Some Commonly-used Egyptian Spices (and what to do with them)
coriander leaves, also known as cilantro or Chinese parsley, have a bright, almost citrus-like flavor. In Egypt, it is called “kosbara” and can be found here in supermarkets and souks amongst the fresh produce all year long.
The seeds, which are actually the dried fruit of the coriander plant, are used as a spice. Typically used ground, coriander seed has a spicy, citrus flavor. Whole coriander seed is sometimes used in pickling and brining.
Used by the Romans to preserve meat, cilantro contains a compound that is a natural way of fighting Salmonella - a frequent and sometimes deadly cause of food borne illness.
Steeped as a tea or eaten raw, cilantro soothes an upset stomach Great source of vitamin A and vitamin K!
Coriander was cultivated in ancient Egypt and given mention in the Old Testament. The ancient Egyptians used coriander tea to treat ailments such as urinary tract infections and headaches. The crushed seeds and leaves were often used in poultices and salves.
Shrimps with Cilantro and Lemon
3 tbsp of coconut cooking oil
1 kilo of shrimps, peeled and deveined
2 medium garlic cloves, finely minced with chilis 1 chili pepper, minced
1/4 cup clam broth (or chicken stock) Juice of
1/2 cup of cilantro, chopped Sea Salt
Heat coconut oil in medium size flat bottom pan over medium high heat. Saute shrimps for 3 minutes, turning only once (to have nice and brown shrimps). Reduce heat to medium. Add garlic and chili. Saute 30 seconds. Add clam (or chicken) broth and lemon juice. Reduce liquids for 1 minute. Add cilantro and season with salt. No pepper is necessary since there is a chili. Serve with rice and salad.