theworldfrommykitchen

My Global Food Challenge

Egypt (3)

Egyptian-Inspired Meatballs (Egypt)

Inspired by Koftit Roz (Rice Meatballs)

Yield:  8-10 meatballs

Ingredients

1 ½ lb ground beef/ground lamb mixture (or just one)
1/2 cup short-grain rice
1 egg
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon za’taar
1 teaspoon dried coriander
1 teaspoon dry cumin
1 onion, finely minced
4 garlic cloves, finely minced
½ cup grated hard cheese (Egyptian Rumi, Manchego, or Pecorino Romano, or mixed)
Breadcrumbs
Homemade or ready-made sauce

Directions

Preheat oven to 350°F.

Combine together all ingredients in a large bowl.   Add breadcrumbs to desired consistency (if necessary), but do not overwork meat.  Make meatballs and place in greased oven safe pan.

Pour sauce over meatballs and place in oven for 45-60 minutes until done, turning meatballs half way through.

Link to My Post on Egypt:  https://theworldfrommykitchen.wordpress.com/2015/01/13/egypt/

Cuisine:  Eqyptian

Main Ingredient:  Ground Beef/Lamb

Egyptian Marinated Olives (Egypt)

Yield:  6-8 Servings

Ingredients

2 tbsp olive oil
1 garlic clove, crushed
2 tbsp minced cilantro
2 tbsp minced celery
10 ounces olives kalamata or green, drained, uniform in size

Directions

Over medium heat, pre-heat olive oil in a small saucepan for 2 minutes.  Add garlic, cilantro and celery. Lower the heat. Simmer for 5 minutes without letting the garlic change color.

Remove the saucepan from the heat. Add the olives and mix well.  Put the olives in a bowl and refrigerate for an hour or until it’s time to serve.  Serve at room temperature.

http://www.foodofegypt.com/04/20/marinated-olives/

Link to My Post on Egypt:  https://theworldfrommykitchen.wordpress.com/2015/01/13/egypt/

Cuisine:  Eqyptian

Main Ingredient:  Olives

Kheyar Makhalel – Pickled Cucumbers (Egypt)

“The pickling process could be complicated if you’re pickling with the aim of preserving your vegetables over a long period of time. That’s not the goal of this recipe. This is a quick way to pickle cucumbers, store them in your fridge and enjoy them for about a week, assuming you can resist finishing them sooner! This is really three recipes in one: plain, spicy and dilled.”

Yield:  9-12 Servings

Ingredients

18 mini cucumbers
6 garlic cloves, peeled and slivered
9 tbsp white vinegar
3 tbsp salt
2 tbsp fresh dill loosely chopped
1/2 tsp chili pepper flakes
Water, about 3-4 cups

Directions

Start with six cucumbers. Cut them into 3/4″ slices at an angle and put them in a food storage container.  Repeat two more times and now you have three containers with 6 cucumbers in each.

Boil the water.  To each container, add a third of the garlic, 3 tbsp of vinegar and 1 tbsp of salt.

In one container, add the dill. And in another one, add the chili flakes.  Add enough water to each container to cover the cucumber.  Let the water cool.

Cover the containers and refrigerate them.  Two days later, the pickles are ready.

http://www.foodofegypt.com/04/22/pickled-cucumbers/

Link to My Post on Egypt:  https://theworldfrommykitchen.wordpress.com/2015/01/13/egypt/

Cuisine:  Eqyptian

Main Ingredient:  Cucumbers

Egypt on map of Africahttp://www.activityvillage.co.uk/egypt-on-map-of-africa
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