Egyptian
Shorbet Kawarea
An Egyptian cow trotter soup with a clear, deeply gelatinous broth scented with mastic, cardamom, bay, and onion. It is served hot with lemon, cumin, and a little garlic-vinegar on the side.
Watch it madeKemet Kitchen (Egyptian Recipes & more) · 2:01
Ingredients
- Cleaned cow trotters, split into pieces700g
- White vinegar, for washing2 tbsp
- All-purpose flour, for scrubbing2 tbsp
- Water8 cups
- Small onion, halved1
- Garlic cloves, lightly crushed3
- Mastic tears2 small pieces
- Green cardamom pods3
- Bay leaf1
- Black peppercorns1/2 tsp
- Ground cumin1/2 tsp
- Salt1 tsp, or to taste
- Lemon wedges2
- White vinegar mixed with 1 minced garlic clove2 tbsp
Method
- Scrub the cow trotters thoroughly with the flour and vinegar, then rinse very well under cold running water.
- Place the trotters in a pot, cover with cold water, bring to a boil, and boil hard for 10 minutes.
- Drain the trotters, discard the first boiling water, and rinse the pot and trotters to remove any scum.
- Return the trotters to the clean pot and add 8 cups fresh water.
- Bring to a gentle boil, skim the surface carefully, then add the onion, crushed garlic cloves, mastic, cardamom, bay leaf, peppercorns, and cumin.
- Lower the heat, cover partially, and simmer gently for 3 to 3 1/2 hours until the meat and skin are very tender and the broth is rich and slightly sticky.
- Add the salt during the last 30 minutes of cooking, tasting the broth before adding more.
- Remove the onion, bay leaf, and whole spices, then skim excess fat from the surface if desired.
- Serve the soup very hot with pieces of tender kawarea in each bowl.
- Offer lemon wedges and garlic-vinegar on the side so each person can season the broth at the table.
Common questions
Can I substitute the cow trotters with another cut if I can't find them?
Yes, but the texture changes a lot. Beef shanks or oxtail give a rich broth, though less collagen. If using them, shorten simmering time and expect a thinner, less sticky soup than trotters provide.
How long should Shorbet Kawarea simmer to get tender trotters?
Plan on 3 to 3 1/2 hours at a gentle simmer, sometimes longer for larger pieces. The meat should be very tender and the broth slightly sticky from released collagen before you stop cooking.
What are the most common mistakes when making this soup?
Skipping the first boil, simmering too hard, and adding salt too early are the biggest mistakes. Hard boiling makes the broth cloudy and toughens the meat; early salt can slow tenderizing and make the broth overly concentrated.
How should I store leftover Shorbet Kawarea?
Cool it quickly, refrigerate in a covered container for up to 3 days, or freeze for up to 2 months. Chill overnight if you want to lift off the fat more easily before reheating.
What is the best way to serve Shorbet Kawarea?
Serve it piping hot with some of the trotters in each bowl, plus lemon wedges and the garlic-vinegar mixture on the side. It pairs well with baladi bread or rice, which helps soak up the rich broth.