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Bites Fil Beit: Batates mahsheya faheeta - Fajita stuffed potatoes - Daily News Egypt

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Bites Fil Beit: Batates mahsheya faheeta – Fajita stuffed potatoes

Ramadan offers a whole new challenge to cooking Egyptian food. The breaking of the fast, Iftar, is the main menu of the day and consists of an array of dishes. Traditionally the meal starts with juice, to prepare the stomach for the feast that is to come, and a savoury soup. Appetisers are up next, followed by a main course and a sweet dessert completes the meal. Iftars are meant to be shared and inviting your close friends and family for a home-cooked dinner-cum-breakfast can be daunting. But not to worry; during the month we will be giving you suggestions for full menus for light meals because of the warm days, accompanied with a complete recipe for one of the dishes.


Bites Fil BeitDrink:                    Mango juice with lemon and honey

Soup:                    Carrot soup

Salad:                    Colorful pasta salad

Appetiser:           Fajita stuffed potatoes

Main course:      Tagen chicken with onion and turmeric

Molokheya with rabbit

White rice

Dessert:               Basbousa with dates

 

 

Ingredients

4 large baking potatoes – ba-ta-tes

1/2 kg chicken breasts, cut in bites size – so-door fe-rakh

1 medium green pepper, chopped – fel-fel akh-dar

1 medium onion, chopped – ba-sal

2 tbsp butter – zeb-da

1 cup shredded cheddar, or your favourite, cheese – gib-na

2 tbsp sliced olives – za-toon

1 can sweet corn – dor-a

1tbsp soy sauce – sau-se el so-ya

1tbsp vinegar – ghal

1 tbsp lemon juice – a-seer la-moon

garlic powder – bo-dret tom

salt and pepper – malh and fel-fel

 

 

Directions

  • Place the chicken cubes in a bowl and add the soy sauce, vinegar, lemon juice, garlic powder, salt and pepper. Cover and let marinate for 2 hours.
  • Heat the oven on 200C.
  • Scrub the potatoes and wrap them in aluminium foil and bake until tender, about an hour.
  • Melt the butter in a skillet and sauté the chicken for until semi tender.
  • Add the onion, olives, sweet corn and green pepper and stir until mixed well.
  • Remove the potatoes from the oven and slice the top lengthwise and press on the ends to open.
  • Spoon chicken mixture into potatoes and sprinkle the cheese over the top.
  • Return to the oven until the cheese is melted.
  • Serve immediately.

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