Directions:
In a mortar, pound together the garlic, lime zest and thyme leaves until you have a paste. Season with salt and black pepper. Use a sharp knife to pierce small slits in the flesh of your chicken. Rub the garlic mixture all over the outside then place any remainder in the body cavity. Sit the chicken on a rack in a roasting tin, transfer to an oven pre-heated to 200°C and roast for about 60 minutes, or until the bird is done through.
Just before the chicken is ready, heat a little oil in a pan. Add the chopped onion and fry for about 6 minutes, or until golden brown. Add the lime zest and fry for 1 minute. Now stir in the cream and cook for 1 minute before stirring in the lime juice. Take off the heat and serve to accompany the chicken.

Egypt Recipe - Lemon-flavored Lamb

Egyptian Food and Recipes

 

Lemon-flavored Lamb

.Lemon-flavored Lamb Ingredients: * Lamb 450g (1 lb) diced into 1” cubes * Onion, finely chopped 225g (1/2 lb) * Garlic, crushed 50g (2 oz) * Almonds, without skin 50g (2 oz) * Ground coriander 50g (2 oz) * Grated lemon rind 1/2 tsp. * Salt to taste * Oil sunflower 40ml (11/2 fl oz) * Garam masala 1 tsp. * Lemon juice to taste To garnish * Lime & lemon slices * Whole almonds with skin Instructions: Grind onion, garlic, almonds and ground coriander in a food processor. Stir in oil, lemon rind and salt. Dip all the lamb pieces in this mixture and marinade in the fridge for 1 hour. In a heavy bottom, non-stick pan add lamb along with the marinade. Start cooking until all the liquid evaporates and oil starts separating; this should take 5 – minutes Add just enough water to cook the lamb. Cover and simmer until lamb is tender. Add garam masala and lemon juice. Adjust the consistency of the sauce by adding a little water, if required. Bring to the boil. Add a few slices of lemon and immediately cover and remove from heat. Serve garnished with almonds and slices of lime and lemon. Serve hot over a bed of Basmati Rice.

 

Curried Cabbage  

Ingredients

1 large red cabbage

1 white onion chopped finely

1 medium sized potato, diced small

2 medium sized tomatoes

1 teaspoon curry powder

1/2 teaspoon turmeric

Salt and pepper to taste

1 tablespoon olive oil

1 cup vegetable broth

Directions

Use a medium sized saucepan and put the tablespoon of oil in to heat up.

Shred cabbage and place in saucepan with water. Add the salt, pepper, onion, tomatoes and potato. Make sure that the cabbage begins to soften first before adding the curry powder and turmeric, stir in and make sure all the cabbage is covered in curry powder. Once you see the cabbage start to cook, turn the heat down a bit and place lid on pot to steam the cabbage, stirring occasionally.

• 2 1/3 cups all-purpose flour
• 3/4 cup chopped pitted dates
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/4 to 1/2 cup chopped walnuts or pecans
• 3 tablespoons butter, softened
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup warm water

Directions:

Preheat oven to 350°. Grease and flour a 9×5-inch loaf pan. Measure flour, dates, sugars, nuts, butter, soda, and salt into a mixing bowl; stir with a fork until dates are well coated and ingredients are blended. Add the warm water and stir just until dry ingredients are moistened. Spoon or pour into prepared loaf pan. Bake date nut bread for about 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on rack for 10 minutes. Carefully remove from pan and cool completely on rack.

Spinach Plasas

Ingredients:
2 packages frozen chopped spinach
1/2 pound smoked fish, flaked
1 large onion, chopped
1/4 cup groundnut paste (peanut butter)
3 cups water
1-1/2 cups palm oil
2 hot peppers or 1 tsp. cayenne pepper
1 pound meat, stewing or chuck roast

Directions:
Cut meat. Put in saucepan with two cups of water, salt, onion and pepper. Bring to boil and add palm oil. Continue cooking partly covered. Cook for 1-1/2 hours over medium heat. Add spinach (previously thawed and drained), flaked fish and groundnut paste mixed with water. Stir, cover and simmer for 10 minutes. Serve with steamed rice.