Egypt – Masaa‘a

by Anaa Rajpoot

Masaa’a is one of the best and famous dishes of Egypt which is not only famous in Egypt but also in other countries. This dish is actually based on EGGPLANT. There are different recipes that are made by Eggplant not only this dish but we can say that this dish totally depends on Eggplant. You can use different kinds of meat in your dish along with Eggplant but Eggplant is compulsory. Many people use cinnamon in their dishes and say that this is compulsory but this is not compulsory. You can also add rice to your dish so that you can serve it with Eggplant.

You can eat this dish any time like in

• Breakfast
• Dinner
• Lunch
• Midnight

Many people totally change their ingredients and say that this is the actual recipe of Masaa’a but it is not actually. You can add garlic to your dish but it is not compulsory. You can serve it with sauce and Eggplant.

ORIGIN AND HISTORY

This dish is originated from MIDDLE EAST of Greece and Egypt. This dish is basically depends upon Eggplant so the origin of Eggplant is also very important so Eggplant is originated from INDIA.

VERSIONS

There are different versions of this dish according to the country like

IN LEVANT

In levant, this dish is made by the combination Tomato and eggplant

IN TURKEY

In Turkey, eggplants are not layered in the dish and serve with Pilav and Cacik.

IN EGYPT

In Egypt, Eggplants are layered in the dish and made by the combination of Eggplant and Potatoes.

VARIATIONS

• You can add Garlic or not.
• You can add cinnamon or not.
• You can serve it with different sauces.
• Add tomatoes or not.
• Add different vegetables or not.

WHAT IS EGG PLANT

Eggplant is a family vegetable (that grows in different sizes and colors, blooms in hot weather and hot summer. It has a curved and tubular spine that is two inches in diameter, 12 inches or less from a small globe. A variety of rose seeds can be eaten, which makes cooking especially easy.

Eggs are common among predators and predators around the world, including the Mediterranean, Africa, Latin, and Central America, North America, the Caribbean, Europe, and Asia. In addition to sodium, sugar-free, and cholesterol-free calories, eggplant is a rich source of phenolic antioxidants, one of the most powerful free radical fighting compounds. In addition, it contains large amounts of fiber, copper, potassium, magnesium, and vitamins A and B1, making it a very healthy vegetable.

VARIETIES

There are many varieties of Eggplant which is according to the eggplant’s range in color from white, lavender to deep purple, black, and light, light green, yellow and red. Japanese or Chinese egg yolks are long purple eggs with a small number of seeds and thin skin. The appearance of the red or violet species called Rosa Bianca or graphite fish is similar but tastes lighter than that of the black-purple relatives. Usually, when cooking, very fine lines disappear. If the skin color is not visible, many types of eggs can be used together in many cooking methods.

TASTE OF EGG PLANT

Eggs are similar in taste to squash or summer squash vegetables are light and sweet with vinegar. The egg absorbs the taste of what is cooked with it. Its texture is thick, strong, and soft when melted (especially dry, smoked, or dried). Soft, loose skin indicates age and the flesh of this egg tastes even more bitter. The skin of seeds and eggs is small, thin, sweet, and soft. When choosing an egg, press the skin with your fingers. If it leaves an impression, it will be cooked. If it pays too much, it’s too old to be bitter.

RECIPE

INGREDIENTS

• Eggplant
• onion
• tomato
• garlic
• ginger
• salt
• black pepper
• red chili powder
• chicken stock
• rice
• vinegar
• cinnamon
• coriander

METHOD

• Add oil to the pan.
• Now chop the onion on the other hand.
• Add eggplant in it and fry it.
• When it gets golden brown the remove it from the pan.
• Add onions and tomatoes in it along with garlic and ginger.
• Fry them until their color changes.
• Now add all the other spices.
• When it is cooked, remove it from the flame.