With every episode and recipe, the show's host, Hazar Kahwaji attracts social media users with her smile and delicious cooking.
She motivates every woman to enter the kitchen and present dishes she makes herself.
Questions about Hazar Kahwaji, her nationality, and her residence, have been on the minds of the audience.
Kahwaji sat down with “SEE” and talked about several artistic and personal topics.
Hazar Kahwaji
Who is Hazar Kahwaji?
Kahwaji, a Syrian housewife and a mother of two, has lived in Egypt for 13 years.
“Like any mother, I love to present homemade dishes to my husband, my daughters, and my guests," Kahwaji said with a cheerful smile." I love tasting different recipes and innovating and adding to each dish. I also love my mother's recipes, may God grant her health”.
What is your relationship with recipes?
Food is a passion for Kahwaji and the kitchen is a source of happiness for her.
“Food is my thing. I always present dishes with a different taste, rich in flavors and aromas. The kitchen is a source of happiness for me. I love to spread all kinds of delicious food on the table,” she said.
How did hosting “Beit Hazar" come to be?
Kahwaji noted she didn't seek to present a program nor did she dream of doing so.
"When director Mohamed Omair offered to host this program, I declined,” she added. “I’m a shy but extroverted person, and I quickly integrated into Egyptian society, but I never imagined I'd be standing in front of a camera. What made me agree was director Mohamed Omair's enthusiasm,”.
How did you find the experience?
“The best days of my life are the days of filming. I love experimentation and have a passion for any experience, which helped me overcome my shyness when standing in front of cameras and people I didn't know before. But thank God, the results were satisfactory, and the reactions made me very happy,” Kahwaji added.
• What are the similarities and differences between Syrian and Egyptian cuisine?
“We are similar in our Eastern taste and in our use of spices like cumin and seven spices. The only difference is that we don't use dill,” she said. “We also have many dishes that rely on yogurt, which is not used in Egyptian cooking, like in Syrian cuisine such as Sheikh El Mahshi (Stuffed Eggplant) and Kibbeh Labanieh (Kibbeh Balls in Yogurt)”.
Hazar Kahwaji
• What is your favorite Egyptian dish?
"I’m in love with Raqaq (Crisp Bread). I was recently introduced to pigeons and how to cook them. I also love the Egyptian dish of koshari, and we have a similar dish, but it's different in taste and preparation,” Kahwaji added.
What dish would you like to serve on the show that you haven't?
She noted: “We have presented 23 recipes this season. I wasn't able to present many and I wanted to create Syrian dishes that you would only taste in a Syrian home such as Basmishkat (stuffed chicken breast with rice and meat) or hot stuffed vine leaves (Yabrak), which is a delicious dish, Shish Barak, and cold stuffed grape leaves (Yalanji),”.
Can you share with us a recipe that you didn’t present in the program?
“Definitely, and I suggest making Yabrak,” she revealed.
Kahwaji shared with "SEE" the hacks of making a successful and distinctive recipe for Yabrak.
Ingredients:
1/2 kilo grape leaves, prepared for cooking
300 grams of fatty minced meat
2 cups Egyptian rice
Sliced fatty
meat
2 heads of garlic, whole
150 grams of leeyeh (or you can use ghee)
Salt to taste
Black pepper
Seven spices
Saffron
Water
Lemon juice
Directions
Soak the rice for half an hour, then drain it. Add the meat, spices, and leeyeh. Mix well and begin rolling the leaves.
Prepare the bottom of the pot by placing the meat slices at the bottom, add the garlic and begin arranging the grape leaves.
Place a plate and weigh the grape leaves down to keep it steady and prevent them from unraveling and spilling the filling.
Pour water until the grape leaves are completely covered, then add the salt and lemon.
Leave it for three hours over low heat.
Bon Appetit and enjoy the most delicious and delicious dish.
Hazar Kahwaji
Follow the latest news on Google News
