Filo with fetta cheese from Egypt

1/2kg of filo (12sheets)
4tbsp melted butter
1cup milk
the filling
300gram fetta cheese
2tbsp dried mint
salt and pepper
In a bowl mix fetta cheese ,egg ,dried mint salt and pepper till become soft
place 1 sheet of filo on a baking tray using a brush cover the entire sheet with melted butter cover the first sheet with another one brushed with melted butter continue with the rest of 6sheets
spread the mixture of cheese all over the surface of the filo sheet
then cover it with 1 sheet of filo brushed with melted butter
continue with the rest of filo
with a sharp knife cut the filo to the shape chosen (square or rectangle)
in a bowl mix 2eggs with milk salt and pepper
pour it over the filo
leave it for 30min
preheat the oven to 180c
bake until the edge of filo are golden about 20min

Creme Caramel

creme caramel

Creme Caramel from Egypt

2 cups milk
1/2 cup sugar
5 eggs
1 tsp vanilla
3/4 cup sugar
1/2 cup water
1/2 tsp lemon juice
put sugar water and lemon juice in a pot over medium heat till turn to golden straw
quickly pour into a bundt pan spread it and be sure to coat every crevice of the pan
leave it to cool for 2hrs
in a bowl beat the eggs with vanilla
put sugar and milk in a pot over low heat till sugar dissolve
turn off the heat and leave it to cool for 5min
add milk to eggs and whisk to combine strain it and pour the mixture into the bundt pan
put the pan in a baking dish and half fill with water
put it  in the oven for 30:35 min until a toothpick comes out clean
leave it to cool and put it in the fridge for about 4hrs
run a thin knife around the edge
place a side plate on top of the pan and turn upside down

Lentil Soup


2 cups of red lentils
2 carrots  (peeled and chopped)
1 chopped onion
4 garlic cloves (chopped)
5 cups of water
salt and pepper
2 tablespoons ground cumin
4 table spoons oil
1 onion thinly chopped
wash the lentils and soak in water for 10minutes
put the lentils carrots chopped onion garlic  in a big pot
add the water and put it over medium heat stir and bring to boil
then lower the heat and simmer for around 30min 
remove from the heat and let it cool for 5min 
transfer the soup to food processor or blender and blend until smooth
reheat the soup season with salt pepper and cumin 
get a saucepan put the oil and the thinly chopped onion stir it till softened and changed to golden  colour
add to the soup and stir

Eggplant-beef Egyptian moussaka

egg plant -beef egyptian moussaka

Eggplant-beef Egyptian moussaka

2 big eggplants (peeled)
1 chopped onion
2 chopped garlic cloves
2 whole cans crushed tomato
1 pound ground beef
oil and butter
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°).


Picture of Koshary recipe

Koshary from Egypt

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

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.