How to Cook Egyptian Food
Egyptian food has followed an evolutionary course that began in ancient times. Beer and bread were important foods for the common man in the time of the Pharaohs, but a balanced diet included vegetables, beans, farm animals and fish. Over centuries, with exposure to other cultures, Egyptian food became a complex interplay of ingredients and spices. Hot spices like peppers are generally not used. Cumin, coriander, garlic and onions are essential flavors. Mediterranean, Arab and African influences are evident in Egyptian cuisine. Does this Spark an idea?
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Things You'll Need
- Nuts Dates Sugar Eggplant Lamb Onion Garlic Marjoram Thyme Coriander Cumin Nutmeg Cinnamon Rice Sesame seeds Oil Tomato paste, tomato sauce Cabbage Ground beef Grape leaves Lemons Lentils Vinegar
Instructions
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1
Shell and chop walnuts or pecans. Slice pitted dates down one side to form a pocket. Put the chopped nuts in the pocket and roll the date in sugar or coconut to make stuffed dates.
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2
Make lamb and eggplant by peeling and cubing one eggplant and then soaking it in salted water for 15 minutes. Saute 1 1/2 lbs. of cubed lamb in butter then place it in a casserole. Saute 1 diced onion and add 1 tsp. of marjoram, a pinch of thyme, salt and pepper, and 8 oz. of beef consomme. Combine 1 cup of rice and 2 1/2 cups of canned chopped tomatoes and their juice. Add the herb mixture, the eggplant and the rice to the casserole. Bake at 350 degrees F for 90 minutes.
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3
Toast 1 cup each of shelled pistachios and almonds for 15 minutes in a skillet. Remove from skillet and toast 1 tbsp. each of coriander seed and cumin seed. Combine toasted nuts and seeds with 1/2 tsp. dried thyme, 1/4 cup sesame seeds and 1/4 tsp. salt in a blender or food processor. Process until the mixture looks like dried breadcrumbs. Do not over process. Use du'a, or dukka on salads, in pasta dishes, mixed with olive oil and used as a spread or as a coating for chicken.
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4
Combine 2 1/4 lbs. of ground beef, 2 finely chopped onions, 2 tbsp. of tomato paste and 1/2 tsp. nutmeg or cinnamon to make saniyit kufta. Spread the mixture in a baking dish and cut into 4-inch-square portions. Top each square with a slice of tomato and bake at 350 degrees F for 30 minutes.
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5
Make salatit krumb, or cabbage salad, by shredding a whole green cabbage and combining it with 1 copped onion. Place in a colander and sprinkle liberally with salt. Rinse and drain the cabbage. Mix 1 tbsp. oil, 2 tbsp. lemon juice and 3 crushed garlic cloves. Pour the dressing over the cabbage and mix well.
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6
Create classic warak einab, or stuffed grape leaves. Soak grape leaves (either a 16-oz. jar or 1 lb. of fresh) in cold water for a few hours. While the leaves are soaking, combine 1/2 lb. uncooked ground lamb or beef with 16 oz. tomato sauce, 2 cups of uncooked rice, 1/2 cup chopped fresh parsley, 1 tbsp. of coriander, 1/2 tsp. salt, 1 tsp. of pepper and 2 tbsp. of lemon juice. Place 1 tbsp. of meat mixture in a grape leaf and roll it up. Layer the stuffed leaves in a Dutch oven, placing a lemon slice between each layer. Cover with water and simmer for 30 minutes.
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7
Serve kosheri to your vegetarian friends. Make alternating layers of cooked lentils and cooked rice in a round casserole. Saute 2 chopped garlic cloves in 1 tbsp. of vegetable oil. Add two 16-oz. cans of tomato sauce and simmer for 15 minutes. Add 1/2 cup water and 1/4 cup vinegar, bring to a boil and remove from heat. Top the layered lentils and rice with the sauce and thinly sliced, sauteed onions.
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References
Resources
- Photo Credit All About Egypt
