Main Dish 2017-11-03T13:36:44+00:00

Main Dishes  …

kushari :

Kushari, also koshari is an Egyptian dish originally made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional.

Mulukhiyah :

is the leaves of Corchorus olitorius commonly known as Jew’s Mallow, Nalta jute, or tossa jute. It is used as a vegetable. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as “slimy”, rather like uncooked okra. it is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Traditionally. it is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.

 Hawawshi :

 is a traditional Egyptian dish very similar to the Middle Eastern pizza-like Lahmacun. It is a meat minced and spiced with onions, pepper, parsley and sometimes hot peppers or chillies. In the city of Alexandria, the ingredients are placed between two circular layers of dough, then baked in an oven. Most of other Egyptian cities fill the flat Egyptian bread with the meat mix and then bake it in the oven.

Hawawshi is commonly made in Egyptian homes and is also served in some restaurants, usually as a take-away.

Fattah:

A traditional dish eaten on festive occasions, particularly Eid al-Adha. A mixture of rice, chunks of lamb meat, eish baladi cut up into pieces and prebaked in the oven, all covered in a tomato and/or vinegar-based sauce

Kebab:

Minced meat with fat using roast skewers and grilled on charcoal. Called “barbecue” in many countries and kebabs originally to the famous sweets group where the first Aleppo was the kebab and record history of the people of Aleppo fond of many types of grills and uniqueness of luxury varieties of kebabs, which spread in many countries all the people of U own flavor in Iran, for example Saffron to the meat before the Shawia In Turkey vary varieties and methods of procrastination from one city to another there are kebab Orfali in Orfa and Antioch kebabs in Antioch and kebabs in Istanbul. “Kebab in Syria in general and in Aleppo in particular taste unique because of the quality of the meat, the luxurious Syrian Awassi taste

Kofta:

Minced meat prepared with spices and parsley, rolled into a finger-shape and grilled over charcoal.

Hamam mahshi:

Pigeon stuffed with rice or green wheat and herbs. First it is boiled until cooked, then roasted or grilled.

Mahshi:

A stuffing of rice, seasoned with crushed red tomatoes, onion, parsley, dill, salt, pepper and spices, put into vegetables like green  peppers, eggplants, courgettes,  tomatoes, grape or cabbage leaves. They’re then placed in a pot and topped with chicken broth or beef broth.

Mombar:

Sheep intestines stuffed with a rice mixture and deep fried in oil.

Kaware:

Cow’s trotters, it is often eaten with fattah. It is also common to boil the trotters into a broth, the tendons from the trotters and the resulting broth are enjoyed as a soup. It is believed to be an aphrodisiac in Egypt.

Keshk:

A milk or yogurt savory pudding, made with flour, sometimes seasoned with fried onions, chicken broth or boiled chicken.

Macaroni béchamel :

An Egyptian variant of the Italian lasagna, without the cheese. Typically consists of penne slathered in bechamel sauce with a layer of slowly fried ground beef, onions and tomato paste, topped with some more penne in bechamel sauce, topped again with a thin layer of bechamel sauce and brushed with an egg wash, then baked to perfection. Some prepare it as a variant of the Greek pastitsio, incorporating gebna rūmī, an Egyptian cheese similar to Sardo or Pecorino cheese, along with a mixture of penne macaroni and béchamel sauce, and usually two layers of cooked spiced meat with onions

Rozz me‘ammar :

A rice dish made by adding milk (and frequently butter or cream) and chicken stock or broth to cooked rice and subsequently baking it in an oven. It is frequently substituted for plain white rice at festive occasions and large family meals. It is normally served in a special casserole made out of clay called bram.

Sayadiya:

A coastal dish. Rice with onion cooked in tomato paste, usually served with fried fish.

Torly:

A tray of baked squash, potatoes, carrots, onions, and tomato sauce.

Qolqas:

Taro root, generally peeled and prepared either with chard or tomato. Unpeeled qolqas and eggplant make the ṭabkha sawda, or “black dish.