Falafel or Taamia

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A popular egyptian recipe: Fava beans and chickpeas spicy mixture, formed in balls then fried. Try it!...more

Ingredients

1. 4 cups dried fava beans, split, dried and skinless
2. 3 teaspoons cumin powder
3. 2 teaspoons dried coriander
4. ground chili pepper
5. pepper
6. 2 teaspoons baking powder
7. 1 large onion, finely grated
8. 5 garlic cloves, crushed
9. 5 scallions, finely grated
10. 1/2 cup parsley leaf, finely chopped
11. 1/2 cup cilantro, finely chopped
12. Vegetable oil for frying
13. For the tahini sauce:
14. 1/2 cup tahini, sesame paste
15. 3 cloves garlic, crushed
16. 1/4 cup lemon juice
17. 1/2 teaspoon salt
18. 2 tablespoons olive oil

Steps

45 mins

1. Soak the fava bean in cold water for 24 hours to soften them. Remove them from water and let them dry on paper towel.

    

    
2. Put the dry fava bean in a food processor along with salt, pepper, cumin, coriander, baking powder and chili pepper, and mix them well until they form a smooth paste. Set aside to rest for 30mn.

    

    
3. Add to the fava paste the onion, scallions, garlic, parsley and cilantro; mix well using your hands.

    

    
4. Form spoonfuls of the falafel mixture into balls and flatten slightly into patties. Keep the patties aside to rest for around 15 mn.

    

    
5. For the tahini sauce: in a bowl first combine garlic, tahini, and salt. Then add olive oil, then lemon juice. If it is too thick, you can adjust consistency by adding desired amount of warm water. Chill.

    

    
6. Heat enough oil in pan to deep fry the falafel patties. Make sure to fry them on both sides. When they become brown on both sides, remove and let them drain on paper towels. Serve hot with the tahini sauce.

    

    
7. May be served with pita bread and slices of tomatoes.

    

    

Finger-Licking Egyptian Molokhia

An Egyptian recipe, melokheya leaves are cooked with chicken, garlic and coriander. Serve with rice....more

Ingredients

1. 1 whole chicken
2. 600 g frozen melokheya leaves, chopped
3. 1 onion, peeled
4. 3 cardamom pods
5. black pepper to taste
6. salt to taste
7. For garlic sauce/"takleya":
8. 10 cloves garlic, crushed
9. 2 tablespoons ground coriander
10. 1/4 teaspoon ground chili pepper, or more according to taste
11. 2 tablespoons vegetable oil

Steps

90 mins

1. Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water.

   
   
2. Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes).

   
   
3. Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth.

   
   
4. After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer.

   
   
5. Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan.

   
   
6. For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color.

   
   
7. Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste.

   
   
8. The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side.

   
   

Okra and Lamb : Bamia Stew

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An Egyptian okra stew recipe: it is cooked with meat, onion & garlic in a tomato sauce. Serve with rice....more

Ingredients

1. 500 g fresh okra, ends trimmed
2. 500 g lamb, or beef diced
3. 1 1/2 cups white rice
4. 1 cup vegetable oil
5. 1 large onion, chopped
6. 1 clove garlic, chopped
7. 4 tomatoes, peeled and cubed
8. juice of 1 lemon
9. 1 tablespoon tomato paste, diluted in 1 cup of water
10. 1 teaspoon dried mint
11. 1/2 teaspoon ground coriander
12. 2 beef broth cubes, diluted in 2 cups of water
13. fresh ground pepper to taste
14. salt to taste

Steps

90 mins

1. Preheat the oven to 350 F

    

    
2. In a large saucepan, fry the okra with ½ cup vegetable oil until it becomes tender. Remove and keep aside.

    

    
3. Fry the onions, in a deep pan, with ½ cup of vegetable oil until they become soft. Then add in the garlic, meat and coriander. Season with salt, pepper and mint. Stir until the meat begins to brown.

    

    
4. Add in the tomato paste, cubed tomatoes, and 1/2 cup of meat broth. Mix well and let it simmer over low heat until the liquid is absorbed.

    

    
5. Transfer the meat mixture to an oiled circular casserole. Then distribute the okra evenly on top of it.

    

    
6. Pour the remaining meat broth and lemon juice over the stew. Cover the casserole with either a lid or foil and bake in the oven for 45 minutes. Check from time to time and add in water if the mixture is dry.

    

    
7. Serve hot with white rice on the side.