Can someone please help me look for egyptian food recipes? please?

somebody please help. its for a huge project. please.Can someone please help me look for egyptian food recipes? please?
Egyptian dukkah








Serves 4


Preparation time less than 30 mins


Cooking time less than 10 mins


Ingredients


100g/4oz sesame seeds


100g/4oz blanched almonds


50g/2oz coriander seeds


10g/陆oz cumin seeds


1 tsp sea salt


陆 tsp pepper


Turkish bread


olive oil





Method


1. Toast all the seeds and almonds together in a hot dry pan. Keep stirring until fragrant.


2. Cool, then coarsely grind with the salt and pepper.


3. To serve, dip the Turkish bread into the olive oil and then into the dukkah.





Egyptian chicken with flatbread





Serves: 4 Prep: 30 min, , plus 2 hours marinating


Cook: 20 min








Ingredients


4 Chicken thighs








For the marinade


5 cloves garlic, peeled and grated


1 lemon, juice only


4 tbsp Olive oil


1 small handful flat-leaf parsley, finely chopped


1 small handful Mint, finely chopped








For the yoghurt sauce


500 strong plain flour, sifted


陆 Salt


2 Olive oil


water, for mixing








Greek yogurt


录 Cucumber, finely chopped


1 handful Mint, chopped


a little olive oil





Method 1. For the marinade: mix together all the ingredients in a large bowl and add the chicken. Turn the pieces over to make sure they get well coated, cover the bowl with clingfilm and put in the fridge to marinate for at least 2 hours.





2. For the flatbread: in a large bowl, mix the flour with the salt and then gradually start adding the olive oil and enough water to make a dough. Knead for 10 minutes smooth, then cover and set aside until ready to use.





3. Heat a griddle pan until smoking. Take the chicken out of the marinade and reserve the liquid. Put the chicken on the griddle skin side down first and cook for about 3-4 minutes on each side, or until the chicken is cooked through. Baste the chicken every so often with the marinade and turn the heat down if you find it is beginning to char too much on the outside before the meat is cooked through. Remove from the heat and keep warm.





4. Divide the flatbread dough into portions and roll each ball into a thin round shape. Cook each dough round on both sides on a hot griddle until charred. Prick the dough with a fork if it starts to rise and bubble.





5. For the yogurt sauce: mix together the yogurt with the cucumber, mint, a drizzle of olive oil and season with salt and pepper to taste.





6. To serve, scatter the chicken with a little sea salt, drizzle with extra virgin olive oil and serve with the flatbread and yoghurt sauceCan someone please help me look for egyptian food recipes? please?
Feteer bel Asaag (Pastry with Ground Meat - Egypt)





1 large onion chopped


1 pound super lean ground beef


2 tablespoons olive oil


1 1/2 cups water


Salt and pepper


1/2 cup chopped nuts (almonds or walnuts) optional


1/2 cup (1 stick) butter, melted


1 egg


1/2 cup milk (skim milk if you like)


1 package frozen filo dough sheets (thawed overnight)





Saut茅 the onion in the oil until it changes color to dark yellow. Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated. If you decide to use nuts add them at this time.





Open the filo dough package and divide the sheets in half.





In a greased 9 x 12 x 3-inch baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.





Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets. Don't worry about spreading the butter on the sheets. When you finish with all the dough cut the feteer in 2 x 1-inch squares with a sharp knife.





Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork. At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.





Pour the egg mixture gently over the feteer and bake, uncovered, in a 375 degree F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.





http://www.gourmet-living.com/recipes.ht鈥?/a>
Try this site-


www.cooks.com/rec/search/0,1-0,egyptia鈥?br>

Good luck
Google it!!!!!!!