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Ramadan Bites Fil Beit: Shorbet esmak bahareya – Seafood soup - Daily News Egypt

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Ramadan Bites Fil Beit: Shorbet esmak bahareya – Seafood soup

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:                    Apple juice with carrot

Soup:                    Sea food soup

Salad:                    Tehina

Appetiser:           Sweet potatoes slices with Parmesan Cheese

Main Course:     Shrimp pasta in curry sauce

Calamari in the oven

Dessert:               Cake with orange juice and almond



  • 1/4 kg uncooked medium shrimp, peeled – gam-ba-ry
  • 1/4 kg calamari, cut in slices – ka-la-ma-ry
  • 1/4 kg fish fillet, cut in bites size – sa-mak fi-let
  • 1 medium onion, cut in small cubes – ba-sal
  • 2 garlic cloves, crushed – tom
  • 1/2 cup tomato sauce – sal-set ta-ma-tam
  • 1/4 cup all-purpose flour – de-‘ee’
  • 2 cups fat-free milk – la-ban kha-lee e-da-sam
  • 1 tbsp paprika – pa-pree-ka
  • 1 tbsp nutmeg – go-zet e-teeb
  • salt and pepper –malh and fel-fel
  • 2 tbsp oil – zeit
  • 2 cups water – may-ya




  • Boil the shrimp for 3 minutes, drain and set aside and save the broth.
  • Heat the oil in a sauce pan fry the onion and garlic until golden. Add the tomato sauce and the broth.
  • Bring to a boil and add the calamari and fish and leave to cook for 5 minutes. Turn down the heat and add the salt, pepper, paprika and nutmeg and leave to simmer.
  • Dissolve the flour in the milk by stirring well and add to the soup. Leave to simmer for 2 minutes until the soup thickens.
  • Serve while hot in small bowls.

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