Egie Recipes

Ingredients: - one stick of salted butter (melted) - 1 cup flour - chicken broth or mild/whipping cream (one pint)  OR half of broth and half of whipping cream - one egg - ½  teaspoon of salt and pepper Directions: 1. Place butter on stove top to melt over medium  heat. Then add half a cup of flour. 2. Stir butter and flour together (keep stirring  because it will burn or clump up  – must stir  constantly) 3. continue to stir until it gets to a golden color (  they should be in tiny little clusters) 4. Whe n done, take off heat and pour in whipping  cream. Stir continuously. 5. Then add in the chicken broth or some water,  also continuously stirring it into the mixture with  a spoo n. 6. The mixture should be a creamy color. Place back  over light heat and stir for 5 minutes . 7. The mixture will be thick like custard. Take off  heat and stir in the egg. 8. Add 1/2 teaspoon of salt and 1/2 teaspoon of  pep...

Ingredients: - 2  pound bag of peeled shrimp - 1/2 cup uncooked basmati/uncle bens rice - 2 tablespoons fresh coriander - 1 tablespoons cumin - 1 who le lemon juice d - 1/2 teaspoon garlic - 1/2 cup of breadcrumb s - some evoo to put on your hands before rolling  raw shrimp balls Directions: 1. Soak the rice in water for 1 hour (or boil to half  cook if you don’t have the time to soak the rice) 2. Put softened rice in blend er and blend 3. Add shrimp, coriander, sumin, salt, lemone, and  garlic to blender and blend no longer than 5  minutes (until smooth) 4. Put some evoo on your hands and roll into  meatball sized balls 5. Roll in breadcrumbs to coat them right before  frying 6. Put in deep frier for about 5 - 7 minutes 7. Serve with cocktail or tartar sauce NOTES: - you can substitute the rice for leftover cooked rice that you have in your fridge also

Ingredients: - 2 cups of Uncle Bens or Basmati rice - 1/2 teaspoon of cumin - 1/2 teaspoon salt - 1 medium, grated, white onio n - 1 large grated tomato - 1/2 can of tomato paste - 1/2 cup evoo Directions: 1. Fry grated onions in evoo until brown on stove top over medium heat. 2. Dissolve tom ato paste into one cup of water and pour over onions. 3. Add the grated tomato, salt, pepper, and cumin to the pot. 4. C ontinue to stir ingredients for 5 minutes. 5. Add 2 cups of rice and mix together with onion mixture. 6. The water has to completely cover the rice. If it does not, add  another half cup of water. 7. Let cook covered over low heat on the stove for about 20 minutes. Be careful not to let the tomatoes burn. NOTES: Make sure not to burn the onions in the first step, onions should be a golden brown colour

Ingredients: - 5 pound bag of potatoes cut into rings - 2 large white onions sliced in rings - 1/2 teaspoon pepper - 1 teaspoo n salt - can of tomato paste - 2 sliced tomatoes - 1 carton of chicken broth (can also be  made with real chicken broth)  - 1/2 bar of butte r,  cut into slices Directions: 1. Use hands to mix the salt and pepper into the  cut up  onion rings and  place in a bowl aside 2. Slice potatoes and place in cooking tray and then place aside. 3. Slice two large tomatoes and put them in a bowl on the side. 4. Place ½ the broth you w ill be using in a bowl and mix in the tomato  paste. Add a little salt and pepper to this mixture. 5. Pour broth mixture on top of potatoes 6. Add the ½ bar of sliced butter over the mixtur e 7. Add the onion, salt, and pepper mixture on top and then the  tomatoes an d then the remaining broth over top 8. Cover with foil for the first ½ hour and then uncover for 10 - 15  minutes to...

Ingredients: - 2 pound package of Calf Liver - 1/2 a lemon - 2  chopped  garlic cloves - 1/2 teaspoon of cumin - 1/2 teaspoon salt - 1/2 teaspoon of Montreal Steak Spice - 1/2 cup of bread crumbs - 1/2 cup evoo - chopped parsely Directions: 1. Take liver out of the package and cut it into two halves. Wash it  well. 2. In a bowl, mix liver with all of the ingredient s (except the bread  crumbs) by hand . 3. Place covered in the fridge for a half hour. 4. Pour olive oil in pot and place over medium heat and pour bread  crumbs in a plate near by 5. Place two paper towels over a plate and add some chopped parsely  over top. 6. Cover bo th sides of the liver with bread crumbs and fry in oil for  about 3 minutes on each side 7. Take out of oil and lay over papertowels and parsley NOTES: - you can also slice an onion into rings and fry it in the same oil at the end and place overtop of the  liver - this is good with ta hini salad and...

Ingredients: - 1  large,  grated white onion - 2  pound s  of ground beef - 1/2 cup of bread crumbs - 1/2 teaspoon pepper - 1 teaspoon salt - 1/2 teaspoon or one cube of Maggie - 1/4 cup of fresh, c hopped coriander -1 fresh, grated tomato - if you have all - spice (bohorat) , add ½ a  teaspoon to the mix Directions: 1.Mix all the ingredients together in a large bowl using your hands. 2. Grease cooking pan with crisco 3. Using one handful of ground beef mixture at a time, wrap around the  end of a butter knife to form rolls. Keep twirling ground beef  around the end of the knife and then slide off and place in pan. 4. Kufta rolls will shrink a little in the oven so you can place them fairly  close together in the pan 5. Sprinkle b read crumbs lightly over the top 6. Place in the oven at 350 degrees for 25 minutes NOTES: - ground beef can be substituted for ground chicken or lamb - place a coall in the tray while cooking to...

This very traditional Egyptian dish is made in a slightly different way by everyone.  I have fond memories of visiting Egypt and hearing the Koshari man's cart on the street below! Ingredients: 2-3 large Onions 10-12 cloves Garlic , chopped 1 12 cups Rice 1 cup Brown Lentils 2 large cans Tomato Sauce 1 small can Tomato Paste 1 box Elbow Macaroni Extra-Virgin Olive Oil Salt And Peper, to taste Cumin , to taste Directions: 1.  Chop onions, reserve one chopped onion for the end. 2.  Sautee chopped onions in evoo on the stovetop in a pot. Make sure onions are covered by the evoo. 3.  Sautee until golden brown, then add 4~ cups water. Let mixture come to a boil, then add brown lentils. 4.  Let lentils half cook (15~ mins), then add rice and let boil. 5.  In separate pot, heat pot, evoo, and sautee chopped cloves of garlic. 6.  Brown the garlic, then add one can of tomato paste with some water. 7.  Stir together, then add to...