Plain kahk كحك سادة

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

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Egyptian Baladi Salad سلطة بلدي

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

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Khoshaf خشاف

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.

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Fattah فتة

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

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Vermicelli with sugar شعرية بالسكر

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.

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Cucumber pickles خيار مخلل - طرشي

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.

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Baba Ghanoug بابا غنوج

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

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