the easiest Egyptian food recipe

Fata (Egyptian Lamb and Bread Soup) Recipe
Ingredients:

1 1/2 pound lean lamb meat without bones
2 medium>~~~~~~~~~~~~~~~~~~^^^^^^^^^^^^...
Asbusa

Ingredients:
2lbs cream of wheat
2.5 cups sugar
3/4 lb. butter
16 oz. plain yogurt
slivered almond halves

Instructions:
Bring all ingredients to room temperature. In a large bowl mix sugar and cream of wheat. Add butter, mix by hand, rubbing the buuter, sugar and cream of wheat between your palms for 10 minutes or more until the mixture is very well blended.

Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add>~~~~~~~~~~~~~~~~~~~~~~^^^^^^^^...
Bamya (Meat and Okra Stew)
Ingredients:
6 tablespoons unsalted butter or olive oil. 2 lb (1 kg) stewing lamb or beef, cut into 1 in cubes.
2>~~~~~~~~~~~~~~~~~~~~~~^^^^^^^^...
This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.


Egyptian Marinade

1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
salt and freshly ground pepper to taste.

Instructions:
If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip top bag. You may use cut up chicken pieces also.

Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated.

Bring the meat to room temperature before cooking. While the meat is warmign to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade.

If using chichen cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon).

Cooking time will depend upon the size of the poultry pieces; But DO NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.