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Sweet Potato (sent by Nogamimi)

Ingredients

8 Potato
Suger
Milk

Preparing
Peel the Sweet potato first from the skin then boil it tell it beomes very cooked , take it out from the water till it become little cold then minced with fork add suger as you wish then add little milk step by step till you fell its like semi dough then put a 1/5 butter spoon on a TeFal pan ( for not sticking )then take out the pan off the fire and pour the potato dough and make the top very smooth with Knife and you can add all the favorites nuts you like then Put it in the oven till the top becomes Brownish

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Egyptian Fatta (sent by Nogamimi)

Ingredients for 2 or 3 persons

2 1/2 bread loaf ( Baldy)
1 big cup of Rice
05 Chinese Garlic cloves
vinegar, Salt & Pepper
Tomato Suce

ALL THE ABOVE MENTIONED INGREDIENTS VERY EASY TO GET FROM EL SHEIKH ABDALLH OR OLD MARKET

PREPARING

cut all the bread to pieces and put it in Teval pan then 1 big spoon of butter and put the pan on the fire and watch the bread till it becomes brown color and very dry. grate the garlic and fried it in the pan for 3 minutes make sure that the garlic still white color then add as much as u like the vinger, Salt & pepper, put the garlic vinger over the bread and leave it for 4minutes till the bread absorbs all the garlic sauce. then after boiling the rice added over the bread . add some Maggi soup over the rice and the bread, make the tomato sauce with garlic as well and add some over the top for decroration and the rest to use with the fatta.

Could be served with meat chicken or birds (duck or pegeons)

And Bel Hana WE El Shefa

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Kabab Samak (sent by Quttah)

Juice from ½ lemon
¼ cup extra virgin olive oil
3 medium-size onions, 1 very finely chopped and 2 quartered and layers separated
2 teaspoons freshly ground cumin seeds
Salt and freshly ground black pepper to taste
2 pounds firm-fleshed fish steaks or fillets, such as swordfish, marlin, shark, or sea bass, skin removed and cubed
Eight 10-inch-long wooden skewers
1 green bell pepper, seeded and cut into 20 to 24 sqare pieces
18 bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
Lemon wedges for garnish
Chopped fresh parsley leaves for garnish

Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt, and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer. Continue in this manner until all the ingredients are skewered.
Prepare a charcoal fire or preheat a gas grill on high for 20 minutes. Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once. Serve garnished with lemon wedges and parsley.
Makes 4 to 6 servings.

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Filfil Rumi Mahshi (Stuffed Green Peppers) (sent by Quttah)

6 green peppers
180 grams (6 oz., 3/4 cup) pine nuts
4 large onions
250 grams (9 oz., 1 1/2 cup) olive oil
450 grams (1 lb., 2 1/2 cup) long-grain rice
125 grams (4 oz., 1/2 cup) currants
5 grams (1 tsp.) salt, 3 grams (1 tsp.) pepper
15 grams (1 Tbs.) sugar, water to cover
7 grams (1/2 cup) mint
4 grams (1 tsp.) allspice
lemon slices, tomato wedges
10 grams (1/2 cup) chopped flat-leaf parsley
30 milliliters (1 oz., 2 Tbs.) lemon juice

Choose medium-sized green peppers. Wash them and cut out the stems. Core with an apple-corer or paring knife. Make the stuffing by lightly frying the pine nuts and chopped unions in olive oil. Add the washed rice and cook, stirring, for five minutes. Add the currants, salt, pepper and sugar. Pour in water to about twice the depth of the other ingredients in the pot and simmer until the water is absorbed. Add mint, allspice and lemon juice. When cool, stuff each pepper loosely, as the rice will swell. Cover open end of pepper with a slice of tomato like a lid. Set the stuffed peppers in a single layer in a large pan or dish. Sprinkle with salt and sugar, drizzle a little olive oil and 250 milliliters (1 cup) of water over them and simmer very slowly until the peppers are just tender. Decorate with chopped parsley, lemon slices and tomato slices or wedges, and refrigerate. Serve cool.

Other vegetables stuffed in the same manner are tomatoes, zucchini (courgettes), eggplant (aubergines), cabbage leaves or grape leaves. Both kinds of leaves should be briefly parboiled to make them tender and flexible.

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Missaa (sent by Quttah)

4 aubergines
½ lb. of meat
1 onion
Salt and pepper
Oil for frying
1 cup of water or tomato juice
Peel the aubergines and slice them. Put them into a colander and sprinkle heavily with salt. Drain well. Mince the meat.

Heat some oil in a frying pan, and when it is smoking hot, fry the aubergines. Drain them well.

Chop the onion and brown it in a little oil, add the meat and fry it. Put half the aubergine slices in a layer at the bottom of a pyrex dish, then the meat, and finish with another layer of the aubergines.

Pour over the water or tomato juice. Put in the oven for 1½-2 hours and cook until dry. Serve.

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Samak Baladi (Country-Style Fish) (sent by Quttah)

Pure or virgin olive oil for the griddle
2 cups wheat bran
2 teaspoons freshly ground cumin seeds
4 whole fish (gray mullet, red snapper, grouper, redfish, yellowtail, 1½ to 2 pounds each), scaled (if desired), gutted, and cleaned, with heads and tails left on
¼ cup white vinegar
Juice from ½ lemon
3 tablespoons extra virgin olive oil
1 teaspoon freshly ground cumin seeds
½ teaspoon paprika
½ teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1½ cups hot water

Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt, and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer. Continue in this manner until all the ingredients are skewered.
Prepare a charcoal fire or preheat a gas grill on high for 20 minutes. Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once. Serve garnished with lemon wedges and parsley.
Makes 4 to 6 servings.

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Ali Baba's Abadian Spiced Shrimp (sent by Quttah)

2 pounds large shrimp, peeled
2 tablespoons olive oil
1 tablespoon garlic, minced or chopped
2 tablespoons capers
1 cup tomatoes, diced
2 tablespoons butter
1/4 cup parsley, chopped
Juice of 2 fresh lemons
Salt and pepper, to taste
In a large, nonstick skillet, over medium-to-high heat, sauté garlic with olive oil for 2 minutes. Add the shrimp and sauté for 2 more minutes.

Add remaining ingredients to mixture of shrimp and garlic. Cook until shrimp is just tender. Remove from heat. Serve over Basmati rice.

(Warning: Shrimp cooks quickly so be careful not to over cook.)

Serves 4.

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Egyptian Meat Pie (sent by Qutta)

1 package of phyllo dough
1 lb. minced beef (or a combination of beef and lamb)
1 large onion, minced
1 bell pepper, minced
Garlic, minced, to taste
2 tablespoons melted butter or oil
Salt, freshly ground pepper, and cumin, to taste

Pre-heat oven to 350 degrees.

In a non-stick fry pan, using a teaspoon of butter or oil, sauté the onions, pepper and garlic until soft. Add the minced meat and cook until browned, then add the spices and mix. Remove from heat and drain off excess fat.

Prepare a rectangular oven dish by lightly brushing the bottom and sides of the pan with melted butter/oil.

Layer the phyllo dough in the prepared pan, brushing every second sheet with melted butter or oil. When one-half the quantity of phyllo leaves have been layered in the pan, spread your meat filling in and continue covering with phyllo sheets, making sure to brush the last layer with a little extra melted butter or oil, to ensure a nice golden color.

Cut through the "pie" with a sharp knife, into square or diamonds.

Bake uncovered until golden. May be eaten hot or cold. Serve with a green salad. Enjoy!

Note: This dish may be made vegetarian by substituting the meat filling with a spinach/feta cheese mixture.

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Kefta Kabab (sent by Qutta)

1 lb. ground lean beef or lamb
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1 medium onion, grated
1 tsp. ground cumin
1 tsp. paprika
1 tsp. freshly ground pepper
Salt to taste

Combine all ingredients in a large bowl. Mix well. Let stand 1 hour to blend flavors. Preheat oven to broil. Or prepare hot coals on barbecue grill. Using about 1/4 cup mixture for each kebab, mold into a sausage shape around flat metal skewers. Moistening your hands will help mold the meat mixture onto skewers. Taper ends of sausage shapes to prevent meat from slipping off skewers during cooking. Place skewers on broiler rack 4 inches from heat source on grill or over hot coals. Turn frequently to brown evenly until meat is done as desired, 10 to 15 minutes. Makes 8 to 10 servings.

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Tafta Kofta (Beef Balls in the Pan) (sent Quttah)

TO SERVE 4
3 slices stale bread
2 cloves crushed garlic
3 tablespoons grated cheese
salt and pepper
chicken fat for frying
1 lb. beef
2 onions, grated
1 teaspoon cayenne pepper
2 eggs
1 tablespoon dill, chopped
1 gill grape juice
Soak bread in grape juice and squeeze dry in hands.

Put meat 3 times through mincer, add bread and put through mincer again. Add all other ingredients, except chicken fat, and knead for 10 minutes. Wet palms of hands with leftover grape juice and shape mixture into small balls.

Heat fat to boiling point and put in balls. Reduce heat to low and cook until both sides are well browned, about 30 minutes for whole operation.

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Lamb Kebabs (sent by Quttah)

MARINADE
5 ml. (1 tsp.) garlic, crushed or finely chopped
10 ml. (2 tsp.) fresh ginger, finely chopped
30 ml. (2 Tbs.) lemon juice
60 ml. (1/4 cup) peanut or vegetable oil
2.5 ml. (1/2 tsp.) ground turmeric
2.5 ml. (1/2 tsp.) ground coriander
2.5 ml. (1/2 tsp.) ground cumin
.5 ml. (1/8 tsp.) ground cayenne pepper
30 ml. (2 Tbs.) grated onion

KEBABS
1 kg. (2 lbs.) lean lamb, cut into cubes
2 medium onions, cut into large chunks
2 medium bell peppers, cut into large chunks
2 medium tomatoes, cut into large wedges
Mix marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour.

Preheat broiler or light the barbecue.

Divide the meat and vegetables evenly into 4 parts, and skewer the pieces, alternating meat and vegetables, on 4 skewers. Place skewers 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.

Serve with rice and cucumber sauce. Serves 4.

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родился в Калининграде.