| Beef Kofta - Main
Cooking Recipes Ingredients:
2 lbs beef.
2 onions.
1 slice soft bread.
1/2 cup milk
salt
pepper
Cooking Recipes Directions
Mince beef and onions twice (till smooth consistency), soak
bread in milk and add to meat together with the seasoning.
Mix well and shape into rounds 2-3 inch in diameter. Grill
or fry on skewers or in a double grill until cooked. |
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Egyptian Lentil Soup - Soup
Cooking Recipes Ingredients:
2 cups ads majroosh, (dried, hulled split, red lentils), or other
dried lentils
2 quarts chicken stock, fresh or can
1 medium onion, peeled and quartered
1 medium tomato, quartered
2 teaspoons garlic, coarsely chopped
4 Tablespoons butter
1 Tablespoon onion, finely chopped
2 teaspoons ground cumin
1 teaspoon salt
black pepper, freshly ground
lemon, cut into wedges
Cooking Recipes Directions
Wash the lentils in a large sieve or colander set under cold running
water,
until the draining water runs clear. In a heavy 4 to 5 quart saucepan,
bring the stock to a boil over high heat. Add the lentils, onion,
tomato and garlic, reduce the heat to low, and simmer partially
covered for 45 minutes, or until the lentils are tender. Meanwhile,
in a small skillet, melt 1 tablespoon of the butter over moderate
heat. When the foam begins to subside, add the chopped onions and,
stirring frequently, cook for 10 minutes, or until they are soft
and deeply browned. Set aside off the heat. Puree the soup through
a food mill or pour the entire contents of the saucepan into a sieve
set over a deep bowl and force the ingredients through with the
back of a large spoon, pressing down hard on the vegetables before
discarding the pulp. Return the soup to the saucepan and, stirring
constantly, cook over low heat for 3 or 4 minutes to heat through.
Stir in the cumin, salt and pepper, and taste for seasoning. Just
before serving, stir in the remaining 3 tablespoons of butter. To
serve, ladle the soup into a heated tureen, sprinkle lightly with
the reserved browned onions and serve the lemon wedges separately.
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