Off to walk like an Egyptian (and a Turk)

R

richard-in-cincy

Well-known member
Will be taking off for Istanbul then on to Egypt in a few days. Will check back in in April. I've made a few interesting things while buried under all this snow (dreaming of hot dry sunny Egyptian deserts), I'll post below with proper heading.

Ma es salema

 
REC: Egyptian Orange and Avocado Salad

For 4 servings, place in a bowl:

2 ripe avocados, chunked
2 oranges, peeled and chunked

Drizzle on top:

1 clove garlic, crushed and minced finely
1 tbls date vinegar (or whatever)
1 tbls olive oil
1 tbls ginger-orange-lime shorbit*
1/2 tsp. powdered Fenugreek
freshly ground Szechwan (or white) pepper

Toss to coat and let macerate for an hour in the fridge. This is really yummy.

* Shorbit is an Egyptian fruit syrup. I made this one with ginger, orange, and lime with honey. You can use honey to sub.

To make the Shorbit: Squeeze the juice of 2 oranges and 1 lime into a saucepan. Slice the peels thinly and add to the pan. Peel and slice 1 cup of ginger. Add 1 qrt water, 1 cup sugar, 1/2 cup honey. Simmer until reduced and thickened.

Use the peels and ginger for candied peel by straining out of the syrup and laying to dry on waxed paper. Roll in granulated sugar if desired.

Syrup should be the consistency of maple syrup.

Shorbit is served with cold water for a refreshing fruit beverage. Use soda water to make fruit flavored soda.

 
Rec: Richard's Beefy Winter Potato Soup

1 qrt rich homemade beef stock
4 cups potatoes, chunked
5 cloves garlic, smashed
1 onion, chopped
1 cup celery, sliced thin
1 cup dried shiitake mushrooms, reconstituted in
1 cup boiling water
1/2 cup dry sherry
1 tbls. Worcestershire sauce
2 tsp. freshly ground black pepper
1 tsp. salt
1/2 tsp. celery seed
1 tbls. dried chives

Slice the mushrooms and combine them, their soaking water, and all the other ingredients. Simmer until tender.

Stir in 1 cup frozen peas.

Stir together 1 tbls. cornstarch with 1 cup milk. Stir into soup and simmer until thickened.

Stir in 1/2 cup freshly grated parmigianno-reggiano cheese.

Ladle into bowls and garnish:

sprinkle of smoked paprika
freshly ground black pepper
sliced green onions
grating of p-r cheese

 
Have fun! I hope you'll get to enjoy a lot of good food during your stay smileys/smile.gif

 
PS: I made Julia Child's Seafood Chowder from

"The Way to Cook" this evening with fresh sole and fresh oysters, shrimp stock, lots of cream, butter, and freshly rendered pork belly.

I am in total nirvana here and laughing at the snow since it will be long gone when I return.

Since it's a clean out the fridge type of day, I paired that with a pan of corn bread and a bowl of ramen noodle slaw that I made with cabbage, carrots, celery, red peppers, green onions, and cucumbers.

To the basic boring dressing, I added 1 tbls dark sesame oil, 1 tbls. soy sauce, 2 cloves finely minced garlic, 1 tbls. finely grated ginger, 1 tsp. Chinese Chili oil (the thick kind made with minced chilies, peanuts, sesame seeds, etc.) and freshly grated Szechwan pepper.

 
I'm SO jealous! Have a great time and we'll expect pictures when you return... eat EVERYTHING!

 
Oh, love Istanbul!! Turkey one of my favorite countries, can't wait to visit Egypt.

And, several years ago, had a client from Egypt--he loved Tatziki so much I was tempted to serve it with a straw.

If you think about it, ask about the Egyptian name for it and write it down--was a pretty word.
Happy Trails,
Nan

 
Ahallan wa Sahallan, Richard. Have a most wonderful time. Egypt is a fascinating country. I think

favorite site in the world (so far as I have seen) is the Temple of Karnak.

Will await the reports.

 
Remember IBM -- "In shah allah, Bokkra, Malesh! "God willing, tomorrow, whatever"! Have a great trip

and don't drink iced drinks!!

 
why do I chuckle when I picture Ramen Noodles in your pantry??

they have their place, don't they.

 
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