this needs to taste good enough for y bosses dinner and if this gets messed up i will lose my jobI needto know where i can get some great egyptian recipes that can be cooked quick and are easy to find?
BASBOUSA 鈥?Semolina Cake
Semolina is a wheat grain, more familiar to us as an ingredient in couscous or pasta. However, the Egyptians have turned this staple into a delicious, sweet dessert treat, Basbousa. Served with sweet syrup.
陆 Cup butter, preferably unsalted
录 Cup sugar
1 Teaspoon vanilla
2 Eggs (No-cholesterol egg substitute ok)
2 Cups fine semolina
1 Teaspoon baking powder
陆 Teaspoon baking soda
戮 Cup plain yogurt (or lemon yogurt)
Blanched split almonds
Syrup:
2 Cups sugar
1陆 Cups water
1 Tablespoon lemon juice
-Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.
-Sift semolina flour, baking powder and baking soda twice. Fold into batter alternately with yogurt.
-Spread batter into a greased 8 x 12 inch baking pan and place the almonds across in rows so that when the cake is cut, each piece will have an almond centered on it.
-Bake in a 350-degree oven for 30-35 minutes until cake is cooked when tested.
-Make the syrup while the cake is cooking. Dissolve sugar in water over medium heat, add lemon juice and bring pan to a boil. Boil rapidly for 10 minutes, then cool by standing the cooking pan in another pan of cold water.
-Once cake is finished baking, spoon cooled syrup over the hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.
Traditionally, Basbousa is served with Ushta, a very thick clotted cream made from buffalo鈥檚 milk. In place of this, use thick whipped cream or for a lighter treat, a whipped cream substitute such a Cool Whip.
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ASBUSA
Ingredients:
2lbs cream of wheat
2.5 cups sugar
3/4 lb. butter
16 oz. plain yogurt
slivered almond halves
Instructions:
Bring all ingredients to room temperature. In a large bowl mix sugar and cream of wheat. Add butter, mix by hand, rubbing the buuter, sugar and cream of wheat between your palms for 10 minutes or more until the mixture is very well blended.
Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add one tablespoon at a time of water so when you hold it in your hands it feels like pie dough.
Butter a 13x9x2'; pan and pat the dough into the pan with your hand. With a sharp knife slice the dough in 2 x 2 inche squares or into diamond shapes.
Press one almond half onto the surface of each piece. Bake at 350 degrees for 30-40 minutes or until golden brown
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Egyptian Koshary Pasta
This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce.
Ingredients:
2 cups cooked rice
2 cups cooked penne pasta
2 tablespoons white vinegar
1 teaspoon Ground Cumin , divided
1/2 teaspoon Garlic Powder
1 cup cooked lentils
1 can (15 ounces) crushed tomatoes
1/2 cup water
1 1/2 tablespoons sugar
3/4 teaspoon Ground Cinnamon
1/2 teaspoon salt
1/4 teaspoon Crushed Red Pepper
2 medium onions, thinly sliced (about 2 cups), optional*
Instructions:
1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.
2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.
3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.
*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.
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Grilled Eggplant With Cheese
Ingredients
1 Tbs balsamic vinegar
4 Tbs extra-virgin olive oil
1/4 tsp dried oregano (or 1 tsp fresh)
4 small eggplants, sliced in half lengthwise
1 tsp sea salt
freshly ground, black pepper
1/2 pound mild provolone, sliced as if for sandwiches
Directions
1. Whisk togethre the vinegar, oil, and oregano. Let it rest.
3. Brush on the vinegar and oil mixture. Sprinkle with ground pepper.
5. Preheat a gas grill to high (if using charcoal, allow the coals to burn until they are covered with gray ash). Turn the heat down to medium after 15 minutes.
6. Grill the eggplant cut-side down, until it's browned. This will be about 5 minutes.
7. Flip the eggplant top each with the sliced provolone.
8. Grill 3 minutes more, or until the cheese is bubbly.
Note: You can prepare these under a broiler. Cook the eggplant about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil for about 3 minutes. Add the provolone and broil about 3 minutes moreI needto know where i can get some great egyptian recipes that can be cooked quick and are easy to find?
Fool Medames (Egyptian Fava Beans)
Fool Medames (or Fool Mudammas, Ful Medames, Ful Mudammas, Fuul Medammis, etc., often just called Fool, Ful or Fuul) is an Egyptian bean stew: the basic recipe is fool (ful, fuul, i.e., fava) beans, cooked until tender, mashed then mixed with olive oil and seasonings, typically lemon juice and cumin. The mashed beans are usually served garnished with egg accompanied by pita bread. Fool is often eaten for breakfast, and is sold by street vendors: Egyptian fast food.
cairo street scene
What you need
* four cups (about two pounds) dry small fava beans (broad beans or pink beans)
* one-half cup split red lentils, washed, rinsed, and cleaned (optional)
* one or two ripe tomatoes, chopped (optional)
* one onion, chopped (optional)
* four cloves garlic, crushed (optional)
* one teaspoon ground coriander (optional)
* one teaspoon cumin
* 1/4 cup lemon juice
* 1/4 cup olive oil
* salt and pepper, to taste
* ground cayenne pepper or red pepper, to taste
* one handful fresh cilantro, parsley, or mint leaves, chopped
* one bunch green onions (white part and some of the green part), chopped
* four hard-boiled eggs
What you do
* Wash and rinse fava beans and soak them, covered with cold water, for an entire day (to have fool in the evening, soak the beans from early one morning until the same time the next morning, then cook). Drain and rinse before cooking.
* In a large pot, bring fourteen cups (three and one-half times the amount of beans) water to a boil. Add beans and lentils. Boil for several minutes. Skim any foam off top. Reduce heat and simmer. Add the optional tomato and onion (if desired -- or they can be added after the beans are cooked). Cover (and do not uncover) and simmer over very low heat for eight hours. After eight hours, check for dryness. If beans are dry, add boiling water (not cold water) as necessary. Cook another two to three hours, until beans are very tender.
* Mash beans with potato masher or ricer. Stir in garlic, tomatoes and onions (as desired), coriander, cumin, lemon juice, and olive oil. Season with salt, pepper, and cayenne pepper to taste. Simmer and stir for a few minutes more.
* Place serving-sized portions into bowls. Garnish to your liking with cilantro (or parsley, or mint) leaves, green onion, and sliced hard-boiled egg. Serve warm with warmed pita bread. (Can be stored in the 'fridge and re-heated.)
The beans can also be cooked in an ovenproof casserole dish: Place the soaked beans in the dish, add boiling water, cover, and place in medium-hot oven.
Though not traditional, this dish could also be attempted with pinto beans (as used to make refried beans in Mexican cuisine); fool and pita bread is not too different than refried beans and tortillas. More evidence that ancient Egyptians did build those Meso-American pyramids? They Came Before Columbus!
Were you looking for a recipe for an English dessert, Fool?
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