Egyptian Date Cake (Easy)

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

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

Ingredients

For the Toffee

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

For the Cake

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

Preparation

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

Did you know?

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

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

Egyptian Renga (Smoked Herring Fish)

Egyptian Renga, also known as smoked herring fish, is a staple dish often enjoyed during the festive seasons in Egypt, particularly during Sham El-Nessim. This cherished delicacy has a distinct smoky flavor that melds with the rich, salty essence of the herring, making it an unforgettable treat. With ingredients steeped in tradition, it’s a testament to Egypt’s culinary heritage.

The process of smoking and salting gives the renga its unique characteristics, but it also requires careful preparation to ensure it’s enjoyed safely. By following the traditional method, you can reduce excessive sodium while preserving its delightful taste. It’s common to hear that people bond over herring or herring roe as foods, especially during family gatherings.

Ingredients

2 smoked herring fish
2 large onions, finely sliced
3 tomatoes, diced
4 tablespoons lemon juice
2 tablespoons olive oil
Fresh parsley, chopped
4 boiled eggs, sliced
Salt to taste
Black pepper to taste

Preparation

Begin by steaming the herring to reduce its sodium content. Place the herring in a hot water bath and let it steam for about 10 minutes.
Remove the herring from the bath and carefully peel off the skin to avoid high concentrations of hydrocarbons.
Debone the fish and flake the flesh into small pieces.
In a mixing bowl, combine the flaked herring, onions, tomatoes, and parsley.
Drizzle with lemon juice and olive oil, then season with salt and black pepper.
Mix the ingredients well to ensure the flavors meld together.
Arrange the mixture on a serving plate and garnish with sliced boiled eggs for added texture and flavor.
Serve the dish cold, allowing the flavors to further develop.

Did you know?

Herring is not only a traditional Egyptian favorite but also a nutritional powerhouse, rich in omega-3 fatty acids, which are essential for heart health. The method of steaming the fish before consumption helps to reduce the excess sodium, making it a healthier option. Additionally, the smoking process used for preparing Egyptian renga infuses the fish with a depth of flavor that’s hard to replicate.

Interestingly, while herring is considered a healthy food, it’s crucial to be cautious of parasites like nematodes that may be present in improperly treated fish. These worms, often referred to as “tafil alani,” are killed by the freezing and smoking process, ensuring that the fish is safe for consumption. Always inspect the fish and, if necessary, cook it thoroughly to eliminate any remaining parasites.

Moreover, the tradition of eating Egyptian Renga during Sham El-Nessim traces back to ancient Egyptian celebrations. It’s a practice that brings families together, much like how people bond over herring or herring roe as foods for communal meals. While smokers in general should be avoided due to health concerns, enjoying smoked herring in moderation allows you to savor a piece of Egypt’s rich cultural tapestry without overindulgence.

Onion Garlic Tomato Sauce (Easy)

Onion Garlic Tomato Sauce Egyptian Recipe

The Onion Garlic Tomato Sauce (also known as Egyptian Magic Sauce) is a staple in many Egyptian households, known for its zesty and tangy flavor profile. This sauce is an excellent accompaniment to a variety of dishes, adding a burst of freshness and a hint of spice with every bite.

In Egyptian cuisine, blending simplicity with robust flavors is a hallmark, and this sauce is no exception. Made with fresh, locally sourced ingredients, it’s both quick to prepare and deeply satisfying. The unique method of hand-mixing the ingredients ensures a delightful texture and preserves the sauce’s vibrant, all-natural color.

Ingredients

4 pieces tomatoes
½ lemon
Chopped coriander
½ small chopped onion
Salt to taste
Black pepper to taste
1 tablespoon olive oil

Preparation

Grill the tomatoes until soft and slightly charred. Allow them to cool, then remove the peel.
Squeeze the peeled tomatoes into a bowl, discarding any excess liquid.
Add the chopped onion, coriander, and the juice of half a lemon to the bowl.
Optionally, add some chopped red or green pepper for extra spice.
Add salt and a spritz of black pepper to taste.
Drizzle in the olive oil.
Use your hands to mix the ingredients together until they reach a liquid consistency. Enjoy!

Did you know?

Tomatoes are a relatively modern addition to Egyptian cuisine, having been introduced to the region in the 19th century. Despite their late arrival, they’ve become an integral component in various traditional dishes. Interestingly, the method of hand-mixing the sauce helps keep the natural color and texture intact, which is why you’ll notice a difference if you opt to blend it.

Egyptian street vendors often use variations of this sauce to flavor shawarma and falafel. In keeping with its reputation as an “Egyptian Magic Sauce,” this recipe can be adapted in numerous ways to suit different tastes. For a smokier flavor, try grilling the onions and peppers along with the tomatoes.

Also, feel free to adjust the levels of coriander and lemon to create a balance that suits your personal preference.This sauce isn’t just versatile; it’s a testament to the adaptability and richness of Egyptian culinary traditions.

Rice Tabbouleh

History meets modernity in this delightful rice tabbouleh, a unique twist on the traditional Middle Eastern dish. Typically made with bulgur wheat, this version substitutes with hearty brown rice, transforming the salad into a fiber-rich, whole-grain delight. The vibrant flavors of fresh vegetables paired with zesty lemon and olive oil make this dish not just nutritious but irresistibly refreshing.

Tabbouleh, also known as tabouli, is popular across various Middle Eastern cultures, including Lebanese, Egyptian, Turkish, and Moroccan traditions. This rice adaptation, while deviating from its traditional origins, still captures the essence of a dish cherished for its fresh, bright, and bold flavors. Let’s dive into this easy and authentic recipe.

Ingredients

2 tablespoons lemon juice
2 tablespoons olive oil
2 cups cooked brown rice
3 cups chopped scallions
2 cups chopped flat-leaf parsley
2 cups chopped tomatoes
1 cucumber, chopped

Preparation

Juice a lemon to yield 2 tablespoons. Combine the lemon juice with 2 tablespoons of olive oil in a bowl.
Add 2 cups of cooked brown rice to the lemon and olive oil mixture. Toss to infuse the flavors.
Incorporate 3 cups of chopped scallions and 2 cups of chopped flat-leaf parsley into the rice mixture.
Stir in 2 cups of chopped tomatoes.
Finally, add one chopped cucumber to the mixture, blending thoroughly.
Adjust seasoning if desired, and your rice tabbouleh is ready to be served.

Did you know?

Tabbouleh is not just a delicious salad; it comes packed with numerous benefits. Traditionally rooted in Arabic origin, this salad is incredibly low in calories and high in vital nutrients, thanks to ingredients like parsley, which is rich in vitamins K, C, and A.

The use of brown rice in this variant further boosts its health profile by adding more dietary fiber, which can help in regulating blood sugar levels—a crucial advantage for people managing diabetes.

This simple yet versatile dish can be easily customized with other vegetables, making it a perfect addition to any Middle Eastern-inspired meal. Whether you enjoy it as a standalone dish or a side, this adaptation will surely win you over with its vibrant flavors and health benefits.

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 Baladi Salad

Salata baladi is a quintessential Egyptian side dish that has graced tables for generations. This traditional salad, often compared to the Lebanese fattoush, is a vibrant array of fresh vegetables combined with a tangy, zesty dressing. Known for its refreshing flavor and knack for cutting through rich dishes, it’s a staple in many Egyptian households.

Whether served alongside main courses or enjoyed on its own, salata baladi (sometimes referred to as Egyptian garden salad) is celebrated for its simplicity and balanced calories. Packed with crisp vegetables and fragrant herbs, it’s not just delicious but also a nutritionally rich addition to any meal. Let’s dive into making this authentic dish that embodies the essence of Egyptian cuisine.

Ingredients

2 large tomatoes, diced
1 cucumber, diced
1 green bell pepper, diced
1 small red onion, finely chopped
½ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
Salt and pepper to taste

Preparation

In a large bowl, combine the diced tomatoes, cucumber, green bell pepper, and red onion.
Add the chopped parsley and fresh mint, mixing well to distribute the herbs evenly throughout the vegetables.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and ground cumin until emulsified.
Pour the dressing over the vegetable mixture and toss gently to ensure all ingredients are well-coated.
Season the salad with salt and pepper to taste, adjusting as necessary.
Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.

Did you know?

Salata baladi is not just a feast for the taste buds but also a powerhouse of nutrients. The fresh vegetables provide essential vitamins and minerals that contribute to overall health. The parsley and mint, apart from adding a burst of fresh flavor, bring antioxidants and anti-inflammatory properties to the table. This salad is often found accompanying heavier Egyptian dishes like koshari or grilled meats, providing a refreshing contrast and balance.

Interestingly, the use of cumin in the dressing is a nod to the Middle Eastern and North African culinary tradition, which often incorporates this earthy, aromatic spice. While salata baladi is inherently Egyptian, its simplicity and adaptability have made it popular in other Arab countries, albeit with slight regional variations.

Moreover, in an era where calories and health-conscious eating are a priority, this salad shines as a low-calorie option that doesn’t compromise on flavor. Whether you’re familiar with its Lebanese cousin or new to this Arabic delight, salata baladi promises a delightful addition to your culinary repertoire.

Embrace this dish at your next meal and experience the timeless flavors that have captivated hearts (and taste buds) across cultures and generations.

Egyptian Baked Sweet Potato

Exploring the world of Egyptian cuisine is like embarking on a journey through time. Among the many beloved homegrown dishes, the Egyptian Baked Sweet Potato stands out, especially during the winter season. This humble yet hearty dish warms both hearts and homes, offering a delightful combination of sweetness and creaminess that’s truly comforting.

The recipe we’ll explore today is both easy and quick, making it ideal for those looking for fast bake ideas without compromising on flavor or nutrition. This rendition incorporates milk, sugar, and a touch of coconut, resulting in a uniquely Egyptian twist on a classic favorite. Let’s dive in!

Ingredients

1.5 kg sweet potatoes
1 cup milk (200 grams)
3 tablespoons sugar
1 tablespoon butter or ghee
3 cups milk (for the cream layer)
2 tablespoons cream chantilly
3 tablespoons starch
1/2 teaspoon vanilla extract
3 tablespoons desiccated coconut
2 tablespoons butter or ghee (for topping)

Preparation

Soak the sweet potatoes in water briefly, then wash thoroughly to remove any dirt. Peel and wash again to ensure they are clean.
Slice the sweet potatoes into circles of medium thickness.
In a large pot, combine the sliced sweet potatoes, 1 cup of milk, 3 tablespoons of sugar, and 1 tablespoon of butter. Cook on high heat until the milk begins to boil.
Reduce the heat to low, stirring occasionally, until the sweet potatoes are soft and start to break apart.
Mash the sweet potatoes gently until they reach a smooth consistency. Add a bit more milk if the mixture appears too dry.
Mix in 3 tablespoons of desiccated coconut.
Preheat your oven to 180°C (350°F). Spread the mashed sweet potato mixture evenly into a baking dish.
In a separate pot, combine 3 cups of milk, 3 tablespoons of sugar, 2 tablespoons of cream chantilly, 3 tablespoons of starch, and 1/2 teaspoon of vanilla. Stir well while cold.
Heat the mixture on medium heat, stirring constantly until it thickens and begins to boil. Add 2 tablespoons of butter and stir until melted.
Pour the creamy milk mixture over the sweet potatoes in the baking dish.
Optionally, brush the top with a bit of extra ghee or butter for a golden finish.
Bake in the preheated oven until the top is golden and set. Serve warm.

Did you know?

The Egyptian Baked Sweet Potato is also known in some families as “batats muhafa” (بَطَاطَا مُحَفَا), a popular winter street food in Egypt. Vendors can be found on street corners roasting sweet potatoes over coals, their fragrant aroma beckoning passersby. Another interesting fact is that sweet potatoes are packed with vitamins A and C, making this dish not just delicious, but also a healthy treat.

This quick and simple dessert can take on many variations. While coconut adds a modern twist, traditional versions may also include raisins or nuts for added texture and flavor. The beauty of this recipe lies in its versatility and ease, a true comfort food that’s perfect for cozy nights.

Finally, it’s worth noting that this dish is enjoyed warm but can also be quite appealing when served cold, making it a great dessert idea for different occasions. Give this Egyptian roasted delicacy a try, and it might just become your go-to winter treat too!

Exploring the world of Egyptian cuisine through dishes like Baked Sweet Potato offers a delectable peek into the culinary traditions and innovations that have been passed down through generations. Its diversity in preparation methods and ingredient combinations makes every bite a comforting and nostalgic experience.

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.

Mujadara (Lentils And Rice With Crispy Onions)

Mujadara is an authentic and beloved dish across the Middle East, with deep roots in traditional Egyptian, Lebanese, Palestinian, and Syrian cuisine. Celebrated for its humble ingredients and bold flavors, this quick, one-pot vegan meal is both healthy and packed with protein and fiber. Traditionally, it brings together lentils, rice, and crispy onions to create a wholesome, filling dish that’s easy to prepare, yet highly satisfying.

The magic of mujadara lies in its simplicity. The hearty lentils and fluffy rice are infused with cumin, salt, and pepper, while the crunchy, caramelized onions add a touch of sweetness. With layers of flavor and texture, it’s one of the best traditional Middle Eastern dishes. This dish, which can be made in under an hour, is not only healthy and easy but also a testament to the vibrant, authentic flavors of the region.

Ingredients

3 large onions, thinly sliced
250 ml extra virgin olive oil (or vegetable oil)
275 g green lentils
200 g basmati rice (or medium-grain rice)
1 tsp ground cumin
1 ½ tsp salt
1 tsp black pepper
700 ml water

Optional Toppings:

Arabic salad (cucumbers, tomatoes, lemon, olive oil)
Yogurt-cucumber dip (salata zabed)
Spicy Gazan salad (Salata Gaz)

Preparation

In a large pot, heat the oil over high heat and add the sliced onions. Stir every 10-15 seconds, frying until they turn a golden brown and crisp, around 15-20 minutes. Remove onions and let them cool on a wire rack. Reserve the onion-flavored oil.
Rinse the lentils under cold water and add them to the same pot along with the cumin. Pour in 700 ml water and bring to a boil, then reduce to medium-high heat and cook for 8 minutes.
Meanwhile, wash the rice several times to remove excess starch. Once the lentils are halfway cooked, add the rice, a couple of handfuls of crispy onions, 2 tsp of the onion-infused oil, salt, and pepper. Stir briefly.
Adjust the water level so it’s just above the rice and lentils. Bring to a boil, cover, and cook on high heat for 2 minutes. Reduce heat to low and steam for 20 minutes.
Fluff the mujadara with a fork and top generously with the remaining crispy onions.

Did You Know?

Mujadara is one of the oldest recorded dishes in the Middle East, dating back over 1,000 years! Featured in ancient Arab cookbooks, it’s often considered a “poor man’s meal” but loved for its rich, satisfying flavors. This traditional Middle Eastern dish is also commonly enjoyed during Lent and other fasting periods. Plus, its warm, earthy tones, especially the yellow tint from caramelized onions and spices, make it as visually appealing as it is delicious.