Taro and swiss chard recipe

Taro and swiss chard recipe

qulqas with salk قلقاس بالسلق


Health benefits of Swiss chard

  • Swiss chard, like spinach, is the store-house of many phytonutrients that have health promotional and disease prevention properties.
  • Chard is very low in calories (19 kcal per 100 g fresh, raw leaves) and fats, recommended in cholesterol controlling and weight reduction programs.
  • Chard leaves are an excellent source of antioxidant vitamin, vitamin-C. Its fresh leaves provide about 33% of recommended levels per 100 g. As a powerful water-soluble antioxidant, vitamin C helps to quench free radicals and reactive oxygen species (ROS) through its reduction potential properties. Research studies suggest that regular consumption of foods rich in vitamin C help maintain normal connective tissue, prevent iron deficiency, and also help the human body develop resistance against infectious agents by boosting immunity.
  • Chard is one of the excellent vegetable sources for vitamin-K; 100 g provides about 700% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer’s disease.
  • It is also rich source of omega-3 fatty acids; vitamin-A, and flavonoids anti-oxidants like ß-carotene, α-carotene, lutein and zea-xanthin. Carotenes convert to vitamin A inside the body.
  • It is also rich in B-complex group of vitamins such as folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions.
  • It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutaseIron is required for cellular oxidation and red blood cell formation.


Here is a famous Egyptian recipe for taro with swiss chard


01 swiss chard


02 Taro


03 Taro and swiss chard recipe

Half boiled meat
Swiss Chard
gresh green Coriander
fresh green dill
6 Cloves of garlic


Cut taro and wash it with hot water as many times as you can, till its’t gummy

And then put taro with meat and soup

Of course meat is prepared before as boiled meat with onion
Cardamom and Bay leaves and spices

04 Taro with meat


leave it on fire with meat and after a while before the meat is fully cooked, add Coriander and dill.

then we

prepare the Swiss Chard

05 swiss chard and garlic
Put fat on fire then add garlic and Swiss Chard.

take care so its not over cooked.
we want it rough and dry like this.

06 swiss chard

then take it to kitchen chopper to cut it too small.

add it to the taro with meat
Stir and add salt and black pepper
Leave on fire for a while then we are done.
This the final shape


07 Taro - swiss chard recipe


Its good to eat it with white rice

08 rice - taro - swiss chard

and Eggplant Pickle

09 taro - swiss chard - Eggplant Pickle

Enjoy it

10 09 taro - swiss chard - Eggplant Pickle -rice - recipe

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Egyptian Hawawshi Recipe

Egyptian Hawawshi Recipe




Basic Ingredients of Egyptian Hawawshi Recipe


Shami bread or wheat bread

Half a kilo of minced meat.

Large onion

(Any fatty substance such as corn oil or butter or any another trivially vegetarian)

Salt pepper seasoning. (Spices is one of the secrets of delicious taste I use spices consisting of cinnamon and nutmeg, cloves .. and green coriander .. and Laura paper and Cardamom)

Additional Ingredients

Green Pepper.

. Diced tomatoes

Paprika (sweet red peppers).

. Coriander green ..

Foil (aluminum tin ..

Preparation of  Egyptian Hawawshi Recipe

Mix every thing well

Distribute pieces of fat in the dish like this

Then take the amount of the mixture previously prepared and put into bread

Half kilo enough to prepare five pieces of bread

Are wrapped with foil paper(aluminum tin) .. and enter a very hot oven for five minutes and then subside(Reduces) fire on them for half an hour..

Served with pickles


Belhana we el shefa :)


Belila with milk recipe

Belila with milk recipe


Belila could also be transliterated in Balela, Balila,Balila, ballila. Belila is one traditional Egyptian dessert that is really famous in Egypt.

Belila recipe :
- 1 cup peeled whole wheat grain
- 5 cups water
- 2 cups milk
- 4 tbsp sugar
- 1 tsp nuts and cinnamon for each serving bowl. (optional topping)
1- Wash wheat well and cover with water. Leave it over night.
2- Place wheat in a saucepan – still covered with water – over medium heat and bring it to boil. Lower the heat and let it cook until wheat is well done. Add more water if necessary.
3- Add sugar and leave it boil for 15 minutes. Stir constantly.
4- Add milk and mix well and leave it until it boils.
5- Take Belila off the heat and place it in small serving bowls.
6- Add 1 tsp nuts and cinnamon on top of each serving bowl. (optional)
7- Served cold or hot.

Dried salted fish (feseekh)

Dried salted fish (feseekh) also typed Fesikh.


Feseekh is a traditional Egyptian dish served only during the Sham-El-Nessim festival, which is a spring celebration with Pharaonic origins. It consists of fermented, salted and dried gray mullet. The process to prepare it, which involves drying the then salting it, is usually prepared by a specialized person called a fasakhani. Due to the way it is prepared, Feseekh can cause poisoning if it is prepared incorrectly, as it has a very pungent smell. It is usually served with Egyptian bread, diced onions and lots of lemons.




The detailed steps with photos for preparing Egyptian Dried salted fish (feseekh) :


When you buy fish …
Must be fresh and larger size, the more is the fish fat it will be best
for Herring

I bought Two fish More than one and a half kilograms .. And if you find the volume of a greater fish will be best

Wash Gill very well for a period of not less than five to six
Minutes per fish underwater until the color is almost white gills



Then enter a drying phase including at least four
Twenty hours

Bring dish and cover it with white paper until water is absorbed abroad

Every several hours alter the paper and turn the fish on other side,
So exposed in all its aspects of air to dry

This is the form of the fish is still fresh immediately after washing




The dish and beneath white paper during drying:


During drying every few hours the next step must be done

Hold the fish and put a napkin on both fish gill, then hold the fish head with a third napkin, hold fish head towards bottom put pressure so we will get rid of any liquids, then we remove the napkin and leave the fish to continue dry.

Drying stage takes a full day or a little less ..

I buy fish at night and wash and leave to dry for the next day ..

I put it through the night in Air conditioner and covered with a very light cloth .. like this:




In the morning let it complete drying in the kitchen and kitchen window open for ventilation. And left covered to ensure hygiene

After fish dry you will see texture became completely dry from the outside and whole color become white. fish now not soft like fresh fish .. I mean if you hold the Fish from the tail remain cohesive without flexion
Leave fish on her head to get rid of the fluid and can try it this way.
open a bottle of water from the top. put Tissues at the bottom to suck up any
Drops from fish . put the fish parked her head down




This is a form of fish after 24 hours drying, Observe that it has become crusty outside and head and fish gill completely dry.



Then the next phase salting

hold Fish from the tail and pressing them until soft to make the meat mushy at the end of our process.

Then we get (big salt) Coarse salt  3/4  kilogram.

The first step completely fill the gill(nostrils ) to the point
They remain open and salt doesn’t allow it to close yourself





Order fish head next to the tail.

Then Spread  the rest of the amount of salt that will be used over and under and beside the






Salting now ended and close the bag very well and being careful to avoid air and wrap in more than one plastic bag.

I wrap it in about seven or eight plastic bags to ensure the heat and avoid air

Here is a photo of the Fish after the completion of salted and wrapped it well:




We will put the wrapped fish in a dry place and make sure that Stir it about five times a day from one side to the other so as to ensure the distribution of salt ..

And leave for five days then open it.

And, of course, “feseekh” lovers will know that it is ready to eat by its smell that will appear soon before open the wrapped fish.

This image immediately after remove the salt of the fish

White and shiny nearly silver color. This is a sign that it was good salted.



These are some pictures of the table with onions, lemon and bread before eating.





This was the traditional dried salted fish hope you enjoy it.






* 1 kg fish

* 5-7 garlic cloves

* 2 cups hulled grain

* 1/2 teaspoon cumin

* 1-2 tablespoons flour

* oil

* salt




Coat fish with flour, fry, then remove onto absorbent paper to cool. Skin, bone, and flake into large chunks. Boil skin, bones and trimmings of fish with cardamom and seasoning for 15 minutes. Strain in a very thin sieve.


Using the same oil used for frying the fish, lightly fry the hulled grain, then cover with the stock formed above, adding more water if necessary to produce 5 cups, and add cumin and garlic. Cook for 10 minutes. Remove from flame and place in casserole dish, bury fish flakes in the grain. Bake in preheated oven for 30 minutes.





2    ounces rice vermicelli
2    tablespoons olive oil
1    onion, finely chopped
12   ounces shrimp, peeled and deveined
1     teaspoon sweet paprika
3     tablespoons cilantro
1/2 teaspoon cumin
2    teaspoons lemon juice
3     tablespoons Italian parsley
2    teaspoons salt, to taste

phyllo pastry sheets to wrap the filling in.


1.     Cover the vermicelli with hot water and soak for about 15 minutes.

2.     Drain the noodles and then chop finely.

3.     Set aside.

4.     Heat the oil and add the onion and shrimp.

5.     Cook until the shrimp turns pink, stirring occasionally.

6.     Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.

7.     Put the mixtures in the wrapper and roll up like an eggroll.

8.     Or, if you prefer, fold the wrappers into triangle shapes.

9.     Brush the edges with some beaten egg yolk to seal.

10.     Fry in hot vegetable oil until golden.

11.     You can freeze uncooked briwats until ready to use.

12.     Just be sure to let them thaw slightly to avoid splattering in the hot oil.

13.     Serve with a squeeze of lemon or harissa, if desired.



Serves 4; Cooking time 1 hour

* 4 whole fish, each about 12 oz.

* juice of one lemon

* salt

* freshly ground black pepper

* 3 cloves garlic, crushed

* 1 teaspoon ground cumin

* 2 medium sized onions, chopped

* 2 tablespoons oil

* 2 cups long grain rice

* 3 1/2 cups hot water

* flour

* oil for frying ( preferably olive oil)

* lemon wedges and parsley sprigs for garnish

1. Scale and gut the fish and leave the heads on. ( well, you don’t have to if you don’t want to.)  Rinse and wipe dry.  Rub surfaces and cavities with lemon juice, salt and pepper.  Cover and leave aside for 30-45 minutes.  Prepare the garlic and mix with the  cumin.

2. Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.  Wash rice, drain and add to onions.  Stir over medium heat for 2-3 minutes, then add the  hot water.  Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
3.  Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.  Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
4. Remove fish and keep it hot.
5. Add about 2 tablespoons of the oil in which the fish was cooked  to the cooked rice.  Stir through with a fork, cover pan and leave rice for 5 minutes.
6. Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs.


Very Easy, very elegant, from my very good friend.


* One pound shrimp (31-40 count)

* One pound scrod filets

* One anaheim or other “mildly hot” fresh green pepper. (about 5 inches long-diced)

* one cup broccoli florets (pre-cooked until just a bit tender-I did this for 2 minutes in microwave)

* Pint of fresh mushrooms, washed and sliced-leave a few whole

* one large roma tomato-diced

* two lemons-juiced

* 1/4 cup Gazebo Room dressing (Greek salad dressing)

* 4 Tablespoons butter (not margarine)

* Salt

* Pepper

* about 1/2 C water

* 2 T flour


Bowtie Pasta (4 servings worth-cooked al dente in salted water (1 teaspoon salt per quart) with the juice of one lemon added to the pot. (Really!) This makes the pasta tasty!
Saute shrimp in large skillet with mushrooms and peppers in 2 tablespoons butter on medium high heat about 3 minutes until shrimp are opaque and pink. Remove shrimp. Turn heat down. Cool shrimp slightly, peel and set aside. Keep mushrooms, peppers, cooking to soften. Don’t let it dry out. (this is a stopping point if you need more time to peel the shrimp, add the liquid ingredients first then add the fish when you are ready)

Add to mushrooms: juice of one lemon, diced tomato, dressing, rest of butter and scrod cut into large pieces (one pound filet will make about 8 pieces) Try to get pieces about the same size. Saute, and add water so the fish steams. Keep heat on medium. Turn fish pieces gently to cook through. This will take less than 5 minutes-when fish looks solid white and flakes with fork it is done. Toss broccoli and shrimp back in skillet. Remove about 1/4 cup hot liquid from skillet, stir flour into the hot liquid until smooth, then gently stir this mixture back into the skillet, trying not to break up the fish. Cook one to two minutes longer. This will slightly thicken the sauce, but will not be thick like gravy. Serve over hot pasta. Makes 4 servings.