Egyptian Recipes

Find a selection of household tips and recipes for Egyptian Foods.

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HEPZIBAH
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Egyptian Recipes

Post by HEPZIBAH » Sat Aug 26, 2006 12:51 am

EGYPTIAN RECIPE:
There is little evidence to draw upon regarding Ancient Egyptian recipes, as it would appear that they did not consider it necessary to write them down. Scholars tend to rely on paintings that show feasting and celebratory scenes, such as those found in tombs.

Although the ancient people did not appear to use cookbooks, the ingredients needed to make most of the dishes are well known, many of which are still used in Egypt today.

For example Ful Medames is the national dish of Egypt and probably dates as far back as the Pharaonic periods. It would have commonly been eaten with bread, lentils, raw vegetables and eggs. Tiger Nut Sweets is one of the oldest recipes known and was actually found written on ostraca. ( Piece of clay with writing on it) And Hummus is as popular in Egypt today as it probably was thousands of years ago.





FUL MEDAMES

11/2lb dried ful or fava beans
(Can substitute with broad beans if unable to obtain above)

2-4 crushed cloves of garlic


Soak beans for 12 hours, put in pan, cover with fresh water, boil, simmer until tender. (Time depends on dryness of beans) Drain and add crushed garlic. Season and serve hot. Nice served with eggs.





TIGER NUT SWEETS

200g of fresh dates are blended with a little water. Then add a little cinnamon and chopped walnuts to taste. Shape into balls, coat in honey, ground almonds and serve.

LEAVEN

Taking a small quantity of barley flour mix it with warm water and make a dough shaped into a round mound. Indent in the centre, approximately half the way through, and mark it with a cross using a knife. Place the dough on a plate and fill the dent with water. Leave this in a warm place for a few days to ferment and the dough will split open like a overripe fruit. The dough is then ready to use as yeast to make bread.





HUMMUS

225g chickpeas

2 tbs. of wine vinegar

3 cloves of garlic

5 tbs. sesame seed oil

1 tsp. salt


Cook and mash the chickpeas, add lemon juice, chopped garlic and sesame seed oil to make this tasty paste to spread on bread, as popular in Egypt today as it was thousands of years ago.



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Post by WIZARD » Sat Aug 26, 2006 12:52 am

Wow, too good to be true. :P
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HEPZIBAH
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Post by HEPZIBAH » Sat Aug 26, 2006 12:55 am

[face=Comic Sans MS]Cor , Your easy to please in the Kitchen. ;) :lol: [/face]

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Post by WIZARD » Sat Aug 26, 2006 12:59 am

HEPZIBAH wrote:[face=Comic Sans MS]Cor , Your easy to please in the Kitchen. ;) :lol: [/face]
I'm easy to please anywhere. :lol:
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Post by HEPZIBAH » Sat Aug 26, 2006 1:00 am

[face=Comic Sans MS]Too much information. :oops: :lol: :lol: [/face]

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Post by WIZARD » Sat Aug 26, 2006 1:01 am

HEPZIBAH wrote:[face=Comic Sans MS]Too much information. :oops: :lol: :lol: [/face]
Yup!
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Re: Egyptian Recipes

Post by Geraldine » Fri Mar 02, 2007 1:25 pm

HEPZIBAH wrote: FUL MEDAMES

11/2lb dried ful or fava beans
(Can substitute with broad beans if unable to obtain above)
Oh, aren't fava beans and broad beans the same thing :cc My food glossary says so... :!:

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Post by Ess » Fri Mar 02, 2007 1:26 pm

Yes - same thing.
Things are never so bad that they can't get worse.

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Post by Ladybird » Wed Mar 28, 2007 1:07 pm

Oh, aren't fava beans and broad beans the same thing My food glossary says so...
[/quote]
i didn't think so as colour separates them as well as size but i could be wrong!!
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