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    You are in: Home / Cookbooks / Egypt! 5/2012
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    91 recipes in

    Egypt! 5/2012

    As we journey around the North Africa/Middle East Forum, we are spending the month of May 2012 in Egypt!
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    This is a must have dish cooked in egypt with any kind of fish very easy and tasty and you have a choice of adding tiny pieces of shrimp to it or cumin or even raisins

    Recipe #145824

    From a German website about traveling in Egypt. Submitted for Visit Egypt / NAME forum May 2012

    Recipe #478637

    1 Reviews |  By Rita~

    Dukkah is an Egyptian specialty that is not strictly speaking a spice blend, but rather a blend of roasted nuts seasoned with spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an Hors D'Oeuvre. It can also be used as a side dish to the main course of a meal. Dukkah makes a crunchy coating for chicken or fish when put on before pan-frying. You can use macadamia & almonds or hazelnuts & or almonds.

    Recipe #422392

    This was first prepared by my friends husband, it was so good, I had to know how he did it. I made as below, changed his recipe alittle bit but is so so yummy. The orange does not make it sweet at all, rather gives it a smooth beautiful taste. Enjoy!

    Recipe #194914

    This is a staple in all Egyptian houselholds. Its super simple, but looks and tastes great! Make it place of plain white rice and serve with any dish. Especially good with Molokheya (recipe posted). Enjoy!

    Recipe #195100

    This is a very refreshing little salad. I always make it along side many different dishes, goes great especially with anything barbequed. I also make it as a snack, eating half of it each time! Serves up great with slices of warm pita bread. A very garlicly salad, if you want you can decrease the garlic to your liking. Don't be turned off by the yogurt, even if you dont like yogurt, once the salad is made, there is no taste of yogurt at all. Smooth, creamy and refreshing. Enjoy!

    Recipe #200504

    This is the perfect chicken dish for any occasion. Super easy and prep time includes marinating. As far as breading, many people make this by first dipping in flour, then in egg, then into bread crumbs, which does give a nice thick crust, but my recipe omits the egg and flour, using just bread crumbs, and they come out super crunchy and just as delicious! A friend of mine here in Cairo also omits the onion and marinates in garlic instead, I like the onion, but you could try garlic too. These go well with any pasta dish or rice. They make excellent leftovers for a delicious sandwich with tomato and mayo, that is if you have any left over! Enjoy!

    Recipe #201246

    This is so good, especially on a cold winter day. Its a very hearty and savory dish. You could also add a squeeze of fresh lemon to bowl before serving, gives it a tangy flavor; and if you like heat, add a dash of red pepper hot sauce to bowl before serving as well. Enjoy!

    Recipe #209019

    These are really good and have a nice oniony flavor. At first I was not sure I liked the oniony taste, but have grown accustomed to it now. If you don't like onion, this dish is NOT for you, if you do, try it, super simple and you will love it!

    Recipe #211632

    Found on World Recipes; posting for ZWT 7-Africa (Egypt)

    Recipe #455457

    Sweet mom's recipe

    Recipe #125471

    Recipe #14825

    This recipe takes a bit of time to prepare, but is worth every moment spent. With the help of an Egyptian friend who does not cook but remembered the main ingredients, I finally developed this very tasty recipe that is enjoyed not only by the Egyptian persons but by all who have made it or tried it.

    Recipe #21181

    Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.

    Recipe #308122

    Chocolate, coffee and cinnamon.....what a combo!! I have not had the pleasure of making this one yet, so times are an estimate.

    Recipe #472107

    For ZWT #6. I got this recipe from Egyptdailynews.com site. It says that it is used for dipping bread after first dipping it in olive oil. I think it would make an interesting topping for various breads if it is left a little coarser.

    Recipe #423890

    Recipe #330016

    This is a nice take on an egyptian classic. You can add a little red pepper flakes to give it a little kick. But the recipe is good as is!! Adapted from http://www.touregypt.net

    Recipe #388007

    This is one of my favorite comfort foods. i absolutely adore the density of the hummus alongside the silkiness of the spinach, popeye would be proud!

    Recipe #361924

    2 Reviews |  By Sue Lau

    This omelet is cooked open-faced, like a frittata. The flavors are brunch-friendly, and could even make a nice light dinner, served with some fresh flatbreads and herbs from your garden.

    Recipe #27156

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