Dim A Musabika Egyptian Tomato Sauce Recipes

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).

Steps:

• Heat olive oil over medium heat in a large enough pot; add onions.
• Sauté the onions until translucent (about 6 minutes).
• Add garlic; sauté for 2 more minutes.
• Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
• Add 4 cups water.
• Stir in the vinegar, salt, black pepper, and cayenne pepper.
• Slow simmer, stirring occasionally, for 1 hour.

Steps:

• Saute onions med heat until quite brown.
• add garlic and cook only a little.
• add tomato juice and sugar and cook 15-20mins.
• Add vinegar and seasoning and cook 2 -3 minutes.

Steps:

• Preheat the oven to 400 degrees.
• Heat the oil & saute the onion but do not let it brown. Add the rice to the pan & cook for 2 minutes or until the rice becomes translucent.
• Place the rice, water, chicken stock, & spices in an ovenproof casserole dish. Cook uncovered for 20 minutes or until all the liquid is absorbed.
• Heat the tomato sauce & harissa in a pan, add salt & pepper if needed. Serve the rice mixed with the spicy tomato sauce.

Steps:

• Heat the olive oil in a heavy saucepan.
• Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
• Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
• May be served with fish, chicken or cold meats.
• Serve hot or cold.

Steps:

• Fry the eggplant rings till it has a reddish brown color.
• Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
• In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
• Stir from time to time till meat is cooked.
• Add tomato paste, sugar, salt and pepper, few sultanas and water.
• Boil for 2 minutes till it is a thick sauce.
• In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
• Put it in oven at 180 degrees for 15 minutes.
• Serve it with white rice or bread.