mint leaves, parsley, cayenne pepper, bits of meat, radishes, or some combination of these. Serve at room temperature as a dip or as a main dish for two. Accompany with Arabic bread.




Humus

Garbanzo soup

six servings
* 1 1/4 lb. garbanzo beans
* 1/2 cup lemon juice
* 3 cloves garlic, mashed in mortar with salt
* 3/4 tsp. salt
* olive oil

Heat garbanzo beans with garlic, olive oil and salt until soft. Serve in a cup Add lemon juice to you taste as well as cayenne pepper and any chili powder ( I prefer chili powder with lemon).

Pita Bread

2 tsp. dry yeast
1 cup warm water
3 cups flour
1 tsp. salt

Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours.

Preheat oven to 350°.

Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.

Serves 8.

Farareej Mashwi
(Broiled Chicken with Oil, Lemon, and Garlic Sauce)

1 small chicken, quartered
Salt and freshly ground black pepper
4 large cloves garlic, peeled and crushed
1/4 cup freshly squeezed lemon juice
3 T. fruity olive oil
1 T. chopped parsley

EQUIPMENT
Broiling pan with rack

Season the chicken with salt and pepper. In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them. Allow to marinate at least 1 hour.

Preheat the broiler. Drain the chicken, reserving the marinade. Set the broiling rack about 7 inches from the heat. Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade. Turn the quarters over and broil the chicken 10 minutes longer. Turn and brush twice more until both sides are golden brown and crusty. Pour over the remaining oil mixture. Serve at once.

Serves 2.

iagree with u wonderfull thank u for the recipes looks easy and delicious...i cant wait to cook all this

Originally Posted by Shokraaan

Pita Bread

2 tsp. dry yeast
1 cup warm water
3 cups flour
1 tsp. salt

Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours.

Preheat oven to 350°.

Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.

Serves 8.

This is the first recipe I'll try!!! yohoooo!! no more buying it from the super market

Originally Posted by citlalli

This is the first recipe I'll try!!! yohoooo!! no more buying it from the super market

Let us know how it came out! I'm personally not good in anything that has to be done in the oven......

Tripe, with Mixed Vegetables (Kirsha bi-l-khudar)

INGREDIENTS:
2-1/4 pounds tripe
2-3 carrots, diced
1-2 potatoes, diced
1 cup shelled peas
3-4 zucchini, finely chopped
/2 cup chopped celery
salt and pepper


Cut tripe into narrow strips about 1/2-1 inch wide and 1-1/2-2 inches long. Parboil for 3-5 minutes, then throw away water.
Return to flame with all the other ingredients and cook over very low flame, with enough water to barely cover, for 2-3 hours.
Add more warm water in small amounts when necessary.


I know it sounds yike.. but it is GOOD! thumbs UP!

anymore

You will need:

50 g Toblerone chocolate bar (honey nougat chocolate) (Cadbury's equivalent would work, too)
1/4 can condensed milk
2 cups hot water
4 teaspoons instant coffee powder
2 tablespoons sugar
2 tablespoons gelatin
5 cherries
5 mint leaves

Instructions:
1. Mix gelatin in 1/2 cup water.
2. Dissolve it by heating it over a pan of hot water.
3. Divide into 2 equal parts (one for the white coffee mixture and the other for the black one).
4. Blend coffee powder in the remaining 1 1/2 cups of hot water.
5. Divide into 2 equal parts.
6. Add sugar and one portion of the dissolved gelatin.
7. Keep this coffee-jelly mixture aside.
8. Add condensed milk and the remaining gelatin to the other portion of the coffee.
9. Mix this milk-coffee-jelly mixture nicely.
10. Take 5 cocktail glasses and pour 1/2 inch layer of black jelly coffee mixture.
11. Chill till set.
12. Pour a 1/2 inch layer of the milk-coffee-jelly mixture.
13. Chill till set.
14. Repeat the layer.
15. Chill to set.
16. Chop the Toblerone chocolate into small pieces.
17. Melt it over a pan of hot water.
18. Just before serving, pour 2 tsps.
19. of the melted chocolate on the set dessert.
20. Decorate with a maraschino cherry and a mint leaf.
21. Serve in style!
22. Enjoy!

Egyptian Rice Pudding

You will need:
3/4 cup Rice Flour
3/4 cup Sugar
3 tbsp Rose Water
6 cups Milk
2 Cardamoms, crushed
1 pinch Saffron
Chopped Pistachios (for garnish)


Heat the milk in a saucepan, on simmer.
When the milk reaches lukewarm temperature, add rice flour and sugar to it. Mix well.
Bring the mixture to a boil, by cooking it for about two minutes, on medium flame. Be sure not to scorch the mixture.
Add cardamom and saffron. Reduce the heat to simmer and continue stirring the mixture for one more minute.
Remove the mixture from flame, add rosewater to it and garnish it with pistachios.
Allow the pudding to cool completely, on room temperature.
Refrigerate the pudding, for about two hours.
Serve the pudding, chilled.

how do u cook cow liver?

Kibda ma'liya - Fried Liver

Ingredients

1. 1 kg sliced thick liver.
2. 2 large grated onions.
3. 2 tablespoons lemon juice.
4. 1 tablespoon flour.
5. Cooking oil.
6. Salt and pepper.

Procedure - Fried Liver (1)

1. Mix grated onions with lemon juice. Marinate liver in this mixture for about 1 hour.
2. Marinate liver in this mixture for about 1 hour.
3. Brush off marinade but do not discard.
4. Fry liver, then sprinkle with salt and pepper.

Procedure - Fried Liver (2)

1. Place liver in pot over quick flame.
2. Stirring gently to prevent it from sticking to the bottom of the pan.
3. When the juice is completeletely reabsorbed/evaporated, add fat and fry over slow flame.
4. Sprinkle with salt and pepper, or coat liver with seasoned flour and fry.

Procedure - Fried Liver (3)

1. Fry seasoned flour in the same fat until golden brown.
2. Remove from flame, strain marinade into cooked flour.
3. Stir until well blended.
4. Then, return to flame and cook for 5 minutes.
5. If sauce is too thick, add warm water.
6. Pour over liver and serve.

Kibda Mashwiya - Grilled Liver

Ingredients

1. 1 kg liver.
2. 2 grated onions.
3. 2 tablespoons lemon juice.
4. small tomatoes.
5. Melted fat and melted cooking oil.
6. Salt and pepper.

Procedure

1. Cut liver into bite-sized cubes.
2. Add lemon juice and pepper to the grated onion.
3. Marinate liver in this mixture for 1 hour.
4. Brush off Marinade and skewer liver, alternating with tomatoes.
5. Brush lightly with melted fat and melted cooking oil and grill.
6. Sprinkle with salt and pepper.