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Chicken breasts, chicken thighs, walnuts, white bread (crustless), garlic cloves, chicken broth, white vinegar, olive oil, salt, black pepper, paprika
Boil the chicken in water with salt and pepper until fully cooked. Keep the broth—you’ll need it later. Let the chicken cool, then shred it.
Soak slices of crustless white bread in chicken broth until soft. Squeeze out excess liquid before blending.
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In a food processor, blend soaked bread, walnuts, garlic, salt, pepper, and a splash of vinegar until smooth. Gradually add broth to loosen it.
In a pan, heat olive oil and gently cook the walnut mixture. Stir constantly until the sauce thickens and becomes fragrant.
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Add shredded chicken to the sauce and mix Adjust seasoning, add paprika if using Serve warm or cold, with rice or pita
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Creamy, cosy, and loaded with Egyptian soul. Impress your guests or just treat yourself.
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Sharkaseya hails from Circassian cuisine and made its way to Egyptian tables centuries ago. Traditionally served cold or warm, it's a dish fit for sultans.
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Image Courtesy: Marzipan/Instagram
Egypt’s rich, royal chicken dish smothered in a creamy walnut sauce. It’s nutty, velvety, and packed with ancient flavour.