Egypt - Egyptian Lamb Pie, Pistachio Dukkha Crusted Roast Vegetables & Creamy Baked Rice.

Egypt is in the unique transcontinental position to be located in Africa, the Middle East and the Mediterranean. Famed as one of the ancient cradles of civilisation, the mysteries of Egypt have mesmerised travellers for thousands of years. There is a lot to love about Egypt. There is the enigmatic Sphinx and Pyramids with their secret chambers. Hills that hide the  golden burial tombs of Pharaohs and Queens. Beautiful hieroglyphic art telling magical stories of the world’s creation. And a sensational food history going back 5 thousand years.

 

Egyptian cuisine and its historic link to fragrant spices is recorded in the famous Middle Eastern literary classic ‘One Thousand and One Nights’ alongside stories of Aladdin and Ali Baba. The use of spices such as cinnamon, Saffron, cumin, coriander and cardamom in Egyptian culinary practices reach back hundreds of centuries to when Egypt’s Red Sea ports were the gateway for the spice trade from Asia into Europe. Egyptian food also shares food characteristics with the Eastern Mediterranean region and is marked by vegetarian friendly dishes that make use of the abundant fruits, vegetables and legumes grown alongside the mighty River Nile.  

 Our Egyptian Menu Included   

Egyptian Lamb Pie 

Pistachio Dukkah Crusted Roast Vegetables 

& 
Creamy Baked Rice  

EGYPTIAN LAMB PIE

           

INGREDIENTS                        

·      1/2  cup dried apricot

·      1 onion (chopped)

·      3 tbsps olive oil

·      2 garlic cloves (minced)

·      1 lb ground lamb

·      1 1/2 tsps ground cumin

·      2 tsps coriander (fresh, leaves minced)

·      1/2 tsp ground nutmeg

·      1/8 tsp ground cloves

·      1/2 tsp salt

·      1 cup beef broth

·      7 tbsps unsalted butter (melted and cooled)

·      8 sheets phyllo dough (halved crosswise and stacked between sheets of waxed paper and covered with a dampened paper towel)

METHOD:

1.    In a small saucepan combine the apricots with 1 1/2 cups water 

      and simmer them over moderate heat for 10 minutes.

2.    Drain the apricots and quarter them.

3.    In a skillet cook the onion in the olive oil over moderately low heat, stirring, for 8 minutes, or until they are softened.

4.    Add the garlic and cook the mixture for 2 minutes.

5.    Add the lamb and cook the mixture over a moderately high heat, stirring for 5 minutes, or until the lamb is no longer pink.

6.    Add the cumin, the coriander, nutmeg, cloves, beef stock, and the apricots and simmer the mixture, stirring occasionally, for 30 minutes.

7.    Add pepper to taste and let the mixture cool for 15 minutes.

8.    Brush a 10 inch cast iron skillet with some of the butter,

9.    put 1 piece of phyllo in the skillet, and brush it with butter.

10. Layer 7 more pieces of the phyllo in the skillet,, brushing them with butter in the same manner,

11. spoon the filling with a slotted spoon into the skillet and smooth the top.

12. Layer the remaining 8 pieces of phyllo buttering them, over the top of the filling and tuck the edges under.

13. Score the top layer of phyllo into 6 wedges and bake the pie in a preheated 400 degree F oven for 30 minutes, or until it is golden.

14. Let the pie cook for 15 minutes and cut into wedges.

Original recipe  for this pie source from: http://www.yummly.com/recipe/Egyptian-Lamb-Pie-Recipezaar

NOTE: we doubled this recipe to make enough for 6 as a main course

PISTACHIO DUKKAH (EGYPTIAN SPICE MIX)

INGREDIENTS

·      40g (1/4 cup) sesame seeds

·      75g (1/2 cup) pistachio kernels, finely chopped

·      3 tsp ground coriander

·      3 tsp ground cumin

·      1/2 tsp freshly ground black pepper

·      1 tsp salt

METHOD

1.    Place the sesame seeds in a medium non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden.

2.    Add the pistachio, coriander, cumin and pepper and cook, stirring, for 1 minute or until aromatic.

3.    Stir in the salt and set aside to cool.

NOTE: Makes1 cup. Dukkah can be stored in an airtight container in a cool, dark place for up to 1 month. It can be sprinkled over poached eggs for an Egyptian style breakfast or added to salad. I think you could also use it 

as a crust on grilled or pan fried fish! 

DUKKAH-CRUSTED ROAST VEGETABLES,

toss pumpkin, carrot, zucchini and potato (slices 1cm thick by 5 cm long) with olive oil and dukkah to coat. Roast until tender.

Dukkah recipe adapted from original source: http://www.taste.com.au/recipes/23016/pistachio+dukkah+egyptian+spice+mix

BIRUM RUZ – Creamy Baked Rice

traditionally served with chicken or lamb.

INGREDIENTS:

·      2 cups long grain rice

·      2 cups whole milk or Nido

·      2 cups heavy cream

·      1/2 teaspoon salt

·      1 1/2 teaspoons butter

METHOD:

1.    Heat milk and heavy cream to a light boil.

2.    Put rice in casserole dish, adding hot milk and cream. Stir in salt.

3.    Bake at 180 c (400 degrees F) for 35 minutes.

4.    Just before done baking, cut butter in very small pats, spreading it on top of the rice.

5.    Allow to cook for an additional 20 minutes or until the rice has browned on the top.

Recipe sourced from: http://mideastfood.about.com/od/ricerecipes/r/birumruz.htm

Note: Photo used under Fair Use Laws from: 

https://www.hungrypaprikas.com/egyptian-goulash/