I offer you a taste of Egypt

My heart really went out to the Egyptians when I watched this. Here is an Anthony Bourdain "No Reservations" episode on Cairo. I don't watch Bourdain's show very often, but when I do, I'm always swept away. Wherever he goes, he makes me want to follow.

In this episode you'll see the depth of a people and culture that is rich and delicious.

http://www.youtube.com/view_play_list?p=C4B691D53BE30422

Press "Play all." (You're snowed in, anyway. Enjoy!)

The people are wonderful - and so proud of their culture. They love Americans. In particular, they love Jimmy Carter. There are, of course, those that prey on tourists. But in general, a great place to visit, great people to get to know. A visit to a home will find them to be extremely warm and hospitable. A place where you will never be bored. Something around each and every corner.

http://www.food.com/recipe/koshari-39446


Ingredients:

Servings:

6
Servings Size

*

Update

* 1 cup brown lentils
* 1 cup basmati rice
* 1 cup uncooked pasta (small shells or elbow macaroni is best)
* 2 large onions, diced
* 4 cloves garlic, minced
* 2 tablespoons oil
* 1 (400 g) can chopped tomatoes
* 1/4 teaspoon crushed red chili pepper flakes (or more to taste)
* salt and black pepper

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 55 mins

1. 1 Cook the lentils in just over a litre of salted water.
2. 2 Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
3. 3 When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
4. 4 Cook the macaroni in a separate pot.
5. 5 Rinse and strain when done.
6. 6 Meanwhile, fry the onions and garlic in the oil until golden.
7. 7 Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
8. 8 You can now blitz the sauce in a food processor until smooth or just leave as is.
9. 9 Mix the lentils, rice and macaroni together in one pot.
10. 10 Place some of the lentil mixture on each plate and top with tomato sauce.
11. 11 Sprinkle with more hot chili powder or salt and pepper, if desired.



maybe others can put up some egyptian recipes -- because today we are all egyptian.

My wife is on a strict self-imposed diet because she is fighting cancer. This recipe looks like it fits well into her dietary needs. She'll use whole-grain pasta, of course.

And it did.

Food riots over outrageous prices. And now, here we are...

http://www.whats4eats.com/meats/kefta-recipe



(Middle Eastern spiced meatballs)

Spiced meatballs are common in one form or another from Morocco in the west through the Middle East (kefta or kufta), to Greece (keftedes), Turkey (köfte), Armenia (kyufta), Iran (kufteh, or koofteh) and all the way to India (kofta) in the east. All names for these little balls of wonder derive from the Persian verb kuftan, which means "to grind."

4 to 6 servings, or about 20 meatballs

* Ground lamb or beef, or a mixture of the two -- 2 pounds
* Onion, minced -- 1
* Fresh parsley or mint, finely chopped -- 1/2 bunch
* Ground cumin -- 1 tablespoon
* Cinnamon -- 2 teaspoons
* Allspice (optional) -- 1 teaspoon
* Salt and pepper -- to season
* Oil -- 1/4 cup

Method

1. Place the ground beef or lamb, onion, herbs, spices, salt and pepper in a large bowl and knead together well. Wrap in plastic and chill for 1-2 hours to allow the flavors to mingle and make the meat easier to handle.
2. Form the meat mixture into balls, patties or ovals the size of a small egg.
3. Heat the oil in a skillet over medium flame and, working in batches, sauté the meatballs until browned on all sides and cooked through. Browned meatballs can also be finished in a 350ºF oven.
4. Serve as is or in pita bread as a sandwich with tzatziki sauce.

our cafeteria is serving kefta today - lamb. Yummy.