logo

Sharkaseya

sharkaseya
  • 0Servings
  • NAPrep Time
  • NACook Time
  • NAReady In
Print Recipe

Typically served from the kitchen of Egyptian families with Turkish ties or ancestors, Sharkaseya is a silky rich sauce to use on top of boiled chicken or veal for that special elegant lunch or dinner.


Ingredients

Ingredients:
For the Garlic Butter:

Nutritional

Calories (kcal)
315.3
Saturated Fat (g)
4.6
Trans Fat (g)
0.2
Total Fat (g)
26.8
Cholesterol (mg)
12.2
Sodium (mg)
398.6
Dietary Fiber (g)
2.5
Sugars (g)
2.9
Protein (g)
8.7
Vitamin A (RAE)
30.8
Vitamin C (mg)
2.8
Calcium (mg)
59.0
Iron (mg)
1.6
Vitamin D (μg)
0.0
Vitamin E (mg)
7.3
Thiamin (mg)
0.2
Riboflavin (B2) (mg)
0.2
Niacin (NE)
4.0
Vitamin B6 (mg)
0.3
Vitamin B12 (mg)
0.0
Folate (DFE)
53.3
Potassium (mg)
288.2
Total Carbohydrate (g)
13.9

Step by Step method

  1. soak the white bread cubes with water for 30 minutes.
  2. Add the walnuts to a food process and process until it’s finely chopped.
  3. Remove the bread from the water and add to the food processor.
  4. Add 1 cup of broth. Process again until all the ingredients are well mixed.
  5. OPTIONAL: Push the puree through a strainer into a large saucepan. This step will render a more silky sauce.
  6. Add the mixture to a large saucepan. Add the remaining broth.
  7. Mix together over medium heat and let it simmer for 30-40 minutes until it reaches a thicker consistency.
  8. If the sauce is too thick, you can carefully add some broth or water, mix it well and let it simmer again until it reaches the consistency of a thick creamy sauce.

To make the garlic butter:

  1. In a small pan, melt the butter. Add the garlic and the coriander and stir fry for 3 minutes.
  2. Add the garlic butter to the sauce, salt and stir well.
  3. Taste and adjust the salt as needed. 
  4. Add a dust of paprika to brighten the colors of the dish.
  5. Now the sauce is ready to serve with boiled chicken or veal, and a side of rice.

Bel Hana 


Comments