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Best Egybtian Dinner Recipes

1- Beans

Many Egyptians like beans; there is almost no dinner table, especially at the end of the week of the bean dish. The beans are popular dishes that have been known since ancient times. The beans belong to legumes. The Central Asian region is the first point of bean production, and as is known by most people, Egypt is the most popular country in the preparation of this dish at all. Beans have a lot of health benefits, and we will discuss them in this article, but at first let us know how to prepare a dish of beans.

Ingredients :
Three cups of dried beans.
Salt, to taste.
Tablespoon mashed garlic.
One quarter cup of lemon juice.
Half a cup of olive oil (as desired).
Black pepper (as needed).
Half teaspoon cumin.
Half a cup of chopped parsley finely chopped.

How to prepare :
Soak the beans in water all night and then squeeze them out of the water.
We shall rip the beans with the salt in a pot where it should be immersed in water and covered, add water if the shortage and leave the beans on the fire until it is soft, and needs the beans for about two hours depending on its type.
We mash the beans with boiling water using a cup and we can use the electric mixer, and if the amount of water is large we do not put them all.
Mix the mashed garlic with lemon juice, olive oil, salt, pepper, and cumin into a deep bowl.
Add the seasoning to the mashed beans and turn the ingredients well.
Place the beans in the serving dishes, sprinkle with chopped parsley, put a little olive oil over it and serve with bread.
Note: It is possible to add finely chopped onion finely chopped beans, until the oil melts and add a cup of chopped chili pepper. After the ingredients are wilted, add them and mix them with the crushed beans.

Beans Packed with Flour and Vegetables

Ingredients :
Two cups of boiled beans.
Bake finely chopped tomatoes.
Half a cup of chopped parsley.
Two hundred grams of yogurt.
Two large grinds.
A teaspoon of mashed garlic.
Sour lemon juice.
Century of chili (green or red).
1/2 teaspoon crushed red pepper (as desired).
Half a cup of olive oil.
Salt and black pepper (as needed).
Half a teaspoon of cumin.

How to prepare :
Mix the yogurt with the tahini in a small bowl, then add both salt, black pepper, red pepper, cumin, and turn the ingredients.
Put the milk mixture on the beans, add the garlic, mashed, lemon juice, and turn the ingredients.
Finch the pepper horn finely, add it to beans with chopped tomatoes, then add olive oil and stir the ingredients.
Place the beans in a serving dish and sprinkle with chopped parsley, and serve with bread.
We offer pickles, onions, and radish beside the beans with vegetables.

Benefits of beans:

 The beans are rich in mineral salts, fibers and proteins. Works to resist stress and physical exhaustion. Increases the proportion of good cholesterol in the blood. It works on the treatment of constipation, especially the outer bean peel. The beans do not contain any saturated fat. The beans contain the growth hormone that activates the muscles. Beans help maintain sugar levels in blood. Works to lower blood pressure. Eliminates skin pigmentation, especially lipids and freckles. The beans help stop harmful substances from reaching the brain. It works to strengthen bone, because it contains a high percentage of iron. Helps to form red blood cells. Although the benefits of beans are great, it must be taken in reasonable quantities and not overheat; it may cause the disease of gout, because it contains large amounts of protein.

2- Egyptian Rice

This is why it is called Egyptian rice, because it is grown in Egypt. It is an Egyptian crop that does not grow in any other region. It has a different smell and shape than other types of rice. When you visit Egypt, you will be surprised by more than ten types of Egyptian rice. , How do we cook Egyptian rice, and is there a certain way to cook it? The answer is simply rice like other types, but two steps must be taken to successfully cook it: before cooking it should be soaked well, so as to get rid of the amounts of starch contained within it, Egyptian rice is famous for its blood and the need for water to mature. Let the rice cook on high heat at the beginning of cooking until most of the broth is drunk and the holes are formed on the surface and then leave it on a very low heat until fully cooked and drink all the water or gravy added to it.

Rice with vegetables

Ingredients :
Four cups of Egyptian rice.
A grain of potatoes.
Eggplant.
an onion. A grain of carrots.
A piece of turkey pepper.
A glass of mushrooms.
A glass of corn.
Half a tea spoon of cinnamon.
Half a teaspoon of curry.
Half a teaspoon of black pepper.
Half a teaspoon of cumin.
Half a teaspoon of spices.
Half a teaspoon of salt.
One quarter cup of vegetable oil for frying.
Chicken broth or meat broth or water – as available.

How to prepare :
Wash the rice well several times, until you get rid of the largest amount of starch, and let it soak for ten minutes.
Wash and peel the vegetables, cut them into equal sizes.
Saute vegetables with oil in a saucepan on fire half-fry and ripen without stirring vegetables.
Add the rice after soaking and a bowl of water, add the vegetables and mix well until the vegetables are evenly distributed with the rice.
Add ten cups of broth, add the spices, set them on fire and leave until the rice is fully cooked, then stir with the salad and roast chicken.

Rice with barley

Ingredients :
Half a kilo of Egyptian rice short grain.
Salt spray.
Black Pepper Brush.
Large suspension of regular vermicelli.

How to prepare :
Put the oil in a pot, leave it a little until it is hot, then add the vermicelli after cracking it, and leave it until it browns completely, and on all sides.
Add the soaked rice after soaking, and mix the rice with the vermicelli well, so that it is completely homogenous, add the salt and black pepper, and you can use the Maggie cube if you want.
Pour the water twice the amount of rice that is available, and after boiling lightly heat the fire, and leave it until it ripens.

3- The Egyptian Koshari

Koshari is one of the popular and famous Egyptian dishes. It is one of the most popular dishes for the people of this country. There are many cafés and cabins in the streets that offer Koshari , and it has moved to many neighboring Arab countries, which are brought in many different ways. This article will give you the egyptian Koshari in the original way.

Ingredients :
Half of: spaghetti noodles, pasta loops, and noodles.
Half a cup of rice, yellow lentils.
Half a kilogram of fresh tomato juice.
A teaspoon of tomato paste.
Five cloves of garlic.
Four medium onions.
Salt, black pepper, cumin, and butter – as desired.
A teaspoon of vinegar.
A large cup of canned hummus.

How to prepare :
Put the pasta in a deep saucepan, then drown it in water, add a tablespoon of salt, then lift it on the fire, and leave until soft.
Sprinkle the onion in a smooth pan, place it in a flat pan, pour a little oil over it, then place it on the fire.
Pour the onion well until it wilts, and turn golden. Add rice, lentils, and heart to the oil.
Add water, salt, then a little heart, and leave the ingredients boil on medium heat, until cooked.
Dilute the butter on the fire, add the vermicelli to it, sprinkle it well until it is brown, then drown it in water and let it simmer over low heat.
Place garlic, salt, black pepper and cumin in the food preparation, then mash the ingredients together until you become the paste.
Place the mixture in a small non-stick saucepan, then stir in oil until the garlic becomes golden.
Add the tomato juice to the mixture, then leave the ingredients boiling over medium heat for 10 minutes.
Add vinegar, tomato paste, cumin, and then leave the sauce until thick.
Sprinkle the remaining amount of onions, then place in a small pan, and until the color becomes brown, then remove the oil and set aside until it is oil, then sprinkle with salt.
Remove the mixture of rice and lentils from the fire, then place in a deep dish, add pasta, noodles, and heart ingredients until mixed.
Pour the sauce on the face of the dish, then the chickpeas, and place the reddish onions.
I made a dish of koshari to eat, with olives, pickles.

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