Egyptian Cooking

Bitingan ‘arus mahshi siami — Stuffed eggplant (meatless)

1/2 kg brown, slender eggplant

1/2 kg white, slender eggplant

1 kg ripe tomatoes, pressed

10 garlic cloves, peeled and halved diagonally

1 tablespoon celery, finely chopped

stuffing:

1 cup rice

3-4 ripe tomatoes, peeled and diced

2-3 carrots, diced finely

2 onions, grated

salt, pepper, and hot chili

Beitinjan mifassakh — Creamy eggplant

Palestine

1 kg brown round eggplant

1/2 cup yogurt

3-5 garlic cloves, crushed

1 tablespoon parsley, chopped very fine

olive oil

Sheikh al-mahshi — Stuffed eggplant (1)

1 kg brown, slender eggplant

1/2 kg savory minced beef (232-233)

2 tablespoons pine nuts

meat stock or tomato paste

cooking oil

salt and pepper

Bitingan abyad mahshi — Stuffed eggplants (2)

1 kg white, slender eggplant

stuffing (411)

3 cups tomato juice

Bitingan ma’li bi-l-bechamel — Fried eggplant with bechamel sauce

1 kg fried eggplant (144)

1/2 kg savory minced beef (232-233)

2 cups bechamel sauce (341)

Musa”a‘a — Eggplant, moussaka

1 kg fried eggplant (144)

1/2 kg savory minced beef (232-233)

2 cups tomato juice

salt, pepper, and mixed spices

Bitingan matbukh — Stewed eggplant

1 kg large eggplant (rumi)

2 onions

1 kg ripe tomatoes

cooking oil

salt and pepper

Bitingan ma’li — Basic fried eggplants

1 kg large eggplant (rumi)

cooking oil

Bitingan ma’li bi-l-khall wi-l-toom — Fried eggplant with garlic dressing

1 kg fried eggplant (144)

2 tablespoons garlic dressing (319)

parsley, chopped very fine

Firakh matbukha bi-l-zabadi — Chicken, stewed in yogurt

Palestine

2 chickens, about 1 kg each

2-3 cups yogurt

1 egg white

1 tablespoon cornflour (cornstarch)

1 teaspoon mint

olive oil

salt and pepper