Eggplant-beef Egyptian moussaka

egg plant -beef egyptian moussaka

Eggplant-beef Egyptian moussaka

Ingredients
2 big eggplants (peeled)
1 chopped onion
2 chopped garlic cloves
2 whole cans crushed tomato
1 pound ground beef
oil and butter
Preparation
Cut the eggplant into slices.
Put them in a stainer and mix with a table spoon of salt leave for 3 hrs.
Fry the eggplant in oil till turn to brown color.
The sauce
In a saucepan melt the butter over medium heat, add the onion garlic and the beef.
Cook for 10min stirring to break up the meat.
Then add the crushed tomato, salt and pepper. Bring to boil for 10min.
Get a baking dish.
Put in layer the fried eggplant the meat-tomato mixture.
Cover top with the remaining meat-tomato mixture.
Bake for about 45min (at 375°).
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Koshary

Picture of Koshary recipe

Koshary from Egypt

Ingredients
1cup rice small grain
1cup black lentils
1cup macaroni ready cut
1chopped onion
For the salsa
2 chopped onion
4 chopped garlic cloves
oil
2 spoons of white vinegar
2 teaspoons  of hot pepper
1 crushed or diced tomatoes can

Preparation
Put some oil in a pot and fry the onion. Add 1 cup  of water to boil then add the black lentils. Leave it till  medium cook then add 1cup of water and the rice. Add some salt. Sitr and leave it to cook  for about 30 minutes.
For the salsa
Fry the chopped onion in the oil add the garlic tomatoes and pepper and leave it to simmer. Then add the vinegar.
For the tops
Slice 4 onions very thin and fry them in  the oil  till it turns to brown color and dry.
How to serve it
Get a platter, put the rice first layer then the macaroni then the salsa and on the top the fried onions.

Cheese soufflé (Soufflé au fromage )

cheese souffle

cheese souffle from France

Preparation time : 15 mn
Cooking time : 35 to 40 mn

Ingredients  (serves 8)

8 large eggs or 7 ways
300 gr of Emmental or gruyere cheese
120 gr butter
120 gr flour
80 cl of milk
Nutmeg
Pepper

Preparation

Preheat oven to 250 degrees F. Butter the pan.
Heat butter in a saucepan, add flour and stir rapidly for 1 min.
Add the warm milk, stirring with a whisk for a few minutes over low heat.
Remove from heat. Separate the whites and beat strongly (with a pinch of salt).
Cooled in the pan add the egg yolks one by one, then the cheese grated.
Put a pinch of nutmeg and pepper.
Add little salt because the cheese already contains salt.
Stir in beaten eggs white, stirring gently.
Pour into prepared pan, for up 4 cm from the edge.
Bake for 35 to 40 minutes.