Egypt Cuisine

Egyptian Cuisine Recipe

Egyptian Cauliflower Soup

Cauliflower and onion puree Soup

Ingredients: 2 Cups Cauliflower 2 Cups Chicken or Vegetable stock 1 colve garlic cruched 1 Onion 1 cup Milk 2 Tbsp Plain Flour 2 Tbsp Butter Salt and pepper to taste Parsley for garnish Method: Put the cauliflower, onion and garlic into a saucepan with the stock and boil on the stove until tender. Remove from stove and pour into a blender or food processor until a it becomes a smooth puree. When done, return the mixture to the saucepan. In a frying pan melt the butter then add the flour, once the flour and butter is mixed well (no lumps) add the milk, salt and pepper to taste. Add the mix into the saucepan and mix well, then simmer on a low heat for 5 minutes, then serve garnished with parsley.

Potatoes, chickpea & Mint salad

Potato, chickpea, fresh mint, bell pepper, garlic & lemon salad

Ingredients: 500g potatoes 400g canned chickpeas, rinsed, drained 1 large bell pepper, diced 1 small red onion, finely chopped 1 cup fresh mint, roughly chopped Dressing: 3/4 tsp ground cumin 3/4 tsp ground coriander 2 tbs extra virgin olive oil 2 garlic clove, cruched 1 tsp white vinegar 1 tbs fresh lemon juice Salt and pepper to taste Method: Boil potatoes for 15-20 minutes or until tender. Drain and set aside to cool then peel and dice. Combine all the ingredients then add dressing, toss well then serve.

Egyptian Lemon and Garlic Chicken

Baked boneless chicken pieces in garlic, lemon, cumin and parsley

Ingredients: 1kg Boneless Chicken, cut into small pieces 1 Lemon juice Salt and pepper to taste 1 Tsp cumin powder 6 Cloves Garlic, crushed 3 Tsp Olive oil 1 Bunch Parsley, finely chopped Method: In a large bowl mix the lemon juice, salt, pepper, cumin powder, garlic and olive oil then coat chicken pieces well and let marinate for one hour. Preheat oven to 200c. Place chicken on a baking tray and bake until golden. Serve garnished with parsley and with lemon slices.

Beef and Zucchini Stew

Stewed beef with zucchini in a tomato sauce

Ingredients: 1 kg zucchini, sliced 2cm thick 500g diced beef, diced 2cm cubes 1 can [400g] diced tomatoes 2 tabsp tomato paste 1 large diced onion 1 cup beef stock ¼ tesp mixed spices ¼ tesp cinnamon Oil, pepper and salt to season Method: In a large pan heat some oil then add the onion and let it fry for 2 minutes till soft and golden. Add the beef and fry for 4-5 minutes till brown then add the spices and pepper and fry for ½ minute. Add the tomatoes, beef stock, tomato paste and salt. Bring to the boil then put everything in the pressure cooker for 15 minutes till meat is tender. Add the diced zucchini and let it cook for 10 minutes till soft serve with rice.

Egyptian Fried Shrimp

Fried Shrimp done in cumin and chilli

Ingredients: 1kg peeled shrimps 3 cloves garlic minced 1 tabsp ground cumin 1 tesp salt ½ tasp pepper ½ tesp chilli powder The juice of one big lemon Oil to fry   Method: Mmix the garlic, cumin, salt, pepper, chilli and lemon in a large bowl then add the shrimps and mix well (leave it for at least 10 minutes maximum 2 hours Heat the oil (it needs to be hot otherwise the shrimps is going to be very oily). Fry the shrimps in patches for 2-3 minutes till nice and golden colour (don’t over load the pan) take out on a paper towel to absorb any extra oil. Serve it with warm pita bread, some green salad and tahini sauce

Umm Ali

Pastry base creamy nut and cinnamon pudding

Ingredients: 300g cooked puff pastry 1/4 cup pistachio nuts, chopped 1/4 cup flaked almonds, toasted 2 tablespoons lemon juice 1 cup milk 3/4 cup sugar 1 teasp cinnamon 1 egg, beaten 2 teasp rose water 1 cup light cream Method: Preheat oven to 200c. Grease a round, glass baking dish. Crumble the pastry into the dish and mix with the nuts and lemon juice. Heat the milk, sugar and cinnamon to just below the boiling point, then slowly add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle with rose water. Top with the cream and bake for about 30 minutes, until golden.

Egyptian Sesame Seed Sweets

Sesame seed sweet pieces with honey, ginger and cinnamon

Ingredients: 2 Cups Sesame Seeds 2 Tblsp Black Sesame Seeds (optional) 1/2 Cup Honey 1/2 Cup Brown Sugar 1/2 Tsp Ground Ginger Powder 1/2 Tsp Ground Cinnamon Powder 1/2 Tsp Table Salt Method: Line a 30x30cm baking tray with lightly greased baking paper. In a large frying pan toast the sesame seeds on medium-low heat until lightly golden and aromatic then set aside. In the same frying pan add in the remaining ingredients on a medium heat, stirring continuously, until the sugar has disolved then turn off heat. Stir in the sesame seeds into the sugar mixture then quickly transfer onto the baking paper, on the tray and spread out evenly with a spatula. Score the sesame mixture into diamond-shaped pieces then place in the fridge for 1 hour to set. Remove from fridge break into pieces then serve.

Bessara

Vegetarian bean purée with chili and parsley

Ingredients: 1 cup dried red kidney beans or small red beans (Soak overnight in 3 cups water) 3 cups cold water 3 cloves garlic 1/4 teasp salt 1/4 teasp dried chili pepper flakes /4 teaspoon ground cumin 1/2 cup flat leaf parsley chopped 1/4 cup lemon juice Garnish (optional): Extra-virgin olive oil finely chopped cucumber finely chopped tomato Method: Place the beans in a saucepan and add the water and garlic and bring to boil, reduce the heat, and simmer, partially covered, until the beans are tender, about 1 hour for small red beans, longer for kidney beans. Transfer the beans and cooking liquid to a food processor and purée, in batches if necessary Place in a serving bowl. The consistency should be like that of thick soup, stir in a little warm water if necessary. Stir in the salt, chili flakes, cumin, parsley and lemon juice. Let stand for 30 minutes to allow the flavours to blend, sprinkle on a little olive oil and cayenne. Serve with bread for dipping.

Egyptian Fytir Mashaltit Bread

Traditional layered bread from Upper Egypt

(Aslo spelt as Fatir, Fetir, Fitir or Feteer and Mishaltit, Meshaltit, Mashaltet.)

Ingredients: 2 Cups Flour 1/2 Cup Water 1/2 Tsp Salt 1/2 Cup Butter Method: Sift the flour then make a well in the middle then add in the water and salt. Mix the dough well to make a smooth consistency then knead and stretch it several times for about 10 minutes then set aside for 30 minutes to rest. Using a rolling pin spread out the dough to paper thin into the shape of a large circle, pushing out at the edges all around, gently so as not to tear the dough. Generously brush the whole dough with the melted butter then fold over from all sides and repeat about 6 times (coating each time with the butter). Shape the dough into a circle, about 30cm in diameter. Place the fytir on a butter greased baking try then bake at 180c for 20-30 minutes until golden brown. It can be served as either sweet topped with cream, honey and crushed nuts or savoury topped with fetta or mish cheese.

Egyptian Beef and Spinach Stew

Ground beef with spicy spinach, onion and garlic

Ingredients: 500g Ground Beef 1 Large Onion, diced 3 Garlic Cloves, crushed 700g Fresh Spinach, roughly chopped 2 Tblsp Olive Oil 4 Cups Water 1 Tsp Ground Cardamom 1 Tsp Ground Coriander 1 Tsp Ground Cumin Salt and Pepper to taste 2 Cups Rice for serving, boiled and drained Method: In a large pot, add the olive oil and heat then add the onions and garlic and sauté until golden. Add the ground beef and cook until the beef has lightly browned. Add the spices then add the spinach and gently stir for 3-5 minutes. Add the water to the pot, bring to a boil reduce heat to medium and let simmer for 20-30 minutes. Remove from heat and serve with rice.

Egyptian Molokhia with Chicken

Molokhia over rice with crispy chicken pieces

(Aslo spelt as Mulukhiyah, Mloukhiya, Molokhia, Molohiya, Mulukhiyya, Malukhiyah, or Moroheiya)

Ingredients: 1.5kg Whole Chicken, cleaned, washed 1 Large Onion, halved 2 Bay Leaves Salt and Pepper to taste 750g Bag Frozen Molokhia or Fresh Molokhia Leaves, finely chopped 3 Tbsp Butter 6 Garlic Cloves, crushed 1 Tsp Ground Coriander (optional) 2 Cups of Cooked Rice, boiled, drained well 1 Tblsp Oil for frying Dressing: (Optional) 1/2 Small Onion, finely chopped 1/2 Cup White Vinegar Method: In a large stockpot bring 2 litres of water to a boil then add the chicken, onion, bay leaves, salt and pepper (add more water to cover if needed). Reduce heat and simmer covered for 40-60 minutes until the chicken is tender, strain and reserve 6 cups of chicken stock, discard onion halves and set chicken aside. In a large saucepan bring the chicken stock to a boil, reduce heat then add the molokhia and ground coriander then let simmer on a low heat uncovered for 2 minutes. While the molokhia is simmering, in a frying pan melt the butter then add the garlic stirring until the garlic is golden then pour into the molokhia saucepan, stir and simmer for 1 more minute then turn heat off. Cut the chicken into 1/4 or 1/8 pieces. In a large frying pan heat the oil then add the chicken pieces turning regularly to brown and crisp the skin. Serve the molokhia over rice with the chicken pieces and add the vinegar dressing as desired.

Egyptian Sengari Fish

Butterflied baked fish topped with tomato, bell pepper, onion and carrot

Ingredients: 1kg Whole Fish, gutted, scales removed 4 Garlic Cloves, crushed 2 Medium Tomatoes, finely diced 1/2 Bell Pepper, finely diced 1 Onion, finely diced 1 Medium Carrot, greated 2 Tsp Ground Cumin Salt and Pepper to taste Juice 1 Lemon 1 Tblsp Olive Oil Lemon Wedges for serving Method: Butterfly the fish by cutting along the spine. Rub the fish with the garlic, cumin, salt and 1/2 of the lemon juice all over. In a bowl mix the tomato, bell pepper, onion, carrot, salt, pepper, olive oil and the other 1/2 of lemon juice. Place the fish flesh side up on a greased baking tray then top the fish with the mixture. Cover with cling wrap then place in fridge for 1-2 hours to allow the flavours to be absorbed into the fish. Pre-heat oven to 200c. Bake the fish for 15-20 minutes. Serve with lemon wedges.

Egyptian Baseema Cake

Coconut, semolina and butter cake

Ingredients: 2 Cups of Coconut Flakes 3/4 Cup of Semolina 1 1/4 Cup of Milk 2 Tbs of Unsalted Butter 1 Tsp Baking Powger Nuts for garnishing (optional) Syrup: 1 Cup of Sugar 1 Cup of Water 1/2 Tsp of Vanilla Essence 1 Tsp of Lemon Juice Method: Pre-heat oven at 175c. Mix all the ingredients well together then spread on a greased baking sheet sprinkle top with nuts and cut in squares. Bake for about 45 minutes or until golden brown. Meanwhile prepare the syrup, boil the water and sugar together for 5 minutes then add the vanilla and lemon juice then simmer for another 15 minutes. Pour the syrup while it's hot over the hot baseema. Let it cool then serve.

Egyptian Banana and Nuts Katayef

Pancakes stuffed with banana and nuts in a sugar syrup

Ingredients: 1 1/2 cups plain flour 2 cups milk 1/2 tsp dried yeast pinch of salt 50g butter for frying Sugar Syrup: 1 cup sugar 1 cup water 2 tblsp lemon juice Stuffing: 4 bananas 100g crushed nuts 50g Saltans Method: Put ingredients for sugar syrup into a pot and bring to a boil. Simmer for 15 minutes and cool. Mix first four ingredients into a dough, cover and allow to stand for 30 minutes at room temperature. Shape dough into four pancakes of 10 cm diameter and fry on both sides in butter. To make the stuffing: Peel the bananas and mash with a fork mix in the nuts and saltans. Place the stuffing mixture on each pancake, fold in half and press the edges together well. Deep fry at 175c and soak in the cold sugar syrup. Place in a sieve to remove excess sugar syrup.

Egyptian Karkady Hibiscus Tea

Sweet summer hibiscus tea drink

Ingredients: 1 cup dried hibiscus petals 1 cups sugar 500ml water Method: Soak the hibiscus petals in cold water to cover for 1-2 hours. Transfer the petals and water to a pot and bring to a boil. Remove the pot immediately and strain the liquid through filter paper. Discard the petals add and desolve sugar while still hot. Serve chilled with ice.