Limoon Mokhalel (Pickled Lemons or Limes)

Combined Ingredients and Instructions: Wash the lemons very good, put them in a pot with some water and boil them for 1-2 minutes. Remove the lemons from the boiling water immediately. Mix together the salt, saffron, black seeds, and finally some good shata. When the lemons have cooled down a bit prick each one with your finger or a knife and put some of the mixture into each one and arrange the stuffed lemons in a jar. Make layers of stuffed lemons and sprinkle each layer with a bit of the mixture. When you have finished with all the lemons that are to be pickled, fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with lemon juice ( use only fresh lemon juice) you can peal the lemons like oranges, split them in half and remove the seeds, and then put them in the food processor and pure, you can add some Jalapeneos that have been slashed slightly to pickle with the lemons and to add a bit of zest to them. At the top of the jar put some oil to seal the top and pack in some regular lemon halves to force the pickled lemons at below the oil and juice. Cover with an air tight lid and let the jar sit in a dark place for a few days. If you want to enjoy these pickled lemons, they are best when you eat them with some cooked sabanekh Ala Egyptian way.

Marinades (Egyptian, Lebanese, Moroccan and Turkish)
Lebanese marinade: 4-6 cloves garlic, finely minced. 1/2 cup fresh lemon juice 2 teaspoons chopped fresh thyme 1 teaspoon paprika 1/4-1/2 teaspoon cayenne pepper (optional) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup olive oil
Turkish marinade: 1 cup plain yogurt 1 tablespoon paprika 1 teaspoon ground cinnamon or 1 tablespoon ground cumin 1/4 teaspoon cayenne pepper, or to taste 4 cloves garlic, minced juice of 1 lemon 6 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 1/2 cup grated onion
Moroccan marinade: 1 tablespoon paprika 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 1 teaspoon ground ginger 1/2 cup melted unsalted butter or olive oil juice of 1 large lemon salt and freshly ground black pepper, to taste
Egyptian marinade: 1/2 cup olive oil 2 tablespoons ground cumin 1 tablespoon ground coriander 1 onion, grated 3 cloves garlic, finely minced 1 teaspoon cayenne pepper salt and freshly ground pepper to taste.
Instructions: Make sure you wash the chicken well after scrubbing hard with salt or flour. If using boneless chicken pieces, cut into 1-in cubes and place in a shallow nonreactive container. If using whole birds, butterfly them; if using broiler halves, leave whole. Select one of the marinades, then combine the for it in a bowl and pour over the chicken. cover and marinate in the refrigerator for 6 hours or overnight. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. Bring the meat to room temperature. Meanwhile, prepare a fire in a charcoal grill or preheat a broiler (griller) Remove the meat from the marinade, reserving the marinade. If using chichen cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking (you may use a special brush). Cooking time will depend upon the size of the poultry pieces; DO NOT LET THE MEAT BECOME DRY. Serve the grilled chicken with pita bread (or Aysh Domiati...) & lemon wedges.

Mombar Mahshy (Stuffed Beef Sausage)
Ingredients: 1 kg Beef Chitterlings* 5-7 Mastic grains 5-7 cardamom seeds Stuffing: 1 kg minced beef (red) 2 cups rice salt and pepper oil for frying salt and pepper parsley (optional-decorative)
Instructions: Mix stuffing and set aside in refrigerator. Prepare chitterlings (below). Tie one end of the chitterling with ordinary cotton thread, fill loosely with stuffing. Shape like a sausage, by tying thread every 10 cm, again keeping the filling very loose. Place in pot with mastic grains, cardamom seeds, and salt and pepper. Cover completely with water, and boil for 30-40 minutes; strain. Immediately, before serving, deep fry until golden brown. Removes threads, cut at intersections, sprinkle with salt and pepper, and serve warm on a bed of parsley. *Preparation of Chittlerings: Take the amount needed of *beef chitterlings* and clean thoroughly by opening the *mouth* of the chitterlings over the water tap and turn the water on *full blast* for a few miniyes. Turn chitterlings inside out. Place on smooth surface and, with blunt knife, scrape well, turning over on both sides to completely clean. Stir flour in water and rub each chitterling in mixture. Rinse several times. Turn inside out again and rinse. The chitterling is now prepared for stuffing.

Mossaqa
Ingredients: 2 lb fried eggplant(slice lengthwise,spread,sprikle with salt for about 1hr or more ,deep fry in oil). 1 lb savory minced beef(see below). 2-3 cups tomato juice(less if sauce). salt, pepper & what you have of mixed spices.
Instructions: Mix 1/2 cup of the tomato juice with the savory minced beef and cook over low heat for 7-10 min. Line the bottom of oven dish with 1 layer of eggplant slices, spread the minced beef and and cover with the remaining eggplant slices. With tip of a knife make several deep dents in the eggplants. Season the remaining tomato juice and pour over the eggplant. Bake in moderate heat oven(300-350 F) for 30-40 min.

Sanyet Batates (Oven Potato Stew)
Ingredients: 5-6 Potatoes Beef (or Lamb or Turkey) [quantity according to budget] 3-4 onions 2 cups tomato paste (Salsa) Cardamom pod (Habahan) Salt and pepper
Instructions: This recipe needs two cooking pots and an oven dish. Cut 1 onion into 4 pieces (this goes with the meat when it is boiled). Cut the remaining onions into ring slices and place them in a cooking pot, and keep the other onion for later use. Wash and peal the potatoes and cut them into thick slices and put in the pot, add water to cover the and add the tomato paste and salt and pepper to taste. Boil the mixture for about an hour until the potatoes are cooked. In the mean time cut the beef into 2x2x2cm cubes and put in another pot with the remaing onion and the cardimom. Boil for about 1/2 an hour, then fish the cardimom out. Preheat the oven. Layer the potatoe and onion slices in the oven dish together with the beef cubes. Pour the beef broth (Bahreez) resulting from boiling the beef in the oven dish, and put the dish in the preheated oven. Cook until the potatoe become red in colour (10-15 mins). You might need to add more broth if all the water is absorbed before that. Variations and Comments: You can miss out on the meat to end up with a vegeterian dish. You can use a layer of uncooked tomatoes as well. You can also add a layer of uncooked onions. This is a low fat version since there is no fat used in cooking. For a lower fat version use turkey instead of beef. For a fuller fat version with nice distinctive taste use lamb. This is the quick way of cooking this dish and requires less time than cooking everything in the oven from their raw state (using thinly sliced potatoes). The proper, full taste, full fat would involve frying some of the (meat, onions, tomatoes with possibly some garlic) in olive oil rather than boiling them. Serves 5-6.

Semeet (Sesame Bread Rings)
Ingredients: 4 cups (1 1/4 lb/625 g} all purpose (plain) flour 1 teaspoon salt 2/3 cup (5 fl oz/160 ml) milk 2 tablespoons butter 4 teaspoons active dry yeast 2 tablespoons sugar 1/2 cup (4 fl oz/125 ml) warm water (110 F/ 43 C) 1 egg 1/2 cup (4 oz/125 g} sesame seeds
Instructions: Sift together the flour and salt into a large bowl. In a saucepan over medium heat, scald the milk. Remove from the heat, add the butter and let cool to lukewarm. While the milk is cooloing, in a small bowl dissolve the yeast and sugar in the warm water and let stand until bubbly, about 5 minutes. Add the yeast mixture to the cooled milk. Then gradually add the milk mixture to the flour, stirring with a wooden spoon until a soft dough forms that does not stick to the sides of the bowl. Then, using an electric mixer fitted with the dough hook, knead the dough until it is smooth and elastic, about 8 minutes. Alternatively, turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 15 minutes. Form the dough into a ball and place in an oiled bowl. Turn the ball to coat all surfaces with oil. Cover the bowl with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2-2 hours. Punch down the dough and divide it into 16 equal portions. Flour your hands. On a lightly floured work surface, use your palms to roll each portion into a long, thin rope. Then join together the ends of the rope to form a ring. Each ring should be 6-7 in (15-18 cm) in diameter. Place on oiled baking sheets or sheets lined with parchment paper, allowing 2 inch (5 cm) space between the rings. In a small bowl beat the egg with a little water. Brush each ring with a little of this mixture. Sprinkle the rings with the sesame seeds. Let rise in a warm place until doubled in bulk, about 30 minutes. Meanwhile, preheat an oven to 425 F (220 C). 7-Bake the bread rings for 7-10 minutes. Lower the oven temperature to 325 F (165 C) and continue to bake until golden brown, about 20 mins longer or until the bottoms sound hollow when tapped. Let cool on wire racks. Note: In Egypt, street vendors display these bread rings on long poles. Semit can be eaten for breakfast or as a snack with some cheese or hard boiled eggs. "Semit We Bayd". The savory rings are popular in Greece and Turkey as well. Seeds of paradise or equal parts sesame seeds and poppy seeds can be substituted for the sesame seeds.

Shorbet Ads (Lentil Soup)
Ingredients: 2 cups Ads Magroosh (split red lentils) 2 quarts stock (either chicken or lamb) 2 medium onions 1 medium tomato 1 medium carrot 2 tablespoons finely chopped onions 2 tablespoons olive oil 2 tablespoons lemon juice 2 teaspoons Kammun -Cumin salt pepper
Instructions: Chop the vegetables into medium-size chunks. Wash lentils. Put stock into a 4-5 quart pot and bring to boil add the onions,carrot,tomato and lentils to stock. lower the heat to simmer and cook for about 1/2 hour or until the lentils are tender. Puree the mixture in either a food processor or blender and return to pot. Saute the finely chopped onions in the olive oil until they are soft and brown. Add the cumin,lemon juice, sauted onions, salt and pepper to soup and stir slowly over low heat for about 3 minutes

Savory Minced Beef
Ingredients: 2 lb beef 2 onions chopped finely 1/2 teaspoon mixed spice 1/2 cup tomato juice cooking oil salt & pepper
Instructions: Mince beef coarsly. Cook meat ,onion,mixed spice and seasoning over low heat, stirring often. When the juice has been reabsorbed, add tomato juice, and cook until the juice is completely reduced. Add cooking oil.

Spinach With Dill
Ingredients: 1 medium onion, chopped 1 Tablespoon vegetable oil 2 garlic cloves, chopped 2 Tablespoons chopped fresh dill One 15-ounce can tomato sauce 10 ounces frozen, thawed spinach 1/2 cup water Salt and pepper to taste
Instructions: Saute onions in oil. Add garlic and dill to saucepan and continue to saute for two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat. Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes. Serve warm over cooked rice. (Serves 4)

Swarma (Shawerma)
Ingredients: 1/2 kilo (1 lb.) filet mignon 1 1/2 tsp. bohar (all spice) 1 tsp. sumac (lemony flavored spice - can also use a few squeezes of lemon) 1/4 tsp. pepper 1 - 2 TB oil 2 medium tomatoes (diced) 1 small onion (sliced very thin)
Instructions: Slice meat on a bias very thin. Then slice into julienne strips. Mix together all the dry spices and sprinkle on top of the meat. Add the oil and stir. Cover and refrigerate for at least one hour. Heat a frying pan or wok. When hot add a little oil and heat. When hot, add some of the meat to form a single layer, so it is not crowded in the pan Continue to fry on the hottest heat possible, and turn the meat over so it cooks quite quickly. About 2 minutes. Remove and place on a dish. Repeat until all the meat is cooked. Add to the pan the onions and tomatoes, cook for 1/2 minute. Add the already cooked meat. Mix completely. Serve, on bread with some tahina.

Tamaaya (Falafel)
Ingredients: 2 cups broken beans (foul madshoosh) 1/2 cup finely chopped parsley 1/4 cup finely chopped coriander 1/4 cup finely chopped dill 1 cup finely chopped green onions 1/2 cup finely chopped onion (1 small onion) 2 tb finely chopped garlic 1 1/2 - 2 tsp salt, or to taste 1/2 tsp pepper, or to taste 1 tsp dry coriander powder chili powder (optional) sesame seeds oil for frying
Instructions: Place the beans in a large bowl of water and rinse several times until the water is clear. Fill the bowl with at least 6 cups of water, cover and allow them to soak for 2 to 3 days. Wash the greens and dry well, this makes them easier to chop. Remove the tough parts of the stem and then finely chop the leaves and the remaining delicate stems. Measure the greens after they are chopped, but do not pack them down into the cup. Wash the green onions and chop both the white onion part and the green stem. Chop the onion and garlic. Drain the beans and grind very fine. If you are grinding the beans in a food processor, turn the machine on empty and slowly drop through the tube onto the moving blade. Place the beans in a bowl and set aside. Add the greens, onions and garlic to the processor, blend well. Add the mashed beans to the processor and process until the mixture looks green. Transfer the mixture to a bowl, add the spices and baking soda, mix everything until well blended. Cover the bowl and let sit for at least 30 minutes. The longer the better so the flavors blend. If you do not cook all the batter, cover and store in the refrigerator. Heat a medium saute pan, when hot add 1/2 inch of oil and heat until it is hot, lower the heat slightly. To shape the patties, take a large soup spoon and fill the bowl of the spoon with some of the batter, pressing it firmly into the spoon. Sprinkle the top with sesame seeds and then push it off the spoon into the hot oil. Fry for 2 to 3 minutes or until it has turned brown. Turn the patties over and cook again 2 to 3 minutes or until brown. Remove from the oil to a paper towel to drain. Don't let the oil get too hot or the crust will get too crisp or if the oil cools down too much, the patties will soak up too much oil.

Warah Enab - Stuffed Grape Leaves
Ingredients: 1 cup uncooked basmati brown or traditional white rice (traditionally prepared with white) 2 large tomatoes, chopped 1 medium onion, chopped 1/4 cup chopped parsley 1 Tablespoon vegetable oil Juice of 1 lemon 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon allspice One 16 oz jar of grape leaves 1 cup tomato sauce 2 cups water Round sliced carrots, frozen or fresh (enough to cover the bottom of a 3 quart pot, approximately 15 carrot slices, depending on their size)
Instructions: Mix all except grape leaves, tomato sauce, water, and carrots in a bowl. Remove grape leaves from jar, unfold, and rinse with water. Place grape leaves with the rough side up, one at a time, on a large, flat plate. Be sure that the pointy parts of the leaf are directed away from you and the flatter edges and stem are towards you. Place one teaspoon of the mixture on the bottom of the leaf, near the stem, and arrange it lengthwise using your fingers. First roll the flat edges near the stem upwards and tuck them slightly under the filling. Then applying pressure to keep the leaves rolled tightly, tuck one side at a time of the two parts of the leaf pointing outwards. Now, roll the rest of the way upwards still applying pressure to keep the leaf tight. Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with these carrots. Begin layering the stuffed leaves above the carrots and be sure that they are packed tightly together; otherwise they may fall apart during cooking. Each layer of leaves should be in varying directions across the pot. Pour the tomato sauce and water over the leaves and bring the sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over the top layer of leaves, and press down as hard as you can. Leave the plate in place during cooking. Cover the pot with its cover as well, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm. (Makes about 40 leaves)