Whole Wheat Pudding Egyptian Ashora Food

WHOLE WHEAT PUDDING (EGYPTIAN ASHORA)

Steps:

• boil the wheat grains in the water , then leave it overnight to cool down, so that the grains can absorb all the water they need to open up.
• add the milk, whipping cream, sugar, vanilla and heat up till sugar dissolves completely, you can taste some to determine if it is sweet enough.
• dissolve the starch in 1/2 cup of cold milk then add to the heating mixture, boil altogether.
• pour into your serving cups and leave to cool, you can serve them as soon as they are just warm, not hot, or you can cool them in the fridge for couple of hours before serving.
• it is great as it is, but if you like you can put some toasted almond flakes, hazelnut, shreded coconut, or simply sprinkle some cinnamon.

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!

TOMATILLO BROKEN WHEAT PUDDING

Steps:

• Fry onions in vegetable oil.add green chilies and ginger.
• Add the tomatillos and keep frying.
• Add cumin, paprika, turmeric.
• Add broken wheat.Add cilantro and then add water.
• Cover with lid for abt 20 minutes.
• For a mexican version of the same dish, add pinch of orgeno and jalapeno instead of green chilies.

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 MOUSSAKA

Steps:

• Fry the eggplant rings till it has a reddish brown color.
• Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
• In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
• Stir from time to time till meat is cooked.
• Add tomato paste, sugar, salt and pepper, few sultanas and water.
• Boil for 2 minutes till it is a thick sauce.
• In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
• Put it in oven at 180 degrees for 15 minutes.
• Serve it with white rice or bread.