Macaroni Béchamel

Macaroni Béchamel is a baked pasta dish including ground beef and béchamel sauce in its best-known form. It is typically made with penne pasta, a layer of cooked spiced meat with onions, and Béchamel or Mornay sauce.
 

Ingredients

• 1 packet of macaroni (500 grams)cooked and drained

Filling:

• 1½ pounds of ground meat
• one large Onion, chopped
• 2 cloves of garlic
• 1 8-ounce can of tomato sauce (or tomato paste)
• 3 tablespoons chopped parsley
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• a pinch of cayenne pepper

Bechamel Sauce:

• 3 cups of prepared milk
• 5 Tablespoons butter
• 5 Tablespoons flour
• 1 Chicken bullion cube
• black pepper, to taste

Directions

1. In a large skillet cook the meat, Onion and garlic until the meat is brown and the Onion is tender. Drain fat. Stir in the tomato sauce, parsley, oregano, salt, cinnamon, cayenne pepper, and 1/3 cup of water. Bring to boiling, then reduce heat. Simmer for 10 minutes. Set aside.
2. For Bechamel Sauce, in a medium saucepan melt the margarine. Stir in the Chicken bullion cube, black pepper, and flour. Add the prepared milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more.
3. Set aside 1/3 of the sauce. Mix the rest of the sauce with the cooked macaroni. Spread half of the macaroni mixture into a 9" x 13" baking pan. Spread the meat mixture over it evenly. Spread the rest of the macaroni mixture over the meat. Pour the remaining sauce evenly over the top. Sprinkle with a little additional ground cinnamon.
4. Bake in a 350 degree F oven for 30 to 35 minutes or until lightly browned. Remove from oven. Let sit for five minutes. Then serve.

Kushari

Kushari, also koshary, kosheri or koshari is an Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion.

Kushari is a vegetarian dish that is very popular in Egypt. It is an inexpensive food served at roadside stalls and restaurants all over the country, some of which sell only kushari.

Ingredients

• 2 cups Lentils
• 1-2 cups Rice (cooked)
• 1-2 cups  macaroni
• ½ cup vegetable oil
• 1 minced or crushed garlic clove
• 1 hot chili pepper, cleaned and chopped (optional)
• 3-4 ripe tomatoes, chopped
• ½ cup water
• 2 tbsp vinegar
• salt (to taste)
• one Onion, cut in rings

Directions

1. Clean and rinse the lentils. Put the lentils In a large saucepan with enough water to cover the them,add salt if desired and bring it to a boil. Simmer over medium heat  stirring occasionally, until Lentils are tender and water is almost completely absorbed for 30 minutes. Add additional water if necessary.
2. Prepare sauce while Lentils are cooking: Heat oil in large skillet. Fry garlic and chili pepper for a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high heat for a few minutes, then reduce heat and simmer.
3. While the Lentils and sauce are simmering: Heat remaining oil in another skillet. Fry the onions rings until they are deeply browned and crispy. When done, remove Onions from skillet and drain on absorbent paper or paper towels.
4. Cook the macaroni according to package directions, or until al dente.
5. When everything is done: Assemble each serving of kushari in a soup bowl: alternate layers of Lentils, rice, and macaroni, then top it all with the fried onions and tomato sauce. Serve with bottled hot chili pepper sauce (Optional)

 

Egypt

Overview of Egyptian Cuisine History
Egyptian food reflects the country's melting-pot history; native cooks using local ingredients have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian budgets, customs, and tastes. The dishes are simple; made with naturally ripened fruits and vegetables and seasoned with fresh spices. The ancient Egyptian's diet consisted of a vast amount of grains, fish, vegetables, and fruits. grain offered an endless supply of food to the ancient Egyptians and could be stored with little spoiling. Fruits and vegetables were also a major part of the Egyptian's diet. Fish, just like grain, was a part of most Egyptian's daily diet. Eating fish was shunned by some of the upper class Egyptians, but it was popular with the masses. Meat (from land herds) was eaten by the common people only on special occasions because of the high price and scarceness of cattle. Honey was a great addition to the Egyptians diet, used for many different applications. It was commonly used as a substitute for Sugar.


Cuisines of Egypt

Egypt is a culinary adventure. The variety of Egyptian recipes is extensive, and utilizes many types of food. rice and bread form the bulk of Egyptian main courses, which may be served either as lunch or dinner. Egyptian cuisine is known for flavor and its use of fresh ingredients. The staple in every Arab's diet is a bread called aish (means life). For most Egyptians, meat is a luxury used in small amounts, cooked with vegetables and served with or over rice. Fava beans are also important in the diet. An Egyptian course would consist of soup, meat, vegetable stew, bread, salad and rice or pasta. Desserts consist of mostly fruit and sometimes pastry or puddings which can be drenched in honey as well as baklava (filo dough, honey, and nuts).


Preparation Methods for Egyptian Cooking

When preparing an Egyptian meal keep these simple pointer in mind.

    * Learn the spices and how each is different according to region and how to stock your very own Middle Eastern pantry.

Special Equipment for Egyptian Cooking
When setting up a Middle-Eastern kitchen there are a few essentials that will not only make your meals a success but will also make it much easier to prepare them.

    * Mortar and Pestle- ABSOLUTE ESSENTIAL when grinding spices. Every Egyptian household uses this for mashing together garlic and herbs.
    * Wooden Spoons- A MUST! They work in every type of pot surface.
    * Skewers- Middle Eastern cooking involves a lot of meat cooked on skewers.
    * A roasting pan- Great for roasts, leg of Lamb, Chicken, Turkey and many other types of meat. A roasting rack and pan delivers a more tender and juicy meat.
    * Meat thermometers- You do not want to risk an undercooked dinner! Especially large cuts like leg or shoulder of Lamb, turkeys, roasts etc. This also helps you avoid over-cooking the meat.
    * Food Processor- Middle Eastern cooking requires a lot of chopping, and this will save time and energy.
    * Ibrik- An ibrik is what you cook and serve your coffee in. If you have ever visited an international market and ordered coffee you have probably seen one of these. They are very easy to use and are so much fun!


Egyptian Food Traditions and Festivals
In ancient and modern Egypt, weddings, festivals and ceremonies are always a time of feasting. Feasting and picnicking was an intrinsic part of ancient Egyptian life. Picnics were sometimes held on boats on the river, which you can do aboard a felucca. Spring being the harvest season of the Egyptian’s, a festival including music and dancing was dedicated to minutes, the god of vegetation and fertility. Great lovers of plentiful food and drink. Tomb and temple reliefs show offering tables piled high with food, and tomb scenes depict stages of food preparation.

Goodbye Ethiopia, Hello Egypt

Goodbye Ethiopia, we did take our time here and it is about time we ventured into new lands.This week will take us to Egypt the home to one of the wonders of the world the Great  Pyramids. It should be interesting to learn about the great cuisine of this country.

Facts about Ethiopia You may or may not know

1. Cradle of Human beings:Ethiopia is the land of the origin of the first human species, that is justified with discover of Lucy, “Lucy” was found in 1974 by an American Paleo Anthropologist and they have been listening to the music called “Lucy in the sky with Diamonds” from where she got her name. Lucy aged 3.2 million years and its scientific name is Australopithecus Afarensis.
scientists working in Ethiopia have discovered a skeleton of a three – years old girl “ Selam”  who lived 3.3 million years ago, that is 150,000 years before Lucy . It is found in Dikaka area, in North Eastern Ethiopia. Dikika Research Project Paleoantropolgical Research Team Leader, Dr. Zeresenay Alemsegd of the Max Plank Institute in Leipzig, Germany said that “The Skeleton is the earliest and most complete ever found”. Out of the 14th human and pre-human fossils that have so far been uncovered around the world, 10 are from Ethiopia, this underscores that Ethiopia is the origin of Human kind.

2. Ethiopian Calendar
Ethiopia still retains the Julian calendar, in which the year is divided into 12 months of 30 days each, and a 13th month  of five days and six days during the leap year. The Ethiopian Calendar is almost eight years behind the Gregorian calendar.

3. Ethiopian Alphabet and Numbers
Ethiopia is the only African country with its own Alphabet Letters and numbers that traces its origin back to Sabean. The Ethiopian Alphabet consists of 33 letters each with 7 characters.

4. Birth Place of Coffee
Ethiopians have a very beautiful traditional coffee ceremony, its unimaginable for most Ethiopians to start a new day with out several cups of coffee. Coffee is the best drink an Ethiopian family offers to honor guests, as coffee ceremony is the best occasion for a get-together with neighbors and friends. Ethiopian coffee ceremony might have been created with the discovery of coffee itself in its south western heartland, in particular place called “Kaffa” from which, many experts of the uniquely fragrant and relaxing bean believe, the firm coffee has originated and joined the international lexicon. Coffee, café, etc

5. Often women feed the men with their fingers as a mark of love and devotion to them.

6. Traditionally, parents and children do not share a last name. Most kids take their father’s first name as their last name.

7. Did you know that a large portion of the Ethiopian population claims descent from King Solomon of Jerusalem and Makeda, the queen of Sheba?

Injera

Injera

Injera is a flatbread eaten in Ethiopia and neighbouring countries. It is made with teff flour. Teff is a tiny round grain that is grown in Ethiopia. While teff is very nutritious, pure teff flour contains no gluten, and little else in the way of binding proteins. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of fermentation. A period of fermentation gives it an airy, bubbly texture, and also a sour taste.

Ingredients

• 1 cup teff flour
• 1½ cups water (warm - but not hot)
• a pinch of salt
• oil for frying
• optional: fermentation starter (see notes). Note that fermentation starter may contain gluten.

Directions

1. Mix the flour with the water, and the salt. Add your fermentation starter if using one (see notes).
2. Set aside to ferment overnight, or at least 12 hours. There should be bubbles on the surface from fermenting, before you use it.
3. Heat a large, flat pan until it is hot enough to make a droplet of water sizzle. Oil it very lightly, just enough to make the pan shine.
4. Pour or ladle some batter onto the pan, spiralling outwards from the centre. Only a thin cover is required, a little thicker than a crêpe but not by much.
5. As it cooks, the surface of the injera will become covered in holes or pits. When the entire injera has changed colour and the edges start to lift from the pan, remove it and set aside, then pour the next injera and repeat until finished.

Notes, tips and variations

• If you cannot get it to ferment by itself, try a good fermentation starter like a teaspoonful of kefir. Bakers yeast alone will not make for good flavour, as bacteria are needed also, but a teaspoonful of yoghurt plus a pinch of yeast might do the trick if you cannot get kefir.
• Traditional injera is made with teff, however if this is difficult to get, it can be made with sorghum or wheat flour.
• Since teff is often quite expensive outside of Africa, it is often mixed with wheat flour to give the injera some of the teff flavour but for less expense. Mix ¼ cup of teff flour with ¾ cup of sorghum or wheat flour, for the recipe above.

Servings: 6 - 8
Time: ferment: 12-24 hours
cook: 5 minutes per injera

Patatas Bravas

Ingredients

• 3 tablespoons of olive oil
• 4 large potatoes, peeled, and cut to 1-inch cubes
• 2 tablespoons minced onion
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 1/2 tablespoons Spanish paprika
• 1/4 teaspoon Tabasco Sauce
• 1/4 teaspoon ground thyme
• 1/2 cup (4 fl. oz) Ketchup
• 1/2 cup (4 fl. oz) mayonnaise
• Chopped parsley, to garnish
• 1 cup (8 fl. oz) olive oil , for frying

Directions

1. In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and saute until the onion is soft.
2. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well.
3. Transfer to a bowl and add the ketchup and mayonnaise.
4. Season with salt and pepper to taste. Set aside.
5. Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally.
6. Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
7. Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Chicken/Beef Mishkaki

Ingredients

• 1 teaspoon fresh ginger root, peeled and finely grated
• 1 or 2 cloves garlic, minced
• 1 small ripe tomato, peeled and crushed (or a tablespoon of tomato paste), (optional)
• 1/2 teaspoon tamarind paste, and/or a half-teaspoon of curry powder or similar spices,
• 2 tablespoons oil
• 2 tablespoons water
• black pepper, to taste
• salt, to taste
• 1 to 2 pounds boneless chicken/Beef ,cut into bite-sized cubes
  

Directions

1. In a clean glass bowl, combine all marinade ingredients (everything except the Beef or chicken). Stir vigorously until everything is well mixed.
2. Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
3. Place the marinated meat on skewers (if you like, chunks of onion or green pepper can be alternated with the meat).
4. Cook over an outdoor grill over hot coals or in the oven until meat is done. Serve with Chapati or Rice or bread, as an appetizer or main course.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Guacamole

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro (dhania)
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper.
2. Refrigerate 1 hour for best flavor, or serve immediately.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Coco Colada

Ingredients:

• 4 ounces pineapple juice
• 2 ounces coconut cream (6 oz. pina colada mix)

Directions:

1. In a blender, add 1 cup ice, pineapple juice and cream of coconut (or 6 oz. pina colada mix). Blend until slushy and drain into an old fashion or margarita glass.
2. Garnish with an orange wheel,cherry,pineapple slice.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Chi Chi

Ingredients:

• 1 1/2 ounce vodka
• 1 1/2 ounce coconut cream
• 4 tablespoons crushed pineapple
• 2 cups crushed ice

Directions:

1. Place all ingredients in blender and blend until smooth.
2. Strain into highball glass or beer goblet and garnish with pineappple slice, orange, and cherry.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Fruited Champagne Punch

Ingredients:

• 6 cups orange juice, chilled
• 1 cup water
• 1/2 pound seedless grapes
• 1 orange, sliced
• 1 pint fresh strawberries, hulled and halved, if large
• 1 bottle (48 ounces) Hawaiian guava drink, chilled
• 1 bottle (750 ml) dry champagne, chilled
• Fresh mint

Directions:

1. Day before serving: In pitcher, combine 2 cups orange juice with the water.
2. Pour 2 cups orange juice mixture into a 3 - cup ring mold. Reserve remaining orange juice mixture.
3. Freeze mold until firm - about 3 hours.
4. Arrange grapes, orange slices and strawberries around top of mold. Fill with reserved orange juice mixture; freeze.
5. In a 6 - quart punch bowl, combine remaining 4 cups orange juice and the guava drink. Just before serving, stir in champagne. Unmold ice ring; float fruit side up on punch. Garnish with mint.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Celebration

Ingredients:

• 1/2 ounce Tequila
• 1 glass Champagne

Directions:

1. Fill glass with Champagne and add tequila.

Champagne Cocktail

Ingredients:

• Champagne
• 1 sugar cube
• Several dashes Angostura bitters
• Lemon peel
• Orange peel

Directions:

1. Place sugar cube in a champagne flute and saturate with bitters. Add champagne.Twist lemon and orange peel and drop into drink.

Berry Berry Jello Shooters

Ingredients:

• 1 small Berry Blue Jell-O gelatin
• 1 cup Boiling water
• 1/2 cup Cold water
• 1/2 cup Strawberry Schnapps

Directions:

Mix as directed on box, using schnapps with the cold water.Pour into small paper cups or into a pan and refrigerate. If using pan method, cut into squares to serve.

Banana Daiquiri

Ingredients:

• 1 1/2 ounce light rum
• 1 tablespoon triple sec
• 1 banana
• 1 1/2 ounce lime juice
• 1 teaspoon sugar
• 1 cherry

Directions:

1. Combine all ingredients (except for the cherry) with 1 cup crushed ice in an electric blender.
2. Blend at a low speed for five seconds, then blend at a high speed until firm.Pour contents into a champagne flute (or other tall glass), top with the cherry, and serve.

Ambassador's Punch

Ingredients:

5 ounces Brandy
3 ounces Creme de Cacao, dark
4 ounces Rum, dark
1 quart Eggnog
Nutmeg fresh ground

Directions:

Get a large punch bowl, and pour in everything except the nutmeg.
Use a whisk or wooden spoon to mix thoroughly, then add a block of ice to keep the punch cold. Use cold eggnog.

New Year's Strawberry Champagne Punch

Ingredients:

• 5 cups water
• 3 cans (6-ounce size) frozen lemonade concentrate, thawed and undiluted
• 1 pint fresh strawberries, sliced
• 2 bottles (750-milliliter size) dry champagne, chilled
• 1 bottle (1-liter size) ginger ale, chilled

Directions:

1. Combine first 3 ingredients; cover and chill at least 4 hours.
2. To serve, pour lemonade mixture into a punch bowl; gently stir in champagne and ginger ale.

New Year Cranberry Punch

Ingredients:

• 9 cups unsweetened pineapple juice
• 9 cups cranberry juice
• 4 1/2 cups water
• 1 cup brown sugar
• 4 1/2 teaspoons whole cloves
• 4 cinnamon sticks, broken
• 1/2 teaspoon salt

Directions:

1. Add water and brown sugar in a small saucepan and heat until brown sugar dissolves.
2. Combine sugar water and remaining ingredients and mix well.
3. Refrigerate until chilled. Strain and serve.
   

Whisky Eggnog

Ingredients

• 4 eggs
• 1/2 cup sugar
• 3 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup whisky
• 1/2 teaspoon freshly grated nutmeg
• 1 cup heavy cream

Directions

1. In a saucepan, beat the eggs and sugar until creamy.
2. In a second saucepan over low heat, heat 2 cups of the milk until hot.
3. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened.
4. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.
5. In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.