Makdous (Cured Eggplant)

Makdous, also known as cured eggplant, is a popular dish in Middle Eastern cuisine, especially cherished in Syria, Lebanon, and Egypt. This dish involves small eggplants stuffed with a flavorful mixture of walnuts, garlic, and red peppers, then cured in olive oil. It’s traditionally enjoyed as a delightful appetizer, meze item, or a side dish that pairs beautifully with breads.

Preparing makdous at home captures its authentic taste and heritage, connecting us to age-old culinary traditions. With a mix of savory, tangy, and spicy notes, this dish stands out for its bold flavors and exquisite texture. Here’s a simple way to make this delectable Middle Eastern food.

Ingredients

40 small eggplants
Water for boiling
1 kg salt
4 kg chopped walnuts
Mashed garlic (to taste)
4 kg red peppers
Olive oil (for curing)

Preparation

Boil water in a large pot and cook the eggplants until tender, ensuring they don’t overcook.
Rinse the eggplants under cold water to maintain their color.
Salt the eggplants, using about a teaspoon of salt for larger eggplants and less for smaller ones.
Drain the eggplants in a strainer covered with a cloth for 2-3 days, ensuring thorough drying.
Prepare the filling by washing and de-seeding the red peppers, then sun-drying them for 1-3 days.
Grind the sun-dried red peppers and mix them with chopped walnuts and mashed garlic.
Stuff the dried eggplants with the walnut-pepper-garlic mixture.
Store the stuffed eggplants in jars, covering them entirely with olive oil.
Allow the makdous to cure in a cool, dark place for at least 10 days before consumption, ensuring all flavors meld together.

Did you know?

Makdous, also referred to as “mouneh” in Lebanese cuisine, signifies preserved foods prepared at home. This tradition of curing and pickling is essential in Middle Eastern cultures, preserving food through harsher seasons. The term “makdous” in Arabic means ‘cured’ or ‘preserved.’ While makdous is popular in Lebanese cuisine, variations of pickling eggplants can be found throughout the Middle East.

Pickled foods like makdous not only enhance the flavors of dishes but also reflect practical culinary practices passed down through centuries. Traditional methods of using sun-dried peppers and curing in oil exemplify the resourcefulness of Middle Eastern kitchens. Makdous could be considered both a test of patience and a reward, as the curing time allows the intricate flavors to develop, making it an authentic and best-loved Middle Eastern delight.

Enjoying makdous with fresh bread or as a component in various dishes highlights the versatility and enduring appeal of this simple yet sophisticated dish.

Freekeh Soup

Freekeh Soup, a tradition deeply rooted in Middle Eastern cuisine, is an exquisite blend of smoky, nutty freekeh and tender chicken. This ancient grain has been savored for centuries across Palestine, Lebanon, and Egypt, celebrated for its unique texture and robust flavor. Enjoyed as a warming starter or a nourishing main, it’s a must-try for those seeking authentic vegetarian variations too.

Characteristically rich in flavor, Freekeh Soup offers a hearty and nutritious experience. It’s notable for its myriad health benefits, including high fiber and protein content, making it a delightful choice for health-conscious individuals. This recipe, enhanced with aromatic spices, brings a piece of Middle Eastern tradition right to your kitchen.

Ingredients

2 tablespoons vegetable oil
2 tablespoons olive oil
1 chicken breast, diced (optional: replace with meat or keep vegetarian)
1/2 onion, finely chopped
1 cup freekeh, washed thoroughly
1 teaspoon black pepper
1 teaspoon seven spices
1 tablespoon chicken stock powder (optional)
Salt to taste
1 liter hot water

Preparation

Heat the vegetable oil and olive oil together in a large pot over medium heat.
Add the diced chicken breast and sauté until lightly browned. You can omit the chicken for a vegetarian version.
Stir in the finely chopped onion and continue to sauté until the onion becomes translucent.
Add the washed freekeh, black pepper, seven spices, chicken stock powder, and salt to the pot, mixing well.
Pour in the hot water and bring the mixture to a boil.
Reduce the heat to medium and let it simmer for about an hour, stirring occasionally.
Check the soup’s consistency and add more water if necessary. Cook until the freekeh is tender and the soup is well-seasoned.
Serve hot, and enjoy the heartwarming flavors of the Middle East.

Did you know?

Freekeh, also known as frikeh or farik, is a nutrient-packed grain harvested while still young and green. Its unique, smoky flavor comes from being roasted over an open flame. This ancient grain is not just a staple in Middle Eastern diets but also increasingly popular worldwide for its health benefits.

Freekeh is rich in fiber, protein, and essential minerals, making it a wonderful addition to vegetarian and health-focused diets. It’s known to promote digestive health, aid weight management, and support muscle growth. Traditionally, Freekeh Soup is often enjoyed during the colder months for its warming properties and robust flavors.

Widely enjoyed across Egypt and Lebanon, Freekeh Soup’s flexibility allows it to be paired with various ingredients like lamb, beef, or kept entirely vegetarian. Whether in bustling Middle Eastern markets or cozy home kitchens, this soup remains a beloved and heartwarming dish that connects people to their cultural roots.

Embrace the rich culinary heritage of the Middle East by trying out different variations of Freekeh Soup, and you’ll find new dimensions to savor with every bowl!

Fakhfakhina (Fruit Salad)

Fakhfakhina, also known as Egyptian Fruit Salad, is a delightful and refreshing drink enjoyed across Egypt during the scorching summer months. This vibrant smoothie is a perfect blend of various fruits that provide a burst of flavors and nutrients.

Not only is it an epitome of healthy indulgence, but it also holds a special place in Egyptian juice shops and street food culture. Fakhfakhina’s charm lies in its colorful presentation and the symphony of different fruits harmoniously blended together.

Traditionally, this smoothie involves layering various fruit juices and cut fruits, creating a visually appealing and delectable drink. Whether you make it at home or savor it at a local juice stall, Fakhfakhina promises a taste of authentic Egyptian refreshment.

Ingredients

2 cups strawberries, washed and hulled
2 tablespoons sugar (for strawberries)
2 cups mango, peeled and chopped (can be frozen)
2 tablespoons sugar (for mangoes)
1 cup raw Chantilly cream
2 tablespoons sugar (for cream)
1 1/2 cups milk (or water)
2 apples, peeled and diced
2 bananas, sliced
2 guavas, chopped
Juice of half a lemon
Seasonal fruits (kiwi, additional strawberries, etc.)
Lemon juice (to prevent fruit browning)
Packaged Chantilly cream (optional for garnish)
Red cherries or sliced strawberries (for garnish)

Preparation

Blend the strawberries with 2 tablespoons of sugar until smooth. Set aside.
Blend the mangoes with 2 tablespoons of sugar until smooth. Set aside.
In a mixing bowl, whip 1 cup of raw Chantilly cream with 2 tablespoons of sugar and 1 1/2 cups of milk (or water) until soft peaks form. Set aside.
Dice the apples, slice the bananas, and chop the guavas. Mix all the fruit together in a large bowl.
Add a squeeze of lemon juice to the mixed fruits to prevent browning.
In a tall glass or cup, layer the blended strawberry juice at the bottom.
Add a layer of mixed fruits over the strawberry juice.
Pour a layer of whipped cream Chantilly over the fruit layer.
Add a layer of mango juice on top of the cream layer.
Lightly stir the cup to mix the layers slightly but not completely.
If desired, garnish with rosettes of packaged Chantilly cream and red cherries or a sliced strawberry fan on top.

Did you know?

Fakhfakhina is more than just a traditional Egyptian drink; it’s a symbol of communal enjoyment often shared during family gatherings and festive occasions. Originating from the Egyptian word “fakhfakh,” meaning luxurious or lavish, this drink truly lives up to its name with its rich and diverse mix of premium seasonal fruits.

Juice shops across Egypt often prepare it fresh to order, and each shop has its unique twist on the ingredients and presentation. In Egypt, it’s common to see juice parlors bustling with locals on hot days, each savoring their personalized version of this refreshing drink.

Unlike many commercial smoothies, Fakhfakhina typically avoids preservatives, making it a healthier choice for hydration and snack. Additionally, incorporating a variety of fruits means it’s packed with essential vitamins and antioxidants, making it not just delicious but also nutritious.

Next time you’re in an Egyptian juice shop, don’t hesitate to try this authentic Fakhfakhina smoothie, and remember to customize it with your favorite fruits for the best experience!

Shakshuka (Egyptian Dish)

Shakshuka, a beloved dish rooted in North African and Middle Eastern cuisine, has also found its way into Egyptian kitchens, known locally as “Shakshouka” or “Lhasa”. This traditional recipe is perfect for breakfast or brunch, embodying robust flavors and a vibrant, rustic appeal. It’s a medley of rich tomato, hearty spices, and eggs—all brought to a harmonious blend in a single pan.

Renowned for its easy preparation and wholesome ingredients, Shakshuka is often enjoyed with warm bread or pita, making it a comforting and nourishing option. The addition of cheese takes this classic dish to a higher echelon of indulgent satisfaction. Whether you’re exploring its Arabic origin or simply looking to elevate your morning meal, this Shakshuka recipe promises to bring both flavor and tradition to your table.

Ingredients

4 medium tomatoes, finely chopped
1 large onion, finely chopped
4 tablespoons cooking oil or butter
4 eggs
1 tablespoon tomato paste
Salt and black pepper to taste
½ teaspoon paprika
½ teaspoon mixed spices (or your choice of spice blend)
½ cup bell pepper, diced (optional)
1 tablespoon hot pepper, finely chopped (optional)
¼ cup creamy cheese (such as Kiri or Nesto cheese)
Fresh coriander or parsley for garnish

Preparation

Heat the oil in a large saucepan over medium heat.
Add the chopped onion and sauté until lightly golden.
Stir in the finely chopped tomatoes and cook until they start to soften.
Add the tomato paste along with salt, black pepper, paprika, and mixed spices. Cook and stir until well combined.
If using, mix in the bell pepper and hot pepper, cooking for a couple of minutes until they soften.
Create small wells in the tomato mixture and crack an egg into each well.
Lower the heat, cover the pan, and cook until the eggs are set to your liking—ensure the eggs are cooked evenly without drying out.
Once the eggs are almost done, add dollops of creamy cheese around the eggs. Allow the cheese to melt naturally from the residual heat.
Garnish with fresh coriander or parsley before serving.

Did you know?

Shakshuka, while often recognized as a North African dish, has gained widespread popularity across the Middle East and North Africa, with each region imparting its unique twist. In Egypt, it is synonymous with comfort and simplicity, perfect for any time of day. The dish’s origins are somewhat contested, with Tunisia often being credited for the modern rendition known today.

Shakshuka is also incredibly versatile; you can customize the spiciness by adjusting the type and quantity of peppers used. Additionally, it is known to be a healthy option, as the tomatoes are rich in vitamins and antioxidants, while the eggs and cheese provide an excellent source of protein. For those exploring what to serve with Shakshuka, consider pairing it with warm pita bread, a fresh salad, or even rice.

This dish not only provides a delightful culinary experience but also carries with it a piece of rich cultural heritage, making it more than just food, but a flavorful story of tradition and culinary excellence.

Qamar Al Deen Pudding

Qamar Al Deen pudding, also known as Qamaruddin pudding, is a beloved Middle Eastern dessert with deep cultural roots, particularly enjoyed during the holy month of Ramadan. Made from dried apricots, this old-fashioned dessert is not only simple to prepare but also boasts a delightful sticky-sweet flavor.

Traditionally celebrated for its rich, creamy texture and exquisite blend of mastic and rose water, Qamar Al Deen pudding stands as an enduring favorite in Egyptian cuisine. It’s perfect for iftars and other festive gatherings, offering a refreshing yet gratifying end to any meal.

Ingredients

400 g Qamaruddin (dried apricot sheets)
3.5 cups boiling water
4 cups liquid milk (or 1.5 cups powdered milk + 4 cups water)
5 tablespoons cornstarch
4 tablespoons sugar (adjust to taste)
1 box (170 g) cream
A pinch of mastic, ground with sugar
1 teaspoon rose water
Pistachio nuts for decorating

Preparation

Soak the Qamaruddin in 3.5 cups boiling water for 1-3 hours until softened.
Blend the soaked Qamaruddin and water until smooth. Add half a cup more water if thick.
Combine 4 cups liquid milk, 5 tablespoons cornstarch, and 4 tablespoons sugar in a pot.
Add ground mastic and a teaspoon of rose water to the pot.
Heat and stir the mixture until it thickens, then add the 170 g of cream and continue stirring until smooth.
Let the mixture boil for 2 minutes after big bubbles appear.
Pour the pudding into serving cups and cool at room temperature.
For the second layer, place the Qamaruddin mixture on the stove, add 4 tablespoons of cornstarch, and stir until thickened.
Once boiling, cook for another 2 minutes and pour over the first layer in the serving cups.
Refrigerate for three hours before serving.
Decorate with pistachio nuts and Muhammadi roses as desired.

Did you know?

Qamaruddin, often referred to as dried apricot sheets, dates back to ancient times when it was a staple for nourishing travelers and a special treat during Ramadan. This dessert is not only delicious but also beneficial, packed with vitamins A and C, iron, and dietary fibers.

The mastic used in this pudding is a unique resin obtained from the mastic tree, famed for its delicate pine and vanilla-like flavors. This resin enhances the pudding’s aroma and helps achieve the right texture. Moreover, the rose water enlivens the dish with a floral undertone, paying homage to the traditional tastes prevalent in Middle Eastern cuisine.

Serving Qamar Al Deen pudding is one of the easy dessert ideas that feels both fresh and luxurious, making it a fantastic end to your festive meals. Enjoy a slice of Egyptian culture with this sumptuous, sticky-sweet pudding, a true testament to old-fashioned culinary practices and perfect for Ramadan.

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!

Mahalabia (Milk Pudding)

Mahalabia, known as Muhallebi or Malabi in other regions, is a traditional Egyptian dessert beloved for its creamy texture and sweet, light flavor. This milk-based pudding dates back to the Ottoman Empire and has since become a staple across the Middle East and Mediterranean. Its simplicity combined with a rich taste makes it a favorite treat for all ages.

This dessert provides a delightful balance between sweetness and creaminess, often enjoyed either warm or cold. It can be garnished with an assortment of toppings like nuts or drizzled with various sauces to suit individual preferences. Mahalabia’s adaptable nature makes it a versatile and cherished dish in many households.

Ingredients

1 liter minus a quarter cup of milk
1/4 cup of milk (set aside)
2 tablespoons of Chantilly cream
2 tablespoons of starch
1/2 cup of sugar
1/2 cup of flour
1 teaspoon of vanilla extract
2 tablespoons of powdered sugar (optional)
3 tablespoons of powdered milk (optional)
2 tablespoons of butter
Mixed nuts for garnish (almonds, pistachios)

Preparation

Combine 1 liter of milk with 2 tablespoons of Chantilly cream and 2 tablespoons of starch. Whisk them well and set aside.
In a large pot, combine the remaining 1/4 cup of milk with 1/2 cup of sugar and 1/2 cup of flour.
Stir the sugar and flour mixture into the milk until the mixture is smooth and doesn’t feel gritty.
Heat the mixture over medium heat, continuously stirring until it starts to thicken.
Once thickened, gradually add the milk and starch mixture that was set aside, continuing to stir.
Let the mixture cook over low heat for an additional 2-3 minutes to ensure the flour is fully cooked.
Add 1 teaspoon of vanilla extract, 2 tablespoons of powdered sugar (optional), and 3 tablespoons of powdered milk (optional). Stir well.
Stir in 2 tablespoons of butter until melted and well integrated.
Pour the creamy mixture into cups or bowls.
Garnish with nuts or any preferred toppings and let it cool in the refrigerator for about half an hour before serving.

Did you know?

Mahalabia, also known as Muhallebi in Turkish and Malabi in other parts of the Middle East, has a fascinating history that dates back to the 7th century when it was introduced by an Arab cook named Ibn Sa’d. Traditionally, it was made using rice flour, but recipes have evolved to incorporate cornstarch and other ingredients for enhanced texture and flavor.

This delightful pudding is not only enjoyed in Egypt but also in Turkey, Greece, and Israel, each adding its unique twist. Mahalabia is often flavored with rosewater or orange blossom water in different regions, enriching its aromatic profile.

Besides its delectable taste, Mahalabia is a nutritious dessert thanks to its primary ingredient—milk. Milk provides essential nutrients such as calcium, proteins, and vitamins, making it beneficial for bone health and overall well-being. For those looking for a comforting, sweet dish that’s easy to prepare, Mahalabia is undoubtedly among the best choices.

The use of nuts like pistachios and almonds not only adds a delicious crunch but also brings additional health benefits, including healthy fats, fiber, and antioxidants. If you’re ever curious to experiment, try adding a hint of coconut for a tropical twist on this traditional pudding—a simple yet delightful way to savor a piece of history.

Ful Medames (Egyptian Fava Beans)

Ful Medames, often known as “ful,” is a cherished staple of Egyptian cuisine. This ancient dish not only provides a delightful culinary experience but also holds historical significance as a primary food in the region for centuries. It’s enjoyed across various Arabic cultures, including Syrian and Lebanese, reflecting its wide-reaching appeal.

Rich in flavor and nutrients, ful medames features tender fava beans infused with tomatoes, lentils, and spices, creating a hearty and satisfying meal. The dish’s earthy taste, complemented by a zesty twist of lemon and aromatic cumin, offers an authentic glimpse into traditional Middle Eastern cuisine.

Ingredients

500g dried fava beans
Water (twice the volume of the beans for soaking)
2 large tomatoes
1 lemon, sliced
½ tomato, chopped
½ cup yellow lentils
1 tsp turmeric
1 tsp cumin
1 tbsp flour
Salt, to taste
Optional: Tahini, lemon juice, salt, cumin, hot sauce for serving

Preparation

Wash the fava beans thoroughly in cold water.
Soak the beans overnight in water that covers them by at least two times their volume.
The next day, drain and rinse the beans, discarding any floating ones.
Place the beans in a large pot or damasa (traditional pot).
Add sliced lemon, whole tomatoes, and chopped tomato.
Add yellow lentils to the pot.
Pour enough water to cover all the ingredients completely.
Add turmeric, cumin, and mix well.
Bring the mixture to a boil on high heat.
Once boiling, cover the pot and reduce to a simmer on low heat.
Cook for 4 to 8 hours, checking every hour after the first hour, adding boiling water if needed.
Stir flour into half a cup of cold water, then add to the mixture.
Mix everything thoroughly to achieve the desired consistency.
If preferred, use a hand blender to achieve a smoother texture.
Serve warm with optional tahini mixture, lemon juice, salt, cumin, and hot sauce.

Did you know?

Ful Medames is an ancient dish, with origins tracing back to Pharaonic Egypt. It’s one of Egypt’s oldest foods, traditionally prepared in large batches to feed families throughout the day. The recipe became popular across various Arab cultures, and variations exist in Syria and Lebanon, where ingredients may slightly differ.

Fava beans, the core ingredient, are an excellent source of protein and fiber, often making this dish a go-to for a nutritious meal. In Egypt, ful is commonly served as a breakfast item, adding versatility to its uses – sometimes eaten with bread or mixed with eggs.

The cooking method in a damasa is essential for achieving the perfect texture. This traditional pot promotes even heat distribution, ensuring the beans are cooked thoroughly without losing their soft, creamy texture. Celebrated not only for its taste but also as an energy booster, ful medames proves that ancient culinary traditions continue to enrich modern kitchens around the world.

Egyptian Moussaka

Egyptian Moussaka, locally known as Messa’aa, is a hearty and flavorful dish deeply rooted in Egyptian cuisine. Unlike its Greek or Lebanese counterparts, Egyptian Moussaka often skips the béchamel sauce, embracing lighter, veggie-centric flavors with a delightful tang from garlic and vinegar. This dish is perfect for those seeking to indulge in a traditional, easy-to-make Egyptian stew.

The savory mix of eggplants, potatoes, and peppers lends a vibrant palette and rich, smoky undertones. When combined with tomatoes and spices, this moussaka offers a comforting warmth. As it’s naturally gluten-free, it fits well within diverse dietary preferences and can be a wonderful way to enjoy a low-calorie, vegetable-forward meal.

Ingredients

2 potatoes, peeled and cubed
3 eggplants, cubed
2 bell peppers, cubed
2 hot peppers, chopped
1 head of garlic, minced
1 pod of pepper
1 large spoonful of vinegar
Tomato juice (strained from peels and seeds)
1 spoonful of tomato sauce
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
1/4 teaspoon dried coriander
Salt to taste
Black Indian pepper to taste
Oil for frying

Preparation

Peel and cube the potatoes, then rinse thoroughly.
Cube the eggplants and place them in a colander, sprinkle with a large spoon of salt, mix well, and let them sit to drain excess water.
Cube the bell peppers and chop the hot peppers.
Fry the cubed potatoes in hot oil until golden, then drain on paper towels.
Fry the eggplant cubes until golden and drain them as well.
In the same oil, lightly sauté the bell peppers and hot peppers, and then drain.
In a clean pan, heat 1/4 tablespoon of oil, add the minced garlic, and sauté until slightly golden.
Add a pod of pepper followed by vinegar, sauté together until aromatic.
Pour in the tomato juice and one spoonful of tomato sauce. Season with cumin, black Indian pepper, black pepper, and dried coriander.
Stir well and let the mixture simmer until it thickens.
Add a cup of water to the sauce for a looser consistency.
Combine the fried eggplant, potatoes, and peppers with the sauce. Ensure all vegetables are well coated.
Simmer the mixture until vegetables absorb the sauce and flavors meld together.
Serve hot, garnished with a sprinkle of additional dried spices if desired.

Did you know?

Moussaka variations can be found across the Mediterranean and the Middle East, each region adding its unique twist. While the Greek version commonly incorporates layers of minced meat and is topped with béchamel sauce, the Egyptian rendition stays true to its roots with a simpler, more vegetable-forward approach.

Traditional Egyptian Moussaka is not just a delicious meal but also a practical and low-calorie option, especially when prepared with minimal oil. It’s a great way to enjoy seasonal produce like eggplants and peppers.

Another interesting fact is that Egyptian Moussaka is often enjoyed as a versatile dish; it can be served hot or cold, making it an excellent choice for summer gatherings. The use of common kitchen spices like cumin and coriander not only enhances the flavor profile but also brings beneficial properties, such as aiding digestion and reducing inflammation. So next time you savor this traditional Egyptian stew, remember it’s more than just comfort food—it’s a hearty, culturally rich experience!

Fatayer Zaatar

Fatayer Zaatar is a beloved dish in Middle Eastern cuisine, known for its flavorful filling made from za’atar—a blend of herbs like thyme, marjoram, and oregano mixed with sumac and sesame seeds. This dish is often enjoyed during family gatherings and is cherished for its refreshing taste and simple yet engaging preparation.

In Egypt, Fatayer Zaatar is a staple in many homes and bakeries, serving as a quick snack or a delightful addition to breakfast. The dish offers a perfect balance of crunch and tenderness, with a burst of savory and slightly sour notes thanks to the sumac. It’s a culinary treat that encapsulates the rich flavors of the Middle Eastern region.

Ingredients

3 cups of flour
1 tablespoon of salt
1 tablespoon of sugar
1 teaspoon of yeast
½ cup of yogurt
½ cup of olive oil (or sunflower oil)
⅔ cup of cold water
¼ cup of hot water
1 cup of za’atar
1 cup of olive oil (for za’atar mix)
1 tablespoon of sumac

Preparation

Mix the flour, salt, sugar, and yeast in a bowl.
Add the yogurt and olive oil, then mix thoroughly.
Slowly incorporate the cold water and then the hot water, continuing to mix until the dough reaches a sticky consistency.
Knead the dough until it is soft and smooth, then let it rise for one hour.
Preheat your oven to the highest temperature, ensuring heat is coming from the bottom.
Prepare the za’atar mix by combining the za’atar, olive oil, and sumac in a bowl until it reaches a paste-like consistency.
Divide the dough into sections, roll each section out, and then use a fork to poke holes to prevent it from puffing up too much.
Spread the za’atar mixture over the rolled-out dough.
Place the prepared dough in the oven and bake until the edges are golden and crispy.
Remove from the oven and let cool slightly before serving.

Did you know?

Fatayer Zaatar is not only popular in Egypt but has deep Palestinian roots as well. The addition of sumac is a nod to regional preferences, giving the dish its distinctive tangy flavor. Sumac is a remarkable spice known for its vibrant red color and sour taste, often used in Middle Eastern and Mediterranean cuisines.

A single serving of this delicious treat is relatively low in calories, making it an ideal choice for those looking to enjoy traditional flavors while maintaining a balanced diet. Variations of this recipe are found throughout the Levant, often referred to as Man’oosha or Mana’eesh, highlighting the cultural significance and versatility of the dish.

Whether enjoyed plain or with added toppings like cheese, tomatoes, and cucumber, Fatayer Zaatar brings a sense of freshness and tradition to any meal. The preparation process, which might seem elaborate, is actually quite straightforward once you get the hang of it, making it a great recipe for home bakers eager to explore traditional Middle Eastern cuisine.