<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Egyptian on Paul's Particles</title><link>https://paulstapel.com/categories/egyptian/</link><description>Recent content in Egyptian on Paul's Particles</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Fri, 13 Sep 2024 08:22:49 +0200</lastBuildDate><atom:link href="https://paulstapel.com/categories/egyptian/index.xml" rel="self" type="application/rss+xml"/><item><title>Mesa'a'ah</title><link>https://paulstapel.com/recipes/mesa-ah/</link><pubDate>Fri, 13 Sep 2024 08:22:49 +0200</pubDate><guid>https://paulstapel.com/recipes/mesa-ah/</guid><description>There were too many eggplants in my fridge, so I decided to do something about that. I could have made my melitzanosalata, but I didn&amp;rsquo;t feel like that would be filling enough, and it was too cold outside to grill. That&amp;rsquo;s when I stumbled upon a dish I had never heard of before. Behold, the Egyptian dish &amp;ldquo;mesa&amp;rsquo;a&amp;rsquo;ah&amp;rdquo;.
Ingredients Tomato paste (about 1 tsp) Eggplants (Like, 2 or something) Strained tomatoes (about 500 grams or something) Salt Dried coriander Cumin Lots of olive oil White onion Garlic (about 6 cloves?</description></item></channel></rss>