Egyptian Quesadilla

Mexican cuisine, known for its vibrant flavors and rich history, has become a favorite worldwide. Quesadillas are a traditional Mexican dish, consisting of a tortilla filled with cheese and other ingredients. Chef Ahmed has tailored this recipe to suit Egyptian palates, providing a unique fusion.

The chicken quesadilla combines succulent chicken with aromatic spices and fresh vegetables, all encased in a crispy tortilla. This dish, with its melted cheese and flavorful filling, makes an ideal quick meal or snack. It’s a delightful blend of Mexican tradition and Middle Eastern ingenuity.

Ingredients

2 large chicken breasts, cut into small pieces
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tbsp vegetable oil
1 medium onion, chopped
2 medium tomatoes, chopped
1/2 red bell pepper, chopped
4 large tortillas
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded

Preparation

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

Did you know?

Quesadillas are a staple in Mexican cuisine but have found their place in various cultures due to their versatility and ease of preparation. In Mexico, they are traditionally made using corn tortillas, but flour tortillas are common, especially in northern regions. The word “quesadilla” stems from “queso,” the Spanish word for cheese, underscoring the importance of this key ingredient.

While the classic version involves only cheese, quesadillas can be filled with a wide range of ingredients, from beans and meat to exotic mushrooms and squash blossoms in Oaxaca. This dish has a fascinating history, potentially tracing back to the 16th century when Spanish settlers brought dairy products to Mexico, leading to the innovative fusion of cheeses with indigenous corn tortillas.

In Egypt, recipes like this provide an exciting twist, blending local Middle Eastern ingredients with Mexican flavors. Such creative adaptations keep our culinary traditions dynamic and ever-evolving, offering fresh ideas for meals while celebrating the best of multiple cultures.

Shakshuka (Egyptian Dish)

Shakshuka, a beloved dish rooted in North African and Middle Eastern cuisine, has also found its way into Egyptian kitchens, known locally as “Shakshouka” or “Lhasa”. This traditional recipe is perfect for breakfast or brunch, embodying robust flavors and a vibrant, rustic appeal. It’s a medley of rich tomato, hearty spices, and eggs—all brought to a harmonious blend in a single pan.

Renowned for its easy preparation and wholesome ingredients, Shakshuka is often enjoyed with warm bread or pita, making it a comforting and nourishing option. The addition of cheese takes this classic dish to a higher echelon of indulgent satisfaction. Whether you’re exploring its Arabic origin or simply looking to elevate your morning meal, this Shakshuka recipe promises to bring both flavor and tradition to your table.

Ingredients

4 medium tomatoes, finely chopped
1 large onion, finely chopped
4 tablespoons cooking oil or butter
4 eggs
1 tablespoon tomato paste
Salt and black pepper to taste
½ teaspoon paprika
½ teaspoon mixed spices (or your choice of spice blend)
½ cup bell pepper, diced (optional)
1 tablespoon hot pepper, finely chopped (optional)
¼ cup creamy cheese (such as Kiri or Nesto cheese)
Fresh coriander or parsley for garnish

Preparation

Heat the oil in a large saucepan over medium heat.
Add the chopped onion and sauté until lightly golden.
Stir in the finely chopped tomatoes and cook until they start to soften.
Add the tomato paste along with salt, black pepper, paprika, and mixed spices. Cook and stir until well combined.
If using, mix in the bell pepper and hot pepper, cooking for a couple of minutes until they soften.
Create small wells in the tomato mixture and crack an egg into each well.
Lower the heat, cover the pan, and cook until the eggs are set to your liking—ensure the eggs are cooked evenly without drying out.
Once the eggs are almost done, add dollops of creamy cheese around the eggs. Allow the cheese to melt naturally from the residual heat.
Garnish with fresh coriander or parsley before serving.

Did you know?

Shakshuka, while often recognized as a North African dish, has gained widespread popularity across the Middle East and North Africa, with each region imparting its unique twist. In Egypt, it is synonymous with comfort and simplicity, perfect for any time of day. The dish’s origins are somewhat contested, with Tunisia often being credited for the modern rendition known today.

Shakshuka is also incredibly versatile; you can customize the spiciness by adjusting the type and quantity of peppers used. Additionally, it is known to be a healthy option, as the tomatoes are rich in vitamins and antioxidants, while the eggs and cheese provide an excellent source of protein. For those exploring what to serve with Shakshuka, consider pairing it with warm pita bread, a fresh salad, or even rice.

This dish not only provides a delightful culinary experience but also carries with it a piece of rich cultural heritage, making it more than just food, but a flavorful story of tradition and culinary excellence.

Mahalabia (Milk Pudding)

Mahalabia, known as Muhallebi or Malabi in other regions, is a traditional Egyptian dessert beloved for its creamy texture and sweet, light flavor. This milk-based pudding dates back to the Ottoman Empire and has since become a staple across the Middle East and Mediterranean. Its simplicity combined with a rich taste makes it a favorite treat for all ages.

This dessert provides a delightful balance between sweetness and creaminess, often enjoyed either warm or cold. It can be garnished with an assortment of toppings like nuts or drizzled with various sauces to suit individual preferences. Mahalabia’s adaptable nature makes it a versatile and cherished dish in many households.

Ingredients

1 liter minus a quarter cup of milk
1/4 cup of milk (set aside)
2 tablespoons of Chantilly cream
2 tablespoons of starch
1/2 cup of sugar
1/2 cup of flour
1 teaspoon of vanilla extract
2 tablespoons of powdered sugar (optional)
3 tablespoons of powdered milk (optional)
2 tablespoons of butter
Mixed nuts for garnish (almonds, pistachios)

Preparation

Combine 1 liter of milk with 2 tablespoons of Chantilly cream and 2 tablespoons of starch. Whisk them well and set aside.
In a large pot, combine the remaining 1/4 cup of milk with 1/2 cup of sugar and 1/2 cup of flour.
Stir the sugar and flour mixture into the milk until the mixture is smooth and doesn’t feel gritty.
Heat the mixture over medium heat, continuously stirring until it starts to thicken.
Once thickened, gradually add the milk and starch mixture that was set aside, continuing to stir.
Let the mixture cook over low heat for an additional 2-3 minutes to ensure the flour is fully cooked.
Add 1 teaspoon of vanilla extract, 2 tablespoons of powdered sugar (optional), and 3 tablespoons of powdered milk (optional). Stir well.
Stir in 2 tablespoons of butter until melted and well integrated.
Pour the creamy mixture into cups or bowls.
Garnish with nuts or any preferred toppings and let it cool in the refrigerator for about half an hour before serving.

Did you know?

Mahalabia, also known as Muhallebi in Turkish and Malabi in other parts of the Middle East, has a fascinating history that dates back to the 7th century when it was introduced by an Arab cook named Ibn Sa’d. Traditionally, it was made using rice flour, but recipes have evolved to incorporate cornstarch and other ingredients for enhanced texture and flavor.

This delightful pudding is not only enjoyed in Egypt but also in Turkey, Greece, and Israel, each adding its unique twist. Mahalabia is often flavored with rosewater or orange blossom water in different regions, enriching its aromatic profile.

Besides its delectable taste, Mahalabia is a nutritious dessert thanks to its primary ingredient—milk. Milk provides essential nutrients such as calcium, proteins, and vitamins, making it beneficial for bone health and overall well-being. For those looking for a comforting, sweet dish that’s easy to prepare, Mahalabia is undoubtedly among the best choices.

The use of nuts like pistachios and almonds not only adds a delicious crunch but also brings additional health benefits, including healthy fats, fiber, and antioxidants. If you’re ever curious to experiment, try adding a hint of coconut for a tropical twist on this traditional pudding—a simple yet delightful way to savor a piece of history.

Dolmades (Stuffed Vine Leaves)

Dolmades, known as dolma in various cultures, are beloved grape leaves stuffed with a savory mixture of rice, herbs, and sometimes meat. Traditionally hailing from the Mediterranean and Middle Eastern regions, this delectable dish has roots in ancient cuisine, showcasing the diverse culinary practices of these areas. Greek, Turkish, and Arab influences make dolmades a versatile and cherished staple.

This recipe will guide you through crafting authentic Egyptian-style dolmades, perfect for festive occasions or everyday enjoyment. The delicate grape leaves encapsulate a filling that’s rich in flavor and nutritious, while a creamy, lemony avgolemono sauce takes it to the next level. Whether prepared as a vegetarian delicacy or with meat, it’s a healthy, wholesome delight.

Ingredients

1 onion, finely diced
2 tbsp olive oil
3-4 garlic cloves (optional)
1 lb ground beef (optional; use lamb or omit for vegetarian)
2 tsp dried dill (or fresh if available)
1 cup medium-grain rice (e.g., risotto or basmati)
1 large bunch of parsley, chopped
Fresh mint, small bunch, chopped
1 tsp dried oregano
Salt and black pepper, to taste
Lamb shoulder pieces (optional)
Grape leaves in brine (approx. 35 leaves), rinsed and patted dry
Juice of 1 lemon
4 cups water or vegetable/chicken broth
2 egg yolks
2-4 tbsp freshly squeezed lemon juice
1–1.5 tbsp cornstarch

Preparation

Heat olive oil in a pot over medium heat, sauté diced onion until soft and golden (10-15 minutes). Add garlic if using.
In a large bowl, combine ground beef (if using), dried dill, rice, chopped parsley, mint, dried oregano, salt, and pepper.
Add the sautéed onions (and garlic) to the bowl with the meat and herbs. Mix well.
Season lamb shoulder pieces (if using) with salt and pepper, and lay them at the bottom of the cooking pot.
Lay grape leaves shiny side down. Place a tablespoon of filling in the center of each leaf, roll tightly, tucking in sides to form a small package.
Layer the rolled dolmades seam side down in the pot over the lamb shoulder pieces, ensuring a snug fit.
Drizzle lemon juice and some olive oil over the dolmades. Place an inverted plate on top to keep them from floating during cooking.
Add water or broth until dolmades are fully submerged. Bring to a boil, then reduce heat and simmer for 45 minutes or until tender.
Strain the cooking juices into a saucepan, aiming for approximately 3 cups.
In a bowl, whisk egg yolks, lemon juice, and cornstarch. Gradually temper with hot broth by adding a small amount at a time, whisking.
Return the tempered mixture to the saucepan, bring to a boil, and cook until slightly thickened. Remove from heat.
Pour the avgolemono sauce over the cooked dolmades before serving, or serve on the side for guests to drizzle.

Did you know?

Dolmades are a traditional dish of the Eastern Mediterranean, with roots from ancient times. The name “dolma” stems from the Turkish word “dolmak,” which means “to fill.” This culinary practice of stuffing leaves or vegetables with fillings can be found in various forms across the Middle East, Greece, and Egypt.

In Egypt, grape leaves are commonly used, but cabbage leaves and other vegetables can also be found stuffed with similar mixtures, known as “Mahshi.” The vegetarian or vegan versions of dolmades are popular during the fasting periods in various religious practices, making them a versatile and inclusive dish.

From a nutritional perspective, dolmades are packed with healthy ingredients. The grape leaves are rich in vitamins A and K, while the fresh herbs bring beneficial antioxidants. If you opt for the vegetarian version, it is a low-fat, high-fiber option that supports a healthy diet. On the other hand, adding meat increases protein content, making it a more substantial meal.

Dolmades have transcended cultural boundaries and are enjoyed worldwide, often customized to fit local tastes and available ingredients. Whether as a starter or a main course, this dish continues to enchant with its blend of textures and flavors, embodying the rich tapestry of its origins.

Koshari (Authentic Recipe)

Egyptian Koshary, also known as Koshari, is a traditional and authentic Egyptian dish that dates back to the early 19th century. It is considered one of Egypt’s national dishes and is often enjoyed both as street food and at home. The dish reflects Egypt’s rich history, merging flavors from various cultures over time.

The flavor profile of Koshary is unique and delicious, featuring a mix of textures and tastes. It consists of rice, lentils, pasta, and a tangy tomato sauce, topped with crispy fried onions. This hearty dish is both vegetarian and vegan, making it a versatile option for various dietary preferences. Easy and quick to prepare, Koshary is perfect for an authentic Egyptian meal at home.

Ingredients

1 cup whole grain lentils
3 medium onions, sliced
Salt
1/2 pack of spaghetti
1 pack of macaroni rings
Vegetarian oil
1 teaspoon mashed garlic
3 medium tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon coriander
Black pepper
1 teaspoon chili powder (optional)
1/2 cup vinegar
1/2 cup of fine noodles
2 cups Sunwhite rice
1/2 cup lemon juice
1 cup water
1/2 teaspoon coriander (optional)

Preparation

Wash and soak 1 cup of whole grain lentils in hot water until soft.
Slice 3 medium onions, sprinkle with salt, and fry in hot oil on high heat until golden and crispy. Set aside.
Cook 1/2 pack of spaghetti and 1 pack of macaroni rings in boiling salted water for about 7 minutes. Drain and mix with some of the oil used for frying onions.
For the sauce, heat some onion-frying oil, add 1 teaspoon mashed garlic, and fry. Then add 3 chopped tomatoes and 2 tablespoons tomato paste. Mix in 1 teaspoon cumin, 1 teaspoon coriander, salt, pepper, and optional chili powder. Add water and cook for 2 minutes, then stir in 1/2 cup vinegar and cook for another 2 minutes.
Drain the soaked lentils and set aside.
In a pot, heat onion-frying oil and fry 1/2 cup of fine noodles until lightly browned. Add 2 cups of washed and soaked Sunwhite rice, the lentils, 2 tablespoons salt, 1 teaspoon cumin, pepper, and optional 1/2 teaspoon coriander. Mix well.
Add 1 1/2 cups of water per cup of rice and an extra 1/2 cup of water for the lentils. Cook on high heat until the water level is low, then reduce to low heat until water is fully absorbed.
Prepare a topping by mixing 1 teaspoon mashed garlic, 1/2 cup lemon juice, 1/2 cup vinegar, 1 cup water, 1 teaspoon cumin, salt, and optional chili powder and slices.
Assemble by layering rice and lentils first, followed by pasta, and then drizzling with the prepared topping and sauce. Add another layer of rice and pasta, followed by boiled chickpeas, and finish with crispy fried onions.

Did you know?

Koshary is not only a delicious meal but also a historically significant dish in Egyptian cuisine. It traces its origins back to the times of British occupation when it evolved from a confluence of Italian, Indian, and Egyptian flavors.

The term “Koshary” is derived from the Hindu word “Khichri,” describing a similar rice and lentil dish. Over time, Egyptians added their unique twists, introducing pasta and a tangy tomato sauce. Koshary is also celebrated for its nutritional value—a complete protein source when rice and lentils are combined, making it a perfect dish for both vegetarian and vegan diets.

It symbolizes Egypt’s culinary diversity and is a staple at gatherings and celebrations, showcasing its importance in Egyptian day-to-day life as well as in festive contexts. Fun fact: Cairo’s streets are lined with Koshary shops, each boasting a secret recipe for the best Koshary, offering residents and tourists alike a taste of this beloved national dish.

Fattah

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

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

Ingredients

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

Preparation

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

Did you know?

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

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

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

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

Spinach Fatayer

Spinach Fatayer, also known as Spinach Pies, is a delectably traditional Middle Eastern dish, beloved for its tantalizing blend of flavors and crispy, golden brown crust. Originating from Lebanon, this recipe has found a special place in Egyptian cuisine, where it’s enjoyed during various festivities or as an everyday snack.

The simple yet rich combination of spinach, sumac, and pomegranate molasses makes for a filling that bursts with flavor, all encased in perfectly baked dough. Whether enjoyed as an appetizer or a main dish, Spinach Fatayer is certain to please any palate with its zesty and savory taste.

Ingredients

Filling

4 packs of spinach, cleaned and coarsely chopped
3 tablespoons sumac
2 tablespoons pomegranate molasses
1 finely chopped onion
1 tablespoon salt
½ cup olive oil
2 tablespoons lemon juice

Dough

5 cups all-purpose flour, divided
2 tablespoons sugar
2 tablespoons yeast
2 tablespoons powdered milk
2 cups warm water
½ cup corn oil
A pinch of salt

Preparation

Clean the spinach thoroughly by washing it in water with vinegar, repeating the process 2 to 3 times to ensure no impurities remain.
Chop the spinach into large pieces. Stir in finely chopped onions, 3 tablespoons of sumac, 2 tablespoons of pomegranate molasses, 1 tablespoon of salt, ½ cup of olive oil, and 2 tablespoons of lemon juice. Mix well and let it rest for 2 hours.
To prepare the dough, mix 2 cups of flour, 2 tablespoons of sugar, 2 tablespoons of yeast, and 2 tablespoons of powdered milk. Add 2 cups of warm water and mix until incorporated. Let it rest for 10 minutes.
After the first rest, add an additional 3 cups of flour, ½ cup of corn oil, and a pinch of salt to the dough mixture. Knead until a soft dough is formed, then let it rest for an hour for best results.
Once rested, divide the dough into small balls based on your preferred pie size. Let the dough balls rest for a short while.
Prepare a baking tray with parchment paper. Roll out each dough ball into a thin circle.
Strain the spinach mixture to remove excess water and place a scoop of the filling in the center of each dough circle, leaving the edges free.
Fold the dough into a triangular shape, ensuring the edges are sealed tightly. Place each pie on the baking tray.
Brush each pie with olive oil for a golden finish. Bake at 200°C until the bottom turns golden, then switch to grill to achieve a golden top.
Serve warm, optionally drizzled with a bit more olive oil.

Did you know?

Spinach Fatayer is not just a delicious snack but also a nutritional powerhouse. Spinach is loaded with vitamins A, C, and K, iron, and magnesium, making it an excellent addition to a healthy diet. Interestingly, sumac, one of the key flavoring agents in this recipe, is a staple in Middle Eastern cuisine. It imparts a tangy, lemony flavor and its high antioxidant content makes it a healthy choice.

The use of pomegranate molasses adds a unique sweet and sour element to the dish, a characteristic feature of traditional recipes from the region. This not only enhances the flavor but also introduces a hint of juiciness that balances out the earthiness of spinach. In various Mediterranean and Middle Eastern cultures, dishes like Spinach Fatayer are often served during gatherings and celebrations, symbolizing hospitality and culinary richness.

Moreover, the versatile nature of the 10-minute dough, with its soft and pliable texture, makes it a favorite for home cooks. It can be used beyond this spinach-filled version, allowing for creative fillings ranging from meats to cheeses. Whether you’re looking to serve a simple and easy snack or a richly flavored meal, Spinach Fatayer promises to be the best addition to your culinary repertoire.

Falafel

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

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

Ingredients

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

Preparation

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

Did you know?

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

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

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

Lentil Tabbouleh

Lentil Tabbouleh is a delightful twist on the traditional tabbouleh, an iconic dish in Middle Eastern cuisine. This recipe blends earthy lentils with vibrant, leafy Swiss chard, culminating in a nutrient-packed, flavorful experience. Lentil Tabbouleh (also known as taboulé) offers a wholesome and hearty alternative to the classic bulgur-based salad, making it perfect for gatherings.

Rich in flavor and history, this dish reflects the cozy, communal meals that are central to Egyptian culture. Known for its authentic Middle Eastern flavors, it combines the simplicity of ingredients with the complexity of herbs and spices. Whether served in Lebanon, Jordan, or Egypt, this salad has become a beloved addition to many tables due to its versatility and health benefits.

Ingredients

1 cup lentils
1 large bunch Swiss chard, chopped into inch-wide strips
1 medium onion, chopped into cubes
3 tablespoons olive oil
1 tsp salt
1 cup chicken or vegetable stock
2-3 cups boiled water
5 garlic cloves, finely ground
1 tsp dill seeds (or green dill, if unavailable)
1/2 tsp chili pepper
1 lemon, sliced (for garnish)
Green onion, radish, olives, hot peppers, and pickles (for sides)
Arabic bread (such as pita, samoon)

Preparation

Rinse the lentils thoroughly and set aside.
Heat the olive oil on medium heat in a large pot. Add the chopped onion and salt, cooking for 5 minutes.
Fold in the chopped Swiss chard leaves. Cover immediately and cook for 2 minutes.
Toss the chard leaves, cover again, and cook for an additional 2 minutes.
Add the lentils and chicken or vegetable stock, mixing them well.
Pour in the boiled water, increase the heat, cover, and then lower to simmer.
In a separate small pan, prepare the takalia by finely grinding the garlic cloves with salt and dill seeds. Add the chili pepper.
Once the lentils are tender, check the water level and adjust if needed.
Add the takalia to the lentil mixture and let it cook for another 3-4 minutes before turning off the heat.
Cut the Arabic bread randomly into small pieces, preferably using slightly dry bread.
Pour the hot lentil mixture over the bread, mix well, and serve immediately.
Garnish with lemon slices and serve sides of green onion, radish, olives, hot peppers, and pickles.

Did you know?

Lentil Tabbouleh is not only delicious but also packed with nutrients. Lentils are an excellent source of protein, especially important in Middle Eastern and North African diets, which often feature plant-based meals. Swiss chard is rich in vitamins A, C, and K, adding to the dish’s health benefits. Moreover, dill seeds are known for their digestive properties, making this salad as good for your gut as it is for your taste buds.

Tabbouleh itself has a rich history, believed to have originated in the mountains of Lebanon and Syria over 4,000 years ago. The dish has evolved, and today, there are many variations, including this lentil version, showcasing the adaptability and timeless appeal of tabbouleh. As you relish this hearty salad, remember you’re not just enjoying a meal but also savoring a piece of culinary history that’s connected many cultures across the Middle East.

Couscous Tabbouleh

Tabouli is a refreshing and nutritious Middle Eastern salad with deep roots in Lebanese and Arabic cooking traditions. While traditionally prepared with bulgur wheat, this variant uses whole wheat couscous, making it even simpler to prepare. Packed with fresh vegetables and herbs, this dish offers a delightful blend of flavors that tantalize the palette.

Although often associated with Lebanese cuisine, tabouli has spread throughout the Middle East and North Africa, finding a place on the tables of Egyptian, Moroccan, and Turkish homes. It’s a low-calorie dish rich in vitamins and antioxidants, providing numerous health benefits while being incredibly easy to make. Perfect for a light lunch or as part of a larger feast, tabouli truly showcases the vibrancy of Middle Eastern culinary traditions.

Ingredients

1 cup whole wheat couscous
1 cup boiling water
1-2 tsp ghee
2 tomatoes, diced
1 cucumber, diced
1 red onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
4 radishes, sliced
1 bunch parsley, chopped
1 bunch cilantro, chopped
4 tbsp olive oil
Juice of 1 lemon
Salt to taste

Preparation

Boil 1 cup of water and add 1-2 teaspoons of ghee.
Pour the boiling water over 1 cup of whole wheat couscous in a bowl.
Stir the mixture and cover it, letting it sit for 5 minutes.
In a large bowl, combine diced tomatoes, cucumber, red onion, bell peppers, and sliced radishes.
Add the chopped parsley and cilantro to the vegetable mixture.
Fluff the couscous with a fork and add it to the bowl of vegetables and herbs.
In a small bowl, whisk together 4 tablespoons of olive oil, the juice of 1 lemon, and salt to taste.
Pour the dressing over the couscous and vegetable mix, tossing gently to combine fully.
Serve the tabouli on a platter or wrapped in lettuce leaves for a refreshing, crunchy bite.

Did you know?

Tabouli, also spelled tabouleh or tabbouleh, is more than just a salad. This traditional dish has its origins in the mountains of Lebanon and Syria, dating back thousands of years. It was initially a part of the mezze, a selection of small dishes served to start a meal. In Egypt, tabouli is appreciated for its refreshing qualities, especially during the hot summer months.

Interestingly, couscous comes from the Berber word “seksu,” meaning well-rolled or well-formed, reflecting the way these tiny pasta pieces are crafted. Couscous tabouli is particularly appreciated for its quick preparation time compared to bulgur wheat, making it a popular choice in modern kitchens. The dish is not only a flavorful delight but also a nutritional powerhouse, packed with Vitamin C from bell peppers, antioxidants from cilantro, and essential minerals from parsley.

Beyond its delicious taste and health benefits, tabouli also symbolizes community and tradition. In many Middle Eastern cultures, the process of making tabouli is a communal activity, bringing families and neighbors together. Whether you’re enjoying Moroccan variations or sticking with the Lebanese authentic recipe, this dish continues to be a beloved staple across the Arabic-speaking world and beyond.