Receta An Egyptian Feast - Day Three - Time for the Main Course
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An Egyptian Feast - Day Three - Time for the Main Course
First up is the Cucumber-Feta Salsa with Pita Crisps.
To make your pita crisps, cut some pita breads into 8 wedges. Spray with cooking oil and bake at 350F for 10 minutes.
- For the salsa:
- 1 cup Feta
- 2 tbs lemon juice
- freshly ground black pepper
- 1 1/2 cups seeded, peeled cucumber
- 1 cup finely chopped red onion
- 3 tbs chopped fresh mint
- 3 tbs chopped fresh dill
- lemon slices and parsley for garnishing
- Crumble the feta cheese into a bowl.
- Add the lemon juice and pepper, followed by the cucumber, onion, mint, and dill.
- Toss together and served, garnished with lemon slices and parsley, with the pita crisps.
- Now, head to the stove to prepare the Spicy Chickpeas
- 2 tbs vegetable oil
- 1 tsp cumin seed
- 1/2 tsp each salt, chilli powder, lemon pepper
- 1 red pepper, thinly sliced
- 3 tomatoes, chopped
- 2 cans chickpeas, drained
- 1 tbs lemon juice
- 1 onion, chopped
Over a low heat, warm the oil and heat the cumin seed until it darkens.
Add the salt, chilli powder, and lemon pepper.
Stir in the tomatoes. Then add the chickpeas and mix well.
Finally, add the lemon juice, onion, and red pepper. Heat until the onion and pepper are tender.
Serve immediately.
Like all fans of Middle-Eastern and North African food, Brandon and Kaela know you can't have a meal without some good couscous, so don't forget to whip up a batch of Pistachio Couscous.
I won't give any amounts here since you can work out how much grain you want per person. But to add to your couscous, you need:
vegetable stock (heated to boiling)
melted butter
raisins
lemon rind
sliced almonds
pistachios
salt and pepper
Put the couscous in a bowl, and add your stock. Leave for a few minutes, then fluff it up with a fork.
Stir in your other ingredients and mix well.
Season, if needed.
Are you full yet?
I hope not, because we've still got dessert to go.