Eggah Bi Eish Wa Kousa Recipes

EGGAH BI EISH WA KOUSA

Steps:

• In a large skillet, sauté the onion in 2 tablespoons butter or oil until soft and just beginning to color. Add the zucchini slices, and sauté, stirring and turning them over, until soft and lightly colored.
• Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand. Stir in the fried onion and the zucchini, and the chopped parsley and mint. Season lightly with salt and pepper and mix well.
• Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture. Cook gently over very low heat for about 20 minutes, until the eggs are set. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.

KOUSA BI LABAN

Steps:

• For the stuffed zucchini: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the ground top round and ground lamb and cook, breaking up with a wooden spoon, until browned, about 10 minutes. Add 1 teaspoon salt, 1/4 teaspoon pepper, Lebanese seven spices, cinnamon, cardamom, 1/2 cup of the pine nuts and the parsley and stir gently. Set aside to cool.
• Cut the stem off the top of the zucchini. Using a vegetable corer or small spoon, core the zucchini by gently removing the center while leaving the sides intact. Fill the center of the zucchini with the filling, packing to make tight and leaving a 1/2-inch space between the filling and the top.
• Add the vegetable oil to a large skillet over medium heat and fry the zucchini for a few minutes, about 2 minutes per side. Transfer the zucchini to a plate lined with paper towels to absorb the excess oil.
• Arrange the stuffed zucchini side by side in a large pot of simmering water. Sprinkle with salt, reduce the heat and cover. Cook until the zucchini is tender when pierced with a sharp knife, about 20 minutes. Remove the zucchini and reserve the cooking liquid.
• For the yogurt sauce: Place the yogurt in a medium high-sided skillet over medium heat. Whisk together the cornstarch and water in a small bowl. Add the cornstarch mixture to the yogurt and cook, stirring, until it begins to steam, about 5 minutes. Add the white pepper and sea salt. Add 3 spoonfuls of the reserved zucchini cooking liquid. Reduce the heat to low and simmer for about 3 minutes.
• Heat the olive oil in a small skillet over medium-high heat. Add the garlic and dried mint and cook while stirring until browned, about 3 minutes. While stirring, add the garlic mixture to the yogurt and cook for another 2 minutes.
• Carefully drop the partially cooked zucchini in the yogurt sauce and continue cooking until completely done, about 10 minutes. Add the remaining 1/2 cup pine nuts on top to garnish. Serve hot with vermicelli rice.
• Heat the vegetable oil and 1 tablespoon of the butter in a medium skillet over medium heat. Drop the vermicelli noodles into the pan and stir every few seconds until they are browned, 3 to 5 minutes. Remove with a slotted spoon and set aside on a towel-lined plate.
• Bring 2 1/4 cups water to a boil in a medium pot. Add the rice, noodles, the remaining 2 tablespoons butter and the sea salt. Stir together, cover, reduce the heat to low and cook until tender, about 20 minutes.

EGGAH BI KORRAT

Steps:

• Trim off the roots of the leeks and cut off the tough green tops. Make a slash along the leeks to the center to be able to wash carefully between the leaves. Cut into thin slices. Put the leeks in a large pan with 2 tablespoons of the butter or oil. Add sugar, lemon juice, salt, and pepper. Put the lid on and let the leeks stew in their own juice for 20 minutes, or until very soft, stirring occasionally.
• Beat the eggs lightly with a little salt, then stir in the leeks.
• Heat the remaining butter or oil in the cleaned skillet and pour in the leek mixture. Cook, covered with a lid, over low heat until the bottom sets. Then put under the broiler to cook the top until firm and lightly colored.
• Serve hot or cold.
• Variation
• Instead of sautéing, the leeks can be cut into large pieces, boiled in salted water until soft, and drained. Press the water out and chop in the food processor, then mix with the eggs.

EGYPTIAN OMELET - EGGAH

Steps:

• PRE HEAT OVEN TO BROIL.
• IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
• SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
• MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
• IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
• Serve with salad and pita bread, you've got dinner!
• http://food4memories.com.

EGGAH BI FERAKH WA RISHTA

Steps:

• Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
• Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
• Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
• Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.