authentic Egyptian recipes
Strawberry and Rose Cordial Strawberry and Rose Cordial, what could be more perfect for a refreshing summer drink than a glass filled with lots of ice and all the scents and flavours of an idyllic summer. We associate Strawberries, with the long hot summers of …
Home-made Lemonade Home-made lemonade is traditionally tart, whilst at the same time sweet. Such a lovely refreshing drink on a hot day, especially served with lots of ice. Most people love the fresh citrus tang. But I know some people have find it a little …
Watermelon cooler; on a hot summers’ day this is the ideal drink. The twist of lime adds freshness to the beautifully sweet watermelon.
When it’s watermelon season and they’re beautifully ripe and sweet, this is a delightful alternative for this great fruit.
If you want something special for “that big occasion”, Watermelon Cooler is great choice. It’s also a great treat for you just want to surprise someone special.
Before you make the concentrate you could save about a dozen cubes of the watermelon flesh and freeze them. Then add them in with the ice cubes when it’s time to serve.
Cut the watermelon into slices.
Remove the rind and discard.
Go through the flesh to remove all the seeds.
Put the flesh into a blender with the sugar and lime juice, and blitz thoroughly.
Put the pulp through a strainer.
Squeeze the pulp to make sure you remove all the juice.
The concentrate’s ready now. Store in the fridge for at least an hour before serving to allow it to get really cold.
Take a large glass jug and fill it halfway with ice.
Pour the watermelon cooler concentrate over the ice and fill up to about 3/4 full.
Top up with water or sparkling mineral water if you prefer.
Garnish with mint leaves and lime slices.
If you prefer you could serve direct into tall glasses. Fill the glass ½ full with ice, pour the concentrate over, top up with water and garnish.
I do hope you try this recipe.
Date Milkshake. Naturally sweet and beautifully creamy. If you’re wanting a natural treat, that everyone’s sure to love, you can’t get better.
Lemon Yoghurt Drink This Lemon Yoghurt Drink is fantastic. I was introduced to it relatively recently, when we went to share an Iftar meal during Ramadan with friends. It’s really refreshing and silky smooth. They say….”When Life Gives You Lemons,… Make Lemonade.” Well I say …
This glorious Hibiscus drink – known in Egypt as Karkadé and pronounced kark-a-day is an amazing fruit cordial. It’s made from dried Hibiscus sepals ( part of the flower). Not only does it taste great but it looks truly beautiful too.
Hibiscus drink has a tart flavour, not dissimilar to cranberries. As such it’s really refreshing. Sugar is generally added but it’s up to you how much you choose to add. In Egypt it’s usually drunk very sweet. I find it more refreshing when only a little sweetness is added.
Among other benefits, Hibiscus drink is reported to help in lowering blood pressure. And as having even higher levels of antioxidants than green tea.
First I’ll tell you the traditional way of making this wonderful Hibiscus Drink, then I’ll tell you the quick and easy way.
Dried Hibiscus can be bought in Middle Eastern stores in the UK. They can also be sourced online. Alternatively Hibiscus Tea can be bought in teabags. Again you can probably get these in Middle Eastern stores, the only place I’ve been able to find them online is Amazon.
* Fresh mint leaves are an attractive garnish with the bright green contrasting with the deep crimson of the juice – make sure you don’t add these until the juice is cold otherwise the leaves may discolour.
A few Star Anise can be added to the boiling water at the same time as the dried hibiscus leaves adding a slightly warm, liquorice, aniseed undertone to the drink. These can also be added back to the cordial after it has been strained and used as a garnish.
Put two hibiscus tea bags into a mug and pour over boiling water. Allow the teabags to infuse for 5 minutes then remove the teabags. Add Sugar now if you choose and mix well.
Allow the infusion to cool to room temperature.
Take a large jug and half fill it with ice.
Pour the infusion over the ice to fill the jug to 2/3 full.
Top up the jug with sparkling mineral water or lemonade.
Garnish your beautiful ruby crystal Hibiscus drink with mint leaves if you choose and serve in long tall glasses over ice.
Hibiscus drink is also delicious served hot in the winter months.
I do hope you enjoyed trying this recipe. Let me know what you thought. Did you prefer it sweet or less sweet?
Mango Yoghurt Drink Mango Yoghurt Drink Mango Yoghurt Drink is a deliciously, rich, silky smooth drink with the gloriously exotic taste of mangoes. The best drink ever when mangoes are in season. A chilled mango yoghurt drink is a real treat When it’s hot outdoors …
pickled turnip with beetroot Pickled turnip is a favourite side dish on any table in Egypt. Pickles are served with just about every meal over there; breakfast, lunch and dinner. They’re also wonderful popped into a kebab or a falafel sandwich, much as you would …
Goat Stew – what can I say? For such a long time I avoided eating goat. I’m not keen on goats’ cheese and for some reason I thought goat meat would have the same kind of ‘farmyard tang’ to it. I thought that was why people use it in curries.
How wrong I was! Goat stew is really good – it’s very similar to lamb stew but much less fatty. Now I’m a total convert and this recipe has become a firm family favourite.
This recipe cooks the meat long & slow rendering the meat so tender that it simply slips off the bone & can be cut with a spoon. It produces the most glorious, thick, rich stock which can be served as a really delicious soup without the need to add anything further.
As the recipe says, you can add a pinch of chilli (or even a little more) if you choose it’s entirely up to you. Either way I’m sure this recipe won’t disappoint, it truly is a firm family favourite in our household.
These quantities will provide a good meal for up to about 4 people
Preparation time about 20 minutes
Cooking time about 2 – 2 ½ hours
Put a large frying pan over a high flame on the stove to heat up. When it is sizzling hot, fry the meat a few pieces at a time and add a drizzle of oil to sear (brown) them giving them a lovely rich colour. When one lot is browned take them out and put them into a large pan and continue to fry the next few pieces.
*If you add too much meat at one time the temperature of the pan will drop and rather than of browning the meat, they will start to lose moisture and instead just start to boil and go more of a grey colour.
Once they are all browned add a little water to the frying pan to de-glaze the pan (to get all the tasty juices off the side of the pan). And then add this to the meat. Put the big pan over a medium flame on the hob.
Add the ghee and the onions . Sauté them until they begin to soften. Then add the garlic, tomatoes and carrot.
Add the spices, and stock.
You need to make sure the meat is covered with liquid.
Bring the mixture to the boil and then reduce the heat down to a low simmer.
Cover the pan and continue simmering for about 1½ – 2 hours. Checking it about every half hour to make sure it has adequate liquid – add a little more water if necessary.
To check when the meat is cooked, get a piece of meat out of the pan, and put it on a plate, if it’s ready you should be able to cut through it easily with just a spoon.
Stir in the chopped herbs shortly before serving.
Goat stew is delicious served with Egyptian Rice or Potato Layer Bake – click on the links for recipes below.
I do hope you’ll try this recipe I’m sure you’ll be pleasantly surprised. Let me know what you think.
Chicken Egyptian Style – Poached (and then cooked in butter) chicken Chicken Egyptian Style ensures the meat is always moist and flavoursome, and the skin is beautifully buttery and crisp. It can therefore be likened to the French classics Duck Confit and Chicken Confit. The …