Ashta Cream (Easy)

Celebrated for their lush texture and versatile usage, Ashta cream—also known as qashta or qeshta—is a cornerstone of Middle Eastern desserts. Revered during festive seasons like Ramadan, this thick, clotted cream is an essential layer in many Arabic sweets, bringing a rich, creamy experience to delights such as baklava and kunafa.

This homemade Ashta cream version is simple yet profoundly satisfying. Its recipe uses common kitchen staples, ensuring accessibility. Much like a symphony, each ingredient contributes its unique notes, culminating in a harmonious, creamy concoction. This recipe offers a delightful balance of textures and flavors, encouraging you to explore the delicious landscape of Egyptian desserts.

Ingredients

1 liter of milk
2 tablespoons vinegar
2 tablespoons cornstarch
2 tablespoons flour
1 tablespoon butter
½ teaspoon mastic (optional)
Water (as needed)

Preparation

Heat the milk in a large pot over high heat until nearly boiling.
Add the vinegar to the pot and stir until the milk curdles and separates into solids and whey.
Allow it to boil slowly for 5 minutes, then strain the curds using a cheesecloth or fine strainer.
In a separate saucepan, mix the strained curds with the cornstarch and flour.
Gradually add the milk while stirring continuously over medium heat until the mixture thickens.
Remove from heat once the mixture reaches a thick, creamy consistency.
Stir in the butter and finely crushed mastic, if using, until fully incorporated.
Spread the mixture in a tray, cover, and let it cool to room temperature before refrigerating for at least an hour.

Did you know?

The origins of Ashta cream stem from centuries-old traditions in the Middle East, where it has been a luxurious topping or filling in numerous pastries. Known as “qeshta” in Egyptian and Levantine cuisines, this cream is distinct from Western equivalents due to its unique preparation methods. The process of curdling milk with vinegar to create this thick layer is akin to making clotted cream but imbued with regional nuances.

When it comes to cultural significance, Ashta cream is indispensable during religious celebrations such as Ramadan. It is generously layered in sweets like Kunafa and Othamaliyah, each bite evoking communal warmth and festive spirits. As for its versatility, besides being a part of intricate desserts, Ashta cream can also be a simple yet indulgent topping for fruits, adding a creamy contrast.

Interestingly, the caloric content of Ashta cream can vary widely based on how it’s prepared or used. While indulgent, there are ways to prepare a more healthy version by adjusting the amount of butter or using low-fat milk. Nevertheless, this delightful cream remains a beloved staple in Middle Eastern households, contributing a rich and irresistible flavor profile to any dish it graces.

Msemen Or Rghaif

Msemen, also known as Rghaif, is a beloved Moroccan and Algerian flatbread. Traditionally enjoyed for breakfast, it’s a quintessential part of Maghrebi cuisine, showcasing the region’s knack for turning simple ingredients into delightful dishes. This layered, crispy bread is often served with honey or cheese, adding a touch of sweetness or savory to the meal.

The artistry of Msemen lies in its texture and flavor. With layers upon layers of thin, buttery dough, each bite reveals a unique combination of crispy exterior and soft interior. Simple to prepare yet deeply flavored, this flatbread represents the warmth and tradition of North African culinary heritage.

Ingredients

250g Fino flour or semolina
250g all-purpose flour
1 tsp salt
Lukewarm water, as needed
Vegetable oil, for brushing
Melted butter, for spreading

Preparation

In a large plate or a Moroccan Gasaa, place the Fino flour or semolina.
Add the all-purpose flour and salt, mixing all ingredients together.
Gradually add lukewarm water, mixing continuously until a dough ball forms; it should be neither too moist nor sticky.
Knead the dough with your fists and palms for 10 minutes, until smooth and elastic.
Brush the dough with a small amount of vegetable oil.
Cover with a clean cloth and let rest for 20 minutes.
Brush the rested dough again with vegetable oil.
Grasp portions of the dough and cut into tennis ball-sized balls with your thumb and index fingers.
Lightly brush dough balls with vegetable oil, cover with a clean cloth and let rest for 15 minutes.
Brush your work surface with vegetable oil, take one dough ball and flatten with your palm.
Using your fingers, gently expand it into a very thin disk.
Spread a bit of melted butter over the dough, sprinkle with Fino flour or semolina.
Fold the upper edge towards the center, add more melted butter.
Fold the lower edge towards the center, add more melted butter, sprinkle with semolina again.
Fold right and left edges towards the center to form a square.
Flatten the dough square with your fingers and palm to make it three times larger, spread some melted butter.
Heat your pan on high heat, then reduce to medium-high.
Cook Msemen on both sides for a few minutes each, turning several times until golden brown and cooked through.
Serve immediately with honey, cheese, or any toppings of choice.

Did you know?

Msemen can be transformed into a stuffed version, often referred to as “Msemen Mahshi.” It’s typically filled with a savory mixture of onions, spices, and occasionally minced meat, making it a hearty option for any meal. The versatility of Msemen extends beyond its traditional breakfast role; it can be an appetizer, side dish, or even a main course depending on the stuffing.

In Egyptian cuisine, though less common, variations similar to Msemen exist, highlighting the interconnectedness of North African culinary traditions. Preparing Msemen is considered an art in many Moroccan households, showcasing the cook’s skill and attention to detail. So, whether you’re mastering the art of making Msemen or enjoying its delicious layers, you are participating in a rich culinary history that spans generations and borders.

Harcha (Semolina Bread)

Harcha is a beloved semolina bread from Morocco, often enjoyed during breakfast or as a snack with tea. Its unique texture comes from using fine semolina, which gives it a gritty yet soft mouthfeel. While Moroccan in origin, its versatility makes it a favorite across North African countries, including Egypt.

This bread is especially loved for its simple preparation and delicious flavor, making it a healthy and satisfying choice for many. Traditionally, harcha is lightly sweetened, but you can easily modify it with savory fillings or toppings. Whether you prefer it plain or with additions, harcha remains an easy, traditional recipe that captures the essence of Moroccan and Egyptian culinary traditions.

Ingredients

500 grams fine semolina
7 grams dry yeast
80 milliliters oil (mix of vegetable oil and butter)
1 teaspoon salt
1 teaspoon sugar
250 milliliters warm water
Extra semolina for dusting

Preparation

In a large mixing bowl, combine 500 grams of fine semolina, 7 grams of dry yeast, 1 teaspoon of salt, and 1 teaspoon of sugar.
Add 80 milliliters of oil (a mix of vegetable oil and butter) to the dry ingredients and mix well until fully incorporated.
Gradually add 250 milliliters of warm water, stirring continuously to form a soft dough.
Cover the bowl with a cloth and let the dough rest for 30 minutes to allow the yeast to activate.
Dust your hands with semolina and divide the dough into small balls.
Heat a heavy frying pan over medium heat.
Flatten each dough ball slightly and dust it with extra semolina.
Cook each piece in the frying pan until golden brown and crispy on both sides, about 4-5 minutes per side.
Remove from heat and let cool slightly before serving.

Did you know?

Harcha is often enjoyed with honey and butter, a flavor profile that complements its mild, slightly sweet taste. This bread dates back centuries and has been a staple in Moroccan households, passed down through generations. The key ingredient, semolina, is a coarse flour made from durum wheat, which is also used for making couscous and pasta.

Interestingly, harcha can also be made in various shapes and sizes, from small snack-sized pieces to larger loaves. In some regions, it’s cooked on a griddle, imparting a slightly different texture. It’s also adaptable to your dietary preferences—whether you’re looking for a gluten-free option or a vegan version, the basic recipe can be easily tweaked.

Harcha’s best companion is often Moroccan mint tea, providing a refreshing contrast to its hearty texture. It’s also worth noting that this bread is not just limited to Moroccan cuisine; its influence extends to Egyptian culinary practices, showcasing the shared love for traditional semolina-based recipes.

Samosa

Sambusas, popular in Middle Eastern and African cuisine, particularly during Ramadan, are known for their crispy exterior and diverse fillings. This recipe explores the vegetarian aspect of this versatile snack, charming in simplicity yet rich in flavor. The dough’s tenderness and the savory fillings make it a much-loved appetizer, perfect for any gathering or a quick family treat.

Traditionally enjoyed in Egypt and many other Arabic cultures, sambusas (or sambousek) often grace festive tables. Variations include fillings like meat, cheese, chicken, and vegetables. Their golden, crunchy exterior conceals moist, seasoned fillings, making them delightful for kids and adults alike. Here, we delve into a vegetarian version that’s sure to impress.

Ingredients

4 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
½ cup vegetable oil
1 ¼ cups warm water
Oil for frying

Vegetarian Filling:

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 cup finely chopped carrots
1 cup finely chopped bell peppers
1 cup cooked peas
Salt and pepper, to taste
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons finely chopped parsley

Preparation

In a large bowl, combine flour, cornstarch, and salt. Gradually add vegetable oil and mix until the dough is crumbly.
Slowly add warm water, mixing and kneading until a smooth, pliable dough forms. Cover and rest for 30 minutes.
Heat 2 tablespoons of oil in a pan over medium heat. Add chopped onions and sauté until golden.
Add carrots, bell peppers, and cooked peas. Season with salt, pepper, cumin, and coriander, cooking until vegetables are tender.
Stir in chopped parsley, remove from heat, and let the filling cool.
Divide rested dough into small balls. Roll each ball into a thin circle on a lightly floured surface.
Place a spoonful of filling in the center of each circle, fold over to create a half-moon shape, and press edges to seal. You can use water to help seal the edges.
Heat oil in a deep frying pan over medium heat. Fry sambusas in batches until golden brown and crisp on both sides. Drain on paper towels.
Serve hot with your favorite dipping sauce.

Did you know?

Sambusas, known as sambousek in many Arabic-speaking countries, are not just delicious snacks but also bear cultural significance. They are staples during Ramadan, as they provide much-needed energy after a day of fasting. The various fillings symbolize the diversity and adaptability of this dish, accommodating local ingredients and preferences.

In Egypt, sambusas are often prepared with simple fillings like cheese or vegetables due to their economical and nutritious nature. This makes them a practical choice for bulk preparation, especially for large family gatherings.

Interestingly, the methods of shaping and sealing the sambusas can vary across regions, with techniques handed down through generations. Careful attention to the dough’s thickness ensures a flaky, crunchy texture without becoming too greasy, preserving the snack’s light and crispy character.

By exploring different fillings and preparation methods, you can bring a touch of Egyptian and broader Middle Eastern culinary tradition into your home.

Egyptian Eid Cookies

Egyptian Eid cookies, commonly known as Kahk, are a cherished treat especially popular during the holy month of Ramadan and Eid celebrations. These delightful biscuits are known for their crumbly texture, aromatic flavors, and a dusting of powdered sugar. Originating from ancient times, they represent the joyous spirit of gatherings and festivities.

These cookies come together in a wonderfully easy and simple process, combining the richness of butter and the unique yet mild flavor of vanilla. Whether you’re a seasoned baker or a novice, this recipe guides you on how to make authentic Egyptian biscuits that will be the star of your celebrations.

Ingredients

125 grams (1/2 cup) butter, softened
80 grams (1/2 cup) powdered sugar
1 egg, room temperature
2 grams (1/2 tsp) vanilla extract
300 grams (1 1/2 cups) cornstarch
1 pinch of salt
1/4 tsp baking powder

Preparation

Preheat the oven to 160°C (320°F).
In a large bowl, cream the softened butter with the powdered sugar using a hand mixer until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and mix well.
Gradually mix in the cornstarch, baking powder, and salt, combining until a soft dough forms.
Divide the dough into small portions and shape them into your desired forms—traditional balls, rolls, or braids.
Place the shaped cookies onto a baking sheet lined with parchment paper.
Chill the shaped dough in the freezer for a few minutes to help retain their shape while baking.
Bake in the preheated oven for about 25 minutes, or until the edges are just starting to turn golden.
Let the cookies cool completely before decorating or serving.

Did you know?

Kahk, also known as fancy cookies, have a long-standing tradition in Arabic cultures as part of celebratory meals.

Egyptian families often gather to bake large batches together, emphasizing the communal and festive nature of these treats. The key to achieving the perfect smooth and melt-in-your-mouth cookies is ensuring that the butter is soft but not melted, and sifting the powdered sugar and cornstarch before mixing to avoid lumps.

Interestingly, variations of these cookies can be found in different regions, sometimes incorporating fillings like dates, nuts, or special spices. The use of cornstarch instead of flour gives them their distinctive, tender texture, making them a cheap yet luxurious option for festive baking.

In ancient Egypt, these cookies were actually discovered in tombs, dating back to the Pharaohs, signifying their deep cultural roots. Today, they still hold a significant place in many homes during Ramadan and Eid, bridging the gap between ancient traditions and modern celebratory practices.

Hummus Without Tahini (Easy)

A staple of Middle Eastern and Mediterranean cuisines, hummus offers a creamy and delightful balance of garlicky, lemony, and smoky flavors. Traditionally made with tahini, this Egyptian version without tahini remains deliciously rich while being low calorie and healthy. It’s perfect for those who prefer a lighter, yet equally satisfying, dip.

The simplicity of this recipe, combined with its nutritional benefits, makes it an excellent homemade option for a quick snack or a savory side dish. Rich in protein and fiber from the chickpeas, this easy hummus version is sure to become a staple in your kitchen. Pair it with fresh veggies or pita bread for a genuinely delightful Moroccan twist.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons water
Paprika and fresh parsley for garnish (optional)

Preparation

Combine chickpeas, minced garlic, olive oil, lemon juice, ground cumin, and salt in a food processor.
Blend until the mixture is smooth. Gradually add water, one tablespoon at a time, until the desired consistency is achieved.
Taste and adjust seasoning, adding more salt or lemon juice if needed.
Transfer hummus to a serving dish.
Garnish with a drizzle of olive oil, a sprinkle of paprika, and chopped fresh parsley, if using.
Serve with warm pita bread, fresh vegetables, or as desired.

Did you know?

Hummus, a word derived from Arabic meaning “chickpeas,” is embraced by many cultures and is often served as part of mezze — an assortment of small dishes shared among diners. Chickpeas, the primary ingredient, are an excellent source of plant-based protein, iron, and dietary fiber, making hummus not only delicious but also nutritionally rich.

This recipe variation, which omits tahini, is perfect for those with sesame allergies or those looking to make an even lighter version of the classic dip. The absence of tahini doesn’t compromise the authentic taste; the olive oil and lemon juice keep the hummus creamy and tangy. Interestingly, hummus has become an international star.

From historical finds in ancient Egypt to modern-day appetizers in Western restaurants, its popularity lies in its easy, adaptable nature and the fact that it’s a healthy, low calorie snack. Whether enjoyed in Egypt, where it’s a common side dish, or Morocco, where flavors tend to incorporate spicier notes, hummus continues to unite diverse culinary traditions through its timeless appeal.

Chocolate Baklava

Although traditionally known as a Turkish delight, baklava has found a cherished place in numerous cultures, including Egyptian cuisine. This sweet, flaky pastry is loved for its rich, honeyed layers and nutty filling. Today, we’re jazzing it up with a chocolate and hazelnut twist, creating a dessert that’s as indulgent as it is sophisticated.

Baklava offers a symphony of textures and flavors, from the crisp layers of phyllo dough to the creamy Nutella and the satisfying crunch of hazelnuts. Perfect for special occasions or a decadent treat, this easy recipe will guide you through making the best homemade baklava with a modern chocolate spin.

Ingredients

2 cups sugar
1 cup water
A squeeze of lemon juice
1 pack phyllo dough, thawed
1 ½ sticks butter, melted
1 jar of Nutella (or any hazelnut spread)
1 cup chopped hazelnuts
1 cup chocolate chips
Drizzle of oil

Preparation

Begin by making the simple syrup: In a pan over medium heat, combine 2 cups sugar, 1 cup water, and a squeeze of lemon juice. Bring to a boil, reduce to medium-low, and simmer for 10-15 minutes. Set aside to cool.
Preheat your oven to 350°F (175°C). Grease a glass dish generously with melted butter.
Lay your thawed phyllo dough sheets flat, covering with a damp cloth to prevent drying out.
Layer one phyllo sheet in the glass dish, brushing with melted butter. Repeat, stacking about 8 sheets.
Spread a layer of Nutella and sprinkle with chopped hazelnuts.
Continue layering phyllo sheets, buttering each layer, until you’ve used half the pack.
Spread another layer of Nutella and hazelnuts.
Finish by layering the remaining phyllo sheets, continuing to brush each layer with butter.
Cut the layered phyllo into triangles or squares, ensuring clean cuts.
Bake for about 1 hour or until golden brown.
Once out of the oven, pour the cooled simple syrup over the hot baklava evenly.
Let the baklava sit for 3-4 hours.
For the chocolate drizzle, melt 1 cup of chocolate chips with a drizzle of oil in the microwave, stirring every 20 seconds. Drizzle over the baklava and let harden in the fridge.

Did you know?

Baklava is believed to have originated during the Ottoman Empire, making it a staple in Turkish, Greek, and Middle Eastern cuisines. However, each region has given its unique twist to this age-old recipe. While traditional baklava is heavily sweetened with honey or syrup, Egyptian baklava tends to be less syrup-drenched, enhancing the distinct flavors of the filling and dough.

The phyllo dough used in baklava is incredibly thin, almost paper-like, and demands precision and patience to handle. It’s believed that mastering phyllo dough is an art passed down through generations. The dough’s thinness contributes to the delicate and crispy texture that defines a perfect baklava, creating a delightful contrast with the dense, nutty filling.

Moreover, baklava is more than just dessert; it’s a symbol of celebration and hospitality. In many cultures, offering a piece of baklava is akin to extending a hand of friendship and warmth. Adding Nutella to the mix introduces an Italian twist, blending seamlessly with the classic baklava flavors and making it universally appealing.

Lastly, the choice of simple syrup contributes significantly to the consistency and sweetness of baklava. Some variations, like this easy recipe, recommend moderating the syrup to balance the sweetness, keeping the layers crispy yet flavorful, especially appealing to those who prefer their desserts less sugary. Enjoying a piece of chocolate and hazelnut baklava is like embarking on a rich, cultural journey, one sweet bite at a time!

Chickpea Soup (Hummus Drink)

Drawing from the heart of ancient Egyptian cuisine, Halabessa, also known as Hummus Al Sham, is a cherished winter staple. This wholesome chickpea soup features a comforting blend of flavors, perfect for breaking the day’s fast during Ramadan or warming up during the cooler months.

With roots dating back to the age-old traditions of Arabic cooking, this Egyptian stew boasts a rich combination of spices, tender chickpeas, and fragrant herbs. It’s both nutritious and soul-soothing, making it an ideal dish for those looking to experience the authentic taste of Egypt.

Ingredients

2 cups of boiled chickpeas
1 large onion, grated
2 carrots, chopped
2 tablespoons fresh ginger, cubed
3 tablespoons butter
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cardamom
2 bay leaves
4 cups chickpea water (from boiling) or vegetable broth
Optional: chopped chicken breast or lamb meat
Optional: fresh coriander, for garnish

Preparation

Heat a large pot over medium heat and melt the butter.
Add the grated onion and sauté until translucent.
Incorporate the chopped carrots and fresh ginger, stirring occasionally until vegetables soften.
Season with salt, pepper, cardamom, and add bay leaves.
Add the boiled chickpeas and stir to combine with the vegetables and spices.
Pour in the chickpea water or vegetable broth, ensuring all ingredients are well-covered.
Allow the mixture to simmer for 20 minutes, stirring occasionally.
For a creamier texture, blend a portion of the soup and return it to the pot.
If using, add chopped chicken breast or lamb for added protein. Simmer until meat is cooked through.
Garnish with fresh coriander and serve hot.

Did you know?

The heartening Halabessa isn’t just a culinary delight but is steeped in history. Chickpeas, known as hummus in Arabic, have stood the test of time as a vital protein source since ancient periods. The dish not only offers a comforting and nutritious meal but also embodies the essence of Egyptian communal living, often shared during festive gatherings and religious observances.

While traditionally enjoyed as a soup, Halabessa can be found in various formats, such as a thicker stew or even enjoyed as a hot beverage. Its warming properties and rich flavors make it versatile across multiple seasons. Additionally, ginger in the recipe aids in digestion and has anti-inflammatory properties, further enhancing the soup’s health benefits.

Halabessa encapsulates the essence of ancient Arabic traditions with every spoonful, allowing us a taste of Egypt’s culturally rich and flavorful past. So next time you’re seeking both nourishment and a touch of history, delve into a bowl of this delightful Egyptian stew.