EGYPT
VeggieWorld is back again! We've traveled 300 miles south-west along the coast of the Mediterranean only to arrive in the picturesque locality of Egypt. Steeping with ancient history and an unforgettable culture, we thought to ourselves, "This place must be bursting with great food!". We quickly discovered that we hadn't even known the half of it, as this land of sand has shown us some of the finest, and yet most simple dishes the world over. Here are some of the amazing recipes we've come across since dabbling into an unforgettable cuisine, dating back thousands upon thousands of years ago.
White Bean Salad
Ingredients:
3 cups fresh broccoli florets
1 can white beans ( or 2 cups cooked)
1/4 cup fresh basil leaves
1 cup grape tomatoes
for the Vinaigrette;
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil leaves
2 tablespoons fresh tomato juice or V8 juice
1/4 teaspoon fresh ground black pepper
Instructions:
1. Steam the broccoli florets for 2 minutes, then rinse the florets under cold water to stop the cooking. Set aside.
2. Place the beans in a colander and drain under cold water to remove excess starch.
3. Tear the basil into small pieces.
4. In a serving dish combine the broccoli, beans, basil and tomatoes.
This dish was a bit of an acquired taste, but also leaves much room for experimentation. For added nutritional value, try to utilize the freshest and rawest vegetables for the end result. How you choose to prepare the broccoli and beans will greatly affect the outcome of this dish, but don't let that stop you! Getting this dish right will effectively make you reserve a spot on your stay-at-home menu for this simple Egyptian delicacy.
Lentil & Feta Bake
Ingredients:
3 cups fresh broccoli florets
1 can white beans ( or 2 cups cooked)
1/4 cup fresh basil leaves
1 cup grape tomatoes
for the Vinaigrette;
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil leaves
2 tablespoons fresh tomato juice or V8 juice
1/4 teaspoon fresh ground black pepper
Instructions:
1. Steam the broccoli florets for 2 minutes, then rinse the florets under cold water to stop the cooking. Set aside.
2. Place the beans in a colander and drain under cold water to remove excess starch.
3. Tear the basil into small pieces.
4. In a serving dish combine the broccoli, beans, basil and tomatoes.
This dish was a bit of an acquired taste, but also leaves much room for experimentation. For added nutritional value, try to utilize the freshest and rawest vegetables for the end result. How you choose to prepare the broccoli and beans will greatly affect the outcome of this dish, but don't let that stop you! Getting this dish right will effectively make you reserve a spot on your stay-at-home menu for this simple Egyptian delicacy.
Lentil & Feta Bake
Ingredients:
375ml lentils (soaked overnight)
60g breadcrumbs ( You can buy bread crumbs, or choose your favourite bread and make your own!)
100g Finely chopped hazelnuts
1 tsp mustard
freshly ground pepper to taste
Salt to taste
2 tbsp olive oil
2 leeks, finely chopped
2 carrots, grated
2 egg whites
6-8 slices feta cheese
2 tomatoes, sliced
2 tbsp freshly chopped parsley
small amount chopped fresh basil
Instructions:
1. Preheat oven to 180°C.
2. Take the lentils you have soaked over night and cook them in boiling water for about 30 minutes, or until tender.
3. Drain the lentils and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
4. Heat 1 tbsp oil in a frying pan and saute leeks and carrots until tender.
5. Add the carrots and leeks to lentil mixture, and stir in the egg whites.
6. Put the mixture in an oven safe casserole dish
8. Top the mixture with the feta, then arrange the tomato slices on top and sprinkle the remaining oil over them.
9. Add the finishing touch by sprinkling the parsley and basil on top.
10. Cover and bake for 15-20 minutes in preheated oven.
11. Remove lid and bake for a further 3-8 minutes . At this point you can switch the oven to broil for a crispier top!
We chose this recipe for the unexpected combination of ingredients, and for it's delightfully unexpected deliciousness! Who would have ever expected lentils, feta, mustard, hazelnuts, eggs and breadcrumbs to fit so exceptionally together? Despite our initial hesitation, this dish turned out wonderful. It is chock-full of protein and many different flavours to tantalize your taste buds. The hazelnuts give a nice crunch while the feta adds a smooth, yet delicious taste to the mix, making for a dish you won't soon forget. I know we won't!
Cauliflower Soup
Ingredients:
2 1/2 cups chopped onions (There's a lot of crying involved )
2 tbsp vegetable oil (olive works too!)
2 cups potatoes, diced
5 cups cauliflower, chopped (about 3/4 of a head)
2 tsp ground cumin
1 tsp ground fennel
4 cups hot water
2 vegetable bouillon cube ( found at most grocery stores)
2 tbsp lemon juice
Salt to taste
Pepper to taste
1/2 cup chopped chives (to top soup, optional)
Instructions:
1. In a large saucepan, saute onions in oil for 5 to 10 minutes, or until translucent an slightly browned
2. Add the chopped potatoes, cumin, and fennel. Cook for 1 minute.
3. Add the hot water and cover the pan, turn up the heat and bring to a boil.
4. Add the cauliflower and bouillon cubes and return to a boil.
5. Lower the heat and simmer, covered, for 10 minutes or until the potatoes and cauliflower are tender.
6. Place the vegetable/broth mixture in a blender and puree until smooth.
7. Mix in the lemon juice, salt and pepper to your liking.
8. Reheat the soup in the pan (careful not to overheat it!)
9. Garnish with chives and enjoy!
This is hands-down some the best soup we have ever tried. This absolutely delicious dish has made it's way near the top of our stay-at-home menu, and we're almost positive it will do the same for all those brave enough to conquer it. The flavours work immaculately together and will have you coming back for more. It has the most wonderful silky texture; comparable only to the wares of the finest silk-traders in all the land! Absolutely worth trying.
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