!! 101 Basbousa - Semolina Cake ING: Servings: about 24 pieces Semolina Cake: Soft unsalted [butter] 5 oz Caster [sugar] 1 cup [Vanilla] essence 1 tsp [Eggs] 2 Fine [semolina] 2 cups [Baking soda] 1/2 tsp [Baking powder] 1 tsp [Yogurt] 3/4 cup Blanched [almonds], split 1/2 cup Butter for greasing Syrup: Sugar 2 cups Water 1 1/2 cups [Lemon] juice from 1/2 lemon Lemon rind from 1/4 lemon Eishta: [Milk] 1 quart Heavy [cream] 1 1/4 cups @ TOOLS: [Bowl] and heavy [whisk] or [electric mixer] [Flour sifter] [Spatula] [Baking dish] 8 x 12 in. 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 250ˇ F 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] 1 oz [Corn oil] 2 tsp Finely chopped small [onion] 1 [Pistachios], peeled 1/4 cup [Chicken stock] 1 1/4 cups [Lemon] juice 2 tsp Ground [turmeric] 1/4 tsp Ground [allspice] pinch [Salt] and freshly ground pepper to taste Long-grain [rice] 3/4 cup Whole [chicken] 15 oz @ Servings: 4 people [Chicken liver] or [prunes] 2 oz [Corn oil] 1 tbs Finely chopped medium [onion] 1 [Pistachios], peeled 1/4 cup [Chicken stock] 1 1/4 pints [Lemon] juice 1 tbs Ground [turmeric] 1/2 tsp Ground [allspice] 1/4 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 1 1/2 cups Whole [chicken] 1 3/4 pounds @ Servings: 6 people [Chicken liver] or [prunes] 3 oz [Corn oil] 2 tbs Finely chopped large [onion] 1 [Pistachios], peeled 1/2 cup [Chicken stock] 1 3/4 pints [Lemon] juice 2 tbs Ground [turmeric] 1/2 tsp Ground [allspice] 1/4 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 2 cups Whole [chicken] 2 3/4 pounds @ Servings: 8 people [Chicken liver] or [prunes] 5 oz [Corn oil] 3 tbs Finely chopped medium [onions] 2 [Pistachios], peeled 3/4 cup [Chicken stock] 1 1/4 quarts [Lemon] juice 3 tbs Ground [turmeric] 3/4 tsp Ground [allspice] 1/4 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 2 3/4 cups Whole [chicken] 3 3/4 pounds @ Servings: 10 people [Chicken liver] or [prunes] 6 oz [Corn oil] 3 tbs Finely chopped large [onions] 2 [Pistachios], peeled 3/4 cup [Chicken stock] 1 1/2 quarts [Lemon] juice 3 tbs Ground [turmeric] 3/4 tsp Ground [allspice] 1/2 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 3 1/2 cups Whole [chicken] 4 1/2 pounds @ Servings: 12 people [Chicken liver] or [prunes] 7 oz [Corn oil] 1/4 cup Finely chopped large [onions] 2-3 [Pistachios], peeled 1 cup [Chicken stock] 1 3/4 quarts [Lemon] juice 1/4 cup Ground [turmeric] 1 tsp Ground [allspice] 1/2 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 4 cups Whole [chicken] 5 1/2 pounds @ 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 325ˇ F 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] 2 cups [Salt] pinch [Milk] 1 quart [Eggs] 4 [Sugar] 1/2 cup [Vanilla] essence 1 tsp Melted [butter] 1 oz Caramel: Water 2 tbs Sugar 3/4 cup @ TOOLS: [Bowls] [Saucepans] [Strainer] [Whisk] Round [cake pan] 9-10 inch 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] 3/4 cup [Candied orange peel] 1/2 oz Blanched [almonds] 1/2 cup Chopped dried [apricots] 2 oz Chopped [parsley] small bunch Chopped [mint] small bunch [Sumac] 1 tsp [Allspice] 1/4 tsp [Clove] pinch Breast of [lamb] about 1 1/2 pounds [Salt] and freshly ground pepper to taste @ Servings: 4 people [Olive oil] 3 tbs Small, chopped [onion] 1 Chopped [garlic] clove 2 Cooked short-grain [rice] 1 1/2 cups [Candied orange peel] 1 oz Blanched [almonds] 1/2 cup Chopped dried [apricots] 4 oz Chopped [parsley] small bunch Chopped [mint] small bunch [Sumac] 1 tsp [Allspice] 1/4 tsp [Clove] pinch Breast of [lamb] about 3 pounds [Salt] and freshly ground pepper to taste @ Servings: 6 people [Olive oil] 1/4 cup Small, chopped [onions] 2 Chopped [garlic] clove 3 Cooked short-grain [rice] 2 cups [Candied orange peel] 2 oz Blanched [almonds] 1 cup Chopped dried [apricots] 5 oz Chopped [parsley] medium bunch Chopped [mint] small bunch [Sumac] 1 tsp [Allspice] 1/2 tsp [Clove] pinch Breast of [lamb] about 4 1/2 pounds [Salt] and freshly ground pepper to taste @ Servings: 8 people [Olive oil] 1/4 cup Small, chopped [onions] 3 Chopped [garlic] clove 4 Cooked short-grain [rice] 2 3/4 cups [Candied orange peel] 2 oz Blanched [almonds] 1 1/2 cups Chopped dried [apricots] 7 oz Chopped [parsley] medium bunch Chopped [mint] medium bunch [Sumac] 1 tsp [Allspice] 1/2 tsp [Clove] 1/4 tsp Breast of [lamb] about 5 3/4 pounds [Salt] and freshly ground pepper to taste @ Servings: 10 people [Olive oil] 1/4 cup Small, chopped [onions] 3 Chopped [garlic] clove 5 Cooked short-grain [rice] 3 1/2 cups [Candied orange peel] 3 oz Blanched [almonds] 1 1/2 cups Chopped dried [apricots] 9 oz Chopped [parsley] large bunch Chopped [mint] medium bunch [Sumac] 2 tsp [Allspice] 3/4 tsp [Clove] 1/4 tsp Breast of [lamb] about 7 1/4 pounds [Salt] and freshly ground pepper to taste @ Servings: 12 people [Olive oil] 1/2 cup Small, chopped [onions] 4 Chopped [garlic] clove 6 Cooked short-grain [rice] 4 cups [Candied orange peel] 4 oz Blanched [almonds] 2 cups Chopped dried [apricots] 10 1/2 oz Chopped [parsley] large bunch Chopped [mint] medium bunch [Sumac] 2 tsp [Allspice] 3/4 tsp [Clove] 1/2 tsp Breast of [lamb] about 8 3/4 pounds [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 325ˇ F oven until hot. tips : serving suggestion : Serve with a fresh green salad with lemon juice and olive oil. TIME: prep time : 00:30 cook time : 02:10 !! 105 Ful Medames - Fava Beans ING: Servings: 2 people Dried ful 1 pound (fava or [broad beans]) Red [lentils] 1/8 cup 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 2 1/4 pounds (fava or [broad beans]) Red [lentils] 1/4 cup 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 3 1/4 pounds (fava or [broad beans]) Red [lentils] 1/3 cup 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 4 1/2 pounds (fava or [broad beans]) Red [lentils] 1/2 cup 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 5 1/2 pounds (fava or [broad beans]) Red [lentils] 2/3 cup 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 6 1/2 pounds (fava or [broad beans]) Red [lentils] 3/4 cup 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] 6 oz [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] 4 oz [Tomato] paste 1 tsp Toasted [pine nuts] 1/4 cup Macaroni or spaghetti 6 oz Grated strong hard [cheese] 1 oz @ Servings: 4 people Lean [lamb] 12 oz [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] 7 oz [Tomato] paste 2 tsp Toasted [pine nuts] 1/4 cup Macaroni or spaghetti 12 oz Grated strong hard [cheese] 2 oz @ Servings: 6 people Lean [lamb] 1 pound [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] 11 oz [Tomato] paste 1 tbs Toasted [pine nuts] 1/2 cup Macaroni or spaghetti 1 pound Grated strong hard [cheese] 3 1/2 oz @ Servings: 8 people Lean [lamb] 1 1/2 pounds [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] 14 oz [Tomato] paste 1 tbs Toasted [pine nuts] 3/4 cup Macaroni or spaghetti 1 1/2 pounds Grated strong hard [cheese] 5 oz @ Servings: 10 people Lean [lamb] 1 3/4 pounds [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] 1 pound [Tomato] paste 2 tbs Toasted [pine nuts] 3/4 cup Macaroni or spaghetti 1 3/4 pounds Grated strong hard [cheese] 6 oz @ Servings: 12 people Lean [lamb] 2 1/4 pounds [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] 1 1/4 pounds [Tomato] paste 2 tbs Toasted [pine nuts] 1 cup Macaroni or spaghetti 2 1/4 pounds Grated strong hard [cheese] 7 oz @ 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 1/4 cup 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 1/2 cup 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 3/4 cup 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 1 cup 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 1 1/4 cups 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 1 1/2 cups 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. If pigeon or quail is not available, use spring chickens. TIME: prep time : 00:20 cook time : 00:10 !! 108 Semit - Sesame Bread Rings ING: Servings: 6-8 rings Fresh [yeast] 1/2 oz Warm water 3/4 cup [Milk] 1/2 cup Plain [flour] 3 cups [Salt] 1/2 tsp [Sugar] 2 tbs Oil 3 tbs [Eggs] 1 [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 : Srore in a sealed container freezing : y reheating : To reheat place in a preheated 300ˇ F 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 - PurŽed Chickpeas with Tahini ING: Servings: 2 people [Chickpeas] 3/4 cup Water 1/4 cup (from the cooking liquid) [Tahini] 1/4 cup [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] 1 1/2 cups Water 1/2 cup (from the cooking liquid) [Tahini] 1/2 cup [Cumin] (optional) 1/2 tsp [Salt] 1 tsp [Garlic] clove 1-2 [Lemon] juice 1 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 6 people [Chickpeas] 2 1/4 cups Water 3/4 cup (from the cooking liquid) [Tahini] 3/4 cup [Cumin] (optional) 1/2 tsp [Salt] 1 tsp [Garlic] clove 2-3 [Lemon] juice 1 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 8 people [Chickpeas] 3 cups Water 1 cup (from the cooking liquid) [Tahini] 1 cup [Cumin] (optional) 3/4 tsp [Salt] 1 tsp [Garlic] clove 3-4 [Lemon] juice 2 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 10 people [Chickpeas] 3 3/4 cups Water 1 1/4 cups (from the cooking liquid) [Tahini] 1 1/4 cups [Cumin] (optional) 3/4 tsp [Salt] 1 tsp [Garlic] clove 4-5 [Lemon] juice 2 tbs Chopped fresh [parsley] for garnish [Paprika] for garnish @ Servings: 12 people [Chickpeas] 4 1/2 cups Water 1 1/2 cups (from the cooking liquid) [Tahini] 1 1/2 cups [Cumin] (optional) 1 tsp [Salt] 1 tsp [Garlic] clove 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 pepper] (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 pepper] (any color) 3 Sliced [garlic] cloves 4-8 [Olive oil] 1/4 cup [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 pepper] (any color) 4 Sliced [garlic] cloves 6-10 [Olive oil] 1/4 cup [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 pepper] (any color) 5 Sliced [garlic] cloves 8-12 [Olive oil] 1/4 cup [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 pepper] (any color) 6 Sliced [garlic] cloves 10-14 [Olive oil] 1/2 cup [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