Egyptian rice

2 cups round grain rice

3 cups water

1 tsp salt

¼ cup small pasta

3 Tbs olive oil

Wash the rice and keep in warm water for 20 minutes. Remove water and keep it ready in bowl. Put 3 Tbs of olive oil in pan. Add small pasta and fry it until gold in color, then add rice and mix well. Add 3 cups of boiled water and 1 tsp of salt. When starts boiling make the fire lowest. Keep cooking for 15 min.

Okra with chicken breast in tomato sauce

 ½ big onion

700g chicken breast

400g okra

5 pieces garlic

3 tomatoes

salt

pepper

Wash the chicken breast and cut them into squares. Fry the onion until gold in color. Add chicken breast, salt, pepper and water. Cook for 20 minutes. Wash the tomatoes, cut them and put in mixer and mix until smooth. Then combine it with chicken. Add 2 Tbs of tomato paste and keep cooking.

Dry okra with paper towels. Fry it until golden. Add to chicken mixture. In the same oil fry garlic slices, when it changes color, add it to chicken with okra.

Cook all together for 10 minutes.

Serve with rice.

Meat balls in coconut milk sauce

½ kg ground beef

1 tsp salt

½ tsp all spice

¼ tsp black pepper

1 egg

1/3 cup bread crumbs

¼ cup oil

½ tsp paprika

sauce:

½ big onion

4 gloves garlic mashed

4 tomatoes diced

1 coconut milk

1 Tbs curry powder

1 tsp curcuma

½ tsp black pepper

salt

Mix meat, salt, spices, egg and crumbs into a smooth paste. Make small balls. Fry them. In the same oil fry the onion and garlic. Add tomatoes, spices and coconut milk. Cook until th sauce thickens. Put the meat balls in the sauce and cook for 5 minutes. Serve with 

fettuccine.

Sambosa

Dough:

6 cups flour

3 cups milk (warm)

3 Tbs salt

3 Tbs yeast

½ cup oil

Filling:

400 g ground beef

1 big tomato

½ onion

salt

pepper

In a small bowl combine yeast with little sugar, add warm water, mix well and cover it. Leave it for 10 min. preheat oven to 180  °C .

Add oil into warm milk. Mix the flour with salt. When yeast ready, combine it with flour and milk. Make a nice dough. Put some oil on your fingers. Take dough and make small balls and then make small circles 1,5 cm thick. Put inside mixture of meat and close it well. Repeat. In baking tray should be 0.5 cm of oil. Put little oil around each ball. Bake for 25 min at 180  °C  until pinkish in color.  

                                    

Shoshbarak

filling:

350 g ground beef

½ onion

salt

peper

½ Tbs curcum

dough:

2 cups flour

1 cup milk

1 Tbs salt

sauce:

2 l of yogurt

2 Tbs of corn flour

½ lemon

1 garlic

Fry the onion until gold in color. Add the meat, mix well. When the meat changed color, add salt, pepper and curcum. Mix well until the meat is done.

In a big bowl mix together flour, milk and salt. Roll the pastry out and cut in small circles. Fill each circle with I tsp of meat mixture. Fold over in a half moon and bend sides inwards in the shape of a hat. Put them on a floured tray until all done.

In a big cooking pan put 2 l of yogurt. Mix slowly until starts boiling, add corn flour mixed with ½ cup of water. Slow the fire and mix. Gently add the pastry, cook until pastry is cooked.

Cut the garlic into small peaces. Fry it until gold in color. Then put inside yogurt and cook for 5 min.

                                      

Rice puff pastry balls

Ingredients

1 1/2 cup of long-grain rice
3 cups water
1/2 onion
1/2 kg ground beef
1 tsp all spice
1/2 tsp cinnamon
salt
oil
1 packet puff pastry
1 egg yolk
1 tsp milk

Wash the rice. Fry the onion until gold in color. Add the meat, salt, all spice, cinnamon and fry until meat changed color. Stir in the rice and water and cook until the mixture starts to boil. Than cook in low fire for 15 min until the rice is cooked. Cut the puff pastry into squares of 15 cm. Put the square inside small bowl, add some rice mixture and bring the sides of the pastry together. Close the ball well. Repeat with all squares. Then put the squares on a non-stick baking tray. Mix the egg yolk and milk together and brush the surface. Bake at 180 °C until pinkish in color.

Eggplant with ground beef and tomatoes

Ingredients

- 1/2 kg ground beef
- 1/2 onion
- 3 eggplants
- salt
- pepper
- 1 tsp cumin
- 3 big tomatoes
- 3 Tbs of tomato paste
- 3/4 cup of water
- oil

Heat the oil and fry the chopped onion until gold in color. Add the meat, salt, pepper and cumin. Mix well. Fry until the meat is done.

Wash the eggplants and cut them into 1 cm slices, add some salt and soak in the water for 20 min. Dry the eggplants with paper tissues and fry until gold in color.

Put the tomatoes in a pot and cover with boiled water. Leave the tomatoes in the water until you see the skin crack. Then remove the skin and cut into slices.

Put the fried eggplants inside the baking dish, on the eggplants put meat and then tomatoes. Add 3/4 cup of water mixed with 3 Tbs of tomato paste.

Bake for 40 min at 220 °C until the top changed color. Decorate the dish with fried pine nuts.
Serve with rice, couscous or with rice puff pastry balls (my next recipe).