Bangar Bil Zabadi Egyptian Beet Salad Recipes

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

BEST BEET SALAD

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.
• To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.
• Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.

ECUADOREAN BEET SALAD

Steps:

• Mix potatoes, beets, carrots, egg and onion together.
• In a separate bowl mix the oil lemon water and salt.
• Mix all the ingredients together.
• Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more.
• the oil can be substituted with extra water for dieters.
• Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.

EGYPTIAN BROWN BEAN SALAD

Steps:

• If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
• Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
• Stir "dressing", and pour over beans and toss lightly to coat.
• Gently fold in eggs and pickle, then serve.
• *We chilled this salad an hour more, then served.

EGYPTIAN LAHMA BIL BASAL (BEEF IN RICH ONION SAUCE)

Steps:

• Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.

FASULYA BEEDA BARDA - EGYPTIAN WHITE BEAN SALAD

Steps:

• Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
• Drain cooked beans.
• Remove seeds from tomatoes, chop tomatoes.
• Thinly slice onion.
• Chop parsley.
• For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
• Combine cooled beans, tomatoes, onions, parsley and dressing.
• If it is too tart, add a little more olive oil.

BANGAR BIL ZABADI - EGYPTIAN BEET SALAD

Steps:

• Cube the boiled beets.
• Cube tomatoes and cucumber.
• Finely mince garlic, combine with yoghurt and salt to taste.
• Combine yoghurt dressing with vegetables and chill for one hour before serving.