RECIPES FROM SUDAN

-SHORBET ADS: Lentil SoupIngredients:-2 cups Ads Magroosh (split red lentils)-2 quarts stock (either chicken or lamb) -2 medium onions -1 medium tomato -1 medium carrot -2 tablespoons finely chopped onions -2 tablespoons olive oil-2 teaspoons cumin-2 teaspoons salt-2 teaspoon

Recipe:

Step 1: Chop vegetables into medium sized chunksStep 2: Wash lentils and place in 4-5 quart pot of boiling waterStep 3: Add onions, carrots, tomatoes and lentils. Cook for ½ hour or until lentils are tenderStep 4: Puree the mixture in a food processor or blenderStep 5: Sauté the onions in the olive oil until they are soft and brownStep 6: Add cumin, lentil, sautéed onions and salt/peper and stir slowly over heart for 3 minutes

MASCHI: Stuffed Tomato/ Potato/ Green Pepper/ egg plant with Chopped BeefIngredients:

-2lbs of chopped ground beef-8 large tomatoes/ potato/egg plant/ green pepper-1 tsp dried dill-1 tsp garlic powder-2 tbs salad oil-1 cup cooked rice-2 tbs. butter

Recipe:Step 1: Sauté beef with salad oilStep 2: Add pepper, garlic, and dillStep 3: Cut a slit in each tomato and scoop outside the insidesStep 4: Refill tomatoes with beef mixture and close the tomatoStep 5: Melt butter in a large skilletStep 6: Sauté tomatoesStep 7: Remove tomatoes with the oil and place in a casserole of heavy saucepan

Add Optional Sauce:Ingredients:

-2 6-oz cans of tomato paste-2 6-oz cans of water-1/2 tsp salt- 1tsp cinnamon- 1 tsp garlic powder

Recipe:Step 1: Combine ingredients over low flame for 10 to 15 minutes until sauce is cooked

SALATET ZABADY BIL AJUR: Cucumber/Yogurt Salad

Ingredients:-2 cups of plain yogurt-1 clove garlic minced-1 large cucumber peeled, seeded and finely diced-Salt

- Black seed (habat Albaraka)-Freshly ground pepper

Recipe:Step 1: Combine all ingredients in one large bowl and refrigerate for 2-4 hours

MULLAH BAMYAH: Okra Ladies Fingers

Ingredients:

-2lbs okra -1lb savory minced beef-5 garlic cloves-2 cups of tomato juice

Recipe:

Step 1: Lightly pan fry okra.Step 2: Add minced beef and add crushed garlic with saltStep 3: Pour seasoned tomato juice over okra and cook over very low heat

SALATA MA JIBNA: Salad with Parmesan CheeseIngredients:

-1 cup of onions-1 cup of cabbage

-1/2 cup carrots-1 cup of diced tomatoes-1 clove of garlic-2 tablespoons of vinegar-1/4 teaspoon of coarse black pepper

-Serves about 8 people

-SHORBET ADS: Lentil SoupIngredients:-2 cups Ads Magroosh (split red lentils)-2 quarts stock (either chicken or lamb) -2 medium onions -1 medium tomato -1 medium carrot -2 tablespoons finely chopped onions -2 tablespoons olive oil-2 teaspoons cumin-2 teaspoons salt- ½ spoon coriander powder

Recipe:

Step 1: Chop vegetables into medium sized chunksStep 2: Wash lentils and place in 4-5 quart pot of boiling waterStep 3: Add onions, carrots, tomatoes and lentils. Cook for ½ hour or until lentils are tenderStep 4: Puree the mixture in a food processor or blenderStep 5: Sauté the onions in the olive oil until they are soft and brownStep 6: Add cumin, lentil, sautéed onions and salt/peper and stir slowly over heart for 3 minutes

CRÈME CARAMELA: Sudanese Caramel CustardIngredients:

-8 eggs-1 quart milk-1 cup sugar -1 tbs vanilla-candied cherries

Recipe:Step 1: Beat eggs with 1 milk and add ½ cup sugar. Mix until frothy.Step 2: Add 1 oz. butter melted and 1 tbs vanilla in a 1.5 quart star-shaped aluminum cake panStep 3: Melt ½ cup of sugar and burn into caramelStep 4: Beat the egg mixture again and pour it into the cake pan. Cover the pan with aluminum foil (butter the underside of the foil)

Step 5: Bake at 350 degrees for 30 minutesStep 6: Chill until thoroughly coldStep 7: Garnish with candied cherries

SUDANESE YOGURT AND TAHINI TIPIngredients:

-2/3 cup tahini (sesame seed paste) -2/3 cup plain nonfat yogurt -3 cloves garlic, minced -2 lemons, juice of -2 tablespoons chopped fresh parsley -Salt-Pepper-Pita bread (for dipping)-Chopped vegetables (for dipping)

Recipe:Step 1: Mix pepper, salt, garlic and tahini until smoothStep 2: Incrementally add yogurt and lemon juice until it becomes thick and creamyStep 3: Sprinkle parsley

SUDANESE POST BAKEIngredients:

-250g pasta-100g grated cheese-2 tbsp ketchup-1 tbsp butter-1 tbsp tomato paste-1 green pepper, chopped-1 pinch salt

Recipe:

Step 1: Boil the pasta in water until just tender (about 20 minutes). Step 2: Drain and place in a baking dish, then stir-in the butter, tomato paste and green pepper. Add a pinch of salt. Step 3: Mix the grated cheese and ketchup together and sprinkle over the top of the dish.Step 4: Bake in an oven pre-heated to 180°C until the dish is crispy.

Khoodra Mafrooka: Meat with Spinach SauceIngredients:

- 250g beef or chicken, sliced-2 onions, chopped-2 tbsp oil

-1 tsp salt-1 large bunch of spinach leaves, chopped-1/4 tsp bicarbonate of soda-10 garlic cloves, crushed-1 tsp ground black pepper/coriander

Recipes:Step 1: Add the onions and meat to a pan along with the oil. Fry for about 5 minutes. Step 2: When all the meat juices have evaporated add water, cover and continue to cook until the meat is tender. Take out the meat at this point and fry in oil for a few minutes on each side.Step 3: Add the spinach and bicarbonate of soda to the broth and cook for 30 minutes. Step 4: Add the garlic and pepper, stir and cook until heated through. Pour the sauce over the meat and serve.

SHORBA: Puree of Lamb KhartoumIngredients:

-3lbs of lamb bones-1/2 Ib. CARROTS, peeled and cut in chunks -1/2 Ib. STRING BEANS, trimmed -3 cloves GARLIC, chopped finely -1/2 lb of peeled onions- -4 tbs. peanut butter

Recipe:Step 1. Simmer lamb bones in 2 quarts of water, add two teaspoons of salt. Let simmer for one hour.Step 2: Add carrots, cabbage, string beans, garlic and let simmer for hour until vegetables are thoroughly cooked. Step 3: Remove lamb bones and put the mixture through a sieve or food mill.Step 4: Add peanut butter thinned with 1 lemon (juice) Step 5: (OPTIONAL) Add rice / 1 Potato/ 1 Carrot/ green squash cut into

small pieces