Egypt

Our E – Egypt day was held at Julie’s place but the only pyramids were the piles of food.

Think of Egyptian food and you must immediately think of Dukkah (or Duqqa), the tasty mixture of herbs nuts and spices whose name is Arabic for “to pound”, which describes it perfectly. We started with Marie’s home-made Dukkah served with Chili Oil and Garlic oil. This is one of those treats that you can’t stop eating once you have started.

Dukkah

Laura prepared Ful Medames or fūl, an ancient dish that has been adopted and modified by various Arabic-speaking countries and a great meal for any time of the day. Laura also made Aish Baladi (Egyptian Pita Bread).

Ful Medames

Jeanne made Egyptian Eggs, soft-boiled then fried and rolled in Dukkah.

Egyptian Eggs

Wendy made Kushari, a vegetarian recipe of lentils, macaroni and rice that was sprinkled with Baharat, a finely ground mixture of spices.

Kushari

Barley was a staple of ancient Egypt and Joan’s tasty and colourful Barley and Nutty Roast Vegetable Salad continued the healthy vegetarian nature of our day.

Barley nutty Veg Salad

Pauline prepared Egyptian Roasted Chicken and Potatoes, served with yogurt cucumber dip.

Roasted Chicken and Potato

Julie made Omm Ali (Egyptian Bread Pudding), served with Pomegranate seeds and ice-cream.

Bread Pudding

We finished with Kathy’s Basbousa with Pomegranate, Roasted Almonds and Rose water.

Basbousa

Credits:

Laura’s Ful Medames is from culturecheesemag.com. For her Aish Baladi recipe see our Recipes page.

Wendy’s Kushari is from SBS food.

Joan’s Barley and Nutty Roast Vegetable Salad is from lifestylefood.com.

Kathy’s Basbousa is from SBS Food Safari

Julie’s Omm Ali (Bread Pudding) is from SBS Food.

Pauline’s Roasted Chicken and Potatoes is from foodofegypt.com

See our Recipes page for more recipes.

With the local smoked Eel supplier closed for renovations the question was “are there any E ingredients that don’t contain the word Egg”? Maybe raid the garden for Escargot!

For our meeting at Wendy’s, most settled for eggs or eggplant ingredients and a couple instead chose recipes starting with the letter “E”. We had a large attendance and an interesting mix of recipes.

Di prepared Eggplant Antipasto Rolls that made an attractive presentation.