A taste of Egypt: Hummus

I know, I know, Hummus isn't really a traditional Egyptian dish, but seeing as how it is often the complementary partner to Tahina and frequently served as a staple appetizer here, it's Egyptian for the day.

Hummus is surprisingly easy to make, and serves as an amazing appetizer, a dip for veggies, a spread on pita breads, and the list goes on. Did I mention that it's suitable for vegans and vegetarians? Yum!

So here's what you'll need: 

1 can Chickpeas
2 cloves garlic
1 tsp sesame oil (if you want more of a "Tahina" taste to your hummus, add 1 - 2 tbsp of sesame paste)
Fresh juice from 1/2 a lemon
2 tbsp EVOO (or more, depending on how thick you want your Hummus)
Seasonings to taste. Popular seasonings include paprika, pepper, and in some cases cumin.

Image source Wikipedia

Directions: 

Drain your can of chickpeas and set the liquid aside. 

Add your chickpeas and garlic in a blender / food processor, and pulse until the chickpeas and garlic are cut up. 

Add your sesame oil (and / or paste), and EVOO. If you want to spice up the hummus, add your spices here too. 

Pulse until smooth. 

Slowly add your lemon juice and chickpea liquid and continue pulsing until you reach the desired consistency.

Garnish with parsley and enjoy :)

Bil hana wa Shiva!

A taste of Egypt: Konafa!

As promised, here is a recipe for a Ramadan dish; Konafa. Warning: if you are on a diet don't attempt to eat this stuff. :)

Konafa is a traditional Ramadan dish, although it is eaten year round. It can be served hot or cold, and with a variety of fillings and toppings. I found a recipe online for a cream cheese filling here (although I have never had one with cream cheese inside).

Image from Easy Recipes

The recipe below comes with the assumption that you will be able to readily find Middle Eastern ingredients. Fear not, if you cannot find katteyef (or ready made Konafa pastry) you can substitute with fine vermicelli.

Sweet Syrup ingredients:

• 3 cups sugar
• 1 ½ cups water
• Lemon juice
• Vanilla

Konafa ingredients:

• ½ Kilo Konafa pastry
• 1 cup butter
• Nuts
• Coconut
• Raisins
• ½ tablespoon sugar
• ½ teaspoon cinnamon

Sweet Syrup Directions:

1. Dissolve the sugar in water in a medium saucepan.
2. Add lemon juice and vanilla then bring to boil.
3. Reduce the heat and let it slowly boil for 8-10 minutes.
4. Remove from heat and put it aside.

Konafa Directions:

1. Cut the Konafa into smaller pieces.
2. Heat the butter, add Konafa and mix.
3. Grease baking dish and add have of the Konafa mixture with butter.
4. Mince the nuts with a little bit of sugar and cinnamon and sprinkle it all over the Konafah.
5. Add the rest of the Konafa over and compress with your hand to make sure it is holding well.
6. Put in the oven until the top is golden.
7. Pour the syrup on and the raisins on top.

Voila! Bil Hana Wa Shiva. 

For that extra authentic Egyptian taste, add some Eshta (Cream) on top of the Konafa and you have a sinfully delicious treat.

A taste of Egypt: Molokheya, Molokheya, Molokheya!

I know, I know. Those of you who have tried molokheya will either shout out "YES, finally a recipe for it!" and those that don't, will find this repulsive. haha. Molokheya is a traditional Egyptian dish, which falls into either "you love it" category, or "you hate it." Obviously, I love the stuff.

I first tried this with my family while we were on a Bedouin camping trip through the Bahareya Oasis. Our Bedouin guide placed a bowl of green "stuff" in front of us, offered us bread and chicken, and warned not to eat too much because it may cause "stomach issues later." Now, we've all been raised that no matter what is put in front of you, when you are being offered food as a guest, you have to try. Even just one bite. Turns out, my sister, mum and I all loved this "green stuff" whose name we were unable to discern.

I spent the next two years in Egypt trying to describe to people what I had eaten in the desert, and it wasn't until one of my Egyptian friends actually gave me molokheya, that I realised this was the delicious "stuff" we'd had in the desert.

The closest comparison I can draw, is to spinach dip. There's nothing quite like this outside of Egypt, and I am lucky enough to have been "inducted" into the crowd that can actually make molokheya.

So here it is, a step-by-step guide to making molokheya, with pictures so you can easily follow along. Bil hana wa shiva!

What you'll need:

Molokheya (Sold in bunches in the supermarket)
Minced garlic (4 tablespoons)
Butter (2 tablespoons)
Coriander (2 1/2 - 3 teaspoons)
Chicken or vegetable stock
Salt and Pepper

1. Take your bunch of molokheya, and strip the leaves from the stems. Discard the stems, and wash the leaves well under cold water.

2. Begin your stock. You want your stock hot when you add the Molokheya. There's really no definite ruling as to how you should make your stock; if you want to use chicken bones, go ahead! You'll need approximately 2 cups of stock.

3. The fun part :P Crush your molokheya leaves. You want them the consistency of ground spinach, not runny, but more of a paste-consistency. I was advised AGAINST using a blender, as it will make the molokheya watery, and will affect the taste. This is all about old-school cooking.











4. When your stock comes to a boil, add your molokheya leaves. Cover, and let boil.

5. Meanwhile, take your garlic and add to a small frying pan. Cover your garlic with coriander, and add the butter. Cook the garlic until browned, about 5 minutes.











Now here's the trick. Add the garlic sauce to your molokheya soup. It will spit, so you'll want to add the molokheya, and cover again promptly. Let come to a rolling boil, stirring occasionally. Cook for 3 minutes longer, and remove from heat.

Serve your molokheya with rice. Goes great with chicken as a side dish too.