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Carol Mahna
@theegyptianepicurean
London, UK
An Egyptian who is always looking to add a personal touch to traditional recipes.

Southwest Black Bean Nachos

My Recipes
Banana And Cinnamon Bread With Halva Icing
Banana and cinnamon bread with halva icing! Am I the only one that never intentionally makes banana bread unless I've got a couple of bananas on death's row? For this one, I took a traditional banana bread recipe, added some spices and made halva icing for the first time. I'd recommend drizzling the icing right before you serve!
Recipe
Classic Koshari With Chickpeas
Koshari for 6 packed and ready to go! Did you guys figure out what I was making from my Instagram Story last night? Can't get any more traditional than that!
Recipe
Molokhia bel gambari (Molokhia with shrimps)! Most popular in Alexandria and Port Said, molokheia bel gambari is a game changer. Molokhia is commonly known as Jew’s mallow turned into stew and traditionally eaten with chicken or rabbit (you can find the recipe for that further down my feed 👇🏽) but if you’re a seafood fan, you need to try this version! 🍤 🔸 To serve 3-4 you'll need: 1 bag frozen minced molokheia (can't beat the Basma brand), defrosted 500g frozen uncooked shrimps 350ml fish or vegetable stock 1 white onion, finely chopped 1 large tomato, finely chopped 1 teaspoon sugar 1/2 teaspoon cumin 1 teaspoon + 1/2 teaspoon ground coriander 1 teaspoon salt Freshly ground pepper 2 Gum Arabic crystals (optional) 4 large garlic cloves, minced Vegetable oil For the rice: 2 cups short grain Egyptian rice, washed and drained 2 1/4 cups water Salt 🔸 In a large cooking pot, add a tablespoon of oil on medium high heat and add the onion. Cook until soft adding the gum arabic towards the end making sure it's melted. Add the tomato, blend nicely then add the sugar, cumin, 1 tsp coriander, salt and pepper. Mix well then add the shrimps and cook until they just start turning pink. Add the stock and bring to the boil. 🔸 Cook the rice in the meantime. Heat a little bit of oil in a saucepan. Add rice and mix until well coated. Add water and a pinch of salt and cover. Have a taste after 15 minutes, it should be cooked through. 🔸 Add the molokhia to the boiling stock and cook until completely defrosted for 1-2 minutes. Don't over cook otherwise it will separate. It should have a thick soup-like consistency. 🔸 In a small frying pan, heat a tablespoon of oil, add the garlic and 1/2 tsp coriander and fry until just golden. (It seems like a lot of garlic but just trust me on this one). Add the garlic to the molokheia, switch off the heat and mix well with a ladle. Serve hot over the rice. Bel hana! #egyptianepicurean #molokhia
Dawood Basha! The Middle East's answer to meatballs. If comfort food is your thing, whip this up, put some fuzzy socks on and your fav Netflix show (currently Dirty Money) and dig in! 🔸 For 4 people, you'll need: 500g beef mince meat 1 small onion, grated 1 tablespoon Paprika 1 teaspoon salt 1/2 teaspoon Allspice Freshly ground pepper 1 tablespoon plain flour 600g jar passata 2 cloves garlic, minced 1 teaspoon ground coriander 🔸 Add the beef, onion, paprika, Allspice, salt and pepper and mix well with a spoon or with your hands. Roll the mix into medium-sized balls (should make 12-15). 🔸 Melt a tablespoon of butter and some oil (to stop the butter from burning) in a large frying pan. Roll each meatball in the flour, evenly coating before frying until browned and cooked through. 🔸 Remove the meatballs and place on a plate to one side. Fry the garlic and coriander for a few seconds in the same pan until fragrant, scrapping all the yummy meaty juices. Put the meatballs back in the pan, pour the passata over and simmer for about 5 minutes. Serve with rice, pine nuts, bit of parsley and dig in! #EgyptianEpicurean #DawoodBasha
Classic Baba Ghanoush dip! 🍆🧡 As much as I love hummus, Baba Ghanoush is the starter I order every time. The tangy smokey flavour with olive oil and warm flat bread is just the best and once the aubergines are roasted, the rest is easy peasy. 🔸 You'll need: 3 medium Aubergines A big handful pf parsley, roughly chopped 2 bell peppers, roughly chopped (I went for green and red) 4 garlic cloves, minced 2 tablespoons extra virgin olive oil 3 tablespoons tahini 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon pepper Juice of a lemon 🔸 Place the aubergines in a roasting pan and roast for an hour at 200C. In the meantime, put the rest of the ingredients (except the lemon juice) in a food processor and blend until well combined. Once the aubergines are out of the oven and have cooled down a bit, hold from the stem with one hand and cut through to split in half using a knife with the other (check my Stories for a demo!), the flesh should easily fall out. Roughly mash then add to the rest of the ingredients along with the lemon juice. Blend for a few seconds and that's it! Serve in bowls with a drizzle of olive oil and some chopped parsley. What's your favourite dip guys? Leave a comment! 👇🏽
First recipe of the year coming at ya! Date bread and butter pudding with cardamom custard. This is so good even my chocolate-obsessed friends rated it out of this world. Give it a go! You'll need: 100g medjool dates, pitted and roughly chopped 150ml boiling water 1 loaf/400g day-old brioche, sliced (butter them on each side for some extra luxury) For the custard: 400ml whole or semi-skimmed milk 300ml double cream 4 eggs 2 egg yolk 150g caster sugar 1 teaspoon ground cardamom Start by pre-heating the oven to 180C and placing the dates in a bowl and cover them with the boiling water, leave to soften for about half an hour. In a saucepan, place the milk, cream and cardamom and bring to a simmer over low heat. In a separate bowl, whisk the sugar, eggs and yolks until well incorporated. When the milk reaches a simmer, pour in the egg mixture slowly, whisking constantly. Keep whisking on a medium heat until thickened and transformed into custard. In a large oven-proof dish, pour a little custard on the base then place the sliced brioche slices overlapping them slightly. Sprinkle the dates (water and all) and pour the custard over making sure all the bread is covered. Leave to one side to let the bread soak in all that lovely stuff. Place in the oven for 40 minutes until golden brown on top. Serve with mascarpone, a dusting of icing sugar and good strong coffee. What recipes have you guys been trying out lately? #EgyptianEpicurean #breadandbutterpudding
2017 was pretty special, I shared a lot of recipes, both traditional and new, that are close to my heart. Some passed down from my teta ??, some with a bit of a twist but there were also many that just weren’t good enough to make it on here ?? I’m so excited for what 2018 is going to bring and there might be some surprises (especially for you lovely folks based in London ??) but most of all I’m thankful that I’m able to share my country’s food and learn so much along the way. Happy New Year ya helween, may it bring the best for you yet! ??? #bestofnine #egyptianepicurean
Harissa hummus and roasted veg club sandwich! I made the ultimate club sandwich last night and it was so easy to put together and so filling. Also, sorry about the 2 halloumi posts in a row but there's no such thing as too much halloumi! To make 2 you'll need: A good loaf of bread, 6 thick slices (a got a great fennel sourdough from @breadaheadboroughmarket) 1/4 cup regular hummus (you can make your own but I was too hungry) 1 teaspoon harissa paste (adjust to taste) 1 teaspoon tomato paste Half a block of halloumi, sliced 1 small red onion, sliced 1 red pepper, sliced 1 tomato, thinly sliced handful of salad leaves Add the sliced onion and pepper to a roasting pan, drizzle some olive oil and a pinch of salt and mix. Roast for about 20 minutes at 200C. In the meantime, Mix the hummus, harrisa and tomato paste in a food processor. Lightly toast the bread in a dry pan then grill the halloumi (less clean up, yay!). Now it's time to assemble! Spread some hummus on a bread slice, add half portion of tomatoes, halloumi, salad leaves, 2nd bread slice, roasted veg, bit more hummus on the last bread slice then squeeeeze it all down. Repeat for other sandwich and serve with fries (I added a pinch of paprika and cumin to mine, SO good!) and enjoy! ?? #egyptianepicurean #feedfeed #clubsandwich
It's a one-pan dinner sort of week. It's too hot to do anything, let alone the washing up! So I decided to try a recipe by one of my favourite bloggers @halfbakedharvest - a sausage, tomato and halloumi bake! It's got meat, veggie and most importantly grilled halloumi cheese! I also got to use my homegrown basil which I was very excited about and it was perfect for a summer weeknight. You can find it on her blog, give it a go! Thanks, Tieghan. ? #egyptianepicurean #halfbakedharvest #feedfeed