Dynas Egyptian Cooking eBook

Finally, I've completed my first eBook!

Its for sale on Lulu in PDF format.  Click on the link below to access the site.

http://www.lulu.com/spotlight/dynascooking

Book 1 Contents


Lentil soup عدس Aatz , page 4
Pita bread parcels حواوشى Howowshi, page 7
Bean salad سلطة فاصولياء Salatat faso-ley-a, page 10
Falafel فلافل Ta’meya, page 12
Stuffed vine leaves محشي ورق عنب Mahshi wara enab, page 16
Beef in stock لحمة بالشوربة Lahma bil shorba, page 22
Fried fish سمك مقلي Samak maquli , page 24
Rabbit ارنب Arnab, page 26
Butter pastry فطير Fit-ir, page 30
Basbousa with yoghurt بسبوسة بالزبادى Basbousa bil laban zabadi, page 33
Apricot pudding مهلبية بالقمر الدين Muhallabia bil amaradine, page 36
Stuffed dried figs تين محشي Tèen, page 38

With full colour photos and little anecdotes you will find it more than the usual cookbook.  I hope you enjoy.

Please feel free to leave comments or feedback on the book below.

Your in Cooking,

Dyna

Prickly pear تين شوكى Teen Shawky

I plan to have my first Egyptian Cooking eBook up this week, so keep an eye out for that!

In the meantime, we had a kinder interview this morning for my son who will be in 4 year old kinder this year.  Very exciting.  We spent some time meeting the teacher that will be the biggest influence on our son outside of the home and getting the paper work out of the way.  We were then shown the ins and outs - literally, where we come in and go out etc. And then as if in a wink we were finished.  Armed with the knowledge we needed for the smooth transition into the first week of kinder.  The kids were content and since we were already out and about and it was just on 9 am I thought we would head to the market. 

I was actually trying to source figs since I have used up all the fig jam I made last year (I really do think it is the best thing on fresh bread with butter).  I had fig jam on toast this morning and have enough left for about two more slices.  That’s it.  Being so critically low was my motivation for finding figs in a quantity and price that was conducive of producing enough fig jam for the following year.  I found them in several places including the supermarket and they ranged in price from $10 to $25 per KG. 

Since I had dragged the kids around for an hour or so I thought it was time for them to have a play and enjoy getting their faces painted (well one had his hand painted instead) but we enjoyed looking and buying bits and pieces.  On our hunt for figs I noticed a man moving a box of prickly pears from one location to another.  Wow, I feel like I haven’t had them for ages!  My eldest asked me what they were, wanted to pick them up by hand (to my horror) and asked me if he could eat one.  I thought there was no better time than now to get them and whilst I get to enjoy them once again he can hopefully get more educated where prickly pear is concerned.  They are handled with tongs, carried carefully, peeled with gloves on and then finally they are edible.

Prickly pear تين شوكى  Teen Shawky

I bought 4 and thought I would see how the boys find them to eat.  With all those seeds I realize they may not appeal to everyone but I think that they are still worth trying – at least once.  When we got home again I was barraged with questions regarding the prickly pears.  He settled on waiting to have them for dessert tonight so it leaves me with enough time to get them prepared.  I thought I would make a video of how to peel them for anyone who has not seen them before and who would like to know what to do with them (I often feel like that, particularly with some Asian fruit or vegetables which I come across and am unaccustomed to).  With the difficulty in preparing the fruit I think I will wait until hubby gets home from work to help me get the video together but that will be available to view shortly.

Prickly pear تين شوكى  Teen Shawky

My dad grew a cactus in the backyard when we were growing up.  It was tucked away in the far back corner of the backyard so there were never any mishaps where the tree was concerned.  Being a cactus there must be precautions as I can imagine how painful it would be for a child to get pushed or fall on it.  Probably hours sitting and crying while the thorns are removed.  I can’t remember seeing it, perhaps he got rid of it before the onslaught of grandchildren came along.  I must remember to ask him if he still has it hidden away in the corner and if so I will make a mental note not to tell the kids about it since it will inevitably act like a magnet, drawing them to it inexorably only to end in tears when they get prickled! 

My mum was always the one to get the prickly pears out of their spiky shells.  When the cactus wasn’t productive my parents would buy some at the market and mum would stand at the kitchen with gloves on, carefully removing the fruit and setting them aside.  I think she and I were the ones who really liked eating them.  I feel the baton has passed to me, to buy, peel and set a plate of prickly pears in front of my family for their enjoyment.  I only hope they do but at least I get to reflect on the memories of home and taste the fruit once again.

Prickly pear تين شوكى  Teen Shawky

Prickly pear تين شوكى  Teen Shawky

   

Prickly pear تين شوكى  Teen Shawky

So while today was not the day for fig jam (although this is something I can look forward to for another day) and I had the special surprise of coming across the prickly pear.  So all in all not a bad outcome.   

Prickly pear تين شوكى  Teen Shawky

As a side note, when prickly pear was first introduced into Australia it became a serious invasive pest, growing out of control across huge tracts of land.  In the early 20^th century the decision was made to introduce a moth - Cactoblastis cactorum - seriously, what an awesome name for an insect – in an attempt to control the prickly pear as its larvae eat the plant.  Thankfully the introduction of the moth worked wonders with prickly pear being virtually wiped out and the moth not affecting other local plants or animals (at least as far as I know, but happy to stand corrected).  Sadly attempts to use the moth in a similar manner in other parts of the world have not worked so well with the moth now an invasive species and with its range growing each year.  It was such a big event in Australia though that there is even a memorial erected to the introduction of the moth in Dalby, Queensland!

Zuccini Ovenbake كوسة بالباشاميل Kousa bil béchamel

New Year, New Start.  I hope you have had a good start to 2013.  This year I hope to have a wonderful year.  That being said I do have my first cooking classes running over 6 weeks beginning in February and as well as that I hope to release a series of ebooks on Egyptian cooking.  The first of these is due to be uploaded soon so keep tuning in for updates.  You can subscribe to the Egyptian Cooking Channel on YouTube (which also features videos of the kids cooking together in the fun and messy way that only they can) as well as becoming a follower of this blog by scrolling down and clicking on the "Join this site" button under Followers.  You can also enter your email address to receive notification of the latest blog entries.  As always please feel free to leave comments or suggestions.

 As for the rest, we have been getting ourselves back into a routine at home after spending time away visiting extended family.  It has been a wonderful time for our oldest child who went camping and swimming and spent time playing and getting to know his cousins.  We have been home with holidays over and my dad called me to say he was coming to visit along with my siblings and their families.  I had a busy morning getting ready, cleaning, shopping and finding time for the gym too. 

When they arrived they brought with them gifts for my birthday which is this month (near enough is good enough) and my dad and step-mum came with two trays of food baked in the morning and still hot.  I got the impression this was not just a drop in visit but more like a surprise birthday party.  Still more food came and so did a birthday cake made by my sister who decorated it with stars and had my favourite colour purple all over it. 

We sat and talked for a while before getting lunch for the kids and then following that the adults got to sit and enjoy lunch in peace.  My step mother had made 2 of my favourite dishes,  Macaroni oven bake  مكرونة فى الفرن   Macarona fil forn and Zuccini Ovenbake كوسة بالباشاميل Kousa bil béchamel.  I was quite pleased when my step mother said she had made the Kousa with home grown zucchini and using my recipe.  It seems that she would make this normally by partially cooking the zucchini first but after seeing that I slice the zucchini and layer it in the tray raw so that it cooks in the oven she thought to give it a try.  She was impressed that it worked just as well without needing the zucchini to be cooked first and said we could still learn from each other. 

I love the food my step mother makes (I am still enjoying memories of Christmas lunch which was just wonderful) and I know the rest of the family does too, if the fights between hubby and the boys over who gets to eat the last of the مكرونة فى الفرن   Macarona fil forn was any indication .  It did mean there were no fights over the zucchini  كوسة بالباشاميل Kousa bil béchamel which perhaps is no surprise with kids but little did they know that it was there in the bowl with the مكرونة فى الفرن   Macarona fil forn hiding underneath.  

Zuccini Ovenbake كوسة بالباشاميل Kousa bil béchamel

While I consider her to be the expert in all things related to Egyptian cooking I do appreciate being able to add to her body of knowledge.  I have since enjoyed having the leftovers for dinner and I was sure to let her know that it was a great birthday gift to have meals ready and since there was so much food I had a couple of nights free from cooking dinner.

Zuccini Ovenbake كوسة بالباشاميل Kousa bil béchamel

Serves 6

1 kg zucchini cut into 1cm thick slices

2 tablespoons olive oil

1 large onion finely chopped

2 cloves garlic, crushed

1kg minced or ground beef

2 x 140g tub tomato paste

690ml tomato passata + 500ml water

Salt, pepper and   mixed spice to taste

¼ cup breadcrumbs

Béchamel (White sauce)

100g butter

100g/ ½ cup plain flour

2 ½ cups / 625ml full cream milk,

1 teaspoon mace or mixed spice

1 ½ teaspoon allspice

Salt/pepper to taste

½ cup grated parmesan cheese, optional

To make the meat sauce

Heat oil in a large pan then add onion and garlic and fry over medium heat until translucent.  Add mince and cook over high heat for 15 minutes breaking up any lumps until it is browned and almost all the liquid has evaporated.

Add tomato paste, mace and season with salt and pepper.  Cook for 2 minutes before adding 2 cups or 500ml water.  Bring it to the boil, reduce heat and simmer uncovered until meat is cooked and the liquid has reduced, and almost completely evaporated.

To make the béchamel sauce

In a heavy based saucepan melt the butter over medium heat and add the flour.  Cook for 2 minutes, add the spices and cook for a further minute, stirring continuously.  Add the milk a little at first and stir to a smooth paste before adding more. Continue to add milk and stir to remove any lumps.  Bring to the boil, reduce heat and cook until the sauce has thickened.  Remove from heat.

Preheat oven to 180°C (350°F/Gas mark 4).  

Zuccini Ovenbake كوسة بالباشاميل Kousa bil béchamel

Zuccini Ovenbake كوسة بالباشاميل Kousa bil béchamel

Zuccini Ovenbake كوسة بالباشاميل Kousa bil béchamel

Grease a 20 x 15 cm tray with butter or oil and sprinkle the breadcrumbs over.   Tap the tray to spread the crumbs in a thin layer and remove any excess.  Layer half the zucchini over the base then cover with half the cooked mince.  Repeat with another layer of zucchini and the remainder of the meat.  Spread the béchamel sauce evenly over the top and bake, uncovered, for 40-45 minutes or until golden brown on top and zucchini is cooked. Serve with rice and a salad.

Zuccini Ovenbake كوسة بالباشاميل Kousa bil béchamel

Colcasia,Taro, قلقاس Ulass

I was in the Shopping Centre today with the boys and as we were making our way from one random location to another we passed a yoghurt stand which caught my attention.  I read a sign which read Taro and I really thought that was an unusual yoghurt flavour.  I naturally had to try it, and it was REALLY very nice.  Sweet popcorn like flavour.  It took me back to eating Taro at home.  Colcasia, also known as Taro, قلقاس Ulass, is a brown root that exudes a sticky sap when cut. However, when cooked right, it is a deliciously unique vegetable.

Colcasia, also known as Taro, قلقاس Ulass

In Egypt, taro is known as kolkas قلقاس and is larger than what would be found in North American or Australian supermarkets.  My mother would cook Ulass by peeling the taro completely and cutting it into small cubes.  It was then cooked in a broth, with fresh coriander and Silverbeet (Swiss chard).  My dad grew up having it differently.  He said it was cut into slices and cooked with minced meat and tomato sauce.  I don’t have any memory of my mother making it this way but in the broth it is lovely.

I recall mum buying already peeled, cubed and frozen Colcasia but having no idea where I could find it locally and wanting very much to make this from scratch I set out on a mission to find the tubers fresh.

I had rung a local grocer to find out if they stocked Taro and they said yes so I bundled the kids in the car and headed to the grocer.  I love fresh fruit and vegetables and seeing what is in season so I spent a little time looking around at all the wonderful vegetables before asking after Taro.  The man with the clipboard seemed like the right person to ask.  So, I did, although truth be told I was a little confused about the difference between Taro and Yam.  I thought they were different names for the same thing and since I only knew this dish by the Egyptian name I mistakenly asked him “Do you have any Yam?”.

“No we don’t stock it”.

“Well, I rang about it and was told you do”

“I am the produce manager and I know that we don’t stock it.”

Colcasia, also known as Taro, قلقاس Ulass

After a bit more to-ing and fro-ing I left, quite disappointed.  We then head to another market and we head in that direction, cutting it fine since it was close to lunch and nap time for the boys.  We find parking and as we do I notice an Asian greengrocer.  I decide to try in there too.  It was a wonderful store.  Full of beans, pastas, bottled goods, fruit and veg of a wonderful array – including globe artichokes!!!  (If you already read the artichoke saga you will understand my amazement at this).  Anyway I saw so many different vegies (not surprising in an Asian grocer) but there I found the yams I was after. 

Silverbeet, Swiss Chard

At $10 a kilo I thought the price was alright, but then I noticed that they were growing mould on them.  I found a lad and asked if he was going to get more in and when.  Eventually he said wait and disappeared.  On his return he was carrying a box with more of the same but …not mouldy.  I carefully chose 5 of them and moved on to the okra (also requiring a hunt for fresher product from out the back) and a few more items. 

When I get home I pull up the recipe that I have for Ulass and have a read.  For some reason, I feel the need to do a Google search on Yams and I can’t find a picture of the yams I bought.  I try Colcasia and Taro and get all confused.  In the end I get my husband to assist me in determining if what I have bought is a yam and if a yam is the same as Taro and /or Colcasia.  Turns out that Taro is the English name for Ulass and Colcasia.  I was hunting down Yams and I bought yams (so I thought) but what I actually bought was Taro and amazingly, Taro is what I needed, so… naturally relieved I start making Ulass, the way my mum made it.

Colcasia, also known as Taro, قلقاس Ulass

 I start peeling the Taro after my youngest is back in bed for his morning nap and his older brother is out working on his garden.  I decide to video as well and will see how it looks, hopefully it is good enough to upload to “Dynas Egyptian Cooking” Channel on YouTube but I needed to get a very dirty boy (having finished his gardening and come in) clean first.  He decided to help.  And helpful he was.  Peeling, washing, chopping and preparing the Taro, Silverbeet and the Chicken stock.  I just had to get a photo.

Colcasia, also known as Taro, قلقاس Ulass

Colcasia, also known as Taro, قلقاس Ulass

I put things on hold to make lunch and to get the boys to have a nap.  I took photos of the boiled chicken and cleaned up and then I took the boys to the park for a couple of hours before the mad dash to get dinner on the table.  My youngest is crawling all over me for food and resorts to a raw onion he finds and starts to eat it.  I have to hold him, feed him, cook rice, boil the stock, sauté the silverbeet and then blend it, fry the garlic and get the whole thing videoed at the same time.  Not too bad until the camera dies and I have to use a replacement – which has a flat battery and even the backup battery is flat!  I am clearly frazzled when my husband walks in home from work.  He finds a power cord and extension for the camera while I feed my youngest some rice and chicken.  My eldest starts eating rice and chicken too and within 5 minutes I have completed my task. Dinner finally ready !! But the photo first.  Then I finally got to eat and write up the blog, edit, upload and so…I left the clean up!

1 kg Colcasia/Taro

4 cups homemade chicken stock or broth (see page ?)

40 ml or ½ a lemon juiced.

½ bunch silverbeet/swiss chard greens/ kale, stems removed and roughly chopped.

½ bunch fresh coriander /cilantro leaves.

2 tablespoons Ghee or butter

3 teaspoons or 7 cloves crushed garlic

½ teaspoon salt

¼ teaspoon ground pepper

Serves 6

Peel and cut colcasia into cubes.

Heat broth in a deep pan and add colcasia and lemon juice then leave to boil about 25 minutes or until tender.

In a large fry pan add ½ cup water and the chopped silverbeet and coriander along with the salt and pepper.  Stir over high heat until the silverbeet has wilted.  Transfer to a blender and blend to a puree.

 Melt ghee or butter in a frying pan or skillet, add garlic and fry until beginning to brown.  Add the pureed greens and cook for a further 5 minutes.

Add the silverbeet mixture to the colcasia and bring to the boil.

Colcasia, also known as Taro, قلقاس Ulass

Serve hot along with rice and boiled chicken.

Wheat and Meat loaf كبيبة Kobeba

Christmas is in the air.  We have had a very busy weekend catching up with friends and family and have now had two of our annual Christmas parties to attend.  I feel like I have been moving non stop for the last few days.  My contribution has been mainly desserts and sweets which included Christmas chocolates that I had in moulds and decorated with the boys as well as some very easy chocolate pudding lookalikes, and little reindeers.  All of those were a hit with the kids.  I might make another batch to take to the Kinder Christmas party this week.  If I get a chance I might even make a video and put it up for the “Cooking in your pyjamas” video collection on my cooking channel (DynasEgyptiancooking Channel on YouTube). 

I also made a dark and white chocolate cheesecake and a Danish custard pudding which was really tasty and I took along a main dish Sunday too - كبيبة  Kobeba.  My brother saw it and said “ I haven’t had kobeba for so long. This is one of my favourites!”.  I must file that away for future reference.  It is always great making food which people refer to as their favourite.    Truth be told كبيبة  Kobeba was always a welcome sight to me when my mother made it.  Delicious!  I didn’t have too much trouble getting it made on this occasion but it hasn’t always been the case.  Last time I made this I am sure I would have had my mother shaking her head in disapproval.

That time I decided to tackle making Kobeba- and by tackle I mean undertake a task that required significant lateral thinking.  كبيبة  Kobeba is basically wheat (burghul, bulgur) that is minced together with ground beef, onion and spices.  Growing up we had it as little cocoons that were stuffed and fried producing wonderfully crunchy shells which gave way to the meat filling.  Alternatively it was layered in a tray (wheat, meat, wheat) and baked.  The ideal way to make the bulgur mixture (and the way I always saw my mother make this) was to use a meat mincer attachment to a mixer and alternate the bulgur, meat and onions so that it is all very finely ground together and combines well.  I don’t have a standalone mincer or a mincer attachment for my mixer.  The alternative I thought of was to use a food processor and while I do have one of those it was broken and I gave it to my father in law in the hope that something could be done in the way of repairing it.  He lives about 4 hours away by car so popping over to get it was out of the question.  I really had nothing else to use except a hand / stick blender. 

Without any other options I set to work.  I blended the onions first since that they would produce a little liquid. I added some minced beef and a little more then transferred it to another bowl and tried to blend in some of the bulgur.  With quite a bit of patience and the need to produce a finished product with all the ingredients I had set out with, I persevered and actually ended up with a similar product to what I needed.  It was messy having bowls and containers of different sizes and with burghul and meat at different stages of mincing.

The smell of كبيبة  Kobeba is wonderfully comforting.  This is another dish I am particularly fond of and since I can no longer have my mother make it for me it really is up to me to try, try and try again until I produce something similar to what my mother used to make.  I really took in the smell and was determined to finish.  Time consuming but not a bad outcome considering my lack of vital equipment.  Finally I had all the mince, onion and bulgur used up and now all minced together in one bowl.  I added the spices and while I stood in the kitchen layering a baking dish to make the baked كبيبة  Kobeba or my family, I thought of my mum standing in her kitchen making this for her family.    I enjoyed that time of reflection.  I felt connected to her in a positive happy way.  I do miss her at times like this but at least now her food and cooking can live on.

(The photos are mostly of my mother putting this together in her kitchen. It is the only series of photos I have of her cooking and it happens to be one of my favourite dishes!)

500g / ½ kg fine, brown bulgur wheat

500g ½ kg lean ground beef

2-3 large onions cut into quarters

2 teaspoons cinnamon or mixed spice

1 ½ teaspoon nutmeg/mace/allspice

½ -1 teaspoon pepper

2 teaspoon salt or to taste

Butter extra

Meat filling:

2 tablespoons butter

1 large onion, finely chopped

500g ½ kg lean beef mince

1 ½ teaspoons cinnamon or mixed spice

1 teaspoon nutmeg/mace/allspice

Salt and pepper, to taste

2 tablespoons pine nut, if desired.

To prepare the bulgur:

Place bulgur in a large bowl, cover with hot tap water for 1-2 hours, or until the water had been absorbed and the wheat is soft and has doubled in volume.

Bulgul / Burghul

Remove the excess water from the wheat by taking handfuls of wheat and squeezing the water out.  Place the dry wheat into a clean bowl.

Bulgul / Burghul

For the filling:

In a large pan, melt the butter and fry the onion for 2 minutes until golden. Add the meat and brown over medium heat.  Add the spices and season with salt to taste.  Cook, stirring occasionally, until all the liquid has evaporated.  Add the pine nuts and cook for a further 2 minutes.

Add 1 to 2 cups water to cover the meat.  Bring to the boil on high heat, reduced heat and simmer until again until all the liquid has evaporated.

Frying onion for filling

Browning meat

Meat filling is cooking

Cooked meat filling ready for assembly

Using a meat mincer, mince together the meat, bulgur and onion quarters, alternatively.  Collect the combined mixture into a bowl then add the salt, pepper, mace and cinnamon to the mixture and mix to combine.  

Alternatively place the ground beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.

Mince meat, Bulgul and onions ready for mincing

Alternate onions meat and bulgul in the mincer 

Using the plunger is better

catch the minced meat and wheat into a clean bowl 

The mincer does a great job of combining everything together

Use your hands for combining the ingredients with the spices

Preheat oven to moderate 180°C (350°F/Gas mark 4).  Grease a 30cm x 25cm tray.  Place half the bulgur mixture into the tray and flatten using the palm of your hand.  Spread the cooked mince over the base.  Use the remaining bulgur mixture to cover the meat.  You may need to wet your hands to flatten the bulgur for the top layer.

Flatten half the mixture into the tray 

cover with dollops of butter before baking

Cut into squares.  Place a few small dollops of butter on top of the Kobeba before placing in the oven and baking for 75 - 90 minutes or until golden brown on top and cooked all the way through. 

Bake until golden brown on top and cooked through

  

This was the original photo I had for this dish.  I made it in Canberra during the 4 year stint we had there for work. .  I am sure we can all find problems with it.

At the time I thought this was a great shot!

Here is the latest and greatest photographed version.

Wheat and Meat loaf كبيبة  Kobeba