Friday, September 26, 2008

Salata Azwad be Zabadi

  • 3-4 large aubergines / egg plant (aswad)
  • 1 tbsp tomato paste
  • 1 cup yoghurt (zabadi)
  • 2 tbsp peanut butter
  • 1 tsp salt
  • 1/2 tsp black pepper powder
  • 1/2 tsp garlic
  • 2 lemons
  • 1 green pepper (optional)
  • 2 tomatoes (optional)
  • Peal and chop up aubergines and fry in oil until soft.
  • In a separate bowl mix tomato paste, yoghurt, peanut butter and salt.
  • Squeeze juice of lemon and add green pepper and tomatoes if desired.
  • Add black pepper, garlic and cooled aubergines and mix.

Mullah Bamyah (Okra /Ladies Fingers)

Serves 4-6.


  • 2 lb okra(small)
  • 1 lb savoury minced beef
  • 5 garlic cloves
  • 2 cup tomato juice
  • cooking oil
  • salt,pepper & mixed spices
  • Lightly fry okra, Crush garlic w/ salt and add to the savoury minced beef.
  • Neatly arrange 1-2 layers of okra in the stewing pot. Cover with the savoury minced beef and top with another layer of okra.
  • Pour seasoned tomato juice over okra and cook over very low heat, until the juice has absorbed .
  • Turn over onto serving dish.

Tamayya (Green Hamburgers)

Serves 8.

Green hamburgers, are healthy vegetable patties packed with fresh greens and dried beans. The Tamaaya, or Falafel as it is called in the Middle East and Sudan, is stuffed into pockets of bread along with salad, foul, fried eggplant, potatoes, tahina salad or just by itself. This sandwich may be eaten for breakfast, lunch or dinner. Bought at the Tamaaya Stand, it is wrapped in paper and eaten as one walks down the street.


  • 2 cups broken beans (foul madshoosh)
  • 1/2 cup finely chopped parsley
  • 1/4 cup finely chopped coriander
  • 1/4 cup finely chopped dill
  • 1 cup finely chopped green onions
  • 1/2 cup finely chopped onion (1 small onion)
  • 2 tb finely chopped garlic
  • 1 1/2 - 2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 1 tsp dry coriander powder
  • chili powder (optional)
  • sesame seeds
  • oil for frying


  • Place the beans in a large bowl of water and rinse several times until the water is clear. Fill the bowl with at least 6 cups of water, cover and allow them to soak for 2 to 3 days.
  • Wash the greens and dry well, this makes them easier to chop. Remove the tough parts of the stem and then finely chop the leaves and the remaining delicate stems. Measure the greens after they are chopped, but do not pack them down into the cup.
  • Wash the green onions and chop both the white onion part and the green stem.
  • Chop the onion and garlic.
  • Drain the beans and grind very fine. If you are grinding the beans in a food processor, turn the machine on empty and slowly drop through the tube onto the moving blade. Place the beans in a bowl and set aside.
  • Add the greens, onions and garlic to the processor, blend well.
  • Add the mashed beans to the processor and process until the mixture looks green.
  • Transfer the mixture to a bowl, add the spices and baking soda, mix everything until well blended.
  • Cover the bowl and let sit for at least 30 minutes. The longer the better so the flavors blend. If you do not cook all the batter, cover and store in the refrigerator.
  • Heat a medium saute pan, when hot add 1/2 inch of oil and heat until it is hot, lower the heat slightly.
  • To shape the patties, take a large soup spoon and fill the bowl of the spoon with some of the batter, pressing it firmly into the spoon. Sprinkle the top with sesame seeds and then push it off the spoon into the hot oil. Fry for 2 to 3 minutes or until it has turned brown. Turn the patties over and cook again 2 to 3 minutes or until brown. Remove from the oil to a paper towel to drain.
  • Don't let the oil get too hot or the crust will get too crisp or if the oil cools down too much, the patties will soak up too much oil.

Monday, September 22, 2008


  • 5 onions
  • 1 cup oil
  • 1 bulb garlic
  • 500g mince meat
  • 2 tbsp wayka (okra powder)
  • 1/2 cup tomato paste
  • 1 tsp black pepper
  • Chop onions and fry in oil until crispy and dry.
  • Blend onion with a little water.
  • To the remaining oil, add mince meat and fry.
  • Add 2 cups of water and leave to simmer for 30 minutes.
  • Add 1/2 cup of tomato paste and simmer for 5 minutes.
  • Add blended onions and crush garlic with pepper and add to stew.
  • Add wayka and stir for 2 minutes.
Serve on Aseeda.

Fool Medamas (Flava Beans)

This way of preparing fava beans, which are commonly eaten as a breakfast food in Sudan. The ingredients tend to be common for the dish but may be varied in their quantities.

Serves 4.

  • One 16-ounce can cooked fava beans
  • 1 large onion, chopped
  • 1 large tomato, diced
  • 1-1/2 Tablespoons olive oil
  • 1 teaspoon cumin powder
  • 1/4 cup parsley, chopped
  • Juice of 2 lemons
  • Salt, pepper, and red chili pepper to taste
  • Pita Bread (optional)
  • Pour the beans into a pot and bring to a boil for about 1 - 2 hours.
  • Mix them well and add remaining ingredients.
  • Bring to a boil again, then reduce to medium heat and cook for about 5 minutes.
  • This dish is usually eaten with bread (Pita).
I found that certain ingredients like; oil (olive, corn.. etc.)vinegar, lemon juice, black pepper, cumin, salt, tomatoes, onions (spring, white, red .. etc.), parsley, shatta (dry, fresh) form the basis of most recipes. Take your pick and mix it in any way you want depending on your mode and availability. Having said that we should not forget taheena and eggs. I am getting hungry here. Ummmm!!!

Shorbet Ads (Lentil Soup)

  • 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 tablespoons lemon juice
  • 2 teaspoons
  • Kammun -Cumin
  • salt
  • pepper
  • Chop the vegetables into medium-size chunks.
  • Wash lentils.
  • Put stock into a 4-5 quart pot and bring to boil.
  • Add the onions,carrot,tomato and lentils to stock. lower the heat to simmer and cook for about 1/2 hour or until the lentils are tender
  • Puree the mixture in either a food processor or blender and return to pot.
  • Saute the finely chopped onions in the olive oil until they are soft and brown.
  • Add the cumin,lemon juice ,sauted onions, salt and pepper to soup and stir slowly over low heat for about 3 minutes.

Sunday, September 21, 2008

Fish Pyramid With Green Sauce

Yield: 8 portions.

When a Fish Pyramid with Green Sauce was served to us we thought the dish was such a great idea, we decided to suggest it as an additional dish you may want to serve at your Sudanese dinner. It is very easy to make. It can be served as a salad in place of the Salata.

Combine: 2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut or any white fish)
1 cup CORE of the CABBAGE, sliced very thin.
2 TOMATOES, cut in small cubes.
1 tsp. SALT
1/4 cup MAYONNAISE or enough to just hold mixture together.

Shape into a pyramid on a 12 inch plate (with hands moistened with water).

Combine: 1/2 cup MAYONNAISE
1/2 tsp. SALT
1/2 cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used add 1/4 cup chopped parsley to give the sauce its characteristic green color.)

Pour the Green Sauce over the pyramid.

Garnish around edge of plate with: 2 HARD BOILED EGGS sliced and
2 TOMATOES cut in slices, alternately overlapping each other around the plate
1/4 cup BLACK OLIVES uniformly placed around the edge of the plate with