Chicken

Egyptian Quesadilla

Egyptian Quesadilla Egyptian Recipe

Mexican cuisine, known for its vibrant flavors and rich history, has become a favorite worldwide. Quesadillas are a traditional Mexican dish, consisting of a tortilla filled with cheese and other ingredients. Chef Ahmed has tailored this recipe to suit Egyptian palates, providing a unique fusion.

The chicken quesadilla combines succulent chicken with aromatic spices and fresh vegetables, all encased in a crispy tortilla. This dish, with its melted cheese and flavorful filling, makes an ideal quick meal or snack. It’s a delightful blend of Mexican tradition and Middle Eastern ingenuity.

Ingredients

  • 2 large chicken breasts, cut into small pieces
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1/2 red bell pepper, chopped
  • 4 large tortillas
  • 1 cup mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded

Preparation

  1. Mix the chicken with salt, onion powder, garlic powder, paprika, and 1 tbsp of vegetable oil.
  2. Heat a frying pan over medium heat and add 1 tbsp of vegetable oil.
  3. Fry the chicken until it is cooked through and starts browning.
  4. Push the chicken to one side of the pan, then add the chopped onion, tomatoes, and red bell pepper.
  5. Cook the vegetables until they start to soften, then mix them with the chicken.
  6. In a separate pan, heat a little oil and place a tortilla in the pan.
  7. Sprinkle a mix of mozzarella and cheddar cheese on half of the tortilla.
  8. Add the chicken and vegetable mixture on top of the cheese.
  9. Sprinkle another layer of cheese on top of the filling.
  10. Fold the tortilla in half to cover the filling and press down gently.
  11. Cook each side for about 30-40 seconds until crispy and golden.
  12. Remove from the pan, cut into wedges, and serve hot with avocado or guacamole.

Did you know?

Quesadillas are a staple in Mexican cuisine but have found their place in various cultures due to their versatility and ease of preparation. In Mexico, they are traditionally made using corn tortillas, but flour tortillas are common, especially in northern regions. The word “quesadilla” stems from “queso,” the Spanish word for cheese, underscoring the importance of this key ingredient.

While the classic version involves only cheese, quesadillas can be filled with a wide range of ingredients, from beans and meat to exotic mushrooms and squash blossoms in Oaxaca. This dish has a fascinating history, potentially tracing back to the 16th century when Spanish settlers brought dairy products to Mexico, leading to the innovative fusion of cheeses with indigenous corn tortillas.

In Egypt, recipes like this provide an exciting twist, blending local Middle Eastern ingredients with Mexican flavors. Such creative adaptations keep our culinary traditions dynamic and ever-evolving, offering fresh ideas for meals while celebrating the best of multiple cultures.

Chicken Biryani

Chicken Biryani Egyptian Recipe

Chicken Biryani is a beloved Middle Eastern dish, particularly enjoyed in Egypt and throughout the Arab world. Originating from the Indian subcontinent, this flavorful and aromatic rice dish has various regional adaptations, each offering a unique taste experience. It stands out due to its rich blend of spices and diverse ingredients, making it a crowd-pleaser for any festive gathering.

A hallmark of Chicken Biryani is its engaging preparation method, which layers spiced chicken with aromatic rice. The use of Biryani mixed spices infuses the dish with a complex, satisfying flavor profile. For those looking to incorporate Arabic flavors into their cuisine, this recipe provides a perfect starting point, offering both tradition and a burst of taste.

Ingredients

  • Vegetable oil and olive oil (optional for added flavor)
  • 2-3 onions, thinly sliced
  • Skinless chicken pieces
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ginger paste
  • 1 tablespoon of Biryani mixed spices
  • 4-5 bay leaves
  • 1 teaspoon of turmeric
  • 8-10 small dried prunes (or 5 large ones)
  • 2-3 diced tomatoes
  • 1 cup of soft sour yogurt
  • 1 cup of water
  • 2-3 diced potatoes
  • Salt to taste (preferably sea salt)
  • 1 green hot chili pepper
  • Basmati rice
  • Coriander (a whole pack)
  • Mint (a whole pack)
  • 2 lemons, sliced
  • Fried onions for garnish

Preparation

  1. Heat vegetable oil in a pot, adding a little olive oil for flavor if desired.
  2. Peel, cut, and thinly slice the onions. Add the sliced onions to the pot on high heat and cook until completely browned and crispy.
  3. Add the skinless chicken pieces, and sauté them until they change color, approximately 5 minutes.
  4. Incorporate garlic paste and ginger paste, stirring and cooking for another 5 minutes.
  5. Add Biryani mixed spices, bay leaves, and turmeric for color. Stir well.
  6. Add dried prunes, then dice tomatoes and add them to the chicken.
  7. Pour a full cup of yogurt, including the liquid, and one cup of water to cover the chicken.
  8. Dice the potatoes and add them on top of the chicken mixture.
  9. Sprinkle in salt to taste and add a green hot chili pepper. Stir well, cover, and let it cook for about 30 minutes on low heat.
  10. In the meantime, boil water in another pot, rinse the basmati rice, add it to the boiling water, cook for 5 minutes, and drain.
  11. Chop coriander and mint, slice lemons, and set aside.
  12. Begin layering: in a pot, add a bit of oil, the first layer of rice, then the chicken and potatoes, followed by coriander, mint, and lemon slices. Repeat with another layer of rice, coriander, mint, and fried onions.
  13. Dig shallow holes to add optional food color carefully. Cover the pot with a towel and lid, cooking for 15 minutes.
  14. Serve by scooping from one side, adding garnishes such as fried onions, lemon slices, and chopped coriander.

Did you know?

Chicken Biryani is not only known for its tantalizing taste but also for its cultural significance. In many Middle Eastern and South Asian countries, it is often prepared during holidays, weddings, and other significant celebrations. The name “Biryani” is derived from the Persian word “beryan,” meaning fried or roasted. This highlights the traditional cooking techniques used, such as frying the onions until they’re crispy to add a unique texture to the dish.

One fascinating aspect is the regional variations of Biryani. For instance, in Pakistan, ingredients can vary dramatically from one province to another. Some regions might include boiled eggs or fried potatoes, while others might emphasize different spice blends. Because of these variations, Biryani can taste quite different depending on where it’s made, yet it always retains its core identity of being a richly spiced, layered rice dish.

In the Arab world, a common convention is to flip the Biryani pot upside down when serving, similar to the traditional serving method of another beloved dish, Maqluba. However, experts suggest scooping the Biryani from the side to maintain its layered integrity. The inclusion of this small detail can significantly enhance the presentation and preserve the intended flavors.

Freekeh Soup

Freekeh Soup Egyptian Recipe

Freekeh Soup, a tradition deeply rooted in Middle Eastern cuisine, is an exquisite blend of smoky, nutty freekeh and tender chicken. This ancient grain has been savored for centuries across Palestine, Lebanon, and Egypt, celebrated for its unique texture and robust flavor. Enjoyed as a warming starter or a nourishing main, it’s a must-try for those seeking authentic vegetarian variations too.

Characteristically rich in flavor, Freekeh Soup offers a hearty and nutritious experience. It’s notable for its myriad health benefits, including high fiber and protein content, making it a delightful choice for health-conscious individuals. This recipe, enhanced with aromatic spices, brings a piece of Middle Eastern tradition right to your kitchen.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1 chicken breast, diced (optional: replace with meat or keep vegetarian)
  • 1/2 onion, finely chopped
  • 1 cup freekeh, washed thoroughly
  • 1 teaspoon black pepper
  • 1 teaspoon seven spices
  • 1 tablespoon chicken stock powder (optional)
  • Salt to taste
  • 1 liter hot water

Preparation

  1. Heat the vegetable oil and olive oil together in a large pot over medium heat.
  2. Add the diced chicken breast and sauté until lightly browned. You can omit the chicken for a vegetarian version.
  3. Stir in the finely chopped onion and continue to sauté until the onion becomes translucent.
  4. Add the washed freekeh, black pepper, seven spices, chicken stock powder, and salt to the pot, mixing well.
  5. Pour in the hot water and bring the mixture to a boil.
  6. Reduce the heat to medium and let it simmer for about an hour, stirring occasionally.
  7. Check the soup’s consistency and add more water if necessary. Cook until the freekeh is tender and the soup is well-seasoned.
  8. Serve hot, and enjoy the heartwarming flavors of the Middle East.

Did you know?

Freekeh, also known as frikeh or farik, is a nutrient-packed grain harvested while still young and green. Its unique, smoky flavor comes from being roasted over an open flame. This ancient grain is not just a staple in Middle Eastern diets but also increasingly popular worldwide for its health benefits.

Freekeh is rich in fiber, protein, and essential minerals, making it a wonderful addition to vegetarian and health-focused diets. It’s known to promote digestive health, aid weight management, and support muscle growth. Traditionally, Freekeh Soup is often enjoyed during the colder months for its warming properties and robust flavors.

Widely enjoyed across Egypt and Lebanon, Freekeh Soup’s flexibility allows it to be paired with various ingredients like lamb, beef, or kept entirely vegetarian. Whether in bustling Middle Eastern markets or cozy home kitchens, this soup remains a beloved and heartwarming dish that connects people to their cultural roots.

Embrace the rich culinary heritage of the Middle East by trying out different variations of Freekeh Soup, and you’ll find new dimensions to savor with every bowl!

Egyptian Chicken Maqluba

Egyptian Chicken Maqluba Egyptian Recipe

Maqluba, translating to “upside down,” is a cherished dish deeply rooted in Middle Eastern cuisine. While popular in many regions, the Egyptian version is particularly beloved for its unique blend of flavors. Traditionally made with chicken or lamb, it features a delightful combination of spices and vegetables, creating a meal that’s hearty yet aromatic.

This dish involves layering rice, meat, and vegetables, which is then carefully flipped to present a stunning and delectable ensemble. With its intricate flavors and comforting textures, Maqluba not only fills the stomach but also warms the soul, making it a quintessential Egyptian comfort food.

Ingredients

  • 1 kg chicken, cut into pieces
  • 2 cups basmati rice
  • 2 medium eggplants, sliced
  • 2 potatoes, sliced
  • 2 tomatoes, sliced
  • 1 large onion, chopped
  • 2 tbsp tomato paste
  • 4 cups chicken broth
  • 4 cloves garlic, minced
  • 4 cardamom pods
  • 2 bay leaves
  • 4 cloves
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt to taste
  • Oil for frying

Preparation

  1. Heat some oil in a large pot and sauté the chopped onion until golden.
  2. Add the chicken pieces and brown them on all sides.
  3. Stir in the tomato paste, garlic, and all the spices including cardamom pods, bay leaves, cloves, black pepper, turmeric, cumin, and coriander.
  4. Pour in the chicken broth and bring to a boil. Simmer for about 20-25 minutes until the chicken is cooked through.
  5. While the chicken is cooking, fry the sliced potatoes in a separate pan until golden and set aside on paper towels to drain excess oil.
  6. Fry the eggplant slices in the same pan until tender and golden. Drain on paper towels.
  7. In a large, greased pot, layer the bottom with sliced tomatoes.
  8. Begin layering: Add a layer of fried eggplant, followed by fried potatoes, and then a layer of cooked chicken.
  9. Top with the rice and pour in the strained chicken broth.
  10. Cover the pot and cook on high heat until the broth boils.
  11. Once boiling, reduce the heat to low and simmer for about 30-35 minutes, or until the rice is fully cooked and has absorbed all the liquid.
  12. Allow the pot to rest for 10 minutes before carefully flipping it over onto a large serving platter.

Did you know?

Maqluba, or Maqlooba, is not only a traditional dish; it’s also a symbol of communal gatherings and family hospitality in Egyptian and Levantine cultures. The origin of Maqluba is believed to date back to medieval times, showcasing the layers of Arab culinary history through its meticulous preparation.

One interesting aspect of Maqluba is its reliance on spices and herbs, which vary from family to family, adding a personalized touch to the dish. For instance, while some prefer using cumin and coriander, others might include cinnamon or allspice. The vegetables used can also differ, with some versions featuring cauliflower, carrots, or bell peppers.

Flipping the pot to reveal the layered artistry is a moment of drama and pride, often performed with a flourish before eager onlookers. It’s this vibrant presentation that earns Maqluba its status as the best centerpiece for celebratory meals. For newcomers, cooking Maqluba might seem challenging, but with practice, it becomes surprisingly easy and immensely rewarding.

So next time you’re looking for a dish that impresses both visually and in taste, try your hand at Egyptian Chicken Maqluba—it’s a culinary journey well worth embarking on.

Egyptian Kabsa (Traditional)

Egyptian Kabsa Egyptian Recipe

Kabsa, an aromatic and flavorful dish traditionally enjoyed across the Middle East, offers a wonderful interplay of meats and spices, bringing families together over a shared meal. Originating from Saudi Arabia, Kabsa has spread across neighboring countries, each adding its own twist. This one-pot dish consists of rice cooked with chicken and spices, resulting in a savory harmony beloved in Egyptian culinary traditions.

The beauty of Kabsa lies in its perfect balance of spices—neither overpowering nor underwhelming. With robust flavors of cardamom, cloves, and nutmeg, the dish absorbs the rich juices of the chicken, making every bite a delightful experience. Whether served during festivals, family gatherings, or simply as a comforting meal, Kabsa never fails to please.

Ingredients

  • 2 whole chickens, cut into pieces
  • 2 cinnamon sticks
  • 5 star anise
  • 4 bay leaves
  • 1 tsp cloves
  • 1 tbsp cardamom pods
  • 1 tbsp black peppercorns
  • 1 whole garlic head, halved
  • 1 ginger root, halved
  • 1 large onion, julienned
  • 1/4 cup vegetable oil
  • 3 cups Basmati rice
  • 5 tomatoes, chopped finely
  • 2 large garlic cloves, minced
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1/2 tsp nutmeg
  • Pinch of saffron
  • 2 hot chili peppers, slit open
  • Salt to taste

Preparation

  1. In a large pot, place the chicken pieces and add the cinnamon sticks, star anise, bay leaves, cloves, cardamom pods, and black peppercorns. Add the halved garlic head and 1/2 of the ginger root sliced thinly. Cover with water, add salt, and bring to a boil. Let it simmer for 1 hour.
  2. Once cooked, remove the chicken and strain the broth. Set both aside.
  3. In the same pot, heat the vegetable oil over medium heat. Add the julienned onions and sauté until golden brown.
  4. Add half a cup of the reserved broth and continue cooking the onions until softened.
  5. Add the minced garlic, remaining ginger (sliced thinly), ground coriander, cumin, paprika, nutmeg, and saffron. Stir well.
  6. Mix in the chopped tomatoes and cook until the oil separates from the tomatoes.
  7. Add the slit chili peppers and the cooked chicken pieces to the pot, stirring gently to coat them with the spices.
  8. Add 3 cups of the reserved broth and bring to a boil. Add the rinsed Basmati rice and stir.
  9. Boil uncovered until the rice absorbs the liquid, then reduce the heat to low, cover the pot, and let it cook for about an hour until the rice and chicken are tender.

Did you know?

Kabsa is not only known in Egypt but also has variations in several Middle Eastern countries, each adding its unique touch! In Lebanon, it is often enhanced with aromatic pine nuts and almonds, while the Saudi version might include dried limes for an added zesty flavor. The dish is so versatile that even within Egypt, different households might add their own specific ingredients like raisins or caramelized onions.

Kabsa is also remarkably similar to Biryani and other rice dishes like Mandi. However, a critical distinction is that Kabsa involves cooking the rice and meat together in one pot, allowing the rice to fully absorb the rich chicken broth and spices. This method ensures that the flavor profiles are deeply intertwined, making every spoonful flavorful.

Moreover, incorporating whole spices rather than ground ones gives Kabsa a more subtle and layered taste. While it may require a bit more effort to strain them out later, the end result is a velvety texture free from gritty spice residue, making the dish both appealing and smooth. Whether you are an expert cook or a kitchen novice, Kabsa’s harmonious balance of spices makes it a must-try!

Shish Taouk (Chicken Skewers)

Shish Taouk Egyptian Recipe

Shish Tawook, a popular dish in Middle Eastern cuisine, is enjoyed widely in Egypt. This healthy kebab consists of marinated chicken skewers infused with robust flavors. The simple marinade uses a blend of spices and yogurt, creating moist and tender chicken that embodies the essence of authentic Middle Eastern food. Typically served with pita bread, salads, or pickles, it’s a versatile delight.

Often known as Shish Taouk or Tawouk, this dish has its origins in Lebanon but has become a staple in Egyptian households. The combination of seasoning gives it a unique and complex flavor, making it a crowd-pleaser at gatherings. These chicken skewers also make for a quick and easy meal, without sacrificing the traditional taste we adore.

Ingredients

  • 2 tablespoons yogurt
  • 3 tablespoons tomato sauce
  • 2 tablespoons vegetable oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 large garlic clove, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground dry coriander
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ginger powder
  • 2 chicken breasts, cut into large cubes
  • Colored bell peppers, cut into chunks
  • Wooden or metal skewers

Preparation

  1. In a food processor or blender, add 2 tablespoons of yogurt, 3 tablespoons of tomato sauce, 2 tablespoons of vegetable oil, juice of 1 lemon, zest of 1 lemon, and 1 large crushed garlic clove.
  2. Add 1 teaspoon of salt, 1/2 teaspoon of paprika, 1/2 teaspoon of ground dry coriander, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ginger powder to the blender.
  3. Blend the ingredients until they form a smooth, rich sauce.
  4. Pour the marinade over the chicken cubes and mix until all chicken pieces are well-coated.
  5. Cover the marinated chicken with plastic wrap and refrigerate for at least 2 hours or preferably overnight.
  6. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  7. Skewer the chicken cubes, alternating with chunks of colored bell peppers.
  8. Preheat an electric grill to high heat.
  9. Grill the skewers for about 4 minutes per side, turning until the chicken is cooked through and has a golden, caramelized exterior.
  10. Serve hot with your choice of sides like pita bread, green salad, or fried potatoes.

Did you know?

Shish Tawook is not just a Lebanese favorite but has also found a special place in Egyptian cuisine. The word “shish” means skewer in Turkish, and “taouk” is derived from the Arabic word for chicken. This delectable dish is known for its nutritional benefits due to the use of healthy ingredients like yogurt and spices, which provide both protein and essential vitamins.

This method of marination was historically used to tenderize tough meat cuts and infuse them with flavor before the advent of modern refrigeration. Lemons, in particular, play a crucial role in breaking down the fibers in the chicken, resulting in tender and flavorful kebabs. The addition of spices not only enhances taste but also provides antioxidants.

In Egypt, it’s common to serve Shish Tawook with a side of “Baladi” bread, a type of flatbread, and a variety of dips like tahini or baba ganoush. This makes it a versatile dish perfect for family meals or special occasions. So next time you’re looking for an easy, delicious, and authentic meal, give Shish Tawook a try!

Molokhia (Egyptian Soup)

Molokhia Egyptian Recipe

Sure, here is your text with the keyword incorporated as requested:—Enjoyed by Egyptians for centuries, molokhia, also known as Egyptian spinach soup, has not only served as a comforting meal but also as a nutritious powerhouse.

The blend of chicken and a mix of fresh or frozen molokhia creates a fragrant and deeply flavorful soup ideal for family gatherings, showcasing the warming hospitality of Egyptian culture.

Ingredients

  • 1 L water
  • 2 bay leaves
  • 3-4 whole cardamom pods
  • 1 tomato, quartered
  • 1 onion, quartered
  • 1.2 kg chicken, cut into large pieces
  • 400 g molokhia leaves (fresh or frozen)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp ghee or butter
  • 8 garlic cloves, chopped
  • 1 tbsp ground coriander
  • 1 tsp sugar

Preparation

  1. In a large pot, bring 1 liter of water to a boil.
  2. Add 2 bay leaves, 3-4 cardamom pods, 1 quartered tomato, and 1 quartered onion to the boiling water.
  3. Add the chicken pieces to the pot and cook until tender, about 20-30 minutes.
  4. Remove the chicken pieces, debone them, and return the meat to the soup. Simmer.
  5. Season with salt and black pepper as needed.
  6. Add the molokhia leaves to the simmering soup. Stir to prevent clumping.
  7. Add 1 tsp sugar to maintain the green color of the molokhia.
  8. Heat 1 tbsp of ghee or butter in a pan. Add the chopped garlic and sauté until golden.
  9. Stir in 1 tbsp ground coriander and sauté until fragrant. Add a pinch of salt.
  10. Mix the sautéed garlic mixture into the molokhia soup.
  11. Let the soup heat through without boiling. Serve hot with rice or bread.

Did you know?

Molokhia has historical roots dating back to ancient Egypt, where it was not only a staple food but also revered for its supposed medicinal properties. The leaves are rich in vitamins A and C, along with minerals like calcium and iron, making it a nutrient-dense addition to diets. Interestingly, while molokhia is primarily known as a soup ingredient in Egypt, other cultures use the plant in various ways—such as the Arabian Peninsula, where it’s often sautéed or stewed.

If you’re exploring vegan options, molokhia can be easily adapted; avoid using chicken and use vegetable broth instead. The leaf itself is naturally low in calories but high in fiber, making it an ideal addition to a balanced diet. Its gel-like texture, when cooked, lends a unique consistency to dishes, and its mildly bitter taste pairs wonderfully with the smokiness of coriander and garlic.

Whether fresh, frozen, or even dried, molokhia remains one of the best greens to incorporate for both its health benefits and its deep cultural significance.—

Chicken Tabbouleh

Chicken Tabbouleh Egyptian Recipe

Lebanese chicken tabbouleh, a traditional dish rooted in Middle Eastern cuisine, combines the zesty flavors of lemon and garlic marinated chicken with a fresh, herbaceous tabbouleh salad. This vibrant dish reflects centuries of culinary heritage and remains a favorite in Lebanese households. It’s renowned not only for its tantalizing taste but also for the cultural significance it holds.

Tabbouleh, also spelled as tabouli, has gained international popularity for its simple preparation and nutritional benefits. Often enjoyed as a side salad, its bright flavors from parsley, mint, tomatoes, and lemon juice make it the perfect accompaniment to the juicy, flavor-packed chicken in this recipe. Traditionally, bulgur is used, but for convenience, we will use couscous.

Ingredients

Chicken Marinade

  • 8 cloves of garlic
  • 125 ml (½ cup) lemon juice
  • 30 ml olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cracked black pepper
  • ½ tsp dried chili flakes
  • Few sprigs of thyme or 1 tsp dried thyme leaves
  • 4 bay leaves
  • 1 tsp salt
  • 6 chicken drumsticks (can also use thighs or wings)

Tabbouleh Salad

  • 300 grams (2 cups) couscous
  • Light pinch of salt
  • Glug of extra virgin olive oil
  • Boiling water (sufficient to cover couscous)
  • 1 cucumber
  • 5 Roma tomatoes
  • 1 medium red onion
  • 1 large bunch of parsley
  • 30 mint leaves
  • Juice of 1-1½ lemons
  • Extra salt to taste

Preparation

  1. Peel and blend 8 cloves of garlic. Add 125 ml lemon juice and blend until smooth.
  2. Mix in olive oil, smoked paprika, ground cumin, ground coriander, black pepper, chili flakes, thyme, bay leaves, and salt to the garlic and lemon mixture.
  3. Slash the chicken pieces slightly to help the marinade penetrate, then divide them into two Ziploc bags.
  4. Distribute the marinade evenly between the bags, seal, and refrigerate for 4 hours or overnight.
  5. Preheat the oven to 190°C (375°F). Place marinated chicken on a tray, season with additional salt, and roast for 45 minutes, flipping halfway through.
  6. Prepare the couscous with a pinch of salt and glug of olive oil. Pour boiling water to cover, stir, cover, and let sit for 20 minutes.
  7. Meanwhile, finely dice the cucumber, tomatoes (removing seeds), and red onion. Roughly chop parsley and mint.
  8. Fluff the couscous, cool slightly, and mix with diced vegetables, herbs, lemon juice, and extra salt to taste.
  9. Once chicken is cooked, deglaze the cooking tray with hot water to make a pan sauce.
  10. Serve the chicken atop the tabbouleh, drizzling with the pan sauce for extra flavor.

Did you know?

Tabbouleh (also known as tabouli) is thought to have originated in the mountains of Lebanon and Syria more than 2,000 years ago. It is traditionally made with bulgur wheat, which sets it apart from Moroccan couscous salads often using semolina.

Despite these subtle distinctions, Middle Eastern countries like Egypt, Turkey, and Syria share similar versions of this salad, highlighting regional variations. The term “tabbouleh” comes from the Arabic word “taabil”, meaning “to season” or “to spice,” reflecting its robust, fresh taste.

The inclusion of herbs like parsley and mint not only adds vibrancy but also packs in numerous health benefits, including high antioxidant content and vitamins K and C. Moreover, tabbouleh is relatively low in calories, making it an easy and delicious way to boost vegetable intake.

It’s an authentically Lebanese dish that bridges culinary practices across the Middle East, showcasing the rich history and tradition of Arabic cuisine in a refreshing and simple prep method. Whether in a quick everyday meal or as a grand dish for special occasions, tabbouleh holds a timeless appeal that continues to captivate palates worldwide.

Egyptian Baked Potatoes

Egyptian Baked Potatoes Egyptian Recipe

Egyptian baked potatoes, also known as Sanyet El Batates, are a staple in many Middle Eastern households. This dish combines the hearty flavors of chicken and potatoes with a symphony of spices, offering a heartwarming, comforting meal. Often served during family gatherings, it’s loved for its rich, aromatic profile.

The simplicity of the ingredients highlights the dish’s beauty. With basic pantry staples and fresh vegetables, Sanyet El Batates delivers a satisfying, flavorful experience. The roast chicken and casserole style bake create a nutritious, flavorful meal that’s easy to prepare, making it a favorite in Egyptian cuisine.

Ingredients

  • 2 kg potatoes
  • 3-4 tomatoes
  • 2 onions
  • 1 green pepper
  • 1 red pepper
  • 1 hot green pepper (optional)
  • 1 head of garlic
  • 1.5 kg chicken (whole or cut into pieces)
  • 1 tablespoon salt
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon black pepper
  • 1 tablespoon Arabic spice mix
  • 1 tablespoon olive oil
  • 1 sprig of rosemary (optional)

Preparation

  1. Preheat your oven to 200°C (392°F).
  2. Slice the potatoes, tomatoes, and onions into medium-thick slices.
  3. Chop the green, red, and hot green peppers (if using) into strips.
  4. Mash the garlic slightly to release its flavor.
  5. In a large bowl, mix the sliced vegetables with salt, cumin, coriander, black pepper, and the Arabic spice mix.
  6. Place the chicken pieces over the vegetables, ensuring they are well-seasoned by the spice mixture.
  7. Add the olive oil and the rosemary sprig, if using, and mix everything thoroughly.
  8. Transfer the mixture into a baking tray, spreading it evenly.
  9. Roast in the oven for about an hour, ensuring the chicken is cooked through and the potatoes are tender and golden.
  10. Check occasionally to ensure the vegetables don’t dry out, adding a splash of water if necessary.

Did you know?

Sanyet El Batates is a versatile dish with a recipe that varies from family to family across Egypt. Some versions add a layer of tomato sauce, enriching the dish with a flavorful base. The name “Sanyet El Batates” translates directly to “potato tray,” emphasizing the dish’s simplicity and accessibility.

This dish is often considered a casserole or stew because of its method of baking and the interplay of flavors among the ingredients. One of the keys to its distinct taste is the Arabic spice mix, which usually contains cinnamon, allspice, and nutmeg, adding a unique warmth and depth.

Cooking this dish can transport your kitchen straight to a Middle Eastern bazaar, filling the air with aromatic spices. It’s not just a testament to the beauty of Egyptian culinary tradition but also a reflection of how food can bring people together, carrying memories and traditions across generations. This makes it not only a meal but also an experience steeped in cultural richness and flavor.

Chicken Souvlaki

Chicken Souvlaki Egyptian Recipe

Egyptian cuisine is rich with a variety of flavors, thanks to its ancient history and the blend of diverse cultures over the centuries. One such dish is Chicken Souvlaki, known locally as “Chicken Kebab,” which makes an appearance at celebrations and everyday tables alike. This dish combines savory marinades with tender chicken, creating an unforgettable culinary experience.

The recipe presented here is not only easy to follow but also healthy and traditional, making it perfect for any occasion. The chicken, enriched with a special marinade, is grilled to perfection and accompanied by a side of richly spiced rice. This combination promises a delightful burst of flavors in every bite, embodying the warmth and hospitality of Egyptian cuisine.

Ingredients

Chicken Souvlaki

  • 500g boneless chicken breasts, cubed
  • 2 cloves garlic, mashed
  • 1 red capsicum, minced
  • ½ tsp white pepper
  • ½ tsp dried chili spice
  • ½ tsp ginger powder
  • ½ tsp oregano
  • Juice of ½ lemon
  • 1 tsp salt
  • 3 tbsp olive oil

Spiced Rice

  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 dried black lemon, opened
  • 1 small onion, finely chopped
  • 1 cup basmati rice, washed and soaked for 15 minutes
  • ½ tsp cumin powder
  • ½ tsp turmeric
  • ½ tsp paprika
  • A pinch of cloves powder
  • A pinch of black pepper
  • 1 tsp salt
  • 1¾ cups chicken broth

Yogurt Sauce

  • 1 cup yogurt
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp dried mint
  • ½ tsp salt
  • 1 clove garlic, mashed

Preparation

  1. In a bowl, mix garlic, red capsicum, white pepper, dried chili spice, ginger powder, oregano, lemon juice, salt, and olive oil. Add the cubed chicken and mix well. Marinate for at least 1 hour or overnight in the fridge.
  2. Heat 3 tbsp olive oil in a pot, add butter, cinnamon stick, bay leaf, and dried black lemon. Sauté onion until golden.
  3. Add the washed and soaked basmati rice to the pot. Stir in cumin powder, turmeric, paprika, cloves powder, black pepper, and salt. Mix well to coat the rice with the spices.
  4. Pour in chicken broth, stir, and cover the pot. Cook on low heat for 20 minutes until rice is tender.
  5. Thread the marinated chicken onto wooden skewers.
  6. Heat a grill pan with a little oil over medium heat, grill chicken skewers for about 3 minutes on each side, covering the pan to steam and cook faster.
  7. For the yogurt sauce, whisk together yogurt, olive oil, cumin, dried mint, salt, and mashed garlic until smooth.
  8. Serve the grilled chicken souvlaki with spiced rice and yogurt sauce on the side.

Did you know?

Souvlaki is a term often associated with Greek cuisine, but in Egypt, Chicken Souvlaki, or Chicken Kebab, carries its own unique twist. This dish exemplifies the Middle Eastern influence on Egypt, with spices like cumin and turmeric adding depth and color. The use of dried black lemon (loomy) is a typical feature in Egyptian cooking, imparting a distinctive tangy flavor that elevates the dish.

Chicken souvlaki is a versatile and simple dish, primarily because it allows flexibility in preparation methods – it can be grilled, roasted, or pan-fried depending on what is available. This adaptability makes it an excellent addition to healthy meal plans as well. The light yet flavorful marinade, with ingredients such as lemon and garlic, ensures the chicken stays tender and juicy.

Moreover, the spiced rice served alongside showcases the traditional Egyptian approach to rice dishes, incorporating a myriad of spices that bring out a harmonious flavor profile. The yogurt sauce, often a staple in Egyptian cuisine, not only adds a refreshing contrast but compliments the mildly spicy chicken and aromatic rice perfectly. Whether for Ramadan or any festive occasion, this dish is a testament to the culinary heritage of Egypt.