Egyptian Meatballs
Preparation time:
55 minutes
Servings:
24
Ingredients:
- Leeks - 2 pounds
- White bread crumbs - 1 cup
- Salt and ground black pepper
- Water - 3/4 cup
- Butter - 1 tablespoon
- Ground beef - 1 pound
- Eggs - 2
- Olive oil - 1 tablespoon
- Lemon juice - 1 tablespoon
Directions:
- Boil the salted water in a pot. Stir in the leeks and boil until soft (for 5 minutes). Sieve. Chop the leeks in a blender.
- Take a mixing bowl and stir in the leeks, salt, ground beef, pepper, eggs, and breadcrumbs. Mix all together well. Shape into meatballs.
- Heat the olive oil in a pan. Cook the meatballs until brown for 10 minutes. Boil water, butter, and lemon juice. Cover the pan. Simmer for 20 minutes.
Duqqa
Preparation time:
17 minutes
Servings:
10
Ingredients:
- Hazelnuts - 1 cup
- Sesame seeds - half cup
- Coriander seeds - 1 tablespoon
- Salt - 1 tablespoon
- Hazelnuts - 2 tablespoons
- Cumin seeds - 2 tbsps.
- Mint leaves - 1/4 cup
- Za'atar - 1 tablespoon
Directions:
- At 325o F, let the oven heat up.
- Spread the hazelnuts on the baking sheet. Bake in the oven until golden for 10 minutes. Allow them to cool.
- Pour the sesame seeds, coriander seeds, and cumin seeds into a saucepan. Toast for 3 minutes. Turn off the heat and allow them to cool.
- Take a mixing bowl and stir in the toasted hazelnuts, za'atar, cumin seed mixture, salt, and dried mint. Blend until ground.
Dukkah
Preparation time:
25 minutes
Servings:
24
Ingredients:
- Hazelnuts - 1 cup
- Coriander seeds - 2 tablespoons
- Ground black pepper - 2 tablespoons
- Sesame seeds - 1/2 cup
- Cumin seeds - 2 tablespoons
- Sea salt - 1 teaspoon
Directions:
- At 350o F, let the oven heat up. Put hazelnuts on baking sheet. Place it in the oven for 5 minutes. Remove skins of nuts. Allow it to cool.
- In a pan, fry sesame seeds till they get golden. Transfer them to a bowl. In same pan, fry the cumin seeds and coriander. Stir occasionally. Stir in a blender. Blend until they are finely ground. Combine with sesame seeds. Blend cooled hazelnuts. Combine with spices in the bowl. Pour pepper and salt.
Couscous with Olives and Sun
-
Dried Tomato
Preparation time:
50 minutes
Servings:
4
Ingredients:
- Vegetable broth - 1 1/4 cups
- Ground black pepper - 1 pinch
- Pine nuts - 1/2 cup
- Shallot (minced) – 1
- Pearl (Israeli) couscous - 2 cups
- Sun-dried tomatoes (packed in oil, drained and chopped) - 1/3 cup
- Chopped flat-leaf parsley - 1/4 cup
- Water - 1 1/4 cups
- Salt - 1 pinch
- Olive oil (divided) - 5 tablespoons
- Garlic (minced) - 4 cloves
- Sliced black olives - 1/2 cup
- Vegetable broth - 1 cup
Directions:
- Boil the water and 1 1/4 cup of the vegetable broth in pot. Add the couscous. Put in black pepper and salt. Decrease the heat of the stove to low and cook until the liquid absorbs (for 8 minutes).
- Put 3 tablespoons of the olive oil in a pan. Add the pine nuts and heat until the pine nuts get golden (for 1 minute). Turn off the heat.
- Heat 2 tablespoons of the olive oil in a pan and add the garlic as well as shallot until tender (for 2 minutes). Put the sun-dried tomatoes and black olives in the shallot mixture. Heat for 3 minutes. Boil 1 cup of the vegetable broth. Decrease the heat of the stove to low and cook (for 10 minutes).
- Put the couscous in a bowl and mix with the sauce. Top with the pine nuts and parsley.
