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.