Meat

Mombar (Egyptian Sausage)

Mombar Egyptian Recipe

Nestled in Egyptian cuisine, Mombar, also known as Egyptian Sausage, embodies a delightful culmination of rich flavors and tradition. This beloved dish is typically prepared during festive occasions, drawing on recipes passed down through generations. The hearty stuffing of rice, herbs, and spices creates a mouthwatering blend that’s both savory and aromatic.

Mombar showcases the ingenuity of using every part of the lamb, embodying the spirit of minimal waste and maximizing flavor. With a balance of spices and a succulent texture, this dish is perfect for those who appreciate the comforting earthiness of traditional Egyptian cuisine.

Ingredients

  • 1 kg lamb intestines, thoroughly cleaned
  • 2 cups rice
  • 250 g minced meat (optional)
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup dill, chopped
  • 1/2 cup cilantro, chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and pepper to taste
  • 2 tsp paprika
  • 1 tsp ground cinnamon
  • 2 tbsp vegetable oil
  • 2 lemons (for cleaning the intestines)
  • 2 tbsp flour (for cleaning the intestines)
  • 2 liters of water (for boiling)
  • Optional: 2 tbsp tomato paste

Preparation

  1. Cleaning the Intestines: Rub the lamb intestines with lemon juice, salt, and flour. Rinse under cold water until the water runs clear. Repeat if necessary.
  2. Prepare Filling: In a large bowl, mix rice, minced meat (if using), onion, tomatoes, parsley, dill, cilantro, garlic, cumin, coriander, salt, pepper, paprika, and cinnamon.
  3. Stuffing: Using a funnel or sausage stuffer, carefully fill the cleaned intestines with the rice mixture. Do not overfill to prevent bursting. Tie the ends securely.
  4. Boiling: In a large pot, bring 2 liters of water to a boil. Add the stuffed sausages and cook for 30-40 minutes until the rice is tender.
  5. Optional Searing: For extra flavor, sear the boiled sausages in a pan with a bit of oil until golden brown.
  6. Serving: Slice the sausages into portions and serve with a side of fresh salad or as a main dish with Egyptian bread.

Did you know?

Mombar is not just a dish; it’s a celebration of culinary tradition and resourcefulness. Historically, making Mombar was a family affair, particularly during Eid al-Adha, a festival where lamb is commonly sacrificed, and nothing goes to waste. The meticulous process of cleaning and stuffing the intestines was seen as a rite of passage, uniting generations in the kitchen.

The dynamic spices used in Mombar, like coriander, cumin, and cinnamon, reflect Egypt’s long history as a hub of spice trade. These fragrant spices enrich the stuffing mixture, creating a harmonious blend that tantalizes the taste buds. Moreover, variations of Mombar can be found throughout the Middle East and North Africa, showcasing its widespread appeal.

Incorporating ingredients like fresh herbs and vegetables ensures the dish remains light and aromatic despite its hearty composition. Fun fact: some cooks may add a bit of tomato paste or even chopped liver to the stuffing for an even more robust flavor. Whether enjoyed hot from the pan or cold the next day, Mombar is a true testament to the rich culinary tapestry of Egyptian cuisine.

Hawawshi (Egyptian Burger)

Hawawshi Egyptian Recipe

Hawawshi, often referred to as “Egyptian Tacos,” is a beloved street food in Egypt. Originating from the bustling city of Alexandria, hawawshi’s delicious mix of seasoned meat stuffed in pita bread has made it a staple of Egyptian cuisine. This dish is celebrated for its savory flavor profile and is often enjoyed as a quick yet satisfying meal.

Packed with aromatic spices and fresh vegetables, hawawshi offers an explosion of flavors with each bite. It’s the perfect balance of juicy minced meat enveloped within crispy pita bread, making it an ideal comfort food for any occasion. Let’s dive into how to make the best hawawshi, a delectable Arabic treasure!

Ingredients

  • 1 kg minced lamb or beef
  • 1 large onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red chili pepper, finely chopped (optional for heat)
  • 2 medium tomatoes, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon seven spices (baharat)
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 4 large pita breads
  • 2 tablespoons vegetable oil (for brushing)

Preparation

  1. Preheat your oven to 200°C (392°F).
  2. In a mixing bowl, combine the minced lamb, onion, green pepper, chili pepper, tomatoes, garlic, salt, seven spices, black pepper, cumin, and olive oil. Mix thoroughly until all ingredients are well incorporated.
  3. Cut each pita bread into halves, creating pockets for the meat mixture.
  4. Stuff each pita pocket with the meat mixture, spreading it evenly.
  5. Brush the outside of each pita pocket with vegetable oil to ensure a crispy exterior.
  6. Place the stuffed pita pockets on a baking sheet lined with parchment paper.
  7. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the pitas are golden and crispy on the outside and the meat is cooked through.
  8. Serve hot, ideally with a side of fresh salad or dips like tahini or yogurt sauce.

Did you know?

Hawawshi is not just a popular street food, but it also carries a strong cultural significance in Egyptian households. Traditionally, it can be found in almost every local Egyptian eatery and is often made during family gatherings. The recipe varies slightly from region to region; for example, the Alexandrian version often includes more robust spices and herbs, making it slightly different from the Cairo variant.

In Egypt, spices like baharat play a crucial role in enhancing the flavors of the hawawshi. Baharat is a spice blend commonly used in Middle Eastern cuisine, and it typically includes black pepper, cinnamon, cloves, cumin, cardamom, and paprika. The combination of these spices creates a unique aroma and elevates the taste of the dish significantly.

Interestingly, hawawshi is sometimes compared to a Middle Eastern version of a stuffed meat pie or even a taco, due to its meat-stuffed bread nature. The name might hint at the association, as it sounds quite close to “hawajj,” an Arabic term which can mean a mix or blending, which aligns well with the concept of this stuffed bread delight. So, the next time you enjoy this scrumptious Egyptian fare, you’ll appreciate the aromatic history and cultural fusion that enriches every bite!

Kousa Mahshi (Stuffed Zucchini)

Kousa Mahshi Egyptian Recipe

Cusa Mashi, Lebanese stuffed zucchini, is a cherished dish that resonates across many Middle Eastern cultures, including Egyptian and Palestinian cuisines. This deliciously healthy meal features tender zucchini filled with a savory mixture of rice and minced meat, cooked to perfection in a rich tomato-garlic sauce.

Ingredients

For the Zucchini:

  • 1.5 kg green zucchini or courgette
  • 1 cup rice, washed
  • 125 g minced lamb
  • 125 g minced beef
  • 1.5 tsp salt (half for rice, half for sauce)
  • 1 tsp seven spices (half for rice, half for sauce)
  • 1 tsp black pepper (half for rice, half for sauce)
  • 1 tsp butter
  • 1 tbsp mashed garlic (half for rice, half for sauce)

For the Sauce:

  • 2 cups chicken stock
  • 3 tbsp tomato paste
  • 1 tsp dried mint
  • 1 tsp butter
  • 3 tbsp mashed garlic

Preparation

  1. Prepare the Zucchini: Trim off the ends of each zucchini. Using a corer, carefully hollow out the insides, making sure not to pierce the skins.
  2. Mix the Filling: In a mixing bowl, combine the rice, minced lamb, minced beef, half a teaspoon of salt, seven spices, crushed black pepper, half teaspoon of butter, and half of the mashed garlic. Mix well by hand.
  3. Stuff the Zucchini: Fill each zucchini with the rice and meat mixture, leaving a bit of room at the top to allow the rice to expand during cooking.
  4. Prepare the Sauce: In a large pot, heat the chicken stock and add the remaining mashed garlic, seven spices, salt, black pepper, dried mint, tomato paste, and butter. Mix thoroughly.
  5. Cook the Zucchini: Place the stuffed zucchinis into the pot with the sauce. Cover the pot and simmer on medium heat for about 30-40 minutes, or until the zucchini is tender and the rice is fully cooked.
  6. Serve: Remove the zucchinis from the pot and arrange them in a serving bowl. Pour some of the cooking sauce over the top and garnish with fresh herbs if desired.

Did you know?

Cusa Mashi is also popular in Palestinian and Egyptian cuisines, where it is often referred to as “mahshi kusa.” This culinary tradition symbolizes hospitality and festivity, making it a staple at gatherings and celebrations. Zucchini is an incredibly versatile ingredient in Middle Eastern cuisine, also known as marrow, courgette, or squash in different regions.

This dish is not only flavorful and aromatic but also packs a punch in delivering nutritious benefits from vegetables, rice, and proteins. The unique combination of seven spices and dried mint adds an extraordinary depth of flavor to this beloved Middle Eastern delight.