Eat Like an Egyptian
Mimi & Moohi 's food blogCucumber Yogurt Salad
Ingredients
| 1 | cup plain low-fat yogurt |
| 2 | Tablespoons olive oil |
| fresh mint leaves, thinly sliced | |
| 1 | small cloves garlic , minced |
| 1 | medium cucumbers , shredded |
Instructions
Peel, halve lengthwise, and scoop seeds from cucumbers. Shred and toss with 1-tablespoon salt in strainer or colander set over bowl. Drain yogurt using cheesecloth set inside another colander for at least an hour to get rid of as much liquid as possible. Whisk drained yogurt, olive oil, mint, drained cucumbers, garlic and salt. Serve cold or at room temperature. This recipe is best when you remove as much liquid as possible from the cucumbers and yogurt.
Rice Pudding
Easy Rice Pudding
Ingredients
| 1/4 | Teaspoon Table salt |
| 1 | cup medium-grain rice (white), or long grain white rice |
| 2 1/2 | cups whole milk |
| 2 1/2 | cups half-and-half |
| 2/3 | cup granulated sugar |
| 1 1/4 | teaspoons vanilla extract |
Instructions
Bring 2 cups water to boil in large, heavy-bottomed pot. Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Top with a mixture of sugar and cinnamon for that extra crunch.)
Tabouleh – Bulgur Salad
Tabouleh
Ingredients
| 1/2 | cup bulgur , rinsed and drained |
| 1/3 | cup lemon juice (from 2 lemons) |
| 1/3 | Cup olive oil |
| Table Salt | |
| 1/8 | teaspoon cayenne pepper |
| 2 | cups minced fresh parsley leaves |
| 2 | medium tomatoes , halved, seeded, and cut into very small dice |
| 4 | medium scallions , green and white parts, minced |
| 2 | tablespoons minced fresh mint leaves |
Instructions
Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.
Baba Ghanoush – Eggplant dip
Baba Ghanoush - Eggplant dip
Ingredients
1 Large eggplant
1 tablespoon lemon juice
1 small clove garlic , minced
2 tablespoons tahini
2 Tablespoons olive oil
2 teaspoons chopped fresh mint leaves
Instructions
Bake eggplant in the over until very soft (~40min @400C) or in microwave on high power for 20min. Slit eggplants lengthwise and use spoon to scoop hot pulp from skin -discard skins. Transfer pulp to bowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. Sprinkle with mint and serve.
Hummus – the real thing
Home made Hummus
Ingredients
| 1 | 15 ounce can chickpeas, washed and drained |
| 3 | tablespoons juice from 1 to 2 lemons + same amount water |
| 3 | tablespoons tahini , 2 tablespoons olive oil stirred well |
| 1 | small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon) |
| 1/2 | Teaspoon table salt |
| 1/4 | teaspoon ground cumin |
| Pinch Cayenne |
Instructions
Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. Drizzle with olive oil and serve.
Eat Like an Egyptian 