EGYPTIAN EGGPLANT DISH (MASAA'A)
Eggplant dish that can be served either as a side dish, or as as I prefer, a main dish over rice. We sometimes add a little browned ground beef to the mixture (about 1/2 pound) for a little variation. More traditionally it is made with a hot pepper rather than a green one, but my family prefers the green pepper. Spice it up as much as you want!
Provided by UmmIbrahim
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
- Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
- Fry pepper slices in oil until tender, set aside.
- In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
- Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
- Add in the veggies and tomato sauce and mix well.
- Cook just long enough to heat through.
- Sprinkle with chickpeas.
- Enjoy!
MIHEE'S EGYPTIAN MASA'A
Had an eggplant (which I never cook with) and some miscellaneous squash in the fridge. Wanted to make the vegetable stew I had enjoyed so often in Egypt but all the recipes I could find were too much like Greek mousaka (layers, white sauce etc.) so I experimented and came up with this.
Provided by Miheehee
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 325°F.
- cut vegetables into 1 inch pieces.
- heat oil.
- cook garlic just until browned (do not overcook!).
- add onion & spices, stir, cook until tender.
- add vegetables, potatoes & chickpeas, stir to coat.
- transfer to deep, covered baking dish, add tomatoes and stir to combine.
- cover and bake on middle rack for 1-1.5 hours, stirring occasionally.
- serve alone or on brown rice.
Nutrition Facts : Calories 355.9, Fat 6.1, SaturatedFat 0.6, Sodium 848.1, Carbohydrate 68.2, Fiber 14.3, Sugar 11.8, Protein 12
MASHED PEAS
A quick, easier, healthier, and sweeter alternative to mashed potatoes. I first ate these at an Irish restaurant in Singapore and fell in love!
Provided by Ella
Categories Side Dish Vegetables Green Peas
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 18 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 118.4 mg, Sugar 9.3 g
MIGAS
A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.
Provided by Janice
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
- Pour egg mixture into skillet and cook over medium/low heat until eggs are set.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 10.1 g, Cholesterol 297.3 mg, Fat 14.3 g, Fiber 1.3 g, Protein 14.2 g, SaturatedFat 5.5 g, Sodium 357.4 mg, Sugar 1.5 g
THE PERFECT EGYPTIAN RICE WITH VERMICELLI
Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.
Provided by Gamila Salem
Categories Side Dish Rice Side Dish Recipes
Time 36m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g
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