Egyptian Pasta Stroganoff Recipes

EGYPTIAN PASTA STROGANOFF

Steps:

• In a medium pot brown ground chuck and onion. Add minced garlic when almost done. Drain.
• Add remaining ingredients (except sour cream). Bring to a boil.
• Lower heat, cover and simmer until rice/pasta is done. 15 minutes? Depends on what kind of rice/pasta you're using. Look at package instructions.
• When done stir in sour cream.

EGYPTIAN MACARONI BECHAMEL

Steps:

• Prepare pasta according to directions on the box.
• Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes.
• Add the ground beef and brown.
• Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
• Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
• Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
• TO MAKE THE BACHAMEL SAUCE: In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute.
• Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and white and black peppers to your taste.
• Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme and nutmeg (if you want it). The sauce should now be fairly thick.
• Quickly whisk in the beaten eggs. Remove from heat.
• TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta.
• Put half the pasta covered with the sauce into a 9x13 baking dish.
• Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like.
• Now add the rest of the Pasta to form the top layer.
• Finally, pour and spread the remaining bachamel sauce over the top of the last layer.
• Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.
• Enjoy!

EGYPTIAN KOSHARI

Steps:

• Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
• Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
• In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.