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March 30, 1998
Egyptian LunchHi Kate,My name is Sheila Ziegler. I have a degree in Hotel Tourism and Restaurant Management from RIT. I love to cook and do so all the time. It's a passion and a hobby for me. My son is in 3rd grade and studying Egypt. Every year when his class studies a new country, I go in and have the kids help me cook lunch. I am really stumped with what to serve. Hummas and pizza are all I can think of. I have 2-1/2 hours to make lunch and eat it. I have gotten some donations from local grocery stores so spices and unusual ingredients are not a problem. What I am really looking for is some suggestions to what a typical Egyptian lunch is like. My other dilemma, is to do a traditional lunch today or an ancient one. I hope you can help. This is not one of my areas of expertise. Thank you so much!! Look forward to hearing from you soon. Cookingly yours,
Sheila Ziegler
Dear Sheila, If you have a recipe for felafel (also sometimes spelled falafel in English) you're all set -- if not, I've included one below. In Egypt it's called Ta'amia. Serve it with a Tarator Sauce of tahini and yogurt. Felafel is as much a modern day dish as it is an ancient one, although today's versions tend to use chickpeas instead of the traditional and more intensely flavored fava beans. Fava beans and chickpeas with tomatoes, parsley and green onions tossed in a lemon vinaigrette with a dash of cumin and garlic (of course) is called Salatet Fool. This would be a good lunch combo. Good luck and let me know how it turns out! - KH
FelafelTa'amiaThis recipe, from the exellent Arabian Delights Cookbook uses an oven to bake the felafel, rather than the traditional method of frying in fat. Serve it as an appetizer, or for lunch, serve it in pita bread with a tomato relish or a sauce made of tahini, yogurt, garlic and lemon juice.
1 cup chickpeas, soaked overnight and drained 1. In a food processor, process the chickpeas then add the bread, garlic, green onions, cilantro and parsley. Whirl until the ingredients are tinted green and the texture of ground walnuts. 2. Transfer the ground mixture to your working surface and sprinkle with the remaining dry ingredients. Knead well for 3-4 minutes and set aside for 1/2 hour. 3. Preheat the oven to 350 degrees F. 4. Knead again and shape into balls the size of small limes. Flatten slightly between your palms and bake on an ungreased baking sheet for 8-10 minutes. Do not overbake or brown. Serve with the relish and Tarator Sauce. Relish:
1 ripe tomato, minced Combine all ingredints and serve Tarator Sauce:
1/3 cup tahini Combine all ingredients in a food processor and pulse until smooth. From:
The Arabian Delights Cookbook
Kate Heyhoe is Executive Editor of the electronic Gourmet Guide, Inc.'s online publications, including the Global Gourmet and the electronic Gourmet Guide on America Online and www.foodwine.com and www.globalgourmet.com on the Internet.
Author of the Global Gourmet Cookbook, she's traveled around the world sampling cuisines -- and even ran a restaurant in Italy. Join her each day as she personally shares her cooking discoveries -- and brings you the world on a plate...
Email the Global Gourmet, Kate Heyhoe, at kate@globalgourmet.com
The Global Gourmet
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Kate Heyhoe
Global Gourmet
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