Mihees Egyptian Masaa Recipes

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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



Egyptian Eggplant Dish (Masaa'a) image

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!

1 large eggplant, cut into 1/2 inch slices
2 large potatoes, cubed
1 green bell pepper, sliced
1 (15 ounce) can chickpeas, rinsed and drained
2 garlic cloves, chopped
1 large onion, thinly sliced
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon pepper
1 teaspoon good mustard
oil, for frying

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



Mihee's Egyptian Masa'a image

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

2 tablespoons canola oil
4 teaspoons minced garlic
1 large onion
4 teaspoons ground cumin
4 teaspoons ground coriander
1 eggplant
2 zucchini
1 pattypan squash
1 red pepper
2 large potatoes
2 (19 ounce) cans chickpeas
2 (28 ounce) cans diced tomatoes

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



Mashed Peas image

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

2 tablespoons olive oil
1 (16 ounce) package frozen peas
1 bunch fresh mint leaves
1 bunch green onions, chopped
2 tablespoons butter
2 tablespoons brown sugar
salt and pepper to taste

MUSHY PEAS I

Mushy Peas are a great side dish with fried cod or salmon. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.

Provided by Stella

Categories     Side Dish     Vegetables     Green Peas

Time 15m

Yield 4

Number Of Ingredients 5



Mushy Peas I image

Steps:

  • Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
  • Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 10.3 g, Cholesterol 28 mg, Fat 8.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 396.4 mg, Sugar 3.8 g

1 (10 ounce) package frozen green peas
¼ cup heavy cream
1 tablespoon butter
½ teaspoon salt
½ teaspoon freshly ground black pepper

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