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    You are in: Home / Community Forums / Middle East & North Africa / WELCOME TO EGYPT!
    Lost? Site Map

    WELCOME TO EGYPT!

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    Cookgirl
    Sat May 12, 2012 10:00 pm
    Forum Host
    Anyone have an Egyptian skillet chicken recipe to recommend for tagging in this game? (No whole roasted chicken recipe unless I can modify it because I don't want to heat up the kitchen/house more than I have to.)

    Suggestions? Oh, don't care for mastic if they even use that in Egypt.
    UmmBinat
    Sun May 13, 2012 6:08 pm
    Food.com Groupie
    Cookgirl wrote:
    Anyone have an Egyptian skillet chicken recipe to recommend for tagging in this game? (No whole roasted chicken recipe unless I can modify it because I don't want to heat up the kitchen/house more than I have to.)

    Suggestions? Oh, don't care for mastic if they even use that in Egypt.


    What does mastic taste like?
    UmmBinat
    Thu May 17, 2012 10:10 am
    Food.com Groupie
    I have made and reviewed,

    Nutty Egyptian-Style Rice #138350 by bluemoon downunder
    UmmBinat
    Mon May 21, 2012 6:34 pm
    Food.com Groupie
    I have made, enjoyed and reviewed,

    Egyptian Moussaka #135937 by Heba Maher

    Yum, yum.
    Leggy Peggy
    Tue May 22, 2012 6:54 am
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    UmmBinat wrote:
    Cookgirl wrote:
    Anyone have an Egyptian skillet chicken recipe to recommend for tagging in this game? (No whole roasted chicken recipe unless I can modify it because I don't want to heat up the kitchen/house more than I have to.)

    Suggestions? Oh, don't care for mastic if they even use that in Egypt.


    What does mastic taste like?


    I'm not really sure what mastic tastes like, but I bought some recently and
    used it in an Egyptian recipe. I haven't tasted it in isolation, but the finished
    dish certainly had an authentic Egyptian taste. I attributed that to the mastic.
    Here's a pic of it and a link to the recipe I used it in.

    http://cookingonpage32.wordpress.com/2012/03/14/where-to-next/

    Elmotoo
    Tue May 22, 2012 7:58 am
    Forum Host
    Mastic (plant resin)
    From Wikipedia, the free encyclopedia


    Mastic (Greek: Μαστίχα) is a resin obtained from the mastic tree (Pistacia lentiscus). In pharmacies and Nature shops it is called "arabic gum" (not to be confused with gum arabic) and "Yemen gum". In Greece it is known as the "tears of Chios," being traditionally produced on that Greek island, and, like other natural resins is produced in "tears" or droplets. Originally liquid, it is sun-dried into drops of hard brittle translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after chewing releases a refreshing, slightly piney or cedar flavor.
    The word mastic derives from the Greek verb μαστιχειν "to gnash the teeth", which is the source of the English word masticate.[1] The word mastic is a synonym for gum in many languages.



    One of the earliest uses of mastic was as chewing gum, hence the name; mastic-flavoured chewing gum is sold in Lebanon.[9] Mastic is used in ice cream, sauces and seasoning in Lebanon. In Egypt, mastic is used in the preparation of different vegetable preserves, as well as jams with a gummy consistency, and in meats and soups. In Morocco, mastic is used in the preparation of smoked foods.
    In Turkey, mastic is widely used in desserts such as Turkish delight, dondurma, puddings like sütlaç, salep, and tavuk göğsü, mamelika, and soft drinks, also in the preparation of Turkish coffee on the Aegean Coast.
    In the Maghreb countries, mastic is used mainly for cakes, sweets, pastries, and as a stabiliser in meringue and nougat.
    In Greece, mastic is used to prepare mastic liqueurs like Mastichato, a spoon sweet known as "vaníllia", beverages, chewing gum, cakes, pastries, sweets, desserts, breads, and in cheese production. It is also a binding material or material preparation stabilizer for oriental sweets like Turkish delight or mastic gum ice cream, and is suitable for preparing a pudding. In desserts, as an ingredient of jam or cakes, mastic is used to replace cornstarch and gelatin. It can also be used to stabilize ice creams.
    Cookgirl
    Tue May 22, 2012 9:27 am
    Forum Host
    Last time I used it (and the final time) the mastic permeated the pan and I could not get the foul smell out of the pan. Took several washings!
    Elmotoo
    Tue May 22, 2012 9:36 am
    Forum Host
    Cookgirl wrote:
    Last time I used it (and the final time) the mastic permeated the pan and I could not get the foul smell out of the pan. Took several washings!


    oh my. ewww.
    UmmBinat
    Tue May 22, 2012 11:00 am
    Food.com Groupie
    Interesting..
    Leggy Peggy
    Tue May 22, 2012 4:58 pm
    Food.com Groupie
    Cookgirl wrote:
    Last time I used it (and the final time) the mastic permeated the pan and I could not get the foul smell out of the pan. Took several washings!


    That didn't happened when I used it. I wonder if there are mastics AND then
    there are mastics?
    UmmBinat
    Thu May 24, 2012 6:38 pm
    Food.com Groupie
    I reviewed,

    Bamya - Meat and Okra Stew #455457 by AZPARZYCH
    UmmBinat
    Sat May 26, 2012 9:31 pm
    Food.com Groupie
    I made, enjoyed and reviewed,

    Egyptian Eggs With Dukkah #427618 by IngridH
    Dukka - Egyptian Spice Mix #479862 by KateL

    You guys should try a dukka/dukkah recipe before the game ends icon_wink.gif
    Cookgirl
    Sat May 26, 2012 11:19 pm
    Forum Host
    I'll bite. Tagging: Dukka - Egyptian Spice Mix
    Elmotoo
    Sun May 27, 2012 3:46 pm
    Forum Host
    Get ready to go to Iran on Friday!

    I'll get updated tonight or tomorrow. icon_smile.gif

    some good eats going on in here!
    UmmBinat
    Sun May 27, 2012 6:48 pm
    Food.com Groupie
    I am really sad to miss Iran but we are moving in a few days.
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