Beed Mahshi Egyptian Deviled Eggs Food

BEED MAHSHI - EGYPTIAN DEVILED EGGS

Steps:

• Boil eggs hard.
• Let cool and cut in half, remove yolks.
• Finely chop shallot, gherkin and olives.
• Combine egg yolks and yoghurt until smoot, mix in chopped shallot, gherkin and olives.
• Fill egg halves and serve.

DIM'A MUSABIKA (EGYPTIAN TOMATO SAUCE)

Steps:

• Heat olive oil over medium heat in a large enough pot; add onions.
• Sauté the onions until translucent (about 6 minutes).
• Add garlic; sauté for 2 more minutes.
• Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
• Add 4 cups water.
• Stir in the vinegar, salt, black pepper, and cayenne pepper.
• Slow simmer, stirring occasionally, for 1 hour.

EGYPTIAN RICE FOR FISH

Steps:

• cook onion in the oil till it is dark brown but not burned (very important not to burn the onions).
• add the rice stir and the water and salt (as i said you could put a small spoon of cumin or a handful of raisins or prawns).
• boil then put on very low heat till the rice is cooked.

SHEZIFIM MEMULAIM

Steps:

• In skillet, saute onion in butter 5 minutes.
• Combine veal through raisins with 1 tsp salt and pepper, mixing with hands, and roll into 30-32 1-inch balls.
• Fill the cavity of each prune with a ball of stuffing and place in a baking dish.
• Combine tomato sauce through sugar with 1 tsp salt and pepper to taste; pour over prunes.
• Bake 45 min at 350°F.

EGYPTIAN CONDIMENT (DAQUA)

Steps:

• Liquidize everything together (traditionally should be crushed with a mortar and pestle), not too much to keep some pieces in the liquid.
• Put into a ½ litre mineral water bottle, add the lemon juice and top up the remaining space with cold water, shake it’s ready!

EGYPTIAN SAHLAB OR SAHLEP

Steps:

• Mix cornstarch with two tablespoons of the milk until smooth.
• Bring remaining milk to a boil, stir in the dissolved starch, whisking with a whisk so that the liquid gets smooth.
• Simmer on low heat for about 10 minutes, stirring constantly, until milk thickens.
• Stir in sugar.
• Add rose water or orange blossom water.
• Serve hot in cups or mugs, garnish with chopped pistacchios and cinnamon.
• Enjoy!

BLUE SMOKE DEVILED EGGS

Steps:

• Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
• Reduce the heat, and simmer for exactly 9 minutes.
• Pour off most of the water and immediately run cold water over the eggs.
• Crack the eggshells, roll each egg between your palms and peel under running water.
• Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
• Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
• Season to taste with salt and pepper.
• Mound the yolk mixture into the egg whites.
• (For fancier eggs, spoon the yolk mixture into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes).
• Refrigerate until served.