Lazy Weekends · Egyptian
Kawareh Soup
A slow-simmered broth made from cow trotters. It is rich, gelatinous, and seasoned with traditional aromatics for a restorative effect.
Why This Works
The slow extraction of collagen from the cow trotters into the savory beef stock creates a signature silky mouthfeel and intense body. Toasting the garlic in ghee before infusion adds a necessary aromatic depth that balances the richness of the gelatin-heavy broth.
The Upgrade
Add a squeeze of fresh lime just before serving to cut through the intense richness of the broth.
Chef's Secret
Michelin TechniqueEnsure the water stays at a 'smiling' simmer rather than a rolling boil to prevent the broth from becoming cloudy.
Ingredients
Total time including resting: 45 min
Directions
Place the cleaned trotters in a large pot of boiling water for 5 minutes to remove impurities, then drain the water completely.
5 minReturn the trotters to the pot with fresh beef stock, bay leaves, cardamom, and black peppercorns, maintaining a gentle simmer.
5 minIn a separate small pan, heat the ghee and toast the smashed garlic until lightly golden for a deeper savory base.
5 minStir the toasted garlic and vinegar into the main pot to help tenderize the connective tissues and deepen the flavor profile.
5 minContinue simmering until the liquid becomes milky and collagen-rich, ensuring the texture is properly emulsified and coats the back of a spoon.
20 minSkim any excess floating fat from the surface for a cleaner broth flavor, season with salt and pepper to taste, and serve immediately.
5 minWine Pairing
Cru Beaujolais
Red Wine
The BottleMarcel Lapierre Morgon
A meaty, high-acid Beaujolais provides the structure needed for a collagen-rich, gelatinous broth like Kawareh. Its floral and fruit profile adds a light, refreshing layer to the heavy, savory soup.
Nutrition per Serving
410
calories
35g
protein
2g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Lemon-Garlic Vinaigrette
Drizzle a sharp dressing of lemon and garlic over the soup to cut through the rich, gelatinous broth.
Ingredients
Directions
In a small mixing bowl, whisk together the minced garlic, kosher salt, and lemon juice until the salt is fully dissolved.
Allow the garlic to macerate in the lemon juice for 5 minutes to mellow its raw bite.
Slowly emulsify the olive oil into the lemon mixture by whisking vigorously in a steady stream.
Stir in the fresh black pepper and chopped parsley.
Taste and adjust seasoning if necessary; the acidity should be bright and sharp.
Serve immediately, drizzling sparingly over the hot Kawareh Soup to cut through the richness.
Side Dish
Toasted Flatbread
Provide crunchy toasted flatbread to scoop up the dense, flavorful soup.
Ingredients
Directions
Preheat your oven to 400°F.
Split the pita rounds horizontally to create eight thin layers.
Brush the rough sides of the pita lightly with olive oil.
Cut into uniform triangles and arrange in a single layer on a parchment-lined baking sheet.
Dust evenly with sea salt, za'atar, and sumac.
Bake for 6-8 minutes until golden and brittle, then cool on a wire rack to ensure maximum crispness.
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