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.
Friday, October 19, 2012
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"
Labels:
Fish
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