Ta'leya (Egyptian Garlic-Coriander Oil)

April 24, 2017

Ta’leya (Egyptian Garlic-Coriander Oil) - kvalifood.com

An Egyptian finishing sauce of garlic and coriander fried in ghee, poured sizzling hot over soups and stews. The entire process takes under a minute. It is the defining final touch for molokhia, koshary, lentil soup, and many other Egyptian dishes. The name means “frying” in Egyptian Arabic.

Makes enough for 1 pot / serves 4-6

Ingredients

5 garlic cloves (~25 g), peeled
2 tbsp ghee (~28 g)
1 tbsp coriander seeds (or 2 tsp ground coriander)
1/4 tsp salt
1 pinch chilli powder (or cayenne) (optional)

Directions

If using whole coriander seeds (preferred):

Place the garlic, coriander seeds, and salt in a mortar. Pound to a coarse paste – the garlic should be crushed and the seeds broken but not powdered.

Heat the ghee in a small skillet over medium heat until hot.

Add the garlic-coriander paste. Stir constantly. Fry for 30-60 seconds until the garlic turns golden and very fragrant. Do not let it brown beyond golden.

Stir in the chilli powder if using. Pour the sizzling ta’leya directly into the pot.

If using ground coriander:

Mince or crush the garlic with the salt.

Heat the ghee until hot. Add the garlic and fry 30-60 seconds until golden.

Remove the pan from heat immediately. Stir in the ground coriander and chilli powder. The residual heat blooms the spices without burning them.

Pour into the pot. If paste sticks to the pan, ladle some liquid from the dish into the pan, swirl, and return it.

Notes

Timing is everything. Have your target dish ready and simmering before you start.
Ghee is traditional and gives the richest flavour. Butter works in a pinch. Olive oil is a lighter alternative.
Whole seeds pounded with garlic give the most traditional result.
Common uses: molokhia, koshary, bamia, lentil soup, ful medames.