Eggplant with dukkah and yellow Egyptian lemon made in the most famous stores

Eggplant with dukkah

We will prepare eggplant with Egyptian dukkah using the method of the most famous stores in Egypt.

Here is how to prepare it:

We prepare 2 kilos of medium-sized black eggplant

We wash it well and remove the upper green head from it

We prepare the eggplants, then make longitudinal slits in the eggplants

Sprinkle the eggplants with salt and leave them for 5 minutes
We fry the eggplants in abundant oil until they soften and reach a light golden color

Filling ingredients (dukkah):

Green pepper 
red pepper  
garlic
vinegar
salt
Shatta
cumin
Lemon

We grind all the ingredients in the kibbeh or grinder, and if there is none, grate the ingredients with a grater

Then we stuff the eggplants with this delicious dukkah  

Thus, the Egyptian-style eggplant with dukkah dish is ready to be served

Served alongside many dishes as an appetizer.
It can be kept in the refrigerator for 7 days

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Yellowish lemon

Egyptian lemon juice is a popular side dish used as an appetizer in many Egyptian dishes.

It is characterized by its sour and salty taste, and is one of the dishes that adds a distinctive flavor to meals. Here are its ingredients and how to prepare it:

 

the components:

1 kilo lemon
1/2 cup safflower
1/2 cup black seed
Red bell pepper
A spoon of white vinegar 
A spoon of olive oil

Pickling liquid

5 cups of lemon boiling water

A spoonful of sugar

A cup of coarse salt

A quarter cup of vinegar

A tablespoon of turmeric

How to prepare yellow lemon:

Wash the lemons well to remove impurities, then place them in a deep bowl to boil the lemons.
Submerge the lemons in clean water, which is then used as a pickling liquid.
Leave the lemon on the fire for one boil for 5 minutes after the water heats up.
Lemons should be boiled in a covered pot over low heat and not left on the heat too much so that their color does not change.
Drain the lemon, rinse with cold water, and leave it aside until the mixture is prepared.
In the kibbeh bowl, put the bell pepper, hot pepper, olive oil, and vinegar, and mix well.
Place the mixture ingredients in a bowl, add the safflower and black seed, and stir to mix the ingredients.
Then the pickling liquid is prepared by taking the lemon boiling water and putting it in a jug

Add vinegar, sugar, coarse salt, turmeric, and a tablespoon of the previously prepared mixture.
Stir the ingredients for the yellowish lemon pickling liquid well, then set aside.

Divide the boiled lemons with a sharp knife into four quarters from the surface of the lemon.
Stuff the lemons with the mixture, arrange them in a box or jar, then pour the pickling liquid over them
On the surface of the lemon pickle container, place two drops of vinegar and two drops of olive oil, then close the pickle container tightly
Yellowish lemon pickles can be stored in the kitchen for only 10 days, after which they are placed in the refrigerator