Eggah Bi Ferakh Wa Rishta Recipes

EGYPTIAN OMELET - EGGAH

Steps:

• PRE HEAT OVEN TO BROIL.
• IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
• SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
• MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
• IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
• Serve with salad and pita bread, you've got dinner!
• http://food4memories.com.

EGGAH BI KORRAT

Steps:

• Trim off the roots of the leeks and cut off the tough green tops. Make a slash along the leeks to the center to be able to wash carefully between the leaves. Cut into thin slices. Put the leeks in a large pan with 2 tablespoons of the butter or oil. Add sugar, lemon juice, salt, and pepper. Put the lid on and let the leeks stew in their own juice for 20 minutes, or until very soft, stirring occasionally.
• Beat the eggs lightly with a little salt, then stir in the leeks.
• Heat the remaining butter or oil in the cleaned skillet and pour in the leek mixture. Cook, covered with a lid, over low heat until the bottom sets. Then put under the broiler to cook the top until firm and lightly colored.
• Serve hot or cold.
• Variation
• Instead of sautéing, the leeks can be cut into large pieces, boiled in salted water until soft, and drained. Press the water out and chop in the food processor, then mix with the eggs.

EGGAH BI EISH WA KOUSA

Steps:

• In a large skillet, sauté the onion in 2 tablespoons butter or oil until soft and just beginning to color. Add the zucchini slices, and sauté, stirring and turning them over, until soft and lightly colored.
• Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand. Stir in the fried onion and the zucchini, and the chopped parsley and mint. Season lightly with salt and pepper and mix well.
• Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture. Cook gently over very low heat for about 20 minutes, until the eggs are set. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.

ROSH HASHANAH PILAF WITH BEETS, CHARD, AND BEEF FROM IRAQI KURDISTAN

Steps:

• Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.
• Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt.
• Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion; cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef.
• Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.
• Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top.
• Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.

RISHTA BI BETINGAN (PASTA WITH EGGPLANTS)

Steps:

• Sprinkle the eggplant slices, if you like, with salt, and leave them in a colander for at least 1/2 hour to allow the bitter juices to drain. Rinse, drain, and pat dry with paper towels.
• Fry the onion in 2 tablespoons oil until soft and golden. Add the garlic and stir for a moment or two. Then add the tomatoes, cinnamon, nutmeg, salt, and the chili pepper or flakes.
• Fry the eggplant slices very briefly in about 1/2 inch of very hot oil, turning them over once until lightly colored, then drain on paper towels. Alternatively, brush the slices with oil and broil them under a preheated broiler, turning them over, until lightly browned. They can be slightly undercooked. Add the eggplants to the tomato sauce and cook for 10 minutes more.
• Boil the tagliatelle in salted water until slightly underdone and drain.
• Grease a large baking dish. Fill it with alternating layers of pasta and the eggplant mixture, starting and finishing with a layer of pasta and keeping a little of the sauce to pour over the top. Sprinkle, if you like, with grated cheese.
• Bake in a 350°F oven for 20-30 minutes. The pasta will absorb the flavors of the sauce.

EGGAH BI FERAKH WA RISHTA

Steps:

• Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
• Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
• Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
• Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.