Tag Archives: Egyptian cuisine

Pharaoh’s Friday #16: Holiday Feasting Egyptian Style and Vegan!


Fridays are “Pharaoh’s Fridays“!  We like to take traditional, Egyptian recipes and adapt them so they are entirely plant-based!

Today is the last Friday of Ramadan.  Next week, many Egyptians will be celebrating the end of the holy month.  Family and friends will have special meals together, just as they do in any other culture, no matter what religion.  Eating brings us together.

One of the things we like to do at Alf Hana is make it possible for Egyptians interested in eating plant-based foods to still be able to enjoy their traditional favorites and comfort foods.  So, we have, over these last 10 months, posted many of our plant-based versions of Egyptian favorites.  Today, we’ve gathered them into one post so you can easily access them as you plan your holiday menus!

Appetizers:

Main Dishes:
Desserts:
Of course, you will find many other NON-traditional items on Alf Hana.  Feel free to search for your favorites!
Whether you are celebrating next week or not, we hope you enjoy or vegan versions of Egyptian favorites!  For our Muslim readers, we wish you all a happy holiday!!!
What’s your favorite food to eat during the holidays?
Alf Hana!!!
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Pharaohs’ Friday #7: Meatless ‘Meatballs’ (Kofta)


It’s Friday again!  And that means it’s time for us to share another veganized Egyptian food with you, dear reader.  If you are experimenting with vegan food, transitioning to a vegan diet, or just want to indulge in an old favorite in a more compassionate way, you’ll love this recipe.

This recipe is the Egyptian-style meat ball without the meat.  It can be served plain (for sandwiches, etc.), as we have done here, or with a tomato sauce, which we will post soon.

Makes about 40 balls
Ingredients
2 cups dehydrated textured vegetable protein (TVP)
2 cups water
1 vegetable bouillon cube

1 tablespoon olive oil
1 large onion, shredded
3 cloves garlic, minced
1 tablespoon fresh chopped mint (or ½ tablespoon dried)
1 tablespoon fresh chopped parsley (or ½ tablespoon dried)
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon pepper

1 cup rice, soaked and ground

Oil for frying

Instructions:
Prepare the TVP
1.  Heat the 2 cups of water and the vegetable bouillon cube to boiling.
2.  Add the water / bouillon stock to the 2 cups of TVP in a bowl.  Leave to expand for 15 minutes.


3.  In a skillet, heat the olive oil.  Saute the onion and garlic for about 2 minutes.
4.  Add the mint and parsley to the onion mix and cook for another minute.
5.  Add the TVP and stir until well combined.


6.  Add the soy sauce, salt, and pepper to the mix and keep cooking until browned.  This will be about 5 minutes.

Prepare the Rice
7.  Soak the rice for 15 minutes.


8.  Drain and then grind until almost powdery.


9.  Add to the TVP mixture and mix well.

Prepare the Kofta Mix
(If baking, preheat the oven to 400ºF, 200ºC, or gas mark 6.)
10.  Once you have added the rice, put the entire mix (in 2 groups) into the food processor.  Process until well mixed and thoroughly combined.


11.  Shape the kofta mix into small balls, longer “hot dog” shapes or even burgers.


12.  You can either bake or fry these!  If you fry them, fry for about 6 minutes, turning once halfway through.  If you bake them, bake for about 20 minutes on an oiled pan.  Turn once halfway through.

Nutrition information (for 1 of 40 balls)
Calories: 48, Cholesterol: 0 g, Fat: 1 g; Carbohydrates: 6 g; Fiber: 1 g; Protein: 3 g

Alf Hana!!!