Egie Recipes

Ingredients: 1/2 cup sugar caramelized 2 full cups of full fat milk 4 eggs beaten 2/3 cup sugar cinnamon stick lemon/orange peel water Directions: 1. Caramelize the 1/2 cup of sugar by placing in a non-stick frying pan and then pour into a round mold 2. Pour 2 cups of full fat milk into a pot and add a cinnamon stick and a piece of lemon peel and bring milk to a boil on the stove. 3.  Beat 4 eggs in a separate bowl and then mix in 2/3 cup of sugar in the beaten eggs. 4.  Remove cinnamon and lemon peel from milk and then whisk into the beaten egg mixture. 5. Pour milk mixture over caramelized sugar. 6.  Place in a deep tray and then play in a 350 degree, pre-heated oven. 7. Fill tray with water (water should be about half the mold). 8.  Bake for one hour. 9. Take out of the oven and let rest for 1 hour. 10.After 1 hour, let rest in the fridge for 5 hours. 11. Place hot water in a dish and place the round mold inside of it to help loosen it when...

Ingredients: large bunch of fava beans, removed from shells, blended in a food processor (I get a pre-made bag of this from Ferial!!!) salt pepper cumin Montreal Steak spice (don't use salt and pepper if you use this) 1 or 2 eggs (add some breadcrumbs if it's too loose) 1 full teaspoon baking powder 2 tablespoons sesame seeds Directions: 1.  Add all of the spices to the fava bean mix 2.  Heat vegetable oil for frying in a frying pan 3.  Take small balls with the fava bean mix and place in hot oil 4.  Turn over only once 5.  Serve hot with tahini, salad, and pita bread

Ingredients: 2 ripe bananas mashed with a fork 1/2 ripe banana cut into thin slices 1/2 cup butter, melted 1/2 cup sugar 2 eggs 2 teaspoons vanilla 1/2 cup sour cream (can be substituted for yogurt) 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups all purpose flour 1/2 cup chocolate chips Directions: 1. Preheat oven to 350 degrees.  Spray a loaf pan with nonstick spray and set aside. 2. In a plate, mash the two bananas with a fork, leaving them slightly lumpy.  Slice the half banana thinly and set aside. 3. In a large bowl, stir together the butter and sugar.  Mix in the eggs and vanilla and stir until smooth.  Add the sour cream, mashed bananas, baking soda, and salt, stir until blended.  Next mix in the flour until incorporated. 4. Fold in the chocolate chips and sliced banana. 5.  Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. 6. Cool in the pan for 15 minutes,...

Ingredients: 1   bunch   Fresh Cilantro ,  roughly chopped 2   stalks   Celery ,  cut with a potato peeler 2   Green Onions ,  chopped ¼   Jalepeno ,  chopped finely 1 ½   Tbsp   Sesame Seed Oil ,  drizzled over salad 1 ½   Tbsp   White Vinegar ,  drizzled over salad ½   tsp   Salt 1   pinch   Sugar ½   Green Pepper ,  thinly spiced Directions: 1.  Roughly chop cilantro and place in bowl. 2.  Use a potato peeler to shred pieces of celery into bowl with cilantro. 3.  Very finely chop jalepeno  or chili pepper after removing seeds.  You can add more depending on how spicy you want your salad to be. 4. Chop green onions and green peppers and add them to the salad. 5.  Drizzle oil and vinegar over salad. 6.  Add salt and sugar. 7.  Mix all ingredients together.

Ingredients: ½   jar   Tahini Sauce ¼   cup   White Vinegar 1   Lemon ,  juiced ¼   cup   Water Cumin ,  to taste Salt And Pepper ,  to taste 1   clove   Garlic ,  grated Directions: 1.  Mix all ingredients together in a bowl. 2.  You can serve this with some fresh parsley or coriander.

Ingredients: 1   bunch   Fresh Mint ,  chopped finely 1   bunch   Fresh Parsley ,  chopped finely ½   cup   Bulgar (Cracked) Wheat ,  boiled like rice 1   cup   Water ,  to boil bulgar 2   Tomatoes ,  chopped finely 3   cloves   Garlic ,  chopped finely ½   cup   Olive Oil ½   cup   Fresh Squeezed Lemon Juice ½   tbls   Zataar Spice ½   tbls   Middle Eastern All Spice ½   tsp   Salt ½   tsp   Pepper Directions: 1.  Boil bulgar wheat for about 10-15 minutes and then drain and leave to cool (I put it in the refrigerator). 2.  Chop parsley and mint finely and place together in a bowl.  The amount of parsley should be double that of the mint. 3.  Chop tomatoes into small cubes and then add to the parsley and mint. 4.  When the bulgar wheat has cooled, add it to the parsley, mint, and tomatoes. Dressing: 1.  In...

Ingredients: 1   package   Ground Beef 1   Green Pepper 1   Yellow Pepper 1   Red Pepper 1   can   Corn Or Green Peas 7   Potatoes ,  boiled and peeled ½   Tbsp   Salt And Pepper ,  to taste ½   cup   Whole Milk 1   stick   Butter 1   Rectangular Bake Pan Directions: 1.  Wash and boil potatoes in salted water.  Peel potatoes after it has drained and cooled. 2.  Prepare ground beef using ground beef recipe. 3.  Chop peppers into small cubes. 4.  Mash potatoes in a separate bowl and add in milk and butter while mashing together.  Add salt and pepper to taste. 5.  To put shepherd's pie together, first put a small amount of the mashed potatoes into the bottom of the pan.   6.  Add the ground beef layer. 7.  Then add the peas/corn along with the chopped peppers. 8.  Then add a large layer of the mashed potatoes on top. 9.  Fork the top of ...

Ingredients: 1   handful   Rice 2   cups   Mik ,  homogonized ½   cup (1 stick)   Water 3   Tbsp   Cornstarch ¾   cup   Sugar ½   pint   Heavy Cream Directions: 1.  Let handful of rice, 2 cups milk, and ½ cup of water boil over the stove on low heat for ½ hour. 2.  Stir 3 tbsp of cornstarch into ¼ cup of water and put aside until later. 3.  Pour ½ - ¾ cup of sugar into milk mixture. 4.  Pour ½ pint of heavy cream into the milk mixture and turn heat up a little. 5.  Mix milk, sugar, and heavy cream together. 6.  Turn heat back onto low and stir in cornstarch and water mixture. 7.  Keep stirring until thick and until the taste of cornstarch is gone from the mixture. 8.  Pour into bowls and let cool on the counter before placing in the fridge.

Ingredients: 2   tsp   Garlic ,  minced ½   cup   Onion ,  finely chopped 2   Tbsp   Vegetable Oil 3   cups   Rice 2   cups   Red Kidney Beans ,  partially cooked ½   tsp   Thyme ⅓   cup   Chive ,  finely chopped 1   tsp   Salt ½   tsp   Hot Pepper ,  chopped, to taste 6   cups   Coconut Milk Directions: 1.  Saute garlic and onion in hot oil for a few seconds. 2.  Add rice and cook for 5 minutes stirring occasionally until slightly brown. 3.  Add red kidney beans, thyme, chive, salt, and pepper and cook for 2 minutes more. 4.  Stir in coconut milk and bring to a boil. 5.  Lower heat, cover, and simmer for 35-40 minutes or until rice is tender and liquid is absorbed.  Add more liquid if needed. 6.  Adjust seasoning if needed, and serve.

Ingredients: ½   bag   Potatoes ,  boiled 2   Eggs ,  boiled 2   stalks   Celery ,  chopped 2   medium   Carrots ,  chopped 3   Pickles ,  grated ½   small   White Onion ,  grated 2   Tbsp   Mustard 2   Tbsp   White Vinegar 1   tsp   Salt And Pepper 1   Tbsp   Vegetable Oil 3   Tbsp   Mayonnaise Directions: 1.  Boil all of the potatoes until soft.  Near the end of boiling the potatoes, boil 2 eggs in the same pot to save time. 2.  While potatoes are boiling, chop the celery and carrots.  Grate the onion and pickles.  Place all these ingredients in a large bowl (the bowl you will be stirring the potato salad in). 3.  Allow the potatoes to cool a little while peeling the boiled eggs and chopping them finely.  Add the chopped eggs to the large bowl. 4.  Peel the potatoes and cut into medium size chunks.  Add t...

Ingredients: 1   box   Tricolor Paste 1   bottle   Wishbone Zesty Italian Salad Dressing 1   large   Carrot And Celery ,  chopped ½   package   Cherry Tomatoes ,  halved 1   small   Half-Head ,  cut into small pieces ½   small   Red Onion ,  finely chopped 1   small can   Black Olives ,  sliced ¼   head   Broccoli And/Or Cauliflower ,  cut into small pieces Directions: 1.  Boil the pasta, strain, and place in a large mixing bowl 2.  Chop up all the vegetables 3.  Put all the vegetables over the pasta 4.  If you're not going to eat the pasta salad right away, just squeeze a little of the salad dressing over the pasta and veggies and give it a mix .  if you're going to eat it later, add more of the salad dressing 5.  If you're going to eat it right away, squeeze in a lot of the salad dressing and mix. Tip:  I usually make the whole box ...

Ingredients: 3   cups   Flour 3   tsp   Baking Powder 2   cups   Sugar 1   cup   Butter 3   Eggs 1   cup   Orange Juice ,  fresh 1   tsp   Vanilla Sugar Directions: 1.  Mix the sugar, butter, eggs, vanilla,  and orange together. 2.  Then add the flour together with the baking powder. 3.  Mix all of the ingredients together and put in the pan. 4.  Put the pan in the oven at 350 degrees for 45 minutes.

Ingredients: 1   Yellow Onion ,  shredded 2   Eggs 1   box   Elbow Macaroni ,  boiled 1   can   Cream Of Mushroom Soup Salt And Pepper ,  to taste squeeze   Mustard 1   bag   Shredded Cheddar Cheese ½   cup   Seasoned Bread Crumbs ½   can   Evaporated Milk (Or Regular Milk) 1   cup   Carrots ,  shredded Directions: 1. Cook your noodles in a pot of salted water and drain 2. Pour noodles in a large bowl 3. Beat eggs and mix together with evaporated milk 4. Mix onions, cream of mushroom, and cheese into milk and egg mixture 5. Pour over the noodles and mix together, add squeeze of mustard and stir in shredded carrots.  Pour into baking dish and sprinkle bread crumbs on top. 6. Bake at 350 degrees until it starts to brown on top (usually around 15 minutes) 7. Near the end of the baking time, sprinkle the extra cheese on top

Ingredients: ½   package   Lisanit Asfoor Noodles 2   cups   Chicken Broth ½   Tomato ,  medium sliced ½   Onion ,  medium sliced 1   Lemon ,  juiced Salt And Pepper ,  to taste Directions: 1.  Fry the pasta in a pot using some butter until it turns a golden brown color. 2.  Pour the chicken broth over it.  Add chopped onion and tomato and half the lemon juice. 3.  Add salt and pepper to taste.  Let it boil for 5 minutes. 4.  Taste the firmness of the pasta until you get the firmness you want. 5.  Add second half of lemon juice if desired.  Tip: This taste best when making it with fresh chicken broth from a boiled chicken that was already boiled with tomato, onion, salt, and pepper. If you don't have time, you can use a boxed chicken broth and add the ingredients like the recipe states. You can also make this with water and a Maggi cube if you don't have any chicken broth at all.

Ingredients: 1   cup   Water ,  boiled 1   stick   Cinnamon 1   Bay Leaf ,  broken in half ½   cup   Steel Cut Oatmeal ¼   cup   Milk 2   Tbsp   Brown Sugar Or Maple Syrup ,  to taste 1   pinch   Salt ,  to taste Nutmeg ,  grated Directions: 1.  Place water in a pot to boil on stove. 2.  Add cinnamon, bay leaf, nutmeg, and salt to the water. 3.  Add oatmeal and continuously stir for a few minutes. 4.  Add milk and stir for another minute. 5.  Put into a bowl and then pour maple syrup or brown sugar over the top.

Ingredients: 2   Cocoa Balls 3   Cinnamon Sticks 2   Bay Leaves 2   pinches   Salt 1   piece   70% Dark Cholocolate (Optional) ½   cup   Evaporated Milk less than ½   tsp   Ground Nutmeg ½   Tbsp   Flour ¼   pot   Water 5   Cloves ½   cup   Water Directions: 1. Fill ¼ pot with water and put on stove to boil with a few cinnamon sticks and 5 cloves 2. Grate less than ½ a tsp of nutmeg into water 3. Add 2 bay leaves 4. In a separate cup mix half the cup of water and ½ tablespoon of flour together with a whisk 5. Add two pinches of salt to boiling water 6. After about ten minutes of boiling, add the two cocoa balls. No need to stir the cocoa balls, they will dissolve on their own.  Add another cup of water in. 7. When water boils again, fill second half of floured water cup with evaporated milk and pour into cocoa mixture.  You can also pour some more milk into co...

Ingredients: 1   package   Konaffa Filo Pastry ½   pound   Butter ½   bag   Almond And Coconut ,  shredded 2   cans   Carnation Milk 3   cups   Sugar 3   cups   Water Syrup: 1.  Boil 3 cups of water and 3 cups of sugar together for 15 minutes. 2.  Add one drop of lemon juice. 3.  Add one drop of vanilla. 4.  Let cool and then pour over the konaffa once it comes out of the oven. Directions: 1.  Split package of shredded Filo into two halves. 2.  Use hands to separate all the fine hairs. 3.  Melt half a pound of salted butter over the stove or in the microwave. 4.  Pour half the butter over the first half of Filo and the rest over the second half of Filo (in two separate bowls). 5.  Push half of the shredded Filo down into baking pan. 6.  Sprinkle shredded almond and coconut over the first layer. 7.  Pour 2 cans of carnation milk over the almonds and coconut. ...