Chickpea Soup (Hummus Drink)

Drawing from the heart of ancient Egyptian cuisine, Halabessa, also known as Hummus Al Sham, is a cherished winter staple. This wholesome chickpea soup features a comforting blend of flavors, perfect for breaking the day’s fast during Ramadan or warming up during the cooler months.

With roots dating back to the age-old traditions of Arabic cooking, this Egyptian stew boasts a rich combination of spices, tender chickpeas, and fragrant herbs. It’s both nutritious and soul-soothing, making it an ideal dish for those looking to experience the authentic taste of Egypt.

Ingredients

2 cups of boiled chickpeas
1 large onion, grated
2 carrots, chopped
2 tablespoons fresh ginger, cubed
3 tablespoons butter
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cardamom
2 bay leaves
4 cups chickpea water (from boiling) or vegetable broth
Optional: chopped chicken breast or lamb meat
Optional: fresh coriander, for garnish

Preparation

Heat a large pot over medium heat and melt the butter.
Add the grated onion and sauté until translucent.
Incorporate the chopped carrots and fresh ginger, stirring occasionally until vegetables soften.
Season with salt, pepper, cardamom, and add bay leaves.
Add the boiled chickpeas and stir to combine with the vegetables and spices.
Pour in the chickpea water or vegetable broth, ensuring all ingredients are well-covered.
Allow the mixture to simmer for 20 minutes, stirring occasionally.
For a creamier texture, blend a portion of the soup and return it to the pot.
If using, add chopped chicken breast or lamb for added protein. Simmer until meat is cooked through.
Garnish with fresh coriander and serve hot.

Did you know?

The heartening Halabessa isn’t just a culinary delight but is steeped in history. Chickpeas, known as hummus in Arabic, have stood the test of time as a vital protein source since ancient periods. The dish not only offers a comforting and nutritious meal but also embodies the essence of Egyptian communal living, often shared during festive gatherings and religious observances.

While traditionally enjoyed as a soup, Halabessa can be found in various formats, such as a thicker stew or even enjoyed as a hot beverage. Its warming properties and rich flavors make it versatile across multiple seasons. Additionally, ginger in the recipe aids in digestion and has anti-inflammatory properties, further enhancing the soup’s health benefits.

Halabessa encapsulates the essence of ancient Arabic traditions with every spoonful, allowing us a taste of Egypt’s culturally rich and flavorful past. So next time you’re seeking both nourishment and a touch of history, delve into a bowl of this delightful Egyptian stew.

Avocado Hummus

Avocado Hummus is a delightful twist on the classic Middle Eastern dish that merges the creamy richness of avocados with the traditional hummus base. This modern variation is perfect for summertime gatherings or casual dinners where everyone can indulge in a healthy and flavorful dip. Despite its contemporary flair, this hummus respects its roots by retaining key ingredients like chickpeas and tahini.

This simple yet satisfying dish is incredibly versatile, offering a nutritious option for any meal. The combination of garlic, lemon juice, and hot pepper flakes ensures a tantalizing mix of tang and spice. Not only is it vegan, but it also makes for an effortless solution to use up those avocados that may be a tad too ripe.

Ingredients

1 can chickpeas, drained and rinsed
1 ripe avocado
Handful of parsley
2 cloves garlic
Pinch of hot pepper flakes
2 tbsp tahini paste
3 tbsp olive oil
Salt and pepper to taste
Juice of 1 lemon

Preparation

Add the chickpeas, avocado, parsley, and garlic to a food processor.
Pour in the tahini paste and the juice of one lemon.
Add a generous amount of salt and pepper.
Pulse the mixture until it’s chunky, then slowly drizzle in the olive oil as you blend to smooth consistency.
Taste and adjust the seasoning if necessary.
Serve with a drizzle of olive oil and a sprinkle of hot pepper flakes.

Did you know?

Avocado Hummus, although not a traditional Egyptian recipe, aligns well with the ingredients commonly found in Egyptian kitchens. Chickpeas, known as hummus in Arabic, are a staple in Egyptian cuisine, often featured in dishes like ful medames and falafel. The addition of avocado not only makes the hummus more creamy and luxurious but also adds a valuable dose of healthy fats.

Interestingly, the word “hummus” itself means chickpeas in Arabic. Traditional hummus recipes can vary significantly across the Middle East, but the core ingredients remain the same: chickpeas, tahini, lemon juice, and garlic. This modern version, incorporating avocado, offers a fresh take without losing the essence of the original.

Tahini, a key ingredient in this recipe, is a sesame seed paste that is particularly prominent in Middle Eastern food culture. Making your own tahini can enhance the flavor profile of your hummus by toasting the sesame seeds for an added depth of taste. Additionally, avocados, often associated with guacamole, bring a unique twist to hummus, making it not just delicious but also a healthy treat, packed with essential nutrients.

Enjoy this vibrant and versatile dip with toast, pita chips, or a colorful array of veggies for a truly delightful and nutritious experience.

White Bean Hummus

Originating from the Middle East, hummus holds a special place in many cultures due to its versatile and nutritious nature. While traditional hummus is typically made with chickpeas, this unique version using white beans offers a creamy and subtly different flavor profile.

Combining the smoothness of Great Northern beans with zesty lemon and aromatic garlic, this white bean hummus can easily become a new favorite. Whether you’re smearing it on toast, using it as a dip, or adding a spicy twist, this recipe is vegan, healthy, and simply the best.

Ingredients

1 cup dried great northern beans
1/2 onion
4 garlic cloves (2 whole, 2 minced)
1/4 cup tahini paste
Juice of 1 lemon
1/2 tsp ground cumin
Salt and pepper to taste
1/4 cup extra virgin olive oil
3 ice cubes

Preparation

Soak the dried beans overnight in cold water.
Drain the beans, then add them to a pot with about two quarts of water, the halved onion, and two whole garlic cloves.
Bring the mixture to a boil, then reduce the heat and simmer for about 90 minutes until the beans are tender, skimming off any foam that forms on the surface.
Allow the beans to cool in the cooking liquid, then drain them, reserving some of the liquid.
In a food processor, combine the beans, cooked onion and garlic, minced garlic, tahini paste, lemon juice, cumin, salt, and pepper.
With the machine running, add the olive oil and ice cubes in three additions, ensuring each is fully emulsified before adding the next.
Adjust the consistency with the reserved cooking liquid if necessary.

Did you know?

This hummus recipe can be easily altered to suit your preferences. If you prefer it without tahini, you can substitute it with Greek yogurt for a creamier texture. For a spicy kick, blend in some roasted red peppers or a touch of harissa paste. Hummus is not only easy to make, but it’s also packed with protein, making it a great addition to a balanced diet.

The technique of adding ice cubes while blending is a traditional secret to achieve extra fluffiness. This method helps to aerate the hummus, giving it a lighter texture that pairs perfectly with a variety of dishes, from toast toppers to sandwich spreads.

Experiment with flavor variations such as blending in avocado for a creamy twist or sun-dried tomatoes for a tangy punch. Whether you’re opting for a classic taste or a bold new combination, homemade white bean hummus is sure to impress!

Carrot Hummus

Hummus, a beloved staple in various Middle Eastern cuisines, is traditionally made with chickpeas and tahini. This Egyptian-inspired version introduces a delightful twist with roasted carrots, adding a sweet and smoky flavor that takes this classic dip to a new level. It’s an inviting way to enjoy a vegan and healthy snack that’s sure to surprise even the most skeptical palates.

Often served as a versatile appetizer or toast topping, this Roasted Carrot Hummus offers a balance of creamy texture and spicy undertones. Ideal for those looking for an easy yet rewarding homemade dish, it proves that hummus can be exciting and diverse. Plus, it’s one of the best ways to enjoy hummus if you’re searching for options without tahini.

Ingredients

1 pound of carrots, peeled and chopped into finger-sized pieces
2 tablespoons of olive oil
1 teaspoon rosemary
1 teaspoon cumin
1 teaspoon coriander
15 ounces of chickpeas (canned, drained and rinsed)
6 tablespoons tahini
1 teaspoon salt
1/4 cup fresh pressed lemon juice
4 tablespoons olive oil
2-4 tablespoons water

Preparation

Preheat the oven to 400°F (200°C).
Toss the peeled and chopped carrots in olive oil, rosemary, cumin, and coriander.
Spread the carrots on a baking sheet and roast for 20 to 25 minutes until tender.
Let the roasted carrots cool for a few minutes.
In a food processor, combine chickpeas, tahini, salt, lemon juice, and olive oil.
Pulse until the mixture is smooth.
Add the roasted carrots along with any leftover oil and seasonings from the baking sheet.
Blend until the carrots are fully incorporated and the hummus is smooth.
While blending, gradually add 2-4 tablespoons of water until you reach desired consistency.
Taste and adjust spices if needed, then blend again.

Did you know?

Roasting carrots enhances their natural sweetness, providing a unique depth to this hummus variation. Carrots are not only rich in vitamins and antioxidants, but they also have a low glycemic index, making them a perfect ingredient for a healthy diet. Hummus, originating from the Arabic word for chickpeas, is believed to have first been recorded in 13th century Egypt. Today, it’s a staple across many cultures. This dish can be enjoyed without tahini, using alternative bases such as beans or peas for those with allergies.

Traditionally, hummus is enjoyed with pita bread, but it’s also fabulous on toast or as a dip for fresh veggies. Adding roasted carrots not only amplifies the flavor but also makes it more visually appealing with its vibrant orange hue. Whether you’re hosting a dinner party or simply snacking, this versatile hummus is bound to be a favorite.

Bamia (Egyptian Okra)

Discover the traditional flavors of Egypt with this hearty okra stew. Named “Bamia” or simply “Egyptian Okra Stew”, it has been a staple in Egyptian households for generations, cherished for its deliciously rich taste and simple preparation. The dish harmoniously blends the earthy taste of okra with tangy tomatoes and aromatic garlic, making it a delightful vegetarian addition to any meal.

Known for its nutritious qualities, this vegetarian dish is healthy, flavorful, and easy to prepare. Whether using fresh or frozen okra, the recipe is adaptable and perfect for anyone looking to explore Egyptian cuisine. Let’s dive into this delightful culinary experience!

Ingredients

500g okra (fresh or frozen)
2 cups tomato juice
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp ground coriander
2 tbsp ghee or vegetable oil
Salt and pepper to taste
Juice of 1 lemon

Preparation

Heat the ghee or vegetable oil in a large pot over medium heat.
Add the finely chopped onion and sauté until translucent.
Stir in the minced garlic and ground coriander, cooking until fragrant.
Add the okra to the pot and sauté for a few minutes.
Pour in the tomato juice and season with salt and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer until the okra is tender.
Add the lemon juice, stirring to combine.
Taste and adjust seasoning if necessary.
Serve hot with rice or as a side dish.

Did you know?

Okra is known as “ladyfingers” in many parts of the world. This versatile vegetable is not only delicious but also packed with vitamins and minerals. Egyptian cuisine often includes tara or “tash” at the end, a quick sautéing of garlic and spices, which enhances the flavor depth of dishes like this Egyptian Okra Stew. Enjoy your culinary adventure through Egypt with this savory vegetarian recipe!

Lesan Asfour (Egyptian Risoni Soup)

Lisan Asfour, also known as bird tongue soup, is a cherished part of Egyptian cuisine. This hearty soup, made with orzo pasta, has its roots deep in Middle Eastern culinary traditions. Whether served as a comforting family meal or a starter at festive gatherings, it’s loved for its soothing, rich flavors.

This traditional Egyptian recipe is simple yet flavorful, utilizing common ingredients to create a soul-warming dish. The golden, nutty taste of the sautéed orzo paired with a subtly spiced broth makes Lisan Asfour both delicious and satisfying. Let’s dive into this easy-to-make recipe that promises to impress.

Ingredients

1 cup orzo (lisan asfour)
1 large spoon of ghee
1 stock cube
1 carrot, grated
1 small tomato, grated
4 cups vegetable broth
1/2 teaspoon black pepper
Salt to taste

Preparation

Heat a large spoon of ghee in a pot over medium heat.
Add the orzo (lisan asfour) and sauté until it becomes golden brown.
Crumble a stock cube into the pot and mix well with the orzo.
Add the grated carrots and continue to sauté for a couple of minutes.
Stir in the grated tomato and sauté for another minute until combined.
Pour in the vegetable broth and season with black pepper and salt.
Bring the soup to a boil, then reduce the heat to low.
Cover and let the soup simmer for 15 minutes, or until the orzo is tender.
Remove from heat and let it sit covered for another 15 minutes before serving.

Did you know?

Lisan Asfour translates to “bird’s tongue” in Arabic due to the orzo pasta’s resemblance to a small bird’s tongue. Orzo is a versatile ingredient that can also be found in various Mediterranean and Middle Eastern dishes. This soup is not only vegetarian but can be easily made vegan by substituting ghee with olive oil. Enjoy this comforting bowl of Egyptian tradition anytime you crave a taste of the Middle East!

Mujadara (Lentils And Rice With Crispy Onions)

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

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

Ingredients

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

Optional Toppings:

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

Preparation

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

Did You Know?

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