Egyptian Sweet Couscous

Tunisian couscous is a vibrant and flavorful dish enjoyed across North Africa, particularly in Tunisia. Unlike its Moroccan counterpart, Tunisian couscous boasts a rich, red sauce and is commonly prepared with meat, vegetables, and various spices. This dish is a loved staple, often enjoyed during family gatherings and festive occasions.

The unique preparation method involves using a Couscoussier to steam the couscous, producing a fluffy, aromatic grain mixture. The couscous grains are meticulously prepared with oil and water, ensuring each grain is perfectly cooked. This dish is a wonderful representation of the region’s culinary heritage, combining comforting flavors with a touch of aromatic spice, culinary adaptability, and the unique use of tomato paste.

Ingredients

500g couscous (medium or small size)
2 tbsp olive oil
1 large onion, chopped
500g meat with bones (e.g., lamb or beef)
3 tbsp tomato paste
1 tsp paprika
1 tsp turmeric
Salt and black pepper to taste
1.5 liters boiling water
2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 small pumpkin, peeled and chopped
Fried chili peppers for garnish (optional)

Preparation

In a large cooking pot or Couscoussier, heat the olive oil over medium heat and sauté the chopped onions.
Add the meat and cook until browned.
Stir in the tomato paste, paprika, turmeric, salt, and black pepper. Add a bit of water and mix until combined.
Pour in the boiling water, letting it simmer on low-medium heat.
Meanwhile, prepare the couscous by rubbing it with olive oil until fully coated.
Add one glass of cold water to the couscous, stirring until the water is absorbed.
Place the couscous in the top part of the Couscoussier, allowing the steam from the boiling meat to cook the couscous.
After 30 minutes, add another glass of water to the couscous, stir, and return it to steam for another 1.5-2 hours until the meat is tender.
Add the chopped potatoes, carrots, and pumpkin to the pot, letting them cook until tender.
Once everything is cooked, remove the couscous and place it on a large serving plate.
Pour the flavorful red broth over the couscous, letting it absorb the liquid.
Top with the tender meat and vegetables, garnishing with fried chili peppers if desired.

Did you know?

Tunisian couscous is distinct for its use of tomato paste, which gives it a rich, red color—unlike the typically lighter Moroccan version. The specific method of steaming the couscous grains using a Couscoussier ensures they stay fluffy and light while absorbing the aromatic broth.

Interestingly, Tunisia is the world’s top exporter of canned tuna, often featured in various dishes including salads and borek. Additionally, in traditional Tunisian households, couscous is often accompanied by side dishes such as spicy salad with tuna, which not only complements its robust flavors but also showcases the regional diet’s versatility.

Finally, couscous is not merely a dinner staple; in Egyptian culture, sweet couscous variants are enjoyed as both a dessert and a breakfast, highlighting its culinary adaptability. So next time you enjoy this North African delight, remember the rich history and traditions that have traveled from Egypt to Tunisia, adding flavor to each grain.

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.

Egyptian Taro Soup (Kolkas)

Egyptian Taro Soup, or Kolkas, is a cherished winter dish in Egypt. Historical connections to Egyptian cuisine make this soup more than mere food; it represents warmth and familial bonding. The taro root’s gelatinous texture and its unique flavor profile set it apart, making it a highly anticipated dish during the chilly season.

Commonly prepared during special occasions, this simple yet delicious recipe has deep traditional roots. The distinct taste of the taro root combined with other flavor-enhancing ingredients like chard and coriander creates a comforting brew that is both savory and wholesome. Now, let’s delve into the preparation of this classic dish.

Ingredients

1 kg taro root
1 kg beef or lamb, cubed
1 large onion, finely chopped
2 tomatoes, diced
1 bunch of chard, leaves only
1 bunch of coriander leaves
1 garlic head, minced
Juice of half a lemon
2 tablespoons ghee
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon vinegar

Preparation

Peel and clean the taro root using a towel; never wash it with water.
Cut the taro into cubes as per your preference.
Clean and wash the chard and coriander leaves, drying them thoroughly.
Boil the meat cubes in water with a pinch of salt and pepper until tender.
Blend the chard and coriander leaves to a smooth consistency, traditionally done with a pestle and mortar but nowadays using a hand blender.
Heat 1 tablespoon of ghee in a large pot and sauté the minced garlic until golden.
Add the coriander and chard mix, cooking it for a few minutes. Mix it well with the garlic.
Add the meat broth along with the boiled meat pieces into the pot.
Incorporate the taro cubes, stirring them into the mixture.
Add the diced tomatoes and finely chopped onions.
Cook until the taro is tender and the flavors meld together.
Stir in lemon juice, a splash of vinegar, and adjust the seasoning with salt and black pepper.
Serve hot, garnished with a spoonful of ghee for an extra rich flavor.

Did you know?

Kolkas, or Egyptian Taro Soup, boasts a rich cultural history beyond its satisfying flavor. Taro is one of the oldest cultivated plants in the world, purportedly originating in Southeast Asia, before making its way into Egyptian cuisine. This root vegetable, known for its nutrient-dense profile, contains beneficial carbohydrates and resistant starches, which aid in digestion.

Taro is referred to by various names globally, known as “Kalo” in Hawaiian cuisine and commonly used in Lebanese dishes as well. Its adaptability across different culinary traditions highlights its versatility. When preparing taro, its gelatinous substance is crucial for the right texture and taste; hence, traditional methods forbid washing it with water as it strips away this vital component.

Besides, taro’s antioxidant properties help enhance the immune system, making Kolkas an optimal winter dish. The combination of chard and coriander not only provides a fresh, herby flavor but also adds to the soup’s nutritional value, ensuring that every bowl of Kolkas you serve is as healthful as it is flavorful.

Egyptian Lamb Shank

Egyptian cuisine is renowned for its rich flavors and aromatic spices, and one of the standout dishes is Oven Roasted Egyptian Lamb Shank. This dish, cherished for its tender meat and infused with Middle Eastern spices, brings a delightful array of aromas and tastes that’s perfect for family gatherings and special occasions. Whether you know it as ‘fann rīb’ or simply lamb shank, it promises a culinary experience that connects deeply with Egyptian traditions.

Often prepared as a centerpiece during feasts, this lamb shank recipe is simple and easy, requiring a blend of accessible ingredients. The slow roasting allows the spices to deeply penetrate the meat, while the vegetables add body and sweetness to the dish. Aromatic seasonings such as cinnamon, cumin, and coriander harmonize beautifully, creating a savory, flavorful roast that’s best enjoyed with loved ones.

Ingredients

3 kg leg of lamb
2 large carrots, chopped
2 bell peppers (any color), chopped
2 large onions, chopped
2 large tomatoes, chopped
3 cloves garlic, peeled
2 tablespoons ghee
2-3 bay leaves
4 cardamom pods
1 cinnamon stick
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon paprika
1 cup hot water

Preparation

Preheat your oven to 180°C (350°F).
Heat ghee in a large oven-proof tray or pot until very hot.
Place the lamb shanks in the tray and sear on all sides until browned. This helps lock in the juices.
Add the chopped carrots, bell peppers, onions, and tomatoes to the tray.
Add the peeled garlic cloves and continue to cook until the vegetables start to soften.
Sprinkle bay leaves, cardamom pods, cinnamon stick, black pepper, cumin, coriander, salt, and paprika over the lamb and vegetables.
Stir the vegetables gently to coat them with the spices.
Add 1 cup of hot water to the tray, ensuring it helps create a steaming environment.
Cover the tray tightly with aluminum foil or a lid.
Place in the preheated oven and roast for 1 hour.
After 1 hour, remove the foil and continue roasting for an additional 15 minutes to let the lamb develop a crispy exterior.
Check that the meat is tender and easily comes off the bone before serving.

Did you know?

Lamb shank, or fann rīb in Egyptian cuisine, is an esteemed cut of meat used in many traditional dishes. The ‘shank’ refers to the lower part of the leg and is particularly delicious when slow-cooked, as it allows the robust flavors of the lamb and accompanying spices to merge. Rich in collagen, the lamb shank becomes extraordinarily tender and juicy through slow roasting, making it ideal for stews and roasts.

Moreover, ghee plays a significant role in Middle Eastern and Egyptian cooking. Its high smoke point and rich, nutty flavor enhance the dish, ensuring that the lamb achieves a dark caramelization that’s pivotal in authentic recipes. This results in a dish with a depth of flavor and aroma that resonates well beyond the bounds of the kitchen.

Lastly, the use of staple spices such as cinnamon, cardamom, and coriander not only brings a warm, earthy richness but also carries historical significance, reflecting Egypt’s historic spice trade routes and lasting influence on global cuisine. Embrace this Oven Roasted Egyptian Lamb Shank to experience both the tradition and exceptional taste of Egyptian culinary artistry.

Egyptian Spinach With Meat

Egyptian Spinach with Meat, also known as Sabaneekh bil Lahma, is a deliciously hearty dish that showcases the rich, flavorful traditions of Egyptian cuisine. This comforting dish beautifully combines tender meat with vibrant spinach and a savory blend of spices, creating a soul-warming meal perfect for family gatherings.

This comforting, nutrient-rich stew brings together juicy tomatoes, aromatic garlic, and a robust mix of spices, ensuring every bite is a burst of flavor. The natural sweetness from the tomatoes and the freshness of the coriander elevate this traditional dish, making it a staple in many Egyptian homes.

Ingredients

500g diced meat (beef or lamb)
2 cups tomato juice
1 onion, finely chopped
4 cloves garlic, minced
1 cup fresh green coriander, chopped
500g fresh spinach, washed and roughly chopped
1 tsp meat spices (or a mix of black pepper, ground cardamom, cloves, and mastic)
1 tsp black pepper
2 bay leaves (Lori paper)
Salt to taste
1 tbsp oil
Water as needed

Preparation

Heat a large pot over medium heat and add the diced meat.
Sear the meat on all sides until it is browned.
Add the meat spices, bay leaves, and finely chopped onion to the pot.
Stir and cook until the onion softens slightly.
Pour in the tomato juice and bring the mixture to a simmer.
Cook until the onions are well-integrated into the sauce.
Add water as needed to ensure the meat is covered and continue cooking until the meat is tender, about one hour.
Once the meat is cooked, stir in the spinach and cook until it has wilted down.
In a separate small pan, heat oil and add the minced garlic and chopped green coriander.
Cook until the garlic is fragrant, then pour the mixture into the pot with the meat and spinach.
Stir everything together and let it simmer for an additional 10 minutes.
Add salt to taste and serve hot.

Did you know?

Spinach is packed with nutrients such as iron, calcium, and vitamins A, C, and K, making this dish not just delicious but also highly nutritious. The combination of the dark green leaves and the high-quality protein from the meat makes it a well-rounded meal, perfect for those looking to boost their nutritional intake.

Interestingly, spinach has played a significant role in various cuisines around the world, but it holds a special place in Egyptian cooking, dating back to the Pharaonic era. The use of spices such as cardamom and cloves gives this dish a distinct aroma that is both inviting and deeply satisfying.

In different regions of Egypt, the ingredients and methods can vary slightly, reflecting the diversity within Egyptian culinary traditions. Some might even substitute the meat with meatballs or use minced meat for a different texture. Regardless of variations, the essence of Sabaneekh bil Lahma remains the same – a testament to Egypt’s rich and flavorful food heritage.

Pastrami (Cured Meat)

Basturma, also known as Pastirma, is a beloved traditional preserved meat originating from Turkey but widely enjoyed throughout the Middle East, particularly in Egypt. This ancient method of curing and drying meat is celebrated for its bold flavors and unique preparation process that deeply infuses the meat with spices while reducing moisture to enhance preservation.

The flavors of basturma are intensely savory, characterized by a rich combination of garlic, fenugreek, and a high salt content. Known for its deep, tangy taste, basturma is often enjoyed as part of a breakfast platter or as a sandwich filling. This preserved meat stands out for its cultural significance and the meticulous craftsmanship involved in its preparation.

Ingredients

1 kg beef (preferably from the veal or a single piece)
50 g salt
8 cloves of garlic, minced
1 tablespoon fenugreek powder
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon black pepper
1 teaspoon allspice
50 ml water

Preparation

Trim any excess fat from the beef. Pat it dry with paper towels to remove moisture. Rub the meat thoroughly with salt, making sure every part is covered.
Place the salted meat between two cutting boards or plates. Apply weight on top to press out excess moisture. Leave it in a cool place for 24 hours.
After 24 hours, wipe off the salt from the meat. Combine minced garlic, fenugreek powder, paprika, cumin, black pepper, allspice, and water to form a thick spice paste.
Coat the beef with the spice paste, ensuring it is evenly covered. Wrap the meat in cheesecloth or place it on a wire rack.
Hang the wrapped beef in a cool, well-ventilated area. Let it cure for at least 2 weeks, or until the meat is dry and firm to the touch.
Once cured, slice the basturma thinly and serve it as desired.

Did you know?

Basturma is not just enjoyed for its delicious flavor but also for its historical significance. It is often referred to as “the original jerky” due to its ancient preservation methods, dating back to the Ottoman Empire. The term ‘pastirma’ means “being pressed,” which describes the traditional method of pressing the meat to remove moisture.

Interestingly, the fenugreek used in basturma not only adds a distinctive aromatic quality but also has several health benefits, including aiding digestion and reducing inflammation. Nevertheless, it’s important to consume basturma in moderation due to its high sodium content and calorie density, making it less suitable for those with blood pressure issues.

The meticulous preparation process of basturma ensures that the meat is well-preserved without the need for artificial additives, making it a cleaner alternative to commercial luncheon meats. However, pastrami, another meat product often confused with basturma, involves brining and smoking the meat, resulting in different taste and moisture content. While both are delicious in their own right, basturma’s dry cure method creates a unique texture and intense flavor that is cherished by many. Enjoy making and savoring this traditional Egyptian delight!

Alexandrian Kebda

Alexandrian liver, or kibda eskandarani, holds a beloved place in Egyptian cuisine. The dish is known for its bold flavors and simplicity, making it a popular choice for festive occasions like Eid. Served as a main course with white rice or in a sandwich, it showcases the quintessential Egyptian spices and techniques.

The flavor profile of kibda eskandarani is both tangy and spicy, combining elements like garlic, cumin, and lemon for a robust taste experience. This traditional liver dish, a staple of Alexandrian street food, continues to be a go-to recipe for many families, especially due to its straightforward preparation and delicious outcome.

Ingredients

250 grams of liver (preferably fresh), thinly sliced
2 large spoons of good vinegar
5 large cloves of garlic, minced
Juice of 2 medium lemons
1 teaspoon of salt
½ teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of black pepper
1 teaspoon of paprika (optional)
1 green chili pepper, finely chopped
2 tablespoons of regular cooking oil

Preparation

Marinate the liver with vinegar, minced garlic, lemon juice, salt, cumin, coriander, and black pepper. If desired, add paprika and chili pepper. Mix well and let it sit for 10 minutes.
Heat a large pan over medium-high heat and add the cooking oil.
Once the oil is hot, add the marinated liver slices into the pan, spreading them out to avoid overcrowding.
Cook the liver for about 3-5 minutes on each side until they develop a golden brown color.
After the initial sear, reduce the heat to medium and continue cooking for another 5 minutes until the liver is fully cooked.
Serve hot with white rice or stuffed into a soft sandwich roll, accompanied by tahini or a fresh side salad.

Did you know?

Kibda eskandarani, also known simply as Alexandrian liver, is a specialty that hails from the city of Alexandria in Egypt. This dish is often sold by street vendors and small restaurants, representing the city’s ancient culinary traditions. The use of bold spices like cumin and coriander is a hallmark of Egyptian cooking, providing a warm and earthy flavor that complements the rich taste of liver.

Liver, once considered a delicacy in ancient Egypt, was often reserved for the elite. Today, it remains a popular choice thanks to its nutrient-dense profile, offering a good source of iron and vitamins. By pairing it with lemon juice and vinegar, the natural richness of the liver is balanced out, creating a dish that’s both revitalizing and satisfying.

If you’re hesitant about liver, consider trying kibda eskandarani in a sandwich; the bread absorbs the flavorful juices, creating a palatable introduction to this traditional Egyptian dish. Whether enjoyed with a simple side of white rice or as a quick street food snack, kibda eskandarani embodies the essence of Egyptian cuisine – simple, flavorful, and deeply rooted in history.

Lavash (Pita Bread)

Sure, here’s the modified text with the requested keywords embedded:—Doner kebab is a beloved dish throughout many parts of the Middle East and Mediterranean, particularly in Egypt, where it serves as a mouth-watering sandwich staple. This recipe combines succulent minced lamb with a medley of aromatic spices, cooked to perfection and served on fresh, homemade pita bread.

What sets this dish apart is its incredible balance of rich flavors and textures, from the tender lamb to the crisp vegetables and creamy white sauce. It’s a meal that brings together history and tradition in every bite, offering a taste of authentic Egyptian cuisine.

Ingredients

For the Doner Kebab:

500 grams minced lamb meat
100 grams chopped onions
10 grams grated garlic
2 tbsp yogurt (30 grams)
Salt to taste
1 tsp each thyme, oregano, paprika
1/2 tsp black pepper
2 tbsp milk (30 ml)

For the Pita Bread:

1/3 cup warm water
1/3 cup warm milk
1 tsp dry yeast
1 tsp sugar
3 tbsp yogurt (45 grams)
3 tbsp vegetable oil (45 grams)
1 tsp salt

For the Salad:

120 grams onion
20 grams parsley
1 tsp each sumac, paprika
1/4 tsp black pepper
Salt to taste

White Sauce:

1/2 cup yogurt
1/4 cup mayonnaise
1 tsp vinegar
1 tsp each dried parsley, dried mint
Salt and pepper to taste

Preparation

Mix the minced lamb meat, chopped onions, grated garlic, yogurt, salt, thyme, oregano, paprika, black pepper, and milk. Blend it in a food processor until smooth.
Wrap the meat mixture in parchment paper and place it in the freezer until frozen.
For the pita bread, combine warm water, warm milk, dry yeast, and sugar. Let it activate for 5 minutes.
Add yogurt, vegetable oil, and salt to the yeast mixture and knead for 10 minutes until you get a smooth dough. Let it rise for 1 hour.
Divide the dough into 11 pieces, flatten each piece, and let them rest covered for 15 minutes. Bake at 450°F (250°C) for 8 minutes.
Prepare the salad by combining onions, parsley, sumac, paprika, black pepper, and salt. Refrigerate until needed.
Make the white sauce by mixing yogurt, mayonnaise, vinegar, dried parsley, dried mint, salt, and pepper. Chill in the refrigerator.
Cut the frozen meat into thin slices and sear them on a hot pan with vegetable oil until cooked through.
Assemble the sandwich by spreading white sauce on the pita bread, then adding the salad, pickles, tomatoes, lettuce, and hot sauce if desired.

Did you know?

Doner kebab, a staple of Middle Eastern and Mediterranean cuisines, is especially popular in Egypt, where the flatbread is often referred to as Yufka or pita bread. This bread serves as the perfect base for sandwiches and dips, adding just the right amount of crunch and softness.

The calorie content in a doner kebab can vary based on the ingredients and portion sizes. However, it’s well-balanced nutritionally, offering protein from the lamb, vitamins from the fresh vegetables, and essential fats from the yogurt and mayonnaise. You can always customize it to make a healthier version by adjusting the sauce and salad portions.

Interestingly, doner kebabs are enjoyed globally. In Egypt, these kebabs are available at street food stalls and family kitchens alike, serving as an “easy-to-make” meal full of rich history and culture. Whether you call it a doner kebab or shawarma, this dish bridges culinary traditions from various cultures, making it a favorite worldwide.

Chicken Souvlaki

Egyptian cuisine is rich with a variety of flavors, thanks to its ancient history and the blend of diverse cultures over the centuries. One such dish is Chicken Souvlaki, known locally as “Chicken Kebab,” which makes an appearance at celebrations and everyday tables alike. This dish combines savory marinades with tender chicken, creating an unforgettable culinary experience.

The recipe presented here is not only easy to follow but also healthy and traditional, making it perfect for any occasion. The chicken, enriched with a special marinade, is grilled to perfection and accompanied by a side of richly spiced rice. This combination promises a delightful burst of flavors in every bite, embodying the warmth and hospitality of Egyptian cuisine.

Ingredients

Chicken Souvlaki

500g boneless chicken breasts, cubed
2 cloves garlic, mashed
1 red capsicum, minced
½ tsp white pepper
½ tsp dried chili spice
½ tsp ginger powder
½ tsp oregano
Juice of ½ lemon
1 tsp salt
3 tbsp olive oil

Spiced Rice

3 tbsp olive oil
1 tbsp butter
1 cinnamon stick
1 bay leaf
1 dried black lemon, opened
1 small onion, finely chopped
1 cup basmati rice, washed and soaked for 15 minutes
½ tsp cumin powder
½ tsp turmeric
½ tsp paprika
A pinch of cloves powder
A pinch of black pepper
1 tsp salt
1¾ cups chicken broth

Yogurt Sauce

1 cup yogurt
1 tbsp olive oil
1 tsp cumin
1 tsp dried mint
½ tsp salt
1 clove garlic, mashed

Preparation

In a bowl, mix garlic, red capsicum, white pepper, dried chili spice, ginger powder, oregano, lemon juice, salt, and olive oil. Add the cubed chicken and mix well. Marinate for at least 1 hour or overnight in the fridge.
Heat 3 tbsp olive oil in a pot, add butter, cinnamon stick, bay leaf, and dried black lemon. Sauté onion until golden.
Add the washed and soaked basmati rice to the pot. Stir in cumin powder, turmeric, paprika, cloves powder, black pepper, and salt. Mix well to coat the rice with the spices.
Pour in chicken broth, stir, and cover the pot. Cook on low heat for 20 minutes until rice is tender.
Thread the marinated chicken onto wooden skewers.
Heat a grill pan with a little oil over medium heat, grill chicken skewers for about 3 minutes on each side, covering the pan to steam and cook faster.
For the yogurt sauce, whisk together yogurt, olive oil, cumin, dried mint, salt, and mashed garlic until smooth.
Serve the grilled chicken souvlaki with spiced rice and yogurt sauce on the side.

Did you know?

Souvlaki is a term often associated with Greek cuisine, but in Egypt, Chicken Souvlaki, or Chicken Kebab, carries its own unique twist. This dish exemplifies the Middle Eastern influence on Egypt, with spices like cumin and turmeric adding depth and color. The use of dried black lemon (loomy) is a typical feature in Egyptian cooking, imparting a distinctive tangy flavor that elevates the dish.

Chicken souvlaki is a versatile and simple dish, primarily because it allows flexibility in preparation methods – it can be grilled, roasted, or pan-fried depending on what is available. This adaptability makes it an excellent addition to healthy meal plans as well. The light yet flavorful marinade, with ingredients such as lemon and garlic, ensures the chicken stays tender and juicy.

Moreover, the spiced rice served alongside showcases the traditional Egyptian approach to rice dishes, incorporating a myriad of spices that bring out a harmonious flavor profile. The yogurt sauce, often a staple in Egyptian cuisine, not only adds a refreshing contrast but compliments the mildly spicy chicken and aromatic rice perfectly. Whether for Ramadan or any festive occasion, this dish is a testament to the culinary heritage of Egypt.

Stuffed Pigeon

Stuffed pigeon, or hamam mahshi, is a dish deeply rooted in Egyptian culinary tradition. Often served during festive occasions and family gatherings, this recipe showcases the rich and distinctive flavors of the nation’s cuisine. The pigeon’s tender meat, combined with aromatic rice and freekeh, makes for an unforgettable dining experience.

This dish embodies the perfect marriage of savory herbs, spices, and succulent meat. Stuffing the pigeon with rice and freekeh infuses it with a unique blend of textures and tastes. The incorporation of fresh ghee, onions, and a medley of spices exemplifies Egyptian culinary excellence, ensuring every bite is bursting with flavor.

Ingredients

2 clean and ready pigeons (squabs)
3 tbsp ghee
2 large onions, finely chopped
1 cup of rice (washed, not soaked)
1/2 cup of freekeh (washed)
1/2 cup of chicken giblets, chopped
Chicken stock cube
1 tsp 7 spices mix
1 tsp ground coriander
1 tsp black pepper
Salt to taste
Water
2 cardamom pods
1 carrot, halved
1 onion, halved
2 bay leaves
1 cup yogurt
Oil for deep frying

Preparation

Heat 2 tbsp of ghee in a pan, add chicken giblets and stir for one minute.
Add half of the chopped onions and cook until translucent.
Add the 7 spices mix, ground coriander, black pepper, and chicken stock cube to the onions.
Stir in the rice, add salt, and cook without water until combined and fragrant. Remove from heat.
In a separate pan, heat the remaining ghee and cook the other half of the chopped onions.
Add the freekeh and a bit of water, salt to taste, and cook until just tender. Remove from heat.
Gently make space between the pigeon’s skin and flesh for stuffing, being careful not to tear the skin.
Stuff one pigeon with the prepared rice mixture and the other with the freekeh.
Securely tie the pigeons by their legs to keep the stuffing inside.
Boil water in a pot, add cardamom pods, carrot, halved onion, black pepper, and bay leaves.
Submerge the pigeons in the boiling water on their belly side and cook for 1 hour and 10 minutes on medium heat.
Once cooked, carefully remove the pigeons from the water and let them cool.
Brush the cooled pigeons with yogurt and black pepper mixture.
Deep fry the pigeons in hot oil until the skin is crispy and golden.
Serve hot, accompanied by a fresh salad.

Did you know?

Hamam mahshi is not just a delicacy in Egypt; it also holds historical significance. Pigeons have been domesticated in Egypt for over 5,000 years, initially noted for their ability to deliver messages.

This evolved into the birds becoming a staple in Egyptian households and eventually a culinary delight. The method of boiling the pigeons before frying ensures the skin becomes tight and seals the stuffing inside, maintaining its moisture and flavor.

Additionally, using both rice and freekeh as stuffing options highlights the versatility of this dish. Freekeh, harvested while still young, lends a nutty, slightly smoky flavor to the dish, making it a favorite among many. Experimenting with these two stuffing variations allows one to experience the diverse texture and taste profiles within the same traditional preparation.