authentic Egyptian recipes
Red Pepper and walnut Dip – Muhammara Red Pepper and Walnut Dip has such a wonderful combination of flavours Red Pepper and Walnut Dip – Muhammara just has amazing flavours. The pomegranate molasses with its sweet yet tangy sour flavour is so good and when …
Harissa Chicken: Spiced to perfection. The multiple layers of flavours of Harissa Chicken will simply blow you away. Get the recipe here.
Chicken Over Potato Layers is a sensational way to enjoy chicken. The seasoned butter bastes the chicken and then the juices run down into the potatoes giving them phenomenal flavour.
You’ll need a deep oven-proof dish or roasting tray measuring about 25cm x 40cm approximately.
First peel the potatoes and slice them finely to about 0.5 cm thick.
Butter your oven- proof dish.
Pre-heat the oven to 180 degrees
Using about 1/3 of the potatoes, lay a layer of potatoes in the buttered dish.
Lay the tomatoes and 1/2 the onions over them.
Grate one of the stock cubes over the surface.
Season well with pepper.
Using another 1/3 of the potatoes lay down another layer.
Top this with the other 1/2 of the onions.
Grate another stock cube over the top. And again season well with pepper.
Lay the remaining potatoes over the top.
Mix the tomato puree with a mug of boiling water. Stir well and pour it over the potato layers.
Pour extra boiling water into your baking dish if necessary. You need the liquid to come up to about a third of the depth of the potatoes.
Put the butter, garlic, 1 grated stock cube, cumin, lemon zest and chilli flakes ( if you choose to use them)into a small bowl. Mix together thoroughly and season well with black pepper.
Create a pocket beneath the skin on each of the chicken portions. Do this by making a small slit in the skin and then inserting your fingers to lift the skin slightly. Rub in about 1/6 of the garlic butter mix into the pocket of each chicken portion. Rub any left-over butter mix onto the skin.
Lay your chicken pieces (skin side up) on top of the potatoes.
Cover the chicken and potatoes with cooking foil.
Allow space between the foil and the chicken, so they don’t stick and also to allow for steam to percolate.
Put your ‘Chicken over Potato Layers’ into the pre-heated oven and cook for about an hour.
Check that the potatoes are cooked by gently inserting a knife into them – they should be beautifully soft.
Check the chicken is cooked by inserting a knife into the meat. There should be no redness in the meat and the juices should run clear.
When your chicken and potatoes are cooked remove the foil. Baste the chicken with a little extra butter and bake for a further 10 minutes. This will allow the surface to become a beautiful golden brown and the chicken skin to crisp up.
Remove from the oven and re-cover with the foil to keep warm. Allow the chicken to rest for about 15 minutes before serving.
I’m sure you’ll enjoy this recipe. Please let me know how you got on.
As always I’d love to see your photos.
Halabissah, the spicy beef soup served in a tall glass with a straw! It’s certain to get the conversation going. The fantastic flavours are a real bonus.
Marinated olives are always popular whether it’s as part of a mezze or as a side dish or a snack. They’re a bit salty and a little bit spicy. And with the garlic and herbs the flavours are just great.
The healthy fats in olives are one of the major contributors in the Mediterranean diet which is recognised as possibly the healthiest diet to follow. Olives are very high in powerful antioxidants. Research shows they’re good for heart health. Also studies found that they may protect against osteoporosis and cancer.
Such a nice change to find something that tastes so good, that’s really good for you!
Yes, apart from all the health benefits, they just taste so good!
They’re so moreish, make sure you make plenty.
My daughter Nadia is responsible for this recipe. She regularly makes this to have as nibbles if people are coming round and truly delicious it is too. Thank you Nadia!
For this recipe you can use olives which are cheap and cheerful. By the time you’ve added your marinade they’ll taste like marinated olives from the best deli in town.
Making Marinated Olives couldn’t be simpler and yet by the time they’re made they’ll look like artisan produce, prepared by craftsmen.
Make your marinated olives by simply mixing all the ingredients together.
They can be served straight away but if you can leave them to marinate overnight you’ll be rewarded because the extra time allows the olives to absorb the flavours and makes them even tastier.
Let me know what you think.
Kofta are the Middle Eastern cousin of the meat ball. Seasoned perfectly to bring out the wonderful flavours of the meat .
Chicken Shawarma Chicken Shawarma is a well-loved Egyptian Street Food Chicken shawarma is one of Egypt’s favourite street foods. But it’s a real treat to have at home as well. It’s incredibly tasty, with every bite packed with flavour. What can I say? It’s a …
Cauliflower fritters or Arnabeet mukly as they’re known in Egypt, are so addictive.
Cauliflower fritters are cauliflower florets, which have been tenderised and then coated in a delicious spiced batter and fried to have a wonderful crispy coating.
I think they are best eaten hot when they are freshly cooked but you can have them cold.
Cauliflower fritters can be used as a side dish with breakfast or lunch. Alternatively they can be stuffed into warm pitta bread with salad and a drizzle of tahini to make a delicious sandwich.
Cut the cauliflower into florets about the size of a walnut and rinse.
Put the cauliflower florets into a pan and cover them with boiled water. Add a good pinch of salt and boil for about 5 minutes – the cauliflower should still be firm.
Drain off the water and rinse under cold water, to stop the cooking process -otherwise the cauliflower will go too soft.
Pour 1 cup of flour (for flouring) onto a large plate and season with salt and pepper.
In a large bowl put the 2 cups of flour, add the egg and 1 cup of water. Mix together and then gradually add enough water, mixing thoroughly, to form a batter – slightly thinner than cake mixture.
Add the onion, herbs, spices and baking powder and mix again thoroughly.
Use a deep pan to fry your florets, I like to use a wok to cook mine.
Heat up the oil in your pan. You need the oil about 4cm deep.
You’ll know when the oil’s hot enough when it begins to sizzle.
Before frying any cauliflower, I always fry a little bit of the batter, just to check the seasoning. Does it need any more curry powder? cumin? chilli? salt? A really well seasoned batter makes all the difference, so best check before moving forward.
Take the cauliflower florets one at a time and dip them into the seasoned flour, this allows the batter to stick to the floret. Shake off any excess flour.
Next, dip them into the spiced batter and coat them well.
Then carefully lower the battered cauliflowers into the oil.
Only cook about 5 or 6 florets at a time – don’t over-crowd the pan. Cook them until you can see the edges going crispy and golden brown, then flip them over to ensure they cook evenly on all sides.
*They cook very quickly be warned.
When they are cooked, take them out of the oil and drain them on kitchen roll.
Enjoy !
Cauliflower fritters are great as a side dish for breakfast or lunch Alternatively they are wonderful popped into pita bread along with either
Try them, I’m sure you’ll love them.
Let me know what you think.
