[Pick out] and wash the lentils. Put the lentils in a saucepan and add salt, freshly ground pepper and 2/3 of the clarified butter. Bring to a boil then cover and simmer for 20 minutes. After 20 minutes add the red-wine vinegar. Remove from the heat and leave covered.
Ask your butcher to divide the quails into thighs and boneless breasts or simply cut the quail in half along the breast bone. Soak the saffron in 2 tbs of hot water. In another saucepan, heat the rest of the clarified butter and gently fry the quail for 3-4 minutes. Remove the quail from the pan. Combine the orange juice, dry white wine, cream, saffron with water, salt and freshly ground pepper in the saucepan. Simmer for 8 minutes. Add the quail and simmer for additional 3 minutes.
If needed, reheat the lentils. Spread the lentils over a serving dish and arrange the quail over the lentils. Pour some sauce over the quail. Serve hot.
!! 112 Chicken Awsat - Bread Stuffed with Chicken
Heat the butter in a frying pan and sautÄ the chicken livers until cooked but still moist. Chop the livers and then mash with a fork or simply use a food processor. Set aside.
Bring some water to a boil in a saucepan. Blanch the vegetables for 5 minutes then refresh.
Bone and chop the chicken. In a large bowl combine the chicken, mashed chicken livers, parsley, vegetables, pistachios, lemon juice and spices. Season to taste with salt and freshly ground pepper. Mix well. Add some chicken stock if the mixture is too dry.
Slice off one end of the bread. [Empty the inside of the bread. Very gently press the stuffing into the bread.] Replace the sliced off end of the bread, wrap with plastic wrap and chill for at least 6 hours.
Use a long sharp knife to slice the loaf. Serve cold with pickles.
!! 113 Egyptian Sauce for Rice
Place all of the ingredients in a saucepan then cover with water. Bring to a boil then skim. Lower the heat and simmer the sauce for 1 1/2-2 hours. The contents should always be covered with water. Add more if necessary. Strain, then adjust the seasoning. Serve with white rice.
!! 114 Meluchia
Soak the leaves in hot water until very soft and soggy.
Place in a strainer and set aside for 30 minutes.
Heat the butter in a large saucepan, then fry the chicken and garlic until both are golden brown. Mix in the leaves. Add the water, the allspice, and salt and pepper to taste. Bring to a boil then lower the heat and simmer for 30 minutes.
Five minutes before serving, add the lemon juice.
Serve with rice cooked with turmeric.
!! 115 Herb, Bread and Zucchini Eggah - Eggah bi Eish wa Kousa
Remove the crust of the bread, then place the bread in a bowl and cover with milk. Trim and slice the zucchini into thin slices. Whisk the eggs. Drain the bread, [squeeze out any excess liquid,] then crumble into the eggs.
Heat the oil or butter in a large frying pan. Fry the onion until golden brown. Add the zucchini and fry until tender, approximately 4 minutes. Mix in the chopped herbs, then add the egg mixture. Season to taste and mix well. Cook over a very low heat for about 20 minutes.
[To cook the other side,] slide the eggah onto a plate. Flip it over onto another plate and slide it back into the pan. Continue cooking over very low heat for 2-3 minutes.
!! 116 Falafel
Soak the chickpeas in water overnight.
Wash and drain the chickpeas.
Combine all of the ingredients in a food processor. Purée into a homogeneous mixture. Adjust the seasoning.
Let the mixture rest for 30 minutes.
Heat the oil.
Using your hands, or a special falafel tool, form small, round balls.
Fry the falafel balls in hot oil until golden brown, approximately 3-4 minutes.
Serve hot.
!! 117 Fried Eggplant with Herbed Labane
Remove the stems from the eggplants.
Slice the eggplants lengthwise into 1/4 inch slices.
Place the eggplant in a colander, sprinkle with salt and let drain for 30 minutes. Rinse the eggplant and dry with paper towels.
Heat some oil over medium heat and fry the eggplant slices until brown, approximately 3 minutes on each side. Using paper towels, drain and dry the eggplants. Mix the chopped mint into the labane. Season to taste with freshly ground pepper. Spread about 1 tablespoon of the labane mixture over one side of each slice. Roll each slice and secure with a toothpick.
!! 118 Beid Hamine - Long Cooked Eggs
Prepare the eggs:
Place the eggs, onion skins, salt and coffee (if using) in a large pot.
Cover with water then add the oil (to prevent the water from evaporating).
Cover the pot and simmer for at least 6 hours and as long as 10.
Prepare the spice mixture:
While stirring continuously, toast the coriander and cumin seeds in a dry frying pan. After a few minutes, transfer the toasted seeds to a mortar. Crush with a pestle. In a small bowl combine the crushed seeds, salt and sesame seeds. Mix well. Serve on the side as a dip for the eggs.
!! 119 Artichoke Hearts in Olive Oil
Combine 1 tablespoon of lemon juice with some cold water in a large bowl. Prepare the artichoke hearts then place them in the bowl of lemon juice and water.
In a saucepan, combine the olive oil, garlic cloves, lemon slices, salt, pepper and the rest of the lemon juice. Add the artichoke hearts, cover with water and then simmer until tender, approximately 25-35 minutes. If using frozen artichokes, prepare the ingredients the same way but simmer for 6-7 minutes instead of 25-35 minutes.
!! 120 Herbed Shrimp
Peel, devein and clean the shrimp.
Heat the olive oil in a heavy frying pan. Add the garlic and chili to the frying pan when the oil is hot. Cook for 2 minutes then add the shrimp and stir for 2-3 minutes. Add the herbs and lemon juice. Season to taste with salt.
