Recipezaar: Egyptian,Main Dish recipes

Bamia

Tue, 18 Sep 2001 13:58:28 -0400

An Egyptian Stew to share with Vegetarians or Vegans. Serve with hot rice. -- posted by DiB's

Oven Potatoes Tray (Saniat Patates Ba El-Lahma Fi Al-Forn)

Sun, 25 Nov 2001 13:34:28 -0500

-- posted by LikeItLoveIt

Dikyet Bamya

Sun, 25 Nov 2001 13:35:39 -0500

-- posted by LikeItLoveIt

Tagen Ros Mo-amar

Sun, 25 Nov 2001 13:35:59 -0500

-- posted by LikeItLoveIt

Fool Medemmas - Fava Beans

Sun, 25 Nov 2001 13:36:06 -0500

-- posted by LikeItLoveIt

Feteer Bel Asaag (Pastry With Ground Meat)

Sun, 25 Nov 2001 13:36:15 -0500

-- posted by LikeItLoveIt

Kosa Mahshiya ? Zucchini, Stuffed

Sun, 25 Nov 2001 14:01:00 -0500

-- posted by LikeItLoveIt

Eggplant (Aubergine)

Sun, 25 Nov 2001 14:02:46 -0500

tasty side dish -- posted by LikeItLoveIt

Bamia (Beef & Okra Casserole)

Sun, 25 Nov 2001 14:34:03 -0500

-- posted by LikeItLoveIt

Shurit Ads (Lentil & Garlic Soup)

Sun, 25 Nov 2001 14:35:02 -0500

. -- posted by LikeItLoveIt

Bissara

Sun, 25 Nov 2001 14:35:37 -0500

-- posted by LikeItLoveIt

Ancient Egyptian Melokhia Soup

Mon, 26 Nov 2001 08:50:37 -0500

. -- posted by LikeItLoveIt

Fava Bean Soup

Tue, 08 Jan 2002 09:42:07 -0500

A hearty, healthy soup. -- posted by Carol Bullock

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

Egyptian Spinach Omelet

Fri, 03 May 2002 14:12:23 -0400

This omelet is cooked open-faced, like a frittata. The flavors are brunch-friendly, and could even make a nice light dinner, served with some fresh flatbreads and herbs from your garden. -- posted by Sue L

Tabouli Chicken Casserole

Wed, 04 Sep 2002 19:51:23 -0400

This takes the classic Egyptian salad tabouli and turns it into a main course meal. -- posted by Sackville

Koshari

Wed, 04 Sep 2002 19:52:16 -0400

I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I grew to love. By the way, this is a great recipe when you need to feed a crowd on the cheap. -- posted by Sackville

Stuffed Kufta

Tue, 13 Jan 2004 19:59:24 -0500

I got some Ras el Hanout spice mix for Christmas, so I'm looking for recipes to use it. I haven't tried this-but I will. I turned the method I found around, as when I make it, I'll begin to make the meatballs when I get the onions started cooking for the sauce! Prep time is a bit of a guess. I also submitted a simple Ras el Hanout mix for anyone interested. -- posted by JustJanS

Koshari

Thu, 29 Jan 2004 20:00:29 -0500

It is from Egypt. -- posted by Rivin

Diana's Egyptian Lentils & Rice

Thu, 29 Jul 2004 19:59:57 -0400

Easy. Healthy. Vegan. Crockpot. Yummy. How can you *not* want to make this? Credit goes to "Diana in Wisconsin" of the Simple Living Discussion Forums. The amount of servings depends on whether you're making this as a main dish or a side. -- posted by Roosie

Tzipi's Egyptian Ground Fish Rolls

Sat, 04 Dec 2004 19:59:48 -0500

I got this recipe from Tzipi Amiri, who helps run the Israel-food discussion list on Yahoo. -- posted by Mirj

Mediterranean Tilapia Cashew Fusion With Lemon Sauce

Tue, 12 Apr 2005 09:56:07 -0400

This is a fusion dish from some of the cuisines & countries surrounding the Mediterranean. The origins of Tilapia from the Nile River in Egypt, from Italy Marsala wine, from Spain olives, from Greece the lemon and basil flavorsand from the east coast of Africa cashew nuts. This is a light fish dish and with the tangy "Taste of Lemon" is your mouth watering yet! Try it, you will like it! -- posted by Skipper/Sy

Pharaonic Chicken

Sun, 12 Jun 2005 15:54:22 -0400

I found this recipe in "The Chicken Cookbook" produced by the Tyson Chicken Comapany. It's very easy to make, and delicious! -- posted by JenSmith

Kusherie (Egyptian Rice and Lentils)

Mon, 22 Aug 2005 22:03:32 -0400

Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less. -- posted by Kaarin

Egyptian Moussaka

Fri, 02 Sep 2005 22:11:01 -0400

It is the most famous recipe in Egypt--very delicious. You can eat it with white rice or bread. -- posted by Heba Maher

Egyptian Kebabs

Tue, 20 Sep 2005 10:03:19 -0400

As a big fan of yogurt based marinades for chicken (for example Chicken Tikka), this one immediately caught my eye. Unlike Tikka, you only marinate this one for 30-45 minutes so it doesn't require much planning ahead. I have not tried this one yet but wanted to make it public for the Zaar World Tour. Cooking time include time to marinate the chicken. -- posted by justcallmetoni

Middle Eastern Pilaff

Tue, 20 Sep 2005 10:29:56 -0400

A vegetarian pilaff made with bulgar wheat - or if you prefer rice - which makes a great accompaniment for kebabs or any BBQd or grilled meat or fish. This recipe is one I found on an International Masters '1001 recipes for pan or wok' recipe card, and have posted for the 2005 Zaar World Tour. -- posted by bluemoon downunder

Spicy King Prawns

Mon, 10 Oct 2005 18:48:58 -0400

This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive. -- posted by NcMysteryShopper

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

Lamb Kofta With Fattoush

Fri, 21 Oct 2005 08:31:36 -0400

A delicious Middle-Eastern influenced Australian recipe, one of several recipes featured as low-fat and budget-smart, in the November 2005 issue of the magazine 'Super Food Ideas'. -- posted by bluemoon downunder

Grapevine Leaves, Eggplant (Aubergine) and Lamb

Mon, 28 Nov 2005 19:16:25 -0500

A delicious Middle Eastern inspired recipe which I have adapted from a recipe in the Australian Women's Weekly's 'SLIM: non-fat eating for life', a title which really sums up so well my understanding of the underlying goals of the Healthy for the Holidays Challenge: finding new recipes and adapting our favourite recipes so that our everyday choices of what we eat are lower in fat. This recipe has plenty of flavour - from the vegetables, the spices, the brandy and the lime juice - but not from ingredients high in fat. The recipe includes baharat. If you cannot buy this, in the Notes below, there are instructions for making a substitute. If you cannot obtain fresh grapevine leaves, they can be bought in bottles in brine. With the grapevine leaves, this is an elegant dinner party meal; without the grapevine leaves, a really easy week night meal, especially if (like me) you have roasted red capsicum as a staple in your fridge! There are major discrepancies in the nutritional information as calculated by Zaar - 464 calories per serve: 31.5g total fat - and as calculated by the AWW in the original recipe - 316 calories per serve: 15.5g total fat. Lamb is a slightly fattier meat than beef, and I'd recommend buying really top quality but I really still cannot see where 26.8g of fat could possibly come from. -- posted by bluemoon downunder

Middle Eastern Pizzas

Mon, 27 Mar 2006 19:07:29 -0500

Spicy, nutty ground beef - or lamb or chicken - on top of a light pastry, served with a dollop of yoghurt dip. Adapted from a recipe from the Simply Great Recipes website. -- posted by bluemoon downunder

Egyptian Rice - T-R-L

Wed, 17 May 2006 17:51:54 -0400

Found this on another site and will be trying it today. There were a few ambiguities which I hope I fixed. I'll let you know how it turns out. :) Cook time is a guess. Check after about 15 mins. -- posted by Nana Lee

Mujadarra

Sat, 20 May 2006 14:46:07 -0400

A lovely lentil rice dish that is easy to make and delicious -- posted by chef zermane dit zermaki

Egyptian Tomato Sauce

Mon, 22 May 2006 21:36:43 -0400

This is a lovely tomato sauce to top mujadara (lentil rice) put on top of individual portions and top with caramalised onions and have yogurt cucumber salad on side. Very very nice. An arab lady said this is the best she has tasted. I hope you like it. -- posted by chef zermane dit zermaki

Egypt Ridge Catfish

Mon, 07 Aug 2006 21:56:52 -0400

Use peanuts and finely chopped parsley for garnish -- posted by CoffeeMom

Spinach With Dill

Thu, 31 Aug 2006 14:43:07 -0400

Tasty light Egyptian salad. Yummy on it's own but would go well with salmon. -- posted by PinkCherryBlossom

Egyptian Faatah (Rice & Meat With Crispy Bread on Bottom)

Thu, 09 Nov 2006 23:09:07 -0500

This is a classic Egyptian favorite! There are many variations, but this one is sure to please, it is my original recipe. It may seem like alot of steps, but really it is not too bad, the result is worth it, believe me. Enjoy and eat like a pharoah. LOL... -- posted by cooking in cairo...

Egyptian Style Stuffed Cabbage Leaves (Mashy Crump)

Thu, 09 Nov 2006 23:14:25 -0500

These are a bit time consuming to make, but believe once you make, you will be asked to make again and again. This is vegetarian, but you could add a bit of cooked ground beef to rice stuffing mixture, but awesome even without. Many mediterraen countries make these, but this recipe is authentic Egyptian preparation. Enjoy! -- posted by cooking in cairo...

Egyptian Style Baked Fish (Saneya Semaak)

Fri, 10 Nov 2006 09:16:00 -0500

This was first prepared by my friends husband, it was so good, I had to know how he did it. I made as below, changed his recipe alittle bit but is so so yummy. The orange does not make it sweet at all, rather gives it a smooth beautiful taste. Enjoy! -- posted by cooking in cairo...

Egyptian Molokheya (Green Spinach-Like Soup)

Sat, 11 Nov 2006 04:40:15 -0500

This is a Middle Eastern classic, but I must say its made best by those in Egypt! Ask anyone you know from Egypt about this and see what they say. It's so yummy, seems a bit strange has almost a gelatinous texture and slimy in its consistency, but once you taste you'll be hooked! Remember, you can find find frozen molokheya in most Middle Eastern markets. The English names for it are Jew's Mallow, Jute Mallow, Nalta Jute. Fresh is best, but I never found it fresh anywhere in USA. Frozen is just as delicious too, don't worry. Here in Egypt they cook this molokheya with rabbits, I have not been brave enough to try yet. Something about the thought of that cute little rabbit...LOL....Enjoy! -- posted by cooking in cairo...

Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)

Thu, 16 Nov 2006 18:16:19 -0500

This is AMAZING! Very popular, SIMPLE dish made in Egyptian households. Once you make it, it will become a favorite for sure. The key is in the onion's consistency once they cook down to the delicious thick sauce. Anyway enjoy, serve with rice or your favorite pasta. Enjoy! -- posted by cooking in cairo...

Galayet Bandora

Tue, 05 Dec 2006 18:08:12 -0500

Here's a recipe for a delicious Arabic appetizer or main dish that I have learned to make. -- posted by BeefyBoy

Chicken Shwarma - Chawarma Lahme

Wed, 03 Jan 2007 20:35:19 -0500

As part of a mezze, or as the main ingredient in a sandwich, or pita wrap, this is a flavorful, homey recipe. This recipe is translated from Cuisine du Liban by Pomme Larmoyer. -- posted by Mme Melissa

Peas and Lamb, "bisila Bil La7ma Fil Forn"

Mon, 22 Jan 2007 20:19:23 -0500

I loved this dish growing up. It was the only way I was willing to eat peas as a child. I still really enjoy making it and I'm always trying all sorts of variations of it. It's easy to make and don't worry if you don't have all the spices, it will still taste good. This dish is served over plain white rice. -- posted by Maya's Mama

Egyptian Style Spinach (Sabanek)

Sat, 03 Feb 2007 21:42:23 -0500

This is so good, especially on a cold winter day. Its a very hearty and savory dish. You could also add a squeeze of fresh lemon to bowl before serving, gives it a tangy flavor; and if you like heat, add a dash of red pepper hot sauce to bowl before serving as well. Enjoy! -- posted by cooking in cairo...

Egyptian Style Breaded Thin Steak (Buftek)

Thu, 15 Feb 2007 14:53:13 -0500

These are really good and have a nice oniony flavor. At first I was not sure I liked the oniony taste, but have grown accustomed to it now. If you don't like onion, this dish is NOT for you, if you do, try it, super simple and you will love it! -- posted by cooking in cairo...

Eggplant (Aubergine) Moussaka

Fri, 09 Mar 2007 14:43:30 -0500

This is the way I learned Moussaka from my mother, this recipe is from egyptian background, I know this recipe is shared with other countries like Lebanon, Greece, and Turkey, seems everyone has a twist of it. I hope you like mine :) -- posted by ninaricci

Egyptian Sayyadiah - Fish With Rice

Wed, 16 May 2007 22:07:12 -0400

I have not as yet tried this. I'm posting it for Zaar World Tour III. I'm not counting the time for cleaning the fish as most of us buy them pre-cleaned. -- posted by Annacia

Kharshuf Matbukh

Wed, 16 May 2007 23:28:05 -0400

Stewed Artichokes. From Egyptian Cooking: A Practical Guide. There is no specific amount of oil listed, so you can adjust based on how healthy you feel at the time. -- posted by AmandaInOz

Louvia (Black - Eyed Peas Stew)

Wed, 23 May 2007 09:13:00 -0400

I love black eyed peas, they are so good for a low cholesterol diet. Posted for ZWT III, North Africa, Egyptian. -- posted by katia

Egyptian Greens-And-Chicken Stew

Wed, 23 May 2007 10:59:22 -0400

This is from Cooking Light. Posting for ZWT3. -- posted by dicentra

Lentils and Rice (Koshary) (Egypt)

Wed, 06 Jun 2007 22:55:01 -0400

Yet another recipe I discovered on the "World Hearth Circle of International Cooking." This looks promising as a meatless main dish or a side dish. -- posted by Happy Hippie

Egyptian Moussaka (North Africa)

Wed, 06 Jun 2007 22:58:16 -0400

Another gutsygourmet recipe that I think sounds awesome. I haven't tried it yet, but I want to post here for future reference. I'm always on the lookout for dishes that will add extra veggies into our diets. Prep and baking time is approximate as are the number of servings. -- posted by Happy Hippie

Egyptian Fish Kebabs

Wed, 06 Jun 2007 23:09:52 -0400

Found this recipe on the Astray website. Putting it here for safekeeping until I can prepare it. Sounds very good and easy to make. -- posted by Happy Hippie

Egyptian Kebabs

Thu, 07 Jun 2007 22:12:17 -0400

A tasty sounding recipe from the Astray website. Cook time is approximate and does not include marinating time. -- posted by Happy Hippie

Lamb Marinade

Tue, 26 Jun 2007 22:03:43 -0400

This is lovely on all cuts of lamb--kebabs, chops, steak...etc. -- posted by Maya's Mama

Egyptian Chicken

Thu, 09 Aug 2007 06:35:12 -0400

Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It's also very simple to make, you only dirty one pot and it makes a large amount. -- posted by Perfectionist cook

Mama's Secret Roast Chicken

Tue, 12 Feb 2008 00:47:14 -0500

my mother use to make this all the time when I was young. it's the best roast chicken I've ever had. I know you'll enjoy it. you can also use this recipe for chicken pieces rather than a whole chicken if you wish -- posted by Maya's Mama

Ful Medames

Sat, 15 Mar 2008 18:46:04 -0400

Cheap lunch. -- posted by manicbovine

Ancient Egyptian Chicken

Tue, 01 Jul 2008 00:04:01 -0400

Based off a marinade recipe, I used this for a whole chicken that I then cooked in a broiler. Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed. -- posted by jaime in smyrna

Sambousak Bi Lahm (Egyptian Meat Pies)

Tue, 05 Aug 2008 00:47:40 -0400

A savory meat pie from Egypt. The recipe calls for ground lamb, most frequently I don't have lamb available so I use ground beef. It is still quite delicious. You can either make snack size, in which case this recipe makes 20 pastries, or a larger size (similar to the size of a Hostess fruit pie, for those who know American junk food!) in which case you will get 12. This recipe is adapted from Claudia Roden, from her "The Book of Jewish Food." -- posted by Susiecat too

Zesty Moroccan Pita

Tue, 05 Aug 2008 18:56:08 -0400

This quick lunch or dinner includes cumin spiced chicken and veggies served in a pita pocket. Cool off the spicy kick with sour cream or yogurt. -- posted by Stacia_

Potato, Artichoke and Parsley Tagine

Thu, 07 Aug 2008 23:24:11 -0400

In Morocco, a tagine is a stew cooked in an earthenware dish. In Tunisia, a tagine is an egg dish similar to a frittata, and baked in a round dish. Use cayenne pepper judiciously! -- posted by Stacia_

Marak Dar Marhzin (Pumpkin Stew)

Fri, 08 Aug 2008 00:13:09 -0400

A marak is a vegetable version of a tagine. Adapt this recipe to whatever root vegetables you prefer. -- posted by Stacia_

Chicken With Apricots and Prunes

Fri, 08 Aug 2008 00:35:57 -0400

Delicious! -- posted by Stacia_

Mihee's Egyptian Masa'a

Mon, 15 Sep 2008 14:44:27 -0400

Had an eggplant (which I never cook with) and some miscellaneous squash in the fridge. Wanted to make the vegetable stew I had enjoyed so often in Egypt but all the recipes I could find were too much like Greek mousaka (layers, white sauce etc.) so I experimented and came up with this. -- posted by Miheehee

Dried Sausage and Pastrami Egg Casserole

Sat, 11 Oct 2008 20:32:03 -0400

easy inexpensive egyptian meal -- posted by Nermine

Hamada's Authentic Egyptian Kusherie

Mon, 20 Oct 2008 17:45:47 -0400

The following is an authentic Egyptian recipe for restaurant style kusherie--a traditional Egyptian dish. This dish was taught to me by my Egyptian husband. It is simple, healthy, inexpensive and a real crowd pleaser! I did not include directions below how to cook the rice, you need only to cook 2 cups dry rice in your favorite chicken (or vegetable if you'd like to make a vegetarian version) stock. It seems that depending on the type of rice used, the quantity of stock and cooking time can vary, so use the kind you like and cook it the way you like. -- posted by UmmIbrahim

Egyptian Macaroni Bechamel

Sun, 30 Nov 2008 23:09:55 -0500

This is an Egyptian favorite. A ground meat mixture between two layers of macaroni smothered in a creamy bachamel sauce. You can use any type of pasta you like. The most common are Penne (which is my favorite) angel hair, spaghetti or elbow macaroni. I have a glass dish that is 8x11 and I prefer to bake in this dish because I like it to be a little thick, but if you like it to be a little thinner than that you can opt for the larger 9x13. -- posted by UmmIbrahim

Wonderful Chicken Marinade.

Tue, 13 Jan 2009 16:58:08 -0500

This is how my mom makes BBQ chicken. and i think its the best way to cook chicken. mmmm.... my mouth is watering just thinking about it. you can use this marinade for any cut of chicken. works wonders on chicken kebabs. -- posted by Maya's Mama

Egyptian Beef and Okra

Mon, 09 Feb 2009 00:01:31 -0500

Adapted from an old cookbook. I have never knowingly had Egyptian food, so can make not guarantee as to its authenticity. But if you like an easy one-dish meal and okra, this if for you. -- posted by Ice Cool Kitty

Egyptian Lamb Pie

Mon, 09 Mar 2009 16:32:06 -0400

This recipe is from the February 1995 issue of Gourmet magazine. -- posted by Chef Regina V. Smith

Egyptian Baked Beef Patties (Saniyit Kufta)

Sat, 28 Mar 2009 17:00:04 -0400

Saniyit Kufta also referred to as minced or ground beef patties, baked, is a traditional Egyptian recipe for a classic baked beef patty cooked in a large dish which is sliced into squares and topped with tomatoes. The full recipe is presented here and I hope you enjoy this classic Egyptian dish. -- posted by Wylder

Egyptian Eggplant Omelet

Mon, 04 May 2009 19:50:46 -0400

Spices and flavorings from China, India, Spain, and tropical Africa have found their way into Egyptian cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick and perfect for lunch or supper. This recipe is from Classic International Recipes. Posted to plan for Zaar World Tour! -- posted by breezermom

Kofta Skewers

Thu, 13 Aug 2009 14:37:48 -0400

This is wonderful on the outdoor grill, indoor grill, oven.... even stove top grill pan. A nice garlicky cucumber salad goes wonderfully with this. My kids love this dish... after all it is food on a stick. You can always make these ahead of time and freeze raw... and grill from frozen ( you will need to adjust cooking time for this). -- posted by Maya's Mama

Egyptian Meats Pizza (Basturma & Saguk)

Thu, 20 Aug 2009 01:51:05 -0400

Homemade pizza Egyptian style. Use my favorite dough recipe for this and roll them into little pies or any size you want. My hubby likes his with any salty olives also and any cheese works. The key here is the Egyptian meats :) Recipe #rz.231781 -- posted by Jamilah's Kitchen

Koftit Roz (Rice Meatballs)

Sat, 29 Aug 2009 13:28:12 -0400

This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do. -- posted by Maya's Mama

Egyptian Lentil Stew

Wed, 09 Dec 2009 17:26:55 -0500

This is a great recipe to make in the winter - it is a hearty lentil stew, takes about an hour to make (no matter how much you increase the portions), and goes with most other foods. Also, it is really really easy to make, and can usually be made with things that you have in the house already. Can be served cold or hot, but it is much better hot than cold. This recipe comes from the Middle East. -- posted by MasterZaar