Notes:
Kahk is a traditional desert in Egypt made at certain times of the year. It can be filled with date paste (agwa????) or other fillings.
Servings:
Preparation Time: 3 hours
Ingredients
2 kg flour.
1 kg ghee.
6 tablespoons yeast.
4 tablespoons sesame.
15 cardamoms.
10 cloves.
1 teaspoon cinnamon.
1 teaspoon salt.
3 cups water.
4 teaspoons kahk extract.
Cooking Instructions
Notes:
There are many variations of salad in Egypt, much of it seasonal.
Servings: 6
Preparation Time: 0.25 hours
Ingredients:
2 tomatoes
2 cucumbers
1 green chili pepper
1onion
Salt and Pepper
1/2 cup parsley , finely chopped
1 tablespoon vinegar
1 tablespoon corn oil
2 teaspoons lemon juice
1/2 teaspoon coriander
Cooking Instructions
Notes
Colcasia, also known as Taro, can be seen as an ugly looking root that exudes a sticky sap when cut. However, when cooked right, it is a delicious and different dish.
Colcasia with Swiss Chard, and Colcasia with Rice and vermicelli.
Servings
5
Preparation Time
2 hours
Ingredients
Notes
Chilled Koshaf is a good desert to have in the hot summer.
Servings: 5
Preparation Time: 0.5 hours
Ingredients
1 cup raisins.
1 cup dried apricot.
1 cup prune.
1 cup figs.
1 cup almonds and hazelnut, blanched
5 cups water
Sugar.
Cooking Instructions
Wash and drain dried fruits well.
Add 5 cups of water to a bowl, mix and dissolve sugar.
Add dried fruit and nuts, mix well.
Cover bowl and put in fridge.
Serve cold.
Notes
Chicken or meat can be added to this dish for a wholesome meal.
Servings: 4
Preparation Time: 1.5 hours
Ingredients
2 kg potatoes.
Lemon.
2 tomatoes.
2 onions.
1 green pepper.
Tomato paste.
Salt and pepper.
Cooking Instructions
Fatta is an ancient Arab dish, called ثريد (thareed).
It is traditionally served with lamb meat, but beef or chicken can be used.
Servings: 7
Preparation Time: 0.5 hours
Ingredients
2 kg lamb meat.
8 loaves of Egyptian flat bread (pita).
1 cup vinegar.
3 cups rice.
7 cloves garlic.
5 tablespoons margarine.
2 tablespoons tomato paste.
3 Cardamoms.
5 cups water.
Mastic resin
Salt and pepper.
Cooking Instructions
Notes:
Slice the zucchini before making this dish. You can do that lengthwise or in rings.
Servings: 4
Preparation Time: 2 hours
Ingredients:
1 1/2 kg zucchini.
Vegetable oil.
Salt and pepper.
Butter.
3 tablespoons flour.
1/2 kg minced meat.
Onion.
Milk.
Cooking Instructions
Preparing bechamel
Notes:
Vermicelli can be made into a rice or pasta substitute, or side dish. This recipe however, makes it a dessert.
Servings: 4
Preparation Time: 0.25 hours
Ingredients
1/2 pack vermicelli
2 cups water.
Vegetable oil.
5 tablespoons sugar.
Cooking Instructions
In a deep pan, heat oil then add vemicelli and stir till golden brown.
Dissolve sugar in water.
Add the water to vermicelli.
Leave on medium heat till water is absorbed.
Serve hot or cold.
Notes
The Egyptian word "Torshi" comes from the Turkish word for pickles.
Servings: 3
Preparation Time: 0.25 hours
Ingredients
1/2 kg cucumber.
1/4 cup salt.
1 cup water.
1 cup veniger.
1 garlic clove.
Celery.
Cooking Instructions
Wash and cut cucumber into rectangles or rings.
In a jar, put the cucumber and garlic.
Boil water and add venigar and salt, pour into the jar.
Leave jar for three days.
This is also known as Baba Ghanouj in Syria and Lebanon. It means "Dady's spoiled little girl" or something along those lines.
Delicious regardless ...
Servings: 3
Preparation Time: 0.5 hours
Ingredients
1/2 kg. eggplant
1/4 kg tahini
4 tablespoons vinegar or lemon juice.
3 onions, medium size
Salt and Pepper.
4 garlic cloves
Parsley.
1 tablespoon cumin
3 tablespoons vegetable oil.
Cooking Instructions
