Mujabbana
Luxor — Mother recipe · ar de en es fr it ja pt ru zh
A sweet pastry filled with seafood, perfect for a genuine and historically rich dessert.
⏱️ 30 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 400g of pastry dough
- 200g of seafood (shrimp, mussels, oysters)
- 100g of sugar
- 50g of flour
- 100ml of water
- 100ml of oil
- 1 egg
- 1 teaspoon of cinnamon powder
- 1 teaspoon of saffron
- 1 teaspoon of lemon powder
- 100g of crushed almonds
- 1 teaspoon of vanilla
Method
- Clean and cut the seafood into small pieces.
- In a bowl, mix the sugar, flour, water, oil, egg, cinnamon, saffron, and lemon powder. Add the crushed almonds and vanilla.
- Lay the pastry on a baking tray and fill it with the seafood.
- Fold the pastry to form a roll and seal the edges with the prepared dough.
- Bake in the oven at 180°C for 20-25 minutes, until golden.
- Let it cool and serve either cold or warm.
The story
Mujabbana is a culinary tradition from Luxor, Egypt, dating back to the Pharaonic era, where it was served during festivals and celebrations.
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