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.