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Banquet March 7, 2010

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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.

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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

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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.

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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.

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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.

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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

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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.

Sauté the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough). Pour half of the butter over the shrimp.

To serve, divide the spinach among individual bowls. Spoon the couscous onto the spinach. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.

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Tagin ‘awirma Tagin ‘awirma Pearl Onion Casserole

Ingredients:

1 pound beef 1 pound pearl onions , peeled 15-20 garlic cloves 1 teaspoon mixed spices 2 cups meat stock 1 tablespoon cornflour (cornstarch ) (optional) Cooking oil Salt and pepper

Directions:

Cut beef into small cubes, and lightly fry with the onions. Transfer to casserole dish. Peel garlic, halve diagonally, and add to beef, together with the mixed spices and seasoning. Cover with meat stock and bake in preheated 350 degrees oven for 90-120 minutes. Thicken gravy with cornflour (optional).

Samak alal----aaaa----immaimma Samak al-a-imma Baked Stuffed Fish

Ingredients:

3 each 4½ pounds fish 2 tablespoons lemon juice 1 onion , finely chopped 1 tablespoon raisins Oil Salt, pepper , and mixed spices

Directions:

Place fish whole (do not remove head) in lightly oiled oven pan and score diagonally 2-3 times. Rub with 1 tablespoon lemon juice and salt.

Fry onion until light brown. Add raisins, seasoning, mixed spices, and remaining lemon juice. Stuff fish with this mixture and sew up. Cover with oiled paper, place in preheated 350 F oven, and bake for 30 minutes.

To serve, cut thread and drain the stuffing.

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Khanzer mashwy Be Adss Khanzer mashwy Be Adss Roast Pork with Lentils

Ingredients:

1 kg Pork joint , (chine) 500 gm Lentils 2 tablespoon Groundnut oil 3 Garlic cloves 2 Onions 1 sprig thyme Salt, pepper

Directions:

Peel and finely chop the onion and garlic. Using a pointed knife, make three incisions in the pork joint and put in the garlic.

Put the lentils in a bowl of water and leave to swell.

Heat some oil in a deep saucepan and fry the pork joint on all sides until golden. Add the onions and sprig of thyme, season. Pour in 2 cups of water, lower the heat and cover the pan. Simmer for 1 ½ hours.

Strain the lentils and pour them in the pan with the meat. Add just enough water to cover. Put the lid back on and cook for another hour. Add more water during this time if required, so that the joint does not stick.

58 LaHem Kharouf Kofta Wa Fattoush LaHem Kharouf Kofta Wa Fattoush Ground Lamb With Pita Salad

Ingredients:

500 g lean ground lamb ½ small yellow onion, grated 2 garlic clove , crushed 1 teaspoon ground cumin 1 teaspoon ground coriander Olive oil flavored cooking spray 2 pita bread , split in half 1 cup flat leaf parsley , chopped 1 cup mint leaf , chopped 1 Lebanese cucumbers , chopped 1 green pepper , chopped 2 tomatoes , chopped 3 green onion , sliced 2 teaspoons extra-virgin olive oil Juice of ½ lemon ½ teaspoon sumaq *, spice

Directions:

Place the lamb mince (ground lamb), onion, garlic, cumin and coriander in a bowl in a bowl. Using your hands, mix until well-combined; then divide the mixture into 8 portions, and roll into 12-cm long sausages (just under 5 inches).

Heat a non-stick pan over a medium heat, spray the lamb kofta with oil; and cook, turning occasionally, for 8 minutes or until they are browned and cooked through.

Meanwhile, pre-heat the grill on a high heat, grill the pita bread on both sides until toasted and crisp, allow to cool and break into large pieces.

Combine the parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl; drizzle with oil and 1 tablespoon of lemon juice, sprinkle with sumac, season with salt and pepper, add the pita bread and toss gently to combine; and serve with the lamb kofta.

*Sumaq can be found in Middle Eastern Markets

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Sahlab Sahlab Egyptian Spiced Drink

Sahlab, Sahlep or saloop, became a popular drink in 17th century England. It is said to be good for stomach irritations and gastrointestinal problems.

Ingredients:

2-3 tablespoons cornstarch ½ cup water 2 cups milk 1 teaspoon vanilla Sugar to taste Pinch cinnamon , or to taste Pinch shredded coconut , or to taste Pinch chopped pistachios , optional

Directions:

Combine cornstarch and water in a small cup and stir to blend thoroughly. Put milk in a heavy soup pan or Dutch oven over medium heat. Before milk warms, stir in cornstarch mixture. Add vanilla and sugar, tasting to achieve preferred sweetness.

Raise heat. Bring to a boil, stirring constantly. Boil for 2 minutes, continuing to stir.

Raspberry Mint Cairo Cooler Raspberry Mint Cairo Cooler

Ingredients:

1 cup fresh mint 2½ cups pineapple juice 1 cup frozen raspberries 3 ounces frozen limeade concentrate , thawed 16 fluid ounces cold carbonated lemon-lime beverage Lime wedge (to garnish)

Directions:

Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them in. Pour in remaining ingredients and mix well. Serve with a lime wedge on the edge of the glass.

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LozLozLoz Loz Almond Sweetmeats

Ingredients:

8 ounces ground almonds 4 ounces icing sugar 4-6 tablespoons orange blossom water 4 ounces pistachio nut , peeled and finely chopped 1 ounce caster sugar 4 ounces extra icing sugar 4 ounces extra pistachio nut , peeled, see note below

Directions: Combine the finely chopped pistachio nuts and caster sugar, and set aside.

Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.

Knead until smooth and allow to rest for about 10 minutes.

Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.

Roll the balls in icing sugar and place in small paper cups or on a serving plate. Decorate the top of each ball with a peeled pistachio nut.

Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.

These can also be rolled in cocoa, coarse sugar, cinnamon sugar, more chopped nuts, etc. to vary the taste.

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Baklava Layered Nut Pastry

Ingredients:

Filling: 125 g walnuts , finely chopped 125 g almond , finely chopped 2 tablespoons brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg

Pastry: 30 sheets phyllo pastry 125 g ghee

Syrup: 250 g brown sugar 3/4 cup water 1/4 tablespoon lemon juice 3/4 tablespoon orange blossom water Directions:

Combine all the filling ingredients in a small bowl and set aside.

Line a lightly greased, shallow-sided 23-cm square pan with 10 sheets of phyllo pastry, brushing each sheet with melted ghee.

Sprinkle half the nut mixture evenly over the pastry, top with another 10 sheets of phyllo, brushing each with melted ghee and then sprinkle over the remaining nut mixture and cover with the last 10 sheets of phyllo, brushing each with melted ghee.

With a sharp knife, cut the pastry in vertical lines 6-cm apart, then cut diagonally into diamond shapes.

Bake in a hot oven (230°C; 450°F) for 10 minutes, then reduce to 190°C – 375°F – for 25 minutes, or until golden, crisp and baked through.

While the baklava is cooking, prepare the syrup by combining the sugar, water, lemon juice and orange-blossom water; bring to the boil, stirring constantly then reduce the heat and simmer for 20 minutes without stirring.

When the baklava is cooked, allow it to cool slightly and then spoon the cooled syrup evenly over the pastry.

Cool before serving.

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Keeka Baladi min Shokolata Keeka Baladi min Shokolata Egyptian Coffee Chocolate Cake

Ingredients:

Cake: 1¾ cup flour , unbleached, sifted 2 tsp baking powder 1 tsp cinnamon , ground 1/8 tsp cloves , ground 4 oz semisweet chocolate ½ cup brewed strong coffee ½ cup butter or regular margarine 1 cup sugar 2 eggs, large 1 tsp vanilla extract ½ cup milk

Cinnamon Whipped Cream: 2 cup Heavy Whipping Cream ¼ cup Sugar 2 tsp Vanilla Extract ½ tsp Cinnamon , Ground

Directions:

Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature.

Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture.

Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.

Pour batter into 3 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 25-30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Spread with Cinnamon Whipped Cream. Add final layer. Dust with sugar and cinnamon.

Refrigerate until serving time.

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Cinnamon Whipped Cream: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream.

Bourtaka Muhallabieh Bourtaka Muhallabieh Orange Custard With Caramel

Ingredients:

8 egg yolks 4 tablespoons caster sugar 1 pinch salt 800 ml (3 1/3 cups) milk (low-fat is fine) Vanilla essence , to taste 6 oranges , peeled and thinly sliced ½ tablespoon orange zest 225 g (1 cup) granulated sugar 2 tablespoons hot water

Directions:

Beat the eggs and sugar lightly in the top of a double boiler, add the salt and heated milk, while stirring continuously.

Place the pan over hot water and stir until the custard thickens.

Remove the pan from the heat and place it over cold water to cool the custard.

Flavor the custard with vanilla.

Arrange the orange slices in a shallow glass dish and when the custard is cold pour it over the orange slices.

In a heavy-based pan, heat the sugar until it has melted but not browned and then slowly add the hot water and orange zest; stir and cook for 1 minute, then pour over the top of the custard.

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Index

66 Alphabetical Index

A E Almond Butter Cookies 45 Egyptian Bread Pudding 13 Almond Crescent Cookies 37 Egyptian Coffee-Chocolate Cake 62 Almond Sweetmeats 60 Egyptian Spiced Drink 59 Asiir lamoon 28 Eish baladi 18 Avocado-Onion and Chickpea Salad 50 Avocado Wa Basal Wa Salatt Homos 50 F Farakh 35 B Filled Savory Pastries 20 Baked Stuffed Fish 56 Fish Kebabs 28 Baklava 61 Ful Mudammas 42 Bamia 53 Beed ma’li bi-bastirma 9 G Beed ma’li bi-l-tamatim 10 Beed ma’li ma’toom 9 Gambari Be El Tom Wa Couscous 55 Bourtaka Muhallabieh 63 Garlic Shrimp with Toasted Pine Nut Broad Beans in Sauce 42 Couscous 55 Burtuqal Wa Fajel Salata 50 Gebna Makleyah 49 Ghorayebah 45 C Grains and Vegetable Salad 53 Cabbage Salad 18 Ground Lamb With Pita Salad 58 Cauliflower Soup 33 Chicken Kebabs 19 H Chicken Kebabs 44 Chicken Soup with Eggs and Lemon 41 Hibiscus Tea 21 Chicken Tajine Casserole 36 Cinnamon Tea 14 I Cucumber and Yogurt Salad 51 Cucumber-Feta Salad 41 D K Kabab Samak 28 Djej Emshmel 36 Khanzer mashwy Be Adssr 57 Karkady 21 E Katayef 11 Eggplant Casserole 43 'IreaKeeka Balade min Shokolata 1462 Eggplant Omelet 10 Khoshaf 12 Eggplant Omelet with Meat 11 Khyar Bi Laban 51 Eggs Fried with Garlic 9 Kibbeh 27 Eggs Fried with Pastrami 9 Koskosy Be El-Kodar 37 Eggs Fried with Tomatoes 10 Koushari 54

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L S LaHem Kharouf Kofta Wa Fattoush 58 Sabanek 19 Lamon Wa Salatt Batates Ba El-tom 51 Sahlab 59 Layered-Nut Pastry 61 Salatet Fatet Khyar 41 Lemon and Garlic Potato Salad 51 Salatit Krumb 18 Lemonade 28 Samak al-a-imam 56 Lentils, Rice and Pasta 54 Sambusak 20 Lokmit Ady 29 Semit 52 Loz 60 Sesame Bread Rings 52 Shai 14 Sheesh Tawouk 44 Shorba Arnabeet 33 M Shorbt Kharoof 34 Mahshy Malfouf 26 Shurba bi-l-Tarbiya 41 Mallow Soup 17 Shurit Ads 25 Melokhia 17 S'lata Bortukal wa Zaytoon Be El-Kamon 25 Mint Tea 14 Spinach with Garlic 19 Mixed Vegetables 54 Stewed Dried Fruit 12 Moroccan Chicken 35 Stuffed Cabbage Rolls 26 Moroccan Harira 33 Stuffed Cracked Wheat Shells 27 Moroccan Lamb Stew 34 Sweet and Sour Okra 53 Moroccan Vegetable Couscous 37 Sweet Dumplings 29 Moussaka 43

O T Om Ali 13 Tabouli 53 Orange Custard With Caramel 63 Tagin ‘awirma 56 Orange-Olive Salad 25 Tamarind Tea 44 Orange-Radish Salad with Cinnamon Tamr Hindi 44 Vinaigrette 50 Tawouk Em'taffa 19 Oven-Fried Cheese 49 Tortang Talong 10 Tortang Talong Variation 11 Turli Perimesh 54 P Pancakes with Banana Stuffing 11 Pearl Onion Casserole 56 Pita Bread 18

R Raspberry-Mint Cairo Cooler 59 Red Lentil Soup 25 Roast Pork with Lentils 57

68 Categorical Index

Lokmit Ady 29 Appetizers Loz 60 Gebna Makleyah 49 Om Ali 13 Oven-Fried Cheese 49 Orange Custard With Caramel 63 Pancakes with Banana Stuffing 11 Stewed Dried Fruit 12 Beverages Sweet Dumplings 29 Asiir lamoon 28 Cinnamon Tea 14 Eggs Egyptian Spiced Drink 59 Beed ma’li bi-bastirma 9 Hibiscus Tea 21 Beed ma’li bi-l-tamatim 10 'Irea 14 Beed ma’li ma’toom 9 Karkady 21 Chicken Soup with Eggs and Lemon 41 Lemonade 28 Eggplant Omelet 10 Mint Tea 14 Eggplant Omelet with Meat 11 Raspberry-Mint Cairo Cooler 59 Eggs Fried with Garlic 9 Sahlab 59 Eggs Fried with Pastrami 9 Shai 14 Eggs Fried with Tomatoes 10 Tamarind Tea 44 Shurba bi-l-Tarbiya 41 Tamr Hindi 44 Tortang Talong 10 Tortang Talong Variation 11 Breads Eish baladi 18 Meats, Poultry, Fish, and Pita Bread 18 Semit 52 Seafood Sesame Bread Rings 52 Baked Stuffed Fish 56 Beed ma’li bi-bastirma 9 Chicken Kebabs 19 Desserts, Sweets Chicken Kebabs 44 Almond Butter Cookies 45 Chicken Tajine Casserole 36 Almond Crescent Cookies 37 Djej Emshmel 36 Almond Sweetmeats 60 Eggplant Casserole 43 Baklava 61 Eggplant Omelet with Meat 11 Bourtaka Muhallabieh 63 Eggs Fried with Pastrami 9 Egyptian Bread Pudding 13 Farakh 35 Egyptian Coffee-Chocolate Cake 62 Filled Savory Pastries 20 Ghorayebah 45 Gambari Be El Tom Wa Couscous 55 Katayef 11 Garlic Shrimp with Toasted Pine Nut Keeka Balade min Shokolata 62 Couscous 55 Khoshaf 12 Ground Lamb With Pita Salad 58 Layered-Nut Pastry 61 LaHem Kharouf Kofta Wa Fattoush 58

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Khanzer mashwy Be Adss 57 Moroccan Chicken 35 Vegetables Moroccan Lamb Stew 34 Bamia 53 Moussaka 43 Broad Beans in Sauce 42 Pearl Onion Casserole 56 Ful Mudammas 42 Roast Pork with Lentils 57 Grains and Vegetable Salad 53 Samak al-a-imam 56 Koskosy Be El-Kodar 37 Sambusak 20 Koushari 54 Sheesh Tawouk 44 Lentils, Rice and Pasta 54 Shorbt Kharoof 34 Mahshy Malfouf 26 Tagin ‘awirma 56 Mixed Vegetables 54 Tawouk Em'taffa 19 Moroccan Vegetable Couscous 37 Tortang Talong Variation 11 Sabanek 19 Spinach with Garlic 19 Stuffed Cabbage Rolls 26 Salads Sweet and Sour Okra 53 Tabouli 53 Avocado-Onion and Chickpea Salad 50 Turli Perimesh 54 Avocado Wa Basal Wa Salatt Homos 50 Burtuqal Wa Fajel Salata 50 Cabbage Salad 18 Cucumber and Yogurt Salad 51 Cucumber-Feta Salad 41 Khyar Bi Laban 51 Lamon Wa Salatt Batates Ba El-tom 51 Lemon and Garlic Potato Salad 51 Orange-Olive Salad 25 Orange-Radish Salad with Cinnamon Vinaigrette 50 Salatet Fatet Khyar 41 Salatit Krumb 18 S'lata Bortukal wa Zaytoon Be El-Kamon 25

Soups Cauliflower Soup 33 Chicken Soup with Eggs and Lemon 41 Mallow Soup 17 Melokhia 17 Moroccan Harira 33 Red Lentil Soup 25 Shorba Arnabeet 33 Shurba bi-l-Tarbiya 41 Shurit Ads 25

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Many recipes and photos collected from the internet. Some recipes came from friends who were missionaries in Africa. Original Graphics, Layout and Design by . T (2010)