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| Place of origin | Egypt |
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| Main ingredients | Cow trotters |
Kawareʻ (Arabic:كوارع) is an Egyptian dish made from slow-cookedcow trotters, resulting in a rich andgelatinous soup. It is a delicacy cherished for its deep flavors and is often enjoyed during festive occasions, either as a soup or the trotters can be removed from the broth and served withfatta.[1]
The preparation of kawareʻ begins with thoroughly cleaning thetrotters to remove any impurities. They are then boiled in water with aromatics such asonions,bay leaves,cardamom,cloves, andblack peppercorns to infuse the broth with robust flavors. The cooking process is slow and can take several hours, allowing thecollagen in the trotters to break down and create a rich, gelatinous texture in the soup. Once the trotters are tender, the soup is typically seasoned with salt and may be finished with a squeeze oflemon juice to brighten the flavors. Kawareʻ is commonly served hot, accompanied byfatta or justeish baladi, making for a nourishing and satisfying meal.[1][2]
In Egyptian culture, kawareʻ is considered a highly nutritious dish, believed to provide health benefits such as strengthening the joints due to its high gelatin content.[3] It is especially popular during the winter months, offering warmth and sustenance.
The dish holds a special place inEgyptian cuisine, often associated with family gatherings and festive occasions. Its rich flavor and cultural significance make it a beloved meal among Egyptians.[1]
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