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Old 13.02.2012, 21:05
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Egyptian Food Recipes

I would like to share with you some recipes for Egyptian food, will attach to this thread a new recipe every sometime when I have time - and I will also try to answer questions if I can.

Normally Egyptian ladies are professional in cooking, since I am not a lady, so I have less experience - but hopefully the knowledge I have will help you enough.


Today's Dish

Meal name: Koshary
Type: Vegetarian
Ingredients: Rice, Pasta, Brown Lintels, Onions, Garlic, Chickpeas, Tomato Sauce
How it looks like: this


Ingredients in amouts:

Amounts are left to your choice; however this is a suggestion for a one plate preparation, and you are free to add more from what you like.

1 Tea cup of Rice
Tea Cup of Brown Lintels
1 Tea cup of Spaghetti Cut into two (half original length)
1 Tea cup of other type of pasta, preferred the small one.
1 Piece of Tomato
Tea Cup of tomato sauce
2 pieces of oinions
Oil or Butter (I prefer oil - any light type as the meal is already heavy)
Hand weight of Chickpeas
3 pieces of garlic.

Preparation:

1 day before boil the Chickpeas for 10 min, then leave them in water for the whole day (preferred in the refrigerator after it cools down)
a day before put the Lintels in Water

Step 1
Boil the rice with some salt (1 cup of rice with 1 cup of water)


Step 2
Boil the Lintels (without any salt of spices, just boil it until it gets stewed)

Step 3
Cut the Onions into long lines, this can be done by cutting it into circles then opening it from one side

Step 4
Frye the onions in oil that contains a little bit of salt and cumin, and one piece of garlic cut into very small pieces.

Step 5
After getting out the Onion, use the remaining of the oil and put the other part of the onion in it after cutting it into small pieces and put a little bit of black pepper and possibly more cumin and salt and garlic

Then add to it the lintels that were boiled in step 2, add a little bit of water and mix well on low fire and wait till water evapourates.

Step 6
Boil the Pasta

Step 7
Prepare the sauce like that

Put oil in a pan on fire, then put of onions and garlic, add Cumin, Coriander, hot pepper if you prefer and any other possible spices that you may like.

When it gets a bit yellow add tomato paste, wait till you see the oil gets separated from the sauce then add the tomato after cutting it into cubes, and wait until it gets mixed with the stuff, then finally add the tomato sauce and little bit of water and leave it to boil.


Step 8
Boil the Chickpeas with salt and cumin.

Step 9:
Put a little bit of butter with salt and black pepper in a nonstick pan on fire, then add the pasta to it and mix well until all gets the bright color.


---------------

In the plate, you put rice then over it you put the lintels, then you add the pasta.
Then you put tomato sauce and the fried onions and chickpeas.

Enjoy your meal



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  #2  
Old 13.02.2012, 21:34
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Re: Egyptian Food Recipes

Yum! Thanks for this.

I remember going to Shaikh al-Balad on Abbas al-Aqqad Street in Cairo so often. Their Koshary there (and also the Fateeras were brilliant)

This recipe is for the weekend!
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Old 16.02.2012, 08:24
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Re: Egyptian Food Recipes

I knew it!

Misr means Egypt! keep the recipes coming!
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Old 16.02.2012, 09:43
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Re: Egyptian Food Recipes

Ooooh I like this thread.

I wonder if you have a good recipe for Molokhia. My grandmother was from Cairo and used to make it all the time and I loved it.
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Old 16.02.2012, 21:13
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Re: Egyptian Food Recipes

Thanks to all the nice comments

Since Molokheya is a bit difficult for a man to make, so I never made it in my life - however I will ask experts in Egypt and will write here the recipe as soon as I get it.

For those who don't know Molokheya it is a green thick soup - eaten (yes not drank) with rice and proteins (meat, chicken or rabbits for example some may make it with shrimps`) and it looks like this

You can strongly feel Coriander and Garlic in it.

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Old 16.02.2012, 21:17
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Re: Egyptian Food Recipes

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I knew it!

Misr means Egypt! keep the recipes coming!
Yes, that is right

In Arabic Egypt meas Misr - and in Egyptian slang (Egyptian Schwiezerdeutch) we say Masr, and it is written like this in arabic مصـــر

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Old 16.02.2012, 21:57
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Re: Egyptian Food Recipes

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Yes, that is right

In Arabic Egypt meas Misr - and in Egyptian slang (Egyptian Schwiezerdeutch) we say Masr, and it is written like this in arabic مصـــر
And misr is also Turkish
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Old 17.02.2012, 00:02
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Re: Egyptian Food Recipes

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Yes, that is right

In Arabic Egypt meas Misr - and in Egyptian slang (Egyptian Schwiezerdeutch) we say Masr, and it is written like this in arabic مصـــر
I on visits to Cairo at times had

> Nile fish, really good
> Shish Kebab from sellers on the Midan-al-Tahrir and in two excellent restaurants in Garden City
> an Egyptian variant of Shawarma Kebab

You possibly have some nice recipes about this stuff ?
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Old 17.02.2012, 00:18
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Re: Egyptian Food Recipes

I love Koshary excellent idea thanks!
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Old 17.02.2012, 11:52
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Re: Egyptian Food Recipes

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Thanks to all the nice comments

Since Molokheya is a bit difficult for a man to make, so I never made it in my life - however I will ask experts in Egypt and will write here the recipe as soon as I get it.

For those who don't know Molokheya it is a green thick soup - eaten (yes not drank) with rice and proteins (meat, chicken or rabbits for example some may make it with shrimps`) and it looks like this

You can strongly feel Coriander and Garlic in it.
Molokhiya (as soupe or stew) needs dried jute leaves (also called corete in french). Where can you get that in Switzerland?
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Old 17.02.2012, 20:47
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Re: Egyptian Food Recipes

Molokhiyah is the leaves of a plant called in English Corchorus I believe it is not common to find it in Switzerland, I saw it only once in a turkish shop but it was dried and not fresh, which may not end up to a tastey cook at the end.

I looked up the german meaning of Corchorus, and found the same word - so not sure if it is same in english like in German, but I found the Wikipedia page about Molokhiyah here

I got the receipe, and I am now translating it and will post it - unless you need to read the recepie in arabic so it will be a bit more tastey
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Old 17.02.2012, 21:13
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Re: Egyptian Food Recipes (Molokhiyah)

- How to make Molokhiyah -


Meal name Molokhiyah
Served always with either rice or egyptian bread and any type of protine (normally meat or chicken).
Molokhiyah itself can be vegiterian if it is made with vegiterian soup cubes.

The rice is made in a special way (with small tiny pasta called sha'riyah and looks like this


Ingredients

1 kgm Molokhiyah
~ 5 to 10 big pieces of garlic (up to you how much)
1 spoon of Coriander
Either a soup (can be chicken, meat, rabbits, or just a soup cube)


Preparation

1)Wash the Molokhiyah well and cut the leaves and collect them throw away the steams as they are useless and not healthy to eat.
2)Put the Molokhiyah on a flat area with spaces around and leave it till it dries out completely from water (in Egypt we expose it to sun for like 1 hour, not sure how this will easily work here as sun visits us occasionally).
3)Cut the Molokhiyah into small small pieces using this cutting tool or this
4) Smash of the garlic quantity well in Egypt they use this tool where they put the garlic in and hit it using this hand until it becomes completely smashed.

Method

1)In the pan put a spoon of butter or margarine and put it on fire until it liquefies then put the garlic and the spoon of coriander until it gets a golden color all together.
2)In a bowl we put the Molokhiyah cut leaves with the soup and wait until it boils (here you may need to add salt and pepper if you did not add to the soup already).
3)When the Molokhiya boils add to it the contents of the pan done in step 1.
4)In the same pan, put the rest of the garlic in it after cutting it with knife into small pieces, add a spoon of butter or margarine to it and wait until it gets a yellow color then move it from fire and add it to the Molokhiyah.
5)Leave the Molokhiyah after that for 1 minute on fire then switch off.

When serving it, you need to mix it well as normally it has low density and high density (water and leaves) and always it percepts beneath, so just mix it well.

If it stays more than one day, it still can be eaten but not really tasty, so try to make a quantity for one day.


Enjoy your meal.

Last edited by misr; 17.02.2012 at 21:31.
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Old 17.02.2012, 21:17
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Re: Egyptian Food Recipes

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I on visits to Cairo at times had

> Nile fish, really good
> Shish Kebab from sellers on the Midan-al-Tahrir and in two excellent restaurants in Garden City
> an Egyptian variant of Shawarma Kebab

You possibly have some nice recipes about this stuff ?
Nile fish can be made in a lot of different ways, if you remember the name of the meal and how it was stewed, then yes surely I can write a recipe for it.

Shish Kebab and Shawarma (they call it here Kebab) - unfortunetly these stuff needs special equipments and ovens or grillers, you still can make it at home but will not be the same taste as how it is outside.

I will write soon how to make Shawerma meat or chicken, and will check the shish kabab.
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Old 17.02.2012, 21:28
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Re: Egyptian Food Recipes

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And misr is also Turkish
Yes, in Turkish they write it misir
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Old 17.02.2012, 22:35
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Re: Egyptian Food Recipes

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I would like to share with you some recipes for Egyptian food, will attach to this thread a new recipe every sometime when I have time - and I will also try to answer questions if I can.

Normally Egyptian ladies are professional in cooking, since I am not a lady, so I have less experience - but hopefully the knowledge I have will help you enough.


Today's Dish

Meal name: Koshary
Type: Vegetarian
Ingredients: Rice, Pasta, Brown Lintels, Onions, Garlic, Chickpeas, Tomato Sauce
How it looks like: this



Ingredients in amouts:

Amounts are left to your choice; however this is a suggestion for a one plate preparation, and you are free to add more from what you like.

1 Tea cup of Rice
Tea Cup of Brown Lintels
1 Tea cup of Spaghetti Cut into two (half original length)
1 Tea cup of other type of pasta, preferred the small one.
1 Piece of Tomato
Tea Cup of tomato sauce
2 pieces of oinions
Oil or Butter (I prefer oil - any light type as the meal is already heavy)
Hand weight of Chickpeas
3 pieces of garlic.

Preparation:

1 day before boil the Chickpeas for 10 min, then leave them in water for the whole day (preferred in the refrigerator after it cools down)
a day before put the Lintels in Water

Step 1
Boil the rice with some salt (1 cup of rice with 1 cup of water)


Step 2
Boil the Lintels (without any salt of spices, just boil it until it gets stewed)

Step 3
Cut the Onions into long lines, this can be done by cutting it into circles then opening it from one side

Step 4
Frye the onions in oil that contains a little bit of salt and cumin, and one piece of garlic cut into very small pieces.

Step 5
After getting out the Onion, use the remaining of the oil and put the other part of the onion in it after cutting it into small pieces and put a little bit of black pepper and possibly more cumin and salt and garlic

Then add to it the lintels that were boiled in step 2, add a little bit of water and mix well on low fire and wait till water evapourates.

Step 6
Boil the Pasta

Step 7
Prepare the sauce like that

Put oil in a pan on fire, then put of onions and garlic, add Cumin, Coriander, hot pepper if you prefer and any other possible spices that you may like.

When it gets a bit yellow add tomato paste, wait till you see the oil gets separated from the sauce then add the tomato after cutting it into cubes, and wait until it gets mixed with the stuff, then finally add the tomato sauce and little bit of water and leave it to boil.


Step 8
Boil the Chickpeas with salt and cumin.

Step 9:
Put a little bit of butter with salt and black pepper in a nonstick pan on fire, then add the pasta to it and mix well until all gets the bright color.


---------------

In the plate, you put rice then over it you put the lintels, then you add the pasta.
Then you put tomato sauce and the fried onions and chickpeas.

Enjoy your meal


I LOVE KOSHARY .... I would kill for it,

pregnant lady speaking
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Old 18.02.2012, 21:14
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Re: Egyptian Food Recipes

Based upon requests, these will be the upcoming recipes

1) Shawerma Meat
2) Shawerma Chicken
3) Egyptian Falafel
4) Sesame Sauce.
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Old 19.02.2012, 00:24
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Re: Egyptian Food Recipes

Egyptian Falafel.....with Tahina......yum yum.

Thanks ever so much for the Molokhyia recipe. I have a bag of dried leaves from a Turkish shop I went to in London. I did find the frozen leaves which are better, but I'll take what I can get.

What about Ful Madamas....
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Old 22.02.2012, 21:54
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Re: Egyptian Food Recipes (Falafel)

Meal Name:
Falafel With Bread and Seasam Sauce (Tahina)

Type:
Vegiterian meal

Ingredients:

Falafel: will mention how it can be made in this post

For this you need
- Brown beans with their cover removed, as the picture attached - easy to get from indian and turkish shops (might be called Fava beans).
- Scallion, (the green onions), parsley, garlic, spices - especially cumin powder & coriander (leaves not powder).

Lebaneese or Pita Bread: can be found easily in most turkish shops, Pita is common in Coop and possibly migros as well, you may use also the Tortellini as well, that will work, pictures posted.
Tahina: Seasam Sauce: can be found in turkish or indian shops, pictures posted
Green Salad:
Tomatoes:
Spices, Salt - Pepper and Cumin.

For the sauce, also Garlic, salt, cumin, black pepper and vinger are needed beside the tahina sauce (Sesam Sauce).

Method

First making the falafel
The beans are not cooked prior to use, first you put them in water for a day, and after drying them - they are soaked with baking soda, then ground together with various ingredients such as parsley, scallions, and garlic. Spices such as cumin and coriander leaves and possibly powder as well are often added to the beans for added flavor. The mixture is shaped into balls or patties. This can be done by hand The mixture is then deep fried.

Before being fried, you can put some sesam on top of each falafel ball.


Second Making the Sauce:
- Put one spoon of the sesam sauce with some cumin, black pepper and salt
- Then add few drops of vinger
- Mix well until you feel that the Sauce is like a daw then start adding few amount of water then mix and repeat until the sauce gets the thickness you prefer, please note adding lot of water may end up into throwing the sauce away and making a new one - as it should be a bit thick.

Third, Preparing the sandwich:
With Lebaneese bread, put the bread as it is then spread the sauce on it, then add the green salad, and the small pieces of tomatoes, then put the Falafel and roll it, this works with tortellini as well

For Pita bread, open it as per the picture then put the sauce, salad and the falafel inside

you can also add cucumber picklets to it.

Enjoy your meal
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Old 23.02.2012, 20:28
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Re: Egyptian Food Recipes ( Chicken Shawerma)

Meal name:
Chicken Shawerma "like Donnor's Kebab here"

Meal Type:
Non Vegiterian (mainly chicken & bread, salad and sauce)

Ingrediants:

- Chicken free from skin and bones (filet) - prefered chicken breast.
- Onions
- Garlic
- Vinger
- Tomato
- Pepperoni
- Arabic / Lebaneese or Pita bread.
- parsley
- Spices mainly Cumin, Corriander.
- Pepper and salt
- Sesam Sauce (tahina)
- Optional yougort --> some like it with yougort sauce "not egyptian".


Method:

Chicken Shawerma Preparation

1) 5 hours earlier to the cooking, cut the chicken into small pieces and add the spices, and pepper (don't add salt) to it plus onions and garlic cut into small pieces. and vinger - one spoon.

2) one hour before the preparation, burn a small piece of coal until it gets red color, then put it inside the chicken perpared in step 1 and cover it well.

3) after step 2 is done, prepare a pan with a some oil or butter, and put one piece of onion cut into slices and two pieces of garlic

4) when it gets yellow add salt to it and 1 piece of tomato cut into cubes.

5) after a min add the chicken with its water (it should have made some sauce out of being 5 hours in spices) and mix well.

6) when it gets stewed a little bit, reduce the fire and you may need to add a little bit of water if needed.

7) Add the Pepperoni and the Parsely while it is still on fire and mix for a couple of min.

Preparation of Sauce:

1) Put one spoon of the sesam sauce with some cumin, black pepper and salt

2)Then add few drops of vinger

3) Mix well until you feel that the Sauce is like a daw then start adding few amount of water then mix and repeat until the sauce gets the thickness you prefer, please note adding lot of water may end up into throwing the sauce away and making a new one - as it should be a bit thick.


Preparation of the Sandwich:

1) Best here in Switzerland is to use the lebaneese bread

2) bring the bread, put the sauce on it

3) add the chicken

4) you may add some fresh parsely as well

5) put some green salad and tomato if you like - especially iceberg or lettuce.

6) Roll it and it is ready for eating.


Enjoy your meal
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Old 24.02.2012, 11:06
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Re: Egyptian Food Recipes

Many years ago, Mrs TD and I honeymooned in Egypt (Nile Cruise, if you must know). We flew EgyptAir in First and whilst the main course was pleasant enough (but forgettable), the star dish was an absolutely amazing Om Ali (Omm Ali? Sp?).

You wouldn't be able to recommend/provide a really good Om Ali recipe that could be made with the ingredients available in CH?

Thanks

TD
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