What are the most popular Egyptian dishes?Can you add recipes pls?

Question

can you help my friend in this question..

http://answers.yahoo.com/question/index;_ylt=AqsfPVzPSCaavp.Mp7X57cTsy6IX;_ylv=3?qid=20080702004745AAU0aCD&show=7#profile-info-0AxXQ1Jeaa

Answer 1

Here is one, made from "BETENGAN"

http://members.cox.net/ahmedheissa/receg...

Wish you like it, also there is a very nice dish called "Sad el hanak"

Answer 2

:)

ok here is some:

Fatta"

2 kg Lamb ,cubes (or beef or veal cubes)

3 cups Rice  

8 loaves Egyptian Bread  

3 tbsp Garlic ,minced

1 cup Vinegar  

7 tbsp Margarine  

2 tbsp Tomato Paste Fine Foods Knorr  

2 Arabic Gum  

3 Cardamom  

4 1/2 cups Water  

Salt and Pepper  

Directions

Preparing meat:

Wash meat under running water. Soak meat in a bowl with cold water, ½ cup salt and ½ cup vinegar for 10-15 minutes then wash again well under running water.

In a deep pan boil meat until tender. Strain and reserve 5 cups of meat broth.

Preparing rice:

Wash rice well under running water and drain.

In a deep pan melt 2 ½ tbsp margarine. Add Arabic gum and cardamoms, and stir for 2 minutes. Add rice and stir for another 2 minutes.

Add salt and 4 cups water and cook until water is absorbed. Cover and move to low heat and cook for 25 minutes.

Preparing sauce:

In a small saucepan heat and stir 2 tbsp margarine and garlic until golden.

Add tomato paste and stir. Add ½ cup water and ½ cup vinegar. Heat until boiling.

Preparing bread:

Cut bread into bite size squares and put in a large metal baking dish. Add 3 tbsp margarine, heat and stir until light brown.

Add gradually 5 cups meat broth and ¾ cup sauce and stir until bread is very soft.

Preparing fattah:

Spread rice over bread layer in baking dish to make another layer (4 cm thin). Sprinkle some of sauce over rice then place in oven at medium heat (180 C) for 10 minutes.

Remove from oven and add meat cubes. Serve in the same baking dish. Serve remaining sauce in a seperate bowl.

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Mahshi "stuffed vegitables"

1/2 kg Zucchini ,medium size

1/2 kg Green Pepper  

1/4 kg Long Eggplant ,white

1/4 kg Long Eggplant ,black

1/2 kg Tomatoes ,medium size, hard

1/4 kg Minced Meat  

2 cups Rice  

1 cup Parsley ,finely chopped

2 Onions ,medium size, finely chopped

1 tsp Mint ,dried and ground

1/2 cup Coriander , finely chopped

2 tbsp Tomato Paste Fine Foods Knorr  

2 Chicken Stock Cubes Fine Foods Knorr  

2 tbsp Margarine  

Salt and Pepper  

Directions

Preparing vegetables and stuffing

In a large bowl mix minced meat, parsley, coriander, onion, mint, margarine, salt and pepper.

Wash rice well, drain and add to bowl. Stir to mix all ingredients well. Taste to adjust seasoning.

Wash tomatoes, zucchini, eggplant and peppers and cut their tops.

Remove the insides of vegetables by holding the vegetable in your hand and pressing the tip of a sharp knife into the center of vegetables till close to the end. Make continuous circles with the knife to remove the insides of vegetables. Don't make vegeta

Stuffing and cooking vegetables

Put 1-2 tbsp of stuffing into each vegetable using your fingers. Press on stuffing in the vegetable with your small finger so that stuffing is firm inside vegetable. Don't fill the whole vegetable with stuffing to give space for rice to expand during cook

In a large deep non-stick pan, arrange stuffed vegetables in a standing position with their tops facing upwards.

Dissolve stock cubes and tomato paste in 2 cups warm water and add to vegetables. Add more warm water to pan until it covers ¾ of vegetables.

Cook over medium heat for 40-45 minutes or until rice and vegetables are done. You can add 1/2 cup boiling water if needed.

Arrange stuffed vegetables in a serving platter in a nice shape. Serve hot.

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Lobbya "blackeyed peas"

1 cup Black-Eyed Beans  

1 Onion ,medium size, finely chopped

2-3 Garlic Cloves ,crushed

1 tbsp Ghee ,or margarine

1/2 kg Meat ,cubes for vegetable (veal or beef)

4 Tomatoes ,medium size, rip, peeled

1-2 tbsp Tomato Paste Fine Foods Knorr  

Salt and Pepper  

Directions

Wash black-eyed beans and soak in a bowl with water for at least 2-3 hours, preferably overnight.

Fill a medium pan with water and add beans. Heat over medium heat and leave to boil until just tender keeping beans constantly soaked in water. The time of boiling depends on the time of soaking. Drain and wash beans well under running water.

In a medium deep pan, heat ghee or margarine over medium-high heat. Add onion and stir until yellow. Add meat cubes stirring frequently until brown. Add ½ cup water and leave meat to cook for about 15 minutes adding water frequently.

In the meantime, blend tomatoes with ¼ cup water in a blender or food processor. Add to pan. Add beans, tomato paste, ½ cup water, crushed garlic, salt and pepper.

Cover pan, reduce heat and simmer for about 20-25 minutes or until beans are tender. Add more water when needed. Serve with rice.

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Molokhya with rabbits

1 Rabbit ,or 1 chicken

1/2 kg Molokheya  

1 1/2 tbsp Garlic ,crushed

1 1/2 tbsp Coriander ,dried and ground

3 tbsp Margarine  

Salt

Directions

Wash rabbits or chicken well then boil until are tender. Strain and reserve 3-4 cups of rabbit or chicken broth. Cut rabbit into 5 pieces and cut chicken into 4 quarters.

In a medium skillet, add 2 tbsp margarine. Fry rabbit or chicken pieces until golden.

In a deep pan heat reserved broth and bring to boil over high heat. Add 1 tsp coriander and ½ tbsp garlic. Reduce heat, add molokhia and leave to boil once, uncovered. You can add more broth if texture is too thick.

While molokhia is boiling, in a small skillet heat 1 tbsp margarine then add 1 tsp coriander, 1 tbsp garlic and stir until golden brown. Immediately pour components of skillet onto molokhia in pan. Don't stir. Take off heat and half cover pan for 2 min

Stir molokhia just before serving. Serve molokheya in a bowl and serve rabbits separately in a platter.

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Bonn apetit

bel hana wel shefa :)

Answer 3

some of our best dishes are :

molokhiya , waraq 3enab, musaka3a , makarona bashamel , om 3ali , qa3 3asali .

bilhana wil shifa .

Answer 4

Thanks for asking this one! :)

Answer 5

Ok the best recipe for a hearty Egyptian meal:

Ingredients

Many kg of warmth and love

A tonne of passion

A family or two

A pinch of the unknown

Many spoonfuls of strong faith

A teaspoon of mystery

Some wonderful conversation

Many  many many dishes of varied foods that take a long time to prepare and are so delicious they are gone in a flash...

Take the above and mix together for the perfect Egyptian meal.