Kibbeh

Kobbah, an iconic dish throughout the Middle East, is a culinary delight often enjoyed at celebrations and special gatherings. This particular recipe offers an easy method for making Fried Kobbah, ensuring a perfectly executed dish without the need for a machine. The combination of flavors and textures in this dish is truly exquisite and well-loved by Egyptian families.

Comprised of a bulgur wheat shell encasing a savory meat filling, Kobbah (also known as Kibbeh or Quipe) showcases a harmonious blend of spices and ingredients. The dish not only holds historical significance across Lebanon and Syria but also maintains a cherished spot in Egyptian cuisine. By following this simplified recipe, you’ll discover why Kobbah is considered one of the best traditional foods.

Ingredients

For the Dough:

1 ½ cups of fine bulgur
2 ¼ cups boiling water (for white bulgur)
1 ½ cups flour, as needed
1 tsp dry mint
1 small spoonful of pepper molasses (or ground red bell pepper)
1 tsp marjoram (or lemon zest)
1 tsp cumin
1 tsp salt
1 tsp black pepper
½ cup vegetable oil
1 tbsp onion powder (or finely chopped onion)

For the Filling:

2 tbsp ghee
800 grams of minced meat (300g lamb, 500g beef)
2 finely chopped onions
Salt and black pepper
½ cup crushed walnuts (optional)
Pine nuts (optional)

Preparation

Place the bulgur in a large bowl and pour boiling water over it. Mix well so the bulgur fully absorbs the water. Let it rest until cool.
In a separate pan, heat ghee and add the minced meat. Stir until the meat’s water dries up.
Add finely chopped onions to the meat. Sauté until onions are wilted.
Season with salt and black pepper. Mix well and then remove from heat. Optionally, stir in walnuts or pine nuts.
For the dough, knead the cooled bulgur with flour, dry mint, pepper molasses, marjoram, cumin, salt, black pepper, vegetable oil, and onion powder. Add flour gradually until the dough is smooth.
Form a small piece of dough to test. If it holds without cracking, the dough is ready. Refrigerate to make it easier to shape.
Shape the dough into small ovals, making a cavity to fill with the meat mixture. Seal the edges well.
Refrigerate the shaped Kobbah for half an hour.
Heat oil in a frying pan. Fry Kobbah in small batches, starting with high heat, then reducing to medium. Turn pieces carefully to avoid breaking.
Cook until golden brown and crispy. Drain on paper towels. Serve warm.

Did you know?

Kobbah is not only a culinary staple in Egyptian cuisine but also a treasured dish in other Middle Eastern countries like Lebanon and Syria. This dish’s unique components—bulgur wheat and finely spiced meat filling—are testament to the rich culinary traditions of the region. Bulgur wheat is a key ingredient known for its high nutritional value and is often associated with the ancient grain cuisine of the Levant.

Interestingly, the preparation of Kobbah was traditionally a communal activity, especially in Lebanese and Syrian villages. Families would gather to make large batches, often preparing them in anticipation of celebrations or family gatherings. The versatility of Kobbah is notable; it can be fried, baked, or even cooked in broth for a different texture and taste.

Moreover, the dish has various regional names and versions. Known as Quipe in some South American countries due to migration, it reflects the cultural journey of Middle Eastern communities across the globe. Whether you enjoy it as a snack or a main course, Kobbah stands out as a flavorful testament to rich culinary heritage; well-loved in Egypt for its delicious ease and heartwarming taste.

Egyptian Sweet Couscous

Tunisian couscous is a vibrant and flavorful dish enjoyed across North Africa, particularly in Tunisia. Unlike its Moroccan counterpart, Tunisian couscous boasts a rich, red sauce and is commonly prepared with meat, vegetables, and various spices. This dish is a loved staple, often enjoyed during family gatherings and festive occasions.

The unique preparation method involves using a Couscoussier to steam the couscous, producing a fluffy, aromatic grain mixture. The couscous grains are meticulously prepared with oil and water, ensuring each grain is perfectly cooked. This dish is a wonderful representation of the region’s culinary heritage, combining comforting flavors with a touch of aromatic spice, culinary adaptability, and the unique use of tomato paste.

Ingredients

500g couscous (medium or small size)
2 tbsp olive oil
1 large onion, chopped
500g meat with bones (e.g., lamb or beef)
3 tbsp tomato paste
1 tsp paprika
1 tsp turmeric
Salt and black pepper to taste
1.5 liters boiling water
2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 small pumpkin, peeled and chopped
Fried chili peppers for garnish (optional)

Preparation

In a large cooking pot or Couscoussier, heat the olive oil over medium heat and sauté the chopped onions.
Add the meat and cook until browned.
Stir in the tomato paste, paprika, turmeric, salt, and black pepper. Add a bit of water and mix until combined.
Pour in the boiling water, letting it simmer on low-medium heat.
Meanwhile, prepare the couscous by rubbing it with olive oil until fully coated.
Add one glass of cold water to the couscous, stirring until the water is absorbed.
Place the couscous in the top part of the Couscoussier, allowing the steam from the boiling meat to cook the couscous.
After 30 minutes, add another glass of water to the couscous, stir, and return it to steam for another 1.5-2 hours until the meat is tender.
Add the chopped potatoes, carrots, and pumpkin to the pot, letting them cook until tender.
Once everything is cooked, remove the couscous and place it on a large serving plate.
Pour the flavorful red broth over the couscous, letting it absorb the liquid.
Top with the tender meat and vegetables, garnishing with fried chili peppers if desired.

Did you know?

Tunisian couscous is distinct for its use of tomato paste, which gives it a rich, red color—unlike the typically lighter Moroccan version. The specific method of steaming the couscous grains using a Couscoussier ensures they stay fluffy and light while absorbing the aromatic broth.

Interestingly, Tunisia is the world’s top exporter of canned tuna, often featured in various dishes including salads and borek. Additionally, in traditional Tunisian households, couscous is often accompanied by side dishes such as spicy salad with tuna, which not only complements its robust flavors but also showcases the regional diet’s versatility.

Finally, couscous is not merely a dinner staple; in Egyptian culture, sweet couscous variants are enjoyed as both a dessert and a breakfast, highlighting its culinary adaptability. So next time you enjoy this North African delight, remember the rich history and traditions that have traveled from Egypt to Tunisia, adding flavor to each grain.

Egyptian Lentil Soup (Shorbat Adas)

Egyptian Lentil Soup, or Shorbat Adas, is a staple in Egyptian households, beloved for its hearty, comforting, and nutritious qualities. This traditional dish is not only flavorful but also steeped in history, tracing back to ancient times and enjoyed across various regions of the Middle East.

The soup features red lentils, also known as Indian lentils, giving it a beautiful golden hue. Enhanced with an array of vegetables and spices, the soup is deliciously aromatic, often served with lemon and crispy bread cubes for added texture. Its high nutritional value makes it a popular choice, especially during the colder months.

Ingredients

2 tbsp vegetable oil
2 medium onions, finely chopped
1 potato, cubed
2 medium carrots, cubed
1 cup red lentils
1 pack chicken stock
7 cups hot water
½ tsp turmeric
1 tsp cumin
½ tsp black pepper
Salt to taste
½ cup lemon juice
¼ cup olive oil (for soup)
4-6 slices of bread, cubed
½ cup olive oil (for bread)
1 tsp dry mint
½ tsp hot pepper or paprika

Preparation

Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until wilted.
Add the cubed potato and continue to sauté for two minutes.
Add the cubed carrots and sauté for another two minutes.
Pour in enough hot water to cover the vegetables and let them cook for a few minutes.
Add the washed red lentils and sauté with the vegetables over low heat.
Stir in one pack of chicken stock, then add 5 cups of hot water.
Incorporate ½ tsp of turmeric, 1 tsp cumin, and ½ tsp black pepper. Bring the mixture to a boil.
Add 2 more cups of hot water and simmer on low heat until the soup thickens.
While the soup is simmering, prepare the bread cubes. Toss them with ½ cup olive oil, 1 tsp dry mint, and ½ tsp hot pepper. Distribute them on a parchment-lined tray and bake until browned.
Once the vegetables are tender, blend the soup using an immersion blender or a regular blender (after it has cooled slightly). If using a blender, return the soup to the pot and bring it to a boil again.
Adjust salt to taste, add ½ cup lemon juice, and ¼ cup olive oil. Mix well and serve hot.

Did you know?

Lentils have been a part of Middle Eastern cuisine since ancient times, making them one of the oldest cultivated crops. Their high protein content makes them a popular ingredient in vegetarian and vegan dishes. In Egyptian culture, Shorbat Adas is especially cherished during Ramadan for breaking the fast, thanks to its nutrient-rich profile that replenishes energy levels.

Moreover, lentils come in various shades – red, yellow, brown, and green – each lending a distinct texture and flavor to the dish. While red lentils cook quickly and become mushy, lending to a creamy soup, brown and yellow lentils hold their shape better, offering a more textured experience. This versatility means Shorbat Adas can be tailored to different preferences, sometimes featuring rice, tomatoes, or additional spices to create a spicy variation.

The use of lemon juice not only enhances the flavor but also aids in iron absorption from the lentils, making this dish even more beneficial. Whether you’re exploring the traditional Egyptian style or experimenting with other Arabic variations, Shorbat Adas remains a delicious and calorie-friendly option for any meal.

Egyptian Date Cake (Easy)

The Date Cake, known for its rich and moist texture, holds a significant place in Egyptian and Middle Eastern cuisine. This old-fashioned recipe, often enjoyed during the colder months, combines the natural sweetness of dates with the warmth of cinnamon and cardamom, creating an inviting aroma that permeates the home.

This recipe is simple and easy to follow, ensuring even novice bakers can achieve a delectable result. The addition of a homemade toffee elevates the cake, making it irresistibly sticky and delightful. Perfect for family gatherings or as a comforting winter treat, it encapsulates the essence of Arabic hospitality and tradition.

Ingredients

For the Toffee

1.5 cups sugar
50 grams butter
250 grams sweet cream
0.5 tsp sodium bicarbonate (baking soda)

For the Cake

11 dates, pitted
1 cup hot water
0.5 tsp sodium bicarbonate (baking soda)
4 eggs
1 tsp vanilla powder
1 cup sugar
0.75 cups vegetable oil
0.5 cups warm milk
2.5 cups flour
3 tsp baking powder
0.25 tsp salt
1.5 tbsp cinnamon
1 tsp ground cardamom
0.5 cups finely chopped walnuts
Extra flour and ghee (or vegetable oil) for greasing the mold

Preparation

To make the toffee, heat 1.5 cups of sugar in a pot over high temperature. Shake the pot occasionally until the sugar begins to liquefy, then reduce the temperature to medium and continue stirring until fully melted.
Add 50 grams of butter to the melted sugar, stirring continuously to avoid lumps.
Gradually add 250 grams of warm sweet cream, stirring until the mixture is well combined.
Add 0.5 tsp of sodium bicarbonate to the toffee mixture and keep stirring as it boils. Remove from heat and let it cool.
To prepare the dates, pit 11 pieces and soak them in 1 cup of hot water mixed with 0.5 tsp of sodium bicarbonate.
In a separate bowl, whisk 4 eggs with 1 tsp of vanilla powder and 1 cup of sugar at low speed, increasing it until the mixture is creamy. The eggs should be at room temperature.
Add 0.75 cups of vegetable oil and continue whisking, followed by 0.5 cups of warm milk. Whisk for another minute.
In another bowl, sift 2.5 cups flour, 3 tsp baking powder, and 0.25 tsp salt. Add 1.5 tbsp cinnamon and 1 tsp ground cardamom to the dry mixture.
Blend the soaked dates until smooth and add to the egg mixture. Whisk together for one minute.
Gradually add the dry ingredients to the wet mixture, mixing in batches. Fold in 0.5 cups of finely chopped walnuts.
Grease a cake mold with ghee or vegetable oil and lightly flour it. Pour the batter into the mold.
Bake the cake in a preheated oven at 180°C (350°F) for 45 minutes. Check for doneness before removing from the oven.
Allow the cake to cool for 10-15 minutes, then serve with the cooled toffee and additional walnut garnish if desired.

Did you know?

The Date Cake, also known as “Lebanese date cake” or “Middle Eastern sticky date cake,” is a beloved dessert across the Arabic-speaking world. Dates, one of the primary ingredients, have been a staple in the Middle Eastern diet for thousands of years, symbolizing hospitality and prosperity. These fruits are rich in fiber, vitamins, and natural sugars, making them a nutritious sweetener.

Cardamom and cinnamon, often used in this recipe, were historically prized for their medicinal properties and ability to preserve food. The toffee, with its origins in Arabic cuisine, adds a modern twist, enhancing the cake’s moist and sticky texture. This cake is not only a treat but also a testament to the region’s rich culinary heritage, merging ancient ingredients with contemporary baking techniques. Sharing this cake is a way to connect with the rich tapestry of Egyptian and Middle Eastern culture.

Egyptian Seafood Soup (Creamy)

Egyptian Seafood Soup, also known as “Shrimp Soup,” is a beloved dish that highlights the coastal flavors of Egypt. This richly creamy broth with shrimp offers a perfect mix of savory and slightly sweet notes, often enjoyed during festive occasions or as a comforting meal in cooler seasons.

Renowned for its elegant simplicity, this soup boasts a succulent texture that pairs beautifully with garlic and other aromatic ingredients. Beyond its flavors, this dish is appreciated for being low in calories thanks to the minimal use of oils, making it a satisfying yet guilt-free indulgence.

Ingredients

100 grams butter
2 1/2 tablespoons flour
1 clove of garlic, finely minced (or 1 teaspoon garlic powder)
200-250 grams of cooking cream
1 liter of milk
1 tablespoon of Maggi vegetable mix
Salt and black pepper to taste
250 grams of shrimp, cleaned and deveined

Preparation

Melt the butter in a large pan over medium heat.
Add the flour and stir continuously until the mixture turns light brown.
Add the minced garlic to the mixture, stirring until aromatic.
Pour in the cooking cream and mix well.
Gradually add the milk, continuing to stir to avoid any lumps.
Introduce the Maggi vegetable mix and blend thoroughly.
Season with salt and black pepper.
Add the shrimp to the soup and let it simmer for about 10 minutes, ensuring the shrimp is fully cooked.
Cook for an additional 5 minutes until all ingredients are well-incorporated and the soup reaches a creamy, smooth consistency.

Did you know?

Shrimp Soup is often referred to as Egyptian Seafood Soup owing to its unique blend of ingredients customary in Egyptian coastal regions. The use of white butter and flour base creates a creamy texture that’s not only visually appealing but also delightful to the palate.

Unlike many other seafood soups, this recipe is lower in calories due to the careful balance of cream and minimal oil content. The Maggi vegetable mix provides not just convenience but also a subtle layer of complexity to the broth without overpowering the natural flavor of the shrimp.

Historically, seafood soups in Egypt were crafted to utilize the day’s fresh catch, lending freshness to every bowl. This dish is a testament to the traditional culinary practices that emphasize how to make the most out of available ingredients without compromising on taste. The addition of garlic not only enhances flavor but also brings its well-known health benefits, which have been cherished in Middle Eastern cuisine for centuries.

Enjoy this Egyptian classic that merges historical food wisdom with the best of modern dietary preferences, all while celebrating the rich seafood heritage of Egypt’s coastal line.

Sweet Bread Rolls (Shoreek)

Every culture has its own unique take on yeast rolls, and Egyptian Shoreek is no exception. These sweet bread rolls offer a soft, delightful treat perfect for dinner or as a snack. Their unique flavor profile, attributed to a hint of vanilla and a sprinkle of sanding sugar, makes them stand out among traditional bread rolls.

Shoreek is a beloved treat in Egypt, often enjoyed with a cup of tea or coffee. These rolls are quick and easy to make, yet are considered some of the best homemade bread options you can serve. The combination of a soft interior with a slightly crisp exterior offers a perfect texture that everyone will love.

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 tablespoon dry yeast
1/8 teaspoon salt
1/4 cup melted butter
1 beaten egg
1/2 teaspoon vanilla
1 cup warm milk (use between 3/4 cup to 1 cup as needed)
Additional flour for kneading (if necessary)

For the glaze

1 egg
1 tablespoon milk
1/8 teaspoon vanilla
Sanding sugar (optional)

Preparation

Mix together the 2 cups of all-purpose flour, 1/3 cup sugar, 1 teaspoon of baking powder, 1 tablespoon of dry yeast, and 1/8 teaspoon of salt in a bowl.
In another bowl, mix the 1/4 cup melted butter, 1 beaten egg, and 1/2 teaspoon vanilla.
Combine the wet ingredients with the dry ingredients.
Gradually add the warm milk (3/4 cup to 1 cup) into the mixture, stirring lightly to form a sticky batter.
Transfer the batter into a greased bowl, cover, and let it rise for two hours.
After the dough has risen, sprinkle about 1 cup of flour on a surface and knead the dough lightly if the batter is too sticky.
Divide the dough into six equal pieces.
Roll each piece into a 12-inch-long rope, then shape each rope into a coil and tuck the end underneath.
Place the shaped dough pieces onto a cookie sheet lined with parchment paper.
Cover with plastic wrap and let them sit for 10 minutes.
For the glaze, beat 1 egg with 1 tablespoon of milk and 1/8 teaspoon of vanilla. Brush it over the rolls and sprinkle with sanding sugar if desired.
Bake in a preheated oven at 350°F and check after 12 minutes. They usually bake between 15 and 20 minutes.
Let the bread sit for about five minutes before serving.

Did you know?

Shoreek is not just popular as a simple bread roll but also holds cultural significance in Egypt. Often enjoyed during festive occasions, this sweet bread roll is akin to comfort food for many Egyptians. The vanilla glaze that tops these rolls helps them achieve a golden-brown hue and adds a subtle, aromatic sweetness.

The use of yeast in Shoreek plays a crucial role in creating the soft, fluffy texture. Yeast fermentation produces carbon dioxide, which causes the dough to rise, giving these rolls their airy interior. Interestingly, the process of letting the dough rest for two hours allows the yeast to fully activate and helps in achieving the desired softness.

In various parts of Egypt, you might find Shoreek flavored with different spices like anise or enhanced with a touch of honey, demonstrating the versatile and adaptable nature of this traditional recipe. Whether you serve these rolls at dinner or enjoy them as a quick snack, their homemade charm is undeniable.

Chicken Tabbouleh

Lebanese chicken tabbouleh, a traditional dish rooted in Middle Eastern cuisine, combines the zesty flavors of lemon and garlic marinated chicken with a fresh, herbaceous tabbouleh salad. This vibrant dish reflects centuries of culinary heritage and remains a favorite in Lebanese households. It’s renowned not only for its tantalizing taste but also for the cultural significance it holds.

Tabbouleh, also spelled as tabouli, has gained international popularity for its simple preparation and nutritional benefits. Often enjoyed as a side salad, its bright flavors from parsley, mint, tomatoes, and lemon juice make it the perfect accompaniment to the juicy, flavor-packed chicken in this recipe. Traditionally, bulgur is used, but for convenience, we will use couscous.

Ingredients

Chicken Marinade

8 cloves of garlic
125 ml (½ cup) lemon juice
30 ml olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp cracked black pepper
½ tsp dried chili flakes
Few sprigs of thyme or 1 tsp dried thyme leaves
4 bay leaves
1 tsp salt
6 chicken drumsticks (can also use thighs or wings)

Tabbouleh Salad

300 grams (2 cups) couscous
Light pinch of salt
Glug of extra virgin olive oil
Boiling water (sufficient to cover couscous)
1 cucumber
5 Roma tomatoes
1 medium red onion
1 large bunch of parsley
30 mint leaves
Juice of 1-1½ lemons
Extra salt to taste

Preparation

Peel and blend 8 cloves of garlic. Add 125 ml lemon juice and blend until smooth.
Mix in olive oil, smoked paprika, ground cumin, ground coriander, black pepper, chili flakes, thyme, bay leaves, and salt to the garlic and lemon mixture.
Slash the chicken pieces slightly to help the marinade penetrate, then divide them into two Ziploc bags.
Distribute the marinade evenly between the bags, seal, and refrigerate for 4 hours or overnight.
Preheat the oven to 190°C (375°F). Place marinated chicken on a tray, season with additional salt, and roast for 45 minutes, flipping halfway through.
Prepare the couscous with a pinch of salt and glug of olive oil. Pour boiling water to cover, stir, cover, and let sit for 20 minutes.
Meanwhile, finely dice the cucumber, tomatoes (removing seeds), and red onion. Roughly chop parsley and mint.
Fluff the couscous, cool slightly, and mix with diced vegetables, herbs, lemon juice, and extra salt to taste.
Once chicken is cooked, deglaze the cooking tray with hot water to make a pan sauce.
Serve the chicken atop the tabbouleh, drizzling with the pan sauce for extra flavor.

Did you know?

Tabbouleh (also known as tabouli) is thought to have originated in the mountains of Lebanon and Syria more than 2,000 years ago. It is traditionally made with bulgur wheat, which sets it apart from Moroccan couscous salads often using semolina.

Despite these subtle distinctions, Middle Eastern countries like Egypt, Turkey, and Syria share similar versions of this salad, highlighting regional variations. The term “tabbouleh” comes from the Arabic word “taabil”, meaning “to season” or “to spice,” reflecting its robust, fresh taste.

The inclusion of herbs like parsley and mint not only adds vibrancy but also packs in numerous health benefits, including high antioxidant content and vitamins K and C. Moreover, tabbouleh is relatively low in calories, making it an easy and delicious way to boost vegetable intake.

It’s an authentically Lebanese dish that bridges culinary practices across the Middle East, showcasing the rich history and tradition of Arabic cuisine in a refreshing and simple prep method. Whether in a quick everyday meal or as a grand dish for special occasions, tabbouleh holds a timeless appeal that continues to captivate palates worldwide.

Egyptian Baked Potatoes

Egyptian baked potatoes, also known as Sanyet El Batates, are a staple in many Middle Eastern households. This dish combines the hearty flavors of chicken and potatoes with a symphony of spices, offering a heartwarming, comforting meal. Often served during family gatherings, it’s loved for its rich, aromatic profile.

The simplicity of the ingredients highlights the dish’s beauty. With basic pantry staples and fresh vegetables, Sanyet El Batates delivers a satisfying, flavorful experience. The roast chicken and casserole style bake create a nutritious, flavorful meal that’s easy to prepare, making it a favorite in Egyptian cuisine.

Ingredients

2 kg potatoes
3-4 tomatoes
2 onions
1 green pepper
1 red pepper
1 hot green pepper (optional)
1 head of garlic
1.5 kg chicken (whole or cut into pieces)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon black pepper
1 tablespoon Arabic spice mix
1 tablespoon olive oil
1 sprig of rosemary (optional)

Preparation

Preheat your oven to 200°C (392°F).
Slice the potatoes, tomatoes, and onions into medium-thick slices.
Chop the green, red, and hot green peppers (if using) into strips.
Mash the garlic slightly to release its flavor.
In a large bowl, mix the sliced vegetables with salt, cumin, coriander, black pepper, and the Arabic spice mix.
Place the chicken pieces over the vegetables, ensuring they are well-seasoned by the spice mixture.
Add the olive oil and the rosemary sprig, if using, and mix everything thoroughly.
Transfer the mixture into a baking tray, spreading it evenly.
Roast in the oven for about an hour, ensuring the chicken is cooked through and the potatoes are tender and golden.
Check occasionally to ensure the vegetables don’t dry out, adding a splash of water if necessary.

Did you know?

Sanyet El Batates is a versatile dish with a recipe that varies from family to family across Egypt. Some versions add a layer of tomato sauce, enriching the dish with a flavorful base. The name “Sanyet El Batates” translates directly to “potato tray,” emphasizing the dish’s simplicity and accessibility.

This dish is often considered a casserole or stew because of its method of baking and the interplay of flavors among the ingredients. One of the keys to its distinct taste is the Arabic spice mix, which usually contains cinnamon, allspice, and nutmeg, adding a unique warmth and depth.

Cooking this dish can transport your kitchen straight to a Middle Eastern bazaar, filling the air with aromatic spices. It’s not just a testament to the beauty of Egyptian culinary tradition but also a reflection of how food can bring people together, carrying memories and traditions across generations. This makes it not only a meal but also an experience steeped in cultural richness and flavor.

Malfouf Mahshi (Stuffed Cabbage Rolls)

Malfouf Mahshi, also known as stuffed cabbage rolls, is a beloved dish in many Arabic cultures, especially notable in Egyptian cuisine. Its appeal lies in the blend of aromatic herbs and robust flavors packed into tender cabbage leaves. Traditionally served during gatherings and celebrations, this dish symbolizes the essence of comfort food across the Middle East.

The method of making Malfouf Mahshi can be passed down through generations, preserving unique familial touches. The rolling and stuffing process can be quite therapeutic, making it an enjoyable and hands-on cooking experience. This vegetarian/plant-based version is both satisfying and full of savory and slightly tangy flavors, making it a favorite for plant lovers.

Ingredients

1 medium or small cabbage
2 tablespoons tomato sauce
4 medium onions, chopped
½ cup oil
1 tablespoon ghee or butter (optional)
500g tomato juice
500g Egyptian rice, washed and drained
1 raw onion, chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried coriander
1 teaspoon sugar
1 pinch black pepper
Fresh coriander and dill, chopped

Preparation

Start by removing the hard core of the cabbage. Boil water in a large pot and add cabbage leaves one by one, cooking each until soft but not mushy (about 10-15 minutes). Lay them out to air.
Remove the thick veins from the leaves. Roll and cut the leaves into manageable sizes based on the desired length of the rolls.
Heat ½ cup of oil in a pot, optionally adding a tablespoon of ghee or butter. Sauté four chopped onions until soft but not golden.
Add 2 tablespoons of tomato sauce and mix well. Season with salt, cumin, dried coriander, and a little sugar. Stir in 500g of tomato juice and cook until the mixture thickens.
Allow the mixture to cool before combining it with washed rice, another chopped raw onion, fresh chopped coriander, and dill. Mix well and season again with salt, cumin, dried coriander, and black pepper.
Prepare a pot by layering cabbage leaves at the bottom, followed by sprigs of dill and coriander.
Take a cabbage leaf, place a spoonful of the rice mixture in the center, and roll tightly. Repeat and arrange the rolls in the pot, not too tightly packed.
Gradually add warm broth or water until it covers the rolls just below the top layer.
Place a heatproof plate on top to prevent rolls from unwrapping, and bring to a boil. Reduce heat and simmer, adding liquid as necessary until the rice is cooked and the rolls are tender (about 45 minutes to 1 hour).
Serve hot, garnished with more fresh herbs if desired.

Did you know?

Malfouf Mahshi, or mahshi krombi, is more than just a dish; it’s a part of the Middle Eastern culinary heritage. Often, the recipe varies from household to household depending on regional availability of herbs and spices. Cabbage rolls are believed to have originated in the ancient Middle East and areas of the Ottoman Empire. The technique of wrapping food is a clever cooking method that minimizes waste and maximizes flavor. While some recipes include meat, this vegetarian version shines with its robust and aromatic profiles thanks to plenty of onions and fresh herbs.

One fascinating point about this traditional food is its nutritional benefits. Cabbage is rich in vitamins C and K, and using rice as a stuffing makes it a wholesome, fiber-rich meal. Furthermore, these rolls could be prepared well in advance and stored, facilitating convenience for festive preparations. The process itself, with its deliberate yet straightforward steps, emphasizes the communal and hands-on nature of cooking in Egyptian and broader Arabic cultures, making it much more than just a meal, but an experience.

Egyptian Taro Soup (Kolkas)

Egyptian Taro Soup, or Kolkas, is a cherished winter dish in Egypt. Historical connections to Egyptian cuisine make this soup more than mere food; it represents warmth and familial bonding. The taro root’s gelatinous texture and its unique flavor profile set it apart, making it a highly anticipated dish during the chilly season.

Commonly prepared during special occasions, this simple yet delicious recipe has deep traditional roots. The distinct taste of the taro root combined with other flavor-enhancing ingredients like chard and coriander creates a comforting brew that is both savory and wholesome. Now, let’s delve into the preparation of this classic dish.

Ingredients

1 kg taro root
1 kg beef or lamb, cubed
1 large onion, finely chopped
2 tomatoes, diced
1 bunch of chard, leaves only
1 bunch of coriander leaves
1 garlic head, minced
Juice of half a lemon
2 tablespoons ghee
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon vinegar

Preparation

Peel and clean the taro root using a towel; never wash it with water.
Cut the taro into cubes as per your preference.
Clean and wash the chard and coriander leaves, drying them thoroughly.
Boil the meat cubes in water with a pinch of salt and pepper until tender.
Blend the chard and coriander leaves to a smooth consistency, traditionally done with a pestle and mortar but nowadays using a hand blender.
Heat 1 tablespoon of ghee in a large pot and sauté the minced garlic until golden.
Add the coriander and chard mix, cooking it for a few minutes. Mix it well with the garlic.
Add the meat broth along with the boiled meat pieces into the pot.
Incorporate the taro cubes, stirring them into the mixture.
Add the diced tomatoes and finely chopped onions.
Cook until the taro is tender and the flavors meld together.
Stir in lemon juice, a splash of vinegar, and adjust the seasoning with salt and black pepper.
Serve hot, garnished with a spoonful of ghee for an extra rich flavor.

Did you know?

Kolkas, or Egyptian Taro Soup, boasts a rich cultural history beyond its satisfying flavor. Taro is one of the oldest cultivated plants in the world, purportedly originating in Southeast Asia, before making its way into Egyptian cuisine. This root vegetable, known for its nutrient-dense profile, contains beneficial carbohydrates and resistant starches, which aid in digestion.

Taro is referred to by various names globally, known as “Kalo” in Hawaiian cuisine and commonly used in Lebanese dishes as well. Its adaptability across different culinary traditions highlights its versatility. When preparing taro, its gelatinous substance is crucial for the right texture and taste; hence, traditional methods forbid washing it with water as it strips away this vital component.

Besides, taro’s antioxidant properties help enhance the immune system, making Kolkas an optimal winter dish. The combination of chard and coriander not only provides a fresh, herby flavor but also adds to the soup’s nutritional value, ensuring that every bowl of Kolkas you serve is as healthful as it is flavorful.