Musa'a`a - Eggplant, moussaka

Ingredients

2 cups tomato juice
1 pound savory minced beef
2-1/2 pounds fried eggplant
salt, pepper, and mixed spices
Directions
Mix 1/2 cup of tomato juice with savory minced beef and cook over low flame for 7-10 minutes. Line bottom of oven pan with one layer of eggplant slices, spread the minced beef on top, and cover with the remaining eggplant. With the tip of a knife make several deep dents in the eggplant. Season the remaining tomato juice and pour over the eggplant. Bake in center of 350 F oven for about 30 to 40 minutes

Khiyar Mikhallil - Pickeled Cucumbers

Ingredients

3 tablespoons salt
6 cups water
1 tablespoon vinegar
4-1/2 pounds cucumbers
5-7 hot chili peppers (optional)



Directions
Dissolve salt in water, add vinegar and pour into pickling jar. Add cucumbers and hot peppers, making sure that they are completely submerged in the liquid. Weigh down, cover tightly. The pickles should be ready after 3-4 days, but they do not keep as well as in Khiyar Mikhallil.

Bileela - Whole Wheat Grain

Ingredients

2 cups whole wheat grain
milk
sugar to taste



Directions
Boil whole wheat grain until tender, about 60 minutes. Drain and serve in individual bowls covered with hot milk. Sweeten to taste.

Beed ma'li bi-bastirma - Eggs Fried with Pastrami

Ingredients

4-1/2 ounces pastrami
4-6 eggs
cooking oil
salt and pepper



Directions
Remove the coarse rind of pastrami. Pastrami becomes crisp very quickly when heated, so place with the fat to heat together. Turn over to cook both sides, then add eggs, beaten or whole. When eggs are set, remove onto serving dish and season

Ful Medames

Ingredients

1 lb small egyptian dried fava beans, soaked overnight
3 lemons, juice of
1 head garlic, halved
salt
1 bunch scallion, trimmed
1/2 cup extra-virgin olive oil
fresh ground black pepper


Directions
Drain the beans and place in a large saucepan.
Add 7 cups of water and bring to a boil over medium-high heat.
Reduce the heat to low and add the juice of 1 lemon, the garlic and the salt.
Cover and simmer over low heat (the beans will retain their shape only if cooked slowly) until the beans are soft-- moist but not soupy-- about 12 hours.
You should do this ideally in the crock pot.
Check occasionally and add water if the beans become dry.
Twenty minutes before serving, chop the scallions and combine with the remaining lemon juice.
Stir in the oil, season with salt and pepper, and set aside.
Discard the garlic and gently stir the lemon mixture into the beans.
Adjust seasoning.
Spoon into bowls, mash slightly. Serve warm with pita bread.

TAAMIYA - FALAFEL - Vegetable Patties

Ingredients:

1 lb. fava beans, skinned and split
4 tsp. cumin, ground
1/2 cup dried chick peas
2 tsp. coriander, ground
1/2 cup parsley, finely chopped
2 Tbs. salt
1/2 cup coriander, fresh and finely chopped
1/2 tsp. pepper
1 cup green onions, finely chopped
2 tsp. baking soda
2 Tbs. dill, fresh and chopped or 1/2 tsp. dry dill
1/2 cup sesame seeds, roasted
8 cloves garlic, finely chopped
vegetable oil for deep frying


Soak fava beans and chick peas in water overnight, or at least for 15 hours. First grind chick peas until very fine, add beans, fresh parsley, fresh coriander, green onions, dill and garlic. Grind altogether in food processor until a very fine paste is obtained, adding 7 or 8 tablespoons of water. Add ground cumin, ground coriander, salt, pepper and mix well by hand. Refrigerate for an hour to make it firm. At this stage the paste can be frozen in small packets. Thaw when needed and add baking soda 1/2hour before frying.
With wet fingers shape into walnut size balls 1 1/2" in diameter (or use cylindrical steel spring mold*), flatten to form small patties, dip one side in sesame seeds and deep fry in hot oil. Turn over until well browned and crisp. Drain on paper towels.
Serve hot with pocket bread. Side dishes of Tehina dip, green onions, tomatoes, radishes, pickles (145) and chopped parsley are usually served with Falafel.
Yields 55 patties

Keshk

Ingredients:

1 cup of yogurt
½ cup of flour
1 cup of milk
2 tsp of corn flour
6 cups of chicken stock
pinch of salt
1 onion, peeled, grounded
1 tsp of butter

Steps:

Add the salt to yogurt then add the flour.
Leave the mix for half an hour.
Add the milk gradually to the mix while blending.
Add the corn flour and pour the milk to the mix, blend well.
Place mix over medium high head while adding the chicken stock. Stir well until it thickness.
Add the chicken pieces to prepared Keshk.
Place pan over medium high heat, toast onion, shaking often, until lightly golden, about 4 minutes (leave it to cool).
Add onion on the top of the Keshk.
Serve the Keshk warm or cold