Gastronomy

EGYPTIAN FOOD

Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops. Meat is less prominent in Egyptian cuisine than in the cuisines of North Africa or the Bilad al-Sham.

FIG AND DATE BREAD

A Good Bread for the Suhoor,
or very early morning Ramadan Meal

Ingredients:

1 cup chopped pitted dates
1 cup chopped dried figs
1/4 cup unsalted butter, softened
1 1/2 teaspoons baking soda
1 cup boiling water
1/2 cup white sugar
1/2 cup chopped walnuts
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.

In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.

Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.

Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

TOASTED PINE NUT COUSCOUS WITH GARLIC SHRIMP

Ingredients:

1 lb. fresh or frozen large shrimp( I used the 'Easy to peel' kind from my fishmonger)
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. Old Bay seasoning ( or celery salt )
1 5.6 oz. package toasted pine nut couscous mix
1 1/4 cups chicken broth
2/3 cup sliced green onion
1/3 cup lemon juice
1/4 cup melted butter
1 6-oz. package baby spinach
Shredded parmesan cheese

Instructions:

Peel, devein and rinse shrimp, and then pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. Gently turn and 'massage' the bag to coat the shrimp with the marinade. Refrigerate for at least one hour.
Prepare the couscous according to the package directions, substituting the chicken broth for the water. Stir the onions into the couscous. Set aside.
Combine the lemon juice and butter in a bowl, and set aside.
Saute' the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. ( Do not overcook or the shrimp will be tough.) Pour half of the butter over the shrimp.
To serve, divide the spinach among individual bowls. Spoon the couscous onto the spinach. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan. Serves 4.