Prep 5 m
Cook 5 m
Ready In 10 m
- In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
- Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.
Egyptian Green Beans with Carrots
Prep 10 m
Cook 35 m
Ready In 45 m
- Heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. Pour in boiling chicken stock.
- Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. Add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.
The Perfect Egyptian Rice with Vermicelli
Prep 10 m
Cook 21 m
Ready In 36 m
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Maklouba is a dish traditionally made for celebrations or for welcoming visitors or family members who have been away. Maklouba is Arabic for upside down; when serving it, the pot is turned over for the meat ingredients to end up on top of the rice.
- 2 lbs. meat (ground lamb or beef)
- 2 lbs. rice
- 2 heads cauliflower
- 6 large carrots
- Salt and pepper to taste
1) Cook the meat and drain the broth. Save the broth and put it aside.
2) Fry the cauliflower and carrots and add them on top of the cooked meat.
3) Soak the rice in hot water for 15 minutes.
4) Drain the rice and add it to the top of the cauliflower/carrots/meat.
5) Add the meat broth to water to make 6 cups. Pour the mixture on top.
6) Simmer until the rice is cooked (approximately 20 minutes).
7) Turn the pot upside down onto a serving dish and season with salt and pepper.
8) Sauté pine nuts in oil and sprinkle on top. Serve with yogurt and cucumber/tomato salad.