Ethnic: Title: Milookhiyya (Egyptian Green Herb Soup) by Recipe Cottage

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	Title: Milookhiyya (Egyptian Green Herb Soup)

		Categories: Middle east, Egypt, Soups, Time/life Yield: 6 servings 1 quart Chicken stock; fresh or can 1 cup Dried milookhiyya; spinach ;like Egyptian herb, picked ;clean and finely crumbled 1 Tablespoon Tomato paste 1 teaspoon Salt Black pepper; freshly ground 2 teaspoons Garlic; finely chopped 2 teaspoons Ground coriander 2 Tablespoons Butter In a heavy 3 to 4 quart saucepan, bring stock to a boil over high heat. Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper and reduce the heat to low. Stirring occasionally, simmer for about 20 minutes, or until the milookhiyya has dissolved and the soup is thick and smooth. With a mortar and pestle or the back of a spoon, mash the garlic and coriander to a smooth paste. In a small skillet, melt the butter over moderate heat. When the foam has almost subsided, add the garlic and coriander and, stirring constantly, cook for a minute or two until the garlic is lightly browned. Add the entire contents of the skillet to the soup and, stirring constantly, simmer for 2 or 3 minutes more. Taste for seasoning and serve at once from a heated tureen. In Egypt, milookhiyya is often accompanied by hot cooked rice and sliced boiled chicken or game birds, presented separately on individual plates. Title: Shurit Ads (Lentil Soup with Garlic and Cumin) Categories: Middle east, Egypt, Soups, Time/life Yield: 6 servings 2 cups Ads majroosh; (dried, hulled ;split, red lentils), or ;other dried lentils 2 quarts Chicken stock; fresh or can 1 medium Onion; peeled and quartered 1 medium Tomato; quartered 2 teaspoons Garlic; coarsely chopped 4 Tablespoons Butter 1 Tablespoon Onion; finely chopped 2 teaspoons Ground cumin 1 teaspoon Salt Black pepper; freshly ground Lemon; cut into wedges Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear. In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender. Meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate heat. When the foam begins to subside, add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat. Puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the saucepan and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining 3 tablespoons of butter. To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately. Fassoulia Beda (White Bean Stew) 1 pound dried white haricot beans, rinsed 5 cups water, divided 4 Tablespoons corn oil 1 medium (1 cup) onion, chopped 1/2 cup fresh or canned tomato sauce 2 cloves garlic, put through a press 1 teaspoon salt, or to taste 1/2 teaspoon ground cuminseed 1/4 teaspoon pepper In a large pan, place the beans and 3 cups of the water and bring to a boil. Turn the heat to low, half-cover the pan, and simmer until the water is almost absorbed. In another pan or a kettle, bring the remaining 2 cups of water to a boil, add the boiling water to the beans, and continue to simmer. The total cooking time to soft the beans is about 2 hours. The stew will take on a creamy look and consistency. In a skillet, heat the oil. Add the onion and saute over low heat until golden. Add this to the bean pan with the tomato sauce, garlic, salt, cumin seed, and pepper. Bring to a boil. Cover the pan and simmer over low heat for 15 minutes. If the liquid evaporates too quickly, add 1/2 cup more of boiling water and simmer for 5 minutes longer. Serve warm with rice. Makes 6 servings. Egyptian Chocolate Cake 1 3/4 cups Flour; Unbleached, Sifted 2 teaspoons Baking Powder 1 teaspoon Cinnamon; Ground 1/8 teaspoon Cloves; Ground 4 ounces Semisweet Chocolate 1/2 cup ; Brewed Strong Coffee 1/2 cup Butter Or Regular Margarine 1 cup Sugar 2 Eggs; Large 1 teaspoon Vanilla Extract 1/2 cup Milk Cinnamon Whipped Cream 2 cups Heavy Whipping Cream 1/4 cup Sugar 2 teaspoons Vanilla Extract 1/2 teaspoon Cinnamon; Ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. Servings: 12 Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe.