Alexandrian Liver

This liver(kebda) is famous in Egypt especially in Alexandria. It's my favourite dish.

Fixings

2 servings

1/2 kg meat liver

1/2 container green pepper, cut into cuts

1 teaspoon garlic, ground

1 teaspoon lemon juice

1 tablespoon margarine

2 tablespoons oil

oil

dark pepper

shatta hot sauce

salt

Strategy

10 mins

Wash the liver and cut into cuts, at that point include the green pepper, garlic and minimal dark pepper. Consolidate together.

Warmth the oil and margarine in a container. Include the liver blend, season with salt and shatta and cook until the point when the liver is finished.

Kill the warmth and blend in the lemon juice.

Serve the kibda warm with tahini plate of mixed greens and bread or with ketchup.

Read More

Molokhia

This food is famous in Egypt.Most people make it main board and they can't eat without it.

Fixings

4 servings

1/2 kg of minced molokhia leaves (crisp or solidified)

2 measure of juices

1 tsp of dried coriander

1 tbsp of salt

1 tbsp of margarine

10 clove of garlic (easily squashed)

Technique

30 mins

Put cooking pot on medium warmth.

Put 2 measures of juices in cooking pot.

Blend the garlic, dried coriander and salt until the point when they appear like a glue.

Include 1/2 the blend of garlic, salt and dried coriander to the juices when it is bubbled.

Add the solidified molokhia to the juices and cover the cooking pot. At that point put off the fire.

Leave the molokhia to defrost in the warmth of the juices.

After 15 min. blend the molokhia immovably until the point when it is sans knot.

Warmth the spread and sear whatever is left of the blend (salt, garlic and coriendar) until the point when they are brilliant in shading. At that point rapidly put it over the cooking pot with the molokhia.

Abandon it to rest.

DONE! (Ideally blended with white rice or eaten with bread or chicken.)

Read More

Umm Ali

It's an Egyptian dessert ..It's delicious ..

Fixings

500 grams puff pastery

1/3 container walnuts

1/3 container pistachio

1/3 container almonds

3 tbsp destroyed coconut

1/4 container raisins

4 container drain

1/2 container cream

3/4 container sugar

Strategy

The puff pastery I purchase comes cut into squares, in the event that you get it as one sheet cut it into squares. Spread the puff pastery in the heating sheet and prepare it in the broiler at 200ºC for 20 minutes or until the pastery has puffed up and is marginally brilliant dark colored.

Put the pastery aside to chill off. While sitting tight for the pastery to cool slash the walnuts, pistachios, and almonds. Combine them in a bowl and add the coconut to them.

Once the puff pastery has cooled shred half of it and place it into a profound preparing dish or pyrex. Spread the nut blend and raisins over the pastery layer, however spare 1-2 tablespoon of the nut blend.

Shread the rest off the puff pastery and spread over the nut blend layer. Sprinkle the 1-2 tablespoon of nut blend to finish everything.

Blend the drain, cream, and sugar in a container. Warmth the blend until the point when all the sugar has broken up.

Pour the drain blend over the puff cake and nut blend. Prepare in a 180ºC stove for 10 minutes.

This dish is best served hot. Appreciate :)

Read More

Rice with shrimp

Fixings

6 servings

1 kg rice

2 bundles solidified shrimp

1 salt

turmeric

2 bundles solidified peas and carrots

5 eggs

ml water

tsp margarine

1 diced onion

Technique

Wash the rice with water at that point place it in water and include salt and let it bubble till it's cooked.

Wash the shrimps with salt snd water well at that point put the shrimp in water to bubble and add salt to taste till it is cooked.once cooked deplete the water.

Void the solidified peas and carrots packs in water and add salt to taste and let is get cooked.(keep the water that the veggies persuaded cooked in to be utilized later on)

In a pan,use a little tsp of spread at that point include little measure of diced onion and twirl the onion in margarine till it turns blushing in colour.Then include the cooked veggies and mix.

Push the veggies to the other side of the skillet and to the next void side include another little tsp of margarine and after that include 3-5 fried eggs and let it sear at that point cut it into little pieces and blend it with every one of the veggies and onion.

At that point add the cooked rice to the skillet with the veggies and eggs.

At that point include a portion of the water that the veggies were cooked in that we have put aside before and include the turmeric best of the rice and combine all.

At long last include the cooked shrimp best and blend it with the rice and veggies.

Appreciate :)

Read More

Baba Ghannouj

Baba ghannouj is a well known plunge produced using eggplant and tahini . It has a smooth, rich surface, and a marginally smoked taste.

Fixings

2 servings

1 big eggplant

1 onion

1 green pepper

1  oil

2 tea spoon salt

1 a clove of garlic

1/4 glass  of lemon juice

3 some of tahina

Strategy

50 mins

Preheat stove to 375°F and

prepare eggplant ,green pepper and onion for 30 minutes, or

until outside is fresh and inside is

delicate.

Permit to cool for 20 minutes.

Cut open eggplant and scoop out

the substance into colander and permit to

deplete for 10 minutes. Evacuating the

abundance fluid kills a

severe flavor.

Place eggplant tissue ,onion and the green pepper in a medium

bowl. Include remaining fixings and

crush together. You can likewise utilize a

sustenance processor rather than by hand.

Heartbeat for around 2 minutes.

Place in serving dish and best with

lemon juice and olive oil. Include other

trims as indicated by taste.

Present with warm or toasted pita or

flatbread. Appreciate!

Read More

Filo with meat

This is the best food I have ever eaten.It's my favourite meal . I must eat it every week.
You should try it yourselves.

Ingredients:

1. 1/4 kilo meat
2. 1/2 kilo filo
3. onion
4. Pepper
5. Cooking oil
6. Garlic 

    

   Strategy:

   1. First ,heat oven to 350⁰F.
      
   2. Heat 4 spoons of oil in a frying pan. Add onions and cook covered until onions begin to  be brown. Add meat, garlic, 1/4 tea spoon salt, 1/4 tea spoon pepper, all spice and cinnamon (cinnamon is optional).
      
   3. Cook over mild heat until meat is brown.
      
   4. Remove from heat and set aside.
      
   5. Cut it into squares and enjoy the food

      
      

Read More

Falafel

Fixings

5 servings

ta3meyah

1 container white wide beans

3 onions

1 clove garlic

1 tsp preparing oda

1 tsp flour

5 tbsp sesame seeds

5 pack coriander

5 pack bore

1/2 tsp oil

1 tsp salt

1 electric blender

5 pack parsley

1 tsp Cayenne pepper

1 tsp cumin

1 spill stalk

Strategy

30 mins

Bearings:

1. In the case of utilizing new beans, absorb medium-term chilly water. In the case of utilizing tinned beans, void into a strainer and flush thoroughly.2. Cleave the onions, garlic and leek and place in a blending bowl.3. Force the leaves from the sprigs of dill, coriander and parsley and add to blending bowl.4. Include the flour, heating pop, cayenne pepper, cumin and salt to the bowl. If you don't mind take note of that if utilizing tinned beans you should include less salt than if utilizing new beans.Recommend you include ½ a tea spoon at first and afterward add more as required to taste after blending.5. Add the beans to the blending dish and mix into a green glue. At that point delicate kneed. In the event that two wet include a little flour, if excessively dry include two or three spoons of water.6. Heath the oil until the point when it is bubbling.7. With a wet spoon shape the blend into level circles 4cm x 2 cm. Sprinkle delicately with sesame seeds and add to the hot oil. The falafel is prepared when it has turned dark colored outwardly. In the event that you discover your falafel is breaking separated upon contact with the oil

In the event that you favor the way it tastes in Jordan, Syria or Israel utilize chickpeas rather than wide beans. In case you're feeling test, utilize a blend of the two for a scrumptious mix. Add new nippy to the blend for extra spice.Falafel additionally makes awesome veggie burgers. Utilize a similar formula to make expansive burger molded plates and cook in the stove or under the barbecue.

Read More