Leg beef soup recipe ( Shorbet kaware)

 

Ingredients :

2 leg beef "Kaware" (preferably veal, cut into 6pcs)
1 small onion (peeled and cut into quarters)
Celery bunch
1 litre water
2 bay leaves
3 cloves cardamom
3 bits of mastic resin
Salt and black pepper

Directions:

Clean the leg beef well with a mixture of salt and flour then wash with clean water.

Add the water in a pot and bring to boil then add the meat, onion, bay leaves, celery, cardamom, mastic resin and black pepper. Let it boil again, then cover and simmer for one hour until cooked, then season with salt.

Remove the leg beef put aside, strain the soup using a fine sieve then serve in bowels.

Source : Ahram online

Egyptian tomato salad recipe

Ingredients :

 6 large tomatoes (cut into cubes)
2 large onions (peeled and sliced)

For dressing:
1 tsp cumin
 Parsley bunch
1 chili powder (optional)
1 tbsp white vinegar
1 tbsp lemon juice
1 tbsp olive oil
Salt

Directions:

Add lemon, olive oil, white vinegar, salt, chili powder, cumin and chop them all together. Place in bowl.

Bring a serving dish and mix in the tomato cubes with onion, then add the dressing. Mix well and serve.

The Sobia drink recipe ... Coconut with milk

 Coconut with milk “Sobia”

1 litre full cream milk
1 cup coconut (peeled and grated)
1 cup white sugar (you may need more; to taste)
½ cup fresh cream
1 tsp vanilla powder

Directions:

In a pot add milk, coconut and sugar and let it boil on high heat for around 10 minutes while stirring so sugar completely dissolves. Set aside to cool.

Pour the mixture into the blender and add the fresh cream and vanilla. Blend until well-mixed, then refrigerate until you wish to serve it (or serve over ice cubes).

Source : Ahram online

Kinds of Egyptian tea

- Shai sada : Sugarless tea

- Shai sokkar zeyada : Extra sugar tea

- Shai mazboot : Just right sugar

- Shai koshari : Water is boiled first then tea is added

- Shai fel khamseen : Tea in a little glass or cup

- Shai el sokkar maa nafso : Sugar is not dissolved in tea

- Shai bel haleeb : Milk is added to tea

- Shai nubi ( Nubian tea ) : Heavy tea with very little milk added

Egyptian food recipe : Koshary pasta

This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce

Ingredients
2 cups cooked rice

2 cups cooked penne pasta

2 tablespoons white vinegar

1 teaspoon Ground Cumin , divided

1/2 teaspoon Garlic Powder

1 cup cooked lentils

1 can (15 ounces) crushed tomatoes

1/2 cup water

1 1/2 tablespoons sugar

3/4 teaspoon Ground Cinnamon

1/2 teaspoon salt

1/4 teaspoon Crushed Red Pepper

3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)

2 medium onions, thinly sliced (about 2 cups), optional*
Instructions
1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Nutritional Information
Calories: 169, Fat: 1 g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrates: 34 g, Protein: 7 g

Extracted from : Touregypt.net