Basbousa

Basbousa is a sweet cake made of a semolina or farina soaked in syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.
It is found in the cuisines of the Eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. In southern Greece, it is called ravani, while in the north, it is called revani. It is a traditional dessert in Veria. Basbousa is often called "Hareesa" in the Maghreb and Alexandria.


Ingredients 


Syrup 

• 2 cups sugar
• 2 cups water
• 1 whole lemon
• 3 teaspoons honey

Basbousa

• 3 cups semolina
• 1 cup flour
• 1½ teaspoons baking powder
• 1 cup sugar
• 1 cup oil
• 1 cup milk

Directions 


Syrup 

1. Peel the lemon with a potato peeler to get flat strips of peel.
2. Juice the lemon.
3. Bring the sugar, water, and lemon juice to a boil.
4. Throw in the rind of the lemon.
5. Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
6. Add the honey.
7. Set aside while you make the Basbousa.

Basbousa

1. Mix the semolina, flour, sugar, and baking powder.
2. Add the oil and mix until all the batter is well blended.
3. Grease a large cookie sheet tray (10 x 16 inches).
4. Add the milk just before you are about to bake.
5. Dot the mixture into the greased pan by spoonfuls.
6. Level the mixture with your hand (dipped in milk).
7. Shake the tray to level.
8. Bake for ½ hour at 350°F.
9. Cut into squares and return to the oven for 5 – 10 minutes.
10. Pour the syrup over the Basbousa immediately after you remove it from the oven .

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.

Egyptian Meat Soup

1 lb. lean beef or lamb, cut into small pieces
6 c. water
salt and pepper to taste
1 medium onion
3 tablespoons butter
5 cloves garlic, crushed
1 teaspoon vinegar
1 loaf Arabic pita bread, dried in the oven until crisp
2 cups cooked rice

Make a broth by simmering the meat in the water with the salt, pepper and the whole onion, until the meat is tender. Then skim off the froth, and discard the onion. Remove the meat with a slotted spoon and drain on paper towels. Set aside.

Melt 2 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned, then remove to a serving bowl and keep warm.

Fry the garlic in the remaining butter until golden brown. Stir the contents of the frying pan and the vinegar into the broth; then bring to a boil.

Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and the rice separately, allowing each person to serve themselves.