EGYPTIAN RICE WITH VERMICELLI
In Arabic, this is called roz bil sha'areyyah. Tasty and rich, would be great with a simple lamb or chicken dish. This is my adaptation of a Claudia Roden recipe.
Provided by Sass Smith
Categories Long Grain Rice
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
- In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
- Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
- Add onions back to pan and add rice; stir to combine.
- Pour in boiling stock, stir.
- Cook over very low heat for about 20 minutes.
- This time will vary depending on the age and type of rice you use.
- If desired, stir in a pat of butter before serving.
Nutrition Facts : Calories 340.3, Fat 7.1, SaturatedFat 1.3, Cholesterol 5.4, Sodium 261.6, Carbohydrate 58.1, Fiber 1.2, Sugar 4, Protein 9.2
EGYPTIAN FAATAH (RICE & MEAT WITH CRISPY BREAD ON BOTTOM)
This is a classic Egyptian favorite! There are many variations, but this one is sure to please, it is my original recipe. It may seem like alot of steps, but really it is not too bad, the result is worth it, believe me. Enjoy and eat like a pharoah. LOL...
Provided by cooking in cairo...
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.
- Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.
- To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.
- To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.
- Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don't worry, this doesn't have to be exact. Now you're ready to make the sauce and fry the meat to put on top.
- To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.
- To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.
- Spoon this atop the rice and serve. Enjoy!
EGYPTIAN RICE PUDDING
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.
EGYPTIAN LENTILS AND RICE (KOUSHRY)
Steps:
- For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.
THE PERFECT EGYPTIAN RICE WITH VERMICELLI
Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.
Provided by Gamila Salem
Categories Side Dish Rice Side Dish Recipes
Time 36m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g
EGYPTIAN RICE PUDDING
Make and share this Egyptian Rice Pudding recipe from Food.com.
Provided by M D A
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the rice flour and sugar and add to a saucepan containing the milk.
- Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
- Add cardamom and saffron and continue stirring for 1 more minute.
- Remove from heat, and add rosewater.
- Pour pudding into individual serving glasses and let cool completely.
- Refrigerate for about 2 hours.
- Top surface completely with finely chopped pistachios and serve.
Nutrition Facts : Calories 325.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 52.2, Fiber 0.5, Sugar 25, Protein 9.2
EGYPTIAN RICE
When my daughter was younger we used to do a little thing called dinner around the world. I found this recipe online while we were researching Egypt (hence the name). We've been making this now for a few years and everytime we make it for a gathering I end up having to pass out the recipe. Kids really love this dish too.
Provided by jmeneer
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet or saucepan, brown ground beef and onions.
- Drain grease and add mushrooms, consommé, soy sauce, Worcestershire sauce and rice.
- Bring to a boil and reduce heat to medium-high. Cook about 20-30 minutes until rice is done and all of the liquid is gone.
Nutrition Facts : Calories 317.8, Fat 11.6, SaturatedFat 4.5, Cholesterol 51.4, Sodium 1125.7, Carbohydrate 29.6, Fiber 0.8, Sugar 1.2, Protein 22.2
EGYPTIAN RICE
Make and share this Egyptian Rice recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground turkey & onion.
- Add remaining ingredients.
- Cover and simmer until rice is done.
- To serve, put on top a dollop of sour cream.
- and sprinkle with toasted slivered almonds.
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- Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
- Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
- Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
- Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
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