1 pack noodle 500gm
3 cups chicken stock
1 tbsp butter
Salt & black pepper
Melt the butter in a pot, then add noodle and stir until golden brown. Add stock and season with salt and black pepper. Leave for 10 minutes on medium heat to cook, then serve.
Salad: Cucumber and Yogurt Salad
4 cups yogurt (each of 115gm)
4 chopped cucumbers
1tbsp chopped garlic
1tsp dried mint
In a medium bowl place yogurt, cucumbers, garlic and dried mint. Mix well, then season with salt (as per taste). Garnish with mintleaves.
Cucumber and Yogurt Salad
Main Course: Alexandria-Style Liver (Kebda Eskandarani)
1kg beef liver
1tbsp chopped garlic
1 elongated green pepper, chopped. (Round green pepper to be used if desired result is less spicy)
2 tbsp corn (or other) oil
Salt & black pepper
Heat the oil in a pot, add garlic and stir until golden (you should be able to smell the garlic). Add green pepper, mix till soft, then add the liver. Stir frequently until colour changes. Let cook on medium heat for 10 minutes, then season to taste with salt and black pepper.
Alexandrian Style Liver (Kebda Eskandarani)
Side Item: Penne pasta with Béchamel Sauce
1 pack penne pasta (500gm)
500gm minced beef
1 small onion (peeled and chopped)
2 tbsp butter
1 cup tomato sauce
1tbsp tomato paste
Salt & white pepper
3 tbsp plain flour
1 liter full cream milk (at room temperature)
Nutmeg, a little
Cheese (Mozzarella, Parmesan or other kind), optional.
Fill three quarters of a pot with cold water, cover and bring to boil. Add small amount of salt to enhance the natural flavor of the pasta, add the pasta all at once, then gently stir with a wooden spoon. Leave uncovered to cook for around 10-12 minutes stirring frequently to ensure pasta cooks evenly. Pasta should be tender but firm (al dente)
Take pot off heat and drain into a large strainer, then wash immediately with cold water to stop cooking process. Shake well to remove excess water.
In another pot, melt 1tbsp butter over medium-high heat, then add the onion and stir until it turns soft. Add the meat, mix and cover. Let it cook for 10 minutes until brown, then add tomato sauce/paste. Season with a little salt and black pepper and leave it for another 10 minutes, then take off heat and let cool.
In a sauce pan or pot, melt the other 1 tbsp of butter, add the flour and stir well until golden. Add the milk slowly whisking until you are sure there are no lumps in it then season with salt, white pepper and nutmeg. Stir well and let cool, then add the egg and whisk well.
In a large bowl mix half of the béchamel sauce and half the meat with the pasta. In a baking dish, add around 3 tbsp of the sauce then add half the pasta mixture. Layer the rest of the meat over the pasta, add the rest of the pasta mixture to form the top layer and spread the remaining béchamel sauce topped with cheese if you like.
Bake in a medium heat oven (around 200 degrees Celsius) for 20 minutes or until top turns golden-brown. Let cool a little bit so that you can slice it easily.
Penne pasta with Béchamel Sauce
Drink: Banana milk
1 liter milk
3 tbsp white sugar (or 2tbsp honey if prefer)
Vanilla extract (very little)
In the blinder add the milk, bananas, sugar (honey) and vanilla extract. Blend until liquid, place in the fridge till cold, then serve.
Banana milk Juice
Dessert: Apricot Pudding "Mehlabya Qamar Eddin"
1 pack of dried apricot sheets (500gm)
3 ¼ cups water
1/2 cup of white sugar
2 tbsp corn starch
Cut the dried apricot sheets to small pieces, bring 3 cups of water to boil then add the dried apricot pieces to dissolve in water. Add the sugar and stir for 2 minutes.
Dissolve the starch in ¼ cup of water, then pour it over the apricot mixture and whisk until there are no lumps. Turn the heat off.
Leave the mixture till it cools, pour it in small bowls then place in the fridge for 10-15 minutes or until it is time serve it.
Apricot Pudding "Mohlbya Qamr Eddin"
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