Eat Like an Egyptian

Mimi & Moohi 's food blog

Archive for egyptian food

Cucumber Yogurt Salad

cucumber

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

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.)