Egyptian Bread and Stew Classic Recipe
Egyptian Lentils and Bulgur Wheat along with fresh made Eesh Baladi Egyptian bread is the perfect classic combo recipe.
|Street food in Egypt|
First the stew.
Egyptian lentil and bulgur wheat recipe is the perfect vegan and a traditional delicious vegetarian Northern African food dish made with lentils and bulgur wheat. Bulgur can be used in recipes calling for rice, and a plus is bulgur wheat has been found to be more nutritious than brown rice.
Egyptian Lentils and Bulgur Wheat Recipe Ingredients and Directions
2 cups quick-cooking bulgur wheat
1 cup yellow lentils
1 cup dried chopped dates
2 medium white chopped onions
1 teaspoon ground black pepper
1 teaspoon ground ginger
2 teaspoons ground cinnamon
2 tablespoons vegetable oil
3 cups vegetable stock
In a large pot over high heat, add oil, spices and brown onions until slightly soft. In the same large pot add lentils and stock, bring to a boil. Simmer on Medium heat until lentils are slightly hard. Add bulgur wheat and dates to the pot and stir on medium low heat for 5 minutes. Serve in bowls with Egyptian Eesh Baladi bread.
Next the bread.
Delicious everyday Eesh Baladi Egyptian Bread will look like pita bread when done. Eesh Baladi is served for breakfast, lunch and dinner with most Egyptian African food meals.
Egyptian Eesh Baladi Bread Ingredients and Directions
2 cups whole-wheat flour
1/2 teaspoon active dry yeast
1 tablespoon honey
1 cup warm water
1/2 teaspoon salt
Preheat oven to 425°F. Stir warm water, honey, and yeast in a large bowl let stand about 5 minutes. Add flour and salt dough sound is slightly sticky when you are done mixing. Turn the dough out onto a floured surface and knead by hand. You can also use a mixer with a hook attachment. Roll dough into small balls then flatten. Cover with a cloth let rise in a warm place about 2 hours. Place dough on a light colored lightly greased baking pan and bake until golden about 20 minutes.