The traditional Egyptian food is characterized by its unique flavor and taste. The cuisine satisfies the taste buds of both vegetarians and non-vegetarians. Garlic and onion are some of the most common ingredients of the Egyptian food. A special blend of spices makes the food all the more enticing. Mouth-watering desserts, soups, meatballs and dishes made of lamb, rice and chicken, together make a sumptuous Egyptian meal. You can check out some easy traditional Egyptian food recipes, in the following lines.
Easy Traditional Egyptian Food Recipes
'Egyptian Kefta' - Meatballs (Appetizer)
- 800g Lamb, finely ground
- 2 Eggs
- ¼ cup Parsley, minced
- 1 minced Onion
- 1 clove Garlic, minced
- 1 ¼ cups Breadcrumbs
- 1/2 tsp Cumin
- 1/2 tsp Coriander, ground
- 1 tbsp Salt
- 1/2 tsp Mint
- 1/2 tsp Black Pepper
- Vegetable Oil
- In a large bowl, mix together the minced lamb, minced parsley, minced onion, minced garlic, cumin, coriander, salt, mint and pepper.
- Set the mixture aside, for about five minutes.
- Make small meat balls out of the mixture.
- Heat the vegetable oil in a pan, on medium flame.
- Beat two eggs in a bowl and dip the meat balls in the egg.
- Dust the meatballs with breadcrumbs.
- Put the meatballs in the heated oil, one by one.
- Deep-fry the meatballs until golden brown.
- Serve hot, with tomato ketchup.
Egyptian Lentil Soup
- 1 cup Dried Lentils
- 2 cups Chicken Stock
- 1/2 cup Onion, chopped
- 1 cup Carrot, sliced
- 2 Garlic Cloves, minced
- 1 cup Celery, chopped
- 1 Bay Leaf
- 1 Tomato, chopped
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 2 tsp Butter
- 2 cups Water
- Melt the butter in a large saucepan.
- Add carrot, onion, garlic, celery and bay leaf and sauté on medium flame.
- When the vegetables become tender, add lentils, tomato & chicken stock.
- Pour water in the saucepan and cover it with a lid.
- Reduce the flame to simmer and cook for about half an hour, or until the lentils become tender.
- Remove the saucepan from flame, allowing the soup to cool for sometime.
- Transfer the soup into a food processor and blend it well, to form a puree.
- Bring the blended soup back onto the flame.
- Now, add salt and pepper and boil it for five minutes.
- Serve hot.
'Biram Ruz' - Egyptian Rice Casserole (Main Dish)
- 2 cups Long Grain Rice, uncooked
- 2 cups Whole Milk
- 2 cups Fresh Cream, thick
- 1 tbsp Butter
- 1/2 tsp Salt
- Heat the milk in a large saucepan, on medium flame.
- Add the cream to milk and bring it to a light boil.
- Place the long grain rice in a casserole dish.
- Pour the milk-cream mixture over rice and stir. Add salt and mix well.
- Bake the rice in oven at 400o F, for about 35 minutes.
- When the rice is almost done, sprinkle butter on top.
- Cook rice for another 20 minutes.
- Serve the dish hot, with chicken or lamb.
Egyptian Rice Pudding (Dessert)
- 3/4 cup Rice Flour
- 3/4 cup Sugar
- 3 tbsp Rose Water
- 6 cups Milk
- 2 Cardamoms, crushed
- 1 pinch Saffron
- Chopped Pistachios (for garnish)
- Heat the milk in a saucepan, on simmer.
- When the milk reaches lukewarm temperature, add rice flour and sugar to it. Mix well.
- Bring the mixture to a boil, by cooking it for about two minutes, on medium flame. Be sure not to scorch the mixture.
- Add cardamom and saffron. Reduce the heat to simmer and continue stirring the mixture for one more minute.
- Remove the mixture from flame, add rosewater to it and garnish it with pistachios.
- Allow the pudding to cool completely, on room temperature.
- Refrigerate the pudding, for about two hours.
- Serve the pudding, chilled.