Egyptian Green Beans with Carrots
Preparation time:
45 minutes
Servings:
4
Ingredients:
- Vegetable oil - 1 tablespoon
- Tomato paste - 2 tablespoons
- Chicken stock - 2 cups
- Bay leaf - 1
- Green beans and carrots - 1 (9 ounces) package
- Onion - 1
- Garlic (sliced) - 2 cloves
- Ground cardamom - 1/4 teaspoon
- Salt and ground black pepper
Directions:
- Heat the oil in a pot. Add the onion and cook until tender (for 10 minutes). Put the garlic and tomato paste. Cook for about 1 minute. Put it in the chicken stock.
- Put cardamom, pepper, bay leaf, and salt in the onion mixture. Let it boil. Put the carrots and green beans. Let them boil and decrease the heat of the stove to low. Simmer until the green beans get tender for 30 minutes.
Egyptian Rose Leaves
Preparation time:
8 hours 20 minutes
Servings:
36
Ingredients:
- Shortening - 1/3 cup
- Eggs - 2
- All-purpose flour - 2 cups
- White sugar - 1 cup
- Rosewater - 1 teaspoon
- Salt - 1/4 teaspoon
Directions:
- Beat the shortening, rose fluid, sugar, and eggs until creamy. Add the salt and flour. Put it in the butter mixture. It would become a soft dough. Refrigerate it for 8 hours.
- At 350o F, let the oven heat up. Grease the baking sheets.
- Use 1/3 of the dough at a time and refrigerate the remaining. Shape into balls. Put them on baking sheets. Flatten them with the hand like a clock. Shape it like the base of a petal. Sprinkle the red decorator's sugar.
- Place in the preheated oven at 350o F until golden (about 10 minutes).
Lentil Soup
Preparation time:
45 minutes
Servings:
4
Ingredients:
- Water - 3 cups
- Roma tomato (quartered) - 1
- Onion (quartered) - 1
- Chicken bouillon - 1/4 cube
- Ground cumin - 2 teaspoons
- Cracked black pepper - 1/2 teaspoon
- Red lentils - 1 cup
- Carrot (quartered) - 1
- Garlic (quartered) - 4 cloves
- Water - 1 cup
- Sea salt - 1/2 teaspoon
- Ground coriander - 1/4 teaspoon
Directions:
- Put the 3 cups of the water, chicken bouillon, lentils, garlic, onion, tomato, and carrot in a pot. Heat until the lentils and vegetables get tender (for 25 minutes). Turn off the heat and allow them to cool.
- Beat the lentils and vegetable in a blender until soft. Add 1 cup of the water, coriander, cumin, pepper, and sea salt to the soup. Cook until warm through.
Saboob
(
Egyptian Flatbread
)
Preparation time:
38 minutes
Servings:
8
Ingredients:
- Olive oil - 1 tablespoon
- All-purpose flour - 2 cups
- Milk - 3/4 cup
- Salt - 1 teaspoon
Directions:
- At 375o F, let the oven heat up. Grease a baking sheet.
- Take a mixing bowl and stir in the flour as well as salt. Pour in oil and milk.
- Place the dough on a floured board. Knead the dough until soft and elastic (for 15 minutes). Leave it for 15 minutes.
- Divide the dough into 4 portions. Roll the dough out. Place on the baking sheet.
- Put it in the oven until golden (for 10 minutes).
