Bites Fil Beit Ramadan: Gambari meshwi au mahamar we kaboria meshweya – Grilled or fried shrimp and grilled crab

Iman Adel Abdel-Fattah
4 Min Read

Bites Fil BeitDrink:                    Liquorice

Soup:                    White mushroom soup

Salad:                    Pasta salad with mozzarella cheese

Main dish:           Salmon with Capri sauce

Grilled shrimps and crab

Dessert:               Gateau with almonds and honey


Grilled shrimp


  • 1/2 kg jumbo shrimp, shelled – gam-ba-ri jum-bo
  • 4 garlic cloves – tom
  • 2 tbsp lemon juice – a-seer la-moon
  • 1 tsp cumin – kam-moon
  • 2 stalks celery – ka-rafs
  • 2 stalks dill – sha-bat
  • 1 large onion, sliced – ba-sal
  • 2 lemons, sliced – la-moon
  • 2 large tomatoes, sliced – ta-ma-tem
  • salt and pepper – malh and fel-fel


  • Heat the oven to 200C.
  • Cut the garlic cloves into thick slices.
  • Clean and wash shrimp well and season with salt and pepper, cumin and lemon juice. Stir to mix well.
  • Arrange the onion slices on the bottom of a baking dish. Arrange the celery and dill over onions.
  • Arrange the shrimp over the greens and sprinkle the garlic with the garlic. Arrange the tomato and lemon slices on top. Cover the dish with aluminium foil.
  • Place the baking dish in the oven for 10-15 minutes. Uncover and leave to cook for another 10 minutes.


Fried shrimp


  • 1 kg shrimp, medium size – gam-ba-ri
  • 1 egg, beaten – beid
  • 2 tsp garlic, crushed – tom
  • 3 tbsp lemon juice – a-seer la-moon
  • 2 tbsp cumin – kam-moon
  • 3/4 cup flour – de-‘ee’
  • 1/2 cup breadcrumbs – bo-so-mat
  • oil for frying – zeit
  • salt and pepper – malh and fel-fel



  • Wash the shrimp well and drain. Marinate the shrimp with garlic, lemon juice, cumin, salt and pepper. Leave to marinate for 1-2 hours.
  • Put the flour in a bowl, put the breadcrumbs in another bowl, and put the beaten egg in a third bowl.
  • Dip each shrimp in the flour, then in beaten egg, then in breadcrumbs
  • Heat the oil on high heat in a medium skillet. Deep-fry the shrimp until golden. Drain the excess oil on paper towels. Serve immediately.


Grilled crab


  • 4  large crabs – ka-bo-ri-a
  • 1/4 cup vinegar – ghal
  • 2 1/2 teaspoons sugar – suk-kar
  • 2 tbsp olive oil – zeit za-toon
  • 1 tbsp ginger, minced – gan-za-beel
  • 1 chilli pepper, minced and seeds removed – fel-fel ha-ra-‘a
  • 1 tbsp coriander, minced – koz-ba-ra
  • 1 medium tomato, chopped – ta-ma-tem





  • Mix the vinegar, oil, ginger, chilli pepper, garlic, coriander and tomato in a bowl.
  • Bring a large pot of water to a boil. Drop the crabs, one at a time and head first into the boiling water. Boil, then reduce heat and let simmer for 5 minutes.
  • Remove the crabs from the water. Pull of triangular part from belly. Lift off the shell. Clean the entrails and gills from the crab and wash and drain.
  • Place the crabs on a preheated grill. Grill while covered, brushing with the spice mixture occasionally. Turn the crabs over half way through grilling, about 10 minutes. The crabs are done when the meat in the leg is opaque.
  • Arrange the crabs on a serving dish and spoon the remaining spice mixture over crabs.



You can arrange the crabs back in the shells before serving if you wish.

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