Jalebi (Yummy Dessert)

Egyptian cuisine showcases a diversity of flavors, and today we present a delightful, easy-to-make strawberry dessert known as strawberry cups. Ideal for the warm months or special occasions like Ramadan, this treat is both refreshing and light. The recipe requires just a few simple ingredients, ensuring you can prepare it in no time while enjoying its rich and creamy texture.

This homemade dessert is perfect for kids and adults alike. It doesn’t require eggs, cream, or sweetened condensed milk, making it an economic yet indulgent option. Traditionally enjoyed at home, it offers the sweet and tangy flavor of strawberries combined with a luscious, smooth consistency. Follow our step-by-step guide to create this original and traditional Egyptian sweet treat.

Ingredients

600 grams of strawberries
3 tablespoons cornstarch
1 cup of sugar
3 cups of milk (approximately 700 ml)
1 teaspoon vanilla extract (powder or liquid)
300 grams of strawberries (for the sauce)
1 tablespoon lemon juice
4 tablespoons sugar (about 60 grams)

Preparation

Squeeze the 600 grams of strawberries using a blender or food processor to obtain concentrated juice.
Add 1 cup of sugar to the juice and stir until completely dissolved.
Dissolve 3 tablespoons of cornstarch in 4 tablespoons of milk until smooth, then add to the strawberry juice while stirring.
Gradually add 3 cups of milk, and continue stirring until all ingredients are well combined and no lumps remain.
Incorporate 1 teaspoon of vanilla extract into the mixture.
Heat the mixture on medium flame, stirring continuously to prevent lumps, and cook for 8 to 10 minutes until thickened.
Pour the mixture into cups or molds while hot, filling them three-quarters full.
Allow the cups to cool slightly before preparing the strawberry sauce.
For the sauce, cut 300 grams of strawberries into small cubes, mix with 1 tablespoon of lemon juice and 4 tablespoons of sugar.
Cook the mixture on medium heat, stirring continuously until it thickens and most liquid evaporates (approximately 7 to 10 minutes).
Pour the thickened sauce over the first layer in the cups.
Let the dessert cool completely, then refrigerate for at least two hours before serving.
Optionally, decorate with whipped cream and fresh strawberry pieces.

Did you know?

Strawberry cups are a versatile dessert that can be adapted with a variety of fruits such as mangoes, blueberries, or raspberries. This homemade delight is both simple to make and budget-friendly, utilizing only a handful of ingredients that are typically found at home. It’s a fantastic option for those who worry about calories since it avoids heavier ingredients like cream and condensed milk.

This dessert not only tastes great but also serves as a traditional style dessert reflective of Egyptian ingenuity in making delicious dishes from minimal ingredients. Beyond serving it as a dessert, the strawberry sauce can be a fantastic complement to pancakes, ice cream, and other sweets. Knowing how to make such versatile and simple dishes can enhance everyday meals and special occasions alike. Enjoy this sweet treat that embodies the essence of Egyptian culinary flair.

Malban (Traditional Dessert)

A beloved treat enjoyed during festive times and special occasions, Malban is a traditional Egyptian dessert that enchants both adults and kids with its chewy, jelly-like texture and sweet, floral aroma. Known in the West as Turkish Delight, this simple yet exquisite confection has spread joy across generations.

The unique flavor of Malban comes from the blend of rose water, honey, and a hint of vanilla, resulting in a dessert that’s truly memorable. Prized for its delicate yet vibrant sweetness, Malban, with its smooth feel and nut-studded charm, holds a prominent place in festive dessert arrays.

Ingredients

1 1/2 cups sugar
1 1/2 cups water
1 lemon (juiced)
3 tablespoons honey or glucose syrup
2 tablespoons rose water
1 teaspoon vanilla extract
1/2 cup cornstarch
4 tablespoons additional water (for dissolving cornstarch)
Red food coloring (as needed)
3 tablespoons gelatin
4 tablespoons boiling water
Peanuts (optional, as desired)
Cornstarch for dusting

Preparation

Combine 1 1/2 cups of sugar and 1 1/2 cups of water in a pot. Bring to a boil.
Add freshly squeezed lemon juice, 3 tablespoons of honey or glucose syrup, rose water, and vanilla extract, stirring continuously.
Dissolve 1/2 cup of cornstarch in 4 tablespoons of water and gradually add to the boiling mixture, stirring constantly.
Allow the mixture to boil again, then add red food coloring until desired shade is reached.
Dissolve 3 tablespoons of gelatin in 4 tablespoons of boiling water, stirring vigorously until fully dissolved. Incorporate the gelatin mixture into the boiling Malban mixture.
Continue to stir on medium heat for about 15 minutes or until thickened.
Prepare a tray lined with a greased nylon bag or parchment paper, and pour the mixture into it. Smooth out the top.
Optionally, add peanuts for extra texture and flavor.
Allow to cool slightly before refrigerating for about 15 minutes.
Dust a cutting board with cornstarch and lay the chilled Malban on it, cutting into desired shapes. Dust pieces with additional cornstarch to prevent sticking.

Did you know?

The name Malban has its roots in the Arabic word “malban,” which means something pliable or elastic, a fitting description for its chewy consistency. Although closely related to Lebanese and other Middle Eastern confections, the Egyptian variation includes specific ingredients and methods that make it particularly unique.

Malban is often enjoyed during celebrations such as Eid and Ramadan, marking it as a dessert of joyous significance. Its counterpart, Turkish Delight, or Lokum, is enjoyed widely across Turkey and neighboring countries, showcasing regional variations in flavor and presentation.

Aside from its delightful taste, Malban is richly imbued with cultural heritage. In Egypt, it’s a traditional dessert for kids during festivals, meticulously crafted in homes to share sweetness and goodwill. Incorporating ingredients like honey or glucose not only adds to its shelf-life but also creates a healthier alternative compared to sugar-laden treats.

Next time you savor a piece of Malban, you’ll not only enjoy its delicious taste but also a slice of Middle Eastern heritage laden with generations of craftsmanship and cultural significance.

Egyptian Kabsa (Traditional)

Kabsa, an aromatic and flavorful dish traditionally enjoyed across the Middle East, offers a wonderful interplay of meats and spices, bringing families together over a shared meal. Originating from Saudi Arabia, Kabsa has spread across neighboring countries, each adding its own twist. This one-pot dish consists of rice cooked with chicken and spices, resulting in a savory harmony beloved in Egyptian culinary traditions.

The beauty of Kabsa lies in its perfect balance of spices—neither overpowering nor underwhelming. With robust flavors of cardamom, cloves, and nutmeg, the dish absorbs the rich juices of the chicken, making every bite a delightful experience. Whether served during festivals, family gatherings, or simply as a comforting meal, Kabsa never fails to please.

Ingredients

2 whole chickens, cut into pieces
2 cinnamon sticks
5 star anise
4 bay leaves
1 tsp cloves
1 tbsp cardamom pods
1 tbsp black peppercorns
1 whole garlic head, halved
1 ginger root, halved
1 large onion, julienned
1/4 cup vegetable oil
3 cups Basmati rice
5 tomatoes, chopped finely
2 large garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp paprika
1/2 tsp nutmeg
Pinch of saffron
2 hot chili peppers, slit open
Salt to taste

Preparation

In a large pot, place the chicken pieces and add the cinnamon sticks, star anise, bay leaves, cloves, cardamom pods, and black peppercorns. Add the halved garlic head and 1/2 of the ginger root sliced thinly. Cover with water, add salt, and bring to a boil. Let it simmer for 1 hour.
Once cooked, remove the chicken and strain the broth. Set both aside.
In the same pot, heat the vegetable oil over medium heat. Add the julienned onions and sauté until golden brown.
Add half a cup of the reserved broth and continue cooking the onions until softened.
Add the minced garlic, remaining ginger (sliced thinly), ground coriander, cumin, paprika, nutmeg, and saffron. Stir well.
Mix in the chopped tomatoes and cook until the oil separates from the tomatoes.
Add the slit chili peppers and the cooked chicken pieces to the pot, stirring gently to coat them with the spices.
Add 3 cups of the reserved broth and bring to a boil. Add the rinsed Basmati rice and stir.
Boil uncovered until the rice absorbs the liquid, then reduce the heat to low, cover the pot, and let it cook for about an hour until the rice and chicken are tender.

Did you know?

Kabsa is not only known in Egypt but also has variations in several Middle Eastern countries, each adding its unique touch! In Lebanon, it is often enhanced with aromatic pine nuts and almonds, while the Saudi version might include dried limes for an added zesty flavor. The dish is so versatile that even within Egypt, different households might add their own specific ingredients like raisins or caramelized onions.

Kabsa is also remarkably similar to Biryani and other rice dishes like Mandi. However, a critical distinction is that Kabsa involves cooking the rice and meat together in one pot, allowing the rice to fully absorb the rich chicken broth and spices. This method ensures that the flavor profiles are deeply intertwined, making every spoonful flavorful.

Moreover, incorporating whole spices rather than ground ones gives Kabsa a more subtle and layered taste. While it may require a bit more effort to strain them out later, the end result is a velvety texture free from gritty spice residue, making the dish both appealing and smooth. Whether you are an expert cook or a kitchen novice, Kabsa’s harmonious balance of spices makes it a must-try!

Egyptian Feteer Meshaltet (Traditional)

Egyptian Feteer Meshaltet Egyptian Recipe

Feteer Meshaltet, also known as Egyptian layered pie, is a rich and flaky pastry that dates back to ancient Egypt. This dish was originally made as an offering to the gods, but it has now become a beloved part of Egyptian cuisine, enjoyed during special occasions and family gatherings.

The flavor of Feteer Meshaltet is uniquely buttery, with a flaky texture that nearly melts in your mouth. It can be enjoyed plain or with a variety of sweet or savory fillings, making it incredibly versatile and appealing to a wide range of tastes.

Ingredients

1 kg Flour
1 tablespoon Sugar
1 teaspoon Instant yeast
1 teaspoon Baking powder
Approximately 700 ml Warm water
1 tablespoon Salt
Vegetable oil (for tray greasing and fat mixture)
½ cup Vegetable oil (for fat mixture)
½ cup Melted butter (for fat mixture)

Preparation

Mix the flour, sugar, instant yeast, baking powder, and salt in a large bowl.
Gradually add warm water while mixing until a soft dough forms.
Cover the dough and let it rest for half an hour.
Combine vegetable oil and melted butter to create the fat mixture.
Grease a tray with a little oil.
Divide the dough into three large pieces and 30 smaller pieces.
Lubricate all dough pieces with the fat mixture and let them rest for 10 minutes.
On a lightly oiled surface, spread one large dough piece by hand and set it aside.
Spread the smaller pieces using the fat mixture and stack them on top of the large piece. Repeat with 10 small pieces at a time.
Trim the edges of the large dough piece with a knife as necessary.
Cover the dough and let it rest.
Repeat the process for the remaining two large dough pieces and small dough pieces.
Brush a pan with a little oil and preheat it to a heat slightly less than medium.
Place the first pie in the pan and puncture it with a wooden stick or knife as it rises to ensure even cooking.
Cook until the pie is golden brown on both sides.
Enjoy the great taste of Feteer Meshaltet, and I recommend trying it with different fillings!

Did you know?

Feteer Meshaltet is often described as Egypt’s answer to pizza due to its versatility and communal appeal. Traditionally, it can be found sold by street vendors during local festivals or in bakeries across Egypt. Each family often has its own cherished variant of the recipe, adding to its rich cultural tapestry.

Interestingly, the word “meshaltet” can be translated to “cushioned,” hinting at the pastry’s unique calories-rich and layered nature. Unlike pizza’s tomato and cheese toppings, feteer is filled with varied ingredients ranging from honey and cream for sweet versions to minced meat and vegetables for savory ones. Egyptian folklore even mentions that the best Feteer Meshaltet is made with freshly churned butter, emphasizing its easy, yet artisanal nature.

Whether you’re an enthusiastic home cook or an adventurous eater looking to experience authentic Egyptian cuisine, this traditional recipe is a must-try. It’s not only about indulging in a savory delight but also connecting with a piece of Egyptian heritage.

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.

Egyptian Rice Pudding (Traditional)

Egyptian Rice Pudding, known as Roz Bil Laban, is a beloved dessert that graces the tables of many Egyptian households. This dish, which means “rice with milk,” has been cherished since ancient times, embodying the simplicity and comfort of Middle Eastern cuisine. It offers a rich, creamy texture that is harmoniously blended with warm spices.

The delightful aroma of vanilla, cardamom, and cinnamon in Roz Bil Laban wafts through Egyptian kitchens, evoking memories of familial gatherings and festive occasions. Perfect for satisfying a sweet tooth while keeping calories manageable, this recipe is adaptable, allowing for the addition of nuts or raisins for extra flavor. A perfect blend of tradition and taste, this is the best way to end a meal.

Ingredients

3 cups milk
1 cup rice, washed (not soaked)
1 teaspoon vanilla extract
½ cup sugar
2 cinnamon sticks
3 cardamom pods
½ cup heavy cream
1 cup water
Nuts (optional: walnuts, pistachios)
Raisins (optional)

Preparation

In a large pot, combine 3 cups of milk, 1 cup of washed rice (not soaked), 1 teaspoon of vanilla extract, ½ cup of sugar, 2 cinnamon sticks, and 3 cardamom pods.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, reduce the heat to low and let it simmer for about 5 minutes, continuing to stir.
Add 1 cup of water to the pot to maintain consistency and prevent sticking.
Continue to simmer the mixture on low heat until the rice is cooked and the mixture thickens, stirring occasionally.
Remove the cinnamon sticks and cardamom pods once the rice is soft and the pudding has thickened.
Stir in ½ cup of heavy cream for added richness.
Preheat your oven to a medium-high setting.
Transfer the rice mixture to an oven-safe Pyrex dish.
Optionally, sprinkle nuts and raisins on top for added flavor and texture.
Place the dish in the oven for about 7-10 minutes until it develops a golden-brown top.
Remove from the oven and let it cool slightly before serving.

Did you know?

Roz Bil Laban wasn’t just a treat for modern times; its roots can be traced back to ancient Egypt. Early recipes for this dessert were found inscribed on walls and papyrus, showcasing its enduring appeal.

Traditionally, rice was a luxury commodity in Egypt, making Roz Bil Laban a special dish for celebrations and significant gatherings. This rice pudding can be enjoyed warm or cold, making it versatile for any season.

While it is naturally gluten-free, you can also adjust the sweetness to suit your preference, offering a healthier version for those watching their calorie intake. Adding cardamom and cinnamon not only augments its flavor but also brings excellent health benefits, including improved digestion and anti-inflammatory properties.

So, the next time you savor a bowl of Roz Bil Laban, remember you are partaking in a rich tapestry of history and tradition!

Ful Medames (Egyptian Fava Beans)

Ful Medames, often known as “ful,” is a cherished staple of Egyptian cuisine. This ancient dish not only provides a delightful culinary experience but also holds historical significance as a primary food in the region for centuries. It’s enjoyed across various Arabic cultures, including Syrian and Lebanese, reflecting its wide-reaching appeal.

Rich in flavor and nutrients, ful medames features tender fava beans infused with tomatoes, lentils, and spices, creating a hearty and satisfying meal. The dish’s earthy taste, complemented by a zesty twist of lemon and aromatic cumin, offers an authentic glimpse into traditional Middle Eastern cuisine.

Ingredients

500g dried fava beans
Water (twice the volume of the beans for soaking)
2 large tomatoes
1 lemon, sliced
½ tomato, chopped
½ cup yellow lentils
1 tsp turmeric
1 tsp cumin
1 tbsp flour
Salt, to taste
Optional: Tahini, lemon juice, salt, cumin, hot sauce for serving

Preparation

Wash the fava beans thoroughly in cold water.
Soak the beans overnight in water that covers them by at least two times their volume.
The next day, drain and rinse the beans, discarding any floating ones.
Place the beans in a large pot or damasa (traditional pot).
Add sliced lemon, whole tomatoes, and chopped tomato.
Add yellow lentils to the pot.
Pour enough water to cover all the ingredients completely.
Add turmeric, cumin, and mix well.
Bring the mixture to a boil on high heat.
Once boiling, cover the pot and reduce to a simmer on low heat.
Cook for 4 to 8 hours, checking every hour after the first hour, adding boiling water if needed.
Stir flour into half a cup of cold water, then add to the mixture.
Mix everything thoroughly to achieve the desired consistency.
If preferred, use a hand blender to achieve a smoother texture.
Serve warm with optional tahini mixture, lemon juice, salt, cumin, and hot sauce.

Did you know?

Ful Medames is an ancient dish, with origins tracing back to Pharaonic Egypt. It’s one of Egypt’s oldest foods, traditionally prepared in large batches to feed families throughout the day. The recipe became popular across various Arab cultures, and variations exist in Syria and Lebanon, where ingredients may slightly differ.

Fava beans, the core ingredient, are an excellent source of protein and fiber, often making this dish a go-to for a nutritious meal. In Egypt, ful is commonly served as a breakfast item, adding versatility to its uses – sometimes eaten with bread or mixed with eggs.

The cooking method in a damasa is essential for achieving the perfect texture. This traditional pot promotes even heat distribution, ensuring the beans are cooked thoroughly without losing their soft, creamy texture. Celebrated not only for its taste but also as an energy booster, ful medames proves that ancient culinary traditions continue to enrich modern kitchens around the world.

Egyptian Moussaka

Egyptian Moussaka, locally known as Messa’aa, is a hearty and flavorful dish deeply rooted in Egyptian cuisine. Unlike its Greek or Lebanese counterparts, Egyptian Moussaka often skips the béchamel sauce, embracing lighter, veggie-centric flavors with a delightful tang from garlic and vinegar. This dish is perfect for those seeking to indulge in a traditional, easy-to-make Egyptian stew.

The savory mix of eggplants, potatoes, and peppers lends a vibrant palette and rich, smoky undertones. When combined with tomatoes and spices, this moussaka offers a comforting warmth. As it’s naturally gluten-free, it fits well within diverse dietary preferences and can be a wonderful way to enjoy a low-calorie, vegetable-forward meal.

Ingredients

2 potatoes, peeled and cubed
3 eggplants, cubed
2 bell peppers, cubed
2 hot peppers, chopped
1 head of garlic, minced
1 pod of pepper
1 large spoonful of vinegar
Tomato juice (strained from peels and seeds)
1 spoonful of tomato sauce
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
1/4 teaspoon dried coriander
Salt to taste
Black Indian pepper to taste
Oil for frying

Preparation

Peel and cube the potatoes, then rinse thoroughly.
Cube the eggplants and place them in a colander, sprinkle with a large spoon of salt, mix well, and let them sit to drain excess water.
Cube the bell peppers and chop the hot peppers.
Fry the cubed potatoes in hot oil until golden, then drain on paper towels.
Fry the eggplant cubes until golden and drain them as well.
In the same oil, lightly sauté the bell peppers and hot peppers, and then drain.
In a clean pan, heat 1/4 tablespoon of oil, add the minced garlic, and sauté until slightly golden.
Add a pod of pepper followed by vinegar, sauté together until aromatic.
Pour in the tomato juice and one spoonful of tomato sauce. Season with cumin, black Indian pepper, black pepper, and dried coriander.
Stir well and let the mixture simmer until it thickens.
Add a cup of water to the sauce for a looser consistency.
Combine the fried eggplant, potatoes, and peppers with the sauce. Ensure all vegetables are well coated.
Simmer the mixture until vegetables absorb the sauce and flavors meld together.
Serve hot, garnished with a sprinkle of additional dried spices if desired.

Did you know?

Moussaka variations can be found across the Mediterranean and the Middle East, each region adding its unique twist. While the Greek version commonly incorporates layers of minced meat and is topped with béchamel sauce, the Egyptian rendition stays true to its roots with a simpler, more vegetable-forward approach.

Traditional Egyptian Moussaka is not just a delicious meal but also a practical and low-calorie option, especially when prepared with minimal oil. It’s a great way to enjoy seasonal produce like eggplants and peppers.

Another interesting fact is that Egyptian Moussaka is often enjoyed as a versatile dish; it can be served hot or cold, making it an excellent choice for summer gatherings. The use of common kitchen spices like cumin and coriander not only enhances the flavor profile but also brings beneficial properties, such as aiding digestion and reducing inflammation. So next time you savor this traditional Egyptian stew, remember it’s more than just comfort food—it’s a hearty, culturally rich experience!

Fatayer Zaatar

Fatayer Zaatar is a beloved dish in Middle Eastern cuisine, known for its flavorful filling made from za’atar—a blend of herbs like thyme, marjoram, and oregano mixed with sumac and sesame seeds. This dish is often enjoyed during family gatherings and is cherished for its refreshing taste and simple yet engaging preparation.

In Egypt, Fatayer Zaatar is a staple in many homes and bakeries, serving as a quick snack or a delightful addition to breakfast. The dish offers a perfect balance of crunch and tenderness, with a burst of savory and slightly sour notes thanks to the sumac. It’s a culinary treat that encapsulates the rich flavors of the Middle Eastern region.

Ingredients

3 cups of flour
1 tablespoon of salt
1 tablespoon of sugar
1 teaspoon of yeast
½ cup of yogurt
½ cup of olive oil (or sunflower oil)
⅔ cup of cold water
¼ cup of hot water
1 cup of za’atar
1 cup of olive oil (for za’atar mix)
1 tablespoon of sumac

Preparation

Mix the flour, salt, sugar, and yeast in a bowl.
Add the yogurt and olive oil, then mix thoroughly.
Slowly incorporate the cold water and then the hot water, continuing to mix until the dough reaches a sticky consistency.
Knead the dough until it is soft and smooth, then let it rise for one hour.
Preheat your oven to the highest temperature, ensuring heat is coming from the bottom.
Prepare the za’atar mix by combining the za’atar, olive oil, and sumac in a bowl until it reaches a paste-like consistency.
Divide the dough into sections, roll each section out, and then use a fork to poke holes to prevent it from puffing up too much.
Spread the za’atar mixture over the rolled-out dough.
Place the prepared dough in the oven and bake until the edges are golden and crispy.
Remove from the oven and let cool slightly before serving.

Did you know?

Fatayer Zaatar is not only popular in Egypt but has deep Palestinian roots as well. The addition of sumac is a nod to regional preferences, giving the dish its distinctive tangy flavor. Sumac is a remarkable spice known for its vibrant red color and sour taste, often used in Middle Eastern and Mediterranean cuisines.

A single serving of this delicious treat is relatively low in calories, making it an ideal choice for those looking to enjoy traditional flavors while maintaining a balanced diet. Variations of this recipe are found throughout the Levant, often referred to as Man’oosha or Mana’eesh, highlighting the cultural significance and versatility of the dish.

Whether enjoyed plain or with added toppings like cheese, tomatoes, and cucumber, Fatayer Zaatar brings a sense of freshness and tradition to any meal. The preparation process, which might seem elaborate, is actually quite straightforward once you get the hang of it, making it a great recipe for home bakers eager to explore traditional Middle Eastern cuisine.

Egyptian Grilled Kofta

Egyptian Grilled Kofta, also known simply as kofta kebab, is a beloved dish in Egypt. Originating from the kitchens of the Middle East, this savory and spiced minced meat preparation has become a staple in Egyptian cuisine. Traditionally made with lamb, it’s a dish that marries rich, aromatic spices with a tender texture.

Characterized by its succulent, smoky flavor, thanks to a blend of spices and careful preparation, Egyptian kofta is more than just a meal; it’s a culinary experience that reflects the rich cultural heritage of the region. Perfectly grilled, this kofta remains juicy on the inside while boasting a slightly charred exterior.

Ingredients

1 kg minced lamb with fat
250 g finely chopped onions (squeezed to remove water)
1 bunch of parsley leaves, finely chopped
2 tablespoons flour
2 tablespoons starch
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon mixed spices
1 teaspoon ground ginger
1 teaspoon garlic powder
½ teaspoon cinnamon
1 teaspoon baking powder

Preparation

In a large bowl, combine the minced lamb and squeezed onions.
Add finely chopped parsley and mix well.
Sprinkle flour and starch over the mixture, ensuring an even distribution.
Add salt, black pepper, mixed spices, ground ginger, garlic powder, and cinnamon to the meat mixture.
Mix thoroughly, ensuring the spices are incorporated uniformly.
Add the baking powder and knead the mixture well for about 10-15 minutes until everything is well combined and the meat’s texture becomes sticky and cohesive.
Let the mixture rest in the refrigerator for at least an hour.
Preheat the oven to a high temperature with a fan setting.
Shape the meat mixture around wooden skewers, forming an elongated shape.
Place the kofta on a baking tray and grill in the oven, allowing them to cook evenly on all sides. This should take about 15-20 minutes.
Optionally, brush the kofta with a bit of fat for additional flavor and gloss.
Serve hot, garnished with parsley and accompanied by tahini or sauce of choice.

Did you know?

Kofta dates back centuries and is found in various forms throughout the Middle East, Central Asia, and the Indian subcontinent. The name “kofta” originates from the Persian word “kufta,” which means “to grind” or “to beat,” describing the method of preparing the meat.Traditionally, kofta recipes emphasize a balance of flavors and textures.

The addition of herbs like parsley and spices like garlic powder, cinnamon, and ginger not only enhances the taste but also reflects the authentic touch of Egyptian cooking. The fat within the minced lamb is essential as it helps to keep the kofta moist and flavorful during grilling.

In Egypt, kofta is enjoyed as part of large gatherings and celebrations and is often served with freshly baked flatbreads, rice, and a variety of salads. Its preparation method can vary, with some versions even using a marinade with yogurt and spices to tenderize the meat and infuse more flavor before cooking.

Grilling kofta over charcoal can also impart a unique smoky taste that is often sought after in traditional cooking, yet many home cooks use oven methods for convenience. This dish encapsulates the warmth and hospitality of Egyptian culture and is a perfect example of how a few simple ingredients can be transformed into a culinary masterpiece.