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Celebration of Egyptian Foods?

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No, I'm not from Egypt, or even muslim, just a lover of ethnic foods. I'm feeling in tune with the people I see on the news celebrating in Egypt. Wondering if anyone wants to share recipes possibly being used in celebrations in that country.

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  1. my last boss was from cairo and considered beans the most famous food. I am thinking the exact bean isn't widely available in america.

    also their falafel is made with fava rather than chick peas.

    1 Reply
    1. re: j8715

      You can use large dried favas from Whole Foods, or you can find the smaller, more authentic ones at a Middle Eastern store.

    2. I was interested too, and inspired to make this last night --
      http://www.flickr.com/photos/41199487...

      probably not authentic, though I don't know that. I wish I'd had rose water or orange blossom for the flavoring, I used honey and lemon.

      1 Reply
      1. re: blue room

        I love your basboosa! Well done!

      2. The innately comforting carbolicious koshary-short grain rice with chickpeas, puy lentils, elbow macaroni, red-fried onions, topped with tomato sauce and red chili sauce is a fun thing to make. It is just boiling stuff, a bit of frying, making the sauce, and assembling.

        I looked at some online recipes and this one looks good. The trick is to use short grain Egyptian style rice (japonica type), make sure that you get the onions brown-red and crispy (not soft-caramelized)-which means frying in oil rather than sauteeing, and that you get the tomato sauce salty, tangy, and piquant enough to season the carb-fest. You can just use tabasco sauce for the chili sauce if you like :

        http://www.epicurious.com/recipes/mem...

        Also see this for more info:

        http://www.touregypt.net/featurestori...

        1. Koshary is an everyday food so I doubt is is part of anyone's celebration menu, but here are a couple of links to recipes for this Egyptian comfort food:

          This recipe is hysterical to read. Great conversational voice as the writer talks you through the cooking process.
          http://www.gourmet.com/food/2009/03/k...

          The next two links take you to recipes with the addition of tomatoes, and vinegar. I've eaten a version similar to this except the chef uses pomegrante molassas instead of vinegar and sugar.

          http://www.touregypt.net/recipes/reci...

          http://allrecipes.com/Recipe/Egyptian...

          Keep searching and you'll find more versions. Koshary exists in as many versions as there are Egyptian mothers.

          3 Replies
          1. re: Indy 67

            Yes to be clear koshary isn't a fancy dish, it is a street food. But it is quintessentially Egyptian and a dish of the people. It is also a favorite of mine, which is why I suggested it.

            1. re: luckyfatima

              It's an idiocyncracy of Chowhound that when a person has a board open, he/she misses all the posts that come in during that period. I didn't see your post until just now.

              Ooooh! I like your Epicurious recipe. It has the tang that I like in koshary. Thanks!

            2. re: Indy 67

              I'm not going to be a lot of help, but an Egyptian restaurant just opened near me in Antigua, GT so I've been looking into Egyptian cuisine prior visiting it. This wiki article gave me a nice overview
              http://en.wikipedia.org/wiki/Egyptian...

              Will ask them when I get there what celebratory food would be.

              Some of the holiday food mentined in the wiki article

              - Feseekh: salted or fermented mullet
              - Kahk is a traditional sweet dish served most commonly during Breakfast Feast in Egypt. It is a shortbread biscuit covered with icing sugar, which may be stuffed with dates, walnuts, or agameya
              - Qatayef is a dessert reserved for the Muslim holiday of Ramadan, a sort of sweet crepe filled with cheese or nuts
              - Kunāfah (another Ramadan dessert) is a dish of batter "fingers" fried on a hot grill and stuffed with nuts, meats, heavy whipped cream or sweets.

            3. I lived in Egypt last year, and so have been following the happenings with great interest. For the most part, Egyptians are very poor and most follow a basically vegetarian diet with cabbage, beans (most specifically fuul, similar to refried beans), rice and shami bread (country bread or what we call pita). Celebrations typically include meat, and many Egyptians have their meat cooked on curbside charcoal grills. So grilled chicken (or pigeon stuffed with rice and grilled), or grilled lamb would be a very special meal.

              2 Replies
              1. re: roxlet

                Thanks everyone. I have been enjoying reading all of the links you guys provided, and learned quite a bit. Everything sounds interesting and wonderful. Will be trying a few recipes in the coming days (don't have all the ingredients today - rats). But in the Egyptians' honor today, I'm going to fry up some onions, get out some pita and leftover garlic turkey meatloaf that I'll pretend is lamb. I want to try some of the salads I found on the touregypt website, too. Fun.

                1. re: sancan

                  hey sancan, considering the general shutdown of business, it'll probably be a few days more before the Egyptians will be able to source what they need for their celebratory meals as well.

              2. Two of the most traditional Egyptian foods are foul and dukkah. Foul is dried fava beans cooked until soft and seasoned with olive oil, lemon, garlic, salt, etc. Dukkah is a toasted spice mixture that you mix with olive oil and eat with bread. I highly recommend making both of them -- they're delicious. Many Egyptians eat foul for breakfast every day.

                4 Replies
                1. re: sushigirlie

                  Sushigirlie - Dukkah is one of the recipes on my list to try. I understand they use it for other things as well. Got any experience with it other than on bread?

                  Hill food - Thanks for the encouragement. Yeah, that's it. I'll be celebrating with them after we're all provisioned. Let's see, I'll need feta and okra, and eggplant, and some....

                  1. re: sancan

                    Nope--no other experience. What else do they use it for?

                    1. re: sushigirlie

                      The tour egypt website has a recipe that sounds good, and it says,
                      "A spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled."
                      I'm interested in using it in salads and as a fish coating, but would like more info on the coating.

                      1. re: sancan

                        Here's a recipe for dukkah-crusted cod with pomegranate: http://www.closetcooking.com/2008/04/...

                        I have made dukkah slightly sweet with the addition of flaked coconut. I liked it plain with piece of toast and a soft-boiled egg:
                        http://tastespace.wordpress.com/2010/...

                2. In Egyptian homes I have had delicious musaa'a which is the Egyptian version of moussaka. Egyptians love bechamel sauce. Sometimes we joke with Egyptians that pouring bechamel on something makes it Egyptian. A lot of home cooked food also involves fried vegetables and stewed meat in a tomato sauce. A delicious example of this would be okra and lamb in tomato sauce-bamia bilahm. Also, ground lamb patties layered with fried potatoes and fried eggplant in tomato sauce baked in a dish. I wish I could give you the name (it is some kind of kofta) but I can't remember.

                  An easy Egyptian dessert dish to do at home with leftover flatbread is Umm Ali. It is just a milky bread pudding.

                  1. I spent a long time in Egypt. Their cuisine is highly underrated. Egypt has wonderful vegetarian and non vegetarian food. Some of my favorites are Chicken molokkeyia ( the gelatinous green vegie soup topped with fried garfic and served with chicken and Eesh Baladi (egyptian flat bread). Their kofta (egyptian lamb grilled sausage is also great with their parsley, onion, tomato salad. Their lentil soup ( shoorbat ads) is an outstanding soup. In the winter time I often make Fassoulia Kadra (a green bean and lamb stew cooked in a tomato based sauce and served over pilaff style rice and Mashi kossa (baked zucchini stuffed with a rice mixture.). Um Ali (means mother of Ali) is my favorite dessert made with coconut, cream, almonds baked in a puff pastry.