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Bites Fil Beit Ramadan: Zucchini with meat and chickpeas - Daily News Egypt

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Bites Fil Beit Ramadan: Zucchini with meat and chickpeas

Ramadan offers a whole new challenge to cooking Egyptian food. The breaking of the fast, Iftar, is the main menu of the day and consists of an array of dishes. Traditionally the meal starts with juice, to prepare the stomach for the feast that is to come, and a savoury soup. Appetisers are up next, followed by a main course and a sweet dessert completes the meal. Iftars are meant to be shared and inviting your close friends and family for a home-cooked dinner-cum-breakfast can be daunting. But not to worry; during the month we will be giving you suggestions for full menus with a complete recipe for one of the dishes. Happy Ramadan!


  • Drink:                    sobia
  • Appetiser:           mombar
  • Main course:      rice with sha’areya
  •                                  potatoes with chicken
  •                                  zucchini with meat and chickpeas
  • Dessert :               cheese cake

Zucchini with meat and chickpeas


  • 1 kg zucchini, cut lengthwise into 3/4 cm thin slices – koo-sa
  • ½ kg meat, beef or veal, cut into medium cubes – lah-ma or bi-ti-lo
  • ½ cup chickpeas, small size for cooking – hom-mos
  • 1 green pepper – medium size, sliced – fil-fil akh-dar
  • 1 onion, medium to large size, sliced – ba-sal
  • 2 tbsp tomato paste – sal-sa ta-ma-tam
  • 4 tbsp corn oil – zeit dor-a
  • 2 tomatoes, medium size, sliced – ta-ma-tam
  • salt and pepper – malh and fil-fil


  • Soak the chickpeas in water overnight. Heat water in a medium pan and boil the chickpeas in water until just tender. Drain and rinse well.
  • In a medium pan heat water and boil the meat cubes until the meat is just starting to be tender.
  • Heat the oil over medium-high heat in a non-stick pan. Add the onion and stir until yellow. Add the meat cubes, tomatoes, green peppers, boiled hommos, tomato paste, salt and pepper. Shake the pan to mix ingredients well.
  • Add 3/4 cup of water and leave to boil for 5 minutes. Remove from heat. Take 1/2 cup of the sauce and set aside.
  • Arrange ¾ of the zucchini slices over mixture in pan. Add the 1/2 cup sauce and arrange the remaining zucchini slices on top of the sauce. If there is too little sauce, add 1/4 cup water.
  • Return to medium heat and bring to boil. Cover the pan, reduce heat and leave to cook for 25-35 minutes or until zucchini is tender and little sauce is left.
  • Put a serving platter on top of the pan. Invert the pan so the content of the pan keeps its shape on the serving dish. Remove the pan and serve straight away.


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