Best Mihees Egyptian Masaa Recipes

EGYPTIAN EGGPLANT DISH (MASAA'A)

Steps:

• Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
• Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
• Fry pepper slices in oil until tender, set aside.
• In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
• Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
• Add in the veggies and tomato sauce and mix well.
• Cook just long enough to heat through.
• Sprinkle with chickpeas.
• Enjoy!

MIHEE'S EGYPTIAN MASA'A

Steps:

• preheat oven to 325°F.
• cut vegetables into 1 inch pieces.
• heat oil.
• cook garlic just until browned (do not overcook!).
• add onion & spices, stir, cook until tender.
• add vegetables, potatoes & chickpeas, stir to coat.
• transfer to deep, covered baking dish, add tomatoes and stir to combine.
• cover and bake on middle rack for 1-1.5 hours, stirring occasionally.
• serve alone or on brown rice.

EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH

Steps:

• Wash the eggplant and slice into 1/4" thick disks.
• In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
• Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.
• Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.
• Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil.
• Once the eggplant is all fried, set aside.
• Chop the garlic into very fine pieces.
• In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
• Add 1 tbsp of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
• Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
• Add the salt and pepper to taste at the very end.
• Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.
• Serve with fresh pita bread.

MASHED PEAS

Steps:

• Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

MUSHY PEAS I

Steps:

• Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
• Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.