Skip to main content

Egyptian Mint Limeade #EatLikeAnEgyptian


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!


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.

Ingredients

  • 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
Procedure

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.

Comments

  1. This has been on my list of things to try - looks so refreshing and perfect for a warm day.

    ReplyDelete
  2. Hah....I just left a comment on Carlee's post saying how fun it would be if we were all physically together sharing our food and I wondered what beverages we would serve. Next post I open is yours and this wonderful limeade. YUM

    ReplyDelete
  3. Now I have the Steve Martins song, "King Tut" running through my head! You're probably too young to have heard it =) This lemonade sounds delicious!

    ReplyDelete
  4. My daughter went through the same phase of being obsessed with Egypt at that age. I think she still has few items she collected back then (she's 31 now, lol) My dad was stationed there as part of UN troops and has lots of pictures so I think that sparked her interest. Love the color of this limeade and I bet it's refreshing too!

    ReplyDelete
  5. That sounds so refreshing! I need to put limes on my grocery list. How fun that you made a weekend of visiting the museum and eating the food. I can't wait to have birthday adventures like that!

    ReplyDelete
  6. This is very interesting. I've never seen lemonade blended into almost a smoothie. Looks refreshing and healthy.

    ReplyDelete
  7. Do you leave the peel on the limes?

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur