Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.My daughter is doing a school report on egypt, and she needs a recipe for a food-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(My daughter is doing a school report on egypt, and she needs a recipe for a food),it will help you,my kids.
Answer:
Baklawa
Syrup
750ml (3 cups) sugar
250ml (1 cup) water
5ml(1 tsp) lemon juice (to stop syrup from crystallizing) 45ml(3 tbsp) rosewater
10ml(2 tsp) butter
Pastry
750ml (3 cups) finely chopped walnuts or pistachio nuts
175ml (3/4 cup) sugar
3ml(3/4 tsp) cinnamon
1 454g(1 lb) package phyllo pastry/strudel pastry
454ml (1 pound) clarified butter, melted
Make the syrup well ahead of time as it must be cool by the time it is used. Combine sugar and water, bring to a boil, add lemon juice and continue boiling for 3 minutes. Add rosewater and butter and remove from the heat. Cool to room temperature.
Carefully pick between the nuts for stray shell pieces. Combine chopped nuts, sugar and cinnamon and set aside.
Brush a 40 x 28 cm (15 x 11 inch) baking pan with butter. Lay down two phyllo sheets and brush them with butter. Cover with a single sheet and brush it with butter. Continue until slightly more than half the package is used. Spread with the filling. Cover with a phyllo sheet and brush with butter. Continue as before until all phyllo is used. Brush the top sheet well with butter.
Slice through the top layers with a sharp knife, forming diamond shapes - bite size or larger. Bake in a 230C (450F) oven for 10 minutes. Lower heat to 190C (375C) and bake for another 40 minutes or until lightly golden. (Carefully watch during last stage of baking as you to not wish do over-brown.) Remove from the oven. Slice through all layers, pour on the cool syrup and set aside.
Serve at room temperature. Will keep at room temperature for 5-7 days. Freezes well.
EGYPTIAN BEEF AND RICE
1 lb. ground round
1 lg. or 2 med. onion
1 1/2 c. uncooked rice
1 c. slivered almonds
1 c. golden raisins
1 tsp. ground cardamom
1 tsp. cinnamon
1/2 to 3/4 tsp. pepper
salt to taste
5 tbsp. butter for frying, divided usage
2 chicken bouillon cubes
Grate onion over paper plate or into bowl so as not to lose the juice. (Can also chop fine in processor using 1-cup water.) Measure onion and juice plus enough water to measure 3 cups and 3 tablespoons. Place this in saucepot used to cook the rice and begin to heat.
Meanwhile, fry rice in 2 tablespoons butter in large skillet, stirring constantly until golden brown. Add to onion liquid along with bouillon cubes and bring to boil, reduce heat, cover and cook 20 minutes.
In fry pan used for rice, fry almonds in 2 tablespoons butter, stirring constantly over low heat until golden brown; remove. Fry raisins in 1-tablespoon butter over low heat, stirring constantly until plumped; remove.
Brown ground beef, drain and crumble. Add spices to beef and continue to brown for a couple of minutes.
Add cooked rice, fried raisins and almonds to meat and blend well.
Taste and correct seasoning.
Serves 8-10.
Author's Note: An Egyptian/American woman taught this recipe to me while we were both living in Saudi Arabia where our husbands were working for Westinghouse. Recipe looks harder than it is!
Rice
made in different ways with nuts, onion, vegetables and meat. Also rice can be stuffed in grape leafs with spices and sometimes meat to make Warak el enab which is a popular meal in Egypt. Rice is the main ingredient in Mah-shi or stuffed food which is made with either cabbage, koussa or grape leaves.
Here is a yummmi dish:
Minced Meat, with Vegetables (Kufta bi-l-khudar)
Methods:
2-1/4 pounds beef
1 onion
1 tomato
2 tablespoons
chopped parsley
cooking oil
salt and pepper
Direction:
Mince beef with the vegetables, parsley, and seasonings twice or pound until smooth. Shape into fingers, skewer, and grill, basting 1-2 times with cooking oil, or shape into round cakes and fry.
good luck
Ful - Middle Eastern Fava Bean Salad
Ful is one of Egypt's national dishes. It is eaten at breakfast, lunch or dinner This recipe is the simplest and most prevalent, but ful has many varieties and can be served with tomato sauce or with garlic sauce. You may substitute pinto beans for this recipe.
* 1 pound (about 2 cups) dried fava beans (Pinto may be substituted)
* 3 quarts water
* 3/4 cup red lentils
* 1/3 cup olive or vegetable oil
* About 1 teaspoon salt
* Ground black pepper to taste
* About 1/4 cup lemon juice
* 1/3 cup chopped fresh parsley
METHOD
Soak the beans in water to cover overnight. Drain. Place the beans in a 4-quart saucepan and add the 3 quarts of water. Bring to a boil, cover, reduce the heat to medium, stirring occasionally for 30 minutes.
Stir in the lentils, oil, salt, and pepper. Reduce heat to low and simmer, stirring occasionally and adding more water if necessary, until the beans are very tender, about 2- 5 hours, depending on the bean. (In Egypt they are slow-cooked overnight.) If using pinto beans, reduce cooking time to 1 hour.
Add the lemon juice and parsley to the beans, tossing to coat. Divide among serving bowls.
Hope this helps...
Good Luck ..and ...Good Eats!
Humus
search the recipe on allrecipes.com
very easy
An awesome place for great recipes is: www.cooks.com
Here's a link for a bunch of Egyption plate recipes.
http://www.cooks.com/rec/search/0,1-0,eg...
Look for one that's easy to make. Have fun!
here is my link list of world recipes by country
World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.h...
http://www.pbs.org/home/home_cooking.htm...
http://www.johnrussell.name/recipes/inde...
http://www.africa.upenn.edu/cookbook/abo...
http://www.fatfreevegan.com/includes/eth...
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/...
http://dmoz.org/home/cooking/world_cuisi...
http://foodgeeks.com/recipes/cat/10,ethn... (countries and ethnic)
http://about.com/food/bsrch.htm...
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-... (ethnic recipes)
http://www.europeancuisines.com/regions... (europe by country)
How come your kid is looking this up in cookbooks at the library?? It's not difficult information to find.
Kebab Halla
Stewed Meat
Ingredient:
1 kg beef
2 onions, chopped finely
1 teaspoon cinnamon
2 tablespoons flour
5-7 garlic cloves, crushed
cooking oil
salt and pepper
Cut beef into bite-sized cubes. Mix flour, cinnamon and seasoning and roll meat in this mixture. Cook meat, onion, and pinch of salt over very slow flame. When the juice is re-absorbed, add garlic and cooking oil and fry lightly. Add water to barely cover and cook over low heat for one hour, adding more hot water, along the side of the pot, whenever the level of the juice is too low.
Fish Kebab
Egyptian Seafood Dish
675 g/1 1/2 lb baddock, coley, or monkfish (cubed)
juice of 3 lemons
6 bay leaves
1 tsp. cumin
Salt
Freshly Ground Black Pepper
3 Tomatoes, Quartered
Place the cubes of fish in a bowl. Pour on the lemon juice, bay leaves, cumin, salt, and pepper. Cover and chill for one hour. Thread pieces of fish, bay leaf, and tomatoes on a skewer and brush with oil. Barbecue or grill until the fish is cooked thru, turning occasionally. Serve with rice.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.My daughter is doing a school report on egypt, and she needs a recipe for a food-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(My daughter is doing a school report on egypt, and she needs a recipe for a food),it will help you,my kids.
Answer:
Baklawa
Syrup
750ml (3 cups) sugar
250ml (1 cup) water
5ml(1 tsp) lemon juice (to stop syrup from crystallizing) 45ml(3 tbsp) rosewater
10ml(2 tsp) butter
Pastry
750ml (3 cups) finely chopped walnuts or pistachio nuts
175ml (3/4 cup) sugar
3ml(3/4 tsp) cinnamon
1 454g(1 lb) package phyllo pastry/strudel pastry
454ml (1 pound) clarified butter, melted
Make the syrup well ahead of time as it must be cool by the time it is used. Combine sugar and water, bring to a boil, add lemon juice and continue boiling for 3 minutes. Add rosewater and butter and remove from the heat. Cool to room temperature.
Carefully pick between the nuts for stray shell pieces. Combine chopped nuts, sugar and cinnamon and set aside.
Brush a 40 x 28 cm (15 x 11 inch) baking pan with butter. Lay down two phyllo sheets and brush them with butter. Cover with a single sheet and brush it with butter. Continue until slightly more than half the package is used. Spread with the filling. Cover with a phyllo sheet and brush with butter. Continue as before until all phyllo is used. Brush the top sheet well with butter.
Slice through the top layers with a sharp knife, forming diamond shapes - bite size or larger. Bake in a 230C (450F) oven for 10 minutes. Lower heat to 190C (375C) and bake for another 40 minutes or until lightly golden. (Carefully watch during last stage of baking as you to not wish do over-brown.) Remove from the oven. Slice through all layers, pour on the cool syrup and set aside.
Serve at room temperature. Will keep at room temperature for 5-7 days. Freezes well.
EGYPTIAN BEEF AND RICE
1 lb. ground round
1 lg. or 2 med. onion
1 1/2 c. uncooked rice
1 c. slivered almonds
1 c. golden raisins
1 tsp. ground cardamom
1 tsp. cinnamon
1/2 to 3/4 tsp. pepper
salt to taste
5 tbsp. butter for frying, divided usage
2 chicken bouillon cubes
Grate onion over paper plate or into bowl so as not to lose the juice. (Can also chop fine in processor using 1-cup water.) Measure onion and juice plus enough water to measure 3 cups and 3 tablespoons. Place this in saucepot used to cook the rice and begin to heat.
Meanwhile, fry rice in 2 tablespoons butter in large skillet, stirring constantly until golden brown. Add to onion liquid along with bouillon cubes and bring to boil, reduce heat, cover and cook 20 minutes.
In fry pan used for rice, fry almonds in 2 tablespoons butter, stirring constantly over low heat until golden brown; remove. Fry raisins in 1-tablespoon butter over low heat, stirring constantly until plumped; remove.
Brown ground beef, drain and crumble. Add spices to beef and continue to brown for a couple of minutes.
Add cooked rice, fried raisins and almonds to meat and blend well.
Taste and correct seasoning.
Serves 8-10.
Author's Note: An Egyptian/American woman taught this recipe to me while we were both living in Saudi Arabia where our husbands were working for Westinghouse. Recipe looks harder than it is!
Rice
made in different ways with nuts, onion, vegetables and meat. Also rice can be stuffed in grape leafs with spices and sometimes meat to make Warak el enab which is a popular meal in Egypt. Rice is the main ingredient in Mah-shi or stuffed food which is made with either cabbage, koussa or grape leaves.
Here is a yummmi dish:
Minced Meat, with Vegetables (Kufta bi-l-khudar)
Methods:
2-1/4 pounds beef
1 onion
1 tomato
2 tablespoons
chopped parsley
cooking oil
salt and pepper
Direction:
Mince beef with the vegetables, parsley, and seasonings twice or pound until smooth. Shape into fingers, skewer, and grill, basting 1-2 times with cooking oil, or shape into round cakes and fry.
good luck
Ful - Middle Eastern Fava Bean Salad
Ful is one of Egypt's national dishes. It is eaten at breakfast, lunch or dinner This recipe is the simplest and most prevalent, but ful has many varieties and can be served with tomato sauce or with garlic sauce. You may substitute pinto beans for this recipe.
* 1 pound (about 2 cups) dried fava beans (Pinto may be substituted)
* 3 quarts water
* 3/4 cup red lentils
* 1/3 cup olive or vegetable oil
* About 1 teaspoon salt
* Ground black pepper to taste
* About 1/4 cup lemon juice
* 1/3 cup chopped fresh parsley
METHOD
Soak the beans in water to cover overnight. Drain. Place the beans in a 4-quart saucepan and add the 3 quarts of water. Bring to a boil, cover, reduce the heat to medium, stirring occasionally for 30 minutes.
Stir in the lentils, oil, salt, and pepper. Reduce heat to low and simmer, stirring occasionally and adding more water if necessary, until the beans are very tender, about 2- 5 hours, depending on the bean. (In Egypt they are slow-cooked overnight.) If using pinto beans, reduce cooking time to 1 hour.
Add the lemon juice and parsley to the beans, tossing to coat. Divide among serving bowls.
Hope this helps...
Good Luck ..and ...Good Eats!
Humus
search the recipe on allrecipes.com
very easy
An awesome place for great recipes is: www.cooks.com
Here's a link for a bunch of Egyption plate recipes.
http://www.cooks.com/rec/search/0,1-0,eg...
Look for one that's easy to make. Have fun!
here is my link list of world recipes by country
World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.h...
http://www.pbs.org/home/home_cooking.htm...
http://www.johnrussell.name/recipes/inde...
http://www.africa.upenn.edu/cookbook/abo...
http://www.fatfreevegan.com/includes/eth...
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/...
http://dmoz.org/home/cooking/world_cuisi...
http://foodgeeks.com/recipes/cat/10,ethn... (countries and ethnic)
http://about.com/food/bsrch.htm...
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-... (ethnic recipes)
http://www.europeancuisines.com/regions... (europe by country)
How come your kid is looking this up in cookbooks at the library?? It's not difficult information to find.
Kebab Halla
Stewed Meat
Ingredient:
1 kg beef
2 onions, chopped finely
1 teaspoon cinnamon
2 tablespoons flour
5-7 garlic cloves, crushed
cooking oil
salt and pepper
Cut beef into bite-sized cubes. Mix flour, cinnamon and seasoning and roll meat in this mixture. Cook meat, onion, and pinch of salt over very slow flame. When the juice is re-absorbed, add garlic and cooking oil and fry lightly. Add water to barely cover and cook over low heat for one hour, adding more hot water, along the side of the pot, whenever the level of the juice is too low.
Fish Kebab
Egyptian Seafood Dish
675 g/1 1/2 lb baddock, coley, or monkfish (cubed)
juice of 3 lemons
6 bay leaves
1 tsp. cumin
Salt
Freshly Ground Black Pepper
3 Tomatoes, Quartered
Place the cubes of fish in a bowl. Pour on the lemon juice, bay leaves, cumin, salt, and pepper. Cover and chill for one hour. Thread pieces of fish, bay leaf, and tomatoes on a skewer and brush with oil. Barbecue or grill until the fish is cooked thru, turning occasionally. Serve with rice.
correctness,It's Non-profit and only for informational purposes.
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