170gms cracked wheat (burghul)
140gms fresh parsley
1 bunch of spring onions
3 tablespoons olive oil
Cayenne Pepper and salt
350gms firm tomatoes
25gms fresh mint
Juice of 2 lemons

Remove any stones from cracked wheat. Rinse the cracked wheat in cold water and leave to soak for 20 minutes. Finely chop the parsley, spring onions, tomatoes and mint. When the cracked wheat is soft, drain and squeeze out as much water as possible.
Combine with the chopped vegetables and herbs. Add lemon juice, olive oil, salt and pepper to own taste.
Mix well and leave to stand for up to 20 mins. Add more seasoning before serving if needed.

1 large round aubergine(eggplant)
3 cloves of garlic
4 tablespoons tahini
4 tablespoons lemon juice
salt and red pepper
olive oil

Cook the aubergine in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with some salt. Add aubergine, mash to a smooth consistency and blend the tahini and lemon juice. Serve in a bowl with olive oil on top and a dusting of red pepper.

Recipe courtesy of Keti Sharif.

Persian Rice Pilaf with Mushrooms

2 cups white rice
2 cups vegetable stock
1 cup mushrooms, chopped
2 tablespoons blanched almonds, halved or slivered
4 tablespoons clarified butter
1 tablespoon olive oil
2 tablespoons pine nuts
1 onion, chopped
1 clove carlic, minced
Salt and black pepper
2 tablespoons fresh dill, chopped
1/4 cup butter or olive oil

Cook the rice in 2 cups of vegetable stock with 2 tablespoons clarified butter, simmer until all water is absorbed and rice grains separate.

In another pan, saute the almonds in the olive oil, stirring frequently. When the almonds are beginning to brown, stir in the pine nuts and continue to cook until all the nuts are golden. Remove with a slotted spoon.

In a large nonstick pan, heat the 2 tablespoons butter. Fry onions and add mushrooms till browned. Stir all into the rice and add the fresh dill, keep cooking for another 5 minutes.

Recipe courtesy of Keti Sharif.

Egyptian Felafel

2 cups dried broad beans
handful of parsley
a few spring onions
any other green stuff you want
1/4 - 1/2 tsp bicarb soda (this makes them puff up when cooked)
black pepper, salt
sesame seeds

Soak the broad beans in water for 1 or 2 days. Then peel off outer skin.
Process or finely chop the green stuff and beans. Add bicarb soda and salt and pepper.
Shape into small burger shapes - approx a Tbsp of mixture. Roll these in sesame seeds.
Heat oil in wok or deep pan - must be very hot. Deep fry until golden brown - around 5 minutes.

Note: traditionally made with dried broad beans, I have used fresh broad beans.

Recipe courtesy of Janet Allison of Launceston, Tasmania.

Tzaziki

My traditional tzaziki recipe is the best and very easy.

One tub of Greek style yoghurt (which is thickened so you don't have to worry about straining the extra water out unless you want the low fat version)
One grated lebanese cucumber grated. Squeeze as much water out as possible. You can do this in a thin cloth or just in your hands.
One clove of crushed garlic
Half tsp dried dill
White wine vinegar to taste ( I like about 2 tbsp)
1 Tbsp Olive oil (optional)
Salt and pepper to taste
Mix well and voila!

Recipe courtesy of Popi Zappia.

• Do you have a recipe for chick pea soup, koshery, basboosa or Turkish delight?
  Please contact me. I'd love to add them to this page.
  
  While I was in Egypt I became fond of a bean (fool) sandwich. If you can tell me how to prepare this I would love to hear from you too. Remember to include your name so that I can credit you.

Belly Dance Products