Egypt blog

It is Rokak or ro2a2 Take box of Rokak and divide in half. Saute 1 med onion sliced 1 red capsicum sliced 4 crushed cloves garlic 1 tablespoon cinnamon powder 1/2 teas nutmeg 1 kg ground beef 1 grated carrot 1 teasp crushed black pepper 1/3rd jar tomato puree salt. NO OIL!!! Saute the beef and when brown add the other ingredients and saute with 1 cup water for 10 mins. Dont need to grease the tray! Break up rokak sheets to fit base of tray in about 5 layers. Add the ground beef mixture on top. Break up remaining sheets and fit snugly over the top iof the mixture and using a plate press it all down firmly and leave plate ontop for an hour. After one hour remove plate and pour over 1/2 cup water mixed with about 2 tablespoons olive oil and sprinkle with more crushed black pepper and salt. The liquid should soak the top rokak and it will become soggy but not soaking. Make sure you line the sides with a few layers of rokak so that it resembles more a pie shape. Cook in oven at 210 degree...

Macaroni /Pasta Beshamel Mixture of pasta and Minced meat with suace and connected with bshamel pasta and baked. Bechamel acts as a base for many sauces. It originated in France by the way, and a favorite of many Egyptians. INGREDIENTS: • 1/2 cup margarine or butter • 6 tablespoons flour • 4 cups warm milk PREPARATION: Melt butter over a medium high heat. Add flour, a little bit at a time. Stir constantly to avoid lumping. Stirring quickly and vigorously is very important! Once flour and butter is a creamy, smooth mixture, slowly add the warm milk. Stir continuously, so that it doesn't clump. Bring mixture to a boil to thicken your beshamel sauce. Stir. Boil 1 minute. Reduce heat to low and allow to simmer. Add cheese and again stir constantly until the cheese is melted. Cover and keep on low, stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out. posted by Almaz