Chicken Biryani

Chicken Biryani is a beloved Middle Eastern dish, particularly enjoyed in Egypt and throughout the Arab world. Originating from the Indian subcontinent, this flavorful and aromatic rice dish has various regional adaptations, each offering a unique taste experience. It stands out due to its rich blend of spices and diverse ingredients, making it a crowd-pleaser for any festive gathering.

A hallmark of Chicken Biryani is its engaging preparation method, which layers spiced chicken with aromatic rice. The use of Biryani mixed spices infuses the dish with a complex, satisfying flavor profile. For those looking to incorporate Arabic flavors into their cuisine, this recipe provides a perfect starting point, offering both tradition and a burst of taste.

Ingredients

Vegetable oil and olive oil (optional for added flavor)
2-3 onions, thinly sliced
Skinless chicken pieces
1 teaspoon of garlic paste
1 teaspoon of ginger paste
1 tablespoon of Biryani mixed spices
4-5 bay leaves
1 teaspoon of turmeric
8-10 small dried prunes (or 5 large ones)
2-3 diced tomatoes
1 cup of soft sour yogurt
1 cup of water
2-3 diced potatoes
Salt to taste (preferably sea salt)
1 green hot chili pepper
Basmati rice
Coriander (a whole pack)
Mint (a whole pack)
2 lemons, sliced
Fried onions for garnish

Preparation

Heat vegetable oil in a pot, adding a little olive oil for flavor if desired.
Peel, cut, and thinly slice the onions. Add the sliced onions to the pot on high heat and cook until completely browned and crispy.
Add the skinless chicken pieces, and sauté them until they change color, approximately 5 minutes.
Incorporate garlic paste and ginger paste, stirring and cooking for another 5 minutes.
Add Biryani mixed spices, bay leaves, and turmeric for color. Stir well.
Add dried prunes, then dice tomatoes and add them to the chicken.
Pour a full cup of yogurt, including the liquid, and one cup of water to cover the chicken.
Dice the potatoes and add them on top of the chicken mixture.
Sprinkle in salt to taste and add a green hot chili pepper. Stir well, cover, and let it cook for about 30 minutes on low heat.
In the meantime, boil water in another pot, rinse the basmati rice, add it to the boiling water, cook for 5 minutes, and drain.
Chop coriander and mint, slice lemons, and set aside.
Begin layering: in a pot, add a bit of oil, the first layer of rice, then the chicken and potatoes, followed by coriander, mint, and lemon slices. Repeat with another layer of rice, coriander, mint, and fried onions.
Dig shallow holes to add optional food color carefully. Cover the pot with a towel and lid, cooking for 15 minutes.
Serve by scooping from one side, adding garnishes such as fried onions, lemon slices, and chopped coriander.

Did you know?

Chicken Biryani is not only known for its tantalizing taste but also for its cultural significance. In many Middle Eastern and South Asian countries, it is often prepared during holidays, weddings, and other significant celebrations. The name “Biryani” is derived from the Persian word “beryan,” meaning fried or roasted. This highlights the traditional cooking techniques used, such as frying the onions until they’re crispy to add a unique texture to the dish.

One fascinating aspect is the regional variations of Biryani. For instance, in Pakistan, ingredients can vary dramatically from one province to another. Some regions might include boiled eggs or fried potatoes, while others might emphasize different spice blends. Because of these variations, Biryani can taste quite different depending on where it’s made, yet it always retains its core identity of being a richly spiced, layered rice dish.

In the Arab world, a common convention is to flip the Biryani pot upside down when serving, similar to the traditional serving method of another beloved dish, Maqluba. However, experts suggest scooping the Biryani from the side to maintain its layered integrity. The inclusion of this small detail can significantly enhance the presentation and preserve the intended flavors.

Egyptian Chicken Maqluba

Maqluba, translating to “upside down,” is a cherished dish deeply rooted in Middle Eastern cuisine. While popular in many regions, the Egyptian version is particularly beloved for its unique blend of flavors. Traditionally made with chicken or lamb, it features a delightful combination of spices and vegetables, creating a meal that’s hearty yet aromatic.

This dish involves layering rice, meat, and vegetables, which is then carefully flipped to present a stunning and delectable ensemble. With its intricate flavors and comforting textures, Maqluba not only fills the stomach but also warms the soul, making it a quintessential Egyptian comfort food.

Ingredients

1 kg chicken, cut into pieces
2 cups basmati rice
2 medium eggplants, sliced
2 potatoes, sliced
2 tomatoes, sliced
1 large onion, chopped
2 tbsp tomato paste
4 cups chicken broth
4 cloves garlic, minced
4 cardamom pods
2 bay leaves
4 cloves
1 tsp ground black pepper
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
Salt to taste
Oil for frying

Preparation

Heat some oil in a large pot and sauté the chopped onion until golden.
Add the chicken pieces and brown them on all sides.
Stir in the tomato paste, garlic, and all the spices including cardamom pods, bay leaves, cloves, black pepper, turmeric, cumin, and coriander.
Pour in the chicken broth and bring to a boil. Simmer for about 20-25 minutes until the chicken is cooked through.
While the chicken is cooking, fry the sliced potatoes in a separate pan until golden and set aside on paper towels to drain excess oil.
Fry the eggplant slices in the same pan until tender and golden. Drain on paper towels.
In a large, greased pot, layer the bottom with sliced tomatoes.
Begin layering: Add a layer of fried eggplant, followed by fried potatoes, and then a layer of cooked chicken.
Top with the rice and pour in the strained chicken broth.
Cover the pot and cook on high heat until the broth boils.
Once boiling, reduce the heat to low and simmer for about 30-35 minutes, or until the rice is fully cooked and has absorbed all the liquid.
Allow the pot to rest for 10 minutes before carefully flipping it over onto a large serving platter.

Did you know?

Maqluba, or Maqlooba, is not only a traditional dish; it’s also a symbol of communal gatherings and family hospitality in Egyptian and Levantine cultures. The origin of Maqluba is believed to date back to medieval times, showcasing the layers of Arab culinary history through its meticulous preparation.

One interesting aspect of Maqluba is its reliance on spices and herbs, which vary from family to family, adding a personalized touch to the dish. For instance, while some prefer using cumin and coriander, others might include cinnamon or allspice. The vegetables used can also differ, with some versions featuring cauliflower, carrots, or bell peppers.

Flipping the pot to reveal the layered artistry is a moment of drama and pride, often performed with a flourish before eager onlookers. It’s this vibrant presentation that earns Maqluba its status as the best centerpiece for celebratory meals. For newcomers, cooking Maqluba might seem challenging, but with practice, it becomes surprisingly easy and immensely rewarding.

So next time you’re looking for a dish that impresses both visually and in taste, try your hand at Egyptian Chicken Maqluba—it’s a culinary journey well worth embarking on.

Stuffed Eggplants (Aubergines)

Eggplants, or aubergines, are a cornerstone in Middle Eastern and Mediterranean cuisines. The stuffed aubergine, known as “Sheikh el Mahshi” in Lebanese kitchens, is loved for its rich filling and tender texture. This delightful recipe makes use of aromatic spices and fresh produce, resulting in a delectable, heartwarming dish typical of both Arabic and Egyptian gastronomy.

A perfect blend of savory and aromatic flavors, stuffed aubergines can be prepared with various fillings. This vegetarian version focuses on creating a beautiful marriage between the tender eggplant and a rich, flavorful mixture. Whether you’re a seasoned cook or new to Middle Eastern cuisine, this recipe brings authenticity and ease to your kitchen.

Ingredients

4 medium eggplants
1 cup cooked rice
1 can (15 oz) chickpeas, drained and mashed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp salt
2 tbsp tomato paste
1 cup crushed tomatoes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup pine nuts, toasted
2 tbsp olive oil

Preparation

Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the eggplant flesh and set aside.
Heat olive oil in a pan over medium heat. Sauté the onion and garlic until they are fragrant and softened, about 5 minutes.
Add the chopped eggplant flesh, salt, black pepper, cinnamon, allspice, and cumin to the pan. Cook for about 10 minutes until the eggplant is tender.
Stir in the mashed chickpeas, cooked rice, tomato paste, and half of the crushed tomatoes. Cook for an additional 5 minutes. Remove from heat and mix in the parsley, mint, and toasted pine nuts.
Stuff each eggplant shell with the filling mixture, pressing it down firmly to ensure they are well-packed.
Place the stuffed eggplants in a baking dish. Pour the remaining crushed tomatoes around the eggplants and cover tightly with foil.
Bake in the preheated oven for 45-50 minutes or until the eggplants are tender and the filling is heated through.
Remove from the oven and let it rest for a few minutes before serving. Garnish with additional parsley and mint, if desired.

Did you know?

Stuffed dishes are incredibly popular across the Middle Eastern region, known for their ability to stretch ingredients and blend diverse flavors. The practice of stuffing vegetables, known as “Mahshi,” not only enhances taste but also provides an aesthetically appealing presentation. Traditionally, grape leaves, zucchinis, and bell peppers are also stuffed using similar methods.

In Egyptian cuisine, stuffed eggplants are sometimes referred to as “Batingan Mahshi.” This versatile dish can be found at family gatherings, Ramadan feasts, and festive celebrations. The spices used – cinnamon, cumin, and allspice – are core components of Middle Eastern culinary traditions, bringing depth and warmth to each bite.

Moreover, eggplants hold nutritional value with high fiber and low-calorie content, making them a healthy base for many dishes. By combining eggplants with chickpeas and rice, this vegetarian interpretation not only honors tradition but also caters to modern dietary preferences. Engage with these cultural and culinary nuances in your kitchen and enjoy a piece of the rich Middle Eastern heritage with every bite!

Egyptian Pea Stew

Egyptian Pea and Carrot Stew, also known as “Basila Wa Roz,” is a beloved dish perfect for hearty family meals. Combining tender meat cubes with flavorful vegetables, this stew is a staple in Egyptian cuisine, often served with fluffy rice. Its rich, comforting flavors are enhanced by the use of warming spices and authentic ingredients.

This delightful dish not only satisfies the taste buds but also provides a nutritional punch, making it a well-rounded meal. This stew can also be adapted to be a vegetarian or even vegan dish by focusing solely on the vegetables and omitting the meat, giving the same hearty texture and taste with a healthy twist.

Ingredients

1 tablespoon ghee (or vegetable oil)
500g beef or lamb cubes
2 bay leaves
1 cinnamon stick
1/4 teaspoon black pepper
Boiling water
1 tablespoon ghee for rice
1 cup vermicelli
3 cups Egyptian rice, washed and soaked
1 tablespoon salt
1 large onion, chopped
2 medium potatoes, cubed
2 medium tomatoes, peeled and chopped
4 tablespoons tomato paste
1kg frozen peas and carrots
Meat broth as needed
1 tablespoon dried coriander
Additional salt and pepper to taste

Preparation

Heat 1 tablespoon of ghee in a pot and add the meat cubes. Stir until the meat changes color.
Add bay leaves, cinnamon stick, and 1/4 teaspoon black pepper. Mix well.
Pour in boiling water, cover the pot, and cook the meat until tender.
In a separate pot, add 1 tablespoon of ghee and the vermicelli. Stir until golden brown.
Add the washed and soaked Egyptian rice to the vermicelli and mix well.
Add 1 tablespoon of salt and less than 1 1/2 cups of hot water per cup of rice. Bring to a boil, then reduce the heat to medium.
When the water is absorbed, lower the heat to a minimum and let the rice cook until done. Set aside.
In another pot, sauté the chopped onion in ghee until wilted.
Add salt, black pepper, chopped tomatoes, and 1 tablespoon of tomato paste. Stir well.
Pour in some meat broth and add the cubed potatoes, cooking until they start to soften.
Add the cooked meat cubes and mix well.
Add the frozen peas and carrots, then more meat broth and the remaining tomato paste as needed. Stir and cook for 15 minutes.
Season with additional salt, black pepper, and dried coriander to taste.
Let the stew simmer until all vegetables are cooked. Serve hot with rice.

Did you know?

Basila Wa Roz is not only a traditional Egyptian dish, but also a versatile one, allowing for many variations. You can easily make this stew vegetarian by omitting the meat and using vegetable broth. Alternatively, ground meat or kebab balls can be used for a different texture.

In Egyptian households, ghee is often preferred over vegetable oil due to its rich taste and aromatic quality that adds depth to the stew. The use of spices like cinnamon and bay leaves ties the dish back to ancient culinary practices used in Egypt for centuries.

Interestingly, the pairing of rice with vermicelli is a hallmark of many Middle Eastern cuisines, adding a unique texture and flavor to plain rice. This small addition transforms the dish into a more exciting and satisfying meal.

Understanding and embracing the flexibility of Basila Wa Roz allows you to adapt it to your taste preferences, making it a perfect dish to experiment with while staying true to its Egyptian roots. Enjoy this hearty stew as a comforting lunch or dinner, and experience a piece of Egypt’s rich culinary heritage!

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 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!

Dolmades (Stuffed Vine Leaves)

Dolmades, known as dolma in various cultures, are beloved grape leaves stuffed with a savory mixture of rice, herbs, and sometimes meat. Traditionally hailing from the Mediterranean and Middle Eastern regions, this delectable dish has roots in ancient cuisine, showcasing the diverse culinary practices of these areas. Greek, Turkish, and Arab influences make dolmades a versatile and cherished staple.

This recipe will guide you through crafting authentic Egyptian-style dolmades, perfect for festive occasions or everyday enjoyment. The delicate grape leaves encapsulate a filling that’s rich in flavor and nutritious, while a creamy, lemony avgolemono sauce takes it to the next level. Whether prepared as a vegetarian delicacy or with meat, it’s a healthy, wholesome delight.

Ingredients

1 onion, finely diced
2 tbsp olive oil
3-4 garlic cloves (optional)
1 lb ground beef (optional; use lamb or omit for vegetarian)
2 tsp dried dill (or fresh if available)
1 cup medium-grain rice (e.g., risotto or basmati)
1 large bunch of parsley, chopped
Fresh mint, small bunch, chopped
1 tsp dried oregano
Salt and black pepper, to taste
Lamb shoulder pieces (optional)
Grape leaves in brine (approx. 35 leaves), rinsed and patted dry
Juice of 1 lemon
4 cups water or vegetable/chicken broth
2 egg yolks
2-4 tbsp freshly squeezed lemon juice
1–1.5 tbsp cornstarch

Preparation

Heat olive oil in a pot over medium heat, sauté diced onion until soft and golden (10-15 minutes). Add garlic if using.
In a large bowl, combine ground beef (if using), dried dill, rice, chopped parsley, mint, dried oregano, salt, and pepper.
Add the sautéed onions (and garlic) to the bowl with the meat and herbs. Mix well.
Season lamb shoulder pieces (if using) with salt and pepper, and lay them at the bottom of the cooking pot.
Lay grape leaves shiny side down. Place a tablespoon of filling in the center of each leaf, roll tightly, tucking in sides to form a small package.
Layer the rolled dolmades seam side down in the pot over the lamb shoulder pieces, ensuring a snug fit.
Drizzle lemon juice and some olive oil over the dolmades. Place an inverted plate on top to keep them from floating during cooking.
Add water or broth until dolmades are fully submerged. Bring to a boil, then reduce heat and simmer for 45 minutes or until tender.
Strain the cooking juices into a saucepan, aiming for approximately 3 cups.
In a bowl, whisk egg yolks, lemon juice, and cornstarch. Gradually temper with hot broth by adding a small amount at a time, whisking.
Return the tempered mixture to the saucepan, bring to a boil, and cook until slightly thickened. Remove from heat.
Pour the avgolemono sauce over the cooked dolmades before serving, or serve on the side for guests to drizzle.

Did you know?

Dolmades are a traditional dish of the Eastern Mediterranean, with roots from ancient times. The name “dolma” stems from the Turkish word “dolmak,” which means “to fill.” This culinary practice of stuffing leaves or vegetables with fillings can be found in various forms across the Middle East, Greece, and Egypt.

In Egypt, grape leaves are commonly used, but cabbage leaves and other vegetables can also be found stuffed with similar mixtures, known as “Mahshi.” The vegetarian or vegan versions of dolmades are popular during the fasting periods in various religious practices, making them a versatile and inclusive dish.

From a nutritional perspective, dolmades are packed with healthy ingredients. The grape leaves are rich in vitamins A and K, while the fresh herbs bring beneficial antioxidants. If you opt for the vegetarian version, it is a low-fat, high-fiber option that supports a healthy diet. On the other hand, adding meat increases protein content, making it a more substantial meal.

Dolmades have transcended cultural boundaries and are enjoyed worldwide, often customized to fit local tastes and available ingredients. Whether as a starter or a main course, this dish continues to enchant with its blend of textures and flavors, embodying the rich tapestry of its origins.

Koshari (Authentic Recipe)

Egyptian Koshary, also known as Koshari, is a traditional and authentic Egyptian dish that dates back to the early 19th century. It is considered one of Egypt’s national dishes and is often enjoyed both as street food and at home. The dish reflects Egypt’s rich history, merging flavors from various cultures over time.

The flavor profile of Koshary is unique and delicious, featuring a mix of textures and tastes. It consists of rice, lentils, pasta, and a tangy tomato sauce, topped with crispy fried onions. This hearty dish is both vegetarian and vegan, making it a versatile option for various dietary preferences. Easy and quick to prepare, Koshary is perfect for an authentic Egyptian meal at home.

Ingredients

1 cup whole grain lentils
3 medium onions, sliced
Salt
1/2 pack of spaghetti
1 pack of macaroni rings
Vegetarian oil
1 teaspoon mashed garlic
3 medium tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon coriander
Black pepper
1 teaspoon chili powder (optional)
1/2 cup vinegar
1/2 cup of fine noodles
2 cups Sunwhite rice
1/2 cup lemon juice
1 cup water
1/2 teaspoon coriander (optional)

Preparation

Wash and soak 1 cup of whole grain lentils in hot water until soft.
Slice 3 medium onions, sprinkle with salt, and fry in hot oil on high heat until golden and crispy. Set aside.
Cook 1/2 pack of spaghetti and 1 pack of macaroni rings in boiling salted water for about 7 minutes. Drain and mix with some of the oil used for frying onions.
For the sauce, heat some onion-frying oil, add 1 teaspoon mashed garlic, and fry. Then add 3 chopped tomatoes and 2 tablespoons tomato paste. Mix in 1 teaspoon cumin, 1 teaspoon coriander, salt, pepper, and optional chili powder. Add water and cook for 2 minutes, then stir in 1/2 cup vinegar and cook for another 2 minutes.
Drain the soaked lentils and set aside.
In a pot, heat onion-frying oil and fry 1/2 cup of fine noodles until lightly browned. Add 2 cups of washed and soaked Sunwhite rice, the lentils, 2 tablespoons salt, 1 teaspoon cumin, pepper, and optional 1/2 teaspoon coriander. Mix well.
Add 1 1/2 cups of water per cup of rice and an extra 1/2 cup of water for the lentils. Cook on high heat until the water level is low, then reduce to low heat until water is fully absorbed.
Prepare a topping by mixing 1 teaspoon mashed garlic, 1/2 cup lemon juice, 1/2 cup vinegar, 1 cup water, 1 teaspoon cumin, salt, and optional chili powder and slices.
Assemble by layering rice and lentils first, followed by pasta, and then drizzling with the prepared topping and sauce. Add another layer of rice and pasta, followed by boiled chickpeas, and finish with crispy fried onions.

Did you know?

Koshary is not only a delicious meal but also a historically significant dish in Egyptian cuisine. It traces its origins back to the times of British occupation when it evolved from a confluence of Italian, Indian, and Egyptian flavors.

The term “Koshary” is derived from the Hindu word “Khichri,” describing a similar rice and lentil dish. Over time, Egyptians added their unique twists, introducing pasta and a tangy tomato sauce. Koshary is also celebrated for its nutritional value—a complete protein source when rice and lentils are combined, making it a perfect dish for both vegetarian and vegan diets.

It symbolizes Egypt’s culinary diversity and is a staple at gatherings and celebrations, showcasing its importance in Egyptian day-to-day life as well as in festive contexts. Fun fact: Cairo’s streets are lined with Koshary shops, each boasting a secret recipe for the best Koshary, offering residents and tourists alike a taste of this beloved national dish.

Kishk (Egyptian Dish)

Kishk is a beloved traditional dish in Egyptian cuisine that embodies the warmth and richness of Middle Eastern flavors. It’s a comforting mixture of yogurt, flour, and broth, often enriched with golden, caramelized onions. Kishk has roots in rural Egypt and is especially popular in Northern and Upper Egypt.

This hearty, savory porridge holds cultural significance as it brings families together, often cooked in large quantities for special occasions. The combination of creamy and nutty flavors, along with the deep, sweet tones of caramelized onions, makes kishk a cherished staple in every Egyptian household.

Ingredients

4 tablespoons all-purpose flour
500g yogurt
1 liter chicken broth
3 tablespoons butter
2 tablespoons vegetable oil
2 large onions, thinly sliced
Salt, to taste
Black pepper, to taste

Preparation

In a large pot, heat the butter and oil over medium heat.
Add the sliced onions and sauté until they turn a golden brown, stirring occasionally.
Remove half of the caramelized onions and set them aside for garnish.
Add the flour to the pot and stir continuously to form a roux.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Mix in the yogurt slowly, ensuring a smooth consistency.
Season with salt and black pepper to taste.
Continue to stir the mixture over medium heat until it thickens to a porridge-like consistency.
Once thickened, remove from heat and transfer to a serving dish.
Garnish with the reserved caramelized onions on top.

Did You Know?

Kishk can be found in various forms throughout the Middle East and neighboring regions. In some areas, it is made with dried yoghurt and bulgur, creating a completely different texture and taste profile. Egyptian kishk, however, is unique for its creamy consistency and the sweet flavor imparted by the caramelized onions.

Traditionally, kishk was a winter dish due to its warm, hearty nature, providing much-needed nourishment during colder months. In rural Egypt, kishk used to be a communal meal, prepared in large batches and shared among families. It’s not uncommon for some Egyptian households to add a twist to their kishk by incorporating various meats such as duck or quail, which infuse the dish with additional layers of flavor.

Interestingly, kishk also doubles as a cultural symbol, often prepared to celebrate the end of the harvest season. This humble dish underscores the national dish spirit by showcasing local ingredients in a warm, comforting meal that invites both family and friends to partake in its savory goodness.

Malfouf Mahshi (Stuffed Cabbage Rolls)

Malfouf Mahshi, also known as stuffed cabbage rolls, is a beloved dish in many Arabic cultures, especially notable in Egyptian cuisine. Its appeal lies in the blend of aromatic herbs and robust flavors packed into tender cabbage leaves. Traditionally served during gatherings and celebrations, this dish symbolizes the essence of comfort food across the Middle East.

The method of making Malfouf Mahshi can be passed down through generations, preserving unique familial touches. The rolling and stuffing process can be quite therapeutic, making it an enjoyable and hands-on cooking experience. This vegetarian/plant-based version is both satisfying and full of savory and slightly tangy flavors, making it a favorite for plant lovers.

Ingredients

1 medium or small cabbage
2 tablespoons tomato sauce
4 medium onions, chopped
½ cup oil
1 tablespoon ghee or butter (optional)
500g tomato juice
500g Egyptian rice, washed and drained
1 raw onion, chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried coriander
1 teaspoon sugar
1 pinch black pepper
Fresh coriander and dill, chopped

Preparation

Start by removing the hard core of the cabbage. Boil water in a large pot and add cabbage leaves one by one, cooking each until soft but not mushy (about 10-15 minutes). Lay them out to air.
Remove the thick veins from the leaves. Roll and cut the leaves into manageable sizes based on the desired length of the rolls.
Heat ½ cup of oil in a pot, optionally adding a tablespoon of ghee or butter. Sauté four chopped onions until soft but not golden.
Add 2 tablespoons of tomato sauce and mix well. Season with salt, cumin, dried coriander, and a little sugar. Stir in 500g of tomato juice and cook until the mixture thickens.
Allow the mixture to cool before combining it with washed rice, another chopped raw onion, fresh chopped coriander, and dill. Mix well and season again with salt, cumin, dried coriander, and black pepper.
Prepare a pot by layering cabbage leaves at the bottom, followed by sprigs of dill and coriander.
Take a cabbage leaf, place a spoonful of the rice mixture in the center, and roll tightly. Repeat and arrange the rolls in the pot, not too tightly packed.
Gradually add warm broth or water until it covers the rolls just below the top layer.
Place a heatproof plate on top to prevent rolls from unwrapping, and bring to a boil. Reduce heat and simmer, adding liquid as necessary until the rice is cooked and the rolls are tender (about 45 minutes to 1 hour).
Serve hot, garnished with more fresh herbs if desired.

Did you know?

Malfouf Mahshi, or mahshi krombi, is more than just a dish; it’s a part of the Middle Eastern culinary heritage. Often, the recipe varies from household to household depending on regional availability of herbs and spices. Cabbage rolls are believed to have originated in the ancient Middle East and areas of the Ottoman Empire. The technique of wrapping food is a clever cooking method that minimizes waste and maximizes flavor. While some recipes include meat, this vegetarian version shines with its robust and aromatic profiles thanks to plenty of onions and fresh herbs.

One fascinating point about this traditional food is its nutritional benefits. Cabbage is rich in vitamins C and K, and using rice as a stuffing makes it a wholesome, fiber-rich meal. Furthermore, these rolls could be prepared well in advance and stored, facilitating convenience for festive preparations. The process itself, with its deliberate yet straightforward steps, emphasizes the communal and hands-on nature of cooking in Egyptian and broader Arabic cultures, making it much more than just a meal, but an experience.