Welcome to #EatLikeAnEgyptian! Today we are having fun exploring our favorite Egyptian cuisine recipes to commemorate the holiday of Eid-el-Fitr, which begins at sundown. Thanks to Sue - of Palatable Pastime - for coordinating the event!
- Aish Baladi from Karen’s Kitchen Stories
- Baklava from All That’s Jas
- Egyptian Feta Spread from Cooking with Carlee
- Egyptian Mint Limeade from Culinary Adventures with Camilla
- Ful Medames from Caroline’s Cooking
- Lahma Bil Basal from A Day in the Life on the Farm
- Macaroni Bechamel from Palatable Pastime
Many years ago - actually more than seven years ago from looking at the ticket photo - my boys were fascinated by the ancient Egyptians. We read books about them and watched documentaries about them. Oddly, I think I remember going to the Rosicrucian Egyptian Museum in San Jose when I was about that same age.
And it just so happened that the Tutankhamun exhibit landed in San Francisco that year...just in time for D's 6th birthday. So, naturally, we bought tickets, booked a hotel, invited my parents up, and made a birthday adventure out of it.
The night before we went to the museum, we ate at an Egyptian restaurant in the Outer Richmond where we feasted, watched a belly dancer, and the boys were able to put on some kitschy costumes. They loved it!
The following semester I taught a 6-week class at their school called Tut-Mania! The final class day, we had an Egyptian feast. It's been awhile since I've had Egyptian food, so when Sue suggested a food event, I was in!
Back when I taught Tut-Mania! I served an Egyptian lemonade, Assir Limon. But for today's event, I wanted to make something that intrigued me: Egyptian mint limeade. I'd read about this drink and it's cool frothiness was much needed as the temperatures on California's central coast soared this week. Okay, let's be honest, we live in a temperate, Mediterranean climate here. So, when I say that it was hot, that just means it was over 70 degrees F. Don't laugh.
- 2 C ice + more for serving
- 2 C water
- 4 large organic limes, washed, cut into small pieces, and seeds removed
- Juice of 1 large lemon
- 1 bunch fresh mint leaves, stems removed (about 25-40 mint leaves), more for later
- 1 C organic granulate sugar
Add all the ingredients to the bowl of a food processor or high-quality blender. Cover and liquefy until you achieve your preferred consistency. Taste and adjust with more sugar or more mint leaves, if you like. Blend again.
Place ice into individual glasses and pour the limeade into the glasses. You can strain it, if you like, but I left my thick like a smoothie. Garnish with fresh mint leaves and serve immediately.