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Instructions: 1. Cook rice until done, and rinse with cold water.
2. Coat chicken with 1 tbs.
3. of the oil, and season with 1/4 tsp.
4. of the S/P.
5. Cook chicken until done; when chicken is cool enough to handle, cut into
1/2" dice.
6. Toss the rice, chicken, onion, mango, avacado, and rest of the oil (1 tbs),
remaining salt and pepper, lime juice, and cilantro.
7. Chill for at least 1 hour before serving.
Fatta is a traditional soup served by the Coptic Christians of Egypt as the
first meal after the Lenten fast period.
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.
2 pounds frozen or dried Melokiyah
1 onion, cut in half
1 bay leaf
4-5 cardamom grains
5 pound chicken ( or 2 smaller chickens)
15-20 garlic cloves, crushed
1 Tb coriander powder
1 Tb lemon juice
cooking oil
salt
cooked rice
Boil water with onion, salt, bay leaf and cardamom tied in a muslin bag, then add the chicken and cook until tender. Remove chicken, cut into neat joints and fry.
Discard the muslin bag and mash the onion. Boil the soup stock, add the melokiyah, adjust the seasoning and simmer for 3-5 minutes. Do not overcook, as the melokiyah will lose its ability to be suspended in the broth and fall to the bottom of the pot.
Mix crushed garlic with salt and coriander (ta’liya) and fry until golden. Toss into the boiling melokiyah and simmer for 2 minutes. Add lemon juice.
Place the cooked rice at the bottom of the serving bowl, add a piece of chicken and cover with the soup.
This is the time of year when everyone north of the equator thinks of fall and the coming winter. Soups made from squashes, even in North Africa, are a seasonal favorite. Here is a good one to try.
2 ½ pounds orange pumpkin
3 ½ cups chicken stock
3 ½ cups milk
salt and white pepper
2-3 teaspoons sugar, or to taste
2/3 cup measure of raw rice, but cook it for this recipe
1 teaspoon cinnamon garnish
Remove the peel, seeds and fiber from the pumpkin and cut it into pieces. Put
it into a large pan with the chicken stock and the milk, season with salt and
pepper, and sugar and simmer for 15-20 minutes or until tender. Lift the pumpkin
out and puree in a food processor or mash with a potato masher. Return to the
pan.
Bring to a boil once again, add the cooked rice, and simmer to heat through. Add a little water if necessary to have a light creamy consistency. Garnish with a dusting of cinnamon. Serves 6.
1. Combine first 7 ingredients in a large bowl, cover and marinate in refrigerator 30 minutes.
2. Bring water to a boil in a medium saucepan and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork and cool. Add couscous and basil to tomato mixture, toss gently. Garnish with basil leaves if desired. 5 servings; serving size 1 cup.
Ingredient: 2 1/2 cups chopped onions
2 tablespoons vegetable oil
2 cups diced potatoes
5 cups chopped cauliflower
2 teaspoons ground cumin
1 1/2 teaspoons ground fennel
4 cups hot water
2 vegetable bouillon cube
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
chopped tomatoes and chives
Instructions:
1. In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to
10 minutes, or until translucent.
2. Add the potatoes, cumin, and fennel; cook for 1 minute.
3. Add the hot water; cover, turn up the heat and bring to a boil.
4. Add the cauliflower and bouillon cubes and return to a boil.
5. Lower the heat and simmer, covered, for 10 minutes or until the vetetables
are tender.
6. In a blender, puree and vegetable/broth mixture until smooth.
7. Add lemon juice, salt, and pepper to taste.
8. Reheat the soup, being careful not to scorch it.
9. Serve warm; garnish with chopped tomatoes and chives.
Serves four. The North African seasoning give this old standby a delightful change.
Ingredients:
2 1/2 cups chopped onions
2 tablespoons vegetable oil
2 cups diced potatoes
5 cups chopped cauliflower
2 teaspoons ground cumin
1 1/2 teaspoons ground fennel
4 cups hot water
2 vegetable bouillon cube
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
chopped tomatoes and chives
Instructions:
1. In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to
10 minutes, or until translucent.
2. Add the potatoes, cumin, and fennel; cook for 1 minute.
3. Add the hot water; cover, turn up the heat and bring to a boil.
4. Add the cauliflower and bouillon cubes and return to a boil.
5. Lower the heat and simmer, covered, for 10 minutes or until the vetetables
are tender.
6. In a blender, puree and vegetable/broth mixture until smooth.
7. Add lemon juice, salt, and pepper to taste.
8. Reheat the soup, being careful not to scorch it.
9. Serve warm; garnish with chopped tomatoes and chives.
A refreshing winter salad, with seasonal navel oranges.
8 navel oranges, peeled and white pith removed, sliced
3/4 cup good quality black olives, cut in half and pitted
1 red onion, sliced very thinly
juice of one medium-sized lemon
1/2 - 1 tsp. ground cumin (to taste)
salt and freshly ground black pepper
1 Tb. olive oil
Toss together oranges, olives and onion. Mix together lemon juice, cumin, salt
and pepper, then which in oil. Toss with the salad and serve. Serve 6.
Makes 6 (1 cup) servings
INGREDIENTS
Vinaigrette
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons orange juice
2 1/2 teaspoons sugar
1 teaspoon McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Ground Cumin
1/8 teaspoon McCormick® 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
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.
This is Mediterranean, but all of the ingredients would be found in Egypt.
Ingredients:
1 pound orzo pasta
8 ounces peas
2 stalks celery, trimmed and diced
1/2-ounce fresh oregano, chopped
1/2-ounce fresh chives, chopped
1/2-ounce fresh parsley, chopped
3-4 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
5 tablespoons lemon juice or juice of one lemon
2-3 plum tomatoes, diced
Pinch of white pepper
Pinch of salt
Directions:
Cook orzo in lightly salted boiling water for 7 minutes or until cooked through. Remove to a colander, drain, and rinse well with cold water.
Place orzo in a large serving bowl; then drizzle 1 teaspoon of olive oil around the orzo and toss well.
Cook the peas in slightly salted boiling water for 1-2 minutes, drain, and rinse with cold water in a colander.
Mix peas and orzo together, slowly adding all the other ingredients until well mixed.
Add salt and white pepper to taste.