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Print Recipe
Egyptian Lunch Recipe
Friends, as the name implies, today we will go to hot Egypt. I combined 2 simple dishes-salad and hot snack, because they are too simple to break them into 2 recipes!
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. To prepare the salad, cut the cucumber into thin strips. For these purposes, I use a potato peeler, or a very thin sharp knife.
    To prepare the salad, cut the cucumber into thin strips. For these purposes, I use a potato peeler, or a very thin sharp knife.
  2. Cut the avocado into thin strips, red onion into half rings, cut the feta.
    Cut the avocado into thin strips, red onion into half rings, cut the feta.
  3. Decorate the salad with mint leaves. Prepare the sauce: squeeze half a lime, add olive oil, salt and pepper.
    Decorate the salad with mint leaves. Prepare the sauce: squeeze half a lime, add olive oil, salt and pepper.
  4. For hot you need to defrost the seafood. Fry onions, garlic and seafood in a pan.
    For hot you need to defrost the seafood. Fry onions, garlic and seafood in a pan.
  5. Add tomatoes, cream, grated cheese, salt and pepper.
    Add tomatoes, cream, grated cheese, salt and pepper.
  6. Put the seafood in a deep plate, sprinkle with fresh herbs and serve with salad!
    Put the seafood in a deep plate, sprinkle with fresh herbs and serve with salad!

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