Recipezaar: Northern Africa,Egyptian recipes

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...

Easy As Pita Bread

Tue, 06 Feb 2007 21:32:45 -0500

this recipe is real easy. My mother in law came to visit once from jordan and ever since my husband refuses to eat toast. but hey! i usually do the dough at night and bake it in the morning. but you dont need to leave it so much. just make sure the oven is real hot and dont open it too much. -- posted by tabbakh

Lentil and Tomato Salad

Sun, 11 Feb 2007 22:41:26 -0500

This is an unusual salad which contains green or brown lentils. For best results lentils should be soaked overnight if possible. It is a great source of protein, and can be served along with other vegetable dishes. I remember reading that the protein intake from pulses is doubled if served at the same time as a yoghurt-based dish, and so I tend to serve a yoghurt salad as a further accompaniment -- posted by Scots Lass/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

Dim'a Musabika (Egyptian Tomato Sauce)

Thu, 29 Mar 2007 22:19:21 -0400

A very dear friend of mine, L.D.Osni, lived in Egypt for a while and was married to an Egyptian. She taught me this recipe. It is a little spicy, and I love it! -- posted by Bert's Kitchen Witch

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

Egyptian Milk Pudding (Mihallabiya)

Wed, 16 May 2007 22:47:39 -0400

This sounds very interesting indeed. I have no idea how long it would take to grind rice and I wonder if rice flour wouldn't work?. I'm guessing at the time required. Posted for Zaar World TourIII. *Update Aug 31 '09: those who know say that rice flour will not work here. You'll need ground rice to make this recipe come out right. I have also lowered the sugar content.Thanks you ladies for the insight :D -- 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

Tamatim Mashwiya

Wed, 16 May 2007 23:30:28 -0400

Grilled tomatoes. From Egyptian Cooking: A Practical Guide. A very simple recipe posted for ZWT 3. -- posted by AmandaInOz

Egyptian Green Soup

Thu, 17 May 2007 11:55:01 -0400

This is from an Egyptian website and it gives no times at all so I'm guessing at them. Posted for Zaar World TourIII -- posted by Annacia

Ancient Egyptian "date Candy" (For 2 People)

Tue, 22 May 2007 17:20:22 -0400

Figs, dates, pomegranates and grapes were the only fruits that could be grown in the hot climate. From: Ancient Egyptian Food and Drink. This recipe was from 1600BC and was found on an ostraca. *NOTE* There are no times given but I'm thinking it would go pretty quickly with the food processor. -- posted by Annacia

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

Egyptian Stuffed Tomatoes

Wed, 06 Jun 2007 12:33:23 -0400

Best place to find cracked wheat is at Whole Foods or Wild Oats stores. For ZWT3. -- posted by Caroline Cooks

Egyptian Palace Bread (Dessert)

Wed, 06 Jun 2007 17:34:42 -0400

3 ingredients in this simple dessert recipe! It is sweet, tastes a little like a simple bread pudding, and is pretty rich so a small slice is plenty. Posted for Zaar World Tour III. Cook time includes chilling time. -- posted by cookiedog

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 Tabilch

Wed, 06 Jun 2007 22:59:48 -0400

A delicious and simple, yet exotic, vegetable rice dish! You can adjust the seasonings to suit your taste. My personal preference is to go light on the curry and heavier on the sage and tarragon. -- posted by Alskann

Egyptian Palace Bread

Wed, 06 Jun 2007 22:59:58 -0400

A simple, tasty and satisfying dessert. Preparation time includes soaking time. -- posted by Alskann

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

Milk With Saffron

Thu, 07 Jun 2007 22:41:14 -0400

A Middle East treat. This is a delicious nighttime beverage and can also be served over ice for a cool beverage. -- posted by Brenda.

Falafel

Thu, 07 Jun 2007 23:13:48 -0400

Falafel is a popular Middle Eastern fast food. Vendors sell it on the streets in Cairo. It is served as a sandwich stuffed in Pita Bread with lettuce, tomatoes and tahini. In Cairo McDonalds has their own version; they call it McFalafel of course. -- posted by Pastryismybiz

Tahini Sauce

Fri, 08 Jun 2007 21:59:28 -0400

Tahini Sauce is made from tahini- a sesame seed paste. Tahini sauce is on the thin side and is used in pita sandwiches, marinades and dips. It is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about 2 weeks. Popular with Falafel Sandwiches;Recipe # 233309 -- posted by Pastryismybiz

Egyptian Slow Cooked Eggs (Beid Hamine)

Sat, 09 Jun 2007 12:49:07 -0400

Beid hamine is an ancient Egyptian dish. The slow cooking yields eggs that are creamy and smooth. The onion skins impart a delicate brown color to the whites. The coffee grounds are optional, but they help add the desired brown color. Along with Ful Maddamas, Beid Hamine makes a typical Egyptian breakfast. Don't forgo the oil, it is added to minimize evaporation of the water during the long simmer. -- posted by NcMysteryShopper

Spicy Lentil Pot

Mon, 11 Jun 2007 16:12:12 -0400

An Egyptian recipe from "Extending the Table" cookbook. Also known as Shorbet Addis. -- posted by luvinlif2k

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

Palace Bread - Shraya

Fri, 29 Jun 2007 10:35:28 -0400

This makes a dish extremely similar to the Palace Bread made for centuries with ingredients that are readily available today. From 'Foreign Foods' a very old Home Ec cookbook I found at my Grandmothers house. I could not read the authors name as the book was in really bad condition. This recipe intrigued me so much that I had save it here. -- posted by mama's kitchen

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

Egyptian Rice With Vermicelli

Wed, 29 Aug 2007 20:25:48 -0400

In Arabic, this is called roz bil shaghria. Tasty and rich, would be great with a simple lamb or chicken dish. This is my adaptation of a Claudia Roden recipe. -- posted by Sass Smith

Egyptian Orange Pudding

Fri, 14 Sep 2007 20:24:49 -0400

A very refreshing dessert which is lovely in summer. It's very popular with children, is very light and suitable after a substantial main course. We enjoy it with the orange flower water and the cinnamon, although it is just as wonderful served plain. Serve this pudding chilled. -- posted by Scots Lass/Cairo

Sara's Date and Nut Slices

Fri, 14 Sep 2007 20:26:17 -0400

An easy Egyptian recipe. This tasty cake is from the kitchen of one of my students. Lovely to have with coffee. -- posted by Scots Lass/Cairo

Non-Fat Middle Eastern Greens and Lentil Soup

Sun, 30 Sep 2007 21:56:34 -0400

The original recipe comes from Paula Wolfert's Mediterranean Grains and Greens cookbook. I have modified it so that it uses no oil. I have to watch my food budget, so I also use supermarket lentils instead of the imported ones, and bottled lemon juice instead of freshly squeezed. You can, of course, use Spanish pardina or Indian, Egyptian or Ethiopian lentils if you like, as well as freshly squeezed lemon juice. The Tuscan kale is very good with this dish, and you could add arugula, watercress or beet greens to the soup. This is a very light, savory and tasty soup that is much better tasting on the second day. -- posted by Chef #569171

Tabbouleh

Wed, 07 Nov 2007 02:07:44 -0500

My husbands Aunts are all great cooks. When we got married I was given this recipe. I make it every summer and sometimes as a treat when the weather is cold. I use more lemon juice. Sometimes I mix it up and add lime and cilantro instead of lemon and persley. -- posted by Vegwife

Easy Egyptian Feta Salad

Thu, 03 Jan 2008 15:31:28 -0500

Here is a super simple salad that will be a great accompaniment to any North African main dish. You can enjoy it on its own too. -- posted by Annacia

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

Omm Ali (Egyptian Bread and Butter Pudding)

Tue, 12 Feb 2008 18:31:09 -0500

Based on a recipe from Soheila Kimberleys book, Taste of the Middle East. -- posted by mersaydees

Classic Egyptian Omelette

Thu, 28 Feb 2008 01:40:20 -0500

A quick & easy recipe for an Egyptian style omlette - great for breakfast or with a fresh salad for a light lunch. -- posted by Um Safia

Ful Medames

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

Cheap lunch. -- posted by manicbovine

Shorbet Ads (Lentil Soup)

Wed, 09 Apr 2008 23:59:57 -0400

A dear friend of mine gave me this recipe. Her mother made this for their family while she was growing up. Amazing soup with a surprisingly meaty texture and beautiful color. Wow! Even cooler? The variations she suggested. I've tried the Baghdadi variation - and I can't imagine the other ones being anything less than marvelous. This is THE lentil soup recipe I use now. -- posted by MechanicalJen

Ataif (Arab Filled Pancakes)

Fri, 11 Apr 2008 00:42:14 -0400

Extremely sweet, rich, and delicious sweets for anyone who loves baklava and pancakes. -- posted by Habibi

Duqqah

Wed, 16 Apr 2008 20:47:31 -0400

A delicious, nutty Egyptian appetizer. It is traditionally eaten with bread dipped in olive oil, then dipped in the Duqqah. -- posted by Habibi

Koushary

Wed, 07 May 2008 00:13:48 -0400

I have not tried this side dish yet but I am longing to do so . The recipe was in Sunday Life. Apparently koushary is commonly sold as street food in Egypt and often includes tomato and lentils. -- posted by katew

Dukkah

Thu, 22 May 2008 14:16:49 -0400

Dukkah (pronounced 'do -kah') is an Egyptian blend of coarsely ground nuts and spices. Use it in Recipe#304556 or by dipping bread in extra virgin olive oil then into the dukkah. Or use dukkah as a crust or breading for foods like lamb, shrimp, fish or chicken. Sprinkle over salads, pasta dishes, or scrambled eggs. This recipe came from The Culinary Chase Blog. The timing does not include the cool downs after each roasting nor the shelling of the nuts. -- posted by WiGal

Chargrilled Vegetable and Pita Salad With Feta and Dukkah

Thu, 22 May 2008 14:45:41 -0400

Here is a salad that uses Recipe#304526 (pronounced 'do -kah') which is an Egyptian blend of coarsely ground nuts and spices. This recipe came from The Culinary Chase Blog. I will post the seasoning recipe separately, but for this salad you will need about 1 tablespoon of dukkah to sprinkle on at the end with the feta. Use your favorite vegetables and when the weather is warm, fire up your BBQ to grill the vegetables and pita bread instead of in your hot kitchen! -- posted by WiGal

Egyptian Dukka (Dip)

Sun, 08 Jun 2008 02:40:45 -0400

Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer. -- posted by Olha

Egyptian Rice With Spicy Tomato Sauce

Tue, 10 Jun 2008 02:30:43 -0400

This Egyptian recipe combines cooked rice with a spicy tomato sauce. -- posted by Nasseh

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_

Egyptian Rice

Wed, 03 Sep 2008 23:36:56 -0400

Modified egyptian rice dish for those who don't like beef. -- posted by Jamilah's Kitchen

Yogurt Tahina Sauce

Thu, 04 Sep 2008 00:28:14 -0400

Tahini dipping sauce for breads, salads, falafel or to top meat and rice. -- posted by Jamilah's Kitchen

Eggs and Chickpeas in Spicy Tomato Sauce

Thu, 04 Sep 2008 01:20:55 -0400

I like spicy tomato sauce and eggs so I just came up with this one morning and threw in some eggs. It's quick and easy and tastes good. -- posted by Jamilah's Kitchen

Za'atar Marinated Tomato Salad

Fri, 05 Sep 2008 01:05:37 -0400

Pieces of Tomato soaked in vinegar and olive oil. Roma tomatoes are firm but I use whatever tomatoes I have on hand. After we eat out the ingredients I just add more tomatoes to the left over dressing. It stays good for wile like this and can save time during Ramadan or busy weeks. Don't use a watery balsamic for this. -- posted by Jamilah's Kitchen

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

Shakshukat Beed Iskandarani

Wed, 17 Sep 2008 16:16:28 -0400

Eggs, hard-boiled and cooked Alexandria style. Mmmmmm so good! -- posted by southrnsweety88

Dried Sausage and Pastrami Egg Casserole

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

easy inexpensive egyptian meal -- posted by Nermine

Alexandrian Style Liver (Kebda Eskandarani)

Sat, 11 Oct 2008 20:32:23 -0400

a very popular dish in alexandria -- 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

Toasted Rice for Fish----egyptian

Tue, 25 Nov 2008 00:24:09 -0500

Nicely toasted aromatic rice that almost always accompanies fish in Egypt. -- 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

Molasses Cones

Thu, 04 Dec 2008 13:30:02 -0500

It's a very old Egyptian dessert that my grand ma used to eat when she was a kid , it's very easy and nutritious -- posted by Nermine

Eggplant (Or Aubergine) Dip

Mon, 22 Dec 2008 19:41:35 -0500

NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency. -- posted by bluemoon downunder

Egyptian Fool (Fava Beans) Traditional Breakfast

Mon, 29 Dec 2008 22:40:34 -0500

This is a very common food here in Egypt. Due to its cost, which is extremely low, it is a popular dish for many. With this recipe you can enjoy a traditional Egyptian breakfast in the comfort of your home! There is a LONG way to make this too, using dried fava beans and soaking and then cooking, this recipe makes it A LOT easier and in my opinion is even better! Enjoy! -- posted by cooking in cairo...

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

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

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

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

Creamy Seafood Soup

Wed, 25 Mar 2009 12:04:47 -0400

The best mixed seafood soup you will ever have.. I PROMISE JUST TRY IT -- posted by Heba Maher

Butter Cookies from North Africa (Ghreyba)

Sat, 28 Mar 2009 02:38:08 -0400

This simple Egyptian cookie is made of flour, sugar, and butter or oil and then baked. -- posted by Wylder

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

Eggplant Onion Dip

Fri, 10 Apr 2009 14:04:59 -0400

Adapted from a recipe in Jean Paré's 'Company's Coming: dip, dunk & dab, party dips and spreads'. This recipe has been descibed as "an update of baba ghanouj... sweetened with caramelised onions (and served) with pita bread chips or vegetables". I learnt also from this book that 'baba ghanouj' means 'indulged father' in Arabic! Rather patriarchal for 2009! Perhaps that's why Jean Paré has re-named this 'eggplant onion dip' - bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for 'eggplant onion dip', I'll happily rename it. The cooking time includes one hour chilling time. -- posted by bluemoon downunder

Foaming Vanilla Honey Bath

Mon, 04 May 2009 19:36:25 -0400

Honey naturally attracts and retains moisture yet is gentle, which makes it the ideal ingredient for all, including those with sensitive skin. Here's a great recipe from the National Honey Board, via BH&G magazine. -- posted by Sharon123

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

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

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

Lentils and Rice With Caramelized Onions

Mon, 17 Aug 2009 02:31:28 -0400

This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. -- posted by mikekey

Roz Bel Laban (Rice Pudding)

Mon, 17 Aug 2009 02:49:12 -0400

Traditional (NAME) Rice Pudding - I like to put a nice raisin medly in mine. -- posted by Jamilah's Kitchen

Foul Medammes With Dill

Mon, 17 Aug 2009 03:13:04 -0400

This is how my DH makes his Egyptian Foul. I love it with Dill now it's my favorite. We normally eat it for breakfast with eggs and fresh bread. -- posted by Jamilah's Kitchen

Super Quick Lebanese Fool Medammas

Mon, 17 Aug 2009 13:04:18 -0400

Fool Medammas is such a tasty & healthy dish, but when making it the traditional way from scratch it can be a bit time consuming. Here, you can use canned fava beans for a much quicker (but still tasty) version. Fool Medammas is a very poular breakfast dish, served with fresh bread - perfect for Suhor during Ramadan. It also makes a nice light lunch if served with bread & a good salad or you can serve as part of a series of appetizers (like a mezze platter). -- posted by Um Safia

Cucumber Chickpea Salad

Wed, 19 Aug 2009 01:21:06 -0400

A nice basic masr salad -- posted by Jamilah's Kitchen

Cucumber Yogurt Za'atar Salad (How I Like It )

Wed, 19 Aug 2009 01:28:14 -0400

eat with pita or a fork :) -- posted by Jamilah's Kitchen

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

Jamilah's Basic Dough Recipe

Thu, 20 Aug 2009 01:51:31 -0400

I had to post this dough recipe separate because it's now my favorite dough. Use for all your pies and pizza's. -- posted by Jamilah's Kitchen

Kid Friendly Khushaaf (No Sugar)

Fri, 21 Aug 2009 12:03:57 -0400

My mom used to make this. It's similar to dried fruit soaked in sugar water called Khushaaf. Only no sugar water here just juice. These are great for 1 year old's and above because it plumps up the raisins and makes them juicy and easy to eat. When you're done just drink the juice or mix it with water for your toddler. You can also top these on yogurt or oatmeal or your favorite dish. Great for baking too! -- 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

Gibna Wi Bateegh (Cheese and Watermelon)

Mon, 31 Aug 2009 02:37:23 -0400

This is a breakfast appropriate dish. Or even brunch. serve with warm pita. I ate this alot growing up especially on a warm day. you will be surprised to see how well the cheese and watermelon complement each other. -- posted by Maya's Mama

Egyptian Fried Eggs With Pastrami

Mon, 31 Aug 2009 11:49:43 -0400

This is an egyptian classic!! Perfect for breakfast on a cold winter morning. Serve with warmed pitta. Adapted from: http://www.touregypt.net -- posted by Maya's Mama

Colorful Stuffed Sweet Peppers

Mon, 31 Aug 2009 11:49:54 -0400

This is a nice take on an egyptian classic. You can add a little red pepper flakes to give it a little kick. But the recipe is good as is!! Adapted from http://www.touregypt.net -- posted by Maya's Mama

Melt-In-Mouth Cookies, Egyptian Style - Ghorayebah غ&a

Wed, 30 Sep 2009 14:52:52 -0400

This is traditional Egyptian cookies which melt in your mouth as soon as you taste it; some times it even melts in your hands before biting to it! Its extremlly delicious and easy to make and bake. Egyptians are doing these cookies for thousands of years now and still doing it in especial occasions most of all the Eftar Feast Tips: *Add 1 egg white if its not holding it self * After baking slightly open the oven door (1cm) and leave the cookies in it till its rest/cold -- posted by A. Heshmat

Almond Tahini Date Balls

Mon, 19 Oct 2009 13:55:41 -0400

Very Middle Eastern and very tasty. A somewhat sophisticated brunch treat if you will, and would also make awesome finger food for tea or a dinner party. Especially if it's one of those where the meal is light but hors d'oeuvres are heavy. And can you believe this awesome treat is healthy and vegan? I couldn't! For some ideas, try a mix of Chinese red dates (I used 100%) with traditional dates. Put in a dash of ground pistachio and/or cardamom, how about a teensy bit of honey? There's a lot more I plan on doing with that huge thing of almonds I bought at BJ's. Found on the internet somewhere, don't remember where. If this is your recipe or you know where it came from, just drop me a line so I can give credit where it is due. -- posted by the80srule

Egyptian Red Lentil Soup

Sun, 15 Nov 2009 13:30:42 -0500

This soup is considered to be a tradition for breaking the Ramadan fast in Egypt and is a traditional "Middle Eastern peace recipe". I got this from a Middle Eastern living blog and decided to share it since I was looking for red lentil recipes. Red lentils can be found in Indian and Middle Eastern grocery stores. This awesome soup is vegan and quite healthy. -- posted by the80srule

Spiced Sirloin Rice (Teta Rice)

Mon, 16 Nov 2009 00:32:49 -0500

My Grandmother (Teta) made this dish as an accompaniment to Chicken, Pork, or Lamb dishes. My son will make a meal out of it on its own. The yogurt and pine nuts really enhance the flavour, but are optional. To truly enjoy this I would not recommend using ground beef. It also very easily reheats and can be frozen as well. -- posted by King Lu

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

Middle Eastern Style Three-Lentil Soup With Potatoes (Vegan)

Mon, 08 Feb 2010 10:45:46 -0500

Based this off my other lentil soup recipe. You can find most of these ingredients in Indian grocery stores, it takes longer to cook because red lentils dissolve easily but the others don't. Particularly tasty with Recipe #411190. -- posted by the80srule