Best Eggah Bi Ferakh Wa Rishta Recipes

Eggah bi Eish wa Kousa image

Yield serves 6

Number Of Ingredients 8

1 medium-sized onion, chopped
3 tablespoons butter or vegetable oil
1 pound zucchini cut into 1/4-inch slices
6 eggs
3 slices good country bread, crusts removed, soaked in a little milk or water
3 tablespoons chopped parsley
3 tablespoons chopped mint
Salt and pepper

Steps:

In a large skillet, sauté the onion in 2 tablespoons butter or oil until soft and just beginning to color. Add the zucchini slices, and sauté, stirring and turning them over, until soft and lightly colored.
Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand. Stir in the fried onion and the zucchini, and the chopped parsley and mint. Season lightly with salt and pepper and mix well.
Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture. Cook gently over very low heat for about 20 minutes, until the eggs are set. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.

Egyptian Omelet - Eggah image

Provided by Rizan22

Categories Breakfast

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

6 eggs
1 tablespoon flour
salt & pepper
1 large onion, diced
5 tablespoons oil (reserve 3 tbsp)
1/2 bunch parsley, chopped semi fine
1 tomatoes, diced
1/2 green bell pepper, diced

Steps:

PRE HEAT OVEN TO BROIL.
IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
Serve with salad and pita bread, you've got dinner!
http://food4memories.com.

Nutrition Facts : Calories 292.4, Fat 24.6, SaturatedFat 4.6, Cholesterol 317.2, Sodium 108.8, Carbohydrate 7.8, Fiber 1.2, Sugar 3.4, Protein 10.4

Lentils With Noodles, Onions and Tomatoes: Syrian Rishta image

Provided by greysangel

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, finely chopped
2 -3 garlic cloves, finely minced
1 cup lentils
2 cups unsalted chicken stock
3 large plum tomatoes or 1 cup drained italian canned tomato, coarsely chopped
2 tablespoons tomato paste
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
salt & freshly ground black pepper, to taste
8 ounces tagliatelle pasta noodles or 8 ounces fettuccine pasta
1 teaspoon lemon juice

Steps:

Heat the oil in a 5-qt nonstick Dutch Oven and saute the onions and garlic over low heat, stirring constanly for 5 minutes, or until the onions are soft and begin to brown. Stir in the lentils and add the chicken stock. Bring to a boil, lower the heat, cover and simmer for 15 to 20 minutes. Then stir in the tomatoes, tomato paste, hot pepper flakes, cumin, allspice, coriander, salt and pepper. Simmer for 10 to 15 minutes more, or until the lentils are soft but hold their shape.
Meanwhile, boil and drain the pasta. Transfer the lentils and pasta to a large warm serving bowl. Sprinkle with lemon juice and toss lightly. Serve hot.
Note: Rishta or "threads" are thin, ribbonlike fresh homemade pasta.

Eggah bi Ferakh wa Rishta image

Yield serves 6

Number Of Ingredients 9

2 quarts chicken stock (see page 143) (or you may use 2 bouillon cubes)
Salt
12 ounces dry tagliatelle, broken with your hands into small pieces
4 eggs, lightly beaten
12 ounces cooked and boned chicken, cut into small pieces
1 teaspoon cardamom seeds or powder
Salt and pepper
2 tablespoons butter or oil
2 tablespoons chopped flat-leaf parsley

Steps:

Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.