Some Egyptian Cuisnes

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Nie Fi Nie

Ingredients

800gm Potato
200gm Chopped Mutton
1-2tbs ground black pepper
50-100gm butter
200gm tomato puree
6-8 cardamon
Salt and seasoning to taste
1-2 cups water
6-8 chopped garlic
1-2 Onions, sliced

Method

Skin the potato and slice. In a pot, put in butter, meat, onion, garlic, cardamon and tomato puree. Add in potato and salt and pour in water. Add seasoning.

When the water starts to boil, trasfer to a casserole and bake in an oven with a temperature of 190-200 degree celcius till the potatoes are tender.

Hudaar Salatah

Ingredients

Australian Lettuce
Bulb Onions
Cucumber
Yellow, green and red capsicum
Carrots
Lemon juice
Coriander leaf
salt to taste

Method

Cut all ingredients and mix with salt and lemon juice. Mix well and is ready to serve.

Ruz Shariah

Ingredients

1 1/2 cup vermicelli
6 cups rice (washed and drained)
8-9 cups water
125gm butter or olive oil
salt to taste

Method

Fry vermicelli until golden brown. Add in rice and continue frying until abit dry. Then add in water, salt and seasoning. Cover the pot and cook till the rice is tender and is ready to server.

Frakh Bil Fond

Ingredients

1 Whole chicken or chicken parts (wash and drain)
2-3tbs butter
6 Cloves garlic
2 tbs ginger
2 tbs ground black pepper
50-100gm yoghurt
salt and seasoning to taste
1 onion

Method
Rub chicken with all the grounded spices and butter, yoghurt, salt and seasoning. Marinate overnight.

Bake in an oven for 45 - 1 hr till golden brown. Oven temperature 190-200c. Serve hot