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!! 101 Basbousa - Semolina Cake ING: Servings: about 24 pieces Semolina Cake: Soft unsalted [butter] 125 g Caster [sugar] 200 g [Vanilla] essence 1 tsp [Eggs] 2 Fine [semolina] 300 g [Baking soda] 1/2 tsp [Baking powder] 1 tsp [Yogurt] 180 ml Blanched [almonds], split 120 ml Butter for greasing Syrup: Sugar 400 g Water 360 ml [Lemon] juice from 1/2 lemon Lemon rind from 1/4 lemon Eishta: [Milk] 1 liter Heavy [cream] 300 ml @ TOOLS: [Bowl] and heavy [whisk] or [electric mixer] [Flour sifter] [Spatula] [Baking dish] 20 x 30 cm Knife Syrup: [Saucepan] Eishta: Wide saucepan [Slotted spoon] Small knife INFO: "Basbousa" means "sweet," and dishes with this name are all desserts. Simple to make, and highly valued for their flavor, this version has been popular for many years, especially when made from goats' milk yogurt. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : Store at room temperature freezing : y reheating : To reheat place in a preheated 120í C oven until warm, approximately 5 minutes. tips : serving suggestion : Serve with eishta or whipped cream. TIME: prep time : 00:40 cook time : 00:35 !! 102 Chicken Stuffed with Rice, Pistachios and Liver or Prunes ING: Servings: 2 people [Chicken liver] or [prunes] 30 g [Corn oil] 2 tsp Finely chopped small [onion] 1 [Pistachios], peeled 25 g [Chicken stock] 280 ml [Lemon] juice 2 tsp Ground [turmeric] 1/4 tsp Ground [allspice] pinch [Salt] and freshly ground pepper to taste Long-grain [rice] 125 g Whole [chicken] 400 g @ Servings: 4 people [Chicken liver] or [prunes] 70 g [Corn oil] 1 tbs Finely chopped medium [onion] 1 [Pistachios], peeled 50 g [Chicken stock] 560 ml [Lemon] juice 1 tbs Ground [turmeric] 1/2 tsp Ground [allspice] 1/4 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 250 g Whole [chicken] 850 g @ Servings: 6 people [Chicken liver] or [prunes] 100 g [Corn oil] 2 tbs Finely chopped large [onion] 1 [Pistachios], peeled 70 g [Chicken stock] 840 ml [Lemon] juice 2 tbs Ground [turmeric] 1/2 tsp Ground [allspice] 1/4 tsp Salt] and freshly ground pepper to taste Long-grain [rice] 370 g Whole [chicken] 1 1/4 kg @ Servings: 8 people [Chicken liver] or [prunes] 130 g [Corn oil] 3 tbs Finely chopped medium [onions] 2 [Pistachios], peeled 100 g [Chicken stock] 1 liter [Lemon] juice 3 tbs Ground [turmeric] 3/4 tsp Ground [allspice] 1/4 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 500 g Whole [chicken] 1 3/4 kg @ Servings: 10 people [Chicken liver] or [prunes] 175 g [Corn oil] 3 tbs Finely chopped large [onions] 2 [Pistachios], peeled 125 g [Chicken stock] 1 1/2 liters [Lemon] juice 3 tbs Ground [turmeric] 3/4 tsp Ground [allspice] 1/2 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 600 g Whole [chicken] 2 kg @ Servings: 12 people [Chicken liver] or prunes 200 g [Corn oil] 60 ml Finely chopped large [onions] 2-3 [Pistachios], peeled 150 g [Chicken stock] 1 3/4 liters [Lemon] juice 60 ml Ground [turmeric] 1 tsp Ground [allspice] 1/2 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 750 g Whole [chicken] 2 1/2 kg @ TOOLS: [Chef's knife] [Cutting board] [Frying pan] [Wooden spoon] [Saucepan] with a lid [Pepper mill] [Bowls] [Fork] [Kitchen string] [Baking bag] [Baking dish] INFO: This celebratory dish is often served at weddings. Many say that the chicken assures the newlywed couple wealth, the rice guarantees contentment, the pistachio nuts give joy, and the liver good health. ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat place the chicken in a cooking bag or wrap in aluminum foil then put in a preheated 160í C oven until hot. tips : serving suggestion : A fresh salad of greens compliments this dish very nicely. TIME: prep time : 01:10 cook time : 01:30 - 02:00 !! 103 Rice Cake ING: Servings: 8 - 12 people Long-grain [rice] 250 g [Salt] pinch [Milk] 1 liter [Eggs] 4 [Sugar] 100 g [Vanilla] essence 1 tsp Melted [butter] 30 g Caramel: Water 2 tbs Sugar 150 g @ TOOLS: [Bowls] [Saucepans] [Strainer] [Whisk] Round [cake pan] 24 cm diameter [Wooden spoon] [Baking dish] INFO: Probably introduced to the region when Egyptian sailors were sailing to places as far away as India, nearly 3,500 years ago, these are considered snack foods or ideal accompaniments to fish meals. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve with whipped cream or eishta. For an extra touch, sprinkle with grenadine. TIME: prep time : 01:15 cook time : 01:05 !! 104 Stuffed Breast of Lamb ING: Servings: 2 people [Olive oil] 2 tbs Small, chopped [onion] 1 Chopped [garlic] clove 1 Cooked short-grain [rice] 150 g [Candied orange peel] 25 g Blanched [almonds] 50 g Chopped dried [apricots] 50 g Chopped [parsley] small bunch Chopped [mint] small bunch [Sumac] 1 tsp [Allspice] 1/4 tsp [Clove] pinch Breast of [lamb] about 650 g [Salt] and freshly ground pepper to taste @ Servings: 4 people [Olive oil] 3 tbs Chopped [onion] 1 Chopped [garlic] cloves 2 Cooked short-grain [rice] 300 g [Candied orange peel] 35 g Blanched [almonds] 100 g Chopped dried [apricots] 100 g Chopped [parsley] small bunch Chopped [mint] small bunch [Sumac] 1 tsp [Allspice] 1/4 tsp [Clove] pinch Breast of [lamb] about 1 1/4 kg [Salt] and freshly ground pepper to taste @ Servings: 6 people [Olive oil] 60 ml Chopped [onions] 2 Chopped [garlic] cloves 3 Cooked short-grain [rice] 400 g [Candied orange peel] 50 g Blanched [almonds] 150 g Chopped dried [apricots] 150 g Chopped [parsley] medium bunch Chopped [mint] small bunch [Sumac] 1 tsp [Allspice] 1/2 tsp [Clove] pinch Breast of [lamb] about 2 kg [Salt] and freshly ground pepper to taste @ Servings: 8 people [Olive oil] 80 ml Chopped [onions] 3 Chopped [garlic] cloves 4 Cooked short-grain [rice] 550 g [Candied orange peel] 75 g Blanched [almonds] 200 g Chopped dried [apricots] 200 g Chopped [parsley] medium bunch Chopped [mint] medium bunch [Sumac] 1 tsp [Allspice] 1/2 tsp [Clove] 1/4 tsp Breast of [lamb] about 2 3/4 kg [Salt] and freshly ground pepper to taste @ Servings: 10 people [Olive oil] 90 ml Chopped [onions] 3 Chopped [garlic] cloves 5 Cooked short-grain [rice] 700 g [Candied orange peel] 80 g Blanched [almonds] 250 g Chopped dried [apricots] 250 g Chopped [parsley] large bunch Chopped [mint] medium bunch [Sumac] 2 tsp [Allspice] 3/4 tsp [Clove] 1/4 tsp Breast of [lamb] about 3 1/4 kg [Salt] and freshly ground pepper to taste @ Servings: 12 people [Olive oil] 100 ml Chopped [onions] 4 Chopped [garlic] cloves 6 Cooked short-grain [rice] 800 g [Candied orange peel] 100 g Blanched [almonds] 300 g Chopped dried [apricots] 300 g Chopped [parsley] large bunch Chopped [mint] medium bunch [Sumac] 2 tsp [Allspice] 3/4 tsp [Clove] 1/2 tsp Breast of [lamb] about 4 kg [Salt] and freshly ground pepper to taste @ TOOLS: [Saucepan] with a lid [Chef's knife] [Cutting board] [Frying pan] [Wooden spoon] [Bowl] [Kitchen string] and needle [Pepper mill] [Roasting pan] [Aluminum foil] INFO: It is said that every cook and chef in Egypt has his or her own recipe for the stuffing to be used with breast of lamb. Because most of these cooks think that theirs is the very best of all the versions, when asked to share their recipes most will either leave out one or two necessary ingredients or add one that will spoil the dish. This is done so that no one else will be able to cook the dish as well as the holder of the original recipe. (No necessary ingredients have been omitted in the following recipe and no unnecessary ones have been added). ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat place the lamb in a roasting pan, cover with some stock then place in a preheated 160í C oven until hot. tips : serving suggestion : Serve with a fresh green salad with lemon juice and olive oil. TIME: prep time : 00:40 cook time : 02:00 !! 105 Ful Medames - Fava Beans ING: Servings: 2 people Dried ful 500 g (fava or [broad beans]) Red [lentils] 25 g Crushed [garlic] cloves 2 [Salt] and freshly ground pepper to taste Finely chopped [parsley] small bunch [Olive oil] for garnish [Lemon] juice for garnish [Cumin] for garnish Hard-boiled [eggs] 1 per person [Tahini] for garnish @ Servings: 4 people Dried ful 1 kg (fava or [broad beans]) Red [lentils] 50 g Crushed [garlic] cloves 3 [Salt] and freshly ground pepper to taste Finely chopped [parsley] small bunch [Olive oil] for garnish [Lemon] juice for garnish [Cumin] for garnish Hard-boiled [eggs] 1 per person [Tahini] for garnish @ Servings: 6 people Dried ful 1 1/2 kg (fava or [broad beans]) Red [lentils] 75 g Crushed [garlic] cloves 5 [Salt] and freshly ground pepper to taste Finely chopped [parsley] medium bunch [Olive oil] for garnish [Lemon] juice for garnish [Cumin] for garnish Hard-boiled [eggs] 1 per person [Tahini] for garnish @ Servings: 8 people Dried ful 2 kg (fava or [broad beans]) Red [lentils] 100 g Crushed [garlic] cloves 6 [Salt] and freshly ground pepper to taste Finely chopped [parsley] medium bunch [Olive oil] for garnish [Lemon] juice for garnish [Cumin] for garnish Hard-boiled [eggs] 1 per person [Tahini] for garnish @ Servings: 10 people Dried ful 2 1/2 kg (fava or [broad beans]) Red [lentils] 125 g Crushed [garlic] cloves 8 [Salt] and freshly ground pepper to taste Finely chopped [parsley] large bunch [Olive oil] for garnish [Lemon] juice for garnish [Cumin] for garnish Hard-boiled [eggs] 1 per person [Tahini] for garnish @ Servings: 12 people Dried ful 3 kg (fava or [broad beans]) Red [lentils] 150 g Crushed [garlic] cloves 9 [Salt] and freshly ground pepper to taste Finely chopped [parsley] large bunch [Olive oil] for garnish [Lemon] juice for garnish [Cumin] for garnish Hard-boiled [eggs] 1 per person [Tahini] for garnish @ TOOLS: [Bowl] [Colander] Heavy [saucepan] with a lid [Strainer] [Garlic press] [Pepper mill] INFO: Said by many to be the national dish of Egypt, and almost certainly dating back to the time of the Pharaohs, this dish can be found in both peasant homes or in the most luxurious restaurants. One of the few dishes that nobody claims to eat because it is prestigious, but everybody admits they eat because it is delicious. In Egypt, this dish is eaten primarily by the working class early in the morning. It is a very filling dish, which is perfect for the working class, who will not eat again until the evening meal. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat warm on a stove top over medium heat. tips : serving suggestion : Serve as part of a traditional ful plate with humus, tahini, lemon juice, hard-boiled egg, garlic, ground cumin, olive oil, parsley, and pita bread. TIME: prep time : 00:30 cook time : 03:00 - 07:00 !! 106 Noodles (Rishta) with Lamb and Tomatoes ING: Servings: 2 people Lean [lamb] 150 g [Olive oil] 1 tbs Finely chopped small [onions] 1 Crushed [garlic] clove 1 [Salt] and freshly ground pepper to taste [Cumin] pinch Chopped canned [tomatoes] 100 g [Tomato] paste 1 tsp Toasted [pine nuts] 25 g Macaroni or spaghetti 150 g Grated strong hard [cheese] 30 g @ Servings: 4 people Lean [lamb] 350 g [Olive oil] 2 tbs Finely chopped medium [onion] 1 Crushed [garlic] cloves 1-2 [Salt] and freshly ground pepper to taste [Cumin] 1/4 tsp Chopped canned [tomatoes] 200 g [Tomato] paste 2 tsp Toasted [pine nuts] 50 g Macaroni or spaghetti 350 g Grated strong hard [cheese] 75 g @ Servings: 6 people Lean [lamb] 500 g [Olive oil] 2 tbs Finely chopped [onions] 2 Crushed [garlic] cloves 2 [Salt] and freshly ground pepper to taste [Cumin] 1/2 tsp Chopped canned [tomatoes] 300 g [Tomato] paste 1 tbs Toasted [pine nuts] 80 g Macaroni or spaghetti 500 g Grated strong hard [cheese] 100 g @ Servings: 8 people Lean [lamb] 650 g [Olive oil] 3 tbs Finely chopped [onions] 3 Crushed [garlic] cloves 3 [Salt] and freshly ground pepper to taste [Cumin] 3/4 tsp Chopped canned [tomatoes] 400 g [Tomato] paste 1 tbs Toasted [pine nuts] 100 g Macaroni or spaghetti 650 g Grated strong hard [cheese] 125 g @ Servings: 10 people Lean [lamb] 850 g [Olive oil] 3 tbs Finely chopped [onions] 3-4 Crushed [garlic] cloves 3-4 [Salt] and freshly ground pepper to taste [Cumin] 3/4 tsp Chopped canned [tomatoes] 500 g [Tomato] paste 2 tbs Toasted [pine nuts] 150 g Macaroni or spaghetti 850 g Grated strong hard [cheese] 175 g @ Servings: 12 people Lean [lamb] 1 kg [Olive oil] 3 tbs Finely chopped [onions] 4 Crushed [garlic] cloves 4 [Salt] and freshly ground pepper to taste [Cumin] 1 tsp Chopped canned [tomatoes] 600 g [Tomato] paste 2 tbs Toasted [pine nuts] 160 g Macaroni or spaghetti 1 kg Grated strong hard [cheese] 200 g @ TOOLS: [Chef's knife] [Cutting board] Large [saucepan] with a lid [Wooden spoon] [Garlic press] [Pepper mill] [Pasta pot] [Colander] [Cheese grater] INFO: This is another Egyptian dish that has its origins in peasant homes but has since made its way into the wealthiest homes and best restaurants. Like many other pasta dishes, it is very inexpensive to make and is meant to last a long time. This recipe calls for strong hard cheese, but in the Middle East, dried labaneh is traditionally used. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : The meat only may be prepared ahead storing : refrigerate freezing : y reheating : Reheat only the meat and sauce tips : serving suggestion : Serve with fresh vegetables and fresh bread to soak up the sauce. TIME: prep time : 00:30 cook time : 02:10 !! 107 Haman Meshwi - Grilled Pigeons ING: Servings: 2 people [Pigeons] or [quails] 4 [Lemon] juice 60 ml Sliced, small [onion] 1 [Salt] and freshly ground pepper to taste [Sumac] (optional) 1 tsp [Olive oil] or melted [butter] for grilling @ Servings: 4 people [Pigeons] or [quails] 8 [Lemon] juice 120 ml Medium, sliced [onion] 1 [Salt] and freshly ground pepper to taste [Sumac] (optional) 1 tsp [Olive oil] or melted [butter] for grilling @ Servings: 6 people [Pigeons] or [quails] 12 [Lemon] juice 180 ml Large, sliced [onion] 1 [Salt] and freshly ground pepper to taste [Sumac] (optional) 1 tsp [Olive oil] or melted [butter] for grilling @ Servings: 8 people [Pigeons] or [quails] 16 [Lemon] juice 240 ml Sliced [onions] 2 [Salt] and freshly ground pepper to taste [Sumac] (optional) 2 tsp [Olive oil] or melted [butter] for grilling @ Servings: 10 people [Pigeons] or [quails] 20 [Lemon] juice 300 ml Medium, sliced [onions] 3 [Salt] and freshly ground pepper to taste [Sumac] (optional) 2 tsp [Olive oil] or melted [butter] for grilling @ Servings: 12 people [Pigeons] or [quails] 24 [Lemon] juice 360 ml Large, sliced [onions] 3 [Salt] and freshly ground pepper to taste [Sumac] (optional) 1 tbs [Olive oil] or melted [butter] for grilling @ TOOLS: [Chef's knife] [Cutting board] [Bowl] [Pepper mill] [Wooden spoon] Barbecue grill [Pastry brush] INFO: One of the most luxurious and popular of all Egyptian dishes, grilled pigeons are served at nearly all celebratory occasions, but especially to celebrate engagements. Although pigeons and quails may just as easily make their way into a stew, the most popular ways of preparing these delicious birds is to grill them over hot charcoals. ESSENTIALS: degree of difficulty : 1 relative cost : 3 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve with white rice and mixed greens. TIME: prep time : 00:20 cook time : 00:10 !! 108 Semit - Sesame Bread Rings ING: Servings: 6 - 8 rings Fresh [yeast] 15 g Warm water 180 ml [Milk] 120 ml Plain [flour] 400 g [Salt] 1/2 tsp [Sugar] 2 tbs Oil 3 tbs [Eggs] 1-2 [Sesame seeds] as needed @ TOOLS: [Saucepan] Small [bowl] Large bowl or [electric mixer] [Kitchen towel] [Baking sheet] Brush [Baking dish] [Shallow dish] INFO: Popular for snacks (plain or with a bit of cheese or honey), these bread rings are said to be ideal for dipping into hot, sweet tea or coffee. They are available throughout the Middle East, fresh and warm, sold by street vendors pushing large carts up and down the streets. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : n storing : Store in a sealed container freezing : y reheating : To reheat place in a preheated 140í C oven for 5-6 minutes. tips : serving suggestion : Goes well with meze salads, tahini, cheese and honey. TIME: prep time : 01:00 cook time : 00:20 - 00:25 !! 109 Humus - PurÄed Chickpeas with Tahini ING: Servings: 2 people [Chickpeas] 120 g Water 60 ml (from the cooking liquid) [Tahini] 60 ml [Cumin] (optional) 1/4 tsp [Salt] 1 tsp [Garlic] clove 1/2-1 [Lemon] juice 1 tsp Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 4 people [Chickpeas] 225 g Water 120 ml (from the cooking liquid) [Tahini] 120 ml [Cumin] (optional) 1/2 tsp [Salt] 1 tsp [Garlic] cloves 1-2 [Lemon] juice 1 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 6 people [Chickpeas] 350 g Water 180 ml (from the cooking liquid) [Tahini] 180 ml [Cumin] (optional) 1/2 tsp [Salt] 1 tsp [Garlic] cloves 2-3 [Lemon juice 1 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 8 people [Chickpeas] 450 g Water 240 ml (from the cooking liquid) [Tahini] 240 ml [Cumin] (optional) 3/4 tsp [Salt] 1 tsp [Garlic] cloves 3-4 [Lemon] juice 2 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 10 people [Chickpeas] 550 g Water 300 ml (from the cooking liquid) [Tahini] 300 ml [Cumin] (optional) 3/4 tsp [Salt] 1 tsp [Garlic] cloves 4-5 [Lemon] juice 2 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 12 people [Chickpeas] 700 g Water 360 ml (from the cooking liquid) [Tahini] 360 ml [Cumin] (optional) 1 tsp [Salt] 1 tsp [Garlic] cloves 5-6 [Lemon] juice 3 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ TOOLS: [Bowl] [Saucepan] [Strainer] [Food processor] INFO: This dish, possibly the best known of all Eastern Mediterranean appetizers, could have originated anywhere in the region but Egyptians are firmly convinced that the invention is theirs. So accepted outside the region is this dish, that it was the only authentically Mediterranean item ever listed on the menu of the famous train, "The Orient Express." ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve with ful, falafel, tomato wedges, onions, olive oil, and green onions. And, of course, it wouldn't be complete without plenty of fresh pita bread. TIME: prep Time : 00:15 cook Time : 01:30 - 02:00 --------------------------------------------------------------------------- !! 110 Chakchouka ING: Servings: 2 people [Tomatoes] 3 [Onions] 1 [Bell pepper] (any color) 1 Sliced [garlic] cloves 1-4 [Olive oil] 2 tbs [Salt] and freshly ground pepper to taste [Tomato] paste 1 tsp Chopped [parsley] medium bunch [Eggs] 3 @ Servings: 4 people [Tomatoes] 6 [Onions] 2 [Bell peppers] (any color) 2 Sliced [garlic] cloves 2-6 [Olive oil] 3 tbs [Salt] and freshly ground pepper to taste [Tomato] paste 1 tsp Chopped [parsley] medium bunch [Eggs] 6 @ Servings: 6 people [Tomatoes] 9 [Onions] 3 [Bell peppers] (any color) 3 Sliced [garlic] cloves 4-8 [Olive oil] 60 ml [Salt] and freshly ground pepper to taste [Tomato] paste 1 tsp Chopped [parsley] medium bunch [Eggs] 9 @ Servings: 8 people [Tomatoes] 12 [Onions] 4 [Bell peppers] (any color) 4 Sliced [garlic] cloves 6-10 [Olive oil] 75 ml [Salt] and freshly ground pepper to taste [Tomato] paste 2 tsp Chopped [parsley] large bunch [Eggs] 12 @ Servings: 10 people [Tomatoes] 15 [Onions] 5 [Bell peppers] (any color) 5 Sliced [garlic] cloves 8-12 [Olive oil] 90 ml [Salt] and freshly ground pepper to taste [Tomato] paste 2 tsp Chopped [parsley] large bunch [Eggs] 15 @ Servings: 12 people [Tomatoes] 18 [Onions] 6 [Bell peppers] (any color) 6 Sliced [garlic] cloves 10-14 [Olive oil] 100 ml [Salt] and freshly ground pepper to taste [Tomato] paste 1 tbs Chopped [parsley] large bunch [Eggs] 18 @ TOOLS: [Chef's knife] [Cutting board] Large [frying pan] with a lid [Wooden spoon] [Pepper mill] INFO: So beloved is this dish that, in addition to Egypt, every country in the Eastern Mediterranean claims it as their own. The truth is that the dish originated in Tunisia, but over the centuries has been adapted to the tastes of other countries. This Egyptian version is one of the best known and most copied. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve with plenty of fresh bread. TIME: prep time : 00:30 cook time : 00:15 - 00:18 !! 111