Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops
By Taco Moha, Egypt Travel
https://sites.google.com/site/egyptravel/
Fūl medammis or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Levant.
Ingredients
- 15 oz. can (425 grams) Fava beans
- Fresh, chopped Parsley
- 1 diced Onion
- Lemon juice (of 1 lemon)
- Olive oil
- 2 tsp Cumin
- 1 clove chopped Garlic
- 1 chopped Serranno Chili
- Pita bread
Preparation
Use a sauté pan to heat the olive oil. Toss in Chili, Garlic and Cumin. Sauté for 2 minutes
Add 2 tbsp Olive oil, Fava beans, and Lemon juice.
Stir and mash roughly during sauté for 10 minutes.
Add more Olive oil and Parsley.
Warm the Pita breads.
Serve the Fūl medammis with warmed Pita bread.
Koshari, often transliterated as koshary, kosheri or koshari, is a popular traditional Egyptian national dish. It consists of a base of rice, brown lentils, chickpeas, macaroni, and a topping of Egyptian garlic and vinegar and spicy tomato sauce (salsa). Fried onion is commonly added as a garnish. Koshary is normally a vegetarian and usually a vegan dish, possibly reflecting the meatless diet of Coptic Christians during Lent and other fasts and/or the high cost of meat for the lower classes. It is becoming common to add fried liver or shawarma meat as an additional topping.
Koshary is one of the most popular, inexpensive, and common dishes in Egypt, and many restaurants specialize in this one dish.
Ingredients
- 1 cup Rice
- 1 cup Macaroni pasta (or bucatini, ditalini, penne)
- 1 cup Lentils
- 2 tbsp Olive oil
- 1 Onion, chopped finely
- 2-3 cloves minced Garlic
- 2 cups Tomato sauce (or crushed tomatoes)
- 1/2-1 tsp Pepper flakes
- Salt and pepper
- Oil for frying
- 1 sliced (thinly) Onion, sliced thinly
- Salt and pepper
Preparation
Cook Rice (in 2 cups water) about 20 minutes.
Cook Macaroni until „al dente“
Simmer Lentils in 2 cups of water in a covered pot until tender, about 30-45 minutes.
While cooking, in the meantime:
Use a sauté pan to heat the Olive oil (medium high heat).
Add Onions and Garlic, and sauté until the onions are translucent/, about 4-5 minutes.
Reduce the heat to medium/low, stir in the tomato sauce, pepper flakes, simmer for 10-15 minutes.
(For more spicy tomatoe sauce, add ground cumin, cinnamon or baharat spice)
If necessary add just a little water. Season with salt and pepper, set the sauté pan aside.
Heat 1/2-inch of Olive oil, and add the sliced Onions. Fry until they are crispy and brown, and drain the slices Onions on paper towels.
In a large bowl place Rice, Macaroni and Lentils, stir gently when seasoning with salt and papper. Serve the mixure as portions in indivual bowls, og pour Tomatoe sauce (or crushed tomatoes) over each portion. On top, place crispy fried Onions. Serve Kushari hot or at room temperature, with Lemon slices as additionals.
EGYPTRAVEL COOKING PROGRAMS
- https://sites.google.com/site/egyptravel/egypt-alexandria
- https://sites.google.com/site/egyptravel/cooking-in-the-nile
- https://sites.google.com/site/egyptravel/Home/sharm-el-sheikh
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