Egyptian Cooking on May 25, 2012

UT Dinner Egyptian Dinner COOK: Nahla Elsaid

Egyptian Salad Shish Kabob Mesakaa Egyptian rice with different nuts Basbousa

May 25, 2012

Club

Egyptian Dinner COOK:

May 25, 2012

Nahla Elsaid

MENU Egyptian Salad (Baladi) Shish Kabob Mesakaa (veggi) Egyptian rice with different nuts (Belkhalta) Basbousa (dessert)

Baladi - Egyptian Salad kkkkkkkkkkkkkkkkk

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Ingredients:

3 tomatoes 1 red onion 1 cup chopped parsley 2 chili pepper 1 romaine lettuce 1 English cucumber ½ cup chopped dill 1 green pepper 1 arugula 5 radishes 1 tbspoon white vinegar 1 tbspoon squeezed lime 1 teaspoon Cumin 1 tablespoon olive oil kkkkkkkkkkkkkkkkk

kkkkkkkkkkkkkkkkk 1) Slice tomatoes, onion, chilis, lettuce, green pepper, arugula, radishes, and cucumber into small pieces.

2) Add parsley and dill. Prepare the dressing by adding the salt, peppers and cumin then add the vinegar and squeezed lime, stir well, and then add the olive oil.

3) Finally, add the dressing to the salad until it blends in.

MEMO: Radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made. The radish did not make its way to England until approximately 1548. By 1629 they were being cultivated in Massachusetts.

Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. It is the root of a plant classified in the mustard family.

Cited from CDC

Shish Kabob PPPPPPPPPPPPPPPPPPPP

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Ingredients for Shish Kabob or Kafta:

2 lbs ground beef 1 tsp all spice 2 tsp coriander 1 tsp salt and pepper 1/4 cup vegetable oil

1 tsp paprika 1 tblsp dried onions lime juice of 1 lime 2 tblsp crushed tomato

a bunch of parsley (decoration)

Directions: 1) Mix all ingredients together and refrigerate for 5 hours or 2 hours at least.

2) Skewer portions of the meat and press tightly on bamboo skewers to form log shapes.

3) Grill in a preheated oven at 400 F for 20 minutes and turn occasionally until all sides are done.

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Mesakaa wwwwwwwwwwwwwwwwwwwwwwww

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Ingredients:

3 eggplants 6 green peppers 1 can of cooked chickpeas 2 cups tomato puree 1/3 cup white vinegar 6 mashed garlic salt and pepper vegetable oil

Directions: 1) Slice the eggplants into 1 cm slices and cut the green peppers into flat pieces and toss the eggplants and the peppers with salt and keep them to lose some of the water inside.

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2) Fry eggplants and peppers until brownish in color then add them in an oven pan, and add chickpeas on the top.

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This is the right colour!

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3) Prepare the sauce by adding oil then garlic and stir until golden, then add the tomato puree to it and stir until it boils then add vinegar, salt and pepper.

4) Add the tomato sauce to the pan and enter a preheated oven at 350 F for 15 minutes or until the top is golden in color.

Belkhalta (Egyptian rice with different nuts) QQQQQQQQQQQQQQQQ

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Ingredients:

3 cups of Basmati rice (or any rice) 3 tbspoon sugar 1 tbspoon margarine 1 chicken bouillon cube 3 teaspoons of salt ½ pounds almonds Ÿ pounds raisins

Directions 1) Boil the almonds and the raisins in water until they soften

2) Put the sugar in the pot for the rice and heat until it softens and starts to turn to golden, then remove it from the stove.

3) Add the margarine and chopped onions and fry them.

4) Add rice and stir well then add the chicken bouillon cube to the mixture.

5) Add the boiled almonds and raisins and the salt and keep on a low heat until the rice is done.

Add caramelised almonds!

Basbousa ,.,.,.,.,.,.,.,.,.,.,

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Ingredients:

2 cups semolina flour 1 cup of sugar 1 cup plain yogurt ½ cup unsalted margarine ½ cup whipping cream toasted almonds 1 ½ cups of sugar 1 teaspoon baking powder 1 cup water few drops of lime vanilla

Semolina is made from durum wheat and is typically more coarsely ground than other wheat flours

Directions 1) Add semolina to sugar and baking powder and vanilla, then add the yogurt and margarine. Cream and stir them well until homogeneous. Test for a successful dough by wetting a finger and immersing it in the dough, it should come clean.

2) Grease a pan and add the dough to the pan and then add the almonds on the top and enter a preheated oven 375 F for about 25 minutes or until basbousa is golden in color.

3) During the time of baking, make the sugar syrup in a pot add the water and the sugar until the sugar fully dissolves and the syrup starts to boil then add the drops of lime and keep boiling for 5 minutes.

4) When the Basbousa is golden in color toss it with the sugar syrup while it is hot.

5) Let it stay for 15 minutes before serving.

The UTDinner Club, a student club at the University of Toronto, is sharing different cultures & foods, experiencing multiculturalism at the university. We exchange various recipes and cooking styles from around the world with students from different ages, countries, and regions.

If you would like to sponsor us for a kitchen space, utensils, ingredients, etc., please contact at utdinnerclub@gmail.com

With the cooperation of many people, the Club has hold a number of cooking events, which are painted with green.

Our mission is to paint this world map with green.

For our cooks and chefs, the club is looking for students or alumni from the countries left in blank as well as from the countries painted in green. If you like cooking, please share your or your family’s recipes with us!

June 17, 2012

UT Dinner

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http://utdinner.herobo.com/ Recipes: Nahla Elsaid Photo Credit: Farah Aziz & Farah Zaini Photo & Magazine Design Credit: Yayo