Convention Recipes.Pub

47 Banquet March 7, 2010 48 49 Gebna Makleyah Gebna Makleyah Oven-Fried Cheese Ingredients: 1 cup firm feta cheese , crumbled, or traditional Egyptian cheese such as labna or gebna 1 tablespoon flour 1 egg Salt and freshly ground black pepper , to taste Olive oil Lemon wedges Pita bread cut into triangles, for serving Directions: Preheat oven to 400°F. Place the cheese, flour, egg, salt, and pepper in a bowl and mix well with very clean hands. Roll the mixture into 1-inch balls. If the mixture seems too loose to hold the ball shape, add a little more flour. If the mixture seems too dry, add a bit of lemon juice, vinegar, or water. Pour 2 or 3 Tablespoons olive oil onto a cookie sheet to grease. Arrange the cheese balls on the cookie sheet, rolling them around to coat thoroughly with the oil. Bake 5 minutes. Wearing an oven mitt, open the oven door and shake the cookie sheet to prevent cheese balls from sticking and to turn them. Bake 5 more minutes, until golden brown. Remove with a spatula and drain on absorbent paper. Serve warm with lemon wedges and triangles of pita bread. 50 Avocado Wa Basal Wa Salatt Homos Avocado Wa Basal Wa Salatt Homos Avocado, Onion & Chickpea Salad Ingredients: 1 can chickpeas 1-2 ripe avocados , diced 2 cups shredded cabbage ½ cup sun-dried tomatoes , chopped 1-2 spring onions , chopped 1-2 tablespoon fresh parsley , chopped ½ cup cold extra virgin olive oil ½ teaspoon herb-seasoned salt Directions: Place the cabbage, chickpeas, olives, sundried tomatoes and avocado into a large bowl. For Dressing, blend spring onions, parsley, salt and olive oil. Pour over salad. Burtuqal Wa Fajel Salata Burtuqal Wa Fajel Salata Orange and Radish Salad with Cinnamon Vinaigrette Ingredients: Vinaigrette: 1/3 cup olive oil 1/4 cup lemon juice 2 tablespoons orange juice 2 1/2 teaspoons sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper 1/8 teaspoon salt Salad: 3 seedless oranges , peeled and thinly sliced 1 bunch fresh radishes , thinly sliced (about 1 cup) 1 package (6 ounces) baby spinach or 6 cups torn spinach 1/4 cup sliced almonds , lightly toasted 51 Directions: In a small bowl, blend vinaigrette ingredients. Set aside. In a large bowl, combine all salad ingredients except almonds. Just before serving, toss half of vinaigrette with salad mixture. Sprinkle with almonds. Serve remaining vinaigrette at the table. Lamon Wa Salatt Batates Ba ElEl----tomtom Lamon Wa Salatt Batates Ba El-tom Lemon and Garlic Potato Salad Ingredients : 2 pounds of small red potatoes , scrubbed with skin left on ½ cup parsley , chopped 4 garlic cloves , minced Juice of 1½ lemons 1 Tablespoon vegetable oil Salt and pepper , to taste Instructions: Boil potatoes until tender (½ hour to 1 hour, or until a fork can easily pierce the skin) and let cool. Add parsley, garlic cloves, lemon juice, oil, and salt and pepper; mix well. Chill and serve. Serves 4. Khyar Bi Laban Khyar Bi Laban Cucumber and Yogurt Salad Ingredients 1 large cucumber or 3 small peeled cucumbers , cut into slices 2 cup plain yogurt 2 cloves of minced garlic 1 tsp dry mint 2 tablespoon water ½ tablespoon salt Directions Put yogurt in a bowl and add garlic, salt, and water. Stir it very well, then add the mint and the cucumber and mix it again. 52 Semit Semit Sesame Bread Rings Ingredients: 1 sachet active dry yeast ¾ cup warm water ½ cup milk , boiled and cooled to lukewarm 4 c. plain flour 1 teaspoon salt 2 teaspoons sugar 2 teaspoons oil 1 small egg , beaten sesame seeds water Directions: Soak yeast in ¼ cup warm water and stir to dissolve. Sift flour into a mixing bowl, remove about 1 cup flour and set aside. Add remaining warm water and warm milk to yeast with salt and sugar and stir to dissolve sugar. Pour liquid into center of flour and stir in a little of the flour to thicken liquid. Cover and leave in a warm place for 10 minutes until frothy. Blend in remaining flour in bowl and beat until smooth, then beat by hand for 10 minutes or on electric mixer dough hook for 5 minutes. Gradually beat in oil, adding a little of the reserved flour. Turn onto a floured board and knead in as much of the reserved flour as the dough will take. Knead for 10 minutes or until smooth and satiny. Shape into a ball. Oil bowl lightly, add dough and turn it in bowl to oil top. Stretch plastic film over bowl and leave dough in a warm place for 30 minutes or until doubles in bulk. Punch down dough and turn onto a lightly floured board. Knead a little, then break off pieces the size of a small egg. Roll a piece of dough into a rope 1 cm (1/2 inch) thick and 20 cm (8 inches) long. Form into a ring, overlapping ends and pressing to seal. Make about 5 rings, then glaze with beaten egg and dip tops in a dish of sesame seeds. Place on a lightly oiled baking sheet. (Semits will look like small bagels.) Shape remainder of dough into rings, 5 at a time, finishing each lot with egg glaze and sesame seeds. Cover finished semit with a cloth and leave in a draft-free place until doubled – about 30 minutes. Place a baking dish of hot water on the bottom shelf of a 425 F oven. Bake semit on center shelf of oven for 15 minutes until semit sounds hollow when tapped. When cooked, brush semit while hot with water and leave on baking sheets to cool. This crisps the crust. If a softer crust is desired, omit this step. 53 Bamia Bamia Sweet and Sour Okra Ingredients: 1 pound small okra pods 2 Tablespoons olive oil 1 Tablespoon honey Salt and freshly ground black pepper , to taste 1 Tablespoon lemon juice , freshly squeezed ½ cup water Directions: Wash the okra and pat it dry with paper towels. Discard any blemished or hard pods. Heat the olive oil in a heavy saucepan and sauté the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot. Tabouli Tabouli Grain and Vegetable Salad Ingredients: ½ cup cracked wheat or bulgur wheat ¾ cup water ½ cup chopped parsley ¼ cup chopped fresh mint ¼ cup chopped scallion 1 tomato , diced 1 cucumber , peeled seeded and diced 1 green pepper , diced ½ head iceberg lettuce , shredded (1 shredded head romaine is ok too) 1 tablespoon salt 3 tablespoons lemon juice 3 tablespoons olive oil Directions: Soak cracked wheat in water for 1 hour or until tender. Squeeze out excess water from wheat. Add all vegetables and tomato. Toss. Mix salt, lemon and olive oil. Add to salad. 54 Koushari Koushari Lentils, Rice and Pasta Ingredients: 1 cup brown lentils 1 cup rice 1 cup cooked pasta -small elbow macaroni- 2 large onions , diced 5 cloves garlic , minced 1 can chopped tomatoes Olive oil Vinegar Salt & pepper Directions: Cook the lentils in salted water, when tender, add the rice into the boiling water and cook until done. Fry onion in oil until dark brown and crispy -be careful, you don't want to burn them!- In a sauce pan, cook tomatoes and garlic in a little oil, then when cooked and thick, add 2 tbsp of vinegar, salt and pepper. Mix the lentils, rice and pasta together. In each plate, put a couple of spoons of the mixture, top with the tomato sauce, then a bit of the crispy onions. Sprinkle with powdered cumin for a twist! Enjoy! Turli Perimesh Turli Perimesh Mixed Vegetables Ingredients: 2 lbs various vegetables (peppers, eggplant, okra, zucchini, potatoes, peas, green beans, etc) 1/2 cup oil , divided 1 cup chopped onion 1 cup peeled chopped tomatoes 1 tablespoon chopped parsley 55 Directions: After cutting off inedible tips of vegetables wash and slice them into 1-inch squares. Sauté vegetables in half the oil and remove them from the frying pan. Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Add salt and pepper to taste. Serve hot, accompanied by steak, meatballs, or any other main dish. Serves 4. Gambari Be El Tom Wa Couscous Gambari Be El Tom Wa Couscous Garlic Shrimp with Toasted Pine Nut Couscous Ingredients: 1 lb large shrimp (fresh or frozen) 1 tablespoon olive oil 4 garlic cloves , minced 1 teaspoon dried tarragon , crushed ½ teaspoon dried thyme , crushed ¼ teaspoon Old Bay Seasoning (or celery salt ) ½ cup pine nuts , toasted 1 (5 5/8 ounce) package couscous 1 ¼ cups chicken broth 2/3 cup sliced green onion 1/3 cup lemon juice ¼ cup melted butter 1 (6 ounce) package baby spinach Shredded parmesan cheese Directions: Peel, devein and rinse shrimp if needed, and then pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. Gently turn and ‘massage’ the bag to coat the shrimp with the marinade. Refrigerate for at least one hour. Prepare the couscous according to the package directions, substituting the chicken broth for the water. Stir the onions and pine nuts into the couscous and set aside. Combine the lemon juice and butter in a bowl, and set aside.

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