Your Egypt

[Adoula]

Labneh (Yogurt Cheese)

Description:

A traditional breakfast favorite. Serve with flat bread , olive oil and olives, or use as directed in various recipes.

Servings:2 cups

--------------------------------------------------------------------------------

Ingredients:

6 cups plain yogurt

2 teaspoons salt

--------------------------------------------------------------------------------

Instructions:

In a large bowl stir the salt into the yogurt. Place the yogurt in the center of a piece of doubled cheese cloth or piece of soft cotton. Pull corners up and tie tightly. Suspend from a stationary object over a bowl (to catch liquid). Let this hang overnight or about 12 hours. When well drained it will be the consistency of cottage cheese. Remove from the cloth. Store covered in the refrigerator until needed

[Adoula]

Fata (Lamb and Bread Soup)

Description:

A great Egyptian main dish

Servings:6

--------------------------------------------------------------------------------

Ingredients:

1 1/2 pound lean lamb meat without bones

2 medium onions, chopped fine

Fresh ground black pepper

6 c. plus 3/4 c. water, divided

1/2 c. rice

1/4 c. plus 2 T ghee or butter, separated

3 large cloves garlic, crushed

1/4 c. wine vinegar

2 rounds Khoubiz, toasted *

--------------------------------------------------------------------------------

Instructions:

Cut lamb into 1 inch cubes and place in a large pot with 6 cups of the water. Bring slowly to a boil, skimming occasionally. Add onion, salt and pepper. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender yet not falling apart. Meanwhile wash and drain the rice. In a medium saucepan boil one cup of water add 1 Tablespoon of ghee and 1/2 teaspoon of salt, than the rice. Bring back to a boil, stirring occasionally. Cover and simmer over low heat 15-20 minutes until tender.

Using a slotted spoon remove meat from cooking liquid. In a separate skillet melt 1 Tablespoon of ghee, add the meat and fry it a few minutes. Remove from heat. Set aside and keep it warm.

In the same frying pan used for the meat melt 1/4 cup of ghee over medium high heat. Add the garlic and sauté until it begins to take on color. Remove skillet from heat. Stir vinegar into the skillet. Return to heat and boil a few seconds. Set this mixture aside.

Place 1 round of toasted khoudiz in a large casserole or soup tureen. Spoon some of the garlic mixture over the bread then add half of the cooked rice. Pour some of the soup broth over top of this. Place second round of toasted bread then the remaining rice. Place fried lamb cubes on top the fried lamb. Top this off with the remaining garlic mixture.

Pour the remaining soup broth over this. Garnish with fresh chopped parsley.

Note: adding a clove to boiling water will help to cover the aroma of boiling lamb if desired

[Adoula]

Caraway Soup (Harera Karawiya)

Description:

This is a Moroccan soup. Enjoy!

Servings:6 servings

--------------------------------------------------------------------------------

Ingredients:

6 cups water

2 Tablespoons of flour

1/2 cup of water

2 cups of fresh mint, chopped very fine

3 Tablespoons of butter

1 Tablespoon ground caraway seeds

1/4 c fresh lemon juice

salt and pepper to taste

--------------------------------------------------------------------------------

Instructions:

Dissolve the 2 Tablespoons of flour in the 1/2 cup of water.

In a medium saucepan heat the water slowly stir in the flour mixture and bring to a boil. Add all remaining ingredients except for the lemon juice. Stirring constantly, bring the soup back to a boil. Remove from the heat and stir in the fresh lemon juice.

Best way to eat: Must be served immediately.

[kamar]

Egyptians are eating Moroccan food ? :roll: