Super Chef Diary: Vermicelli Rice - Roz bil Shaghria

Super Chef Diary: Vermicelli Rice - Roz bil Shaghria: 1 cup long grain rice 2/3 cup dry broken vermicelli (ready in a package) ¼ cup olive oil 2 tablespoon butter ½ cup chopped red oni...

Vermicelli Rice - Roz bil Shaghria

1 cup long grain rice

2/3 cup dry broken vermicelli (ready in a package)

¼ cup olive oil

2 tablespoon butter

½ cup chopped red onions

1 tablespoon chopped garlic

2 ½ cups rich chicken stock

salt to taste

1-2 bay leaves (optional)

About the image above: vermicelli rice – roz bil shghria

In a pot, sauté the vermicelli to nearly golden brown and add chopped onion and garlic and continuously to sauté and add the rice in. Continue to sauté a little bit and add the stock to cook and the bay leaves. Add also some butter to make the taste tastier as well as some salt.

Cook the rice slowly over low heat and covered. Check the rice after 20 minutes or maybe you need to cook the rice a bit longer. When it is ready, serve the rice with other Arabic dishes. Make about 4 servings.

Helpful Hints

The just cooked rice will give more flavors then the old rice. I like my rice to be served with molokhia and nice grills items. It is a great rice dish for your special Middle East theme dinner.

Super Chef Diary: Bamia - Stewed Okra in Tomato Gravy

Super Chef Diary: Bamia - Stewed Okra in Tomato Gravy: 1 cup of red tomatoes 1½ teaspoons of chopped garlic ½ cup of chopped red onions 2 thin slices of green lime 1 teaspoon of lime ju...

Bamia - Stewed Okra in Tomato Gravy

1 cup of red tomatoes

1½ teaspoons of chopped garlic

½ cup of chopped red onions

2 thin slices of green lime

1 teaspoon of lime juice

1 tablespoon of finely chopped fresh parsley

1 ½ tablespoons of finely chopped fresh coriander leaves

½ teaspoon of crushed coriander seeds

dash of cardamom powder

ground black pepper to taste

salt to taste

4 cups of okra pods, clean

1 tablespoon of olive oil

About the image above: Egyptian bamia

Chop the tomatoes and place in a blender to make puree, keep aside. Meanwhile; put a pot over medium high heat and with the olive oil, sauté the red onion and chopped garlic until fragrant and add the crushed coriander seeds and then add in the tomato puree, chopped parsley, chopped coriander leaves and sliced green lime. Keep sautéing until the tomato cooked and add the okra. Cook until the okra becomes soft and season with salt, pepper, cardamom powder, and lime juice.

Take out from the heat and serve immediately with rice or vermicelli rice. Make about 4 servings

Helpful Hints

If the fresh okra is not available, you can replace with the package okra ready to cook.

Super Chef Diary: Egyptian Lime Pickles

Super Chef Diary: Egyptian Lime Pickles: 2 kilograms of fresh green limes 3.5 liters water 320 grams salt About the image above: Egyptian lime pickles For the pas...

Egyptian Lime Pickles

2 kilograms of fresh green limes

3.5 liters water

320 grams salt

About the image above: Egyptian lime pickles

For the paste

500 grams red chilies

1 tablespoon white pepper powder

Salt to taste

120 grams garlic

2 tablespoons ospur/safflower or local saffron

2/3 cup vegetable oil

3 tablespoons toasted sesame seeds

Step 1

Wash the limes the running water. Over medium high heat, bring the water and sold to the boil and add the limes. Boil the lime or lemon for at least 5-7 minutes to make sure the skin of fruits are becoming softer.

Take out from the boiling water and place them in a clean colander. Make sure there is no excess water in the lime.

Step2

Turn the ingredient for the past into a rough paste, except the oil and toasted black sesame seeds. You may need to add a little water to smooth the paste in a blender or food processor but do not turn.

Sauté the paste and the toasted black sesame seeds to make sure the ingredients are well cooked and taste nice.

Step3

Add the cooked limes into the sautéed paste and continue sauté for about 5 minutes to make sure the fruits are coated by the paste. Remove from the fire and allow cooling. Store it in the container and keep in the fridge or you can serve immediately.

Make about 2 kilograms of pickles

Helpful Hints

You can prepare the pickles earlier as you can keep this pickle more than a week. The best taste of the pickle will be after 2-3 days in the jar. You may also produce Egyptian lemon pickles with the same method of this lime pickles.

Super Chef Diary: Om Ali - Phylo Pastry Creamed Pudding

Super Chef Diary: Om Ali - Phylo Pastry Creamed Pudding: 1 package of frozen phylo sheet ¾ cups of mixed chopped nuts (walnuts, pistachios and hazelnuts) 3-4 tablespoons gold...