Basbousa/Harissa (Egyptian Dessert)

Basbousa, also known as Harissa, Namoura or Revani in different cultures, is a traditional Egyptian dessert that holds a special place in festive occasions and family gatherings. This semolina cake drenched in sweet syrup offers a unique texture that is both moist and slightly grainy, perfectly capturing the essence of Middle Eastern desserts.

The flavors of Basbousa are delightful, with subtle hints of coconut and the richness of ghee permeating each bite. The golden crust with a glossy syrupy top makes it visually appealing and utterly irresistible. If you’re craving a taste of Egyptian culinary heritage, this is a must-try dessert.

Ingredients

2 cups semolina
1 cup granulated sugar
1 cup plain yogurt
1/2 cup melted ghee or unsalted butter
1/2 cup shredded coconut
1 teaspoon baking powder
1/4 teaspoon salt
Whole blanched almonds or hazelnuts (for garnish)

For the Sugar Syrup:

1 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
1 tablespoon rose water or orange blossom water

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with some ghee or butter.
In a large bowl, mix together the semolina, sugar, yogurt, melted ghee, shredded coconut, baking powder, and salt until well combined.
Pour the semolina mixture into the prepared baking dish. Spread it evenly using a spatula.
Score the surface of the mixture into diamond or square shapes and place a whole almond or hazelnut in the center of each piece.
Bake the Basbousa in the preheated oven for 30-35 minutes, or until it turns a beautiful golden brown.
While the Basbousa is baking, prepare the sugar syrup. Combine the sugar and water in a saucepan and bring to a boil. Reduce the heat and let it simmer for about 10 minutes. Add the lemon juice and rose water, stir well, and remove from heat.
Once the Basbousa is out of the oven, immediately pour the hot sugar syrup evenly over it. Allow the dessert to soak up the syrup and cool completely before cutting through the pre-scored lines.

Did you know?

Basbousa is not only popular in Egypt but is also a staple dessert in many countries across the Middle East and North Africa, such as Lebanon, Turkey (where it is called Revani), and Tunisia. Each region often has its unique variation of this delicious treat. The name “Basbousa” itself stems from the Arabic word “besbous,” which means “to pour,” referring to the pouring of the syrup over the baked cake.

Interestingly, Basbousa is praised for its versatility. You can flavor the syrup with orange blossom water, as done in many Lebanese recipes, or infuse the cake batter with a hint of cardamom for a unique twist. Another fun fact is that the calorie content of Basbousa can vary depending on the regional recipe; traditionally, it ranges between 150 to 250 calories per serving, making it a reasonably indulgent dessert option.

For easier preparation, some recipes call Basbousa one of the best beginner-friendly desserts due to its straightforward method and forgiving nature. If you’ve ever wondered how to make Basbousa truly stand out, experiment with different nuts for the garnish or serve it alongside a scoop of ice cream for an elevated experience. This dessert is a testament to the richness of Arabic culinary traditions, blending simplicity and depth of flavor beautifully.

Egyptian Bird Nest Kunafa

Kunafa is a beloved ingredient in Middle Eastern cuisine, often featured in festive celebrations and family gatherings. In Egypt, one delightful variation is the Bird’s Nest Kunafa with Pistachios. This dessert, resembling a bird’s nest, combines crunchy kunafa with creamy, nutty fillings, delivering both flavor and texture in each bite.

The recipe is not only a treat for adults but also a hit dessert for kids. Its striking appearance and tantalizing flavor make it a favorite at any dinner table. Whether served at special celebrations or simply as a sweet closing to a meal, this Egyptian dessert adds a touch of intricacy and festivity.

Ingredients

2 cups of kunafa dough
1 cup water
1/4 teaspoon of tea for Mondzi (or any preferred tea)
1 cup ground pistachios
1/2 cup free fat or animal ghee (or vegetable ghee for a vegetarian option)
1/4 cup vegetable fat
1 cup sugar syrup (shira)
Optional: Assorted nuts for stuffing

Preparation

Combine the water and tea for Mondzi in a saucepan and bring to a boil. Once boiling, simmer on medium heat for five minutes.
Turn off the heat and let the mixture cool. This will be used for flavoring the dessert.
Before using, ensure that your kunafa dough is thawed. Spread it on a clean cloth and cover it to keep it moist.
For the kunafa stuffed with pistachios, take a portion of the kunafa dough and mix in some ground pistachios and optional nuts.
Add a smooth layer of pistachios to the kunafa mixture.
Trim excess edges and fold the corners to secure the filling.
In a baking tray generously greased with ghee, place the filled kunafa.
Brush a quarter cup of vegetable fat on the surface of the kunafa.
For the bird’s nest variation, take a thin piece of kunafa dough (about 30 cm long) and brush it with vegetable fat.
Coil the dough around your fingers to form a nest shape, ensuring the ends are tucked underneath to keep the shape.
Fill the nests with ground pistachios or any preferred nuts.
Preheat your oven to 220°C (428°F).
Bake the kunafa and bird’s nest pieces until golden on the bottom. Then, turn on the top grill to achieve an even golden color all over.
Once baked, remove from the oven and promptly pour shira over the hot kunafa, ensuring it’s fully absorbed.
Drain excess ghee from the bird’s nests and immediately drizzle shira over them.
Serve hot. Enjoy the crispy, nutty sweetness of this traditional Middle Eastern dessert!

Did you know?

Kunafa is a versatile ingredient widely used across Middle Eastern and Turkish cuisines. In different regions, it might be known as baklava, especially when layered with nuts and soaked in syrup, although there are nuanced differences. This dessert’s beauty lies in its flexible preparation methods, allowing varying tastes and textures—like the chewy and crunchy elements in our bird’s nest version. In Egypt and other Arab countries, kunafa variations may include fillings like cream, cheese, or nuts, each offering a unique flavor profile. Kunafa also holds cultural significance, often enjoyed during Ramadan as a festive treat symbolizing celebration and togetherness. Interestingly, its roots trace back to ancient times, with historical references indicating kunafa’s consumption during the Fatimid Caliphate.

Furthermore, introducing kids to this dessert can be a great way to familiarize them with Arabic culinary traditions. The intricate process of coiling kunafa dough into nests can be a fun kitchen activity, sparking their interest in cooking while enjoying a delicious reward. Whether you’re a lover of traditional Turkish sweets or aspiring to try an exotic Middle Eastern treat, kunafa is a dessert experience like no other!

Qatayef (Egyptian Stuffed Pancakes)

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

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

Ingredients

For the Qatayef Batter:

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

For the Filling:

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

For the Syrup:

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

Frying and Garnishing:

Oil for frying
Honey or additional syrup for drizzling

Preparation

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

Did you know?

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

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

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

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

Egyptian Mahlab Bread

Egyptian Mahaleb Bread, also known as “Khobz el-Mahleb,” is a nostalgic treat that brings back memories of simpler times. Often enjoyed on the way to school, this delicately flavored bread is simple yet satisfying. Traditional Egyptian households have cherished this recipe, passing it down through generations. The aroma of freshly baked Mahaleb bread evokes the comfort and warmth of home.

The flavor of this bread is exquisitely unique due to the key ingredient, mahlab (ground cherry seeds), which adds a subtle nuttiness and warm spice to the bread. Combined with hints of nigella sativa (black cumin seeds), sugar, and butter, Mahaleb bread offers a delightful mix of sweet and savory. It’s versatile enough to be served as a light snack or a heartwarming breakfast.

Ingredients

3 cups all-purpose flour
1 tsp salt
1 tbsp yeast
1 tbsp vinegar
1 tbsp mahlab
1 tbsp sugar
1 tbsp ghee or oil
1 egg
1-1.5 cups warm water
1 tsp nigella sativa (black cumin seeds)
Egg wash for brushing the tops (1 egg white mixed with a little water)

Preparation

Sift the flour into a large mixing bowl.
Add the yeast, mahlab, and sugar to the flour, mixing well.
Add the ghee (or oil/ butter) to the flour mixture and rub until well incorporated.
Add the salt, egg, and vinegar to the mixture.
Gradually pour warm water into the bowl, stirring continuously until a soft dough forms.
Knead the dough by hand for 10 minutes or until it becomes smooth and elastic.
Leave the dough to rest in a warm place for about 1 hour or until it doubles in size.
Punch down the dough and divide it into 10-12 equal balls.
Roll each ball on a floured surface into an oval or round shape.
Sprinkle nigella sativa on top, pressing lightly to embed the seeds into the dough.
Place the dough balls onto baking trays lined with parchment paper.
Allow them to ferment for another 30 minutes.
Preheat the oven to 180°C (350°F).
Brush the tops of the dough balls with egg wash.
Bake for about 15 minutes or until golden brown and puffed.
For a soft texture, place the bread in a sealed nylon bag for 5 minutes post-baking. For a dry texture, let them cool in the open air for 5 minutes.

Did you know?

The use of mahlab in bread isn’t just a flavorful choice; it’s steeped in tradition and history. Mahlab comes from the seeds of the St. Lucie cherry and has been used in Middle Eastern and Mediterranean cuisines for centuries. Its distinctive aromatic profile makes it a prized ingredient in baking. In Egypt, the presence of mahlab in bread is so integral that it is often considered a mark of authentic Egyptian cooking.

Moreover, the inclusion of nigella sativa, also known as black cumin or black seeds, gives Mahaleb bread an added layer of flavor and an extra nutritional boost. These seeds have been appreciated for their medicinal properties since ancient times, believed to help with everything from boosting the immune system to digestive health.

Finally, this bread is more than just a food item; it’s a cultural symbol that embodies the essence of Egyptian gastronomy. The simplicity of its ingredients and the ease of preparation reflect the resourcefulness of traditional Egyptian cuisines, making Mahaleb bread a beloved staple in households across the nation.

Sad El Hanak (Dessert)

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

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

Ingredients

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

Preparation

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

Did you know?

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

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

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

Egyptian Khoshaf

Khoshaf is an iconic dish closely associated with Ramadan across Egypt and other parts of North Africa and the Middle East. First introduced from Turkey, it has since become a staple on Egyptian Ramadan tables, appreciated for its balance of sweet, nutty, and fruity flavors. The dish exemplifies culinary traditions that bridge festive declarations and spiritual observance.

Egyptian Khoshaf is loved not just for its delightful taste but also for its nutritional benefits. Containing dates, various dried fruits, and an array of nuts, this dessert offers a bounty of vitamins, minerals, and trace elements. It is customarily enjoyed after Maghrib prayer but before the main meal, serving both as a nutritional booster and a culinary delight that aligns with the rich tapestry of Egyptian cuisine.

Ingredients

Dried Fruits:

1/4 cup plums
1/4 cup apricots
1/2 cup dates
1/2 cup raisins
1/4 cup figs
1 piece Qamar al-Din
1 fresh apple, chopped (optional)

Nuts (as desired):

Cashews
Almonds
Pistachios

Optional:

1 tablespoon orange blossom water

Preparation

Quick Khoshaf: Wash dried fruits thoroughly and soak them in warm water for 10 minutes. Drain and rinse the fruits again to ensure any dust is removed. Place them in a wide bowl and cover with warm water for four hours. Optionally, add cold water and Qamar al-Din syrup after the steeping period. Stir in nuts and chill before serving cold.
Slow Khoshaf: Cut and wash dried fruits, then immerse them in hot water until they reach room temperature. Refrigerate overnight. Simultaneously, soak Qamar al-Din in hot water overnight, stirring occasionally until it dissolves. The next day, drain the soaked fruits, combine them with the Qamar al-Din infusion, orange blossom water, and nuts. Serve cold.

Did you know?

Khoshaf, also known as Khushaf, can trace its origin to Turkish cuisine but has been adopted and adapted by various cultures including Libyan and Syrian cuisines. The dish’s frequent appearance on the Ramadan table is not just due to its flavor but its excellent nutritional value.

Dates, a key ingredient, are rich in fiber, potassium, and natural sugars, offering a quick energy boost after a day of fasting. The inclusion of various nuts brings in healthy fats and proteins, making it a comprehensive snack or dessert to replenish one’s energy.

Additionally, Qamar al-Din, a type of dried apricot paste, imparts a rich, tangy sweetness that complements the dish’s overall flavor profile. Khoshaf is versatile, reflecting regional diversity and local produce, making it a dish that is both uniquely personal and culturally significant.

Egyptian Lentil Soup (Shorbat Adas)

Egyptian Lentil Soup, or Shorbat Adas, is a staple in Egyptian households, beloved for its hearty, comforting, and nutritious qualities. This traditional dish is not only flavorful but also steeped in history, tracing back to ancient times and enjoyed across various regions of the Middle East.

The soup features red lentils, also known as Indian lentils, giving it a beautiful golden hue. Enhanced with an array of vegetables and spices, the soup is deliciously aromatic, often served with lemon and crispy bread cubes for added texture. Its high nutritional value makes it a popular choice, especially during the colder months.

Ingredients

2 tbsp vegetable oil
2 medium onions, finely chopped
1 potato, cubed
2 medium carrots, cubed
1 cup red lentils
1 pack chicken stock
7 cups hot water
½ tsp turmeric
1 tsp cumin
½ tsp black pepper
Salt to taste
½ cup lemon juice
¼ cup olive oil (for soup)
4-6 slices of bread, cubed
½ cup olive oil (for bread)
1 tsp dry mint
½ tsp hot pepper or paprika

Preparation

Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until wilted.
Add the cubed potato and continue to sauté for two minutes.
Add the cubed carrots and sauté for another two minutes.
Pour in enough hot water to cover the vegetables and let them cook for a few minutes.
Add the washed red lentils and sauté with the vegetables over low heat.
Stir in one pack of chicken stock, then add 5 cups of hot water.
Incorporate ½ tsp of turmeric, 1 tsp cumin, and ½ tsp black pepper. Bring the mixture to a boil.
Add 2 more cups of hot water and simmer on low heat until the soup thickens.
While the soup is simmering, prepare the bread cubes. Toss them with ½ cup olive oil, 1 tsp dry mint, and ½ tsp hot pepper. Distribute them on a parchment-lined tray and bake until browned.
Once the vegetables are tender, blend the soup using an immersion blender or a regular blender (after it has cooled slightly). If using a blender, return the soup to the pot and bring it to a boil again.
Adjust salt to taste, add ½ cup lemon juice, and ¼ cup olive oil. Mix well and serve hot.

Did you know?

Lentils have been a part of Middle Eastern cuisine since ancient times, making them one of the oldest cultivated crops. Their high protein content makes them a popular ingredient in vegetarian and vegan dishes. In Egyptian culture, Shorbat Adas is especially cherished during Ramadan for breaking the fast, thanks to its nutrient-rich profile that replenishes energy levels.

Moreover, lentils come in various shades – red, yellow, brown, and green – each lending a distinct texture and flavor to the dish. While red lentils cook quickly and become mushy, lending to a creamy soup, brown and yellow lentils hold their shape better, offering a more textured experience. This versatility means Shorbat Adas can be tailored to different preferences, sometimes featuring rice, tomatoes, or additional spices to create a spicy variation.

The use of lemon juice not only enhances the flavor but also aids in iron absorption from the lentils, making this dish even more beneficial. Whether you’re exploring the traditional Egyptian style or experimenting with other Arabic variations, Shorbat Adas remains a delicious and calorie-friendly option for any meal.

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 Seafood Soup (Creamy)

Egyptian Seafood Soup, also known as “Shrimp Soup,” is a beloved dish that highlights the coastal flavors of Egypt. This richly creamy broth with shrimp offers a perfect mix of savory and slightly sweet notes, often enjoyed during festive occasions or as a comforting meal in cooler seasons.

Renowned for its elegant simplicity, this soup boasts a succulent texture that pairs beautifully with garlic and other aromatic ingredients. Beyond its flavors, this dish is appreciated for being low in calories thanks to the minimal use of oils, making it a satisfying yet guilt-free indulgence.

Ingredients

100 grams butter
2 1/2 tablespoons flour
1 clove of garlic, finely minced (or 1 teaspoon garlic powder)
200-250 grams of cooking cream
1 liter of milk
1 tablespoon of Maggi vegetable mix
Salt and black pepper to taste
250 grams of shrimp, cleaned and deveined

Preparation

Melt the butter in a large pan over medium heat.
Add the flour and stir continuously until the mixture turns light brown.
Add the minced garlic to the mixture, stirring until aromatic.
Pour in the cooking cream and mix well.
Gradually add the milk, continuing to stir to avoid any lumps.
Introduce the Maggi vegetable mix and blend thoroughly.
Season with salt and black pepper.
Add the shrimp to the soup and let it simmer for about 10 minutes, ensuring the shrimp is fully cooked.
Cook for an additional 5 minutes until all ingredients are well-incorporated and the soup reaches a creamy, smooth consistency.

Did you know?

Shrimp Soup is often referred to as Egyptian Seafood Soup owing to its unique blend of ingredients customary in Egyptian coastal regions. The use of white butter and flour base creates a creamy texture that’s not only visually appealing but also delightful to the palate.

Unlike many other seafood soups, this recipe is lower in calories due to the careful balance of cream and minimal oil content. The Maggi vegetable mix provides not just convenience but also a subtle layer of complexity to the broth without overpowering the natural flavor of the shrimp.

Historically, seafood soups in Egypt were crafted to utilize the day’s fresh catch, lending freshness to every bowl. This dish is a testament to the traditional culinary practices that emphasize how to make the most out of available ingredients without compromising on taste. The addition of garlic not only enhances flavor but also brings its well-known health benefits, which have been cherished in Middle Eastern cuisine for centuries.

Enjoy this Egyptian classic that merges historical food wisdom with the best of modern dietary preferences, all while celebrating the rich seafood heritage of Egypt’s coastal line.

Sweet Bread Rolls (Shoreek)

Every culture has its own unique take on yeast rolls, and Egyptian Shoreek is no exception. These sweet bread rolls offer a soft, delightful treat perfect for dinner or as a snack. Their unique flavor profile, attributed to a hint of vanilla and a sprinkle of sanding sugar, makes them stand out among traditional bread rolls.

Shoreek is a beloved treat in Egypt, often enjoyed with a cup of tea or coffee. These rolls are quick and easy to make, yet are considered some of the best homemade bread options you can serve. The combination of a soft interior with a slightly crisp exterior offers a perfect texture that everyone will love.

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 tablespoon dry yeast
1/8 teaspoon salt
1/4 cup melted butter
1 beaten egg
1/2 teaspoon vanilla
1 cup warm milk (use between 3/4 cup to 1 cup as needed)
Additional flour for kneading (if necessary)

For the glaze

1 egg
1 tablespoon milk
1/8 teaspoon vanilla
Sanding sugar (optional)

Preparation

Mix together the 2 cups of all-purpose flour, 1/3 cup sugar, 1 teaspoon of baking powder, 1 tablespoon of dry yeast, and 1/8 teaspoon of salt in a bowl.
In another bowl, mix the 1/4 cup melted butter, 1 beaten egg, and 1/2 teaspoon vanilla.
Combine the wet ingredients with the dry ingredients.
Gradually add the warm milk (3/4 cup to 1 cup) into the mixture, stirring lightly to form a sticky batter.
Transfer the batter into a greased bowl, cover, and let it rise for two hours.
After the dough has risen, sprinkle about 1 cup of flour on a surface and knead the dough lightly if the batter is too sticky.
Divide the dough into six equal pieces.
Roll each piece into a 12-inch-long rope, then shape each rope into a coil and tuck the end underneath.
Place the shaped dough pieces onto a cookie sheet lined with parchment paper.
Cover with plastic wrap and let them sit for 10 minutes.
For the glaze, beat 1 egg with 1 tablespoon of milk and 1/8 teaspoon of vanilla. Brush it over the rolls and sprinkle with sanding sugar if desired.
Bake in a preheated oven at 350°F and check after 12 minutes. They usually bake between 15 and 20 minutes.
Let the bread sit for about five minutes before serving.

Did you know?

Shoreek is not just popular as a simple bread roll but also holds cultural significance in Egypt. Often enjoyed during festive occasions, this sweet bread roll is akin to comfort food for many Egyptians. The vanilla glaze that tops these rolls helps them achieve a golden-brown hue and adds a subtle, aromatic sweetness.

The use of yeast in Shoreek plays a crucial role in creating the soft, fluffy texture. Yeast fermentation produces carbon dioxide, which causes the dough to rise, giving these rolls their airy interior. Interestingly, the process of letting the dough rest for two hours allows the yeast to fully activate and helps in achieving the desired softness.

In various parts of Egypt, you might find Shoreek flavored with different spices like anise or enhanced with a touch of honey, demonstrating the versatile and adaptable nature of this traditional recipe. Whether you serve these rolls at dinner or enjoy them as a quick snack, their homemade charm is undeniable.