EGYPTIAN CONCOCTION

By BANWO Dr. OPE

Egyptian Concoctions: The Secret Recipes of the Egyptian Peoples Of Western Africa, Africa Revealed

In a world where the need for natural foods and healthy traditional foods has become critical, the distinct cuisines and all-natural foods from different parts of Africa have become well-sought delicacies for their healthy, all-natural, and

• Language: English
• Publisher: Dr Ope Banwo
• Release date: Feb 27, 2024
• ISBN: 9798869216120

Book preview

EGYPTIAN CONCOCTIONS

THE LEGENDARY ALL NATURAL RECIPIES OF THE EGYPTIAN PEOPLE OF NORTH AFRICA  

DR OPE BANWO

TABLE OF CONTENT

All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic or mechanical, including photocopying, without permission in writing from the author and the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition being imposed on the subsequent purchaser.

EGYPTIAN CONCOCTIONS

The Legendary All-Natural Recipes

Of The Egyptian Peoples Of North East Africa.

OPE BANWO

Copyrightc@2020

Mailing Address: 3568 Dodge Street Omaha, NE 68130. U.S.A.

Tel: [phone]

Email: [e-mail]

Website: www.AfricasMostWantedRecipes.com

About the Author

Dr. Ope Banwo is the author of several books on Motivation, Business and Lifestyles and the bestselling author of Africa’s Most Wanted Recipes which includes Yoruba Concoctions, Calabar Concoctions, Hausa-Fulani Concoctions, Ndigbo Concoctions; Zulu Concoctions, Swahili Concoctions, Kikuyu Concoctions, Creole Concoctions, Berber Concoctions, Egyptian Concoctions etc. SEE www.AfricasMostWantedRecipes.com

Dr. Ope is an attorney and founder of American internet Business school and Netpreneur360 group.  He is an African Immigrant who now resides in OMAHA, NE USA with his wife and children.

You can connect with him on his personal blog: www.opebanwo.com

The Cultural History and Food Practices of the People of Egypt.

There’s nowhere in the world quite like Egypt. From the Great Pyramids and the Sphinx to the stunning Red Sea coast—there are endless historic, cultural, and recreational sites to visit. As you might expect, Egypt’s food culture is similarly rich.

You can of course eat all the classic foods like hummus, falafel, stuffed grape leaves, and baklava that are popular throughout the Middle East, North Africa, and the Mediterranean. Egyptian chefs often put their own spin on these beloved foods. You might, for instance, find that your hummus is flavored with cumin.

And you’ll also enjoy some distinctive dishes that either originated from Egypt or are specific to Egyptian cuisine: Think ful and kushari, for example. Read on to get some ideas about what to try on your next vacation in Egypt.

1. EGYPTIAN KOSHARI RECIPE

Koshari (Egyptian National Dish) - The Delicious Crescent

Koshari (also spelled, Kushari) is the national dish of my birthplace, Egypt. By far one of my favorite things to eat—EVER! No matter how far I've traveled, I will always crave a humble bowl of koshari as served in the streets of Egypt.

INGREDIENTS:

For the Crispy Onion Topping

1large onion, sliced into thin rings

Salt

⅓ cupall-purpose flour

½ cupcooking oil

For Tomato Sauce

Cooking oil

1small onion, grated

4garlic cloves, minced

1 tspground coriander

½-1teaspoon crushed red pepper flakes (optional)

1can 28-oz tomato sauce

Salt and pepper

1-2tablespoon distilled white vinegar

For Koshari 

1 ½ cupbrown lentils, picked over and well-rinsed

1 ½ cupmedium-grain rice, rinsed, soaked in water for15minutes, drained

½ tspeach salt and pepper

½ tspcoriander

2 cupselbow pasta

Cooking oil

Water

115-oz can chickpeas, rinsed, drained and warmed

––––––––

INSTRUCTIONS:

Make The Crispy Onion Topping. 

Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.

In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).

Make the Tomato Sauce. 

In a saucepan, heat 1 tablespoon cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).

Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).

Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.

Make The Koshari

Cook the lentils.Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt.(Note: when the lentils are ready, they should not be fully cooked. They should be