Shakshuka (Egyptian Dish)

Shakshuka, a beloved dish rooted in North African and Middle Eastern cuisine, has also found its way into Egyptian kitchens, known locally as “Shakshouka” or “Lhasa”. This traditional recipe is perfect for breakfast or brunch, embodying robust flavors and a vibrant, rustic appeal. It’s a medley of rich tomato, hearty spices, and eggs—all brought to a harmonious blend in a single pan.

Renowned for its easy preparation and wholesome ingredients, Shakshuka is often enjoyed with warm bread or pita, making it a comforting and nourishing option. The addition of cheese takes this classic dish to a higher echelon of indulgent satisfaction. Whether you’re exploring its Arabic origin or simply looking to elevate your morning meal, this Shakshuka recipe promises to bring both flavor and tradition to your table.

Ingredients

4 medium tomatoes, finely chopped
1 large onion, finely chopped
4 tablespoons cooking oil or butter
4 eggs
1 tablespoon tomato paste
Salt and black pepper to taste
½ teaspoon paprika
½ teaspoon mixed spices (or your choice of spice blend)
½ cup bell pepper, diced (optional)
1 tablespoon hot pepper, finely chopped (optional)
¼ cup creamy cheese (such as Kiri or Nesto cheese)
Fresh coriander or parsley for garnish

Preparation

Heat the oil in a large saucepan over medium heat.
Add the chopped onion and sauté until lightly golden.
Stir in the finely chopped tomatoes and cook until they start to soften.
Add the tomato paste along with salt, black pepper, paprika, and mixed spices. Cook and stir until well combined.
If using, mix in the bell pepper and hot pepper, cooking for a couple of minutes until they soften.
Create small wells in the tomato mixture and crack an egg into each well.
Lower the heat, cover the pan, and cook until the eggs are set to your liking—ensure the eggs are cooked evenly without drying out.
Once the eggs are almost done, add dollops of creamy cheese around the eggs. Allow the cheese to melt naturally from the residual heat.
Garnish with fresh coriander or parsley before serving.

Did you know?

Shakshuka, while often recognized as a North African dish, has gained widespread popularity across the Middle East and North Africa, with each region imparting its unique twist. In Egypt, it is synonymous with comfort and simplicity, perfect for any time of day. The dish’s origins are somewhat contested, with Tunisia often being credited for the modern rendition known today.

Shakshuka is also incredibly versatile; you can customize the spiciness by adjusting the type and quantity of peppers used. Additionally, it is known to be a healthy option, as the tomatoes are rich in vitamins and antioxidants, while the eggs and cheese provide an excellent source of protein. For those exploring what to serve with Shakshuka, consider pairing it with warm pita bread, a fresh salad, or even rice.

This dish not only provides a delightful culinary experience but also carries with it a piece of rich cultural heritage, making it more than just food, but a flavorful story of tradition and culinary excellence.

Mahalabia (Milk Pudding)

Mahalabia, known as Muhallebi or Malabi in other regions, is a traditional Egyptian dessert beloved for its creamy texture and sweet, light flavor. This milk-based pudding dates back to the Ottoman Empire and has since become a staple across the Middle East and Mediterranean. Its simplicity combined with a rich taste makes it a favorite treat for all ages.

This dessert provides a delightful balance between sweetness and creaminess, often enjoyed either warm or cold. It can be garnished with an assortment of toppings like nuts or drizzled with various sauces to suit individual preferences. Mahalabia’s adaptable nature makes it a versatile and cherished dish in many households.

Ingredients

1 liter minus a quarter cup of milk
1/4 cup of milk (set aside)
2 tablespoons of Chantilly cream
2 tablespoons of starch
1/2 cup of sugar
1/2 cup of flour
1 teaspoon of vanilla extract
2 tablespoons of powdered sugar (optional)
3 tablespoons of powdered milk (optional)
2 tablespoons of butter
Mixed nuts for garnish (almonds, pistachios)

Preparation

Combine 1 liter of milk with 2 tablespoons of Chantilly cream and 2 tablespoons of starch. Whisk them well and set aside.
In a large pot, combine the remaining 1/4 cup of milk with 1/2 cup of sugar and 1/2 cup of flour.
Stir the sugar and flour mixture into the milk until the mixture is smooth and doesn’t feel gritty.
Heat the mixture over medium heat, continuously stirring until it starts to thicken.
Once thickened, gradually add the milk and starch mixture that was set aside, continuing to stir.
Let the mixture cook over low heat for an additional 2-3 minutes to ensure the flour is fully cooked.
Add 1 teaspoon of vanilla extract, 2 tablespoons of powdered sugar (optional), and 3 tablespoons of powdered milk (optional). Stir well.
Stir in 2 tablespoons of butter until melted and well integrated.
Pour the creamy mixture into cups or bowls.
Garnish with nuts or any preferred toppings and let it cool in the refrigerator for about half an hour before serving.

Did you know?

Mahalabia, also known as Muhallebi in Turkish and Malabi in other parts of the Middle East, has a fascinating history that dates back to the 7th century when it was introduced by an Arab cook named Ibn Sa’d. Traditionally, it was made using rice flour, but recipes have evolved to incorporate cornstarch and other ingredients for enhanced texture and flavor.

This delightful pudding is not only enjoyed in Egypt but also in Turkey, Greece, and Israel, each adding its unique twist. Mahalabia is often flavored with rosewater or orange blossom water in different regions, enriching its aromatic profile.

Besides its delectable taste, Mahalabia is a nutritious dessert thanks to its primary ingredient—milk. Milk provides essential nutrients such as calcium, proteins, and vitamins, making it beneficial for bone health and overall well-being. For those looking for a comforting, sweet dish that’s easy to prepare, Mahalabia is undoubtedly among the best choices.

The use of nuts like pistachios and almonds not only adds a delicious crunch but also brings additional health benefits, including healthy fats, fiber, and antioxidants. If you’re ever curious to experiment, try adding a hint of coconut for a tropical twist on this traditional pudding—a simple yet delightful way to savor a piece of history.

Salep/Sahlab (Delicious Drink)

Salep, or Sahlab, is a beloved Egyptian winter drink steeped in history and tradition. Originating from the tubers of the orchid plant, this creamy beverage has traversed centuries due to its comforting warmth and rich flavor. Widely enjoyed in Egypt, it offers a taste that’s both sweet and slightly floral, making it a perfect indulgence on a cold day.

This delightful hot drink is particularly popular during the chilly winter months and holds a special place in Egyptian culture. Historically, sahlab was not only valued for its taste but also believed to have nutritional benefits. Rich in starches, it provides a silky, smooth texture that’s both filling and satisfying, making it a wonderful treat for the entire family.

Ingredients

1 tbsp salep powder
2 tbsp rice flour
3 tbsp sugar (adjust to taste)
3 cups milk
Vanilla essence (optional)
Grated coconut (for garnish)
Cinnamon powder (for garnish)

Preparation

In a small bowl, mix the salep powder and rice flour.
Add half a cup of cold milk to the mixture and stir until well combined and there are no lumps.
In a saucepan, heat the remaining 2.5 cups of milk over medium heat.
Gradually add the salep-rice flour mixture to the heated milk, stirring continuously to avoid any lumps.
Once the mixture begins to thicken, add the sugar and continue to stir until fully dissolved.
Optional: Add a few drops of vanilla essence for an enhanced flavor.
Continue to simmer the mixture for about 2-3 minutes until it reaches your desired consistency.
Pour the sahlab into serving cups.
Garnish with grated coconut and a sprinkle of cinnamon powder before serving.

Did you know?

Salep, also known as Sahlab, has an intriguing history that extends beyond Egypt to Turkey and other parts of the Middle East. Historically, it was an expensive commodity due to the labor-intensive process of harvesting orchid tubers. This rarity has led to modern adaptations using corn starch or rice flour as substitutes, maintaining the drink’s creamy texture while being more accessible.

Nutritionally, sahlab is quite fascinating. Traditional salep powder is packed with starch, which provides calories and can serve as a mild energy booster. It is also rich in polysaccharides that are believed to aid in digestion and provide a soothing effect on the stomach. Moreover, modern versions of sahlab often integrate milk, which adds a dose of protein and calcium, beneficial for bone health.

Sahlab is not only enjoyed hot but can also be transformed into a delightful pudding by increasing the thickness and serving it chilled. This versatility showcases its inherent adaptability and enduring popularity. The flavor profile—a combination of subtle sweetness and light floral notes—makes sahlab a unique beverage that’s cherished by those who seek warmth and comfort in a cup.

Umm Ali (Bread Pudding)

Umm Ali, also known as Om Ali, is an iconic Egyptian bread pudding with a rich history. Named after the wife of a sultan, this dessert is a treasured part of Egyptian cuisine, often served during celebrations and special occasions. Its creamy texture and nutty flavors make it a delightful, comforting treat for many.

This simple yet exotic dessert combines the goodness of toasted puff pastry, milk, cream, and a variety of nuts and dried fruits. Its golden-brown top layer gives way to a moist and velvety interior. Perfect for cold days, Umm Ali is sure to impress your family and loved ones.

Ingredients

1 liter of full-fat milk
1 pack of frozen ready-to-use puff pastry (or Egyptian Roqaq/Croissant)
1 teaspoon of vanilla
¼ cup of sugar (adjust to taste)
Cream (any available kind)
Shredded coconut
Pistachios, chopped
Dried raisins
Pecans, chopped
Almonds, chopped

Preparation

Preheat your oven to 180°C-200°C (350°F-400°F).
Arrange puff pastry dough pieces on a tray lined with parchment paper.
Bake for 20 minutes or until golden and crispy.
Remove from the oven and let cool.
In a pot on the stove, add 1 liter of milk, sugar, and vanilla. Stir until the sugar dissolves.
Optionally, replace half the milk with cream or add two tablespoons of butter for extra creaminess.
Bring the mixture to a boil.
Cut the puff pastry into pieces and spread them in an oven-safe dish (ceramic or pyrex).
Add shredded coconut, chopped almonds, pecans, pistachios, and raisins over the puff pastry pieces.
Pour the hot milk mixture over the puff pastry pieces.
Let it sit for a few moments to allow the pastry to absorb the milk.
Mix the remaining half cup of milk with cream and pour over the dish.
Bake in the oven for 10 minutes at 180°C (350°F).
Finish by putting it under the broiler for 1-2 minutes for a golden-brown finish.
Serve as is or top with additional nuts for enhanced presentation.

Did you know?

Umm Ali is more than just a dessert; it’s a piece of Egyptian heritage. The name translates to “Mother of Ali,” and the dish is said to be named after the wife of Ezz El-Din Aybek, the ruler during the Ayyubid Era. The dessert commemorates a celebratory feast after a political victory, making every bite a morsel of history.

Traditionally, Umm Ali incorporates Roqaq (a thin, crisp bread), but modern adaptations welcome substitutions like puff pastry or croissants. This flexibility allows for diverse textures while maintaining the dish’s authenticity.

Moreover, Umm Ali is often seen as a healthy dessert, given its high protein content from nuts and milk. It’s also kid-friendly, offering a sweet treat packed with the nutritional benefits of dried fruits and nuts. The perfect blend of Arabic flavors, this pudding is a testament to the rich culinary traditions of the Middle East, making it a timeless favorite for dessert lovers around the world.

Simit (Sesame Bread Rings)

Turkish Simit is a quintessential street food that holds a special place in Turkish and Middle Eastern cuisine, including Egypt. Often referred to as “Turkish bagels,” these sesame bread rings are notably light and fluffy, with a slightly sweet and nutty taste owing to the honey and sesame seeds. Simit are enjoyed any time of the day, typically with tea.

This authentic recipe embraces simplicity, ensuring anyone can recreate these delicious rings at home. Its origins trace back to the Ottoman Empire, and the method has been passed down through generations. Simit has also found popularity in neighboring regions, known as Armenian bagels in some areas, testifying to its widespread appeal.

Ingredients

1 cup liquid milk
1 cup water
1 egg (room temperature)
1 tsp white vinegar
½ cup vegetable oil
2 tbsp sugar
2 tbsp yeast (not full)
5 cups flour
½ tsp salt
1 cup honey (or molasses)
1½ cups water
3 cups sesame seeds

Preparation

Mix milk, water, egg, vinegar, vegetable oil, sugar, and yeast. Let it ferment for 10 minutes until the yeast reacts.
Add 5 cups of flour and ½ tsp salt to the mixture. Knead until a soft dough forms; the dough should be slightly soft to ensure fluffy simit.
Place the dough in a clean dish, cover, and let it rest for an hour.
Mix honey (or molasses) with 1½ cups of water.
After an hour, knead the dough to release air, then divide it into 16 equal pieces.
Shape each piece into a ball and let them rest for 5 minutes.
Extend each ball by rolling and twisting the sides together to form rings. Secure the ends.
Dip each ring in the honey-water mixture, then cover thoroughly with sesame seeds.
Place the rings on baking trays.
Preheat oven to 200°C. Bake, starting with heat from the bottom. Once the bottom browns, turn on the top grill to brown the tops as well.

Did you know?

The making of simit dates back to the 16th century during the Ottoman Empire, making it a snack rich in history.

Simit is often sold by street vendors in Turkey, whose call of “simitci!” is a familiar sound in bustling cities like Istanbul. The recipe carries slight regional variations; for example, in some areas of Turkey, grape molasses is used for coating, adding a unique flavor profile. Despite being simple and easy to make, simit is often mistaken for sourdough bread due to its slight sour undertone given by the fermentation process.

Nutritionally, each piece roughly contains 200-250 calories, making it a relatively light snack. Today, simit remains a beloved authentic treat not just in Turkey, but also in Egypt, where it is popularly enjoyed for breakfast or as a midday snack with black tea. So, the next time you’re reminiscing about its history and origin, remember the simplicity and love that goes into making this delectable bread ring.

Egyptian Mahlab Bread

Egyptian Mahaleb Bread, also known as “Khobz el-Mahleb,” is a nostalgic treat that brings back memories of simpler times. Often enjoyed on the way to school, this delicately flavored bread is simple yet satisfying. Traditional Egyptian households have cherished this recipe, passing it down through generations. The aroma of freshly baked Mahaleb bread evokes the comfort and warmth of home.

The flavor of this bread is exquisitely unique due to the key ingredient, mahlab (ground cherry seeds), which adds a subtle nuttiness and warm spice to the bread. Combined with hints of nigella sativa (black cumin seeds), sugar, and butter, Mahaleb bread offers a delightful mix of sweet and savory. It’s versatile enough to be served as a light snack or a heartwarming breakfast.

Ingredients

3 cups all-purpose flour
1 tsp salt
1 tbsp yeast
1 tbsp vinegar
1 tbsp mahlab
1 tbsp sugar
1 tbsp ghee or oil
1 egg
1-1.5 cups warm water
1 tsp nigella sativa (black cumin seeds)
Egg wash for brushing the tops (1 egg white mixed with a little water)

Preparation

Sift the flour into a large mixing bowl.
Add the yeast, mahlab, and sugar to the flour, mixing well.
Add the ghee (or oil/ butter) to the flour mixture and rub until well incorporated.
Add the salt, egg, and vinegar to the mixture.
Gradually pour warm water into the bowl, stirring continuously until a soft dough forms.
Knead the dough by hand for 10 minutes or until it becomes smooth and elastic.
Leave the dough to rest in a warm place for about 1 hour or until it doubles in size.
Punch down the dough and divide it into 10-12 equal balls.
Roll each ball on a floured surface into an oval or round shape.
Sprinkle nigella sativa on top, pressing lightly to embed the seeds into the dough.
Place the dough balls onto baking trays lined with parchment paper.
Allow them to ferment for another 30 minutes.
Preheat the oven to 180°C (350°F).
Brush the tops of the dough balls with egg wash.
Bake for about 15 minutes or until golden brown and puffed.
For a soft texture, place the bread in a sealed nylon bag for 5 minutes post-baking. For a dry texture, let them cool in the open air for 5 minutes.

Did you know?

The use of mahlab in bread isn’t just a flavorful choice; it’s steeped in tradition and history. Mahlab comes from the seeds of the St. Lucie cherry and has been used in Middle Eastern and Mediterranean cuisines for centuries. Its distinctive aromatic profile makes it a prized ingredient in baking. In Egypt, the presence of mahlab in bread is so integral that it is often considered a mark of authentic Egyptian cooking.

Moreover, the inclusion of nigella sativa, also known as black cumin or black seeds, gives Mahaleb bread an added layer of flavor and an extra nutritional boost. These seeds have been appreciated for their medicinal properties since ancient times, believed to help with everything from boosting the immune system to digestive health.

Finally, this bread is more than just a food item; it’s a cultural symbol that embodies the essence of Egyptian gastronomy. The simplicity of its ingredients and the ease of preparation reflect the resourcefulness of traditional Egyptian cuisines, making Mahaleb bread a beloved staple in households across the nation.

Egyptian Banana Milkshake (Easy)

Egyptian Banana Milkshake Egyptian Recipe

Banana milkshake, or smoothie, is an Egyptian staple enjoyed by many. This simple yet healthy drink offers a creamy blend of ripe bananas and sweet syrup, perfect to start your day with a burst of energy. Providing benefits that include vitamins and minerals, this milkshake is both delicious and nutritious.

This easy recipe can be made in no time, making it an ideal choice even for those with busy mornings. Not only does it keep the calories in check, but it also offers a taste of tradition that’s hard to resist. Let’s uncover how to make the best Egyptian banana milkshake!

Ingredients

2 ripe bananas
1 cup cold milk
1 tablespoon sugar or honey
1 teaspoon vanilla extract
Ice cubes (optional)

Preparation

Peel and chop the bananas into smaller pieces.
Add the chopped bananas, cold milk, sugar or honey, and vanilla extract into a blender.
Blend the ingredients until smooth and creamy.
If you prefer a colder drink, add a few ice cubes and blend again until the ice is crushed.
Pour the banana milkshake into a glass and serve immediately.

Did you know?

The origin of the banana milkshake in Egyptian cuisine likely stems from the ancient tradition of incorporating locally grown ingredients into refreshing beverages. Bananas are a rich source of potassium and vitamin C, making them incredibly beneficial for maintaining good health. Often enjoyed as a smoothie, this drink is known for its simplicity and versatility. Swap out milk with almond or oat milk for a dairy-free alternative, and it’s just as delicious.

The syrup used can vary, with some opting for honey instead of sugar for a natural sweetness. With a low calories count, this milkshake doesn’t just satisfy your taste buds; it’s also a fantastic way to enjoy a filling drink without guilt. The best part about this recipe is how incredibly easy it is to adapt to your preference—add a touch of cinnamon for an extra flavor twist, or blend in other fruits for a nutrient-packed smoothie experience.

Baghrir (Moroccan Crepes)

Baghrir, often referred to as Moroccan Crepes, are a beloved traditional dish in Morocco. Characterized by their unique porous texture, Baghrir absorb and hold onto toppings like honey, butter, or jam perfectly, making each bite a flavor explosion. Historically, these pancakes have been a staple breakfast or snack, shared among families and at festive gatherings.

Known also as “1000-hole pancakes” due to their spongy appearance, these crepes are distinct for their lightness and delicate taste. They’re particularly famous in Algeria and other North African countries as well, where slight variations may exist. Whether enjoyed with Moroccan tea or as a standalone treat, Baghrir captures the essence of North African culinary tradition.

Ingredients

2 cups semolina flour
½ cup fine white flour
1 tablespoon baking powder
1 teaspoon yeast powder
1 teaspoon salt (or to taste)
3 cups warm water

Preparation

In a large mixing bowl, combine 2 cups of semolina flour, ½ cup of fine white flour, 1 tablespoon of baking powder, 1 teaspoon of yeast powder, and 1 teaspoon of salt.
Measure out 3 cups of warm water using the same cup for consistency. Add this to the dry ingredients.
Mix all ingredients just until combined. You can use an electric mixer or a grinder for about 1-2 minutes until the mixture is smooth and well-blended.
Let the mixture rest for about 15 minutes to allow the dough to ferment.
Preheat a non-stick frying pan over medium heat. Ensure the pan is thoroughly heated before starting.
Pour a ladleful of the batter into the pan. Leave it to cook until bubbles form on the surface and the crepe is firm (about 1-3 minutes).
Once the Baghrir is cooked, remove it from the pan and place it on a plate. Repeat with the remaining batter.
Serve warm with honey, jam, or butter as per your preference. Enjoy your traditional Moroccan crepes!

Did you know?

Baghrir is not just a culinary delight but also a cultural symbol in Morocco and Algeria. The porous texture is achieved through a unique leavening process using a combination of yeast and baking powder, which creates the delicate holes that define Baghrir. These holes are essential as they help the crepe soak up the delicious toppings that are often rich and flavorful.

In different regions, variations of Baghrir exist, sometimes incorporating additional ingredients like anise seeds or saffron for a slight twist in flavor. While traditionally served with honey or butter, modern adaptations have seen Baghrir paired with both sweet and savory toppings, from almond paste to spiced meat fillings.

The traditional method of cooking Baghrir over a flat, clay griddle called a “makhla” is still practiced in rural areas, adding historical significance and an artisanal touch to each batch. What’s fascinating is that these crepes are also a sister treat to the Middle Eastern Khobz Al-Moftah, showcasing the rich, intertwined culinary heritage of the region.

So next time you enjoy these delightful, thousand-holed pancakes, remember you’re partaking in a bite-sized piece of Moroccan and Algerian history!

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.