Egyptian Quesadilla

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

Mix the chicken with salt, onion powder, garlic powder, paprika, and 1 tbsp of vegetable oil.
Heat a frying pan over medium heat and add 1 tbsp of vegetable oil.
Fry the chicken until it is cooked through and starts browning.
Push the chicken to one side of the pan, then add the chopped onion, tomatoes, and red bell pepper.
Cook the vegetables until they start to soften, then mix them with the chicken.
In a separate pan, heat a little oil and place a tortilla in the pan.
Sprinkle a mix of mozzarella and cheddar cheese on half of the tortilla.
Add the chicken and vegetable mixture on top of the cheese.
Sprinkle another layer of cheese on top of the filling.
Fold the tortilla in half to cover the filling and press down gently.
Cook each side for about 30-40 seconds until crispy and golden.
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.

Lamb Tagine

Moroccan Lamb Tagine epitomizes the rich flavors and communal dining ethos of North African cuisine. Originating from the Berber tradition, this slow-cooked stew boasts a harmonious blend of spices and vegetables, creating deeply flavorful and aromatic dishes. Tagine refers to both the conical clay pot and the contents simmered within.

Embodying warm, earthy flavors, every bite of Moroccan Lamb Tagine delivers a rich mosaic of spices like turmeric, ginger, and saffron. The tender meat, balanced with vibrant vegetables, provides a comforting and satisfying meal perfect for communal gatherings.

Ingredients

1 kg lamb or beef, cubed
1 tsp turmeric
1 tsp ginger
0.5 tsp white or black pepper
Pinch of natural saffron
1.5 tsp salt
1 tbsp finely chopped parsley and coriander
3 cloves garlic, mashed or finely chopped
6 tbsp water
4 tbsp vegetable oil and olive oil mix
1 large onion, diced
1 large tomato, finely grated
200 g green beans
2 carrots, julienned
1 zucchini, sliced
200 g green peas
2 potatoes, quartered
2 tbsp olive oil (for finishing)
Additional parsley and coriander for garnish

Preparation

In a bowl, combine turmeric, ginger, pepper, saffron, salt, parsley, coriander, garlic, and water. Mix until a homogeneous marinade forms.
Thoroughly coat the lamb pieces with the marinade. Cover and refrigerate for at least 30 minutes or overnight.
Heat the tagine pot on medium heat with the vegetable oil and olive oil mix.
Add the marinated meat to the pot and cook, stirring occasionally, for about 10 minutes until the meat changes color.
Add the diced onion, cooking until softened.
Pour in the grated tomato, ensuring it coats the meat evenly.
Arrange green beans, carrots, zucchini, and green peas over the meat, distributing them aesthetically.
Place the potato quarters on top. Cover and reduce the heat to low.
Allow to simmer for 1 to 1.5 hours, basting occasionally with the broth.
Before serving, drizzle with 2 tablespoons of olive oil and garnish with chopped parsley and coriander.

Did you know?

Tagine pottery dates back to the early days of Berber civilization. The unique conical lid allows for condensation to return to the dish, keeping it moist and flavorful. Moroccan Lamb Tagine, though a hallmark of Moroccan cuisine, is enjoyed across North African cultures, including Egyptian kitchens, where variations might include the addition of apricots, prunes, or almonds for a sweet twist. It’s common for the dish to be accompanied by couscous or bread to soak up the delicious sauce.

The name “tagine” itself evokes both tradition and technique, signifying a method of cooking that transcends mere preparation, embodying a ritual of gathering and sharing. In bustling Moroccan souks, you’ll find tagines simmering away, fragrant with the scent of spices. For many, preparing a Moroccan Lamb Tagine isn’t just cooking—it’s a way of preserving and celebrating a rich cultural heritage.

Borek (Meat Filling)

Turkish Burek, the famed pastry dish, has captivated hearts and palates across North Africa and the Middle East. Highly popular for its versatility and rich flavor, this recipe offers an authentic taste of Turkish cuisine. Whether served for breakfast, dinner, or even suhoor, the comforting layers of dough and aromatic spices create an unforgettable dining experience.

What makes burek truly special is its wide acceptance and adaptations throughout various cultures. From lamb to cheese, the fillings are as diverse as the regions they come from. In this version, we’ll explore a traditional meat filled Turkish burek, brought to you with an Egyptian touch, resonating with home-cooked health and simplicity.

Ingredients

500g ground beef
1 onion, finely chopped
1 tablespoon vegetable oil
1 teaspoon curry powder
1 teaspoon mixed kebab spices
1/2 teaspoon ground cardamom
Salt to taste
1/2 cup water
500g baklava (filo) dough
2 eggs
1 cup liquid milk (or water with powdered milk)
100g butter, melted
1/4 teaspoon black pepper
Feta cheese (optional)
Mozzarella cheese (optional)
Parsley or mint (optional)
Vegetable oil for greasing

Preparation

Heat vegetable oil in a frying pan over medium heat.
Add finely chopped onion and sauté until soft and translucent.
Add ground beef and cook until it changes color.
Incorporate curry powder, mixed kebab spices, ground cardamom, and salt. Stir well.
Add 1/2 cup of water and cook on medium heat until the water evaporates. Set aside and let the filling cool.
Preheat your oven to 200°C (392°F).
Prepare the egg-milk mixture by whisking 2 eggs, 1 cup of liquid milk, and melted butter. Add black pepper and salt to taste.
Grease a baking mold with vegetable oil or butter.
Assemble the first layer by laying eight sheets of baklava dough, brushing each layer with the egg-milk mixture.
Spread the meat filling evenly over the dough layers.
Add feta and mozzarella cheese on top of the meat filling, incorporating parsley or mint as desired.
Layer another eight sheets of baklava dough over the filling, brushing each with the egg-milk mixture.
Pour any remaining egg-milk mixture over the top layer.
Make shallow cuts in the layered dough.
Optional: Sprinkle black seeds or sesame seeds on top.
Bake in preheated oven: first rank the bottom grill until edges start to turn red, then switch to the top grill to achieve a golden color.
Allow cooling slightly before serving.

Did you know?

Burek, also known as borek, is a culinary gem of the Ottoman Empire, cherished in various forms across the Balkans, the Middle East, and North Africa. Each region has its unique twist, such as Algerian or Egyptian touches. Often stuffed with lamb, vegetables, or just cheese, burek’s beauty lies in its adaptability.

Traditionally prepared with phyllo dough, burek is known for its crispy, layered texture, though every household may have its special version. In Turkey, it’s often enjoyed with black tea, making it a staple not just for families but also for social gatherings. Besides its delicious taste, burek is relatively healthy when made with quality ingredients and enjoyed in moderation.

It’s fascinating how a simple combination of dough and fillings can bring forward such rich cultural stories and nutritional benefits. Whether you make it for a simple family dinner or a festive occasion, burek is bound to impress with its delightful flavors and culinary heritage.

Chicken Biryani

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

Heat vegetable oil in a pot, adding a little olive oil for flavor if desired.
Peel, cut, and thinly slice the onions. Add the sliced onions to the pot on high heat and cook until completely browned and crispy.
Add the skinless chicken pieces, and sauté them until they change color, approximately 5 minutes.
Incorporate garlic paste and ginger paste, stirring and cooking for another 5 minutes.
Add Biryani mixed spices, bay leaves, and turmeric for color. Stir well.
Add dried prunes, then dice tomatoes and add them to the chicken.
Pour a full cup of yogurt, including the liquid, and one cup of water to cover the chicken.
Dice the potatoes and add them on top of the chicken mixture.
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.
In the meantime, boil water in another pot, rinse the basmati rice, add it to the boiling water, cook for 5 minutes, and drain.
Chop coriander and mint, slice lemons, and set aside.
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.
Dig shallow holes to add optional food color carefully. Cover the pot with a towel and lid, cooking for 15 minutes.
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, 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

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

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

Heat some oil in a large pot and sauté the chopped onion until golden.
Add the chicken pieces and brown them on all sides.
Stir in the tomato paste, garlic, and all the spices including cardamom pods, bay leaves, cloves, black pepper, turmeric, cumin, and coriander.
Pour in the chicken broth and bring to a boil. Simmer for about 20-25 minutes until the chicken is cooked through.
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.
Fry the eggplant slices in the same pan until tender and golden. Drain on paper towels.
In a large, greased pot, layer the bottom with sliced tomatoes.
Begin layering: Add a layer of fried eggplant, followed by fried potatoes, and then a layer of cooked chicken.
Top with the rice and pour in the strained chicken broth.
Cover the pot and cook on high heat until the broth boils.
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.
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.

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.

Harira (Moroccan Soup)

Harira is an exquisite Moroccan soup that has been cherished for generations, especially during Ramadan. Known for its rich flavors and nourishing ingredients, Harira is often enjoyed to break the fast at sunset. Its delightful combination of legumes, vegetables, and spices makes it a heartwarming meal sure to please everyone.

Traditionally served as a starter, Harira can also be a wholesome main dish. This soup combines flavors and textures in a way that creates a symphony on your palate. With its robust, healthy ingredients and authentic Moroccan spices, Harira stands out as both a vegetarian and vegan-friendly option, perfect for a diverse range of dietary preferences.

Ingredients

600 grams tomatoes
1 large onion
100 grams lentils
200 grams meat, cut into small pieces (optional)
150 grams cooked chickpeas
100 grams vermicelli
1 tablespoon ghee
1 tablespoon butter
1 small bunch of fresh coriander
1 small bunch of fresh parsley
1 small bunch of celery
1 cinnamon stick
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon black pepper
1 tablespoon vegetable oil
1/4 cup regular flour
Salt to taste

Preparation

Begin by peeling and chopping the tomatoes. Also, chop the onion, celery, coriander, and parsley finely.
In a large pot, heat the ghee and butter together. Add the chopped onion, celery, coriander, and parsley. Sauté until the onions are translucent.
Add the meat pieces (if using), lentils, and cooked chickpeas to the pot. Pour enough water to cover all ingredients and bring to a boil.
While the mixture cooks, puree the chopped tomatoes with a blender until smooth.
Add the pureed tomatoes to the pot along with the cinnamon stick, ginger, turmeric, and black pepper. Stir well and let it simmer for about an hour.
Dissolve the flour in a cup of water to make a smooth paste. Gradually add this to the soup, stirring constantly to avoid lumps.
In the last 15 minutes of cooking, add the vermicelli. Let it cook until tender.
Adjust the seasoning with salt and additional water if necessary. Continue cooking until all ingredients are well-combined and the soup is thickened.

Did you know?

Harira’s origins are deeply entwined with Moroccan culture. This hearty soup is especially significant during Ramadan, where it is traditionally served to break the fast. The soup’s combination of lentils, chickpeas, and vermicelli not only creates a delightful medley of textures but also provides an essential source of protein and fiber for those fasting.

Invariably known for its welcoming warmth, Harira is sometimes referred to as the “soup of hospitality.” In Morocco, it is not uncommon for households to prepare a large batch of Harira to share with friends and neighbors, embodying the spirit of community and generosity.

While the traditional version often includes meat, this versatile recipe can easily be adapted to be entirely vegan or vegetarian. By omitting the meat and using vegetable-based stock, Harira maintains its rich flavor profile, showcasing the robustness of the aromatic spices and fresh herbs. In Morocco, cooks may even personalize their Harira with regional herbs or spices, making each pot of this beloved soup a unique culinary experience.

Macarona Bechamel

Egyptian Creamy Baked Pasta, known as Macarona Bechamel, is a beloved dish in many Egyptian households. This dish features layers of macaroni, savory ground meat, and a rich béchamel sauce, all baked to golden perfection. It’s a delightful representation of how Egyptian cuisine beautifully combines Mediterranean and Middle Eastern influences.

This pasta dish can be found gracing the tables of festive gatherings and cozy family dinners alike. The combination of creamy sauce and tender pasta with the seasoned meat filling makes it an unforgettable treat. Whether you’re familiar with Macarona Bechamel or trying it for the first time, this recipe promises to deliver authentic flavors with a comforting twist.

Ingredients

1 small spoon of butter (or ghee)
1 small onion, minced
2 garlic cloves, minced
500 gm ground meat
2 tomatoes, peeled and minced
1 tbsp tomato sauce
1 tbsp salt
1/2 tsp black pepper
1/4 tsp seven spice mix (optional)
500 gm macaroni
4 tsp butter (or ghee)
3 tsp oil
4 tsp flour
1.5 liters of milk (room temperature)
1 tsp creamy cheese (cheddar or cream flavored)
1 tbsp salt
1 cube of chicken stock
Black or white pepper (to taste)

Preparation

In a pot, heat 1 small spoon of butter, then add the minced onion and stir well.
Add the minced garlic cloves, stirring until the onion and garlic change color.
Add 500 gm of ground meat, cooking until it browns. Then, add the minced tomatoes and 1 tbsp of tomato sauce, stirring well.
Season with 1 tbsp of salt, 1/2 tsp of black pepper, and optionally 1/4 tsp of seven spice mix. Cover and cook on low heat for 5 minutes.
Boil water with 1 tsp of salt and cook 500 gm of macaroni for 8 minutes. Drain and set aside.
In another pot, melt 4 tsp of butter with 3 tsp of oil. Stir in 4 tsp of flour, cooking on medium heat for 2 minutes.
Gradually add 1.5 liters of room-temperature milk, stirring continuously to avoid lumps. Add 1 tsp of creamy cheese, 1 tbsp of salt, black or white pepper, and 1 cube of chicken stock.
Continue stirring until the béchamel sauce is creamy but not too thick.
Mix half of the béchamel sauce with the boiled macaroni.
In a baking dish (25×30 cm with high edges), spread a layer of béchamel sauce, followed by half of the macaroni.
Spread the cooked ground meat over the macaroni, then layer the remaining macaroni on top.
Pour the remaining béchamel sauce over the top, ensuring an even distribution.
Optional: Add a mixture of whipped eggs or cheese for a golden crust.
Bake in a pre-heated oven at 180 degrees Celsius for about 5 minutes, or until the top is golden.

Did you know?

Macarona Bechamel is sometimes affectionately called the Egyptian version of Greek Pastitsio. Both dishes share a common Mediterranean heritage but are distinct in their flavor profiles. In Egypt, adding seven spice mix can give the meat filling a unique and aromatic edge, while the choicest blend of butter and ghee enriches the béchamel sauce.

Historically, pasta dishes like this became popular in Egypt during Ottoman rule, incorporating influences from various regions. The layering technique, similar to Italian lasagna and Greek pastitsio, showcases the adaptability and fusion of different cuisines. Using ghee, a staple in Middle Eastern cooking, instead of butter, can lend a deeper flavor, making this dish a true testament to the blend of eastern and western culinary traditions.

Additionally, the trick to a perfect Macarona Bechamel is balancing the béchamel sauce’s texture. It should be creamy enough to coat the pasta but sturdy enough to hold the layers together when sliced. This dish not only warms the dinner table but also carries a piece of Egypt’s rich culinary history with every bite.

Egyptian Pea Stew

Egyptian Pea and Carrot Stew, also known as “Basila Wa Roz,” is a beloved dish perfect for hearty family meals. Combining tender meat cubes with flavorful vegetables, this stew is a staple in Egyptian cuisine, often served with fluffy rice. Its rich, comforting flavors are enhanced by the use of warming spices and authentic ingredients.

This delightful dish not only satisfies the taste buds but also provides a nutritional punch, making it a well-rounded meal. This stew can also be adapted to be a vegetarian or even vegan dish by focusing solely on the vegetables and omitting the meat, giving the same hearty texture and taste with a healthy twist.

Ingredients

1 tablespoon ghee (or vegetable oil)
500g beef or lamb cubes
2 bay leaves
1 cinnamon stick
1/4 teaspoon black pepper
Boiling water
1 tablespoon ghee for rice
1 cup vermicelli
3 cups Egyptian rice, washed and soaked
1 tablespoon salt
1 large onion, chopped
2 medium potatoes, cubed
2 medium tomatoes, peeled and chopped
4 tablespoons tomato paste
1kg frozen peas and carrots
Meat broth as needed
1 tablespoon dried coriander
Additional salt and pepper to taste

Preparation

Heat 1 tablespoon of ghee in a pot and add the meat cubes. Stir until the meat changes color.
Add bay leaves, cinnamon stick, and 1/4 teaspoon black pepper. Mix well.
Pour in boiling water, cover the pot, and cook the meat until tender.
In a separate pot, add 1 tablespoon of ghee and the vermicelli. Stir until golden brown.
Add the washed and soaked Egyptian rice to the vermicelli and mix well.
Add 1 tablespoon of salt and less than 1 1/2 cups of hot water per cup of rice. Bring to a boil, then reduce the heat to medium.
When the water is absorbed, lower the heat to a minimum and let the rice cook until done. Set aside.
In another pot, sauté the chopped onion in ghee until wilted.
Add salt, black pepper, chopped tomatoes, and 1 tablespoon of tomato paste. Stir well.
Pour in some meat broth and add the cubed potatoes, cooking until they start to soften.
Add the cooked meat cubes and mix well.
Add the frozen peas and carrots, then more meat broth and the remaining tomato paste as needed. Stir and cook for 15 minutes.
Season with additional salt, black pepper, and dried coriander to taste.
Let the stew simmer until all vegetables are cooked. Serve hot with rice.

Did you know?

Basila Wa Roz is not only a traditional Egyptian dish, but also a versatile one, allowing for many variations. You can easily make this stew vegetarian by omitting the meat and using vegetable broth. Alternatively, ground meat or kebab balls can be used for a different texture.

In Egyptian households, ghee is often preferred over vegetable oil due to its rich taste and aromatic quality that adds depth to the stew. The use of spices like cinnamon and bay leaves ties the dish back to ancient culinary practices used in Egypt for centuries.

Interestingly, the pairing of rice with vermicelli is a hallmark of many Middle Eastern cuisines, adding a unique texture and flavor to plain rice. This small addition transforms the dish into a more exciting and satisfying meal.

Understanding and embracing the flexibility of Basila Wa Roz allows you to adapt it to your taste preferences, making it a perfect dish to experiment with while staying true to its Egyptian roots. Enjoy this hearty stew as a comforting lunch or dinner, and experience a piece of Egypt’s rich culinary heritage!