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http://freshginger.org/indian/aloo-chaat-masala-bowl/
I had it at an indian rest. with a friend... it was the only dish that wasn't spicy so... if it isn't indian I don't care just the same as it was good!
http://freshginger.org/indian/aloo-chaat-masala-bowl/
I had it at an indian rest. with a friend... it was the only dish that wasn't spicy so... if it isn't indian I don't care just the same as it was good!
There are more things in heaven and earth, Horatio,
Than are dreamt of in your philosophy-- S.
I love spicy and spiceless food equally.
That Koshary Pasta looks scrumptious though, certainly putting it on my list of things to try and cook insha'Allah
Bismillah al-rahmin al-rahim
Is that Chaat ?.
I see Indian use yogurt like my mom use mayonaise on her salad.
Jazaka Allahu khairan, sister.
No matter how many times I've tried, I can't make koshari like they do in cairoinshaAllah we'll be going this summer, and I'm planning on eating koshari, shwerma and tamiyyah every day
I get most of my egyptian recipes from here - http://members.cox.net/ahmedheissa/Recipnew.html
Here is my grape leaf mahshy recipe, the husband's faaaavorite food. When I finally mastered this recipe, he declared we didn't have to go to middle eastern restaurants anymore, because I cook better than them
1.5 cups rice
1 can tomato paste
1 onion chopped very fine or ground almost to a paste
Garlic Salt to taste
Pepper, to taste
2 T butter, melted
Grape leaves - rinsed
Broth - either chicken or vegetarian
2 T butter
Salt, Pepper to taste
Stir the first 6 ingredients together. Make sure to rinse the grape leaves well. If you don't, then they have a sour, acidic taste, like greek dolmas, which I really don't like.
To fold, follow these instructions:
How to Stuff Grape Leaves Step-by-Step with Photos - Basic Technique for Stuffing Grape Leaves
Then pack tightly at the bottom of a large pot. Pour broth over the grape leaves, enough to cover plus 1/2 inch. Add the second 2 T butter, and salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook until broth is absorbed.
I also add ground beef on occasion. I'll cook a pound or so, seasoned with onion powder, salt and pepper until it's just about done, then mix it in with the rice mixture.
Don't get discouraged if it doesn't turn out well the first few times you make it. Through trial and error, you'll find what works best for you.
no way!!!
ur just saying that cos ur taste buds gave deteriorated from all the spice you've eatin
>Protected Pearl. the only place you can get pearls for free. <
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>Modesty in Islam (very useful)<
There is a food in Indonesia named 'Martabak Mesir' (Egyptian 'Martabak'). That is a fried bread that filled by meat, vegetable and egg.
For picture, please click http://www.sigitsusinggih.net/2008/0...artabak-mesir/
My question : is it really from Egypt ?
I don`t think so,I think it`s the first time for me to see it now.
I am glad that most of u liked koshary ,here is another one:
Alexandrian Style Liver :
Ingredients
1 lb beef liver
4 garlic cloves
2 teaspoons ground coriander
2 teaspoons salt
1 teaspoon chili powder
3 green chilies
1/4 cup vegetable oil
3 limes, juice of
Directions
1 chop up liver into small pieces.
2 combine garlic , ground coriander,salt, chili powder and green chilis
3 in a food processor until they form a paste.
4 add the mixture to the liver and let it sit for 15 minutes.
5 in a medium pan heat the oil and add the liver a little bit at a time
6 add the lime juice and cook for 15 minutes.
I hope dear sisters and brotheres who prefere spicy food will like this one.
Not from Egypt ?. So, where is the Martabak come from ?.
This a popolar food in Indonesia. I am sure Martabak is not an Indonesian origin food, but came from foreign country and maybe has modified by Indonesian. Some people talks, Martabak came from India. However, when my brother in law went to India, he didn't found a Martabak.
Martabak looks like a southeast asian varation on the sambusa/sambusak/samosa, which is found all across the muslim world.
In Egypt, it's called sambusak, but I don't believe it originated there.
No. Martabak is not Sambusa/Samosa. That's different.
Thank for you information sister, it's make me know more foods from other place.
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