Archive for Uncategorized

Mediterranean Food

From Clifford Wright, recipes for Alexandria Style Griddled Fish, Egyptian Stewed Tomato Sauce, Ful Mudammas, Kushary, and Umm’Ali are here.  Clifford Wright has been given a variety of prestigious awards for his cookbooks and his writing on Mediterranean food.

I have not tried the recipes…yet.  He also offers an interesting historical and cultural background of Kushary here.

 

Couscous

A beautiful dish, simply prepared, and will easily impress guests.  Delicious.

Note: to prepare squash for dicing, pre-cook it for approx. 20 minutes at 365 degrees C

1 medium sized butternut squash, diced (see note above)

2 cups yellow onion

1.5 cups carrots, diced

1.5 cups zuchhini, diced

1/4 cup olive oil

salt and pepper

1.5 cups chicken stock

1/4 c butter

1/4 tsp cumin

1/2 tsp saffron (or tumeric)

1.5 cups couscous

a few chives, chopped

 

Instructions:

Preheat oven to 375 C.

Toss vegtables together with olive oil, salt and pepper.  Put upon a baking sheet. Roast for 30 minutes until tender.

Bring stock to boil, add butter, salt, pepper, cumin and saffron.  Simmer 15 minutes.  Bring to boil again, place couscous and roasted vegetables in large metal bowl, pour stock over both.  Cover with plastic wrap, let stand for 15 minutes.  Add chives. Toss. Serve.

Vegetable Tian

An attractive vegetarian dish.  Use vegetables with similiar diameter.

Ingredients:

olive oil

2 yellow onions, sliced

2 minced garlic cloves

2 unpeeled potatoes (well-scrubed)

2 zucchini

3 tomatoes

1 tsp salt

1/2 tsp black pepper

1 tbsp thyme (or more, to taste)

sprinkling of white cheese, either Gruyere or mozzerella or parmasean

 

Directions: 

Preheat oven to 375 degrees C.

Brush medium sized baking dish with olive oil.  Put onions and garlic in.  Slice vegetables in 1/4 inch thick and layer alternately in dish on top of inions.  Make only one layer.  Sprinkle sald, pepper, thyme, a little more olive oil.  Cover with foil, bake 35 minutes (or more) until tender.  Uncover, sprinkle cheese, bake another 30 minutes until cheese is browned. 

Don’t Drink the Water

A good friend shared some tips about travelling:

1.  Do. Not. Drink. The. Water. 

2.  Do not eat or drink fruit or salad outside the home (I probably will avoid it anyways unless properly washed)

3. Pepside (?) popsicles (to keep hydrated — especially for the kids)

4. Chlorine tablets — to use as water to clean face or hands or toothbrushes; other water can be used for shower

5. Hand sanitizer

6. Anticeptic (spray Lysol to toilet seat before using)

 

Fun stuff.  A self-contained bubble suit would be nice too.

Kushary

NOTE:  I AM TWEAKING THIS RECIPE — so don’t make it until I make sure the measurements are correct!!!
Practically a national dish of Egypt, this is a lentil-rice-tomato sauce mixture that is topped with caramalied onion.  What distinguishes this recipe from others is the type of rice grain used — basmati– and the chicken stock used to flavor the rice (try to use homemade chicken stock).
Kushary

2 cups long grain rice (like basmati)

1/2 cup brown lentils

125 ml olive oil

 1 finely chopped onion

1/2 cup  small macaroni

5 ml ground cumin

1.5  cups chicken stock

Salt and pepper

2 onions, finely chopped

1/4 cup vegetable oil

*

For the tomato sauce (medium spicy-hot)

1 (14 oz) can of tomatoes

1/2 cup onion, finely chopped

30 ml olive oil

5 ml harissa (or just use hot chili sauce)

*****

                To make the  spicy tomato sauce: 

Put all ingredients (as listed for the tomato sauce above) in a saucepan, stir, and bring to a boil.  Turn heat low, simmer 25 min.  Stir.  Keep warm

 

 

To make the rice and lentil mixture:

 

 

1.       Rinse rice until water runs clear and then soak for 2 hours.

2.       Wash lentils.  Soak 30 minutes.  Just-cover the lentils with fresh water and cook for 15 minutes. Do not overcook.

3.       Heat 30 ml of olive oil in a pan and sauté one cup of finely chopped onion until brown.

4.       Cook pasta in salted water until al dente. Drain.  Put to side.

5.       Drain lentils and rice. Add lentils, rice and cumin to the saucepan with the cooked onion.  Cook for one minute, add chicken stock, some salt and pepper.  Bring to boil, then simmer.  Let the rice and lentil mixture cook, uncovered for about 20 minutes, by which time the liquid will have been absorbed.  Stir in pasta.

6.      In the meantime, brown the remaining 2 cups of onion in vegetable oil and scatter on top of rice mixture.  

 

Serve with tomato sauce on the side.

Telephone Information

Information regarding making international calls, telephone repairs, complaints, inquiries:

http://alexandriaegypt.com/emergency/index.htm

Beaches

source:  

http://www.egyptvoyager.com/towns_alexandria_map.htm  This website has some good information about excellent beaches.

 Another great resource about the many beaches, although no reviews:

http://alexandriaegypt.com/photoalbom/beaches.htm

What?…

An exchange student becomes emaciated while staying with Alexandrian family.

   http://news.aol.com/story/_a/exchange-student-starved-while-in-egypt/20080227152009990001?ncid=NWS00010000000001

 Mental note to self: bring money.  hide money.  find locations of police stations.  bring a mirror.

Internet Cafes

Medical Must Haves

1.  Pepto-Bismal

2. Liquid Hand Sanitizer

3. Band Aids (with different sized adhesives)

4. Polysporin

5. Ibuprofen (Advil)

6. Benadryl

7. Sleeping Pills

8. Gravol

9. Sudafed

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