egyptian recipe

If you omit the mince, this simple and tasty dish makes a great vegetarian option, too.

Stuffed zucchini (Koussa mahshi)

(about 12cm long) white zucchini, stalks trimmed, washed

lamb mince

(1/4 cup) white long-grain rice, washed, drained

tomato, finely chopped

butter, melted

water

tsp allspice

tsp ground cinnamon

(1/4 cup) tomato paste

tsp salt

Lebanese bread, to serve

Natural yoghurt, to serve

Shawarma is a popular dish in Syria, Turkey, Lebanon, Egypt and Israel. It is often eaten as a sandwich in pita bread. It can be made from marinated slow-roasted lamb, chicken or beef.

Shawarma

leg of lamb

scallions (, sliced)

lemon

garlic (, peeled)

shallots

olive oil

red wine vinegar ((or apple cider vinegar))

cumin

coriander

nutmeg

sumac

smoked paprika

turmeric

Aleppo pepper

ginger

cinnamon

cardamom

cilantro

salt

Food processor

Dutch oven

Place all the ingredients of the marinade in a food processor and mix everything until obtaining a paste.

Place the scallion at the bottom of a Dutch oven.

Dry the meat and brush it with the previously mixed paste over its entire surface.

For the lamb, also brush the inside where the bone has been removed. Place the lamb on the onion slices, with the opening on the bottom and the fat on the top.

For the poultry, place it on the onion slices.

Cover and marinate in the refrigerator for 12 hours.

Remove the meat from the refrigerator 2 hours and 30 minutes before cooking and leave it at room temperature.

Preheat a convection oven to 320 F (160°C).

Pour the water into the Dutch oven or cast iron pot all around the meat (do not pour water directly on the meat).

Using a brush, brush the meat with half the lemon juice.

Cover and cook for 45 minutes for the poultry or 2 hours 30 for the lamb.

To make sure that the top of the meat is brown, brush the meat with the remaining lemon juice and continue cooking for 30 minutes (for the poultry) or 1 hour (for the lamb).

Check the meat: If the Dutch oven seems dry, then add about ¼ to ½ cup (50 to 100 ml) of boiling water all around the meat. If the meat seems too dark, cover it lightly with aluminum foil.

For the poultry, continue cooking for 15 minutes.

For the lamb, continue cooking until the meat can easily be shredded with forks. This step can last up to about 1 hour.

If the lamb still seems hard, continue cooking until tender, checking every 20 minutes, and make sure that the top does not burn and that there is enough sauce in the bottom. If not, add a little boiling water around the meat again.

Remove the meat from the oven. Put it on a cutting board.

Leave it to rest for a few minutes before cutting it into small strips.

Drizzle the meat with all the remaining juice in the bottom of the Dutch oven and serve.

A satisfying vegan stew, straight from my mom's Egyptian kitchen! Humble peas and carrots, quickly braised in a tasty, aromatic tomato sauce. Best served with a generous drizzle of our quality Private Reserve extra virgin olive oil!

Egyptian Vegan Stew with Peas and Carrots

Private Reserve Extra Virgin Olive Oil

yellow onion, chopped

garlic clove,

lb frozen sweet peas

Salt

tsp black pepper

tsp sweet Spanish paprika

tomato sauce

vegetable broth

parsley

jalapeno peppers

Lebanese rice recipe

Fattoush salad or simple Mediterranean salad

red pepper hummus

Mezze platter

Note: If you're making Lebanese rice, a salad or another dish to serve along, make those first as the stew is quick to cook.

In a 3-quart dutch oven like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium-high heat.

Add chopped onions and cook until translucent, stirring frequently. Add the garlic, carrots, peas, a pinch salt, and spices. Toss to combine. Cook for 5 minutes or so over medium-high heat, until fragrant, stirring regularly.

Add broth and tomato sauce raise the heat. Bring to a boil for 5 minutes, then turn the heat to medium. Cover and simmer for 15 minutes or so. Occasionally, uncover and stir the stew. Taste and adjust seasoning.  Peas and carrots should be cooked through and tender, but not mushy. Once you achieve that, it's ready!

Transfer the stew to serving bowls. Add a generous drizzle of Private Reserve extra virgin olive oil on top. Garnish with parsley, and a few slices of jalapeno if you like a little heat! Serve with warm pita or your favorite crusty bread. (See suggested starters above)

This looks like such a comforting dish, and if it's mama's recipe it's going to be super duper awesome! :D

I love how easy this looks! Yay for warm vegan comfort food :-)

This looks amazing! Do you think chick peas could be added? I will be trying this very soon.

It looks delicious. We have the same dish in Macedonia, except that we don't add broth. I'll definitely try this new version of "grasok" (green peas in Macedonian) :)

Simple and tasty! I used 1.5 cup fresh tomatoes, instead of  15 oz can. I served it with the Lebanese Rice and some cucumber, tomato, onion, avocado, parsley salad. Next time I’ll try it with crusty bread. Thanks!

This recipe is wonderful! For such a quick cook time, it is SO flavoursome and with minimal ingredients I have on hand. Gorgeous recipe and this will be on rotation. I made it with your Lebanese rice with vermicelli. Every recipe I try from your site is an absolute winner. Thank you!

Suzy, Thank You SO MUCH for blessing us with all of your Lovely Recipes! You are truly Heaven sent and we just wanted to let you know that we have made 4 dishes so far (after just finding your website) and we have loved every single one of them!  This one, being one of them ?.  I love how fun and easy you make cooking look, that is truly a Gift and a Talent. Keep them coming, we are so excited to follow you on this Wonderful Foodie Journey~. ~?~ Marlene and Caroline, Salt Lake City, UT

Top 3 egyptian recipe recipes from across the web

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Stuffed zucchini (Koussa mahshi)

Shawarma

Egyptian Vegan Stew with Peas and C...

Top 3 egyptian recipe recipes from across the web

The most viewed egyptian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed zucchini (Koussa mahshi)

Shawarma

Egyptian Vegan Stew with Peas and C...

The most viewed egyptian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine