Many tourists visit Cairo on the way to or from a Nile River cruise, a magnificent experience that takes you deep into the fascinating history of an ancient civilization that once thrived along its banks. Cruisers visit Luxor, the Karnak temple complex, the Valley of the Kings and Aswan with experts in Egyptology to gain a true perspective into the advanced building and farming techniques of its people, allowing them to prosper for centuries. The city of Cairo itself is a study in contrasts between modern technology and a storied history. The Grand Egyptian Museum, the Cairo Tower, the Al Azhar Park, and the impressive architecture of historic Islamic and Christian mosques and churches all combine in a patchwork quilt of old and new.
Signature Drink of Cairo – Aseer Asab
Ingredients:
- 3-4 stalks fresh sugarcane, peeled and cut into small pieces
- ½ inch piece peeled fresh ginger
- 1-2 T fresh lemon juice
- Cold water and ice
Preparation:
- Prepare sugarcane stalks by washing thoroughly before peeling and cutting
- Blend pieces of sugarcane and ginger with a small amount of water at high power for 3-4 minutes until sugarcane is completely broken down into fine fibers
- Strain through a fine mesh strainer or cheesecloth until only the pulp remains
- Pour strained juice back into the blender, add lemon juice and lots of ice until well combined and a foamy layer appears on top
- Pour immediately into a tall glass and garnish with a lemon slice
Signature Dish – Koshary
Ingredients:
- 16 oz canned chickpeas, rinsed and drained
- 12 oz ditilini pasta found in Italian specialty shops – penne can be substituted if necessary. Boil according to package directions and set aside.
For fried onions:
- 3 large onions sliced thin into rings
- 2 t salt
- 1 ½ T cornstarch
- Vegetable oil for frying
For tomato sauce:
- 2T fried onions, chopped
- 7 garlic cloves, crushed
- 6 oz tomato paste
- 15 oz tomato sauce
- 3 c water
- 3 T white vinegar
- 1 t paprika
- Salt and pepper to taste
For lentil rice:
- ⅓ c fried onion, chopped
- 2 c brown lentils, rinsed and drained
- 2 c white rice, rinsed and drained
- 1 c vermicelli, toasted
- 4 c water
- 2 c hot water
- 1 t ground cumin
For cumin sauce:
- 3 T white vinegar
- 5 cloves garlic, crushed
- ½ c hot water
- 1 t ground cumin
- ¼ t paprika
- Salt and pepper to taste
Mix all ingredients until well blended
Preparation:
- Toss sliced onions with salt and cornstarch and fry over medium heat in 1 inch of oil until golden brown (about 10 minutes)
- Drain onions on paper towel and reserve, saving the remaining oil
- In a heavy pot, add a bit of the reserved oil and crushed garlic and fry just until fragrant.
- Add remaining sauce ingredients, bring to boil, cover and simmer 15 minutes. Set aside.
- Bring 4 c of water to a boil in a heavy pot, add lentils and boil gently 10-15 minutes over medium heat. Stir in rice, vermicelli, 2 c hot water, ground cumin, paprika and salt and pepper. Cover pan and simmer until pasta is cooked and water is absorbed, 10-15 minutes. Fluff with a fork.
Assemble the koshary – this is an important step!
- Place lentil/rice mixture in the bottom of a large casserole. Top with cooked ditilini pasta, chickpeas, and fried onion rings. Drizzle with the tomato sauce and top with cumin sauce. Bake 10 minutes at 325 degrees until just warmed through.
