Egyptian recipes: More Egyptian tasty food recipes (Soup and Tajin)
Egyptian food is tasty
I like tasty food, where ever it comes from. I like some Indian recipes and deserts, I have an Indian friend who's very clever and a real good cooker. She taught me some recipes. I also enjoy all French Yummy deserts. I like English cakes and salads. I also love salads from many countries. And of course I like American fast foods "but I'm trying to reduce meals per month from fast foods".
But among all recipes from all countries there are some recipes which are very special and I still feel their taste when they were cooked by granny and mom. My grandmother was an excellent cooker, I've never tasted food more delicious than the food she was cooking. I will write to you here some recipes that take no time and are really amazing.
Lessan El Assfour "Birds' tongues"
"Lessan El Assfour" is a tiny sized macaroni can be cooked in many ways.
1- Lessan El Assfour soup "For 2 persons"
- 1/2 a cup Lessan El Assfour "Or tiny macaroni if not available"
- 2 Cups of preheated chicken or meat broth
- 1/2 tbsp butter or margarine
- Salt up to the taste
In a cooking pan, heat 2 cups of chicken or meat broth. Fry 1/2 a cup of Lessan El Assfour in butter till it becomes golden then add it to the broth. Cover the pan but not firmly and reduce heat to minimum. Cook for 5-7 minutes.
Lessan El assfour Tajin "For 2 persons"
- 1 Cup of Lessan El Asfour
- 4 Cups of water
- 1/2 pound lamb meat cut into little cubes
- 1 Small diced onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter or margarine
Put water in a cooking pan and bring it to boil. Add diced onions, salt, pepper and meat. Reduce heat and cook for 10 minutes. Fry Lessan El Assfour in a skillet to golden colour. Put Lessan El Assfour into the pan and cook it for 2 minutes. Pour the whole thing into a baking tray and cover with Aluminium foil. Bake in a 400 F oven for 20 minutes.
Red lintel soup
Red soup is a very delicious soup. You can take it as a starter dish or as a main dish with toasted beta bread and green onions.
- 1 pound red lintels
- 1 diced onion
- 1 peeled whole onion
- 4 cloves of garlic
- 1 tsp salt
- 1/2 tsp cumin
- 1/4 cup olive oil
- 2 large tomatoes
In a cooking pan put lintel and cover with water "about 2 liters". Add the whole onion, garlic and tomatoes. Cook on medium heat and don't stir for 20 minutes. Use a hand mixer to blend soup. Fry the diced onion in oil and pour into the pan. Add salt and cumin and stir. Bring to boil for 2 minutes.