This dish is the national dish of Egypt, consumed in the mansions of the rich and huts of the poor. Traditionally, ful was sold on street corners and snack shops. Large copper vats called Edra were used to cook the beans. The sellers would take their pots to the Hamman, or bathhouses, and leave them to simmer overnight on embers of fires that heated the water. Today, most of the pots are aluminum, but the love of beans lingers on.

Beans were eaten in the Pharaonic Egypt, and this dish is pre-Islamic and pre-Ottoman. There are myriad variations on the ful theme as well as several different ways of spelling, including ful, fuul, and fool. No matter how it’s spelled a how it’s served, the dish is an African classic.

The beans need to soak overnight before cooking.

Ingredients
2 cups dried Egyptian broad beans or dried Italian fava beans
4 cups water
six cloves garlic, or to taste
1 teaspoon sea salt, or to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup olive oil
1-1/2 tablespoons minced parsley
Garnishes:
radishes
hard-boiled eggs
scallions
pita bread, cut into wedges and toasted

How to prepare
Wash the beans and pick them over, removing any discolored ones or stones. Place the beans in a large stock pot with the water and soak overnight. The next day, add more water, enough to cover, and bring the beans to a boil over medium heat. Lower the heat, cover, and simmer the beans for two hours, or until they are tender. You may need to add more water. If so, add only boiling water or the beans will toughen.

While the beans are cooking, mash the garlic and sea salt together in the bowl of a mortar or a food processor. Mix lemon juice, olive oil, and parsley together and add to the garlic mixture. When the beans are cooked, drain them, reserving 1 tablespoon of the cooking liquid. Add the garlic mixture and 1 tablespoon reserved cooking liquid to the beans and stir to combine. Serve warm with the garnishes arranged on platter. Each person is served a plateful of ful and adds the garnishes of his or her choice.

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Okra, or bamia, as it is called in Arabic, is a vegetable much loved in eastern Mediterranean. But unlike the eggplant, which the Turks claim to prepare in 100 different ways, bamia is almost always cooked with onions and tomatoes. Serve hot with rice or at room temperature or as an appetizer.

Yield: serves four

ingredients
14 ounces okra, preferably young and small
one medium onion, cut in half and sliced
3 tablespoons vegetable or light extra-virgin olive oil
2 cloves garlic, chopped
4 medium tomatoes, peeled and chopped
salt and pepper
juice of half a lemon
1 to 2 teaspoons sugar, or to taste
one small bunch (1/4 cup) flat-leaf parsley or cilantro, chopped

How to prepare
Trim the conical caps and wash and drain okra.
Fry the onion in the oil over medium heat until golden. Add the garlic and stir for 1 to 2 min. Put in the okra and sauté, stirring, for about 5 min.
Add the tomatoes, salt and pepper to taste, lemon juice, and sugar and cook for 15 min. Stir in the parsley just before serving.

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Egyptian cooks make wonderful Yassa. Instead of frying, they often grill the chicken before adding it to the sauce. For less tangy flavor you can add less lemon juice, although it does mellow after cooking.

Yield: Serves 4

Ingredients
2/3 cup lemon juice
4 tablespoons malt vinegar
3 onions, sliced
4 tablespoons groundnut or vegetable oil
2 1/4 pounds chicken pieces
one sprig thyme
1 green chili, seeded and finely chopped
2 Bay leaves
1-7/8 cups chicken stock

How to Make
1. Mix the lemon juice, vinegar, onions and 2 tablespoons of the oil together, place the chicken pieces in a shallow dish and pour over the lemon mixture. Cover with clear film and leave to marinate for 3 hours.
2. Heat the remaining oil in a large saucepan and Fry the chicken pieces for 4-5 min. until browned.
3. Add the marinated onions to the chicken. Fry for 3 min., then add the marinade, thyme, chili, Bay leaves and half the stock.
4. Cover the pan and simmer gently over moderate heat for about 35 min., until the chicken is cooked through, adding more stock as the sauce evaporates. Serve hot to hungry guests!

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The sweetness of pineapple with the zing of clove and orange really set this Egyptian refreshment off!

Ingredients
one medium pineapple, cut in half lengthwise, pared, and cored (rinse and reserve peel)
4 to 6 whole cloves
1/2 cup water
peel from one small orange, pith removed
1 quart boiling water
2 tablespoons granulated sugar
garnish: mint sprigs

How to Make
cut one pineapple half into small pieces and transfer pieces 2 large glass or stainless steel bowl; wrap remaining fruit in plastic wrap and refrigerate for use at another time. Stud pineapple peel with close and add the bowl with pineapple.
In small saucepan, bring 1/2 cup water to a full boil; add orange peel and cook for 2 min. Drain peel and add the pineapple; add boiling water and sugar and stir to combine. Cover with plastic wrap and let stand at room temperature for 24 hours.
Strain liquid, reserving liquid and fruit and discarding pineapple peel and cloves with orange peel. In blender container, in batches processed pineapple with liquid until smooth; transfer to 2-quart pitcher, cover and refrigerate until chilled. Serve over ice and chilled glasses and garnish each portion with the mint sprig.

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7 cups chicken stock or broth.
2 cups dried lentils.
To tomatoes, peeled, cut in quarters
four garlic cloves, coarsely chopped
three onions.
2 tablespoons butter
1 teaspoon salt
pinch of pepper.
2 teaspoons ground cumin
lemon wedges.

How To Make

In a large saucepan, bring stock or broth to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions; add to lentil mixture. Chop remaining onion, set aside. Partially cover pan. Simmer lentil mixture 45 min. or until lentils are tender. Melt 1 tablespoon butter in a medium skillet pan. Add chopped onion, sauté until lightly browned. Press lentil mixture through a sieve or purée in a blender or food processor. Reheat in saucepan, season with salt, pepper and cumin. Stir in remaining 1 tablespoon butter. Pour into tureen or serve in individual bowls. Sprinkle sautéed onion over top. Serve with lemon wedges. Makes six servings.

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Directions
Step 1
Wash, peel and cut the potatoes into medium slices.
Wash, peel and cut the Zucchini into medium slices.
Peel and cut the onions into thin round slices.
Wash, peel and cut the garlic into small slices.
Wash and cut into large chunks boneless Cod Fish.
Wash and cut into a very small slices Green Parsley (Bakdones).

Step 2
Put peeled potatoes into a pot with some water. Boil the potatoes (until it is half cooked) for about 8 minutes. Drain the water.
Put peeled onions and baby carrots into another pot with a very little water and boil the onions and the baby carrots (until it is quarter cooked) for about 4 minutes. Use the juice and the water of this mix in the last step.
Add 2 cans Italian Stewed tomato (18 OZ each) to the peeled onions and baby carrots
Add Salt and pepper to taste.
Add Parsley.
Add the Zucchini to the onions and the baby carrots.
Stir all and mix everything together and boil for about 4 minutes.

Step 3
Brush a very large oven pan or tray with the 5 tablespoons Olive oil.
Put the fish over the olive oil.
Put some lemon juice over each chunk of fish.
Sprinkle Cumin and garlic over the fish.
Add the half cooked potatoes, carrots, onions, and 2 cans of Italian Stewed tomato (everything) on the fish. Do not add more water.
Bake in 450 degrees oven (without cover) for 10 minutes. Then reduce heat to 400 degrees for another 10 minutes. Then reduce heat to 350 degrees for another 40 minutes.
Serve over red rice with onion.

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Directions
Soak rice in water for 20 minutes.
Fry onions to a rich brown.
Add water and salt and boil, then stir in the rice.
Cover, lower heat to minimum, and allow slow cooking for 15-20 minutes.
For variety, stir 1 tablespoon of tomato paste into the water before starring in the rice.

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Directions
Place all ingredients in saucepan. Bring to boil.
When its colour changes to golden brown, lower the heat and continue to simmer.
Keep a careful watch on the colour. Once it starts to change to brown, turn off the heat.

Allow to cool a little, then pour small quantities onto heavy duty plastic, of the cereal bag type. Plastic that is not heavy duty will melt. It is not a good idea to use a plate, as you will need to peel it off something pliable after it cools.

When it becomes cool enough to handle, pull a piece off the plastic and pull and stretch it. This will immediately cause it to change color, from a clear golden brown to an opaque gold. It should be easy to stretch and pull. If it is too hard, you have left it on the heat for too long and must make a new batch. If it is too liquid, it has not been heated enough and must be heated once more, or a new batch made.

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Basboussa
2 cups semolina flour
1 cup sugar
1 cup coconut flakes
1 cup clarified butter
1 cup milk
1/2 talbespoon plain yogurt
1/2 cup slivered almonds, or 1/2 cup chopped hazelnuts
2 teaspoons baking powder

Directions
Sugar Syrup
Put ingredients for sugar syrup into a pot and bring to a boil.
Add 1 tablespoon clarified butter.
Simmer for about 15 minutes and cool.

Basboussa
Mix the sugar, coconut and semolina flour, then, add the baking powder.
Put the milk and butter in a pot and bring to a boil.
Add the semolina mixture to the milk and butter, plus remaining ingredients and mix well.
Coat a baking tray with butter.
Pour into a baking tray 1/2 inch high and distribute evenly.
Bake at 350 degrees for about 35 minutes until golden-yellow.
Remove from the oven and distribute slivered almonds or chopped hazelnuts over the top of the backed Basboussa. Press the nuts gently with your finger.
Leave the Basboussa to cool for 1 hour.
Soak with the cold sugar syrup.
Bake at 200 degrees for 5 minutes until golden-yellow.
Cut into pieces and serve warm or cold.

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1 LB konafah
1 LB butter(melted)
¼ LB walnuts
½ LB unsalted Peanuts
¼ LB coconuts
1 teaspoonful fine ground cinnamon

Syrup
1 ½ cups of sugar
1 ½ cups. of water
1 teaspoonful of lemon juice
1 teaspoonful of vanilla.

Directions
Preparation of Syrup
Add sugar to water, stir on mild -heat stove until dissolve.
Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.
Allow it to cool to room temperature.
Add vanilla.

Preparation of the nuts
Convert the nuts to small particle in the size of sesame seeds.
Mix with coconuts and cinnamon.

Preparation of Konafoh
Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter.
To do so, try to divide it to small pieces to be mixed with butter.
After mixing, divide konafah into two equal quantities.
Spread the first half of konafah in the tray and try to press it and make its surface even.
Spread the nuts mixture over it. Then, add and spread the second half.
Press it with f-ingers, makes its surface even.
Add the remainder amount of butter on the surface evenly.
Bake in preheated oven (325 f) for about 20 minutes until the lower surface of kanafah turned into golden color.
Turn the oven to broil until the upper surface turned into golden color.
Sooner, remove it from the oven.
Add the cold syrup to it evenly.
Cover it with aluminum foil. Allow it cool.
Divide it into a 12 equal pieces.

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