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.
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.
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.
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.
1 Cup Ricotta or Cottage Cheese
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
Egyptian Food and
Egypt - Guardian's Egypt - Main
The Tomb of the Chihuahua Pharaohs
Welcome To RIGBY'S WORLD
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.
Recipes] [The "Basic Four"]