Egyptian Filled Fatayer

18 Tuesday May 2010

Posted by Bob and Robin in Egyptian Food

This looks sooooooo good. I guess I will just have to try it and see if “Seeing Is Believing”. Bet it is. Here’s the recipe. Try it and let us all know what you think.

So what is Fatayer? Here is an explanation from Wikipedia.

Fatayer is a meat pie pastry that can alternatively be stuffed with spinach (sabaneq), or cheese (jibnah). It is part of Middle Eastern cuisine and is eaten in Turkey, Syria, Lebanon, Jordan and other countries in the region.

Salami, Halomi, Mozzarella, Mushrooms and Olive Filled Fatayer

Source: Cooking Guide by Tmatem دليل الطبخ and Chef Sara Mohamed Abdel Salam

Dough Ingredients:
5 c All-Purpose Flour (you’ll need extra to adjust the texture of your dough and for dusting the work surface)
3 T Powdered Milk
3/4 c Vegetable oil
2 c unflavored Yogurt
I packet Instant Yeast (about 10gm)
1 pinch of Sugar
1 T Warm Water
1 t dry Oregano
1 t Salt

Filling Ingredients:
Haloomi cheese
Mozzarella
Mushrooms
Sliced Olives
Salami
Dry oregano
Pinch of salt
Black pepper
Smoked red pepper powder
Just a tiny bit of olive oil

Directions:
1). Mix the yeast, sugar and warm water together and leave aside.
2). In your mixer add all dry ingredients (flour, powder milk, oregano, salt) and mix them together.
3). Add your wet ingredients (yeast, oil & yogurt) and mix well until a dough is formed, add as much flour as you need to adjust the texture of your dough till you have a very soft dough that doesn’t stick to your fingers.
4). Cover your dough and leave it in a warm place to rest for about 30 minutes.
5). For the filling, just mix all your ingredients together.

-6). Now, it’s time to get creative! 🙂
Form your dough in any shape you like and just fill it with your filling and bake it in 170ºC (338ºF) till it gets light golden on the top. I brushed the top of my fatayer with some egg wash (just an egg, pinch of salt and a very little water).

– You can also get creative with your filling and mix any ingredients you like and just fill it with all this deliciousness 😉
Enjoy! 🙂

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Your turn!

Egyptian Fafafel (Ta’amia)

16 Sunday May 2010

Posted by Bob and Robin in Beans, Egyptian Food, Food, Party Time, Recipes, Things To Do

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Here is what looks like a good alternative to the hamburger. This is strictly vegetarian, but it has everything in it that I like. I would use the Garbanzo beans instead of the Fava beans. Give it a try. See what you think. Cheers!

Egyptian Falafel (Ta’amia)

Source: Cooking Guide by Tmatem دليل الطبخ العربي
http://www.facebook.com/note.php?note_id=122897277730079&id=107993822552848&ref=mf

Ingredients:
1¼ lbs broken Fava or Garbanzo beans
2 large Onions
5 Garlic cloves
Dill, cilantro, parsley, bunch of each
salt and dry coriander to taste
2 chili peppers, optional

Directions:
1). Wash and soak the beans for 12 hours.
2). Chop the greens and the onions.
3). Grind the beans in a food processor. Add the greens, onion and garlic and blend to a medium consistency.
4). Form as patties or in balls and deep fry.
5). Serve with Tahini salad or green salad.
6). You can also add an egg to the mixture or sprinkle sesame seeds on each pattie or ball before frying.

Felcitously & shifa = بالهنا والشفاء = Enjoy your meal = Bon appétit

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That really looks easy to do and it looks like you can add whatever herbs you want. Have fun with this one.

Egyptian Rice Stuffed Tomatoes, Revised

16 Sunday May 2010

Posted by Bob and Robin in Egyptian Food, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Tomatoes, Vegetables

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We did make this tonight, as per the photo to the left. We served it with a Fresh Arugula and Asparagus Salad with Crushed Roasted Almonds and Oil and Vinegar. However, I did make some adaptations and, even at that, Robin and I miss the Mediterranean flavors – the cardamom, Greek oregano and/or Thyme. But, this was still very, very good! I think it would be great with lamb, instead of beef, but that’s a personal choice. At any rate, here is the recipe as we adapted it. You be the judge on the additional spices and using beef or lamb. Cheers!

Egyptian Rice Stuffed Tomatoes Revised

Source: Delicious Dishes by Tmatem, Chef Sweetheart; Chef Habiba, Rahma Elbatran
http://www.facebook.com/note.php?note_id=126164197396327
Adapted: Bob and Robin Young, http://boisefoodieguild.blogspot.com

The Tomatoes

Ingredients:
1 kilo (2¼ lbs)Tomato (6 tomatoes)
½ the amount of Padding (Stuffing) raw
½ c Tomato Sauce
½ c Vegetable broth or boiling water

Directions: Tomatoes
– Wash tomatoes, Slice the tops off the tomatoes, keep them. Scoop out insides of each tomato.
– Sprinkle the cored tomatoes with salt and pepper and place upside down to drain.
– Stuff each tomato with the filling mix till the half of it. Replace the tops
– Place in a baking dish and pour the light broth and the tomato sauce over them
– Bake in high heat oven – 350ºF until hot and bubbly – about 30 minutes – then serve.

Padding (Stuffing) Raw

Chef sweetheart ♥ ♥ ♥, Chef Habiba

Ingredients:
½ kg (1¼ lbs) of minced Meat (Ground beef or something similar)
1 lg Onion, finely chopped
3 T Butter or Safflower oil
2 c Rice cooked or 2 c Quinoa cooked
Salt and pepper to taste
Seasoning of your choice (Thyme or Greek Oregano or ground Cardamom)
1 bunch Parsley, chopped
1 bunch Dill, chopped
4 medium cloves Garlic, peeled and chopped (Garlic Almfire)
1 t Mint, dried
2 Tomato, diced

Directions: Stuffing
– To prepare the filling mix. Combine the tomatoes, parsley, dill, half the onion, mint and rice, or quinoa.
– Sauté beef, garlic and onions for 5 minutes, or until beef is browned. Season with salt and pepper. Add it to the rice mix.
– Add the oil or the margarine and stir the mixture well
– This mixture can be used as a stuffing for any type of stuffed vegetables’ MaHshi”

Felcitously & shifa = بالهنا والشفاء = Enjoy your meal = Bon appétit

Egyptian Chicken Cordon Bleu (Cordon Blue)

14 Friday May 2010

Posted by Bob and Robin in Chicken, Egyptian Food, Things To Do

≈ 2 Comments

This does not look hard to prepare and it looks extremely easy to eat. A variation on an old recipe. Enjoy!

Egyptian Chicken
Cordon Bleu
(Cordon Blue)

Source: Cooking Guide by Tmatem دليل الطبخ: Chicken Cordon Bleu (Cordon Blue)
للغة العربية أضغط Original Recipe

Ingredients:
4 boneless Chicken Breasts
3 chopped Garlic cloves
Piece of Butter, about half stick
1 Lemon juice
1 Egg
1 bunch Parsley
Salt and Pepper
2 T Flour
Bread crumbs
Frying oil

Preparation:
– Pound the boneless chicken well and season with a pinch of salt and pepper
– Mix half of the butter with garlic, lemon juice, parsley and spread over the chicken breasts
– Fold the chicken over the filling and fix with toothpicks
– Coat with flour, then dip in a beaten egg, then coat again with the bread crumb
– Mix the rest of the butter and oil and fry the chicken rolls until browned on all sides .

Felcitously and shifa = بالهنا والشفاء = Enjoy your meal = Bon appétit

Egyptian Onion Soup

14 Friday May 2010

Posted by Bob and Robin in Egyptian Food, Onion, Soup, Things To Do

≈ 1 Comment

I can’t really say that I want to be indoors today – 75 degrees F, 39% RH and winds SSW@8 mph. But I did get the grill ready to do a Wine and Pesto Marinated Steak tonight. If I had some fresh tomatoes, I would make this soup, which really looks good. I will make this before I alter it, but I will probably add some garlic to the soup – very small amount.

Egyptian Onion Soup

Source: Chef Habiba, Delicious Dishes by Tmatem

Ingredients: 4 medium-sized Onions, thinly sliced.
1 T Olive oil.
1 T All-Purpose flour.
4 c Beef broth, fat skimmed
1 Bay Leaf
Salt and pepper.
Toasted bread.

Preparation:
Saute the onions in olive oil for 4 minutes or until pale yellow.

Heat the broth then, use a ladle to skim the fat layer from the top of the broth. Add the flour and stir slightly, so as not to turn yellow. Add the broth gradually, while stirring, then season with salt, pepper, and the bay leaf, heat to boiling and simmer for 15 minutes.

Ladle soup into bowls and serve with toasted bread slices.

Felcitously and shifa = بالهنا والشفاء = Enjoy your meal = Bon appétit

Egyptian Rice Stuffed Tomatoes

11 Tuesday May 2010

Posted by Bob and Robin in Egyptian Food, Party Time, Photos, Recipe: Bob and Robin Young, Recipes, Things To Do

≈ 5 Comments

The other day, I came across this recipe for Egyptian Stuffed Tomatoes. I have no idea why I am so hung up on this recipe, except it is different and Robin can not eat Stuffed Peppers. This recipe comes from an Egyptian FB page and for me, therein lies a problem. Translation! Here is the link to the Original Recipe, Delicious Dishes by Tmatem, Chef Sweetheart. There looks like some really interesting and good recipes on that page, it’s a matter of translation. With that in mind, here is the recipe as well as I can translate it … my Arabic is poor at best!

I do have a question though. What is and/or how is Almfire smooth made? Maybe some of our readers can help. Cheers!
12 May 2010 Update: As you can see from the listed source of this recipe, it has taken several people to help me translate this recipe from the Arabic to English. I sincerely appreciate the help and the correct translation and thank all of these people. I do believe that these people are from the Cairo, Egypt area.

Egyptian Rice Stuffed Tomatoes

Source: Delicious Dishes by Tmatem, Chef Sweetheart; Chef Habiba, Rahma Elbatran, http://www.facebook.com/note.php?note_id=126164197396327

The Tomatoes
Ingredients:
1 kilo (2¼ lbs)Tomato (6 tomatoes)
½ the amount of Padding (stuffing) raw
½ c Tomato Juice
½ c Vegetable broth or boiling water

Directions: Tomatoes
– Wash tomatoes, Slice the tops off the tomatoes, keep them
scoop out insides of each tomato
– Sprinkle the cored tomatoes with salt and pepper and place upside down to drain.
– stuff each tomato with the filling mix till the half of it. Replace the tops
– Place in a baking dish and pour the light broth and the tomato sauce over them
– Bake in high heat oven until the rice is cooked then serve

Padding (Stuffing) Raw
Chef sweetheart ♥ ♥ ♥, Chef Habiba

Ingredients:
½ kg (1¼ lbs) of minced Meat (Ground beef or something similar)
1 lg Onion, finely chopped
3 T Butter or Safflower oil
2 c Rice
Salt and pepper to taste
Seasoning of your choice
1 bunch Parsley, chopped
1 bunch Dill, chopped
2 cloves Garlic, peeled and chopped (Garlic Almfire)
1 t fresh Mint, chopped
2 Tomato

Directions: Stuffing
– To prepare the filling mix, wash the rice then drain, combine the tomatoes, parsley, dill, and half the onion
– saute beef and onions for 5 minutes, or until beef is browned. Season with salt and pepper, add it to the rice mix.
– Add the oil or the margarine and stir the mixture well
– This mixture can be used as a stuffing for any type of stuffed vegetables’ MaHshi”

Felcitously & shifa = بالهنا والشفاء = Enjoy your meal = Bon appétit

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So there you have it. Any hints? Suggestions? If you make it or if you have made this dish, let us know how you liked it. Cheers!