Egyptian Cuisine

(sent by Quttah) MARINADE 5 ml. (1 tsp.) garlic, crushed or finely chopped 10 ml. (2 tsp.) fresh ginger, finely chopped 30 ml. (2 Tbs.) lemon juice 60 ml. (1/4 cup) peanut or vegetable oil 2.5 ml. (1/2 tsp.) ground turmeric 2.5 ml. (1/2 tsp.) ground coriander 2.5 ml. (1/2 tsp.) ground cumin .5 ml. (1/8 tsp.) ground cayenne pepper 30 ml. (2 Tbs.) grated onion KEBABS 1 kg. (2 lbs.) lean lamb, cut into cubes 2 medium onions, cut into large chunks 2 medium bell peppers, cut into large chunks 2 medium tomatoes, cut into large wedges Mix marinade [...]

(sent Quttah) TO SERVE 4 3 slices stale bread 2 cloves crushed garlic 3 tablespoons grated cheese salt and pepper chicken fat for frying 1 lb. beef 2 onions, grated 1 teaspoon cayenne pepper 2 eggs 1 tablespoon dill, chopped 1 gill grape juice Soak bread in grape juice and squeeze dry in hands. Put meat 3 times through mincer, add bread and put through mincer again. Add all other ingredients, except chicken fat, and knead for 10 minutes. Wet palms of hands with leftover grape juice and shape mixture into small balls. Heat fat to boiling point and put [...]

(sent by Qutta) 1 lb. ground lean beef or lamb 1/4 cup chopped fresh parsley 1/4 cup chopped cilantro 1 medium onion, grated 1 tsp. ground cumin 1 tsp. paprika 1 tsp. freshly ground pepper Salt to taste Combine all ingredients in a large bowl. Mix well. Let stand 1 hour to blend flavors. Preheat oven to broil. Or prepare hot coals on barbecue grill. Using about 1/4 cup mixture for each kebab, mold into a sausage shape around flat metal skewers. Moistening your hands will help mold the meat mixture onto skewers. Taper ends of sausage shapes to prevent [...]

(sent by Qutta) 1 package of phyllo dough 1 lb. minced beef (or a combination of beef and lamb) 1 large onion, minced 1 bell pepper, minced Garlic, minced, to taste 2 tablespoons melted butter or oil Salt, freshly ground pepper, and cumin, to taste Pre-heat oven to 350 degrees. In a non-stick fry pan, using a teaspoon of butter or oil, sauté the onions, pepper and garlic until soft. Add the minced meat and cook until browned, then add the spices and mix. Remove from heat and drain off excess fat. Prepare a rectangular oven dish by lightly brushing [...]

(sent by Quttah) 2 pounds large shrimp, peeled 2 tablespoons olive oil 1 tablespoon garlic, minced or chopped 2 tablespoons capers 1 cup tomatoes, diced 2 tablespoons butter 1/4 cup parsley, chopped Juice of 2 fresh lemons Salt and pepper, to taste In a large, nonstick skillet, over medium-to-high heat, sauté garlic with olive oil for 2 minutes. Add the shrimp and sauté for 2 more minutes. Add remaining ingredients to mixture of shrimp and garlic. Cook until shrimp is just tender. Remove from heat. Serve over Basmati rice. (Warning: Shrimp cooks quickly so be careful not to over cook.) [...]

(sent by Quttah) Pure or virgin olive oil for the griddle 2 cups wheat bran 2 teaspoons freshly ground cumin seeds 4 whole fish (gray mullet, red snapper, grouper, redfish, yellowtail, 1½ to 2 pounds each), scaled (if desired), gutted, and cleaned, with heads and tails left on ¼ cup white vinegar Juice from ½ lemon 3 tablespoons extra virgin olive oil 1 teaspoon freshly ground cumin seeds ½ teaspoon paprika ½ teaspoon cayenne pepper Salt and freshly ground black pepper to taste 1½ cups hot water Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt, and [...]

(sent by Quttah) 4 aubergines ½ lb. of meat 1 onion Salt and pepper Oil for frying 1 cup of water or tomato juice Peel the aubergines and slice them. Put them into a colander and sprinkle heavily with salt. Drain well. Mince the meat. Heat some oil in a frying pan, and when it is smoking hot, fry the aubergines. Drain them well. Chop the onion and brown it in a little oil, add the meat and fry it. Put half the aubergine slices in a layer at the bottom of a pyrex dish, then the meat, and finish [...]

(sent by Quttah) 6 green peppers 180 grams (6 oz., 3/4 cup) pine nuts 4 large onions 250 grams (9 oz., 1 1/2 cup) olive oil 450 grams (1 lb., 2 1/2 cup) long-grain rice 125 grams (4 oz., 1/2 cup) currants 5 grams (1 tsp.) salt, 3 grams (1 tsp.) pepper 15 grams (1 Tbs.) sugar, water to cover 7 grams (1/2 cup) mint 4 grams (1 tsp.) allspice lemon slices, tomato wedges 10 grams (1/2 cup) chopped flat-leaf parsley 30 milliliters (1 oz., 2 Tbs.) lemon juice Choose medium-sized green peppers. Wash them and cut out the stems. [...]

(sent by Quttah) Juice from ½ lemon ¼ cup extra virgin olive oil 3 medium-size onions, 1 very finely chopped and 2 quartered and layers separated 2 teaspoons freshly ground cumin seeds Salt and freshly ground black pepper to taste 2 pounds firm-fleshed fish steaks or fillets, such as swordfish, marlin, shark, or sea bass, skin removed and cubed Eight 10-inch-long wooden skewers 1 green bell pepper, seeded and cut into 20 to 24 sqare pieces 18 bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh) Lemon wedges for garnish Chopped [...]

(sent by Nogamimi) Ingredients for 2 or 3 persons 2 1/2 bread loaf ( Baldy) 1 big cup of Rice 05 Chinese Garlic cloves vinegar, Salt & Pepper Tomato Suce ALL THE ABOVE MENTIONED INGREDIENTS VERY EASY TO GET FROM EL SHEIKH ABDALLH OR OLD MARKET PREPARING cut all the bread to pieces and put it in Teval pan then 1 big spoon of butter and put the pan on the fire and watch the bread till it becomes brown color and very dry. grate the garlic and fried it in the pan for 3 minutes make sure that the [...]

(sent by Nogamimi) Ingredients 8 Potato Suger Milk Preparing Peel the Sweet potato first from the skin then boil it tell it beomes very cooked , take it out from the water till it become little cold then minced with fork add suger as you wish then add little milk step by step till you fell its like semi dough then put a 1/5 butter spoon on a TeFal pan ( for not sticking )then take out the pan off the fire and pour the potato dough and make the top very smooth with Knife and you can add all [...]