egypt meals

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  • History and food Thousands of years ago, ancient Egyptians left evidence for their love for food. Well-preserved wall paintings and carvings Have been dicovered on tombs and temples depicting large feasts and a variety of foods. Many of these ancient foods are still eaten in Egyptian households today. Peas, beans, cucumbers, dates, figs, and grapes were popular fruits and vegetables in ancient times. Wheat and barley, ancient staple crops, were used to make bread and beer. Fish and poultry were also popular.

  • Meals Some meals in Egypt are:Ful Mudammas (Broad Beans in Sauce) Koushari Shai (Mint Tea) and Baklava Lemon and Garlic Potato Salad Gebna Makleyah (Oven-Fried Cheese)

  • FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS For religious and holiday celebrations the Egyptians make :Bamia (Sweet and Sour Okra) 'Irea (Cinnamon Beverage) Khoshaf Lettuce Salad

  • Ingredients and procedure Ful Mudammas (Broad Beans in Sauce) Ingredients 2 cans (15-ounce each) cooked fava beans 6 cloves garlic, or to taste 1 teaspoon salt, or to taste 1 Tablespoon lemon juice, freshly squeezed cup olive oil 1 Tablespoons parsley, minced Garnish, such as radishes, hard-boiled eggs, chopped scallions, pita bread (toasted and cut into wedges) Procedure Press the garlic cloves through a garlic press into a medium bowl. Mash the garlic and salt together. Next, add the lemon juice, olive oil, and parsley to the garlic mixture and combine thoroughly. Drain the beans well, rinse, and put beans into a large pot over low heat. Add garlic mixture and stir with a wooden spoon to combine thoroughly. Serve warm with the garnishes arranged on a platter. Each person is served a plateful of Ful Mudammas and adds the garnishes of his or her choice.

  • Koushari (Lentils, Macaroni, Rice, and Chickpeas) Ingredients 1 cup lentils 1 teaspoon salt 1 cup elbow macaroni 1 cup rice 1 can (15-ounce) chickpeas (also called ceci) 2 Tablespoons olive oil S AUCE : 1 cup canned tomato puree cup olive oil 2 onions 1 garlic clove, or to taste Procedure Prepare lentils: Place the lentils in a sieve and rinse thoroughly. Place them in a large saucepan with 3 cups of water and 1 teaspoon salt. Heat until the water begins to boil. Lower the heat, and simmer for about 1 hour until lentils are tender. Drain and set the lentils aside. Prepare the macaroni: Fill the same saucepan with water (add salt if desired). Heat until the water begins to boil. Add the macaroni and boil about 12 to 15 minutes, until macaroni is tender. Drain and set the macaroni aside. (It is okay to combine the macaroni and lentils.) Prepare the rice: Heat the 2 Tablespoons of olive oil in the same saucepan. Add the rice and cook for 2 or 3 minutes, thoroughly coating the rice with oil.

  • Add 2 cups of water and heat until the water begins to boil. Cover the saucepan and simmer until the rice is tender, about 15 minutes. Remove from heat and allow to cool for about 5 minutes. Assemble koushari: Drain chickpeas and rinse. Add chickpeas, lentils, and macaroni to cooked rice and toss very gently with a fork. Make sauce: Peel the onions and cut them in half lengthwise. Slice each half crosswise into thin slices. Heat cup olive oil in a skillet. Add onions and cook, stirring often with a wooden spoon, until onions are golden brown. Add garlic clove and cook 1 or 2 more minutes. Stir in tomato puree and heat until bubbly. Now pour the sauce over the lentil mixture and heat over very low heat for about 5 minutes, until completely warm. Serve with pita bread.

  • Shai (Mint Tea) and Baklava Ingredients 1 package mint tea (loose or in tea bags) Sugar 4 to 6 cups water (depending on how many people are being served) Procedure Bring water to a boil. If using loose tea, measure 1 teaspoon of tea leaves into a teapot for each person being served. Otherwise, place one tea bag per person into the teapot. Pour boiling water over tea. Allow to steep (soak) for about 3 minutes. Pour tea into cups. (In Egypt, small glass tumblers are used.) If loose tea is used, allow the tea leaves to settle to the bottom of the pot, and pour carefully to avoid disturbing them. Add 4 or 5 teaspoonsful of sugar to each cup. Enjoy with a piece of baklava, purchased from a bakery.

  • Lemon and Garlic Potato Salad Ingredients 2 pounds of red potatoes, scrubbed but with skin left on cup parsley, chopped 4 garlic cloves, minced Juice of 1 lemons 1 Tablespoon vegetable oil Salt and pepper, to taste Procedure Boil potatoes until tender ( 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.

  • 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 and pita bread cut into triangles, for serving Procedure Preheat oven to 400F. 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

  • 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 cup water Procedure 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 saut 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.

  • 'Irea (Cinnamon Beverage) Ingredients 2 cinnamon sticks 2 teaspoons sugar, or to taste 1 cup cold water Mixed nuts Procedure Place the cinnamon and sugar in a small saucepan with the cold water and bring to a boil, stirring occasionally. Lower the heat and allow the mixture to simmer for 10 minutes, or until it is brownish. Remove the cinnamon sticks and pour the drink into a cup. Serve with mixed nuts sprinkled into the cup.

  • Khoshaf Ingredients 1 cup dried prunes 1 cup dried apricots 1 cup dried small figs, halved 1 cups raisins 1 cup sugar, or to taste 2 cups boiling water Procedure Place all the fruits in a bowl and mix together gently. Sprinkle the sugar on top of the dried fruits. Carefully pour the boiling water into the bowl, cover, and allow to cool to room temperature. Refrigerate for several hours, or overnight if possible. ( Khoshaf is best when allowed to marinate overnight or for several hours before serving.)

  • Lettuce Salad Ingredients 1 small head of lettuce, shredded cup orange juice Pinch of salt 1 teaspoons pepper, or to taste Procedure Toss lettuce with orange juice. Season with a pinch of salt and pepper.

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