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Caprice a la creme

Cooking time 20 Minutes

Serving 5 Persons


1 pack

Fettuccine - (500g) 


Chicken – whole

2 1/2 cups


1/2 cup

Full Cream Milk 

3 tbsp


White Pepper


2 tbsp


1 cups

Water - or light chicken broth 

3/4 cup

Cooking Cream


1.  Wash chicken well. Boil until tender. Debone chicken, remove skin, cut flesh into small pieces and set aside. You can use leftover boiled chicken. Boil fettuccine and drain.

2.  Meanwhile, in a non-stick medium saucepan, heat and stir 1 ½ tbsp butter and mushrooms for 5 minutes. Remove from pan and set aside.

3.  In the same saucepan, add remaining butter, then add flour and stir for 30 seconds.

4.  Remove from heat, add milk gradually and stir until there are no clumps. Return to heat, add water or broth and stir until mixture boils.

5.  Add chicken, mushrooms, salt and pepper. Reduce heat and simmer for 5 minutes. Add double cream and stir. Add fettuccine and stir to mix all ingredients well. Serve immediately.


Don't boil pasta and set it aside till you make the sauce. While boiling it, prepare sauce so that you drain it and add it to the sauce right away. Pasta is always at its best when it has just been boiled and drained.

99.75 EGP

Cashew Chicken

109.25 EGP



·         1Kg  Bal Beef Cubes (1-1/2 inch cubes)

·         12 cup clarified butter lurpak 

·         salt

·         pepper

·         1 medium onion, finely chopped

·         4 cups plain Juhayna yogurt 

·         1 egg white

·         1 teaspoon pepper

·         12 teaspoon coriander

·         1 12 teaspoons cumin

·         12 teaspoon paprika

·         14 teaspoon cardamom

·         12 cup whole blanched almond

·         12 cup pine nuts

·         4 -6 Shamy bread   

Cups Daria Basmati Rice  (raw measure), cooked

·         parsley chopped for garnish


· Wash meat cubes and place in tray with lid.

· Melt 1/4 cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat cubes. Place in skillet and cook for 20 minutes until browned on all sides. Season meat with salt and pepper, to taste, and add enough water to cover meat. Reduce heat, cover and cook for 1 hour. Add onion and simmer uncovered for 30 minutes.

·While meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid. Whisk in egg white and ½ teaspoon of salt. Slowly bring yogurt mixture to boil stirring constantly with a wooden spoon in one direction only to reach desired consistency. Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.

· Stir yogurt into meat and add seasonings as desired. Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.

· In a small skillet, melt 2 tablespoons of the remaining 4 tablespoons of clarified butter. Add almonds and cook for 5 minutes. Stir in pine nuts and cook for 3 minutes. Remove from heat and set aside.

· Split the bread loaves open and arrange, overlapping on a large serving tray. Melt the last remaining 2 tablespoons of butter and brush over the bread to soften. Arrange rice over the bread leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat. Sprinkle parsley or chives over top.

226.75 EGP





Chicken Breasts - with bones

3 cups

Egyptian Rice


Onion - finely chopped

2 tbsp


1 tsp



Baguette - or petit pan

2/3 cup

Walnuts - crushed

Salt and Pepper


1.  Wash chicken breasts well. Boil until tender. Remove skins, bones and wings from chicken breasts and leave only breast flesh. Strain and reserve about 4 cups of chicken broth.

2.  In a medium deep pan, heat 1 tbsp margarine over medium heat. Add rice and stir. Add 3 cups reserved chicken broth and leave until water is almost observed. Add about ¾ cup water cover pan, move to low heat and leave for 20-35 minutes until rice is cooked.

3.  While rice is cooking prepare sauce. Process walnuts in a food processor until very fine. Remove insides of baguette, and put in a plastic bowl with 1/2 cup chicken broth and walnuts. Leave for 15 minutes.

4.  Move contents to a blender or food processor and mix until smooth.

5.  In a saucepan heat and stir 1 tbsp margarine and onion until golden. Add walnut mixture, little salt and pepper and stir. Whisk constantly and bring to boil. You may add more broth if texture is too thick. Add paprika and stir.

6.  In a serving platter, add rice and arrange chicken breasts on top. Add some sharkaseya sauce. Serve remaining sauce in a separate bowl.

26.50 EGP

Fillet with Mustard Sauce


  • 4 slices Beef Fillet
  • 2 tbsp Corn Oil
  • 3/4 cup Cooking Cream
  • 100g Butter 
  • 3 tbsp Mustard
  • 1 tea spoon Minced Garlic



  1. In a non-stick skillet, add oil or butter over medium. Pan-fry meat slices on both sides until brown.
  2. Reduce heat and leave until meat lets out its water and absorbs it again. Remove from skillet and put in a serving platter.
  3. In a pan put the butter, oil and garlic then add the mustard and cooking cream and little salt and pepper. Bring to boil and cook until sauce thickens.
  4. Pour sauce over meat in platter. Serve immediately.
392.00 EGP

Hummus with minced meat

Cuisine: Shamy

Preparation time: 15 Minutes

Cooking time: 10 Minutes

Serving: 4 Persons


100 g Minced Meat

1/4 cup Lemon Juice

1/4 cup Olive Oil

1 tsp Chili Powder

2 tsp Cumin

6 tbsp Tehina

1 tsp Lemon Salt

Salt and Pepper

1 large canned hommus





1.   In a deep pan boil water, 1 tsp salt and hommus. Cook for 1 1/2 - 2 hours until soft. If you get canned hommus ignore this step since they are already boiled.

2.   Drain hommus and peel. Mash using a blender then put in a bowl.

3.   Add tehina, lemon salt, lemon juice, chili powder and cumin and stir until well blended. If texture is too thick, add some water.

4.   In a small saucepan heat and stir minced meat with 2 tbsp olive oil for 10 minutes until meat is done. Season with salt and pepper.

5.   To serve put hommus mixtures in a serving bowl then add meat in the center. Pour remaining olive oil over the dish. You can decorate with nuts and raisins.

171.50 EGP
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