Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
In a small frying pan put approx 1/2 cup of oil, when hot add the thin cut liver,salt and mix while cooking.
(don't overcook).
After several minutes add some Egyptian condiment according to taste.
Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!
Cook ancient grains according to package directions,
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ake it.
The original recipe read 1 tsp fresh or
t 350\u00b0F.
Ancient Roman Pear Patina Recipe: NOTE Garum is
If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 ...
Put all the ingredients in a pan with a thick bottom for two hours and let it become broth.
Cut the little pieces of chicken and/or lamb and put them in the soup.
Cut the spinach or melokhia in little rips and put them also in the soup.
Put a little sunflower or olive oil in the baking pan.
Squeeze the strings garlic in the pan and bake them until they are gold-brown of color.
Then put the harissa and coriander in it.
Now put the spicy paste in the soup.
Always keep mixing.
Make sure the melokhia or spinach doesn't ...
Put all the ingredients except the oils in a food processor and pulse until just combined; do not over mix.
Remove the blade and, using a measuring spoon, scoop out level tablespoons of the mixture onto a plate covered with wax paper or coated with butter spray until you have approximately 30 little balls. Can be prepared up until this point and refrigerated until dinner time.
Warm the combination of sunflower and canola oil in a deep fryer (recommended) or in a heavy skillet. One at a time, drop 10 of the chick pea balls into the oil ...
mix the dates with some water to paste.
mix in cinnamon and kardemon seeds.
kneed in the walnuts.
form balls, spread with honey and cover in the ground almonds.
dditional lemon juice.
Make ancient grain mix:
In a
Cut the pastry into 4 inch squares and keep covered so that they don't dry out. Plastic wrap covered by a damp tea-towel works well.
Add cinnamon to nut mix.
On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
Brush with the melted butter and bake in a 350 degree oven until golden.
Remove from tray and dip immediately into cold sugar syrup.
Serve hot or cool.
boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.
let the mixture firm up in the refrigerator for a minimum of 2 hours.
once firm, cut the firm polenta ...
o box directions. (I prefer Ancient Quinoa Harvest gluten free pasta
Preheat oven to 375F
Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.
Stuffing:
Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.
Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.
After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. ...
nd serve.
NOTE: This recipe can be easily made vegetarian
f white sauce (your favorite recipe).
Layer ingredients in casserole