Egyptian cuisine

Tahina Salad
Mashy (stuffed vegetables)
Koshery (paste/rice/lentils with tomato sauce and fried onions on top)
Ful Medammes (fava beans)
Baba Ghannoug (roasted and mashed aubergine)
Kofta (minced lamb balls)
Kebda (fried liver)
Mashy Hammam (stuffed pigeon)
Shawerma (shredded meat with spices, onions and peppers)
Falafel
Lentil soup - my staple, made at least once a week as it's so simple.  I'll post the recipe in this thread.

Samak - so many kinds of wonderful fresh fish and seafood in Hurghada
Wonderful fresh vegetables with so much taste - the tomatoes here are incredible.

The list goes on

Lentil Soup:

1 cup red lentils
2 pints of hot chicken or vegetable stock (from cubes is fine)
1 small potato, peeled & cubed
2 tbsp cumin
1 tsp ground black
1 tbsp vegetable oil
1 small bunch fresh coriander
1/2 bunch fresh parsley
2 tbsp lemon juice

fry the lentils in the tablespoon of oil for a minute or two, stirring to coat the lentils.
pour in the hot stock and bring to the boil, then turn down to a simmer
finely chop the parsley and half of the coriander and add to the pan
add the cubed potato, pepper, cumin and lemon juice and stir well
cook for about 45 minutes on a low simmer

You can either leave the soup rustic, or blend it to your preferred consistency (I prefer to blend, but not completely smooth).
roughly chop the remaining coriander and stir into the soup just before serving
add a blob of sour cream if you like it.

Enjoy.

i see you been testing alot of dishes , i have alot with you in common

Kamounia
Thats meat cooked with a lot of cumin

There's so much food in this world and so little time Sweet la Diva

Mashy is one of my favorites. I do get a craving for the koshary every once in a while and you can get a huge order of koshary for around 10 LE so it is a great food to eat when keeping a strict travel budget.

Massive pots of the "deluxe" koshery from Al Askandrany for only 4 LE, crazy cheap and sooo good.  10 LE will get you a plate in a top restaurant   2.5 LE for a large pot of the "regular" Koshery

Kunafa...a very sweet but very good dessert! <3

My wife is enjoying her daily Kanafa as we speak.

I don't eat sweet stuff so I don't eat Kanafa, but she particularly likes the fresh made stuff at Ramadan.

OMG!!! Every day kanafe????? 

Just a small piece each day - I can't stand the stuff myself

netyoda wrote:

Lentil Soup:

1 cup red lentils
2 pints of hot chicken or vegetable stock (from cubes is fine)
1 small potato, peeled & cubed
2 tbsp cumin
1 tsp ground black
1 tbsp vegetable oil
1 small bunch fresh coriander
1/2 bunch fresh parsley
2 tbsp lemon juice

fry the lentils in the tablespoon of oil for a minute or two, stirring to coat the lentils.
pour in the hot stock and bring to the boil, then turn down to a simmer
finely chop the parsley and half of the coriander and add to the pan
add the cubed potato, pepper, cumin and lemon juice and stir well
cook for about 45 minutes on a low simmer

You can either leave the soup rustic, or blend it to your preferred consistency (I prefer to blend, but not completely smooth).
roughly chop the remaining coriander and stir into the soup just before serving
add a blob of sour cream if you like it.

Enjoy.

I made your version today as the weather here is raining and cold (most of it inside the house) but I made a few changes, Before I fried the lentils, I add one onion to the oil and I skipped the potato and as I haven't fresh coriander in the fridge, I used ground coriander. and a lot more of lemon. One question: are you sure about the amount of cumin? To me it was a bit to much.

In our version we use to add some (1-2) carrots at the onion before the lentils comes in. Maybe you should try it.

I agree it's strong with the cumin, most Egyptian food is.

I've never seen carrots used in an Egyptian lentil soup, but I do use carrots in most of my other soups (I use them for sweetness as I don't eat sweet things myself). Thanks for the suggestion.

Fresh coriander really does make a difference over ground.  We're lucky enough to have it cheap and in abundance here.

netyoda wrote:

Fresh coriander really does make a difference over ground.  We're lucky enough to have it cheap and in abundance here.

Here it is also very cheap and in large amounts (just as parsley and mint) but at this moment I haven't so that's why I substitute it with ground.

That recipe looks great and thanks for sharing!

Mahshy, fool, molokhia and wara enab, for good eggyptian restaurants you can go to abu el seid in zamalek, or set hossneya in down town kattameya, or zooba in zamalek

it tastes good but really heavy