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| Recipes: EGYPT |
| Honeyed Carrots 12 medium carrots (about 1 1/2 pounds), sliced 1/3 cup honey 2 tablespoons vegetable oil 1 teaspoon lemon juice 1/2 teaspoon salt Heat 1 inch salted water(1/2 teaspoon salt to 1 cup water) to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook until tender, 12 to 15 minutes; drain. Cook and stir remaining ingredients in 10-inch skillet until bubbly; add carrots. Cook uncovered over low heat, stirring occasionally, until carrots are glazed, 2 to 3 minutes. This recipe may have originated in ancient Egypt where honey was the basic sweetener. Today Honeyed Carrots are served throughout the Middle East. |
| We enjoyed the cooking and recipes we did last year while studying the Eastern Hemisphere so much that we decided to see if we could do the same with cooking our way through world history. |
| Date Candy 1 cup fresh dates 1 tsp. of cinnamon 1/2 tsp. cardamom seed 1/2 cup ground walnuts small amount of warm honey finely ground almonds Mix the dates with some water to make a paste. Mix in the cinnamon and cardamom seeds. Knead in the walnuts. Form into balls and coat with honey. Roll in the ground almonds to cover. This is one of the oldest known recipes and was from around 1600 BC. It and was found on an ostraca (piece of clay with writing on it) |
| Ful Medames 1 1/2lb dried ful or fava beans (Can substitute with broad beans if unable to obtain above) 2-4 crushed cloves of garlic Soak beans for 12 hours, put in a pan and cover with fresh water. Bring to a boil; simmer until tender. Drain and add crushed garlic. Season and serve hot. This is the national dish of Egypt and probably dates as far back as the Pharaonic periods. It would have commonly been eaten with bread, lentils, raw vegetables and eggs. |
| "Ancient" Egyptian Marinade 1/2 cup extra virgin olive oil 2 tablespoons ground cumin 1 tablespoon ground coriander 1 onion, grated 3 cloves garlic, finely minced 1 teaspoon cayenne pepper salt and freshly ground pepper to taste. If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip loc bag. You may use cut up chicken pieces also. Combine the ingredients in a bowl. Reserve some of the marinade for later. Pour the remaining marinade over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate, refrigerated, for up to 48 hours. Bring the meat to room temperature before cooking. While the meat is warming to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade. Discard used marinade. If using chicken cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking (use a kitchen brush or spoon). Cooking time will depend upon the size of the poultry pieces; Watch the meat carefully. Serve the broiled/grilled chicken with pita bread & lemon wedges. This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken and pat dry. Marinate the chicken as directed. |
| Egyptian Vegetable Lentil Salad 2 cucumbers 6 green onions 16 ounce broccoli, steamed 8 ounce carrots, steamed 2 cups dry lentils, cooked 8 ounce Feta Cheese 16 ounce Ricotta Cheese 1 cup Italian dressing 2 Tbs. Dijon mustard 2 Tbs. honey Chop the onions into slices and place them in a large mixing bowl. Peel the cucumbers. Slice the cucumbers into thin slices. Add them to the onions in the mixing bowl. Next add the steamed broccoli and carrots. Mix in the lentils. Stir this mixture until blended. Add the Feta cheese. Next add the Ricotta cheese. Gently combine til well mixed. To make the dressing - mix Italian dressing, mustard and honey in a small bowl. Pour the dressing into the salad and mix well. |
| Fig Cakes 1 cup almonds 1 cup walnuts 1 package of figs honey cinnamon nutmeg Chop one cup of almonds in the blender. Pour the chopped nuts into a small bowl and save until later. Next chop one cup of walnuts in the blender. Add the package of figs to the walnuts and continue blending. Add a little water to help the mixture blend. Next add a pinch of cinnamon and a pinch of nutmeg. Blend to combine these ingredients. Roll the fig mixture into one inch sized balls. Dip them in honey. Then roll them in the crushed almonds. |
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| Egypt Recipes Page 2 |