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Bites Fil Beit Ramadan: Roomy bel wara’a ainab - Turkey with vine leaves - Daily News Egypt

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Bites Fil Beit Ramadan: Roomy bel wara’a ainab – Turkey with vine leaves

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:                    Orange juice with lemon

Soup:                    Potato soup with cream

Salad:                    Chicken salad with honey and mustard

Main course:      Turkey with vine leaves

Stuffed zucchini with meat

Chicken kofta with rice

Dessert:               Lemon fingers with white chocolate





  • ½ kilo turkey breast – so-door roo-my
  • 2 kilo stuffed vine leaves, cold – wa-ra’a ain-nab
  • salt and pepper – malh and fel-fel
  • 3 tbs thyme – za-tar
  • 2 tbs sumac – sa-ma’




  • Cut the turkey breast lengthwise with a sharp knife, opening it up like a sandwich. Place the turkey between two sheets of plastic wrap and pound lightly to make the turkey meat thinner. Season with salt and pepper.
  • Place the stuffed vine leaves inside the turkey and wrap the meat around it forming a cylinder.
  • Wrap the meat cylinder in plastic wrap and close the two ends. Repeat with a sheet of aluminium foil.
  • Steam the wrapped turkey until done and leave to cool. Remove the aluminum foil and plastic wrap and cut the breast into two pieces.
  • Pour the thyme and the sumac on two separate plates. Lightly roll one piece in the thyme until the turkey is covered and repeat the process with the second piece using sumac.
  • Cut both pieces into small slices and place on serving dish.

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