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
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
Notes
This is a popular Egyptian side dish, eaten as a relish or pickle with meals, or as a snack in pita bread as a sandwich. It can also be added to other sandwiches such as falafel to give more flavor. Use the regular dark purple large eggplants available in stores, not the long and slender white or purple types used in other Egyptian recipes.
Servings: 5
Preparation Time: 0.5 hours
Ingredients
1 kg eggplants
3 green bell peppers
1 garlic head
1 tablespoon salt
Vinegar
Parsley
