enjoy your meal

Ben hana wants shiva which means enjoy your meal in Arabic. Below are a number of recipes of the most famous dishes from Egypt.

The recipes are from the cookbook

Bel Hana will shiva wa alf hana written by Olette Freriks

FULL

Full is made from brown beans that are made here every day and are actually the National breakfast here in Egypt.

You can buy it ready from large barrels in which the full is made at the Souk or along the street. Vegetables are then eaten that are quite salty and sour. The full only found its place here in Egypt in Greco-Roman times

But you can also make it yourself, you need a special Full pan with a heating plate that comes with the pan. To start, let the beans soak for 24 hours. Then you put them in the pan with water and the water higher than the beans so that they do not boil dry. Then you finely chop the onion and the tomato and put them in the pan as well. Do not forget the salt and the oil. A dash of oil makes the simmer. smoother.

Then you put the lid on and place it on the heating plate. You do that in the evening and leave it all night. So that you have your breakfast in the morning. When you take it out of the pan you can leave it as is, but you can also mash it completely.

 

FALAFEL

The broad bean version’s place of origin is Egypt, and the dish already existed during the late Pharaonic period.

Similar to Yemen and the Levant, when the dish arrived in the northern regions of the Levant, chickpeas replaced the broad beans.

Falafel is eaten for breakfast here in Egypt and you can buy it everywhere on the street. You then buy it as a package of half a pita bread that is filled with salad such as tomato and cucumber and eggplant (which must first be fried in the frying pan so that it is soft) and sometimes also fries in it, along with the falafel it becomes Called Tahamiya. It means enjoy your meal

Nowadays it can be obtained everywhere and is a vegetarian dish but it is also served as part of an assortment of snacks known as a meze.

Wash the chickpeas and let them soak in plenty of water for at least 16 hours. You will see the chickpeas absorb the liquid and gain weight. Drain the chickpeas and put them in a food processor or use a hand blender.

Add the spice mix and blend in your food processor until smooth. And add finely chopped fresh parsley and a very finely chopped onion, which enhances the taste of the falafel.

Stir in the flour. If the mixture is still too wet, add an extra spoonful of flour. With wet hands, form balls the size of a bitterbal and flatten them slightly. Let the falafel set in the refrigerator for half an hour. Fry the falafel in the deep fryer until nicely brown, which means enjoy your meal

MOLOKHIYADIP

1 Boullion cube, Salt, 1 Red dried pepper, Oil, 8 cloves of garlic, 1 Onion

1 egg, Molokhiya fresh or dried

In this recipe we use the dried form. It is easier, you have a lot of work at one time, because the best thing you can do if there is fresh new Molokhiya for sale is to buy a whole bunch and pick it and wash it and then dry it, then you will have Molokhiya for a long time. Once the Molokhia has dried, rub the crackling leaves well. I then put it through a fine sieve so that all the sticks and stems are removed and you have a very nice box full of dried Molokhiya. Enjoy your meal.

How to proceed, First you cook in the Targen because that gives the best taste for cooking in it,

olive oil enough to cover the bottom.

You let it get hot, which takes a while because in a Targen it takes a little longer before it gets properly hot. In the meantime, do not chop a large onion too finely.

Put it in the hot oil and let it fry, stirring occasionally so that it does not stick. After a few minutes, lower the heat a little,

You must also keep a close eye on this with a Targen because then it works the other way around, the Targen continues for a while at the same heat. So turn the heat down in time.

Pay attention when the onions become translucent, but it tastes best when they brown slightly. Then add the finely chopped garlic and stock cube and a finely chopped tomato or 2 tablespoons of tomato puree and salt and a red pepper.

Let this simmer for a while and stir well to keep it loose from the bottom. Now turn off the heat completely. And then fill the targen to just over half the bowl with water.

Turning off the fire is for safety because you add water to red-hot oil and a fire underneath is dangerous. Once the water is in it, stir well and turn the heat back on.

When the water boils, turn it off again and then add the Molokhia. This is entirely up to you, it just depends on how thick you want the sauce. But best by putting in little by little of the Molokhiya,

Because it binds a lot and also includes an egg. When the Molokhiya is in it, whisk gently. Once it is completely absorbed, let it boil again for a while. Finally, add a raw egg and whisk well again, ensuring that the yolk is broken. Keep stirring gently so that the egg mixes well with the sauce and nothing sticks to the bottom of the bowl.

After a few minutes, turn off the heat and let Molokhiya rest for a few hours so that all the herbs and juices can interact.

Serve it with the Egyptian flatbread. Enjoy your meal

BABA GANOUSH

The origins of Baba ganoush must be sought in that part of Southwest Asia known as the Levant. This concerns the area east of the Mediterranean Sea.

Roughly speaking, this is the area between the Taurus Mountains, the Syrian Desert and the Great Arabian Desert and the Sinai Peninsula. There are many dishes based on eggplant. Baba ganoush is one of them.

The name Baba ganoush comes from Arabic. The word baba stands for father. Ganoush comes from the word gannuj.

The history of this dip goes back to pharaonic times. The eggplants were prepared using an oven to create a delicious, refreshing dish.

This happened after the peel was first removed. Then the eggplant was pureed. Everything was seasoned together with oil. To this day, it still works exactly the same way.

BABA GANOUSH

2 Eggplants

Olive oil

Lemon juice

Tahina

Dried red pepper

3 clove garlic

Salt, parsley and thyme

Black olives

The aubergines are stripped of the purple skin and then pureed. The eggplant puree is then mixed with olive oil, Tahina and fresh lemon juice.

Then add the salt, pepper, garlic, finely chopped onion and a dried red pepper, thyme or parsley.

You can also add finely chopped black olives Mix everything together very well.

Serve it with flat Egyptian bread and enjoy your meal

 

SHAKSHUKA

Shakshuka is an egg dish that is consumed as a breakfast or side dish in Arab countries. Every country has its own way, but we make the Egyptian shakshuka.

Supplies

Oil, 4 eggs, 3 large onions, 3 tomatoes, 5 tbsp tomato puree, 3 cloves of garlic, fresh green pepper, fresh coriander, salt and pepper.

Preparation

Cut the onion and tomato. Heat the oil in the Targen, do not heat too high. Fry the onion until it becomes yellowish and translucent. Add the tomatoes and let them fry for about ten minutes. Keep stirring gently. In the meantime, add salt and pepper.

-Add the tomato paste, stir well and let it fry for about 5 minutes while you keep stirring. -Add the green pepper and stir briefly.

– Crack an egg into a small bowl each time (this prevents you from ruining your dish if you get a bad egg in your sauce). Enjoy your meal

and put this in the hole you make in your tomato mixture. You can do this by simply pushing the sludge aside with a spoon and then letting the egg run into the slush in front of the spoon. Make sure that the yolks are and remain whole. Repeat this until all the eggs are in.

Let the eggs cook gently over low heat until the egg whites are completely cooked. Play around with the egg white, stirring it a little and sliding it gently back and forth so that it touches the targen and cooks.

You can also put the Targen in the oven for 10 minutes. Then put the lid on. Sprinkle some fresh coriander on top and serve!

You can eat the shakshuka just like the Egyptians. straight from the pan, the Egyptian flatbread serves as cutlery.

KOSHARY

is a simple, yet tasty Egyptian national dish consisting of rice, pasta and lentils. The name comes from the Hindu word khichri.

Slowly simmer small brown lentils and rice in a rich broth, adding crispy, fried vermicelli topped with chickpeas and butter brown fried onions. In the Alexandrian version, the addition of macaroni enhances the dining experience

Before serving, garnish Kushari with a spicy tomato- or chili-based sauce, or a garlic sauce to enhance the flavor further.

For a heartier dish, add ground lamb or beef to the mix

Recipe

2 onions, 200 grams of rice, 50 grams of vermicelli, 200 grams of pasta, 200 grams of brown lentils, 200 grams of chickpeas.

RICE AND VERMICELL

Put a tablespoon of oil in the pan where you are going to make rice. Fry the vermicelli until it turns a light brown color. Don’t set your heat too high because vermicelli burns quickly.

Add the rice, keep stirring everything for a few minutes until the rice also turns a little brown and then add enough water to bring it a finger above the rice. And let it cook slowly.

PASTA,

this cooks the fastest. When the pasta finishes cooking, place it in a colander and pour cold water over it, then add it to the rice.

LENTILS

Place the lentils in the water half an hour before you start cooking them and then cook until tender. About 15 minutes. The lentils cook for about 15-20 minutes on a low heat.

Do not stir too much otherwise the lentils will break and you will get a lump, which is not the intention. When the lentils finish cooking, place them in a colander and rinse them with cold water. Then add them last to the rice and stir very carefully and do not stir again.

CHICKPEAS

You have to put these in water the night before and then cook them. These take the longest to cook. Place the chickpeas on top of the rice mixture and do not stir them.

FRIED ONIONS, Cut your onions into thin rings or pieces and fry them in oil over medium heat until they are nice and brown. Drain well and let cool. Place the onions over the chickpeas again.

THE SAUCES

Garlic sauce, 3 large crushed garlic cloves, 2 tablespoons vinegar, juice of half a lime, 150 ml water, salt

In a small bowl, mix the 3 pressed garlic cloves with 2 tablespoons of vinegar and the juice of half a lime. Add 150 ml of water.

It is also very nice to use some of the cooking liquid from the lentils instead of water. If you notice while eating that this is too strong for you, you only need to add a little extra water, enjoy your meal.

Tomato sauce,

large spoonful of oil, 3 heaped tablespoons of tomato paste, a dried red pepper, 3 tablespoons of vinegar, 200 ml of water, salt.

Heat a frying pan and add a generous spoonful of oil.

Add 3 tablespoons of tomato paste and the pepper. Fry this for a few minutes while you keep stirring. Add 3 tablespoons of vinegar and continue stirring.

Make sure you don’t have the heat too high, or you’ll cover your entire kitchen in red splatters. After about 5 minutes you will notice that the strong vinegar smell has diminished. Now add 200 ml of water. Stir until you completely absorb the water.

Add salt and taste the sauce for seasoning. Make the sauce really spicy. In Egypt, they add dried and ground chili powder (shattah), but you can always adjust it to your own taste. Enjoy your meal!