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.

Rice Tabbouleh

History meets modernity in this delightful rice tabbouleh, a unique twist on the traditional Middle Eastern dish. Typically made with bulgur wheat, this version substitutes with hearty brown rice, transforming the salad into a fiber-rich, whole-grain delight. The vibrant flavors of fresh vegetables paired with zesty lemon and olive oil make this dish not just nutritious but irresistibly refreshing.

Tabbouleh, also known as tabouli, is popular across various Middle Eastern cultures, including Lebanese, Egyptian, Turkish, and Moroccan traditions. This rice adaptation, while deviating from its traditional origins, still captures the essence of a dish cherished for its fresh, bright, and bold flavors. Let’s dive into this easy and authentic recipe.

Ingredients

2 tablespoons lemon juice
2 tablespoons olive oil
2 cups cooked brown rice
3 cups chopped scallions
2 cups chopped flat-leaf parsley
2 cups chopped tomatoes
1 cucumber, chopped

Preparation

Juice a lemon to yield 2 tablespoons. Combine the lemon juice with 2 tablespoons of olive oil in a bowl.
Add 2 cups of cooked brown rice to the lemon and olive oil mixture. Toss to infuse the flavors.
Incorporate 3 cups of chopped scallions and 2 cups of chopped flat-leaf parsley into the rice mixture.
Stir in 2 cups of chopped tomatoes.
Finally, add one chopped cucumber to the mixture, blending thoroughly.
Adjust seasoning if desired, and your rice tabbouleh is ready to be served.

Did you know?

Tabbouleh is not just a delicious salad; it comes packed with numerous benefits. Traditionally rooted in Arabic origin, this salad is incredibly low in calories and high in vital nutrients, thanks to ingredients like parsley, which is rich in vitamins K, C, and A.

The use of brown rice in this variant further boosts its health profile by adding more dietary fiber, which can help in regulating blood sugar levels—a crucial advantage for people managing diabetes.

This simple yet versatile dish can be easily customized with other vegetables, making it a perfect addition to any Middle Eastern-inspired meal. Whether you enjoy it as a standalone dish or a side, this adaptation will surely win you over with its vibrant flavors and health benefits.

Mallow Leaf Soup (Khobiza)

Mallow Leaf Soup, or Khobiza, is a cherished dish in Egyptian cuisine, renowned for its nourishing properties and deep connection to the country’s gastronomic heritage. Its vibrant green color and earthy, slightly tangy flavor make it a comforting addition to any meal, especially enjoyed during colder months.

Traditionally served with bread or rice, Khobiza embodies simplicity and freshness. The use of mallow leaves, sometimes combined with Swiss chard, creates a rich and hearty soup that is not only soul-warming but also brimming with nutritional benefits. This recipe will guide you in preparing this classic dish step-by-step.

Ingredients

1 package of fresh hibiscus (mallow) leaves
1 bunch of Swiss chard, boiled
1 small bunch of dill, finely chopped
1 small bunch of green coriander, finely chopped
¼ cup of washed and soaked rice
1 tablespoon of ghee
Salt to taste

Preparation

Wash the mallow leaves and cut them into small pieces.
Boil the Swiss chard and set it aside.
Combine the mallow leaves with the boiled Swiss chard in a large pot.
Add the finely chopped dill and green coriander to the pot.
Sprinkle the soaked rice over the mixture.
Pour in enough water to cover the ingredients, ensuring the mixture doesn’t overflow.
Heat the pot until the soup begins to boil, then reduce to a simmer.
Continuously stir to avoid sticking, ensuring the rice is fully cooked.
In a separate pan, heat the ghee and fry the rice with a bit of oil until golden, then add it to the soup.
Season with salt, and keep stirring until the soup achieves a thick but not dry consistency.
Serve hot with a side of bread or vermicelli rice, ensuring every bowl is generously portioned.

Did you know?

Mallow Leaf Soup is more than just a tasteful delight; it’s a nutritional powerhouse. The mallow plant (Hibiscus cannabinus) and its seeds are packed with vitamins A and C, calcium, and iron. These nutrients boost your immune system, improve skin health, and promote bone strength. In folk medicine, mallow has been traditionally used to soothe throat irritations and combat inflammation.

The health benefits extend beyond vitamins. Mallow leaves provide dietary fiber, which aids digestion, and antioxidants that help fight off free radicals. The dill and coriander used in the recipe are also rich in essential oils and antioxidants, contributing to overall well-being. Interestingly, Swiss chard, sometimes added to the soup, contains betalains known for their anti-inflammatory properties.

In Egyptian culture, mallow soup is especially popular during the winter months and is considered a comfort food, bringing warmth and a sense of community. Its simplicity and nutritional value make it a timeless recipe that not only pleases the palate but also nurtures the body. So, the next time you prepare Khobiza, you’re not just making a meal—you’re creating a nourishing experience passed down through generations.

Egyptian Sayadieh Recipe

Sayadieh, a beloved Egyptian dish, brings together the nation’s rich culinary heritage and its profound love for fish. Traditionally known for its perfect harmony of flavors and textures, it combines delicately spiced fish with fragrant, flavorful rice. Sayadieh is a staple in many coastal regions and offers a hearty meal that’s both comforting and nutrient-rich.

This dish is characterized by its unique blend of spices, including coriander and cumin, which meld beautifully with the tomatoes and onions. Known as Samak Mashwi in broader Arabic cuisines, Sayadieh often features in family gatherings and special occasions, encapsulating the essence of home-cooked goodness in every bite.

Ingredients

For the Marinade:

3 tablespoons lemon juice
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon fish spices (contains white, red, and black pepper, oregano, rosemary)
1 teaspoon mashed garlic
1 teaspoon white vinegar

For the Fish:

1 kg Kingfish (or any preferred fish)
2 cups flour
1 teaspoon fish spices
1 teaspoon turmeric
Oil for frying

For the Rice:

2 onions, chopped
1 chopped tomato
1 green chili (optional)
1 teaspoon mashed garlic
1 teaspoon ground coriander
2 tablespoons water
3 tablespoons tomato paste
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon fish spices
3 cups long-grain rice (soaked for 45 minutes and drained)
1 dried lime
Fresh coriander and dill (optional, for garnish)

Preparation

Mix lemon juice, ground coriander, cumin, black pepper, salt, fish spices, garlic, and vinegar to create the marinade.
Marinate the fish with the prepared mixture thoroughly.
Combine flour, fish spices, and turmeric. Dredge the fish in the seasoned flour, ensuring it’s well-coated.
Heat oil in a pan over low heat, fry the fish until it’s golden and crispy. Place on kitchen tissue to drain excess oil.
To prepare the seasoning, blend chopped tomato, green chili, garlic, coriander, and water.
In the same oil, sauté onions until dark golden brown.
Add the blended seasoning and let it thicken.
Mix in tomato paste until the mixture is thick.
Add black pepper, cumin, fish spices, and salt; stir well.
Add the drained rice and mix until well-coated with the seasoning.
Pour in water to cover the rice and add the dried lime.
Once the water level drops, add half of the fried fish, cover, and let the rice absorb all the water.
Let the dish sit for 15 minutes, garnish with fresh coriander and dill if desired, and serve.

Did you know?

Sayadieh’s origins can be traced to the ancient fishing communities along Egypt’s expansive coastline. The dish’s name, derived from the Arabic word for fisherman (“sayad”), highlights its maritime roots. Throughout Egypt and the broader Arabic world, Sayadieh is renowned not just for its delightful flavor, but also for the nutritive benefits it offers. Kingfish, a common choice for this recipe, is packed with essential omega-3 fatty acids, which promote heart health.

Moreover, due to its rich spice blend, Sayadieh provides an explosion of flavors with each bite. The use of dried lime (also known as Loomi) in the rice is a fascinating aspect; it infuses a subtle yet profound citrusy note, cutting through the savory elements of the dish. While Lebanese and other Arabic versions of Sayadieh might incorporate slight variations in spices and ingredients, the essence remains the same.

Despite its seemingly elaborate preparation, Sayadieh is an easy dish to master with a bit of practice. Home cooks can experiment with different types of fish available locally, adapting the recipe while preserving its authentic flavors. Remember, the secret to a perfect Sayadieh lies in the meticulous browning of onions and harmonious spice combinations, creating a memorable culinary experience.

Egyptian Rice With Noodles (Vermicelli)

Egyptian Rice With Noodles Egyptian Recipe

Egyptian Rice with Noodles is a beloved dish in Egyptian cuisine, known for its simple yet delightful flavor and versatile use across various meals. The combination of fluffy rice and crispy vermicelli noodles results in a distinct texture that pairs perfectly with stews and meats. This dish, also referred to as “Roz bil Sha’reya,” showcases the art of preparing rice in a way that ensures every grain remains separate and tender.

This classic dish is an easy and wonderful way to enjoy a Middle Eastern staple while exploring the rich culinary traditions of Egypt. With a vegan and vegetarian appeal, it’s a great addition to many diets. The choice of oils and the meticulous process of frying the vermicelli and soaking the rice ensure a perfect outcome every time, making it an essential recipe for any home cook.

Ingredients

1 cup broken vermicelli
4 tbsp. olive oil
1 tbsp. vegetable oil
2 cups American rice (or basmati rice)
2 tsp. salt
4 cups hot water

Preparation

Heat 4 tbsp. olive oil and 1 tbsp. vegetable oil in a large pot over low heat.
Add 1 cup broken vermicelli to the pot and stir continuously to avoid burning, until golden brown.
Rinse and soak 2 cups of rice in warm water for 1 hour, then drain completely.
Add soaked and drained rice to the pot with the fried vermicelli and fry for 2 minutes, ensuring each grain is coated with oil.
Stir in 2 tsp. salt, or adjust to taste.
Add 4 cups hot water to the pot for every cup of rice and vermicelli combined and stir to ensure even distribution.
Bring the mixture to a boil, then reduce heat, cover the pot, and simmer for about 15-20 minutes until the water is absorbed.
Let the rice rest for 10 minutes covered before fluffing with a fork and serving.

Did you know?

Did you know that Egyptian rice with noodles is a common side dish in many Middle Eastern and Arabic households? Each family often has its own twist on the recipe, whether it’s the type of oil used or the specific rice-to-noodle ratio. Olive oil, a staple in Mediterranean cuisine, adds a unique flavor, though ghee or butter can also be used for a richer taste.

The soaking of the rice is a crucial step, as it allows the grains to absorb some water before cooking, which helps them stay separate and fluffy. Historically, this method has been a cornerstone in reducing cooking time and ensuring an even texture, preventing the rice from becoming mushy.

Versatile and adaptable, this dish complements a wide range of main courses, from hearty stews to lighter vegetable dishes. In Egypt, it’s often served alongside molokhia, a traditional soup made from jute leaves, or paired with richly spiced meats like kebabs. As a vegan and vegetarian-friendly option, it embodies the essence of Middle Eastern hospitality, where food is meant to be shared and enjoyed communally.

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.

Jollof Rice

Jollof Rice, a celebrated dish across West Africa, is renowned for its rich, spicy, and savory flavors. Often featured at celebrations and gatherings, the dish holds a significant place in regional cuisine, with each country offering its unique touch. In Egypt, Jollof Rice has carved a niche due to the influence of various African expatriates, resulting in exciting culinary fusions.

Traditionally, Jollof Rice is prepared using ripe vegetables, coupled with a robust mix of spices, contributing to its vibrant red hue and deep flavor profile. This dish, which transcends borders, is loved by both meat-eaters and vegetarians alike. The recipe below reveals secrets to making this delightful meal, ensuring it remains vegetarian-friendly and easy to follow.

Ingredients

4 cups Basmati rice
3 large red paprika
2 cloves of garlic
1 yellow Scotch bonnet pepper
2 medium tomatoes
1 medium onion
1 large red bell pepper
1 bay leaf
Vegetable oil (as required)
3 tbsp tomato paste
1 tbsp white pepper
1 tsp ginger powder
1 tsp curry powder
1 tsp smoked paprika powder
1 tsp dried thyme
2 chicken bouillon cubes (or vegetable bouillon for vegan/vegetarian)
Broth or water (to cover the rice)
2 tbsp butter (optional)
Salt to taste

Preparation

Wash, peel, cut, and remove the seeds from the paprika and bell pepper. Combine with garlic, Scotch bonnet, tomatoes, and onion, then blend until smooth.
Pour the blended mix into a saucepan and cook on medium heat with a bay leaf until all the liquid evaporates. Remove and set aside.
In a large pot, heat vegetable oil, then add sliced onions and sauté until slightly golden.
Add the bay leaf and tomato paste to the onions, and sauté for about 15 minutes until the paste appears grainy.
Add the cooked pepper mix to the pot and fry on medium heat for about 25 minutes, stirring continuously to avoid burning.
Incorporate white pepper, ginger powder, curry powder, smoked paprika, dried thyme, and crumbled bouillon cubes into the sauce, mixing well.
Wash Basmati rice until the water runs clear, then mix it thoroughly with the sauce until well coated.
Add enough broth to just cover the rice. Cover the pot with foil to trap steam, then cook on low heat for 15 minutes.
After 15 minutes, mix the rice gently to ensure even cooking, checking and adjusting spices as needed. Cover again and cook until the rice is fully done.
For an extra touch, add butter for shine and mix gently. Serve hot.

Did you know?

Jollof Rice is often compared and debated among West African countries, especially between Ghana and Nigeria, each claiming to have the best version. Each variant uses unique ingredients and cooking techniques. Ghanaian Jollof Rice, for instance, is celebrated for its slightly smoky flavor, achieved by cooking the dish over an open flame.

This versatile dish is inherently vegan and vegetarian, especially when vegetable bouillon is used instead of chicken bouillon. Historically, Jollof Rice, also known as Benachin (meaning “one pot” in the Wolof language), originated from the Senegambian region. Its name evolved from the Wolof people, and it became a staple due to its straightforward preparation and delightful taste.

Moreover, the key secret to exceptional Jollof Rice lies in the base sauce, where the careful frying of the pepper-tomato mix allows the flavors to meld harmoniously. In Egypt, incorporation of local spices and techniques continues to introduce diverse renditions of this classic, making it a universal favorite.