Baba Ghannouj Egyptian salad

Baba Ghannouj Egyptian salad

Ingredients

1- Two large of eggplant.

2- Half a cup of vinegar.

3- Half a cup of lemon juice.

4- 2 chopped green onions.

5- 2 cloves of crushed garlic.

6- Half chopped red sweet pepper.

7- ¼ teaspoon of black pepper.

8- Half a medium chopped sweet green pepper.

9- Half a chopped sweet yellow pepper.

10- one hot chopped green pepper.

11- Two large pills of chopped cucumber.

12- A large chopped tomato.

13- Two teaspoons of salt.

14- Half a teaspoon of cumin.

15- A cup of pomegranate.

16- A quarter cup of  green coriander.

 

How to prepare:

1- Put the eggplant over medium heat for ten minutes, stirring several times until the eggplant has softened.

 

2- Peel the eggplant while it is still hot, then chop the eggplant using a sharp knife into very small pieces, bearing in mind not to crush it.

 

3- Put the eggplant in a deep dish, then add vinegar, onion, garlic, lemon, sweet pepper, cucumber, tomato, salt, hot pepper and cumin.

 

4- Stir vegetables with eggplant using a spoon.

 

5- Pour the mixture into a serving dish, then distribute the coriander, then serve salad directly.

Egyptian Homs Sham

Ingredients:

1- Two cups of hummus .

2- Medium onion.

3- A clove of garlic.

4- Salt and Pepper.

5-Hot sauce.

6- Lemon.

7- Tomato or tomato sauce.

How to prepare:

1- Soak in hummus water for a day before cooking, then put it on fire for forty-five minutes until it is done.

2- Grate the onion smoothly and small and put it on the fire with a tablespoon of olive oil and stir the onion until it turns red.

3- We put the garlic cloves after we mash them well on the onions when it reaches the end of their redness.

4- We put the tomatoes after finely sprinkling them, and put salt and pepper.

5- We put hummus for five minutes on the mixture, after finishing we serve it in cups with lemon and chili.

Egyptian Moussaka

Egyptian Moussaka

Ingredients

1- Roomy eggplant.

2- Bell pepper.

3- Pepper heat.

4- garlic.

5- tomato juice.

6- vinegar.

7- latency.

8- salt.

Preparation method:

1- Wash and peel the eggplant well, then cut it into rings.

2- Make sure the pepper pods are well cleaned and cut into longitudinal rings or slices.

3- Bring the pan and heat the oil well until it is ready for frying, put the eggplant slices and continue to brown them until you take the golden color.

4- Drain the eggplant from the oil using a flat dish with thick kitchen wipes.

5- Now fry the peppers in the same way as the eggplant, and strain from the oil.

6- Bring a tray and put a little oil, then put the garlic on hold and wait for it to turn golden.

7- Add a little vinegar, then put the tomato juice, put the cumin and salt, and wait for it to simmer.

8- 2 minutes before the tomatoes are tender, put the eggplant and pepper slices in the tray in an organized manner, and leave it on the heat for 4 minutes.

9- You can put the tray in the oven for 3 minutes under the grill or just settle it on the stove.

Egyptian rice kofta

Ingredients:

1- Half a kilogram of minced meat, low fat.

2- Two cups of Egyptian rice.

3- Two cups of medium grain rice.

4- Four medium tomatoes.

5- Half a cup of parsley.

6- Half a cup of dill.

7- Two medium potatoes.

8- One grain of onions, medium in size.

9- Three cloves of garlic.

10- Teaspoon each of ground chili, ground ginger, beef spices, black pepper, turmeric and cumin.

11- Half a teaspoon of ground habat al Baraka.

12- Pinch of cardamom.

13- A quarter cup of vegetable oil.

14- A quarter cup of olive oil.

15- A cup of tomato paste.

16- salt.

17- Water.

How to prepare:

1- Soak the medium grain rice with lukewarm water for a quarter of an hour, then after a quarter of an hour has passed we wash it well and halve it from the water, and crush it.

2- We wash the Egyptian rice and soak it in warm water for three hours.

3- Finely chop the parsley and dill.

4- Chop garlic cloves, and chop the onions into thin slices.

5- Chop the potatoes in the form of fingers.

6- We prepare a suitable pot, put the minced meat, and add salt, spices, cumin, turmeric, cardamom, nigella, chili, and ginger and mix them all together well, then add the crushed rice gradually with mixing all the ingredients well by hand with the possibility of placing them in the kubba machine The special feature is to obtain a homogeneous and coherent mixture.

7- Make the mixture of meat and rice in the form of fingers.

8- We prepare the sauce by placing a little vegetable oil in a deep cooking pot, then heat the oil, stir the onion slices until they take a transparent color, then add the chopped garlic to it with stirring, then add a little spice and salt, then add the chopped tomatoes and stir the mixture, after minutes we add Tomato Paste Then the water, and leave the mixture until it becomes static, adding salt.

9- We put the vegetable oil with olive oil, and fry the fingers of the meat with the abundant oil until it becomes fried on both sides, then remove it from the oil and halve it.

10- We put the fingers of the fried meat into the tomato sauce after it boiled, and leave it on fire for half an hour.

11- Add the potato fingers to the sauce.

12- We cook the Egyptian rice by putting a little vegetable oil in a pot, and then we put the rice after washing and filtering it from the water in the hot oil, then we doused it in hot water, and we leave it on the fire until it becomes tender.

13- Then served with Egyptian rice.

Egyptian Koshari

Egyptian Koshari

Ingredients

1- Two cups of boiled spaghetti pasta.

2-  A cup of brown lentils.

3- One liter of water.

Rice ingredients:

1- A cup of Egyptian rice.

2- Tablespoon of vermicelli.

3- Tablespoon of corn oil.

4- A glass of water.

5- Small spoon of salt.

The ingredients of the sauce:

1- 2 chopped tomatoes.

2- Teaspoon of tomato paste.

3- Onion chopped.

4- Two tablespoons of corn oil.

5- Table salt.

6- A teaspoon of black pepper.

7- Half a cup of water.

Precision components:

1- Four mashed garlic cloves.

2- Small spoon of salt.

3- A teaspoon of cumin.

4- Two teaspoons of corn oil.

5- Three tablespoons of lemon juice.

For decorating:

1- Onion cut into wings.

2- Tablespoon of corn oil.

How to prepare:

1- Put the lentils in a deep saucepan, then cover them with water, put them on the fire, then leave them for twenty minutes until they are soft.

2- Put the oil in a deep saucepan, then fry it over the fire, add the noodles and rice, then stir them until they absorb the oil.

3- Add water to the rice, then add salt, and leave the ingredients to a boil.

4- Reduce the heat, then cover it and leave it on a quiet fire for 1/3 hour, until tender.

5- Put a tablespoon of oil in a deep frying pan, then add the chopped onion, and saute until wilted.

6- Add tomatoes and 1 tablespoon of corn oil, then add pepper and salt, and turn the ingredients together until they overlap.

7- Add tomato paste and water, then stir the sauce until it boils, and set aside.

8- Mix lemon juice and crushed garlic in a small bowl, then add salt and cumin.

9- Add three tablespoons of tomato sauce to the mixture, then add a teaspoon of olive oil, mix the ingredients well, and set the accuracy aside to serve.

10- Heat the oil in a small skillet, then add the onion slices, and saute until golden and crunchy without burning.

11- Remove the onions from the oil, and set aside.

12- Put the pasta in a deep dish, then add rice, lentils and mix the ingredients together.

13- Pour the sauce over the plate, decorate it with fried onions, then put the flour plate next to the Koshari.

Alexandrian Sausage

Alexandrian Sausage

Ingredients:

1- 1 kilo sausage.

2- 3 medium onions.

3- 5 peppercorns.

4- 4 tomatoes.

5- Salt and Pepper.

6- A little oil.

7- Two tablespoons of ketchup.

Preparation method:

1- Cut the sausage into rings.

2- Put it on the fire in a little oil until it becomes well browned.

3- Sprinkle salt and pepper with a little water until they are close to ripening.

4- Cut the onions into very small pieces and saute in oil.

5- Put the peppers, then the tomatoes, and leave a little on the fire.

6- Add them to the sausage with ketchup, a little water and stir together.

7- Leave them a quarter of an hour on a quiet fire and then served with hot pepper.

Okra with Meat Casserole

Okra with Meat Casserole

Ingredients

1- Two tablespoons of vegetable oil.

2- A kilo of coarsely ground meat.

3- Six cloves of sliced garlic.

4- Two horns of chopped green pepper.

5- A tablespoon of spices.

6- salt.

7- Half a tablespoon of cinnamon.

8- Half a spoon of black pepper.

Okra mixture ingredients:

1- Three tablespoons of obesity.

2- A kilo of okra.

3- Four cloves of garlic.

4- Three pods of chili sliced.

5- Three tomatoes.

6- Half a cup of chopped parsley.

The ingredients of the sauce:

1- Two tablespoons of lemon juice.

2- Three tablespoons of tomato paste.

3- A glass of water.

4- A teaspoon of black pepper.

5- Spoon of crushed chili.

How to prepare

1- In a large frying pan, put vegetable oil, heat it over a quiet temperature, then add the meat, and stir it well until it turns brown.

2- Add the onion, pepper, garlic, pepper, cinnamon, salt and black pepper to the meat, and stir all ingredients until the onion becomes golden.

Preparing okra:

1- Heat the ghee inside the pan, on medium heat, and add the okra for a period of no less than three minutes, garlic and onion, and stir all ingredients well until the onions wither.

2- We distribute okra mixture over the meat, and add parsley, pepper, tomatoes and dill.

Preparing the sauce:

1- Cook in a small bowl of lemon juice, pepper, chili and tomato paste, and stir all ingredients until the tomato paste melts, and spread the sauce over okra and meat.

2- We cover the casserole tray with tin foil, and put it in the oven at a temperature of 180 degrees Celsius, for an hour.

Negresco

Negresco

Ingredients:

1- Whole boiled and boneless chicken.

2- Tablespoon of olive oil.

3- Tablespoon of Butter.

4- Tablespoon of Chives.

5- Half a cup of Chicken broth.

6- Half a cup of Fresh cream.

7- Half a cup of Grated cheese.

8- Half a bag of noodles.

9- Some sweet red pepper chopped into cubes.

10- Onion chopped.

11- Two tablespoons of flour.

12- Minced garlic clove.

13- Salt and white pepper.

14- One-eighth teaspoon of nutmeg.

15- More cheese for decorating.

How to prepare:

1- Put the pasta in a saucepan, add water to it, boil it before ripening, then filter.

2- Put olive oil and butter in a saucepan, add onions to it and smear it until it changes color and yellow.

3- Add garlic to ingredients stirring.

4- Add the flour to the ingredients and stir well, then add the chicken broth and leave the ingredients on fire until boiling, then add the fresh cream and stir the mixture well.

5- Season with white pepper, salt, nutmeg, and half the amount of cheese.

6- Add the boiled chicken pieces to the sauce while stirring, then add the red pepper, and add the boiled noodles to the mixture while stirring.

7- Serve the dish in a deep dish, sprinkle the chopped chives and cheese to the dish and serve.

Spaghetti with shrimp and paprika sauce

Spaghetti with shrimp and paprika sauce

Ingredients:

1- 500 grams of shrimp, medium in size, and peeled.

2- 500 grams of spaghetti pasta.

3- Four tablespoons of olive oil.

4- A small onion chopped.

5- 2 cloves of crushed garlic.

6- A tablespoon of paprika.

7- A teaspoon of chilli.

8- A cup of sliced mushrooms.

9- A cup of broth.

10-  Three quarters of a cup of liquid cream.

11- Small spoon of salt.

12- Half a teaspoon of ground black pepper.

13- Half a cup of grated cheese.

14- Minced parsley (for serving).

How to prepare:

1- Put an abundant amount of water in a deep saucepan, heat the water over medium heat until it boils, and add a tablespoon of salt and a tablespoon of corn oil.

2- Add spaghetti without breaking it, and boil it until it becomes soft and cooked completely.

3- Heat the oil in a large skillet over medium heat, add the onions with garlic, paprika and chili, and stir the ingredients until the onions soften.

4- Add the mushroom and stir for two minutes, then add the shrimp and stir for only three to four minutes until it changes color only.

5- Add the broth to the cream, season the mixture with salt and black pepper, cook the shrimp and stir until the cream boils, then add the cheese.

6- Filter the spaghetti and place it directly on top of the shrimp mixture and paprika sauce, and stir the spaghetti with the sauce until it mixes and impregnates well with the sauce.

7- Pour the shrimp spaghetti with paprika sauce on a suitable serving dish, spread the parsley on the face, and serve it .

Basmati rice with raisins

Basmati rice with raisins

Ingredients

1- Two cups of basmati rice.

2- ½ teaspoon saffron.

3- Two tablespoons of rose water.

4- Three tablespoons of ghee.

5- Cinnamon stick.

 5- A teaspoon of cumin.

7- Onion wings.

8- Two teaspoons of salt

9- Three tablespoons of sugar.

10- A quarter cup of raisins.

11- Carrot cut into thin sticks

12- Four cups of hot water.

13- Two tablespoons of lemon juice.

How to prepare

1- We wash the rice well and soak it in water for fifteen minutes. Soak saffron with rose water.

2- Melt ghee, add cinnamon, cumin, and stir until the smell of spices appears.

3- Add the onion, and stir until tender. Add the sugar and sauté until golden brown and caramel.

4- Add raisins, and stir until raisins are swollen.

5- Add the carrots and stir until mixed with ingredients and wither slightly.

6- Half the rice from the soaking water and add it to the ingredients in the saucepan.

7- Add the salt and sauté the rice quietly. Add the water and stir quietly.

8- Leave the pot over high heat until the water boils, and the rice grains absorb most of the water.

9- Add the lemon juice and saffron without stirring the rice, reduce the heat, cover the pot, and leave the rice on low heat for twenty minutes until cooked.

Meat samosas

Meat samosas

Dough ingredients:

1- Four cups of flour.

2- Tablespoon of salt.

3- Eight teaspoons of corn oil.

4- A glass of water.

Filling components:

1- 600 grams of beef.

2- Half a grain of onions.

3- Two grated carrots.

4- A quarter of a tablespoon of cumin.

5- Bring a teaspoon of the gramasala spice.

6- A quarter cup of water.

7- Two teaspoons of olive oil.

8-  salt.

How to prepare:

1-Prepare the dough, by mixing its ingredients except water in a deep bowl.

2- Pour water into dry ingredients gradually with continuous kneading.

Leave the dough until a rest for a third of an hour.

3- Prepare the filling by smearing the meat in a saucepan over medium heat until ripe.

4- Remove the meat from the pot, add the grated onions and carrots to the pot and smear them for three minutes.

5-  Return the meat to the pot with the vegetables, and flavor the ingredients.

6- Pour the water into the pot, and put it on the fire for another three minutes.

7- Cut the dough, and spread it on the kitchen counter.

8- Filling the dough with meat, and closing it in a triangle shape.

9-  Grease the samosas with water, and arrange them in the oven tray greased with a little oil.

10- Bake the samosa in a preheated oven, over medium heat, for a quarter of an hour.

Egyptian Dumplings

Egyptian Dumplings

Ingredients:

1- Two cups of flour.

2-  Pinch of salt.

3- Tablespoon of starch.

4- Teaspoon of instant yeast.

5- Tablespoon of sugar.

6-  Two cups of water.

7-  Teaspoon vanilla.

8- Some Oil.

9- sherbet or chocolate.

How to prepare:

1- Put the flour in a deep bowl, then add the starch, instant yeast, sugar and vanilla, then mix the ingredients.

2- Gradually add water to get a soft and liquid dough.

3- Cover the bowl and allow the mixture to ferment.

4- Put the oil in a deep frying pan, and heat it.

5- Moisten a spoon with oil and shape the dumplings with it, then put it in the oil.

6- Move the dumplings with oil until they turn red and crunchy.

7- Put the dumplings in syrups or chocolate, then filter and serve hot

Breaded chicken

Breaded chicken 

Ingredients:

1- Two eggs.

2- Half a cup of flour.

3- A cup of rusk.

4- Three pieces of chicken fillet.

5- Half a teaspoon of salt.

6- ¼ teaspoon of black pepper.

7- Pinch of chicken seasoning.

How to prepare:

1- Preparing three dishes, the first to put the flour, the second to lay the eggs, and the third to put the panko.

2- Add a pinch of salt, chicken spice, and black pepper to the flour and stir the ingredients and set aside.

3- Add a pinch of salt and black pepper to the egg plate and whisk.

4- Dip a piece of fillet in the flour, then put it in a scrambled egg dish and stir it, then lift it in a rusk dish to cover it from all sides, and repeat the process until the quantity runs out.

5- Heat the frying pan for oil so thick.

6- Fry the fillet pieces in oil until they become golden and crunchy.

7- Lift it on a plate and serve it with gravy sauce.