African - Egyptian Newest Recipes

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Stuffed Cabbage Rolls

  • Posted by Bulgarka on 02/24/2010
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N/A | 2 votes

1. Toast the pine nuts in a small dry skillet over medium heat until they are fragrant, about 5 minutes. 2. Cut the core out of the cabbage but leave it whole. Dip the whole cabbage head in a large pan of boiling water until the outer leaves soften, about 30 seconds. Remove the cabbage from...


Sofrito (Spiced Beef And Vegetable Stew)

  • Posted by ADMIN on 09/26/2007
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Allspice seems to have made inroads in cooking of Egyptian Jews. Sometimes knows as "English spice," it is of North American origin taken, perhaps by English, to Egypt. This family stew of beef and vegetables is a Friday night dish, containing a few pods of cardamon that give it an...


Yemiser Selatta (Lentil Salad)

  • Posted by ADMIN on 09/26/2007
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Peel shallots, then cut lengthwise in half. Seed chiles and cut into 1" x 1/8" strips. Wash lentils under cold running water. Simmer them in lightly salted water for 25 to 30 minutes, or until tender but still somewhat firm. Drain and rinse under cold water to cool them. Drain again...


Milookhiyya (Egyptian Green Herb Soup)

  • Posted by ADMIN on 09/26/2007
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In a heavy 3 to 4 qt saucepan, bring stock to a boil over high heat. Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper and reduce the heat to low. Stirring occasionally, simmer for about 20 minutes, or until the milookhiyya has dissolved and the soup is thick and...


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