بذمتكم في سحور خطيررر و دلع الدلع كدة ؟؟؟؟؟ دلعو أصحابكم يا جماااااااعه
بذمتكم في سحور خطيررر و دلع الدلع كدة ؟؟؟؟؟🙈🙈🙈دلعو أصحابكم يا جماااااااعه is a medium Middle Eastern recipe that serves 4. 620 calories per serving. Recipe by Mai Maher on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 20 min
Cost: $55.32 total, $13.83 per serving
Ingredients
- 4 pieces Metavo Smoked Beef Hot Dog (Cheddar) (Slice into rings or sticks)
- 4 pieces Metavo Smoked Beef Hot Dog (Plain) (Slice into rings or sticks)
- 2 tablespoons Olive Oil (For frying)
- 1 medium Onion (Diced)
- 1 Red Bell Pepper (Sliced into strips)
- 1 Green Bell Pepper (Sliced into strips)
- 1 Hot Chili Pepper (Thinly sliced, seeds removed if less heat desired)
- 2 tablespoons Ketchup
- 1 tablespoon Soy Sauce
- 1 teaspoon Mustard
- 1 teaspoon Hot Sauce
- to taste Salt
- to taste Black Pepper
- 8 Fino Bread Rolls (Split open for sandwich filling)
- 200 grams Metavo Basturma (Thinly sliced)
- 2 tablespoons Ghee (Smen) (For sautéing basturma and eggs)
- 100 grams Mozzarella Cheese (Shredded)
- 50 grams Cheddar Cheese (Shredded)
- 8 Eggs (Large, room temperature)
- 100 grams Met Metavo Pepperoni (Sliced)
- 100 grams Metavo Italian Smoked Salami (Sliced)
- 200 grams Metavo Smoked Chicken (Thin strips)
- 200 grams Metavo Smoked Turkey (Thin strips)
- 200 grams Metavo Smoked Beef (Thin strips)
- 200 grams Metavo Smoked Lamb (Thin strips)
- 200 grams Labneh (Spreadable, plain)
- 4 tablespoons Cheddar Sauce (Prepared or store‑bought)
- 4 tablespoons Turkish Sauce (Garlicky yogurt‑based sauce)
Instructions
Slice Hot Dogs
Using a chef knife, slice the Metavo smoked beef hot dogs (both cheddar and plain) into ½‑inch rings or sticks.
Time: PT5M
Sauté Aromatics
Heat the large frying pan over medium heat, add 2 Tbsp olive oil, then sauté the diced onion, red and green bell peppers, and sliced hot chili for about 2 minutes until softened.
Time: PT2M
Temperature: Medium heat
Cook Hot‑Dog Rings
Add the sliced hot‑dog rings to the pan, stir‑fry for 3 minutes until lightly browned. Then stir in ketchup, soy sauce, mustard, hot sauce, a pinch of salt and black pepper. Cook another minute to combine flavors.
Time: PT4M
Temperature: Medium heat
Set Aside Hot‑Dog Mixture
Transfer the hot‑dog mixture to a mixing bowl and set aside while you prepare the egg‑based fillings.
Time: PT1M
Sauté Basturma
In the small frying pan, melt 2 Tbsp ghee over medium‑high heat. Add the sliced basturma and a few slices of hot chili; sauté for 2 minutes until the meat releases its aroma.
Time: PT2M
Temperature: Medium‑high heat
Add Eggs and Cheese to Basturma
Crack 4 eggs directly into the pan with the basturma, season with salt and black pepper, and sprinkle half of the shredded mozzarella. Stir gently and cook for about 3 minutes until the eggs are set but still soft.
Time: PT3M
Temperature: Medium heat
Set Aside Basturma‑Egg Mix
Transfer the basturma‑egg mixture to the mixing bowl and keep warm.
Time: PT1M
Prepare Pepperoni & Salami Egg Fillings
Wipe the small pan clean, melt another 2 Tbsp ghee, add the sliced pepperoni and Italian smoked salami with a pinch of hot chili. Sauté for 2 minutes. Crack the remaining 4 eggs into the pan, season, then add the rest of the mozzarella, the shredded cheddar, and a final dash of hot chili. Cook 3 minutes, stirring lightly, until the eggs are just set.
Time: PT5M
Temperature: Medium heat
Warm All Smoked Meats
In the large pan (or separate skillet), quickly warm the Metavo smoked chicken, turkey, beef, and lamb strips—about 2 minutes each—just until heated through. Keep them separate for assembly.
Time: PT8M
Temperature: Medium heat
Assemble the Sandwiches
Slice each fino roll open lengthwise. Spread a thin layer of labneh on the inside, then drizzle a little cheddar sauce. Layer the hot‑dog mixture, basturma‑egg mix, pepperoni‑egg mix, and a selection of the warmed smoked meats. Add a few slices of fresh hot chili for extra heat, then close the roll.
Time: PT10M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: High protein, Contains meat, Not vegetarian, Contains gluten
Allergens: Eggs, Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Metavo Smoked Beef Hot Dog (Cheddar): Regular smoked beef hot dog
- Instead of Metavo Smoked Beef Hot Dog (Plain): Plain smoked beef hot dog
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Onion: Shallot
- Instead of Red Bell Pepper: Yellow bell pepper
- Instead of Green Bell Pepper: Any colored bell pepper
- Instead of Hot Chili Pepper: Red pepper flakes
- Instead of Ketchup: Tomato paste diluted with water
- Instead of Soy Sauce: Tamari
- Instead of Mustard: Dijon mustard
- Instead of Hot Sauce: Sriracha
- Instead of Fino Bread Rolls: Pita pockets, Mini baguettes
- Instead of Metavo Basturma: Pastrami, Thinly sliced smoked beef
- Instead of Ghee (Smen): Unsalted butter
- Instead of Mozzarella Cheese: Cheddar, Provolone
- Instead of Cheddar Cheese: Mozzarella
- Instead of Eggs: Egg whites
- Instead of Met Metavo Pepperoni: Salami, Chorizo
- Instead of Metavo Italian Smoked Salami: Pepperoni, Soppressata
- Instead of Metavo Smoked Chicken: Cooked chicken breast
- Instead of Metavo Smoked Turkey: Turkey breast slices
- Instead of Metavo Smoked Beef: Roast beef
- Instead of Metavo Smoked Lamb: Lamb roast slices
- Instead of Labneh: Greek yogurt
- Instead of Cheddar Sauce: Cheese sauce
- Instead of Turkish Sauce: Garlic yogurt sauce
Equipment Needed
- Large Frying Pan
- Small Frying Pan
- Cutting Board
- Chef Knife
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Spoons
- Tongs (optional)
- Plate or Serving Tray
- Paper Towels
Critical Steps — Do Not Skip
- Cooking the hot‑dog rings with the sauce so they stay juicy.
- Keeping the basturma‑egg and pepperoni‑egg mixtures from over‑cooking.
- Assembling the sandwiches just before serving to avoid soggy bread.
Chef Tips from the Video
- Use a pinch of smoked paprika in the hot‑dog sauce for an extra depth of flavor.
- Finely grate a little lemon zest into the labneh for a fresh contrast.
- Serve with a side of fresh cucumber slices and olives for a balanced suhoor plate.
Troubleshooting
Hot‑dog rings become dry and hard.
Add a splash of water or extra ketchup during step 3 and keep the heat medium, not high.
Egg mixtures turn rubbery.
Cook over medium heat and remove from the pan as soon as the eggs are just set; residual heat will finish cooking.
Sandwich bread gets soggy.
Assemble just before serving and consider lightly toasting the rolls; keep sauces on the side if serving later.
Storage
Refrigerator: Store each filling in airtight containers for up to 2 days. Keep assembled sandwiches wrapped tightly and consume within 4 hours.
Freezer: Not recommended for assembled sandwiches due to bread texture; you may freeze individual meat fillings for up to 1 month.
Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare all fillings (hot‑dog mix, basturma‑egg, pepperoni‑egg) up to step 7 and store in the fridge; reheat briefly before assembly.
- Slice and portion the labneh and sauces in small containers for quick spreading.
- If you need to serve a larger crowd, pre‑toast the fino rolls and keep them in a sealed bag.
Frequently Asked Questions
What is the cultural significance and history of a suhoor sandwich platter in Middle Eastern cuisine?
Suhoor, the pre‑dawn meal during Ramadan, traditionally includes hearty, protein‑rich foods to sustain fasting. Modern Middle Eastern families often serve warm sandwiches with smoked meats, labneh, and fresh vegetables, blending tradition with convenience.
What are the traditional regional variations of suhoor sandwiches in the Levant?
In the Levant, suhoor sandwiches may feature labneh, za'atar, halloumi, or falafel. Some regions add pickled turnips, olives, or spicy harissa, while others prefer simple cheese‑filled rolls. The Metavo platter adapts these flavors with smoked meats and modern sauces.
How is a traditional suhoor sandwich served in Jordanian households?
Jordanian suhoor often includes warm flatbread or pita stuffed with labneh, fresh herbs, sliced cheese, and sometimes grilled halloumi or sujuk. It is usually accompanied by olives, fresh tomatoes, and a cup of mint tea.
What occasions or celebrations is a rich suhoor sandwich platter like this associated with in Arabic culture?
While suhoor is a daily ritual during Ramadan, a lavish sandwich platter is also prepared for Eid al‑Fitr brunches, family gatherings, and special night‑time celebrations such as Laylat al‑Qadr, where extra nourishment is welcomed.
What authentic ingredients are essential for a traditional Middle Eastern suhoor sandwich versus acceptable modern substitutes?
Authentic ingredients include labneh, smoked or cured meats (basturma, sujuk), fresh peppers, and Arabic breads like fino or pita. Modern substitutes can be smoked turkey, cheddar sauce, or store‑bought hot‑dog sausages, as used in this Metavo recipe.
What are the most common mistakes to avoid when making the Metavo meat sandwich platter for suhoor?
Common errors include over‑cooking the egg mixtures, letting the hot‑dog sauce dry out, and assembling the sandwiches too early which makes the bread soggy. Keep heat moderate, monitor egg set‑time, and assemble just before serving.
Why does this suhoor recipe use ghee (smen) for sautéing instead of regular butter or oil?
Ghee has a higher smoke point than butter and adds a distinctive nutty aroma common in Middle Eastern cooking. It also keeps the fillings richer without burning, which is why the creator chose it for the basturma and pepperoni egg mixes.
Can I make the Metavo meat sandwich fillings ahead of time and how should I store them?
Yes, you can prepare the hot‑dog mixture, basturma‑egg, and pepperoni‑egg fillings up to step 7. Store each in separate airtight containers in the refrigerator for up to 2 days and reheat gently before assembling the sandwiches.
What texture and appearance should I look for when the basturma‑egg mixture is done?
The mixture should be fluffy with soft curds of egg, glossy from the melted mozzarella, and speckled with thin basturma strips. It should not be dry or overly browned; a slight sheen indicates proper moisture.
What does the YouTube channel Mai Maher specialize in?
The YouTube channel Mai Maher focuses on creative, modern twists on traditional Middle Eastern home cooking, often featuring high‑quality ready‑made meat products, quick‑prep meals, and festive suhoor or iftar ideas.
How does the YouTube channel Mai Maher's approach to Middle Eastern cooking differ from other cooking channels?
Mai Maher blends authentic flavors with convenience, showcasing premium brands like Metavo and emphasizing fast, visually appealing dishes for busy households. Unlike many channels that stick to classic recipes, she often experiments with fusion sauces and presentation styles while keeping the cultural roots intact.
Last updated: August 28, 2026
