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Egypt: Tabouli Chicken Casserole

Mary Kay Radnich

Tabouli Chicken Casserole

Bulgur consists of wheat grains that have been hulled, steamed until partly cooked and then ground. Available in fine and coarse grades, it is a popular grain for Middle Eastern and Mediterranean salads.

I found this recipe in a small cookbook of recipes from the National Chicken Cooking Contest […]

Egypt: Stuffed duck and potatoes

one large duck crushed wheat or rice cumin Onion salt and pepper lemon Tomato paste one dozen small potatoes Preparation:

Crushed rice wheat is washed in water and left to soak for a while. The duck is stuffed with the crushed rice wheat from behind. It is then plugged with a large onion and sewed […]

Egypt: Shakshukat beed iskandarani – Hardboiled eggs a la Alexandria

1 onion very finely chopped 2-3 ripe tomatoes 3-6 hardboiled eggs cooking oil salt and pepper Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes. Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes. To […]

Egypt: Moroccan Spice Braised Chicken with Dates and Almonds

3 1/2 pounds chicken parts 3 tablespoons flour 2 tablespoons olive oil 1 large onion,halved, and cut into 1/4-inch slices 1 1/2 teaspoons McCormick Ground Cinnamon 1 teaspoon McCormick Ground Cumin 1/2 teaspoon McCormick Ground Ginger 1/2 teaspoon McCormick Turmeric 1 can (14 1/2 ounces) chicken broth 2 tablespoons lemon juice 1/2 teaspoon salt 1 […]

Egypt: Lemon Seafood Pasta Chez Sherra’s Place

One pound shrimp (31-40 count) One pound scrod filets One anaheim or other “mildly hot” fresh green pepper. (about 5 inches long-diced) one cup broccoli florets (pre-cooked until just a bit tender-I did this for 2 minutes in microwave) Pint of fresh mushrooms, washed and sliced-leave a few whole one large roma tomato-diced two lemons-juiced […]

Egypt: Igga baladi Omelet

4 – 6 eggs

1 tablespoon flour

1 onion, chopped very fine

dash of cinnamon powder

cooking oil

salt and pepper

Beat eggs, add sifted flour, cinnamon, and seasoning, and beat again. Heat oil and fry onion until golden, then stir in beaten eggs and fry on quick flame. When the underside sets, lift the […]

Egypt: Hamam Mahshi bi Burghul (Cornish Hens with Bulgur, Raisins, and Pine Nuts)


Cornish Hens:

3 (1 1/2-pound) Cornish hens, skinned 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups coarsely chopped onion 3 tablespoons fresh lemon juice 2 tablespoons vegetable oil 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground allspice Cooking spray Bulgur:

3/4 cup currants 3 1/3 cups fat-free, less-sodium […]

Egypt: Chicken with Chickpeas

4 tablespoons butter 3-5 lbs. Chicken pieces, trimmed of fat and cut into serving size pieces (I happened to have chicken breasts in my refrigerator) 2 medium onions, chopped 4 cloves garlic, crushed ¼ cup finely chopped fresh coriander leaves (cilantro) 1 can chickpeas (19 oz or 540 ml) 1 ½ – 2 cups water […]

Egypt: Chicken & Pasta Corniche

1 large chicken, cut into 8 pieces and skinned, about 5 pounds ( or 5 pounds of skinless, bone-in chicken breasts if you prefer all white meat)

1 Tb. olive oil

2 large onions, finely chopped

2-3 garlic cloves, mashed

2 lbs. ripe tomatoes, peeled, seeded and chopped (roma tomatoes are good for this)

1/2 […]

Egypt: Crepes Avec Volaille et Pomme chez Marie

Crepes (see below) 3 Tb. margarine or butter 3 Tb. flour 1/2 Ts. salt 2 C. turkey or chicken broth 1 1/2 C. finely cut up chicken or turkey 2/3 C. chopped apple 1 medium stalk celery, chopped ( about 1/2 c.) 2 Tb. chopped onion Seasoning such as Old Bay to taste. Prepare Crepes; […]