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Text File | 1997-11-19 | 23KB | 931 lines

!! 91 Glyko Portokalli - Preserved Orange Rolls ING: Servings: 1/2 pound [Oranges] 12 [Sugar] 6 cups [Lemon] juice 2 tbs @ TOOLS: Fine grater Small knife [Toothpicks] [Saucepan] with a lid [Strainer] [Sterilized glass jars] INFO: Greeks grate orange peels and serve it as candy. This version eliminates that painstaking step. The rolls will be slightly bitter but make a wonderful accompaniment to liqueur. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : y storing : Store at room temperature in a tightly sealed container freezing : n reheating : n tips : serving suggestions : Serve on a plate with other candied fruits, or with a liqueur. TIME: prep time : 01:10 cook time : 00:40 !! 92 Kythoni Xysto - Quince Preserve ING: Servings: approximately 2 pounds [Quince] 2 1/4 pounds Water 3 cups [Sugar] 4 cups [Lemon] zest from 1/4 lemon [Cinnamon] stick 1 Lemon juice 2 tbs @ TOOLS: [Chef's knife] [Cutting board] [Saucepans] Grater [Strainer] [Wooden spoon] [Ladle] [Sterilized glass jars] INFO: Quince is one of the few fruits that must be cooked before it can be eaten. Despite this minor inconvenience, this jam was so adored throughout Greece that it was considered a worthy gift (some called them bribes) when one went to consult the Oracle at Delphi. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : Store at room temperature freezing : n reheating : n tips : serving suggestion : Serve with fresh bread, butter and tea. For a different flavor, use geranium leaves instead of cinnamon. You can also add 1/2 cup of blanched split almonds with the lemon juice. TIME: prep time : 00:45 cook time : 00:50 !! 93 Kotùpoulo Me Syka - Chicken with Figs ING: Servings: 2 people [Chicken] about 1 3/4 pounds Ground [coriander] seeds 1/4 tsp Ground [cumin] 1/4 tsp Ground [allspice] 1/4 tsp Cayenne pinch [Salt] and freshly ground pepper to taste Dry red [wine] 1/2 cup Thinly sliced [onion] 1 Whole [garlic] cloves 4 [Bay] leaf 1 [Orange] juice 2 tbs Orange zest from 1/4 orange Firm [figs] 6 Oil for frying @ Servings: 4 people [Chicken] about 3 1/4 pounds Ground [coriander] seeds 1/2 tsp Ground [cumin] 1/2 tsp Ground [allspice] 1/2 tsp Cayenne pinch [Salt] and freshly ground pepper to taste Dry red [wine] 1 cup Thinly sliced [onions] 2 Whole [garlic] cloves 8 [Bay] leaf 2 [Orange] juice 1/4 cup Orange zest from 1/4 orange Firm [figs] 12 Oil for frying @ Servings: 6 people [Chicken] about 5 pounds Ground [coriander] seeds 1/2 tsp Ground [cumin] 1/2 tsp Ground [allspice] 1/2 tsp Cayenne pinch [Salt] and freshly ground pepper to taste Dry red [wine] 1 1/2 cups Thinly sliced [onions] 3 Whole [garlic] cloves 12 [Bay] leaf 2 [Orange] juice 1/4 cup Orange zest from 1/4 orange Firm [figs] 18 Oil for frying @ Servings: 8 people [Chicken] about 6 1/2 pounds Ground [coriander] seeds 3/4 tsp Ground [cumin] 3/4 tsp Ground [allspice] 3/4 tsp Cayenne 1/4 tsp [Salt] and freshly ground pepper to taste Dry red [wine] 1 pint Thinly sliced [onions] 4 Whole [garlic] cloves 16 [Bay] leaf 3 [Orange] juice 1/2 cup Orange zest from 1/2 orange Firm [figs] 24 Oil for frying @ Servings: 10 people [Chicken] about 8 1/4 pounds Ground [coriander] seeds 3/4 tsp Ground [cumin] 3/4 tsp Ground [allspice] 3/4 tsp Cayenne 1/4 tsp [Salt] and freshly ground pepper to taste Dry red [wine] 1 1/4 pints Thinly sliced [onions] 5 Whole [garlic] cloves 20 [Bay] leaves 3 [Orange] juice 1/2 cup Orange zest from 1/2 orange Firm [figs] 30 Oil for frying @ Servings: 12 people [Chicken] about 10 pounds Ground [coriander] seeds 1 tsp Ground [cumin] 1 tsp Ground [allspice] 1 tsp Cayenne 1/4 tsp [Salt] and freshly ground pepper to taste Dry red [wine] 1 1/2 pints Thinly sliced [onions] 6 Whole [garlic] cloves 24 [Bay] leaves 3 [Orange] juice 3/4 cup Orange zest from 1/2 orange Firm [figs] 36 Oil for frying @ TOOLS: [Chef's knife] [Cutting board] [Bowl] [Casserole] dish [Frying pan] [Pepper mill] INFO: In much of the world, this dish is considered fit only for the wealthy. Throughout Greece, where figs grow wild and chickens are very reasonably priced, it is considered fit fare for anyone. Whatever its economic value, the combination of the sweet, highly textured figs and the smooth meat of the chicken makes it a gastronomic delight. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve with a salad of mixed greens with a delicate vinaigrette. Whisk a little bit of honey into the vinaigrette to really bring out the flavor of the figs. TIME: prep time : 00:40 cook time : 01:00 !! 94 Easter Bread - Tsoureki Tou Paska ING: Servings: 1 large loaf Fresh [yeast] 1/2 oz or dry active yeast 1/4 oz Warm [milk] 1/2 cup Plain [flour] 4 cups [Eggs] 3 Egg yolk 1 Superfine [sugar] 1/2 cup Grated [lemon] rind 1 tsp [Salt] 1/4 tsp [Nutmeg] 1/4 tsp Melted [butter] 3 1/2 oz Butter for greasing [Sesame seeds] or sugar several pinches @ TOOLS: Small [bowl] [Flour sifter] [Saucepan] Large bowl or [electric mixer] [Pastry brush] [Kitchen towel] Baking tray or [Kugelhopf mold] INFO: This festive bread is considered so rich and luxurious that members of the Greek Orthodox Church consider it appropriate for celebrating Easter Sunday, which they consider the holiest day of the year. ESSENTIALS: degree of difficulty : 3 relative cost : 1 possible day ahead preparation : y storing : Store in a tightly sealed container or plastic wrap freezing : y reheating : To reheat wrap in aluminum foil and place in a preheated 300í F oven for 15 minutes. tips : serving suggestion : Serve this festive bread with a selection of jams from the region and butter. TIME: prep time : 01:00 cook time : 00:40 !! 95 Baked Figs - Sykan Sto Fournou ING: Servings: 2 people [Honey] 1 tbs [Orange] juice 1/4 cup [Brandy], [ouzo], or other liqueur 2 tbs [Figs] 8 [Bay] leaves 3 [Cinnamon] stick 1/2 Orange zest 1 tsp Dry white [wine] as needed @ Servings: 4 people [Honey] 3 tbs [Orange] juice 1/2 cup [Brandy], [ouzo], or other liqueur 1/4 cup [Figs] 16 [Bay] leaves 4 [Cinnamon] stick 1 Orange zest 1 tsp Dry white [wine] as needed @ Servings: 6 people [Honey] 1/4 cup [Orange] juice 3/4 cup [Brandy], [ouzo], or other liqueur 1/4 cup [Figs] 24 [Bay] leaves 4 [Cinnamon] stick 1 1/2 Orange zest 1 tsp Dry white [wine] as needed @ Servings: 8 people [Honey] 1/4 cup [Orange] juice 1 cup [Brandy], [ouzo], or other liqueur 1/2 cup [Figs] 32 [Bay] leaves 6 [Cinnamon] stick 2 Orange zest 2 tsp Dry white [wine] as needed @ Servings: 10 people [Honey] 1/2 cup [Orange] juice 1 1/4 cups [Brandy], [ouzo], or other liqueur 1/2 cup [Figs] 40 [Bay] leaves 6 [Cinnamon] stick 2 Orange zest 2 tsp Dry white [wine] as needed @ Servings: 12 people [Honey] 1/2 cup [Orange] juice 1 1/2 cups [Brandy], [ouzo], or other liqueur 1/2 cup [Figs] 48 [Bay] leaves 7 [Cinnamon] stick 2 Orange zest 1 tbs Dry white [wine] as needed @ TOOLS: [Bowl] [Whisk] Small knife Heat-proof [serving dish] INFO: An exquisite dessert, probably dating back to the days of heroic ancient Greece, this dish is best when served with only a glass of ice-cold water. If you want to prepare this dish when figs are not in season, soak dry figs in wine or diluted liqueur for 30 minutes. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve with biscuits and liqueur. Experiment with different combinations of spices to meet your personal taste, such as nutmeg, clove or aniseed instead of cinnamon. TIME: prep time : 00:20 cook time : 00:25 !! 96 Shrimp and Feta in a Horn of Plenty ING: Servings: 2 people Phyllo pastry 2 sheets Melted [butter] 3 tbs Small [eggplant] 1/2 [Salt] and freshly ground pepper to taste [Shrimp] 4 oz Small [bell pepper] 1 Small [onion] 1 Small [zucchini] 1/2 [Garlic] clove 1 Small button [mushrooms] 2 oz [Feta] 2 oz [Lemon] juice 1 tbs or [balsamic vinegar] 1 tsp [Olive oil] 2 tbs [Bay] leaf 1 Fresh [dill] or herb of choice small bunch @ Servings: 4 people Phyllo pastry 4 sheets Melted [butter] 1/2 cup Small [eggplant] 1 [Salt] and freshly ground pepper to taste [Shrimp] 7 oz Small [bell pepper]1 [Onion] 1 Small [zucchini] 1 [Garlic] clove 1 Small button [mushrooms] 4 oz [Feta] 4 oz [Lemon] juice 3 tbs or [balsamic vinegar] 1 tsp [Olive oil] 1/4 cup [Bay] leaf 1 Fresh [dill] or herb of choice small bunch @ Servings: 6 people Phyllo pastry 6 sheets Melted [butter] 1/2 cup Small [eggplants] 1-2 [Salt] and freshly ground pepper to taste [Shrimp] 10 oz [Bell peppers] 1-2 [Onions] 1-2 Small [zucchinis] 1-2 [Garlic] cloves 1-2 Small button [mushrooms] 5 oz [Feta] 6 oz [Lemon] juice 1/4 cup or [balsamic vinegar] 1 tsp [Olive oil] 1/4 cup [Bay] leaf 1 Fresh [dill] or herb of choice small bunch @ Servings: 8 people Phyllo pastry 8 sheets Melted [butter] 3/4 cup Small [eggplants] 2 [Salt] and freshly ground pepper to taste [Shrimp] 14 oz [Bell peppers] 2 [Onions] 2 Small [zucchinis] 2 [Garlic] cloves 2 Small button [mushrooms] 7 oz [Feta] 9 oz [Lemon] juice 1/4 cup or [balsamic vinegar] 1 tsp [Olive oil] 1/2 cup [Bay] leaf 1-2 Fresh [dill] or herb of choice medium bunch @ Servings: 10 people Phyllo pastry 10 sheets Melted [butter] 1 cup Small [eggplants] 2 -3 [Salt] and freshly ground pepper to taste [Shrimp] 1 pound [Bell peppers] 2 -3 [Onions] 2 -3 Small [zucchinis] 2 -3 [Garlic] cloves 2 -3 Small button [mushrooms] 9 oz [Feta] 11 oz [Lemon] juice 1/2 cup or [balsamic vinegar] 2 tsp [Olive oil] 1/2 cup [Bay] leaf 1-2 Fresh [dill] or herb of choice medium bunch @ Servings: 12 people Phyllo pastry 12 sheets Melted [butter] 1 1/4 cups Small [eggplants] 3 [Salt] and freshly ground pepper to taste [Shrimp] 1 1/4 pounds [Bell peppers] 3 [Onions] 3 Small [zucchinis] 3 [Garlic] cloves 3 Small button [mushrooms] 11 oz [Feta] 13 oz [Lemon] juice 1/2 cup or [balsamic vinegar] 2 tsp [Olive oil] 1/2 cup [Bay] leaves 2 Fresh [dill] or herb of choice medium bunch @ TOOLS: [Kitchen towels] [Pastry brush] 4-6 special tubes to form the horn [Chef's knife] [Cutting board] [Colander] [Juicer] Small jar with a lid [SautÄ pan] [Wooden spoon] [Pepper mill] INFO: This dish comes from our New Greek Kitchen and can not be found anywhere in the region. However this dish is a perfect example of how Greeks use phyllo dough to create most any shape. Experiment with the dough to form designs, patterns and shapes of your own. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve as part of a light meal with fresh bread and dry white wine. TIME: prep time : 01:45 cook time : 00:13 !! 97 Sambusak - ING: Servings: 2 people Dough: Water 1/4 cup [Butter] 2 oz [Vegetable oil] 1/4 cup [Flour] 2 cups [Salt] pinch [Baking powder] 1/4 tsp [Egg] for glazing [Sesame seeds] or black [cumin] for garnish Cheese stuffing: [Ricotta] 4 oz Grated [kashkaval] 1 oz Mashed cooked small [potato] 1 [Olive oil] 2 tsp [Salt] and freshly ground pepper to taste Spinach stuffing: Fresh spinach 9 oz Finely chopped small [onion] 1 [Olive oil] 2 tsp [Allspice] a pinch [Salt] and freshly ground pepper to taste @ Servings: 4 people Dough: Water 1/2 cup [Butter] 4 oz [Vegetable oil] 1/2 cup [Flour] 4 cups [Salt] pinch [Baking powder] 1/4 tsp [Egg] for glazing [Sesame seeds] or black [cumin] for garnish Cheese stuffing: [Ricotta] 9 oz Grated [kashkaval] 2 oz Mashed cooked [potato] 1 [Olive oil] 1 tbs [Salt] and freshly ground pepper to taste Spinach stuffing: Fresh spinach 1 pound Finely chopped [onion] 1 [Olive oil] 1 tbs [Allspice] 1/4 tsp [Salt] and freshly ground pepper to taste @ Servings: 6 people Dough: Water 3/4 cup [Butter] 6 oz [Vegetable oil] 3/4 cup [Flour] 6 cups [Salt] pinch [Baking powder] 3/4 tsp [Egg] for glazing [Sesame seeds] or black [cumin] for garnish Cheese stuffing: [Ricotta] 13 oz Grated [kashkaval] 3 oz Mashed cooked [potatoes] 1-2 [Olive oil] 1 tbs [Salt] and freshly ground pepper to taste Spinach stuffing: Fresh spinach 1 3/4 pounds Finely chopped [onions] 1-2 [Olive oil] 1 tbs [Allspice] 1/4 tsp [Salt] and freshly ground pepper to taste @ Servings: 8 people Dough: Water 1 cup [Butter] 9 oz [Vegetable oil] 1 cup [Flour] 8 cups [Salt] pinch [Baking powder] 1 tsp [Egg] for glazing [Sesame seeds] or black [cumin] for garnish Cheese stuffing: [Ricotta] 1 pound Grated [kashkaval] 4 oz Mashed cooked [potatoes] 2 [Olive oil] 2 tbs [Salt] and freshly ground pepper to taste Spinach stuffing: Fresh spinach 2 1/4 pounds Finely chopped [onions] 2 [Olive oil] 2 tbs [Allspice] 1/2 tsp [Salt] and freshly ground pepper to taste @ Servings: 10 people Dough: Water 1 1/4 cups [Butter] 10 oz [Vegetable oil] 1 1/4 cups [Flour] 10 cups [Salt] pinch [Baking powder] 1 1/4 tsp [Egg] for glazing [Sesame seeds] or black [cumin] for garnish Cheese stuffing: [Ricotta] 1 1/2 pounds Grated [kashkaval] 5 oz Mashed cooked [potatoes] 2-3 [Olive oil] 2 tbs [Salt] and freshly ground pepper to taste Spinach stuffing: Fresh spinach 2 3/4 pounds Finely chopped [onions] 2-3 [Olive oil] 2 tbs [Allspice] 1/2 tsp [Salt] and freshly ground pepper to taste @ Servings: 12 people Dough: Water 1 1/2 cups [Butter] 13 oz [Vegetable oil] 1 1/2 cups [Flour] 12 cups [Salt] pinch [Baking powder] 1 1/2 tsp [Egg] for glazing [Sesame seeds] or black [cumin] for garnish Cheese stuffing: [Ricotta] 1 3/4 pounds Grated [kashkaval] 6 oz Mashed cooked [potatoes] 3 [Olive oil] 2 tbs [Salt] and freshly ground pepper to taste Spinach stuffing: Fresh spinach 3 1/4 pounds Finely chopped [onions] 3 [Olive oil] 2 tbs [Allspice] 3/4 tsp [Salt] and freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] [Saucepan] [Whisk] [Flour sifter] [Plastic wrap] [Bowl] or [electric mixer] [Fork] [Cheese grater] [Frying pan] [Wooden spoon] [Pepper mill] [Rolling pin] [Glass] or cookie cutters [Baking dish] [Pastry brush] INFO: During the 10th and 11th century banquets of the Caliphs, it was customary for guests to compose poems about the different dishes they were served. These savory pastries were so popular that literally hundreds of poems were written in their honor. The chef's of Iraq and Egypt have argued for centuries about the original ownership of this old recipe. Apparently it was served for the first time in the 10th century at a banquet in Baghdad. This Egyptian version, which is baked, was adapted from the fried Iraq version. Only the stuffing is different. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat if frozen, cover with aluminum foil and place in a preheated 325í F oven for 15 minutes. If the sambusak is not frozen, cover with aluminum foil and place in a preheated 350í F oven for 5 minutes. tips : serving suggestion : Serve with hamin eggs and pickles. TIME: prep time : 01:20 cook time : 00:30 !! 98 Red Lentil Soup - ING: Servings: 2 people Red [lentils] 1 cup Water 1 1/2 pints Small [onions] 2 [Butter] 1/2 oz [Cumin] 1 tsp [Salt] and freshly ground pepper to taste @ Servings: 4 people Red [lentils] 1 3/4 cups Water 1 1/2 quarts Small [onions] 5 [Butter] 1 1/4 oz [Cumin] 2 tsp [Salt] and freshly ground pepper to taste @ Servings: 6 people Red [lentils] 2 1/2 cups Water 2 quarts Small [onions] 7 [Butter] 2 oz [Cumin] 2 tsp [Salt] and freshly ground pepper to taste @ Servings: 8 people Red [lentils] 3 1/2 cups Water 2 3/4 quarts Small [onions] 9 [Butter] 2 oz [Cumin] 1 tbs [Salt] and freshly ground pepper to taste @ Servings: 10 people Red [lentils] 4 1/4 cups Water 3 1/2 quarts Small [onions] 12 [Butter] 3 oz [Cumin] 3 tsp [Salt] and freshly ground pepper to taste @ Servings: 12 people Red [lentils] 5 cups Water 1 gallon Small [onions] 14 [Butter] 4 oz [Cumin] 1 tbs [Salt] and freshly ground pepper to taste @ TOOLS: [Colander] [Saucepan] with a lid [Chef's knife] [Cutting board] [Slotted spoon] [Sieve] or [food processor] [Bowl] [Wooden spoon] [Pepper mill] INFO: According to the Old Testament, Esau sold his birthright to Jacob for some sort of red soup. There is a very good chance that this was the soup as lentils are, and always have been, a main source of protein in the Egyptian diet. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat warm on a stove top over medium heat, stirring occasionally, until it boils. tips : serving suggestion : Serve with eggs, boiled potatoes, spring onion and bread. TIME: prep time : 00:25 cook time : 01:10 !! 99 Ta'amia - ING: Servings: 2 people Dried [broad beans], peeled 9 oz Coarsely chopped red [onion] 1 Peeled [garlic] cloves 1-2 [Parsley] large bunch Fresh [coriander] (optional) large bunch Ground [cumin] 1 tsp Ground [coriander] 1 tsp [Baking powder] 1/4 tsp [Salt] and cayenne pepper to taste Oil for deep frying @ Servings: 4 people Dried [broad beans], peeled 1 pound Coarsely chopped red [onions] 2 Peeled [garlic] cloves 3 [Parsley] large bunch Fresh [coriander] (optional) large bunch Ground [cumin] 1 tsp Ground [coriander] 1 tsp [Baking powder] 1/2 tsp [Salt] and cayenne pepper to taste Oil for deep frying @ Servings: 6 people Dried [broad beans], peeled 1 3/4 pounds Coarsely chopped red [onions] 3 Peeled [garlic] cloves 4-5 [Parsley] large bunch Fresh [coriander] (optional) large bunch Ground [cumin] 1 tsp Ground [coriander] 1 tsp [Baking powder] 1/2 tsp [Salt] and cayenne pepper to taste Oil for deep frying @ Servings: 8 people Dried [broad beans], peeled 2 1/4 pounds Coarsely chopped red [onions] 4 Peeled [garlic] cloves 6 [Parsley] large bunch Fresh [coriander] (optional) large bunch Ground [cumin] 1 tsp Ground [coriander] 2 tsp [Baking powder] 3/4 tsp [Salt] and cayenne pepper to taste Oil for deep frying @ Servings: 10 people Dried [broad beans], peeled 2 3/4 pounds Coarsely chopped red [onions] 5 Peeled [garlic] cloves 7-8 [Parsley] large bunch Fresh [coriander] (optional) large bunch Ground [cumin] 2 tsp Ground [coriander] 2 tsp [Baking powder] 3/4 tsp [Salt] and cayenne pepper to taste Oil for deep frying @ Servings: 12 people Dried [broad beans], peeled 3 1/4 pounds Coarsely chopped red [onions] 6 Peeled [garlic] cloves 9 [Parsley] large bunch Fresh [coriander] (optional) large bunch Ground [cumin] 2 tsp Ground [coriander] 1 tbs [Baking powder] 1 tsp [Salt] and cayenne pepper to taste Oil for deep frying @ TOOLS: Large [bowl] [Colander] [Food processor] [Falafel tool] Deep [frying pan] [Slotted spoon] [Paper towels] INFO: Possibly the world's first fast-food, it is said that during the reign of Pharaoh Amenhotep, nearly 5,000 years ago, ta'amia was sold on the road between Alexandria and Cairo. Today it is sold by street-side vendors in every city and village in Egypt. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : n storing : To store, this dish can be refrigerated, before frying, for up to 6 hours freezing : n reheating : n tips : serving suggestion : Serve with fresh pita, humus, tahini and vegetables, or on a plate as part of a meze. TIME: prep time : 00:20 cook time : 00:30 !! 100 Fried Sardines with Garlic - ING: Servings: 2 people Chopped [garlic] cloves 2-4 Chopped [parsley] large bunch Chopped [mint] small bunch Oil for deep frying Cleaned [sardines] or small [red mullet] 12-16 [Flour] 1/2 cup [Salt] and pepper to taste [Lemon] wedges for garnish @ Servings: 4 people Chopped [garlic] cloves 4-6 Chopped [parsley] large bunch Chopped [mint] small bunch Oil for deep frying Cleaned [sardines] or small [red mullet] 24-32 [Flour] 1 cup [Salt] and pepper to taste [Lemon] wedges for garnish @ Servings: 6 people Chopped [garlic] cloves 6-8 Chopped [parsley] large bunch Chopped [mint] small bunch Oil for deep frying Cleaned [sardines] or small [red mullet] 36-48 [Flour] 1 1/2 cups [Salt] and pepper to taste [Lemon] wedges for garnish @ Servings: 8 people Chopped [garlic] cloves 8-10 Chopped [parsley] large bunch Chopped [mint] medium bunch Oil for deep frying Cleaned [sardines] or small [red mullet] 48-64 [Flour] 2 cups [Salt] and pepper to taste [Lemon] wedges for garnish @ Servings: 10 people Chopped [garlic] cloves 10-12 Chopped [parsley] 2 medium bunches Chopped [mint] medium bunch Oil for deep frying Cleaned [sardines] or small [red mullet] 60-80 [Flour] 2 1/2 cups [Salt] and pepper to taste [Lemon] wedges for garnish @ Servings: 12 people Chopped [garlic] cloves 12-14 Chopped [parsley] 2 large bunches Chopped [mint] medium bunch Oil for deep frying Cleaned [sardines] or small [red mullet] 72-96 [Flour] 3 cups [Salt] and pepper to taste [Lemon] wedges for garnish @ TOOLS: [Chef's knife] or [food processor] [Cutting board] [Bowl] [Wooden spoon] Deep [frying pan] [Slotted spoon] [Garlic press] INFO: At one time, Egyptian fishermen believed that red sardines were a sign of good luck, and because of this few of these fish ever made their way to market, most of them were consumed by the fishermen and their families. Now, however, this dish is one of the most popular street foods in Cairo. These spicy fish are fried, wrapped in newspaper and eaten while walking. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : n storing : refrigerate freezing : n reheating : n tips : serving suggestion : Combine lemon juice, crushed garlic, crushed chili pepper, salt and parsley in a glass jar. Shake well and let rest for 30 minutes. Sprinkle over the fish or serve on the side. TIME: prep time : 00:30 cook time : 00:05 !! 101