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Bites Fil Beit: mokabelat el gambari- Shrimp Appetisers , Gambari bel tom we el basal el ahmar –Shrimp with chopped garlic and red onion - Daily News Egypt

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Bites Fil Beit: mokabelat el gambari- Shrimp Appetisers , Gambari bel tom we el basal el ahmar –Shrimp with chopped garlic and red onion

We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!


Bites Fil BeitIngredients:

  • 1/4 kg shrimps, fresh and peeled– gam-ba-ri
  • 10 cloves garlic finely chopped– tom
  • 2 tbsp butter –zeb-da
  • 1 tbsp red onion, chopped– ba-sal ah-mar
  • 1 tbsp curry– ka-ree
  • 1 tbsp cream for cooking –ke-rei-met tab-kh
  • 1 tablespoon lemon juice –‘a-seer la-moon
  • 1 tablespoon olive oil– zeit za-toon
  • Parsely leaves for garnish– ba’-doo-nis
  • Salt and pepper– malh and fel-fel

Directions:

1-      Heat olive oil in a pan

2-      Sauté shrimp until half cooked

3-      Take shrimp out and set aside

4-       Melt butter and then sauté the red onion, then add the garlic and curry.

5-      Add cream and lemon juice to the pan.

6-      Add the shrimp and let the stock reduce to a thick sauce.

7-      Place the shrimp with the reduced sauce into a bowl and top with parsley.

 

Gambari bel katshup wel mostarda –Shrimp with ketchup and mustard sauce

Ingredients:

  • 1/2 kg shrimps, cooked – gam-ba-ri
  • 1 tbsp parsley, for garnish – ba’-doo-nis

 

For The Sauce:

  • 1/2 cup ketchup –kat-shup
  • 2 cloves garlic, minced –toum
  • 1/4 tbsp sugar – su-kar
  • 2 tbsp lemon juice, freshly squeezed–‘a-seer la-moon
  • 1/2 tbsp mustard –mos-tar-da
  • 4 hot sauce, drops –shat-ta
  • salt and pepper – malh and fel-fel

Directions:

1-      In a bowl mix sauce ingredients until well combined.

2-      Cover the bowl and refrigerate for 1 hour.

3-      Pour the sauce in three nice serving bowls.

4-      Place shrimps on the edge of the bowls, leaving the tails to stick out.

5-      Garnish with parsley.

6-       Serve cold.

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