Egyptian Meats Pizza Basturma Sujuq Suguk Recipes

Steps:

• prepare pizza dough into 2 pieces.
• prepare each pie this way or freeze your dough for later.
• preheat oven to 555 or the highest.
• roll out pizza dough to 16 inches.
• place on stone or pan and make indentations all over the pizza dough with fingers or hands.
• brush all over with olive oil, including the sides.
• sprinkle tomatoes and garlic first then the basterma and saguk.
• sprinkle the mozzarella and kaskaval cheese on top.
• sprinkle on the salt and pepper and drizzle on more olive oil.
• Bake until the crust is golden brown and the sauce is bubbling.
• About 10 minutes depending on your oven.
• Remove from oven and sprinkle on Parsley.
• Allow to cool a few mins and cut into slices.

Steps:

• Makes 7 Quarts
• Wash and cut the blossom end off of the cukes.
• Slice the Cukes, peppers, onions and garlic if used, thin like a penny. I use my food processor.
• (old way from mom).
• Cover the pickles with 1 1/2 cups of pickling salt and alum pour boiling water over the veggies allow to sit for 2 hours.
• **New way mine** 1 cup of salt sprinkled over the veggies and then covered with ice and cold water, let sit overnight and rinse well before proceeding and that worked very well.
• Mix the last 4 ingredients and boil add drained veggies and cook for 15 minutes.
• Place quickly into Pint (500ml) or Quart (1L) jars and seal promptly.
• process for 10 minutes if you like.

Steps:

• Scoop out all that avocado meat and mush it up well.
• Whisk all the ingredients together, serve with some chips and/or your favorite Mexican meal, and you're set.

Steps:

• Skin and slice the tomatoes.
• Finely chop the onion and lightly fry in the butter in a large frying pan.
• Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
• Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side.
• Turn and cook on reverse side.

Steps:

• Heat the butter in a large non stick pan.
• Saute the onion, garlic, peppers and chili for 2 minutes.
• Add chicken livers and season. Saute till cooked all the way threw.
• Add pieces of tomato and toss with the liver.
• Season to taste and arrange on serving platter.

Steps:

• Wash spinach well and cut into small sized strips. I usually take a few leaves, and slice together into strips, leave the stem, not problem. (This does not have to perfect, you just want to get them into longer, smaller strips.) Set aside.
• Boil stew meat in water with the two sliced onion and two bouillon cubes. Cook until tender approximately 2 hours.
• Strain out meat and pour broth into a large bowl.
• In that same pot used for cooking meat, add chopped onion, garlic and butter and sauté until soft.
• Add tomato paste, all spices, and stir around until well coated.
• Add pureed tomatoes, ½ cup water and approximately 2-3 cups of broth. (You can add or decrease broth, depending on how thick you'd like it to be, check while cooking and add more or less broth. End result should be thick, but watery enough to be like a thick sauce -- hope that makes sense.).
• Bring to a boil, add spinach and simmer for 20- 30 minutes on low heat.
• Serve in bowls next to plates of rice and browned fideo noodles or with pita bread for scooping.

Steps:

• Beat butter till white.
• Add Sugar and beat for 3 more minutes.
• Add A.P. flour, salt and beat for 2 minutes.
• Garnish with ½ Almond or a pine (as per photo).
• Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
• The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
• leave it to rest in the Fridge for 15min.
• Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!

Steps:

• Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.
• Wash the fish well.
• Slice the fish into medium size slices. Not too thick or thin, up to you.
• Lay the fish slices in baking dish.
• Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.
• Take remaining garlic, jalapeno, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).
• Add all chopped vegetables, peppers, onions.
• Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.
• Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.
• Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over brown fish rice with onion. (see my recipes).
• ***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter...this way is even better than when made fresh the first time, it was for me anyway... ENJOY!

Steps:

• Wash and pound your steaks to very thin and flat. (Here our butchers do it for us, maybe you could ask?).
• Put steaks into glass dish.
• Add the pureed onion, salt & pepper, cover and let sit all day or at least 4 hours in the refrigerator.
• Put breadcrumb/flour mixture into a deep dish, get a clean plate to breaded steaks on.
• Dip each steak in mixture coating well on both sides and reserve all to clean plate.
• When all breaded, heat oil to medium high heat and fry until golden brown on both sides.
• Serve along side pasta or your favorite rice dish.