What's a tasty Egyptian dish that's relatively easy to make? Something that would be made for an afternoon snack or for lunch. The organization I'm in is putting on a culture fest thing, and we're thinking about doing an Egyptian one.

Cool. Want a sweet dish (snack) or salty (lunch)?

Either will work, I just need some ideas. And thanks, bruh.

Lunch: Koushry

This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce.



Ingredients:

2 cups cooked rice
2 cups cooked penne pasta
2 tablespoons white vinegar
1 teaspoon Ground Cumin , divided
1/2 teaspoon Garlic Powder
1 cup cooked lentils
1 can (15 ounces) crushed tomatoes
1/2 cup water
1 1/2 tablespoons sugar
3/4 teaspoon Ground Cinnamon
1/2 teaspoon salt
1/4 teaspoon Crushed Red Pepper
3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups) <------I think you can ignore this.
2 medium onions, thinly sliced (about 2 cups), optional*


Instructions:


1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.


Read more: http://www.touregypt.net/recipes/recipeweek03152004.htm#ixzz2k1iSmDuG

Oh man, I love koushry so much. Now I'm hungry

BTW I just assumed that that is how my mom makes it ^ . Cuz i can't cook to survive. If that's the same method that my mom uses, then its really delicious and healthy.

I'll check later if all those materials are available. Got anything else?

Kahhk (Authentic Recipe)

2 cup(s) samn balady. (basically...butter)
1 cup(s) milk.
4 1/2 cup(s) flour, all purpose.
2 tablespoons baking powder.
1 teaspoon(s) instant yeas.
1 teaspoon(s) ground cinnamon.
1 teaspoon(s) ground cloves.
1 teaspoon(s) ground ginger.
sesame seeds.



Method:


1. Heat the samn balady until almost boiling.
2. Add the baking powder and the spices to the flour.
3. Carefully add the flour to the hot samn balady and stir with a wooden spoon.
4. Keep stirring and stirring and stirring.
5. When you get tired (honestly this is part of the recipe as given to me by my friend's mother in law, ... tired = your arms are ready to fall off) then you can stop stirring. Her recipe said not to use a wooden spoon but to knead the flour into the hot samna, but I do not do that part. I have not tried using a food processor.
6. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
7. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
8. After an hour or so you can start shapping the dough with your hands into little balls and then flatten them.
9. You can add nuts, agwa, or other filling when you are making it into balls.
10. Put them in a cookie tray and let them rest for a little.
11. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
12. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.



Read more: http://www.touregypt.net/recipes/kahk2.htm#ixzz2k1n1341u

Very delicious cookies ^

I mentioned both of these to a friend of mine who's from Egypt and he said Kahk is one of the absolute greatest foods on the planet, so I'm gonna try it. That's a lot of butter though...

Im not a cook/baker, but I think you can decrease the butter and it'll be ok. The ones that my mom make dont feel "that" buttery.