Egyptian Recipes

[Melysande]

Most of the ones I've found are Arabic, rather than ancient Egyptian, but ah well....

How about these for holidays and holy days? Or even on esbats, if you make them into crescent shapes.....


Asbusa

Ingredients:
2lbs cream of wheat
2.5 cups sugar
3/4 lb. butter
16 oz. plain yogurt
slivered almond halves

Instructions:
Bring all ingredients to room temperature. In a large bowl mix sugar and cream of wheat. Add butter, mix by hand, rubbing the butter, sugar and cream of wheat between your palms for 10 minutes or more until the mixture is very well blended.

Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add one tablespoon at a time of water so when you hold it in your hands it feels like pie dough.

Butter a 13x9x2" pan and pat the dough into the pan with your hand. With a sharp knife slice the dough in 2 x 2 inch squares or into diamond shapes.

Press one almond half onto the surface of each piece. Bake at 350 degrees for 30-40 minutes or until golden brown.

[Melysande]

This is one I'm dying to try some day.


Blackberry Brown Sugar Meringue

Brown sugar gives this meringue a delicate, fudge-like flavor which combines well with the berry filling

Serves 6
1 75 g/6az/ l cup soft light brown sugar
3 egg whites
5 m 1/1 tsp distilled malt vinegar
2.5ml/1/2 tsp vanilla essence

For the filling
350-450g/ 12oz-l lb/3-4 cups blackberries
30ml/2 tbsp creme de cassis
300ml/1/2 pint/1 1/4 cups double cream
15 ml/l tbsp icing sugar, sifted
small blackberry leaves, to
decorate (optional)

Preheat the oven to 160°C/325°F/Gas 3. Draw a 20cm circle on a sheet of non-stick baking paper, turn over and place on a baking sheet.

Spread out the brown sugar on another baking sheet and dry in the oven for 8-10 minutes. Sieve to remove any lumps.

Whisk the egg whites in a bowl until stiff. Add half the dried brown sugar, l5ml/1 tbsp at a time, whisking well after each addition. Add the vinegar and vanilla essence, then fold in the remaining sugar.

Spoon the meringue on to the drawn circle on the paper, making a hollow in the center. Bake for 45 minutes, then turn off the oven and leave the meringue in the oven with the door slightly open, until cold.

Place the blackberries in a bowl, sprinkle over the creme de cassis and leave to macerate for 30 minutes.

When the meringue is cold, carefully peel off the non-stick baking paper and transfer the meringue to a serving plate. Lightly whip the cream with the icing sugar and spoon into the center. Top with the blackberries and decorate with small blackberry leaves, if liked. Serve at once.

[Azure]

Have you checked out the British Museum cookbook? It has a whole meal of Egyptian recipes.

[Melysande]

No, but I will now. **grins** Thanks, chica.

[Yvonne Belisle]

Beer! Brew your own :) Lots of recipes to be found at

http://hbd.org/brewery/cm3/CatsMeow3.html

[jelly.belly]

mmmmm....... the blackberry meringue looks goooooodddd!!! :D

[Melysande]

Egyptian Chicken (Biram Ruzz)

1 1/2 Cups medium grain uncooked rice
4 Boneless, skinless chicken breasts
2 tsp. each Salt and Pepper
1 tsp. each ground cardamom and garlic powder
2 Cups whole milk
1 (14 1/2 oz) Can of Chicken stock
4 Tblsp. Butter

Preheat oven to 350 degrees. Melt the butter in a 2 1/2 quart casserole and coat the inside of the pan thoroughly. Add 1/2 of the rice. Place the chicken breasts on top of the rice. Sprinkle with the salt, pepper, cardamom and garlic powder. Pour the rest of the rice evenly over the chicken. Heat the milk with half of the chicken stock and carefully pour over the rice. Cook uncovered in the oven about 30 minutes. If becoming too dry, add the remaining chicken stock and cook an additional 30 minutes. Remove from the oven, cover with foil and allow to steam for about 30 minutes. Remove the foil and run a thin knife or spatula under to loosen the dish. Turn out onto a plate and serve warm.

[Phacia]

Here's one I found:

Ta'Miya "Falafel"/Vegetable Patties

Ingrediants:
1 lb. Fava beans
1/2 cup dried chick peas
1/2 cup finely chopped parsley
1/2 cup fresh and finely chopped coriander
1 cup finely chopped green onions
2 Tbs. fresh. finely chopped dill OR 1/2 tsp. dryed dill
8 cloves garlic, finely chopped
4 tsp. cumin, ground
2 tsp. ground coriander
2 Tbs. salt
1/2 tsp. pepper
2 tsp. baking soda
1/2 cup sesame seeds, roasted
vegetable oil for frying


Soak fava beans and chick peas in water overnight, or for at least 15 hours. First grind chick peas until very fine, add beans, fresh parsley, fresh coriander, green onions, dill and garlic. Grind altogether in a food processor, until a very fine paste is obtained, adding 7 or 8 tablespoons of water. Add ground cumin, ground coriander, salt, pepper, and mix well by hand. Refrigerate for an hour to make it firm. At this point teh paste can be frozen in small packets. Thaw when needed and add baking soda 30 mins. before frying.

With wet fingers shape into walnut size balls 1 1/2 inch in diameter, flatten to form small patties, dip one side in sesame seeds, and deep fry in hot oil. Turn over until well browned and crisp. Drain on paper towels.

Serve hot with pockeet bread. Side dishes of green onions, tomatoes, radishes, pickles, and fresh parsley are usually served with Falafel.

Yeilds 55 patties.

[thedruid]

I checked out the British Museum cookbook and, well if you can't find a good Egyptian recipe in their you have serious problems. I think it costs about $15.00. I don't know if any of you are an veggie-diets, but I tried the beef tajine with chick peas and cumin and it was awesome. Some other stuff included in the cookbook is fish with cousbareia sauce and fig ice cream. Good luck.