The Simplest Method for Cleaning Cow Feet
- Begin by taking a deep bowl and filling it with an appropriate amount of warm water, based on the quantity of cow feet.
- Add a bit of vinegar and salt to the warm water.
- Submerge the cow feet in the warm water and allow them to soak for a while.
- Using a sharp knife, carefully remove any hair and dirt from the cow feet.
- Transfer the cow feet into a deep pot, add one cup of salt and one cup of vinegar, and scrub them thoroughly, letting them sit for fifteen minutes.
- Rinse the cow feet to remove the vinegar and salt, then coat them in flour and rub them well, followed by rinsing them off. The feet will then be ready for boiling.
Cow Feet Fatta
| Preparation Time | Thirty minutes |
| Serves | Six people |
Ingredients
- Twelve pieces of sheep feet.
- One tablespoon of salt.
- Half a teaspoon of pepper.
- Two cinnamon sticks.
- Two large onions.
- Ten cardamom pods.
- Five bay leaves.
- Two tablespoons of ghee.
Rice Ingredients:
- Three cups of water.
- One and a half teaspoons of salt.
- Two cups of short-grain rice.
- Two tablespoons of ghee.
- Three loaves of fried bread, cut into pieces.
Top Layer Ingredients:
- Four tablespoons of tahini.
- Two tablespoons of lemon juice.
- Six cloves of crushed garlic.
- Four cups of yogurt.
- A teaspoon each of salt and dried mint.
For Serving:
- Two tablespoons of butter.
- A quarter cup of pine nuts.
Preparation Instructions
- Clean the cow feet and remove hair by briefly exposing them to flame.
- Wash the feet thoroughly with water while scrubbing them with flour and salt, and rinse well.
- Place the feet in a pot, cover with plenty of water, add a teaspoon of salt, and let it boil for ten minutes before discarding the water.
- Submerge the feet again in water, adding the cinnamon, onions, cardamom, bay leaves, salt, and pepper; allow to boil for several hours until tender, allowing the meat to separate from the bone.
- Strain the broth and keep it warm, then remove the meat from the bones, discarding the bones.
- In a large frying pan, melt some ghee, add the meat, and stir in one cup of broth.
Preparing the Rice:
- Rinse the rice multiple times, soak it in water, adding a tablespoon of salt and allowing it to sit for forty minutes.
- Heat ghee in a pot over medium heat, add the rice, and stir until it becomes translucent.
- Add salt and water, allowing it to simmer for five minutes on low heat, then cover and let it cook until the rice is done.
Top Layer Preparation:
- Combine the garlic, yogurt, tahini, lemon juice, salt, and mint in a deep bowl, mixing until smooth.
Pine Nuts Preparation:
- In a small pot, heat the butter and lightly fry the pine nuts until they achieve a golden color.
Assembling the Fatta:
- Place the fried bread in a large serving dish and pour the meat broth over it.
- Spread the rice evenly to cover the bread completely, then layer the top mixture and add the meat, finishing with a sprinkle of pine nuts.
Bagia
| Preparation Time | Thirteen hours |
| Serves | Four people |
Ingredients
- Six cleaned sheep feet.
- Four pieces of sheep head and tongue.
- Five onions.
- Ten garlic cloves.
- Three dried black limes.
- Three green chili peppers.
- Ten each of:
- Cardamom pods.
- Black peppercorns.
- Four cinnamon sticks.
- Five bay leaves.
- One teaspoon each of:
- Meat spices.
- Mixed spices.
- Arabic bread.
- Lemon.
- White or green onion for serving.
Picking Ingredients:
- Four cups of water.
- One cup of coarse salt.
- Twenty-five grams of sugar.
Preparation Instructions
- Thoroughly clean the head meat, separating it from the tongue; wash both with flour and salt, scrubbing well.
- Cut the tongue lengthwise into halves, clean the feet, remove hair, scrub them with flour and salt, and rinse thoroughly.
- Arrange the head meat, tongue, and cow feet in a pot and set them aside.
Brining Process:
- In a small pot, combine two cups of water, coarse salt, and sugar over medium heat, stirring until dissolved.
- Add two cups of cold water to the brining solution.
- Soak the cow feet, head meat, and tongue in the brining solution, adding the spices.
- Weigh down the feet to keep them submerged in the brining solution, covering and refrigerating for twelve hours. Afterward, discard the brine and wash the cow feet, head meat, and tongue thoroughly before cooking.
- In a wide pot, add the cow feet and tongue, along with onions, garlic, cardamom, black pepper, cinnamon, bay leaves, meat spices, and mixed spices; cover with hot water and simmer until three-quarters done. Then add the head meat, salt, fresh chilies, and dried limes, continuing to cook until fully tender, ensuring not to uncover the pot during cooking.
- Serve alongside Arabic bread, lemon, and onions.