Egyptian Lamb Shank

Egyptian cuisine is renowned for its rich flavors and aromatic spices, and one of the standout dishes is Oven Roasted Egyptian Lamb Shank. This dish, cherished for its tender meat and infused with Middle Eastern spices, brings a delightful array of aromas and tastes that’s perfect for family gatherings and special occasions. Whether you know it as ‘fann rīb’ or simply lamb shank, it promises a culinary experience that connects deeply with Egyptian traditions.

Often prepared as a centerpiece during feasts, this lamb shank recipe is simple and easy, requiring a blend of accessible ingredients. The slow roasting allows the spices to deeply penetrate the meat, while the vegetables add body and sweetness to the dish. Aromatic seasonings such as cinnamon, cumin, and coriander harmonize beautifully, creating a savory, flavorful roast that’s best enjoyed with loved ones.

Ingredients

3 kg leg of lamb
2 large carrots, chopped
2 bell peppers (any color), chopped
2 large onions, chopped
2 large tomatoes, chopped
3 cloves garlic, peeled
2 tablespoons ghee
2-3 bay leaves
4 cardamom pods
1 cinnamon stick
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon paprika
1 cup hot water

Preparation

Preheat your oven to 180°C (350°F).
Heat ghee in a large oven-proof tray or pot until very hot.
Place the lamb shanks in the tray and sear on all sides until browned. This helps lock in the juices.
Add the chopped carrots, bell peppers, onions, and tomatoes to the tray.
Add the peeled garlic cloves and continue to cook until the vegetables start to soften.
Sprinkle bay leaves, cardamom pods, cinnamon stick, black pepper, cumin, coriander, salt, and paprika over the lamb and vegetables.
Stir the vegetables gently to coat them with the spices.
Add 1 cup of hot water to the tray, ensuring it helps create a steaming environment.
Cover the tray tightly with aluminum foil or a lid.
Place in the preheated oven and roast for 1 hour.
After 1 hour, remove the foil and continue roasting for an additional 15 minutes to let the lamb develop a crispy exterior.
Check that the meat is tender and easily comes off the bone before serving.

Did you know?

Lamb shank, or fann rīb in Egyptian cuisine, is an esteemed cut of meat used in many traditional dishes. The ‘shank’ refers to the lower part of the leg and is particularly delicious when slow-cooked, as it allows the robust flavors of the lamb and accompanying spices to merge. Rich in collagen, the lamb shank becomes extraordinarily tender and juicy through slow roasting, making it ideal for stews and roasts.

Moreover, ghee plays a significant role in Middle Eastern and Egyptian cooking. Its high smoke point and rich, nutty flavor enhance the dish, ensuring that the lamb achieves a dark caramelization that’s pivotal in authentic recipes. This results in a dish with a depth of flavor and aroma that resonates well beyond the bounds of the kitchen.

Lastly, the use of staple spices such as cinnamon, cardamom, and coriander not only brings a warm, earthy richness but also carries historical significance, reflecting Egypt’s historic spice trade routes and lasting influence on global cuisine. Embrace this Oven Roasted Egyptian Lamb Shank to experience both the tradition and exceptional taste of Egyptian culinary artistry.

Egyptian Spinach With Meat

Egyptian Spinach with Meat, also known as Sabaneekh bil Lahma, is a deliciously hearty dish that showcases the rich, flavorful traditions of Egyptian cuisine. This comforting dish beautifully combines tender meat with vibrant spinach and a savory blend of spices, creating a soul-warming meal perfect for family gatherings.

This comforting, nutrient-rich stew brings together juicy tomatoes, aromatic garlic, and a robust mix of spices, ensuring every bite is a burst of flavor. The natural sweetness from the tomatoes and the freshness of the coriander elevate this traditional dish, making it a staple in many Egyptian homes.

Ingredients

500g diced meat (beef or lamb)
2 cups tomato juice
1 onion, finely chopped
4 cloves garlic, minced
1 cup fresh green coriander, chopped
500g fresh spinach, washed and roughly chopped
1 tsp meat spices (or a mix of black pepper, ground cardamom, cloves, and mastic)
1 tsp black pepper
2 bay leaves (Lori paper)
Salt to taste
1 tbsp oil
Water as needed

Preparation

Heat a large pot over medium heat and add the diced meat.
Sear the meat on all sides until it is browned.
Add the meat spices, bay leaves, and finely chopped onion to the pot.
Stir and cook until the onion softens slightly.
Pour in the tomato juice and bring the mixture to a simmer.
Cook until the onions are well-integrated into the sauce.
Add water as needed to ensure the meat is covered and continue cooking until the meat is tender, about one hour.
Once the meat is cooked, stir in the spinach and cook until it has wilted down.
In a separate small pan, heat oil and add the minced garlic and chopped green coriander.
Cook until the garlic is fragrant, then pour the mixture into the pot with the meat and spinach.
Stir everything together and let it simmer for an additional 10 minutes.
Add salt to taste and serve hot.

Did you know?

Spinach is packed with nutrients such as iron, calcium, and vitamins A, C, and K, making this dish not just delicious but also highly nutritious. The combination of the dark green leaves and the high-quality protein from the meat makes it a well-rounded meal, perfect for those looking to boost their nutritional intake.

Interestingly, spinach has played a significant role in various cuisines around the world, but it holds a special place in Egyptian cooking, dating back to the Pharaonic era. The use of spices such as cardamom and cloves gives this dish a distinct aroma that is both inviting and deeply satisfying.

In different regions of Egypt, the ingredients and methods can vary slightly, reflecting the diversity within Egyptian culinary traditions. Some might even substitute the meat with meatballs or use minced meat for a different texture. Regardless of variations, the essence of Sabaneekh bil Lahma remains the same – a testament to Egypt’s rich and flavorful food heritage.

Batbout (Moroccan Pita Bread)

Batbout, also known as Moroccan Pita Bread, is a multidimensional delight. Its origins trace back to the heart of North African cuisine, notably Morocco. Recognized for its versatile use, this bread is a staple in many households and is celebrated for its quick preparation and versatility.

The bread’s flavor is mild yet slightly nutty, thanks to the combination of durum and white flours. When cooked, batbout puffs up beautifully, leaving a pocket that’s perfect for stuffed delicacies. This pocket can be filled with savory or sweet ingredients, making it a favorite across generations.

Ingredients

500g white flour
250g durum flour (Fino flour)
1.5 tablespoons granulated sugar
1.5 tablespoons yeast (1 tablespoon if hot weather)
1/2 teaspoon salt
Water (approximately 250-300ml)

Preparation

Mix the white and durum flours together in a large bowl.
Add granulated sugar and yeast to the flour mixture and blend well.
Slowly add water while mixing until a dough forms. The dough should be slightly sticky.
Knead the dough until it is smooth and elastic (around 10 minutes by hand or 5 minutes in a kneading machine).
Add salt and continue to knead for an additional 5 minutes.
Divide the dough into small, evenly sized balls based on the desired size of your bread.
Roll each ball lightly in a bit of flour and flatten them slightly.
Place on a floured surface, cover with a cloth, and let them rest for 15-20 minutes to ferment.
Heat a non-stick frying pan or a griddle over medium heat.
Cook each piece of dough on the pan, flipping continuously to ensure even cooking and puffing, until both sides are golden brown and puffed up.
Remove from heat and let cool slightly before serving.

Did you know?

Batbout, or Matlou in Tunisia, is quite similar to Egyptian “Baladi” bread in its preparation and uses. This bread is a true Mediterranean staple that showcases the ingenuity of regional cuisines by minimizing food wastage through its fermentation process. Historically, the wide availability of both durum and white flour has made batbout a household essential.

Batbout is often made in mini versions, making them perfect for individual servings or as bread for stuffed appetizers. A popular way to serve mini batbouts is by filling them with savory mixtures like spiced ground meat, olives, and roasted vegetables, or even sweet combinations like honey and nuts. The bread’s ability to maintain its softness for hours makes it an ideal choice for picnics or as a part of a mezze platter.

Learning how to make batbout is an excellent entry point for those interested in Moroccan or Tunisian cuisine. Its simple ingredient list and straightforward preparation mean that you get to enjoy the deep culinary traditions of North Africa right at home. Whether paired with stews, used for sandwiches, or enjoyed plain, batbout remains a versatile and beloved part of the Mediterranean culinary landscape.

Egyptian Sayadieh Recipe

Sayadieh, a beloved Egyptian dish, brings together the nation’s rich culinary heritage and its profound love for fish. Traditionally known for its perfect harmony of flavors and textures, it combines delicately spiced fish with fragrant, flavorful rice. Sayadieh is a staple in many coastal regions and offers a hearty meal that’s both comforting and nutrient-rich.

This dish is characterized by its unique blend of spices, including coriander and cumin, which meld beautifully with the tomatoes and onions. Known as Samak Mashwi in broader Arabic cuisines, Sayadieh often features in family gatherings and special occasions, encapsulating the essence of home-cooked goodness in every bite.

Ingredients

For the Marinade:

3 tablespoons lemon juice
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon fish spices (contains white, red, and black pepper, oregano, rosemary)
1 teaspoon mashed garlic
1 teaspoon white vinegar

For the Fish:

1 kg Kingfish (or any preferred fish)
2 cups flour
1 teaspoon fish spices
1 teaspoon turmeric
Oil for frying

For the Rice:

2 onions, chopped
1 chopped tomato
1 green chili (optional)
1 teaspoon mashed garlic
1 teaspoon ground coriander
2 tablespoons water
3 tablespoons tomato paste
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon fish spices
3 cups long-grain rice (soaked for 45 minutes and drained)
1 dried lime
Fresh coriander and dill (optional, for garnish)

Preparation

Mix lemon juice, ground coriander, cumin, black pepper, salt, fish spices, garlic, and vinegar to create the marinade.
Marinate the fish with the prepared mixture thoroughly.
Combine flour, fish spices, and turmeric. Dredge the fish in the seasoned flour, ensuring it’s well-coated.
Heat oil in a pan over low heat, fry the fish until it’s golden and crispy. Place on kitchen tissue to drain excess oil.
To prepare the seasoning, blend chopped tomato, green chili, garlic, coriander, and water.
In the same oil, sauté onions until dark golden brown.
Add the blended seasoning and let it thicken.
Mix in tomato paste until the mixture is thick.
Add black pepper, cumin, fish spices, and salt; stir well.
Add the drained rice and mix until well-coated with the seasoning.
Pour in water to cover the rice and add the dried lime.
Once the water level drops, add half of the fried fish, cover, and let the rice absorb all the water.
Let the dish sit for 15 minutes, garnish with fresh coriander and dill if desired, and serve.

Did you know?

Sayadieh’s origins can be traced to the ancient fishing communities along Egypt’s expansive coastline. The dish’s name, derived from the Arabic word for fisherman (“sayad”), highlights its maritime roots. Throughout Egypt and the broader Arabic world, Sayadieh is renowned not just for its delightful flavor, but also for the nutritive benefits it offers. Kingfish, a common choice for this recipe, is packed with essential omega-3 fatty acids, which promote heart health.

Moreover, due to its rich spice blend, Sayadieh provides an explosion of flavors with each bite. The use of dried lime (also known as Loomi) in the rice is a fascinating aspect; it infuses a subtle yet profound citrusy note, cutting through the savory elements of the dish. While Lebanese and other Arabic versions of Sayadieh might incorporate slight variations in spices and ingredients, the essence remains the same.

Despite its seemingly elaborate preparation, Sayadieh is an easy dish to master with a bit of practice. Home cooks can experiment with different types of fish available locally, adapting the recipe while preserving its authentic flavors. Remember, the secret to a perfect Sayadieh lies in the meticulous browning of onions and harmonious spice combinations, creating a memorable culinary experience.

Alexandrian Kebda

Alexandrian liver, or kibda eskandarani, holds a beloved place in Egyptian cuisine. The dish is known for its bold flavors and simplicity, making it a popular choice for festive occasions like Eid. Served as a main course with white rice or in a sandwich, it showcases the quintessential Egyptian spices and techniques.

The flavor profile of kibda eskandarani is both tangy and spicy, combining elements like garlic, cumin, and lemon for a robust taste experience. This traditional liver dish, a staple of Alexandrian street food, continues to be a go-to recipe for many families, especially due to its straightforward preparation and delicious outcome.

Ingredients

250 grams of liver (preferably fresh), thinly sliced
2 large spoons of good vinegar
5 large cloves of garlic, minced
Juice of 2 medium lemons
1 teaspoon of salt
½ teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of black pepper
1 teaspoon of paprika (optional)
1 green chili pepper, finely chopped
2 tablespoons of regular cooking oil

Preparation

Marinate the liver with vinegar, minced garlic, lemon juice, salt, cumin, coriander, and black pepper. If desired, add paprika and chili pepper. Mix well and let it sit for 10 minutes.
Heat a large pan over medium-high heat and add the cooking oil.
Once the oil is hot, add the marinated liver slices into the pan, spreading them out to avoid overcrowding.
Cook the liver for about 3-5 minutes on each side until they develop a golden brown color.
After the initial sear, reduce the heat to medium and continue cooking for another 5 minutes until the liver is fully cooked.
Serve hot with white rice or stuffed into a soft sandwich roll, accompanied by tahini or a fresh side salad.

Did you know?

Kibda eskandarani, also known simply as Alexandrian liver, is a specialty that hails from the city of Alexandria in Egypt. This dish is often sold by street vendors and small restaurants, representing the city’s ancient culinary traditions. The use of bold spices like cumin and coriander is a hallmark of Egyptian cooking, providing a warm and earthy flavor that complements the rich taste of liver.

Liver, once considered a delicacy in ancient Egypt, was often reserved for the elite. Today, it remains a popular choice thanks to its nutrient-dense profile, offering a good source of iron and vitamins. By pairing it with lemon juice and vinegar, the natural richness of the liver is balanced out, creating a dish that’s both revitalizing and satisfying.

If you’re hesitant about liver, consider trying kibda eskandarani in a sandwich; the bread absorbs the flavorful juices, creating a palatable introduction to this traditional Egyptian dish. Whether enjoyed with a simple side of white rice or as a quick street food snack, kibda eskandarani embodies the essence of Egyptian cuisine – simple, flavorful, and deeply rooted in history.

Egyptian Roumy Cheese

Roman cheese, also known as Egyptian Roumy cheese, is a beloved traditional Egyptian cheese with a distinct flavor that stands out due to its preparation process. This cheese, often enjoyed young or aged, exhibits a mild to robust taste profile, depending on its maturity. The cheese also holds historical significance, tying into the rich culinary heritage of Egypt.

Rich in protein and diverse in texture, Egyptian Roumy cheese is praised not only for its flavor but also for its health benefits. While the younger cheese is mild with fewer calories, the older version boasts a sharp and intense flavor, making it a versatile ingredient in various dishes. This cheese is perfect for those looking to explore authentic Egyptian flavors from the comfort of their home.

Ingredients

10 liters of full-fat cow’s milk (preferably fresh)
Labneh (for acidity test)
Starter culture (specific for Egyptian Roumy cheese)
Annatto dye or orange food coloring (optional for color)
Rennet (1.5 to 2 spoonfuls per liter of milk, according to concentration)

Preparation

Filter the milk thoroughly to ensure it is clean, then conduct an acidity test using labneh to confirm the milk’s freshness. Avoid any milk that has a sour smell.
Prepare the starter culture by dissolving it in a cup of the filtered milk. Set aside.
Heat the milk to 37°C (99°F). Add the annatto dye or a few drops of orange food coloring for color, if desired.
Incorporate the starter culture into the heated milk, stirring gently to mix well.
Once properly mixed, add the rennet and stir gently. Allow the mixture to sit undisturbed for about 30 minutes to an hour until it curdles.
Cut the curd into 2 cm cubes using a knife in a grid pattern, ensuring even cuts.
Gradually heat the mixture again, keeping the temperature low and stirring gently to release the whey from the curds.
Continue stirring until the curds become firmer and more separated from the whey.
Drain the whey carefully, and place the curds into cheese molds, pressing lightly to form the cheese.
Let the cheese set and solidify, storing it in a cool place until it reaches the desired maturity.

Did you know?

Egyptian Roumy cheese can vary greatly in taste and texture based on its age and how it is cured.

Young Roumy cheese is generally milder and softer, offering a delicate flavor suitable for those who prefer a less intense cheese experience. The older variation, however, is known for its sharpness and crumbly texture, reminiscent of Parmesan, making it ideal for grating over dishes for an added punch of flavor.

Interestingly, traditional Egyptian Roumy cheese is not only a great addition to various dishes but also boasts impressive nutrition facts. It’s a rich source of protein, which makes it a healthy choice for those seeking to increase their protein intake. Moreover, the process of how to make this cheese has been passed down through generations, capturing the essence of Egyptian culinary arts. For a balanced diet, incorporating this cheese can add both depth of flavor and nutritional value.

In Egypt, Roumy cheese holds a place of significance not just as a food item but as a cultural icon, often found at festive tables and family gatherings. So, when you make and enjoy this cheese, you’re not just savoring a delightful dairy product but also partaking in a rich cultural tradition.

Chicken Souvlaki

Egyptian cuisine is rich with a variety of flavors, thanks to its ancient history and the blend of diverse cultures over the centuries. One such dish is Chicken Souvlaki, known locally as “Chicken Kebab,” which makes an appearance at celebrations and everyday tables alike. This dish combines savory marinades with tender chicken, creating an unforgettable culinary experience.

The recipe presented here is not only easy to follow but also healthy and traditional, making it perfect for any occasion. The chicken, enriched with a special marinade, is grilled to perfection and accompanied by a side of richly spiced rice. This combination promises a delightful burst of flavors in every bite, embodying the warmth and hospitality of Egyptian cuisine.

Ingredients

Chicken Souvlaki

500g boneless chicken breasts, cubed
2 cloves garlic, mashed
1 red capsicum, minced
½ tsp white pepper
½ tsp dried chili spice
½ tsp ginger powder
½ tsp oregano
Juice of ½ lemon
1 tsp salt
3 tbsp olive oil

Spiced Rice

3 tbsp olive oil
1 tbsp butter
1 cinnamon stick
1 bay leaf
1 dried black lemon, opened
1 small onion, finely chopped
1 cup basmati rice, washed and soaked for 15 minutes
½ tsp cumin powder
½ tsp turmeric
½ tsp paprika
A pinch of cloves powder
A pinch of black pepper
1 tsp salt
1¾ cups chicken broth

Yogurt Sauce

1 cup yogurt
1 tbsp olive oil
1 tsp cumin
1 tsp dried mint
½ tsp salt
1 clove garlic, mashed

Preparation

In a bowl, mix garlic, red capsicum, white pepper, dried chili spice, ginger powder, oregano, lemon juice, salt, and olive oil. Add the cubed chicken and mix well. Marinate for at least 1 hour or overnight in the fridge.
Heat 3 tbsp olive oil in a pot, add butter, cinnamon stick, bay leaf, and dried black lemon. Sauté onion until golden.
Add the washed and soaked basmati rice to the pot. Stir in cumin powder, turmeric, paprika, cloves powder, black pepper, and salt. Mix well to coat the rice with the spices.
Pour in chicken broth, stir, and cover the pot. Cook on low heat for 20 minutes until rice is tender.
Thread the marinated chicken onto wooden skewers.
Heat a grill pan with a little oil over medium heat, grill chicken skewers for about 3 minutes on each side, covering the pan to steam and cook faster.
For the yogurt sauce, whisk together yogurt, olive oil, cumin, dried mint, salt, and mashed garlic until smooth.
Serve the grilled chicken souvlaki with spiced rice and yogurt sauce on the side.

Did you know?

Souvlaki is a term often associated with Greek cuisine, but in Egypt, Chicken Souvlaki, or Chicken Kebab, carries its own unique twist. This dish exemplifies the Middle Eastern influence on Egypt, with spices like cumin and turmeric adding depth and color. The use of dried black lemon (loomy) is a typical feature in Egyptian cooking, imparting a distinctive tangy flavor that elevates the dish.

Chicken souvlaki is a versatile and simple dish, primarily because it allows flexibility in preparation methods – it can be grilled, roasted, or pan-fried depending on what is available. This adaptability makes it an excellent addition to healthy meal plans as well. The light yet flavorful marinade, with ingredients such as lemon and garlic, ensures the chicken stays tender and juicy.

Moreover, the spiced rice served alongside showcases the traditional Egyptian approach to rice dishes, incorporating a myriad of spices that bring out a harmonious flavor profile. The yogurt sauce, often a staple in Egyptian cuisine, not only adds a refreshing contrast but compliments the mildly spicy chicken and aromatic rice perfectly. Whether for Ramadan or any festive occasion, this dish is a testament to the culinary heritage of Egypt.

Stuffed Pigeon

Stuffed pigeon, or hamam mahshi, is a dish deeply rooted in Egyptian culinary tradition. Often served during festive occasions and family gatherings, this recipe showcases the rich and distinctive flavors of the nation’s cuisine. The pigeon’s tender meat, combined with aromatic rice and freekeh, makes for an unforgettable dining experience.

This dish embodies the perfect marriage of savory herbs, spices, and succulent meat. Stuffing the pigeon with rice and freekeh infuses it with a unique blend of textures and tastes. The incorporation of fresh ghee, onions, and a medley of spices exemplifies Egyptian culinary excellence, ensuring every bite is bursting with flavor.

Ingredients

2 clean and ready pigeons (squabs)
3 tbsp ghee
2 large onions, finely chopped
1 cup of rice (washed, not soaked)
1/2 cup of freekeh (washed)
1/2 cup of chicken giblets, chopped
Chicken stock cube
1 tsp 7 spices mix
1 tsp ground coriander
1 tsp black pepper
Salt to taste
Water
2 cardamom pods
1 carrot, halved
1 onion, halved
2 bay leaves
1 cup yogurt
Oil for deep frying

Preparation

Heat 2 tbsp of ghee in a pan, add chicken giblets and stir for one minute.
Add half of the chopped onions and cook until translucent.
Add the 7 spices mix, ground coriander, black pepper, and chicken stock cube to the onions.
Stir in the rice, add salt, and cook without water until combined and fragrant. Remove from heat.
In a separate pan, heat the remaining ghee and cook the other half of the chopped onions.
Add the freekeh and a bit of water, salt to taste, and cook until just tender. Remove from heat.
Gently make space between the pigeon’s skin and flesh for stuffing, being careful not to tear the skin.
Stuff one pigeon with the prepared rice mixture and the other with the freekeh.
Securely tie the pigeons by their legs to keep the stuffing inside.
Boil water in a pot, add cardamom pods, carrot, halved onion, black pepper, and bay leaves.
Submerge the pigeons in the boiling water on their belly side and cook for 1 hour and 10 minutes on medium heat.
Once cooked, carefully remove the pigeons from the water and let them cool.
Brush the cooled pigeons with yogurt and black pepper mixture.
Deep fry the pigeons in hot oil until the skin is crispy and golden.
Serve hot, accompanied by a fresh salad.

Did you know?

Hamam mahshi is not just a delicacy in Egypt; it also holds historical significance. Pigeons have been domesticated in Egypt for over 5,000 years, initially noted for their ability to deliver messages.

This evolved into the birds becoming a staple in Egyptian households and eventually a culinary delight. The method of boiling the pigeons before frying ensures the skin becomes tight and seals the stuffing inside, maintaining its moisture and flavor.

Additionally, using both rice and freekeh as stuffing options highlights the versatility of this dish. Freekeh, harvested while still young, lends a nutty, slightly smoky flavor to the dish, making it a favorite among many. Experimenting with these two stuffing variations allows one to experience the diverse texture and taste profiles within the same traditional preparation.

Jollof Rice

Jollof Rice, a celebrated dish across West Africa, is renowned for its rich, spicy, and savory flavors. Often featured at celebrations and gatherings, the dish holds a significant place in regional cuisine, with each country offering its unique touch. In Egypt, Jollof Rice has carved a niche due to the influence of various African expatriates, resulting in exciting culinary fusions.

Traditionally, Jollof Rice is prepared using ripe vegetables, coupled with a robust mix of spices, contributing to its vibrant red hue and deep flavor profile. This dish, which transcends borders, is loved by both meat-eaters and vegetarians alike. The recipe below reveals secrets to making this delightful meal, ensuring it remains vegetarian-friendly and easy to follow.

Ingredients

4 cups Basmati rice
3 large red paprika
2 cloves of garlic
1 yellow Scotch bonnet pepper
2 medium tomatoes
1 medium onion
1 large red bell pepper
1 bay leaf
Vegetable oil (as required)
3 tbsp tomato paste
1 tbsp white pepper
1 tsp ginger powder
1 tsp curry powder
1 tsp smoked paprika powder
1 tsp dried thyme
2 chicken bouillon cubes (or vegetable bouillon for vegan/vegetarian)
Broth or water (to cover the rice)
2 tbsp butter (optional)
Salt to taste

Preparation

Wash, peel, cut, and remove the seeds from the paprika and bell pepper. Combine with garlic, Scotch bonnet, tomatoes, and onion, then blend until smooth.
Pour the blended mix into a saucepan and cook on medium heat with a bay leaf until all the liquid evaporates. Remove and set aside.
In a large pot, heat vegetable oil, then add sliced onions and sauté until slightly golden.
Add the bay leaf and tomato paste to the onions, and sauté for about 15 minutes until the paste appears grainy.
Add the cooked pepper mix to the pot and fry on medium heat for about 25 minutes, stirring continuously to avoid burning.
Incorporate white pepper, ginger powder, curry powder, smoked paprika, dried thyme, and crumbled bouillon cubes into the sauce, mixing well.
Wash Basmati rice until the water runs clear, then mix it thoroughly with the sauce until well coated.
Add enough broth to just cover the rice. Cover the pot with foil to trap steam, then cook on low heat for 15 minutes.
After 15 minutes, mix the rice gently to ensure even cooking, checking and adjusting spices as needed. Cover again and cook until the rice is fully done.
For an extra touch, add butter for shine and mix gently. Serve hot.

Did you know?

Jollof Rice is often compared and debated among West African countries, especially between Ghana and Nigeria, each claiming to have the best version. Each variant uses unique ingredients and cooking techniques. Ghanaian Jollof Rice, for instance, is celebrated for its slightly smoky flavor, achieved by cooking the dish over an open flame.

This versatile dish is inherently vegan and vegetarian, especially when vegetable bouillon is used instead of chicken bouillon. Historically, Jollof Rice, also known as Benachin (meaning “one pot” in the Wolof language), originated from the Senegambian region. Its name evolved from the Wolof people, and it became a staple due to its straightforward preparation and delightful taste.

Moreover, the key secret to exceptional Jollof Rice lies in the base sauce, where the careful frying of the pepper-tomato mix allows the flavors to meld harmoniously. In Egypt, incorporation of local spices and techniques continues to introduce diverse renditions of this classic, making it a universal favorite.

Chicken Shawarma

Chicken Shawarma, a staple of Middle Eastern cuisine, envelops your senses with bold, aromatic spices. Originating from the Ottoman Empire, this dish has traveled across the Middle East, influencing Egyptian, Lebanese, and Turkish culinary traditions. Praised for its simplicity and depth of flavor, chicken shawarma offers an authentic taste of the region’s rich culinary history.

The dish typically showcases tender, marinated chicken pieces that absorb a vibrant spice blend. Slowly roasted or oven-baked to perfection, these flavors meld into a tantalizingly layered experience. The zesty yogurt sauce and crisp vegetable garnishes provide a refreshing contrast to the savory, spiced meat, making it a beloved street food and homemade favorite.

Ingredients

2 pounds boneless, skinless chicken thighs
Juice of 1 lemon
3 tablespoons olive oil
1 tablespoon coriander
½ teaspoon cinnamon
2 teaspoons black pepper
½ teaspoon fine salt
½ teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon paprika
1 onion, thinly sliced
2/3 cup Greek yogurt
3 garlic cloves, microplaned
Salt and pepper to taste
Lettuce, tomatoes, cucumbers for garnish
Pita bread

Preparation

In a large bowl, combine the juice of 1 lemon, 3 tablespoons of olive oil, 1 tablespoon coriander, ½ teaspoon cinnamon, 2 teaspoons black pepper, ½ teaspoon fine salt, ½ teaspoon cayenne pepper, 2 teaspoons cumin, and 1 teaspoon paprika. Mix to form the marinade.
Add 2 pounds of boneless, skinless chicken thighs to the bowl, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 425°F (220°C).
Thinly slice 1 onion and set aside.
Place the marinated chicken and sliced onion on a baking sheet, spreading them out to ensure even cooking.
Bake for approximately 30 minutes, flipping the chicken halfway through.
While the chicken is baking, prepare the yogurt sauce by combining 2/3 cup Greek yogurt, the juice of ½ lemon, and 3 microplaned garlic cloves. Add salt and pepper to taste.
Once baked, let the chicken rest for about 20 minutes.
Thinly slice the rested chicken and warm pita bread.
To assemble, spread a generous dollop of yogurt sauce on the pita, add chicken, and garnish with lettuce, tomatoes, and cucumbers. Fold and serve.

Did you know?

Chicken Shawarma has an illustrious history dating back to the 19th century, with ties to the Turkish Doner Kebab and the Greek Gyro. The term “shawarma” is derived from the Arabic word “شاورما” which means “turning”, referencing the spit-roasting method traditionally used. This technique involves stacking layers of marinated meat on a vertical rotisserie, rotating slowly to achieve even cooking and the signature crispy edges.

In Egypt, shawarma has become a beloved fast food, often served in wraps and accompanied by tahini, hummus, or garlic sauce. A fun fact is that shawarma seasoning can vary significantly across different Middle Eastern regions. For instance, Lebanese versions might add a touch of allspice, whereas Turkish recipes tend to include more herbs.

If you’re trying to replicate the traditional spit-roasting method at home, using dark meat, such as chicken thighs, ensures juicy and flavorful results, even when oven-baked. The yogurt sauce, a common accompaniment, not only adds a tangy counterpoint but also pays homage to the Mediterranean approach to balanced flavors. Whether labeled as shawarma, Doner Kebab, or gyro, this homemade version invites you to savor an authentic, easy meal with rich historical roots and a plethora of Middle Eastern and Turkish influences.