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Bites Fil Beit: – Shorbet shoufan bel ferakh we Salatet bokla – Oat soup with chicken and Watercress salad - Daily News Egypt

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Bites Fil Beit: – Shorbet shoufan bel ferakh we Salatet bokla – Oat soup with chicken and Watercress salad

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 for light meals because of the warm days, accompanied with a complete recipe for one of the dishes.

Bites Fil BeitDrink:                    Blueberry and pineapple cocktail

Soup:                    Oat soup with chicken

Salad:                    Watercress salad

Main course:      Shrimp Indian style

Sayadea rice

Dessert:               Apple pie


Shorbet shoufan bel ferakh – Oat soup with chicken


  • 1/2 kg chicken breasts, cut into cubes – so-door fe-rakh
  • 1 1/2 cups oats – shoo-fan
  • 1 onion, chopped – ba-sal
  • 2 medium tomatoes, chopped – ta-ma-tem
  • 1 chicken broth cube – ma-gi fe-rakh
  • 1 tablespoon tomato sauce – sal-set ta-ma-tem
  • 2 tablespoons butter or ghee – zeb-da or sam-na
  • lemon wedges for serving – la-moon
  • 2 cups of water – may-ya
  • salt and pepper – malh and fel-fel


  • Fry the onion in butter in a saucepan until golden. Add the chicken breast cubes and stir for few minutes until half done.
  • Add the tomato sauce, chopped tomatoes, chicken stock cube and 2 cups of water. Cook the chicken breasts on medium heat for almost 30 minutes until they are done.
  • Add the oats, pepper, salt and extra water if needed. Reheat on low heat while continuing to stir until the oats are cooked, for about 20 minutes.
  • Serve the soup hot with a squeeze of lemon.


Salatet bokla – watercress salad:


  • 1 bunch water cress – bok-la
  • 2 medium tomatoes, cut into small cubes – ta-ma-tem
  • 1 tbsp tomato sauce – sal-set ta-ma-tem
  • 4 tablespoons lemon juice – a-seer la-moon
  • 3 tablespoons olive oil – zeit za-toon
  • salt and pepper – malh and fel-fel


  • Cut watercress into bite-sized strips.
  • Mix the tomato sauce with the lemon juice, olive oil and salt to make the dressing
  • Mix the tomatoes cubes and the watercress strips in a serving bowl and add the dressing.
  • Serve immediately.

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