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Bites Fil Beit: Shorba – Soup

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We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitShorbet bisila ma sour cream – Pea soup with sour cream


  • 1 cup frozen peas, or 250gr fresh peas – bi-si-la
  • 1 potato, cubed – ba-ta-tes
  • 1 cup chicken broth – ma-gi fe-rakh
  • 1 cup milk – la-ban
  • 1 cup sour cream – sour cream
  • 2 tbsp fresh mint, chopped – ne’-na’
  • 1 tbsp lemon juice – a-seer la-moon
  • 1 tbsp lemon peel – eshr la-moon
  • 2 tbsp corn oil – zeit dor-a
  • salt and pepper – malh and fel-fel


  • Add the oil, peas and potatoes to a deep pan and stir for four minutes. Add the chicken broth, 1 cup water and lemon peel and bring to boil. Reduce the heat and simmer for 20 minutes until the vegetables are soft. Leave to cool.
  • Pour the soup in a blender and blend until smooth. Return to the pan and add the milk and lemon juice, season with salt and pepper and simmer over medium heat until it boils.
  • Mix the sour cream and mint in a small bowl. Serve the pea soup in bowls and top with 1 tbsp of the sour cream and mint mix.


Shorbet khodar – Vegetable soup


  • 250gr zucchini, sliced – ko-sa
  • 250gr potato, cubed – ba-ta-tes
  • 3 cups mixed vegetables – kho-dra-wat mesh-a-kel-la
  • 1 onion, diced – ba-sal
  • 1 tbsp garlic, chopped – tom
  • 3 tbsp parsley, chopped – ba’-doo-nis
  • 3 cups water – may-ya
  • salt and pepper – malh and fel-fel


  • Heat the water with all the ingredients, except the salt, pepper and parsley in deep pan and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender. Leave to cool for five minutes.
  • Pour the content of the pan into blender and blend until smooth. Strain and put back in the pan.
  • Season with salt and pepper and bring the soup back to a boil while stirring occasionally. If the soup is too thick, add more water.
  • Serve in bowls and garnish with parsley.

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