Fooll Mudammes

• 3 tablespoonsoil
• 1 onion, chopped
• 1/4-1/2cup tomato sauce
• 1 teaspoon ground cumin
• 1/2teaspoon ground coriander, or more if you like
• 1/8teaspoon cayenne pepper
• 1/2teaspoon salt
• 1(15 ounce)can fava beans, drained

Directions:

1. Heat oil, add onion and cook for about 4 minutes.
2. Add tomato sauce, spices and salt, cook for 2-3 minutes.
3. Add fava beans, and mash it on low heat.
4. You can mash it finely or leave some fava beans whole.
5. Cover and cook for 5 more minutes.
6. Serve with pita bread.
7. You can drizzle some olive oil, tahini, lemon, or a combination on it before serving.

Egyptian Moussaka

• 1 kg eggplant, peeled and cut into rings
• 250 gminced meat
• 1 tablespoon butteror 1 tablespoon margarine
• 1 largechopped onion
• 1/4cup water
• 3 tablespoonstomato paste
• 1 tablespoon sugar
• salt and pepper
• oil (for frying)
• Sultana (optional)

Directions:

1.     Fry the eggplant rings till it has a reddish brown color.

2.     Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.

3.     In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.

4.     Stir from time to time till meat is cooked.

5.     Add tomato paste, sugar, salt and pepper, few sultanas and water.

6.     Boil for 2 minutes till it is a thick sauce.

7.     In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then

8.     straighten the surface (eggplants should be only 2 layers).

9.     Put it in oven at 180 degrees for 15 minutes.

10.   Serve it with white rice or bread.

Omm 'Ali (Egyptian Bread and Butter Pudding)

• 1 packetroqaq (a type of cracker bread)
• 1 cupmixed nut
• 1 tablespoon coconut, grated
• 1 tablespoon unsalted butteror 1 tablespoonfresh cream
• 1 cup milk(rich, well-sweetened)

Directions:

1.     Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp.

2.     Crush with fingers and place in lightly greased oven dish.

3.     Mix nuts and coconut, and scatter on top.

4.     Warm the sweetened milk and pour over the dessert.

5.     Dab with butter or cream, and placed in moderately hot oven (325-375 F) until top is browned.