Thursday, July 5, 2012

Yoghurt Recipe

Yoghurt Salad Recipe


yoghurt recipe is easy to prepare and well worth the effort,It called Zabadi.

If you’ve ever been to Greece or Turkey you may have tried the cucumber / Garlic yoghurt dip ‘Tzatziki’, that leaves your mouth zinging with the taste of garlic long after its consumption.

The Egyptian cousin of Tzatziki is ‘Zabadi’, and replaces garlic with fresh mint. Zabadi would traditionally be served as one of a number of mezze style dips (e.g. hummus, babu ganouche, tabouleh etc) along with warm pita bread and salad.

The Egyptian Zabadi recipe is healthy, very quick to prepare, and with reduced garlic, more socially acceptable than its Greek counterpart.


Time to table: 10 minutes

Ingredients for yoghurt recipe:

1 x large pot of plain yoghurt

1 x cucumber

3 x sprigs of fresh mint

2 x cloves of garlic

2 x pinches of salt

Directions for yoghurt recipe:

1. Peel the cucumber and then dice into small cubes.

2. Finely chop the garlic

3. Remove the leaves from the mint sprigs and finely chop. (Alternatively use powdered mint)

4. Add these ingredients to bowl, pour over yoghurt, and add the salt and stirs.

5. Add some mint leaves to the top for decoration and serve with other mezzes


In Egypt you will both Salatit Zabadi and Salatit Khiyar bi-l-zabadi on the menu, the difference being the addition of cucumber. If you are not fond of cucumber simply omit this ingredient from the recipe above.

Add a pinch of cumin for additional flavor


That’s the traditional Egyptian  yoghurt recipe Hope you like it.



Tahini Recipe

Tahini Recipe

Tahini Recipe is easy to prepare and well worth the effort.



Ingredients for Tahini Recipe


1/2 cup tahini (sesame seed paste)

3 garlic clove, chopped

1/2 teaspoon salt

2 tablespoons olive oil

1/4 cup lemon juice

1 teaspoon parsley, chopped (optional)

Directions for Tahini Recipe


In a food processor or mortar and pestle, combine garlic and tahini. Add salt.

Remove from food processor and add olive oil and lemon juice. If too thick add a tsp of warm water until desired consistency.

Mix in parsley.

Serve immediately or refrigerate.


That’s the traditional Egyptian Tahini Recipe Hope you like it.


Shakshuka Recipe

Shakshuka Recipe


Shakshuka Recipe is easy to prepare and well worth the effort.

 Ingredients for Shakshuka Recipe

1 Tbsp. olive oil

1 onion, chopped

2, 3 or 4 garlic cloves, minced

2 red or green bell peppers, chopped shopping list

8 tomatoes, seeded and chopped

2 cans diced tomatoes, strained or 1 28-ounce can

1-1/2 tsp. paprika

1-1/2 tsp. turmeric

salt and freshly ground pepper to taste

1 tsp. sugar

4 - 6 eggs

*Za'atar mix


Directions for Shakshuka Recipe

Place large frying pan over medium heat, add oil and heat.

Add onion and saute until lightly browned.

Add garlic and bell peppers, and saute for a couple of minutes more.

Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.

Add paprika, turmeric, salt, pepper and sugar.

Stir for 1 minute.

Taste and season with salt and pepper.

Gently crack eggs into pan, taking care not to break yolks.

Simmer until whites solidify but yolks remain slightly runny, about 8 minutes, or as per personal preference.

Sprinkle with za'atar to taste and serve with warm pita bread.

Note: Za'atar is a blend of spices and seasonings.

Za'atar Mix

2 cups roasted, ground sesame seeds

1/2 cup dried ground thyme

2 tablespoons dried leaf oregano

2 tablespoons dried leaf marjoram

2 tablespoons dried leaf savory

1 tablespoon salt, or to taste (optional)

Mix all the ingredients together except the salt.

You may not want the salt for some za'atar uses.

Taste and add the salt if desired.

Keep the za'atar mix in a tightly sealed jar (the sesame seeds will last 5-6 months maximum).

It will stay fresher in the refrigerator or freezer than in a cupboard.

Makes about 4 cups

That’s the traditional Egyptian Shakshuka Recipe Hope you like it.

Monday, July 2, 2012

Pita Bread Recipe

Pita Bread Recipe


Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close.

Ingredients for Pita Bread Recipe:

  • 1 package of yeast, or quick rising yeast

  • 1/2 cup warm water

  • 3 cups all purpose flour

  • 1 1/4 teaspoon salt

  • 1 teaspoon granulated sugar

  • 1 cup lukewarm water

Preparation of Pita Bread Recipe:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.


That’s the Pita Bread Recipe Hope you like it.

Om Ali Recipe

Om Ali Recipe


om ali recipe  is easy to prepare and well worth the effort.


Ingredients for om ali recipe  

  • 1 (17.5 ounce) package frozen puff pastry sheets, thawed

  • 1/2 cup chopped walnuts

  • 1 cup chopped pecans

  • 1 cup chopped hazelnuts

  • 1 cup raisins

  • 1 cup flaked coconut

  • 1 1/4 cups white sugar, divided

  • 4 cups milk

  • 1/2 cup heavy cream


Directions for om ali recipe  

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

  2. Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.

  3. Preheat the oven broiler.

  4. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13 inch dish.

  5. Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.

  6. Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.

  7. Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

That’s the om ali recipe Hope you like it.


Macaroni Bechamel Recipe

Macaroni Bechamel Recipe


Macaroni Bechamel Recipe is easy to prepare and well worth the effort.

Ingredients for Macaroni Bechamel Recipe:



1 (16 ounce) box penne pasta

2 lbs ground beef

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons chopped fresh parsley

1 tablespoon fresh thyme

1 teaspoon cinnamon

1 (8 ounce) can tomato sauce

1 beaten egg

1 dash parmesan cheese (optional)

8 cups cold milk

6 tablespoons butter

6 tablespoons flour

1 teaspoon fresh thyme

1/2 teaspoon nutmeg (optional)

2 beaten eggs


white pepper

black pepper

Directions of Macaroni Bechamel Recipe:


1-Prepare pasta according to directions on the box.

2-Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes.

3-Add the ground beef and brown.

4-Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.

5-Stir in the can of tomato sauce and simmer over low heat about 10 minutes.

6-Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.

7-TO MAKE THE BACHAMEL SAUCE: In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute.

8-Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and white and black peppers to your taste.

9-Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme and nutmeg (if you want it). The sauce should now be fairly thick.

10-Quickly whisk in the beaten eggs. Remove from heat.

11-TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta.

12-Put half the pasta covered with the sauce into a 9x13 baking dish.

13-Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like.

14-Now add the rest of the Pasta to form the top layer.

15-Finally, pour and spread the remaining bachamel sauce over the top of the last layer.

16-Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.


That’s the traditional Macaroni Bechamel Recipe Hope you like it.

Kousa Mahshi Recipe


Kousa Mahshi Recipe (Stuffed zucchini)

Kousa Mahshi Recipe is easy to prepare and well worth the effort.

If you omit the mince, this simple and tasty dish makes a great vegetarian option, too.

Preparation Time 40 minutes
Cooking Time 60 minutes

Ingredients for Kousa Mahshi Recipe (serves 4)

8 (about 12cm long) white zucchini, stalks trimmed, washed
100g lamb mince
50g (1/4 cup) long-grain rice, washed, drained
1/2 tomato, finely chopped
10g butter, melted
2 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
70g (1/4 cup) tomato paste
1/2 tsp salt
Lebanese bread, to serve
Natural yoghurt, to serve

Method of Kousa Mahshi Recipe

1. Use an apple corer or small, sharp knife to remove the flesh from the zucchini, leaving a 5mm-thick border. Wash shells in a bowl of salted water.

2. Combine the mince, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about three-quarters full with the rice mixture.

3. Place the zucchini, in a single layer, in a large saucepan. Cover with cold water. Add tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender.

4. Divide among serving dishes and pour over broth. Serve with bread and yoghurt.


That’s the traditional Kousa Mahshi Recipe Hope you like it.

Sunday, July 1, 2012

Foul Mudammas Recipe

Foul Mudammas Recipe


The joys of Middle Eastern cooking such as falafel, humous, baba ganoush, and tabouleh are all well documented, and recipes for each can be easily found by flicking through the pages of a TV chef’s hard back bestseller.

But in Egypt, the afore mentioned dishes would scarcely make an appearance without the company of their fava bean derived relative, Foul Mudammas.

In fact, foul and falafel are always sold in unison in Egypt, from outlets specialising in cooking the two Middle Eastern delicacies.

Made from mashing Fava beans, this little gem of a dish is widely under-eaten in the western world. In part this is due to its not very attractive appearance; it’s dark brown and found in country where travellers are wise to be bowel wary. But moreover it's due to a wide unavailability and lack of knowledge about this product. The name ‘foul’ (actually pronounced ‘fool’) doesn’t help matters either.

Normally eaten for either breakfast or lunch, foul is healthy, vegetarian, highly addictive and quick to prepare. If you’d like to cook Egyptian foul mudammas, follow the directions below.

Time to table: 10 minutes

Ingredients for Foul Mudammas Recipe:

• 1 x Tin Foul Mudammas

• 1 x Sprig of Fresh Parsley

• 1 x Onion

• 1 x Lemon

• Olive Oil

• 1 x Tea Spoon of Cumin Powder

• 1 x Clove of Garlic

• 1 x Fresh Chilly

Directions for Foul Mudammas Recipe:

1. Go to any Arabian or Turkish food store and buy a can of Foul beans. Some other Asian food stores also sell this product. Unfortunately it has not quite made it on to the shelves of mainstream supermarkets yet.

2. Empty the tin into a sieve and rinse thoroughly.

3. Heat some olive oil in a pan, when it gets hot add one chopped clove of garlic, one chopped chilli, the onion (diced) and a teaspoon of cumin powder.

4. Stir together and allow to sizzle on a medium heat for one to two minutes.

5. Add Foul Beans to pan.

6. Add one table spoon of fresh lemon juice, and two more table spoons on olive oil.

7. Stir continuously for five to ten minutes until the foul has become mushy. Ideally it should appear ‘half mush/ half beans’, although you can adjust this at your own discretion.

8. When it takes on the appearance describe above, add another splash of olive oil, sprinkle some fresh parsley on the top and serve quickly.

Foul Mudammas is usually served in pita bread sandwiches with humous and salad. If you want to eat like a true Egyptian, consider alternating sandwiches between foul and falafel.


That’s the Foul Mudammas Recipe Hope you like it.


Feteer Meshaltet Recipe


Feteer Meshaltet Recipe "Arabic Pie"

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Feteer Meshaltet "Arabic Pie" Recipe. Enjoy the Arabic Cuisine and  learn how to make Feteer Meshaltet "Arabic Pie".

Ingredients for Feteer Meshaltet Recipe:

4¾ cups all purpose flour
1 tsp salt
2 cups water

Directions for Feteer Meshaltet Recipe:

• Put flour, salt and water in a mixer and blend well until the dough becomes one smooth and elastic piece (knead for 15 minutes by machine or 45 minutes by hand).
• Divide the dough into equal parts and press by hand to remove the air. Shape into balls and grease with melted butter, set aside for at least 15 minutes.
• Preheat the oven to 500 °C.
• Grease four or five pieces with oil.
• Spread the dough pieces on a marble surface and roll out with a rolling pin until they become very thin.
• Pull from all sides and fold from four directions until you get a square shape. Leave the last piece rolled out for the base.
• Put the folded pieces in the middle of the base piece.
• Fold the four sides toward the middle to make a square with the other pieces inside.
• Bring the corners around the filling to make a circle.
• Place on a tray greased with oil.
• Bake for 15 minutes or until golden brown.

The dough can be kept in the refrigerator for 4 days after it is greased with butter.

That’s the traditional Feteer Meshaltet Recipe Hope you like it.


Fava Beans Recipe

Fava Beans Recipe

Fava Beans Recipe is easy to prepare and well worth the effort.

 Ingredients for  Fava Beans Recipe

boiling water



tap water

2 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)

1 tablespoon butter

1 teaspoon olive oil

2 garlic cloves, minced, to taste

salt & freshly ground black pepper, to taste

Directions for Fava Beans Recipe:

1- First, shell the beans from the fava pods (I found it’s sometimes easier - especially if you're new to fava beans - to open the pods when you run the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart).

2- In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater.

3- In a bowl, combine ice and tap water to make ice water; set aside.

4- Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.

5- Let the beans cool, then peel the outer skin from each of them.

6- Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.

7-  Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.

8- Season to taste with salt and freshly ground pepper, serve, and enjoy!

9- Note: in choosing your fava beans, get the pods that are firm and fresh looking; also, if you’re feeling silly, have these along with your favorite liver dish and a nice Chianti.

10- Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.

11- Note 3: I asked Gabriel if favas could be frozen effectively, and he said that yes, you can shuck them and blanch them for 1 minute at most, then freeze them in a single layer on a sheet in the freezer before putting them into bags; great bright green color and no mushiness in texture; thaw, peel, and use as usual.


That’s the Fava Beans Recipe Hope you like it.