Bangar Bil Zabadi Egyptian Beet Salad Recipes

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BANGAR BIL ZABADI - EGYPTIAN BEET SALAD



Bangar Bil Zabadi - Egyptian Beet Salad image

From a German website about travelling in Egypt. They say that beet root is a popular compound of salads in Egypt and also a popular side dish. Cooking time is chilling time. Submitted for Visit Egypt / NAME forum May 2012

Provided by Mia in Germany

Categories     Vegetable

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1/2 lb beet, boiled
3 1/2 ounces tomatoes
3 1/2 ounces cucumbers
1 cup yoghurt
1 garlic clove
salt, to taste

Steps:

  • Cube the boiled beets.
  • Cube tomatoes and cucumber.
  • Finely mince garlic, combine with yoghurt and salt to taste.
  • Combine yoghurt dressing with vegetables and chill for one hour before serving.

Nutrition Facts : Calories 71.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 73.8, Carbohydrate 10.6, Fiber 1.6, Sugar 8.5, Protein 3.5

DIM'A MUSABIKA (EGYPTIAN TOMATO SAUCE)



Dim'a Musabika (Egyptian Tomato Sauce) image

A very dear friend of mine, L.D.Osni, lived in Egypt for a while and was married to an Egyptian. She taught me this recipe. It is a little spicy, and I love it!

Provided by Berts Kitchen Witch

Categories     Sauces

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
8 large garlic cloves (minced fine)
1 large onion (chopped fine)
1 (6 ounce) can tomato paste
4 cups water
2 teaspoons white wine vinegar
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4-1/2 teaspoon cayenne pepper (adjust to your heat quotient, but 1/4 does not make it too hot)

Steps:

  • Heat olive oil over medium heat in a large enough pot; add onions.
  • Sauté the onions until translucent (about 6 minutes).
  • Add garlic; sauté for 2 more minutes.
  • Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
  • Add 4 cups water.
  • Stir in the vinegar, salt, black pepper, and cayenne pepper.
  • Slow simmer, stirring occasionally, for 1 hour.

Nutrition Facts : Calories 182.7, Fat 13.8, SaturatedFat 1.9, Sodium 1508.9, Carbohydrate 14.7, Fiber 2.8, Sugar 6.9, Protein 2.7

EGYPTIAN CONDIMENT (DAQUA)



Egyptian Condiment (Daqua) image

It enhances the flavour of many foods, I live in Egypt and use it often, I always have in the fridge to liven up the taste buds. Ideal condiment for Liver, spaghetti, foul medames (Egyptian fava beans)

Provided by Egyptian John

Categories     African

Time 5m

Yield 30 serving(s)

Number Of Ingredients 7

4 cloves garlic
2 chili peppers
1 teaspoon salt
1 tablespoon cumin
1/2 cup vinegar
1 lemon, juice of
some cold water

Steps:

  • Liquidize everything together (traditionally should be crushed with a mortar and pestle), not too much to keep some pieces in the liquid.
  • Put into a ½ litre mineral water bottle, add the lemon juice and top up the remaining space with cold water, shake it’s ready!

HIBISCUS TEA (EGYPT)



Hibiscus Tea (Egypt) image

ZWT7 Africa. Very popular in Egypt and Sudan. This beverage is said to have been a preferred drink of the pharaohs. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. In Egypt, karkadé as it is called in Arabic, is used as a means to lower blood pressure if consumed in high amounts. Every busy street, train station, bus depot, has its vendors & the dried flowers may be found in every market. From, www.congocookbook.com.

Provided by UmmBinat

Categories     Punch Beverage

Time 25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 8

2 -3 cups dried hibiscus flowers (often called red sorrel or roselle)
2 quarts cold water
1 -2 cup sugar
1 sprig mint (optional)
1/2 teaspoon vanilla extract (optional, to be halal make sure there is no alcohol)
1/2 teaspoon grated fresh gingerroot (optional)
1 teaspoon orange flower water (optional)
1/2 cup lemon juice (optional)

Steps:

  • Briefly rinse the dried flowers in cool water.
  • In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
  • Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).
  • Stir in the sugar.
  • Add any other flavorings (if desired).
  • Add ice and chill completely.
  • May be served over ice as well.
  • Note: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.
  • Also called l'Oseille de Guinée, Guinea Sorrel, and Karkadé.

CELERY ROOT AND BEET SALAD



Celery Root and Beet Salad image

This unique beet salad comes from Epicurious.com The cook time does not include the one hour stand time which is a must to allow the flavors to mature.

Provided by Debbwl

Categories     Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 medium beets
1 lb celery root
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons shallots, minced
1/4 cup olive oil
3/4 teaspoon salt (or to taste as I used much less)
1/2 cup walnuts, toasted and chopped
fresh ground black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
  • While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
  • Carefully unwrap beets and, when just cool enough to handle, slip off skins. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
  • Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

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