Bring the vacation home!
Create an oriental night for those staying home and simply cook a typical Egyptian menu at home!
Egyptian drinks
| Arsir Tamarhindi: | Tamarind juice |
| Arsir Assab: | Sugarcane juice |
| Chai: | Tea |
| Karkadeh | Mallow tea served cold |
| Karkadeh Suchna: | Mallow tea served hot |
| Bina'na: | Peppermint tea with a fresh peppermint leaf |
| Ahua Ziyada: | Turkish coffee with lots of sugar |
| Ahwa Mazbud: | Turkish coffee with little sugar |
| Maya: | Water |
| Experience: | cinnamon milk |
Starter: Tahini sauce
¼ cup tahini (sesame paste)
2 tablespoon water
1/XNUMX a lemon
1 tbsp vinegar
salt and pepper
2-3 garlic cloves
1 tbsp parsley or coriander
1 tsp cumin
Blend garlic, cumin, salt, pepper, and tahini paste (well mixed with lemon juice and vinegar) until the mixture is a uniform yellow color. Stir in water until smooth and reaches the desired consistency, then garnish with chopped parsley (or alternatively, cilantro). Tahini is excellent as a dip for flatbread, saltine crackers, or vegetable sticks.
Main course: Zucchini stew with chickpeas (Kosa bil Hommos)
1 kg zucchini
½ kg diced beef
1 cup each of tomato juice and meat broth
2 tablespoons of fat (clarified butter or margarine)
1 onion
¼ kg dried chickpeas, soaked in hot water
Peel the zucchini and slice it. Finely chop the onion, mix it with salt and pepper, and rub the mixture into the meat. Combine the meat and zucchini slices, then add the tomato juice, beef broth, fat (clarified butter or margarine), and chickpeas. Cook over medium heat for about 30 minutes, then for another 15 minutes, until the sauce thickens and the fat rises to the top.
Dessert: Lokumades (Lokmet el Kady or Zalabia)
2 cups of flour
10 g dry yeast
1 EL sugar
oil for frying
½ cup powdered sugar
ground cinnamon
2 cups of warm water
1 cup of syrup
Dissolve the yeast in the sugar and warm water and let it activate for 15 minutes. Mix the flour with the yeast, stir well, and let it rise for 1 hour. Using a teaspoon, scoop out small balls of dough and fry them in hot oil (at least 5 cm deep) until golden brown. Immediately after frying, place them in syrup for 1 minute, then drain and sprinkle with the powdered sugar and cinnamon mixture.
