Egyptiantabilch Recipes

TA'AMEYA (EGYPTIAN FALAFEL)

Steps:

• Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
• Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
• Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
• Shape fava bean mixture into balls. Roll in sesame seeds to coat.
• Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

EGYPTIAN STYLE SPINACH (SABANEK)

Steps:

• Wash spinach well and cut into small sized strips. I usually take a few leaves, and slice together into strips, leave the stem, not problem. (This does not have to perfect, you just want to get them into longer, smaller strips.) Set aside.
• Boil stew meat in water with the two sliced onion and two bouillon cubes. Cook until tender approximately 2 hours.
• Strain out meat and pour broth into a large bowl.
• In that same pot used for cooking meat, add chopped onion, garlic and butter and sauté until soft.
• Add tomato paste, all spices, and stir around until well coated.
• Add pureed tomatoes, ½ cup water and approximately 2-3 cups of broth. (You can add or decrease broth, depending on how thick you'd like it to be, check while cooking and add more or less broth. End result should be thick, but watery enough to be like a thick sauce -- hope that makes sense.).
• Bring to a boil, add spinach and simmer for 20- 30 minutes on low heat.
• Serve in bowls next to plates of rice and browned fideo noodles or with pita bread for scooping.