Egyptian Kabsa (Traditional)

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

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

Ingredients

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

Preparation

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

Did you know?

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

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

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

Egyptian Feteer Meshaltet (Traditional)

Egyptian Feteer Meshaltet Egyptian Recipe

Feteer Meshaltet, also known as Egyptian layered pie, is a rich and flaky pastry that dates back to ancient Egypt. This dish was originally made as an offering to the gods, but it has now become a beloved part of Egyptian cuisine, enjoyed during special occasions and family gatherings.

The flavor of Feteer Meshaltet is uniquely buttery, with a flaky texture that nearly melts in your mouth. It can be enjoyed plain or with a variety of sweet or savory fillings, making it incredibly versatile and appealing to a wide range of tastes.

Ingredients

1 kg Flour
1 tablespoon Sugar
1 teaspoon Instant yeast
1 teaspoon Baking powder
Approximately 700 ml Warm water
1 tablespoon Salt
Vegetable oil (for tray greasing and fat mixture)
½ cup Vegetable oil (for fat mixture)
½ cup Melted butter (for fat mixture)

Preparation

Mix the flour, sugar, instant yeast, baking powder, and salt in a large bowl.
Gradually add warm water while mixing until a soft dough forms.
Cover the dough and let it rest for half an hour.
Combine vegetable oil and melted butter to create the fat mixture.
Grease a tray with a little oil.
Divide the dough into three large pieces and 30 smaller pieces.
Lubricate all dough pieces with the fat mixture and let them rest for 10 minutes.
On a lightly oiled surface, spread one large dough piece by hand and set it aside.
Spread the smaller pieces using the fat mixture and stack them on top of the large piece. Repeat with 10 small pieces at a time.
Trim the edges of the large dough piece with a knife as necessary.
Cover the dough and let it rest.
Repeat the process for the remaining two large dough pieces and small dough pieces.
Brush a pan with a little oil and preheat it to a heat slightly less than medium.
Place the first pie in the pan and puncture it with a wooden stick or knife as it rises to ensure even cooking.
Cook until the pie is golden brown on both sides.
Enjoy the great taste of Feteer Meshaltet, and I recommend trying it with different fillings!

Did you know?

Feteer Meshaltet is often described as Egypt’s answer to pizza due to its versatility and communal appeal. Traditionally, it can be found sold by street vendors during local festivals or in bakeries across Egypt. Each family often has its own cherished variant of the recipe, adding to its rich cultural tapestry.

Interestingly, the word “meshaltet” can be translated to “cushioned,” hinting at the pastry’s unique calories-rich and layered nature. Unlike pizza’s tomato and cheese toppings, feteer is filled with varied ingredients ranging from honey and cream for sweet versions to minced meat and vegetables for savory ones. Egyptian folklore even mentions that the best Feteer Meshaltet is made with freshly churned butter, emphasizing its easy, yet artisanal nature.

Whether you’re an enthusiastic home cook or an adventurous eater looking to experience authentic Egyptian cuisine, this traditional recipe is a must-try. It’s not only about indulging in a savory delight but also connecting with a piece of Egyptian heritage.

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.

Ful Medames (Egyptian Fava Beans)

Ful Medames, often known as “ful,” is a cherished staple of Egyptian cuisine. This ancient dish not only provides a delightful culinary experience but also holds historical significance as a primary food in the region for centuries. It’s enjoyed across various Arabic cultures, including Syrian and Lebanese, reflecting its wide-reaching appeal.

Rich in flavor and nutrients, ful medames features tender fava beans infused with tomatoes, lentils, and spices, creating a hearty and satisfying meal. The dish’s earthy taste, complemented by a zesty twist of lemon and aromatic cumin, offers an authentic glimpse into traditional Middle Eastern cuisine.

Ingredients

500g dried fava beans
Water (twice the volume of the beans for soaking)
2 large tomatoes
1 lemon, sliced
½ tomato, chopped
½ cup yellow lentils
1 tsp turmeric
1 tsp cumin
1 tbsp flour
Salt, to taste
Optional: Tahini, lemon juice, salt, cumin, hot sauce for serving

Preparation

Wash the fava beans thoroughly in cold water.
Soak the beans overnight in water that covers them by at least two times their volume.
The next day, drain and rinse the beans, discarding any floating ones.
Place the beans in a large pot or damasa (traditional pot).
Add sliced lemon, whole tomatoes, and chopped tomato.
Add yellow lentils to the pot.
Pour enough water to cover all the ingredients completely.
Add turmeric, cumin, and mix well.
Bring the mixture to a boil on high heat.
Once boiling, cover the pot and reduce to a simmer on low heat.
Cook for 4 to 8 hours, checking every hour after the first hour, adding boiling water if needed.
Stir flour into half a cup of cold water, then add to the mixture.
Mix everything thoroughly to achieve the desired consistency.
If preferred, use a hand blender to achieve a smoother texture.
Serve warm with optional tahini mixture, lemon juice, salt, cumin, and hot sauce.

Did you know?

Ful Medames is an ancient dish, with origins tracing back to Pharaonic Egypt. It’s one of Egypt’s oldest foods, traditionally prepared in large batches to feed families throughout the day. The recipe became popular across various Arab cultures, and variations exist in Syria and Lebanon, where ingredients may slightly differ.

Fava beans, the core ingredient, are an excellent source of protein and fiber, often making this dish a go-to for a nutritious meal. In Egypt, ful is commonly served as a breakfast item, adding versatility to its uses – sometimes eaten with bread or mixed with eggs.

The cooking method in a damasa is essential for achieving the perfect texture. This traditional pot promotes even heat distribution, ensuring the beans are cooked thoroughly without losing their soft, creamy texture. Celebrated not only for its taste but also as an energy booster, ful medames proves that ancient culinary traditions continue to enrich modern kitchens around the world.

Egyptian Moussaka

Egyptian Moussaka, locally known as Messa’aa, is a hearty and flavorful dish deeply rooted in Egyptian cuisine. Unlike its Greek or Lebanese counterparts, Egyptian Moussaka often skips the béchamel sauce, embracing lighter, veggie-centric flavors with a delightful tang from garlic and vinegar. This dish is perfect for those seeking to indulge in a traditional, easy-to-make Egyptian stew.

The savory mix of eggplants, potatoes, and peppers lends a vibrant palette and rich, smoky undertones. When combined with tomatoes and spices, this moussaka offers a comforting warmth. As it’s naturally gluten-free, it fits well within diverse dietary preferences and can be a wonderful way to enjoy a low-calorie, vegetable-forward meal.

Ingredients

2 potatoes, peeled and cubed
3 eggplants, cubed
2 bell peppers, cubed
2 hot peppers, chopped
1 head of garlic, minced
1 pod of pepper
1 large spoonful of vinegar
Tomato juice (strained from peels and seeds)
1 spoonful of tomato sauce
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
1/4 teaspoon dried coriander
Salt to taste
Black Indian pepper to taste
Oil for frying

Preparation

Peel and cube the potatoes, then rinse thoroughly.
Cube the eggplants and place them in a colander, sprinkle with a large spoon of salt, mix well, and let them sit to drain excess water.
Cube the bell peppers and chop the hot peppers.
Fry the cubed potatoes in hot oil until golden, then drain on paper towels.
Fry the eggplant cubes until golden and drain them as well.
In the same oil, lightly sauté the bell peppers and hot peppers, and then drain.
In a clean pan, heat 1/4 tablespoon of oil, add the minced garlic, and sauté until slightly golden.
Add a pod of pepper followed by vinegar, sauté together until aromatic.
Pour in the tomato juice and one spoonful of tomato sauce. Season with cumin, black Indian pepper, black pepper, and dried coriander.
Stir well and let the mixture simmer until it thickens.
Add a cup of water to the sauce for a looser consistency.
Combine the fried eggplant, potatoes, and peppers with the sauce. Ensure all vegetables are well coated.
Simmer the mixture until vegetables absorb the sauce and flavors meld together.
Serve hot, garnished with a sprinkle of additional dried spices if desired.

Did you know?

Moussaka variations can be found across the Mediterranean and the Middle East, each region adding its unique twist. While the Greek version commonly incorporates layers of minced meat and is topped with béchamel sauce, the Egyptian rendition stays true to its roots with a simpler, more vegetable-forward approach.

Traditional Egyptian Moussaka is not just a delicious meal but also a practical and low-calorie option, especially when prepared with minimal oil. It’s a great way to enjoy seasonal produce like eggplants and peppers.

Another interesting fact is that Egyptian Moussaka is often enjoyed as a versatile dish; it can be served hot or cold, making it an excellent choice for summer gatherings. The use of common kitchen spices like cumin and coriander not only enhances the flavor profile but also brings beneficial properties, such as aiding digestion and reducing inflammation. So next time you savor this traditional Egyptian stew, remember it’s more than just comfort food—it’s a hearty, culturally rich experience!

Egyptian Grilled Kofta

Egyptian Grilled Kofta, also known simply as kofta kebab, is a beloved dish in Egypt. Originating from the kitchens of the Middle East, this savory and spiced minced meat preparation has become a staple in Egyptian cuisine. Traditionally made with lamb, it’s a dish that marries rich, aromatic spices with a tender texture.

Characterized by its succulent, smoky flavor, thanks to a blend of spices and careful preparation, Egyptian kofta is more than just a meal; it’s a culinary experience that reflects the rich cultural heritage of the region. Perfectly grilled, this kofta remains juicy on the inside while boasting a slightly charred exterior.

Ingredients

1 kg minced lamb with fat
250 g finely chopped onions (squeezed to remove water)
1 bunch of parsley leaves, finely chopped
2 tablespoons flour
2 tablespoons starch
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon mixed spices
1 teaspoon ground ginger
1 teaspoon garlic powder
½ teaspoon cinnamon
1 teaspoon baking powder

Preparation

In a large bowl, combine the minced lamb and squeezed onions.
Add finely chopped parsley and mix well.
Sprinkle flour and starch over the mixture, ensuring an even distribution.
Add salt, black pepper, mixed spices, ground ginger, garlic powder, and cinnamon to the meat mixture.
Mix thoroughly, ensuring the spices are incorporated uniformly.
Add the baking powder and knead the mixture well for about 10-15 minutes until everything is well combined and the meat’s texture becomes sticky and cohesive.
Let the mixture rest in the refrigerator for at least an hour.
Preheat the oven to a high temperature with a fan setting.
Shape the meat mixture around wooden skewers, forming an elongated shape.
Place the kofta on a baking tray and grill in the oven, allowing them to cook evenly on all sides. This should take about 15-20 minutes.
Optionally, brush the kofta with a bit of fat for additional flavor and gloss.
Serve hot, garnished with parsley and accompanied by tahini or sauce of choice.

Did you know?

Kofta dates back centuries and is found in various forms throughout the Middle East, Central Asia, and the Indian subcontinent. The name “kofta” originates from the Persian word “kufta,” which means “to grind” or “to beat,” describing the method of preparing the meat.Traditionally, kofta recipes emphasize a balance of flavors and textures.

The addition of herbs like parsley and spices like garlic powder, cinnamon, and ginger not only enhances the taste but also reflects the authentic touch of Egyptian cooking. The fat within the minced lamb is essential as it helps to keep the kofta moist and flavorful during grilling.

In Egypt, kofta is enjoyed as part of large gatherings and celebrations and is often served with freshly baked flatbreads, rice, and a variety of salads. Its preparation method can vary, with some versions even using a marinade with yogurt and spices to tenderize the meat and infuse more flavor before cooking.

Grilling kofta over charcoal can also impart a unique smoky taste that is often sought after in traditional cooking, yet many home cooks use oven methods for convenience. This dish encapsulates the warmth and hospitality of Egyptian culture and is a perfect example of how a few simple ingredients can be transformed into a culinary masterpiece.

Shish Taouk (Chicken Skewers)

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

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

Ingredients

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

Preparation

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

Did you know?

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

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

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

Molokhia (Egyptian Soup)

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

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

Ingredients

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

Preparation

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

Did you know?

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

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

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

Fattah

Fattah is a beloved Egyptian dish, cherished for its hearty and comforting flavors. Often referred to as Fatteh, this dish has roots that spread across the Levantine region, with variations seen in Lebanese, Syrian, and Egyptian cuisines. It is traditionally served during special occasions and family gatherings, marking its significance in communal feasting.

Known for its layers of crispy bread, chickpeas, and rich yogurt sauce, Fattah provides a delightful blend of textures and flavors. The dish offers a balance of tanginess from the yogurt, a savory depth from the chickpeas, and a crispy contrast from the fried bread. Whether made with meat or vegetarian, it is sure to delight your taste buds.

Ingredients

500g dried chickpeas (soaked for 10 hours)
3 cups water
1 tsp salt
4 pieces of pita bread
Oil for frying
2 cups yogurt
1/2 lemon, juiced
1 tsp cumin
1/4 cup tahini
1 clove garlic, minced
Fresh parsley for garnish
Optional: Pomegranate seeds, hot or sweet peppers

Preparation

Drain the soaked chickpeas and rinse them well.
In a large pot, combine the chickpeas with 3 cups of water and bring to a boil.
Skim off the foam from the boiling chickpeas and reduce the heat. Simmer for 1.5 hours until tender.
While the chickpeas cook, cut the pita bread into small squares and fry them in hot oil until crispy. Drain on paper towels.
In a mixing bowl, combine the yogurt, lemon juice, cumin, tahini, and minced garlic. Mix well to create the sauce.
Once the chickpeas are cooked, drain them and set them aside.
In a large serving dish, place the crispy pita bread as the base.
Spoon a portion of the chickpeas over the bread evenly.
Drizzle the yogurt-tahini sauce over the chickpeas, ensuring the bread gets soaked.
Garnish with fresh parsley, pomegranate seeds, and hot or sweet peppers if desired.
Serve immediately while it’s warm.

Did you know?

Fattah, also known as Fatteh or Fatta, is a quintessential dish in several Middle Eastern cultures, each adding its unique twist. Egyptians favor chickpeas, while the Lebanese and Syrians might include lamb or beef in their versions.

In some regions, chicken is also a popular addition, bringing a variety of flavors to the table. The name “Fattah” comes from the Arabic word “fatta,” meaning “to crumble,” which highlights the use of crispy bread pieces as a base. The dish is traditionally seen as both a staple and a celebratory meal, often served during significant family gatherings and festivities such as Ramadan.

Notably, pomegranate seeds aren’t just a garnish but bring an essential burst of tangy sweetness to this rich dish. Cumin is another key component, known for enhancing the flavors of chickpeas and yogurt. Many variations use a pressure cooker to speed up the cooking process of chickpeas, making Fattah more accessible for busy home cooks.

This dish isn’t just about following a recipe; it’s about embodying a tradition that brings families together, sharing warmth and love through each delectable layer.

Falafel

Falafel, also known as Tamiya in Egypt, is a beloved dish with origins tracing back to the heart of the Middle Eastern and North African culinary traditions. This vegan delight made from chickpeas or Fava Beans offers a superbly satisfying blend of herbs and spices, making it both delicious and aromatic.

The charm of falafel lies in its crisp exterior and tender interior. Frequently enjoyed in pita bread with tahini sauce, fresh vegetables, and pickles, falafel’s crunchy texture and flavorful bite make it an irresistible favorite. Simple yet authentically Egyptian, this recipe ensures you can enjoy traditional falafel at home.

Ingredients

1 kg chickpeas, soaked overnight
1 onion, chopped
4-5 garlic cloves
3 stalks of parsley
Large pinch of salt
½ teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon white pepper
1 teaspoon baking soda
Vegetable oil for frying

Preparation

Drain the soaked chickpeas and rinse thoroughly.
In a food processor, combine chickpeas, chopped onion, garlic, and parsley. Process until the mixture becomes smooth and finely textured.
Transfer the mixture to a bowl and mix in salt, coriander powder, cumin powder, white pepper, and baking soda until well combined.
Allow the mixture to rest for about 30 minutes.
Form the mixture into small patties or balls, ensuring they hold together.
Heat vegetable oil in a pan over medium-high heat.
Fry the falafel in batches, ensuring not to crowd the pan. Each batch should take about 3-4 minutes, turning until golden brown on all sides.
Remove the falafel with a slotted spoon and drain on paper towels.
Serve hot, ideally with pita bread, tahini sauce, and an assortment of fresh vegetables and pickles.

Did you know?

Falafel, or Tamiya, holds a special place in Egyptian cuisine and is often enjoyed as a staple street food. While chickpeas are commonly used globally, Egyptian falafel is traditionally made from fava beans—another ancient ingredient deeply rooted in the region’s agrarian history. This distinction contributes to a unique flavor and texture that sets Egyptian falafel apart from other Middle Eastern variations.

Historically, some speculate that falafel may have originated in ancient Egypt, perhaps as a protein-rich meal replacement during periods of religious fasting. Over time, falafel spread through the Middle East, becoming a beloved dish in many countries, each adding its own twist.

Falafel is not just a testament to the rich, shared culinary heritage of the Middle East and North Africa but also a versatile dish that caters to modern dietary preferences. It’s naturally vegan and vegetarian, making it an excellent choice for those seeking healthy and environmentally friendly meal options. Whether enjoyed in a sandwich, atop salads, or simply as a crispy snack, falafel continues to delight and nourish people around the world.