This dish is a combination of several simple Egyptian dishes resulting in a new and unique Egyptian kitchen dish. Although lentils and quail are common ingredients in Egyptian cuisine, this dish is not traditional because of the saffron sauce, which is Western, and the wine, which because of Muslim beliefs is not a common Egyptian ingredient. Traditionally, quails have come to represent freedom; lentils, longevity and saffron wealth. This combination makes this dish especially appropriate for celebrating the New Year and the changes of season.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : n
storing : n
freezing : n
reheating : n
tips :
serving suggestion :
Serve with blanched French beans with a mild vinaigrette.
TIME:
prep time : 00:45
cook time : 00:15
!! 112 Chicken Awsat - Bread Stuffed with Chicken
ING:
Servings: 6 people
Clarified [butter] 1 tbs
Trimmed [chicken livers] 7 oz
Peeled and diced [carrot] 1
Trimmed and chopped [celery] stalks 2
Cored and diced red [bell pepper] 1
Cooked or roasted medium sized [chicken] 1
Chopped [parsley] medium bunch
[Pistachios] 1/2 cup
[Lemon] juice 1 tbs
Ground [cumin] 1/4 tsp
Ground [nutmeg] a pinch
[Salt] and freshly ground pepper to taste
[Chicken stock] 1/4 cup
Medium sized loaf of [bread] 1
@
Servings: 12 people
Clarified [butter] 2 tbs
Trimmed [chicken livers] 14 oz
Peeled and diced [carrot] 2
Trimmed and chopped [celery] stalks 4
Cored and diced red [bell pepper] 2
Cooked or roasted medium sized [chicken] 2
Chopped [parsley] large bunch
[Pistachios] 1 cup
[Lemon] juice 2 tbs
Ground [cumin] 1/2 tsp
Ground [nutmeg] a pinch
[Salt] and freshly ground pepper to taste
[Chicken stock] 1/2 cup
Medium sized loaf of [bread] 2
@
TOOLS:
[Chef's knife]
[Cutting board]
[Frying pan]
[Wooden spoon]
[Juicer]
[Food processor], optional
[Saucepan]
[Strainer]
[Bowl]
[Pepper mill]
[Plastic wrap]
INFO:
This dish, also called "Egyptian Chicken" is a wonderfully refreshing and easy dish to prepare. The soft dough from a loaf of bread has been replaced with chicken, liver and nuts. Although the chicken is essential, feel free to experiment with other ingredients such as dried fruit and fresh herbs.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Serve with mustard and pickles.
TIME:
prep time : 01:00
cook time : 00:15
!! 113 Egyptian Sauce for Rice
ING:
Servings: 2 people
[Chicken] bones, necks and [chicken wings], cut and broken 1 pound
Diced [carrot] 1
Chopped [celery] sticks with the leaves 2
Small, diced turnip 1
Sliced [leek] 1
Sliced [zucchini] 1
Diced celery root 1
[Garlic] clove 1
Small [bouquet garni] ([parsley], [dill], [bay] and [marjoram]) 1
[Salt] and freshly ground pepper to taste
[Lemon] juice 1/4 cup
@
Servings: 4 people
Chicken bones, necks and [chicken wings], cut and broken
2 1/4 pounds
Diced [carrots] 2
Chopped [celery] sticks with the leaves 4
Small, diced turnip 1
Sliced [leeks] 2
Sliced [zucchinis] 2
Diced celery root 1
[Garlic] cloves 2
[Bouquet garni] ([parsley], [dill], [bay] and [marjoram]) 1
[Salt] and freshly ground pepper to taste
[Lemon] juice 1/2 cup
@
Servings: 6 people
Chicken bones, necks and [chicken wings], cut and broken
3 1/4 pounds
Diced [carrots] 3
Chopped [celery] sticks with the leaves 6
Small, diced turnip 1
Sliced [leeks] 3
Sliced [zucchinis] 3
Diced celery root 2
[Garlic] cloves 3
Large [bouquet garni] ([parsley], [dill], [bay] and [marjoram]) 1
[Salt] and freshly ground pepper to taste
[Lemon] juice 3/4 cup
@
Servings: 8 people
Chicken bones, necks and [chicken wings], cut and broken
4 1/2 pounds
Diced [carrots] 4
Chopped [celery] sticks with the leaves 8
Small, diced turnip 2
Sliced [leeks] 4
Sliced [zucchinis] 4
Diced celery root 2
[Garlic] cloves 4
[Bouquet garni] ([parsley], [dill], [bay] and [marjoram]) 2
[Salt] and freshly ground pepper to taste
[Lemon] juice 1 cup
@
Servings: 10 people
Chicken bones, necks and [chicken wings], cut and broken
5 1/2 pounds
Diced [carrots] 5
Chopped [celery] sticks with the leaves 10
Small, diced turnip 2
Sliced [leeks] 5
Sliced [zucchinis] 5
Diced celery root 3
[Garlic] cloves 5
Large [bouquet garni] ([parsley], [dill], [bay] and [marjoram]) 2
[Salt] and freshly ground pepper to taste
[Lemon] juice 1 1/4 cups
@
Servings: 12 people
Chicken bones, necks and [chicken wings], cut and broken
6 1/2 pounds
Diced [carrots] 6
Chopped [celery] sticks with the leaves 12
Small, diced turnip 3
Sliced [leeks] 6
Sliced [zucchinis] 6
Diced celery root 3
[Garlic] cloves 6
[Bouquet garni] ([parsley], [dill], [bay] and [marjoram]) 3
[Salt] and freshly ground pepper to taste
[Lemon] juice 1 1/2 cups
@
TOOLS:
[Chef's knife]
[Cutting board]
Large [saucepan]
[Slotted spoon]
[Strainer]
[Pepper mill]
INFO:
This is a very rich, sour sauce to be enjoyed as a side dish, over rice, for any number of meat dishes.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : To reheat place on a stove top over medium heat until hot.
tips :
serving suggestion :
Serve with plain white rice.
TIME:
prep time : 00:40
cook time : 01:30 - 02:00
!! 114 Meluchia
ING:
Servings: 2 people
Dry meluchia leaves 12 oz
[Butter] 1/4 oz
Young [chicken] cut into pieces 12 oz
Chopped [garlic] clove 1
Ground [allspice] pinch
[Salt] and [white pepper] to taste
Fresh [lemon] juice 1/4 cup
Water 2/3 gallon
@
Servings: 4 people
Dry meluchia leaves 1 1/2 pounds
[Butter] 1/2 oz
Young [chicken] cut into pieces 1 1/2 pounds
Chopped [garlic] clove 1
Ground [allspice] 1/4 tsp
[Salt] and [white pepper] to taste
Fresh [lemon] juice 1/2 cup
Water 1 1/3 gallons
@
Servings: 6 people
Dry meluchia leaves 2 1/4 pounds
[Butter] 1 oz
Young [chicken] cut into pieces 2 1/4 pounds
Chopped [garlic] cloves 2
Ground [allspice] 1/2 tsp
[Salt] and [white pepper] to taste
Fresh [lemon] juice 3/4 cup
Water 2 gallons
@
Servings: 8 people
Dry meluchia leaves 3 pounds
[Butter] 1 1/4 oz
Young [chicken] cut into pieces 3 pounds
Chopped [garlic] cloves 3
Ground [allspice] 3/4 tsp
[Salt] and [white pepper] to taste
Fresh [lemon] juice 1 cup
Water 2 2/3 gallons
@
Servings: 10 people
Dry meluchia leaves 3 3/4 pounds
[Butter] 1 1/2 oz
Young [chicken] cut into pieces 3 3/4 pounds
Chopped [garlic] cloves 3
Ground [allspice] 3/4 tsp
[Salt] and [white pepper] to taste
Fresh [lemon] juice 1 1/4 cups
Water 3 1/3 gallons
@
Servings: 12 people
Dry meluchia leaves 4 1/2 pounds
[Butter] 2 oz
Young [chicken] cut into pieces 4 1/2 pounds
Chopped [garlic] cloves 4
Ground [allspice] 1 tsp
[Salt] and [white pepper] to taste
Fresh [lemon] juice 1 1/2 cups
Water 4 gallons
@
TOOLS:
[Bowl]
[Strainer]
Large wide [saucepan]
[Wooden spoon]
INFO
This is a Jewish version of the well-known Egyptian soup, one of Egypt's national dishes. The Jews in Egypt ate this soup as a meal, and it is believed that a recipe for the soup can be found painted in a pharaohs tomb. The meluchia leaves can be eaten fresh, or dried. This soup is one of the best examples of the food of the peasants, often times being eaten for both lunch and dinner.
ESSENTIALS:
degree of difficulty : 1
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : To reheat warm on a stove top over medium heat, stirring occasionally, until it boils.
tips :
serving suggestion :
Goose, lamb or beef can be used instead of chicken but the cooking time, before adding the leaves, is 2-3 hours. Serve with garlic sauce: fry plenty of crushed garlic in olive oil until golden brown. Add chopped coriander, chili pepper and salt to taste.
TIME
prep time : 00:20 - 00:25
cook time : 00:30
!! 115 Herb, Bread and Zucchini Eggah - Eggah bi Eish wa Kousa
ING:
Servings: 2 people
Stale white [bread] 1 slice
[Milk] 1/4 cup
[Zucchini] 3 oz
[Eggs] 3
[Butter] or [olive oil] 1 tbs
Finely chopped small [onion] 1
Chopped [parsley], [dill] and [coriander] 1/4 cup, combined
[Salt] and freshly ground pepper to taste
@
Servings: 4 people
Stale white [bread] 2 slices
[Milk] 3/4 cup
[Zucchini] 7 oz
[Eggs] 6
[Butter] or [olive oil] 2 tbs
Finely chopped large [onion] 1
Chopped [parsley], [dill] and [coriander] 1/2 cup, combined
[Salt] and freshly ground pepper to taste
@
Servings: 6 people
Stale white [bread] 3 slices
[Milk] 1 cup
[Zucchini] 10 oz
[Eggs] 9
[Butter] or [olive oil] 3 tbs
Finely chopped medium [onions] 2
Chopped [parsley], [dill] and [coriander] 3/4 cup, combined
[Salt] and freshly ground pepper to taste
@
Servings: 8 people
Stale white [bread] 4 slices
[Milk] 1 1/2 cups
[Zucchini] 14 oz
[Eggs] 12
[Butter] or [olive oil] 1/4 cup
Finely chopped large [onions] 2
Chopped [parsley], [dill] and [coriander] 1 cup, combined
[Salt] and freshly ground pepper to taste
@
Servings: 10 people
Stale white [bread] 5 slices
[Milk] 1 3/4 cups
[Zucchini] 1 pound
[Eggs] 15
[Butter] or [olive oil] 1/4 cup
Finely chopped large [onions] 3
Chopped [parsley], [dill] and [coriander] 1 1/4 cups, combined
[Salt] and freshly ground pepper to taste
@
Servings: 12 people
Stale white [bread] 6 slices
[Milk] 1 pint
[Zucchini] 1 1/4 pounds
[Eggs] 18
[Butter] or [olive oil] 1/4 cup
Finely chopped large [onions] 3-4
Chopped [parsley], [dill] and [coriander] 1 1/2 cups, combined
[Salt] and freshly ground pepper to taste
@
TOOLS:
[Chef's knife]
[Cutting board]
[Bowls]
[Whisk]
[Pepper mill]
[Frying pan]
INFO
This is an extremely popular egg dish in Egypt that finds its way to the table as an appetizer, side dish, and even as a main course. Because the eggah can be eaten cold as well as hot, it is a very popular picnic meal.
ESSENTIALS
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : y
storing : refrigerate
freezing : n
reheating : To reheat cover and place in a preheated 320í F until warm.
tips :
serving suggestion :
Experiment with different stuffing for the eggah. Spinach, eggplant, leeks, beans, and even chicken all make for a wonderful, satisfying snack or meal.
TIME
prep time : 00:30
cook time : 00:20 - 00:25
!! 116 Falafel
ING:
Servings: 6 people
Dry [chickpeas] 2 cups
Peeled, small [onion] 1
Peeled [garlic] cloves 2
Fresh [parsley] medium bunch
Fresh [coriander] (optional) medium bunch
[Baking soda] 1/2 tsp
Ground [cumin] 1 tsp
[Salt] and freshly ground pepper to taste
Oil for deep frying
@
TOOLS:
[Bowl]
[Colander]
[Food processor]
[Pepper mill]
[Falafel tool], optional
[Deep-fryer]
!! 117 Fried Eggplant with Herbed Labane
ING:
Servings: 6 people
Medium and light [eggplants] 2
[Salt] few pinches
Oil for frying
Chopped fresh [mint] small bunch
labane 1 cup
Freshly ground pepper to taste
@
TOOLS:
[Chef's knife]
[Cutting board]
[Colander]
[Paper towels]
[Frying pan]
[Spatula]
[Wooden spoon]
[Bowl]
[Pepper mill]
[Toothpicks]
!! 118 Long Cooked Eggs
ING:
Servings: 6 people
Long Cooked Eggs:
[Eggs] 6-10
[Onion] skins (optional) 8 (for color)
[Salt] 1 tsp
Ground [coffee] (optional) 2 tbs (for color)
Oil 1/4 cup
Spice Mixture:
[Coriander] seeds 1 tbs
[Cumin] seeds 1 tbs
Coarse [salt] 1 tbs
[Sesame seeds] 1 tbs
@
TOOLS:
Large pot with a lid
[Wooden spoon]
[Frying pan]
[Mortar and pestle]
Small [bowl]
!! 119 Artichoke Hearts in Olive Oil
ING:
Servings: 6 people
[Lemon] juice 1/2 cup
Fresh or frozen young [artichokes] 6-8
Water 2 quarts
[Olive oil] 1/4 cup
Peeled [garlic] cloves 3
[Salt] and white pepper to taste
Thin [lemon] slices from 1 lemon
@
TOOLS:
[Bowl]
[Chef's knife]
[Cutting board]
[Saucepan]
!! 120 Herbed Shrimp
ING:
Servings: 6 people
Fresh [shrimp] 10 oz
[Olive oil] 3 tbs
Peeled and crushed [garlic] cloves 2
Seeded and chopped red chili 1
Chopped [parsley], [dill] and [mint], mixed 1/2 cup
