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Shabbat Dinner Egyptian Style: 11/16/2012: hosts - Ron and Janet Nathan, sponsored by Ms. Bernice Kaylin

Mezz
: assorted pickles, baby carrots
Bread: Semitt (Sesame Rings) with dokka (Dry Sesame Dip), Pita bread
Fish:Belechat Samak (savory fish balls), Roz B'selleh (Rice with onion) or plain white rice
Salads: Salatet Tehina (Tahini Dip), Salatet Babaghanouj (Roasted Eggplant Dip), Salatet Outa (Tomato Salad), Salatet Zeitoon (Spicy Black olive salad) Rishta (Linguine & Garlic in Sesame Oil)
Side Dishes:
Fassoulia Khadra (Green Beans in Savory Tomato Sauce)
Main Entree: Batates ou Lahma Sofrito (potatoes and meat stew)
Deserts: Fig Bars, Fresh fruit, Mint tea & Turkish coffee

Recipes below

Semitt (Sesame rings)

Basic bread recipe

2 egg yolks mixed with 2 tbsp water for egg wash

½ cup raw sesame seeds

Roll out dough to 12” long strands, about 1 inch thick. Bring ends together like a doughnut. Brush the tops with egg wash and sprinkle sesame seeds on tops quickly, while egg wash is still wet. Bake on oiled baking sheets in 450-degree oven until golden. Cool on wire racks and serve with Dokka.


Dokka Semsem (Sesame dry dip)

¾ cup toasted sesame seeds
¼ cup toasted coriander seeds
1 tbsp salt (or to taste)
3 tbsp cumin powder

Grind everything together. Serve with Semitt. Dip Semitt pieces in butter or good quality olive oil, then in the Dokka.

 


Belehat Samak (Fish rolls) (Haboba)

1 lb ground fish
1 chopped onion

½ tsp sage
1 egg white

1 cup flour (or more if needed)

1 tbsp chopped parsley

1 tsp each: cumin, salt, pepper, lemon zest
½ tsp cayenne


Sauce:

1 recipe Basic Fish Stock (or 4 cups broth)
2 tbsp tomato paste (optional)
1 tsp turmeric
1 tbsp chopped parsley

For fish rolls, mix everything together. With wet hands, make egg shaped rolls, about 1 inch long and set aside. Bring fish stock to a boil. Add parsley, turmeric and tomato paste (if desired) and stir well. Drop fish rolls in the fish stock and simmer. The fish rolls will float to the surface when cooked. Remove them with slotted spoon, and simmer stock till reduced and thickened a bit into a sauce. Return fish rolls to sauce. Serve with rice.


Salatet Tehina (tehina salad)

1 cup tahini paste
2 or 3 cloves crushed garlic
¼ tsp cayenne pepper
1 tsp cumin powder
juice of ½ lemon (more if you like)
½ to 1 tsp salt
water
chopped parsley for garnish

Mix everything except the water in a bowl (much easier in a food processor). Add water a tablespoonful at a time while mixing. At first, the tehina will curdle, but more water will smooth it out. Continue adding water and mixing until it is the consistency of mayonnaise. Allow to rest in the refrigerator for two hours so the flavors can get to know each other. Taste and adjust flavors as needed. Decorate with chopped parsley. Serve with wedges of toasted or fresh pita bread.



 

Babaghanouj (eggplant salad) (Turkish)

1 large eggplant
3 scallions, chopped
2 tbsp oil
3 cloves crushed garlic
2 tbsp tehina (see notes)
2 tsp lime juice
1 tsp cumin powder
¼ tsp cayenne pepper
½ tsp salt
3 tbsp chopped parsley
¼ cup pomegranate seeds (when in season)

Roast whole eggplant in 350 degree oven, turning occasionally until tender. Allow to cool. Remove the peel and chop finely. Combine all ingredients except pomegranate seeds and parsley. Mix well until you have a smooth paste. Decorate with chopped parsley and pomegranate seeds. Serve with wedges of fresh or toasted pita bread.



 


Salatet Outa (tomato salad) (Egypt)

1 large tomato
2 scallions

¼ celery stalk
½ bell pepper

1 cucumber
1 tsp olive oil

1 tsp lime juice
2 tbsp chopped cilantro

1 clove crushed garlic
½ tsp cumin powder

¼ tsp cayenne pepper (optional)

½ tsp salt

Chop vegetables into ¼ inch cubes and toss together. Add remaining ingredients and mix well. Serve with pita bread.



 


Salatet Zeitoon (black olive salad) (Egypt)

1 cup oil-cured black olives
2 cloves crushed garlic

1 tbsp good olive oil
½ tsp fresh oregano

1 tsp hot pepper sauce (or less)

1 tsp vinegar

 

Remove pits from olives and mince well. Add remaining ingredients and mix. Refrigerate overnight.

Try this as a wonderful variation:

1 cup whole oil-cured black olives
1 lemon, sliced
3 cloves crushed garlic
1 tbsp olive oil
1 tsp oregano

Mix everything together, place in tightly seated jar and refrigerate 2 or 3 days before serving.



 


Fassoulia Khadra (green beans ) (Egypt)

1 lb French-cut green beans
6 cloves chopped garlic
1 ½ tbsp tomato paste
2 tbsp oil
1 tsp salt
1 tsp pepper
1 cup vegetable broth or water, divided

Add oil to sauté pan over medium heat, add garlic, beans, salt and pepper, and sauté till beans are bright green. Add ½ cup of the broth, cover and simmer till beans are cooked. Dissolve tomato paste in remaining ½ cup of broth and stir into pan. Continue simmering till about ½ cup liquid remains in pan. Serve with rice.


Andrée’s variation: (the best!)
1 Fassoulia Khadra recipe, above
1 onion, chopped
1 green or red bell pepper, chopped
1 hot pepper, whole
1 tsp cumin powder
¼ cup slivered toaster almond or pine nuts

Follow the above recipe and sauté onions with the garlic, beans, salt and pepper. Add bell pepper, hot pepper and cumin before adding tomato paste. When serving, decorate with almonds or pine nuts.


Rishta (Linguini in Sesame oil)

1 lb linguini (any pasta will do)

4 tbsp sesame oil

3 cloves garlic, crushed and chopped

¼ tsp black pepper

¼ cup grated Parmesan cheese (optional)

Cook linguini as usual. Drain and set aside. In large sauté pan over medium-high heat, add oil. When hot, add cooked pasta, tossing to coat well with oil. Add garlic and pepper, tossing again to mix well. Place on serving platter, and sprinkle with cheese if desired. Serve hot.



 


Batates ou Lahma Safrito (potatoes and meat) (Egypt)

3 cups French fried potatoes, fried and cooled
lbs mozza (beef shank) or stew meat

flour for dusting
2 tbsp oil

4 cloves chopped garlic
2 bay leaves

1 cup red wine
1 tsp salt

1 tsp pepper
1 tsp allspice

1 tsp turmeric
½ tsp ground cinnamon

½ tsp ground nutmeg
1 cup water


Cut meat into cubes, removing marrow bone. Dust meat in flour. Heat oil in a deep pot. Brown meat on all sides. Add seasonings and spices. Place marrow bones in the pot. Add wine and water to cover. Add equal amounts of red wine and water as needed to cover the meat and bones. Bring to a boil, then cover and simmer until meat is almost cooked. Add fried potatoes, and more wine and water if needed. Cover and cook until meat is tender and potatoes have absorbed most of the liquid. Serve with rice.
 

Ferakh Safrito (Braised Chicken) Haboba/Nathan

8 pieces chicken 2 tbsp minced garlic

oil for frying 1 cup flour

1 cup broth (or water) 1 cup dry red wine

1 tsp salt 1 tsp black pepper

½ tsp each: allspice, nutmeg, turmeric and cinnamon (adjust to taste)

Flour chicken pieces and fry until golden on all sides. Drain oil. Sprinkle all the spices; add the broth or water and wine. Cover and simmer until tender. Add more broth or water ass needed for sauce. Serve with rice or Batates Safrito.