I've never traveled to Egypt, but I love Egyptian food. Be adventurous, take a journey to Egypt with your palate!
Koushari
½ cup vermicelli pasta
1 cup garbanzos or (1 can rinsed)
1 cup macaroni noodles
1 cup brown lentils
1 cup tomato sauce (store bought or homemade)
5 onions, diced large
Directions:
- Rinse and sort lentils. Cover with 3 cups of water, bring to a boil and simmer until tender.
- Fry vermicelli for 2-3 minutes in a dry pan and set aside.
- Then, cook rice according to package directions.
- Cook macaroni according to package directions.
- Preheat oven to 400 degrees F.
- Combine onions on a sheet pan or in a glass dish and drizzle with 1-2 Tbsps of oil, and cook in oven for 45 minutes, stirring occasionally.
Assembling Koushari:
On a platter, arrange in this order.
- Rice and vermicelli
- Chickpeas
- Pasta
- Lentils
- Tomato Sauce
- Onions
Tabbouleh
generous ½ cup fine bulgur wheat
½ cup finely chopped green onions
¼ cup finely chopped mint
1 1/1 to 2 Tbsps olive oil
2 Tbsps lemon juice
1 ½ tsps salt
sumac (optional)
2 firm ripe tomatoes, chopped
Directions:Soak bulgur wheat in a bowl with cold water to cover. Leave for 30 minutes. Then drain and squeeze to remove excess moisture. Put in a bowl and add all the other ingredients and mix well. Cover and chill for at least 1 hour before serving.
Baba Ghannouj
1 medium-sized eggplant
¼ cup fresh lemon juice
1 scant tsp salt
2 cloves garlic
1 ½ tsps olive oil
Directions:
Roast eggplant over a grill for 30-40 minutes. Alternatively, place in a hot oven (400 degrees F) and roast for around 45 minutes. Let cool enough to handle and peel off the skin. Add eggplant and all remaining ingredients into a food processor or blender. Texture will not be completely smooth. Serve at room temperature.
Carob Fudge
1 ½ cups carob chips
½ cup maple syrup
1 cup softened dates, chopped
1 cup walnuts, chopped
Directions:
Melt carob chips in a double boiler or in the microwave. Once melted, add peanut butter and maple syrup. Stir well, and fold in walnuts and dates. Pour mixture into 8 by 8 pan and chill. Cut into squares and serve.
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