Kawaree (Cow Feet)
Abuja, Nigeria ·
Aperçu
Kawaree is Egyptian calf's feet cooked with chickpeas until the meat falls from the bone and the broth turns thick with gelatin. It belongs to the older end of the Egyptian repertoire, and Egyptians are direct about the fact that it appeals more to their parents' generation than to their own. It is served in more than one way, and each has its own name. Kawaree fettah puts it over rice with tomato sauce, in the manner of the wider fattah tradition where bread or rice sits under a rich meat and broth. It is also eaten alongside stuffed vine leaves, and the intended technique there is specific: a piece of kawaree and one vine leaf in the same mouthful, so the gelatinous richness and the sharp stuffed leaf arrive together. The dish belongs to a family that runs across the region. Sudanese kawari uses sheep or cattle hooves with cinnamon, cardamom and cloves. Moroccan hergma is spiced with ginger, paprika and chilli and finished with rice. Turkish fasulyeli paça uses white beans in place of chickpeas and no turmeric at all. All are the same principle handled by different kitchens, and all exist because a foot yields a great deal from almost nothing.
Blanching the calf feet first to throw away that initial scum makes a huge difference to the broth clarity sha. In Nigeria we usually boil it straight with heavy pepper, but this Egyptian method with turmeric and chickpeas took almost 4 and a half hours on my stove. The gelatinous broth e sweet well well. My wife was asking why no tomatoes but after tasting it she kept quiet.