Caravan-Serai Tours - Egypt - Handbook

Handbook

The Egyptian Kitchen

YOGURT DRESSING

This is similar to a thin ranch dressing and is a base to which a feta or other crumbled low-fat cheese can be added. It can be substituted for the traditional Classic Lemon Vinaigrette in most recipes but is especially delicious over green salads.

1/4 cup olive oil
2 tbsp. wine vinegar salt
pinch of black pepper
1/2 cups low fat-yogurt

Combine all ingredients in a jar with a tight-fitting lid, and shake to blend. Or puree in a food processor.

TAHINI DRESSING

Sesame seed tahini is a regional favorite

2 cloves of garlis
1/4 cup lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup low-fat yogurt

Combine all ingredients in a jar with a tight-fitting lid, cover, and shake to blend. Or puree in a food processor

KOSHARI

3/4 cup brown or green lentils, rinsed
5 cups water or chicken broth
pinch of salt
1/2 cup vermicelli
2 tbsp olive oil
1 cup rice
1 3/4 cup water or chicken broth

Garnish
2 onion, slivered
2 to 4 tbsp olive oil

Boil the lentils, covered, in the salted water or broth until tender but not sticky, about 1 1/4 hrs. Drain excess water
Brown the vermicelli in 2 tbsp, olive oil and add teh rice, stirring to coat every grain. Pour on the 1 3/4 cups water with added salt cover and simmer until tender
Meanwhile, slowly cook the slivered onions for the garnish in the 2-4 tbsp, olive oil until dark golden brown and crisp. Remove from the heat and set aside.
Turn the cooked rice into the drained lentils. If you feel that a few more minutes cooking are necessary, sprinkle with a few spoonfuls of water, cover, simmer until both rice and lentils are tender
To serve, mound the pilaf on a large round platter and top with the crisped onions with their olive oil.