It had been quite some time since my last dinner event. My dear friend Hania was craving for a stuffed pigeons meal, the egyptian way. So I flew the birds with me all the way from good-old generous Cairo to wild and crazy Beirut, nicely packed in their ice bag ready to be stuffed and devoured !!!
The day came when it was time for the pigeons to get their stuffing. A quick call to mum back home and the recipe was all set. She took me through it step by step until I had them stuffed and ready for roasting.
The menu for the dinner event also included koshari( an egyptian staple dish) consisting of rice, lentils, pasta and fried onions accompanied by a chilli hot tomato sauce.
Misakhan, (a Jordanian /Palestinian dish) that one consisted of roasted chicken dressed with a sauce mainly made out if chopped onions and chicken stick , sprinkled with sumac and pine nuts and served on a bed of Taboun bread (carried all the way from Amman by my love Hassan)
Misakhan
More dishes on the menu included Warak Einab ( stuffed vine leaves) with cucumber and yogurt salad and Bamieh( Okra) stew with rice.
For dessert my sister sent me her Basbousa recipe: an oriental sweet mostly made in Egypt.
My guests enjoyed the meal to the sound of the famous Egyptian singer Abdel Halim Hafez, and we finished off our meal with my dessert and ice cream cake and Mille feuille cake.
2 nestle cream
2 cups smeed (fine semolina)
2 cups coconut
1 cup sugar
2 tsp Baking powder
Use the nestle tin as your measuring cup.
Mix all ingredients together
Pour into deep dish lined with parchment paper, with wet hands smooth the top out.
Dip tip of knife into water and make square cuts, decorate with almonds and bake on 170 for 35mins until done. Take out tray and slice again return dish to oven for 10mins.
Whilst baking put 2 cups sugar in pot with 1 cup water and bring to a boil.
Add a squeeze of lemon juice and flower water and let boil for 5 mins set aside. When basbousa comes out of the oven start to pour your syrup until 3/4 of it are absorbed.
Let sit to cool.
Slice and enjoy.
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