Egyptian Cuisine

Egyptian Cuisine

The Food is Hearty as well as Healthy!

The Egyptians eat a lot with family & friends with no less than 20 different Varieties on  the Table

Some Important Spices are an integral part of the Cuisine:

Dukkah

Baharat in Arabic means Spice Mix, includes Black, Green & White Peppercorns, Cinnamon, Cloves & Nutmeg

Coriander

Ghee B L D

Beans Lentils Protein Fava Beans Solit Fava Beans De Skinned

Nuts Spread Almonds Pista Hazelnuts Used on Rice topped with Desserts

Karkade Hibiscus Tea Medicinal Qualities High BP

One of the most important dishes in Egypt is Breakfast

Ful Medames is the Starter & it makes you full for the Rest of the Day

Fava Beans is what any true Egyptian eats mostly in the Meal

Dukkah is one of the National Dishes made up of a Mix of Roasted Nuts, Seeds & Finely Blended Spices

Sesame Seeds- ¾ Cup

Pine Nuts- ½ Cup

Coriander Seeds- ½ Cup

Ground Cumin-  ½ Tsp.Salt- ½ Tsp.

Chilli Powder- ½ Tsp.

Baharat (White & Black Peppercorn, Cinnamon, Cloves & Nutmeg)- ½ Tsp.

In a Pan, Mix Pine Nuts, Coriander Seeds on Medium-High Flame

As the mix starts to colour, Add the Sesame Seeds & Continue to toast until Golden Brown

Pour the mixture into a Mixer

Add Cumin, Baharat Mix, Chilli Powder & Salt

Blend together

Use as Seasoning in cooking or Serve as an Accompaniment with Bread and Olive Oil

Traditionally Dukkah is consumed with Fresh Egyptian Bread dipped in Olive Oil & then in the Nuts Nix

Dukkah is also a versatile Seasoning in the Egyptian Cooking

The Molokhia Leaves have potent Antioxidants like Vitamin E

The stem is removed, finely chopped Leaves along with Garlic & Coriander are made into a Soup which is considered by many as the National Dish

Kushari is a fragrant mix of Rice, Lentils & Pasta served with Onions and delicious Tomato Sauce

Kushari is made with Rice Butter in Pot Water

Lentils & Beans in Water

arranged Layer by Layer

Kushari is a Traditional Egyptian Recipe made with Green Lentils, Pasta & Rice mixed together with Caramelised Onions

It is served with a Tomato based Topping and Finished off with a Crispy Onion Garnish

It is best served Hot with a side of Garden Salad     

1 cup green lentils

1 cup medium grain rice

2 cups small macaroni

2 large onions, thinly sliced

6 tbsp olive oil

1 tsp mixed spices or baharat spice mix

Salt to taste

Sauce

1 small onion, diced finely

2 cloves garlic, crushed

250g tomato paste

2 tbsp olive oil

1 cup water

Salt & pepper

1 tsp baharat spice mix

Chilli flakes (optional)

Crispy Onion Garnish

2 onions, finely sliced

Oil for deep-frying

Over a moderate heat add heat 2 tbsp oil, the rice and a tsp of salt to a medium-size saucepan. Fry for 2 minutes and then add two cups of water. Stir well and bring to the boil. Once the mixture has reached boiling point, lower the heat, cover and simmer for a further 15mins or until the rice is cooked.

Wash the lentils under cold running water until the water runs clear. Add the lentils to another saucepan with two cups of water and bring to the boil. Once tender, remove from the heat, strain and set aside.

Cook macaroni separately in boiling water with a little salt and strain when al dente.

To caramelise the onions, heat remaining oil in a fry pan and add onions. Cook until soft and slightly brown.

Place macaroni In a large serving dish and coat with a little olive oil. Then add the cooked lentils, rice and onions and mix through

For Sauce:

Place a saucepan on moderate heat. Add oil and onion and cook until soft. Add garlic and fry to a pale brown.

Stir in tomato paste, water, salt, baharat, pepper and ground chilli. Lower the heat and leave to simmer for 15-20 mins or until sauce has reduced by half. Remove from heat.

For the Onion Garnish:

Heat sufficient oil in a pan for frying. Add onions and fry until dark brown. Remove from oil, place on absorbent paper towel and leave to cool.

Just before Serving, Sprinkle with Baharat Spice Mix, Pour desired amount of Tomato Sauce & Garnish with Crispy Onions!

Basbousa is a Sweet Semolina Cake with Rose Water & Lemon Syrup is very popular in Egypt and throughout the Middle East

Coarse Semolina- 2 ½ Cups

Self-Raising Flour- ½ Cup

Castor Sugar- 1 Cup

Desiccated Coconut- 1 Cup

Natural Thick Yoghurt- 200 Grams

Unsalted Butter- 200 Grams, Melted

Vanilla Extract- 1 Tsp.

Almonds- 25 No’s, Blanched

Milk- As Needed

For Syrup:

Castor Sugar- 1 ½ Cups

Water- 1 Cup

Lemon Juice- 1 Tsp.

Rose Water- 1 Tsp.

Preheat the Oven at 180 Degrees C for 20 Minutes

In a Bowl, Mix the Semolina, Flour, Sugar, Coconut, Yoghurt, Butter & Vanilla

 If the mixture is too thick, add a little Milk

Spread evenly in a Slightly Greased Baking Tray, dab the edges so it bakes all over, Cover & Keep aside for about 30 Minutes

Cut into the Classic Diamond Shape

Put one Almond in the centre of each Diamond

Bake in an oven at 190°C for 35-40 Minutes until Golden Brown

In a Pot, Mix Sugar & Water until the Sugar dissolves

Simmer for about 5 Minutes

As the Syrup starts to Boil, Add the Lemon Juice & Rosewater

Remove from the Heat and Set Aside to Cool

Pour the syrup over the Hot Cake & Keep it aside till it reaches Room Temperature

Serve Fresh!

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