اجمل من شوربة المطاعم الكبيرة المشهورة #عزة_في_المطبخ #اكسبلور #ترند #طبخ #المراه
اجمل من شوربة المطاعم الكبيرة المشهورة 🥰👌 #عزة_في_المطبخ #اكسبلور #ترند #طبخ #المراه is a medium Egyptian recipe that serves 4. 350 calories per serving. Recipe by عزة في المطبخ on YouTube.
Prep: 2 hrs 15 min | Cook: 2 hrs 40 min | Total: 5 hrs 15 min
Cost: $15.71 total, $3.93 per serving
Ingredients
- 1 kg Beef Trotters (cleaned and trimmed of excess fat)
- 3 L Water (for soaking and cooking)
- 2 tbsp Salt (for soaking and seasoning)
- 1 tbsp All-Purpose Flour (helps firm the trotters during soaking)
- 2 tbsp Lemon Juice (added to soaking water)
- 2 pieces Bay Leaves (for broth flavor)
- 1 tsp Black Peppercorns (whole, added to broth)
- 4 pods Green Cardamom Pods (crushed lightly)
- 1 large Onion (chopped)
- 2 medium Carrots (sliced into rounds)
- 2 medium Tomatoes (quartered)
- 2 tbsp Ghee (Clarified Butter) (for sautéing garlic and aromatics)
- 4 large Garlic Cloves (minced)
- 3 stalks Green Onions (cut into 2‑cm pieces)
- 2 pieces Hot Chili Peppers (sliced; adjust heat to taste)
- ½ tsp Ground Cardamom (adds aroma to final sauté)
- ¼ tsp Ground Black Pepper (for final seasoning)
- 4 pieces Lemon Wedges (for serving)
Instructions
Clean and Soak the Trotters
Rinse the beef trotters thoroughly under cold water. Place them in a large bowl, cover with water, add 2 tbsp salt, 1 tbsp flour, and 2 tbsp lemon juice. Let soak for about 2 hours, stirring occasionally.
Time: PT2H
Par‑boil the Trotters
Transfer the soaked trotters to a large pot of fresh boiling water. Bring to a boil, then reduce to a gentle simmer for 10 minutes. Drain, rinse the trotters again in cold water, and set aside.
Time: PT15M
Temperature: 100°C
Prepare the Broth Base
In the same pot, add 3 L fresh water, bay leaves, whole black peppercorns, crushed cardamom pods, chopped onion, carrot rounds, and quartered tomatoes. Bring to a boil, then simmer uncovered for 1 hour 30 minutes, or until the trotters are very tender.
Time: PT1H30M
Temperature: 100°C
Debone and Cube the Meat
Using tongs, remove the cooked trotters from the broth. Let cool slightly, then strip off all bones and cartilage with a small knife. Cut the meat into bite‑size cubes roughly the size of a tablespoon. Set the meat aside and strain the broth through a fine mesh sieve into a clean pot.
Time: PT20M
Sauté Aromatics
Heat 2 tbsp ghee in a skillet over medium heat. Add minced garlic and stir until just fragrant and lightly golden (about 1 minute). Add green onion pieces, sliced hot chilies, and the two small diced tomatoes. Cook, stirring, until the mixture softens and the tomatoes release their juices (≈5 minutes).
Time: PT6M
Temperature: 180°C
Season the Sauté
Stir in ground cardamom and a pinch of ground black pepper. Cook for another 30 seconds to bloom the spices.
Time: PT1M
Temperature: 180°C
Combine Meat and Broth
Add the cubed trotters to the skillet, toss quickly to coat with the aromatics, then transfer the mixture back into the strained broth. Bring to a gentle boil and simmer for 5 minutes to let flavors meld.
Time: PT5M
Temperature: 100°C
Final Seasoning and Serve
Taste the soup and add salt if needed (the broth already contains some). Ladle into bowls, garnish with a lemon wedge, and enjoy hot.
Time: PT5M
Temperature: 100°C
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains Gluten, High Protein, Low Carb
Allergens: Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: cornstarch
- Instead of Ghee (Clarified Butter): unsalted butter
- Instead of Hot Chili Peppers: red pepper flakes
Equipment Needed
- Large Pot
- Colander
- Large Bowl
- Knife
- Cutting Board
- Skillet or Frying Pan
- Wooden Spoon
- Ladle
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Cleaning and soaking the trotters to remove odor
- Par‑boiling and rinsing to keep the broth clear
- Deboning the cooked trotters without tearing the meat
- Straining the broth for a smooth texture
Chef Tips from the Video
- Add a splash of sherry vinegar at the end for extra depth.
- For a richer mouthfeel, whisk a teaspoon of cornstarch slurry into the hot broth before serving.
Troubleshooting
Broth is cloudy or has a strong off‑odor
Make sure the trotters are soaked and rinsed thoroughly; skim foam during the first boil and strain the final broth.
Meat is tough or not falling off the bone
Simmer the trotters longer (up to 2 hours) until the collagen melts and the meat separates easily.
Soup is too salty
Dilute with additional water and adjust seasoning at the end.
Storage
Refrigerator: Store broth and meat separately in airtight containers for up to 3 days.
Freezer: Freeze in portions for up to 2 months.
Room temperature: Do not store at room temperature; cool quickly before refrigerating.
Make-Ahead Tips
- The broth can be made a day ahead; refrigerate and skim any solidified fat before reheating.
- Cooked meat cubes can be stored in the broth for up to 24 hours; reheat gently.
Frequently Asked Questions
What is the cultural significance and history of Shorbat Kawareh in Egyptian cuisine?
Shorbat Kawareh, or beef trotter soup, is a traditional Egyptian comfort dish prized for its high collagen content, which is believed to strengthen joints, skin, and hair. Historically, it was served during winter months and at family gatherings to provide nourishment and warmth.
What are the traditional regional variations of Shorbat Kawareh in Egyptian cuisine?
In coastal Egyptian regions, the soup may include seafood stock or a dash of cumin, while in Upper Egypt, it is often spiced with extra black pepper and served with a side of rice or baladi bread. Some families add a pinch of cinnamon for a subtle sweetness.
How is Shorbat Kawareh authentically served in Egypt?
The soup is traditionally served hot in deep bowls, garnished with a wedge of lemon and sometimes a sprinkle of fresh parsley. It is eaten with a spoon and accompanied by crusty Egyptian flatbread for dipping.
During which occasions is Shorbat Kawareh traditionally enjoyed in Egyptian culture?
Shorbat Kawareh is commonly prepared for Ramadan Iftar, cold winter evenings, and family celebrations such as birthdays or weddings where a hearty broth is appreciated.
What makes Shorbat Kawareh special compared to other Egyptian soups?
The use of beef trotters provides a gelatin‑rich broth that is both silky and nutritionally dense, delivering natural collagen that is rare in most other Egyptian soups which typically use chicken or lentils.
What are the most common mistakes to avoid when making Shorbat Kawareh?
Common errors include insufficient soaking of the trotters (leading to a strong odor), not skimming foam during the first boil (causing a cloudy broth), and over‑cooking the garlic in the ghee (which turns bitter).
Why does this Shorbat Kawareh recipe use a brief garlic‑ghee sauté instead of adding garlic directly to the broth?
Sautéing garlic in ghee releases a sweeter, mellower flavor and prevents the harsh, raw garlic taste that can dominate a delicate broth. The quick sauté also adds a glossy finish to the soup.
Can I make Shorbat Kawareh ahead of time and how should I store it?
Yes, you can prepare the broth a day in advance; refrigerate it in airtight containers and skim any solidified fat before reheating. Store the cooked meat cubes with the broth, or keep them separate and combine just before serving.
What texture and appearance should I look for when the Shorbat Kawareh is done?
The broth should be clear, amber‑gold, and slightly viscous from the dissolved collagen. The trotter meat should be tender enough to fall apart into bite‑size cubes without being mushy.
How do I know when the Shorbat Kawareh is fully cooked?
When a fork easily slides into the meat and the bones release a gelatinous coating, the trotters are done. The broth will have a silky mouthfeel and will coat the back of a spoon.
What does the YouTube channel عزة في المطبخ specialize in?
The YouTube channel عزة في المطبخ focuses on traditional Middle Eastern home cooking, especially Egyptian family recipes, with step‑by‑step tutorials that emphasize flavor, nutrition, and cultural heritage.
How does the YouTube channel عزة في المطبخ's approach to Egyptian cooking differ from other cooking channels?
عزة في المطبخ combines personal storytelling with detailed cleaning and preparation techniques, such as the thorough soaking of trotters, which many other channels skip. She also highlights health benefits of collagen‑rich dishes, making the content both culinary and educational.
Last updated: August 23, 2026
