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Hello, One of my friends is having a birthday party potluck. She has asked for an Egyptian and/or middle eastern theme. What would you recommend to make and take? I'm guessing lots of people will revert to hummus and pita, so I'd like to do something a little more out of the box. Thanks!
Chicken Shawarma
Kefta (either lamb or beef, or a mixture of both)
Mili dal
Tabouleh
Those are all relatively easy recipes that generally get rave reviews. I know I've posted our recipe for Mili Dal here before (probably on a thread about lentil recipes). Kefta are seasoned meatballs that are sometimes wrapped around a roasted almond, served with a yogurt sauce. Tabouleh is a very easy and delicious cold salad with a base of bulgar wheat flavored with parsley, tomato, lemon juice and olive oil. Chicken shawarma is strips of grilled marinated chicken that are broiled or flame-grilled, sometimes on a skewer. I can dig up our versions of all those later this afternoon for you if you like.
Had a chance to go through my recipes and found these:
Tabouleh
2 c. fine bulgar
1 ½ c. chopped tomato (use 3 Roma tomatoes or 2 small round tomatoes or 1 big one)
1 c. (or more) minced fresh parsley
½ c. minced green onions
½ c. lemon juice
½ c. olive oil
1 – 2 tsp. salt, pepper to taste
Place bulgar in a large bowl and cover with warm water. Let stand until the bulgar swells up and is fluffy. Drain the bulgar, squeezing out excess water (a clean dish towel works well for this).
Add all remaining ingredients and mix well. Cover and refrigerate for several hours. Goes really well with marinated lamb kebabs, falafel, gyros, moussaka and similar dishes.
Mili Dal
1 Cup red lentils
1 Cup mung dal (split mung beans)
1 Tbs turmeric
1 Tbs salt
2 quarts water.
Place in pan, bring to boil, cook for 30-40 minutes. The soup will become quite thick and smooth, like a split pea soup.
1/4 cup vegetable Oil
1 whole red pepper
1 Tbs whole cumin
1/4 tsp asafetida
Heat oil in small pan. Add pepper and allow to brown. Add cumin and asafetida. Let cook for ~1 minute. Add to soup (carefully, the hot oil wants to spatter) and cover soup pan. Let sit for 5 minutes, then remove lid, stir and serve.
Still hunting for the chicken shawarma and the kefta. Will be back with those as soon as I unearth them.
I'd go for the kefta. Sounds like in this situation, they'd be the Swedish meatball equivalent. With all those "salad" type dishes and dips, people might really like to have a lamb meatball on a toothpick. Or two. Or three. IMO, you'd be the hit of the party.
I did not add the eggs, but otherwise made it as written. (Oh, used two cans diced tomatoes instead of fresh).
It was amazing!!! Seriously, some of the best sauce I've ever had. It's definitely going in my regular recipe rotation. Thank you for all the help everyone!
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