Classic Sharkaseya

By shahdan • May 29, 2016

4 servings
30 min
Classic Sharkaseya

I find this recipe a lot simpler than several other Sharkaseya sauce recipes.

If you have boiled chicken (and its stock), plus cooked Egyptian rice, the rest is much easier and quicker than you think.

This recipe is perfect for big gatherings. For your everyday, cut quantity in half.

For best results, use homemade chicken stock.

Tip: Keep extra stock on the side, because the sauce tends to thicken upon cooling. You will therefore need to add extra stock when you reheat.

Debone the boiled chicken and leave the slices covered in stock to keep them moist until serving time.

Sharkaseya rice is best cooked using cardamom pods and mastic. Traditionally this recipe is cooked using Egyptian rice. If you live abroad, you can use arborio or paella rice instead.


  • 2 medium chicken (cooked) - دجاج
  • 1 kg rice (cooked) - أرز
  • 4 cup chicken broth/stock (1 liter) - مرقة دجاج
  • 250 gram walnut - عين جمل / جوز
  • 4 slice toast (white or wholemeal) - توست
  • 2 teaspoon butter - زبدة
  • 2 teaspoon vegetable oil - زيت نباتي
  • 1 medium onion (grated) - بصلة
  • 2 medium garlic clove (minced) - فص ثوم
  • salt and pepper (to taste) - ملح و فلفل
  • walnut (extra to garnish) - عين جمل / جوز
  • 1/4 teaspoon paprika (to garnish) - بابريكا / فلفل أحمر

Step by step

  1. In a small blender, finely-grind walnuts if you like your sauce smooth, or leave it with little chunks if you like a thicker texture. Set aside.
  2. Place toast in the blender and grind into crumbs. Mix with walnuts and set aside.
  3. In a sauce pan, heat oil and butter and sauté the onion until soft and yellowish but not brown. Add minced garlic and lower heat. Then add breadcrumbs and walnut. Stir for a couple of minutes (you will smell toasted walnut aromas), then gradually add chicken stock/broth.
  4. Keep stirring and leave to simmer on low heat until you achieve the required thickness. You may gradually add more stock if needed. Adjust salt and pepper if needed. For a super creamy sauce, give the sauce another quick blend using a handheld blender.
  5. To serve, put cooked rice in a serving dish. Arrange deboned boiled chicken pieces on top and carefully spoon some of the sauce over the chicken. Garnish with extra walnuts and some paprika. Serve the rest of the sauce in a separate bowl or sauce boat.


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