TA'AMEYA (EGYPTIAN FALAFEL)
Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans. They are best served with pita bread, tomato, onions, and tahini sauce.
Provided by Gamila Salem
Categories World Cuisine Recipes African North African Egyptian
Time 8h28m
Yield 10
Number Of Ingredients 11
Steps:
- Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
- Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
- Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
- Shape fava bean mixture into balls. Roll in sesame seeds to coat.
- Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 22.8 g, Fat 12.2 g, Fiber 9.8 g, Protein 10.8 g, SaturatedFat 1.7 g, Sodium 359 mg, Sugar 2.3 g
KOSHARI (EGYPTIAN RICE, LENTILS AND MACARONI WITH SPICY TOMATO CHILE SAUCE)
Steps:
- Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
- Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.Cook the macaroni according to package instructions until al dente.Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.
- To make sauce: Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- To make the crispy onions, heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
- Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.
KOSHARI RECIPE
Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy!
Provided by The Mediterranean Dish
Categories Vegetarian
Time 1h22m
Number Of Ingredients 20
Steps:
- Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
- In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
- In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
- Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
- Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
- Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
- Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
- Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
- Cover the chickpeas and warm in the microwave briefly before serving.
- To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.
Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
EGYPTIAN GARLIC & CORIANDER CHUNKY MARINARA
This is the sauce from a salmon recipe from Ana Sortun's book "Spice: Flavors of the Mediterranean." It's served with pan-seared salmon, but would be nice as a pasta sauce as well (though I *really* recommend it with salmon!). This sauce can be made vegan if you omit the butter (in that case, add a little more olive oil). The book suggests using cilantro as a garnish instead of parsley, if desired, which makes sense, considering the coriander...
Provided by SJBG2110
Categories Sauces
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and olive oil then add garlic
- Stirring constantly, saute until garlic is toasted a golden brown.
- Add in tomatoes and coriander and stir until heated through.
- Season with salt and pepper to taste.
- Immediately add the sauce to your dish (pan-seared salmon, pasta, what-have-you).
- Top each serving with desired amount of chopped peanuts and parsley (or cilantro).
Nutrition Facts : Calories 207.6, Fat 15.6, SaturatedFat 4, Cholesterol 10.1, Sodium 478, Carbohydrate 16.6, Fiber 4.6, Sugar 8.1, Protein 4.5
CHUNKY MARINARA SAUCE
You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.
Provided by CALEIGHSMOM
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
- Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 442.7 mg, Sugar 4.7 g
EGYPTIAN GARLIC YOGURT CUCUMBER SALAD
This is a very refreshing little salad. I always make it along side many different dishes, goes great especially with anything barbequed. I also make it as a snack, eating half of it each time! Serves up great with slices of warm pita bread. A very garlicly salad, if you want you can decrease the garlic to your liking. Don't be turned off by the yogurt, even if you dont like yogurt, once the salad is made, there is no taste of yogurt at all. Smooth, creamy and refreshing. Enjoy!
Provided by cooking in cairo...
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Empty yogurt into a small mixing bowl.
- Grate the half cucumber into yogurt.
- Using a garlic press, press the garlic into bowl.
- Add vinegar, chopped dill, salt and pepper to taste.
- Best when chilled for 30 minutes or so.
- Keeps great in fridge for a few days.
- Serve with warm pita bread for dipping.
Nutrition Facts : Calories 28.5, Fat 1.1, SaturatedFat 0.7, Cholesterol 4, Sodium 15.4, Carbohydrate 3.6, Fiber 0.2, Sugar 2.1, Protein 1.4
CHUNKY GARLIC AND HERB MARINARA SAUCE
Chunky Garlic and Herb Marinara Sauce is the ultimate comfort food on a chilly fall evening! Simple, delicious and home made with basic pantry ingredients, don't reach for sauce in a jar! Try this instead!
Provided by Cleanfreshcuisine
Categories Sauces
Time 55m
Yield 2 Quarts, 16 serving(s)
Number Of Ingredients 12
Steps:
- Clean the garlic and finely dice.
- Clean the onion and roughly chop.
- In a large stockpot, place the olive oil. Add the garlic and onion. Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes.
- Wash and roughly chop the tomatoes.
- Add to garlic and onion. Cook and stir for 10 minutes.
- Add cans of diced tomatoes, tomato paste, red wine, cane sugar, salt and pepper.
- Wash and roughly chop the basil and oregano. Stir into the sauce.
- Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes. Serve with your favorite pasta!
- This recipe makes 2 quarts of sauce. Even better the next day, but if you prefer simply seal in a freezer bag or container and freeze. Will keep up to 4 months. Just thaw, heat and serve!
Nutrition Facts : Calories 95, Fat 3.8, SaturatedFat 0.5, Sodium 165.8, Carbohydrate 13.8, Fiber 2.6, Sugar 9.8, Protein 2
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