Makdous (Cured Eggplant)

Makdous, also known as cured eggplant, is a popular dish in Middle Eastern cuisine, especially cherished in Syria, Lebanon, and Egypt. This dish involves small eggplants stuffed with a flavorful mixture of walnuts, garlic, and red peppers, then cured in olive oil. It’s traditionally enjoyed as a delightful appetizer, meze item, or a side dish that pairs beautifully with breads.

Preparing makdous at home captures its authentic taste and heritage, connecting us to age-old culinary traditions. With a mix of savory, tangy, and spicy notes, this dish stands out for its bold flavors and exquisite texture. Here’s a simple way to make this delectable Middle Eastern food.

Ingredients

40 small eggplants
Water for boiling
1 kg salt
4 kg chopped walnuts
Mashed garlic (to taste)
4 kg red peppers
Olive oil (for curing)

Preparation

Boil water in a large pot and cook the eggplants until tender, ensuring they don’t overcook.
Rinse the eggplants under cold water to maintain their color.
Salt the eggplants, using about a teaspoon of salt for larger eggplants and less for smaller ones.
Drain the eggplants in a strainer covered with a cloth for 2-3 days, ensuring thorough drying.
Prepare the filling by washing and de-seeding the red peppers, then sun-drying them for 1-3 days.
Grind the sun-dried red peppers and mix them with chopped walnuts and mashed garlic.
Stuff the dried eggplants with the walnut-pepper-garlic mixture.
Store the stuffed eggplants in jars, covering them entirely with olive oil.
Allow the makdous to cure in a cool, dark place for at least 10 days before consumption, ensuring all flavors meld together.

Did you know?

Makdous, also referred to as “mouneh” in Lebanese cuisine, signifies preserved foods prepared at home. This tradition of curing and pickling is essential in Middle Eastern cultures, preserving food through harsher seasons. The term “makdous” in Arabic means ‘cured’ or ‘preserved.’ While makdous is popular in Lebanese cuisine, variations of pickling eggplants can be found throughout the Middle East.

Pickled foods like makdous not only enhance the flavors of dishes but also reflect practical culinary practices passed down through centuries. Traditional methods of using sun-dried peppers and curing in oil exemplify the resourcefulness of Middle Eastern kitchens. Makdous could be considered both a test of patience and a reward, as the curing time allows the intricate flavors to develop, making it an authentic and best-loved Middle Eastern delight.

Enjoying makdous with fresh bread or as a component in various dishes highlights the versatility and enduring appeal of this simple yet sophisticated dish.

Fakhfakhina (Fruit Salad)

Fakhfakhina, also known as Egyptian Fruit Salad, is a delightful and refreshing drink enjoyed across Egypt during the scorching summer months. This vibrant smoothie is a perfect blend of various fruits that provide a burst of flavors and nutrients.

Not only is it an epitome of healthy indulgence, but it also holds a special place in Egyptian juice shops and street food culture. Fakhfakhina’s charm lies in its colorful presentation and the symphony of different fruits harmoniously blended together.

Traditionally, this smoothie involves layering various fruit juices and cut fruits, creating a visually appealing and delectable drink. Whether you make it at home or savor it at a local juice stall, Fakhfakhina promises a taste of authentic Egyptian refreshment.

Ingredients

2 cups strawberries, washed and hulled
2 tablespoons sugar (for strawberries)
2 cups mango, peeled and chopped (can be frozen)
2 tablespoons sugar (for mangoes)
1 cup raw Chantilly cream
2 tablespoons sugar (for cream)
1 1/2 cups milk (or water)
2 apples, peeled and diced
2 bananas, sliced
2 guavas, chopped
Juice of half a lemon
Seasonal fruits (kiwi, additional strawberries, etc.)
Lemon juice (to prevent fruit browning)
Packaged Chantilly cream (optional for garnish)
Red cherries or sliced strawberries (for garnish)

Preparation

Blend the strawberries with 2 tablespoons of sugar until smooth. Set aside.
Blend the mangoes with 2 tablespoons of sugar until smooth. Set aside.
In a mixing bowl, whip 1 cup of raw Chantilly cream with 2 tablespoons of sugar and 1 1/2 cups of milk (or water) until soft peaks form. Set aside.
Dice the apples, slice the bananas, and chop the guavas. Mix all the fruit together in a large bowl.
Add a squeeze of lemon juice to the mixed fruits to prevent browning.
In a tall glass or cup, layer the blended strawberry juice at the bottom.
Add a layer of mixed fruits over the strawberry juice.
Pour a layer of whipped cream Chantilly over the fruit layer.
Add a layer of mango juice on top of the cream layer.
Lightly stir the cup to mix the layers slightly but not completely.
If desired, garnish with rosettes of packaged Chantilly cream and red cherries or a sliced strawberry fan on top.

Did you know?

Fakhfakhina is more than just a traditional Egyptian drink; it’s a symbol of communal enjoyment often shared during family gatherings and festive occasions. Originating from the Egyptian word “fakhfakh,” meaning luxurious or lavish, this drink truly lives up to its name with its rich and diverse mix of premium seasonal fruits.

Juice shops across Egypt often prepare it fresh to order, and each shop has its unique twist on the ingredients and presentation. In Egypt, it’s common to see juice parlors bustling with locals on hot days, each savoring their personalized version of this refreshing drink.

Unlike many commercial smoothies, Fakhfakhina typically avoids preservatives, making it a healthier choice for hydration and snack. Additionally, incorporating a variety of fruits means it’s packed with essential vitamins and antioxidants, making it not just delicious but also nutritious.

Next time you’re in an Egyptian juice shop, don’t hesitate to try this authentic Fakhfakhina smoothie, and remember to customize it with your favorite fruits for the best experience!

Halva /Halawa (Egyptian Dessert)

Halva, also known as Halawa Tahinia, is a beloved Egyptian dessert with roots stretching back to ancient times. It’s a dense, sweet confection primarily made from sesame seeds and resembles a sugary, nutty delight.

This traditional treat is often enjoyed during festive occasions and is available in many variations, including pistachio.Halva’s flavor profile is rich and nutty, with a subtle sweetness that’s perfectly complemented by the texture. It strikes a balance between crumbly and creamy, making it a unique sensory experience.

If you’ve ever wondered how do you make halva from scratch, this recipe will guide you through an authentic Egyptian method.

Ingredients

1 cup roasted sesame seeds
1 cup raw peanuts, roasted or unroasted
1 cup flour
2 cups neutral oil
1 cup sugar
1 cup water
1 tablespoon honey (or glucose syrup)
1 pinch of lemon salt (or juice of half a lemon)

Preparation

In a large bowl, combine 1 cup of roasted sesame seeds, 1 cup of raw peanuts, and 1 cup of flour. Stir the mixture while heating until it is warm.
Using a blender or grinder, process the heated mixture into a fine powder. Ensure the mixture remains warm throughout this step.
Add 2 cups of neutral oil to the blender and blend the mixture until it achieves a smooth consistency, similar to thick milk.
In a saucepan, combine 1 cup of sugar, 1 cup of water, 1 tablespoon of honey, and a pinch of lemon salt. Bring the mixture to a boil until it reaches a soft-ball stage, where a drop of the mixture in cold water forms a soft, pliable ball.
Gradually pour the hot syrup into the tahini mixture while continuously blending. The mixture should become lighter in color and smooth.
Grease a mold with a bit of oil and transfer the halva mixture into the mold. Allow it to cool and set up in the refrigerator overnight.
The next day, you can demold and cut the halva into desired pieces for serving.

Did you know?

Halva is not only cherished in Egypt but across many cultures, each with its unique twist on the classic recipe. In Arabic cuisine, this sweet treat is often flavored with ingredients like pistachio and sometimes enhanced with cardamom or rose water. Surprisingly, halva can be quite healthy when enjoyed in moderation.

It’s packed with protein and healthy fats from the sesame seeds and peanuts, making it a nutritious dessert option. Moreover, the traditional process of making halva, known for being labor-intensive, ensures that you enjoy the best quality possible.

Halva is traditionally enjoyed with coffee or tea, offering a delightful contrast to the strong, bitter flavors of these beverages. The ancient Egyptians valued sesame for its nutritious properties and believed that it conferred immortality, making halva more than just a dessert but a historical treasure passed through generations. So, next time you savor this sweet treat, remember you’re biting into a piece of ancient tradition and culinary history.

Moghat (Egyptian Drink)

Egypt’s culinary heritage is rich and diverse, with many recipes dating back to ancient times. Moghat, a traditional Egyptian drink, is no exception. It’s particularly cherished in the winter months, both for its warming properties and its historical significance. Made from the roots of the moghat plant, this soothing beverage has been popular since the days of the Pharaohs.

The flavor profile of moghat is unique, offering a slightly sweet and nutty taste, enhanced by toasted sesame and rich ghee. Often prepared for new mothers, it’s believed to help rejuvenate and strengthen the body. This drink is not only a comfort but also a nostalgic reminder of Egypt’s storied past, carrying forward traditions that have been handed down through generations.

Ingredients

1 tablespoon local ghee
2 tablespoons raw white sesame seeds
3 teaspoons moghat powder
3 cups boiling water
Sugar, to taste
Optional toppings: coconut, raisins, Sudanese nuts

Preparation

Heat the local ghee in a pan on medium heat.
Add the sesame seeds and toast them in the ghee until they reach a light blonde color.
Add the moghat powder to the toasted sesame and ghee mixture.
Stir continuously to toast the powder evenly, similar to making a roux.
Gradually add the boiling water to the mixture, stirring constantly to prevent lumps.
Reduce the heat, allowing the drink to simmer gently.
Add sugar to taste and continue to stir until the moghat drink reaches the desired consistency.
Pour into cups and garnish with your choice of coconut, raisins, or Sudanese nuts.
Serve warm and enjoy!

Did you know?

Moghat, often referred to as “Al-Moghat”, holds a special place in Egyptian cultural and medicinal traditions. It’s revered not just as a delicious drink but also for its health benefits. Historically, this drink was highly recommended to new mothers to help in regaining strength and replenishing calcium in their bodies, which is often depleted post-pregnancy.

An interesting aspect of moghat is its gelatinous substance, which is believed to support joint health by rebuilding cartilage, providing relief from ailments such as knee roughness. This makes it a wonderful winter drink that warms you up while offering medicinal properties.

If you’re wondering where to buy moghat powder, you can find it at local Egyptian apothecaries or specialized Middle Eastern grocery stores. With its deep roots in ancient Egyptian history, this drink offers a unique way to connect with the past while enjoying a comforting, aromatic beverage. Whether you drink it plain or enhanced with aromatic spices, moghat continues to be a cherished part of Egypt’s culinary heritage.

Harira (Moroccan Soup)

Harira is an exquisite Moroccan soup that has been cherished for generations, especially during Ramadan. Known for its rich flavors and nourishing ingredients, Harira is often enjoyed to break the fast at sunset. Its delightful combination of legumes, vegetables, and spices makes it a heartwarming meal sure to please everyone.

Traditionally served as a starter, Harira can also be a wholesome main dish. This soup combines flavors and textures in a way that creates a symphony on your palate. With its robust, healthy ingredients and authentic Moroccan spices, Harira stands out as both a vegetarian and vegan-friendly option, perfect for a diverse range of dietary preferences.

Ingredients

600 grams tomatoes
1 large onion
100 grams lentils
200 grams meat, cut into small pieces (optional)
150 grams cooked chickpeas
100 grams vermicelli
1 tablespoon ghee
1 tablespoon butter
1 small bunch of fresh coriander
1 small bunch of fresh parsley
1 small bunch of celery
1 cinnamon stick
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon black pepper
1 tablespoon vegetable oil
1/4 cup regular flour
Salt to taste

Preparation

Begin by peeling and chopping the tomatoes. Also, chop the onion, celery, coriander, and parsley finely.
In a large pot, heat the ghee and butter together. Add the chopped onion, celery, coriander, and parsley. Sauté until the onions are translucent.
Add the meat pieces (if using), lentils, and cooked chickpeas to the pot. Pour enough water to cover all ingredients and bring to a boil.
While the mixture cooks, puree the chopped tomatoes with a blender until smooth.
Add the pureed tomatoes to the pot along with the cinnamon stick, ginger, turmeric, and black pepper. Stir well and let it simmer for about an hour.
Dissolve the flour in a cup of water to make a smooth paste. Gradually add this to the soup, stirring constantly to avoid lumps.
In the last 15 minutes of cooking, add the vermicelli. Let it cook until tender.
Adjust the seasoning with salt and additional water if necessary. Continue cooking until all ingredients are well-combined and the soup is thickened.

Did you know?

Harira’s origins are deeply entwined with Moroccan culture. This hearty soup is especially significant during Ramadan, where it is traditionally served to break the fast. The soup’s combination of lentils, chickpeas, and vermicelli not only creates a delightful medley of textures but also provides an essential source of protein and fiber for those fasting.

Invariably known for its welcoming warmth, Harira is sometimes referred to as the “soup of hospitality.” In Morocco, it is not uncommon for households to prepare a large batch of Harira to share with friends and neighbors, embodying the spirit of community and generosity.

While the traditional version often includes meat, this versatile recipe can easily be adapted to be entirely vegan or vegetarian. By omitting the meat and using vegetable-based stock, Harira maintains its rich flavor profile, showcasing the robustness of the aromatic spices and fresh herbs. In Morocco, cooks may even personalize their Harira with regional herbs or spices, making each pot of this beloved soup a unique culinary experience.

Qamar Al Deen Pudding

Qamar Al Deen pudding, also known as Qamaruddin pudding, is a beloved Middle Eastern dessert with deep cultural roots, particularly enjoyed during the holy month of Ramadan. Made from dried apricots, this old-fashioned dessert is not only simple to prepare but also boasts a delightful sticky-sweet flavor.

Traditionally celebrated for its rich, creamy texture and exquisite blend of mastic and rose water, Qamar Al Deen pudding stands as an enduring favorite in Egyptian cuisine. It’s perfect for iftars and other festive gatherings, offering a refreshing yet gratifying end to any meal.

Ingredients

400 g Qamaruddin (dried apricot sheets)
3.5 cups boiling water
4 cups liquid milk (or 1.5 cups powdered milk + 4 cups water)
5 tablespoons cornstarch
4 tablespoons sugar (adjust to taste)
1 box (170 g) cream
A pinch of mastic, ground with sugar
1 teaspoon rose water
Pistachio nuts for decorating

Preparation

Soak the Qamaruddin in 3.5 cups boiling water for 1-3 hours until softened.
Blend the soaked Qamaruddin and water until smooth. Add half a cup more water if thick.
Combine 4 cups liquid milk, 5 tablespoons cornstarch, and 4 tablespoons sugar in a pot.
Add ground mastic and a teaspoon of rose water to the pot.
Heat and stir the mixture until it thickens, then add the 170 g of cream and continue stirring until smooth.
Let the mixture boil for 2 minutes after big bubbles appear.
Pour the pudding into serving cups and cool at room temperature.
For the second layer, place the Qamaruddin mixture on the stove, add 4 tablespoons of cornstarch, and stir until thickened.
Once boiling, cook for another 2 minutes and pour over the first layer in the serving cups.
Refrigerate for three hours before serving.
Decorate with pistachio nuts and Muhammadi roses as desired.

Did you know?

Qamaruddin, often referred to as dried apricot sheets, dates back to ancient times when it was a staple for nourishing travelers and a special treat during Ramadan. This dessert is not only delicious but also beneficial, packed with vitamins A and C, iron, and dietary fibers.

The mastic used in this pudding is a unique resin obtained from the mastic tree, famed for its delicate pine and vanilla-like flavors. This resin enhances the pudding’s aroma and helps achieve the right texture. Moreover, the rose water enlivens the dish with a floral undertone, paying homage to the traditional tastes prevalent in Middle Eastern cuisine.

Serving Qamar Al Deen pudding is one of the easy dessert ideas that feels both fresh and luxurious, making it a fantastic end to your festive meals. Enjoy a slice of Egyptian culture with this sumptuous, sticky-sweet pudding, a true testament to old-fashioned culinary practices and perfect for Ramadan.

Baklava (Egyptian Pastry)

Baklava is a beloved sweet across the Middle East and the Mediterranean. This Egyptian-style baklava is distinguished by its rich layers of goulash (also known as phyllo) filled with a delectable nut mixture, then drenched in sweet honey syrup. The marriage of crispy and tender textures makes it a true delight and a staple at festive gatherings.

The sweet, sticky essence of baklava, combined with the crunch of nuts, is an indulgence that has enchanted palates for centuries. The history surrounding this dessert is as layered as the pastry itself, with variations cherished in Turkey, Lebanon, and Greece. Yet, its Egyptian twist provides a distinct, authentic flavor profile, making it a must-try for anyone exploring traditional Arabic desserts.

Ingredients

500g goulash (phyllo pastry)
1 cup ghee
2 tablespoons vegetable oil
1 cup peanuts
¼ cup hazelnuts (optional)
¼ cup shredded coconut (optional)
¼ cup raisins (optional)
1 cup water
¾ cup sugar
Juice of 1 lemon
1 teaspoon vanilla extract
¼ cup crushed pistachios (for garnish)

Preparation

Preheat your oven to 180°C (356°F).
Grease a baking tray with ghee.
Layer half of the goulash sheets on the tray, brushing each sheet with melted ghee as you go.
Prepare the filling by mixing peanuts, hazelnuts, coconut, and raisins.
Spread the nut mixture evenly over the layered goulash sheets.
Add the remaining goulash sheets on top of the filling, again brushing each sheet with ghee.
Using a sharp knife, cut the assembled goulash into triangles or squares.
Melt the rest of the ghee with vegetable oil and brush over the entire tray.
Bake in the preheated oven for 25–30 minutes until golden brown.
While baking, prepare the syrup by combining water and sugar in a saucepan. Stir until the sugar dissolves.
Bring the syrup to a boil, then add lemon juice and vanilla extract. Let it simmer for 10 minutes.
Once out of the oven, pour the warm syrup evenly over the hot baklava.
Allow it to soak and cool for a perfect, tender texture.
Garnish with crushed pistachios before serving.

Did you know?

Baklava is a staple dessert in many ancient cultures, often heralded as a symbol of wealth due to the costliness of nuts and honey. The word baklava is said to have origins in the Mongolian word “bayla,” meaning “to tie, wrap up,” and it appeared in historical records as early as the 8th century.

In Egypt, it’s common to use goulash sheets, also known as phyllo pastry, which makes achieving those distinctive, crispy layers manageable even for home cooks. Furthermore, while pistachios are a popular garnish, they’re more than just decorative; they provide a pleasant contrast in color, texture, and taste.

Interestingly, baklava is often enjoyed during Ramadan and Eid celebrations, where its delectable sweetness symbolizes the joy and festivity of the holidays. Despite its rich taste and appearance, baklava is surprisingly easy to make, especially this authentic and easy version, making it an ideal choice for anyone wanting to introduce a piece of traditional Arabic cuisine to their dessert repertoire.

Try this recipe to experience the best aspects of traditional Egyptian baklava, and share its complex layers and flavors with your loved ones, perfectly capturing the essence of sweet goulash.

Pickled Lemons (Hamad Mraquade)

Pickled Lemons, also known as Hamad Mraquade in Egypt and Hijazi lemon pickles in Jeddah, Saudi Arabia, are a zesty and flavorful condiment. This traditional preserved lemon recipe packs a punch with its bold combination of black seed, fennel, and hot pepper. Perfectly paired with meat or vegetable dishes, these lemons enhance any meal with their tangy, slightly spicy notes.

Making pickled lemons is a beloved culinary tradition, often passed down through generations. The process is straightforward yet requires patience. Given their long shelf life, having a jar of these lemons on hand can effortlessly elevate your cooking. Now, let’s dive into this easy yet rewarding recipe.

Ingredients

2 kilograms of lemon berries
1 liter of Benzheir lemon juice
1 cup of coarse salt
2 tablespoons turmeric powder
2 tablespoons fennel seeds
2 tablespoons black seed (Nigella sativa)
4 cloves of garlic, cut into halves
4 hot pepper pods (or as desired)

Preparation

Wash the lemons well and cut them into quarters without separating them.
Mix coarse salt with fennel, black seed, and turmeric.
Stuff the lemons with the salt mixture.
Sterilize the glass jars, then arrange the lemons with the garlic halves and hot pepper pods, ensuring they are tightly packed.
Pour the lemon juice until the jar is completely submerged, then cover it with a plastic bag or a tight-fitting lid. Seal well, turn it upside down for at least two weeks, then return it to its normal position without opening. Store in a dry place for at least a month before using or refrigerate for extended storage.

Did you know?

Pickled lemons hold a rich cultural significance in Middle Eastern and North African cuisines. In Egypt, they are often served as a tangy accompaniment to traditional dishes like falafel, grilled meats, and stews. The combination of Nigella sativa (black seed) and fennel not only adds unique flavors but also boasts numerous health benefits. Black seed is known for its antioxidant properties, while fennel aids digestion.

Moreover, the process of preserving lemons dates back centuries, utilized as a way to store citrus for long periods. This method not only retains the lemons’ vibrant flavor but enhances it over time, making it a versatile ingredient for various recipes. Next time you reach for a lemon, consider the delightful complexity of its pickled counterpart—perfect for adding zest to your culinary creations!

Jallab (Date And Grape Drink)

Jallab is a beloved traditional drink across the Middle East, often enjoyed especially during Ramadan. This flavorful concoction, made from raisins, grape molasses, and aromatic rose water, is a refreshing way to break the fast. Its sweet, rich taste, layered with subtle smoky and floral notes, makes it an unforgettable beverage.

The origins of Jallab are deeply rooted in Arab culture. This drink not only quenches your thirst but also provides a quick source of energy after long hours of fasting. Known for its unique preparation process, Jallab is often associated with special occasions and festive gatherings, adding a delightful touch to any celebration.

Ingredients

1 cup black raisins
1 liter water
1 ½ cups honey (or 2 cups sugar)
¼ cup grape molasses (or date molasses)
½ cup rose water
½ tsp citric acid
Benzoin incense (or a cinnamon stick for substitute)

Preparation

Wash 1 cup of black raisins to remove any dirt.
Soak the raisins in 1 liter of water overnight.
Blend the soaked raisins with a portion of the soaking water until smooth.
Strain the mixture and transfer it into a pot, adding the remaining soaking water.
Add ¼ cup of grape molasses and 1½ cups of honey (alternatively, 2 cups of sugar).
Heat the mixture on medium, stirring occasionally.
Once it begins to boil, lower the heat and simmer uncovered for 30 minutes, stirring occasionally until it reduces by about a quarter.
Add ½ cup of rose water and ½ tsp of citric acid, then simmer for an additional 10 minutes before turning off the heat.
To infuse the smoky oil, burn benzoin incense and allow the smoke to be absorbed by the mixture, using a covered strainer or glass container technique.
Cool the mixture and refrigerate for at least 5 hours.
Store the Jallab syrup in a glass container. To serve, mix the syrup with water or soda.

Did you know?

Jallab, known as جلاب in Arabic, is more than just a fruit juice; it’s a drink with numerous benefits. Its high natural calories quickly restore energy levels, which is why it’s an essential part of the Iftar (breaking of the fast) meal during Ramadan.

The use of rose water and benzoin incense adds not only a distinct fragrance but also aids digestion. Did you know that the flavor profile of Jallab can vary slightly depending on the type of molasses used? Some prefer date molasses for its richer, deeper taste, while others stick to grape molasses for its lighter, fruitier tones.

Historically, Jallab has been a favorite across the Middle East, from Lebanon to Egypt, highlighting its regional significance and popularity. The syrup can last more than a year without refrigeration, making it a convenient and lasting treat.

Aish Baladi (Egyptian Pita Bread)

Rooted in Egypt’s ancient culinary traditions, Aish Baladi—also known as Egyptian Pita Bread or khubz—is a staple in Egyptian households. This rustic flatbread boasts a flavor profile that is both hearty and slightly nutty, thanks to its blend of whole wheat and white flours. Known for its healthy attributes, it remains a beloved daily food item.

Weathered by generations, this easy to make bread reflects Egypt’s communal spirit, often enjoyed with family meals. Traditionally baked in communal ovens or over an inverted metal dome, it results in a chewy, airy texture perfect for scooping up flavorful dips or accompanying hearty stews.

Ingredients

1 kg all-purpose flour (or a combination of whole wheat and white flours)
1 tablespoon salt
1 packet instant yeast (about 7 grams)
3 1/2 cups warm water (approximately, adjust as needed)
Extra flour for dusting

Preparation

In a large mixing bowl, combine the flour and salt. Mix well.
Add the instant yeast to the flour mixture.
Gradually pour in warm water, mixing continuously until a soft, cohesive dough forms.
Knead the dough vigorously until it becomes smooth and elastic, about 10 minutes.
Lightly coat the dough with flour, cover, and let it rest in a warm place until it doubles in size (about 1-2 hours).
Preheat a skillet or griddle over medium heat.
Divide the dough into small, equal pieces and shape them into balls.
Roll out each ball into a thin round (approximately 1/4-inch thick).
Place the flattened dough on the preheated skillet.
Cook for about 2-3 minutes on each side, or until the bread puffs up and has browned spots.
Transfer to a wire rack to cool slightly before serving.

Did you know?

Aish Baladi has been a part of Egyptian culture for thousands of years. Dating back to ancient Egypt, the name “Aish” refers to life itself, emphasizing the bread’s fundamental role in daily existence.

In contrast to more modern pitas, traditional Egyptian flatbread is predominantly whole wheat, adding to its healthy appeal. This bread is also incredibly versatile: not only is it a vehicle for scooping stews and dips, but it can also be used to make sandwiches or simply enjoyed with a drizzle of olive oil and a sprinkle of za’atar.

Moreover, baking flatbread at home is an environmentally friendly practice since it can be cooked over a simple stove or griddle, eliminating the need for an oven. Whether you’re a novice or an experienced baker, making this ancient bread can connect you to millennia of culinary history, enriching your kitchen with the flavors of Egypt.