Brulau Baladi

Egyptian Cooking Without Vegetable Oil

Recipes passed down the way they were always made, with samna baladi, butter, and olive oil doing the work processed seed oil never should.

The Way We Cook

Samna Baladi First Clarified butter is the backbone of an Egyptian kitchen, used the way earlier generations used it.

Butter Over Seed Oil Dairy fat and good olive oil do the work processed oil should never be asked to do.

Never Vegetable Oil Every recipe on this site follows the same rule, without exception, because that is how the dish is meant to taste.

Six Dishes, One Table

From the Egyptian Kitchen

A short, well tested collection covering the range of a real Egyptian table: grilled meat, grilled fish, a slow vegetable stew, a red lentil soup, daily bread, and a sweet finish.

Ingredients
- 1 lb ground beef
- 1/2 lb ground lamb
- 1 small onion, grated and squeezed dry
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- Salt and black pepper, to taste
- 2 tbsp samna baladi (clarified butter) or olive oil, melted, for basting
Method
1. Combine the beef, lamb, onion, parsley, garlic, cumin, coriander, cinnamon, salt, and pepper in a large bowl. Knead by hand until the mixture holds together.
2. Cover and rest the mixture in the refrigerator for at least 30 minutes so the flavors settle.
3. Divide into 8 portions and mold each one around a flat metal skewer, pressing firmly so it does not slide off the grill.
4. Heat a charcoal or gas grill to high.
5. Brush the kofta lightly with melted samna baladi or olive oil before it goes on the grate.
6. Grill 3 to 4 minutes per side, turning once, until charred outside and cooked through in the center.
7. Rest a few minutes off the heat, then serve with flatbread and grilled onion.
Ingredients
- 1 whole sea bass or tilapia (about 2 lbs), cleaned and scaled
- 3 lemons, juiced, divided
- 4 cloves garlic, crushed
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small bunch parsley, chopped
- 1 lemon, sliced, for serving
Method
1. Score the fish two or three times on each side so the marinade reaches the flesh.
2. Whisk together half the lemon juice, garlic, cumin, coriander, olive oil, salt, and pepper.
3. Rub the marinade over the fish, inside and out, and refrigerate at least 1 hour.
4. Heat a grill or a heavy grill pan until very hot.
5. Grill 6 to 8 minutes per side, depending on thickness, until the skin is crisp and the flesh flakes easily.
6. Transfer to a platter, scatter with parsley, and lay the lemon slices over the top.
7. Finish with the remaining lemon juice just before serving.
Ingredients
- 1 lb fresh or frozen okra, trimmed
- 3 tbsp samna baladi (clarified butter)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 medium tomatoes, chopped (or 1 can crushed tomatoes)
- 1 tbsp tomato paste
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- Cooked white rice, for serving
Method
1. Melt the samna baladi in a wide pot over medium heat.
2. Add the onion and cook until soft and translucent, about 5 minutes.
3. Stir in the garlic and cook another minute until fragrant.
4. Add the okra and cook gently for 5 minutes, stirring so it does not stick.
5. Stir in the tomatoes, tomato paste, coriander, cumin, salt, and pepper.
6. Cover and simmer on low heat for 30 to 35 minutes, until the okra is tender and the sauce has thickened.
7. Serve warm, spooned over rice.
Ingredients
- 1 1/2 cups red lentils, rinsed
- 1 small onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, chopped
- 6 cups water or broth
- 1 tsp ground cumin, plus more for serving
- Salt and pepper, to taste
- 2 tbsp butter
- 2 cloves garlic, thinly sliced, for the finishing butter
- 1 lemon, cut into wedges
Method
1. Combine the lentils, onion, carrot, chopped garlic, water, cumin, salt, and pepper in a large pot.
2. Bring to a boil, then reduce to a simmer and cook uncovered for 25 to 30 minutes, until the lentils fall apart.
3. Blend the soup until smooth, using an immersion blender or in batches in a stand blender.
4. Return to the pot and thin with a little water if it is thicker than you like.
5. In a small pan, melt the butter and fry the sliced garlic until golden.
6. Pour the garlic butter over the soup just before serving.
7. Serve hot with a dusting of cumin and lemon wedges on the side.
Ingredients
- 2 cups whole wheat flour
- 1 cup bread flour, plus more for dusting
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 1/4 cups warm water
- 1 tbsp olive oil, plus more for the bowl
- Fine semolina or cornmeal, for dusting
- Wheat bran, for coating (optional)
Method
1. Dissolve the yeast and sugar in the warm water and let stand 5 minutes, until foamy.
2. Add the whole wheat flour, bread flour, and salt, then work in the olive oil.
3. Knead about 8 minutes until the dough is smooth and elastic, adding flour as needed.
4. Cover and let rise in a warm spot for about 1 hour, until doubled.
5. Preheat the oven as high as it will go, with a baking stone or heavy sheet pan inside, for at least 30 minutes.
6. Divide the dough into 8 pieces, roll each into a disc about 1/4 inch thick, and rest 15 minutes.
7. Bake in batches for 3 to 5 minutes, until the bread puffs into a pocket and turns lightly golden.
Ingredients
- 2 cups fine semolina
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1 tsp baking powder
- 1 cup plain yogurt
- 1/2 cup samna baladi (clarified butter), melted
- 1 tsp vanilla extract
- Blanched almonds, for topping
- 1 1/2 cups sugar and 1 cup water, for the syrup
- 1 tbsp orange blossom water, for the syrup
Method
1. Preheat the oven to 350F and butter a baking dish.
2. Stir together the semolina, coconut, sugar, and baking powder.
3. Mix in the yogurt, melted samna baladi, and vanilla until you have a thick, even batter.
4. Spread the batter into the dish, score it into diamonds, and press an almond into the center of each piece.
5. Bake 30 to 35 minutes, until golden at the edges.
6. Meanwhile, simmer the sugar and water 5 minutes, then stir in the orange blossom water to make the syrup.
7. Pour the warm syrup evenly over the cake as soon as it comes out of the oven and let it soak in fully before serving.

Our Kitchen

Cooked the Way a Home Actually Cooks

Brulau Baladi started from a simple idea: cook the way an Egyptian household actually cooks, with samna baladi, butter, and olive oil doing the work that processed seed oil never should. Every recipe on this site follows that same rule, because that is how the dish is supposed to taste.

We write these recipes for home cooks who want the real technique, not a shortcut. Measurements are exact, steps are written the way we actually cook them at home, and nothing here asks you to buy a product. Just a stove, a good pan, and a little patience.

Egyptian Cooking Without Vegetable Oil

From the Egyptian Kitchen

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Cooked the Way a Home Actually Cooks