The variety of Egyptian recipes is endless. They go back a very long way. As a result of subsequent colonization, foreign influence is somewhat present, specially from the Turkish cuisine (it is understandable after more than 300 years of Turkish presence in Egypt). The "Pashas" living in Cairo mainly employed the natives as help and cooks. Their kitchen doors opened to us with their culinary secrets and, hence, Turkish food became part of ours.
Sunday, September 9, 2012
SALATIT KRUMB
Cabbage Salad
Ingredient:
* shredded white cabbage leaves
* 1 finely chopped onion
* 1 tb. oil
* 1-2 tablespoons lemon juice
* 3-5 crushed garlic cloves
* salt
Instructions:
Sprinkle the salt onto the cabbage and onion and rub well. Rinse and drain. Mix oil, lemon juice, garlic and salt and pour over the cabbage-onion mix. Toss well.
Labels:
Soups,
Stews amp; Salads
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment