For Kids

Tulumba

Tulumba Egyptian Recipe

Tulumba is a beloved Middle Eastern dessert widely enjoyed in Turkish and Egyptian households. This crispy, syrup-soaked pastry offers a delightful contrast between the crunchy exterior and the soft, pillowy interior. Tulumba, also known as “balah el sham” in Arabic, is a staple during festive occasions and family gatherings, showcasing the sweet and rich flavors of the region.

Originally of Turkish origin, Tulumba is deeply rooted in the culinary traditions of the Ottoman Empire, spreading across various Middle Eastern countries. The name “tulumba” itself, meaning “pump”, reflects the dessert’s unique shape and preparation process. This easy-to-make treat is loved for its universal appeal and comforting taste.

Ingredients

For the Sherbet

  • 3½ cups granulated sugar
  • 2½ cups water
  • ¼ lemon juice

For the Dough

  • 2 cups water
  • 1 tablespoon oil
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 2½ cups flour
  • 4 eggs

For Frying

  • Oil for deep-frying

Preparation

  1. Prepare the sherbet by combining 3½ cups granulated sugar and 2½ cups water in a pot. Stir until the sugar dissolves and bring to a boil.
  2. Reduce the heat and simmer for 20 minutes. Add ¼ lemon juice and boil for a few more minutes. Let it cool completely.
  3. In a separate pot, combine 2 cups water, 1 tablespoon oil, 1 teaspoon granulated sugar, and ½ teaspoon salt. Bring it to a boil.
  4. Add 2½ cups flour to the boiling mixture, stirring continuously until a dough forms. Cook for another 1-2 minutes, then let it cool.
  5. Transfer the cooled dough to a bowl and knead until smooth. Add the 4 eggs one at a time, mixing well after each addition until the dough is homogeneous.
  6. Place the dough into a piping bag with a star tip.
  7. Heat oil in a pot (oil should be cold initially).
  8. Pipe the dough into the cold oil, cutting with scissors into 2-inch pieces.
  9. Gently heat the oil and fry the pastries until golden brown, ensuring they are evenly cooked by occasionally shaking the pot.
  10. Remove the tulumba from the oil and immediately immerse them in the cold sherbet for 10-15 seconds.
  11. Place the syrup-soaked tulumba on a serving plate.

Did you know?

Tulumba, often referred to as “balah el sham” in Arabic, translates to “Sham dates”, a name hinting at its resemblance to dates and its Levantine origins. This dessert has a rich history tied to the Ottoman Empire, influencing many dessert traditions across the Middle East and the Balkans. One fascinating aspect of Tulumba’s preparation is the use of cold oil at the start of frying.

This technique ensures that the dough cooks evenly and results in that signature crispy texture. The process of immersing the hot pastry into cold syrup further enhances the crunchiness on the outside while allowing the inside to remain delectably soft and moist.

Tulumba is more than just a dessert; it’s a testament to the region’s mastery in creating flavors and textures that are both unique and universally appealing. Whether enjoyed during Ramadan, festive occasions, or as a simple treat, Tulumba continues to bring joy and sweetness to many across the globe.

Umm Ali (Bread Pudding)

Umm Ali Egyptian Recipe

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

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

Ingredients

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

Preparation

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

Did you know?

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

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

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

Egyptian Petit Four (Cookies)

Egyptian Petit Four Egyptian Recipe

Petit fours, known as Egyptian “patefoor,” are delightful butter cookies often enjoyed for Ramadan and other festive occasions. These elegant biscuits originate from France and have been embraced by Egyptian cuisine, reflecting a blend of Arabic flavors with a touch of chocolate and vanilla. As a simple and easy recipe, it’s perfect for those who cherish old-world charm in their desserts.

Traditionally served for kids and adults alike, these cookies bring joy to gatherings with their decorative elegance.

Vegan variations exist, but this recipe uses rich butter and eggs to achieve a delicate, melt-in-your-mouth texture. Let’s embark on making the best petit fours—a treat for all seasons, especially during Ramadan.

Ingredients

  • 250 grams unsalted butter (preferably cold)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla powder
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 2 1/2 cups sifted flour
  • Additional 2 tablespoons flour (if needed)

For chocolate variation:

  • 2 cups flour
  • 1/2 cup unsweetened cocoa
  • Additional 2 tablespoons flour (if needed)
  • Apricot jam
  • White and brown chocolate for dipping
  • Decorating options: white coconut, pistachio, pieces of chocolate

Preparation

  1. Cut the cold butter into small pieces.
  2. Mix the butter with powdered sugar using a stir tool until well combined.
  3. Whisk until the mixture is thick and creamy.
  4. Add vanilla powder, one egg, and one egg yolk at room temperature. Stir well.
  5. Gradually add 2 1/2 cups sifted flour, stirring until a smooth dough forms. If needed, add extra flour to prevent stickiness.
  6. Separate dough into two parts. For the chocolate dough, mix 2 cups flour with 1/2 cup unsweetened cocoa and additional flour if needed.
  7. Shape the dough using a pastry bag, leaving space between cookies on a butter-paper-lined tray.
  8. Preheat the oven to 180°C (350°F) and bake the cookies until light golden.
  9. Allow cookies to cool on the tray before decorating.
  10. Decorate with apricot jam, dip in white or brown melted chocolate, and adorn with coconut, pistachio, or chocolate pieces.
  11. Refrigerate the cookies before serving for optimal flavor and texture.

Did you know?

Petit fours derive their name from the French term “small oven,” indicating their small, decadent nature perfect for enjoying in moderation. In Egyptian cuisine, these biscuits bear cultural significance, often linked with celebrations and holidays like Ramadan, mirroring their prominent role in Lebanese and other Arabic cuisines.

These cookies can have vegan alternatives by substituting butter and eggs with plant-based ingredients. Additionally, the art of decorating petit fours can be a fun and creative activity for kids and adults alike, making it a bonding experience as well as a culinary one.

Preservation is simple: keep them in an airtight container in the fridge to maintain their texture. When serving for special occasions, you can prepare these ahead of time, ensuring you have more time to enjoy the festivities. Whether you prefer the classic vanilla flavor or the rich chocolate variant, petit fours are an elegant addition to any dessert menu.

Qatayef (Egyptian Stuffed Pancakes)

Qatayef Egyptian Recipe

Dating back to the Fatimid era, Qatayef or Atayef is a well-loved Middle Eastern sweet, particularly cherished during Ramadan. This delectable treat consists of pancake-like pastries filled with various ingredients such as nuts, cream, or cheese, then deep-fried until golden and crunchy.

Qatayef offers a delightful textural contrast with its crispy exterior and soft filling. Whether served with a drizzle of honey or a sprinkle of powdered sugar, Qatayef makes for a delightful dessert that pleases both kids and adults alike. The addition of traditional flavors like pistachios and cream makes this pastry truly special.

Ingredients

For the Qatayef Batter:

  • 2 cups all-purpose flour
  • ½ cup semolina
  • 2 tablespoons sugar
  • 1 tablespoon instant yeast
  • 1 teaspoon baking powder
  • 2 ½ cups warm water

For the Filling:

  • 1 cup unsalted chopped pistachios
  • ½ cup sugar
  • 1 teaspoon orange blossom water
  • 1 tablespoon rose water
  • 1 cup unsweetened Chantilly cream or cheese (optional)

For the Syrup:

  • 2 cups sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • 1 tablespoon rose water (optional)

Frying and Garnishing:

  • Oil for frying
  • Honey or additional syrup for drizzling

Preparation

  1. In a large bowl, whisk together flour, semolina, sugar, yeast, and baking powder.
  2. Gradually add warm water, mixing until a smooth batter forms. Cover and let rest for 30 minutes.
  3. While the batter rests, prepare the syrup. Combine sugar and water in a saucepan and bring to a boil. Reduce heat, add lemon juice, and let it simmer for 10 minutes. Stir in rose water if desired and set aside to cool.
  4. Heat a non-stick skillet over medium heat. Pour small circles of batter to form pancakes roughly 3 inches in diameter.
  5. Cook each Qatayef until bubbles form on the surface and the bottom is golden; do not flip. Remove from skillet and keep covered under a towel to prevent drying.
  6. For the filling, mix chopped pistachios, sugar, orange blossom, and rose water. Alternatively, use Chantilly cream or cheese.
  7. Place a spoonful of filling in the center of each Qatayef. Fold in half and press edges to seal.
  8. Heat oil in a deep frying pan. Fry Qatayef until golden and crispy. Remove and drain on paper towels.
  9. Drizzle with honey or syrup before serving.

Did you know?

Qatayef, also known as Katayef or Asafiri, dates back to medieval times, with roots spreading across the Arab world, from Egypt to Lebanon. Traditionally, this dessert is a staple during the holy month of Ramadan, symbolizing sharing and community spirit. The word ‘Qatayef’ is believed to stem from Arabic, meaning ‘to pick up’ or ‘collect,’ which elegantly describes how diners often hand-pick these treats.

Qatayef can be filled with a variety of ingredients, making it versatile and adaptable to different tastes. From nuts like pistachios and walnuts to creamy fillings like ashta (clotted cream) or Chantilly cream, the possibilities are endless. Additionally, these pastries can be drizzled with honey or sugar syrup, adding a layer of sweetness.

Interestingly, the texture of Qatayef can also vary. While some prefer it soft and soaked in syrup, others enjoy it crispy, making each bite a delightful explosion of flavors and textures. This adaptability ensures that Qatayef remains a beloved and enduring tradition across generations.

So, if you’re looking to indulge in a piece of Egyptian culinary heritage, Qatayef is a must-try, especially during festive seasons or family gatherings.

Sad El Hanak (Dessert)

Sad El Hanak Egyptian Recipe

Sad el Hanak, an Egyptian classic, translated as “Blocking the Palate,” is a beloved winter dessert. Rooted in traditional winter recipes, this treat is famed for its simplicity and warming qualities. Its smooth blend of ingredients makes it a favorite among many Egyptians, invoking memories of cozy family gatherings.

This dessert marries the nutty flavor of toasted flour with silky sugar syrup, finishing with a sprinkle of coconut or nuts. Its name, Sad el Hanak, might sound curious, but one taste, and you’ll understand its significance. It’s designed to be a soothing end to a meal, leaving you satisfied and content.

Ingredients

  • 1 cup flour
  • 1 cup ghee (clarified butter)
  • 1 ½ cups water
  • 1 ½ cups sugar
  • 1 tsp vanilla extract
  • Coconut flakes, for garnish
  • Peanuts or mixed nuts, for garnish
  • Raisins, for garnish (optional)

Preparation

  1. In a medium saucepan, melt the ghee over medium heat.
  2. Add the flour, continuously stirring until it’s golden and fragrant, about 10 minutes.
  3. In a separate pot, combine water and sugar. Heat until the sugar dissolves completely.
  4. Add the vanilla extract to the sugar syrup and stir well.
  5. Gradually add the hot sugar syrup to the flour mixture while stirring continuously to avoid lumps.
  6. Continue to stir until the mixture thickens and forms a smooth, cohesive mass.
  7. Remove from heat, and transfer the mixture into a serving dish.
  8. Garnish with coconut flakes, peanuts, mixed nuts, raisins, or black honey as desired.
  9. Allow it to cool slightly before serving.

Did you know?

Sad el Hanak is not just a dessert; it’s a ceremonial treat that has been part of Egyptian culture for centuries. Originally, it was enjoyed in rural areas where ingredients like ghee and flour were plentiful. Over time, it made its way into urban kitchens, retaining its homely charm. This dessert is often enjoyed during the colder months because of its rich, warming qualities.

Interestingly, Sad el Hanak roughly translates to “Blocking the Palate,” referring to how fulfilling and satisfying it is. The ghee and flour mixture, combined with syrup, creates a texture that coats the mouth, making it a perfect end to any meal. Some families have their own variations, adding ingredients like sesame seeds or even date syrup.

Another fun fact is that Sad el Hanak is a no-oven-required dessert, making it quite easy to prepare. Its minimalistic ingredient list also means that almost anyone can whip up this comforting treat with pantry staples. Next time you’re looking for an authentic taste of Egypt’s culinary heritage, this dessert might just be what you need to bring a taste of tradition to your table.

Egyptian Date Cake (Easy)

Egyptian Date Cake Egyptian Recipe

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

  1. 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.
  2. Add 50 grams of butter to the melted sugar, stirring continuously to avoid lumps.
  3. Gradually add 250 grams of warm sweet cream, stirring until the mixture is well combined.
  4. Add 0.5 tsp of sodium bicarbonate to the toffee mixture and keep stirring as it boils. Remove from heat and let it cool.
  5. To prepare the dates, pit 11 pieces and soak them in 1 cup of hot water mixed with 0.5 tsp of sodium bicarbonate.
  6. 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.
  7. Add 0.75 cups of vegetable oil and continue whisking, followed by 0.5 cups of warm milk. Whisk for another minute.
  8. 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.
  9. Blend the soaked dates until smooth and add to the egg mixture. Whisk together for one minute.
  10. Gradually add the dry ingredients to the wet mixture, mixing in batches. Fold in 0.5 cups of finely chopped walnuts.
  11. Grease a cake mold with ghee or vegetable oil and lightly flour it. Pour the batter into the mold.
  12. Bake the cake in a preheated oven at 180°C (350°F) for 45 minutes. Check for doneness before removing from the oven.
  13. 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.

Sweet Bread Rolls (Shoreek)

Sweet Bread Rolls Egyptian Recipe

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

  1. 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.
  2. In another bowl, mix the 1/4 cup melted butter, 1 beaten egg, and 1/2 teaspoon vanilla.
  3. Combine the wet ingredients with the dry ingredients.
  4. Gradually add the warm milk (3/4 cup to 1 cup) into the mixture, stirring lightly to form a sticky batter.
  5. Transfer the batter into a greased bowl, cover, and let it rise for two hours.
  6. 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.
  7. Divide the dough into six equal pieces.
  8. Roll each piece into a 12-inch-long rope, then shape each rope into a coil and tuck the end underneath.
  9. Place the shaped dough pieces onto a cookie sheet lined with parchment paper.
  10. Cover with plastic wrap and let them sit for 10 minutes.
  11. 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.
  12. Bake in a preheated oven at 350°F and check after 12 minutes. They usually bake between 15 and 20 minutes.
  13. 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.

Egyptian Banana Milkshake (Easy)

Egyptian Banana Milkshake Egyptian Recipe

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

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

Ingredients

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

Preparation

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

Did you know?

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

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

Ashta Cream (Easy)

Ashta Cream Egyptian Recipe

Celebrated for their lush texture and versatile usage, Ashta cream—also known as qashta or qeshta—is a cornerstone of Middle Eastern desserts. Revered during festive seasons like Ramadan, this thick, clotted cream is an essential layer in many Arabic sweets, bringing a rich, creamy experience to delights such as baklava and kunafa.

This homemade Ashta cream version is simple yet profoundly satisfying. Its recipe uses common kitchen staples, ensuring accessibility. Much like a symphony, each ingredient contributes its unique notes, culminating in a harmonious, creamy concoction. This recipe offers a delightful balance of textures and flavors, encouraging you to explore the delicious landscape of Egyptian desserts.

Ingredients

  • 1 liter of milk
  • 2 tablespoons vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 1 tablespoon butter
  • ½ teaspoon mastic (optional)
  • Water (as needed)

Preparation

  1. Heat the milk in a large pot over high heat until nearly boiling.
  2. Add the vinegar to the pot and stir until the milk curdles and separates into solids and whey.
  3. Allow it to boil slowly for 5 minutes, then strain the curds using a cheesecloth or fine strainer.
  4. In a separate saucepan, mix the strained curds with the cornstarch and flour.
  5. Gradually add the milk while stirring continuously over medium heat until the mixture thickens.
  6. Remove from heat once the mixture reaches a thick, creamy consistency.
  7. Stir in the butter and finely crushed mastic, if using, until fully incorporated.
  8. Spread the mixture in a tray, cover, and let it cool to room temperature before refrigerating for at least an hour.

Did you know?

The origins of Ashta cream stem from centuries-old traditions in the Middle East, where it has been a luxurious topping or filling in numerous pastries. Known as “qeshta” in Egyptian and Levantine cuisines, this cream is distinct from Western equivalents due to its unique preparation methods. The process of curdling milk with vinegar to create this thick layer is akin to making clotted cream but imbued with regional nuances.

When it comes to cultural significance, Ashta cream is indispensable during religious celebrations such as Ramadan. It is generously layered in sweets like Kunafa and Othamaliyah, each bite evoking communal warmth and festive spirits. As for its versatility, besides being a part of intricate desserts, Ashta cream can also be a simple yet indulgent topping for fruits, adding a creamy contrast.

Interestingly, the caloric content of Ashta cream can vary widely based on how it’s prepared or used. While indulgent, there are ways to prepare a more healthy version by adjusting the amount of butter or using low-fat milk. Nevertheless, this delightful cream remains a beloved staple in Middle Eastern households, contributing a rich and irresistible flavor profile to any dish it graces.

Batbout (Moroccan Pita Bread)

Batbout Egyptian Recipe

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

  1. Mix the white and durum flours together in a large bowl.
  2. Add granulated sugar and yeast to the flour mixture and blend well.
  3. Slowly add water while mixing until a dough forms. The dough should be slightly sticky.
  4. Knead the dough until it is smooth and elastic (around 10 minutes by hand or 5 minutes in a kneading machine).
  5. Add salt and continue to knead for an additional 5 minutes.
  6. Divide the dough into small, evenly sized balls based on the desired size of your bread.
  7. Roll each ball lightly in a bit of flour and flatten them slightly.
  8. Place on a floured surface, cover with a cloth, and let them rest for 15-20 minutes to ferment.
  9. Heat a non-stick frying pan or a griddle over medium heat.
  10. 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.
  11. 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.