Breakfast Recipes

TRADITIONAL Egyptian Breakfast

We made a TRADITIONAL Egyptian Breakfast with over 7 different dishes, all of which you can eat in Cairo and Egypt. There are 3 VEGAN dishes and 2 different Egg Dishes, including one with Dried Beef.
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0:00 Episode Premise
0:20 Spicy Aubergine Pickles
2:45 Egyptian falafel recap
3:39 Spicy Ful Medames
4:41 Egga, Falafel Omelette
5:38 Eggs with pastirma
6:25 Gebna bel Tamatem
7:22 Sweet breakfast dishes
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My Falafel Recipe

3 Ful Medames Recipes

Seif Jay: Breakfast – Egyptian Street Food

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Pickled Aubergines:
600g Baby Aubergines
8 Cloves Garlic
2 Spicy Red Chillies
2 Spicy Green Chillies
1 Sweet Red Pepper
1 Bitter Green Pepper
1 Beetroot
1/2 Cup White Vinegar
4 Tbsp Lemon Juice
2 Tsp Paprika
1 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Cumin
1/2 Tsp Coriander

Falafel Recipe:

Mixed Spicy Ful:
1 Can Cooked Fava Beans
1 Heaped Tbsp chilli mixture
1/2 Tomato
1/4 Onion
1/4 Green Pepper
Salt
Lemon Juice
Vinegar

Egga/Falafel Omlette:
1 Cup Falafel Batter
1 Egg
1 Tbsp clarified Butter

Basterma Eggs:
100g Basterma/pastirma
4 Eggs
Splash of milk
1 Tbsp clarified Butter

Tomato Cheese:
3/4 Chopped Tomato
100g Feta Cheese
30g Cream Cheese
25ml Olive Oil
1/2 Tsp Dried Mint
1/2 Tsp Nigella Seeds
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Directions:

Pickled Aubergines:
1- Remove the stems from the pickled aubergines, taking care not to tear the skin
2- Bring a pot of water to boil, and add some salt and the sliced betroot
3- Once the liquid is dyed, add the aubergines, and keep submerged with a heatproof bowl
4- Cook for 15-20m until soft, then drain and set aside (keep some of the boiling liquid)
5- Blend the Chillies, garlic and spices together with half the vinegar and half the lemon juice
6- Slice a slit in each aubergine, and fill with the chilli, place in a container
7- Mix 1 cup of the liquid with the remaining vinegar and lemon, and a heaped tablespoon or two of the spice mixture
8- Pour over the aubergines until mostly submerged, then pour over some vegetable or olive oil

Basterma Eggs:
1- Slice your Basterma into large squares
2- Mix the eggs and milk
3- Melt clarified butter in a pan over medium heat, add the basterma and fry for 1 minute
4- When fragrant, pour in the eggs, and scramble
5- Leave the curds large and serve hot

Tomato Cheese:
1- Break up the feta, then mix it with the cream cheese
2- Blend the two together until almost smooth
3- Add the tomatoes chopped to a small dice, with the mint and nigella seeds
4- Mix and serve

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