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LOCATION: Recipes >> Ethnic >> Title: Milookhiyya (Egyptian Green Herb Soup)

Print this Recipe    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

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.

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.


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