One
of the local experiences that has been such a treat for us during our
travels, is learning to prepare local specialty dishes while visiting
with friends. Today we learned first hand from Raja how to cook Mashi,
a local Egyptian dish, similar to Greek grape leaves, but even more
flavorful. Mashi is a wonderful mix of rice, onions, parsley and herbs
that we roll and stuff into vine (grape) leaves, as well as into
hollowed out peppers, zucchinis, tomatoes and aubergines. Raja shared
her secret recipe and technique with us, which took us all morning and
afternoon to complete... starting with shopping for veggies at the
local market, selecting the best of the amazing vegetable produce, and
then carefully preparing the veggies, mixing the spices and rice, and
finally moving through the production line on the living room floor -
eventually placing them into the cooking pot to bake up. The fruits of
our labor were so delicious and get better with each day they sit.
Kim
and Raja also introduced us to many delicious local dishes. We went to
one of the local food shops and watched with delight as the men made a
special dish called Fateer... they spin pastry dough, the size of an
absurdly oversized pizza over their heads, and then stuff the pastry
with cheese, veggies and savory bits in one, and sweet cheese, nuts and
honey in another... dinner and dessert ready to go in minutes. We also
hit up another local cookery where we ordered up Kosherie, a delicious
mixture of rice, lentils, small pasta noodles, all mixed up with tomato
sauce and fried onions. Kosherie will definitely be a fixed addition
to our weekly medley of meals back at home.
Raja
also treated us to delicious breakfast fare in the mornings, including
homemade Foul (means with garlic, parsley, live oil, lemon, salt,
pepper and cumin), Tameeya (similar to falafel with sesame seeds),
freshly made Tahini dip, Liga (delicious egg dish), Oris (slightly
sweet round bread), and fresh pita bread. One morning we received an
amazing treat from Adal, which was called Sarookh, an Egyptian
breakfast sandwich like a pita shammy stuffed with falafel, veggies,
beans, and other various ingredients that makes every bit a new
flavorful surprise. A delicious, refreshing treat from Raja was a big
jug of Karkadey; a pinkish/purple habisscus drink that we have only
been able to find in Egypt. We wish it was available at home, it's
amazing stuff!
We
even had an evening where we made the obligatory Mexican fiesta...
local Egyptian style. We got fresh fish and tortillas, and made up
fish tacos with an Egyptian flair. It was a treat, both for Darrin and
I, as we're really missing Mexican food, and for Kim and Dennis, who
haven't been home to the states for a local meal in awhile.
Selfishly... Kim and I used the fish taco experience to reminisce
about our Mexico surfing trip to Las Gaviotas years earlier, for fine
lobster, fish tacos, beans, fresh made tortillas and margaritas. Now
it's same, same, different country .
For
dessert, we have been very spoiled with the Egyptian plethora of sweet
treats. Raja brought us a yummy platter sampling some of Egypt's
finest: kunafa, baalawa and bassbosa, and muhalabiyya - the later
being my absolute favorite, a square shaped dessert made of ground
rice, milk, sugar, rose water and an almond on top. So once again,
food and drink seems to be a central theme for our travel highlights,
and it's a good thing my stomach is on the road to recovery, so I can
fully indulge in these Egyptian gastronomical delights!
