Inspired by a meeting with celebrity Chef Osama, Daily News Egypt chose a starter, main dish and dessert for its more adventurous readers. Bon appetit! Starter: Pizza Soup Ingredients: 2 Tablespoon olive oil 1 Cup of chopped onion 2 Finely chopped garlic clove 1 Cup chopped green pepper 1 Cup sliced mushroom 1 Cup sliced zucchini 3 Cups meat stock 2 Cups chopped Italian tomato 1 Cup pizza sauce ½ Cup cooked sausage ½ teaspoon pizza seasoning (oregano-basil-thyme) ½ Cup shredded mozzarella cheese Preparation: - Heat oil in a sauce pan, add onion, garlic, pepper, mushroom and zucchini, stir for few minutes - Add stock, chopped tomato, pizza sauce, sausage, and seasoning. - Simmer for 10 minutes. - Ladle and decorated with shredded cheese. Suggestions: - You may add green pepper. - You may add salami or cooked ground meat or cooked chicken parts, - You may add pizza dough circles (cooked before) ladle the soup over it or French bread cuttings garnished and put it in the bottom of the plate and baked then put the soup over it and serve. - Decorated with basil or pizza spices. - Make pizza sauce. Main dish: Veal meat with eggplants and yogurtIngredients: 3 tablespoons olive oil ½ kilo veal meat (medium cubes) 1 teaspoon thyme (grated) 1 teaspoon ginger (crushed) 1 teaspoon paprika Salt and pepper for taste 1 cup onion (diced / chopped) 1 cup potato (shredded in medium cubes) 1 cup pumpkin 2 tomatoes (peeled and diced) 1 red beans (sauté /or canned) 1 cup meat stock or water ½ cup eggplants (fried slices) 2 cups yogurt 1 teaspoon chili (optional) ½ teaspoon nutmeg (optional) 1 teaspoon parsley (chopped) Preparation: . Heat the oil in a pan over medium heat; add veal cubes and stir until the sides are done. . Add thyme, ginger, paprika, and season with salt and pepper, stirring thoroughly until the combination became homogenous. . Add onion, potato, pumpkin, tomato, red beans and the stock, stir the mixture, bring to boil and season again. . Pour the mixture into a clay oven dish and cover the face with the eggplant slices. . Mix yogurt with chili and nutmeg, season with salt and pepper. Infuse the mixture onto the clay pot to cover it. . Cook in an oven (180 heat) for 35-40 minutes. . Garnish with parsley leaves, serve warm. PS. you can use chicken instead of veal meat and serve with white rice. Dessert: Konafa stuffed with banana and meringue Ingredients: ½ Kg. konafa 2 tablespoons butter 2 tablespoons sugar 2 tablespoons powdered sugar 1 lemon juice. Preparation: . Shred the konafa into short pieces . Butter is melted then added to the konafa and the sugar. . Put the konafa in a moulding dish and press on it till it takes the shape of the dish. . Put the konafa in an oven heated to 350 Fahrenheit for 15 min. or until cooked. . Whip the egg whites with an electric whip until solid and add 1 spoon of the powdered sugar. . Peel the bananas and mix with the lemon juice so as not to change in color. . Closely place the bananas over the konafa and cover it with the meringue. . Dust the rest of the sugar on the konafa. You can serve it as it is or expose the sugar to direct heat until it turns golden yellow. It could be padded with other fruits as well.
