Belila with milk recipe

 



Belila could also be transliterated in Balela, Balila,Balila, ballila. Belila is one traditional Egyptian dessert that is really famous in Egypt.

Belila recipe :
Ingredients:
- 1 cup peeled whole wheat grain
- 5 cups water
- 2 cups milk
- 4 tbsp sugar
- 1 tsp nuts and cinnamon for each serving bowl. (optional topping)
Directions:
1- Wash wheat well and cover with water. Leave it over night.
2- Place wheat in a saucepan – still covered with water – over medium heat and bring it to boil. Lower the heat and let it cook until wheat is well done. Add more water if necessary.
3- Add sugar and leave it boil for 15 minutes. Stir constantly.
4- Add milk and mix well and leave it until it boils.
5- Take Belila off the heat and place it in small serving bowls.
6- Add 1 tsp nuts and cinnamon on top of each serving bowl. (optional)
7- Served cold or hot.

Dried salted fish (feseekh)

Dried salted fish (feseekh) also typed Fesikh.

Feseekh is a traditional Egyptian dish served only during the Sham-El-Nessim festival, which is a spring celebration with Pharaonic origins. It consists of fermented, salted and dried gray mullet. The process to prepare it, which involves drying the then salting it, is usually prepared by a specialized person called a fasakhani. Due to the way it is prepared, Feseekh can cause poisoning if it is prepared incorrectly, as it has a very pungent smell. It is usually served with Egyptian bread, diced onions and lots of lemons.

The detailed steps with photos for preparing Egyptian Dried salted fish (feseekh) :

When you buy fish ...
Must be fresh and larger size, the more is the fish fat it will be best
for Herring

I bought Two fish More than one and a half kilograms .. And if you find the volume of a greater fish will be best

Wash Gill very well for a period of not less than five to six
Minutes per fish underwater until the color is almost white gills

Then enter a drying phase including at least four
Twenty hours

Bring dish and cover it with white paper until water is absorbed abroad
Fish

Every several hours alter the paper and turn the fish on other side,
So exposed in all its aspects of air to dry

This is the form of the fish is still fresh immediately after washing

The dish and beneath white paper during drying:

During drying every few hours the next step must be done

Hold the fish and put a napkin on both fish gill, then hold the fish head with a third napkin, hold fish head towards bottom put pressure so we will get rid of any liquids, then we remove the napkin and leave the fish to continue dry.

Drying stage takes a full day or a little less ..

I buy fish at night and wash and leave to dry for the next day ..

I put it through the night in Air conditioner and covered with a very light cloth .. like this:

In the morning let it complete drying in the kitchen and kitchen window open for ventilation. And left covered to ensure hygiene

After fish dry you will see texture became completely dry from the outside and whole color become white. fish now not soft like fresh fish .. I mean if you hold the Fish from the tail remain cohesive without flexion
Leave fish on her head to get rid of the fluid and can try it this way.
open a bottle of water from the top. put Tissues at the bottom to suck up any
Drops from fish . put the fish parked her head down

Thus:

This is a form of fish after 24 hours drying, Observe that it has become crusty outside and head and fish gill completely dry.

Then the next phase salting

hold Fish from the tail and pressing them until soft to make the meat mushy at the end of our process.

Then we get (big salt) Coarse salt  3/4  kilogram.

The first step completely fill the gill(nostrils ) to the point
They remain open and salt doesn't allow it to close yourself

Thus:

Order fish head next to the tail.

Then Spread  the rest of the amount of salt that will be used over and under and beside the
Fish

Thus:

Salting now ended and close the bag very well and being careful to avoid air and wrap in more than one plastic bag.

I wrap it in about seven or eight plastic bags to ensure the heat and avoid air

Here is a photo of the Fish after the completion of salted and wrapped it well:

We will put the wrapped fish in a dry place and make sure that Stir it about five times a day from one side to the other so as to ensure the distribution of salt ..

And leave for five days then open it.

And, of course, "feseekh" lovers will know that it is ready to eat by its smell that will appear soon before open the wrapped fish.

This image immediately after remove the salt of the fish

White and shiny nearly silver color. This is a sign that it was good salted.

These are some pictures of the table with onions, lemon and bread before eating.

This was the traditional dried salted fish hope you enjoy it.

FISH CASSEROLE WITH HULLED GRAIN

 

TAGIN SAMAK BI-L-FIRIK
FISH CASSEROLE WITH HULLED GRAIN

 

INGREDIENTS
* 1 kg fish

* 5-7 garlic cloves

* 2 cups hulled grain

* 1/2 teaspoon cumin

* 1-2 tablespoons flour

* oil

* salt

 

 

INSTRUCTIONS

 
Coat fish with flour, fry, then remove onto absorbent paper to cool. Skin, bone, and flake into large chunks. Boil skin, bones and trimmings of fish with cardamom and seasoning for 15 minutes. Strain in a very thin sieve.

 

Using the same oil used for frying the fish, lightly fry the hulled grain, then cover with the stock formed above, adding more water if necessary to produce 5 cups, and add cumin and garlic. Cook for 10 minutes. Remove from flame and place in casserole dish, bury fish flakes in the grain. Bake in preheated oven for 30 minutes.

 

MOROCCAN SHRIMP BARAWATS

Ingredient

 

2    ounces rice vermicelli
2    tablespoons olive oil
1    onion, finely chopped
12   ounces shrimp, peeled and deveined
1     teaspoon sweet paprika
3     tablespoons cilantro
1/2 teaspoon cumin
2    teaspoons lemon juice
3     tablespoons Italian parsley
2    teaspoons salt, to taste

phyllo pastry sheets to wrap the filling in.
Instructions:

 

1.     Cover the vermicelli with hot water and soak for about 15 minutes.

2.     Drain the noodles and then chop finely.

3.     Set aside.

4.     Heat the oil and add the onion and shrimp.

5.     Cook until the shrimp turns pink, stirring occasionally.

6.     Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.

7.     Put the mixtures in the wrapper and roll up like an eggroll.

8.     Or, if you prefer, fold the wrappers into triangle shapes.

9.     Brush the edges with some beaten egg yolk to seal.

10.     Fry in hot vegetable oil until golden.

11.     You can freeze uncooked briwats until ready to use.

12.     Just be sure to let them thaw slightly to avoid splattering in the hot oil.

13.     Serve with a squeeze of lemon or harissa, if desired.

SAYYADIAH - FISH WITH RICE

 

Serves 4; Cooking time 1 hour

* 4 whole fish, each about 12 oz.

* juice of one lemon

* salt

* freshly ground black pepper

* 3 cloves garlic, crushed

* 1 teaspoon ground cumin

* 2 medium sized onions, chopped

* 2 tablespoons oil

* 2 cups long grain rice

* 3 1/2 cups hot water

* flour

* oil for frying ( preferably olive oil)

* lemon wedges and parsley sprigs for garnish

1. Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to.)  Rinse and wipe dry.  Rub surfaces and cavities with lemon juice, salt and pepper.  Cover and leave aside for 30-45 minutes.  Prepare the garlic and mix with the  cumin.

2. Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.  Wash rice, drain and add to onions.  Stir over medium heat for 2-3 minutes, then add the  hot water.  Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
3.  Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.  Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
4. Remove fish and keep it hot.
5. Add about 2 tablespoons of the oil in which the fish was cooked  to the cooked rice.  Stir through with a fork, cover pan and leave rice for 5 minutes.
6. Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.

LEMON SEAFOOD PASTA CHEZ SHERRA'S PLACE

Very Easy, very elegant, from my very good friend.
Ingredients:

 

* One pound shrimp (31-40 count)

* One pound scrod filets

* One anaheim or other "mildly hot" fresh green pepper. (about 5 inches long-diced)

* one cup broccoli florets (pre-cooked until just a bit tender-I did this for 2 minutes in microwave)

* Pint of fresh mushrooms, washed and sliced-leave a few whole

* one large roma tomato-diced

* two lemons-juiced

* 1/4 cup Gazebo Room dressing (Greek salad dressing)

* 4 Tablespoons butter (not margarine)

* Salt

* Pepper

* about 1/2 C water

* 2 T flour

 
Instructions:

Bowtie Pasta (4 servings worth-cooked al dente in salted water (1 teaspoon salt per quart) with the juice of one lemon added to the pot. (Really!) This makes the pasta tasty!
Saute shrimp in large skillet with mushrooms and peppers in 2 tablespoons butter on medium high heat about 3 minutes until shrimp are opaque and pink. Remove shrimp. Turn heat down. Cool shrimp slightly, peel and set aside. Keep mushrooms, peppers, cooking to soften. Don't let it dry out. (this is a stopping point if you need more time to peel the shrimp, add the liquid ingredients first then add the fish when you are ready)

Add to mushrooms: juice of one lemon, diced tomato, dressing, rest of butter and scrod cut into large pieces (one pound filet will make about 8 pieces) Try to get pieces about the same size. Saute, and add water so the fish steams. Keep heat on medium. Turn fish pieces gently to cook through. This will take less than 5 minutes-when fish looks solid white and flakes with fork it is done. Toss broccoli and shrimp back in skillet. Remove about 1/4 cup hot liquid from skillet, stir flour into the hot liquid until smooth, then gently stir this mixture back into the skillet, trying not to break up the fish. Cook one to two minutes longer. This will slightly thicken the sauce, but will not be thick like gravy. Serve over hot pasta. Makes 4 servings.

SAYADEYA FISH TAGEN

 

Serves one

Ingredients

200 g sea bass filet

50 g finely chopped onion
100 g fresh tomato paste
20 g chopped coriander and dill 5g garlic 50 g finely chopped green pepper 20 g flour pinches of salt, pepper, cumin and dried coriander juice of ½ a lemon corn- oil

Directions

1 - Marinade the fish slices in salt, pepper, cumin, coriander, lemon juice, corn-oil, garlic and flour.
2 - Put the above ingredients in a covered bowl in a medium oven for 10 minutes.
3 - Place the onion, green pepper and chopped garlic in a casserole dish and fry in corn-oil for 7 minutes. Before it starts browning add the fresh tomato and tomato paste, cumin and coriander. Leave for 5 minutes at medium temperature.
4 - Add the green coriander and dill, and spilt the whole mixture into two.
5 - Take a crockery tagen and put in the first half of the tomato sauce. Add a layer of marinated fish, then cover with the remainder of the tomato sauce.
6 - Place some tomato slices on the top to prevent burning .
7 - Place in the oven for 10-15 minutes.
8 - Serve with plain, buttered white rice.

SEAFOOD PASTA

Serves 4

Ingredients:

Olive oil         4 Tbsp
Canned Tomatoes        1-2 Cans
Onion      x 1
Mussels        200 g
Garlic        3 cloves
King Prawns        X 20
Parsley        2 tbsp
Vinegar          1 tsp
Bacon     2 rashes
Salt & pepper         10 taste
Clove powder Parmesan (optional)       ½ tsp
Squid      200 g

Method

1 . Sauté onion in oil till very soft but not brown for 5-10 minutes

2 . Add chopped bacon, garlic, 1 tbsp parsley and clove powder for 3-4 minutes.

3 . Add diced squid , cook for 2 minutes, reduce by half.

4 . Add chopped tomatoes cook for 5-10 minutes.

5 . Add mussels, prawns, salt and pepper, cook for 3-5 minutes.

6 . Off heat and add remaining parsley.

"Serve with pasta of your choice"

FISH KUFTA

Ingredients:

1 . Hamour fillet boneless.
2 . Potatoes.
3 . Two cloves of garlic.
4 . Green coriander.
5 . Spices.
6 . Green parley.
7 . Cinnamon powder.
8 . Minced onions.
9 . Beaten eggs.
10 . Bread crumbs.
Method

1 . Poach fish lightly in salted water for 15 minutes. Remove when cook.

2 . Boil peeled potatoes in the same water for 15 minutes.

3 . Mince fish with boiled potatoes, green coriander, parsley, garlic and onions.

4 . Add spices and salt to mixture and sprinkle with a little water when needing to set from pieces in disks.

5 . Dip the pieces in whipped egg and bread crumbs.

6 . Fry Kufta in hot oil until brown

"Serve hot with salad, lemon, and bread ( if required) or with white rice"

TABOULI CHICKEN CASSEROLE

Bulgur consists of wheat grains that have been hulled, steamed until partly cooked and then ground. Available in fine and coarse grades, it is a popular grain for Middle Eastern and Mediterranean salads.
I found this recipe in a small cookbook of recipes from the National Chicken Cooking Contest of 1993, which is sponsored here in the USA by the National Broiler Council. A basic tabouli salad is transformed into an elegant, main course luncheon or dinner salad. I used rice as an accompaniment to the casserole, in case my daughter, the resident picky eater didn’t care for the tabouli, but she loved it!

* 1 cut up broiler-fryer chicken
* 2 cans (6 oz.) marinated artichoke hearts, drained
* 1 can (15 oz.) chickpeas, drained
* 1 can (15 oz.) chopped, crushed or diced tomatoes.
* 3 medium carrots, coarsely grated
* ½ cup chicken broth
* ¼ cup white wine
* 1 Tb. fresh chopped mint
* 1 Ts. chopped garlic
* 1 cup bulgur
* 1 Tb. finely grated lemon peel
* 2 Tb. Corn starch
* 4 Tb. Cold water
* ¼ cup chopped fresh parsley
* ¼ cup chopped fresh cucumbers

 
Grease large casserole dish. Place artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in casserole dish. In small dish, mix cornstarch and water until smooth; add to vegetable mixture, stirring well. Place chicken on top. Bake, covered, in 350F oven for 45 minutes. Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.

Remove from oven and sprinkle with parsley and cucumbers.

Makes 6 servings.

STUFFED DUCK AND POTATOES

 

Stuffed duck has been a traditional recipe since the ancient Egyptians. At least that is what most of Egyptian housewives believe.

Ingredients:

 

* one large duck

* crushed wheat or rice

* cumin

* Onion

* salt and pepper

* lemon

* Tomato paste

* one dozen small potatoes

 
Preparation:

Crushed rice wheat is washed in water and left to soak for a while. The duck is stuffed with the crushed rice wheat from behind. It is then plugged with a large onion and sewed tightly with a clean thread and needle. The sewing is very important, as it will not allow the rice/crushed wheat to escape from inside the duck.
The stuffed duck is boiled in water until it is tender. It is preferred to add a lot of herbs to the stew as this gives a special taste to the duck. You can be creative with herbs but avoid spicy ones. Add cumin, onions, some salt and pepper.
The stuffed duck is then placed on a pan and lemon juice is squeeze on it. Then tomato paste is spread on its back. The duck is placed in the oven on medium temperature. When the back is red the duck is taken out of the oven and left to cool for a minute. The stuffed crushed rice wheat can either be left inside of the duck or it can be taken out and placed around the duck in a serving plate.

As a side dish you can prepare stuffed potatoes. Pick a dozen or more small potatoes (about the size of a golf ball each). The potatoes are peeled and hollowed out. They are then fried. Minced meat is cooked on a frying pan. The potatoes are stuffed with the cooked minced meat and placed in a deep pan. Tomato paste is then brushed on the surface and the pan of potatoes is placed in the oven for ten minutes.

For salad you can prepare Egyptian green salad. Cut tomatoes, cucumbers, rocket, radish into medium pieces. Slice half an onion and add it to the salad. For seasoning, pour one tablespoon of vinegar and one tablespoon of olive oil in a cup and squeeze on it half of a small lemon. Add salt and pepper. Stir the seasoning and pour it on the salad. Toss the salad then spray it with cumin. Bon appetite or as Egyptians say, “Bel hana wesh shefa” (eat and be happy with good health).

MOROCCAN SPICE BRAISED CHICKEN WITH DATES AND ALMONDS

Ingredients:

* 3 1/2 pounds chicken parts
* 3 tablespoons flour
* 2 tablespoons olive oil
* 1 large onion,halved, and cut into 1/4-inch slices
* 1 1/2 teaspoons McCormick® Ground Cinnamon
* 1 teaspoon McCormick® Ground Cumin
* 1/2 teaspoon McCormick® Ground Ginger
* 1/2 teaspoon McCormick® Turmeric
* 1 can (14 1/2 ounces) chicken broth
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1 cup pitted and quartered dates, (about 6 ounces)
* 1/3 cup whole blanched almonds
Directions:

1.Coat chicken with flour. Heat oil in a large deep skillet or Dutch oven over medium heat. Add half of the chicken; brown about 5 minutes per side. Remove from skillet. Repeat browning step with remaining chicken, adding onion. Return all chicken to skillet.

2. Combine cinnamon, cumin, ginger, and turmeric in a small bowl; add to chicken. Stir to evenly coat chicken and onions with spices; sauté 1-2 minutes.

3. Stir in broth, lemon juice and salt; bring to a boil over medium heat. Reduce heat to medium-low. Stir in dates and almonds and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally.

HAMAM MAHSHI BI BURGHUL

HAMAM MAHSHI BI BURGHUL (CORNISH HENS WITH BULGUR, RAISINS, AND PINE NUTS)

Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens.

 

Photo of the recipe using Pigeons



 

 

 

 

 

 

 

 

Photo of the recipe using Cornish hens



 



 

 

 

 

 

Ingredients:

Cornish Hens:

 

* 3 (1 1/2-pound) Cornish hens, skinned

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 2 cups coarsely chopped onion

* 3 tablespoons fresh lemon juice

* 2 tablespoons vegetable oil

* 1 1/2 teaspoons ground cardamom

* 1 1/2 teaspoons ground cinnamon

* 3/4 teaspoon ground allspice

* Cooking spray

 
Bulgur:

 

* 3/4 cup currants

* 3 1/3 cups fat-free, less-sodium chicken broth

* 2 cups uncooked bulgur

* 1 1/2 teaspoons ground cinnamon

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/3 cup pine nuts, toasted

* 3 tablespoons butter, cut into small pieces

 
Instructions:

 

1. To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.

 
2. Preheat oven to 400 degrees.

 
3. Place hens on a broiler pan coated with cooking spray; bake at 400 degrees for 35 minutes or until thermometer registers 180 degrees.

 
4. To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).

 

FRIED EGGS WITH WHITE CHEESE

Beed ma'li gibna beeda

Ingredients:

 

* 4-6 slices hard white cheese

* 4-6 eggs

* cooking oil or spray

* salt & pepper
Instructions:

*  Slice the cheese 1/2 inch thick & fry in skillet, turning & frying on both sides.   Remove the cheese to one side of the serving dish, keeping warm.  Break eggs and fry in the same fat.   Serve the eggs alongside the cheese and season with taste. Garnish as desired.

*  Here in the US, I used Wisconsin Farms' Frying Cheese, which I found at Wal-Mart, since Gibna or local Egyptian cheese, is not available here.

FRIED EGGS WITH PASTRAMI

 

Beed ma'li bi-l-bastirma

 

Ingredients:

 

* 4 1/2 ounces pastrami

* 4-6 eggs

* cooking oil or spray

* salt & pepper
Instructions:

* Remove the coarse rind of the bastirma.* Bastirma becomes very crisp very quickly when heated.  Fry it in the skillet with the cooking oil or spray.  Turn to cook both sides, then add eggs, beaten or whole.  When eggs are set, remove to serving dish and season to taste.  Garnish with fruit or as desired.

* Take care to not overcook the bastirma, as it will turn bitter.
* Bastirma, or pastrami, in the US will be very very thin and the rind will not be a problem.

FIG AND LEMON CHICKEN

 

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. A good recipe with to break the fast of Ramadan and celebrate the Iftar.

Ingredients:

 

* 12 chicken thighs

* 2 lemons, 1 sliced, 1 halved

* 1/4 cup brown sugar

* 1/4 cup white vinegar

* 1/4 cup water

* 1 1/2 pounds dried figs

* salt to taste

* 1 teaspoon dried parsley

* 1 tablespoon chopped fresh parsley

 
Directions:

 

 

Preheat the chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.

 
Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.

 
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).

 
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve..

EGYPTIAN SPINACH OMELET

 

Ingredients:

 

12  ounces fresh baby spinach

2    tablespoons canola or vegetable oil

2    medium onions, chopped

2    medium tomatoes, peeled and chopped

salt

fresh ground pepper

6   eggs

1/4  teaspoon nutmeg

2    tablespoons canola or vegetable oil

1 (15.00  ounces) can chickpeas, rinsed and drained

 
Instructions:
1.     Rinse and drain spinach; squeeze out excess water.
2.     Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
3.     Remove from heat and drain in colander.
4.     Remove all excess water.
5.     Heat oil in large cast-iron skillet or other ovenproof skillet.
6.     Add chopped onions and cook until tender and lightly golden.
7.     Add tomatoes to skillet; season to taste with salt and pepper.
8.     Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
9.     Preheat broiler.
10.     Beat eggs lightly in bowl; season to taste with salt and pepper.
11.     Add nutmeg to flavor the eggs, stirring well.
12.     Add tomato mixture and spinach to beaten eggs and mix well.
13.     Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
14.     Top with canned chickpeas.
15.     Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
16.     It should be firm and lightly browned when it is done.
17.     Cut into slices and serve.

PANCAKES WITH CHICKEN

CREPES AVEC VOLAILLE ET POMME CHEZ MARIE

 

French food is a large part of the gastronomic landscape of Cairo and along the Mediterranean. Here is an easy recipe for dinner crepes, which are tasty yet impressive.

 

* Crepes (see below)

* 3 Tb. margarine or butter

* 3 Tb. flour

* 1/2 Ts. salt

* 2 C. turkey or chicken broth

* 1 1/2 C. finely cut up chicken or turkey

* 2/3 C. chopped apple

* 1 medium stalk celery, chopped ( about 1/2 c.)

* 2 Tb. chopped onion

* Seasoning such as Old Bay to taste.

 
Prepare Crepes; keep covere to prevent them from drying out.  Heat margarine over low heat until melted.  Blend in flour and salt.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in broth.  Heat to boiling, stirring constantly. Boil and stir one minute.
Mix chicken, apple, celery, onion and 3/4 c. of the thickend broth.  Place scant 1/4 cup chicken mixture on center of each crepe; roll up.  Place crepes seam sides down in ungreased oblong baking dish, 13 x 9.  Pour remaining broth over crepes. Cook uncovered in 350F oven until crepes are hot, about 20 minutes.  6 servings.
Crepes

 

* 1 c. all purpose flour

* 1/4 ts. baking powder

* 1/4 ts. salt

* 1 1/4 c. milk

* 1 egg

* 1 tb. melted margarine or butter

 
Mix flour, baking powder, salt.  Stir in remaining ingredients.  Beat with electric hand mixer until smooth.
Lightly butter a 7 or 8 inch skillet; heat over medium heat until bubbly, being careful not to burn the butter.  For each crepe, pour a scant quarter cup of  batter into the skillet. Immediately rotate the skillet until a thin film of batter covers the bottom.  Cook until light brown. Run a wide spatula around the edge to loosen, then turn the crepe and cook until the other side is light brown.  Stack crepes on wax paper to prevent sticking.

CHICKEN WITH CHICKPEAS

Ferakh bil Hummus

This is a tasty and easy entrée, something with which to impress your family and friends in the art of Middle Eastern Cooking. Chickpeas are synonymous with Arab cooking and their pleasures have even been recounted in the art of the Arab poet.



"You can talk of your many vegetables from Morocco to Cathay,
And talk of all the tasty food the kitchen smells betray,
But if you’ve never tasted chickpeas, you’ve nothing else to say,
For this delicious legume rules supreme from Cairo to Bombay."


* 4 tablespoons butter

* 3-5 lbs. Chicken pieces, trimmed of fat and cut into serving size pieces

* (I happened to have chicken breasts in my refrigerator)

* 2 medium onions, chopped

* 4 cloves garlic, crushed

* ¼ cup finely chopped fresh coriander leaves (cilantro)

* 1 can chickpeas (19 oz or 540 ml)

* 1 ½ - 2 cups water (I added 2 chicken bouillon cubes)

* 3 tablespoons tomato paste

* ½ teaspoon allspice

* ¼ teaspoon chili powder

* Salt & pepper to taste



In a large skillet, sauté’ the chicken pieces in the butter over medium heat until they turn golden brown. Be sure to turn them several times, making sure that they brown evenly.



Remove the chicken pieces from the saucepan and set aside. Add the onions and stir-fry until they begin to brown. Add the garlic and coriander leaves and stir-fry again, about 3 minutes. Stir in the remaining ingredients, including the chicken pieces and bring to a boil. Cover and simmer over medium heat for 30 minutes or until the chicken pieces are well cooked. Serve hot over rice.



Serves 6 to 8.

CHICKEN & PASTA CORNICHE

 



With the rich flavors of the Mediterranean in this dish, you can imagine yourself sitting al fresco along the corniche in Alexandria, watching the boats in the harbor, as you enjoy this tasty dish!

 

 

*      1 large chicken, cut into 8 pieces and skinned, about 5 pounds ( or 5 pounds of skinless, bone-in chicken breasts  if you prefer all white meat)

 

*      1 Tb. olive oil

 

*      2 large onions, finely chopped

 

*      2-3 garlic cloves, mashed

 

*      2 lbs. ripe tomatoes, peeled, seeded and chopped (roma tomatoes are good for this)

 

*      1/2 c. chicken stock

 

*      1 Tb. vinegar

 

*      3 whole cloves

 

*      2 bay leaves

 

*      pinch paprika

 

*      pinch cinnamon

 

*      1 lb. pasta noodles, such as macaroni or other shaped pasta

 

*      1/4 c. freshly grated Parmesean

 

*      salt and freshly ground black pepper to taste.

 
-Heat the olive oil in a Dutch oven or large pot and brown the chicken in batches, over medium-high heat for 3-4 minutes per side. Remove the chicken and set aside.

-Add the onions and garlic and saute', stirring occasionally or until softened.

-Add 1 2/3 c. water, tomatoes, stock, vinegar, cloves, bay leaves, paprika and cinnamon and bring to a boil. Add chicken, cover and simmer until the chicken is tender and the juices run clear, about 45 minutes.

-Remove the chicken and keep warm. Remove the bay leaves and cloves from the sauce and discard. Skim the fat from the sauce and set sauce aside.
-Cook the pasta in a large pot of boiling water according to package directions. Drain and stir into the sauce and heat through.  Adjust seasonings if necessary.  Serve pasta with grated parmesan and with the chicken.
Serves 8.

"ANCIENT" EGYPTIAN MARINADE

 



 

This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.

Ingredient

 

* 1/2 cup olive oil

* 2 tablespoons ground cumin

* 1 tablespoon ground coriander

* 1 onion, grated

* 3 cloves garlic, finely minced

* 1 teaspoon cayenne pepper

* salt and freshly ground pepper to taste.

 
Instructions:

 

If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip top bag. You may use cut up chicken pieces also.
Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated.
Bring the meat to room temperature before cooking. While the meat is warming to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade.
If using chicken cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon).
Cooking time will depend upon the size of the poultry pieces; But DO NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.

MEAT AND OKRA STEW

BAMYA (MEAT AND OKRA STEW)

2 lbs. stewing lamb or beef, cut into one-inch cubes. 2 onion(s), finely chopped 2 cloves garlic, finely minced 1 teaspoon(s) ground cumin 1 teaspoon(s) ground coriander 1 cup(s) peeled, seeded and chopped tomatoes 3 tablespoon(s) tomato paste 1 cup(s) stock (beef) or water, or as needed 2 tablespoons chopped fresh mint (optional) salt and freshly ground pepper 1 1/2 lbs. okra juice of 1 lemon   Preperation:   Note Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife, then soak the okra in red wine-vinegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.   Method:   1. Preheat an oven to 325 F (165 C) 2. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving. 3. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot. 4. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins. 5. Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper. 6. Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings. 7. Meanwhile, prepare the okra as directed in the note above. 8. In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently. 9. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven. 10. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry. 11. Serve the "BAMIA" stew piping hot.

OKRA CASSEROLE

BAMYA BIL TAKHDI'A (OKRA CASSEROLE)

2 Package of frozen, cut Bamya 2 Lb of cut lamb meat (you may use beef) cut into 1/2-1 inch cubes 1 medium onion (fine chopped) 2 crushed and fine chopped cloves of garlic [optional, and if you are single like me :)] 1 Tbs oil (to counteract the high fat in lamb) 2 diced bell peppers 1 small can of tomato pasteMethod   1. Heat the oil and sautee the onions and garlic till the onions become translusecent. 2. Drop the the meat and brown it, here if you care for for your diet and weight you may drain the fat other wise do not (I prefer the latter), add the contents of the paste with one can full of water 3. Simmer until the the tomato boils and thickens a bit drop the Okra, bell pepper and simmer on low till done. 4. I always like my food to bite me back so I use a dash or cayanne pepper to make it hot. 5. Enjoy it   How to eat it A l' Omran   1. Do not eat it in same day, eat it the following day so the flavour is better. 2. Add a few dashes of lime juice (freshly squeezed) and eat the first bowl with whole wheat Egyptian Pita (or Nan if you know an Indian grocery). 3. The second bowl I eat it mixed with nice white rice.

DIKYET BAMYA

2 lbs. okra 1 lbs. savory minced meat 5 garlic cloves 2 cup(s) tomato juice cooking oil salt, pepper, and mixed spices   Method:   1. Lightly fry okra, Crush garlic w/ salt and add to the savoury minced beef. 2. Neatly arrange 1-2 layers of okra in the stewing pot. Cover with the savoury minced beef and top with another layer of okra. 3. Pour seasoned tomato juice over okra and cook over very low heat, until the juice has absorbed . 4. Turn over onto serving dish.

FATTAH

Fattah is a mixture of meat cubes embedded in rice and crusted pita pieces in soup. It  is a traditional meal that is enjoyed by all Egyptian and is considered the most famous dish in Egypt. It is served in the bairam feast (an Islamic holy feast after the month of Ramadan) but it can also be served at any time of the year. Ingredients: (Serves Four) * One kg of meat cut in cubes. One may use any type of meat but lamb if preferred. * Two cups of short rice. * 2-3 loafs of pita bread * two small peeled onions * dash of pepper * mastic * cardamom * garlic * ghee * cumin * tomato paste * salt * vinegar   Method: To prepare a perfect dish of Fattah you need to follow four steps. Preparing the meat Fill a pot with water and place two small peeled onions, pepper, mastic and a cardamom. When the water starts to boil drop in the pieces of meat and let them boil to a stew. Preparing the rice Wash the rice and let it sit in water for about 10 minutes then seive it well. Place two tablespoons of oil in a pot on medium heat. As soon as the oil starts to fry add the rice and half a tea spoon of salt. Stir the rice for 5 minutes. Add 2 glasses of the meat stew to the cooking rice. Let the rice cook (for 20 minutes) on the lowest heat until it absorbs all the stew and becomes tender. When the rice is all dried up remove it from the stove. Preparing the crisp pita bread Cut the pita bread into small squared pieces, then place those pieces into a pan. Apply oil or butter to the bread pieces. Place the pan filled with bread pieces in a preheated oven for ten or so minutes until it becomes golden and crisp. With the above three steps finished you have to place the ingredients in a deep bowl in layers before you can proceed on to the fourth step. Do not forget to pour some of the meat stew on each layer after placing it in the deep bowl. Make the lowest layer from bread top it with a thin layer of rice and pour some stew. Add the meat layer and pour some more stew on it. Place the final layer of rice and do not  pour soup on the top layer of rice so that it does not turn soggy. Preparing the dressing Now that you have placed the meat, the bread and the rice in layers in a deep bowl, you are ready for the final and most important step in making the Fattah dish. The dressing gives the secret taste to the whole dish. So you have to be extra careful when you prepare it. In a frying pan place one tablespoon of crushed garlic, one table spoon of ghee, half a teaspoon of cumin and 14 teaspoon of salt. Dissolve one tablespoon of tomato paste in two tablespoons of water in a cup. In a frying pan, use low heat and stir the garlic, ghee, cumin and salt until the mixture darkens. Then add to the darkened mixture the tomato paste you prepared. Stir the mixture for a minute then add 1 tablespoon of vinegar. Leave the mixture on low flame for 4-5 minutes. Pour the dressing on top of the Fattah. “Bel hana wesh shefa” (eat and be happy with good health). FATTAH   Fattah is a mixture of meat cubes embedded in rice and crusted pita pieces in soup. It  is a traditional meal that is enjoyed by all Egyptian and is considered the most famous dish in Egypt. It is served in the bairam feast (an Islamic holy feast after the month of Ramadan) but it can also be served at any time of the year. Ingredients: (Serves Four) * One kg of meat cut in cubes. One may use any type of meat but lamb if preferred. * Two cups of short rice. * 2-3 loafs of pita bread * two small peeled onions * dash of pepper * mastic * cardamom * garlic * ghee * cumin * tomato paste * salt * vinegar   Method: To prepare a perfect dish of Fattah you need to follow four steps. Preparing the meat Fill a pot with water and place two small peeled onions, pepper, mastic and a cardamom. When the water starts to boil drop in the pieces of meat and let them boil to a stew. Preparing the rice Wash the rice and let it sit in water for about 10 minutes then seive it well. Place two tablespoons of oil in a pot on medium heat. As soon as the oil starts to fry add the rice and half a tea spoon of salt. Stir the rice for 5 minutes. Add 2 glasses of the meat stew to the cooking rice. Let the rice cook (for 20 minutes) on the lowest heat until it absorbs all the stew and becomes tender. When the rice is all dried up remove it from the stove. Preparing the crisp pita bread Cut the pita bread into small squared pieces, then place those pieces into a pan. Apply oil or butter to the bread pieces. Place the pan filled with bread pieces in a preheated oven for ten or so minutes until it becomes golden and crisp. With the above three steps finished you have to place the ingredients in a deep bowl in layers before you can proceed on to the fourth step. Do not forget to pour some of the meat stew on each layer after placing it in the deep bowl. Make the lowest layer from bread top it with a thin layer of rice and pour some stew. Add the meat layer and pour some more stew on it. Place the final layer of rice and do not  pour soup on the top layer of rice so that it does not turn soggy. Preparing the dressing Now that you have placed the meat, the bread and the rice in layers in a deep bowl, you are ready for the final and most important step in making the Fattah dish. The dressing gives the secret taste to the whole dish. So you have to be extra careful when you prepare it. In a frying pan place one tablespoon of crushed garlic, one table spoon of ghee, half a teaspoon of cumin and 14 teaspoon of salt. Dissolve one tablespoon of tomato paste in two tablespoons of water in a cup. In a frying pan, use low heat and stir the garlic, ghee, cumin and salt until the mixture darkens. Then add to the darkened mixture the tomato paste you prepared. Stir the mixture for a minute then add 1 tablespoon of vinegar. Leave the mixture on low flame for 4-5 minutes. Pour the dressing on top of the Fattah. “Bel hana wesh shefa” (eat and be happy with good health).

FETA AND LAMB STUFFED GRAPE LEAVES

[Feta and Lamb Stuffed Grape Leaves] Make these savory appetizer bundles of lamb and feta up to a day ahead, then cook in the microwave oven in minutes.     * 3/4 pound ground lamb or beef * 2 tablespoons finely chopped onion * 1 clove garlic, minced * 1/2 cup crumbled feta cheese (2 ounces) * 1 tablespoon snipped fresh mint or oregano or 1/2 teaspoon dried oregano,crushed * 1/4 teaspoon pepper * 1/2 of a 16-ounce jar grape leaves (20 leaves), drained and well rinsed * Olive oil * Lemon wedges 1. In a medium skillet cook ground lamb or beef, onion, and garlic over medium heat until lamb is no longer pink. Remove from heat; drain off fat. Stir in feta cheese, mint or oregano, and pepper. Set aside. 2. Place a grape leaf on a clean work surface, shiny side down and stem end toward you. Place 1 level tablespoon of filling about 1/2 inch from the bottom edge of each leaf. Fold the sides of the leaf over the filling, overlapping slightly. Starting at the bottom edge, roll up the leaf and place, seam side down, in a 2-quart square microwave-safe baking dish. Repeat with remaining leaves and filling. Cover the baking dish and chill until needed or heat and serve immediately. 3. To heat, add 1 tablespoon water to the baking dish. Brush grape leaf bundles lightly with olive oil. Cover and micro-cook on 100% power for 4 to 5 minutes or until heated through, turning dish once. (For a low-wattage oven, micro-cook bundles on high power for 5 to 6 minutes, rearranging once.) Serve immediately with lemon wedges. Makes 20 bundles (2 per serving). Make-Ahead Tip: Prepare bundles as directed. Cover the baking dish and chill up to 24 hours. To serve, micro-cook as directed.

PASTRY WITH GROUND MEAT

FETEER BEL ASAAG (PASTRY WITH GROUND MEAT)

Method 1. Saute the onion in the oil until it changes color to dark yellow. 2. Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated. If you decide to use nuts add them at this time. This is called asaag and it is used in makaronah felforn bilbashamel (pasta casserole).   3. Open the Fillo dough package and divide the sheets in half (they are usually sheets of 10X20" rectangles, you want to end up with 2 stacks of 10X10 sheets.   4. In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.   5. Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets. Don't worry about spreading the butter on the sheets.   6. When you finish with all the dough cut the feteer in 2X1" squares with a sharp knife.   7. Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.   8. At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.   9. Pour the egg mixture gently over the feteer and bake, uncovered, in a 375o oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.   When I make this, it lasts for a week and can be used for suhur (mid-night meal) by those people who wake up hating to fix something or finding nothing to their liking to eat.

KEBAB HALLA

KEBAB HALLA STEWED MEAT

Ingredient:   * 1 kg beef * 2 onions, chopped finely * 1 teaspoon cinnamon * 2 tablespoons flour * 5-7 garlic cloves, crushed * cooking oil * salt and pepper   Cut beef into bite-sized cubes. Mix flour, cinnamon and seasoning and roll meat in this mixture.  Cook meat, onion, and pinch of salt over very slow flame.  When the juice is re-absorbed, add garlic and cooking oil and fry lightly.  Add water to barely cover and cook over low heat for one hour, adding more hot water, along the side of the pot, whenever the level of the juice is too low.  Serve with the juice, which should be fairly concentrated.

MEAT FINGERS FLAVORED WITH CHARCOAL

KUFTA BI-L-FAHMA  MEAT FINGERS FLAVORED WITH CHARCOAL

INGREDIENTS   * 1 kg beef * 3 onions * 1 dablespoon lemon juice * 2 tablespoons parsely * cooking fat * salt and pepper * 1 piece charcoal     INSTRUCTIONS   Mince twice beef, onions and 1 tablespoon parsley, then add lemon juice, and seasoning and knead well. Shape into fingers about 5 to 7 cms long and 2 cms thick.  Grease cooking pot and arrange kufta neatly side by side.  Brush kufta fingers very lightly with cooking oil and repeat with other layers of kufta, brushing with fat until all the kufta is used. Cook over very slow flame until the meat loses all its juice, then increase heat to maximum to reduce juice further. Shake the pot gently several times to check that the meat fingers are all well fried and do not stick to bottom of pot. have ready a piece of burning-red charcoal.  Make a well in the middle of pot, toss in the charcoal, cover and allow to simmer for 3 to 5 minutes. Remove charcoal and serve on a bed of parsley.

APRICOT RICE PUDDING

Apricots are used throughout the Middle East as is rice. This is a tasty and unique dessert.

 
Ingredients:

1/4          cup uncooked brown rice

3           tablespoons cornstarch

3/8           cup water

2 (1            lbs) cans apricot halves in juice, drained

2           cups milk (approx.)

3/8           cup sugar

1           tablespoon vanilla extract

1           teaspoon almond extract

 
Directions:

 

1.     Have a 1qt. shallow bowl handy.
2.     Put the rice in blender, blending until fine.
3.     Pour into small bowl, add cornstarch & water, stir to dissolve the cornstarch.
4.     Pour the drained apricots in blender, and blend until smooth.
5.     Add just enough milk to total 4 cups (approximately 2 cups milk.).
6.     Pour into a small saucepan & add sugar & to the rice mixture.
7.     Over medium heat, stir constantly until the mixture begins to a boil.
8.     Cook and stir for 5 minutes.
9.     Remove from heat & stir in extracts.
10.     Stir to blend.
11.     Pour pudding into a bowl and allow to cool at room temperature for 1/2 hour, then chill.
12.     When pudding is cold, serve.

BIRAM RUZ

1 cup(s) long grain rice.
1 cup(s) of whole milk (skim milk for the die conscious).
2 cup(s) of heavy cream.
2 tsp. of salt.
15 tblsp of butter.

 

 

Method

 

1.Heat the milk to scalding temperature.

2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30-40 minutes

3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it.

4.while the butter is melting take some of it and sprinkle on top of the rice.

5.Let it cook for 20-30 minutes more, until the rice is brown on top.

CARAMEL STUFFED WALNUTS

Legend has it that this recipe has been deciphered from a hieroglyphic. These sweets were served at wedding banquets and given their high energy value, we imagine that Cleopatra offered them to her lovers to restore their spirits.

Makes 6 or 7 servings, or about 15 candies
Preparation time is about 35 minutes, including five minutes for cooking

Ingredient:

 

50           g almond flour

50           g sugar

1–2           tablespoon orange essence

30           walnut halves

50           g sugar

 
Instructions:

 

1.     Mix the almond flour (milled almonds, grind your own in a food processor or blender if you like) with the sugar and enough orange essence to form a paste.

2.     Place a little of this paste between two walnut halves and press.

3.     Melt the sugar in a pan with a few drops of water and when it starts to turn to caramel, remove it from the heat source and dip the nuts inside to coat them with caramel.

4.     Set them out on grease proof paper to dry.

CHOCOLATE BUTTER GOOEY CAKE

 

Recipe:



*      1 (2-layer) package butter-recipe chocolate cake mix
*      10 tablespoons butter, melted
*      1 egg, lightly beaten
*      8 ounces cream cheese, softened
*      1 (1 pound) package confectioners’ sugar
*      2 eggs
*      ½ cup chocolate chips

 

 

Preheat oven to 350 degrees. Combine the cake mix, butter, and I lightly beaten egg in a mixer bowl and mix well. Press into a greased and floured 9 by 13-inch baking dish. Beat the cream cheese, and confectioners’ sugar in a mixer bowl until light. Add 2 eggs and mix well.  Stir in chocolate chips. Spread over the layer in the prepared baking pan. Bake for 30 to 40 minutes or until light brown. Cut into squares to serve.

 

**Variation:  For Vanilla Butter Gooey, use a yellow cake mix and omit the chocolate chips.

COCONUT ALMOND POUND CAKE

Makes 2 loaves

* 1 cup vegetable shortening

* 2 cups sugar

* 5 eggs, beaten

* 2 cups flour

* 1-1/2 teaspoon baking powder

* 1 teaspoon salt

* 1 cup buttermilk

* 1-1/3 cups coconut flakes (one 4-ounce can)

* 1 tablespoon coconut extract

* 1-1/2 cups Glaze ( see below )

 

 

1. Heat the oven to 350 degrees F.  Grease two standard loaf pans (9 x 5 x 3-inch).
2. Beat shortening and sugar together. Beat in eggs.
3. Sift flour, baking powder and salt together. Alternately add flour mixture and the buttermilk to the sugar mixture, stirring vigorously.
4. Fold in coconut flakes and coconut extract. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
5. Remove from oven and cool 5 minutes. Poke many holes on top of each loaf with a toothpick or a bamboo skewer and pour half the glaze on each cake. Cool another 10 minutes and remove from pan to a cooling rack to completely cool.

 

 

Glaze



Makes 1-1/2 cups

 

* 1 cup water

* 1/2 cup sugar

* 1 teaspoon almond extract

* 1/2 teaspoon coconut extract

 
1. Place all ingredients in a saucepan and bring to a boil over medium high heat.

2. Boil 2 minutes and remove from heat.

3. Cool slightly and pour over cakes that have been punctured with a toothpick or skewer.

 

COCONUT SQUARES

This sweet and tasty treat is actually Moroccan in origin.

2 c. grated coconut

*      3/4 c. half and half

*      1 1/2 c. sugar

*      3 tablespoons butter

*      3 tablespoons lemon rind

 

Combine the coconut, the half and half and the sugar in a heavy saucepan. Bring to a boil, then turn the heat to low. Simmer until a soft ball is formed when a spoonful of the mixture is dropped into cold water. Add the butter and lemon rind and mix. Let cool to room temperature. Transfer to a bowl and with an electric mixer, mix the batter until thick and glossy. Pour into a small buttered pan and chill. Cut into squares and serve.

DATE FRUIT CUP

This is the season of Ramadan and one of the traditional foodstuffs of this holiday are dates.  The date market in Cairo is full to overflowing with a variety of dates in all shapes and sizes during this festive season.
Date palm paintings can be found in the tombs of the Pharaohs, indicating that this stately tree and sweet fruit has been cultivated in Egypt since the time of hieroglyphs.  Here is a simple but sweet recipe.

 

* 4 C. water

* 2 cups pitted dates

* 1/3 cup sugar

* 1/4 cup raisins, washed

* 6 whole cloves

* 2 tablespoons lemon juice

* 1/2 cup whipping cream

 
Heat the water in a pot until boiling, then add the dates and cook for 5 minutes.  Remove the dates with a slotted spoon, cool and peel, then set aside.  Reserve the cooking water.

Bring the reserved water to a boil, add the sugar and stir until the sugar dissolves. Stir in the raisins, cloves, and dates, and cook for 15 minutes over medium heat.  Add the lemon juice and cook for another 5 minutes, then remove from heat and allow to cool.

Place in fruit cups. Whip the cream until frothy, then spoon over the dates before serving.

GHREYBA - NORTH AFRICAN BUTTER COOKIES

Ingredience:

 

* 1 cup warm "samn" (veg. Oil or melted butter)

* 1/2 cup powdered sugar

* 3-4 cups of flour

 
Instructions:

 

* Mix "samn" and sugar well.

* Add flour gradually and mix.

* Shape into little balls and press down gently to flatten into shape.

* Garnish with an almond.

* Bake in a preheated oven at 400 ƒF (200 ƒC) for 10 to 15 minutes.

KEEKA BALADI BIL SHOKOLATA

EASY AND DELICIOUS CHOCOLATE CAKE

2 cups flour

· 2 cups sugar

· 1 teaspoon baking powder

· 2 teaspoons baking soda

· 1 cup milk

· 1/2 cup vegetable oil

· 3/4 cup dutch processed cocoa

· 1 tablespoon vanilla

· 2 eggs

· 1 cup hot coffee

 

 
Mix all ingredients together in large bowl. Pour into greased 9x13 pan. Bake at 350F degrees for 30-35 min.
Top with your favorite frosting, powdered sugar or whipped topping.

KONAFA BIL GIBNA

After slicing the cheese, put the slices in a large bowl and cover with water and let it stand for 1 hr. Drain the water and add fresh water and let it stand for another hour. What you are doing is getting rid of all the salt in the cheese. After the 2nd hour drain the water from the cheese and arrange the slices on paper towels and cover them with clear plastic wrap until they are ready to use.

 

 

If you are making this for yourself only (1 person) I advise you to use a small baking dish for one to two serving. This dish is no good if you have left overs. I usually make enough to be eaten at the time and keep the rest of the konafah and cheese in the fridge until I want to make it again in a couple of days. But, if you are only making this once, then you can use some of the konafah for this dish and make the rest into konafah with nuts.

 
Butter a baking dish and put some cut-up kohafah in the bottom of it (enough to cover 1/3 of the depth of the dish. Sprinkle some butter all over the konafah, you don't have to use a lot of butter with the cheese filling since it has enough fat in it! Arrange on layer of cheese slices, by the way the slices should be 1/4-1/2 cm in thickness. Add for cut-up konafah to cover the cheese and to almost reach just before the edge of the dish. Sprinkle some more butter on the surface and you might want to put a little more than the bottom layer. Bake it in a 350 oven until it turns golden.

 

 

While it is baking make the syrup. Combine the sugar, water and lemon juice and let it boil on mid-high heat for about 15 minutes. as soon as the konafah turns golden, spoon the syrup over it and stick it back into the over for 1-2 minutes. Serve immediately and watch out you don't burn your mouth! Now I am hungry for it!