Beed Mahshi Egyptian Deviled Eggs Food
BEED MAHSHI - EGYPTIAN DEVILED EGGS
Make and share this Beed Mahshi - Egyptian Deviled Eggs recipe from Food.com.
Provided by Mia in Germany
Categories Southwest Asia (middle East)
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 99.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 187, Sodium 440.9, Carbohydrate 3.9, Fiber 0.7, Sugar 1, Protein 7.1
EGYPTIAN CONDIMENT (DAQUA)
It enhances the flavour of many foods, I live in Egypt and use it often, I always have in the fridge to liven up the taste buds. Ideal condiment for Liver, spaghetti, foul medames (Egyptian fava beans)
Provided by Egyptian John
Categories African
Time 5m
Yield 30 serving(s)
Number Of Ingredients 7
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 RICE FOR FISH
This is a must have dish cooked in egypt with any kind of fish very easy and tasty and you have a choice of adding tiny pieces of shrimp to it or cumin or even raisins
Provided by EasyRecipe-Chef
Categories White Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
DIM'A MUSABIKA (EGYPTIAN TOMATO SAUCE)
A very dear friend of mine, L.D.Osni, lived in Egypt for a while and was married to an Egyptian. She taught me this recipe. It is a little spicy, and I love it!
Provided by Berts Kitchen Witch
Categories Sauces
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 182.7, Fat 13.8, SaturatedFat 1.9, Sodium 1508.9, Carbohydrate 14.7, Fiber 2.8, Sugar 6.9, Protein 2.7
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