benazir's blog

Egyptian Seafood Pasta Done My Way

I got this recipe idea from m.touregypt.net and another site and tastykitchen .com, but I have made some changes in this recipe to be posted from here in my blog. As a practicing Muslim I can not consume things that are haram meaning forbidden. I keep an efficient well stocked zabiha kitchen. One of my nephews jokes with me and calls me a mad scientist and says my kitchen is my lab. I hope everyone likes the revisions I made to this recipe.

I went with my gut as usual and I put in there what I think is very tasty and I hope you will like it too.

Ingredients: 1 bag of mixed seafood there is every type of seafood in this bag and it is much easier and much cheaper then getting them individually.

1 bag of pasta of your choice dried or fresh if I use fresh I make homemade pasta. When I make homemade pasta again I am going to take step by step pictures and post it with the recipe when I do make it again Inshallah .

2 pieces of preserved lemon.

In this link it is for single use only. I found a very good recipe for this if you want to make it yourself like I did. I made it up and it is really amazing. Baharat Or Bokharat Seasoning The link is on the left. I added to my mortar and pesttle and set aside. 1 cubanelle pepper

1 shallot

3 cloves of garlic

1/4 cup olive oil divided

1 pinch of salt

1 tomato

1 pinch romano cheese and

1 pinch parmesan cheese

for garnish

1 gallon or 4 liters of water

The original recipe said bacon but didn’t specify and we Muslims loves to eat good too just like everyone else so I am here to help out of this quandary. This is very optional you can use 4 slices of zabiha halal beef or turkey bacon as an option. You can buy this at any zabiha halal meat store. Honestly I prefer the turkey bacon because of less fat. I didn’t have any so I didn’t add. This recipe I Tweaked it to fit my needs.

Method: Take a stock pot and fill it with water. It should hold at least a gallon or 4 liters or more and set it on the stove to boil add a pinch of salt to the water. You don’t need anymore because the preserved lemon is salty enough. Add a tiny bit of olive oil and cover the pot and let it come to a rapid boil. If using dried or prepackaged fresh pasta make it according to package directions. As you see here my choice was whole grain bow tie pasta.

While that is going, I cut open the bag of mixed seafood and washed it then drained it. I added the remaining olive oil to the wok. I cut shallot in to slices and chopped garlic. I added them to the hot wok with oil. I used my bahrat spice that I made up before I started cooking. I cut tomato in tiny pieces and added it to make a masala like base. I added cubanelle pepper that I had chopped and added the preserved lemon. I added the mixed seafood and cooked it for a few minutes in the spicy tomato mixture. I then seen if the pasta was done. I had it cooking for 20 minutes. I opened the lid and checked and seen if it was done. It was a little tough yet and I let it boil for another 15. Whole grains take a little bit longer to cook but it is more nutritious. I checked again to see if it was done and was very happy that it was then drained it and rinsed it in cold water. After the pasta finished draining I put it back in the pot then I put the sauce over the pasta. the sauce was done before the pasta. I plated it up and put it in a bowl and I added my garnish of romano and parmesan cheeses and tasted it and it was fantastic. Please let me know on here on wordpress facebook twitter and instagram how you like my recipes. I welcome the feedback.

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