Aunt Lynnie's Egyptian Recipes

I've been fascinated with Egypt for as long as I can remember. One day I will travel there but until I do I can experience a little bit of their culture through their cuisine. All types of food and beer were always included in the objects placed in Ancient Egyptian tombs so the dead would have nourishment for their travels in the afterlife. For a taste of something different try some of these and enjoy.

Egyptian Chicken (Biram Ruzz)

1 1/2 Cups medium grain uncooked rice

4 Boneless, skinless chicken breasts

2 tsp. each Salt and Pepper

1 tsp. each ground cardamom and garlic powder

2 Cups whole milk

1 (14 1/2 oz) Can of Chicken stock

4 Tblsp. Butter

Preheat oven to 350 degrees.  Melt the butter in a 2 1/2 quart casserole and coat the inside of the pan thoroughly.  Add 1/2 of the rice.  Place the chicken breasts on top of the rice.  Sprinkle with the salt, pepper, cardamom and garlic powder.  Pour the rest of the rice evenly over the chicken. Heat the milk with half of the chicken stock and carefully pour over the rice.  Cook uncovered in the oven about 30 minutes.  If becoming too dry, add the remaining chicken stock and cook an additional 30 minutes. Remove from the oven, cover with foil and allow to steam for about 30 minutes. Remove the foil and run a thin knife or spatula under to loosen the dish. Turn out onto a plate and serve warm.

Dill Spinach

1 Medium onion, chopped

1 Tblsp. vegetable oil

2 garlic cloves, minced

2 Tblsp. freshly chopped dill

1 - 15 oz. - Can Tomato sauce

1 - 10 oz. - Package of frozen spinach, thawed

1/2 cup water

Saute the onion in the oil in a saucepan.  Add the garlic and the dill and continue to saute for approx. 2 minutes. Add the tomato sauce and bring to a boil.  Reduce the heat to low and simmer for 10 minutes. Add the spinach and the water, bring to a boil again then lower the heat, cover and simmer for an additional 15 minutes.

Lentil Soup

2 cups Lentils

2 Quarts chicken or vegetable stock

2 medium onions, cut into pieces

1 medium tomato, cut into pieces

1 medium carrot, cut into pieces

1  medium zucchini squash, cut into pieces

1 Tblsp. onion, finely chopped

2 Tblsp. olive oil

2 Tblsp. lemon juice

2 tsp. Cumin

2 tsp. each of salt and pepper

Wash lentils.  Put stock into a 4 - 5 quart pot and bring to a boil.  Add the pieces of onion, tomato and carrot and the lentils.  Lower the heat and simmer for about 1/2 hour or until the lentils are tender. Puree the mixture in a blender or food processor and return to the pot.  Saute the finely chopped onion in the olive oil until slightly brown.  Add the sauted onion, cumin, lemon juice, salt and pepper to the soup and heat over low heat for about 3 minutes.

Potato Salad

3 lbs. red potatoes

2/3 cup chopped parsley

1 1/2 gloves of garlic, minced

Juice of 2 lemons

1 1/2 Tblsp. vegetable oil

Salt and pepper to taste

Boil potatoes, cool, peel and cut into bite size chunks.  Add the remaining ingredients and mix well. Serve chilled.

Cheese Pancakes

1 Cup Ricotta or Cottage Cheese

3 Eggs

1 Tblsp. Salad oil

1/4 Cup unsifted Flour

1/4 Cup Milk

2 Tsp. Sugar

1/8 Tsp. Salt

1 Tsp. Baking Powder

1 Tsp. Grated Lemon rind

Combine ingredients in a blender and mix until smooth. Pour enough batter for each pancake on a lightly oiled heated skillet or griddle. Turn with a spatula when bubbles form on the surface and the edges are slightly brown. Remove to a serving platter and serve warm with fruit or dusted with powdered sugar.  

Links

Egyptian Food and Drink

Egypt - Guardian's Egypt - Main Gate

The Tomb of the Chihuahua Pharaohs

Mark Millmore's Ancient Egypt

Egyptology.com (Greg Reeder)

Welcome To RIGBY'S WORLD OF EGYPT

This is my name in hieroglyphs.  If you would like to see yours, click on it.

It is in a cartouche, which is an oval ring in which the royal names were written.  It actually represents a length of rope formed into a loop by tying the ends together, the underlying idea being to represent the king as ruler of all that the sun encircled.

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