ABOUT ME
Just a rebellious Coptic girl, born to righteous parents, who married a virtuous man... This man became a priest (Abouna), so I became Tasoni.
"And breaking bread from house to house, they ate their food with gladness and simplicity of heart" (Acts 2:46)
We have moved to CopticDadandMom.com! (I no longer post here)
Showing posts with label seyami (vegan) recipes. Show all posts
Baked Eggplant Slices
Baked Eggplant Slices
(inspired by Almond Crusted Baked Eggplant)
1 large eggplant sliced, salted, drained
1/2 cup olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
1 tsp garlic powder
1 tsp cumin
salt & pepper to taste
1 1/2 cups mashed potato flakes
oil spray
[Prep the eggplant by peeling in stripes, slicing in 1/4 inch rounds, salt heavily and let sit on layers of paper towels for 30 min. minimum. Then rinse under cold water and press dry between paper towels.]
Mix oil, vinegar and spices together in one bowl and put the flakes in another.
Dip the eggplant first in the oil mix, then in the flakes to coat.
Lay slices on a greased cookie sheet, then spray tops lightly with oil.
Bake at 425 for 20 min. flipping halfway.
I recommend either dipping in your favorite sauce or topping with fresh seasoned tomatoes. Or just eat them plain--they are yummy!
Tag :
recipes,
seyami (vegan) recipes,
Molokhia (Vegan)
WE'VE MOVED! SEE THE MOLOKHIA RECIPE ON OUR NEW SITE: CopticDadandMom.com!
+++
Being Egyptian means that you have to be completely mad about certain dishes. These dishes are not up for discussion. Molokhia is one of them, maybe even the cornerstone of them all. Our forefathers, the Ancient Egyptians, builders of the Pyramids and whatnot, ate molokhia.
For about four years now, I have had a household ban on requests for molokhia. The first time I made molokhia it was too watery. The second time I burned it. Let's pause for a second here so I can explain: molokhia is a stew... a soup... I burned soup. Not just any soup... Ancient Egyptian soup. The shame.
Finally--it took four years--I worked up the courage to try again. I am so glad I did because it's one of my favorite foods, and I now live 700 miles away from my mama and my teta (grandma). Who's going to make it for my family if I don't?
I have one more note about molokhia before I get to the recipe and photos. There are some guidebooks out there (not naming any names) that give molokhia a bad name. In fact, a certain Egyptian friend of mine took some Americans to Egypt and was shocked to find that they refused to try molokhia (cornerstone of Egyptian cooking) based on a description in a guidebook. Throw away the guidebook, people.
There's nothing weird or unusual about molokhia. It doesn't even have any strange flavors. If you like garlic and/or have ever been willing to try any Asian soup, you will love molokhia.
Molokhia (Vegan)
3 cups veggie/chicken/beef broth*
1 package frozen minced molokhia (mincing your own? you'll need this)*
5-6 garlic gloves, crushed
1 Tbs oil
coriander, powdered (optional)
Bring the broth to a rolling boiling and drop in the molokhia frozen slowly. Be careful: there's the outside colorful package then a clear tight plastic wrapping. Remove both (now why would I think I need to tell you that...). And don't let the boiling water splash you!
Turn down the heat to let it simmer until the molokhia is completely thawed. In a frying pan, saute the crushed garlic until golden, stir in a dash of coriander and dump into the molokhia. Bring to a boil one more time, and you're done!
Serve over rice or make a fattah by dropping pieces of pita bread into your bowl and fishing it out with a spoon to enjoy it soaked in yummy garlicky goodness.
Notes:
1. Most people eat this fitari with a chicken broth from an entire roast chicken that they serve next to it. However, for the fast days, I make my own broth by boiling an onion, a potato, and a carrot for about 20 minutes. I scoop them out and then add two Maggi vegetable bouillon cubes to the water. Notice that then I don't need to add any salt or pepper. It's perfect!
2. You can find molokhia at your local Middle Eastern grocery store.
+++
Being Egyptian means that you have to be completely mad about certain dishes. These dishes are not up for discussion. Molokhia is one of them, maybe even the cornerstone of them all. Our forefathers, the Ancient Egyptians, builders of the Pyramids and whatnot, ate molokhia.
For about four years now, I have had a household ban on requests for molokhia. The first time I made molokhia it was too watery. The second time I burned it. Let's pause for a second here so I can explain: molokhia is a stew... a soup... I burned soup. Not just any soup... Ancient Egyptian soup. The shame.
Finally--it took four years--I worked up the courage to try again. I am so glad I did because it's one of my favorite foods, and I now live 700 miles away from my mama and my teta (grandma). Who's going to make it for my family if I don't?
There's nothing weird or unusual about molokhia. It doesn't even have any strange flavors. If you like garlic and/or have ever been willing to try any Asian soup, you will love molokhia.
Molokhia (Vegan)
3 cups veggie/chicken/beef broth*
1 package frozen minced molokhia (mincing your own? you'll need this)*
5-6 garlic gloves, crushed
1 Tbs oil
coriander, powdered (optional)
Bring the broth to a rolling boiling and drop in the molokhia frozen slowly. Be careful: there's the outside colorful package then a clear tight plastic wrapping. Remove both (now why would I think I need to tell you that...). And don't let the boiling water splash you!
Turn down the heat to let it simmer until the molokhia is completely thawed. In a frying pan, saute the crushed garlic until golden, stir in a dash of coriander and dump into the molokhia. Bring to a boil one more time, and you're done!
Serve over rice or make a fattah by dropping pieces of pita bread into your bowl and fishing it out with a spoon to enjoy it soaked in yummy garlicky goodness.
1. Most people eat this fitari with a chicken broth from an entire roast chicken that they serve next to it. However, for the fast days, I make my own broth by boiling an onion, a potato, and a carrot for about 20 minutes. I scoop them out and then add two Maggi vegetable bouillon cubes to the water. Notice that then I don't need to add any salt or pepper. It's perfect!
2. You can find molokhia at your local Middle Eastern grocery store.
Cumin Breadsticks
1 TB sugar
2 cups warm water
4 cups flour
1/2 cup oil
1 TB sesame seeds, toasted
1 TB whole cumin seeds, toasted
1 tsp salt
Preheat oven to 350 degrees. Proof yeast by stirring in a bowl with sugar (or honey if you're feeling ambitious) in warm water and setting aside for 10 minutes.
When the yeast is bubbly, stir in two cups of flour in half cup increments to make a bread dough. Add oil, sesame seeds, cumin seeds, and salt. Stir in the other two cups of flour and knead into a smooth dough. Add more water or flour as needed to get a good consistency (not sticky).
Leave the dough to rise for an hour (until doubled), then shape into breadsticks. Bake at 350 in a greased baking sheet for 30 minutes until golden.
Tag :
recipes,
seyami (vegan) recipes,
