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Ghorayebah

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Ghorayebah

Ghorayebah, or Butter Cookies from Egypt, is a delicious and simple cookie recipe that you will love. These cookies are made with Ghee and are so tender that they will melt in your mouth. Top them with pistachios or almonds or eat them plain. Either way, you’ll love them!

What is a Ghorayeba?

  

  

    

Origin Of Ghorayebah

This recipe is a popular and traditional cookie that has been eaten in Egypt for centuries. The cookies are made using 4 simple ingredients and are often eaten during Eid-ul-Fitr (the feast that marks the end of Ramadan) or even during the Christmas season!

They’re what people gift one another during that time of the year and an always welcomed tradition that is as old as time.

How To Prepare Butter Cookies (Egyptian Ghorayebah)

This is an overview of the instructions. The detailed instructions are in the recipe card below. The recipe only has 3 ingredients and is very easy to put together with ingredients straight from the pantry, they are;

  1. Ghee: Make sure to use ghee that is not melted while at room temperature. You should look for a “highly clarified” brand.
  2. Sugar: Make sure to use powdered sugar. If you do not have powdered sugar, you can blend granulated sugar in a blender until it becomes powdered.
  3. Flour: I use all-purpose flour for this recipe

Now that we have our ingredients, let’s get down to how to make the perfect Ghorayebah

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Recipe FAQs

How Long Will These Cookies Last?

You can store the butter cookies in an airtight container. As long as they are in this container, they should last for about one week.

How Do I Know When the Cookies are Done?

The butter cookies (Ghorayebah) won’t change colors/shapes completely as most other cookies do. Instead, keep an eye on the bottom of the cookie. When it starts to brown, you’ll know that your Ghorayebah is ready.

Do not wait until the cookies are completely toasted on top or they will be overcooked.

   

    

   

Can I Add Any More Spices to the Cookies?

Most of the time, these butter cookies are enjoyed with these simple ingredients. Some bakers in Egypt will add a touch of cardamom to the cookie, which makes them so delicious.

Feel free to experiment with any other spices you think would be delicious. Though not traditional, cinnamon would be another great option.

Can I Use Butter?

The answer is no, unfortunately, you will need to use ghee. Butter will add liquid to the dough which then will develop gluten hence yielding a crunchy cookie that eventually is not Ghrayebh.

Making Ahead & Storage

  • The dough can stay (rolled or as a ball) in the fridge for up to 3 days. The dough can also stay in the freezer for up to 3 months. It is easier to roll the Ghorayebah and then freeze it than to freeze it as a dough ball. Frozen cookies will take a minute or two longer to bake.
  • Store Ghorayebah in a regular container on your counter for 2-3 weeks. It gets better the second day.

Did you enjoy this article on How To Make Butter Cookies from Egypt? If so, make sure to check out these other recipes that I picked out just for you:

I hope you’ll like this recipe and please if you make this recipe, leave a comment below. Thanks for reading!

Butter Cookies (Egyptian Ghorayebah)

This is a seasonal Sudanese cookie normally used for Eid celebrations. As I moved away, I took what reminded me of my home and family. You are surely free to bake them at any time of the year. This recipe was handed down to me by my father.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Egyptian
Servings 0
Calories 78 kcal

Ingredients
  

  • 1 cup confectioners' sugar
  • 1 cup ghee (clarified butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour, or as needed
  • 30 whole cloves

Instructions
 

  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix sugar and ghee together until creamy; stir in vanilla extract and baking powder.
  • Add flour in small batches until dough is thickened and combined.
  • Roll dough into walnut-size balls and place 2 inches apart onto baking sheets.
  • Flatten slightly and press a clove into the center.
  • Bake in the preheated oven until ivory, 10 to 20 minutes.
  • Cool on the sheets for 10 minutes, before transferring to a wire rack to cool completely, about 10 to 20 minutes.

Nutrition

Calories: 78kcal
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Balah El Sham

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Balah El Sham
Balah El Sham is one of the Egyptian desserts people love to it. It also brings back certain childhood memories for people who knew the dish while growing up. It can be enjoyed hot or cold.

This ancient pastry with a plethora of names depending on where you are. It is popular in most parts of the Middle East and certain Eastern European countries in various versions.

It is essentially fried pate a choux dipped in sugar syrup instead of cinnamon sugar, similar to churros. It is occasionally cut open and packed with whipped cream, chocolate, fruits, nuts, or any other delectable filling, such as pastry cream.

What is Balah El Sham?

It directly translates to “Levant dates” in Arabic. No, this dessert does not include dates; it was given the name dates because of its size and Levant since it originated in the Arab world’s Levant region.

Balah el Sham is a fluffy choux pastry that is fried and then dipped in a thick syrup. It’s really sweet, but if you want a milder variety, drizzle it with honey. You may also stuff it with custard, whipping cream, or mascarpone cheese, drizzle it with honey, and top it with pistachios.

Crispy and sweet fried choux pastry on the outside, soft and airy on the inside. One of the most popular and delectable desserts is Balah el Sham.

They’re dipped in a pool of sticky sweet vanilla sugar syrup that seeps into the nooks and crannies of their insides after being fried to golden perfection.

How To Make Balah El Sham

It’s produced by cooking flour with water, milk, and butter until it’s a pipeable, spoon-able consistency, then adding eggs off the stove. The choux is subsequently baked a second time, either in the oven, in the pan, or in the water, according on the recipe.

Balah El Sham

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 0

Ingredients
  

  • 3 cups water divided
  • 2 cups white sugar divided
  • 1 lime juiced
  • 2 tsps vanilla extract
  • 2½ cups vegetable oil
  • ½ tsp salt
  • 1 cup all-purpose flour
  • 4 eggs egg
  • 2 cups corn oil

Instructions
 

  • Combine 1 cup water and 1 cup sugar in a saucepan over high heat.
  • Bring to a boil; stir until sugar dissolves.
  • Reduce heat to medium; add lime juice.
  • Simmer until flavors combine, about 10 minutes.
  • Remove from heat.
  • Stir 1 teaspoon vanilla extract into the syrup; let cool.
  • Stir 2 cups water, 1 cup sugar, vegetable oil, and salt together in a pot over medium-high heat; bring to a boil.
  • Reduce heat to medium.
  • Add flour; stir vigorously with a wooden spoon until batter forms into a ball.
  • Cook until batter is shiny, about 1 minute.
  • Transfer to a bowl; allow to cool, about 5 minutes.
  • Flatten batter into the bottom of the bowl.
  • Add eggs, 1 at a time, mixing well after each addition.
  • Stir in the remaining 1 teaspoon vanilla extract; mix until batter is creamy.
  • Pour into a cloth piping bag fitted with a large star tip.
  • Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low.
  • Squeeze 2 inches of batter onto an oiled spatula and lower into the hot oil; repeat until the saucepan is full.
  • Cook, turning occasionally, until golden brown, about 5 minutes.
  • Transfer pastries to a paper bag to drain, about 30 seconds.
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Bamia

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Bamia
Bamia, also known as bamiya, is a Middle Eastern stew made of lamb, okra, and tomatoes. It can be found in all Arab countries, as well as Anatolia and Greece.
This is a great recipe for the month of Ramadan. It is also a popular Egyptian dish. Bake in a clay baking dish if. In absence of that, any deep baking dish is fine.

What is Bamia?

Bamia is a Middle Eastern, Afghan, Anatolian, and Turkish stew made primarily of lamb, okra, and tomatoes. Tomato sauce, onion, garlic, cilantro (coriander), vegetable oil, cardamom, salt, and pepper are also used.

The word “bamia” is etymologically an Arabic word that simply means “okra.” During fasting seasons such as Easter in Greece and Cyprus, vegetarian bamia is very popular.

Okra, lemon juice, olive oil, sugar, salt, and pepper are used in its preparation. At ceremonial feasts, Turkish bamia is sometimes served as a palate cleanser between food courses.

Okra is a vegetable that was once grown by the ancient Egyptians. The Moors brought it into Europe as early as the 12th century. It is introduced to the New World in the 17th century and is initially consumed by slaves. It’s now popular in Africa and the southern United States.

Variations of Bamia

  • In Egypt, sinew (tendons) of lamb are commonly used because it can withstand long cooking times.
  • Ta’aleya, an Egyptian garlic sauce, is added to bamia to give it flavor.
  • Bmieh is a popular dish in the southern provinces of Iran and Afghanistan, where it is served as a khoresh alongside rice.
  • This dish is sometimes eaten between two other preparations in Turkey to “cleanse” the palate. Vinegar and sugar allow you to appreciate the subtleties of other dishes more fully.

How To Make Bamia

This okra-based dish pairs well with the following ingredients: onions, lamb, beef, rice, peppers, tomatoes, dried apricots, eggplant, coriander, curry powder, oregano, lemon, salt, garlic, and vinegar.

Bamia can be made with fresh, frozen, or canned okra. The addition of sugar and vinegar to the recipe produces a particularly tasty sweet and sour result.

Prepare time: 20 min
Cook: 30 min
Ready in: 50 min

Ingredients

  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 1 pound boneless lamb shoulder, cut into 1-inch pieces
  • salt and ground black pepper to taste
  • 1 (8 ounce) can tomato sauce
  • 2 cups water, or as needed to cover
  • 1 (10 ounce) package frozen okra, thawed

Directions

  1. Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes.
  2. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
  3. Stir in tomato sauce and water; season with salt and black pepper.
  4. Bring lamb mixture to a boil and reduce heat to low.
  5. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Stir okra into lamb mixture, adding more water if necessary, and bring to a boil.
  8. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
  9. Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Tajin Sibnekh (Tunisian Chicken and Eggs)

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Tajin Sibnekh (Tunisian Chicken and Eggs)
If you’re looking for a make-ahead dish that could be eaten hot or cold; great for dinner and perfect for packed lunch or picnic the day after; then look no further than this Tajin Sibnekh.

About This Tunisian Chicken and Eggs Recipe

The Tunisian tagine is not an ordinary egg dish, it is very flavorful with a distinct and heady blend of North African spices; just what you need to wake your taste buds up.

When people hear tagine, the thing that comes to mind is the Moroccan dish cooked in a clay pot with a domed lid, but the Tunisian tagine locally known as “tajin sibnekh” is totally different. It is an egg dish baked with potatoes, meat, cheese, vegetables, herbs and North African spices, similar to an Italian frittata or Spanish tortilla.

It is usually served as a starter in the region, but it can serve as a complete meal, as it is filling and quite nutritious too. The Tunisian frittata is rich protein and carbohydrates as well as vitamins and minerals from the additional vegetables and herbs.

How To Make Tajin Sibnekh

Feel free to be creative with the Tajin Sibnekh (Tunisian tagine). You can add any fish or meat to the dish. You may choose to omit the animal protein to make a vegetarian dish. I added peas, but other vegetables can also go into the Tunisian frittata, similar to the Italian ones. You can eat it hot or cold too.

Want to warm up left-over Tajin Sibnekh? Be careful with the heat so you’re not left with rubbery eggs. Place the tagine in a microwave safe plate and cover with a damp paper towel. Heat it up for not more than 1 minute and enjoy.

This is such a quick and easy recipe to make, I hope you enjoy this unique Tajin Sibnekh!

Tajin Sibnekh

Tajin sibnekh is sort of a Tunisian chicken and egg bake; similar to an Italian frittata. The egg bake contains chicken, potatoes, peas, spinach, eggs, and Tunisian seasonings such as harissa ans ras el hanout.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine Tunisian
Servings 5

Ingredients
  

  •  1/3 cup vegetable oil
  • 2 potatoes, peeled and cubed
  • 8 ounces diced chicken breast meat
  • 1 large onion, diced
  • 1 tablespoon harissa
  • 1 1/2 teaspoons ras el hanout
  • 1/2 cup water
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon butter
  • 1 bunch fresh spinach, washed and chopped
  • 8 eggs
  • 1 cup frozen peas
  • 1/3 cup Parmesan cheese
  • 1 pinch salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C).
  • Grease a 9x13 inch baking dish.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate.
  • Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes.
  • Add the onion, and continue cooking until the onion has softened and turned translucent about 5 minutes.
  • Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
  • Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes.
  • Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
  • Bake in the preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.
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Delicious Maamoul Cookies & How To Make Them

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Delicious Maamoul Cookies & How To Make Them
Maamoul in Arabic is filled and very popular in Lebanon but can be found throughout the Middle East and North Africa. Traditionally maamoul is shaped as crescents or as pressed cookies and has several variations for the fillings.

Prepare time: 20 min
Cook For: 1 hr
Ready In: 1 hr 20 min

INGREDIENTS NEEDED FOR MAAMOUL COOKIES

  • 2 cups semolina flour
  • 1 1/2 cups shortening
  • 1 cup boiling water
  • 3/4 cup white sugar
  • 2 cups ground walnuts
  • 1 teaspoon rose water
  • 1/4 cup confectioners’ sugar for dusting.

DIRECTIONS TO MAKE MAAMOUL COOKIES

    1. Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork.
    2. Pour in boiling water, and mix to form a solid dough.
    3. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended.
    4. Cover dough and let stand for at least one hour, or as long as overnight.
    5. In a medium bowl, mix together the sugar, groundnuts, and rose water so that the mixture is uniform. Set aside.
    6. Preheat the oven to 350 degrees F (175 degrees C).
    7. Grease cookie sheets, or line with parchment paper.

Knead the dough again briefly, and form into walnut-sized balls. Make a hole in the center using your finger.

  • Fill the hole with the nut mixture, and seal the dough up over it.
  • Gently form into balls or crescents, or make designs into the dough using a fork.
  • Place cookies at least 1 inch apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, or until lightly browned.
  • Dust with confectioners sugar while still warm if desired.

 

Maqluba(Upside Down Lamb & Rice)

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Maqluba(Upside Down Lamb & Rice)

This classic Middle Eastern recipe can be spelled in a variety of ways: Maqluba, Maklouba, or Maqlooba.  I guarantee you’ll love this maqluba recipe as much as I do.

What is Maqluba?

Maqluba is a traditional Syrian, Iraqi, Palestinian, and Jordanian dish. The dish consists of meat, rice, and fried (or baked) vegetables placed in a pot. After cooking, this pot is flipped upside down and served, turning the contents over giving it a layered appearance. It is many centuries old and is often theorized to have been invented in the 13th century.
The types of vegetables most often included in this rice dish are cauliflower and eggplant.

Other vegetables added are usually based on what the cook has in the home at the time, which can be things like potatoes or carrots.

The meats that are commonly used in Maklouba are chicken or lamb; eggplant paired with lamb, and cauliflower with chicken.

To garnish Maklouba, it is best to add toasted pine nuts or slivered almonds along with chopped fresh parsley.

Great side dishes to include with this recipe are a simple salad or a yogurt based sauce.

Whatever sides you make should be appropriately large because this recipe is made for feasts. It is the perfect dish when you have lots of mouths to feed, because you can always add to the recipe.

It is a dish that you can make on relatively short order, and it is definitely a crowd pleaser.

How To Make Maqluba

I begin by slicing the eggplant in rounds. Traditionally the eggplant is fried, but as you may know eggplant loves sucking up liquid, and when fried becomes utterly greasy. Very tasty, but very greasy.

Instead, I like to pour some olive oil into a wide skillet and dip each side of the eggplant round in it, just to soak up a little oil.
If you want to absorb even less oil, you can use a pastry brush. It is entirely up to your personal preference. If preferred, use paper towels to wipe away any remaining oil from  the eggplant.
Bake these in the oven for around 20 minutes or until brown. Lay the lamb chops out on a tray and season with salt and pepper. Place these in the oven and roast until brown, set aside. In a bowl, mix the rice with the spice mix and a teaspoon of salt until well combined.
Once you have all these components, it’s time to construct your dish! Check below for step-by-step recipe. There are a couple of variations with this dish, one is made with lamb and eggplant, and the other with chicken and cauliflower. You can also make a vegetarian version by using canned chickpeas as a substitute for the meat if you want. I prefer the lamb and eggplant version, it feels and tastes so much more a substantial meal.

Recipe Notes & Variations 

  • Use a non-stick baking dish: this makes it easier to flip out and maintain a beautiful presentation. You should also make sure the dish isn’t too narrow, or else the rice may now be cooked through evenly.
  • If the rice is undercooked: I recommend using a teaspoon to test a little of the rice before serving it. If it’s underbaked, add extra ¼-1/2 cup water or stock and return to the oven for a further 15-20 minutes.
  • Don’t under-season: it’s crucial to season every layer of the vegetable maqluba so that it doesn’t taste bland. Depending on how salty your stock is, adjust the seasoning accordingly.
  • Pack it tightly: if you want the maqluba to turn out well, then make sure to pack it tightly into the baking dish, pressing it down with a spatula.
  • Experiment with grains: once you have the method sorted with rice, you can experiment with other grains like freekeh, farro, or bulgur (adjusting the cooking time and stock amount).

How To Serve

Now comes the fun part! Get a large plate and place it over the top of your pot. In one swift motion, using oven mitts, hold the pot handles against the platter and flip your pot so it is now upside down.

Let the pot settle for a minute, then with careful dexterity, gently lift your pot to reveal your wonder!

This can be a show stopping dish when it comes time to serve it, so make sure your guests watch. As you lift the pot off the food to unveil your masterpiece to your guests you always feel a bit of magic!

Enjoy the substantial flavors, and little bit of drama this food provides!

How To Make Ahead And Store

Make ahead: there are several ways that you can cut down on the prep of this dish by making elements in advance. For example, you can bake the eggplant in advance and store, covered in the refrigerator for up to two days. Likewise, the onion and soy mince mixture can be cooked 2-3 days in advance and stored, covered in the fridge.

You can also prepare the entire dish a day in advance. Add 2-3 tablespoon of water or stock back to the dish before reheating in the oven for 10-15 minutes, until heated through.

Fridge: store any leftover vegetable maqluba in the refrigerator, covered for 2-3 days.

Freeze: allow to cool, then transfer to a freezer-safe container and freeze for up to a month. Allow to thaw in the refrigerator before reheating.

Reheat: reheat the vegetable maqluba in the microwave or on the stovetop with a splash of water to help soften the rice again. The vegetables will be softer after freezing, but the taste is still amazing!

This is such a quick and easy recipe to make, I hope you enjoy this unique Maqluba!

Maqluba Recipe

This perfect recipe has all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 7 cups of water
  • 2 onions, chopped
  • 1 tablespoon chopped garlic
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 1 pinch salt and ground black pepper to taste
  • 2 cups cooking oil
  • 2 cups lamb meat, cut into small pieces
  • 1 large eggplant, cut into 3/4-inch slices
  • 2 zucchini, cut into 1/4-inch slices
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1 1/2 cups jasmine rice
  • 1 (16 ounces) container plain yogurt

Instructions
 

  • Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot.
  • Add the lamb; reduce the heat to low and simmer 15 to 20 minutes.
  • Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
  • While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat.
  • Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower.
  • Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.Layer the lamb into the bottom of the large pot.
  • Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers.
  • Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish.
  • Pour the reserved liquid from the beef over the mixture until it is completely covered. Add water if needed.
  • Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot.
  • Place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter.
  • Serve with yogurt on the side.
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Kefta – Moroccan Meatballs

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Kefta – Moroccan Meatballs
This Moroccan Kefta recipe combines ground beef with Moroccan spices and other seasonings for a delicious, flavorful Moroccan meatballs appetizer or main dish served with rice, salad, or couscous.

What is Kefta?

Kefta is a very popular food in Morocco. It is seasoned ground meatballs (kefta mkaouara) and traditionally kefta is served along with a super sweet teapot of Moroccan mint tea.

The only “real work” involved in cooking up this kefta tagine is the making of the meatballs. We season some minced meat, then roll them into balls. This whole process takes about 20 minutes, maybe.

If you are feeling lazy, or just plain can’t be bothered, go ahead and use shop bought lamb or beef meatballs. I’m not going to judge. The result will be just as delicious.

Just one thing to bear in mind is that Moroccan meatballs tend to be on the small side, like a large marble. So if you can, buy mini meatballs.

Moroccan tradition is to gather round the tagine and eat communally from the dish, using pieces of Moroccan bread to scoop up the meatballs and sauce. For a truly authentic experience, consider serving the kefta tagine with Moroccan mint tea.

How To Prepare Kefta (Moroccan Meatballs)

There isn’t anything particularly difficult or complicated about making this recipe. The keftas (aka kofta, meatballs) themselves are pretty straight forward, flavored with paprika and cumin, typical North African spices.

Many cooks like to present the meatball tagine with eggs poached directly in the sauce, but this addition is optional. Olives are sometimes added, and for a little extra heat, throw in some ground cayenne or fresh chili peppers.

Although a clay or ceramic tagine is the traditional cooking vessel of choice, a deep skillet will work just as well. In either case, allow ample time for the diced tomatoes to reduce to a thick sauce before adding the meatballs.

Some cooks prefer to grate tomatoes rather than peel, seed, and chop them. This can slightly shorten the cooking time. If you like extra sauce, you might want to increase the tomato sauce by half.

Because the meatballs are so tiny, they don’t require a long cooking time. There’s no need to fry them before adding them to the sauce, and once in the pot you should poach them only long enough to cook through.

How To Serve Kefta Mkaouara

As with any tagine, this meatball tagine is just perfect with bread. It would traditionally be served with khobz, but you can pretty much please yourself.

It also goes well with couscous, naturally, and any other grain you like. Some love it with rice or garlic bread.

And on that note, shall we get our aprons on? If you like the recipe, don’t forget to leave me a comment .Thank you!

Kefta – Moroccan Meatballs

Kefta meatball dish is delicious, and fresh.  The tomato sauce can be used for anything and the amounts of flavors can be adjusted. I like a lot of garlic and pepper. I have also found halal hamburger to be much leaner and lighter than regular. You can find it at international food stores and halal butcher shops in bigger cities. Serve this dish with a French baguette.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 560 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 4 cloves garlic, minced, divided
  • 1/4 cup finely chopped onion, divided
  • salt and pepper to taste
  • 3 roma (plum) tomatoes, diced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ras el hanout (optional)
  • 1/2 cup water

Instructions
 

  • Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion.
  • Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
  • Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
  • Reduce the heat to medium and stir in the remaining chopped onion.
  • Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent about 5 minutes.
  • Stir in the remaining half of the garlic and cook for 30 seconds.
  • Stir in the roma tomatoes, dried parsley, ras el hanout, and water.
  • Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

Nutrition

Calories: 560kcal
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B’stilla (Moroccan Chicken Pie)

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B’stilla (Moroccan Chicken Pie)
B’stilla is one of the few dishes that Moroccans can claim for their own. Unlike couscous or tajine which stretches across the Maghreb, b’stilla is firmly routed in Morocco.
Today, the most common type of b’stilla served is chicken but traditionally it was made with a pigeon. Only recently has this dish become something that an average Moroccan person might eat – previously it was reserved only for royalty or the wealthy.

What is a B’Stilla?

B’stilla, pronounced pas-tee-ya, is a classic Moroccan dish, traditionally made with pigeon or squab, although many European and American cooks use chicken instead.
It is the first course served at a diffa (which means “reception” and describes a celebratory meal). One of the seasonings in the filling is ras el-hanout, possibly the most complex of all Islamic spice mixtures and usually used with the game or in sweet-savory tagines. Ras el-hanout means the “head of the shop,” signaling how precious the spice blend is, both because of its price and the fact that the blend is made with up to 30 different spices.

Origin Of B’stilla

There are a few different stories about where b’stilla was created but the most popular story is that it was developed in the kitchens of Moorish Spain.
The story goes that the sultan had seen what was being served in French courts and wanted a dish that would rival the French court and his cooks developed this. Is the story true? Maybe yes, maybe no!
What we do know is that the dish came back to Morocco and the royal courts where it eventually trickled out to the rest of the population. What makes this dish so special? It’s a unique mix of sweet and savory in one package.

How To Make B’stilla

To make B’stilla, start by frying onion and several finely chopped cloves of garlic in vegetable oil. As the onions start to soften, add one-quarter cup each minced parsley and cilantro, one teaspoon each of turmeric and ginger, and several threads of saffron.
Add two pounds (about one kilogram) of boneless, skinless chicken, or three pounds (one and a half kilograms) of bone-in chicken. Cover the mixture in three cups of chicken stock, bring it to a boil, and then simmer for twenty minutes with the lid on.
When the chicken is cooked, remove it to a separate dish to cool, and stir four beaten eggs into the stock, simmering the stock so that it reduces while shredding the chicken. After the volume of the stock has reduced by around one-half, add the shredded chicken back in, and simmer until dry. Remove the mixture from the heat and set it aside.

 

Next, toast one-half cup of almonds, either in oil or in a dry baking pan. Grind the almonds lightly so that they become chunky, and mix two teaspoons of cinnamon in, along with one tablespoon of sugar. Add more sugar if you want a slightly sweeter B’stilla.

With the phyllo dough out thawing on the counter, melt one-half cup of butter in a heavy saucepan. Use the butter to oil a large pie dish, and lay a sheet of phyllo dough into the dish. Brush the dough with butter after it goes into the pan, and make sure to brush the overhanging dough as well before adding another sheet and doing the same. After six to seven sheets are layered, pour the chicken mixture in, spread it so that it is even, and sprinkle the sugared almonds on top.

Next, fold the overhanging dough over, and spread several more sheets on top, buttering between. After six or seven sheets have been layered on top, brush the top with eggs for a glossy finish, and sprinkle cinnamon and powdered sugar on as well, if desired. Bake in a 400 degree Fahrenheit (204 degrees Celsius) oven for around 30 minutes, until the B’stilla, is golden brown. Allow the chicken pie to cool before serving, typically directly out of the pie pan.

This is such a quick and easy dessert to make, I hope you enjoy this unique Moroccan Chicken Pie!

B’stilla (Moroccan Chicken Pie)

A sweet chicken pie with a subtle difference - found on my journeys in the Middle East and North Africa. Makes a perfect buffet dish. Make sure bouillon is strongly flavored.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Moroccan
Servings 6

Ingredients
  

  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons chicken bouillon granules
  • 2 cups hot water
  • 3 eggs
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon ground cinnamon
  • 2 teaspoons white sugar
  • 1 (17.5 ounces) package frozen puff pastry, thawed
  • salt and pepper to taste
  • 1/4 cup butter, melted

Instructions
 

  • Preheat the oven to 360 degrees F (180 degrees C).
  • Place chicken breasts in a small saucepan and cover with bouillon and water. Poach over medium-low heat, just below the boiling point. Cook 8 to 10 minutes, until no longer pink in the center. Dice chicken.
  • Reserve bouillon.
  • In a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley. In a separate bowl, mix together cinnamon and sugar.
  • Roll out one sheet of pastry into a 12-inch square. Cut other sheets of pastry in half and roll out into two 8-inch squares. Fit 12-inch square of pastry into a 9-inch pie pan.
  • Spread half of the diced chicken evenly across the bottom of the pastry.
  • Pour half of the egg mixture over the chicken. Sprinkle with half of the cinnamon and sugar mixture, then with salt and pepper. Cover with one 8-inch square of pastry.
  • Cover pastry square with remaining chicken, egg mixture, and cinnamon and sugar. Sprinkle with more salt and pepper. Cover with a remaining pastry square. Fold edges of bottom pastry over the top of the pie.
  • Brush with melted butter or margarine. Bake in preheated oven for 40 minutes, until golden brown.
  • Serve lukewarm or cold.
Tried this recipe?Let us know how it was!

Om Ali (Egyptian Bread Pudding)

AFN Snr Chef
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0
Om Ali (Egyptian Bread Pudding)
Om Ali or Umm Ali is the Egyptian equivalent to the western bread pudding. A traditional Egyptian dessert of soaked bread, milk, and loads of nuts.
This Om Ali is such a comforting dessert, and it’s perfect for the cooler weather. It’s creamy, sweet, and so easy to make! Serve it hot or cold, it’s delicious either way.

What Is Om Ali?

What is it, though? Om Ali is known under several names, including Om Ali, um Ali, umm Ali, oumm Ali, and omali (meaning “Mother of Ali”).
It refers to an Egyptian “bread pudding” traditionally made with pastry (or bread), pistachios, raisins, coconut flakes/shreds, and a sweet milk (and often cream) mixture. After assembling, the Egyptian dessert is baked until golden brown.
It’s similar to British “bread pudding,” but with no eggs, meaning it’s lighter and looser (not “set”) in texture rather than thick and custardy.

Origin Of This Egyptian Bread Pudding

Om Ali is the national dessert of Egypt. It’s typically made with rooa which is an Egyptian flatbread. If you live in the Middle East, it’s easy enough to find it, but I understand that not everyone will have access to this ingredient. So instead, you can use good old croissants because they are so buttery, flakey, and delicious.

Om Ali translates to Ali’s mother in Arabic. And yes that’s a strange name for a dessert.  Legend has it that Om Ali was the first wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with Om Ali, resulting in the second wife’s death. To celebrate, Om Ali made this dessert and distributed it among the people of the land. Wonderful history, wonderful meal.

Moms have always made the best food ever, and it’s been proven by this dessert named after a mother. 

How To Make Om Ali

Here is what you’ll need;

  • Croissants: Traditionally Om Ali is made with an Egyptian flatbread called roaa, phyllo, or puff pastry. But I decided to go the croissant route because it’s easier to find and it’s so delicious too!
  • Milk: For best results, I recommend using full cream milk, but you can use any percentage you prefer. However, the texture of the pudding may change.
  • Heavy cream: Used twice in the recipe, once for milk the mixture and second for the topping of the bread pudding. A note on heavy cream: Traditionally the recipe calls for eshta balady, which is a clotted cream. So if you can source some, that’s great! But whipped cream does the job very well too.
  • Sugar: I use white granulated sugar but you could also use brown sugar.
  • Cinnamon Powder: Traditionally cardamom powder is used, you can use cinnamon powder. Both do well in this recipe and add a delicious warmth to the overall flavor of the recipe.
  • Slivered Pistachios: Lots of dry fruits go into umm Ali, but my family doesn’t like them, so I used slivered pistachios only for the topping.

To make, here is the step-by-step procedure;

  1. Toast the Croissants: Tear the croissants into rough pieces, and bake for 5 minutes or so at 200c.
  2. Make the Milk Mixture: Combine milk, sugar, heavy cream, and cinnamon powder in a pot. Stir, and bring to a boil. Remove from heat.
  3. Assemble: Place the croissants on a skillet in a single layer. I use a 10-inch cast-iron skillet for this recipe.
  4. Pour the hot milk mixture over the croissants.
  5. Top with whipped cream, and spread it evenly all over the surface of the pudding. You could also use eshat balady (clotted cream) for the topping, or even cool whip.
  6. Bake: Broil the om Ali for about 2-3 minutes or until the whipped cream is golden brown and has caramelized. Remove from the oven and garnish with slivered pistachios.

FAQS

To Add Nuts or Not?

Traditionally, there are nuts and raisins added to this pudding, but I don’t like the texture (especially raisins) so what I do is just topped the bread pudding once it’s been baked. However, you may increase the quantity of the nuts, and add them to the bread pudding too.

Can I Substitute the Croissants?

Yes, traditionally an Egyptian flatbread called roaa is used for this recipe. You can also substitute with bread, puff pastry, or even palmiers.

Do you Need to Refrigerate Bread Pudding?

Bread pudding leftovers need to be refrigerated as it contains milk. The ratio of milk to bread is higher than in cakes so this cannot be left out.

What Can I Add to Bread Pudding?

Bread pudding can be a vehicle for much more than nuts and raisins. Although this is the tradition for the Egyptian bread pudding be creative. Think chopped apples, pears, dried fruits, chocolate chips, toffee bits, and so on.

How To Make Ahead and Store

Make ahead: The texture of the assembled Om Ali will change the longer it sits, so I don’t recommend preparing it ahead if you want optimal texture. However, you could prepare the crispy pastry and combined milk mixture in advance. Then, when you’re ready to bake the om Ali, just reheat the milk, assemble, and bake!

Store: The bread pudding will have the crispiest texture within the first hour or two after baking. However, feel free to allow it to cool and then store it in an airtight container, covered, in the refrigerator for an additional 1-2 days. It will thicken/soften as it sits and can then be enjoyed cold or reheated.

Reheat: you can either reheat individual servings in the microwave (1-2 minutes usually) or place the entire dish back in the oven until heated through. Broil the topping once more to bring back a little crisp texture.

This is such a quick and easy dessert to make, that would be perfect for a nice cozy night in or even a party. Enjoy with more hot sweetened milk on the side. It’s one of those things that disappear quickly from the dessert table. I hope you enjoy this unique bread pudding!

Om Ali (Egyptian Bread Pudding) 

Om Ali/Umm Ali (Egyptian Bread Pudding) is a classic Egyptian recipe made with bread or pastry soaked in sweetened milk and mixed with nuts and shredded coconut. It's a crispy, crunchy, sweet, creamy, moreish Egyptian dessert!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Course Dessert
Cuisine Middle Eastern, Moroccan
Servings 6
Calories 309.9 kcal

Ingredients
  

  • 1 (17.5 ounces) package frozen puff pastry sheets, thawed
  • 1/2 cup chopped walnuts
  • 1 cup chopped pecans
  • 1 cup chopped hazelnuts
  • 1 cup raisins
  • 1 cup flaked coconut
  • 1 1/4 cups white sugar, divided
  • 4 cups of milk
  • 1/2 cup heavy cream

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).Butter a 9x13-inch baking dish. Place the pastry sheets in the baking dish and place the dish in the oven.
  • Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
  • Preheat the oven's broiler.
  • In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut, and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in a 9x13-inch dish.
  • Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
  • Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
  • Place dessert under oven broiler until top is golden brown, about 10 minutes.
  • Serve hot.

Nutrition

Calories: 309.9kcal
Tried this recipe?Let us know how it was!

Dukkah

AFN Snr Chef
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0
Dukkah
Duqqa, also known as dukkah, is an Egyptian and Middle Eastern condiment made up of herbs, nuts (typically hazelnut), and spices. It is often served as an appetizer, as a dip with bread or fresh veggies.
Pre-made variants of dukkah are available in Cairo’s spice markets, where they are offered in paper cones, with the simplest version consisting of crushed mint, salt, and pepper. The packaged variety sold in stores is made of parched wheat flour combined with cumin and caraway. For decades, it has been a staple of the Hejaz region’s cuisine.

Origin of Dukkah

The name is derived from the Arabic word for “to pound’ because the spice and nut mixture is crushed together after being dry roasted to a texture that is neither powdered nor paste-like. Although there are some common elements, such as sesame, coriander, cumin, salt, and black pepper, the actual composition of the spice mix might differ from family to family, vendor to vendor.

A 19th-century text mentions marjoram, mint, zaatar, and chickpeas as other ingredients that can be added to the mixture. According to a 1978 report, other ingredients such as nigella, millet flour, and dry cheese might be utilized. Pine nut, pumpkin seeds, and sunflower seeds are some recent variations.

What Does Dukkah Taste Like?

It has a warm, toasty, nutty flavor that is complemented with fresh, zesty coriander and cumin. Because of the black pepper, it’s a touch salty and a little spicy.

However, its falvour will vary based on the nuts and spices used, but it should always have a crunchy, crumbly texture.

What To Serve With Dukkah

This Egyptian spice blend is both intriguing and delectable. The more you consume it, the more addicted you become to it.
Serve with toasted crusty bread (Turkish bread works well) and olive oil. Dip bread in olive oil, then in the hazelnut mixture, and enjoy this one-of-a-kind and delicious combination.

How To Make Dukkah

The secret to making superb duqqa is to toast your components freshly. As a result, you should begin with raw nuts and seeds.

When it comes to the ratio of ingredients and the nuts used in duqqa recipes, they differ quite a little. This recipe will require the following ingredients.

Dukkah

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 0

Ingredients
  

  • 2/3 cup hazelnuts
  • 1/2 cup sesame seeds
  • 2 tbsp coriander seeds
  • 2 tbsps cumin seeds
  • 2 tbsp freshly ground black pepper
  • 1 tsp flaked sea salt

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C)
  • Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant.
  • While the nuts are still hot, pour them onto a tea towel.Fold the towel over them to cover, and rub vigorously to remove the skins.
  • Set aside to cool.
  • In a dry skillet over medium heat, toast the sesame seeds until light golden brown.
  • Pour into a medium bowl as soon as they are done so they will not continue toasting.
  • In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop.
  • Transfer to a food processor.
  • Process until finely ground, then pour into the bowl with the sesame seeds.
  • Place the cooled hazelnuts into the food processor, and process until finely ground.
  • Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Tried this recipe?Let us know how it was!
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