Egyptian Kawareh | Beef Hooves

Egyptian Kawareh | Beef Hooves

Egyptian beef hooves, also known as kawareh, is a rich and flavorful dish that plays a key role in Egyptian cuisine. The beef hooves are slowly simmered with aromatic spices such as cardamom, cloves, and bay leaves, resulting in a tender, gelatinous texture that melts in your mouth. The broth, full of savory depth, is a key ingredient in other traditional dishes like fattah and molokhia, enhancing their flavors with its hearty richness. Kawareh is not only a comforting and nourishing meal but also a dish tied to cultural traditions, especially during festive occasions.

---

Ingredients

(Seasonings should be added to taste.)

• 6 pounds beef hooves

• 1 yellow onion

• 4 dried bay leaves

• 8 cardamoms

• 4 cloves

• sea salt

• black pepper

• 1 gallon water

---

Instructions

Preparing the Beef Hooves

Start by thoroughly washing the beef hooves to remove any impurities. Place them in a large pot and add a yellow onion, dried bay leaves, cardamom, cloves, sea salt, black pepper, and white pepper. These aromatic spices help develop the deep and savory flavor that kawareh is known for.

Simmering for Maximum Flavor

Pour enough water into the pot to fully submerge the beef hooves. Bring the pot to a boil over high heat, skimming off any foam that rises to the top. Once the broth has cleared, reduce the heat to medium-low and allow the hooves to simmer for about four hours. This slow cooking process is essential, as it allows the collagen-rich hooves to become incredibly tender while infusing the broth with a deep, meaty flavor.

Rich Broth for Egyptian Cuisine

Once fully cooked, the beef hooves should be soft and gelatinous, offering a rich, melt-in-your-mouth texture. The broth itself becomes thick and full-bodied, making it an essential ingredient in many Egyptian dishes. It is traditionally used to prepare fattah, adding depth to the layered dish of rice, crispy pita, and garlic-infused broth. Additionally, it is commonly used to enhance molokhia, a popular jute leaf soup, as well as other Egyptian soups and stews.

Texture and Taste

Egyptian kawareh has a unique texture—gelatinous yet tender, with a deep, savory richness from the slow cooking process. The broth, infused with warm spices and beef essence, delivers a comforting and hearty taste. Whether eaten on its own or incorporated into other dishes, kawareh is a beloved part of Egyptian culinary tradition.