Giza Gazelle
Ingredients
1 kilo mince round gazelle steak (use beef)
1 large or 2 medium onions
1 1/2 cup uncooked rice
1 cup slivered almonds
1 cup golden raisins
1 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 to 3/4 teaspoon pepper
salt to taste
5 tablespoons butter for frying, divided usage
2 chicken bouillon cubes

Instructions
Grate onion over paper plate or into bowl so as not to lose the juice. (Can also be chopped finely in processor using 1 cup water). Measure onion and juice plus enough water to measure 3 cups and 3 tablespoons. Place this in saucepot used to cook the rice and begin to heat. Meanwhile, fry rice in 2 tablespoons butter in large skillet, stirring constantly until golden brown. Add to onion liquid along with bouillon cubes and bring to boil, reduce heat, cover and cook 20 minutes.

In frypan used for rice, fry almonds in 2 tablespoons butter, stirring constantly over low heat until golden brown then remove. Fry raisins in 1 tablespoon butter over low heat, stirring constantly until plumped then remove.

Brown mince beef, drain and crumbs. Add spices to beef and continue to brown for a couple of minutes. Add cooked rice, fried raisins and almonds to meat and blend well. Taste and correct seasoning. Serves 6.

Rosetta Rice and Libyan Lentils
Ingredients
2 tablespoons olive oil
1 1/4 cups dry lentils
3 cups boiling water or stock
1 teaspoon salt
dash of pepper
1 1/2 cup uncooked rice
1 cup boiling water or stock

Instructions
Heat oil in heavy pan or covered skillet. Add rinsed and drained lentils. Brown over medium heat for 5 minutes, stirring often. Add 3 cups boiling water or stock, salt and pepper. Cook uncovered over medium heat for 10 minutes. Stir in rice and 1 cup boiling water or stock. Bring to a boil, reduce heat to low, cover and simmer 25 minutes without stirring. Prepare sauce and onions while waiting.

Sauce
3/4 cups tomato sauce
3 cups tomato juice, sauce or pureed tomatoes
1 green pepper, chopped
chopped celery leaves
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon cumin
1/4 teaspoon cayenne pepper

Instructions
In saucepan, heat ingredients together. Bring to boil. Reduce heat and simmer 20 to 30 minutes.

Brown Onions
2 tbsp. olive oil
3 onions, sliced
4 garlic cloves, minced

Instructions
Heat in small skillet. Saute over medium heat until brown. To serve, place rice and lentil mixture on a platter. Pour tomato sauce over top. Top with browned onion. Optional: Omit sauce, serve with plain yogurt and browned onion. Serves 6 to 8. Very nutritious, low cholesterol.

Dashur Djar Dates
Ingredients
200g fresh or dried dates
50g coarsely ground nuts or stone-pine kernels
a little bit of salt
honey, or red wine with honey (to stew)

Instructions
Take the stones out of the dates and fill them with nuts or stone-pine kernels. Sprinkle a bit of salt on the filled dates and stew them in honey or honey-sweetened red wine. The dates have to be cooked in on low heat until their paring starts to come off (approximately 5-10 minutes). Serve atop pancakes.

Ptahemheb Pancakes
Ingredients
8 ibis eggs (use farm fresh chicken)
600ml milk
100ml oil
A dribble of honey

Instructions
Mix eggs, milk and oil until you have a pancake dough. Fry in a pan and serve topped with honey.

Lykonpolis Lamb
Ingredients
1 medium eggplant
1 1/2 lbs lamb shoulder
3 tablespoons butter
1 medium onion, diced
1 teaspoon marjoram
1 pinch dried thyme
salt and pepper (to taste)
1 cup beef consomme
1 cup rice
1 can tomato (2-1/2 cups)

Instructions
Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well. Cut lamb into 1-inch squares and saute in butter until brown on all sides. Place in a casserole. Fry onion in the skillet until golden brown. Add onion and eggplant, seasonings and consomme to the casserole. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice. Pour over the contents of the casserole. Bake in a preheated 350F oven until lamb is tender, about 90 minutes.

Faiyum Fava Beans
Ingredients
1/4 cup of olive oil
2 or 3 large onions
2 or 3 garlic cloves
2 tablespoons of red pepper flake
1/4 cup of tomato sauce
2 cups hot water
3 or so tablespoons of parsley fresh or dried
1/2 teaspoon of black pepper
2 teaspoons of paprika
2 cans of fava beans

Instructions
Heat oil over med. heat. Saute onion and garlic until brown. Stir in all the rest except the fava beans. Bring to a boil, reduce heat and simmer for 1/2 hour. Carefully incorporate the fava beans. Remove from the heat and let it sit there to let the flavors blend.

Berenib Bread
Ingredients
3/4 cups whole wheat flour
7 ounces water
1/2 teaspoon salt
1/4 oz dry yeast

Baking method
Put flour and salt in an oversized bowl. Mix dry yeast with the water. Slowly add water. Take turns kneading the dough. Spread flour on a clean, flat surface. Roll dough into small balls. Form balls into flat round shapes or triangles. Cover with a cloth for one to two hours. Bake bread on a greased sheet for 30 minutes at 350 Degree heat.