Egyptianfattetsaladlayeredchickpeasalad Recipes

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EGYPTIAN SAHLAB OR SAHLEP

The website which I got this from says this is a popular winter beverage in Egypt. Usually it's made from the starchy bulbs of a plant called orchis mascula. For those who don't get original sahlep powder, this is a recipe with cornstarch as a substitute. Feel free to use the original thing, though :)

Provided by Mia in Germany

Categories     Beverages

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7



Egyptian Sahlab or Sahlep image

Steps:

  • Mix cornstarch with two tablespoons of the milk until smooth.
  • Bring remaining milk to a boil, stir in the dissolved starch, whisking with a whisk so that the liquid gets smooth.
  • Simmer on low heat for about 10 minutes, stirring constantly, until milk thickens.
  • Stir in sugar.
  • Add rose water or orange blossom water.
  • Serve hot in cups or mugs, garnish with chopped pistacchios and cinnamon.
  • Enjoy!

Nutrition Facts : Calories 180.8, Fat 9.5, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.7, Carbohydrate 16.2, Fiber 0.2, Sugar 3.2, Protein 8.3

2 teaspoons cornstarch
4 cups milk
3 teaspoons sugar, to taste
2 tablespoons rose water, or
2 tablespoons orange blossom water
2 teaspoons pistachios, finely chopped
4 dashes cinnamon

EGYPTIAN SALAD

The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad.

Provided by Daniele1969

Categories     Peppers

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Egyptian Salad image

Steps:

  • Cut all the peppers in half length wise and de-seed them.
  • Cut all the peppers, length-wise, into 1/2 inch slices.
  • In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
  • Add tomato juice, cover and cook on med heat for 5-10 minutes.
  • Add tomatoes, salt and pepper; cover and cook another 15 minutes.
  • Add vinegar, cover and cook another 10-15 minutes.
  • serve hot, cold or at room tempreture.
  • Excellent side dish with almost anything.

Nutrition Facts : Calories 135.5, Fat 5.2, SaturatedFat 0.8, Sodium 508.3, Carbohydrate 22.3, Fiber 4.8, Sugar 10.4, Protein 3.5

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
4 medium onions, sliced into cresents
2 -3 tablespoons olive oil
1 cup tomato juice
6 medium tomatoes, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 cup red wine vinegar

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