Typical Egyptian cooking?

Question

Could you name a few of those typical dishes and explain to me what they are made of and/or on which particular ocassion they could be serve.

I'm in love with Egypt and would love to learn the most i can about you guys and your culture that's why i always hang around in this section nowhere else. I feel at home it is warm, cosy & full of love.

God bless u all!

Hi guys thanks for all your answer i would like to give u all my vote really, but i can't so sad. so i will leave it to public to decide. I hope someday we will have have a big feast together...in Egypt wherelse i want to feel your hospitality and love.

Miss u all take care and God bless

An Egypt ardent fan lol!

Answer 1

hmmm thank you for you warm feelings .. Egyptians love everybody ....

the below are the most recipes i really like to cook and learned them from my mama

Kebda Iskandarani (Alexandrian Liver)

Ingredients:
500gr. Beef liver cut into small parts 2cm x 0.5cm approximate.
1 small tomato
About 10-15 clove of fresh garlic
1 green hot pepper
salt 1 small tsp
pepper 1 small tsp
cummin (ground) 1 small tsp
1 tsp vinegar
2 tsp of fresh lemon juice
50 grm of finely chopped parsley
Vegetable oil for frying 1\4 cup


To make the FRYING mixture:
You can make it in a kitchen machine but I prefer the by-hand preparation. Garlic finely chopped + Tomato finely diced + Green hot pepper (finely sliced) Add salt+pepper+cummin + vinegar to get a paste

Heat the frying oil in a deep frying pan then add 1 Tsp of the garlic/tomato mix. turn it in the oil for 30 sec then add 1/3 of the liver and move it in the pan with the mixture continiously for 2 mins then take it aside. Repeat for the same for the whole remainings then gather all fried liver in the same pan. Take away of the heat add lemon juice and parsly Serve warm with fresh pita bread.
================
Egyptian Grilled Chicken

500 g chicken breast fillets
4 garlic cloves (crushed)
1 cup olive oil
1 cup fresh lemon juice
1/2 teaspoon lemon zest
2 teaspoons dried oregano
salt and black pepper

**Very Low Carbs Main Dish

Chicken Breasts Main Dish
Southwest Asia (Middle East) Main Dish
Wash the chicken fillets well and dry with kitchen towel.
Whisk all marinade ingredients together.
Place chicken in a glass dish, pour over marinade & ensure each piece is coated in the marinade.
Cover glass dish with cling film & leave to marinate for as long as possible in refrigerator.
It is best to begin preparation for this dish the day before in order to obtain the best result.
Next day: Remove dish from refrigerator.
Allow it to sit for 15 minutes at room temperature.
Pre-heat grill and place fillets on the grill pan, brushing with remainder of marinade.
Cook for approximately 25 minutes, brushing with marinade, turning once during cooking.
Chicken should be moist and golden, but not tough and overcooked.
If chicken browns too soon reduce grill heat to moderate.
Enjoy!

=========
Egyptian Stuffed Vegetables (Mashi)


1 kg zucchini or mixed vegetables (like zuccini,green peppers or capcicums,eggplant, potatoes and tomatoes)
1/2 cup coriander leaves (cilantro)
1/2 cup flat leaf parsley
2 medium onions
1 big hard tomatoes
2 tablespoons tomato paste
1 teaspoon cracked black pepper
1/4 teaspoon white pepper
salt
3/4 teaspoon cumin, crushed lighly
1/4 teaspoon coriander powder
3/4 teaspoon msg (optional)
1/2 cup oil
1 1/4 cups egyptain rice or any short-grain rice, Instead of rice you can stuff it with cooked mince or mix them as two halfs
1 tablespoon ghee
8 pieces gum arabic (mastikah)
1 chicken bouillon cube, dissolved


Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
Chop tomato.
Mix rice, herbs and tomato.
Add spices to rice mixture.
Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
Heat chicken broth cube, ghee and mastikah until mastikah melts.
Layer veggies in a flat pot or baking tin.
Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
Bake covered at 180 degrees Celsius until veggies are tender. (we like our veggies very soft, I bake it for 1hr15 mins).

==================
Egyptian Rice Pudding

3/4 cup rice flour
3/4 cup sugar
6 cups milk
2 whole green cardamom pods, lightly crushed
1 pinch saffron threads
3 tablespoons rose water
chopped pistachios, to garnish

Combine the rice flour and sugar and add to a saucepan containing the milk.
Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
Add cardamom and saffron and continue stirring for 1 more minute.
Remove from heat, and add rosewater.
Pour pudding into individual serving glasses and let cool completely.
Refrigerate for about 2 hours.
Top surface completely with finely chopped pistachios and serve.

.....enjoy

Answer 2

you're conversing some minority of idiots who're bigots and ignorant. It does take place each so often, yet those individuals are relatively dumb, and thank God i do no longer think of they characterize a large share. in my opinion, i might desire to care much less if the guy serving me became right into a eco-friendly alien from mars as long simply by fact the provider became into efficient and passable. I could say that the dentist whom I have faith and continually bypass to is a Christian and he's the superb I even have considered. i do no longer even word regardless of if the branch shops i bypass to are owned via Christians or no longer till they have obtrusive photographs or crosses putting in easy view. i might desire to truly care much less.

Answer 3

With all your warm feelings too many Egyptians will be happy to welcome you in Egypt and I hope you eat all Egyptian dishes here in Egypt instead of talking about it.
Fatta : rice-pieces of bread - special sauce for Fatta made form Tomato, garlic, vinegar
Occasion : in the big feast (Bairam) or small feast

Kushery : rice-macaroni-brown lentils-fried small onion pieces- special sauce for Kushery made of tomato and vinegar
Not connected to an occasion

Beans : well cooked beans with many options (Oil-butter-lemon-red pepper-fried eggs-tomato)
Connected to the late night meal in Ramadan

Konafa : Kind of sweets originally made of flower threads made in a simple way then a thick juice of lemon and sugar is added after cooking optional (almost all kinds of nuts and coconut as a filling)

Some kinds of salty fish or smoked fish with green onion are connected to easter but it gets back to the Pharoes

Answer 4

The most traditional dishes Egyptian ladies like to cook:
Molokheya.. It's like soup, but the best ever. U can only buy it from arabic grocery stores and u've to get someone Egyptian to cook it for u.. SO DELICIOUS :)
Bameya..Okra.
Besela...Peas
Makrona belbashamel.. Macroni and cream.
Mesaka'a.. Eggplants w/ beef

Desserts:
Golash.. Baklava


I can name so many more, but here's what I could find online. Have fun.. Enjoy!

Answer 5

thank you for you warm feeling I'm glade you like Egypt hope to visit us soon you welcome any time about food all the above say much but I'll give you a site for an Egyptian chef try it
http://www.chefosama.com/homeEn.asp
bon appetite