1-888-834-1448

Baked Fish


Egyptian Food and Recipes

 

Mary Kay Radnich

 

The Greeks call it Psari Plaki, the Egyptians, interestingly, call it poisson `a la grecque (rather than tagen samak), and I call it Mediterranean Baked Fish.

 


Years and years ago, (ok, decades ago) this recipe was my first attempt at preparing fish for dinner.

 

No matter what name you give it, this baked fish recipe is always a hit at the dinner table.

1 pound fish fillets (sole, flounder or red snapper)

1 Tb chopped parsley

Juice of one fresh lemon (1 Tb)

Ts. Seasoned salt (or spice such as Old Bay Seasoning)

3 Tb Olive Oil

1 Medium onion, thinly sliced

1 Clove garlic, minced

1 Large tomato, thinly sliced

3 Slices lemon

2 Tb white wine

 

Arrange the fish in an 8- or 9- inch-square baking dish. Sprinkle with the parsley, lemon juice and seasoned salt. Heat the oil in a skillet and fry the onion and garlic until limp. Top the fish with the onion mixture, including the oil from the skillet. Arrange the tomatoes on top of the onion mixture, than place the lemon slices between the tomato slices. Pour the wine over all and bake at 350F for 30-35 minutes or until the fish flakes with a fork. 3 servings.

 

Spicy Shrimp

 

A good choice for mezze (or appetizer), or a quick meal served with rice and a salad.

2 cloves garlic, crushed

3 Tb. Extra-virgin olive oil

1 Ts. paprika

Ts. cumin

Ts. ground ginger Serious pinch of cayenne or ground chili pepper

lb. Large fresh or frozen shrimp (if frozen, thaw before using) Salt

2-3 Tb chopped cilantro or parsley

 

Saut the garlic in the oil until fragrant. Add the spices & stir gently. Add in the shrimp, then season with salt, then add the cilantro or parsley.

 

Fry quickly, stirring constantly, for about 5 minutes or until the shrimp turn pink. "Monkey Bread" This is a fun, sweet recipe that the entire family will enjoy, and kids can help make it, too. Its not Egyptian, but it is good! I dont know where the name

 

"Monkey Bread"

 

comes from; possibly, because you can pull it apart and eat as a monkey would.

 

2 (1 pound) loaves frozen white bread *

1 C. sugar, divided

C. packed brown sugar

C. milk

1-2 Tablespoons butter or margarine

1 3/4 Teaspoons ground cinnamon, divided

Cooking spray, such as PAM or butter or margarine to grease the pan Thaw the bread dough in the refrigerator for 12 hours. (*If you dont have frozen bread dough in your area, you can substitute homemade bread dough, enough for a 2-pound loaf, which would use 4 cups of flour.) Combine 1-cup sugar, brown sugar, milk, margarine/butter and 1 teaspoon of the cinnamon in a small saucepan. Bring to a boil; cook 1 minute.

 

Remove sugar syrup form heat; let cool 10 minutes. Combine cup sugar and teaspoon in a shallow dish and mix well.

 

Cut each loaf of thawed dough into approximately 24 equal portions. Roll each portion in the cinnamon sugar and then layer the dough balls in a 12-cup Bundt pan or tube pan, that has been coated with the cooking spray (or greased). Pour the sugar syrup over all of the dough; cover and let rise for 35 minutes or until doubled in bulk. Preheat over to 350F. Uncover, and bake at 350 or until lightly browned. Immediately loosen edges of bread with a knife. Place a plate upside down on top of the pan; invert pan onto plate.

 

Remove pan and drizzle with any remaining sugar syrup.

 

The Mysteries of Qurna By Sonny Stengle

Traveling by Train in Egypt By Dr. Susan Wilson & Medhat A-Monem

The Charm of the Amulet By Anita Stratos

Egyptian Rock-Art Unveiled By Arnvid Aakre

Great Hair Days in Ancient Egypt By Ilene Springer

Touring With the Young, and Not-So-Young By Jimmy Dunn

A Tour in Egypt's Mohammed Ali's Mosque By Muhammad Hegab

Ancient Egyptian Agriculture By Catherine C. Harris

Why I Keep Going Back, and This is No 'Fish Story'! By Duncan McLean

Off the Beaten Path in the Sinai By Jimmy Dunn

Editor's Commentary By Jimmy Dunn

Ancient Beauty Secrets By Judith Illes

Book Reviews Various Editors

Hotel Reviews By Jimmy Dunn & Juergen Stryjak

Kid's Corner By Margo Wayman

Cooking with Tour EgyptBy Mary K Radnich

The Month in Review By John Applegate

Egyptian ExhibitionsBy Staff

Egyptian View-Point By Adel Murad

Nightlife Various Editors

Egypt On Screen By Carolyn Patricia Scott

Restaurant Reviews Various Editors

Shopping Around By Juergen Stryjak

Web Reviews By Siri Bezdicek

 

Prior Issues
June 1st, 2001

May 1st, 2001

April 1st, 2001

March 1st, 2001

February 1st, 2001

January 1st, 2001

December 1st, 2000

October 1st, 2000

September 1st, 2000

August 1st, 2000

July 1st, 2000

June 1st, 2000

 

Master Index

 

Who are we?

Tour Egypt aims to offer the ultimate Egyptian adventure and intimate knowledge about the country. We offer this unique experience in two ways, the first one is by organizing a tour and coming to Egypt for a visit, whether alone or in a group, and living it firsthand. The second way to experience Egypt is from the comfort of your own home: online.