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 Egyptian Recipes Cook

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PostSubject: Egyptian Recipes Cook   Sun Nov 29, 2009 4:13 pm

Egyptian Koshary Pasta

This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce.

Ingredients:

2 cups cooked rice
2 cups cooked penne pasta
2 tablespoons white vinegar
1 teaspoon Ground Cumin , divided
1/2 teaspoon Garlic Powder
1 cup cooked lentils
1 can (15 ounces) crushed tomatoes
1/2 cup water
1 1/2 tablespoons sugar
3/4 teaspoon Ground Cinnamon
1/2 teaspoon salt
1/4 teaspoon Crushed Red Pepper
3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)
2 medium onions, thinly sliced (about 2 cups), optional*

Instructions:

1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Nutritional Information
Calories: 169, Fat: 1 g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrates: 34 g, Protein: 7 g

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PostSubject: EGYPTIAN BALDI BREAD   Sun Nov 29, 2009 4:15 pm

1 pkg. dry yeast
1 tbsp. sugar
1 1/8 c. warm water (105-115 degrees)
3 c. flour
1 tsp. salt
1/4 c. sesame seeds
Dissolve yeast and sugar in 1/8 cup warm water. Sift flour and salt together. Mix flour with 1 cup warm water - add yeast to the flour mixture and knead well; the dough should be smooth and firm. If necessary, add a little water or flour to get proper consistency. Cover dough and let rise until double - 2 to 3 hours.
Divide dough into 8 or 10 pieces. Shape each piece into a ball, pat down, sprinkle sesame seeds on top and roll to about 1/4 inch thick. Place on ungreased cookie sheets, four to a sheet, and let stand, covered with a towel, for 1 hour. Bake in 500 degree oven for 5-7 minutes or until top is lightly browned. Bread will puff up while baking and collapse when cool. Great to serve warm with soup.

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PostSubject: FAVA BEANS (EGYPTIAN FOUL)   Sun Nov 29, 2009 4:20 pm

1 (12 oz.) can fava beans
2 tbsp. lemon juice
4 tbsp. light olive oil
Garlic powder
Salt & pepper to taste
2 tbsp. chopped parsley for garnish
Sliced onions (optional)
Pita bread (optional)
Place fava beans with liquid in a small saucepan and bring to a boil over high heat. Reduce the flame to low and heat through. Season the beans with lemon juice, olive oil, garlic powder, salt and pepper. Transfer to a serving platter. Garnish with parsley. Serve with sliced onions and pita bread.

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PostSubject: KOSHARY (EGYPTIAN, LENTILS, RICE AND MACARONI)   Sun Nov 29, 2009 4:23 pm

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.

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PostSubject: Shakshukat beed iskandarani – Hardboiled eggs a la Alexandria   Sun Nov 29, 2009 4:29 pm

The nutritional experts tell us that we should start every day with a good breakfast. Here is a typical Egyptian breakfast, easy but also a little more exotic than, say, a western omelet.

Shakshukat beed iskandarani – Hardboiled eggs a la Alexandria
1 onion very finely chopped
2-3 ripe tomatoes
3-6 hardboiled eggs
cooking oil
salt and pepper
Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes. Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes. To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.

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PostSubject: EGYPTIAN CAULIFLOWER   Sun Nov 29, 2009 4:35 pm

1 lg. cauliflower
Water
1/4 c. butter
1 lg. onion, chopped
2 garlic cloves, minced
1 (8 oz.) can tomato sauce or stewed tomatoes
Salt and pepper
Place cauliflower in large saucepan. Add water halfway. Bring to a boil. Reduce heat and cover. Simmer over medium heat for 10 minutes. Drain and cool slightly. Separate into flowerets.
Melt butter in a large skillet. Saute onion and garlic in butter until onion is tender. Add tomato product, salt and pepper. Bring to a boil. Add flowerets. Reduce heat and cover. Simmer over medium-low heat until cauliflower is fork tender, 15-20 minutes. Makes 6 servings.

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PostSubject: Re: Egyptian Recipes Cook   Sun Jan 16, 2011 3:05 pm

very nice topic

i want ( mahshy ) lol!
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PostSubject: Re: Egyptian Recipes Cook   Sun Jan 16, 2011 3:08 pm

Ahmed samy wrote:
very nice topic

i want ( mahshy ) lol!

Mahshy in English
ok ok
I will search for it and bring it here for you my dear brother

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