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.
- For the Garlic Butter:
Saturated Fat (g)
Trans Fat (g)
Total Fat (g)
Dietary Fiber (g)
Vitamin A (RAE)
Vitamin C (mg)
Vitamin D (μg)
Vitamin E (mg)
Riboflavin (B2) (mg)
Vitamin B6 (mg)
Vitamin B12 (mg)
Total Carbohydrate (g)
Step by Step method
- soak the white bread cubes with water for 30 minutes.
- Add the walnuts to a food process and process until it’s finely chopped.
- Remove the bread from the water and add to the food processor.
- Add 1 cup of broth. Process again until all the ingredients are well mixed.
- OPTIONAL: Push the puree through a strainer into a large saucepan. This step will render a more silky sauce.
- Add the mixture to a large saucepan. Add the remaining broth.
- Mix together over medium heat and let it simmer for 30-40 minutes until it reaches a thicker consistency.
- 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:
- In a small pan, melt the butter. Add the garlic and the coriander and stir fry for 3 minutes.
- Add the garlic butter to the sauce, salt and stir well.
- Taste and adjust the salt as needed.
- Add a dust of paprika to brighten the colors of the dish.
- Now the sauce is ready to serve with boiled chicken or veal, and a side of rice.