For Beginners

Samosa

Samosa Egyptian Recipe

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

  1. In a large bowl, combine flour, cornstarch, and salt. Gradually add vegetable oil and mix until the dough is crumbly.
  2. Slowly add warm water, mixing and kneading until a smooth, pliable dough forms. Cover and rest for 30 minutes.
  3. Heat 2 tablespoons of oil in a pan over medium heat. Add chopped onions and sauté until golden.
  4. Add carrots, bell peppers, and cooked peas. Season with salt, pepper, cumin, and coriander, cooking until vegetables are tender.
  5. Stir in chopped parsley, remove from heat, and let the filling cool.
  6. Divide rested dough into small balls. Roll each ball into a thin circle on a lightly floured surface.
  7. 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.
  8. 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.
  9. 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 Egyptian Recipe

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

  1. Preheat the oven to 160°C (320°F).
  2. In a large bowl, cream the softened butter with the powdered sugar using a hand mixer until light and fluffy.
  3. Add the egg and vanilla extract to the butter-sugar mixture and mix well.
  4. Gradually mix in the cornstarch, baking powder, and salt, combining until a soft dough forms.
  5. Divide the dough into small portions and shape them into your desired forms—traditional balls, rolls, or braids.
  6. Place the shaped cookies onto a baking sheet lined with parchment paper.
  7. Chill the shaped dough in the freezer for a few minutes to help retain their shape while baking.
  8. Bake in the preheated oven for about 25 minutes, or until the edges are just starting to turn golden.
  9. 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)

Hummus Without Tahini Egyptian Recipe

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

  1. Combine chickpeas, minced garlic, olive oil, lemon juice, ground cumin, and salt in a food processor.
  2. Blend until the mixture is smooth. Gradually add water, one tablespoon at a time, until the desired consistency is achieved.
  3. Taste and adjust seasoning, adding more salt or lemon juice if needed.
  4. Transfer hummus to a serving dish.
  5. Garnish with a drizzle of olive oil, a sprinkle of paprika, and chopped fresh parsley, if using.
  6. 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

Chocolate Baklava Egyptian Recipe

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

  1. 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.
  2. Preheat your oven to 350°F (175°C). Grease a glass dish generously with melted butter.
  3. Lay your thawed phyllo dough sheets flat, covering with a damp cloth to prevent drying out.
  4. Layer one phyllo sheet in the glass dish, brushing with melted butter. Repeat, stacking about 8 sheets.
  5. Spread a layer of Nutella and sprinkle with chopped hazelnuts.
  6. Continue layering phyllo sheets, buttering each layer, until you’ve used half the pack.
  7. Spread another layer of Nutella and hazelnuts.
  8. Finish by layering the remaining phyllo sheets, continuing to brush each layer with butter.
  9. Cut the layered phyllo into triangles or squares, ensuring clean cuts.
  10. Bake for about 1 hour or until golden brown.
  11. Once out of the oven, pour the cooled simple syrup over the hot baklava evenly.
  12. Let the baklava sit for 3-4 hours.
  13. 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)

Chickpea Soup Egyptian Recipe

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

  1. Heat a large pot over medium heat and melt the butter.
  2. Add the grated onion and sauté until translucent.
  3. Incorporate the chopped carrots and fresh ginger, stirring occasionally until vegetables soften.
  4. Season with salt, pepper, cardamom, and add bay leaves.
  5. Add the boiled chickpeas and stir to combine with the vegetables and spices.
  6. Pour in the chickpea water or vegetable broth, ensuring all ingredients are well-covered.
  7. Allow the mixture to simmer for 20 minutes, stirring occasionally.
  8. For a creamier texture, blend a portion of the soup and return it to the pot.
  9. If using, add chopped chicken breast or lamb for added protein. Simmer until meat is cooked through.
  10. 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.