Egyptian Kawareh

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EGYPTIAN KAWAREH | BEEF HOOVES

Yield 4

Prep time

10 Min

Cook time

4 H & 15 M

Total time

4 H & 25 M

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.

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Ingredients

• 6 pounds beef hooves
• 1 yellow onion
• 4 dried bay leaves
• 8 cardamoms
• 4 cloves
• sea salt
• black pepper
• 1 gallon water

Instructions

Prepare the Beef Hooves and Broth:

1. Wash 6 pounds beef hooves thoroughly under cold water to remove any impurities.
2. Place the beef hooves in a large stockpot.
3. Add 1 yellow onion, 4 dried bay leaves, 8 cardamom pods, 4 cloves, sea salt, and black pepper.
4. Pour in 1 gallon water, ensuring the beef hooves are fully submerged.
5. Bring the pot to a boil over high heat.
6. Skim off any foam or impurities that rise to the surface.
7. Reduce the heat to medium-low once the broth has cleared.
8. Simmer for approximately 4 hours, or until the beef hooves become extremely tender and gelatinous.
9. Allow the slow cooking process to extract collagen from the hooves, creating a rich and flavorful broth.

Serve:

1. Remove the beef hooves from the broth once fully cooked.
2. Serve the tender beef hooves alongside some of the hot broth.
3. Enjoy the gelatinous, melt-in-your-mouth texture created by the long cooking process.

Notes

Broth Serving Suggestions:

The broth from kawareh is highly valued in Egyptian cuisine and is often repurposed in other traditional dishes. One of the most popular uses is for molokhia, where the collagen-rich broth enhances the soup's texture and creates a deeper, more savory flavor. It is also an excellent choice for preparing Egyptian fattah, where the rich broth is poured over layers of rice and crispy toasted pita bread, adding depth and richness to every bite. If serving kawareh as part of a larger meal, consider pairing the beef hooves with either molokhia or fattah made using the same broth for an authentic Egyptian dining experience.

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