My favourite foods

There 're many kinds of food in my country but most five I like are :

First: The salad of eggplant 

The first method:

Cut off the eggplant into small squares and put a little oil in a frying pansmall amount of a cup and put the eggplant and stir in oil on low heat and when we note that the maturity of the eggplant. Cut small onion and tomatoes into small pieces with the eggplant and the volatility of the fire and then put the eggplant spices (salt, pepper,garlic) to taste and turn off the fire and then add a cup yogurt andlemon juice to two tablespoons to the salad.

The second method:

Cut eggplant into pieces is thick longitudinal (ostrich) and brown in oil until golden in color

Prepare shredded carrots and cheese and (tuna as desired)

We take the eggplant and put it in vinegar spiced with garlic (vinegar until soft, wrap it and taste delicious) and put the mixture of the carrots inside eggplant and role the eggplant circularly and put them in the dish and it can be  eaten without bread or with bread.

Second: Shakshuka

Put the oil in a frying pan on the fire until it is heated and then placed the onion and brown until  limbs became yellow don't leave it to became brown in colour.

Place the cold or hot peppers you would like and if you do not like it there is no need to use.Then put the small pieces of tomatoes and leave it two minutes until the tomatoes are not cooked a lot and mash.Add salt , and then Mix the eggs and then with each individual in the tray and then put the tomatoes. Finally presented in dishes eaten with bread.

Third: Fava Beans 

Pour the beans into a pot and bring to a boil for two ours. Mix them well and add onion, tomato, olive oil, cumin, parsley, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.

Fourth: Asida

Asida Is a porridge of millet flour dough (corn), a main meal in the western part of Sudan, and eat in three meals.

First prepare 2 kg of millet flour and 2 litres of water . Water is heated in the fire until closer to the boiling degree  and equipped in the meantime, half a kilo of flour to form a light paste

Then add the dough into the water on the fire and leave for about 10 minutes, then add the remaining flour a little seldom so as to be somewhat strong dough , Then left in a low heat for 10 minutes and thus the porridge is ready , and finally served with soup with

dried meat called ( Tagalya ).

Fifth: Falafel


Falafel is most popular .Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.
The way you make it is as follows :
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve hot.