Egyptian Meats Pizza Basturma Sujuq Suguk Recipes

EGYPTIAN MEATS PIZZA -BASTURMA & SUJUQ (SUGUK)

Steps:

• prepare pizza dough into 2 pieces.
• prepare each pie this way or freeze your dough for later.
• preheat oven to 555 or the highest.
• roll out pizza dough to 16 inches.
• place on stone or pan and make indentations all over the pizza dough with fingers or hands.
• brush all over with olive oil, including the sides.
• sprinkle tomatoes and garlic first then the basterma and saguk.
• sprinkle the mozzarella and kaskaval cheese on top.
• sprinkle on the salt and pepper and drizzle on more olive oil.
• Bake until the crust is golden brown and the sauce is bubbling.
• About 10 minutes depending on your oven.
• Remove from oven and sprinkle on Parsley.
• Allow to cool a few mins and cut into slices.

PENNY PICKLES ALSO CALLED COPPER PICKLES

Steps:

• Makes 7 Quarts
• Wash and cut the blossom end off of the cukes.
• Slice the Cukes, peppers, onions and garlic if used, thin like a penny. I use my food processor.
• (old way from mom).
• Cover the pickles with 1 1/2 cups of pickling salt and alum pour boiling water over the veggies allow to sit for 2 hours.
• **New way mine** 1 cup of salt sprinkled over the veggies and then covered with ice and cold water, let sit overnight and rinse well before proceeding and that worked very well.
• Mix the last 4 ingredients and boil add drained veggies and cook for 15 minutes.
• Place quickly into Pint (500ml) or Quart (1L) jars and seal promptly.
• process for 10 minutes if you like.

ALL MEAT CASSEROLE

Steps:

• Put diced meat into casserole dish.
• Mix plain flour, sugar, tomatoe sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder and mixed spice in a bowl and mix well to combine, slowly add stock and whisk till smooth.
• Pour over meat and leave overnight in the refrigerator if possible or at least 4 hours (I marinade in the pot I am cooking in and take it out of the fridge about 30 to 60 minutes before I put it in the oven as you cook the meat in the marinade).
• Put in a 160 degree celsius fan forced oven and cook for 2 hours, stirring occasionally.

CLASSIC EGYPTIAN OMELETTE

Steps:

• Skin and slice the tomatoes.
• Finely chop the onion and lightly fry in the butter in a large frying pan.
• Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
• Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side.
• Turn and cook on reverse side.

EGYPTIAN STYLE BAKED FISH (SANEYA SEMAAK)

Steps:

• Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.
• Wash the fish well.
• Slice the fish into medium size slices. Not too thick or thin, up to you.
• Lay the fish slices in baking dish.
• Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.
• Take remaining garlic, jalapeno, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).
• Add all chopped vegetables, peppers, onions.
• Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.
• Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.
• Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over brown fish rice with onion. (see my recipes).
• ***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter...this way is even better than when made fresh the first time, it was for me anyway... ENJOY!

MELT-IN-MOUTH COOKIES, EGYPTIAN STYLE - GHORAYEBAH

Steps:

• Beat butter till white.
• Add Sugar and beat for 3 more minutes.
• Add A.P. flour, salt and beat for 2 minutes.
• Garnish with ½ Almond or a pine (as per photo).
• Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
• The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
• leave it to rest in the Fridge for 15min.
• Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!

CHICKEN LIVERS WITH VEGGIES, EGYPTIAN STYLE.

Steps:

• Heat the butter in a large non stick pan.
• Saute the onion, garlic, peppers and chili for 2 minutes.
• Add chicken livers and season. Saute till cooked all the way threw.
• Add pieces of tomato and toss with the liver.
• Season to taste and arrange on serving platter.