Recipezaar: Egyptian,Finger Food recipes

Konafah

Sun, 25 Nov 2001 14:35:16 -0500

Fooll Mudammes (Fava Bean Egyptian Breakfast)(فول مدمس)

Sun, 27 Jan 2002 19:55:29 -0500

Traditional breakfast in the middle east. This is my mom's recipe, my (and my husband's) favorite. You can make it at night and heat the next morning, keeps well in the fridge. I do not use oil to cook the onions, to lower the fat, and it tastes just as good! -- posted by najwa

Sanbusa Turnovers

Thu, 28 Mar 2002 18:55:43 -0500

A Ramadan dish popular in Syria, Lebanon and Egypt, sanbusa traveled to India and became samosa. Sweet sanbusa halvah are special favourites at weddings in the Gulf countries. This is a single recipe for dough, and various different fillings, each yielding enough to fill one batch of dough to make 36-48 pastries. I have not made these myself - I found the recipe on the Internet and posted it by request. -- posted by Mille®

Pickled Lemon Slices

Wed, 11 Feb 2004 20:00:27 -0500

This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time is pickling in refrigerator time. -- posted by "Pink Eyed" Jim Cortina

Spinach and Cheese Turkish Pides

Wed, 12 Oct 2005 13:07:42 -0400

Pide is a wonderful Turkish bread. These filled pides are sold at our local bread store and are so yummy!! Use your favourite pizza dough for this recipe. -- posted by Fairy Nuff

Ma'amoul (Lebanese Date Stuffed Pastries)

Mon, 17 Oct 2005 14:52:34 -0400

A popular Middle Eastern pastry, especially as popular at Easter. From 'The Best of Lebanese and Middle Eastern Cooking', posted here for the 2005 Zaar World Tour. Serve with coffee, after a Middle Eastern banquet. Orange-blossom water and rose water can be purchased from Greek and Middle Eastern grocers. The preparation and cooking times do not include the 30 minutes for the dough to rest. -- posted by bluemoon downunder

Sweet Ramadan Dumplings " Lokmit Ady"

Mon, 22 Jan 2007 21:01:17 -0500

My mother use to make this every Ramadan, and I loved it. It tastes wonderful and it's fun to make. The recipe makes a large batch. -- posted by Maya's Mama

Beetroot Dip / Beet Dip

Mon, 05 Jan 2009 17:45:45 -0500

This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance -- posted by Chef floWer

Posh Hummus

Wed, 18 Feb 2009 10:51:52 -0500

Impress everyone with this great version, and you'll never want to settle for store-bought again -- posted by English_Rose

Parsleyed Eggs

Wed, 10 Jun 2009 15:45:41 -0400

Learned to make and like this dish many years ago when living in Egypt. I've served it up many times as an appetizer or with a plate of party food. Can be eaten hot or cold. -- posted by MsEVP