The most delicious Arabic food

Egyptian cow feet (Kawaree)is a beloved traditional dish made with cow or sheep trotters (feet), slow-cooked until tender in a flavorful broth. It’s often served with rice, bread, or Fattah (a dish with rice, crispy bread, and garlic-vinegar sauce). Here’s how to make it Egyptian cow feet (Kawaree):

مكونات Egyptian cow feet (Kawaree):

بالنسبة للخيول:

• 2-3 cow or sheep trotters (cut into pieces, cleaned thoroughly)
• 1 large onion, quartered
• 4 cloves garlic, crushed
• 2 bay leaves
• 3-4 cardamom pods
• 1 cinnamon stick
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp allspice
• 2 liters water

For the Garlic-Vinegar Sauce (Dah’a):

• 4 cloves garlic, minced
• 2 tbsp vinegar
• 1 tbsp butter or ghee
• ½ tsp ground coriander
• ½ tsp chili flakes (optional)

للتقديم:

• Egyptian rice or Fattah (rice with crispy bread)
• Fresh lemon wedges
• الخبز (البلدي أو البِيتا)

Instructions Egyptian cow feet (Kawaree):

كيفيه تحضبر وصنعه ريش اللحم المتبل في الفرن

1. Clean the Trotters:

• Scrape off any hair from the trotters using a knife or by briefly flaming them over a gas stove.
• Wash them well with flour, vinegar, and salt, then rinse under cold water.
• Soak them in water with lemon juice or vinegar for 30 minutes, then rinse again.

2. Boil the Trotters:

• In a large pot, add the cleaned trotters and enough water to cover them.
• Bring to a boil, then discard the first boiling water to remove any impurities.
• Refill the pot with fresh water, add onion, garlic, bay leaves, cardamom, cinnamon, salt, pepper, cumin, and allspice.
• Simmer on low heat for 3-4 hours until the trotters are tender (or 1.5 hours in a pressure cooker).
• Remove the trotters and strain the broth.

3. Prepare the Garlic-Vinegar Sauce (Dah’a):

• In a small pan, melt butter or ghee over medium heat.
• Add the minced garlic and coriander, stirring until fragrant and golden.
• Stir in the vinegar and cook for another 30 seconds.

4. Finish the Dish:

• Add the garlic-vinegar sauce into the broth and stir well.
• Return the trotters to the pot and let them absorb the flavors for another 10 minutes.

ServingEgyptian cow feet (Kawaree):

• Serve the trotters hot, drizzled with broth.
• Pair with Egyptian rice or Fattah.
• Garnish with lemon wedges for extra flavor.
• Serve with bread to soak up the delicious broth.

Variations:

• Crispy Trotters: After boiling, bake or grill the trotters for a crispy texture.
• Spicy Version: Add chili flakes or harissa to the broth.
• With Fattah: Layer crispy pita bread, garlic-vinegar sauce, and rice, then top with trotters.