World Travels - Egypt
Whilst perusing recipes online I found this wonderful dish masaqa'a comprising of aubergines and green bell peppers that just happened to be vegan... It is always great to find dishes that you do not have to find alternative ingredients for and know that it is completely authentic. It is very much a staple of Egyptian cuisine and a great alternative to the Greek moussaka. The spices used, cumin and cinnamon remind me of the Lebanese dish Maghmour that I have cooked in the past; so you can see lots of cross-overs between countries. I roasted some radishes to go with the masaqa'a and served with some shop bought dukkah. I have made the dukkah in the past; that great mix of sesame seeds, cumin, coriander, fennel, and nuts. This a great recipe by Suzy Karadsheh of the Mediterranean Dish that I will try in the future. Adding some green olives and a little salad made for a great little supper dish. Mesaqa’a Ingredients 1-2 aubergine 1 green bell peppers oli...
