Egyptian Slow Cooked Eggs Beid Hamine Recipes

Steps:

• Add all ingredients to a pot and add water to cover (about two inches above products in pot) and bring to simmer over the lowest heat possible.
• Simmer for 6-8 hours or overnight.
• Peel and slice. Serve with ful maddamas or as a garnish for stews.

Steps:

• DUKKAH.
• Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
• Rub the skins off of the hazelnuts as much as possible.
• Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
• EGGS.
• Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
• Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
• Remove from the oil and roll in the Dukkah.
• Serve immediately with a light salad for an appetizer, or as is for a quick snack.

Steps:

• Fry pastrami in the skillet with the cooking oil or spray. (about 30 seconds a side).
• Careful: will become crisp+burnt fast!
• Turn to cook both sides, then add eggs, beaten or whole.
• When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired.
• Take care to not overcook the bastirma, as it will turn bitter.

Steps:

• Preheat oven to 250°F.
• Place beef in a casserole dish or deep skillet.
• Place potatoes, tomatoes, onion, bell pepper, green beans, corn and carrots around the beef.
• Sprinkle with salt and pepper, cover partially with liquid and bake until tender.
• More liquid may be added to prevent meat from drying out.
• Arrange on a platter with cooked vegetables.
• Mix flour to a smooth paste with cold water; add to liquid remaining in pan and cook to make gravy.
• Season with salt, pepper, Worcestershire sauce and parsley.

Steps:

• If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
• While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 hours if properly refrigerated.
• If using chicken cubes thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking.
• Whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.