Egyptian Feast ~ Silent Voices Series Vol. 3

Recipes found in Vol. 3 Silent Voices Series ~ You Can’t Have Us ~ Grace from the Dead

Kabab wa kofta (Grilled meats): Veal/Lamb

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
Onions Yellow/Brown
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

  • Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2-inch oval; repeat with the remaining skewers.
  • Place the kebabs on a baking sheet, cover, and refrigerate at least 30 minutes or up to 12 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Or line oven rack with aluminum foil spray with Pam and arrange skewers 
  • Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

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Baladi Bread

MAKES 16 BREAD pieces: 35 MINUTES

1 tbsp. active dry yeast
2 1⁄2 cups water, heated to 105º
5 cups whole-wheat flour, plus more for dusting
1 tbsp. kosher salt
1 tbsp. vegetable oil, plus more for greasing
Cracked wheat bran for proofing, optional

  • In a large bowl, whisk the yeast with the water and let stand until foamy, 10 minutes. Add 2 1⁄2 cups of the whole-wheat flour and stir until smooth. Cover the dough with plastic wrap and let stand for 30 minutes.
  • Uncover the dough and, using your hand, stir the salt and oil into the dough and then add the remaining 2 1⁄2 cups whole-wheat flour and mix until the dough comes together. Scrape the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Place the dough in a large bowl greased with oil and cover with plastic wrap. Let stand until doubled in size, about 1 1⁄2 hours.
  • Place a baking stone on a rack in the oven and heat the oven to 500° for 30 minutes. Meanwhile, punch the dough down and divide into 16 equal pieces. Roll each piece into a ball and then flatten into a 5-inch circle. Lightly sprinkle the cracked wheat bran, if using, or more whole-wheat flour over 2 parchment paper-lined baking sheets. Divide the dough circles between the baking sheets and loosely cover with a kitchen towel. Let stand until slightly puffed, about 30 minutes.
  • Working in batches, place the dough circles on the hot baking stone, spaced 2 inches apart, and bake until puffed and lightly charred in spots, 6 to 8 minutes. Transfer the pieces of bread to a rack and let cool for 5 minutes before serving.

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Sahlab Drink

Serves: 4 cups

1 sachet of sahlab powder
2 cups of water
2 cups of milk

  • In a medium pot, on a medium heat add water and sahlab powder.
    stir occasionally, and when it near boiling, lower the heat and keep stirring, until you reach the desired consistency.
  • Serve immediately and add your favorite topping.
  • Refrigerate any leftovers.

The amount is enough for 4 small cups or 2 full mugs.

Optional:
1 tsp of rose water
Toppings:
Ground cinnamon, grated coconut, raisins, ground pistachio, almonds, honey.

 

Enjoy,

Otelia

 

Treasure Under My Umbrella

Well, the novella is finally edited, I do apologize for the delay. Unfortunately, I was pressed into sending the script out again for some revisions.


So, what do you think?

  1. What do you think Officer Mitchem’s fate should be?
  2. How will Asheré respond to Xiulan’s surprise?
  3. Will Darnell and Morgana form a working relationship?
  4. Should the driver accept Chandler’s proposition?